Showing posts with label Ute Food. Show all posts
Showing posts with label Ute Food. Show all posts


Fresh Apple Cake

Can you feel it??  Fall is in the air. The leaves, pumpkins, school back in session, crisp air, football.
I love football.
Especially UTE football. Went to the craziest game.
Lasted four hours. Yes, FOUR HOURS. Without OT.  A person sitting with our family asked if I was feeling sick. Jake said, "No, my mom always acts like this (covering or closing my eyes, head down, peeking through my hands) at the Utah/BYU game."  Such a great game. Read about it here. This pic was taken after the field was cleared twice, and rushed three times.
Like I said, crazy.

 I found this recipe in one of my favorite home magazines, House Beautiful. The author calls this a "no-shop" dessert. Meaning, every ingredient is one you should have in your kitchen at all times. I think it's wonderful served at breakfast too.
Apple cake= the perfect fall treat.
Try it, I know you'll love it.

Fresh Apple Cake
House Beautiful, Marcus Samuelsson
print recipe

2 tablespoons unseasoned bread crumbs or graham cracker crumbs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 Granny Smith, or other tart apples
1 teaspoon ground cinnamon
4 tablespoons unsalted butter at room temperature
1 large egg
1 1/4 cups unbleached all-purpose flour
2 teaspoons baking powder
2/3 cup half-and-half ( I used 1/3 skim milk, 1/3 half and half)
2 teaspoons confectioner’s sugar

Pre-heat oven to 350°. Butter a 9" spring form pan and coat with graham cracker crumbs.
Toss together the granulated sugar and brown sugar. Set aside.
Peel and core the apples, then slice one apple into 16 wedges. Combine the cinnamon and 1/3 cup of sugar mixture in a medium bowl. Add the apples wedges and toss to coat. Roughly dice the remaining apple.
In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and the remaining sugar mixture on medium speed until light, fluffy, and lemon-colored, about 2 minutes. Add the egg and mix until combined. Reduce the speed to low and add the flour and baking powder. Slowly add the half-and-half and mix until combined. Fold the diced apple into the batter.
Pour the batter into the prepared pan and spread evenly. Arrange 14 of the apple wedges fanned along the outer edge of the pan and place the two remaining wedges in the center. Bake for 35 to 40 minutes, or until the center is golden brown.
Remove from the oven to a wire rack to cool completely. Run a small offset spatula around the edges to release the cake from the pan and remove the spring form. Sprinkle with confectioner’s sugar, then cut into 12 wedges.


French Onion Soup Stuffed Mushrooms- Pioneer Woman

This weekend is Grant's birthday, again :)
It always falls close to the Super Bowl, so I have a little birthday/SB dinner. We were a little bummed the 49ers didn't get into the big game.  What was up with that? We have a thing for Alex Smith, since he played at the U of U a few years back. Met him a few times at games. Great kid. Oh, maybe he's a man now?  Here's a cute pic of him with my boys at the Fiesta Bowl.

Anyway. Superbowl=appetizers. A stuffed mushroom fit for the Super Bowl. Is that two words? or one? My spell check says it's two.
Are you a French Onion Soup lover? I am. Remember when I posted Classic French Onion Soup? It's my favorite soup in the world. When I was a kid, my dad made it for us. And we had these little bowls, special for French Onion Soup, I think it was the only time we used them. Which must have been once a year?  Funny how I remember those bowls.
Ok, the appetizer. Tastes just like French Onion Soup. In a mushroom. I made these and everyone went crazy. A love fest. For the mushrooms. If your people love onions and mushrooms, you have to make these.

Pioneer Woman's French Onion Soup Stuffed Mushrooms

2 tablespoons butter
2 whole large onions, halved and sliced thin
1/4 cup beef broth
7 dashes Worcestershire Sauce
splash of red or white wine ( I used cooking wine)
1/2 cup grated Gruyere or Swiss Cheese
Kosher salt
24 whole white Or Crimini mushrooms, washed and stems removed
minced parsley, optional for garnish

In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.

Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.


UTE Caramel Confession Corn

About a month ago, we came home one night and this was sitting on our front porch.

And we had a message on our phone from the W's. A (sweet) confession, for a little prank they pulled on us, and our friends, the B's a few years back.
In case you forgot we are kind of into the UTES. And our friends the B's, are into BYU. One morning we woke up and our lawn was covered in painted blue block Y's, BYU footballs, BYU signs etc. The B's got the same treatment, only their lawn was covered in red U's, UTE footballs, UTE signs etc. We thought the B's pulled a fast one on us, until we found out about their lawn. Over the years, accusations were made and highly sensitive info was leaked, but we were never really sure who the culprit was until the popcorn confession.
Oh - the popcorn. Delish. Caramely, buttery, sticky, sweet. Perfect Halloween treat. Seriously easy and bad for you.
U're gonna love it.

