(Rebroadcast from 11/25/01)
Warm Shrimp Salad
From the Kitchen of: Lyle Fujioka of Fujioka Wines
and Chef Matthew Holmes of C&C Pasea
1/8 c. extra virgin olive oil
3/4 c. rock shrimp (chopped shrimp may be used as a substitute)
1 Tbs. garlic, sliced
1 c. hari covert
1/2 c. ricotta salata, diced 1/2"
5 leaves fresh mint, torn
1/2 tsp. coarse ground black pepper
1 tsp. kosher salt
1 Tbs. lemon juice
3/4 c. cherry tomatoes
1) In a stainless steel mixing bowl, combine all of the ingredients except for the garlic, shrimp and oil.
2) Add garlic and oil to hot sauce pan. Just as garlic begins to brown, add shrimp and cook until no longer opaque.
3) Combine all ingredients including olive oil from the pan and scrape off any bits left in the pan.
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4 Tbs. olive oil
1 c. sweet sausage
1/4 c. onions, diced
2 tsp. garlic, chopped
2 Tbs. unsalted butter
1 c. mushrooms, sliced
1/4 c. fresh basil (torn)
1/4 c. white wine
3/4 c. tomato sauce
3/4 c. heavy cream
1/4 c. sweet peas
1/8 c. parmagiano reggiano, grated
salt & pepper, as needed
1/2 lb. fresh tagliatelle
1) Remove casing from sausage and chop into quarter sized chunks.
2) Dice onions, chop garlic and slice mushrooms.
3) Heat skillet with olive oil.
4) Brown sausage, add onions and garlic. Cook until translucent.
5) Add butter, mushrooms and basil. Sauté until mushrooms are cooked
6) Deglaze with wine, then add tomato sauce, cream and peas. Reduce until the sauce will coast the back of a spoon lightly.
7) Cook fresh pasta for about 45 seconds. Add to sauce. Toss with cheese and allow pasts to cook with sauce for about 15-20 seconds. If sauce gets too thick, simply add a little bit of water.
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1/3 c. blueberries*
13 c/ raspberries
1/3 c. blackberries
1/8 c. granulated sugar*
2. tsp. orange zest, diced
1 c. prosecco
1) Combine all ingredients in a stainless steel mixing bowl. Let mixture steep for about 5 minutes.
*The quantity of sugar should be adjusted according to the ripeness of the fruit.
Any soft fleshed fruit may be used such as apricots, peaches or plums.
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