Shrimp Scampi w/ Linguini Pasta

This past week I cook shrimp scampi with linguini pasta and I put a garlic and basil wine sauce over it. It turned out awesome, as I might add. Here are the ingredients and preparations:

·       1 pound linguini

·       4 tablespoons butter

·       4 tablespoons extra-virgin olive oil, plus more for drizzling

·       2 shallots, finely diced

·       2 cloves garlic, minced

·       Pinch red pepper flakes, optional

·       1 pound shrimp, peeled and deveined

·       Kosher salt and freshly ground black pepper

·       1/2 cup dry white wine

·       Juice of 1 lemon

·       1/4 cup finely chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Here is the wine sauce that I used on top of my shrimp.

• 2 heads of Garlic
• ½ bunch of basil coarse chopped
• 1 cube butter
• 1 lemon
• White wine

Cut the tops off the garlic heads and roast until brown and tender.

In a hot pan melt the butter then add the garlic meat and basil. Add the juice of one lemon plus some of the zest. Sauté until basil is wilted and flavors are combined. Add white wine to taste and to make enough sauce to coat the pasta.

Add cooked pasta to the sauce and toss to coat the pasta with the sauce.

Now I hope you will enjoy this new incredible meal.

Pasta Jambayla

Did you ever know that you could make jambalaya with pasta not just rice? I am going to show you how to prepare both.

First you need you know how to make the pasta jambalaya.

·      Salt for pasta cooking water plus 3/4 teaspoon, divided

·      1 pound dry penne rigate

·      3 tablespoons olive oil, divided

·      1 pound peeled, deveined large shrimp

·      2 tablespoons plus 1 teaspoon Essence, divided,

·      3/4 pound boneless, skinless chicken breast, 1-inch diced

·      3/4 pound andouille sausage, diced into 1/2-inch pieces

·      1/2 cup yellow onion, small diced

·      1/2 cup green bell pepper, small diced

·      1 tablespoon minced garlic

·      1/2 cup chicken stock

·      1 (14.5-ounce) can diced tomatoes

·      1 tablespoon freshly chopped thyme leaves

·      1/2 cup heavy cream

·      2 tablespoons freshly chopped basil leaves

ll a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.

While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.

Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.

If pasta does not fancy you try the regular jambalaya. 

Shrimp and Grits

There are some things that you would not expect to go well together like shrimp and grits. Shrimp and grits are something that everyone needs to try.

4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Sauté for 3 minutes.
 

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Then there is Cajun shrimp and grits that fit my taste buds.

1 tablespoon olive oil

2 ounces tasso ham, minced (1/2 cup)

1 cup chopped onion $

1 garlic clove, minced

36 medium shrimp, peeled (about 1 1/4 pounds) $

1 teaspoon Cajunseasoning

2 1/4 cups water, divided

1 tablespoon unsalted butter

1 cup fat-free milk

1/4 teaspoon salt

1 cup uncooked quick-cooking grits

4 ounces sharp cheddar cheese, shredded (about 1 cup)

1/2 cup sliced green onions

1. Heat olive oil in a large skillet over medium-high heat. Add tasso; sauté 2 minutes or until edges are golden. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute. Add shrimp to pan, sprinkle with Cajun seasoning, and cook 3 minutes, turning once. Add 1/4 cup water, scraping pan to loosen browned bits. Remove from heat; add butter, stirring to melt. Cover and keep warm.

2. Bring milk, salt, and 2 cups water to a boil over medium-high heat. Reduce heat. Gradually add grits, and cook until thick and bubbly (about 5 minutes), stirring constantly with a whisk. Remove grits from heat; add cheese, stirring with a whisk until cheese melts.

3. Spoon grits evenly onto 6 plates. Top evenly with shrimp, ham mixture, and green onions.

Tailgating the Southern Way: Part III

Last week I talked about the rest of the South Easter Conference teams and their tailgating traditions, however, I left out two schools.

We are going on to College Station Texas, home of the 12^th man and hometown aggies. The Aggies have a really excellent menu. Their menu consists of: spicy queso dip, layered spicy black bean dip, guacamole, beef fajitas with Pico de Gallo, and oven-baked churros.

If you are wondering what a churro is, well here it is, a churro is a fried-dough pastry based snack. Churros are popular in Spain, France, the Philippines, Portugal, Ibero-America and then Southwestern United States. In Spain, churros can either be thin knotted or long and thick. They are normally eaten for breakfast dipped in champurrado or cafe con leche.

