In celebration of my parents’ summer visit to Minnesota, we threw together a simple-ish Wednesday dinner staring a Hearne family favorite – Firecracker shrimp. The marinated shrimp are traditionally wrapped in pancetta, making it officially the most non-Kosher item a person could eat. We love it.
The sides were sourced entirely from our CSA – Culinary Delights. My favorite was the refrigerator dill cucumbers, a recipe that tastes even better because I grew up eating it at Grandma Nancy’s house in Oklahoma made with cukes grown fresh from her garden.
Most of the dishes we served included a secret ingredient – Primaiolo E.V.O.O. sourced from The Oilerie. We discovered this specialty olive oil shop on Grand Ave. in St. Paul and instantly fell in love. The olive oil and balsamic they have are noticeably better than what we normally get (sorry, Costco).
Firecracker Shrimp: From the Hearne Family Cookbook, recipe available upon request 🙂
Grandma Nancy’s Refrigerator Dill Cucumbers (recipe below)
Improv Roasted Potatoes: Potatoes, onions, olive oil, Kosher salt, pepper. Bake at 450 for 25 – 30 min., turning every 10 min. Add fresh thyme 10 minutes before finishing.
Guest Chef In Residence:
Until We Eat Again,
Two Happy Cooks
Grandma Nancy’s Refrigerator Dill Cucumbers
1 yellow onion, peeled & sliced thin
¾ C sugar
½ C water
1 C white vinegar
½ T dried dill
Peel & cut cucumbers into thin slices, mix with the yellow onion.
Bring to a boil the sugar, water, vinegar & dill. Pour over the cucumbers and onions. Chill.