SHRIMP SCAMPI

1 – 2 lbs. raw shrimp* - peeled and deveined and thawed, if frozen 

(approximately 1 lb. shrimp +/- for 4 -- more people = more ingredients)

sea salt & pepper

½ -- 1 cup olive oil

8 tablespoons butter, divided (more, as needed)

1 -- 2 tablespoons chopped garlic

1 – 2 tablespoons Italian herb seasoning (Litehouse Italian Herb Blend)

1 – 2 teaspoons red pepper flakes

1 – 2 lemons – cut in half

1 – 2 cups white wine – or to taste

½  – 1 lb. (more or less, as needed) cooked spaghetti, keep warm 

Garnish – chopped fresh parsley, freshly grated Parmesan, lemon wedges

1.   Prep all ingredients – this goes quickly! Cook spaghetti, drain and hold in covered pot with small amount of cooking water. Rinse shrimp and dry with paper towels. Sprinkle lightly with sea salt and pepper.  

2.   Heat large skillet on medium; add olive oil and sauté shrimp, turning once until cooked through and color just turns to opaque white – Do Not Overcook! Remove cooked shrimp to a plate and leave oil in pan to make sauce.

3.   With same skillet on medium-low heat, add ½ of butter to olive oil left from shrimp; add garlic, Italian seasoning, red pepper flakes to skillet and heat for 1-2 minutes – Do Not Let Garlic Brown!

4.   Squeeze lemon juice into pan, add white wine and whisk to blend – be sure to taste and adjust seasoning.

5.   Add remaining butter; whisk to blend hot mixture.

6.   Place cooked spaghetti into skillet; toss with tongs to coat with sauce. Leaving sauce in skillet, lift spaghetti out of pan and place into a large flat bowl.

7.   Return shrimp to pan to reheat briefly in warm sauce; pour shrimp and remaining sauce on top of spaghetti.

8.   Serve immediately - garnish with parsley or additional Italian herb seasoning and red pepper flakes, freshly grated Parmesan, lemon wedges.

*I used extra jumbo Royal Red shrimp – any size large, extra large, jumbo, or extra jumbo shrimp works well -- based on availability and number of guests to be served.

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CORA'S THIN & CRISPY PIZZA

(with detailed instructions for finding ingredients and tools, making dough, pre-baking crusts and baking pizza)
1 teaspoon dry yeast*
1/2 cup + 1 tablespoon warm water
2 teaspoons sugar
1 1/2 all- purpose flour*
1 teaspoon kosher salt*
1 tablespoon olive oil
(I prepare one batch at a time to keep proportions balanced) 

Place all ingredients in a mixing bowl and stir to blend (I use a rubber spatula to scrape sides as I stir). When everything comes together, use hands to shape into a ball, dough should not stick to hands too much - no kneading or rising necessary. Let dough rest while you dust a flat surface and rolling pin with flour. Cut or pinch dough into 3 or 4 pieces (I make 4 very thin crusts from one batch of dough, 3 can be a little thicker, or a little larger). Shape each piece of dough into a ball. Roll out on floured surface with floured rolling pin - alternate directions of rolling pin to create round shape, but any shape will work!

Pre-baking crust on pizza stone:
Place stone on lowest rack of oven, remove all other racks to make room for placing and removing pizza. Preheat oven to 500 degrees. Place one rolled crust on a thin metal pizza paddle, or other flat rimless object dusted with flour (flat baking sheet, thin cutting board, etc.) Poke small holes all over the crust with a fork to prevent air bubbles. Gently tap front edge of pizza paddle on hot stone to loosen pizza crust and slide onto stone. Pre-bake for 2- 2.5 minutes, or until edges just begin to brown. Remove from oven with pizza paddle or a large spatula. Cool on a wire rack. Crust is now perfect to add sauce, cheese and toppings of your choice - keeping in mind that a thinner layer of toppings will cook faster and more evenly. Slide into oven with paddle or other flat object and bake until toppings cook, cheese melts and/or crust rim is brown - approximately 3-8 minutes. Remove carefully with paddle or spatula and cool slightly before cutting.

