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Let's Dish With Linda Lou

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

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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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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Burrata And Peaches

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This dish is what I call a “small bites” or Tapas. Burrata And Peaches, because of how they compliment each other is off the chain delicious. The one special ingredient I’m using in this dish is Goji berries. Now, these berries can be found at Whole Food Markets, where they specialize in organic ingredients. I keep them in the refrigerator for longer shelf life. The Goji berry is packed with antioxidants and a great addition to any salad. You could, of course, substitute fresh blueberries, dried cranberries, even a few pistachios, whatever you like.

The stars of this small bite plate are the Peaches And Burrata. I’m using frozen peaches today because fresh peaches aren’t in season. Frozen peaches, along with other fruits, are packaged at their peak of freshness.

Yields: 1 serving
Prep Time: 5 minutes
Inactive Prep Time: overnight, thaw in the refrigerator

Ingredients:
I package frozen peaches, 5-7 peach wedges per plate
1/4 cup of baby arugula leaves
1 tablespoon of Goji berries (fresh blueberries or dried cranberries)
1 tablespoon chopped Pistachios- optional
1 teaspoon of finely diced Fresno chili- optional
1/2 teaspoon of lemon zest
a spritz of fresh lemon juice from 1 wedge of lemon
1 tablespoon of Agave nectar
6 tablespoons of Burrata cheese
Kosher salt to taste
Black pepper to taste

Directions:
Start with 5-7 wedges of thawed frozen peaches on a plate arranged beautifully. Next, add the Burrata cheese over the top in small spoonfuls. Then add the grated lemon zest, letting the zest flakes fall where they may. Gently drop the berries all over the dish so they fall nestling themselves throughout the dish. Then add the delicate baby arugula leaves. Finally, sprinkle with Kosher salt,  pepper, and a drizzle of Agave nectar. Right when you’re ready to serve, squeeze a wedge of lemon juice over the top.

Light and delicious, this “small bite” is another example of how a few simple ingredients, are still a roller coaster for your taste buds!

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Guacamole, Chunky Style

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Tex-Mex wouldn’t be the same without some great Guacamole. My recipe has a secret ingredient that will make your Guacamole pop! I tell you about that in a minute.

I’m a fan of a Chunky Style Guacamole with rather than one that looks like it been purèed. I like it to have lots of texture. As the Guacamole sits, the lime juice starts to break down the chunks of avocado giving the Guacamole a mixture of textures, but it’s never completely smooth.

I have a some diced red onion, a minced Fresno chili, diced and seeded plum tomatoes, the juice of a lime, and a container of store-bought fresh salsa. Yep, that’s my secret ingredient. You can find this salsa in the refrigerated section of the produce department, at your local grocery store. I like the medium, it’s not too hot but still has a slight kick.

Salsa is really close to being a Pico de Gallo in the sense that it has small diced tomatoes, onions, and jalapenos, except that it also contains lime juice. I love to use fresh salsa as an ingredient, especially in guacamole. I also prefer my guacamole to be on the chunky side rather than completely smooth.

I prefer Haas avocados. They are super buttery in flavor. When I’m buying avocados, I hold them in the palm of my and squeeze gently. A ripe avocado should yield to, a firm, gentle pressure, but shouldn’t be overly soft or mushy. I look for ones where the skins have just turned brown in color, still pretty firm, yet have a slight give when you press on them.

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Prep Time: 10 minutes
Yields: 4 servings

Ingredients:
4 ripe Haas avocados, halved and pit removed (large dice)
1 seeded and minced Fresno chili (substitute jalapeno)
1/4 cup finely diced red onion
2 tablespoons finely chopped cilantro leaves
1/4 cup of fresh salsa (mild, medium, or hot), (substitute 1/3 cup seeded plum tomatoes, fine dice)
1 lime, juiced
1 tablespoon of Kosher salt
1 teaspoon of black pepper

Directions:
Using a paring knife make slits in the flesh making sure not to go the way through the skin. I make a crisscross pattern and then scoop the flesh out with a spoon. Toss the chunks of avocado into a large mixing bowl. Add Kosher salt and black pepper. Next, add the diced onion, minced Fresno chili, cilantro, and lime juice. Using a hand-held sieve, drain the juice, as much as possible, from the salsa. Add the salsa to the rest of the ingredients. Mix gently to combine.

Place a piece of plastic wrap directly on top of the guacamole. This will prevent air from getting to the avocados and causing the guacamole to turn brown.

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