Farfalle with Sauteed Chicken and Prosciutto in Asiago Cream

Farfalle with Sauteed Chicken and Prosciutto in Asiago Cream

1 - 16 oz. box farfalle pasta
2 tablespoons olive oil
2 tablespoons butter
1/2 cup flour
1 pound chicken breast tenderloins, cut in half
2 1/4 cups heavy cream, divided
1/4 cube chicken bouillon, crumbled
3/4 cup grated Asiago cheese
1/2 tablespoon cornstarch
2 tablespoons butter
1/4 cup chopped prosciutto
1 tablespoon chopped fresh garlic
1/4 cup sliced mushrooms
1/2 tablespoon parsley flakes

Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
Place flour in a large zip-top bag. Add the chicken tenderloins and shake to coat. Remove from bag and shake off excess.
Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Saute chicken tenderloins, reducing heat if necessary, until no longer pink in center. Set aside.
In a large saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
Melt remaining 2 tablespoons butter in the same skillet over medium high heat. Stir in prosciutto, garlic and mushrooms and cook until mushrooms are tender, about 3 minutes. Remove from heat and add the chicken. Carefully pour Asiago sauce into the skillet and add remaining 1/4 cup cream and parsley flakes.
Place pasta in a large serving bowl. Pour the Asiago cream sauce mixture over the pasta and toss to combine.

The Food Foo Foo at Stamna Taverna in Bloomfield

If you thought I was picky about regular food..I am EXTREMELY picky about Greek food. Billy and I have been to a few Greek restaurants in New Jersey. All of them fall very short of even being edible. So all of our Greek cravings have brought us across the bridge into Astoria to either Stamatis or Telly's...until Friday. Billy and I were looking for some place to eat. We looked on
www.restaurantpassion.com and found Stamna in Bloomfield. I was so excited when I saw the menu that I actually said, out loud, "Where have you been this whole time?". We called and made a reservation for 8:30. We arrived at 8:00 and it was already packed. To our surprise, we were seated right away. The busboy came over with a plate of homemade marinated olives and slices of grilled bread with olive oil and oregano. The olives were mixed green and black and were marinated in olive oil, lemon peel and cheese rinds. Usually when we go to a Greek restaurant, we only order a bunch of appetizers but because this was our first time, we wanted to try dinner as well. I had known what we were going to order when we were still at the house so I was ready when our waiter came over. We ordered Grilled Octopus in Olive Oil and Red Wine Vinegar (one of my favorite things!), Saganaki and Tyropita. The octopus and saganaki came out first. The octopus was very tender with the perfect amount of oil and vinegar. We cut it into thin slices and let it soak in the juices which made it extremely flavorful. The saganaki was perfect. It is made using Kefalograviera cheese, which is another favorite of mine....crispy on the outside, soft and perfectly melted inside. We had a few minutes to digest before the tyropita came out. I was pleasantly surprised when the plate was placed on the table that they were little mini pieces and not one large piece. Again..perfection. The feta was mixed with another cheese which made it not as strong as straight feta. The taste reminded me of the tyropita my dad makes. When dinner arrived, we were very full but still wanted to try the food that we had ordered. I ordered the Lamb Kokkinisto, which is braised baby lamb in tomato sauce with orzo pasta and Stuffed Cabbage Avgolemono. The lamb was just what I expected, very tender and was perfect in the tomato sauce. Billy loved the stuffed cabbage. I thought it was good, but I grew up eating my dad's and his is hard to top. We ended up wrapping most of our dinner to take home. We were way too full for dessert but do plan on going back very soon. Next time...just appetizers!!



Stamna Taverna
1045 Broad Street
Bloomfield, NJ
973.338.5151
www.stamnataverna.com

Tortellini and Prosciutto in Parmesan Cream

Tortellini and Prosciutto in Parmesan Cream

2 - 8oz. packages of dried cheese tortellini
3 tablespoons finely chopped onion
1 large shallot, finely chopped
1 tablespoon butter
2 cups light cream
1/2 cup milk
2 egg yolks
1/2 cup good-quality grated Parmesan cheese
1 tablespoon snipped fresh sage
2 oz. prosciutto, finely snipped

Prepare tortellini according to package directions. Drain; set aside. In a large saucepan cook onion and shallots in hot butter over medium heat until tender. Stir in cream and milk. Bring just to boiling. Remove from heat. In a small bowl lightly beat egg yolks. Slowly add about 1 cup of hot mixture to yolks, beating until combined. Return all to saucepan. Cook and stir over medium-low heat about 10 minutes or until slightly thickened and just bubbly. Stir in Parmesan, sage and 1/4 teaspoon pepper. Add tortellini to saucepan and toss gently to coat. Add the prosciutto and toss again. Transfer to a serving dish and sprinkle with a little more grated cheese.

