Vodka Lemon Shrimp

 Your guests will be clamouring for a second and third helping of these tasty shrimp

Vodka Lemon Shrimp
  1. Vodka Lemon Sauce
  2. 3 tbsp granulated sugar 45 mL
  3. 1 tbsp grated lemon zest 15 mL
  4. 1⁄3 cup freshly squeezed lemon juice 75 mL
  5. 1⁄4 cup vodka 50 mL
  6. 1⁄4 cup olive oil 50 mL
  7. 11⁄2 tsp minced gingerroot 7 mL
  8. 1 clove garlic, minced 1
  9. 1⁄4 tsp salt 1 mL
  10. 1⁄4 tsp freshly ground black pepper 1 mL
  11. 30 medium or large shrimp, peeled 30
  12. and deveined (about 1 lb/500 g)
  13. 1⁄2 tsp cornstarch 2 mL
  1. Soak 10 wooden skewers in cold water for 30 minutes. Preheat barbecue grill to medium-high and grease the grates.
  2. Vodka Lemon Sauce: In a small saucepan, over low heat, combine sugar, lemon zest and lemon juice; heat gently until sugar dissolves, about 5 minutes. Let cool, then stir in vodka, oil, ginger, garlic, salt and pepper.
  3. Place shrimp in a deep bowl and spoon 3 tbsp (45 mL) sauce over top; toss to combine. (Do this no more than 30 minutes ahead or the lemon juice will start to toughen the shrimp). Set the
  4. remaining sauce aside in the saucepan. Thread shrimp onto skewers, leaving space between pieces. Grill, turning once, for 5 minutes or until pink and opaque. Arrange skewers on a serving plate.
  5. Whisk cornstarch into the remaining sauce and bring to a boil; reduce heat and simmer for 2 minutes or until thickened and glossy. Transfer to a bowl and place next to the shrimp skewers, along with small cocktail plates for your guests.
  6. Makes 10 skewers.
  1. Tip: When buying fresh gingerroot, look for firm pieces. If the skin is wrinkly, it’s past its best. To peel ginger, hold it in the palm of your hand and use the edge of a teaspoon to scrape away the skin, getting into all the crevices and around the knobby bits. Break the peeled ginger into smaller pieces and wrap tightly in a double layer of plastic wrap. It will keep in the fridge for a couple of weeks and in the freezer for several months.
  2. Variation: You can also cook the marinated shrimp on the stovetop. Heat a large nonstick skillet over medium-high heat. Sauté shrimp, shaking pan, for about 4 minutes or until pink and opaque.
  3. I like to give homemade gifts – which one of my children would you like?
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 I like to give homemade gifts – which one of my children would you like?

Fresh Strawberry Sherbet

Definitely a frozen asset!

Fresh Strawberry Sherbet
  1. 2/ 3 cup Granulated Sugar 150 ml
  2. 1/ 3 cup Water 150 ml
  3. 5 cups Strawberries, Pureed and Chilled 1.25 L
  4. 2 TBSP Grand Marnier Liqueur 30 ML
  5. Grated Zest of 1 Lemon
  6. 2 TBSP Lemon Juice
  1. Combine sugar and water in saucepan over medium heat and stir until sugar is dissolved. Cool and chill. Combine pureed strawberries, Grand Marnier, lemon juice and lemon zest and blend well. Add sugar syrup to strawberry mixture. Freeze in an 8-inch (20 cm) square metal pan. After mixture is frozen, about 3 hours, partially thaw and beat in a food processor. This breaks down the ice crystals and gives it a fluffy texture. Refreeze for at least 3 hours.
  2. Serves 4.
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Sticky Asian Pork Burgers

 Add some sizzle to your next BBQ

Sticky Asian Pork Burgers
  1. 1⁄4 cup dry bread crumbs or 60 mL cracker crumbs
  2. 1⁄4 cup milk 60 mL
  3. 1 lb lean ground pork 500 g
  4. 1 clove garlic, minced 1
  5. 2 to 3 tsp minced gingerroot 10 to 15 ml
  6. 2 tbsp hoisin sauce 30 mL
  7. 1 tsp Asian chili paste (see tip below) 5 mL
  8. Salt and freshly ground black pepper
  9. 2 tbsp sweet chili dipping sauce 30 mL
  10. 4 kaiser buns, halved and toasted 4
  11. Mayonnaise
  12. Shredded lettuce (optional)
  1. In a large bowl, combine bread crumbs and milk; let soak for 5 minutes. Add pork, garlic, ginger, hoisin sauce and chili paste. Season with salt and pepper. Stir or use clean hands to mix thoroughly. Shape into 4 patties, about 1⁄2 inch (1 cm) thick (or more if you like smaller burgers). Place on a plate, cover and refrigerate for at least 30 minutes or for up to 4 hours.
  2. Meanwhile, preheat barbecue grill to medium. Place patties on greased grill and cook for about 5 minutes per side or until no longer pink inside. Just before the end of cooking, brush both sides of burgers with chili sauce. Spread mayonnaise over toasted buns and make sandwiches with burgers and lettuce.
  3. TIP: Asian chili paste (not to be confused with sweet chili dipping sauce) is a mix of chile peppers, vinegar, sugar and salt. It’s a great way to add heat to soups, sauces and stir-fries. It is fiery, so use it cautiously. A popular version is Sambal Oelek, usually found in the Asian foods aisle of the supermarket. A good substitute is hot pepper flakes, added to taste.
  4. Serves 4.
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Serves 4.

