Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
pulled pork tacos with sweet chili slaw, black beans
Jap Chae

Monday, March 20, 2017

Garlic Sizzling Shrimp


Is it bad that Miss F and I devoured nearly this entire pan of shrimp? That's how good they are. This recipe comes from Emeril Legasse (feel free to use his "essence" in place of the Tony's) and it is fantastic. I served these with corn on the cob and biscuits, a full on southern meal. The shrimp would be great over polenta or rice. Next time I make this, I will serve it with a big garden salad.
Garlic Sizzling Shrimp

1 pound shrimp, peeled and deveined
1 teaspoon Tony Chacheres or other Cajun seasoning
¼ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon roughly chopped garlic
3 tablespoons chicken broth
1 tablespoon freshly squeezed lemon juice

In a medium sized bowl, toss the shrimp with the Cajun seasoning and salt. Set aside.

Heat the oil in a large skillet over medium high heat, when hot, add the butter and garlic. After 30 seconds, add the shrimp and cook for 3 minutes, until the shrimp are cooked through. Add the broth and lemon juice, cook for 1 minute more. Serve.
Pin It Now!

Thursday, March 16, 2017

Best Buttermilk Biscuits


I love biscuits. I remember making biscuits at least once a month once I got my own apartment. These were of the Bisquick variety, usually in drop form, because I was too lazy to use a biscuit cutter. I may have finally found my most favorite ever recipe. The major break through for me was cutting the biscuits into squares instead of using a biscuit cutter...no wasted scraps! More importantly, no overworked biscuit dough. These biscuits are incredibly fluffy and quite perfect. Maybe it's the stick of butter that goes into them...
Best Buttermilk Biscuits

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
½ cup butter, cut into cubes
1 cup buttermilk

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or a Silpat. In a mixing bowl, sift together the flour, baking soda and salt. Add the butter cubes to the bowl, using two forks or a pastry cutter, work the butter into the flour until it is the size of small peas. Slowly stir in the buttermilk just until combined. Turn the dough out onto a floured board and shape into a 12” x 9” rectangle about 1” thick. Cut the dough into twelve 3” squares and place onto the prepared baking sheet. Bake for 14 minutes until golden brown. Serve.
Pin It Now!

Monday, March 13, 2017

Lobster Risotto


Does it get any better than lobster risotto? According to Miss F, it's the best. But it's the best as long as you pick out the peas, or even better, don't bother to add any peas to the dish at all. This lobster risotto is incredibly easy, I purchase one of the cooked lobsters from Kroger, but feel free to steam your own. The lobster stock is incredibly simple to make, but adds a real lobster flavor to the dish, moreso than using any store bought stock.  The key is using the hot stock in the risotto.  It makes the stock absorb very nicely into the arborio rice.  Your hand may get a bit tired from all the stirring, but it is completely worth it when it comes time to eat.
Lobster Risotto

1 whole Maine lobster, cooked
4 cups water
3 tablespoons butter
1 tablespoon minced onion
1 cup Arborio rice
½ teaspoon salt
1 cup peas

Remove the meat from the tail and claws of the lobster, chop into bite sized pieces and set aside. Add the lobster shell to a sauce pan with the water. Bring to a boil over high heat, reduce heat to low and simmer for 15 minutes.

Meanwhile, in a sauce pan, melt the butter over medium-high heat. Add the onion and sauté until translucent, about 2 minutes. Add the rice and sauté until translucent, about 4 minutes, stirring constantly. Stir in the salt. Ladle ½ cup of the water from the saucepan with the lobster shells into the saucepan with the rice. Stir constantly until all the liquid is absorbed, then add another ladle full and repeat. Keep adding the water from the lobster shell pot until there is none remaining, making sure to allow the rice to absorb all the liquid between each ladle. Stir in the reserved lobster meat and peas, cook for 3 minutes more, stirring. Serve.
Pin It Now!
Related Posts Plugin for WordPress, Blogger...