My Love Affair with Michael Symon

It is no secret that my heart belongs to Michael Symon. I think he is an amazing chef...creative, skillful...funny! So it is no shock that on my most recent trip to Williams-Sonoma, I bought his cookbook "Live to Cook". As I was reading it..I came across something which I found very funny...and true!! It was titled "Five Things You Should Never Buy" - lean turkey bacon (totally agree!), butter substitutes, beef tenderloin, peeled, chopped garlic and my ABSOLUTE FAVORITE ONE...boneless, skinless chicken breast halves! He wrote - "Eating chicken without the skin is like riding a bike without the wheels: it's no fun and leaves your dish at a flavor standstill." Sigh....I love you Michael!

From the Hansel and Gretel Cookbook??

I guess this is what you do with your children when you don't want them anymore??!! LOL!!!

Scallops with Butter, White Wine and Garlic

Scallops with Butter, White Wine and Garlic

1 cup flour
1/4 teaspoon pepper
1/2 teaspoon salt
1 pound sea scallops
4 tablespoons butter
2 garlic cloves, sliced
4 tablespoons white wine
2 tablespoon lemon juice
1 tablespoon fresh parsley

In a large resealable bag, combine the flour, salt and pepper. Add the scallops and shake to coat, making sure to that all scallops are covered. Take scallops out of the bag and set aside. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 3 minutes. Remove the garlic from the pan and discard. Place the scallops in the skillet and cook over medium heat until they are golden brown. Add the wine, lemon juice and parsley to the skillet. Cook over medium heat until the mixture has thickened and the scallops turn opaque. Serve immediately.

Miss Juicy...

Here she is!! The newest member of my family...
Miss Juicy!!

My birthday!!

So yesterday was my 35th birthday. At the risk of sounding corny...I felt so much love. I woke up and Billy handed me the Pink Juicy bag that I had wanted. I was so excited! When I arrived at work, my mom was already here. My dad handed me a bouquet of white, dark and light pink carnations and wished me a happy birthday. Later on that day..my mom had a cake for me. Everyone in the office sang "Happy Birthday". She bought me a tea kettle (a private joke!). I signed onto Facebook and saw that I already had over 50 birthday messages. As the day went one..more and more BBM's, texts, emails and messages on Facebook poured in. When I got home..Billy had left a card for me on the entry table. It played "The Best is Yet to Come" when you opened it. I put my flowers in water and headed to Kristen and Scott's for dinner. When I got home...Tara came over with an ice cream cake. When she opened the bag...a saw a "5" candle inside. So I said "Oh cool..I am 5!" She said "No..you are 35" and pulled out the 3. LOL! I made tea and she lit the candles, turned out the light and sang "Happy Birthday" to me. We ate some cake, drank our tea and talked until Billy came home...with a Red Velvet cupcake for my birthday. We stuck the 3 and the 5 on the top...lit them again and sang "Happy Birthday" one last time. It was a fantastic birthday....I love my friends and family! XOXO

Happy Birthday to me!!!!

I love you mom!
XOXO

Hungarian Mushroom Soup

Hungarian Mushroom Soup

4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon Hungarian paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
Ground black pepper to taste
2 teaspoons lemon juice
2 tablespoons chopped fresh parsley
1/2 cup sour cream

Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Taggart Family Irish Soda Bread

Okay so, I have no Irish recipes...I am totally unprepared for St. Patrick's Day. My very good fried Joan said that I could post her families amazing recipe for Irish Soda Bread. Now, we all (and I do mean ALL...the guys included) LOVE this time of year because we know that Joan will be making these. There is usually a fight or two over who gets the last piece. Her soda bread never lasts too long in a crowd. I usually hide mine from Billy but this year I was nice and even gave half to my mom..who ate her's in a record 24 hours.

