Linguine con Cavolo Rosso


Also known as Linguine with Red Cabbage.  GREAT with shrimp tossed in at the end.Cabbage is not evil, just misunderstood.  We all know we need our fruits and veggies, however cabbage is often overlooked or plain avoided due to the fact that most people have never enjoyed cabbage cooked properly.  Its tough leaves wilt and soften beautifully when cooked over low heat for longer periods.

And it’s healthy!  In addition to getting a good dose of vitamins K, C and some fiber too, cabbage promotes gastrointestinal and cardiovascular health.
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 medium red onions, very thinly sliced
  • 4 garlic cloves, minced
  • 2 pounds red cabbage, thinly sliced (8 cups)
  • 1 pound linguine
  • Salt and freshly ground pepper
  • 1 cup Greek feta cheese, crumbled (4 ounces)

In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.

Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer to bowls, top with the feta and serve.  Enjoy!

Shrimp with Rice Noodles and Sweet and Sour Dressing

 To Start:

  • Box of Rice Noodles
  • Shrimp
  • Peanuts for Garnish

Sauce:

  • 2 shallots, thinly sliced
  • 1 tsp fresh ginger, minced
  • 2 TBSP soy sauce
  • 1/4 cup white wine or Mirin
  • 1 tsp sugar

Dressing:

  • 3 TBSP fish sauce
  • 4 TBSP rice vinegar or lime juice
  • 2 TBSP sugar
  • 2 TBSP chopped fresh cilantro
  • 2 bunches chopped scallion
  • 2 bird’s eye chilies, minced (or a pinch of chili pepper)

Cook noodles as directed on package then drain.

Combine ingredients to make sauce, heat over medium low and add shrimp.  Cook 1-2 minutes per side.

Combine ingredients to make dressing.

Place noodles on a large serving platter, drizzle with dressing and arrange shrimp and sauce mixture over noodles.  Garnish with chopped peanuts.

Serves 4

Kickass Shrimp Marinade

  • 1 cup olive oil
  • Juice of 1 lime
  • 3 garlic cloves, minced
  • 2 teaspoons oregano (dried)
  • 1/2 teaspoon salt
  • 1 teaspoon ground pepper
  • 2 tablespoons hot pepper sauce (like Tabasco)
Also makes kickass grilled chicken.  Whisk all the ingredients and marinate the shrimp in a bowl or plastic bag for 30-60 minutes (any longer and the lime can start to break down the shrimp).
The hot pepper sauce really makes this and actually does not create as much heat but smoky flavor. Grill and enjoy!

Braised Haddock with Mushrooms and Shrimp

This is a great receipe modified from Food and Wine. Original recipe served with Halibut here.  The dish was great halved for me and the Other Half, but when served for 4 in this recipe below, we found the original recipe did not have enough garlic, so I’ve modified below.  FYI we served this to our very first dinner guests at our new home and it was a hit!

  • 1/4 cup extra-virgin olive oil
  • 1/2 pound large shrimp, shelled and deveined
  • Salt and freshly ground black pepper
  • 3/4 pound white or cremini mushrooms, trimmed and thinly sliced
  • 3-4 large garlic cloves, thinly sliced
  • Four 8-ounce haddock filets, cut 1/2 inch thick
  • 3/4 cup dry white wine

Add 1 tablespoon of the olive oil to the skillet and, when it’s hot, add the sliced mushrooms. Cook over moderately high heat, stirring a few times, until any liquid evaporates and the mushrooms are browned, about 7 minutes. Push the mushrooms to the side of the skillet and add 1 more tablespoon of the olive oil. Add the sliced garlic and cook over low heat until golden, about 1 minute. Toss the garlic together with the mushrooms in the skillet and season with salt and pepper. Transfer the mushrooms and garlic to a plate.

Add the remaining 1 tablespoon of olive oil to the skillet. Season the haddock steaks with salt and pepper and add them to the skillet. Cook over moderate heat for about 3 minutes, then carefully turn the haddock. Add the white wine, cover and cook until the haddock is just white throughout, about 2 minutes longer.

Return the mushrooms to the skillet along with any accumulated juices.  Add the shrimp and stir gently until heated through and shrimp are pink. Remove the skillet from the heat and season the pan sauce with salt and pepper. Transfer the haddok steaks to plates. Spoon the shrimp, mushrooms, and white wine sauce over the fish and serve immediately with crusty bread or boiled potatoes.

Shrimp Crostini

AKA as Shrimpy a La Jess

The easiest gourmet recipe ever.  You will be an all-star and it takes less than 15 minutes.

