Shrimp Tacos

In October we spent a week lounging on the beach of San Diego.  Lounging and eating shrimp tacos.  Since returning to the sunny metropolis of Rochester, we have craved that simple, tasty dish.  This has more than fulfilled that craving.  Enjoy

12 medium to large shrimp - peeled and de-veined (we used frozen)
1 clove of garlic, minced
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 cayenne pepper (you can skip this if you don't want spicy shrimp - although it's not that spicy - if you really want spicy, double it)
1 Tbl olive oil
4 corn tortillas
oil for frying
shredded cabbage (or lettuce)
diced tomatoes
sliced avocado

Cilantro Lime Sauce

2 Tbl chopped fresh cilantro
1/4 cup sour cream
1/4 tsp cumin
juice and zest from 1 lime
salt to taste

In a bowl big enough to put all of the shrimp in, add the oil, garlic, cumin, salt and cayenne pepper.  Add the shrimp and toss to coat the shrimp and then put in the fridge for about 15 minutes.  When they have soaked up enough flavor, cook on medium heat until cooked through - about 5 minutes.  Turn off the heat and cover to keep warm.
Use enough oil to lightly coat the bottom of a small pan and heat over medium-high heat.  Cook tortillas one at a time until soft - about 30 seconds a side.
Stir all of the ingredients for the cilantro lime sauce together in a bowl.
I chopped the shrimp up and used about 3 in each taco, but that is up to you.  Add the shrimp, cabbage, tomatoes, avocado and cilantro-lime sauce and serve.

Panna Cotta

This is a simple, tasty, perfect for summer and warm weather type of a dessert. It is quick and easy to make, it just takes a little planning as it needs to be refrigerated for several hours between the making and the consumption.

1 cup whole milk
1 tablespoon unflavored gelatin
3 cups heavy whipping cream
1&1/2 tablespoon sugar
dash of salt
1/2 tsp of vanilla
1/3 cup of honey

In a heavy saucepan, combine the milk and the gelatin and let sit until the gelatin has softened, about four minutes. Put the pan on medium heat and cook, stirring frequently until the gelatin dissolves, about another four minutes. Do not boil the milk. When the gelatin has dissolved, add the cream, sugar, salt, vanilla and honey and continue cook and stir until the sugar has dissolved. Remove from the heat and let it sit and cool. Poor the mixture into your desired serving bowls, cover and refrigerate for six to 24 hours. We like to top ours with fresh fruit, such as blackberries, raspberries and strawberries, but go ahead and be creative in topping your panna cotta. Buon Appetito.

Pasta all'Amatriciana

This is yummy. I hope that you like it as much as I do. This makes enough sauce for about 1 to 1 and 1/2 pounds of pasta. You can make this sauce a day in advance and reheat in a sauce pan over medium heat.

8 oz of pancetta, cut into chunks
1 medium onion, diced finely
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
dash of red pepper flakes
28 oz of crushed tomatoes
2 tablespoons of tomato paste
2 tablespoons olive oil
1/2 cup pecorino romano

Heat the olive oil over medium heat. Add the pancetta and cook until browned, around 7-8 minutes. Add the onion and saute an additional 5 minutes or until the onion is soft. Add the garlic and the red pepper flakes and saute briefly, only 30 - 60 seconds. Stir in the crushed tomatoes, tomato paste, salt and pepper and reduce the heat to medium low and cook uncovered to reduce the liquid, stirring occasionally for 15 minutes. When the sauce has thickened, stir in the 1/2 cup of pecorino romano. This sauce is great with many different types of pasta, but I prefer just a simple spaghetti. Buon Appetito.

Fried Goat Cheese

I think that the name speaks for itself. We love to add the fried goat cheese to a salad, but I'll leave that up to you.

1 lb goat cheese
1/2 cup pine nuts (you can substitute walnuts if needed)
1/2 cup bread crumbs
1/2 cup flour
2 eggs
1 tsp salt
1 tsp white pepper
2 tablespoons olive oil

Combine the salt, pepper and flour in a bowl. Beat the eggs and set aside in a bowl. Process the nuts and combine with the bread crumbs in a third bowl. Slice the goat cheese into 8 or 9 patties that are about 2 0z each. Dredge the cheese through the flour and coat thoroughly. Next coat the cheese in the eggs and then place in bread/pine nut mixture and make sure that the cheese is coated completely. Place on a plate, cover and refrigerate until chilled. Heat the olive oil in a sauce pan and add the cheese when the oil is hot. Cook until lightly browned on each side, or about 3-4 minutes a side (depending on how hot you get the oil). Spoon the cheese onto a paper towel to remove excess oil and enjoy. Buon Appetito.

