This summery version of shrimp scampi is an amazing upgrade of this classic dish. Best of all, it is prepared in one pan. 🙂
This recipe was adapted from The New York Times, contributed by Ali Slagle; I modified the proportions. I served it over pasta, but it could also be served with crusty bread. Delicious.
Yield: 4 to 6 servings
1pound large shrimp, peeled and deveined (I used 21 to 25 shrimp per pound)
Kosher salt and black pepper
2tablespoons extra-virgin olive oil
1pint cherry or grape tomatoes
2 (or more)cups fresh or frozen corn kernels (from 4 to 5 ears)
7 large garlic cloves, minced (I used my special CSA hard neck garlic)
1/2teaspoon red-pepper flakes
1/4cup dry white wine
2tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
5tablespoons unsalted butter, cut into 5 pieces
3tablespoons chopped parsley or chives, or torn basil leaves
12 to 16 oz linguini fini, spaghetti or bucatini, for serving, if desired
crusty bread, for serving, if desired
If serving over pasta, prepare per the package directions while the rest of the dish is being prepared.
Pat the shrimp very dry and season with salt and pepper.
In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes.
Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted.
Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
Serve over pasta or with crusty bread, if desired.
This phyllo-crusted savory pie is packed with caramelized summer zucchini. It is a wonderful way to gobble up an abundance of fresh squash from the garden or your CSA share. 🙂 I loved that it was baked in a cast iron skillet too.
The recipe was adapted from thekitchn.com, contributed by Grace Elkus. We ate it for dinner with a green salad but it could also be served for a special brunch or lunch- an amazing summer meal.
This is another wonderful one-pot vegetarian baked egg casserole that can be served any time of day. The title of the New York Times article about it was, “Polenta That You’ll Never Need to Stir: Baking a classic in a sea of eggs and cheese gives it complexity.” Irresistible. 🙂
This recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. I used my special grits from Charleston, South Carolina instead of polenta. I also increased the amount of garlic, reduced the red pepper flakes, and kept the corn kernels whole. I loved all of the brightness from the combination of fresh herbs. Delicious!
1/4 to 1/2 tsp red-pepper flakes, plus more for garnish
warm naan, pita, or crusty bread, for serving
Heat the oven to 375°F/200°C, preferably on convection.
If desired, add the corn to a food processor and pulse once or twice, just until roughly chopped. (I opted to leave the kernels whole.)
In a large bowl, combine the corn, spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine.
Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. (I used a large enameled cast iron pan.)
Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk — it should be quite smooth and not completely set — then stir in half the feta.
Increase the oven temperature to 425°F/220°C, preferably on convection.
Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper.
Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes, if desired. Serve directly from the pan.
We have a new favorite chili in our house! It may double as a new favorite Super Bowl meal too. 😉 I was a little concerned about using sausage as such a primary ingredient but the end result was very balanced. It was hearty, full-flavored, and a perfect compliment to our mandatory guacamole appetizer. I also loved that it could be prepared in advance.
I was initially drawn to the recipe because it was titled “BLT Chili” which sounded intriguing and delicious. After reading further, I realized that it was not related to a BLT but was created by chef Laurent Tourondel of BLT Burger in Las Vegas. Funny.
The recipe was adapted from Food and Wine, contributed by Laurent Tourondel. I modified the proportions, used sweet Italian sausage, and served the chili over brown rice. We also had cornbread muffins on the side. Our dessert of After-School Specials completed our festive meal. Perfect.
Yield: Serves 8 to 10
2 tablespoons vegetable oil
2 1/2 to 3 pounds sweet Italian pork sausage, casings removed
2 medium or large yellow onions, cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice
6 to 12 garlic cloves, minced
2 T tomato paste
2 T chili powder
2 T sweet paprika
1 T cumin seeds
1 T dried oregano
Two 28-ounce cans diced tomatoes
Two 16-ounce cans kidney beans, drained
1 cup fresh or frozen corn kernels
4 cups water
Kosher salt and freshly ground pepper
shredded sharp cheddar cheese, sour cream, chopped red onion, pickled jalapeños, cilantro and hot sauce, for serving, as desired
brown Basmati rice, for serving, optional
In a large, enameled cast-iron Dutch oven or casserole, heat the oil.
Add the sausage and cook over high heat, breaking it up, until browned, about 15 minutes.
Add the onions, bell pepper and garlic; cook over moderately high heat, stirring, until the onion is translucent, 8 minutes.
Add the tomato paste and cook for 3 minutes.
Add the chili powder, paprika, cumin and oregano and cook for 1 minute.
Add the tomatoes, beans, corn and water and cook over moderately low heat, stirring occasionally, until thickened, about 1 hour.
Season with salt and pepper.
Serve the chili over rice, if desired, with shredded sharp cheddar cheese, sour cream, chopped red onion, pickled jalapeños, cilantro and hot sauce as optional toppings.
This chowder was the best use of leftover turkey I’ve found so far. It was so wonderful, it may have to become the traditional recipe for leftover Thanksgiving turkey in my house. It was loaded with flavor and topped with bacon. A guaranteed crowd-pleaser.
This recipe was adapted from Epicurious.com, contributed by Rhoda Boone. It would also be wonderful with shredded rotisserie chicken.
