prosciutto

Posted by jgreghenry
Orange & Rosemary Prosciutto-Wrapped Grilled Shrimp

"Wowza!" Does that phrase ever pop into your mind?

How about "Gadzooks!" or "Eureka!"? Are these the explatives that fall from your lips when faced with something so perfectly and so unexpectedly delicious?

Well, I bring this up because I have got an "Egad!" recipe for you today. Orange & Rosemary Prosciutto-Wrapped Grilled Shrimp.

One bite and you will join the chorus in "Hallelujah!".

The simplicity of their preparation makes them all the more fantastic. The fact that they are finger food makes them not just delicious but fun.

I love finger foods and make a point of bringing you frequent posts featuring them. Because there is something about finger food. It seems both sophisticated and mischievous. Finger food is party food and I am sure that is where the allure stems.

Sippity Sup Continues »
Posted by jgreghenry
Scallop and Beet Skewers from Sippity Sup

I am sorry I made you wait one day before I presented this last skewer in my Kabob Party series. You see I am in Palm Springs, and I was feeling like I needed a cocktail. So yesterday I brought out a Sweet Basil Gimlet to wet my whistle. But trust me these grilled scallops skewers are worth the wait.

But before I get to the grilled scallops let me run something by you.

I am thinking about changing the format of Sippity Sup. I am thinking about making it a fashion blog. Sippity Sup- Serious Fun Fashion.

It’s no secret that I am really, really, ridiculously good looking. It’s like my good friend and male model Derek Zoolander always says, “I caught my reflection in a spoon while I was eating my cereal, and I remember thinking ‘wow, you're ridiculously good looking, maybe you could do that for a career’."

Well I’m not sure I am as really, really good looking as Derek Zoolander, so I probably can’t be professionally good looking like him. But I could probably do it for a blog.

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Posted by jgreghenry
Sippity Sup's Scallop Kabobs with Beets & Prosciutto

Beets and scallops are a great, if not unusual combination. These skewers are simple to grill.

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Posted by jgreghenry
fresh english spring peas

You know it's Spring when the peas peak.

I have had my eyes on sweet fresh English peas for the past few weeks. I knew they were going to be the subject of a Market Matters post from the Hollywood Farmers Market one of the sprigtime Sundays. I was just waiting for the peak of perfection. Well, this is the Sunday!

'Cuz like I said the peas peaked. If you don't believe me have a peek... please. Sorry, I realize alliteration is a dummy's last resort at clever writing, but I have trouble not swinging at that ball when it's lobbed so easily in my direction!

But as these peas peaked on Easter–I am going to be brief today. I have bonnets to wear and eggs to seek and chocolate bunnies to break. But before I get to all of that. Let's discuss peas.

Peas (Pisum sativum, L.) were among the first crops cultivated by man. Some say the word "pea" came from Sanskrit; however, it was more likely derived from the Latin word for the very same vegetable pisum, which in turn was derived from the older Greek name pisos. The Anglo-Saxon version became known as became pise, and later in Old English, pease. According to the Oxford English Dictionary, by 1600 the last two letters were dropped because people believed the word was plural, forming the singular "pea" that we know today. See what you can gleen from Google with very little effort!

But all that intellectual goo-ga means very little when compared to the way peas make me feel. They make me feel giddy!

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Posted by jgreghenry
Risi e Bisi with Baked Prosciutto Chips

This classic dish from Venice is a great way to herald the spring. It is best when made with fresh peas and their pods, but you may substitute frozen peas and chicken stock. The consistency is key. It should not be brothy but it should looser than risotto.

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