  • J’s Awesome Salsa
  • Fresh or defrosted medium or large shrimp, peeled and deveined
  • French bread or baguette
  • Olive oil

Heat salsa in a medium sauté pan over medium low.  Whilst warming, slice bread into slices at an angle and brush with olive oil.  Toast face down in a pan or place on parchment-lined baking sheet and toast in the oven (each oven is different, so you may prefer to broil for 2-4 minutes or bake at 350 degrees for 8 minutes)

Once salsa is hot, add the shrimp and gently cook for 3-5 minutes, or until shrimp is bright pink and fully cooked through.  Gently toss shrimp in sauce.

Stack 2-3 toast points on each plate and sprinkle paprika around the plate edges for presentation.  Top points with the shrimp and sauce and serve immediately.

Enjoy!

Simple Asian Salad

For the dressing:

  • Light soy sauce
  • Minced Garlic
  • Red Wine
  • Olive Oil

For the salad:

  • Your favorite lettuce
  • Shredded carrots with minced ginger  or chopped red bell pepper that has marinated for 10 minutes in garlic chili paste
  • Sliced mushrooms
  • Slivered almonds
  • Chopped scallions
  • Crumbled feta cheese (optional)
  • Favorite meat or fish

A Thai Dinner – Wontons and Shrimp Satay

 

200905-r-shrimp-satay2

We decided to go Asian tonight after a very successful Szechuan Pork dinner last weekend.  Tonight is Thai night, and we thought we’d stick with the starters and quality ingredients.  Below is my modified wonton recipe, followed by a shrimp satay recipe fromFood & Wine Magazine.  Great when served with garlic peanut sauce  and a side of steamed edamame (soybeans).

Vegetable Wontons

  • 1 package won ton skins 
  • 2 tablespoons red wine vinegar
  • 1 T low sodium soy sauce 
  • 2 teaspoons oriental dark sesame oil 
  • 3 cloves fresh garlic, minced 
  • 1 T curry (optional) 
  • 1 T fresh ginger, minced 
  • 8 scallions, cleaned and chopped 
  • 2 medium carrots, peeled and finely diced 
  • 2 stalks celery, finely diced 
  • 2 c. napa cabbage, chopped into thin shreds 
  • 8 water chestnuts, finely chopped (optional) 
  • Vegetable oil for frying
In a wok,  heat sesame oil and add the garlic curry and ginger. Stir with a wooden spatula for 1 minute. Add the carrot, celery, scallions, napa cabbage, and water chestnuts and sauté on high heat for another minute. Season with red wine vinegar and soy sauce. Sauté, stirring frequently until vegetables are seasoned and lightly cooked but still crunchy about 3 – 4 minutes. If more liquid is needed and vegetables seem to stick, add a few tablespoons of water or vegetable stock. Remove from heat and transfer to a stainless steel or nylon mesh strainer to drain off excess liquid.
On a clean working wooden surface, lay out the won ton skins. 
Place 1 teaspoon of the veggie mixture in the center of one side of the won ton. Fold over the edge to form a triangle. Seal the inner edges with a dab of water, then press down with a fork. 
Add veggie oil to a wok and heat on medium to medium-high heat, or about 365.  Working in batches, fry the wontons until golden and lay out on paper towls to dry.  Serve immediately!
NOTE: you can freeze the won tons and fry later.
Grilled Shrimp Satay
  • 1 small onion, coarsely chopped
  • 4 garlic cloves, coarsely chopped
  • 3 large stalks of fresh lemongrass, bottom third of the tender white inner bulb only, thinly sliced
  • 1/4 cup minced fresh ginger
  • 1/2 cup vegetable oil
  • 1 tablespoon ground coriander
  • 1 tablespoon sugar
  • 1 teaspoon ground fennel seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon kosher salt
  • 30 large shrimp (about 1 3/4 pounds), shelled and deveined

In a mini food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In a large skillet, heat the vegetable oil. Add the onion paste to the skillet and cook over moderately low heat, stirring occasionally, until browned, about 25 minutes.

Add the ground coriander, sugar, ground fennel seeds, cumin, turmeric and salt to the skillet and cook over moderately high heat, stirring, until fragrant, about 1 minute. Scrape the spice paste into a bowl and let cool completely.

In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours or overnight.

Soak 30 bamboo skewers in water for 30 minutes. Light a grill. Thread 1 shrimp lengthwise onto each bamboo skewer and stretch each one out on the skewer. Grill over high heat for about 1 1/2 minutes per side, until the shrimp are nicely charred and just cooked through. Transfer the shrimp skewers to a platter, and serve immediately with the Garlic Peanut Sauce.

Note: Satay recipe courtesy of our friends at Food & Wine Magazine.  We could not get lemongrass at the time, and we tried pan frying instead of grilling because I don’t have a grill pan yet!