spring cookin'. by violet

the first day of spring was Friday, March 20th. now, if you’re in Seattle, it’s a little hard to tell through all the mist, rain, fog, hail and snow. but, according to the calendar and Rich Marriot… spring has sprung!

so, while i was in Bellingham this past weekend, my dad showered us with an unbelievably optimistic and cheery spring meal that made me ready to usher in some sunshine. my dad is an outstanding cook, full of amazing ideas and an intense passion for the craft. (not to mention he is one hell of a bartender!) i am constantly amazed at what he puts on the table before us! so here is a little “taste” of some of Rico’s menu from this weekend:

rum-glazed grilled shrimp started us off- dad makes it seem so easy. in his own words: “it's just 1 cup dark rum (I used Meyer's) 1 cup brown sugar combined in a small saucepan and at medium low heat. add a pinch of salt and 1/4 tsp. pepper and let simmer for a few minutes. grill some large peeled shrimp on skewers at medium-high heat for 2-3 minutes, flipping mid-way. brush on glaze during the grilling, both sides. finish the dish by applying more glaze and sprinkling a little lime zest and chopped cilantro before serving.”

the main course was a delicious grilled chicken salad with radishes, cucumbers, and tarragon pesto (courtesy of epicurious.com), with whole grain bread on the side.

dessert was a bowl of grilled apricots and nectarines topped with a scoop of vanilla bean ice cream, slathered in the rum glaze. of course, we added a nightcap of tawny port.

now. who wants to come over for dinner?