Shrimp Scampi

Technically, shrimp scampi is redundant.  The word “scampi” is plural for the italian “scampo,” a type of shrimp. In practice however, the term (at least in the United States) generally refers to a dish in which shrimp is cooked in garlic butter and white wine, nearly always served atop pasta. Like any recipe, it begins with ingredients: 1 1/2 lb. shrimp, raw, shelled & deveined 1 cup white wine 5 tablespoons extra virgin olive oil 3 tablespoons ground garlic 3/4 cup butter (unsalted) 1/2 tablespoon pepper (freshly ground) 1/2 tablespoon parsley (ground) 1/2 cup lemon juice (fresh) 1 1/2 lbs linguine The actual cooking of the dish doesn’t take long, but can be a little tricky.  One makes the pasta […]

Beef Strogonoff

No one really knows why the popular dish Beef Strogonoff got its name.  Theories usually point to various members of the prominent Russian family named, not surprisingly, Strogonoff.  But recipes appeared at least as early as 1871, proved popular and resulted in many variations across the world. Here are ingredients for a basic recipe: 1 lb. beef stew meat 1 cup sour cream 2 cups of white mushrooms (sliced) 1 can cream of mushroom soup 1 can cream of chicken soup 1 tablespoon garlic (minced) 1 tablespoon onion (chopped) 1 tablespoon paprika 1/2 cup red wine 1 bag egg noodles Begin by browning the garlic, onions and mushrooms in a deep skillet, then remove into a bowl on the side.  […]

Lamb Vindaloo!

One of the staples of what Westerners think of when they say “Indian Cuisine” the element known as vindaloo comes from a Portuguese term.  Carne de vinha d’alhos roughly means “meat with wine and garlic.”  With the substitution of vinegar instead of wine as well as the addition of various spices (especially chili) it evolved into the picant dish we know today.  Lamb vindaloo is but one variation. Here are the basic ingredients: 4 pounds boneless lamb shoulder 6 tablespoons mustard 4 teaspoons cumin (ground) 2 tablespoons cilantro, chopped 4 teaspoons turmeric 1 tablespoon coriander (ground) 1 tablespoon paprika (ground) 1 ½ teaspoons cayenne pepper 2 tablespoons red wine vinegar 4 tablespoons vegetable oil 1 large sweet onion, diced (or […]

Stuffed Mushrooms!

Such a simple idea, and if done right delicious beyond words–a recipe for stuffed mushrooms! Keep in mind one can use some other meat that crab, depending upon taste. For example, chopped shrimp or sausage are both fine. Pull stems from mushrooms, hollowing them out for stuffing. Clean them thoroughly as well (no one wants grit in their food). Now prepare the stuffing itself. In a bowl mix the garlic, onion, chopped crab meat, parsley and parmesan cheese all together with the olive oil. Apply via spoon into each mushroom. Once they are all stuffed, cap each with a small piece of provolone. Preheat oven to 400 degrees F, then place all the stuffed mushrooms on a sheet with foil. […]

Making Pot Roast

As the weather cools down, the desire for heavier foods grows. We need more calories (which after all remain a measurement of heat) and savor the taste of certain dishes all the more. Towards that end, here’s a quick precis on making pot roast. What we call “pot roast” is actually an American version of the French beouf a la mode, essentially a dish designed to soften and render delicious tougher sides of beef.  It generally uses the shoulder or sometimes chuck steak along with some pretty basic vegetables. Not the shortest recipe to complete (usually taking at least a couple of hours), pot roast ends up delicious when finally arriving on one’s plate. More, it allows so much variation […]