This is a classic Italian seafood recipe. I modeled this sauce after the base of the vodka cream sauce. The first few steps are just the same. You add the onion to pan; saute 4 minutes or until tender. Add Garlic and saute an additional 30 seconds.
Then you add 1/2 teaspoon salt and pepper, and wine and bring it to a boil. Reduce the heat, and simmer until the wine is reduced by about half.
Then stir in 1 teaspoon salt, shellfish stock, and tomatoes; bring to a boil. Reduce the heat and simmer 8 minutes.
Finally add Shrimp and cover sauce. Cook shrimp for 5-6 minutes or until done. By cooking the shrimp in the sauce you infuse more shrimp flavor into it.
Pour sauce and shrimp over cooked paste and garnish with basil. This is an easy simple recipe so give it a try. Enjoy!
I have wanted to make a dish with mussels for the longest time. One of my future culinary goals is to perfect my own recipe for muscles marinara but I’m still working on developing a sauce that has the right mix of flavor and heat. In the meantime I wanted to make something just to get some practice with cooking mussels. I found a very simple recipe for muscles in a pablano pepper broth in Cooking light magazine and adapted to suit my tastes.
On important step in this recipe is to combine the ingredients for the broth and simmer then for 8-10 minutes before adding the muscles.
This allows for the flavor of the sauce to develop and become more complex. After cooking the muscles you remove them from the pot and again reduce the broth until there is about 1 cup left then you pour it over the muscles. This recipe is very simple and is a great dish to try if you want to experiment with mussels.
Inspired by St. Patrick’s Day I worked on perfecting the Guinness pan sauce that I made a few weeks ago. Before cooking the steaks I took 4 cups of beef stock, carrots, celery, garlic, and onions and placed them in a saucepan; I then reduced the broth by half to build more flavor in the stock. After fortifying the stock I cooked the steaks in the pan. I sauteed half a shallot then deglazed the pan with 1/2 cup of Guinness. I reduced the Guinness by 2/3 then added the fortified beef broth. I simmered the sauce for ~2 min then added 1tsp dijon mustard, 1 tbs soy sauce, salt, and chopped fresh parsley. I let the sauce simmer for another 2 min then added 1 tbs unsalted butter and 1/2 tsp truffle butter. I then did a final taste to get the salt level right. I then served the sauce over the steak.
To cook the shrimp I took a cast iron skillet and cooked 4 pieces of bacon. I then added the shrimp, which I seasoned with Old Bay and cooked them in the bacon grease.
Last Night I made the Beef Stroganoff recipe we were given at the cooking class on Monday night. To warn you in advance this recipe is all about taste, not so much on being healthy. It calls for quite a bit of heavy cream and sour cream. This dish is very rich and is perfect for a cold day. I’m a bit short on time so I will update this post and add the recipe next week. I’m away this weekend so there will not be any posts for the next few days.
I went back and updated two of the recipes. I just wanted to improve a few things from the first time I made them. Most of the improvements are small but make a big difference in the finished product. Enjoy!
Continuing on with my homework assignment from the cooking classes, I took the chicken carcass from the other night and made a chicken stock. The recipe is very simple, the only difficult part of the recipe is that it takes 4-5 hours to make. You can use the stock as a soup or you can use it in sauces or other dishes you decide to cook. If you have the time I would recommend trying to make your own chicken stock.