Pre-baking crust on baking sheet: Place rack in low-center of oven and preheat oven to 500 degrees. Place one rolled crust on floured baking sheet. Poke small holes all over the crust with a fork to prevent air bubbles. Place baking sheet into oven and bake for 2-2.5 minutes, or until edges just begin to brown. Remove from oven and cool crust on pan or wire rack. Crust is now perfect to place on baking sheet and add sauce, cheese and toppings of your choice - keeping in mind that a thinner layer of toppings will cook faster and more evenly. Place baking sheet back in 500 degree oven and bake until toppings cook, cheese melts and/or crust rim is brown - approximately 3-8 minutes. Remove  and cool slightly before cutting.

Ingredient & Tool Information:

yeast - I use SAF yeast, available at the Neighborhood Co-Op or King Arthur Flour and other places, I'm sure.  Fleishman's dry yeast works just fine.
flour - I used King Arthur Unbleached All-Purpose Flour for everything. It is available at Kroger and Schnuck's and Walmart.
salt - I always use Morton's or Diamond Kosher salt. If you use regular table salt, you may want to use a little less, because it is a little "saltier".
metal pizza paddle - (or sometimes called a pizza peel) - can be found in the Target and Walmart pizza stone packages, other stores and King Arthur Flour
pizza stone - I use a stone large rectangular stone I bought at King Arthur Flour, but they have stones available at Bed, Bath & Beyond (stones and kits with cutter and paddle), Kohl's, and Dillard's. 

Walmart and Target both have a round stone, pizza cutter and metal pizza paddle package set for about $30.

Simple is better and you don't need a stone with handles or a serving rack, because you don't want to handle a hot stone anyway. I leave my stone on the bottom rack of my oven all the time, just because I think it helps retain and regulate the heat in the oven for anything I bake on the racks. After baking pizza, I let it cool and wipe the flour residue with a damp towel - but that's all the care a good stone needs. Any spilled ingredients may burn onto the stone, which I tend to ignore, or just scape off with a metal spatula after the stone cools. I also use my stone to bake breads when I don't use a pan.

If you can't use all of your pizza crusts at one time, just place them in a big Ziploc bag and keep in the freezer take one or more out anytime you want a fast pizza. Remove from freezer - top with your favorite ingredients - bake at 500 until hot and bubbly.

Making individual pizzas at home would be a fun activity - and meal - when grandchildren visit? Or a gift of some crusts and a few topping ingredients makes a good gift anytime for anyone who likes to cook.
Enjoy!
Cora

FROGMORE STEW

adapted from The Coastal Living Cookbook
5 qt. water (more or less, depending on your cooking pot)
3 cans of beer (not light!)
1/2 c. Old Bay seasoning
4 lbs. small red potatoes
1 large or 2 medium onions, peeled
4 lbs. kielbasa or other smoked sausage
6 ears fresh corn on the cob
4 lbs. unpeeled, large fresh (or thawed) shrimp
cocktail sauce
melted butter
lemon wedges

Wash and cut potatoes into bite-size chunks (halves or quarters). Cut the onions into chunks. Cut the smoked sausage into 1 to 2-inch chunks. Shuck the corn and cut into 2-in. pieces.

Bring the water, beer, and Old Bay seasoning to rolling boil in a large covered stockpot. When the water has reached a boil, add the potatoes and onion; return to a boil and cook uncovered for 10 minutes. Next, add the sausage and corn, and return to a boil. Cook 10 minutes, or until potatoes are tender.

Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Do not over cook the shrimp. Drain the water from the pot. Pour the Frogmore Stew onto the center of tables covered with lots of newspaper and eat with your hands. Serve with cocktail sauce, melted butter, lemon wedges and a few loaves of crusty bread. I like to put the cocktail sauce and melted butter in restaurant-style plastic ketchup and mustard bottles, which make it easy to tell which is which and easy to squirt right where you want it. Serves 10-12.

