"This is one of my all time favorite dishes when you're looking for something with a kick. Its VERY spicy, so I would advise anyone with high blood pressure issues to stay away."
Baked Shrimp In Chipotle Sauce (serves 4)
1/2 stick of unsalted butter
1/4 cup of dry red wine
1.5 tbl spn of Worchestershire Sauce
1.5 to 2 cans of chipotle chiles in adobo, minced, plus 3 to 5 teaspoons of adobo sauce (the more chilies and sauce you add, the spicier it will be!)
1 large garlic clove
1.5 tea spn salt
1.5 pd medium shrimp with shells
Preheat oven to 400F. Melt butter in a saucepan and stir in red wine, worchestershire sauce, chipotles, adobo sauce, garlic, and salt. Toss shrimp in sauce in a large and shallow baking dish and bake in the oven until shrimp are cooked through (10 to 12 minutes or so). Serve with a glass of white whine or a cold lager. Enjoy.
(for optimum enjoyment, accompany this meal with a baguette)
"This is obviously something you'd look forward to in Winter time, but I feel Onion Soup on at hot summers day can be just as delicious in an air-conditioned room!"
Onion Soup (Serves 6)
1/2 pound bacon, diced.(optional) I have yet to try it this way, so if you'd prefer to stay away from a 1/2 lb. of bacon fat and stick with something safe, just saute onions with some butter (safe?) while adding some sugar to allow the Onions to caramelize.
3 lbs. of Onions (red, white, or yellow, with a vidalia if handy)
2 tablespoons thyme leaves (fresh, if handy)
1/2 cup dry vermouth or white wine(preferably dry vermouth)
8 cups canned beef broth, skimmed of fat
1 tablespoon salt
Ground black pepper to taste
6 slices off a baguette, sliced maybe 2 inches thick
1 tablespoon dry sherry
6 ounces mozzarella
1.(if using bacon) Over medium heat, sauté bacon until bacon is crispy, 5 to 6 minutes. Transfer bacon to a paper towel to drain. Set aside.
2. Sauté onions and thyme in remaining bacon fat, or butter and sugar, until onions are well caramelized, stirring occasionally, 25 to 30 minutes. Deglaze with vermouth, and cook about 1 minute. Add broth, salt, and pepper to taste. Bring to a boil; reduce heat, and simmer for 30 minutes. No shortcuts, you must simmer for 30 minutes.
3. Preheat broiler. Ladle soup into bowls. Add slice of baguette each soup bowl, top with Mozzarella, and place on a baking pan. Transfer to oven, and broil until cheese is melted and bubbly, 2 to 3 minutes. Garnish with thyme sprigs, and serve immediately.