As I said earlier, we enjoy the fried goat cheese in a simple salad of iceberg lettuce with a little arugula thrown in as well. Throw in some toasted pine nuts, some pomegranate, and top with salt, pepper, olive oil and balsamic vinegar and enjoy.

Orecchiette with leeks, peas, and Pecorino Romano

Lisa found the basis for this recipe in a magazine several years ago. We've made a few changes and really like the fresh taste. Hope you enjoy it.

1 lb. of orecchiette or similar pasta
2 tablespoons olive oil
4 leeks (I just use the white and light green parts) sliced thin
1/2 tsp salt
1/2 tsp pepper
2 cloves garlic, minced
1 10 oz package frozen peas or about 2 cups fresh peas
3/4 cup heavy cream
1 cup pecorino romano
2 tsp lemon zest
1/4 cup fresh mint, chopped fine

Cook the pasta according to the directions. While the pasta is cooking, heat the olive oil in a large sauce pan over medium heat. Add the leaks, salt & pepper and cooking, stirring occasionally for about 7 minutes, or until the leeks get fairly soft. Add the garlic and the peas and cook for about two more minutes. Then stir in the cream and 3/4 cup of the pecorino romano. Simmer the sauce for about 5 minutes until it thickens. When the pasta is done, drain the pasta and combine with the sauce. Add the lemon zest and mint and toss. Serve the pasta and sprinkle with the remaining pecorino romano and pepper. Buon Appetito.

Prosciutto e Melone

This one is good and simple. What you need -

Cantaloupe
1/4 to 1/2 lb. thin sliced Prosciutto

Yes, it is from those ingredients that you get the catchy title. Cut the cantaloupe into bite size pieces and wrap the paper thin prosciutto around the cantaloupe. Eat. Told you it was simple. Buon Appetito.

Broccoli Cheese Soup

This is a Faerber family favorite, especially combined with bread bowls on Christmas Eve.

4 Quarts water
12 Chicken Bouillon Cubes
3 Cubes of Margarine
1 ½ cups flour
16 oz. Cheese Whiz
3 Broccoli Heads, chopped
2 cups shredded carrots
1 medium onion, chopped

Bring the water and bouillon cubes to a boil, add the broccoli and carrots. Meanwhile, add 1 tbsp of butter to a pan on medium heat and add the onion. Sauté until transparent and then add to the water. In the same pan, melt the rest of the butter and slowly add the flour, stirring it in well to reduce lumps. Once the mixture is smooth, stir it into the water, stirring constantly. Finally add, the cheese whiz and stir until the soup boils. Take off heat and let sit for 5-10 minutes before serving. Enjoy.

Stuffed Green Peppers

2 cans of Rotel diced tomatoes & green chilies
2 cups shredded Monterrey Jack cheese
1 ½ lb Italian Sausage
6 Bell Peppers
3 cups of rice

Preheat oven to 400 degrees. Prepare rice according to instructions. Remove the tops and seeds from the peppers and blanch them in boiling water for about 3-5 minutes. Remove them from the water and drain them. In a large skillet, cook sausage until browned and crumbled. Drain the grease and stir in the rice, the two cans of Rotel and add the cheese. Heat until the cheese is melted and then remove from the heat and divide the mixture into the prepared peppers.

Place the peppers in a baking dish and cook uncovered for 15 minutes.

Meatballs

1 lb ground beef
1 lb sausage
1 ½ cup bread crumbs
2 cups Parmesan cheese
1 Tablespoon minced garlic
Zest of 1 lemon
2-3 eggs
Salt
Pepper
Italian Seasonings

Preheat oven to 350 degrees. Combine and make into meatballs about the size of a quarter, will make about 60 meatballs.
Bake for 20-25 minutes. The meatballs freeze well.

BLT Sandwiches

A slight twist on a favorite.

