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I am a PR pro, marketer and fundraiser. I enjoy writing about food, wine, and craft beer. I'm a social media junkie who is always looking for the next great app. Follow me on twitter.

Wednesday, December 26, 2012

Potato Leek Gratin makes a super side dish




When I spotted this recipe in the Brys Estate Winery newsletter, I knew we had to give it a try.  I love a good potato leek soup, which made this potato leek gratin recipe sound so good. 

The recipe, created by Patrick Brys, is pretty straight forward. We served it for Christmas dinner with roasted tenderloin. Instead of Gruyere, we used a blend of fresh grated Jarlsberg and Fontina cheeses. 

Ingredients
·         4 lbs russet potatoes, peeled, sliced thin
·         2-3 leeks, well cleaned, white and pale green parts only, sliced into 1/4 inch strips (about 4 cups)
·         8 oz Gruyere cheese, shredded (about 3 cups)
·         1 1/2 cups heavy cream
·         1 tbs butter
·         1 tbs olive oil
·         2 - 2 1/2 tsp kosher salt (to taste)
·         1 tsp fresh ground black pepper





Directions
Preheat oven to 350 degrees.

In a large mixing bowl, add the sliced potatoes, cream, salt, pepper and about 2 1/2 cups of the Gruyere. Mix well, set aside.

In a medium saute pan, add the butter, olive oil and sliced leeks and saute over medium heat until the leeks begin to soften, about 4-5 minutes. Transfer the leeks to the mixing bowl with the potatoes. Mix well.

Butter the inside of your favorite casserole dish. Add the potato mixture to the dish and use a rubber spatula to smooth out the top. Sprinkle the remaining 1/2 cup of cheese on top of the gratin and place it in the oven.




Bake for about 1 hour and 15 minutes until the top is golden brown and the potatoes are well cooked. Let set for 15-20 minutes before serving to allow it to firm up a bit before slicing.

NOTE: This gratin can be cooked ahead days in advance and simply reheated at 350 degrees for about 30 minutes.
We really enjoy the wines of Brys Estate, located on Old Mission Peninsula, just a short drive from Traverse City. Their Sauvignon Blanc pairs nicely with fresh seafood.  We served Brys' Pinot Noir with a Smoked Turkey on Thanksgiving. And the Cab Franc and Signature Red both stand up to your favorite meat dish. 

Find this recipe and more here,  on the Brys Estate Winery web page.    

Sunday, December 16, 2012

Peanut Butter Cookies with a healthy twist




The fine folks at Cooking Matters Michigan are at it again—asking us to make over traditional holiday fare, into something healthy.  Well, why not?!

What is Cooking Matters

It’s a national program housed locally at Gleaners Community Food Bank. Cooking Matters is part of the Share our Strength program, and offers classes in cooking, nutrition and making healthy choices for low-income adults and teens.  A volunteer corps of chefs, dietitians and everyday people with an interest in giving back take part in this educational program that makes a huge difference for some people who could really use a little extra help. 

The Challenge:

Make over a typically unhealthy/favorite holiday meal using three ‘secret ingredients’. Incorporate healthy cooking/baking techniques and nutritious ingredients while maintaining the essence of the dish.

And the secret ingredients are:

1. Winter Squash  2. Peanut Butter  3. Cinnamon  


OK, so here’s the thing. I didn’t focus on a ‘meal’.  I read too quickly and opted for dessert.  It came out good though, so it’s worth adding to your Christmas cookie list, should you wish to.  Here goes…



The night before, I roasted a halved butternut squash for two hours at 375 degrees. No seasoning, just some cooking spray. I scooped out the insides and refrigerated.

Now get started on the recipe...

Combine the following in a bowl:
1/2 cup crunchy peanut butter (I used Trader Joe’s natural)
1/4 cup roasted butternut squash
1/4 cup softened butter
7/8 cup dark brown sugar

Cream until smooth.



Add in one egg and continue creaming until all mixed together.

In another bowl, mix dry ingredients:
1/2 cup white flour
1/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Fold dry ingredients into wet ingredients.

  


Add 1/2 cup oats until just combined.

Drop teaspoon size dollops of batter onto an ungreased cookie sheet and place in pre-heated 350 degree oven. Bake 13 minutes and remove to wire rack. Don’t overbake!



