Shrimp Scampi

1 ½ lb. large fresh shrimp, peeled and deveined

½ tsp. salt      3 T. olive oil

2 cloves garlic, minced      2 green onions, chopped

¾ cup Vermouth     3 T. lemon juice

2 T. butter      ¼ tsp. pepper

2 T. fresh parsley, chopped

4 cups cooked angel hair pasta, lightly buttered

Directions: Prepare pasta per directions. After draining, toss lightly with butter to

prevent pasta from sticking together.

Sprinkle shrimp with ¼ tsp. salt. In a large skillet, heat oil over medium-high heat.

Add shrimp, and cook until pink and firm (a few minutes). Using a slotted spoon,

remove shrimp from pan. Add garlic and onions to pan. Cook 3 minutes or until

golden brown. Add vermouth, and simmer 1-2 minutes. Stir in lemon juice, butter,

and remaining salt and pepper. In a large bowl, combine shrimp, parsley, pasta, and

vermouth mixture. Serve.

Comment: Very good and fast to prepare. Fresh uncooked shrimp make a

difference. Heating pre-cooked shrimp in this dish lessons flavor of sauce, and

shrimp can be tough. Feel free to add grape tomatoes, pieces of asparagus, peas or

other veggies to taste.

Stew

3 lbs meat (beef or venison), cubed, floured

Salt & Pepper      3 T. Olive oil

1 tsp. thyme      1 tsp. rosemary

2 cups beef broth      1 cup red wine

2 medium onions, quartered

6 carrots, cut in 1’ pieces

4 potatoes, cut in chunks

3 cloves garlic, minced

20 button mushrooms

2 T. butter

2 T. brown sugar

2 T. lemon juice

Directions: Dust the meat with flour, salt and pepper. In a hot skillet, heat the oil

and brown the meat. Transfer it to a large pot with the herbs, broth, and wine. Cover

and simmer for 2 hours or until fork tender. In a skillet, sauté onion, carrots,

potatoes, and garlic. Add them to the pot. Simmer for 40 minutes. Brown the

mushrooms in better, add them to the stew, and simmer for 15 minutes. Stir in the

lemon juice and brown sugar, and remove from the heat.

If desire a thicker gravy, stir in a flour/milk mixture to thicken before serving. Serve

with warm bread.

Comment: Fantastic stew. Eric’s favorite.

Tuscan Garlic Chicken Pasta

6 cloves garlic, minced      ¼ tsp. red pepper flakes

6 T. olive oil      5 boneless chicken breasts

1 pkg. grape tomatoes      1 lb. penne pasta

1 pkg. baby spinach      ½ cup chopped fresh basil

6 T. lemon juice      1 cup grated Parmesan

Directions: Bring 4 quarts water to boil in a large pot. Meanwhile, combine garlic,

pepper flakes, and oil in bowl and microwave until garlic is golden and fragrant, about 1

minute.

Pat chicken dry, season with salt and pepper. Transfer 1T. or so of seasoned oil to a

large skillet and heat over medium-high heat until just smoking. Add chicken and cook

until well browned and cooked through, about 5 minutes per side. Transfer to cutting

board and tent with foil. Let rest 5 minutes, then slice thin and set aside. Add grape

tomatoes to skillet to sear.

Add 1 T. salt and pasta to boiling water and cook until al dente. Reserve ½ cup of

cooking water. Drain pasta and return to pot. Stir in sliced chicken, tomatoes, spinach,

basil, lemon juice, Parmesan, and remaining garlic oil mixture, adding reserved pasta

water as needed. Season with salt and pepper, serve.

Comment: Start the pasta boiling just before the chicken finishes cooking. This helps

with timing. I like to put the pasta back in the chicken skillet to finish in order to pick

up all the little bits left in the frying pan.

Also, you can put the Parmesan on the side and allow people to add their individual

desired amount.

Puff-Pastry Wrapped Salmon

2 T. olive oil      2 shallots

9 oz. mushrooms      5 oz. baby spinach leaves

Kosher salt Pepper

Flour to roll out pastry      1 large egg

2 sheets frozen puff pastry, thawed

1 lb. salmon fillet, skinless

Dill Sauce

2/3 cup clam juice      ¾ cup Mexican crema

½ cup heavy cream      2 tsp. flour

3 T. minced fresh dill      Kosher Salt & Pepper

Directions: Preheat oven to 425 degrees. Line a baking sheet with foil and spray

with cooking spray. Heat oil in sauté pan over medium-high heat. Add the shallots

and cook until translucent, about 2 minutes. Add mushrooms and cook until liquid

evaporates, about 3 minutes. Add the spinach; it will wilt quickly. Season the

mixture with salt and pepper. Let cool.

Dust a flat working surface with flour. Using a rolling pin, roll out puff pastry sheets

in to ¼” thickness (approximately 12” x 12”). Place the pastry sheets side-by- side,

overlapping a strip. Brush with beaten egg to stick both sheets together at the strip

and seal with a fork. Transfer pastry to prepared baking sheet.

Spoon the cooled mushroom-spinach mixture over one side of the pastry rectangle.

Place the salmon fillet over the mixture. Season the salmon heavily with salt and

pepper. Fold the other side of the rectangle over the filling and seal by brushing the

edge with egg wash and crimping as you would a pie crust. Fold the remaining two

edges of pastry under the salmon. Brush everything with egg wash. Bake 25

minutes or until golden in color. Let stand for about 8 minutes.

Dill Sauce: Put the clam juice in a heavy saucepot and bring to a boil. Lower to a

simmer. Add Mexican crema and heavy cream and reduce to 1 cup. Add the flour

and whisk while boiling until thickened. Add the dill; season with salt and pepper.

Slice the salmon into 1 ½” slices. Serve with the dill sauce.

Comment: Very good. Looks fancy. Dill sauce is good!

Green Mountain Salmon

¼ cup maple syrup      1 T. lemon juice

2 T. soy sauce      1 tsp. Dijon mustard

½ tsp. minced garlic      1 ¼ lb. salmon fillets

2 T. thinly sliced scallions

Directions: Mix all ingredients except salmon and scallions. Reserve ¼ cup

marinade. Place salmon in shallow dish. Pour remaining sauce over salmon and

marinade in refrigerator for 30 minutes.

Place fish in greased baking dish. Bake at 400 degrees for 15 minutes, basting

occasionally until desired doneness. To serve, drizzle reserved marinade over fish;

top with scallions.

Comment: