Just a quick update: Since Google Reader is retiring, I have made sure that my blog was set up in Bloglovin’. I added a new button above my picture on the right side of my blog, you can follow CafeTerraBlog there.
Do you have days, or even weeks, where you wish there was more time? How about maybe like five extra hours, that would ROCK! Although if we had five extra hours, I would just want to use those extra hours sleeping. Then those extra hours would just be wasted. Oh, dilemmas of life!
So let’s eat to make all these dilemmas feel so much better! I actually made this recipe a few weekends ago. Hubby, my grill master, and I went a little crazy one day and made ribs, homemade rib sauce, these grilled veggies with shrimp, grilled corn……AND the day before we made a special grilled pizza which I will show you on the next post. So yeah we went WAY crazy….AND ate like Kings and Queens!
We bought a new AWESOME grill toy about a month ago, a vegetable grill bowl. It may be my grill masters new favorite toy. The vegetables and even some delicious local North Carolina shrimp cook so evenly and beautifully! Now do you want to know the secret to this rockin’ dish?
Well do you remember last month when I made my Faux Macarons and Apricot Preserve with Fennel Pollen? Well this month the Fennel Friday Cooking Club are sharing another gorgeous spice from Pollen Ranch. Zen-Sational is used on vegetables, and apparently is delicious on eggs….I need to try that A.S.A.P. Zen-Sational includes fennel pollen, along with sumac, toasted sesame seeds, orange peel, ginger, fleur de sel, ground yellow curry, dry savory leaves and cayenne pepper. Seriously, I am out of breath after that long delicious list…..AND loving this spice even more.
There really is no recipe, just a lot of love that goes into this dish. Hubby and I picked up local asparagus, large scallions, and North Carolina shrimp at our farmers market. The shrimp was fresh and just caught! You can use your favorite vegetable, or any local vegetable that is in season.
We tossed the vegetables and the shrimp together with about a teaspoon of the Zen-Sational spice. Then in the cool grill pan, toss the vegetables and shrimp on direct heat on the propane grill. The cooking process will happen fast so don’t walk away. It usually takes about 2-3 minutes cooking on each side for shrimp, so plan to toss the vegetable and shrimp dish for about 4-6 minutes. Your shrimp should be at least 145 degrees Fahrenheit.
Now remember I said we got a little crazy with our food intake, and ended up eating like a King and Queen? Well it was all for a good cause….no, really I swear it was!
I made two more recipes for my Cooking With Rachael adventure! We made her rib rub that included smoked paprika, celery seeds, coriander, cumin, along with other flavors, AND the delicious fennel pollen! We wood-smoked pork ribs, and covered the ribs completely with the lovely rub.
To compliment the ribs, we made Rachael’s Bourbon BBQ Sauce. If you know me, you know I like cooking and well, enjoying booze. The BBQ sauce complimented the ribs perfectly, and had a delicious flavor from the bourbon.
A perfect meal and an extremely happy tummy!!! Have you tried fennel pollen yet?