Taggart Family Irish Soda Bread

4 cups flour
4 tablespoons sugar
1 teaspoon baking soda
4 teaspoons baking powder
Pinch of salt
1/2 stick of unsalted butter
2 cups buttermilk
1 1/2 cup raisins

Preheat oven to 350 degrees. Butter and flour two 8-inch round pans. Mix sugar and butter until smooth. Sift in flour, baking soda, baking powder and salt; blend well. Add buttermilk and raisins and mix. Pour into pans evenly. Cut an "X" in the batter. Sprinkle four on top of the batter and bake for 45 minutes. Makes 2 loaves.

Thank you Joan!!
XOXO







Joan and I at the
Bergenfield St. Patrick's Day Parade
2009

Deconstructed Lasagna

Deconstructed Lasagna

1 box lasagna noodles
1/2 lb. hot or sweet Italian sausage (about 3 or 4 links), casings removed and crumbled
1 - 24 oz. jar Marinara sauce or 4 cups homemade (I use Rao's)
1/2 cup chopped onions
2 cloves garlic, pushed through a press
2 tablespoons olive oil
1/2 cup to 1 cup fresh perline mozzarella cheese
1/4 cup grated Romano cheese
1 - 16 oz. container ricotta cheese

Break lasagna noodles in half. In a pot of salted boiling water, cook noodles according to package directions; drain. Meanwhile, in a large skillet over medium heat, add the olive oil and heat until shimmering. Add the garlic and saute until fragrant, about 2 to 3 minutes. Add the onions and saute until soft, about 7 to 8 minutes. Add the sausage and cook until the meat is browned and no longer pink inside, about 10 minutes. Add the Marinara sauce and continue to cook until heated through. Remove from heat and add the cooked noodles to the skillet and toss gently to combine. Sprinkle the mozzarella cheese on top and toss gently again. Spoon noodles and sauce mixture into pasta bowls and sprinkle with Romano cheese. Serve with a dollop of ricotta cheese.

Footnotes - Fresh perline mozzarella are tiny pearl-sized mozzarella balls perfect for melting into hot dishes. If you can not find them, you can use 1 cup shredded mozzarella.

The Food Foo Foo at Eataly in NYC

Three words describe Eataly, awesome, over-whelming and crowded. For those who don't know, Eataly is a huge Italian food store on 5th avenue and 23rd street in Manhattan co-owned by chef Mario Batali. In addition to the store, Eataly has 5 restaurants, a cafe, patisserie and a gelateria.
Billy and I walked in and we were immediately taken back at the size of the store and all the people inside. We made a few laps to check out the layout and to see what they had. It was insane. Our first stop was the fresh pasta. Billy loves gnocchi, so we ordered a pound. The guy who helped us was VERY friendly and when he saw that Billy is a fireman, he added in a few extra pieces (well...a half pound more) in our box. Next stop was the cheese. We walked by and noticed that they were packaging fresh mozzarella that they had just finished making. Needless to say, that went into our basket. The cheese shop itself we unbelievable. There were cheeses that I had never even heard of. Right in front of the cheese shop is the Piazza where you can enjoy a glass of wine and plates of cheeses and meats. We walked a little further to the meat market. We bought skirt steaks and the freshest hot and sweet soppressata that I had ever eaten.

We walked past the pasta sauces and dried pasta. The selection was amazing. I was in heaven looking at all the different types of bruschetta, olives, oils and vinegars. I seriously had to battle the temptation to buy everything I saw. We made our way to the produce section were I found the most incredible selection of vegetables..things I have not been able to fine anywhere else (sunchokes!!!). They had every kind of pepper, mushroom, fresh herbs..it was fantastic. We loaded up our basket and headed to the check-out. When we left, I told Billy "This store would seriously makes me consider moving to the city". I wasn't serious...well maybe a little...lol! When we got home, we tasted some our purchases. Everything was excellent. They seriously do stand by their promise of the best quality products. It is definitely a must-see if you are ever in that area.












Our pasta guy with his "fireman discount"...LOL!