Ute Caramel Confession Corn

4 quarts popcorn, popped (or two bags of microwaved popcorn)

Caramel :
1/2 cup butter
3/4 cup brown sugar
1/4 cup lite Karo syrup
1/2 teaspoon salt---- add only if you are using unsalted popcorn
1 teaspoon baking soda

Mix caramel ingredients in a medium microwave proof bowl. Place in microwave 1 1/2 minutes on high. Remove and stir. Microwave 1 1/2 minute more. Remove from microwave and add 1 teaspoon baking soda, stir. Pour over popcorn in large bowl, toss caramel and popcorn until popcorn is coated.

-I cooked this on the stove instead of the microwave. Just melted the butter, then added everything else (except soda) and boiled for 2-3 minutes. Then added soda and tossed with popcorn.
-After following directions you may spread the mixture on two greased cookie sheets and bake at 350 for about 10 minutes. Stir at 5 minutes. This made a yummy crunchy caramel corn.


Southwest Orzo and Black Bean Salad

It's tournament time! Three Utah teams have been invited to the BIG DANCE. Stock the fridge, make some yummy food and enjoy the games. How can you NOT love the NCAA tournament? Ok, well I didn't always love it... back in the early 80's "One Shining Moment" a video of tournament highlights and watching Jim Valvano hooked me. Over the years, I graduated from the highlights to the actual games. I'm a little backwards, I know. You've never seen "One Shining Moment" ?? click here, this is one of my favorites, 1998, when the Utes played in the championship game. I love that some unknown team (at least to me), this year- Morgan State (15 seed), can make it into the tournament, beat a top seeded team and before you know it the whole nation is talking about Morgan State. I have no idea where they are located- anyone?
Enough with the basketball talk, this is a cooking blog! This is a great recipe I adapted from Cooking Light a few years back. It's versatile because it can be served as a salad, or appetizer and is low fat (bonus). As an appetizer, serve with a big bowl of tortilla chips. If you are serving as a salad, chop some romaine lettuce onto a platter and pour the salad over the lettuce, top with the avocado mixture. If you've never cooked Orzo, you'll love this rice shaped pasta. One box will last a long, long time.
U know who I will be cheering about you?

Southwest Orzo and Black Bean Salad
printable recipe

1 cup dried Orzo pasta
1 can (15 oz) black beans rinsed and drained
1 1/2 cups corn, fresh cut, frozen or drained canned
2 firm ripe tomatoes, chopped
1/3 cup chopped cilantro
1/2 cup thin sliced green onion
1 teaspoon grated lime peel
1/4 cup lime juice
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper, about 1/2 teaspoon each

Avocado topping:
1 ripe avocado
1 tablespoon lemon juice
1/4 cup non fat, low fat or regular sour cream
Salt and pepper
tortilla chips
chopped lettuce

Boil 2 quarts water. Add pasta, cook until barely tender 9-11 minutes. Drain and rinse with cold water. In large mixing bowl, mix pasta, beans, corn, tomato, cilantro, onions, lime and lime juice. Toss to combine. Add seasonings, including salt and pepper to taste.
In small bowl, mash avocado with 1 tablespoon lemon juice and sour cream. Salt and pepper.

If serving as an appetizer, pour into serving bowl or platter, top with avocado mixture. Serve with tortilla chips. As a salad, shred romaine lettuce onto platter, top with salad and avocado.

-If you are serving as an appetizer, tuck some chips around the inside edge of the bowl just before serving.


Big Dance Donuts

The UTES are going to the Big Dance! Last night they won the Mountain West Conference tournament in Las Vegas, by beating the San Diego Aztecs 52-50. Just when we thought life couldn't get better, with a football team that won the Sugar Bowl, and went we have a basketball team that gets into the NCAA tournament for the first time since 2004. Yippee!
Celebrate by making these yummy Krispy Kreme Copycat donuts. A great Sunday night- Selection Sunday treat.

Krispy Kreme Copycat Donuts

2 (1/4 ounce) packages yeast
1/4 cup water
1 1/2 cups lukewarm whole milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening, melted
5 cups all-purpose flour
canola oil

Creamy Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water

Chocolate Frosting (optional)
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water
4 ounces milk chocolate chips or semi-sweet chocolate chips

Dissolve yeast in warm water in large bowl. Add milk, sugar, salt, eggs, shortening, and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes.

Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.

Heat vegetable oil in deep fryer or large, heavy pot to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts with tongs as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain.

Dip the doughnuts into creamy glaze set on rack then when slightly cooled - if using chocolate frosting, spread chocolate frosting on top.

Creamy Glaze: Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.

makes about 3 dozen donuts

-I didn't make the chocolate glaze, even though I'm a chocolate lover, I thought the chocolate frosting was a little overkill.
-I don't have a donut cutter. Just use a biscuit cutter or glass, and poke your finger in the middle and form a little round hole.


March Madness Whoopie Pies

March Madness is one of our favorite times of the year. We love the NCAA tournament,and love it even more when the UTES get in. I tried out this recipe for Whoopie Pies last night. Whoopie Pies are popular in the state of Maine and in Amish communities. They are suppose to be better the second day. I thought they were quite delish the first day! If you love cake with cream filling, you'll love these. I tried these out on Grant's 11 year old scouts, and they were definitely a kid pleaser. Whoop or hoop it up this month! Bad joke, I know.

March Madness Whoopie Pies

for cakes:
2 cups all purpose flour
1/3 cup Dutch process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/2 cup butter, softened
1 cup brown sugar
1 egg

for filling:
1 cup solid Crisco shortening
1 1/2 cup powdered sugar
2 cups marshmallow cream
1 1/2 teaspoons vanilla

Preheat oven to 350 degrees.
Whisk together flour, cocoa, baking soda and salt in a bowl until combined. Measure buttermilk into cup.
Beat together butter and brown sugar in a large bowl until pale and fluffy about 3-5 minutes. Add egg, beat until combined well. Reduce speed to low and and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down sides of bowl until all combined.
Spoon by Tablespoons onto greased cookie sheet. Do not attempt to spread batter, try to drop batter in uniform sizes onto pan. About 9 cookies per pan. Bake for 10-12 minutes until tops are puffed and cakes spring back when touched. Transfer cakes to a rack to let cool completely.
Make filling:
Beat together shortening and powdered sugar. Add marshmallow creme and vanilla, continue beating until smooth.
When cake is completely cooled, frost flat side of one cake and top with another flat side of cake.
Makes about 18-20 3" Whoopie Pies.

-I combined this recipe for the cakes with another recipe I found online for filling. Apparently, the filling should only be made with shortening, and not butter to be "authentic" Whoopie Pies. I decided to stick with the recommendation to make the filling with shortening, but think next time I'll try a mixture of shortening and butter.
-The original recipe calls for dropping the batter by 1/4 cup measurement onto cookie sheet. I thought this was WAY too big, so I reduced the amount of batter to 1 tablespoon per "cake or pie".
-Even though every review I read said the pies were better the second day, I thought they were best fresh.


Once in a Lifetime Sugar Bowl Beignets

Happy New Year! You probably noticed I didn't post much in the past two weeks. After Christmas, we left for New Orleans (aka 'Nawlins to our Southern friends and family) to watch the Utes play Alabama in the Sugar Bowl. While we were there, we ate beignets a few times at Cafe Du Monde in the French Quarter. They are served hot, smothered in powdered sugar. In honor of the UTES winning the Sugar Bowl, we made some beignets tonight. They are easy and so yummy. 
 Oh- about the UTES - It was an amazing season, 12-0 before the bowl game. Grant talked me into making the trip to the Bayou and taking all of the kids. He kept telling me it was a "once in a lifetime chance." I kept telling him- "Didn't you say that about the Fiesta Bowl 4 years ago???" Grant is THE King of "once in a lifetime" experiences. He has made an art out of going on "once in a lifetime hunts." Now we call them "Yearly once in a lifetime hunts." 
 Back to the game...It was amazing. I mean, when their band took the field, Brooke leaned over and said - "forget about the football team, their BAND scares me". The band, cheerleaders, flag girls, fans, team, everything was bigger on the Bama side. Everything was suppose to be bigger and better. 
But they forgot about heart. 
Our players believed they would win. 
They believed all season. 
 Now they are 13-0. 
 The only undefeated team in the country. 
This was a Once in a lifetime.
Thanks Utes. 

