SHRIMP SCAMPI (PASTA)

Shrimp Scampi or Shrimp Pasta, is an easy and very pleasing recipe to cook and eat.

It is always a very popular pasta dish, great to modify or add your own ingredients.

• This recipe serves 4 people.

Ingredients :

1-2 pounds shrimp – fresh shrimp is best

1 shallot or onion (finely minced)

4 cloves of garlic (finely minced)

1 package of pasta – (linguine or other favorite) – fresh made is best

1 dash of white dry wine

1 handful fresh parsley

4 tablespoons of olive oil

4 tablespoons of butter

1 dash salt (to taste)

1 dash pepper (to taste)

1/2 lemon – freshly squeezed lemon juice

Preparation :

To prepare the shrimp ; Add 1 spoon of olive oil and a spoon of butter to a pan, heat to melt it on medium.  Then add minced shallot and the garlic to the pan, cook on medium to low heat (warning – cooking too quickly burns the garlic and shallot, and does not let the sweet tastes develop).  After cooking for 5 minutes, add the shrimp to the pan and saute on high till they are cooked, be careful not to over cook them, they are ready when they turn slightly pinkish in hue).  Remove the shrimp from pan and let them cool down. We will now reuse the pan to make the sauce.

To make the sauce ;  In the same pan add 3 tablespoons of butter, and 2 tablespoons of olive oil.  Gently heat and combine.  Then add a generous dash of dry white wine, parsley, pepper and salt.  Combine and cook for 5 minutes.  Then to finish off the sauce, add a ladle full of starch water (from your now boiled or boiling pasta), and squeeze in the fresh lemon juice.

Combine the now cooked shrimp to the sauce.  Let everything simmer and cook on medium heat for 5 minutes.  Take off the heat, and serve the pasta.  You can mix the pasta into the shrimp, or you can keep them separate and let your guests do the honors.

Enjoy with a dry white wine, friends, or solo.

*** Use any type of pasta you like, and add clams or mussels  ***

*** Great and easy recipe, with fresh taste and great balance ***

BURGUNDY BEEF – (FRENCH STEW)

Beef Burgundy – French Style Beef Stew

A fantastic French dish, it always scores high points with everyone.

• This recipe serves 8 – 10 people.

Ingredients :

4 pounds beef (cut into cubes)

4 cups mushrooms (sliced)

3 tablespoons  olive oil

2 sliced onions
 (large)

2 large carrots (diced)

2 garlic cloves (minced
 fresh garlic)

2 bay leaves

1 teaspoon Thyme

1 teaspoon basil

1 teaspoon Worcestershire sauce

white or black pepper (to taste)

1/2 bottle Burgundy wine

1/2 cups water

1/2 cup butter

1/2 cup flour

Preparation :

In a large pot brown meat in olive oil.  Add onions and garlic and cook together for 5 minutes.  Then add mushrooms, bay leaf, thyme, basil, Worcestershire sauce, and pepper.  Cook together for another 5 minutes until all the flavors combine.   Finally, add wine and water, and let simmer for 1-2 hours or until beef is tender.  Another option is to transfer the mixture to a baking dish and bake in the over 

at 350 degrees for 2-3 hours.  To finish, combine the flour and butter and mix well.  Take this mix and stir it in to the beef that is still simmering.  Heat the beef until it is boiling, then reduce heat, and simmer until sauce has thickened.  Serve and enjoy.

*** Modify recipe with Lamb for a taste difference ***

*** Use different types of red wine for different flavors, or convenience ***

*** Stores easily, and great for lunches and snacking ***

*** Add any appropriate vegetables you like ***

VIETNAMESE PHO (SOUP)

The National Dish of Vietnam is a Delicious Healthy Soup, called Pho (pronounced Foe).

• This Pho recipe Serves 4-6 people.
• Incredible flavor and taste, easily customized to each diners palette.
• Great for lunch or dinner.

Ingredients:

3 medium unpeeled yellow onions

4-inch piece unpeeled ginger

5 to 6 pounds beef soup bones (leg and knuckle bones)

1 lb flank steak. cut into bite-sized pieces

1/2 lb sirloin or round steak

1 tablespoon Cilantro (chopped)

2 -14 ounce packages of small ( 1/8-inch wide) dried or fresh banh pho noodles

2-3 scallions (chopped)

2 cups fresh bean sprouts

2 Limes (cut in wedges)

1 bunch fresh mint

1 bunch fresh basil

2 Fresh chili peppers, thinly sliced

5 star anise

6 whole cloves garlic

3 1-inch cinnamon sticks

2 tablespoons salt

1/4 cup Hot chili sauce (optional)

2 tablespoons fish sauce

Black pepper (to taste)

1 tablespoon white sugar

Preparation of the Broth:

In a large stock pot, place leg bones and enough cold water to cover. Bring to a boil, approximately 3-5 minutes.  Add 6 quarts of water bring to a rolling boil, and reduce to a gentle simmer.  Add onions, ginger, star anise, cloves, cinnamon stick, cut up flank steak, salt, fish sauce, and rock sugar. Simmer about 2 hours, then remove the flank steak. (Steak should be done through but chewy) .  Refrigerate flank steak in a container full of cold water, make sure the steak is fully submerged.  Continue simmering broth for approximately 3 hours, skimming scum and fat from broth occasionally, and stirring bones from time to time.  When done, strain the broth and discard bones.  Refrigerate broth. while preparing bowls, this is so that excess fat can be easily removed from the cold broth. The idea here is to have a very clear, fat-free broth.