Fresh ravioli












Billy looking for Mortadella












Meat market
















LOVED all the olives and bruschetta












People waiting to eat at one of the restaurants

Eataly - 200 5th Avenue, NYC
212.229.2560
www.eatalyny.com

How would he know?

"I'll have the Steamed Maine Lobster. Do I want it stuffed?"
City Crab menu...LOL!

Pork Chops in Whiskey-Spiked Mushroom Sauce

Pork Chops in Whiskey-Spiked Mushroom Sauce

2/3 cup sour cream
1/2 cup water
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried ground sage
1/4 teaspoon black pepper
4 - 6 oz. bone-in center-cut pork chops, trimmed
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon olive oil
1/2 cup chopped onion
1 - 8 oz. package mushrooms, sliced
1/2 cup Jack Daniels whiskey

Preheat oven to 300 degrees. In a small bowl, combine the sour cream, water, flour, sage, salt and pepper. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large oven-proof, nonstick skillet over medium-high heat. Add pork chops and sauté 5 minutes on each side or until golden. Remove pork chops from pan. Add onion and mushrooms to pan; sauté for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid is almost evaporated. Stir sour cream mixture into pan. Return pork to pan; spoon sauce over pork. Cover the skillet and bake for 1 hour. Serve immediately.

Footnotes - If you do not have an oven-proof skillet, simply wrap the handle with aluminum foil.

The Adventures of R2D2 and C3PO...

So I am at work and I start to get these text messages from my brother. I am a HUGE Star Wars fan...so these really made me laugh.....






R2D2 and C3PO courtesy of Dino
XOXO

I (heart) this picture....

Me and Billy in Long Branch, NJ
12.31.06 ~ the morning of our wedding

Shaking my head.........and laughing!

Billy and Leo at the Ridgefield Park 4th of July Fireworks

Diablo Chicken Thighs

Diablo Chicken Thighs

1/4 cup cider vinegar
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon granulated garlic
1 tablespoon coarse salt
1 tablespoon freshly cracked black pepper
2 teaspoon chili powder
1 teaspoon Thai chili paste or red pepper flakes
1 teaspoon hot pepper sauce
1/2 cup water
3 lb. chicken thighs, wbone-in with the skin
1 or 2 handfuls Applewood chips, soaked in water for 30 minutes

In a bowl, combine the vinegar, paprika, cayenne, granulated garlic, salt, black pepper, chili powder, chili paste and hot pepper sauce. Add the water and whisk vigorously until the salt and granulated garlic dissolve. Taste and adjust the seasonings; the sauce should be bright red and very spicy. Pour half the sauce into a small serving bowl and set aside.
Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife, cuts slits in the chicken to the bone in several places to expose the flesh. Place the chicken in a large disposable aluminum roasting pan, pour the remaining sauce over the top and turn to coat well. Cover and refrigerate for at least 1 hour or up to 4 hours. Remove from the refrigerator 10 minutes before grilling. Prepare grill for indirect cooking. Remove the chicken from the marinade, reserving the marinade.
Sprinkle the wood chips over the coals. Place the pan with the thighs on the cooler side of the grill, cover and cook until cooked through, about 30 minutes. Transfer the thighs to the grate directly over the coals, brush with the marinade from the pan and grill, turning often, until nicely charred on all sides, 3 to 5 minutes more. Transfer the chicken to a platter. Serve immediately with the reserved sauce.

Crabby Mac & Cheese

Crabby Mac & Cheese

3/4 lb. elbow macaroni
1 tablespoon olive oil
6 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk, heated
1/2 cup heavy cream, heated
Salt and freshly ground pepper, to taste
Ground nutmeg, to taste
2/3 lb. lump crab meat, picked over for shells
3 tablespoons chopped fresh chives
1/2 cup finely shredded fontina or Emmentaler cheese
1/2 cup plus 3 tablespoons grated Parmigiano-Reggiano cheese
1 cup plus 3 tablespoons finely shredded white cheddar cheese
1/2 cup dried bread crumbs