Once in a Lifetime Sugar Bowl Beignets
A Bountiful Kitchen
print recipe

1 envelope dry yeast
3/4 cup warm water
1/4 cup sugar
1/2 tsp salt
1 egg - room temperature
1/2 cup evaporated milk
3 1/2-3 3/4 cups flour
2 tablespoons solid shortening
Vegetable Oil for Frying
4-5 cups powdered sugar

Combine the yeast, water and sugar in a bowl. Let sit until yeast rises, about 5 minutes. Add salt, beaten egg and evaporated milk. If using a stand mixer- mix on low speed, and add half of the flour . Put the shortening in a small bowl, microwave- just until shortening starts to melt. Add the shortening to the dough, mix well. Add remaining flour a little at a time. When flour is incorporated into the dough, and it is no longer sticky,turn dough onto a lightly floured board. Knead a few times. Place the dough into a clean oiled bowl. Cover and let raise for at least 1 hour. This dough can also raise overnight in the refrigerator.
After the dough has doubled in bulk, punch down and turn it onto a floured surface and roll out into a rectangle that is about 1/2" thick. With a very sharp knife cut dough into 2" x 4 " wide strips. Let raise again for about 20 to 30 minutes.
Heat 2-3 inches of vegetable oil in a large pan to approximately 350 degrees. Place 3-4
beignets into the hot oil one at a time. Using tongs, flip the beignets over when golden brown. Cook on both sides. Remove and place on paper towels to drain excess oil. Place the powdered sugar in a paper bag or in a baking pan, and coat the beignets generously with sugar. I like to roll in the powdered sugar twice. Eat while hot.


UTE Sugar Bowl Cookies

Did you know the UTES went 12-0 this season and are playing in the SUGAR BOWL in New Orleans?? You did? Oh, well, sorry- didn't mean to gush. These cookies have a shortbread like texture. I made some last week and frosted half of the cookies with a cream cheese frosting and Brookie decorated the other half with decorator icing. Yum. GO UTES!!!

UTE Sugar Bowl Cookies

4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup sugar
1 cup powdered sugar
1 cup (2 sticks) butter, softened
1 cup vegetable oil
2 eggs
1 ½ teaspoons vanilla extract

Sift the flour into a bowl and add the salt, baking soda and cream of tartar. Set aside. Combine the sugar, powdered sugar, butter, vegetable oil, eggs and vanilla in a large bowl and beat well with an electric mixer. Sift the flour mixture again and gradually combine with the sugar mixture. Refrigerate the dough for at least 1 hour. Roll the dough into balls the diameter of a quarter. Place the dough on a lightly greased cookie sheet. Press the bottom of a glass into sugar; then press the glass into a cookie, making it almost flat. Bake at 350 degrees for 10 to 15 minutes

4 oz cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
dash salt
1 teaspoon vanilla
3-4 tablespoons half and half

Cream the butter, cream cheese and powdered sugar. Add salt, vanilla and half and half until desired spreading consistency. Frost cookies when completely cooled.

-This recipe calls for rolling the dough into balls, you can also roll out the dough after it is chilled, then cut into shapes. Bake as directed.
-I used a cookie scoop (about 3") and made the cookies into large round cookies.


BCS Biscuits (aka- Hatties Cheese Biscuits)

By now you all know the outcome of the Utah/BYU game. What, you don't know??? After all of the trash talking BYU fans WAH WAHED for months about how great their team is, how they were going to beat us, again, for the third year in a row...we beat them, by 24 points. So, It's the Vegas bowl for them (again), and drum roll...BCS for us!!!!!!!!!!! The Sugar Bowl, to be exact. In honor of the Utes going to a BCS game for the second time in four years, I give you...BCS Biscuits. Made these the other night, and added a couple of teaspoons of pesto- they were delish. Yes, almost as good as the win over BYU.

BCS Biscuits- Hattie's Cheese Biscuits

2 cups flour

1/2 teaspoon salt

1 tablespoon baking powder

1/8 teaspoon cayenne

1/4 generous cup shortening, I like Butter Flavor Crisco

1 cup grated extra sharp cheddar

3/4 cups buttermilk

2 teaspoons pesto, optional

Combine first 4 ingredients. Cut in shortening until mixture resembles crumbs. Stir in cheese, pesto, if using, and buttermilk. Roll out to 1/2 inch thickness on floured surface. Using biscuit cutter or glass cut into shapes and place on lightly greased cookie sheet. Bake at 400 degrees for 15 minutes or until golden on top and bottom.


