Shrimp Pasta with basil and feta.
I’m leaning into a classic tonight. A simple meal of basil shrimp and pasta. My garden basil is looking stressed because of the heat, so I wanted to celebrate it a bit. Cook the shrimp in olive oil, black pepper, dried basil. Boil a pot of water with a bit of virgin olive oil. Toss in some angel hair pasta. Dice up the fresh garden basil and grate some parmigiano reggiano. Drain the pasta, toss in some Kerrigold butter, stir in garlic and the basil while it is hot so it ‘cooks’ a bit. Crush in black pepper. Add half the parm and mix well. Plate the pasta. Top with the remaining parmigiano reggiano. Add the cooked shrimp. Dust with feta cheese crumbles. It doesn’t get much better than...
Not your everyday Roast Beef Sandwich!
The star of this sandwich is the sauce. A 2-1-1 ratio mix of Duke’s Mayo, Dijon mustard and Worcestershire sauce. But first, caramelize some thin sliced red onion in a mix of olive oil and butter. Toss in some diced red bell pepper at the end Two slices of sourdough bread go down on a plate. Both get a smear of the sauce. The 3 slices of Swiss cheese go down. Place about 1/3 LB of thin sliced (#1) deli-cut Angus Roast Beef. Drizzle on a little sauce. Spoon on the onion/pepper mix. If you like, add some lettuce. Arugula works well. I put on a mix ot romaine and basil.Roll on the top bread and brush with a butter/garlic powder mix. This goes into the skillet on a medium low heat, butter side down. Brush on the remaining butter/garlic. Cover and cook till the...
Blackened Fish Tacos with a Black Bean Sauce
Start early with the black beans. Saute some onions and red bell peppers in some olive oil. Add turmeric, black pepper and whatever seasonings you like. Garlic, cayenne. Whatever. Cook this over low heat for about half an hour. A bit of cumin is good too. We blackened some haddock with paprika, garlic powder, black pepper, Himalayan pink salt, Flat Iron Pepper, Italian Seasoning, Cayenne Pepper and Kevin’s Creole Seasoning. This was pan seared on a medium high heat in a skillet. It was too hot to cook out on the Blackstone tonight. Meanwhile we made a simple sauce of yogurt and hot sauce with a little lemon juice. Just before the fish was done, we toasted a pile of tortillas in the air fryer. Construction was… TortillaBlack Bean mixPico de...
Upscale your Ham and Cheese Sandwich!
Upscale your Ham and Cheese Sandwich! First, caramelize red onion slices in a little butter and olive oil. Take your time, this is about 15 minutes over a medium low heat. Remove the slices, but don’t clean the pan. You’ll use the drippings to cook your sandwich. Little chunks of leftover onion will cook into the bread, and the butter/oil remaining will be infused with the onion flavor. Lay down two slices of sourdough bread. Smear one side with Duke’s Mayo. On the other, spread on some horseradish and some whole grain mustard. You can actually do what you like here. They make a Dijon/horseradish spread that would be perfect here. Add a pile of thin, deli-sliced Black Forest ham. Then place your onions and top with cheese slices. I had a medium...
Shrimp Frittata!
This is a simple but exquisite meal. Thin slice and wash carefully a single leek. Dry well. Put this in a skillet with some olive oil and cook it down until it is tender. Meanwhile, we brought in some basil, grape tomatoes, and hot chili peppers from the garden. These were diced up. We took five eggs and beat them, and then added the basil and chili peppers. If you don’t have any leeks, just use fenced, sliced sweet onions.  if you don’t have any chili peppers, use dried red pepper flakes.  On this run, we decided to use pre-cooked shrimp, so we just marinated those with some olive oil and black pepper with a little bit of garlic powder. With the leaks done, we added a couple tablespoons of minced garlic for about 30 seconds to bring up the aroma. To this we...
Dubai Taco
Trust me, if you like meat, you want to make this. I worked up with a simplified food-processor version that makes it easy. And the flavors are OUT OF THIS WORLD. This originated as an Egyptian street food, but this is the taco version. Simply enough, put all the following ingredients into a food processor (you could mix it by hand as well). I blended up the onions, bell pepper and chili’s first. Then I added the rest. Quick note, I finally bought a kitchen scale so I could follow some recipes better. Below is for 2 lbs of meat. I used one lb of 85/15 grass-feed beef. So use half of everything else below. My goal is to add more specific ingredient amounts. Up to now I’ve been pretty loose. 1/2 kg white onion small diced80 g green chili chopped140 g...