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Garlic Butter Shrimp Scampi

Garlic Butter Shrimp Scampi

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over Spaghetti with Roasted Broccoli

Yield: 2

Sautéed tender shrimp is tossed with crispy roasted broccoli al dente spaghetti with plenty of lemon and butter. Add a little homemade garlic butter with lemon zest and Parmesan to form the base for an easy yet worthy sauce. Finished with a bit of heat from chili flakes.
Prep: 10 Cook: 30

  • 8oz broccoli florets
  • 6oz spaghetti or angel hair
  • 10oz shrimp
  • 1lemon
  • 2cloves garlic
  • 3TBS parmesan cheese
  • 1tsp chili flakes
  • 1oz seafood stock concentrate
  • salt & pepper
  • 1TBS olive oil
  • 3TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F (Note: Not needed if you will steam broccoli). Bring a large pot of salted water to a boil. Wash and dry produce.

Cut broccoli florets into 1-inch pieces if necessary. Zest and quarter lemon. Peel and mince or grate garlic.

Roast broccoli:

Toss broccoli on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack until browned and crispy, 12-15 minutes.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.

Make garlic butter:

While pasta cooks, place 3 TBS butter in a small microwave-safe bowl. Microwave until just softened, 10 seconds. Add lemon zest, half the Parmesan (save the rest for serving), a pinch of garlic, and a pinch of chili flakes if desired. Mash with a fork to combine. Season with salt and pepper.

Cook shrimp:

Rinse shrimp under cold water, then pat dry with paper towels. Toss in a large bowl with a large drizzle of olive oil, remaining garlic, salt, and pepper.

Heat a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 2- to 4-minutes.

Finish & serve:

To pan with shrimp, add drained spaghetti, broccoli, stock concentrate, garlic butter, and ¼ cup reserved pasta cooking water. Toss until everything is thoroughly coated in sauce. Add a squeeze or two of lemon juice to taste. Season with salt and pepper.

Divide pasta between bowls and top with remaining Parmesan and a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.

Beef Tenderloin with Tangy Shallot Sauce

Beef Tenderloin with Tangy Shallot Sauce

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with Crispy Fingerlings & Broccoli Salad

Yield: 2

A super tender cut of beef with a tangy-sweet shallot sauce and a side of crispy fingerling potatoes plus a roasted broccoli and mixed greens salad with a bright pickled shallot dressing.
Prep: 10 Cook: 45

  • 12oz fingerling potatoes
  • 1shallot
  • 2oz chicken stock concentrates
  • 10oz beef tenderloin steak
  • 8oz broccoli florets
  • 5tsp red wine vinegar
  • 2tsp Dijon mustard
  • 2oz plum jam
  • 2oz mixed greens
  • salt & pepper
  • 1tsp sugar
  • 3TBS olive oil
  • 1TBS cooking oil
  • 1TBS butter

Start potatoes & prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Halve potatoes lengthwise. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain well and return potatoes to pot.

Meanwhile, cut broccoli into bite-size pieces if necessary.

Halve, peel, and thinly slice shallot, finely chop a few slices until you have 1½ tsp.

Roast broccoli:

While potatoes cook, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 12-15 minutes.

Cook beef:

Pat beef dry with paper towels and season generously all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4- to 7-minutes per side.

Turn off heat, transfer to a cutting board.

Tip: Cover with foil to keep warm. Rinse and wipe out pan.

Make pickles & dressing:

Meanwhile, in a small microwave-safe bowl, combine half the vinegar (you’ll use more later), 1 tsp sugar, ½ tsp water, salt, and pepper. Stir in sliced shallot, then cover with plastic wrap. Microwave for 1 minute. Remove plastic wrap and transfer 1 TBS pickling liquid to a separate small bowl.

To bowl with pickling liquid, whisk in mustard and 2 TBS olive oil. Season dressing with salt and pepper to taste.

Finish potatoes:

Add 1 TBS olive oil to pot with drained potatoes. Place pot over medium-high heat and cook, stirring, until potato skins are crisp and browned, 3- to 5-minutes.

Turn off heat, season with salt and pepper.

Make sauce:

Heat a drizzle of oil in pan used for beef over medium heat. Add chopped shallot and cook, stirring, until softened, 1- to 2-minutes.

Stir in jam, stock concentrates, remaining vinegar, and ¼ cup water. Bring to a simmer, cook, stirring occasionally, until slightly thickened, 2- to 3-minutes.

Remove from heat. Stir in 1 TBS butter until melted. Season with salt and pepper to taste.

Finish & serve:

In a medium bowl, combine mixed greens, broccoli, pickled shallot (draining first), and as much dressing as you like.

Thinly slice beef against the grain.

Divide beef, potatoes, and salad between plates. Spoon sauce over beef and serve.