These cookies turned out really well. You get the distinct peanut butter flavor and plenty of sweetness from the dark brown sugar.  By replacing half the butter or margarine with cooked squash, you are trimming saturated and/or transfat while adding veggies.  Incorporating whole wheat flour adds a little denseness, and the nutty flavor pairs well with the peanut butter. The oatmeal adds protein, fiber and good taste too.

But what about the kid test?  

Our 12-yr-old son saw them and asked if he could have one.  I didn’t tell him about the secret ingredient. He gobbled one down and asked if he could have another. He then took three and poured a glass of milk.  Win!

For more information on Cooking Matters Michigan, visit their blog, and find them on Facebook and Twitter.


Friday, November 23, 2012

Santorini puts the Greek back in Greektown


Tired of holiday leftovers yet?  Head on down to Greektown for a new dining spot featuring excellent food, friendly service, and a bright and welcoming atmosphere.

Monroe street has long been known for authentic Greek food— metro Detroiters have been flocking down there for decades. But several smaller venues have gone, prompting the owners to close down popular Mosaic and re-open as a new modern Greek restaurant with classic touches and an exciting menu.

Some specialty items include:



 Appetizers
·         Saganaki Feta – Warm and crispy feta wrapped in phyllo dough, drizzled with Greek honey, topped with sesame seeds. This is one of the more interesting appetizers I’ve had in a while. It could easily be listed on the dessert menu. Slightly sweet, creamy and delicious.


·         Octopodaki Skaras– Grilled marinated octopus in a balsamic reduction sauce and caramelized onions. Slightly fishy, nice and tender.

Entrees
·         J.P.’s Lamb Chops – Marinated in a Mediterranean mix of olive oil with rice or potato and vegetable. Good portions, grilled to perfection.


·         Arni Kleftiko – Lamb baked with potatoes, carrots and zucchini, served in a parchment ‘purse’. The lamb is tender and still pink inside. Layers of flavors highlight this dish.
·         Solomos – Pan-seared salmon with asparagus and rice, topped with an orange vodka sauce.
·         Lavraki – Classick Greek presentation of whole fish, baked in sea salt, served with a mixture of oil & lemon, rice or potato and vegetable. I’m going for this one on my next visit.


For dessert, there's two kinds of baklava and a chocolate lava cake. All highly recommended.

The entire look and feel of the restaurant has been redesigned to make customers feel like they have been transplanted to Greek island.  Grecian shutters, light colors, open windows (in season) and a locally constructed boat hull add to the atmosphere. On Monroe Street, the wall was replaced with floor-to-ceiling windows and French-style accordion doors. A patio will be installed in the spring.

Santorini Estiatorio is located in the heart of Greektown at 501 Monroe St. in Detroit. For more information and updates, find them on Facebook.   
                                                                                                     
OPA!

Saturday, October 13, 2012

What I'm Drinking--Breakfast Stout


Have you ever wanted to say “what the hell” and have a beer for breakfast?

Maybe it’s the weekend and you’re cooking up brunch. Or maybe you’re a little hung over from the night before and figure the old “hair of the dog” might help. Well here’s a few brews that lend themselves to the morning meal!

Founder's Breakfast Stout
Founder’s Brewing Co., Breakfast Stout
We’ve got all the important food groups covered here. Take an oatmeal stout, add in some Sumatra and Kona coffees, and a little bitter chocolate. What more could you ask for– other than some pancakes and bacon to go with. And clocking in at 8.3% ABV, this is a serious brew that should be consumed with caution. I remember my first Founder’s Breakfast Stout. It was on tap at Slow's BBQ, w
hich is already somewhat of a religious experience. Starting the evening w/ this beer—bliss! FBS has an intense coffee nose, followed by coffee, roasted malt and chocolate flavors, and a smooth creamy finish. This is what all breakfast stouts aspire to be.

Taking it up a notch? Go for a Kentucky Breakfast Stout--if you can get your hands on a couple bottles.  All the goodness of a Founder's Breakfast Stout, and then it's aged in Bourbon barrels. 