Sliced bread – we like good thick whole wheat bread
4 slices thick bacon per sandwich
2-3 tomato slices per sandwich
1-2 Romaine lettuce leaves
2-3 pieces of sliced avocado per sandwich
1-2 slices mild provolone cheese per sandwich
Mayonnaise or Miracle whip

Cook the bacon until crispy, we do it in the oven, but the microwave and stove top work just fine as well. Toast the bread, slice the tomatoes and avocado. Spread the Miracle Whip/Mayonnaise on the bread, and stack everything on as you like it. Enjoy.

Becky’s Rice Crispy Treats

1 cup sugar
1 cup Caro Syrup
1 cup Peanut Butter
At least 6 cups rice crispies
6 oz semi-sweet chocolate chips
6 oz butterscotch chips

Combine the sugar, Caro Syrup and Peanut butter on the stove at medium heat. Cook until dissolved. Add the rice crispies and put the rice crispy mixture into a 9 by 13 inch baking dish and set aside. In a microwave safe bowl, mix the chocolate chips and butterscotch chips and microwave in 30 second bursts, mixing after each time. When the mixture is melted and mixed completely, pour onto the rice crispies and smooth out. Let cool and enjoy.

Strawberry Spinach Salad

This is a great, simple, and tasty salad. We like it with spinach, but you could really use any lettuce you want.

1 cup chopped strawberries
½ cup chopped walnuts
½ cup crumbled blue cheese
4 cups fresh spinach
Strawberry Vinaigrette

Preheat the oven to 300 degrees and toast the walnuts for three to four minutes. Combine the spinach, cheese, strawberries and walnuts and top with the vinaigrette. We like Brianna’s Blush Wine Vinaigrette, but you could just go with balsamic vinegar and olive oil, or make your own. Here’s a quick and easy recipe.

½ cup olive oil
½ pint fresh strawberries, chopped (you can also use frozen strawberries)
3 tablespoons balsamic vinegar
½ tsp salt
¼ tsp ground black pepper
¼ tsp tarragon
¼ tsp white sugar
Add everything to a blend or food processor and blend until smooth. Keep refrigerated.

Apple Brittle Dip

This is a great alternative to the traditional caramel dip for apples.

1 package of cream cheese, softened (8 oz)
1/2 cup packed brown sugar
1/4 cup white sugar
1 tsp vanilla
10 oz toffee bits, or ground up Heath Bars

Beat first 4 ingredients until creamy, add heath bars and beat until blended. Serve with apple slices.

Tiramisu

16 oz mascarpone cheese
4 packets of dried hot chocolate mix
4 egg yolks
8 tablespoons sugar
1 Symphony/Hershey bar (use whatever chocolate you like)
14 oz (2 packages) Lady Finger Biscuits

Mix the mascarpone cheese, egg yolks and sugar. Beat until smooth and set aside.
Mix two cups hot chocolate (it doesn’t need to be hot) in a bowl big enough to dip the lady finger biscuits. Dip the lady finger biscuits into the hot chocolate and line the bottom of a 9 by 13 inch baking dish. Pour half of the mascarpone cream sauce over the lady finger biscuits and spread evenly. Take one of the extra dried hot chocolate packets and sprinkle the dried hot chocolate over the mascarpone cream. Grate half of the chocolate bar over this layer. Put another layer of dipped lady finger biscuits over the first, and cover the top layer with the rest of the mascarpone cream. Sprinkle the last packet of hot chocolate over the top and grate the last of the chocolate bar over the top. Cover and refrigerate for at least two hours, although it is best if refrigerated over-night.

7-Layer Dip

8 oz. cream
12-16 oz. shredded cheddar cheese
1 can refried beans
1 can chili beans
1-2 cups salsa
1 small can sliced black olives
1 can diced green chilies
Chips

Preheat the oven to 350 degrees. Soften the cream cheese and then use it to cover the bottom of a 9 by 13 inch baking dish. Next spread the refried beans on top of the cream cheese. Then spread the chili beans, black olives, chilies and salsa to the dishing, spreading evenly. Finally top with cheese and put in the oven for 20 minutes. Cover with tinfoil for the first 15 minutes. Remove the tinfoil and leave in the oven until the cheese is melted. Remove from the oven and let sit for 5-10 minutes and enjoy.