The origin of churros is unclear. One theory is that the Portuguese brought the churro to Europe. The Portuguese sailed for the Orient and, as they returned from Ming Dynasty China to Portugal, they brought along with them new culinary techniques, including modifying the dough for You Tiao also known as Youzagwei in Southern China, for Portugal. However, they modified it by introducing a star design because they did not learn the Chinese skill of "pulling" the dough (the Chinese Emperor made it a capital crime to share knowledge with foreigners). As a result, churros are not "pulled" but rather extruded out through a star-shaped die.

Another theory is that Spanish shepherds made the churro, to substitute for fresh bakery goods. Churro paste was easy to make and fry in an open fire in the mountains, where shepherds spend most of their time

The next campus is in Nashville Tennessee home of the Vanderbilt Commodores. The Commodores are not generally known for football but they know how to tailgate. Vanderbilt’s menu consists of: beer batter fried pickles, sweet hot baby back ribs, cranberry almond coleslaw, Mexican style grilled corn, and over then moon banana pudding.

This is what all the South Eastern Conference has to offer for tailgating. These menus prove that the south know how to tailgate and show off their culinary skills.

Tailgating the Southern Way: Part II

Last week I was talking about tailgating in the south especially around the South Eastern Conference sports.

Now this week I am going to start with the University of Kentucky. Kentucky is not usually thought of as a football school. They sure can tailgate with a menu consisting of: baked bean crostini, flank steak sandwiches with “Go Big Blue” cheese, grilled okra and tomatoes, hot bacon potato salad with green beans, bourbon balls and finishing with crunchy pecan pie bites.

Now on to LSU where the fans are loud and Mike the tiger sleeps. LSU is known for their football and tailgating. The rowdy fans at LSU know how to throw together a tailgating party. Their menu consists of: chicken and sausage gumbo, creole potato salad, muffuletta dip, bayou fried shrimp remoulade sauce, and finishing with pecan pralines.

Now on to Starkville Mississippi where the cowbells ring and the bulldogs bark the home of the Mississippi State Bulldogs. Their menu consists of: buttermilk cornbread or sour cream cornbread, vegetarian black bean chili, super-quick chili, white lightening chicken chili, from-scratch oven fries, and finishing with Mississippi mud balls.

The next stop is in Oxford Mississippi home of the Grove and the Ole Miss Rebels. Ole Miss has one of the most beautiful campuses in the south. Their menu is just as beautiful and it consists of: herbed dip with baby vegetables, molasses balsamic steak kabobs, broccoli, grape and pasta salad, watermelon, mache and pecan salad, and finishing it with Mississippi mud balls.

The next stop is in Columbia Missouri home of the Tigers. Their menu consists of: spicy buffalo wings with spicy buffalo sauce and cool ranch sauce, cowboy nachos, and finishing with tiger striped brownie sundaes.

The next stop is Columbia South Carolina home of cocky the gamecock. The gamecock fans are something else along side their menu. Their menu consists of: warm up turnip green dip, grilled blue cheese and bacon potato salad, southwestern grilled corn, spicy honey lime grilled drumsticks, and finishing with chocolate marble sheet cake.

Next stop is in Knoxville Tennessee home of the orange and white and volunteers. Tennessee’s menu consists of: Rocky Top popcorn, basil tomato soup, layered cornbread salad, smoky chicken Panini with basil may or Italian style sandwiches, and finishing with pineapple upside down carrot cake.

There is still more to come from the SEC. Keep reading to find out more.

Gumbo is Worth a Thousand Ingredients

Photos are worth a thousand words, which is funny comparing this saying to gumbo. In fact gumbo has a lot of ingredients making it relevant to the saying "pictures are worth a thousand words."

When cooking gumbo you have to have a starting point and that begins with the cookbook and seeing what your creation is supposed to look like. The picture to the right is what my gumbo should look like.

Next you will need to know what dishes you need to cook your food. Notice that I have a big pot for the actual gumbo and another for rice.

 

Next you need to know what is in your inventory so you can prepare you some good food. The shrimp and sausage is what is going in my pot. If I had no shrimp then it means I will put in some chicken because you can cook gumbo in many ways.

Next you need to see what else needs to be put in the pot, which looks like I do not need anything else.

The final step is to look at your creation and be proud of what you did.