Dark Horse Brewing Co, Perkulator Coffee Dopplebock
Caramel brown. Big foamy head. A nose reminiscent of coffee candy. Yeasty with a slightly sweet coffee taste. Slight alcohol finish. 7.5% ABV


Short’s Brewing Co, Cup a Joe Coffee Crème Stout
Pours jet black, like some coffee that sat in the pot too long. Intense coffee up front, with some tobacco notes. Smooth slightly sweet finish. Was expecting a little more creaminess. Glad I tried it, but would stop at one and move on to something else. 8% ABV


Arbor Brewing Co., Espresso Love
Weak nose. Pours like muddy coffee. Pleasant coffee taste, with smooth coffee finish. Less sweet than the Short’s, and none of the heavy roasted or tobacco tastes. Not outstanding, but very drinkable. 6.5% ABV

And then one more--

Dark Horse Brewing Co., Reserve Special Black Bier Ale
The label doesn't say “coffee beer”, but it could. This beer pours black with a dark tan head. There’s coffee and bittersweet chocolate up front. Nice mouthfeel and smooth finish. Delicious! I can imagine pouring some of this over vanilla ice cream! 7.5% ABV

Disclaimer—this blog does not advocate drinking beer at breakfast, and takes no responsibility for what might occur, should you drink a few of these and head to the office. Please drink responsibly!


Comments on your favorite breakfast beers are welcome…


Sunday, October 7, 2012

Lentil Apricot Soup for a meatless monday meal

If you follow #SundaySupper on twitter, you know that a recent theme was 'orange'.  This reminded me of a terrific Meatless Monday recipe that features orange ingredients.  Personally, I’m a meat eater, and hard pressed to dine on a plate of assorted greens if said plate does not feature a link to some form of livestock. But I have a renewed appreciation for healthy eating, thanks in part to Cooking Matters, and so I present this "Meatless Monday" recipe.  

Soup is great as the days start getting colder, and lentils pack a considerable amount of protein.




Lentil Apricot Soup sounds kind of weird, but trust me, it’s really tasty. You’ll need:

2 TBS olive oil
1 onion – chopped
2 cloves garlic – chopped
1/3 cup dried apricots – chopped
1.5 cups red lentils – rinsed
5 cups chicken stock (or vegetable stock)
3 roma tomatoes – chopped
1 sweet potato – cubed
½ cup quinoa
1 tsp ground cumin
1 tsp thyme
Salt/pepper to taste
2 TBS lemon juice

Saute the onion, garlic, apricots in olive oil. Remove and sauté the sweet potato with a little thyme. Toss the onion, garlic and apricots back in, once the potato has softened a bit. Add lentils, quinoa and chicken stock. Bring to a boil, and reduce heat, simmering covered for 30 minutes.

Stir in tomatoes, and season with cumin, thyme, salt and pepper. Simmer for 10 minutes. Stir in lemon juice and serve.




The sweet potato adds a ton of flavor to this soup. The apricots provide some tasty sweetness, and the cumin adds a mellow warmth. 

The quinoa, while it doesn’t look extremely attractive, contains a balanced set of essential amino acids, making it a complete protein source. As a grain, it also completes the protein for the lentils. So even though this is a veggie dish, you’re getting a nice helping of protein, and lots of fiber to fill you up.  We served this with some warm beer bread from Avalon Organic Bakery in Detroit.  I didn’t miss the meat! 

What’s your favorite winter soup?

Sunday, September 23, 2012

What I'm Eating: Easy Peasy BBQ Chicken


Michigan made Easy Peasy Foods promises the end of boring chicken.  Do they make their case?  Let’s try some.

I took a package of chicken thighs and legs, and marinated them in ¾ bottle of Easy Peasy ‘Chicken Insurance’ marinade for a good 60 minutes—turning every 15-20 minutes or so. 



The marinade itself has a nice flavor profile, almost Asian, with an emphasis on soy sauce and garlic. Because there was so much flavor, I didn’t bother with any other seasoning.  After just over an hour, I fired up my gas grill and waited for it to get nice and hot.

Placing chicken pieces on the grill, I turned the heat down to avoid any flare-ups, and monitored progress a little more carefully than I would have if I was using the usual dry rub.



With the reserve marinade, I basted the chicken about half way through cooking.  The chicken grilled up with a nice color, and I was able to avoid any oil induced flames or burning.



We served our chicken with some cornbread, baked beans, sweet potato fries and broccoli.  The consensus among three pre-teens and two adults was an enthusiastic thumbs up. The chicken was moist and tender, and tasted great. I’d definitely use this marinade again, and feel good about that, because it’s made right here in Michigan with natural ingredients and no corn syrup.



You can find Easy Peasy ‘BBQ Insurance’ products around town at specialty stores and big boxes like Meijers. You can order online as well, and grab a cool t-shirt while you’re there!  Follow Easy Peasy Foods on Facebook and Twitter too.  

