Zimmy's Nook

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Grimm’s Original Bavarian Smokie Tacos

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A top down image of a very colourful tray of Bavarian Smokie tacos. Along with the four made up tacos there is a bowl of shredded cheese, a bowl of corn & black bean salsa, a bowl of guacamole, tortillas, sliced grilled sausages, limes, chopped tomatoes and shredded lettuce.

Grimm’s Original Bavarian Smokie Tacos

What’s better than grilled Grimm’s Original Bavarian Smokies? How about tacos made with Grimm’s Original Bavarian Smokies, wrapped inside Grimm’s Wheat & Corn Tortillas, then smothered in spicy guacamole and layered with a fresh corn & black bean salsa!

I love tacos, and these have easily become one of my all-time favourites, thanks to the flavour-packed sausages! Hope you get the chance to try them!

Ingredients
  • 5 Grimm’s Original Bavarian Smokies (1 x 450g package)
  • 12 Grimm’s Wheat & Corn Tortillas (1 x 300g package)
  • 2 tablespoons olive oil
  • 1 medium red onion, sliced into thin strips (about 2” length)
  • Pinch of salt
  • 1 lime, zest and juice
  • 2 teaspoons chilli powder
  • Corn & black bean salsa (store bought or see recipe below)
  • Spicy Guacamole (store bought or see recipe below)
An image of all the ingredients needed to make Bavarian Smokie tacos.
Preparation

Preheat grill to medium-high heat.

Grill the smokies over direct heat for 10-12 minutes, until nicely charred. Remove to cutting board until cooled enough to handle.

An image of five Bavarian Smokies on the grill with flames.

Turn the heat under the griddle (or large high-heat resistant skillet) onto medium. As the griddle/skillet begins to warm, add the olive oil and warm for 1-2 minutes. Next add the onions and the pinch of salt, stir to combine, cook slowly (adjusting heat as required) until the onions are soft, golden, and slightly browned in spots, about 8-10 minutes.

While the onions cook, slice the cooled smokies into thin slices on the diagonal. When the onions are just about done, add the sliced smokies in with the onions, then add the chilli powder, the lime zest & juice, stir to combine. Raise the heat to medium-high and cook, stirring occasionally until the lime juice has evaporated and the smokies look moist, but crispy for 5-8 minutes.

An image of sliced Bavarian Smokies with onions, spices on a griddle pan on the grill.

Serve hot smokies immediately with warm tortillas, the corn & black bean salsa, guacamole, and all the toppings. Have fun building your own tacos with any or all, of the delicious ingredients.

An image of cooked sliced Bavarian Smokies with onions, spices on a griddle pan beside tortillas on the grill.
Suggested toppings
  • 10-12 cherry tomatoes, quartered
  • 1/4 iceberg lettuce, shredded
  • 1/4 purple cabbage, shredded
  • Handful of cilantro, chopped or picked leaves
  • Sour cream
  • Thinly sliced jalapeños
  • Hot sauce
  • Tortilla chips, for eating with the guacamole & salsa

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 12 tacos, 4-6 people

Disclosure: I have participated in a paid partnership with Grimm’s Fine Foods. Opinions in this post are my own.

Corn & Black Bean Salsa

Ingredients
  • 1 cup corn kernels, fresh or frozen, cooked & cooled
  • 1 cup black beans, rinsed & drained
  • 1/4 cup jalapeños, seeds removed & diced (about 1 large jalapeño)
  • 1/4 cup red onions, diced (about 1/4 of a medium sized onion)
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons white balsamic (or lime juice)
  • 2 tablespoons olive oil
Preparation


Mix everything together in a bowl, cover and refrigerate until ready to use.

Prep time: 15-20 minutes
Servings: 12-18 tacos

Spicy Guacamole

Ingredients
  • 4 avocados
  • 2 jalapeño (roasted, grilled or charred – skin removed), finely diced
  • 4 cloves of roasted garlic
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 cup sweet onion, finely diced
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/4 cup cilantro leaves, chopped
Preparation

Place all ingredients into a molcajete (or bowl & fork) and mix to desired consistency.

Alternatively, toss all the pre-chopped ingredients (except the avocados and cilantro) into a mini food processor and blitz. Then add the avocado & cilantro and process to desired consistency.

Place in a bowl and cover tightly, to keep from browning, until ready to serve.

Prep time: 30-40 minutes (roasting of garlic)
Servings: 12-18 tacos

Hope you enjoy these recipes! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Cherry Tomato-Lemon Spaghetti

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A colourful pan of cherry tomato spaghetti with basil, tomatoes and grilled toast. This dish is being made outside on a grill.

Few things have my taste buds screaming SUMMER, more than garden fresh tomatoes pulled straight from the vine at the peak ripeness! This Cherry Tomato-Lemon Spaghetti dish takes the bounty of cherry tomatoes and puts them to good use in an extremely fresh, easy and flavourful spaghetti dish. It’s even better if you have garden fresh basil too!

Also, if it’s too hot to cook in the kitchen, I made this whole dish on the grill and toasted some bread while the grill was on.

Ingredients
  • 3 pints cherry tomatoes, halved
  • 1/2 cup extra virgin olive oil
  • 1 large shallot, sliced thin
  • 1 teaspoon kosher salt
  • 4 garlic cloves, minced
  • 2 anchovies, finely chopped
  • 1 tablespoon lemon zest
  • 1/3 cup lemon juice, freshly squeezed
  • 1 teaspoon pepper, freshly ground
  • 2 teaspoons red pepper flakes
  • 1 pound dried spaghetti
  • 1 1/2 cups fresh basil, torn
  • 1 cup Parmesan cheese, shaved
Preparation

Boil a stockpot of salted water then cook the spaghetti to al dente according to package instructions.

A stockpot with pasta and pan on the grill about to make some cherry tomato spaghetti.
Cooked in the Hestan NanoBond 3.5 Qt Essential Pan and 8 Qt Stockpot on the Hestan Grill.

While the water boils, add the olive oil to a 3.5 Qt pan and warm. Add the shallots, salt and cook over low heat until they just begin to soften (4-5 minutes). Add the garlic, anchovies and cook for 2 minutes. Add the pepper, pepper flakes, lemon zest and lemon juice, raise heat to medium and cook for 3 minutes.

Add the tomatoes and mix to combine.

A pan with cherry tomatoes on the grill about to make some cherry tomato spaghetti.

Turn off the heat, then add cooked pasta to the tomato mixture (don’t drain the pasta, let some water come with it into the tomato mixture). Toss to combine, then add the shaved Parmesan and basil. Serve and enjoy!

A colourful pan of cherry tomato spaghetti with basil, tomatoes and grilled toast. This dish is being made outside on a grill.

Delicious served with fresh or toasted French stick or ciabatta.

  • Serves: 6
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes

Hope you enjoy my Cherry Tomato-Lemon Spaghetti recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Cooked in the Hestan NanoBond 3.5 Qt Essential Pan and 8 Qt Stockpot on the Hestan Grill.

Proud Hestan Culinary  & Hestan Ambassador. Opinions in this post are my own.

The G.O.A.T. Breakfast Burger

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My GOAT breakfast burger starts with a bagel, a turkey, fennel sausage and goat cheese burger, smashed avocado, sliced tomatoes, more goat cheese, a fried egg and arugula.

The G.O.A.T. Breakfast Burger.

It’s the Greatest Of All Time Breakfast Burger made with Celebrity Garlic & Herb Goat’s Milk Cheese. A fresh bagel a runny yolk, goat cheese patties topped with goat cheese, what could be better for breakfast, lunch or dinner? O-M-G Oh My Goat Cheese!

Ingredients
  • 3 oz (85 g) Celebrity Garlic & Herb Goat’s Milk Cheese, divided
  • 8 oz (227 g) lean ground turkey
  • 1 fennel sausage, casing removed & crumbled (approx. 4.5 oz/125 g)
  • 3 tablespoons panko breadcrumbs
  • 3 tablespoons olive oil, divided
  • 2 eggs
  • 1 tomato, thinly sliced
  • 1 avocado, mashed (cover & refrigerate until ready to use, add a squeeze of lime juice if you have to keep from browning)
  • Handful of arugula
  • Sprinkle of chilli flakes
  • 2 fresh bagels (flavours of your choice)
Preparation

Begin, by dividing the goat cheese into a 2 oz portion and a 1 oz portion. Slice the 2 oz portion into thin slices (6 or 8 equal slices), set aside.

Sliced goat cheese with ground turkey and sausage in the background.

Crumble the 1 oz portion into a mixing bowl. Then add the turkey, sausage and panko.

Mix with your hands to combine. Divide the mixture into 2 equal portions and form into patties.

Two goat cheese breakfast burgers.

Heat a griddle or 12” skillet over medium heat until the surface temperature reaches approximately 375°F (about 4-5 minutes for a skillet, or 8-10 for a heavy griddle).

Add 1 1/2 tablespoons of olive oil to the cooking surface, heat for 30-40 seconds the add the patties.

Cook the patties until the first side has a good sear 4-5 minutes, then flip and cook for 4-5 minutes more. At this point, whichever side of each burger has a greater sear, flip so it is facing up. Add an equal number of Goat Cheese slices to the top of each patty (3 or 4) and move both patties to the side.

Two turkey burgers with slices of goat cheese on a skillet with two bubbling fried eggs.

On the open side of the griddle or skillet, add the remaining 1 1/2 tablespoons of olive oil, heat for 30 seconds. Add the cracked eggs into the open side. If using a skillet indoors, turn to heat to low, cover the skillet and cook until the eggs are done to your liking (1 1/2 – 2 minutes for a runny yolk). If using a griddle on the grill, add the eggs, close the lid and turn off the grill. Cook until the eggs are done to your liking (1 1/2 – 2 minutes for a runny yolk).

Cut the bagels in half. On the bottom half, spread the smashed avocado, sprinkle with chilli flakes, layer tomato slices, add the cooked patties, fried egg, and finish with a pile of arugula. Put the top half of the bagel on and enjoy!

Tow of my GOAT breakfast burger starts with a bagel, a turkey, fennel sausage and goat cheese burger, smashed avocado, sliced tomatoes, more goat cheese, a fried egg and arugula.
My GOAT breakfast burger starts with a bagel, a turkey, fennel sausage and goat cheese burger, smashed avocado, sliced tomatoes, more goat cheese, a fried egg dripping and arugula.

Prep time: 15 min
Cook time: 12 min
Serves: 2

Hope you enjoy The G.O.A.T. Breakfast Burger recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

These G.O.A.T. Breakfast Burgers were made on my Hestan grill using their incredible griddle plate.

Proud Hestan Ambassador. Opinions in this post are my own.

Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema

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An outdoor image of three Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema on a wooden board. A package of the sausages, a bowl of condiments surround these tostadas.

Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema

Mexican inspired flavours with a twist! These Field Roast Smoked Apple & Sage Plant-Based Sausages are loaded with flavours that you may not associate with Mexican cuisine. But when paired with a fresh apple salsa, a tangy chipotle-lime crema and spicy guacamole, look out traditional flavour expectations… be prepared to dazzle your taste buds!

Ingredients
  • 1 x 12.95 oz package Field Roast Smoked Apple & Sage Plant-Based Sausages (4 sausages)
  • 1 tablespoon olive oil
  • 12 Crispy Tostadas (store bought – approximately 4 ½“ diameter)
  • 1 ½ – 2 cups Guacamole (homemade or store bought)
  • 1 ½ cups shredded purple cabbage (about ¼ of a cabbage)
  • 1 ½ cups shredded iceberg lettuce (about ¼ of a lettuce)
  • ¾ cup red onion finely sliced (about half a large red onion)
  • Apple Salsa (recipe below)
  • Chipotle-Lime Crema (recipe below)
  • ¼ cup small fresh cilantro leaves (or chopped)
Apple Salsa
  • 1 Honeycrisp apple, cored and very small diced
  • ¼ cup red bell pepper, seeded and very small diced (about ½ a red pepper)
  • ½ a large jalapeño, seeded and finely diced
  • 2 tablespoons white balsamic vinegar (or substitute lime juice)
  • 1 teaspoon sugar
  • salt and pepper to taste
Chipotle-Lime Crema
  • 2 Chipotle Peppers (in Adobo Sauce)
  • 1 cup Plain Dairy-Free Yogurt (or Dairy-Free Greek Yogurt)
  • 3 teaspoons freshly squeezed lime juice
  • ½ teaspoon kosher salt
Preparation
Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema

Begin by making the Chipotle-Lime Crema. In a mini food processor (or blender), add the Chipotle peppers, yogurt, lime juice, salt and blend until the chipotle pepper is pureed and incorporated well with the yogurt. Taste, then adjust the lime juice or salt as needed.

Chipotle-Lime Crema

Pour into a bowl for serving and refrigerate for at least 30 minutes (keep refrigerated until ready to serve).

Next make the Apple Salsa. In a bowl, mix the apple, red pepper, jalapeño, balsamic, sugar, salt & pepper, then toss to combine. Taste and adjust seasoning if required. Use immediately or cover tightly and store in the refrigerator for up to 2 hours.

Apple Salsa

Preheat the grill (or grill pan on medium heat).

Remove the casings from the Field Roast Smoked Apple & Sage Plant-Based Sausages. Toss the sausages in the olive oil (or brush on each sausage).

Cook the sausages for 8-10 minutes, turning occasionally, until evenly browned on all sides.

Remove the sausages to a cutting board and slice each sausage into 9 or 10 pieces, diagonally.

A close up image of a man slicing sausages.

To build the tostada, spread 2 tablespoons of guacamole on each tostada, then add a sprinkle each of cabbage, lettuce, and red onions, then layer 3 pieces of the Field Roast Sausage, the Apple Salsa, a drizzle of the Chipotle-Lime Crema and finish with Cilantro.

Enjoy!

  • Prep: 25 min
  • Cook: 10 min
  • Total: 35 minutes
  • Serves 4
A close up image of a package of Field Roast Smoked apple and sage sausage.

Disclosure: I have participated in a paid partnership with Field Roast. Opinions in this post are my own.

Hope you enjoy my Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Steamed PEI Mussels in a Red Thai Curry Broth

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A top down image of Red Thai Curry Mussels in a skillet. A dish of hummus and veggies, shrimp, toast, olives, hot chilli sauce and a glass of wine surround the skillet

We love mussels because they are the most amazing vessel to enjoy any type of flavourful broth! The half shell is the perfect spoon shape to collect the ideal mouthful of broth with the tender mussel meat. This quick, easy and affordable recipe uses a store bought Red Thai Curry Paste to effortlessly infuse the broth with so much flavour!

Ingredients
  • 2 pounds (907g) fresh PEI mussels, rinsed and beards removed
  • 13.5 ounce (400ml) can coconut milk
  • 2 tablespoons (30ml) red Thai curry paste (store bought)
  • 1.5 cups (355ml) of fish stock (homemade, canned or cube)
  • 2 tablespoons (30ml) brown sugar
  • 3 bird’s eye chilies, sliced in half lengthwise
  • 1.5” (4cm) piece of fresh ginger, peeled
  • 1 kaffir lime leaf (or peel from 1/2 a small lime)
  • 1/4 cup fresh cilantro, washed, dried and chopped
Preparation

In a large saucepan or skillet with a lid, simmer the coconut milk and curry paste over medium heat for 5 minutes. Add the fish stock, brown sugar, chilies, ginger and lime leaf, stir and simmer for 15-20 minutes. Add the mussels to the pan, cover with a lid, raise the heat to high, and steam.

2 pounds of mussels will take 5 – 7 minutes to cook, but timing will vary depending on the heat, how much liquid you use, and the size & shape of the pan. Mussels are ready when shells are open and you can see the plump tender meats.
Sprinkle with the cilantro and serve with some fresh crusty bread for dipping in the wonderful broth — It’s that simple!

A close up of red Thai curry mussels.
A top down image of Red Thai Curry Mussels in a skillet. A dish of hummus and veggies, shrimp & calamari skewers, toast, olives, hot chilli sauce and two glasses of wine surround the skillet

Prep time: 5 min
Cook time: 30 min
Serves: 2

These mussels were served with toast for dipping, warm olives, grilled shrimp, grilled calamari and hummus with griddled veggies.

Hope you enjoy my Red Thai Curry Mussels recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

These red Thai curry mussels were made (and served) in my Hestan 11″ NanoBond Skillet and on my Hestan 36″ gas grill in Pacific Fog.

Proud Hestan Culinary  & Hestan Ambassador. Opinions in this post are my own.

Wine Can Cornish Hens

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Four wine can Cornish hens are placed on a skillet on a grill. Two wine glasses (one white, one red) are in the background.

Wine Can Cornish Hens.

Marinated with Calabrese peppers, cilantro, parsley, garlic, Dijon, lemon zest and juice, salt and pepper and olive oil.

I cooked two hens on Pinot Grigio cans and 2 two on Shiraz cans to see if there was a difference in flavour… both Elaine and I agreed there was! We enjoyed the Pinot Grigio more with this marinade.

Ingredients
  • 3 Calabrese peppers in oil
  • 2 tablespoons of the flavoured oil
  • 3 garlic cloves, minced
  • 1/2 cup parsley leaves
  • 1/2 cilantro leaves and tender stems
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon Dijon mustard
  • Zest of one lemon
  • Juice of one lemon
  • 1/2 cup of olive oil
  • 4 cans (each 250 mL) white wine (Pinot Grigio)
  • 4 Cornish hens, 1 1/2 lbs (680 g) each (remove neck from cavity)
Preparation

In a mini food processor, blend together the peppers, oil, garlic, parsley, cilantro, salt, pepper, Dijon, lemon zest & juice. Then in a slow stream while the food processor is running, add the olive oil. Coat Cornish hens well with the marinade, cover and refrigerate for 2-4 hours.

Pour out half of each can of wine, into a glass for sipping while you cook.

Preheat grill to med-high heat with lid closed.

Carefully work 1 can into the cavity of each hen as far as it will go. Place all the hens in a solid-bottomed high heat resistant pan, such as a cast-iron pan. Reserve excess marinade.

Place the pan on one side of the grill and close the lid. Turn down the heat on the side with hens to low and cook with the indirect high heat of the other side of the grill for 15 minutes. The grill temperature should be between 400°F – 425°F

Rotate the pan to cook hens evenly. Baste with reserved marinade.

Close lid and cook until hens are browned, and internal temperature reaches 160°F. (45-60 minutes total).

Cover the hens with foil and let rest for 8-10 minutes (temperature will come to 165°F) before carefully sliding hens off cans.

Chefs note: Keep the grill lid closed! Yes, the birds are cute and you’ll want to take lots of pictures, but the skin will never crisp up with the lid open!

  • Prep time: 10 minutes
  • Inactivate time: 2 hours
  • Cook time: 1 hour
  • Total time: 3 hours, 10 minutes
  • Serves 4
A close up of wine can cornish hens are placed on a skillet on a grill. The skin is crispy, golden brown.

Cooked in my Hestan Culinary 12.5″ NanoBond Skillet on my Hestan gas grill.

Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.

Hope you enjoy my Wine Can Cornish Hens recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Juicy Turkey Kale & Feta Burgers

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A tray of open-faced turkey kale & feta burgers, buns green beans, sliced red onions, chips, dip, broccoli slaw and roasted red peppers. Dishes, glasses, plates and glasses surround this tray.