Preheat an oven to 400 degrees. Butter a 2-quart baking dish.
Bring a large pot of salted water to a boil. Add the macaroni, stir well and cook until al dente, 10 to 12 minutes. Drain, rinse under cold water. Transfer to a bowl and toss with the olive oil. Set aside.
Melt 4 tablespoons of the butter in a saucepan over medium heat. Whisk in the flour and cook, stirring, until fully incorporated, about 3 minutes; do not allow to brown. Slowly add the milk and cream, whisking constantly. Bring to a boil, reduce the heat to low and simmer, stirring occasionally, until smooth and thickened, about 5 minutes. Season with salt, pepper and nutmeg.
Add the sauce to the macaroni and mix well. Fold in the crab meat, chives and 1/2 cup each of the fontina, Parmigiano-Reggiano and 1 cup of the cheddar cheeses. Transfer to the prepared baking dish. Top with the 3 tablespoons each Parmigiano-Reggiano and cheddar, sprinkling evenly over the surface. Then sprinkle with the bread crumbs. Finally, cut the remaining 2 tablespoons butter into bits and use to dot the top of the pasta. Bake until bubbly and golden brown, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes, then serve.

Footnotes - If you can't find Emmentaler, you can use Swiss cheese.

And my mom agrees with me....

....happiness IS Peanut Butter and Jelly cupcakes from Mr. Cupcakes!





We were at the office yesterday and my mom read my post Cupcake Wars!. She totally agreed that Mr. Cupcakes Peanut Butter and Jelly cupcakes were the best. So I went to Riverside and got her one.
XOXO!

Blade Lamb Chops Milanese with Tzatziki

Blade Lamb Chops Milanese with Tzatziki

4 cups all-purpose flour
4 eggs, whisked
4 cups panko bread crumbs
1/2 cup grated Parmesan cheese
4 blade lamb chops
Olive oil
Kosher salt and freshly ground black pepper

Place each of the flour, eggs, and panko bread crumbs into shallow dishes. Season the flour and eggs with salt and pepper. Add the Parmesan to the panko bread crumbs and stir to combine. Remove the bones from the blade chop. Cut into equal-size medallions and remove any unwanted fat. Cover the lamb chops in plastic wrap and pound out with the smooth side of the mallet to about 1/4 to 1/2-inch thickness. Dredge just before ready to cook.
Place a cast iron skillet over medium-high heat and add about 1/4-inch oil. Season the lamb and dredge in the flour, eggs, and then the bread crumbs. When all are dredged, add to the heated oil. Fry lamb chops until golden brown, about 1 to 2 minutes per side. Drain on a paper towel-lined plate.
Place a spoonful of the tzatziki sauce on the plate. Top with the lamb Milanese.

Tzataiki

1 cup good Greek yogurt
2 cloves garlic, smashed and finely chopped
1 to 2 tablespoons white vinegar
2 tablespoons olive oil
1 small cucumber, peeled and shredded
Salt

Place shredded cucumber in a strainer over a bowl, sprinkle with salt and allow to sit for 30 minutes. Squeeze out any extra moisture then place in a medium bowl. Add the yogurt, garlic, vinegar, olive oil and season with salt to taste. Mix well and chill for at least 1 hour to allow flavors to blend.

What PMS makes me think of....

- Cheeseburger Stuffed Fried Macaroni and Cheese
- Chocolate-Covered Cheesecake Alfredo
- Chicken-Fried Hershey Bars
- Bacon and Cadbury Cream Eggs

Good thing this only lasts a week..........sigh!

Billy and his Harem...

Rare picture of my husband with his eyes open
Billy's BCSD Celebration Dinner - 2010

Some of the greatest moments of my life..

There is something about this picture that I absolutely love. It is about 2 years old and was taken at my friend Robin's daughter Mia's christening / 1st. birthday party.


Lita, Walter, Joan, me, Janice and Joey

LOL...

I love the word "dumplings". Something about it just sounds yummy!

