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Windowpane Smoked Scallop in a Light Burnt Butter & Cream Sauce, Rotini

8 Ounces Weathervane Smoked Scallop

1 Each, Large Yellow, Green & Orange Sweet Belle Pepper, Julienned

1 Bunch, Green Top Onion , Medium Course Chop

2 or 3 Tablespoons, Sun Dried Tomato, Julienned

1/4 to 1/3 Cup, Heavy Whipping Cream

1/2 Cup, Butter

2 or 3 Tablespoon, Olive Oil

Salt & Pepper to taste, (I didn’t add any Salt, the Salt Used in the Smoking process was sufficient).

Dash of Nutmeg

8 Ounces Rotini Pasta

 

Start a large pot of water to boil, for the Pasta, cook al dente

In a large heavy skillet over medium/ medium high

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Chicken Liver with Gemelli (Pasta), Sage & Butter Sauce

(The Chicken Liver)

2 to 3 TBS Persian Lime Infused Olive Oil

1 Med. Red Belle Pepper, Course Chop

2 or 3 Stems Green Onion, Course Chop

1 to 2 TSP Garlic, Fine Chop

1 Pound Fresh Chicken Liver, Cut in Bite Size Pieces

1/4 Cup Sun Dried Tomato, Course Chop

1 1/2 TSP Salted Capers, Crushed & Course Chop

Salt & Pepper to Taste

 

(The Sage & Butter Sauce)

3 TBS Butter

3 to 4 TBS Flour

2 Cups 1/2 & 1/2 Style Cream

1/4 TSP Nutmeg, Fresh Ground

 

First, Put pot of Water on stove,

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Chicken with Angel Hair Pasta and Pesto Genovese

I have been attempting to perfect my pesto (Genovese) this experiment has resulted in an appreciation and the beauty of this traditional pesto.  As is I am finding that it is really hard to screw pesto up.  Hell, most of the time I don’t even measure my but still I get a wonderful result every time I make it.  This is the ratio that works best for me, feel free to tinker with it. The most important thing to remember with pesto is that it is simple and delicate so you want to use quality and fresh ingredients to

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