Monday, September 17, 2012

Cooking Matters challenges bloggers to food makeover


Is there anything more ‘American’ than the hamburger?  Just like a good helping of apple pie, few dishes say America like our beloved burger—whether it’s from Smashburger or McDonald’s, a trendy new restaurant, or your own backyard grill.

For the Cooking Matters Michigan Extreme Food Makeover, five local bloggers were asked to come up with a healthier version of foods that everyone loves.

My assignment was the burger. Whether it’s done up with sautéed mushrooms, bacon and cheddar, or just some lettuce, tomato and onion, a good burger is a thing of beauty.



When I saw the secret ingredients available to us (fennel, curry powder and plums), I was inspired by the option of curry powder, which reminded me of a new Indian restaurant I visited last week.  I decided to take the classic burger and fries, and give it an Indian inspired spin. 



Here’s the recipe:

Burger
Combine the following in a bowl:

1 tsp fresh minced garlic or garlic powder
1/2 tsp salt
1/2 tsp cumin
1/2 tsp chili powder
3/4 tsp garam masala
1/4 cup frozen corn
Chopped onion (small)
Squeeze of lemon juice

Fold mixture into one pound of fresh ground turkey (I purchased at Hiller’s –they grind their own).  Depending on your taste, feel free to add a bit more of any of these spices.

Form four patties, and fire up the grill or a cast-iron skillet.

Grill approximately seven minutes each side, or until internal temp reaches 160 degrees. I put a nice sear on the burgers to start with, turn for grill marks, and then flip. 



I served the burgers on whole wheat buns, with greens, tomato and a dollop of curried mayonnaise*.

Curried Mayo
1/8 cup of mayo
1/8 cup Greek yogurt
2-3 teaspoons Curry powder (adjust to your liking)
Squeeze of fresh lemon
*substituting Greek yogurt for half the mayo brings down calories and makes this a healthier alternative. It tastes good too! 



A side of fries
Thanks to McDonald’s, we’ve been programmed to think that eating salty deep fried white potatoes is a good thing. They may be tasty, but a large order of McDonald’s fries packs in 500 calories!  For this make-over, I decided to make my fries with sweet potatoes. Rather than deep frying and loading on the salt, I seasoned them with some garam masala and allspice, and baked them. You get a dish exploding with flavor, and packed with anti-oxidants, vitamins A and E, and fiber.

Preheat oven to 450. Wash and peel the potatoes. Make ½ inch slices and toss in a bowl with a little drizzled olive oil. Lay out evenly on a baking sheet, and sprinkle with salt, pepper, allspice and garam masala. Bake approx 30 minutes, or until tender.



Dessert
I love plums, and thought it would be a good idea to do something a little different with them. Stone fruit cooks up nicely on the grill, roasted or stewed.

Cut plums in half
Turn open side up on baking sheet
Add a dab of butter (optional) and sprinkle with cinnamon and allspice
Roast 15-20 minutes at 350 degrees
Remove from oven and top with a dollop of plain Greek yogurt. There’s enough natural sweetness in the plums to make this work. If you’d like it a little sweeter, add some honey to the yogurt.

And there you have it, an American classic with a flavorful facelift. 

Now here’s where readers get to chime in. You can check out the entire lineup of food makeovers at the Cooking Matters Michigan blog site. Then, cast your vote for the cuisine that reigns supreme!  To cast your vote:

Comment below your favorite post;
Tweet to @cmdetroit with your vote;
Or comment on the Cooking Matters Facebook page.

Vote now through Wednesday. Each vote enters you into a daily drawing for a gift card.

Allez cuisine!

Monday, September 10, 2012

Putting a spin on potato leek soup



I was almost feeling like doing something healthy, so I decided to make some almost vegetarian soup.

A basic potato leek soup is warm and comforting as the nights begin to get cooler. But I wanted a bit more flavor. Bacon to the rescue!

I started with a dutch oven, chopped up five strips of bacon and allowed the fat to render. To the sizzling bacon I added the following—all chopped:

5 peeled potatoes
4 carrots
3 cups of leeks
3 celery stalks



Stir this mixture around for a minute and then add 4.5 cups of chicken broth, along with some salt and pepper, and a little thyme (you could also do this without the bacon and substitute veggie stock).

Bring to a boil, cover, and walk away for 20 minutes or so. If potatoes are cooked through, turn off heat and allow to cool for 10 minutes. Add some thyme and marjoram.

