Mother's Day Dinner. Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil)

Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil)

Ingredients

Spicy Shrimp:

• 2 pounds jumbo shrimp, peeled and deveined
• 1 lemon, juiced
• 1/4 cup chopped flat-leaf parsley (a couple of handfuls)
• 1 teaspoon crushed red pepper flakes
• 4 cloves garlic, crushed and peeled
• Coarse salt, about 1 teaspoon
• 2 tablespoons (a couple of generous drizzles) extra-virgin olive oil

Aglio Olio:

• 1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil
• 1 (2-ounce) tin anchovy fillets
• 6 to 8 large cloves garlic, crushed and minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup finely chopped flat leaf parsley, a couple of handfuls
• Coarse salt
• 1 pound spaghetti, cooked to al dente
• Tomato and Onion Salad, as an accompaniment
• Crusty bread, as an accompaniment

Directions

Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.

Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.

Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.

Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.

Cook's Notes: Prepare the shrimp while the pasta is cooking.

Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.

The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.

Tomato and Onion Salad:

• 5 medium plum tomatoes, halved lengthwise, gently seeded, and thinly sliced
• 1 small white skinned onion, peeled, halved lengthwise, and thinly sliced
• 1/4 cup chopped flat-leaf parsley (a couple of handfuls)
• A generous drizzle extra-virgin olive oil, about 2 tablespoons
• Coarse salt and black pepper
• Crusty Bread, as an accompaniment

Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

Yield: 4 servings

Mother's Day Lunch. Salmon with Puff Pastry and Pesto

Salmon with Puff Pastry and Pesto

Ingredients

• 4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
• 4 (4 to 6-ounce) pieces salmon
• 1/4 cup sliced almonds
• 1/4 cup purchased pesto
• 2 tomatoes, sliced

Directions

Preheat the oven to 400 degrees F.

On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.

To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.

Mother's Day Breakfast.Italian Omelet Recipe

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•    Prep/Total Time: 20 min.
• Yield: 1 Servings

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Ingredients

• 3/4 cup sliced fresh mushrooms
• 2 tablespoons chopped onion
• 2 teaspoons olive oil
• 1 tablespoon butter
• 3 eggs
• 3 tablespoons water
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup shredded part-skim mozzarella cheese
• 1/4 cup marinara sauce or spaghetti sauce, warmed

Directions

• In a small nonstick skillet, saute mushrooms and onion in oil until tender. Remove from skillet and set aside.
• In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
• As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon mushroom mixture on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate. Serve with marinara sauce. Yield: 1 serving.

Happy Mother's Day

The moment a child is born, the mother is also born. She never existed before. The woman existed, but the mother, never. A mother is something absolutely new. ~Rajneesh
Happy Mothers Day to all the Beautiful and Caring mothers from Brick City At Wenona Avenue Catering !

Penne with Roasted Asparagus and Balsamic Butter

INGREDIENTS

1. 1 pound asparagus
2. 1 tablespoon olive oil
3. 2 teaspoons salt
4. 1/2 teaspoon fresh-ground black pepper
5. 1/2 cup plus 2 tablespoons balsamic vinegar
6. 1/2 teaspoon brown sugar
7. 1 pound penne
8. 1/4 pound butter, cut into pieces
9. 1/3 cup grated Parmesan cheese, plus more for serving
10. 1. Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
    2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
    3. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
    NOTES

    Variations:

    • Penne with Roasted Broccoli and Balsamic Butter When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes. Continue with step 2.

    • Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with either asparagus or broccoli.

Ziti with Portobello Mushrooms, Caramelized Onions, and Goat Cheese

INGREDIENTS

1. 2 tablespoons butter
2. 4 tablespoons olive oil
3. 3 onions, chopped
4. 1 teaspoon salt
5. 1/2 teaspoon sugar
6. 1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
7. 3 tablespoons chopped fresh parsley
8. 1/4 teaspoon fresh-ground black pepper
9. 3/4 pound ziti
10. 3 ounces soft goat cheese, such as Montrachet, crumbled
11. 3 tablespoons grated Parmesan cheese, plus more for serving
12. 1. In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.
    2. In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper.
    3. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.
    
    
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Crunchy Pork Kimchi Burgers

INGREDIENTS

1. 1 tablespoon minced fresh ginger
2. 1 large garlic clove, minced
3. 2 scallions, minced
4. 1 pound ground pork
5. 3/4 cup finely chopped kimchi
6. Kosher salt
7. All-purpose flour, for dusting
8. 2 large eggs, beaten
9. 1 cup panko (Japanese bread crumbs), lightly crushed
10. Vegetable oil, for frying
11. Two 5-ounce bags baby spinach
12. 1/4 cup plus 2 tablespoons mayonnaise
13. 1/2 teaspoon toasted sesame oil
14. 1 tablespoon soy sauce
15. Toasted sesame seeds, for garnish
16. 1. In a bowl, combine the ginger, garlic, scallions, pork and kimchi with 1 teaspoon of salt. Form the mixture into eight 3-inch patties, 1/2 inch thick. Dust the patties with flour.
    2. Put the eggs and panko in 2 shallow bowls. Dip the patties in the egg and then in the panko, pressing to help the crumbs adhere.
    3. In a large skillet, heat 1/4 inch of vegetable oil. Add the patties and fry over moderate heat, turning, until golden and cooked through, 5 to 6 minutes. Drain on paper towels.
    4. Pour off all but 1 tablespoon of the oil in the skillet. Add the spinach in batches, season with salt and cook over high heat until wilted, about 1 minute.
    5. In a bowl, mix the mayonnaise, sesame oil and soy sauce. Mound the spinach on plates and top with the burgers. Drizzle with the sauce, sprinkle with sesame seeds and serve.