Thanks for visiting A Passion for Romance today.
We are starting a new schedule for Tuesdays called
Tuesday Teaser.
Every Tuesday we'll welcome an author who will share
a foodie type post with a recipe or 2 and some book promo!
Please help me welcome our very first Tuesday Teaser guest post!
~ ~ ~ ~ ~
Elegant Dinner or Hearty Family Meals?
By Laura Baumbach
Hello. My name is Laura Baumbach. I’m an author and
a publisher. I have been writing m/m erotic romance for over 14 years and I
have been owner of the successful small publishing house, ManLove Romance Press
aka MLR Press for 8 years. I love what I do and I love my life. I’m also a
wife, mother, retired nurse and a woman who loves to cook.
Keeping up with all the different aspects of my life
is challenging, but I know everyone’s life is. We all have commitments and
projects and people that keep us on the go. That’s probably why I like cooking
so much. It makes me slow down and take my time. I really enjoy creating
something for the people I love whether it’s a large meal from scratch or a
quick throw together snack. I feel like I’ve given a little of my love for them
back—on a plate!
I admit to being a little bit addicted to cooking
shows. My favorites are BAREFOOT CONTESSA and THE PIONEER WOMAN. Yes, I know
their styles and recipes are miles apart. But that fits MY style.
Sometimes I like to do an elegant meal for just my
husband and I, and sometimes I need to feed a large group of hungry family that
includes a good number of children with less developed taste buds for more
complex cuisine. Our family (and extended family in the area) includes me, my
husband, our 2 sons, my oldest son’s 3 member family, my brother and his wife,
along with their 3 grown children with their growing families.
Every holiday and birthday in our family is celebrated
by a family gathering at the repair shop my brother and son own. We pick a day
the shop is closed; pull out the long tables and chairs. We even fire up a
grill during the summer. We all bring a dish (or four) to add to the buffet
table.
The last get together
was for Christmas. I volunteered to bring appetizers and the turkey. The turkey
was easy, but I decided to try something different with the appetizers. I made four new recipes – tortellini skewers,
cream cheese rolls, bacon wrapped crackers and, the recipe I’m going to share
with you today, shrimp pineapple skewers.
I picked this recipe because it was the biggest (and
most unexpected) hit of the day. Usually when the men of the family gather
round to eat the food has to be hearty and familiar. There are three mechanics,
one commercial farmer, one construction worker and (my husband) a farm boy
turned software/hardware development engineer.
None of them are big on ‘finger food’ unless it is meat wrapped in a
taco shell or burrito wrap let alone one with seafood in it.
As a matter of fact, the first thing a nephew said
when I offer the skewer was, “Don’t eat shrimp. Don’t like it. Looks
funny.” Over the next hour, after his
father convinced him to ‘take a chance’; he ate more of them than anyone. LOL!
From THE PIONEER WOMAN’s recipes here are SHRIMP-PINEAPPLE
SKEWERS:
Ingredients
1/2 cup thick teriyaki sauce
1 tablespoon minced fresh ginger
1 tablespoon sugar
1/2 teaspoon crushed red pepper flakes
1 dash kosher salt
3 cloves garlic, minced
2 green onions, sliced
Juice of 1/2 lemon
1 fresh pineapple
2 pounds jumbo shrimp, peeled and deveined
1 pound bacon, package sliced in half
Directions
Special equipment: about 30 wooden skewers, soaked in water for at least 30 minutes (up to 2 hours)
Preheat the oven to 400 degrees F. Set a roasting rack in a large baking pan.
To make the marinade, pour the teriyaki sauce in a bowl and then throw in the ginger, sugar, crushed red pepper, salt, garlic, green onions and lemon juice. Stir it around and set it aside.
Next, cut the pineapple into chunks by lopping off the top, slicing off the rind, cutting the pineapple into wedges, slicing off the hard inner core and then cutting the slices into chunks. Store half the chunks in the fridge for snacking.
