Grilled Garlic and Black Pepper Shrimp

Ingredients

·        1 fresh red chile (such as Fresno), seeds removed, finely grated

·        3 garlic cloves, finely grated

·        1 tablespoon coarsely ground pepper

·        1 tablespoon fresh lime juice

·        2 tablespoons vegetable oil, plus more for grill

·        1 pound large shrimp, peeled, deveined

·        Kosher salt

·        Lime wedges and Kashmiri chili powder or paprika (for serving)

Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto sets of 2 skewers.

Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.

Pasta with Lemony Carbonara

Ingredients

·        1 tablespoon olive oil

·        6 ounces guanciale (salt-cured pork jowl), pancetta (Italian bacon), or slab bacon, thinly sliced, cut crosswise into ½-inch pieces

·        2 shallots, finely chopped

·        4 garlic cloves, thinly sliced

·        1 teaspoon freshly cracked black pepper

·        12 ounces bucatini or other long-strand pasta

·        Kosher salt

·        2 ounces Parmesan, grated, plus more

·        2 large egg yolks

·        1 teaspoon finely grated lemon zest, plus thinly sliced zest for serving

·        2 tablespoons fresh lemon juice

Heat oil in a large skillet over medium. Cook guanciale, tossing often, until browned and crisp, 6–8 minutes. Add shallots and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add pepper and cook, stirring often, just until fragrant, about 1 minute.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid.

Add pasta to skillet along with ½ cup pasta cooking liquid and 1 oz. Parmesan and toss to coat. Remove skillet from heat and add egg yolks. Toss again, adding more pasta cooking liquid as needed, until a smooth glossy sauce coats pasta. Add grated lemon zest, lemon juice, and another 1 oz. Parmesan. Toss to coat, adding more pasta cooking liquid if needed to loosen sauce.

Divide pasta among bowls; top with sliced lemon zest and more Parmesan.

Chicken Spiedie Skewers with Italian Dressing

Ingredients

·       1 garlic clove, finely grated

·       5 tablespoons white wine vinegar

·       2 tablespoons chopped Peppadew peppers in brine

·       1 tablespoon mayonnaise

·       1 tablespoon sugar

·       1½ teaspoons dried oregano

·       ½ cup olive oil, plus more

·       Kosher salt, freshly ground pepper

·       1½ pounds skinless, boneless chicken thighs (about 6)

·       1 large sweet onion, sliced ½ inch thick

·       2 beefsteak tomatoes (about 1 pound), sliced ¼ inch thick

·       Oregano leaves and lemon wedges (for serving)

Preparation

Whisk garlic, vinegar, peppers, mayonnaise, sugar, dried oregano, and ½ cup oil in a medium bowl; season with salt and pepper. Transfer half of dressing to a small bowl; cover and chill until ready to serve.

Cut chicken thighs lengthwise into long strips, about 1"–1½" wide (you should get 2–3 pieces per thigh). Combine chicken and remaining dressing in a large resealable plastic bag. Seal bag, pressing out any air. Turn to coat and chill at least 20 minutes and up to 1 day.

Prepare a grill for medium-high heat; oil grate. Remove chicken from dressing; discard dressing. Thread 2 pieces of chicken onto each skewer. Season chicken lightly with salt and grill, turning occasionally, until golden brown and cooked through, 8–10 minutes.

Meanwhile, drizzle onion with oil; season with salt. Grill until browned on both sides but still firm in center, about 3 minutes per side. Transfer to a large bowl and add tomatoes and a couple splashes of reserved dressing. Toss to coat; season salad with salt and pepper. Top salad and chicken with oregano leaves.

Serve chicken with salad, reserved dressing, and lemon wedges for squeezing over.

