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Author: vscson

Lemony Shrimp and Bean Stew

Lemony Shrimp and Bean Stew

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Yield: 4

NY Times

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a few directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be welcome.
Time: 30 minutes

Note: Samantha recommended this.

  • 1tsp fresh lemon zest and 2 TBS juice
  • 1teaspoon sweet or smoked paprika
  • 2garlic cloves, grated
  • Kosher salt and black pepper
  • 1lb peeled, deveined large shrimp (tails removed)
  • 4TBS unsalted butter (½ stick)
  • 2large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced)
  • 115-oz can cannellini beans or other white beans, rinsed
  • 2cups chicken stock or vegetable stock
  • 2TBS finely chopped fresh parsley (optional)
  • Toasted bread, for serving (optional)

Combine lemon zest, paprika, garlic, ¾ tsp salt and ¾ tsp pepper in a medium bowl. Add shrimp and toss to coat.

In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate, set aside.

Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper.

Serve with toasted bread.

Zucchini Noodles

Zucchini Noodles

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Yield: 2 to n Servings

Meghan & Samantha

Who would have imagined that this would be good? Goes well with any spaghetti sauce.

  • 1fresh straight zucchini per 2 servings.
  • ½TBS olive oil
  • salt and pepper
  • Special Equipment: Vegetable Spiralizer.

Wash zucchini. Cut ends off zucchini. This works better with straighter zucchini.

Use the spiralizer to turn zucchini into noodles.

Do not season zucchini before cooking.  It will turn them mushy.

Heat skillet over medium high heat and add olive oil. When it is shimmering, add zucchini noodles and sauté for 1 to 2 minutes, turning and mixing often.

Season only after cooking is complete. Serve.

Whip-Flop-Glop (Pork)

Whip-Flop-Glop (Pork)

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with Onion, Carrots, and Broccoli

Yield: 4 Servings

Scott Nowell

A quick Pork Stir-Fry with Fresh Vegetables.  This version uses a technique called “velveting” on the pork.  The pork is coated with a mixture of corn starch, egg white and oil and set aside for a bit before cooking.  This can form a bit of crust on the pork as it cooks that absorbs and holds the sauce.

  • For Pork:
  • 8-12oz boneless pork cutlets, sliced thin, and cut into matchsticks.
  • 1-2heaping TBS corn starch
  • 1pinch white pepper
  • 1egg white
  • 1tsp soy sauce
  • ½TBS oil
  • Vegetables:
  • 1onion, julienned
  • 2medium carrots, sliced thin on diagonal
  • 1small to medium bunch broccoli, cut into florets and stem thinly sliced on diagonal
  • 1heaping tsp garlic, minced
  • 1heaping tsp ginger, minced
  • Sauce:
  • 1cup chicken stock
  • 2-3TBS hoisin sauce
  • 1TBS oyster sauce
  • 1TBS corn starch mixed with 2 TBS water for slurry
  • 2TBS oil
  • 2scallions chopped to ¼ inch rings (optional)


Velvet Pork:
Add pork to a medium bowl. Sprinkle on corn starch, white pepper. Add egg white and mix well. Add oil and mix. Set aside

Premix Sauce:
Mix sauce ingredients and set aside.

Make Slurry:
Mix slurry and set aside.

Blanch Broccoli
In a 6 qt pot add broccoli to salted boiling water blanch for 2 minutes. Drain and cool in ice water.

Stir Fry Pork:
Heat 2 TBS oil in a wok or large frying pan until very hot. Add pork and stir-fry until cooked through, separating the pieces as it cooks. Remove pork to bowl. Leave any oil in pan.

Stir Fry Vegetables:
If needed add another TBS oil to wok. Add onion and carrots to wok. Stir fry for 2 minutes. Add ½ cup water to wok and cover. Cook for 2 minutes. Remove cover stir fry until tender. Add blanched broccoli, garlic and ginger and stir fry for a minute.

Sauce:
Add sauce mixture to wok, bring to a boil. Add slurry and mix to desired consistency.
Return pork to wok and stir to coat.
Adjust seasoning. Add optional scallions.
Serve.