PANZANELLA

adapted from Barefoot Contessa Parties! by Ina Garten
3 tbsp. or more Olio Santo or other good olive oil
1 loaf dense French bread, cut or torn into bite-size peices
kosher salt
2 or more large ripe tomatoes, cut into 1-in. chunks
1 cucumber, peeled, seeded, cut into 1-in. chunks
1 large red, green, and/or yellow bell pepper, seeded, cut into 1-in. chunks
1 red onion, cut in half and thinly sliced
small bunch of basil leaves, coarsely chopped

Vinaigrette:
1/2 - 1 tsp. finely minced garlic
1/2 tsp. Dijon mustard
3 tbsp. red wine vinegar
1/2 c. Olio Santo or other good olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Heat enough oil to cover surface of a large pan. Add the bread; cook over low to medium heat, tossing frequently for about 10 minutes, or until nicely browned. More oil may be needed to coat bread cubes. Remove bread cubes to paper towel or brown paper and salt lightly.

Whisk together the ingredients for the vinaigrette in a bowl large enough to hold all the salad ingredients. Add the tomatoes, cucumbers, peppers, basil and bread cubes to the blended vinaigrette and toss to coat. Season with salt and pepper to taste. Let stand, at room temperature, for about 30 minutes (or longer, if necessary) for the flavors to blend before serving. Excellent for a light supper with grilled chicken, fish, or shrimp and a fresh fruit dessert!

GAZPACHO

1 can diced tomatoes

1 rib celery
1 roasted red pepper
1 red bell pepper
1 green onion
1 1-inch thick slice purple onion
1 carrot
1 clove garlic
splash of good olive oil
several drops of good balsamic vinegar
Spike seasoning
freshly ground black pepper
kosher salt
Greek yogurt and/or pesto, for garnish

Pour all ingredients into container of Vita-Mix blender and process until reduced to thick liquid; adjust seasonings to taste. Pour into a bowl and top with dollops of yogurt and pesto and serve immediately, or chill before serving. Serves 2 to 4.

WINSTON’S MEATLOAF

2 pounds ground beef

1 cup diced onion

1 cup diced green bell pepper

3 eggs

1/2 cup Italian breadcrumbs

1 cup ketchup

1/4 cup plus 1 tablespoon Heinz 57 steak sauce

2 teaspoons brown sugar

Meatloaf Sauce – see below

Preheat oven to 400 degrees.  In a large mixing bowl, combine ground beef, onion, green pepper, eggs, bread crumbs, ketchup, Heinz 57 sauce and brown sugar.  With clean hands, mix until thoroughly combined.  Place mixture on a large baking dish and mold into a large mounded loaf.  Cover loaf with foil and bake 1 1/4 to 1 1/2 hours, until no pink remains in the center of the loaf - cut a small sample if you’re not sure. Let rest for 5-10 minutes before slicing.  Top with meatloaf sauce to serve.

Meatloaf Sauce

1 (14 1/2 –ounce) can diced tomatoes

1 cup Heinz 57 brand steak sauce

1/4 cup demi-glace or prepared beef base

In a saucepan, combine tomatoes, Heinz 57 sauce and demi-glace, and bring to a boil over medium heat.  Reduce temperature and simmer about 15 minutes, until sauce reduces to desired consistency.

WALTER’S HAM LOAF

(Make the day before serving)

1 pound ground ham

1 pound ground pork

2/3 cup milk

2 eggs

2 cups crushed crackers

1/2 cup tomato juice

1 cup brown sugar

1/2 cup vinegar

2 teaspoons dry mustard

Mix ham, pork, milk, eggs and crushed crackers and shape into a loaf.  Pour tomato juice over the loaf and bake at 350 degrees for 1 – 1 1/2 hours.  Remove from oven to cool.  Refrigerate meatloaf and juices in pan overnight.  Remove solid fat, if any, and reheat in 350 degree oven, basting with remaining juices from pan.  Note:  Mix up extra sauce ingredients and reduce over heat; use as sauce when serving ham loaf.

