THE ART OF CONVERSATION AND DINING REDISCOVERED

During the seven years that I lived in Germany, we enjoyed the special occasion treat of the Swiss tradition of raclette. We would painstakingly prepare platters of carefully cut medallions of the top cuts of beef, meticulously sliced vegetables, and very select cheeses. The stone raclette grill would be slowly heated and we would grill the delicacies, eating them with tiny red potatoes and rustic bread. We'd then pour the obligatory melted cheese over the bread – divine!

While raclette grills are available stateside, I discovered the ease of using my electric griddle. Because of its portability, nonstick surface, and easy clean up, we were able to make what was only a special occasion meal become part of our regular family dining.

I've battled health issues most of my life, losing both legs below knee due to circulation issues from Scleroderma. In 2010 I was diagnosed with lung cancer. Although we were always conscientious of eating healthy, this propelled us into a new level of healthy eating. An emphasis of whole foods, forgoing the prepackaged processed foods. Table grilling, as we have come to refer to it, became an even more oft event. It's difficult to cook to the tastes of all of your family members and table grilling is a way of everyone preparing their own food to their own taste.

I love entertaining and it's become a tradition to invite friends over for a night of table grilling. Quite often I hear “Are we table grilling again soon, it's so delicious!?” More often than not, after my guests leave, they want to purchase their own table grills to share the fun and delicious table grilling experience with their own family.

It's because of prompting from friends and family that Talk of the Table™ was created. My hope is that you and yours may benefit from our experiences, tips, recipes, ideas, and top quality grills and accessories (coming soon!) and create your own tradition of table grilling.

Thank you and I look forward to seeing you here often!

Christi Hoehn

EASY SHRIMP TACOS

Serves 4-6
A fun and easy table grilling meal is shrimp (or chicken) tacos. Mini corn tortillas are perfect for the table grill, allowing everyone to cook their own tasty filling. Precooked shrimp are best – allowing you to focus on a quick marinade and getting a nice sear on the grill. Pair the tacos with your favorite salsa, creme, southwestern corn mix, and Mexican rice.

1 lb of precooked 26/30 shrimp
2 T Olive oil
2 T fresh lime juice
1 t ground cumin
1 t chili powder
1 t garlic powder
1 t oregano
1/2 t salt
black pepper to taste
Mix together and marinate shrimp for up to 4 hours in the refrigerator.

Mini corn tortillas
Prepared salsa or homemade
Shredded cabbage or lettuce

Optional Ingredients:
Green onions
Chopped cilantro
Creme or sour cream
Mexican style rice
Black bean and corn mix (frozen section – thaw and heat on grill)
Sliced avocado
Lime wedges
Sliced jalapenos

On the table you'll need some oil of choice (we use coconut or olive), shredded cheese of choice, bowls of whichever sides you choose, sauces, and seasonings. Guests all need a non-scratch grill spatula. Keep tortillas covered. Set grill temperature to 400F. Grill small portions of the vegetables and shrimp at a time using just a slight drizzle of oil (no oil is really even needed). Experiment with your favorite combinations – you can even grill the cheese and make a “shell”. Tortillas should be heated on both sides and be slightly browned. Top with your favorite sauce, cabbage or lettuce, avocado, and a squeeze of lime juice. You can easily make them vegetarian by using the black bean and corn mix, seasoning and searing it on the grill and topping it with your favorite toppings.