A Meaningful Question...

This cracked me up and I had to read it a couple of times before I got it!

Did you hear about the dyslexic, agnostic, insomniac? He stayed up all night trying to decide if there really was a dog!
-- Jack Gray

I have two recipes to share with you today. My middle son Nick is my pickiest eater. These are his two very favorite dishes...

Shrimp Scampi with Linguini

1 pound linguini
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped fresh parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

This is the only Shrimp Scampi recipe you will ever need. It is from Tyler Florence.

Nick's other favorite is Stir Fried Beef and Broccoli. This is delicious!!

Here is the recipe:

2 tablespoons minced garlic
4 teaspoons grated ginger
4 teaspoons rice vinegar
2 tablespoons soy sauce
3 teaspoons hoisin sauce
3 teaspoons honey
4 tablespoons peanut oil, divided
2 pounds petite sirloin steak sliced into strips.
4 tablespoons cornstarch
2 large heads broccoli, cut into florets and blanched
1 1/2 teaspoons red pepper flakes
Steamed white rice, for serving (we like the sticky Jasmine rice)

Combine the garlic, ginger, vinegar, soy sauce, hoisin sauce and honey. Mix well and set aside until ready to use. Preheat a wok or a large skillet. Once it has reached a medium heat, add 1/2 of the peanut oil. Dredge the beef in the cornstarch, lightly shake off any excess cornstarch and add 1/2 of the beef to the pan. Cook for 2 to 3 minutes. Add 1/2 of the broccoli to the pan and shake frequently.

Add 1/2 of the sauce and stir to evenly coat the beef and broccoli. Cook until the sauce thickens about 5 minutes. Repeat the process with the other half of the ingredients. Serve immediately with steamed white rice.

*It will be easier to slice the beef in thin strips if it has been partially frozen.
This may be able to be done in 1 batch if using a very large wok or skillet. This recipe was originally from Emeril Lagasse but I changed it just a little bit.

Enjoy and Bon Appetit!


1 comment:

Renee Lamb said...

ok...now I am starving!!!! LOL --I think I am totally going to cook the beef stir fry. sounds delish! and your joke...HILARIOUS!!! miss ya much sweetie! ♥