Lemon Garlic Butter Shrimp over Fettucini

This recipe was pilfered from the net via Blackberry while on vacation this Spring in the Florida Keys.  It was my son's birthday, and we asked him what he wanted for dinner.  We fully expected him to request a visit to one of the fine dining establishments along that particular stretch of Route 1.  

His response  "Dad, make us some shrimp, homemade, one of your recipes..."  Well, as you probably know, I don't "have" any recipes - I steal them.  

So, with the help of my Blackberry, and some really good luck I found this recipe. The results ended up being one of the best meals we had on vacation as well as a great addition to this Kid's repertoire - Enjoy!

Prep Time:  15 Minutes

Cooking Time:  15 Minutes

Servings:  4

Ingredients:

1/2 cup dry white wine

2 tablespoons white wine vinegar

8 garlic cloves, minced

1/2 cup chilled buter, cut into 1/2-inch pieces

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 1/2 pounds uncooked large shrimp, peeled, deveined

2 tablespoons grated lemon peel

Fresh chopped parsley, for garnish

Fettucini Pasta

Method:

• Fill a large pot with salted water and prepare the ingredients so they are ready to go.
• Turn on heat under large pot and slowly bring to a boil.
• Boil wine, vinegar and garlic in a large non-stick saute pan until mixture is reduced to a 1/3 cup, about 4 minutes. (This step can also be done in a separate smaller sauce pan, but I like to use the same pan for the shrimp as the sauce. There also ends up being one less pan to wash!)
• Reduce heat to low.  Whisk in butter, 1 piece at a time, allowing butter to melt before adding more.
• Remove from heat, stir in lemon juice.  Season with salt and pepper.  
• Transfer lemon garlic butter to a heat proof bowl, cover, and set aside.
• Add pasta to boiling water in large pot and cook until al dente.  Drain once done.
• Return saute pan to stove and heat oil over high heat.
• Sprinkle shrimp with salt and pepper.  Add to skillet and saute until shrimp are opaque in center, about 3 minutes.
• Add reserved lemon garlic butter back to pan and briefly cook so that all shrimp are nicely coated and the sauce has a nice consistency.
• Serve by placing about a cup of pasta on a plate and cover with one quarter of the shrimp mixture.
• Sprinkle with lemon peel and garnish with fresh parsley.

Recipe Links:

Here is the original recipe from epicurious.

Roasted Rainbow Trout

Rainbow Trout (also known as Steelhead Trout) is a species of salmonid native to tributaries of the Pacific Ocean in Asia and North America.  

This recipe uses fresh dill and lemon but can be modified using another fresh herb instead.

Prep Time:  10 Minutes
Cooking Time:  15 Minutes
Servings:  4

Ingredients:

2 sides rainbow trout
1 lemon, sliced thin
1/2 bunch fresh dill
salt and freshly ground black pepper
olive oil
butcher's twine

Method:

• Pre-heat oven to 400 degrees.
• Liberally salt and pepper both sides of trout.
• Place one side of trout in baking dish, skin side down.
• Place half the dill over trout, followed by slices of lemon, remaining half of dill, and then the remaining half of trout.
• Tie sides together with butcher's twine.
• Brush with olive oil.
• Roast for 15 minutes or to your liking.

Recipe Links:

Here is the original recipe by Dine Well.

Bacon and Egg Pizza

This Bacon and Egg breakfast pizza was a morning after idea that turned out great.  

Prep Time:  10 minutes

Cooking Time:  8 - 10 minutes

Servings:  4

Ingredients:

one 12" ready-made thin pizza crust. (like Boboli Thin Pizza Crust)

olive oil

1/2 cup pizza sauce or marinara sauce

1 cup shredded mozzarella cheese

4 eggs scrambled

5 slices of bacon, pre-cooked until almost done

salt and white pepper, to taste

fresh parsley for garnish

Method:

• Pre-heat oven to 450 degrees.
• Lightly brush the rim of the pizza crust with olive oil.  
• Spread a thin layer of sauce over the entire crust - hold back about 3/4" from the rim.
• Spread 3/4 of the cheese over the sauce, followed by the eggs and bacon.
• Sprinkle the remaining cheese over the top.
• Season with salt and pepper and sprinkle with parsley.
• Put in the oven for 8-10 minutes or until bacon is sizzling and the crust is light brown. 

Recipe Links:

Here is a great breakfast pizza recipe idea from smitten kitchen.

Sliced Baked Sweet Potatoes

These Sliced Baked Sweet Potatoes were a fun and delicious accompaniment to the Ham dinner we had for Easter.  Each potato is an individual serving and offers the pre-cut perfection of scalloped potatoes without the added fat and calories.

Prep Time:  15 minutes

Cooking Time:  about 45 minutes

Servings:  4

Ingredients:

4 medium sweet potatoes

1 teaspoon salt

2 to 3 tablespoons melted butter

2 tablespoons of chopped fresh herbs or 2 teaspoons of dried herbs

      I used a fresh blend of parsley, sage, rosemary, and thyme

3 tablespoons grated sharp cheddar cheese

1-1/2 tablespoons grated parmesan cheese

Method:

• Peel potatoes and rinse them.
• Preheat oven to 425 degrees.
• Cut potatoes into thin slices but not all the way through.
• Put potatoes in a baking dish.  Fan them slightly.
• Sprinkle with salt and drizzle with butter.  
• Sprinkle with herbs.
• Bake potatoes for about 30 minutes.
• Remove from oven.  Sprinkle with cheeses.
• Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside.  Check with a fork.

