Shrimp and Garbanzo beans

by Michael on April 4, 2013

So the other night I was trying to figure out something easy for dinner. I remembered doing something like this recipe for a special dinner atshrimp and garbonzo Osteria Del Circo in New York and it was a big hit and surprisingly simple. If you don’t like Garbanzo beans you can substitute any canned beans. It was so good that my 9 year old daughter keeps asking me to make it again. If you need a recipe for the shrimp stock I posted one here. I am Serving this over some blanched Asparagus. So Good.

Shrimp and Garbanzo beans
1/2 cup Olive Oil
1 pound Shrimp
1 clove Garlic sliced thin
1 medium onion Chopped Fine
¼ cup White wine
1 cup Shrimp Stock
28 ounces Garbanzo Beans Canned rinsed well
2 Tablespoons Butter
1 sprig Fresh Rosemary chopped fine
1 cups Cherry Tomatoes Halved Seeded
Procedure:
1. Sauté shrimp in half the oil and lightly brown on both sides. Season with salt and pepper. Set shrimp aside.
2. add the rest of the oil to the pan and sauté the garlic and onion until translucent.
3. Add the garbanzo beans and wine to the pan. Reduce by half.
4. Add the Shrimp stock, the Butter and rosemary. Cook for about 5 minutes.
5. Add the cooked shrimp and the Cherry Tomatoes and cook for another two minutes.

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Milanese Sauce

by Michael on January 28, 2013

So this is a sauce for a specific Veal Dish from Milan.  I make this all the time and always have some left over.  So I started using it for other dishes and found that it works with almost everything. Use it with fish and shellfish, chicken, Steaks.  It is really fabulous. I now always have some made in the fridge and a back up in the freezer. To use this Sauce with fish or shell fish, add a tablespoon or two while sauteing your fish. With Chicken, marinate your chicken in it for 20 minutes before cooking.  And with steak just heat it up and serve it as a sauce.  Love this stuff.

8 ounces Sicilian capers half chopped
1 ½ tablespoons garlic finely chopped
1 fillet anchovies chopped
2 tablespoons Lemon zest finely grated
1 ounce Lemon juice
1 cup extra virgin olive oil
1 teaspoon thyme finely chopped
1 teaspoon rosemary finely chopped
1 pinch Red Pepper Flake

1. Strain Capers and sauté with a little oil. Add the anchovy, lemon zest and garlic and cook until aromatic.
2. Then add the lemon juice and reduce by half.
3. Combined the oil, herbs and pepper flake and bring to a slow boil. Remove from fire and let infuse.
4. When the oil mix cools, mix together with the capers.

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Shrimp Stock

January 11, 2013

3 Cups Shrimp Shells and Tails ½ Cup chopped Onion ¼ Cup chopped Celery 2 Garlic Cloves crushed 2 Fresh Bay Leaves 3 Sprigs Fresh Thyme ½ Cup White Wine • Heat about 1 tablespoon olive or vegetable oil in a large pot over medium heat. • Add the shrimp shells and toss well. Allow [...]

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Ginger cookies that scream the holidays

December 3, 2012

So these are my favorite cookies this time of year.  And if you know my eating habits, that is saying a lot.  They scream Christmas to me.  I choose to under cook them a little so they are very soft in the middle. Try them and tell me what you think. Wine Pairing: Laurie said [...]

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Duck Confit

December 3, 2012

6 duck legs 6 Tablespoons Salt 3 whole cloves 1 teaspoon peppercorns 3 bay leaves broken up 1 Tablespoon dried thyme 1/2 tsp ground cumin 1/2 tsp ground coriander 3 cloves garlic sliced thin olive oil as needed   Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough [...]

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Great Gatherings

December 3, 2012

Profiterole Stuffed with Sausage Tomato Ragout Profiterole Recipe: 1 c. water 8 tbsp. (1 stick) butter 1/4 tsp. salt 1 c. sifted all-purpose flour 4 lg. eggs 1 tsp. sugar 1 egg beaten together with 1/2 tsp. milk Directions: In a heavy-bottomed, 2 quart saucepan, combine the water, butter and salt. Bring to a boil. [...]

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Prosciutto wrapped fig stuffed with Gorgonzola

October 19, 2012

It is fig Season.  I am a very happy boy.  I have a secret love affair with figs.  I try to buy them to cook with but always end up eating them on the way home.  In this recipe, I serve them as a first course but if you want to, you could cut them [...]

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Gazpacho

September 9, 2012

  So, do you have a lot of tomatoes and cucumbers in the garden at the end of the season that don’t look exactly perfect. If you are like me, you pick the perfect looking veggies and leave the blemished on just hanging. That is until now. Make a Gazpacho. It is quick and easy [...]

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Crab Strudel over Roasted Corn Chowder

September 7, 2012

Serves 6 Crab Strudel 1 pound Jumbo Lump Crab meat, picked of all shells 2 Tablespoons Mayonnaise 1 each egg 1 tablespoon lemon juice 1 teaspoon Dijon Mustard 1 teaspoon whole grain Mustard 1 ½ Tablespoons Old Bay Seasoning ½ cup Panko Bread crumbs 2 Tablespoons Fresh Chopped Parsley 9 Sheets Phyllo Dough 3 Tablespoons [...]

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A Quick and Easy Summer Dessert

June 11, 2012

Laurie’s Pairing: Moscato d’Asti from Piedmont, Italy Normally I would never tell you to go out to a store and buy something premade but I have been working alot recently and don’t really feel like cooking.  So here is your pass to go to a store and buy premade.  A quick and easy dessert to [...]

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