EASY RECIPES AND STUFF

EASY RECIPE

The idea for this week’s easy recipe came from the Colorado Collage cookbook.  As usual I decided to change a perfectly good recipe and see if I could come up with an interesting variation.  She Who Must Be Obeyed likes Gnocchi so the first thing I did was switch out the pasta.  And after a little more tweaking (not twerking) my easy Gnocchi with Shrimp and Sausage was ready for testing.  The dish was easy to make and as it turns out a hit!

Recipe serves four.

Ingredients:

2/3 lb hot Italian chicken link sausage – casing removed.

12 shrimp (about half pound).

14.5 oz can of diced tomatoes.

1/2 cup  Half & Half.

4 green onions – trimmed and then cut into 1/3 inch sections.

2 clove garlic – minced.

1 Tbsp chopped fresh basil.

1/2 tsp Sriracha Chili Sauce.

1 tsp. olive oil.

Fresh Parmesan cheese.

1 lb. Gnocchi (packaged).

Preparation:

Shell and clean shrimp – place in refrigerator.

Add water to a 2 quart pot and begin to bring water to boil.

In a large fry pan brown the sausage.  Break the sausage up as it browns.  Spoon out most of the grease and then remove browned sausage for later use.

Add the olive oil to same fry pan and saute the green onions and garlic for a couple minutes.

To onions add the diced tomatoes and juice in can, Sriracha sauce, half & half, basil, and sausage.  Stir occasionally while mixture simmers for 10 minutes.

Prepare Gnocchi per directions on package.

Add  the shrimp to the sausage sauce mixture and cook on low heat for 4 minutes.

Drain water from the Gnocchi, plate the Gnocchi in a large serving bowl (or plate 4 individual bowls). To the Gnoochi mix in the sausage and shrimp sauce.  Top with fresh Parmesan cheese

And that’s all there is to making and easy fresh dinner!

AND STUFF

Remembering Bob Meistrell.

Today was one of those “smell the roses” kind of day for me. So as not to squander the moment, I went for a power walk at the beach. Listening to music and staring off toward Catalina Island reminded me of a great adventure we had a few summers ago.
It all started when two neighborhood friends attended a charity auction. And probably after too much beer, our friends bid a significant amount of money for a catered day cruise for 12 aboard the Body Glove yacht. Of course they ended up with the winning bid. Then the e-mails went out to the “hood” to see who wanted to sign on for the cruise.

On cruise day, just in case the catering was light, we arrived with copious amounts of wine, beer, and appetizers. We were escorted to the boat, and boarded. The Captain and his shipmate greeted us immediately upon boarding. To our surprise, the Captain was not a Body Glove employee. Oh no, as it turned out, our Captain was Bob Meistrell one of the founders of Body Glove, and the shipmate was his wife. Once we cleared the marina, we cruised out to sea, and changed our heading south towards, and then around, the Palos Verdes Peninsula. After watching dolphins jumping the boat wake and enjoying the sea air, it was time to go inside for refreshments.

Already the event was perfect. It was everything we had hoped for. Then while eating, chatting, and gazing out the windows, the patriarch of Body Glove, gave the wheel to his wife so he could  talk to us. He then began to tell his story and how he and his brother started as scuba dive instructors, teaching many of the early Hollywood stars to dive. Then Bob told us a story about the time he and his brother, and the owner of a yacht, had sailed it from Los Angeles to South America. At that time his dream was to one day own the yacht. Turns out the boat of his dreams was now the Body Glove yacht.

He told us marvelous stories, some adventurous, some glamorous, and some very touching, but each a gem. So nice to have this memory of such a great man.

Good Eating and Table Talk,

Roger

© Copyright 2013 – Reproduction of the contents of this website without permission, in whole or in part is strictly prohibited.

EASY RECIPE

I have been enjoying a Real Simple magazine recipe for Antipasto Salad for years.  This week I decided to modify their recipe a little to reduce the fat, salt, and calories.  The result is a wonderful easy dinner which, while more lite, still retains robust flavors!

recipe serves four as main course

Ingredients:

Romaine lettuce – chopped

12 oz jar peperoncini – drained with stems on

1/2 C kalamata olives – halved

12 oz marinated artichoke hearts – drained and if any are large halved

4 oz fire roasted red peppers – thinly sliced

6 oz Canadian Bacon – quartered

6 oz feta cheese – crumbled style

1/4 C fresh basil – minced

1/4 C red wine vinegar

Salt and pepper to taste

Side dish of sliced french bread or similar

Preparation:

Mix the minced basil and red wine vinegar.

To a large bowl add the all ingredients except lettuce, feta cheese, and basil mixture.  Mix ingredients.  Add lettuce and basil mixture and gently mix.  Add feta cheese and gently mix.

Plate the salad, and serve with quality bread and maybe a nice glass of Pinot Grigio.

AND STUFF

Next month the sold out International Food Bloggers Conference will be held in Seattle, Washington.  The IFBC has grown to be the dominate player in the food blogger industry.  I have attended their events in Santa Monica and Portland.  Each gathering brings together great presentations, food, wine, and (lets not forget) bloggers!

This year’s agenda gives us an encore cooking and photo session presentation by renowned New York Times food photographer Andrew Scrivani, and “Chef John” Mitzewich.  And did I mention lots of good food and wine!

There is a waiting list you can get on for cancellations for this year. And no matter what, as soon as they announce the location for IFBC 2014 sign up so you don’t miss out again!

Good Eating and Table Talk,

Roger

© Copyright 2013 – Reproduction of the contents of this website without permission, in whole or in part is strictly prohibited.