TUNA BURGERS

1 1/2 pounds fresh tuna steak 

2 cloves garlic, chopped 

2 inches fresh ginger root, minced or grated 

3 tablespoons tamari dark soy sauce 

2 scallions, chopped 

1/2 small red bell pepper, finely chopped 

2 teaspoons sesame oil 

2 teaspoons Montreal Steak Seasoning 

1 tablespoon vegetable oil

1/2 pound shiitake mushrooms, coarsely chopped 

kosher salt

4 sandwich rolls, split 

8 ounces mango chutney 

red leaf lettuce leaves 

8 ounces wasabi mustard 

Preheat a nonstick griddle or a grill pan over high heat.  Cube tuna into bite size pieces and place in a food processor. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey. Transfer tuna to a bowl. Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper. Form 4 large patties, 1 1/2-inches thick. Drizzle patties on both sides with vegetable oil.  Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done. In a medium nonstick skillet over high heat, sauté fresh shiitakes for 2-3 minutes in 1 tablespoon vegetable oil.  Season mushrooms with salt and pepper.  Open up the rolls and lightly toast on the grill. Spread mango chutney on the bottom of each bun. Top with tuna burger, shiitakes, and red leaf lettuce. Spread wasabi mustard on bun tops and set them in place. 

Jane Baysinger McGarry

STEAK WITH GORGONZOLA BUTTER

4 tablespoons unsalted butter, softened

2 ounces Gorgonzola cheese

1/4 cup walnuts, finely ground

2 tablespoons chopped fresh parsley

salt & freshly ground pepper to taste

4 tenderloin steaks, 8 ounces each

Place butter, Gorgonzola, walnuts, and parsley into a bowl and beat until well blended.  Season to taste with salt and pepper.  Form into a log, wrap in foil, and chill until firm.  Lightly season the steaks with salt and pepper and grill or sauté in a heavy cast iron skillet for about 3 minutes on a side for rare, or longer to desired doneness.  Cut the butter into 8 slices and place 2 slices of butter onto each cooked steak; wrap loosely in foil and let steaks rest for 5 minutes.

SOUTHERN SHRIMP & GRITS

quick-cooking grits

3/4 cup sharp cheddar cheese, grated

Tabasco sauce

nutmeg, freshly grated

ground white pepper

1 pound fresh shrimp, peeled, rinsed and dried

6 slices good, thick bacon, diced

peanut oil

2 cups sliced mushrooms

1 cup green onions, finely sliced

1 large clove garlic, minced

4 teaspoons lemon juice

2 tablespoons fresh parsley, chopped

salt and pepper

Prepare the grits according to the package directions for 4-6 servings. While grits are still hot, add in the cheese, a dash or two of Tabasco, and a little grated nutmeg.  Cover and keep grits warm while preparing the shrimp.  Sauté the bacon until it is just brown, but not crisp.  Add enough peanut oil to cover the bottom of the pan about 1/8-inch deep.  Heat the oil and add the shrimp in a single layer.  Turn the shrimp as they begin to color; add the mushrooms and sauté about 4 minutes, turning often to cook all the shrimp evenly.  Add the green onions and the garlic, stirring to blend the flavors with the shrimp. To finish seasoning, add the lemon juice, a dash of Tabasco, parsley, and salt and pepper to taste. Place the grits on four plates for a main course or six plates as an appetizer; spoon the shrimp over them.  Serve immediately.