26 Fun (food) Facts About Me.......

1 - Pasta = Happiness!
2 - I hate cooked carrots by themselves but I will eat cooked carrots in soups and other recipes.
3 - I love raw spinach and cabbage but I don't like lettuce.
4 - Peas are the Devil.
5 - I never met a cupcake I didn't like...lol!
6 - The spicier the food, the happier I am.
7 - Besides being a really pretty color, I think radishes serve absolutely no purpose.
8 - I once drank an entire cup of beet liquid just to see if my pee would turn pink. (It did)
9 - I stopped drinking soda 2 1/2 years ago.
10 - I DO SCREW UP RECIPES! (More times than I will ever admit)
11 - I steal the crust off of left-over fried chicken. What? It's the best part!
12 - I do not eat raw tomatoes.
13 - I will only cook with Greek olive oil.
14 - My favorite snack food is guacamole and chips.
15 - I LOVE MACARONI AND CHEESE!!
16 - I eat buffalo wings with sour cream..and only the flat part, not the drumettes.
17 - I dip grilled cheese sandwiches in brown gravy.
18 - Sour garlic pickles make me happy =)
19 - I will put hot fudge on ice cream but not chocolate sauce.
20 - I love my eggs sunny-side up, but I never eat the bottom part of the yolk.
21 - I only eat the dark meat from a chicken but the white meat of a turkey.
22 - I love chocolate but not chocolate ice cream.
23 - My steaks have to be rare in order for me to eat them. If it is still mooing, I'm good.
24 - I love bow-tie pasta with melted butter and grated Romano.
25 - I have to put ice in milk in order to drink it.
26 - I suck the cream out of the middle of cannoli's then throw away the shell.

LOL...even I have to laugh!

Cajun Seafood Alfredo

Cajun Seafood Alfredo

1 lb. fettuccine pasta
1 lb. large cooked shrimp, peeled and deveined
1 lb. cooked crawfish
1/2 lb. bay scallops
1 envelope Alfredo sauce mix
2 cups half and half, at room temperature
1/2 cup good quality grated Romano cheese
4 cloves garlic, minced
3 tablespoons unsalted butter
1 teaspoon Old Bay seasoning
Kosher salt, to taste
Parsley

Cook pasta according to package instructions; drain,. Meanwhile, in a large skillet, over medium heat, melt the butter. Add the garlic and cook until fragrant, about 2 minutes. Add the shrimp, crawfish and scallops and cook for about 3 to 5 minutes or until the scallops are opaque. In a small bowl, mix together half and half, Alfredo sauce mix and Old Bay until well blended. Add sauce to skillet. Cook for about 2 minutes or until sauce has thickened, stirring constantly. Sprinkle in the Romano cheese 1 tablespoon at a time, stirring after each tablespoon. Season with salt to taste. Transfer to a serving bowl. Sprinkle with parsley and additional Romano cheese.

Cupcake Wars!

Happiness is Peanut Butter and Jelly cupcakes from Mr. Cupcakes in Hackensack. My husband disagrees. He says happiness is French Toast cupcakes from Mr. Cupcakes.



He's a man............what does he know.

Beer and Butter Steamed Clams

Beer and Butter Steamed Clams

1/2 cups butter
3/4 cup chopped onions
6 cloves garlic, chopped
1 cup water
3 bottles dark beer
1/2 teaspoon crushed red pepper flakes
1 teaspoon Kosher salt
4 lbs. clams, cleaned and scrubbed
3 tablespoons dried parsley

In a large pot over medium-high heat, melt 1/2 cup of butter. Add the onions and garlic and cook, stirring until soft, about 8 minutes. Add water, beer, crushed red pepper flakes and salt; bring to a boil. Add the clams, cover and reduce the heat to low. Steam the clams for 5 to 10 minutes or until the shells have opened. Discard any clams that remained closed. Place clams and broth is serving bowls and sprinkle with parsley. Serve with crusty Italian or French bread and additional melted butter for dipping.

In my next life.....

.....I want to come back as Andrew Zimmern. Yes, I said it! I want to come back as an over-weight bald man because he has THE FREAKIN' COOLEST JOB in the world. I mean, the eating bugs and internal organs part is kinda gross, but traveling the world and experiencing different cultures and customs is so amazing. It's a pretty awesome life to lead.

Sauteed Asparagus with Garlic and Parmesan

Sauteed Asparagus with Garlic and Parmesan

3 tablespoons olive oil
1 bunch fresh asparagus
1 tablespoon minced garlic
3 tablespoons Parmesan cheese
Salt and pepper to taste

Rinse asparagus spears and pat dry. Remove rough ends with a knife. Heat olive oil in a skillet over medium-heat heat. Add the garlic and asparagus spears; cook for 10 minutes, stirring occasionally, or until asparagus is tender. (Reduce heat to medium-low and cook an additional 10 minutes if you like your asparagus very tender). Transfer to a serving platter and season with salt and pepper to taste. Sprinkle with Parmesan and serve.

