Sunday, June 1, 2014

JUNE 2014 Newsletter

Food For Thought:
 "I Wish For You"
I wish for you,
Moments of peace, serenity, and commitment;
Filling the depths of your heart & soul.
I wish for you,
Days of health, wealth, and happiness;
Growing daily as you travel life's pathway.
I wish for you,
Years of life, love and laughter;
Seeking the pathway to make you whole.
I wish for you,
A lifetime of giving, receiving and knowing
Blessings overflowing at completion of each day.
                       Paula 2003

********************************************************************


Food For Nourishment:



Angel Hair Shrimp Scampi
COOK:
8 oz. dry angel hair pasta
CRISP:
1 oz. prosciutto, thinly sliced
set aside
1-1/2 lb. jumbo shrimp, peeled and
deveined
1 Tbsp. minced garlic
1/2 tsp. red pepper flakes
2 Tbsp. olive oil
DEGLAZE:
1/2 cup dry white wine
2 Tbsp. fresh lemon juice
ADD:
1 cup seeded and diced Roma
tomatoes
1/2 cup thinly sliced scallions
2 tsp. chopped fresh rosemary
Minced zest of 1 lemon
1/4 cup chopped fresh parsley
Salt and black pepper to taste
Olive oil
Cook pasta in a large pot of boiling salted
water according to package directions; drain.
Crisp prosciutto in a sauté pan over medium
heat, then transfer to a plate.
Sauté shrimp, garlic, and pepper flakes in 2
Tbsp. oil for 2 minutes; remove shrimp from
the pan.
Deglaze pan with wine and lemon juice,
scraping up any browned bits, and cook until
reduced by half, about 3 minutes.
Add tomatoes, scallions, rosemary, and zest;
cook 1 minute. Return shrimp to pan and
cook until firm, 1–2 minutes. Add pasta and
parsley and toss to combine; season with salt
and black pepper.
Divide pasta, shrimp, and sauce among
serving plates; drizzle with olive oil. Garnish
each serving with prosciutto.
Per serving: 455 cal; 11g total fat (1g sat); 220mg chol;
**************************************************************************************************
Grilled Lemon-Herb shrimp
Paula George

2-3 lbs. Peeled/De-Veined Shrimp with Tail On (I used 16-20 count)
2 tsp. Herbs de Provence
1 tsp. Old Bay seasoning (will use 2 tsp. next time)
1 heaping tsp. minced garlic
1 tsp. koher salt
1/2 tsp. fresh ground pepper
1/4 tsp. crushed red pepper (next time I'll use 1/2 tsp.)
Juice of 3 lemons
1/2 cup EVOO
Mix all ingredients for marinade. Add shrimp. Cover and marinate in fridge for 30 minutes.
Place in grill basket. Grill over hot coals, 4 minutes per side.
Serve with garlic butter for dipping.
***************************************************************************************************