Juicy Turkey Kale & Feta Burgers

Now, if you are an only child, then by default, you are dad’s favourite. However, if you have siblings, you are going to want to make these burgers for Father’s Day… then assume your place as #1 favourite child.

I’ve partnered with the incredible people and products Earthbound Farm to create this delicious recipe.

Ingredients
  • 2 tablespoon olive oil
  • 1/2 cup chopped onions
  • 1 teaspoon salt
  • 1 fire roasted red pepper, from a jar, diced
  • 2 packed cups Earthbound Organic Baby Kale, chopped into small pieces
  • 2 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon freshly ground pepper
  • 1/4 cup crumbled feta
  • 1/4 cup panko bread crumbs
  • 2 pounds ground turkey
For serving
Hummus Yogurt sauce
  • 1/2 cup your favourite store bought (or homemade) hummus
  • 1/3 cup plain 2% Greek yogurt
  • 2 teaspoon lemon juice
  • 1-2 teaspoons hot sauce
Turkey Kale & feta burger ingredients.
PREPARATION

In a small bowl, stir together the hummus, yogurt, lemon juice, and hot sauce. Taste and add more lemon juice or hot sauce if desired. Refrigerate until ready to serve.

Heat 2 teaspoons of oil in a non-stick skillet over medium-high heat. Add the onion, then salt and cook until soft and translucent, about 3 minutes. Add the kale and diced red pepper, cover and cook until wilted, about 2-4 minutes. Remove the pan from the heat and let cool.

While the kale cools, in a large bowl, mix together the garlic, Dijon, dill, pepper, feta, then add the kale mixture and panko breadcrumbs, mix to combine. Add the turkey and work the mixture through the meat.

Divide the mixture into 6 equal sized patties. (Approximately 6 1/4 ounces each)

Place a layer of waxed paper on a plate or tray and place the patties in one layer on the waxed paper. Cover with waxed paper, then foil or plastic wrap and freeze for at least 2 hours. (I prefer cooking turkey burgers from frozen, so I make them a day or two ahead)

Preheat the grill on medium-high. Just before grilling brush the burgers with a little olive oil on both sides (adds a nice char to a lean meat) Grill the patties until cooked through, about 5 minutes per side.

To serve, spread a layer of the hummus-yogurt sauce, add a layer of kale, then red peppers, the patty and a spoonful of the slaw. Put the burger top on and enjoy!

(Red onions and pickled jalapeños are a delicious addition too!)

A side view of a turkey kale & feta burger.

Disclosure: I have participated in a paid partnership with Earthbound Farm. Opinions in this post are my own.

These Juicy Turkey Kale & Feta Burgers were served with Broccoli Slaw with Cider Dressing and Green Beans with Lemon, Dill, Dijon Dressing

A tray of open-faced turkey kale & feta burgers, buns green beans, sliced red onions, chips, dip, broccoli slaw and roasted red peppers. Packages of baby kale, broccoli slaw and green beans surround this tray.

Hope you enjoy my Juicy Turkey Kale & Feta Burgers recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Wild Argentinian Shrimp Pesto Pasta Salad

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A top down image of a large and two smaller bowls of a Wild Argentinian Shrimp Pesto Pasta Salad on a wooden board. Basil, lemon's and Parmesan cheese.

Wild Argentinian Shrimp Pesto Pasta Salad

Looking for a great make-ahead summer meal or side for a barbecue feast? This shrimp pesto pasta salad is quick, easy and delivers on freshness and flavour. Use store bought pesto to make your life easy! Adding a little olive oil and lemon juice to any store-bought pesto, balances out the flavours and creates the perfect pasta salad dressing. The plump, tender, delicious shrimp, take this salad to the next level! So, set the table, it is time to eat!!