Creole Shrimp and Creamed Corn

Ingredients

• 7 ears fresh shucked corn
• 1 1/2 cups 1% low-fat milk
• 2 tablespoons cornstarch
• 2 tablespoons butter, divided
• 3/4 teaspoon kosher salt, divided
• 1 pound raw large shrimp, peeled and deveined
• 1 teaspoon salt-free Creole seasoning (such as Tony Chachere's)
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup halved grape tomatoes
• 1 tablespoon fresh thyme leaves
• 5 garlic cloves, minced
• 1/2 cup sliced green onions
• 1/4 cup dry white wine or chicken stock

Cut kernels from corn to equal 3 1/2 cups; reserve cobs. Set aside 1/2 cup kernels. Pulse remaining 3 cups kernels in a food processor until almost creamy, 5 or 6 times. Using dull side of a knife, scrape milk and pulp from cobs into a medium saucepan; discard cobs. Add processed kernels, milk, and cornstarch to pan. Bring to a simmer over medium, stirring often. Reduce heat to low; simmer, stirring occasionally, until thickened, about 5 minutes. Stir in 1 1/2 tablespoons butter and 1/4 teaspoon salt. Remove from heat; cover and keep warm.

Combine shrimp, Creole seasoning, paprika, and pepper. Heat a large skillet over medium-high. Add oil and remaining 1 1/2 teaspoons butter to skillet; cook until butter melts. Add shrimp; cook, without stirring, 1 minute. Add tomatoes, thyme, garlic, and remaining 1/2 teaspoon salt; cook, stirring occasionally, 3 minutes. Add onions and reserved 1/2 cup corn; cook, stirring occasionally, until shrimp are done, 1 to 2 minutes. Add wine; cook, stirring and scraping pan to loosen browned bits, 30 seconds. Serve shrimp mixture over creamed corn.

Crab, Fennel, and Basil Spaghetti

Ingredients

• 8 ounces uncooked spaghetti
• 2 tablespoons olive oil
• 1 1/2 cups sliced cored fennel bulb (about 1 medium)
• 1 teaspoon crushed red pepper (this recipe is spicy)
• 1/4 teaspoon kosher salt
• 2 garlic cloves, thinly sliced
• 12 ounces fresh lump crabmeat, picked
• 5 tablespoons chopped fresh flat-leaf parsley, divided
• 2 tablespoons thinly sliced fresh basil
• 2 tablespoons coarsely chopped fresh mint
• 4 lemon wedges

Cook pasta according to package directions, omitting fat and salt. Drain pasta over a bowl, reserving 3/4 cup pasta cooking liquid for the sauce.

Heat oil in a large skillet over medium. Add fennel; sauté 7 minutes. Add crushed red pepper, salt, and garlic; cook 1 minute. Add crab; cook 2 minutes, stirring occasionally. Add pasta and reserved 3/4 cup pasta cooking liquid; toss to coat. Stir in 3 tablespoons parsley.

Divide pasta mixture among 4 bowls; top evenly with remaining 2 tablespoons parsley, basil, and mint. Serve with lemon wedges.

Soy sauce and Citrus marinated chicken

INGREDIENTS

1. Chicken:
   • 4 garlic cloves, crushed
   • 1 (2-inch) piece fresh ginger, crushed
   • 1/2 cup Orange Juice
   • 1/4 cup Grapefruit Juice
   • 1/4 cup Lime Juice
   • 1/2 cup soy sauce
   • 1/3 cup distilled white vinegar
   • 1/4 cup sugar
   • 1 (3 1/2–4-pound) chicken, halved, backbone removed
   • Kosher salt
2. Dipping sauce and assembly:
• 1 lemongrass stalk, top third removed
• 2 shallots, halved
• 2 scallions, dark green tops removed
• 1 red chile (such as Fresno)
• 4 garlic cloves, unpeeled
• 1 (1-inch) piece ginger, peeled, very finely chopped
• 2 tablespoons fish sauce
• 3 tablespoons fresh lime juice
• 1 teaspoon sugar
• 2 Tbsp grapefruit juice
• 2 Tbsp orange juice
• Cilantro sprigs (for serving)