Preparation of Bowls:

Slice the sirloin or round steak against the grain in very thin slices (freezing for a half-hour makes this easier), also thinly slice cooked flank steak.
Re-heat broth to boiling over medium heat.  In a separate pot, blanch noodles in 3-4 quarts of boiling water, remove noodles with strainer and let rest.  Blanching should only take about 10-20 seconds, until the noodles have lost their stiffness, and are easily managed.
If using fresh noodles, simply untangle and rinse in cold water. Fill each bowl  1/4 full with noodles, place cooked flank steak and slices of raw sirloin or round steak on top of noodles.  Garnish this with sliced scallions, thinly sliced onions, and chopped cilantro.  Ladle seasoned broth into bowl. The idea here is to have the boiling broth cook the thinly sliced raw steak. Season with ground black pepper.

A garnish plate of basil, mint, thinly sliced peppers, lime wedges and bean sprouts is served alongside the soup.  Each diner picks what they want to add to their soup, each garnish provides a different taste profile and texture.

Flavor, taste, and originality - Try Pho.

*** Very healthy and delicious, great for variety and diets ***

*** Make and store larger batches of broth in fridge or freezer ***

*** Substitute lamb, pork, chicken, or seafood in the recipe ***

IRISH STEW (TRADITIONAL)

Old-Fashioned Irish Stew Recipe

• This Irish recipe serves 6 people.
• Great for cold nights, and a wonderful comfort food.
• Great for freezing and storage.

Ingredients:

2 lbs. beef  or Lamb (cubed)

1 onion, finely chopped

2 stalks celery, finely chopped

2 bay leaf

2 lg. potatoes, peeled and chopped into chunks

3 lg. carrots, peeled and cut into thick slices

1 (approximately 16 oz.) bag frozen peas

2 cups beef broth

2 (8 oz.) cans tomato sauce

1 cup whole wheat flour in a plastic bag

2 tbsp. cooking oil

Salt and pepper to taste

Preparation:

Cut beef into bite-size cubes. Add beef cubes to flour in bag and shake until cubes are coated with flour.  Heat oil in large pot and add celery, onion and bay leaves. Sauté until onions and celery are translucent, add the beef a little at a time to the pan and brown beef completely.  Add beef broth and tomato sauce, and add enough water to cover beef and bring to a boil.  Reduce heat to simmer, and cook for 2 hours until beef is nice and tender.  Then add carrots and potatoes, and cook an additional 1/2 hour until vegetables are tender.  And finally, add the frozen peas and cook 5-10 minutes more.  Serve and enjoy.

Hearty, filling, and full of flavor - We love Irish Stew.

*** To modify recipe try adding other root vegetables ***

*** To add another flavor profile, add a dash of some red table wine ***

BLACK MAYO (SAUCE OR DIP)

Black Mayo – Brazilian Dip or Special Condiment Sauce

Ingredients:

2 cups fresh mayonnaise or other available

1 can or pint Pitted ripe black olives

1 tablespoon Salt

Black Pepper (to taste)

1 tablespoon olive oil

Preparation:

Take the black olives and chop them very fine (if no blender is available), if you have a blender blend until very fine, then add salt to taste and also fresh black pepper to taste.  Once finished, add to mayonnaise and mix well.  The proportions of mayo to olive puree depend on the taste of the chef.

Use on burgers, hotdogs, with Veggies, and In Sandwiches.

*** Great for dipping veggies, chips, on burgers or hot dogs ***

*** Replacement where and mayo is called for in all recipes ***

FRIED CUCUMBER (SIDE DISH)

Fried Cucumber (Korean Side Dish)

• This Korean side dish Serves Four people.
• Delicious recipe, great with sticky rice, or alone.

Ingredients:

1-2 Cucumber (sliced or diced)

2 tablespoons Sesame seed oil

2 tablespoons of garlic

2 pinches of salt

1 tablespoon toasted sesame seeds

1 pinch sugar

Preparation:

Heat pan to medium high and add oil.  Then add cucumber and sauté till soft.  To finish off the dish add 2 tablespoons of garlic and salt.  Add a little water and sauté together for an additional 5 minutes.

Great side dish - seen here with added edamame (soy beans)

*** Then dish is ready to serve anytime, cold or hot ***

*** We recommend serving hot, with sticky rice, and a protein of choice ***

DOLAZZI MUCHIN (SIDE DISH)

Dolazzi Muchim (Korean)  Side Dish

• This Korean side dish Serves Four people.
• Very different taste profile, very tasty.
• The blossoms will have to be purchased from an Asian supermarket.

Ingredients:

8 Baby Carrots (julienne)

½ package Dried Platycodon Blossoms (soak in hot water for 30 minutes; then wash rinse and sauté)

300 Grams Crab meat (julienne)

1 tablespoon Sesame seed oil

1 tablespoon garlic (finely chopped – minced)

1 tablespoons of salt

Preparation:

Heat pan to medium high, add some oil when hot. Then add some salt and sauté carrots for 5-10  min (or until soft).  Then add the rest of the ingredients and a little bit of water and continue to sauté till everything is a little soft.   The dish is done and ready to serve, usually accompanied with sticky rice.

These blossoms are a fine, delicate dish