Striped Bass with Old Bay Cream Sauce and Crab

Striped Bass with Old Bay Cream Sauce and Crab

1 1/2 pounds striped bass fillets
2 1/2 teaspoons Old Bay with Garlic & Herb Seasoning, divided
3 tablespoons butter, divided
1/8 cup white wine
1 green onion, finely chopped
1 cup heavy cream
1 teaspoon Dijon mustard
8 oz. backfin or lump crabmeat

Heat large skillet on medium-high heat 3 minutes. Melt 2 tablespoons butter in skillet. Season flesh side of fish with 1 1/2 teaspoons Old Bay with Garlic & Herb Seasoning. Place fish, skin-side up, in skillet. Cook 5 minutes, turning fish after 3 minutes. Remove fish from skillet; keep warm. Reduce heat to medium. Stir wine into skillet, scraping bottom to loosen browned bits. Add remaining butter and green onion; cook and stir 1 minute. Gradually stir in cream. Stir in mustard and remaining Old Bay.Simmer 2 minutes or until slightly thickened. Stir in crabmeat. Return fish to skillet; cover. Cook 3 minutes longer or until fish flakes easily with a fork.

Footnotes - You can also make this using Tilapia. I have made it using sauteed extra jumbo shrimp. The sauce is awesome and works with any seafood.

Zuppa Toscana

Zuppa Toscana

1 pound bulk sweet Italian sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2-inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 - 13.75 oz. cans chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed

Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Footnotes - Try using hot Italian sausage instead of the sweet (remember to omit the crushed red pepper flakes if you do!). Also instead of spinach, try using kale.

What happens when you add a little too much wine!

So apparently....Ginger found what I said extremely hilarous!

Skillet Lemon Chicken with Creamy Rosemary Mushroom Sauce

Skillet Lemon Chicken with Creamy Rosemary Mushroom Sauce

6 boneless, skinless chicken thighs, trimmed of excess fat
1 tablespoon olive oil
1 lemon
1/4 cup butter
3 cups fresh sliced mushrooms
1 cup chicken broth
4 tablespoons all-purpose flour
1/4 cup heavy cream
4 sprigs fresh rosemary
2 garlic cloves, minced
1 tablespoon chopped fresh parsley

In an extra large skillet over medium heat, brown chicken thighs on both sides in olive oil. Squeeze 1 half of the lemon over chicken. Slice the other half of the lemon and place the slices in the skillet. Cover with lid and cook til done turning a few more times, about 30 to 40 minutes.
In another large skillet, melt the 1/4 cup butter or margarine. Add garlic and saute for 3 minutes. Add the sliced mushrooms. Cook and stir until the mushrooms are brown, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Add the fresh rosemary sprigs. Allow to reduce. Remove from heat. Remove the rosemary sprigs and stir in the cream. Transfer chicken and lemon slices to a serving platter and spoon the sauce over the chicken. Sprinkle with parsley and serve.

Footnotes - You can also make this with boneless, skinless chicken breast cutlets.

Pub-Style Beer-Battered Scallops

Pub-Style Beer-Battered Scallops

1 lb. sea scallops
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 cup beer
1/8 teaspoon ground cayenne pepper
1 large egg, beaten
Salt and ground black pepper
Vegetable oil, for frying

Mix together salt, black pepper and 2 tablespoons flour in a large zip-top bag. In a medium bowl, mix remaining flour and baking soda. Whisk in egg and beer, beating until thin and smooth. Meanwhile, heat oil in a large, heavy skillet to 360 degrees. Working quickly, add scallops to the bag and shake to coat. Remove from bag, shaking off excess flour and dip scallops in batter mixture a few at a time and immediately place in hot oil. Cook 2 to 3 minutes or until golden brown. Serve with cold beer and french fries!

Footnotes - Cook the scallops in batches and do not over-crowd the skillet. Scallops only need a couple of minutes to cook so try not to over-cook them. Over-cooking makes scallops rubbery.