3. PREPARATION

   1. Chicken:
      1. Combine garlic, ginger, juices, soy sauce, vinegar, and sugar in a medium bowl. Place chicken halves in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 12 hours and up to 2 days.
      2. Place rack in top third of oven; preheat to 425°F. Remove chicken from bag; discard marinade. Pat chicken dry with paper towels; season lightly with salt.
      3. Roast chicken on a foil-lined rimmed baking sheet until deep brown and cooked through, 30–40 minutes.
   2. Dipping sauce and assembly:
      1. Bruise lemongrass stalk by lightly crushing with a rolling pin. Bring lemongrass and 1/2 cup water to a boil in a small saucepan. Remove from heat and let sit until very fragrant, 8–10 minutes; strain lemongrass infusion into a large measuring glass.
      2. Meanwhile, heat a large skillet, preferably cast iron, over medium-high. Toast shallots, scallions, chile, and garlic, tossing occasionally, until dark brown in spots, 8–10 minutes. Let cool. Remove skins from garlic and coarsely chop garlic with shallots, scallions, and chile.
      3. Add garlic, shallots, scallions, chile, and ginger to lemongrass infusion. Stir in fish sauce, lime juice, orange juice, grapefruit juice, and sugar.
      4. Transfer chicken to a platter, spoon some dipping sauce over, and top with cilantro. Serve with remaining dipping sauce alongside.

Summer Squash and Basil Pasta

INGREDIENTS

1. • 1/4 cup olive oil
   • 8 garlic cloves, thinly sliced
   • 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
   • Kosher salt
   • 1 teaspoon Aleppo-style pepper, plus more for serving
   • 12 ounces paccheri, ziti, or other large tube pasta
   • 2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
   • 1 tablespoon fresh lemon juice
   • 1/2 cup basil leaves

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

1. 1. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
   2. Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
   3. Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

Shrimp and Zucchini with chile and mint

INGREDIENTS

1. 3cloves garlic, crushed
2. 3sprigs parsley
3. 2lemons, sliced, plus 1 Tbsp. fresh juice, plus wedges for serving
4. 2teaspoons kosher salt, divided
5. 1¼pounds peeled and deveined medium shrimp
6. 2tablespoons olive oil
7. 2shallots, thinly sliced
8. 3Zucchini, halved lengthwise and thinly sliced
9. ¼teaspoon crushed red pepper flakes
10. ¼cup mint leaves
11. Cooked brown rice, for serving

DIRECTIONS

1. Bring 3 quarts water, garlic, parsley, lemon slices, and 1½ teaspoons salt to a boil in a large pot. Reduce heat and let simmer for 20 minutes; remove from heat and discard solids. Add shrimp, cover, and let stand until shrimp curl and turn pink, about 3 minutes.
2. Meanwhile, heat oil in a large skillet over medium. Add shallots and remaining ½ teaspoon salt; cook, stirring occasionally, until tender, about 4 minutes. Add zucchini and red pepper flakes, tossing until cucumbers just begin to soften, about 4 minutes. Transfer to a medium bowl and stir in mint, lemon juice, and shrimp.
3. Serve over brown rice with lemon wedges.

Spaghetti with Herb & Butter Sauce

1 recipe fresh pasta dough
salt
3 tablespoons unsalted butter
1medium shallot, peeled and minced
1 clove garlic, peeled and minced
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon finely chopped parsley
1/3 cup grated parmesan cheese

Place a large pot of water on the stove over high heat until boiling.  Season water with salt.  Once water boils vigorously, add spaghetti and stir immediately to prevent pasts afrom sticking.  Boil until al dente, about 2-3 minutes.  Reserve about 1/4 cup pasta water and drain spaghetti through colander.  Set aside.

To prepare sauce: Place the butter in a large skillet and heat over medium heat until the butter foams.  When foaming subsides add the shallots, cook, stirring often, utnil soft wabout 2 minutes.  Stir in the garlic and cook about 1 minute.  Add the lemon juice, stir well.

Add spaghetti to skillet and gently toss until the pasta is well coated.  Add lemon zest, parsley, and reserved pasta water, if necessary.  Taste and adjust seasoning with salt and pepper.

To server: divide spaghetti between 4 plates. Spring with parmesan cheese and serve immediately.

