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

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

Biscuits and gravy

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I’m not a morning guy which by extension means I’m not a breakfast person either or let’s say not a traditional breakfast type of guy. My breakfast may be anything from peanut butter toast to a fried egg and cheese sandwich however when the mood strikes me or we have brunch quests I will put out quite the spread and one of my favorites is Biscuits and Gravy.

This is the quintessential Southern breakfast dish which is right up there with Grits and one that I trot out when I have a lot of hungry people to feed.

Gravy Ingredients:

–         1 pound sausage meat

–         1 medium White onion – diced

–         2 Garlic cloves minced

–         1 Tsp salt

–         1 Tsp fresh ground pepper

–         4 Tablespoons all-purpose flour

–         3 Cups milk

Biscuits Ingredients:

–        2 cups flour

–        1/4 cup sugar

–        1 teaspoon vanilla

–        4 teaspoons baking powder

–        1/4 teaspoon baking soda

–        1 pinch salt

–        3 ounces cold butter, diced

–       8 ounces buttermilk

Method:

–         Preheat your oven to 350 degrees

–         For the biscuits combine all the dry ingredients in a bowl and whisk together until combined

–         Using two knives or a pastry blender cut in the butter

–         Slowly add the buttermilk and begin to mix all the ingredients trying not to overwork the dough

–         Turn out your dough on a table dusted with flour and knead for approximately 4 minutes (dust your hands with some flour so the dough will not stick)

–         Flatten the dough with the heal of your hand until it is about ¼ inch thick

–         Using a standard water glass cut out your dough and put it on a baking pan

–         Put the biscuits in the oven for approximately 12 minutes or until the top is golden brown

–         While the biscuits are baking heat a large frying pan and brown the sausage meat

–         When the sausage is browned remove it from the pan with a slotted spoon while RESERVING the grease in the pan

–         Add the onion and garlic to the grease and sauté until the onion is translucent, about three minutes.

–         Add the flour and whisk until blended— this is a Roux

–         Slowly add the milk while constantly whisking and you will see the gravy start to thicken

–         Add back in the sausage and salt and pepper to taste

–         Split a biscuit and pour the gravy over top.

Now I never claimed this was a healthy recipe in fact a friend of mine calls it a heart attack on a plate but this is just so darn good and when you add scrambled eggs, bacon or sausage and toast you just may die. The other thing I wish to point out is that this is not just a breakfast dish but one that can be used for dinner all on it’s own.

I hope you enjoy this one and if you try it be prepared to loosen your belt.

        Bon Appetit