Ingredients
Shrimp
Salad
  • 500 g (18 oz) Fiorelli dry pasta (substitute Fusilli or Penne)
  • 6 mini multicoloured bell peppers, sliced into rings, seeds removed (substitute 2 regular peppers, diced)
  • 2 mini cucumbers, sliced in half lengthwise and diced into half moons
  • 150 g (5 oz) cherry tomatoes, halved (approximately 20 tomatoes)
  • ½ red onion, diced
  • 1/3 cup pesto sauce (store bought or homemade)
  • 1 ½ tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup small tender Basil leaves
Preparation

In a large bowl or resealable bag, combine the shrimp & pesto, toss to coat. Refrigerate, covered, 30-60 minutes.

Heat a large skillet over medium-high heat. Add the oil, then add the shrimp; cook for 1 1/2 minutes, flip and cook for 1 minute more. Add the wine, cook, and stir 1-2 minutes longer, until cooked through. Remove shrimp, refrigerate, covered, until cool.

Bring a large pot of salted water to a boil, add the pasta, and cook as per package directions (to al dente). Drain, rinse with cold water. Transfer to a large bowl. Add vegetables & chilled shrimp. In a small bowl, whisk the pesto, olive oil, lemon juice, salt & pepper until blended. Drizzle over salad; toss to coat. Refrigerate until serving. Before serving add the basil leaves and toss lightly.

  • Prep 25 minutes
  • Inactive 30-60 minutes
  • Cooking 15 minutes
  • Servings 4 as main course (8 as a side)

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A top down image of a large and two smaller bowls of a Wild Argentinian Shrimp Pesto Pasta Salad on a wooden board. Basil, lemon's and Parmesan cheese.

Hope you enjoy my Wild Argentinian Shrimp Pesto Pasta Salad recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Grilled Lobster Mac & Cheese

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A top down image of two place settings on wicker placemats. Each setting has a skillet of grilled lobster mac & cheese, napkins, cutlery, wine glasses and bottle.

Lobster Mac & Cheese is a classic way to elevate the humble macaroni (or cavatappi). However grilling lobster halves and serving them over individual skillets, makes this meal feel like 5 star dining experience!
If the store that you buy your lobster at, offers a service to steam or cook the lobster, take them up on it… just one less thing you need to worry about!
The combination of spicy salami, two quality cheeses and crispy panko on top, makes this Mac & Cheese a winner, even without the lobster… but trust me, it’s sooo much better with the lobster! 🦞

Ingredients
Mac & Cheese
  • Kosher salt
  • Olive oil
  • 1/2 pound cavatappi (or elbow macaroni)
  • 2 cups milk
  • 1 ounce hot calabrese dry-cured salami, cut into a fine dice
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1 clove of garlic, minced
  • 1/4 cup all-purpose flour
  • 6 ounces Gruyere cheese, grated (2 cups)
  • 4 ounces extra-sharp Cheddar, grated (1 cup)
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons, finely chopped thyme leaves, divided
  • 8 tablespoons panko bread crumbs, divided
Lobster
  • 1 small lobster (10-12 ounces), cooked and divided in half, lengthwise
  • 2 tablespoons panko bread crumbs mixture (reserved)
  • 1 tablespoon melted butter
  • Zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 garlic clove minced
  • 1 tablespoon fresh parsley, chopped (plus more for serving)
Preparation

Preheat the grill (or oven) to about 375°F with an area for indirect cooking.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, until just al dente. Drain well.

While the pasta cooks, heat the milk in a small saucepan, (don’t let it boil). In a larger saucepan or skillet, cook the salami, over medium-low heat until it begins to crisp up 4-6 minutes. Using a slotted spoon, remove the salami to a paper towel lined plate. Add 3 tablespoons of butter and the garlic to the salami grease, cook over low heat for 1 minute. Then add the flour and cook for 2 minutes, stirring with a whisk. Still whisking, add the hot milk, 1/2 cup at a time. Cook for a couple of minutes more, until thickened and smooth. Remove from the heat, then add the Gruyere, Cheddar, 1 teaspoon salt, the pepper, and 1 teaspoon of thyme. Add the cooked macaroni, and salami and stir well. Place the mixture in 2 small skillets (or individual cast-iron dishes).

