Let's Dish With Linda Lou

Where You Taste The Love

Shrimp Scampi Over Linguine

2016-04-14 16.02.45

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Talk about a quick and fast cooking pasta dish, my 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 to 20 count. This just means there are about 16 to 20 in a pound. As you can see they’re a nice large shrimp for this dish.

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Flat Leaf Italian Parsley

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shallots

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Olive Oil

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Prep Time: 20 minutes
Cook Time: 15 minutes
Yields: 6 servings
Equipment: 12-inch sauté pan, colander, 6-quart saucepot, Microplane

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

Directions:
Start by prepping the shrimp for the recipe. Once shrimp are prepped, place a large pot on the stove filled with water. When the water is at a fast boil, add 2 heaping tablespoons of Kosher salt. Add the linguine and cook for 7 to 10 minutes until al dente.

In a large sauté pan melt butter and olive oil over medium-low heat. Add the garlic and Fresno chili for 1 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 fresh ground black pepper. Stir frequently until shrimp turn pink, about 5 minutes.

Note:  A good rule to follow is the shrimp are done when they are in the shape of the letter “C”. If they’re curled up forming the shape of an “O” they are overcooked.

Note:  The pasta will absorb most of the garlic butter sauce. It’s a good idea to reserve a 1/2 cup of the starchy pasta cooking liquid to thin out the sauce if needed.

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

When linguine is done, drain, transfer to a large serving bowl. Immediately add the shrimp and sauce over the pasta. Toss to combine and serve. There you have it my Shrimp Scampi Over Linguine.

1 Comment »

Slow Cooker Pot Roast Over White Cheddar Polenta

2016-04-08 16.18.59

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It’s “TV binge” time!  I really 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 my Slow Cooker Pot Roast Over White Cheddar Polenta at 8:00 am, so I’ll have the whole day free! I

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

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Mini Sweet Bell Peppers

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Flat Leaf Italian Parsley

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Chives (2)

Chives (2)

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Prep Time: 15 minutes
Cook Time: 7 hours (high setting)
Total Time: 7 hours 15 minutes
Yields: 6 servings
Equipment: 7-quart Crockpot, 12-inch cast-iron skillet, 6-quart saucepot

Ingredients:
4 1/2 pound sirloin tip roast, tied and room temperature
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper

2 sprigs of fresh rosemary
4 whole garlic cloves, peeled and smashed
1 (15-ounce) can of diced tomatoes (reduced sodium/sodium-free)
1 cup of red onions, 2-inch dice
1/2 cup celery, 2-inch dice
1/2 cup of organic leafy-top carrots, peeled, 2-inch dice
1/2 cup of mini red bell peppers, seeded dice, 2-inch dice (substitute red bell pepper)
1 Fresno chili, seeded and minced
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper
4 dashes of Worcestershire sauce
1 (15-ounce) can of beef consommé, use only half
1/4 cup beef broth, unsalted
Italian flat-leaf parsley for garnish

Ingredients For Polenta:
1 1/2 cups of quick-cooking polenta
2 cups of half and half
3 cups of water
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons (1/4 stick) of butter, unsalted
1 1/2 cups of white cheddar, freshly grated
2 tablespoons of fresh chives, minced

Directions:
The first step is to season the roast with Kosher salt and fresh ground black pepper on both sides. Take a sheet of paper towel, add 2 tablespoons of Canola oil. Using the oil-dampened paper towel and wipe down the bottom and sides of the cast iron skillet.

Preheat the skillet over medium-high heat. Let the skillet get super hot, almost smoking. Place the seasoned roast into the pan, leave it alone, to do its thing. Sear the roast for 4 to 5 minutes, using your tongs, if the roast releases itself easily, then turn the meat over and sear the other side for another 3 to 5 minutes. 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 7 to 10 minutes, total, for both sides.

Transfer the roast to the Crockpot. Next, is to retrieve the bits from the bottom of the skillet. This is where all the flavor is and you don’t want to waste any of it. With the pan still over medium-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 the diced vegetables, garlic cloves, Worcestershire sauce, diced tomatoes with their juice, beef consommé, and fresh sprigs of rosemary. Season with Kosher salt and fresh ground black pepper. Place the lid on and 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 crockpot and stir everything together. Set the crockpot 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 saucepot over medium-high heat add half-and-half, water, Kosher salt fresh ground black pepper. Bring the liquid up to a hard boil and slowly whisk in the Polenta. Continue whisking vigorously until the polenta thickens. Immediately, remove the pot from the heat. Change to a wooden spoon, add the butter. Mix until completely combined. Add the shredded white cheddar and fresh chives, stir to combine.

Spoon a good helping of the white cheddar polenta into the bottom of a porcelain serving bowl. Top with my delicious, flavorful, and tender, pot roast. Don’t forget, ladle some of the juices from the slow cooker over the top of the meat and polenta. YUM!!!

This is my Slow Cooker Pot Roast Over White Cheddar Polenta.

1 Comment »

Burrata With Peaches

2016-03-10 13.41.13

A “small bites” or Tapas-style dishes are really popular in Spain. Here in Orlando, I’ve noticed new Tapas wine bars popping up everywhere. As I was checking out one of these wine bars, near my house. I looked over their menu and the dish that caught my eye was the Burrata With Peaches. I left there and headed right to my grocery store. This time of year fresh peaches is not in season. The next best option, frozen. Listen, don’t be afraid of using frozen fruit, they’re a really great substitute when you can’t find fresh.  Frozen fruit and berries are picked at the peak of freshness and are delicious.

I’m going to show you using peaches and burrata with a few added ingredients makes the perfect salad. Burrata With Peaches compliment each other so well it blows my mind.

A really unique ingredient I’m using in this dish is the Goji berry. Now, these berries can be found at Whole Food Markets, where they offer unique and organic nuts and berries. It’s best to store Goji berries 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.

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Arugula

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Burrata And Peaches

 

 

 

Prep Time: 5 minutes
Inactive Prep Time: Overnight
Yields: 2 servings
Equipment: large mixing bowl, Microplane, 2 salad plates

Ingredients For Two Servings:
1 package frozen peaches, thawed

7 wedges per plate
1cup of baby arugula leaves, 1/2 cup per plate
2 tablespoons of Goji berries (substitute fresh blueberries or dried cranberries), per plate
2 tablespoons chopped pistachios (optional) per plate
1 teaspoon of Fresno chili, seeded and minced, divided (optional)
1 teaspoon of lemon zest, per plate
a spritz of fresh lemon juice (1 wedge of lemon juice) per plate
2 tablespoons of honey, 1 per plate
2 (4-ounce) balls of Burrata cheese, 6 tablespoons per plate
Kosher salt to taste, per plate
Freshly ground black pepper to taste, per plate

Directions:
The night before, fill a bowl with your frozen peaches. Let them thaw overnight in the refrigerator. Drain the peaches into a bowl the next day.

Arrange 5 to 7 peach wedges, on a salad plate, in a star-like formation. Next, add tablespoons of Burrata cheese over the top of the peaches. Add 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 peaches and Burrata. Then add the delicate baby arugula leaves. Finally, sprinkle with Kosher salt,  fresh ground black pepper, and a drizzle of honey. When you’re ready to serve, squeeze a wedge of lemon juice over the top.

Light and delicious, my Burrata With Peaches is another example of how using really good ingredients makes all the difference in the world.

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