Honey Thyme Pork Tenderloin

Honey Thyme Pork Tenderloin

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with Roasted Potatoes & Broccoli

Yield: 2

ROASTED BROCCOLI – Roasting is one of our favorite ways to add depth (and crispiness!) to this classic green veg.
Whisk together the stock concentrates, honey, and water directly in a liquid measuring cup. This will save the trouble of opening packets and measuring when the cooking is underway.
Prep: 10 Cook: 30

  • 12oz potatoes
  • 8oz broccoli florets
  • 2tsp honey
  • 10oz pork tenderloin
  • 1clove garlic
  • 1tsp dried thyme
  • 2oz chicken stock concentrates
  • salt & pepper
  • 1tsp olive oil
  • 1TBS cooking oil
  • 1TBS butter

Roast potatoes:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

Sear pork & prep:

While potatoes roast, pat pork dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes.

Meanwhile, peel and mince half the garlic.

Once pork is browned, transfer to one side of a second baking sheet. Transfer to a cutting board and tent with foil to keep warm. (No need to transfer to a baking sheet!)

Toss broccoli:

Cut broccoli florets into bite-size pieces if necessary. Toss with a drizzle of olive oil and a pinch of salt and pepper on opposite side of baking sheet from pork. Spread broccoli out across entire baking sheet.

Roast pork & broccoli:

Transfer sheet with pork and broccoli to middle rack, roast until pork is cooked through and broccoli is tender, 12-15 minutes.

Once pork is done, transfer to a cutting board to rest. Thinly slice crosswise.

Make sauce:

Heat a drizzle of oil in pan used for pork over medium heat. Add minced garlic and thyme, cook until fragrant, 30 seconds.

Stir in stock concentrates, honey, and ¼ cup water. Simmer, scraping up any browned bits from bottom of pan, until sauce has reduced and thickened, 2- to 3-minutes.

Stir in 1 TBS butter until melted. Season with salt and pepper. TIP: If sauce seems too thick, stir in a splash or two of water.

Serve:

Divide pork, broccoli, and potatoes between plates. Drizzle pork with sauce and serve.

Pasta with Shrimp & Broccoli

Pasta with Shrimp & Broccoli

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Yield: 2
Scott Nowell

A simple pasta with shrimp and broccoli. Easy and flavorful, it only takes about 30 minutes to put together.

  • 12shrimp (21-25), defrosted if frozen
  • 8oz penne, rotini or other pasta
  • 1head broccoli, trimmed into small florets
  • 4TBS extra-virgin olive oil, divided
  • 4TBS butter
  • 4-6large cloves garlic, sliced thin
  • ½cup dry white wine
  • fresh basil, chiffonade or chopped fine
  • 1pinch red chili flakes
  • salt & freshly ground black pepper

In a large pot, add 1 quart of water and bring to a boil. Salt the water and cook the pasta until al dente. DO NOT DRAIN. Use a spider to remove the pasta to a bowl. Stir a couple of TBS of olive oil into the pasta. Reserve a half cup of pasta water and set aside.

Add the broccoli to the boiling water. Cook until just tender, 2 to 3 minutes. Drain, chill with cold water and set aside.

Return the pot to the burner and reduce heat to medium.

Add 4 TBS butter to the pot and melt. Add the garlic to the pan. Sizzle until aromatic, about 30 seconds.

Add the prawns and a pinch of salt and cook until pink on both sides, about 2 minutes on each side. Transfer to a plate and set aside.

Return the pasta, broccoli, shrimp, red pepper flakes and the half cup of reserved pasta water to the pot and stir to combine. Cook for a couple of minutes so the water reduces.

Add the basil, mix and add more olive oil to taste.

Season to taste with salt and pepper.

Szechuan Lo Mein

Szechuan Lo Mein

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Yield: 3 to 4 Servings
Scott Nowell

This should bring delight to your taste buds, then tears to your eyes. Zha Cai is Szechuan preserved vegetable, usually mustard root. Get is at an Asian market.

  • 1lb fresh lo mein noodles
  • ½lb chicken breast, cut into strips
  • 8oz mushrooms, halved or cut into bite-size pieces
  • ½cup carrot, cut on the diagonal
  • ½cup broccoli, cut on the diagonal into 1-inch pieces
  • ½cup baby corn
  • 2oz (about ¼ cup) minced preserved vegetable (ya cai or Zha Cai)
  • 1onion, shredded
  • 1clove garlic, minced
  • 1TBS soy sauce
  • 2TBS hot bean sauce
  • ½tsp salt
  • 5TBS cooking oil

Marinade:

  • 1tsp Shaoxing wine
  • 1tsp soy sauce
  • 1tsp cornstarch

Sauce:

  • ½cup stock
  • 1tsp soy sauce
  • 1TBS chili oil
  • 1tsp ground Sichuan peppercorns
  • 1tsp sugar
  • 1tsp sesame oil
  • 2tsp cornstarch


Marinate chicken:

Mix marinade ingredients. Marinate chicken for at least twenty minutes. While marinating chicken, mix sauce ingredients. Set aside.