SIMPLE GRILLED SALMON

Salmon Filets

Melted Butter

Brown Sugar

Lemon Juice

 

Mix melted butter, brown sugar, and lemon juice in a bowl.  Place salmon filets in a foil-lined baking dish or make a packet to with heavy-duty foil to enclose them.  Pour butter mixture over salmon filets to coat thoroughly.  Cover baking dish with foil or seal foil packet closed and cook over a moderately hot grill until salmon flakes with a fork.

SEARED PORK WITH PLUMS

1-inch thick pork chops 

8 plums                                                                          

1 medium onion

1 clove garlic

2 oz. balsamic vinegar

4 tbsp. sugar

1 c. good red wine

salt and pepper to taste

toasted almonds

Season pork with salt and pepper; sauté or grill until outside is golden 

Brown; transfer to roasting pan.  Add all other ingredients, except almonds, into bowl and mix together.  Pour over chops and roast in oven at 450 degrees for about 30 minutes, or until chops are done.  Plate and ladle plums over chops, sprinkle with toasted almonds.

SAUSAGE AND LENTILS WITH FRIED SAGE

Kalyn's Kitchen recipe, adapted from The Silver Spoon by Phaidon Press

1 pkg. (19.5 oz.) hot turkey Italian Sausage links 

2 c. dried lentils

1 piece celery, cut into 3-inch pieces

1 whole carrot, cut into 3-inch pieces

1 small onion, cut in half

generous tbsp. chicken flavor base (optional)

1 tbsp. plus 2 tbsp. olive oil (or more, depending on your pan)

20-30 fresh sage leaves

3-4 lg. garlic cloves

Put lentils, celery, carrot, onion, and chicken flavor base (if using) in large pot, cover with water and start to simmer. Let lentils cook until they are quite tender. Cooking time will depend on how fresh the lentils are, but probably about 45 minutes. While lentils are cooking, brown sausage well in 1 tbsp. olive oil in large frying pan. Let sausages cool enough to handle, and cut in diagonal slices about 1-inch thick. Put back in pan and brown cut sides of sausage very well. Don't rush the browning step; it may take as long as 20 minutes. When lentils are tender, drain well and remove carrot, celery and onion and discard. Put 2 tbsp. olive oil in frying pan that sausages were browned in, add garlic and sauté until barely starting to color (don't let it get very brown or it will be bitter). Remove garlic and discard. Add sage leaves to hot oil and cook just until crisp, not more than a minute or two. Remove sage and chop with knife.  Add cooked lentils and sausages with half the sage back to pan, and sauté 3-5 minutes in seasoned olive oil. Remove to serving platter, sprinkle over rest of fried sage and serve hot. Six or more servings.

SAUCY PORK STEAKS

4 – 6 pork steaks, 3/4 - 1 in. thick

2 tbsp. sherry

4 tbsp. soy sauce

6 tbsp. cider vinegar

8 tbsp. brown sugar

10 tbsp. water

Season both sides of pork steaks with salt and pepper and grill or bake very slowly at 200 - 250 degrees for 2 - 3 hours.  Meanwhile, combine remaining ingredients for sauce and simmer slowly to form a thick glaze.  One half hour before meat is done, brush on glaze and return meat to heat for a few minutes; turn to glaze other side.  Be careful not to burn glaze. Use extra glazing sauce to spoon over sliced pork, or as a dipping sauce.

ROBIN’S GRILLED CHICKEN

1/2 cup gold tequila

juice from 6 limes (1 cup)

juice from 2 oranges (1/2 cup)

1 tablespoon chili powder

1 seeded jalapeno pepper, minced

3 cloves garlic, minced (1 tablespoon)

2 teaspoons kosher salt

1 teaspoon black pepper

6 boneless chicken breast halves, skin on

Mix all ingredients except chicken in a large bowl.  Add chicken breasts and place mixture in a covered glass dish or large Ziploc bag.  Marinate overnight in the refrigerator.  Heat grill and brush with oil, so chicken won’t stick.  Remove chicken from marinade and place, skin side down, on the grill for about 5 minutes, or until browned.  Turn chicken and cook for about 10 minutes, or until cooked through – 165 degrees internal temperature.  Remove chicken from grill, place on platter and cover tightly with foil to allow chicken to rest for about 5 minutes.  Can be served hot or at room temperature.  

