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Sautéed Shrimp With Goat Cheese Tortellini, Golden Raisins, Pinenuts, Brown Butter & Balsamic

Serves Four

12 pc jumbo prawns peeled and deveined
4 oz goat cheese
1 tbsp heavy cream
1 tsp minced chives
one half tsp nutmeg (1/2 tsp)
1 tbsp grated parmesan reggiano
1 package wonton skins
2 tbsp golden raisins
2 tbsp toasted pine nuts
2 tbsp butter
2 tbsp balsamic vinegar
Kosher salt to taste

Directions:
Cut circles out of the wonton skins with a cookie cutter and lay out 12 pieces. In a separate bowl make filling with goat cheese, parmesan, chives, cream, nutmeg, and a little salt. Place a tsp of the filling in the center of each wonton skin. Dip your finger in a little water and rub the edge of each wonton. Fold the wonton skin into a half circle and then bring back the corners until they touch, making sure the seal is tight. You can refrigerate or freeze for future use (make sure they are wrapped tightly). Also save left over filling for future use. Next, in a medium sauté pan heat up butter and add shrimp and sauté until they are cooked, about 3 minutes on each side, browning the butter nicely, then add balsamic and remove from heat. Boil the tortellini in salted water and when they float they are done, about 5 minutes. Toss with shrimp and a 2 tbsp of the pasta water and season with salt. Plate up on a platter and sprinkle with raisins and pine nuts. 

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Grilled Asparagus Salad With Black Olive Bruschetta, Creamy Parmesan Dressing, & Pan Fried Eggs

Serves Four

16 Pieces asparagus ends trimmed
1 loaf black olive bread cut four thick slices
4 eggs
1 tbsp butter
one half cup plus 3 tbsp extra virgin olive oil (1/2 cup)
1 egg yolk
juice of 2 lemons
one fourth cup finely grated parmesan reggiano (1/4 cup)
1 tsp salt
1 clove garlic thinly sliced
one fourth pound arugula (1/4 pound)
Kosher salt to taste

Directions:

Brush 1 tbsp of oil on asparagus and grill over medium heat for 5 minutes. Brush the other tbsp of oil over the bread and also grill for a minute on each side. Place the butter in a non stick pan and fry eggs over medium heat sunny side up. Place bread on a platter, toss arugula with juice of 1 lemon, 1 tbsp oil, and a little kosher salt and place over bread. Top with asparagus and then the eggs. Drizzle with parmesan dressing.

Parmesan dressing
Place egg yolk in a bowl with juice of 1 lemon and garlic. Slowly whisk in one half (1/2) cup of oil, add parmesan and season with kosher salt.