Parboil noodles in a pot of boiling water for three minutes. Drain.

Heat wok. When heated, add 1 TBS of oil. Add garlic and chicken and stir-fry. When done, remove from the wok to a platter.

Reheat the wok and add 1 TBS of oil. Add mushrooms, onions, carrot, broccoli, baby corn and Zha Cai and stir-fry until tender and crisp. Sprinkle ½ tsp of salt over the vegetables and mix it in.

Remove the vegetables to a platter. Clean out the wok with a paper towel. Heat wok again and add 3 TBS cooking oil.

Place noodles in the wok, using chopsticks to break them up. Add 2 TBS hot bean sauce and 1 TBS soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables. Re-stir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.

Beer-Battered Veggies

Beer-Battered Veggies

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Yield: 4 Servings
Adapted from Betty Crocker

If you’re looking for a way to jazz up every day veggies, try this super-tasty recipe. It’s also delicious with green beans, cauliflower, zucchini or yellow squash. Elisha’s in Milford, NH (closed in 2010) served this with ranch dipping sauce.

  • 1cup AP flour
  • 1¼tsp baking powder
  • ¼tsp salt
  • ¼tsp garlic powder
  • ¼tsp onion powder
  • ¼tsp pepper
  • 2TBS Parmesan cheese, grated
  • 1cup regular or nonalcoholic beer
  • 4cups fresh broccoli or cauliflower florets and/or zucchini slices
  • vegetable oil for deep frying
  • ½cup ranch or blue cheese dressing


In large bowl, mix flour, garlic powder, onion powder, pepper, cheese and beer with whisk until smooth. Add broccoli and toss until well coated with batter.

In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry broccoli in batches 2 to 3 minutes, turning once, until golden-brown. Drain on paper towels.

Serve warm broccoli bites with ranch dressing for dipping.

Expert Tips:

Be sure to not crowd the fryer or pan, only frying several florets at a time.

Try beer-battering and deep-frying other vegetables, such as green beans, cauliflower florets or zucchini slices.

Shrimp Curry

Shrimp Curry

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Yield: 4 Servings
Jean Pierre

This Shrimp curry is so versatile, make it with shrimp or chicken and serve with a beautiful serving of Jasmine Rice alongside to make an amazing Appetizer or Main Dish. Only takes minutes to prepare!

You might consider not adding the chili sauce to the wok, but to individual taste.

  • 1lb broccoli cut into small florets
  • 20-30medium size shrimp (peeled, deveined and cut in half lengthwise)
  • 2TBS coconut oil
  • 1cup onion, small dice
  • ½cup raw or blanched cashews
  • 1TBS curry powder
  • 1½cup chicken stock
  • 1cup coconut milk
  • 1tsp chili sauce (can be added to individual portions)
  • spicy curry salt (optional)
  • 2TBS of corn starch, diluted in 2 TBS water for slurry


Blanch broccoli:

If using raw cashews, poach them in boiling water for 1 minute. Remove from water and set aside to dry.

In 6 cups of boiling water poach the broccoli for 3 minutes and then shock them in ice water.

In a Wok or a deep Sauté Pan heat the oil and when hot add the onion and sauté until light golden-brown, 4 to 6 minutes.

Add the shrimp, broccoli, cashews, curry powder, chicken stock, and coconut milk. Stir to mix and bring to a boil.

If the consistency is too liquid, be sure to add a touch of cornstarch slurry.

Adjust seasoning with salt. Optional – Sprinkle with spicy curry salt.

Pass the chili sauce so each can set their own heat level.

Serve with Jasmine Rice and egg rolls (if you have them).

Shrimp & Broccoli

Shrimp & Broccoli

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Yield: 2 to 4 Servings
Adapted from Sue & Gambo

Similar to Beef & Broccoli, but with Shrimp. Mmm, good.

Shrimp & Marinade:

  • 8oz medium shrimp
  • 1pinch salt
  • 2tsp sesame seed oil
  • pinch white pepper
  • ½egg white
  • 1½TBS corn starch
  • 1TBS vegetable oil

Broccoli:

  • 1lb broccoli florets

Slurry:

  • 1TBS corn starch
  • 2TBS water

Sauce:

  • 1TBS oyster sauce
  • 1tsp sugar
  • 1tsp sesame oil
  • pinch white pepper

Stir-fry:

  • 4TBS + 1 tsp of oil
  • 1tsp minced ginger
  • 1tsp minced garlic
  • 1TBS Shaoxing cooking wine
  • 1cup water + 2 TBS of water


Mise, Mise, Mise, get your mise together! This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.