Steak Marinade

Steak Marinade

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Yield: 1½ cups

https://therecipecritic.com/worlds-best-steak-marinade/

World’s Best Steak Marinade (so says the author, I tested it. World’s best? Not likely, but darned good) adds so much flavor to your juicy steak. It helps to tenderize and infuse the steak with flavor and creates the best steak ever!

  • ⅓cup soy sauce
  • ⅓cup lemon juice
  • ½cup olive oil
  • ¼cup Worcestershire sauce
  • 1TBS minced garlic
  • 2TBS Italian seasoning
  • 1tsp pepper
  • ½tsp salt
  • pinch of red pepper

In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.

Use a Jaccard to tenderize steak by going over entire surface on both sides.

Add steaks and marinade to a resealable zip lock bag or place in a large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

Special Sauce for Burgers

Special Sauce for Burgers

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Yield: 4 to 6 Servings

Bon Appétit
  • ½cup mayonnaise
  • 3TBS ketchup
  • ¼cup sweet pickle relish
  • 1TBS hot sauce, such as Tapatío, Cholula, or Crystal
  • salt pepper
  • lemon juice or white vinegar (optional)

Mix first three ingredients well. Use hot sauce, salt and pepper, and acid to suite.

Scott’s All-Purpose Spice Rub

Scott’s All-Purpose Spice Rub

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Yield: about 1 cup

This started as Steve Raichlen’s, got an Anne Burrell twist and then I adjusted until I liked it best.

  • 3TBS brown sugar
  • ½cup paprika, sweet or mix or sweet and smoked
  • 2TBS kosher salt
  • 1TBS garlic powder
  • 1TBS dried thyme
  • 2tsp ground celery seed
  • 2tsp ground black pepper
  • 1tsp cayenne pepper
  • salt pepper

Combine all the ingredients in a small bowl. Rub can be stored (or frozen) in an airtight container for several months.

Meatloaf with Creamy Mushroom Sauce

Meatloaf with Creamy Mushroom Sauce

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with Broccoli (or Green Beans) & Garlic Mashed Potatoes

Yield: 2

Very Simple Meatloaf with a delicious mushroom sauce.

  • 12oz potatoes
  • 2scallions
  • 8oz broccoli florets or green beans
  • 12oz ground beef
  • ¼cup panko breadcrumbs
  • 1tsp garlic powder, divided
  • 4oz button mushrooms
  • 2tsp Better Than Bouillon beef
  • 3TBS sour cream
  • 1TBS cooking oil
  • 2TBS butter
  • salt & pepper

Prep & cook potatoes:
Adjust rack to top position and preheat oven to 425°F.
Wash and dry produce.
Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens, mince whites.
Cut broccoli florets into bite-size pieces or trim green beans.

Cork potatoes:
Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Form meatloaves:
While potatoes cook, in a large bowl, combine beef, panko, scallion whites, ½ tsp garlic powder, and 1 TBS water, season generously with salt and pepper.
Form mixture into two 1-inch-tall loaves.

Roast loaves & vegetable:
Place meatloaves on one side of a lightly oiled baking sheet. Toss broccoli or green beans on empty side with a drizzle of oil, season generously with salt and pepper.
Roast on top rack until meatloaves are cooked through and broccoli (or green beans) are browned and tender, 15-20 minutes.

Make sauce:
While everything roasts, trim and thinly slice mushrooms. Heat a drizzle of oil in a medium pan over medium-high heat. Add mushrooms, season with salt and pepper. Cook, stirring, until softened, 2-4 minutes.
Stir in stock concentrate and ½ cup water. Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 2-3 minutes.
Turn off heat. Stir in 1½ TBS sour cream and 1 TBS butter until melted and combined. Season with salt and pepper.

Mash potatoes:
Heat pot with drained potatoes over low heat, add 1 TBS butter, 1½ TBS sour cream, and ½ tsp garlic powder.
Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.


Serve:
If necessary, reheat pan with sauce over low heat, to warm through.
Place a meatloaf on each plate. Divide mashed potatoes, and broccoli or green beans between plates. Spoon sauce over meatloaves. Top with scallion greens and serve.

