Friday, April 16, 2010

Shrimp Fettucini

For the days when you're looking fo the perfect recipe that wow's the crowd but is a cinch to put together- Shrimp Fettucini. The shrimp adds elegance the flavor makes it unforgettable. The coolest thing ever, on my latest trip to the liquor store I noticed they now sell mini wine bottles perfect for cooking! No need to buy a huge bottle for one recipe, $1.99 gets you the perfect size bottle of Sutter Homes Sauvignon Blanc just enough to make the recipe pop! I made this dish for my mom's birthday last night, it's the perfect special occasion recipe simple yet sophisticated.

Ingredients
5 bundles of Barilla egg fettucini ( it's sold in a one huge box you only need 5)
1 lb of shrimp
1/4 c of capers
1 cup of sauvignon blanc
1 stick of butter ( I know, I know.. but it's why it tastes so good)
1 bunch parsley chopped
1 shallot minced
1 clove of garlic minced
2 tbsp of cornstrach mixed with 2 tbsp of cold water

Directions
Cook pasta according to directions, reseve cooking water
Saute shallot and garlic in 4 tbsp of butter ( half of stick) 5 minutes
When shallots ar soft, add in shrimp cook 4 minutes or until half way cooked
Remove shrimp - reserve
Add in wine - reduce sauce 4 minutes
Add in pasta, 1/4 cup of cooking water and cornstarch mixuture- cook 2 minutes
Add Shrimp back to pan, add in capers, parsley and remaining butter
Adjust seasoning and enjoy!

Thursday, April 15, 2010

Tax Day Tortellini

Tax day can be taxing on the wallet but with the few dollars you have left to your name, eat like a king with my Tax Day Tortellini. Tortellini are easy find, very versatile and inexpensive. Add some to chicken broth for a quick and tasty soup, toss with a bottle of Italian Dressing for a tasty twist on pasta salad or follow my recipe below for a sure fire supper:

Tax Day Tortellini-
1 bag of frozen tortellini
1 package of frozen spinahc
1/2 olive oil
2 cloves garlic minced
1/2 cup of pecorino ramano cheese

Cook pasta according to package and strain, reserve a 1/4 c of cooking water
Heat oil and garlic in pan, cook 1-2 minutes
Toss in spinach- heat 2 minutes
Add in Tortellini, cooking water and cheese
Enjoy!

Wednesday, April 14, 2010

The Purge Your Pantry Panini

One thing I learned from working in restaurants - there's no such thing as down time! When you're not making order you can be cleaning out grease traps, prepping for the next day or the most feared kitchen teask , cleaning of the walk in refrigerator. Since this has become second nature to me, I do the same at home. I can never understand why anyone would want to keep a dirty fridge???? I mean it's the place where you store the food you eat and it should be neat. So I am all about making use of all the weird odds and ends leftover from the weeks' recipes. With a few slices of turkey breast, a leftover baguette, a couple pieces of boccacinni (fresh mozzarella balls), half a tomoato and some spinach- I created the tastiest pannini ever! I call it The Purge Your Pantry Paninni- although I made it on my grill pan for a 1,2,3 clean up. Make one at home and swap out ingredients to create a one of kind masterpiece of your own!

Ingredients
3 oz of turkey breast
1/2  tomato sliced
3 boccacinni balls
2 tbsp of olive oil
1/2 a leftover baguette

Directions
Heat pan add oil
Place turkey , bread and spinach on gill pan










Next add tomato - season tomato with salt &pepper
When hot add everything to the bread- top with cheese











Toast a few minutes more until bread becomes nice and crispy and the cheese super melty!!

Wednesday, April 7, 2010

Pina Colada Pick

It's 88 degrees in NYC today and I hope your out and about enjoying this beautiful weather! All I can think about in this sizzeling city heat is whipping out the bender and sippin some Pina Colada! I've tried many brands of Pina Colada Mix but TGIF Pina Colada Mix is my go to choice. It's easy to find, cheap and good! I like adding in some fresh chunks of pineapple, one bananna and of course more rum! You know how the song goes "So if you like pina coloda.... (I forget the rest of the words)" LOL enjoy!

Tuesday, April 6, 2010

Bachelor's Kitchen- Supermarket Steal- Morey's Wild Alaskan Salmon

Hey guys, Bachelor's Kitchen Tuesday's are back! Have I found a perfect product for the single guy with style. For under $2.50 you can enjoy the most delicious wild alasakan seasoned grilled salmon, yup $2.50. Morey's Wild Alaskan Salmon sold at Costco for $14.74 (6 servings) is delicous,nutritous and cheap! Really, I mean it's hard to find pizza for under $2.50 a slice in NYC. All you have to do is open one of the individually wrapped peices of salmon and pop into your toaster oven, cook 10 minutes and you're done. Looking to do the perfect dinner date at your place and don't know what to serve- problem solved! Serve salmon alongside rice pilaf (Near East puts out a great pilaf) or open up one of those Dole Salad Express packages the possibilites are endless! Showcased above is Morey's Wild Alaskan Salmon served on a bed of Tomato and Red Lentil couscous (total cost of dish- $3.00)! Umm try finding that on Dollar Menu!

Monday, April 5, 2010

The Perfect Hard Boiled Egg

Hey guys, I'm back from a much needed spring break with more great kitchen tips and buzz then ever before! Big talk around the Easter dinner table last night was- how do you know when a hard boiled egg is done? I'm sure kids everywhere had a blast coloring eggs in tradition of the Easter Holiday. Hard boiled eggs should have a bright yellow yolk that is cooked through but not over cooked. There should be no signs of a greenish/yellow tint. How do yo get the most perfect sunny yellow center- follow this:
Place your egg(s) in a sauce pot with just enough COLD WATER to cover and place on stovetop
The egg will be perfectly done 10 minutes AFTER the water comes to a boil.Keyword being AFTER. So let you eggs come to a gentle boil, lower the heat and take the eggs out 10 minutes after the water starts boiling.
Submerge in an ice bath to stop cooking. An ice bath is the term used for a filling a bowl with ice and adding water to it, the purpose being to stop the cooking process.