Judith Schrier <primate@BROWNVM.BROWN.EDU>
Scampi with Pasta
Cook pasta (takes about 12-15 minutes). Meanwhile, combine butter,
oil, seasonings, in large frypan (or wok), and heat to sizzling
but not burning. Add seafood and stir until cooked. Lower flame;
add parsley and grind in a bunch of pepper (I put in rather more
than seems reasonable. I have no other way to measure, since I
just grind it in. The stuff starts to look a little grey).
Turn off the fire until the pasta is done. Drain pasta and add to
frypan (or pour sauce into drained pasta, if it's easier that way).
Toss. Add cheese. Toss some more. Eat with champagne. (There are
some nice, inexpensive "Champagne Process" wines from Spain around
these days. I got some for about $6 that is very pleasing.
Recently I have added bits of cooked vegetables as well.
AND, a magnificent variation from Texas...use lots more basil
instead of the parsley.
- 1 pound of shrimp, shells removed.
Remove "veins" if they
bother you. Alternative, or as part of pound: crab or lobster
meat; small pieces of swordfish, salmon, fresh tuna, or any
other firm fish; clams; mussels; scallops;
squid; whatever. I never tried it with chicken,
but how bad could it be?
- 2 cups of uncooked spiral pasta (rotini, it's sometimes called).
- 3 Tb butter; 3 Tb oil (olive oil is nice); 3/4 tsp salt; 1/2 tsp
oregano; 1/8 tsp basil; about 1 Tb minced garlic (I use the stuff
in jars since someone gave me a 2 pound jar!).
- A large handful of chopped parsley (1/2 cup?); quite a lot of
freshly ground pepper.
- Quite a lot of grated Italian cheese (Romano and/or Parmesan).
Cut chicken wings into 3 sections. Throw out the scrawny, bony, end
sections. Put the rest into a large plastic bag with several mashed or
chopped cloves of garlic and a spoonful or two of soy sauce. Let this rest
in the fridge for a few hours or overnight.
Heat the oven to about 400F. Spread the pieces of wing evenly in a cookie
pan (one with *edges*!). Bake for about 20 minutes. Turn each piece over
and bake for about 15 minutes. Turn the oven up to BROIL. Put the pan
under the broiler for about 5 minutes, or until the pieces start to blacken
nicely. Turn them over and broil another few minutes, if you like.
If you like spicy stuff, you can make these into "Buffalo Wings" by
spreading a combination of melted butter and Tobasco sauce
(1/2 c of each) over the cooked wings.
Wash asparagus. Snap off bottom quarter of each stalk. Break rest into
two or three parts each. Steam until you can easily poke a fork into it.
Place in a container with about 1 tsp. of soy sauce and 1/4 tsp. of sesame
oil. A mashed clove of garlic wouldn't hurt, either.
To serve, drain into a serving dish and sprinkle with sesame seeds.
Beautiful Fish Dish
Core and seed the peppers and cut them in strips. Peel and mince the
garlic. Clean the scallions and cut them in 1 inch pieces. Sauté all in
the oil until nearly soft, stirring gently. Place the fish on top of the
peppers, cover the pan, and cook gently until the fish is done (it should
be opaque and flaky). Move some of the peppers on top of the fish to
- 1 green pepper
- 1 (sweet) red pepper
- 1 sweet yellow pepper
- 1 Tb. olive oil
- 1 clove garlic
- 3 or 4 scallions (green onions, spring onions, rareripes)
- 3/4 to 1 pound fish fillets
(I just made this one up last week when the colored peppers were on
sale...I used bluefish, but it doesn't matter.)
Cooking Hint - What to Consider When Buying or Gathering and Preparing Asparagus
Asparagus is one vegetable that won't wait for harvesting. Once the spears
push up through the earth and are three or four inches above the ground,
they are ready to be cut down about two inches below the surface of the
soil. If the weather is warm enough and the moisture is sufficient, this
will be achieved easily in 24 hrs, and so it should be cut regularly every
day. If asparagus grows taller, there may be considerable woodiness in the
lower part of the spears, particularly in dry weather. For finest eating
quality, full rich flavor, rich green color, and high vitamin value, the
asparagus should be cooked as soon after it is cut as is feasible. The
spears should be very tender and crisp and with as little woody fiber at
the base of the stalk as possible. The finest asparagus procurable is from
your own or local gardens or that shipped speedily by air. The best way to
separate the woody fiber from the tender spears is to break the spears as
low down the stalks as possible. The stalk will break with a snap where
the woodiness begins. The lower woody part may be trimmed off and diced
and cooked to make soup. Only enough water should be put on asparagus to
cook it until tender which requires not more than 15 min for large tender
spears and 20 min for trimmed off bottom stalks.
This page is maintained by Graham Toal <firstname.lastname@example.org>