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Saturday, September 08, 2012

Saturday Beefcake: Three Years Ago We Were Still Grillin'

Well, if you're dead set on grilling, you could grill the shrimp for this first recipe.

Shrimp Salad

Lemon Juice, fresh from one lemon
Lemon Rind
Black Peppercorns, one half teaspoon
Sea Salt
Shrimp, one pound/500 grams, medium, shelled, de-veined
Extra Virgin Olive Oil, two tablespoons
Canola Oil, two tablespoons
Sugar, a pinch
Black Pepper, freshly ground
Romaine hearts, two, cut into one inch ribbons
Grape Tomatoes, halved, one cup
Hass Avocado, diced
Chives, snipped, two tablespoons




1. In a medium saucepan filled with water place half the lemon juice, half the lemon rind with the peppercorns and a pinch of salt
2. Add the shrimp to simmer until just about pink, circa three minutes.
3. Transfer the shrimp with a slotted spoon to a paper towel lined plate.
4. Place the shrimp in the freezer until just chilled – for five minutes
5. Meanwhile whisk the oils with the sugar and generous pinches of both salt and pepper.
6. Add the romaine, tomatoes, avocado and shrimp.
7. Toss and transfer to plates; garnish with the chives.





Orecchiette with Sautéed Greens and Scallion Sauce

Orecchiette, 375 grams/three quarters of a pound
Sweet Butter, four tablespoons
Scallions, one bunch, thinly sliced
Garlic, three cloves, thinly sliced
Dry White Wine, three quarter cup
Sea Salt, Freshly Ground Pepper
Extra Virgin Olive Oil
Baby Arugula, five ounces
Swiss Chard, six large leaves, stems and central ribs removed and then chopped
Mascarpone Cheese, one quarter cup/125 grams




1. Once the orecchiette are cooked, reserve one quarter cup of the cooking water.
2. Melt the butter in a medium sauce pan and add the scallions and garlic, cooking them over low heat until soft.
3. Add the wine. Cook it over moderate heat until reduced by half.
4. Add one half cup of water and puree the mixture. Salt. Pepper.
5. In the pasta pot, heat the olive oil. Add the arugula and the chard. Cook until wilted.
6. Add the pasta, the scallion sauce and the reserved pasta water. Simmer.
7. Toss and stir until the sauce is thick.
8. Stir in the mascarpone.



Here are more than one course for you to enjoy this long weekend. Something to do before you get to the beefcake.

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