Yield: Serves 8
6 slices bacon (4 ounces)
1 medium or large yellow onion, chopped
1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 red bell pepper, seeded and chopped
1/2 medium jalapeño, finely chopped, plus more to taste
1 tsp ground cumin
6 cups (48 ounces) homemade or store-bought chicken or turkey stock
1 medium sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
Two 4-ounce cans mild diced green chiles, drained
2 tsp dried oregano
2 dried bay leaves
4 cups shredded turkey or rotisserie chicken
10 ounces frozen corn, thawed
3/4 cup half-and-half, plus more to taste
sliced scallions, for serving
chopped parsley, for serving
In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes.
Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot. Pour off all but 1 tablespoon fat, and save for another use.
Return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes.
Add bell pepper and cook, stirring occasionally, for 3 minutes more.
Add jalapeño and cumin and cook, stirring, 1 minute more.
Add stock, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes.
Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes.
Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through.
Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
Serve chowder topped with crumbled bacon, scallions, and parsley.
I have another fresh corn dish to share. 🙂 This wonderful soup was buttery and luxurious. The beautiful swirl of roasted red peppers puréed with Fresno chiles and smoked paprika gave the finished dish the perfect amount of heat. It is a great late summer dish to serve as the evening temperatures begin to drop.
This recipe was adapted from The New York Times, contributed by David Tanis. I modified the proportions and puréed the soup in a Vitamix and omitted pressing it through a sieve. I used chicken stock, but the original recipe also includes instructions to make corn-cob broth to use as an alternative. Delicious!
4 1/2cups corn kernels (from 6 large ears) or 4 1/2 cups frozen corn kernels
4 1/2cups water, corn-cob broth (see below) or chicken stock, plus more to adjust consistency
Lime wedges, for garnish, optional
Place bell peppers on an aluminum foil lined, rimmed baking sheet under broiler and roast, turning frequently with tongs, until blackened and blistered all over, about 5 minutes per side. (Alternatively, the peppers can also be charred over an open gas flame.)
Remove from heat, wrap in the aluminum foil pan lining (to steam off the charred skin), and let cool to room temperature.
Cut in each in half vertically. With a paring knife, remove seeds from each half, then turn over and peel away the blackened skin. Do not rinse; a little remaining char is fine. Reserve one half for another use.
Transfer 3 halves of roasted pepper to a blender or food processor and add Fresno chiles, pimentón, olive oil, and salt and pepper to taste. Blend to a smooth purée. Set aside.
Meanwhile, melt butter in a heavy-bottomed soup pot over medium-high heat. (I used a large enameled cast iron Dutch oven.)
Add onions and corn kernels to the melted butter. Season well with salt and pepper and reduce heat to medium. Cooking, stirring, until onions are softened and beginning to color, 7 to 8 minutes.
Add garlic and cook for 1 minute more.
Add 4 1/2 cups water or stock/broth and salt to taste. Simmer for 15 minutes, until corn is well cooked.
Transfer to a blender or Vitamix and whiz to a smooth purée. Thin with additional water or stock/broth to the consistency of heavy cream, as desired. (I did not add any additional stock.)
If using a Vitamix, purée soup at the highest setting for one minute to ensure a velvety smooth purée. (If using a blender or food processor, pass soup through a fine mesh strainer, pressing with the back of a large spoon or ladle to extract every drop of liquid. (This step is important to guarantee a velvety texture.) Discard any fibrous remains.)
Taste and adjust seasoning.
To serve, reheat and ladle into shallow soup bowls. Swirl about 2 tablespoons pepper purée into the center of each bowl. Pass lime wedges at the table, as desired.
To Make Corn-Cob Broth: put 8 cups water in a large saucepan. Add 6 corn cobs, cut into 3-inch chunks; 1 small onion, sliced; and a small sprig or two of thyme. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes. Strain. Make broth up to 24 hours in advance.
1 T fresh lime juice, plus more to taste (from 1/2 lime)
1/2tsp fine sea salt, plus more as needed
pinch of granulated sugar
4ounces bacon (4 slices), diced
1 1/2cups fresh or frozen corn kernels (from 2 ears if fresh)
2 T chopped pickled jalapeño, plus more slices for topping (I used Trader Joe’s Fire Roasted Green Chilies)
1cup heavy cream
1/2cup sour cream or plain Greek yogurt
3/4cup coarsely shredded sharp Cheddar (3 ounces)
3 T chopped parsley
To Prepare the Crust:
In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour(s), cornmeal and salt until combined.
Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans.
Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough.
Shape dough into a disk and wrap in plastic wrap. (At this point, I placed the disk in the refrigerator for about 10 minutes.)
Between 2 layers of plastic wrap, or on a lightly floured surface, roll out dough into a 12-inch circle.
Transfer dough to a 9-inch deep pie plate; trim and crimp edges. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)(I made the dough the night before.)
To Make the Filling and Finish the Pie:
Heat oven to 425 degrees, preferably on convection.
Place the pie dish on a rimmed baking sheet. Prick the bottom of the pie crust with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes.
Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 4 to 7 minutes more.
Reduce oven temperature to 375 degrees, preferably on convection.
While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. (I used half-moons because I used 1/2 of a red onion.)
Coarsely chop remaining onion and set aside. (I used half-moons in the filling as well.)
Scatter diced bacon in a cold 12-inch skillet. (I used a cast iron skillet.) Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 8 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes.
Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
Remove from heat and scoop 1/2 cup corn mixture into a blender. (I used a Vitamix.)
Add cream, sour cream and eggs. Blend until you get a purée.
Using a spatula, scrape corn purée back in pan with whole corn kernels.
Stir in 1/2 cup Cheddar, the parsley and the cooked bacon.
Scrape mixture into the baked pie shell.
Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
Cover the edge of the pie crust to prevent over-browning.
Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.