I was drawn to Whole Foods today at lunch. I wasn't feeling that great, I was a little tired, and at least a little cranky. Definitely in need of a pick-me-up. For most girls, this would mean a Frappuccino and pedicure. New shoes, even better. But not me. I was after raw flesh. The heat was making me crave it.
Coming around the corner, I wasn't greeted by my favorite unattended free sample table of crab cakes. I think they may be on to me by now. What I did see, aside from brand-new Cucina Fresca shelf-stable pasta sauces (NICE!!), were freakish, gigantic, peachy pink shrimp. Wild-caught and $4.00 off per pound, they had to be good. After all, I had to wait for some old Lake Oswego woman with bitchface to take the entire display bin while I waited for my peasant's share from the back. How could I lose?
For the first time this decade, Portland was tipping off at 80 degrees. The sun was out, the clouds had vaporized, and pale, mealy skin was out in full force to absorb it all. These consummate crustaceans were just begging to bask on the barbecue. "How would you grill these?" I asked the fishmonger, gingerly clutching my allotted splurge. "Like, stir fry in a grill basket?" Oh I do love my grill basket.
"I kind of like them just on a skewer," he said. So simple, yet so enticing.
Well, another two-dinner day.
To remedy the situation, we decided to make a sauce all of our own. Gazing over my shoulder in the pantry, Matt suggested, "how about Beaver mustard with sriracha? And... something?"
"Barbecue sauce and peach chutney?"
"I don't like chutney," he pouted.
"Did you like the chicken thighs this week?"
"There was chutney in them!"
"You hid it!"
"That could work," I concurred. Our one last addition, and we were sold. We're convinced we could bottle the shit.
Fun, fantastic things happen when we both get in the kitchen together. Sometimes. Other times I just end up kicking him out.
Matt took the meats out to barbecue. I was a little nervous about the kabobs; I haven't had much luck with them on smaller barbecues. They tend to cook kind of slow, and during a bad early charcoal experiment, lost my shrimp after they got soggy and melted through the grates. That would be a sad, sad fate for such gorgeous (and expensive) supplies. No worries, though. This time, the skewers came off the grill without so much as a burnt stick.