Capital Grille Prosciutto-Wrapped Mozzarella
Ingredients:
■1 pound large fresh mozzarella balls
■15 paper thin slices prosciutto
■10 ounces large or cherry heirloom tomatoes (mix of yellow and red)
■1 teaspoon kosher salt
■1 teaspoon freshly cracked black pepper
■6 slices pain rustique bread, cut in 1/4-inch thick slices on the bias (see note)
■1/4 cup plus 2 tablespoons hot clarified butter (divided)
■1/2 cup finely grated Grana Padano cheese (see note)
■1 tablespoon extra-virgin olive oil
■3/4 ounce chiffonade cut basil leaves plus 3 sprigs fresh basil for
■garnish
■2 tablespoons 12-year-old balsamic vinegar
Preparation:
■Slice the balls of mozzarella cheese into about 1/2-inch-thick slices weighing about 1 1/4 ounces each.
■Individually wrap the slices of mozzarella with slices of prosciutto, making certain to completely cover the cheese.
■Place the wrapped mozzarella on parchment paper and refrigerate until ready to use.
■Core tomatoes and cut into 1/2-inch dice. Halve or quarter smaller heirlooms tomatoes and place in a mixing bowl. Season with kosher salt and pepper. Let tomatoes rest.
■Brush slices of bread on both sides with the 1/4 cup hot clarified butter and sprinkle both sides liberally with the grated cheese. Press cheese gently into the bread. Toast in a panini press over medium-high heat or in a hot sauté pan that has been coated with clarified butter, turning once, until golden brown and crisp on each side. This will take 1 to 2 minutes per side. If using a skillet, cook slices in batches; do not crowd pan.
■Preheat oven to 450 degrees.
■Place remaining 2 tablespoons clarified butter in a hot skillet. Gently set pieces of wrapped mozzarella in the skillet and sauté 2 minutes per side or until exterior is crisp. Place seared mozzarella balls on a cookie sheet then transfer to oven. Cook until cheese starts to melt and is hot, about 5 minutes.
■Meanwhile toss tomatoes with olive oil, the chiffonade of basil and the balsamic.
■To assemble: Mound a spoonful of the tomato salad in the centers of three large, warmed dinner plates. Arrange the grilled mozzarella, leaning it against the tomato salad, around the front and side edges of the plate. Lean two croutons on the backside of the plates. Place a sprig of basil in the center of the tomatoes and serve immediately.
Notes: Pain rustique has a thick crust similar to Italian bread.
Grana Padano cheese is available specialty food stores.
Parmigiano-Reggiano could be substituted.
Source: Jeff Beale, executive chef, The Capital Grille, Wisconsin
************************************************************************************************
Penne Rustica
from my kitchen!
4 links Andouille sausage links, sliced
2 boneless, skinless chicken breasts, cut in strips
3 cups McKenzie's frozen seasoning blend
1/2 lb. 21-25 shrimp, deveined, tail on
1 tsp. Mediterranean spiced sea salt
1/2 tsp crushed red pepper
1/2 tsp. fresh ground black pepper
1/2 cup red wine, such as cabernet, merlot
2 (15 oz) cans diced tomatoes with basil, organo and garlic
8 oz. penne pasta, cooked aldente and drained
1/2 cup fresh mozzarella, divided into 6 portions
Season chicken strips with the Mediterranean spiced sea salt. In large saute pan, saute sausage and chicken over med high heat until chicken is cooked through. Add seasoning blend, red & black peppers. Saute 5 minutes. Deglaze with wine. Cooking down for a couple of minutes. Add diced tomatoes and bring to a boil, reduce to simmer and add drained pasta, add 1/2 lb. raw shrimp with tail on.Stir and simmer additional 5 minutes.
Pour into serving bowl and top with dollops of mozzarella, cover with plastic and allow mozzarella to melt. Serve.

***************************************************************************************************************
NEVER FAIL CARAMEL ICING
Printed from COOKS.COM
--------------------------------------------------------------------------------

5 tbsp. butter
1 c. brown sugar
1/2 c. milk
Cook 3 minutes. Let cool and add:
1 tsp. vanilla
1 c. powdered sugar
Beat until right consistency and spread.
******************************************************************************************
Southern Jam Cake
Cook Time: 25 minutes
Total Time: 25 minutes
Ingredients:
    3 cups sifted flour
    1 teaspoon soda
    1/4 teaspoon salt
    1 teaspoon ground allspice
    1 teaspoon ground cloves
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1 cup chopped pecans
    1 cup raisins or chopped dates, optional
    1 cup butter
    1 1/2 cups sugar
    3 eggs, beaten
    1 cup blackberry jam
    1 cup buttermilk
Preparation:
Into a medium bowl, sift together flour, soda, salt, and spices.
Sift a little of the flour mixture over the nuts and raisins or dates.
In a mixing bowl, cream butter; gradually add sugar and beat until light and fluffy.
Beat in eggs and blackberry jam. Add flour mixture alternately with buttermilk.
Beat until smooth after each addition. Fold in nuts and raisins or dates.
Pour into three 9-inch layer cake pans and bake at 350° for 20 to 25 minutes.
Spread a buttercream, cream cheese or the No-fail frosting above...between layers and on top of cake.

No comments:

Post a Comment