I haven't been posting recipes here or on my blog lately, which I first started doing because Charlie asked me to do so he'd have them for in the future. I posted as many as I could find on the blog along with this recipe.
Alfredo Shrimp Scampi
Ingredients
4 tablespoons unsalted butter, cut into 1/2-inch cubes, plus more for the casserole dish
12 ounces rotini pasta
1 pound frozen peeled and deveined medium shrimp
2 cups chicken broth
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
Zest of 1/2 lemon
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
1/3 cup loosely packed fresh parsley, chopped
1/2 cup heavy cream, warmed
Directions
- Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with butter.
- Spread the rotini in an even layer in the bottom of the prepared dish. Scatter the shrimp over top and dot with the cubes of butter. Pour in the broth, then sprinkle with the red pepper flakes, garlic, lemon zest, 2 teaspoons salt and some black pepper. Cover with aluminum foil and bake until the pasta is al dente, stirring halfway through, about 30-35 minutes.
- Meanwhile, in a small bowl, toss together the Parmesan and parsley. When the pasta is done, stir in the warm cream and top with the cheese mixture.
CHICKEN BREASTS WITH MASHED POTATOES.
1 chicken breast. remove tendon, butterfly, pound out flat and thin. Roll in flour, dip in 3 whipped eggs mixed with 10 g. garlic, .4 out chopped parsley, 1.8 g. shredded parm.
Cook in6 oz butter 2 min. each side. Remove. Add to pan with butter, 6.8 oz chicken broth, garlic, parsley & lime juice. Return chicken to pan & baste as it cooks, Cover, simmer 10 minutes
Cut 3 md. potatoes in pieces, boil in salted water with 3 bay leaves and garlic 15 min. Mash with 50 g sour cream & 2o g, butter & S&P 4 oz green onions. Remove chicken, cut into strips and top mashed potatoes with chicken.
Dad’s Mongolian Beef: A Chinese Chef’s Secrets
Ingredients
Dad’s Mongolian Beef: A Chinese Chef’s secrete
Ingredients Prep 10 min. total 20 min.
Beef Marinade Stir Fry Ingredients
11 oz. New York Steak 1 med, onion ( red or white)
1 tsp. baking soda 5 stalks scallions
1 T. corn starch 2 cloves garlic
2 T. water 1/2 red bell pepper
1 T. Oyster sauce (Kikkoman) 1/2 green bell pepper
1 tsp. soy sauce ( “ ) 4 dried Chili pepper
1 tsp. Tamari (“)
1/4 tsp white pepper
1 T. oil ( pre cooking)
1 T. corn starch ( pre cooking)
Sauce Cooking
1T Oyster sauce 1 oz. oil (to be added first)
1 T. soy sauce 2 oz. oil ( to be added second)
1/2 tsp. Tamari sauce 1 T. sesame oil
1/2 tsp chili sauce
1 tsp. sugar
1 T. cooking wine
Instructions Prep 10 minutes Total 20 minutes
- Trim beef; cut away any white stringy gristle. Cut thin slices across the grain into bite size pieces. Put in bowl. Rinse with cold water and rinse away myoglobin
2.In a bowl, add baking soda (1 tsp), cornstarch (1 tbsp), water, oyster sauce (1 tbsp), light soy sauce (1 tsp), tamari (1 tsp), and white pepper powder (0.25 tsp). Mix them thoroughly.
Squeeze the excess water out from the rinsed beef slices, firmly enough to get the water out, but not so firmly that the beef slices break apart. Add the beef slices into the marinade, and mix well. As you mix the beef into the marinade, the beef will soak it up.
3: Cut vegetables On a separate cutting board, halve the onion (1 medium) to make a flat surface. It's much safer to cut it when it sits flat and steady on the cutting board. From there, chop it into 1/4-inch thick slices, and separate the slices by hand after.
Chop the scallions (5 stalks) into 1-inch pieces. Separate the white parts from the green parts.
Smash, peel, and mince the garlic (2 cloves).
To cut the green bell pepper and red bell pepper, sit them up with the stem up. Put your knife to the side of the stem and cut straight down. You should be able to avoid most of the seeds in the piece that you've cut away.