Place a chunk of pineapple on top of a shrimp and then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through the whole thing so that it holds the pineapple, shrimp and bacon securely, and lay it on the rack in the pan. Continue with the remaining ingredients. Brush each skewer generously with some of the marinade.
Roast the skewers for 10 minutes. Remove them from the oven and brush with a second coat of marinade. Return the pan to the oven and roast until the bacon is sizzling and the shrimp is cooked, about 15 minutes.
Serve them hot or at room temperature.
I live in a very small agricultural area and large grocery stores with a large variety of cultural foods isn’t available to me so I sometimes have to make do with what I have on hand. I didn’t have all the sauce ingredients, but I did have a bottle of packaged teriyaki marinade. I added the chopped ginger, garlic and green onions to it and it worked beautifully. Try them and I hope you love them as much as we did. Oh, and I didn’t have to worry about the kids liking or even trying them. The guys ate them all before the kids had a chance at them. The entire huge tray.
1/2 cup thick teriyaki sauce
1 tablespoon minced fresh ginger
1 tablespoon sugar
1/2 teaspoon crushed red pepper flakes
1 dash kosher salt
3 cloves garlic, minced
2 green onions, sliced
Juice of 1/2 lemon
1 fresh pineapple
2 pounds jumbo shrimp, peeled and deveined
1 pound bacon, package sliced in half
Directions
Special equipment: about 30 wooden skewers, soaked in water for at least 30 minutes (up to 2 hours)
Preheat the oven to 400 degrees F. Set a roasting rack in a large baking pan.
To make the marinade, pour the teriyaki sauce in a bowl and then throw in the ginger, sugar, crushed red pepper, salt, garlic, green onions and lemon juice. Stir it around and set it aside.
Next, cut the pineapple into chunks by lopping off the top, slicing off the rind, cutting the pineapple into wedges, slicing off the hard inner core and then cutting the slices into chunks. Store half the chunks in the fridge for snacking.
Place a chunk of pineapple on top of a shrimp and then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through the whole thing so that it holds the pineapple, shrimp and bacon securely, and lay it on the rack in the pan. Continue with the remaining ingredients. Brush each skewer generously with some of the marinade.
Roast the skewers for 10 minutes. Remove them from the oven and brush with a second coat of marinade. Return the pan to the oven and roast until the bacon is sizzling and the shrimp is cooked, about 15 minutes.
Serve them hot or at room temperature.
I live in a very small agricultural area and large grocery stores with a large variety of cultural foods isn’t available to me so I sometimes have to make do with what I have on hand. I didn’t have all the sauce ingredients, but I did have a bottle of packaged teriyaki marinade. I added the chopped ginger, garlic and green onions to it and it worked beautifully. Try them and I hope you love them as much as we did. Oh, and I didn’t have to worry about the kids liking or even trying them. The guys ate them all before the kids had a chance at them. The entire huge tray.
I mentioned before that I am an author and a
publisher. Sadly, the day-to-day operations of running a press have limited my
writing time. Each year the press becomes more successful, the less time I find
to write. But I am currently working on
a new romance involving an ex-CIA agent and his world of spies, criminals,
intrigue, danger and – of course—true love.
As I get more of the story down, I can come back and talk about it as it
progresses. In the meantime, I’ll tell you about one of my favorite novels, the
first m/m erotic romance I ever wrote and one that is still a favorite with
readers – A BIT OF ROUGH.
Here is the synopsis: Architect James Justin
impulsively lets himself be picked up in a biker bar by seductive hunk Bram
Lord for a one-night-stand that turns into something bigger. The physically
impressive, forceful stranger exceeds James' sexual fantasies, but can shy,
uncertain James be everything the strongly committed Bram wants?
I’ll add a little except here. Remember this is m/m
erotic romance but I’ll keep the excerpt PG.
If you are interested in seeing more check out our
website here:
Thanks for reading and I hope to drop by again. I
love to cook and I love romance!
Laura Baumbach
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