On a recent trip to New Orleans Oksana and I were blessed to be served THE most delicious shrimp I’ve ever had in my life! Friends Gino and Dawn Kalkanoglu took us to a local outdoor seafood market and purchased 4lbs of awesome 13/15 [#indicates the amount per lb]shrimp (probably a hours out of the water) and a couple beautiful Red fish.
After a quick stop for a few more ingredients for our feast we were back at the house prepping. I was on Redfish detail and Gino was responsible for the BBQ Shrimp. I was extremely excited as I had never had BBQ Shrimp before. We agreed the shrimp would be the 1st course. As Gino chopped garlic and built his masterful sauce my mouth watered. Butter in pan, garlic, spices, sauce, then shrimp. The pan was overflowing with the shrimp as Gino proceeded to add a 1/2 lb of butter to his BBQ. Dawn threw two 4 ft long baguettes in the oven and we sat, beers in hand awaiting our feast… Once the shrimp hit the table it was silent, minus the sound of cracking shells and shrimp heads being sucked of their buttery BBQ juices. Need less to say all 4 lbs were crushed as were the baguettes. Only a couple of cups of sauce remained, placed in the frige for another day…
Gino you are the man! Thanks for sharing your delicious BBQ Shrimp recipe with me.
See you soon.
We were pleased to have Kameron Corvet as our featured artist for the evening. Kameron’s sound and guitar playing left many wanting to hear more from him.
August 1st Menu
– Heirloom tomato & mozzarella caprese salad with basil oil and white balsamic reduction
– Red pepper braised chicken & rice meatballs
– Grouper with potato, corn cream green onion and marinated muscles
– Peach and cherry cobbler with vanilla whip
DISH DIVE is a new restaurant located in KIRKWOOD owned and operated by Chef Travis Carroll & Jeff Myers. I have known Jeff over the last few years collaborating on some really cool dinners. Our first colab was Flavor Excursions #17 where the FE team featuring Chef Shane Devereux and executed a 6 course dinner in Jeff’s home. Next, while helping rebrand ‘The Music Room‘, Jeff invited me in to do a reoccurring event with my unofficial manager Craig Garret. This dinner turned into the successful ‘Serenade Supper Club‘ (next event is on August 1st). So for our first collaboration of the year I will be joining Chef Travis in his kitchen at DISH DIVE for a special Monday evening of delicious edibles.
Serenade Supper Club, a great experience from whatever angle your enjoying it from. Check it out!
1 1/3 c orange juice
1/3 c lime juice
¼ c rice wine vin
2 T Honey
¼ tsp cayenne pepper
1 tsp fresh thyme
2 tsp salt
¼ tsp cinnamon
½ c olive oil
Combine all ingredients in blender except olive oil. Blend on low for 30 seconds, and then slowly add olive oil. Store and chill.