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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Anthony’s Coal Fired Pizza

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Another year has flown by and it’s Steve’s birthday once more. Deciding where to take him was easy. He loves pizza, ribs, wings, beer, and everything casual. This led me to only one conclusion, Anthony’s Coal Fired Pizza.

Located in the Dr. Phillips Crossing off Sand Lake Rd, better known as “restaurant row”, the food here is all done in their coal-burning ovens. This lends a unique flavor to everything that comes out of their kitchen. From the ribs, which are marinated in a delicious vinaigrette, to the chicken wings covered with caramelized onions. The pizzas, like their sausage and broccoli rabe or mini meatball and ricotta with their thin crunchy crusts, are to die for.

The atmosphere is casual with an open dining room.  The artwork on the walls lends for great conversation. The coal-burning ovens are the center of attention. You can see them from wherever you’re sitting. The elegant bar with its backdrop being a wall of wine is within view.

If you want more information or to check out their menu visit their website at www.acfp.com. Visit www.anthonyscoalfiredpizza.

 

 

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Shrimp Scampi Over Linguine

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Talk about a quick and fast cooking pasta dish, shrimp scampi over linguine is fast and easy to make. Now there is a little bit of prep time in preparing the shrimp, but it’s super easy. You can prep the shrimp in advance and keep them on ice, in the frig, until your ready to make the dish.

When you go to buy your shrimp, you’ll see numbers like 16-20 count. This just means there are about 16-20 in a pound. As you can see they’re a nice large shrimp for this dish.

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Prep Time: 20 minutes
Cook Time: 15 minutes
Yields: 6 servings

Ingredients:
1 tablespoon of Kosher salt plus 2 teaspoons
1/2 teaspoon of freshly cracked black pepper
6 tablespoons of unsalted butter
4 tablespoons of olive oil
3 tablespoons of minced garlic (8 cloves)
1 Fresno chili seeded and finely minced
2 pounds of large shrimp ( about 32 shrimp) peeled and deveined
1/2 cup freshly chopped parsley leaves
1 lemon, zest grated
1/2 cup of freshly squeezed lemon juice (3 juicy lemons)
1 lemon thinly sliced in rounds

Directions:
Start by prepping the shrimp for the recipe. Once shrimp are ready, place a large pot on the stove filled with water. When the water is at a fast boil, add 1 tablespoon of Kosher salt in. Next add in the linguine and cook for about 7-10 minutes.

In a large sauté pan melt butter and olive oil over med low heat. Add the garlic and Fresno chili for about a minute. Note: You want to be careful not to burn the garlic. Add the shrimp to the pan, with 2 teaspoons of salt and 1/2 teaspoon of black pepper.. Saute until shrimp have just turned pink, about 5 minutes or so, stirring regularly.

Remove the pan from the heat, add chopped parsley, lemon zest, lemon juice, and lemon slices.

When linguine is done, drain the cooked pasta, place into a large serving bowl. Immediately add the shrimp and sauce over the pasta. Toss well and serve.

 

 

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Slow Cooker Pot Roast Over White Cheddar Polenta

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2016-04-08 16.19.04

It’s “TV binge” time!  I need to get caught up on some of my programs. I’m thinking, the answer to accomplishing dinner today is the Crock Pot. Dinner can be cooking all the while I’m finishing up this season of the Walking Dead. I’m starting this at 8:00 am, so I’ll have the whole day free!

I’m starting out  with a sirloin tip roast that’s about 4-1/2 pounds. The marbling is great,which means lot of flavor, and the butcher has tied it up so it holds its shape for even cooking.

Prep Time: 15 minutes
Cook Time: 7 hours on the high setting
Equipment: Crock Pot, cast iron skillet
Yields: 6 servings

Ingredients:
4-1/2 pound sirloin tip roast that’s been tied, seasoned and seared
2 sprigs of fresh rosemary
4 whole garlic cloves
1-15 ounce can diced tomatoes (no sodium)
1 cup diced red onions
1/2 cup diced celery
1/2 cup of diced carrots
1/2 cup diced red bell pepper
1 minced and seeded Fresno chili
1 tablespoon of Kosher salt
1 teaspoon fresh cracked black pepper
4 dashes of Worcestershire sauce
1/2 a 15 ounce can of beef consomme

Polenta
2 cups of half and half
3 cups of water
1 tablespoon of Kosher salt
1 teaspoon of fresh cracked black pepper
1-1/2 cups of polenta
1/4 stick of unsalted butter
1-1/2 cups of shredded white cheddar
2 tablespoons of freshly minced chives

Directions:
First step is to 2 tablespoons of Kosher salt and 2 teaspoons of fresh cracked blaack pepper the roast on both sides. Take a paper towel with a little Canola oil on it and wipe down the cast iron skillet. Set the temperature of the stove top burner to med-high heat. Let the skillet get super hot, almost smoking. Place the season roast into the pan and leave it alone to do its thing. After about 3-4 minutes, using your tongs, if the roast releases itself easily, then turn the meat over and sear the other side. If the roast gives you some resistance, then let it sear for another minute. Next, do the same to the other side. The searing time may vary slightly, maybe, anywhere from 6-8 minutes total for both sides.

Remove the roast from the skillet and place the meat into the slow cooker. Next, is to retrieve the bits from the bottom of the skillet, this is flavor you don’t want to waste. With the pan still on med-high heat, add in a 1/4 cup of low sodium beef broth. Using a wooden spoon, scrape up the bits with the back of the spoon. Once all the bits have come loose, turn the heat off. Pour this flavorful liquid over the roast.

To the slow cooker, with the roast,  add in the veggies, fresh rosemary, Worcestershire sauce, dices tomatoes with their juice, and beef consomme. Season with Kosher salt and pepper, then place the lid on. Cook on high for 7 hours.

After the 7 hours, remove the roast carefully. Cut the cooking twine,  and using two forks, shred the meat. Place the shredded pot roast back into the crock pot and stir everything together. Set the crock pot to warm and place the lid back on.

Next, the white cheddar polenta with chives. Polenta cooks really quickly. This is why it should be made right before you’re ready to serve. It’s super simple and fast. Once the liquid is boiling, it’s finished in 5 minutes. Make sure to have the cheese shredded and ready to go.

In a large pot with 2 cups of half and half, along with 3 cups of water. Add 1 tablespoon of Kosher salt and 1 teaspoon of black pepper. Bring the liquid up to a hard boil. Once boiling, slowly whisk in 1-1/2 cups of Polenta. Whisking vigorously until the polenta thickens. Immediately, remove the pot from the heat. To the polenta, changing to a wooden spoon, add in 1/4 stick of unsalted butter. Mix that through and then add in shredded white cheddar cheese and fresh chives.

Spoon some of the white cheddar polenta into the bottom of a bowl and top with that delicious tender and flavorful pot roast. Don’t forget to get some of the juices from the slow cooker to ladle all over the top of the meat and polenta.  YUM!!!

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