Each time we see Kerry and Kevin - we eat like kings...and sometimes after we are together for a few days. it kinda feels like we are on a quest to mimic how the nathan's-hot-dog-eating-champion must feel when he (or she) gets home, kicks off their shoes and let's it all hang out.
It's our pursuit of
'The Gout'.
So, combine that feeling with a few weeks, (OK-months) of celebratory holiday event eating and drinking...and it's not a matter of if we're going to get
The Gout, it's when.
In sharing recipes post-holidays and in trying to rid myself of those few extra mince-pie like additions I've been sporting on my form, I've been cooking a bit lighter since we got back to London. Well, I guess I should say I've been cooking. Period. No more eating out. It's back to basics, and back to controlling what goes into to a meal.
I hope you'll enjoy these few recipes which have become staples in our house, and that I've copied almost directly from Jamie Oliver. If you've visited us in Gates St, or Beaufort, or Belsize - you may have been served these...or the Wagamama-style asian soup that I make almost weekly.
Bon Appetit!-------------------------------------------------------Chili, Garlic Shrimp:
Ingredients:-shrimp, peeled and de-veined (let's say a pound for this recipe...that's enough for two people if it's a main dinner.)
-1 large dried red chili, de-seeded and diced
-3-4 diced garlic cloves
-juice of 1 large lemon
-flat leaf parsley, (optional)
-toasted french, or whole wheat bread
Preparation:1. combine garlic, chili and about 1-3 tablespoons of olive oil in pan over medium to high heat for about a minute
2. add shrimp, (make sure not to burn garlic) and saute until all shrimp are pink
3. once shrimp are cooked, squeeze in lemon juice and toss in chopped parsley (optional) to make a sauce
4. serve in bowl with sauce to spoon over toast
-------------------------------------------------------Grilled Zucchini Salad
Ingredients:
-4-6 zucchini, (sliced length-wise, very thinly. you can use a vegetable peeler or a mandolin.)
-1-2 large dried red pepper, (de-seeded and diced)
-4-6 sliced garlic cloves
-juice of 1-2 large lemons
-handful of chopped mint
-pecorino romano cheese, (use a vegetable peeler to peel into strips)
Preparation:-Grill or roast zucchini strips in oven with light olive oil until they are slightly brown
-cool them in one layer (if they are stacked on top of one another, they get soggy)
-arrange on platter, with mint, cheese, and squeezed lemon juice
-toss the garlic and chilies over the top
http://www.jamieoliver.com/recipes/soup-and-salad/courgette-salad-with-mint-garlic-red-chi
The decorations around the city were amazing - and these little huts selling hot drinks were sprinkled through out the city. We had dinner at the wine bar at 
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