The smokey bacon, potato and leek combo creates a nice aroma, and tastes so good. I’ve seen some recipes that add cream, but I didn’t want to bother.



Use an immersion blender or standing blender to puree a bit, and you’re done. Taste and add more salt or herbs if necessary. Serve with a warm loaf of  Avalon Bakery Motown Multigrain.

Sunday, September 2, 2012

Arts Beats and Eats offers 'eats' for every taste


Arts Beats and Eats, the Labor Day weekend fest is back in Royal Oak where the crowds are soaking up the sun, sounds and plenty of good eats. There is literally something for all tastes, with booths featuring everything from flavorful cultural dishes, to seafood, to summer fun food, to mouthwatering desserts. Additionally, the smoky aromas are sure to pull you in to BBQ Alley on Center Street north of 4th, for some ‘finger lickin’ good’ samples from the likes of Lockhart’s BBQ, Slab-n-Slice, and RUB Detroit.    

The following are some can’t miss favorites:



Try the lobster roll by Mitchell’s Seafood. Chock full of tasty lobster meat on a soft roll. Thought about going back for a second one.



Soaring Eagle prepared a number of great options, including the prime rib sandwich--layers of shaved prime rib topped with sautéed onions and mushrooms, and the Caesar salad in a parmesan cone.



The rib tips at Jackson’s Five Star Catering were good, the tangy sauce was delicious. Better yet, stop at Lockhart’s for their burnt ends or grab the Carolina pulled pork Sammy topped with cole slaw.  My favorite dish of the day.  We wanted to grab ribs at RUB as well, but they didn't seem to be set up yet when we got there.  



5th Avenue’s ‘Bubba Gump’ shrimp was a tasty mouthful and a generous portion, as were the jambalaya and mac-n-cheese at Andre’s Louisiana Seafood. The jambalaya has just a bit of heat, and the mac is nice and rich.  For dessert, Andre’s sweet potato pie completes the comfort food coma. 



One of my favorite Royal Oak restaurants, Bastone Brewery offered Belgian style chicken and waffles, an onion tart, and my favorite dessert of the day, caramel apple pie—sort of an apple tart with layers of goodness. Other dessert standouts include the chocolate mousse shooter at Sheraton Detroit Novi, and ‘Yia Yia’s baklava’ at Kouzina -- Greek 'street food' coming later this month to Royal Oak, in the former Zumba's, across from the Main Art Theater.



There’s still time to get over to Arts Beatsand Eats. What are you waiting for?

Sunday, August 26, 2012

Arts du Jour serves up tasty event preview

Getting ready for Arts, Beats and Eats? One thing you can count on, there will be plenty of good food. I enjoyed an appetizer of the “eats” portion of the festival last week at Arts du Jour. Fifty of metro Detroit’s finest restaurants, sweet shops and more provided samples for all who attended.

There were several standouts. The soon-to-be-open Hamlin’s Corner dished up some fine salmon filet soft tacos. 2 Unique Caterers presented an heirloom tomato cobbler that was filled with fresh flavors, and Mitchell’s Fish Market presented a simple plate of boiled shrimp with cocktail sauce.

One of my favorite sections was the area under the tent featuring Streetside Seafood –oysters on the half shell, and Town Tavern with their dreamy lobster mac and cheese. I may have gone back for another sample. Just a bit down the table, Café Muse served up some delicious slow cooked beef. Holly Hotel prepared a tasty lobster chowder chock full of lobster meat and sausage.

Crispelli’s was under the tent, serving up a prosciutto carpaccio salad with arugula, white beans, and some thinly shaved Romano cheese.  One of my favorite guilty pleasures of the night was the sweet potato tots at Rosie O’Grady’s – served up in paper cones with several sauces available for dipping.

Southfield’s Beans and Cornbread offered rib tips and signature cornbread, while Slab-N-Slice served up ribs that were just plain delicious. BlackFinn’s bacon wrapped meatloaf was a pleasant surprise. Following along the comfort food theme, Polish Village Café offered a duo of their delicious pierogies—with an eye on saving room for other things, I stuck with one potato pierogi and it was divine.

There was plenty of Mexican style offerings, notably Armando’s and Zumba, and a couple noodle dishes including several choices from Noodles & Co.

