Past Issues: The Wine Skinny Cooks, aug/sep 2003-
No-Labor Day Supper

Produced by Jennifer Frazier, Culinary Thymes magazine
Photography by Fulton Davenport

Here is an easy, two-course, no-labor required, Labor Day supper that is sure to please the cook and guests alike. Spanish Manchego cheese and a sherry vinaigrette adds flair to a crisp summer salad, and the easy grilled shrimp are finger-lickin' good. Finish the evening off with luscious chocolaty cupcakes -- you'll be surprised how excited full-grown adults get about these childhood treats!

Menu:
Chopped Salad with Manchego, Tomatoes & Sherry Vinaigrette
George's Spanish Grilled Shrimp
Chocolate Mocha Cupcakes with Dark Chocolate Frosting
Serves 6

Wine Skinny pairings: For a white wine, try one of the racy, refreshing Sauvignon Blancs in this issue's Wine Tasting party. For a red, how about a light and fruity Crianza -- we reviewed a bunch a couple of months ago in Bargain Wine!

Recipes:

Chopped Salad with Manchego, Tomatoes & Sherry Vinaigrette
1 head Romaine, chopped
6 oz. Manchego cheese, cubed
1 cup cherry tomatoes
1 small carrot, chopped
1 rib celery, chopped

Vinaigrette:
3 Tblsp Spanish sherry vinegar
1 Tblsp Dijon mustard
2 cloves garlic, minced
2 tsp fresh thyme
1/2 cup extra virgin olive oil
salt & freshly ground black pepper

Combine all of the salad ingredients in a large serving bowl.

Prepare the vinaigrette by whisking together the vinegar, mustard, garlic and thyme. Whisk in the oil and season with salt and pepper. Toss with the salad greens and serve at once.

George's Spanish Grilled Shrimp
16 bamboo skewers
2 lb. large shrimp, unpeeled (about 48)
1-2 cups rock salt
1 cup olive oil
garlic salt and lemon pepper to taste
lemon wedges for garnish

Soak the skewers in water at least 30 minutes and up to several hours. Brush the skewers with olive oil, which will help ease the shrimp onto the skewer.

Holding 2 skewers parallel and slightly apart, thread 6 unpeeled shrimp on to them (this will facilitate turning them on the grill). Thread remaining shrimp onto pairs of skewers in same manner.

Brush both sides of shrimp with olive oil. Season with garlic salt and lemon pepper to taste. Coat with rock salt until well covered.

Prepare grill. Grill shrimp on a well-oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side or until just cooked through. Garnish with lemon wedges.

Remove shrimp from skewers. Serve six to eight shrimp on individual plates or on one large platter with side plates for peeled shells.

Chocolate Mocha Cupcakes with Dark Chocolate Frosting
4 oz. unsweetened chocolate
1 ½ cups plus 3 Tblsp cake flour
¾ tsp baking soda
½ tsp salt
2 cups sugar
1 cup strong coffee
2 tsp instant espresso powder
½ cup sour cream
½ cup vegetable oil
2 eggs

Frosting:
4 oz. unsweetened chocolate
¾ cup evaporated milk
1 cup sugar
1 tsp vanilla
pinch salt

Preheat the oven to 350 degrees F. Line a 16-muffin tin with cupcake wrappers. Melt the chocolate in the microwave for 2 to 3 minutes or in a double boiler. Set aside to cool. Sift the flour, baking soda, salt and sugar in a medium bowl. Ina a large bowl, whisk together the coffee, espresso powder, sour cream, oil and eggs, then whisk in the chocolate. Add the dry ingredients, whisking until there are no lumps. Pour the batter into the wrapper lined muffin tin, dividing it evenly to make 16 cupcakes. Bake in the middle rack of the oven until a toothpick inserted into the middle comes out clean, 18 to 20 minutes. Let the cupcakes cool completely before removing them from the tin.

While the cupcakes are baking, make the frosting. Melt the chocolate in the microwave or in a double boiler. In a blender, mix the evaporated milk, sugar, vanilla and salt until the sugar is dissolved. Add the chocolate and blend until the mixture is thick and glossy, about 3 minutes. Ice the cupcakes generously with the frosting.

A former caterer, Jennifer Frazier is Executive Editor, Resident Chef and Publisher of Culinary Thymes magazine. For more mouthwatering recipes visit www.culinarythymes.com , where you can request a free trial issue of our print magazine. Ask about our special subscription offer for wineskinny.com readers!

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