Picnic For Two

Ingredients

• 2 cups cider vinegar
• 1 teaspoon allspice berries
• 1 teaspoon dill seeds
• 1 teaspoon mustard seeds
• 1 teaspoon whole black peppercorns
• 6 whole cloves
• 1 cinnamon stick (3 inches)
• 2 garlic cloves crushed under a knife
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 pounds large shrimp
• 1 medium onion
• sliced
• 1 lemon thinly sliced
• 2 tablespoons chopped fresh parsley
• 4 bay leaves
• 1 cup olive oil
• 1 cup vegetable oil

Instructions

In a medium nonreactive pot, bring the vinegar, allspice berries, dill seeds, mustard seeds, peppercorns, cloves, cinnamon, garlic, sugar, and salt to a boil over high heat. Reduce the heat to medium-low and simmer for 10 minutes. Increase the heat to high. Add the shrimp and cover. Cook until pink and firm, 2 to 3 minutes (the liquid does not have to return to a boil).

Using a slotted spoon, transfer the shrimp to a large baking sheet to cool completely. Strain the cooking liquid into a medium bowl. Peel and devein the shrimp. Layer the shrimp with the onion and lemon slices, parsley, and bay leaves in a 9-inch square glass or ceramic baking dish or a large glass jar. Gradually whisk the oil into the cooking liquid and pour over the shrimp. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 36 hours.

To serve, strain the shrimp and arrange on a platter. Serve chilled.

Image Credit - Top Chef Catfish by bigfishead on Zazzle

• Serves: 8

Ingredients

• 1 large round loaf crusty bread
• 3 onions sliced
• 2 tbsp olive oil
• 12 slices broiled marinated eggplant
• 1/2 cup mint leaves
• 20 slices broiled marinated zucchini
• 1 cup arugula leaves
• 20 oven roasted tomato halves
• 1/2 cup basil leaves
• 8 oz goat cheese or ricotta
• 20 sliced broiled red pepper pieces

Instructions

Cut the top from the bread and scoop out the soft insides, leaving a 1 1/2 in thick crust.

Place the onions and oil in a frying pan over medium heat and cook for 6 minutes or until well browned.

Place half the onions, eggplant, mint, zucchini, arugula, tomatoes, basil, cheese and broiled red pepper slices inside the bread cavity in layers. Repeat the layers and replace the top of the bread.

Wrap the loaf in a cotton cloth to transport it to the picnic site or to your back patio. Cut into wedges to serve.