I stayed away from dessert—was basically too full, but you can count on the Cookie Cool Cookie Company, Hudsonville Ice Cream, Just Baked and Schakolad at Arts Beats & Eats this year.

Nine nonprofit organizations are slated to receive 75 percent of the proceeds from Arts du Jour. and event attendees were able to choose which of those organizations their ticket benefits. The recipient organizations are Forgotten Harvest, Gleaners, Arthritis Foundation, South Oakland Shelter, Boys & Girls Club of South Oakland County, The Rainbow Connection, Rose Hill Center, Michigan Pet Fund Alliance and Planned Parenthood Mid and South Michigan.


The 15th annual Ford Arts, Beats & Eats, Oakland County's Taste, Music & Arts Festival, will be held over Labor Day weekend in downtown Royal Oak, August 31 – September 3, 2012. Follow the fun on twitter and Facebook too.

Tuesday, August 21, 2012

Shopping Matters teaches Detroit


A confession. Grocery stores frighten me. I’ll go to Trader Joe’s and Whole Foods, no problem. But a place like Meijer– with aisle after aisle of far too many choices for any single item, just makes me nervous.

So it was with a bit of trepidation that I joined a recent Shopping Matters class for bloggers, hosted by the folks who run CookingMatters.  The latter is an amazing program that teaches low income and food insecure people how to cook, shop, and get the most bang for their grocery buying buck.



Six of us toured Meijer’s in Troy, starting with fresh produce.  Led by chef Jake Williams, we learned several things:
  • ·         Grocery stores are arranged to encourage the average person to spend one dollar per minute of shopping
  • ·         By shopping with a plan and a full stomach, you can avoid the calculated temptations that encourage consumers to overspend
  • ·         Reading food labels and comparing unit pricing allows you to spend wisely on healthier items
  • ·         Turkey bacon has just as much fat as regular bacon, and you’re really better off just eating regular bacon—trust me on this one.
After our tour, we were dispatched on a mission—spend $10 (and not a penny more) on groceries to provide a healthy meal for a family of four—hitting all five food groups.  Lucky for me, I came with a recipe in mind. The trick was whether or not I could stretch those dollars to buy all the ingredients I needed.

Here’s what I bought: A bag of brown rice, two large orange peppers, one can each of black beans and  diced tomatoes with green chilies, one bag of shredded cheddar, and an avocado.  I came in at $9.71, (FTW!) and I’ll make Southwest style rice and beans stuffed into orange pepper halves, with some avocado slices on the side.  See a future blog post for specifics.

Share Our Strength’s Cooking Matters™ is a nationwide, groundbreaking nutrition-education program that teaches adults and teens how to prepare healthy, tasty meals on a limited budget. In Michigan alone, Cooking Matters reached more than 1600 participants through 132 courses last year.  That’s a lot of people learning to cook and eat healthy!  

Through Cooking Matters, professional chefs and nutritionists volunteer their time and expertise to lead hands-on courses that show participants how to purchase and prepare nutritious foods in healthful, safe and tasty ways.  Cooking Matters Michigan is part of a national program, and partners locally with Gleaners Community Food Bank, in Detroit.

Cooking Matters is seeking volunteers. For more information, contact Vani Sohikian, MPH, at 313.923.3535, ext. 202, or email her at vsohikian@gcfb.org.   You can also connect with Cooking Matters on Facebook and Twitter  

Monday, August 20, 2012

Shrimp Scampi makes a quick and easy meal


Is there anything simpler than shrimp scampi?
It’s a dish I love.

I rarely order shrimp when dining out. Basically, they never give you enough shrimp. I’m always left wanting more.  So I make shrimp at home—lots of it. If I’ve got time to grab fresh shrimp, that’s great, but for those days that I get suddenly inspired to make shrimp, I always keep a bag of frozen from Costco around.

A favorite at our house is Shrimp Scampi--















Start with the noodles, get them boiling. Five minutes in, start the shrimp.
Clean the shrimp, remove the tails and pat them dry with a paper towel.  Season with some lemon sea salt and pepper. Heat some olive oil and butter in a saucepan. Add a little minced garlic and chopped shallots. Toss the shrimp into the pan and let cook for two minutes. Turn them over and add some fresh chopped parsley, while slightly turning up the heat.  After another minute, add some fresh lemon juice and a splash of white wine. The noodles should be done by now and resting in a colander. Throw the noodles back into the pan and add the shrimp. Toss together and start plating.

Delicious food doesn't get any easier.