Marinate the shrimp:

In a bowl add shrimp, salt, 2 tsp sesame oil, a pinch of white pepper, egg white, 1½ TBS of cornstarch, and mix well. Add 1 TBS cooking oil and mix a bit more. Marinate for 5 to 15 minutes.

Make the sauce:

In a small bowl add oyster sauce, sugar, sesame oil, white pepper.

Make a slurry:

In another bowl, make a slurry from 1 TBS cornstarch and 2 TBS water.

Broccoli:

Put broccoli and 1 tsp cooking oil in boiling water. Return to boil and cook to desired tenderness, about 2 to 3 minutes. Drain, rinse in cold water to stop cooking.

Stir-fry:

Add 2 TBS of cooking oil and the shrimp to your wok. Cook on medium heat until opaque. Remove to bowl with broccoli.

To the wok, add a small amount of cooking oil and add ginger and garlic, stir. Return shrimp and broccoli to wok. Add 1 TBS cooking wine and 2 TBS water to wok and stir for a few seconds.

Add sauce to wok, stir.

To thicken the sauce, slowly add slurry to your stir-fry and return to boil. Add additional slurry until it’s the desired thickness.

Broccoli, Grilled

Broccoli, Grilled

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Yield: 4 Servings
Sam Sifton / NY Times

This grilled broccoli is dressed simply in tamari, olive oil and balsamic vinegar. It results in crisp-tender florets that are beautifully sweet and salty beneath the smoke.

  • 3TBS tamari or soy sauce
  • 3TBS balsamic vinegar
  • 1TBS extra-virgin olive oil, plus more for drizzling
  • 1head broccoli, approximately 2 lb, cored and cut into 1-inch florets
  • Kosher salt, to taste
  • 1TBS finely chopped fresh parsley
  • Flaky sea salt (optional)


Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.

In a large bowl, whisk together the tamari or soy sauce with the vinegar. Add the olive oil while whisking vigorously. Add the broccoli and toss to coat. Sprinkle lightly with salt.

Place a grill basket on the grill and add the broccoli to it. Grill, tossing frequently, until the florets are crisp at the edges and tender within, with just a little bit of bite to them, approximately 10 to 12 minutes. If you don’t have a grill basket, lay the florets out on the grill in a single level and use tongs to turn them often. More work, same result.

Transfer the cooked broccoli to a platter, drizzle with olive oil, sprinkle with parsley and, if using, a pinch or two of flaky sea salt.

Smoked Chicken, Broccoli, Black Bean Soup

Smoked Chicken, Broccoli, Black Bean Soup

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Yield: 4 Servings

George’s at the Cove, San Diego

Circa 2012: I first had this around 2012, but I’m sure it’s been around for a long time. This is an absolutely fantastic flavorful soup. The recipe is published in a bunch of places and it is well worth the effort to make. I’m not sure how important it is to use smoked chicken. You might get by with a dash of liquid smoke. Smoke flavor is not particularly prominent to me.

  • ½cup (8 TBS) unsalted butter
  • ½cup diced carrots
  • ½cup diced onions
  • ½cup diced celery
  • 1cup broccoli stems, peeled & diced
  • 2tsp dried thyme
  • 2tsp dried oregano
  • 1tsp dried sweet basil
  • ¼cup dry white wine
  • 4cups chicken stock, hot. See note below.
  • 1TBS Worcestershire sauce
  • ½tsp Tabasco sauce
  • 1cup cooked black beans
  • 1cup broccoli florets
  • 2cups heavy cream
  • 2TBS cornstarch mixed with a small amount of warm water (optional)
  • salt and ground black pepper, to taste
  • 1cup diced smoked chicken, see below


Note: This is a restaurant recipe and they are using homemade stock which is very gelatinous. If you are using canned stock, add 3 or 4 packets (7.5 – 10 tsp) of unflavored gelatin to the stock and let it bloom for ten minutes before heating.  This is important to the final texture of the soup.

In a sauce pan over medium heat, melt 1/4 cup (4 TBS) butter. When it stops foaming, sauté carrots, onion, celery and broccoli stems for 5 minutes.

Add thyme, oregano and basil; sauté 5 minutes more.

Add wine and de-glaze pan. Add hot chicken stock and reduce by one-third.

Add Worcestershire sauce, Tabasco sauce, smoked chicken, beans, broccoli florets: simmer for 5 minutes.

Add cream, simmer for 5 minutes more and season to taste (thickening with cornstarch slurry if desired).

Drop in remaining butter, piece by piece, stirring until melted and serve immediately.

For the smoked chicken:

On a covered grill, slightly smoke boneless chicken until fully cooked (about 30 mins.) George’s chef uses apple-wood chips and does not allow the grill to become too hot.

Note: You might try a couple of drops of liquid smoke on slowly sauteed chicken.