Utah-TCU Blackout Cake

If you live in the state of Utah, you know that last week the Utah -TCU game was huge. Life changing. Ha. No, really it was. We needed that win. Some hotshot in the marketing department at the bookstore decided to come up with the idea to have a "blackout" game. Hype the fans up to wear all black to the game...For a school whose primary color is RED, that meant everyone heading to the bookstore and buying new black sweatshirts, hats, coats, etc. We bit... along with everyone else in the valley. By Thursday, it was rumored that there was not a speck of black left in the bookstore. I must say, it was an awesome sight, to see almost the whole stadium in black. We (along with our eternally optimistic friend Bob Lake) were hoping it wouldn't end up being appropriate dress for our own Ute funeral. In the end, the Utes came through AGAIN, with a touchdown in the last couple minutes of the game to win 13-10.
Last spring, Corrine made this yummy Blackout cake for a luncheon at work. I watched her make the pudding (which I think is the best part) and the cake, but wasn't able to see (or sample) the finish product.I thought this would be an appropriate celebration dessert for the most recent win! Blackout cake is printed in many different versions. I think there was a bakery -Ebingers? that was famous for a similar version of this cake. If you love dark, rich, chocolate desserts, get out your apron.

Utah-TCU Blackout Cake

1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups half-and-half
1 cup whole milk
6 ounces unsweetened chocolate , chopped
2 teaspoons vanilla extract

8 tablespoons butter 1 stick

1 1/2 cups all-purpose flour , plus extra for dusting pans
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Dutch-processed cocoa powder
1 cup strong black coffee ( I used de -caf)
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.

2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour three 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.

3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.

4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, about 30 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.

5. To assemble the cake: Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding . Spread remaining pudding evenly over sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days)

STEP BY STEP: Assemble Blackout Cake
1. Using your hands, crumble one cake layer into medium-sized crumbs.
2. Spread the pudding all over the top and sides of the cake.
3. Sprinkle the reserved cake crumbs all over the top and sides of the cake, then use your hands to gently press the crumbs into the pudding.

** I lined the cake pans before baking with parchment paper.
** Make sure to leave plenty of time to prepare the pudding and let it cool, completely. Also let the cake cool completely.
** This cake is best when left to sit in the refrigerator for at least 2-3 hours before slicing/serving.


Grilled Shrimp Louie Sakoda Sandwiches

Louie for Pres!

If you want to make an appetizer out of the filling, slice a baguette, add an avocado slice, the filling and top with a little cocktail or chili sauce.

So there we were, our beloved UTES down by 8 with a little over 2 minutes to go in the game last night against Oregon State. A few fans started leaving the stadium, but we just stood there in disbelief. Wondering if our 5 game winning streak would come to an end.(Read this next part really fast, with no pauses in between, because that's how I typed it up) Then, out of no where, our offense decides to show up for the last 2 minutes of the game. In 40 seconds, we had a touchdown, then a 2 point conversion. It was 3 and out for OSU, and we had the ball back again. A couple of plays later- it was LOUIE TIME. As if. You now who I am talking about, right??? Only the best kicker in college football. (Ok, we loved Dave Carrol, who played for the UTES before his LDS mission, and played a big part in their 2004-2005 BCS run with Urban Meyer and the Fiesta Bowl win,and who also happens to come from our neck of the woods.) Louie is our man. We love him. He has saved our fannies SO many times. And so, after kicking a game winning field goal with 1 second on the game clock, I made this sandwich in honor of him. Now, it's not really an official "Shrimp Louie", so work with me. You know what I am going to say next...Yes, you are going to love it! Whew. I need a Valium.

Grilled Shrimp Louie Sakoda Sandwiches

1/4 cup mayo
1/4 cup plain yogurt
a little chopped onion, I like red
1 tablespoon tarragon or 2-3 tablespoons fresh
few dashes of Tabasco
1/2 cup celery, chopped
1 1/2 lb shrimp, peeled
olive oil
1/2 fresh lemon
1/2 clove garlic
salt and ground pepper
6 bakery hot dog buns, unsliced
Sliced tomato
Sliced avocado

Marinate the shrimp in 2 Tablespoons olive oil, juice from 1/2 lemon, 1/2 clove chopped garlic, salt and fresh ground pepper. 30 minutes to 1 hour is good. Or bag this whole step, and just grill.
Grill shrimp on barbecue- medium heat, for about 3 minutes each side or until done. Don't over cook! Or you can place in oven for about 7 minutes at 350 degrees. Remove and let cool. Pull the tails off and discard. Chop shrimp into big chunks. Set aside. In small bowl, whisk together Mayo and yogurt, onion, tarragon, hot sauce, chopped celery, and shrimp.
Split the hot dog buns down the middle of the top of the bun.If you can only find pre-sliced buns, don't stress about it. Lightly Butter the buns, to prevent a soggy bun.Fill the bun with tomato slices and avocado. Top with shrimp mixture. Eat while humming "Utah Man."