Strawberry Special

4 cups fresh strawberries, chopped
14 oz can sweetened condensed milk
¼ cup lemon juice
8 oz cool whip
8 Oreo cookies – well chopped
1 tablespoon butter
Tinfoil

Mix the lemon juice, milk, 2 cups strawberries, 2 cups cool whip and pour into a bread loaf pan. Melt the butter and mix with the cookies. Spoon the Oreo/butter mixture over the contents of the loaf pan, cover and freeze for at least 6 hours.

Remove from freezer, frost with the last of the cool whip, and top with the last of the strawberries.

Pumpkin Chocolate Chip Cookies

1 ¾ cups of flour (may need 2)
½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp cloves
½ tsp ginger
¾ cup butter
1 cup sugar
1 egg
1 cup canned pumpkin
1 small package chocolate chips

Soften the butter, and then cream in the sugar. Add the egg and pumpkin. Mix in all the dry ingredients. Drop by tablespoon onto cookie sheet and bake for 8-10 minutes in 375 degree oven.

Artichoke Dip

1 can Artichoke Hearts
1 cup Mayonnaise
½ cup mozzarella cheese
½ cup Parmesan cheese
½ cup asiago cheese
1 Tablespoon dried onion
1 tsp Worcestershire sauce
1 tsp Tabasco sauce
Optional: crab meat, diced green chilies

Preheat the oven to 350 degrees. Finely chop the artichoke hearts and mix with the mayo and cheeses. Add in the onion, Worcestershire sauce and Tabasco sauce (and any additional ingredients). Cover with foil and place in the oven for 15 minutes. Uncover and let cook an additional 5 minutes. Remove from the oven and let sit for 5 minutes and enjoy. The dip goes great with bread and crackers.

Turkey Brine

This is a great way to add some flavor and moisture to your bird.

1.5 gallons chicken stock
1 cup brown sugar
1 cup salt
1 large onion
2 granny smith apples
1 tablespoon peppercorns
1 tsp rosemary
1 package (sorry, don't remember how big the package was) frozen cranberries
3-4 bay leaves
1 five gallon bucket

Combine the chicken stock, sugar and salt in a pot and cook to dissolve. Once everything is dissolved, cool the mixture to at least room temperature (I added a bunch of ice, don't worry about diluting it, your going to add more water anyway). Chop the onion and apples and set aside. Hopefully the turkey is defrosted at this point. Remove the neck and other turkey pieces and place the turkey in the 5 gallon bucket, breast side down. Pour in the chicken stock/sugar/salt brine and add all of the other ingredients. Make sure to add water so that the turkey is completely covered. Put in the fridge and let the brine do it's work. It's best to let the turkey sit in the brine for 24 hours, but 12-18 is sufficient. When you pull the turkey out, make sure and wash it down well before doing whatever it is you do to the turkey before cooking it. I rub it down with olive oil and raspberry chipotle sauce, and cook it breast down, covered with foil at 350 degrees until it reaches an internal temperature of at least 165. Sorry, that turned into turkey as well. Enjoy. Buon Appetito!

Stuffing

We had some really good dishes in our Thanksgiving feast this past week, with the stuffing being the best, according to my cultured tastes. It was pretty simple, but took a little bit of prep time. Here it is, in all it's glory.

6 cups bread cubes (we bought some good Italian bread and some cranberry bread, cut it up a couple of days before and let it sit out and stale up good and proper)
1 to 1.5 pounds of sausage
1 large leek
1 cup chopped celery
2 granny smith apples
2-3 cups vegetable/chicken stock
1 tsp poultry seasoning
salt
pepper
1/4 cup butter

Preheat the oven to 350 degrees. Brown the sausage in a pan, once the sausage is crumbled and browned, spoon out and set aside, leaving the sausage grease in the pan. Chop the leeks, apples and celery and add to the sausage grease, add the butter and saute for about 6-8 minutes, or until the leeks are transparent. Combine with the sausage and bread, add the seasoning, and the stock, making sure not to drench the stuffing and make it mushy. Mix well and put it in the oven for 25-30 minutes (I covered it with foil for the first 15 minutes), serve promptly after sfornandolo. Buon Appetito!