Wednesday, October 9, 2013

Shar-cut-are-ee

I see the word charcuterie and I instantly retreat into this little cave of foodie self-doubt.  But I am taking a stand.  Now that I have the pronunciation down pat, I am ready to start ordering charcuterie menu items when I am out for drinks.  Last night, I started simple.  We ordered the charcuterie sampler platter at our favorite neighborhood restaurant, District Kitchen.


We absolutely love this place.  The food is amazing, the vibe is welcoming and unpretentious and they have the best cocktails in town - I always order the "Paper Heart" - bulleit bourbon, cynar, orange, grapefruit bitters. 

I love going to happy hour on Fridays, so it is nice to have such a great spot so close to home.  It allows us to sit for a couple of hours, enjoy some delicious drinks and snacks, then venture home for a hearty dinner.  Lucky I had a snack to hold me over before happy hour.  Am I the only one who craves the texture of a mashed up homemade pumpkin muffin mixed with plain Greek yogurt? MMMmmmmm!


Topped with a heap of pumpkin butter of course.

I pre-cooked dinner during the day yesterday, so we came home from happy hour and just feasted!  I love cold dishes for dinner, especially on hot days.  This was one of the best meals I have prepared in a while, a real stand-out...


Cold Shrimp and Quinoa Bowls

1 cups uncooked quinoa
2 cups chicken broth (or water)
Jumbo shrimp (peeled and deveined)
Garlic salt
1/2 cup soy sauce
1/4 cup balsamic vinegar
1/2 teaspoon garlic paste
1 teaspoon honey
couple small squirts of siracha (optional)

Rinse the quinoa in cold water.  Add to a pot with the chicken broth and bring to a boil.  Cover and simmer for about 15 minutes until broth is absorbed and quinoa is light and fluffy (stir occasionally).  Season shrimp with garlic salt and pepper and sear in a skillet (sprayed with cooking spray or oil).  Careful not to over-cook the shrimp (no body like chewy shellfish!).  I usually let them go about 3-4 minutes per side and only flip the shrimp once in the pan.  Whisk together the soy sauce and everything else on the ingredient list.  When the quinoa is finished, pour the sauce over top (reserve some for the shrimp as well), and gently toss the quinoa to fully coat it.  Let the shrimp and quinoa come to room temperature, then chill in the fridge until dinner time.



 

1 comment:

  1. I loooove charcuterie (yes I scrolled back up to make sure I spelled it correctly) and sampler boards are totally the way to go while exploring different kinds! Um that drink you had with the bourbon sounds SO me. Also, the pumpkin muffin/butter and greek yogurt is exactly the kind of nighttime snack I DREAM of.

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