Monday, October 1, 2012

Hawaiian Style Shrimp Scampi

 Hawaiian Style Shrimp Scampi



  •  1 pound large Shrimp, shell on, deveined
  •  3/4 cup Clarified Butter (see instructions below)
  •  1 head Garlic, peeled and chopped
  •  1 cup Flour
  •  2 Tbsp Paprika
  •  1/2 tsp Cayenne
  •  1/4 cup White Wine
  •  1-2 tsp Sea Salt
  •  CalRose rice to serve with
Clarified Butter is recommended, since it has a higher smoke point than regular butter. This will help to prevent the butter and garlic from burning as it cooks. For my easy photo guide to clarifying butter. Two sticks of butter will produce just the right amount of clarified butter for this recipe.  Cut unsalted butter into chunks. Always use unsalted butter to make clarified butter.  Here is how to clarify butter:

Clarified Butter Directions:
  1. Over very low heat, slowly heat the butter until it is completely melted. Do not simmer the butter.
  2. Some of the milk solids will create a foam on the surface of the butter.
  3. Use a spoon to carefully skim off and discard the milk solids.
  4. You will reveal the layer of clarified butter.
  5. Slowly pour clarified butter into a cup, being careful not to pour in the layer of milk solids which will have collected on the bottom.
  6. Two sticks of butter will produce about 6 ounces of clarified butter. It can be refrigerated until you are ready to use.
 Shrimp Scampi Directions:
  1. Check that the shrimp have been deveined. 
  2. Combine the flour, paprika, and cayenne pepper in a dish. 
  3. Toss the shrimp in the flour mixture to coat. 
  4. Heat a large skillet over medium heat. Add the clarified butter  and garlic.
  5. Cook for a minute or two, then add the shrimp in a single layer. Cook for 3-4 minutes on one side, then turn the shrimp and cook for 3-4 minutes on the other side
  6. Add the white wine and salt. Cook for a minute or two. Serve with a side of CalRose white rice and spoon over some of the sauce from the Scampi over the rice


Thursday, September 6, 2012

Caprese Salad

Caprese Salad

  • Fresh Tomatos (large yellow, red etc)
  • Fresh Mozzarella Cheese (sliced not grated)
  • Balsamic Vinaigrette with Maple Syrup (rated #1 in survey, click to go the site)
  • Red Wine Balsamic Vinegar
  • Olive Oil
  • Fresh Basil leaves

Slice up the tomatoes and place onto a plate.  Lightly sprinkle with Olive Oil.  Place sliced Mozzarella on top of tomatoes and add torn up Basil to each one.  Take a nice amount of the Balsamic Vinaigrette with a splash or two of the Red Wine Balsamic Vinegar into a small non stick frying pan.  Cook on low/medium heat stirring frequently until reduced to a nice thick reduced sauce.  With a spoon drizzle the sauce on top of the tomatoes/mozzarella and basil and serve immediately.

Grilled stuffed Portobello Mushrooms

Grilled Stuffed Portobello Mushrooms on the Grill

  • Portobello Mushrooms
  • Shredded Mozzarella Cheese
  • Shredded Jack Cheese
  • Pancetta
Remove stems and rinse Portobello mushrooms.  Cook the Pancetta and drain the grease.  Layer the Mozzarella to a desired thickness.  Top with Pancetta and then lightly add Jack Cheese.  Place on grill on LOW and cook until cheese is melted.

Other options:
Add fresh baby spinach under your first layer of cheese. 

Home Made Sloppy Joes

Home Made Sloppy Joes



  • 1 lb Ground beef
  • 1 lb ground pork
  • 1 lb ground veal
  • 2 packages onion soup mix
  • Garlic salt (to desired taste)
  • Italian dressing (small splash)
  • 2-3 small cans tomato Sauce
  • Ketchup and Mustard (to desired taste)


Cook them all the meats together with the packages of onion soup mix.  Drain the grease.  Add a little garlic salt and can add a touch of Italian dressing then mix well. Add 2-3 cans of tomato sauce and mix well.  Add ketchup and mustard until you reach the desired taste.

Freezes well.