MARINADE SUGGESTION FOR MEAT, FISH OR VEGETABLES

We just love a marinade called Veri Veri Teriyaki, made by a company called Soy Vay.  It is based in Felton, CA and the website is www.soyvay.com.  It can be used on virtually anything from meat to fish to vegetables!

Robin Baysinger Siegfried

ROAST PORK TENDERLOINS WITH PROSCIUTTO AND SAGE

2 tbsp. chopped fresh sage

2 tbsp. extra virgin olive oil

1 tbsp. minced garlic

3/4 tsp. freshly ground pepper

1/4 tsp. salt

8 oz. thinly sliced prosciutto ham

4 pork tenderloins  (10-12 oz. each)

2 tbsp. balsamic vinegar

3/4 c. chicken broth

additional fresh herbs for garnish

Preheat to 450 degrees. Combine sage, oil, garlic, and salt and pepper in a small bowl.  Arrange 1/4 of prosciutto ham slices slightly overlapping on sheet of wax paper.  Spread prosciutto with 1 1/2 tsp. of sage mixture; top with 1 pork tenderloin.  Using wax paper as a guide, roll up from one long end to cover pork with prosciutto.  Transfer rolled tenderloin to roasting pan.

Repeat with remaining meat, prosciutto ham, and herb mix.  Can be made ahead and refrigerated for 24 hrs.  Roast pork 25 minutes or until meat thermometer reaches 160 degrees.  Transfer pork to cutting board and cover with foil to keep warm.  Heat juices in roasting pan over medium-high heat.  Add vinegar and chicken broth and boil 2 minutes.  Strain through fine sieve.  Makes 1 cup.  Slice pork 1/2 " thick and transfer to warm platter.  Spoon sauce over top, garnish with fresh herbs.

ROAST PORK TENDERLOIN WITH APPLE ONION MARMALADE

3 tbsp. plus 1/4 c. olive oil

1 white onion, thinly sliced

1/3 c. balsamic vinegar

1/3 c. sherry vinegar

1 c. water

salt and freshly ground pepper

2 pork tenderloins, about 3/4-lb. each

2 sprigs fresh thyme 

2 tbsp. unsalted butter

1 small green apple, peeled, cored and cut into 1/2-in. cubes

3 pitted prunes, thinly sliced

1 c. chicken stock

2 tbsp. finely chopped fresh parsley

In a sauté pan over medium heat, warm 3 tbsp. olive oil; add the onion and sauté until golden brown, about 5 minutes. Add the balsamic vinegar, sherry vinegar, water, and salt and pepper to taste and cook until the liquid has evaporated and the onions are very soft, about 45 minutes. Set aside.  Preheat oven to 450 degrees.  Rub salt and pepper to taste on all sides of tenderloins.  Place them in a roasting pan.  Pour the 1/4-cup of olive oil over the top.  Place 1 sprig of thyme on each tenderloin.  Place the pan in oven and roast for 10 minutes. Turn the pork over and roast until firm and pale pink in center when cut with a knife, about 10 minutes. While the pork is cooking, in a large sauté pan over medium heat, melt the butter. Add the apple and prunes and sauté until slightly soft and caramelized, 3-5 mins.  Add the onion marmalade mixture to pan and continue to sauté until the flavors have blended, 2-3 minutes longer.  Add the stock to pan and bring to boil. Immediately remove from heat and cover to keep warm.  When the pork is done, transfer it to cutting board, cover with aluminum foil and let rest 5 minutes. Then, using a sharp knife cut into slices 1/2-in. thick. Arrange on warmed serving platter and spoon marmalade over pork. Sprinkle with parsley and serve immediately. Serves 4.