Recipe Links:

I found the original recipe in a box of cookbooks handed down to me from my Mother-In-Law. It was printed on a a recipe card and was being used as a book mark. 

Here's another posting.

Chicken Cacciatorre

Served over spaghetti squash and featuring boneless and skinless chicken thighs, this is a delicious and low calorie version of the classic dish.

The original version of this dish calls for using a whole, cut-up chicken, and serves it atop egg noodles, rice, or polenta.  I made it a couple of times that way, and it was delicious.  Nonetheless, my wife did not like the "picking out the bones" and "working around the skin", etc.  She suggested that we try it with boneless and skinless thighs.   

All of the flavor, much less of the fat, and none of the work...  That's my wife for you...my better half...!

Prep Time:  about 15 minutes

Total Time:  about 1-3/4 hours

Servings:  8 to 10

 Simple mise en place:  Sliced peppers, sliced onion, crushed whole garlic cloves, herbs and spices

Ingredients:

3 pounds boneless skinless chicken thighs

2 tablespoons olive oil

1 large onion sliced "with the grain"

6 to 8 cloves garlic, crushed

3 sprigs fresh rosemary

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

1 cup tomato sauce

1/2 cup water

2 red bell peppers, sliced

2 green or yellow peppers, sliced

salt and fresh ground black pepper to taste

Method:

• Pre-heat oven to 350 degrees.
• Brown chicken in batches over medium high heat in a large dutch oven - set browned chicken aside.
• Add onion, garlic, and salt and pepper and saute for about 5 to 6 minutes.  There should be enough moisture from the onions to lightly deglaze the pan.
• Add rosemary, oregano, and pepper flakes.
• Add tomato sauce and water.
• Add chicken and more salt and pepper.
• Place the peppers atop the chicken and cover with a tight fitting oven proof lid.
• Place in 350 degree oven for 1 hour and 15 minutes.

Recipe Links:

Here is the Original Video Recipe... a Tribute to Italian Chicken Hunters...

The Mysterious Eddie B's Pancakes

This delicious Pancake recipe came to me via my inbox.  As you can imagine, I get a lot of the "You need to try this..." type email.  Last Friday, I was forwarded the message below, without anything further to go by...

I went online, Googled "Eddie B", and did my best to find the source of this recipe.  No Luck.  Nonetheless, we decided to give it a try.  The dish turned out so good, that I decided to go ahead and Post.  If you know who "Eddie B" is, please let me know, so that I could give credit where credit is due.

In this version, "B" is for Blueberries.

April 2011 Update:  
Eddie is from California and offers the following links:
The Produce Exchange
We Only Pick the Best

Steak and Mushroom Pie

This delicious recipe started out as a mother's Birthday request. When asked what she wanted for her birthday dinner, my mom replied "Something with Kidneys". 

After searching around for something the whole family would enjoy, I settled on "Steak and Kidney Pie". Nothing like a British recipe for a Polish Grandmother's birthday party, right...?

One thing, however, that I did not anticipate is the fact that Kidneys have become extinct in my little part of the world... Either that, or they never really existed... Try as I may, locally finding this specific culinary item was not a last minute option.  

After wondering what to do, I decided to push on and adapt a Steak sans Kidney Pie...or as it turned out a Steak and Mushroom Pie...Enjoy!

Prep Time:  about 30 minutes

Total Time:  about 3 hours

Servings:  6

Ingredients:

2 pounds Chuck from the shoulder, nicely marbled, trimmed and cut into bite sized pieces

3 cups beef stock

8 ounces baby portabella mushrooms, cut into quarters

1 large white onion, diced

6 cloves garlic, crushed

1 bouquet garni - use fresh parsley, sage, rosemary, and thyme

2 bay leaves

4 tablespoons flour

4 tablespoons vegetable oil

salt and pepper

1 box (15 oz) refrigerated pie crusts, softened as directed on box

Method:

• Toss the meat in a sealable bag containing the flour and some salt and pepper.
• In a large dutch oven over medium low heat, saute the onions and garlic in oil until lightly browned.
• Add the meat in batches and brown on all sides. 
• Add the beef stock, slowly at first.  Scrape browned bits from the bottom with a heat proof spatula.
• Add the mushrooms and season lightly with salt and pepper.
• Bring to a simmer over medium heat and add the bouquet garni and the bay leaves.
• Cover and transfer the dutch oven to the oven and cook at 320 degrees F for two hours.

Start filling on the stove...

...and finish it in the oven

• Take filling out of the oven and remove the bouquet garni.  Leave the mixture to cool for 20-30 minutes.
• Heat oven to 425 degrees F.  Fit pie crust into 9-inch glass plate.
• Spoon beef and mushroom filling into crust-lined plate.  Top pie with second crust; seal edges and flute.  Cut slits in several places in top crust.
• Cover crust edge with a pie shield (or 2-to 3-inch wide strips of foil) to prevent excess browning; remove foil during last 10 minutes of baking.
• Bake 30 to 40 minutes or until crust is golden brown.  Let stand 15 minutes before serving.

Recipe Links:

Here is an awesome video recipe for Steak and Kidney Pie.  This video provided the underlying inspiration for this dish.

This "Masterclass" provides a Tried and True approach to a similar and Classic dish.