Risotto with Peas and Parmesan

6-8 cups chicken stock
Boiling water, as needed
3 tablespoons unsalted butter, divided
1/3 cup peeled and minced shallots
2 cups Arborio rice
Salt and freshly ground pepper
1 cup fresh or frozen thawed green peas
3/4 cup grated parmesan cheese

Bring chicken stock to a boil over high heat.  Reduce heat to low, cover and keep hot.  Fill a small saucepan with water and heat over high heat until boiling.  Lower heat, cover, and keep hot.

In another large saucepan, heat 2 tablespoons butter over medium high heat until butter foams. When foaming subsides, cook shallots until soft, stirring frequently with a wooden spoon, about 3-4 minutes.  Add rice and cook, stirring constantly until evenly coated with butter and heated through, about 3 minutes.

Increase heat to medium and, using a ladle, add about 1 cup of hot stock to the rice.  Cook the rice, stirring constantly with a wooden spoon, over medium heat until stock is almost fully absorbed.  Add the remaining stock, 1/2 cup at a time, stirring constantly and adding more stock only after the previous addition has been absorbed, until the rice begins to pull away from the sides of the pan, about 16-20 minutes.

Adjust the heat so the rice simmers rapidly throughout the cooking.  Use boiling water if stock has been used and rice requires more cooking time.  The risotto is done when it is creamy and the grains are plump and tender with a slight resistance to the bite.  Taste and adjust seasoning with salt and pepper.  Remove from heat and stir in the remaining 1 tablespoon butter, peas, and Parmesan.  If risotto is thick, use any leftover stock or water to thin as needed.

To server: ladle risotto into 4 shallow bowls, top with grated parmesan cheese and serve immediately.

Braised Chicken in Chipotle Tomato Sauce (Makes great tacos)

1 tablespoon vegetable oil
1 cup diced white onion
1/4 pound tomatillos, husks removed, rinsed and chopped
1 pound fresh tomatoes, chopped
1 teaspoon salt
2 teaspoons minced garlic
1 teaspoon mexican oregano
1 teaspoon ground cumin seed
4-5 chipotles in adobo sauce, chopped
1 tablespoons tomato paste
1.5 cups chicken broth
1 bay leaf
1 pound (about 3 cups) roasted and shredded chicken
2 limes, quartered

Serve with: flour tortillas, cilanto, sliced avocado, and lime wedges

Heat oil in large pot over medium high heat until shimmering.  Add onion and tomatillo and cook until browned, about 5 minutes.  Add tomatoes along with salt, garlic, spices, chipotles, tomato paste, broth, and bay leaf.  Bring to a boil, cover and reduce heat to a simmer for 10 minutes.

Stir shredded chicken into the sauce and cook over medium heat until flavors combine, about 10-15 minutes.  Remove from heat, taste, and adjust seasoning with salt.

To serve: spoon chicken on to p of warm flour tortillas and top with cilantro and sliced avocado.  Serve with lime wedges.

Shrimp Salad Stuffed Endive

250 grams salad shrimp 

2 green onions, thinly sliced 

1/4 cup finely chopped red bell pepper 

1/4 cup finely chopped celery 

1/4 cup light mayonnaise 

1 tsp. chopped fresh dill, plus small sprigs for garnish 

Splashes lemon juice, Tabasco and Worcestershire sauce 

Salt to taste 

18–22 Belgian endive leaves (about 2–3 medium Belgian endive)

Place all ingredients, except endive and garnish, in a bowl and mix to combine. Cut out the core from each Belgian endive and separate into individual leaves. Spoon about 2 teaspoons of the shrimp mixture into each endive leaf and set on a platter. (You may not need all the leaves; save any leftover ones and use in a salad.) Cover and refrigerate the endive until needed. When ready to serve, garnish each with a dill sprig and enjoy.

Sauteed Brussels Sprouts with Bacon & Onions

• 2½ pounds Brussels sprouts, trimmed4 slices bacon, cut into 1-inch pieces
  1 tablespoon extra-virgin olive oil
  1 large onion, diced
  4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
  1 teaspoon salt
  Freshly ground pepper to taste
  2 teaspoons lemon juice (optional)
• Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain
• Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
• Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.