Shrimp Alfredo

/ Friday, March 16, 2012 /
Probably the second most popular pasta sauce after marinara, Alfredo sauce has been altered since its creation. Authentic Alfredo is simply butter and Parmesan but I decided to add my own twist to it.

Large Shrimp
1 stick of Butter
2 tbsp of flour
2 Cups of Skim milk
Salt and Pepper to season
Dash of nutmeg
Parmesan cheese

  1. Melt 1 tbsp of Butter
  2. Sauté the shrimp in the butter and season with salt and pepper.
  3. Once the shrimp has changed color, take out and put aside.
  4. Melt the rest of thebutter in skillet wait until it turns brown.
  5. Once the butter is brown, add the flour, nutmeg, salt, and parmesan and whisk.
  6. Add the milk one cup at a time and whisk away from flame.
  7. Bring the skillet back to flame and add shrimp.
  8. Let the sauce boil in low heat.
  9. Cook the pasta to almost al dente.
  10. Once the pasta is done, add it to the sauce and and mix.
  11. Put in serving dish and grate Parmesan cheese on top.

ENJOY!! Let me know what your guys think and any alterations you did.

Pan Seared Rib Eye seasoned with Salt and Pepper

/ Tuesday, March 13, 2012 /
Steak. The mere thought if it makes my mouth water. I absolutely love steak. It is one of my favorite foods in the entire world. A perfectly cooked steak (medium rare in my opinion) is incomparable to any other taste in the world. Achieving a restaurant quality steak at home isn't as difficult as you would think. The key is the cut of meat. Look for one with plenty of marbling, or the interlacing of fat with the meat. The more marbling, the better.

1 8 oz. Rib Eye with plenty of marbling
Salt and Pepper to Season
Rosemary and Thyme* (optional)
Olive Oil

  1. Make sure steak is room temperature before seasoning.
  2. Coat the steak on both sides with olive oil.
  3. Add a generous amount of freshly cracked black pepper on each side (you will lose some in the cooking process)
  4. Make sure the pan is VERY hot before placing steak.
  5. Cook steak for two minutes on one side. Then flip over. Add salt to cooked side. After two minutes flip the steak over again and apply salt on the top. Place rosemary and thyme on the bottom on steak and leave for two minutes. Flip once again leaving the rosemary and thyme where it is.
  6. Once a total of 8 minutes (4 minutes each side at 2 minute intervals) is finished, place steak on serving dish.
  7. Let rest for 5 minutes to let the juice distribute evenly.
ENJOY! Let me know what you guys think or any alterations to the recipe!

Easy and Simple Gnocchi

/ Sunday, March 11, 2012 /
I did some research on how to make gnocchi, the fluffy, pillowy, bits of pure heaven the Italians seem to make so well. As I was reading recipe upon recipe, I realized that it all starts with the same thing. A combination of 3-2-1. Easy as that.

3 lbs Russet Potatoes
2 cups all purpose flour
1 cup of Grana Padano
Salt and Pepper to season
*Dash of nutmeg (optional)

  1. Preheat oven to 375 degrees
  2. Using a fork, poke holes throughout the potatoes to ensure dryness.
  3. Place potatoes in oven for 1 hour.
  4. Once out of the oven, carefully remove skin and mash potatoes.
  5. Put in refrigerator overnight or until cold.
  6. In a food processor, add flour, Grana Padano, *nutmeg, salt, and pepper and mix.
  7. Add potatoes gradually (adding them all at once will not allow good mixing)
  8. Keep mixing until mixture creates a dough like substance. Cut the dough into multiple fist like sizes and roll to a hotdog like shape. Then, cut into one inch size pieces.
  9. Place in boiling salt water and remove just as they start to float.

Possible sauce:
Heat a pan with extra Virgin olive oil, red chili flakes and thyme. Add gnocchi with a little bit the pasta water. Once the water thickens, add 1/2 stick of butter.

ENJOY! Let me know what your guys that and any alterations to the recipe.

Scallop and Shrimp Risotto

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Risotto. The name alone conjures up images of fancy, low lighted Italian restaurants. A staple to luxury Italian cuisine, Risotto is also one of the simplest dishes you can prepare at home. Requiring little effort, one can have a tasty, simple dish that is packed with flavor.

1.5 cups of Arborio Rice
4 large scallops
.5 lb of shrimp
1 can of Chicken Broth
1 bottle of Clam Juice
Half of large white onion
.5 stick of butter

  1. Cut shrimp into bite size pieces and sauté in pan with olive oil and garlic and onion.
  2. Once the shrimp starts to change color or until onions are translucent. Add arborio rice. Stir unless shrimp is evenly distributed among rice.
  3. Add Clam Juice and Chicken Brother gradually (.25 cup at a time) and stir until rice absorbs liquid and no liquid is left. Repeat process until you use all broth and clam juice.
  4. Add butter and stir until melted.
  5. In another pan, lightly sear scallops. (make sure they're not over cooked).
  6. Plate the risotto and put a scallop on top of each pile.
ENJOY! Let me know what you guys think and any alterations to the recipe!

Truffle Parmesan Potato Wedges

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Everyone loves french fries. Whether they are curly, criss-cut, deep fried or baked, you can't seem to stop eating them! As a lover of food but also an advocate of healthy living, I offer you an alternative of potatoes that have been fried in a pool of oil.

3 Large Russet Potatoes
Freshly chopped parsley (to you own taste)
Freshly Grated Parmesan Cheese (to your own taste)
3 Tbsp Olive Oil
*1 tsp Truffle Oil
Sea Salt and Pepper to season

  1. Preheat oven to 375 degrees.
  2. Cut the potatoes to desired size.
  3. Coat your potatoes in Olive Oil.
  4. Season with Salt and Pepper.
  5. Put in oven for 45 minutes-1 hour.
  6. Put potatoes in a container where you can toss.
  7. Grate some parmesan cheese and coat. Toss until all potatoes are evenly coated.
  8. Add truffle oil. Toss again.
  9. Put in serving dish. Add some more parmesan cheese.
  10. Garnish with freshly chopped parsley.
Let me know what you guys think. Or any alternations to the recipe you did!
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