Melt the remaining 1 tablespoon of butter, then combine the butter, panko bread crumbs, 1 teaspoon thyme. Reserve 2 tablespoons of the panko mixture for the lobster and sprinkle the rest on the top of the Mac and Cheese. Bake for about 20-25 minutes using indirect heat, or until the sauce is bubbly and the macaroni is browned on top.

While the Mac & Cheese cooks, Prepare the lobster by removing the small grey sac behind the head, plus the green tomalley (lobster’s liver) and discard.

An evening photo of grilled lobster mac and cheese being made. There are two skillets each filled with mac and cheese, the half lobsters are directly on the grill. There is a sunset and a bottle of wine with two glasses filled.

Place 1 tablespoon of the reserved panko mixture into each half of the lobster filling the areas that you have just cleaned.

Mix together the the butter, lemon zest & juice, garlic and parsley. Set aside.

When the Mac & Cheese is just about done, place the lobster on the grill over medium heat, spread the butter mixture over the lobster and cook for 3-5 minutes until warmed through.

Serve each lobster half over a skillet of Mac & Cheese and dig in!

An evening photo of grilled lobster mac and cheese being made. There are two skillets each filled with mac and cheese plus a half lobster. There is a sunset and a bottle of wine with two glasses filled.
  • Serves 2
  • Prep time – 20 minutes
  • Cook time – 40 minutes
  • Total – 60 minutes

Hope you enjoy this Grilled Lobster Mac & Cheese recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)

Cooked in Hestan NanoBond 8.5” skillets, on the Hestan gas grill and served with Hestan Vineyards Chardonnay.

A photo of a bottle of Hestan chardonnay and two glasses outside on a deck.

Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.

Ridiculously Good Grilled Shrimp

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An image of four ridiculously good grilled shrimp on a plate with grilled lemons, parsley and an heirloom tomato salad.

Ridiculously Good Grilled Shrimp.

I love this grilled shrimp recipe any day of the week. It is a perfect weeknight meal that is super quick, full of flavour, and easy to make! It is delicious served over salad, rice, pasta, or your favourite grain. Use smaller skewers, for the ultimate appetizer!

Cook’s tip: You may want to make more than the recipe suggests because everyone will love these, and they will disappear quickly!!

Ingredients
  • 20-24 Marina Del Rey Wild Argentinian shrimp peeled and deveined (20-30 size)
  • pepper
  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 3 garlic cloves minced
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 ½ tablespoon parsley, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon red pepper flakes
  • 1 tablespoon honey
  • 4 metal skewers (or wood skewers soaked)
Preparation

Dry the shrimp on a paper towel, then sprinkle with freshly ground pepper. In a medium sized bowl whisk together the white balsamic vinegar, garlic, lemon zest & juice, parsley, Sriracha, soy sauce, Dijon mustard, and red pepper flakes, then add the oil in a slow stream while whisking. Add the shrimp and let marinate for 30 minutes.

An white enamel pan with black edges filled with shrimp in a marinade for ridiculously good grilled shrimp.

Preheat grill to high heat.

Thread the shrimp on the skewers (5 or 6 per skewer), set aside. Pour the excess marinade into a small saucepan and gently boil until reduced by half. Turn of the heat and add the honey, then whisk to combine. Let the sauce cool for 5 minutes, then brush both sides of the shrimp with the sauce.

Lower the heat on the grill to medium.

Place the skewers on the grill. Grill on each side for 1 ½ – 2 minutes.

Serve with your favourite summertime salad or over flavoured rice, quinoa, orzo.

** Note: I like to leave the tail on for presentation, but feel free to remove it.

  • Prep Time: 25 minutes
  • Inactive time: 30 minutes
  • Cook time: 5 minutes
  • Total time: 60 minutes
  • Servings: 4

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

Four skewers of grilled shrimp with parsley and grilled lemons fill half the oval platter. The other half of the platter is an heirloom tomato caprese salad.

Hope you enjoy my Ridiculously Good Grilled Shrimp recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)