Shrimp Scampi Pasta

Ingredients:
1 lb spaghetti
20 shrimp, cleaned and deveined
juice from half of a lemon
6 garlic cloves
1/4 cup olive oil
1/4 cup white wine
1/4 cup reserved pasta water
2 tablespoons chopped parsley
salt
pepper

Directions:
Boil a large pot of water in order to cook the spaghetti. 

In another large skillet, heat the olive oil over medium heat.  While it is heating, chop the garlic cloves very finely.  Then add them to the hot oil and cook for 5 minutes on low heat or until garlic begins to turn slightly brown.

The water should have boiled by now.  Salt the water and toss in the spaghetti.  They will take about 8 minutes to cook. Once the garlic has browned, turn the pan to high heat and pour in the white wine.  Let the wine reduce by half.  One it is reduced, put in the shrimp and cook 2 minutes on each side.  Squeeze in jucie from half of a lemon and stir.  Right before the pasta is done, take 1/4 cup of the water from the pasta pot out and reserve it. 

Drain your pasta and add it to the skillet of shrimp and toss.  Drizzle in a little of the pasta water and continue to toss until a sauce forms.  Then toss in chopped parsley and a little pepper.  Serve and enjoy!

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Carmelized Onion and Bleu Cheese Crostini

Ingredients:
2 large onions
1 garlic clove
1 tsp crushed red pepper flakes
1 loaf of italian or french bread
1/2 cup diced pancetta
1/2 slivered almonds, toasted
2 tablespoons fresh parsley
1 tablespoon balsamic vinegar
salt
pepper
4 ounces bleu cheese

Directions:
Heat a large skillet on medium heat. Put the slivered almonds in for about 3 minutes or until they are toasted.  Then remove them and set them aside. 

Cook the pancetta for about 7-8 minutes or until it browns up.  Take the pancetta out with a slotted spoon, leaving the grease in the pan. 

Sprinkle in a pinch of crushed red pepper flakes.  Then add a chopped garlic clove.  Thinnly slice the two large onions and put into the pan.  Cook for 20-25 minutes on low heat, stirring occasionally until the onions turn golden colored.

While the onions carmelize, get the other ingredients ready.  Slice the bread thinnly on an angle and toast in a 350 degree for about 6 minutes.  Keep checking it in intervals of 2 minutes because ovens may vary. 

Now add the balsamic vinegar to the pan and stir.  Add back the pancetta.  Then stir in the chopped parsley. 

Once the bread it toasted, put the bread on a platter.  Then sprinkle with a few bleu cheese crumbles or a very thin slice of bleu cheese.  Top with a little of the onion and pancetta mixture.  Then sprinkle the top with a few toasted almonds.  Enjoy!

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Steak with Herb Sauce

Ingredients:
4 large steaks (any kind you would like, I used New York Strip steaks)
salt
pepper

Herb Sauce:
1/2 cup basil
1/2 cup parsley
1/4 cup mint
2 garlic cloves
1 tablespoon balsamic vinegar
1 tsp crushed red pepper flakes
1/2 cup pecorino romano cheese
3/4 cup olive oil
1 lemon

Directions:
Season steaks with lots of salt and pepper.  Rub the seasoning into the meet and allow to sit for 5 minutes.  While the steaks are resting, begin heating a large grill pan or outdoor grill on high.

Rub the meat with olive oil right before it goes in the pan.  Then place the steaks on the grill at a slight angle.  Cook for about 7 minutes, and rotate about 6 degrees to create grill marks.  Grill for another 7 minutes or until the first side is very brown.  Then flip over and repeat on the other side. 

While steaks are cooking you can make the sauce.  Finely chop the fresh basil, parsley, and mint and put in a large bowl.  Crush two garlic cloves and mince very finely and put in the bowl with the herbs.  Sprinkle in a few crushed red pepper flakes.  Zest the lemon into the bowl and then juice the lemon.  Mix the ingredients together.  Now add the olive oil and balsamic vinegar and stir again.  Finally stir in the pecorino romano.  There is no need for salt because the cheese is very salty.  Allow to sit for at least 5-10 minutes, stirring every so often.

Once the steaks are done, take off the grill and put on a plate.  Cover with tin foil and allow to rest for at least 12 minutes.  Once meat has rested, slice on a angle and serve with the herb sauce.  Enjoy!

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Baked Shrimp Scampi

Ingredients:
1 lb shrimp
1 cup bread crumbs
2 lemons
1/4 cup parsley
2 tablespoons olive oil
salt

Directions:
Peel and devain the shrimp and rinse.  I like to leave the tails on as a handle. 

Preheat the oven to 350 degrees.  In a baking dish put 1 tablespoon olive oil in the bottom. Put the shrimp on top of the olive oil and season with salt.  Zest both lemons and sprinkle the zest over the top of the shrimp.  Then cut the lemon in half and juice it over the shrimp.  Chop the parsley and mix it with the breadcrumbs.  Then sprinkle the parsley, bread crumb mixture over the shrimp.  Finish with a drizzle of olive oil over the top.

Bake in the oven for 10-15 minutes or until shrimp turn pink.  Enjoy!

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Potato Salad

Since I am not a huge fan of mayonaise on potato salad, I decided to make a version without mayo.  Not only is it healthier, but it can be served warm and doesn't need to be refrigerated so it's great for picnics and barbecues.  It has so much flavor and is very easy to make.

Ingredients:
2 pounds thin skinned potatoes (yukon gold, purple peruvian, or new potatoes)
1/2 red onion
1 garlic clove
3 tablespoons fresh dill
3 tablespoons fresh parsley
1 tablespoon dijion mustard
1/2 cup olive oil
1/4 cup red wine vinegar
salt
pepper

Directions:
Chop the potatoes into about  1 1/2- 2 inch cubes.  Add potatoes to a pot with the garlic clove and fill with water 1 inch above the potatoes.  Put pot on stove and turn the gas on high.  Once the water comes up to a boil salt the water and continue cooking.  Total cooking time should be 20-25 minutes or until fork comes out without any resistance. 

In a large bowl, whisk the mustard and red wine vinegar together until they combine.  Then slowly whisk in the olive oil. 

Slice the red onion very thinnly and add to the mustard, vinegar, and oil vinegarette.  Chop the dill and parsley and reserve to the side. 

Once potatoes are fork tender, drain them and remove the garlic clove and add them to the mixture.  Stir gently and add in the parsley and dill.  Season with salt and pepper to taste.  Serve warm or chill and enjoy!

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