Look for this great recipe and more in Fan Fare!


It’s now super quick and easy to find all your favourite Bridge recipes because we’ve installed a handy “Recipes” link at the top of our home page AND you can also access the recipes from any other page on the site! You can now search by the refined categories or tags, or simply type in a word in “Search” and all the recipes and articles pertaining to that word will appear.

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And don’t forget to sign up for our newsletter where you’ll have access to recipes not found on the site plus loads of opportunities to enter fun and easy contests and giveaways.

Finally in other Bridge news, we’re in the closing stretch of sending the files for The Complete Best of Bridge Cookbooks, Volume 3 to the printer.  It will feature all 350 recipes from That’s Trump and Aces and should be ready to ship to stores by late August. A chance to complete your collection if you’re a long time fan or part of the next generation who want to enjoy simple recipes with gourmet results.

As always, we wish you continued fun and success in your kitchen!

The easiest way to find something that’s lost around the house is to buy a replacement.

Sunrise-Sunset Bacon Strata

This works for brunch or supper. Serve with maple syrup in the morning or a green salad at night

Sunrise-Sunset Bacon Strata
  1. 6 slices bacon, chopped 6
  2. 6 eggs 6
  3. 1 cup half-and-half (10%) cream or 250 mL whole milk
  4. 2 tsp chopped fresh thyme 10 mL
  5. (or 1⁄4 tsp/1 mL dried)
  6. 1 tsp Dijon mustard 5 mL
  7. 1⁄2 tsp salt 2 mL
  8. 1⁄8 tsp pepper 0.5 mL
  9. 4 cups cubed white bread (see tip) 1 L
  10. 4 green onions, chopped 4
  11. 2 red-skinned apples (unpeeled), grated 2
  12. 2 cups shredded smoked Gouda or 500 mL
  13. extra-sharp (extra-old) Cheddar cheese, divided
  1. Grease the insert of a 31⁄2- to 4-quart slow cooker. In a skillet, brown bacon over medium-high heat. Using a slotted spoon, transfer bacon to a plate lined with paper towels. In a large bowl, whisk together eggs, cream, thyme, mustard, salt and pepper. Place half the bread in prepared slow cooker. Arrange cooked bacon, green onions, apples and 1 cup (250 mL) cheese on top. Pour in half the egg mixture and scatter with remaining bread. Pour in remaining egg mixture, gently pushing bread down to submerge. Cover and refrigerate for at least 4 hours or overnight. Transfer insert to slow cooker base. cook on High for 2 to 21⁄2 hours, until set and puffed. Turn off slow cooker. Sprinkle remaining cheese over top; cover and let stand for 10 minutes, until cheese melts.
  2. Serves 6.
  3. Tip: For best results, use stale bread, as it better absorbs the egg mixture. To dry the bread, you can leave it uncovered at room temperature for 12 hours or overnight before assembling the strata.
  1. Tip: Stratas are a great way to use up bread that’s a few days old. Stale bread lends structure to the strata and prevents it from becoming too soggy.
  2. Find this great recipe in more in Best of Bridge Slow Cooker Recipes.
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How can you tell the male pancakes from the female pancakes?

The male pancakes don’t know where to find the other ingredients.

— Doug Dirks, radio show host,

CBC Radio, Calgary, Alberta

Asparagus Vinaigrette

An elegant spring vegetable and the inspiration for the cover on, “The Best of the Best and More”

Asparagus Vinaigrette
  1. 1 LB. FRESH ASPARAGUS 500 g
  6. 1 TSP. SUGAR 5 mL
  8. 1⁄3 CUP VEGETABLE OIL 75 mL
  10. Before credit cards, we always knew exactly how much we were broke.
  11. Look for this great recipe and more in The Best of The Best and More.
  1. To Prepare Asparagus: place asparagus in a small amount of boiling water and cook for 2 minutes. (Asparagus will turn bright green and should still be crunchy) Remove asparagus and plunge into ice water. When cool, dry and place on a serving platter.
  2. To Prepare Dressing: place all ingredients in a bowl and whisk together. Pour over asparagus and garnish with lemon zest.
The Best of Bridge

Before credit cards, we always knew exactly how much we were broke.

Look for this great recipe and more in The Best of The Best and More.