To make the strips more uniform, cut away the top and bottom edges of that piece to make a large rectangle, and then cut that rectangle into strips. Keep cutting away sides, making rectangles, and cutting strips for as much of each bell pepper as you need.
Step 4: Make sauce
To make the stir-fry sauce, mix together oyster sauce (1 tbsp), light soy sauce (1 tbsp), dark soy sauce (0.50 tsp), chili sauce (0.50 tsp), sugar (1 tsp), and cooking wine (1 tbsp) in a small bowl.
Step 5: Prepare beef for stir fry
Once the beef has absorbed all of the marinade, add oil (1 tbsp) to the beef and mix it in. The oil will help seal the marinade in and lock in the juices.
Then, add cornstarch (1 tbsp) to the beef as well and give it another mix. The cornstarch will help the beef crisp up in the frying process.
Step 6: Stir fry beef
Turn the stove to high heat, and let the wok heat up until it's just about to smoke, or barely smokes. You might see some color change in the center of the wok.
Add oil (1 oz), and swirl it around to coat the wok. Add the rest of the oil (2 oz), and let it heat for about a minute. Add the beef and fry it for about 1.5 minutes. The beef will be cooked through and even a little crispy by them.
Turn off the stove and remove the beef from the wok. Let the oil drain off as you scoop the beef out, so that the beef is not left sitting in a puddle of oil. Keep the cooked beef handy in a bowl nearby.
Pour the oil out from the wok into a separate container. You can reuse this oil for cooking other dishes. The oil that's remaining in the wok will be enough to finish cooking the rest of this dish.
Stir fry veggies
Turn the stove back on, and add the garlic, dried chili pepper, onion, and green onion whites, and green and red bell peppers. Fry them for about 1 to 1.5 minutes, until they're fragrant and cooked through.
Add the beef back in and stir fry for about 20 seconds.
Then add the sauce and the green parts of the green onion. Stir fry for 30 seconds more, then turn off the heat.
Finish by drizzling sesame oil (1 tbsp) over the top and mix to distribute. taste & plate
Sltimbocca alla Romana with Prosciutto and Pork Tenderloin
Ingredients:
- 12-16 oz pork tenderloin, sliced thin, pounded thin, and cut into 6 pieces, about 8 centimeters (3 inches) square (50 grams/ 2 ounces each)
- Coarse salt and freshly ground black pepper
- 6 sage leaves
- 30 grams ( 1 ounce) thinly sliced Casella's prosciutto, cut into 6 pieces
- 60 grams ( ½ cup) toasted all-purpose flour - note: gluten free options are cornstarch or rice flour
- 60 milliliters ( ¼ cup) olive oil or canola oil
- 1 clove garlic, in the skin, crushed with the heel of the hand
- 1 lemon, halved
- 60 milliliters ( ¼ cup) dry white wine
- 60 milliliters ( ¼ cup) chicken stock or water
- Halved lemon slices, for garnish (optional)
Preparation:
Lay the tenderloin pieces on a cutting board and season to taste with salt and pepper. Lay a sage leaf, then a slice of prosciutto on top of each. Thread a toothpick through each piece to hold the sage and prosciutto to the pork.
Sprinkle lightly with toasted flour on both sides, patting off the excess.
Combine the oil and the garlic clove in a small skillet (padella) and place over medium heat.
When the oil is hot, increase the heat to medium-high, place the saltimbocca in the pan, prosciutto side down-working in batches if necessary so as not to crowd the pan-and saute (saltare) to brown, about 2 minutes; turn and brown the other side, about 2 minutes.
Pour off the fat, but leave the meat in the pan. Remove the garlic clove. Return the pan to the heat and add the lemon juice, squeezing it over the meat.
Drizzle the wine around (not over) the meat and deglaze (deglassare) the pan, turning the meat in the liquid, until the wine is reduced.
Remove the pan from the heat. Take the saltimbocca out of the pan, remove the toothpicks, and divide the meat between two plates.Return the pan to the heat, add the broth or water, and reduce until it thickens slightly. Taste for seasoning and pour over the saltimbocca. Garnish with halved lemon slices, if desired.