Jumbo Stuffed Shells

Jumbo Stuffed Shells

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Yield: 14

Billy Parisi

Video

These amazing stuffed shells recipe is baked in a classic tomato and white sauce with delicious meat and ricotta cheese filling. Prep Time 1 hour, Cook Time: 90 min.

My first batch made at least 40. I froze half on a sheet tray and then they will go in a freezer bag.

  • 12oz box of jumbo shells
  • 2TBS olive oil
  • 1peeled small diced yellow onion
  • 2finely minced cloves of garlic
  • 8oz loose Italian sausage
  • 8oz ground beef 85/15
  • 5oz baby spinach, roughly chopped
  • 2TBS chopped fresh basil
  • 1lb fresh mozzarella, diced small (1/4-inch)
  • 16oz whole milk ricotta cheese
  • 1½cups grated Parmesan cheese
  • 1large egg
  • 24-32oz tomato sauce
  • 1batch béchamel sauce, about 1 qt (see below)
  • salt and pepper to taste

Make the béchamel sauce (below).

Preheat the oven to 425°F.

Boil the shells until al dente in a large pot of boiling salted water, which takes about 8-9 minutes while gently stirring. Remove the shells from the water, chill in an ice bath and then spread out on a sheet tray lined with parchment paper and set to the side.

Add the olive oil to a large rondeau pot over medium heat and cook the onions until lightly browned, which takes about 10 minutes. Next add in the garlic and cook for 1 minute.

Add in the Italian sausage and ground beef and cook until lightly browned and cooked through. Make sure to cut it down into small pieces.

Mix in the baby spinach just until wilted and then transfer the mixture to a large plate and slightly spread everything out and chill in the refrigerator for about 30 minutes.

Once cool transfer to a large bowl along with the basil, ½ the amount of small, diced mozzarella, ricotta, 1 cup of Parmesan cheese, large egg, and salt and pepper, and mix until completely combined.

Using a small spoon or a piping bag stuffed with the meat and cheese filling, stuff each shell until they are completely full. I was able to get 28 stuffed shells.

Evenly pour the tomato sauce into the bottom of a 13×9 casserole dish until it is coated.

Next, randomly pour ¾ of the béchamel sauce on top of the tomato sauce. See Video.

Line up as many stuffed shells as possible over the sauces. You may need to cook some in a separate dish if they all do not fit.

Sprinkle on remaining small, diced mozzarella and ½ cup of grated Parmesan all over the top and bake at 425° for 25-30 minutes or until browned on top.

Garnish with optional chopped parsley or basil.

Make-ahead: This recipe is meant to be eaten as soon as it’s done cooking. You can however keep it warm covered in the oven at 200°F for up to 30 minutes before cooking. In addition, if you want to prepare everything, you can assemble everything if it’s cold and chilled and then refrigerate covered 1 day before baking and serving. Add 10 minutes to your baking time since everything will be cold going into the oven.

How to store: Cover and keep it in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. You can freeze in the sauces or separate.

How to reheat: Add the number of stuffed shells with sauce to a saucepan and cover with foil and heat at 350°F in the oven for 15-20 minutes or until hot.

It is ok to have leftover shell pasta as some of them will tear in the cooking and cooling process. Feel free to discard or keep the leftovers after stuffing.

I had 8 shells that did not fit into the casserole dish, so I baked them in a small separate dish.

Béchamel Sauce

Yield: 1 batch
Billy Parisi

Learn how to make a classic béchamel sauce that is incredibly simple to prepare and excellent for sauces and pasta dishes. 25 minutes.

  • 1quart of whole milk
  • 2ounces unsalted butter or 4 TBS
  • 2ounces all-purpose flour or 6 TBS
  • ¼onion peeled but left intact
  • 1bay leaf
  • 1clove
  • pinch of ground nutmeg
  • salt and ground white pepper to taste

Add the milk to a medium-size saucepot over low heat until it scalds, see note.

