Best Appetizer Ever?

Back on July 1st, my family celebrated Father's Day, my Dad's birthday, and his retirement all in one fell swoop.  My dad did a little grilling, my mom made a delicious watermelon and feta salad, and Dan & I brought an appetizer.  Everyone asked for the recipe for our app, and my folks ended up making it for dinner a couple weeks later.

Since it was such a hit, Dan and I made it again this month for his parents and his sister Lisa.  Dan handled the pesto part and I handled the shrimp.  Again, the response was really good - something about it being the best appetizer ever :) - so I thought I better get some pictures taken and share the recipe (and give credit to a couple ladies who helped us with it).

You see, we didn't exactly invent the appetizer.  The Pea Pesto Crostini was based largely on a recipe from Giada De Laurentis, from her Giada at Home: Family Recipes from Italy and Californiacookbook.  I made a couple edits, but it was really her recipe.  The shrimp, however, was totally our idea... though, again, a Food Network celeb had a hand in it.  You see, I picked up a tip from Ina Garten (aka the Barefoot Contessa) on how to make delicious shrimp by tossing them with olive oil, seasoning with salt and pepper, and then roasting them in the oven.  She said it's her favorite way to make shrimp, and after trying it, it became mine.  I'll still toss shrimp in a pan with sauces or curries sometimes, but often opt for the oven roasting method.  It's easier to control the temperature and get the shrimp evenly but not overly cooked.

I really like this app myself because it's quick to make, the pesto and shrimp can be made ahead, and the flavors are so bright and light.  The color of the pea pesto is so beautiful and evokes freshness.  Also, as my Mom proved, it can be translated into a meal itself.  Dan & his Mom were talking, and thought crab would be tasty on top, or you could go with the original Giada recipe, which called for a halved cherry or grape tomato (making this a vegetarian option).  You can also use large or small shrimp/prawns.  In the photos, you can see we had smaller shrimp so put two on each crostini.  The first time we made them, one shrimp took up the whole crostini.

Pesto Pea Crostini with Roasted Shrimp
1 - 10 oz package of frozen peas
1 - loaf of French baguette, sliced diagonally into 1/2 inch pieces
2 - garlic cloves
1 lb - prawns, peeled and deveined
1/2 cup - chunk of Parmesan (or similar hard cheese)
Salt
Freshly ground black pepper
Olive oil
A handful of basil leaves
The juice of half a lemon

Preheat oven to 350.  Fill a bowl or pot with hot tap water, and toss in the unopened bag of peas.

Lay the bread pieces on a sheet pan and place in oven for 5 minutes, or until bread has firmed up (if using day old bread, you can omit this step).  Remove from oven and gently rub a halved clove of garlic on the pieces.  Spray or drizzle olive oil (or Pam) on the bread.  Place oiled side down on a grill pan (you could also use the broiler for this) until crispy and lightly browned.  Remove from heat.

Toss shrimp with a teaspoon of olive oil and place on a sheet pan (use a silicone mat or parchment to help avoid sticking).  Sprinkle with a little salt and pepper and place in the oven for 5-10 minutes - until pink.  Avoid overcooking.  Remove from the oven and place in a bowl in the fridge to chill.

Put the garlic and Parmesan in a food processor and turn on until both are finely minced.  Add about 1 tspn salt and 1/4 tspn pepper and pulse.  Add thawed peas, lemon and basil and turn on again, allowing mixture to form a paste.  If the mixture looks dry, add olive oil until it is a little chunky, but mostly smooth - perhaps 1/3 to 2/3 cup.  Taste and add salt and/or pepper to taste.

To serve, put a spoonful of pesto on each crostini, and top with shrimp.

Hawaii Day 9: MacNut Pancakes & Pupus

We hit the Royal Kona for breakfast again today, but skipped the buffet. Instead, I ordered exactly what I did on our trip last October - macadamia nut pancakes with a couple eggs on the side. I swear I'm normally more adventurous.



In the afternoon, we made our way up to the Hilton Waikaloa Village, where Dan's family was all staying. While searching the grounds for his sisters, we found ourselves in a little cafe on the lagoon, sitting at a table right next to Top Chef Season 2 finalist, Marcel Vigneron. He was there for a Food & Wine fest going on at the resort. I didn't want to be rude, so I didn't snap a picture - but I can report that he was incredibly polite when he got up to leave, as the seating was a little tight and we had to shift our seats out of the way for him. It makes me suspect that the villain persona that came across on the show was either creative editing, or was driven by the unnatural conditions of being on a reality show. His hair was also much less intense. I would guess he hadn't been in Hawaii long, since he had no hint of a tan. He was also traveling with a young lady, who was reading the Omnivore's Dilemma (same as me!)



Once we found everyone, we hit the Malolo lounge with Lisa, Carolyn, and Don, and had some cocktails. I went for Blue Hawaiians.





Back at the Royal Kona, the rain moved in on the Luau - though we weren't attending. We opted to hit Don the Beachcomber's Mai Tai Bar for some cocktails and pupus.



I had a Mai Tai first, but then switched to a Green Flash - a midori spiked tropical drink named for a natural phenomenon in Kona.



We ordered a mixed pupu plate, with steamed buns, shumai, and potstickers...



And the crab cakes...



And their steak poke. All were good, and the setting (right on the bay) was nice. It was fun to watch people dealing with the rain, while we sat high and dry in the bar enjoying our dinner. I did feel bad for the folks at the luau, since I recall that they don't offer refunds if it's rained out - just limited rain checks - and the show is only 3 times a week. For $75 a head (I think), wet food and no show would be a big disappointment.