Shrimp with Sundried Tomato and Basil Risotto

Shrimp and Risotto

Shrimp with Sundried Tomato and Basil Risotto

  • Servings: 4-6
  • Difficulty: Medium
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As my favourite celebrity chef, Emeril Lagasse, says “cooking aint rocket science” and this recipe is a perfect example of that philosophy.

Now this one is a little bit more difficult than the ones I normally showcase but that is because Risotto can be finicky and a little hard to make but don’t shy away because of that. Give it a whack and see….. you just might surprise yourself.

Cooks note: Use warmed stock so as not to retard the cooking process and cost yourself time.

Here’s how we do this one.

Ingredients:

  • 1 bag 31-40 Shrimp tail removed
  • 5 cups Salt Reduced Chicken Stock
  • 2 tablespoons Garlic Butter
  • 2 tablespoons Olive Oil
  • 2 cups Arborio rice
  • 1 medium diced White Onion
  • 3 ounces chopped re-hydrated Sun Dried Tomatoes
  • 2 fine chopped Garlic Cloves
  • 1/4 cup fresh chopped Basil
  • 1/4 cup grated Parmesan
  • Pea Shoots for garnish (optional)

Putting it all together:

  1. In a large pot heat the chicken stock and let simmer on very low heat.
  2. In a large sauce pan heat the olive oil over medium and add the onion. Cook for about two minutes.
  3. Add the garlic and cook for another minute.
  4. Add in the Arborio rice and mix until well coated.
  5. Add the sun dried tomatoes and mix well.
  6. Ladle in some warm chicken stock and stir until fully incorporated.
  7. Continue adding stock until all has been used.
  8. In a separate pan heat the garlic butter and add the shrimp cooking until just pink.
  9. Mix the Parmesan into the Risotto.
  10. Plate the Risotto and add the Shrimp. Top with the peas shoots and enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until the next time…….

                                        Bon Appetit

Pork and Clams

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This is one of those dishes that you look at and think “that’s a weird combination” which is exactly what I thought the first time I saw it but the more I thought about it the more I liked the idea of mixing the noble pig with seafood and also could not help but think “is it good”?

Well I owe this one to the King of Bam, “Chef Emeril Lagasse”, for first introducing it on one of his shows and let me tell you this is simply fantastic and there is no way I could ever improve on this one and besides I would not even want to try.

So without further ado or gilding the Lilly I present to you Chef Emerils recipe for Pork and Clams

Ingredients:

For the Marinade:
2 pounds pork butt, cut into 1-inch cubes
1 head garlic, peeled and chopped
1 teaspoon salt
1/2 cup dry white wine
1/2 cup white wine vinegar
1/4 cup fresh squeezed lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon paprika
1/2 teaspoon crushed red pepper flakes
1 bay leaf
For the Pork:
2 tablespoons olive oil
2 tablespoons bacon fat
2 cups chopped onions
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
3 tablespoons tomato paste
1/4 cup Piri Piri, recipe follows
1 teaspoon salt
1 cup tomato concasse (peeled, seeded, and chopped)
5 pounds clams
4 tablespoons chopped fresh parsley leaves

Putting it all together:

Place the pork butt into a large resealable plastic food storage bag. In a blender, combine the garlic, salt, white wine, vinegar, lemon juice, olive oil, paprika, red pepper flakes and bay leaf. Blend until smooth and pour over the pork. Seal the plastic bag and set in a casserole dish and place in the refrigerator over night.

Set a large braising pan or Dutch oven over medium-high heat. Add the olive oil and bacon fat to the pan. Remove the pork from the refrigerator and drain, reserving the marinade. Sear the pork pieces in the hot fat in batches, until golden brown, about 2 to 3 minutes. Turn to the other side and sear for an additional 2 minutes. Remove the pork from the pan and set aside on a platter while you finish searing the remainder of the pork.

Once all the pork is seared and has been removed from the pan, add the onions to the pan and cook, stirring occasionally, until the onions are translucent, about 3 to 4 minutes. Add the garlic to the pan and cook for 30 seconds. Sprinkle the flour into the pan and cook, stirring continuously, for 1 minute. Add the chicken stock, tomato paste, Piri Piri, salt and reserved marinade to the pan and stir to combine. Continue to stir until the mixture comes to a boil. Return the pork to the pan and when the liquid returns to a boil, cover with a lid and reduce the heat to low. Cook, stirring occasionally, until the meat is tender, about 1 1/2 hours. Add the tomatoes and clams to the pan, stir to combine and cover. Raise the heat to medium-high and cook until the clams open, stirring occasionally, about 8 to 10 minutes. Remove the lid, reduce the temperature to low, and sprinkle with the parsley. Discard any clams that do not open, and serve the dish with French fries or steamed white rice.

Piri Piri:
1 tablespoon, plus 1/2 cup olive oil

5 cloves garlic, smashed

4 cayenne chile peppers, stemmed, ribs and seeds removed, and rough chopped (or substitute other hot red peppers)

1/4 cup fresh squeezed lemon juice

1/2 teaspoon salt

Heat a small saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan. Once the oil is hot, add the garlic and peppers to the pan. Saute, stirring often, until the edges of the garlic start to turn brown, 3 to 4 minutes. Add the lemon juice to the pan, and remove from the heat.

Place the contents of the saute pan in a blender and add the salt. Puree the peppers and garlic in the blender until mostly smooth. Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender. Let cool before using, and store refrigerated in an airtight container.

So there you go another “simple but tasty recipe for the grilling season and beyond”

So until next time……….

Bon Appetite

Butternut Squash soup

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One of the very first soups I ever learned to make was Butternut Squash which in itself is rather amazing because I don’t like squash any other way but in soup. One of the great things about this Gourd is its versatility. It can be cubed, mashed, baked, grilled and made into soup but as I said the only way I will eat it is in a soup. The other great thing about this soup is that you can add almost anything you want in order to, as the Great Emeril Lagasse would say “kick it up a notch”. Things like Leeks, Curry, Bacon, Apples—- you’re limited by your imagination.

So here’s my version of a “simple but tasty” soup that is great anytime of the year.

Ingredients:

–         1 Large Butternut squash peeled seeded and rough chopped

–         3 Large Yukon Gold (or any other yellow potato) peeled and rough chopped

–         1 Medium White onion, peeled and rough chopped

–         4 Cups Chicken stock

–         1 Cup 35% Heavy cream

–         ½ Cup all- purpose flour

–         ¼ Cup butter

–         Salt and White pepper to taste

–         4 Tablespoons Olive oil

Method:

–         Heat the olive oil in a large stock pot or Dutch oven

–         Melt the butter in the oil

–         When the butter has melted whisk in the flour and make a roux

–         Add the chicken stock, a little at a time, and whisk until smooth

–         Add the onions, squash and potatoes and bring to a boil

–         Reduce heat and simmer on medium until the squash, potatoes and onions are fork tender

–         If you have an Immersion blender blend  until smooth if you don’t have an immersion blender then use a Blender and blend the soup in small batches

–         Put the soup back in the pot and add the cream and stir until incorporated

–         Leave the soup simmering on medium for approx. 5 more minutes and the heavy cream will start to thicken the soup

–         Add salt and pepper to taste and enjoy

So there you have it a “simple but tastey” AND inexpensive soup that really takes no time at all to make but looks and tastes like you have been at it all day.

See you next time…….

                            Bon Appetit