Make a roux from the butter and flour and stir it in to the warm milk until it is completely mixed in and smooth and bring just to a boil to thicken and then turn the heat back down to low.

Next, make a 1” slit into the top of the onion and push the bay leaf into the slice and press the clove into the onion as well and then place the entire thing right into the bechamel sauce and cook for 15 minutes to infuse the flavor.

Add in the nutmeg, salt, and pepper and mix in with a spoon.

Strain the sauce through a fine-mesh strainer like a chinois or through some cheesecloth in a regular strainer. The sauce should be silky smooth.

Chef notes:

Make ahead: You can make this sauce up to 2 days ahead of time.

How to store: Keep it covered in the refrigerator for up to 4 days. Do not freeze the sauce as it will break when thawing it.

How to reheat: Simply place your desired amount into a small sauce pan and whisk over low heat until thick.

You’ll know it’s scalded if you tilt the pan back to yourself and see bubbles clinging to the bottom of the pan but not sticking to it.

If the sauce gets too thick when making it or reheating it, simply add a ¼ cup of hot milk at a time until it is to a thinner consistency.

You must wait for the sauce to boil after mixing in the roux for it to thicken, other wide it will remain on the thinner side.

Instant Couscous

Instant Couscous

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Yield: 4 Servings

Scott Nowell

Easy, fast, delicious.

  • 1cup instant couscous
  • 1cup stock, water or broth
  • 1 – 2TBS butter or olive oil
  • ½tsp salt

Bring the stock and butter/oil to a boil over high heat.

Remove the pan from the heat and stir in couscous and salt.

Cover and let sit for 5 to 10 minutes.

Fluff with a fork.

Serve.

Options: Add a tablespoon of toasted pine nuts, or two stalks of chopped scallions when you add the couscous.

Italian Chicken Over Lemony Spaghetti

Italian Chicken Over Lemony Spaghetti

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Serves: 2

Italian-spiced chicken, tender zucchini, and al dente spaghetti all coated in a creamy, cheesy, lemon-spiked sauce.

  • 1zucchini
  • 1clove garlic, minced
  • 1lemon
  • 6oz spaghetti
  • 26 oz boneless skinless chicken breast
  • 1TBS Italian seasoning
  • 1tsp red pepper flakes
  • 2tsp Better Than Bouillon chicken
  • 2TBS sour cream
  • ¼cup Parmesan cheese
  • 2tsp olive oil
  • 2tsp cooking oil
  • 1TBS butter

Prep:
Bring a large pot of salted water to a boil.
Trim and quarter zucchini lengthwise, cut crosswise into ½-inch-thick pieces.
Peel and mince garlic.
Zest and quarter lemon.
Cook pasta:
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 7-10 minutes.
Note: Reserve 1 cup pasta cooking water, then drain.

Zucchini:
While pasta cooks, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini, cook, stirring occasionally, until browned and softened, 4-6 minutes. Season with salt and pepper.
Turn off heat, transfer to a plate. Wipe out pan.

Cook chicken:
Meanwhile, pat chicken dry with paper towels and season all over with Italian Seasoning, salt, and pepper.
Once zucchini is done, heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through (165°F), 3-5 minutes per side.
Turn off heat, transfer to a cutting board to rest.
Once cool enough to handle, slice chicken crosswise.

Make sauce:
Heat a drizzle of olive oil in pot used for spaghetti over medium-high heat.
Add garlic, half the lemon zest, and a pinch of chili flakes. Cook, stirring, until fragrant, 20-30 seconds.
Stir in ½ cup reserved pasta cooking water, BTB chicken, and juice from two lemon wedges.
Simmer until thickened, 1-2 minutes. Turn off heat.


Finish & serve:
Add drained spaghetti, zucchini, sour cream, and 1 TBS butter to pot with sauce, toss to coat.
Add half the Parmesan and season with salt and pepper.
Stir in more reserved pasta cooking water a splash at a time until spaghetti is coated in a creamy sauce.
Divide pasta between bowls. Top with chicken, remaining Parmesan, remaining lemon zest, and a pinch of chili flakes if desired. Serve with any remaining lemon.