Ten ways of Pimiento

1.     Stuff into large Spanish olives for a non-cook popper.

2.     Serve with sliced, tart Granny Smith apples.

3.     Make the ultimate grilled cheese sandwich and add cooked bacon slices if you dare.

4.     Spoon onto hot fried green tomatoes for a crowd-pleasing appetizer.

5.     Spoon onto grilled hot dog in a bun. Top with chili and onions.

6.     Dollop on saltine crackers and top with a dash of Asian Sriracha hot chili sauce with sweet-hot pickle chips.

7.     Spread on toasted baguette slices, and top with a dollop of strawberry jam along with sliced green onions.

8.     Stuff into a seeded jalapeno pepper, wrap with bacon, and smoke slowly on a grill over 300 degrees to 350 degrees heat.

9.     Smear on a graham cracker or gingersnap for a little sweet and savory treat.

10. Enjoy a post-game sami. Spread on white bread and pack in your cooler to munch on after the game.

What is Pimiento Cheese?
To the uninitiated, it’s little more than grated cheese, chopped pimiento peppers, and a little mayonnaise. However, to those fans who rank pimiento cheese right next to cold fried chicken and deviled eggs as essentials at any proper country picnic, it’s much more. To devotees, pimiento cheese becomes a must-have—elevating an ordinary grilled cheese to something heavenly and dramatically raising the bar on cheeseburgers and omelets.

What Cheese is Best for Pimiento Cheese?
Admirers agree that sharp Cheddar cheese is pimiento cheese's backbone. High-quality mayonnaise, such as Hellmann’s or Duke’s, is also a given. But here’s where the opinions begin to fork off. On the issue of texture, Southern cookbook author James Villas shares common questions such as should the cheese be grated or mashed? If grated, coarse or fine? If mashed, is the fork or the modern food processor the best tool?

Basic Pimiento Cheese Recipe
Ingredients
1 1/2 cups mayonnaise
1 (4-oz.) jar diced pimiento, drained
1 tsp. Worcestershire sauce
1 tsp. finely grated onion
1/4 tsp. ground red pepper
1 (8-oz.) block extra-sharp Cheddar cheese, finely shredded
1 (8-oz.) block sharp Cheddar cheese, shredded

Stir together first 5 ingredients in a large bowl; stir in cheese. Store in refrigerator up to 1 week.

Are Diet Drinks Harmful

We all consider that diet drinks to be better for us than regular drinks, however, that is not the case. Instead of sugar, diet drinks are sweetened with artificial sweeteners like aspartame, cyclamate, saccharin or sucralose. Diet drinks are calorie free, which technically should help people lose weight and prevent sugar-related diseases like metabolic syndrome and diabetes. However, studies show that diet drinks slow down the metabolism and can cause type 2 diabetes. The metabolic syndrome is a group of risk factors for disease that often occur together and raise your risk of diabetes, stroke and heart disease.

It is defined as having at least three of the following:

• Abdominal obesity (belly fat)
• High fasting glucose
• High triglycerides
• Low HDL cholesterol
• Elevated blood pressure

Drinking “calorie free” beverages instead of sugary ones does not appear to be helpful against the metabolic syndrome. In a study published in the journal Circulation in 2008, which followed 9,514 people for 9 years, drinking artificially sweetened beverages was associated with a 34% greater risk of developing the metabolic syndrome. Another study found a 36% increased risk of metabolic syndrome and a drastically increased risk of diabetes in diet soda drinker Observational studies show a correlation between diet soda and the metabolic syndrome, which can lead to serious diseases.

There is an association between diet soda and depression In a study of 263,925 adults aged 51-70, individuals who drank soda were 30% more likely to be diagnosed with depression over a period of 10 years. The link was stronger for diet soda than regular soda.

Diet soda is also associated with preterm delivery. In a study of 59,334 pregnant women in Denmark, one serving per day of diet drinks was associated with a 38% increased risk of preterm delivery. 4 servings per day increased the risk by 78%. Diet soda consumption is strongly associated with both depression and preterm delivery.

Type II diabetes has increased at an alarming rate in the past few decades and now afflicts about 300 million people worldwide. This disease is highly associated with obesity and sugar consumption, so some would argue that replacing sugar-sweetened beverages with calorie-free drinks would help. A study of 6,814 individuals aged 45-85 years of age, daily consumption of diet soda was associated with a 67% increased risk of type II diabetes.

Data analysis from two large Harvard studies revealed that diet drinks raised diabetes risk in women, but not men. Each daily serving increased the risk of a diabetes diagnosis by 6%. The association between diet soda and diabetes is very strong, especially in women. One study showed more than a doubling in risk.

Without doubt diet drinks can be more harmful than what people perceive. The health problems cannot be overlooked with one of the big killers Type II diabetes lurking behind what you intake like diet drinks.