Summer Shrimp Scampi with Tomatoes & Corn

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

  • 1 pound large shrimp, peeled and deveined (I used 21 to 25 shrimp per pound)
  • Kosher salt and black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pint 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)
  • 1/2 teaspoon red-pepper flakes
  • 1/4 cup dry white wine
  • 2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
  • 5 tablespoons unsalted butter, cut into 5 pieces
  • 3 tablespoons 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
  1. If serving over pasta, prepare per the package directions while the rest of the dish is being prepared.
  2. Pat the shrimp very dry and season with salt and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
  7. 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.
  8. 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.)
  9. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
  10. Serve over pasta or with crusty bread, if desired.

Sweet & Garlicky Pork Chops

These Thai-style pork chops were very juicy and flavorful. I used very thick pork chops but this garlic-packed marinade would also be great with pork tenderloin.

The recipe was adapted from The Barbecue Bible by Steven Raichlen. I modified the grilling method. We ate it with special Aahu Barah Basmati rice and Ritzy Summer-Squash Casserole– a great combination.

Yield: 4 to 8 servings

  • 4 thick (1 to 2-inch) or 8 thin (1/2-inch) pork chops or pork tenderloin (about 2 pounds)
  • 1 head garlic, broken into cloves and peeled
  • 3 T granulated sugar
  • 5 T Asian fish sauce or soy sauce (or a combination)
  • 3 T honey
  • 3 T rice wine or sherry wine
  • 2 T toasted sesame oil
  • 1 T grated fresh ginger
  • 2 tsp coarse salt
  • 1 tsp freshly ground black pepper
  1. If using thin pork chops, cut 1 or 2 cuts in the fat side of each pork chop to keep them from curling during grilling.
  2. Arrange the pork chops in a glass baking dish and set aside.
  3. Combine the garlic and sugar in the bowl of a mini food processor; process into a paste. (Alternatively, pound into a paste using a mortar and pestle.)
  4. Add the fish sauce, honey, rice wine, sesame oil, ginger, salt, and pepper; process to combine.
  5. Pour the mixture over the pork chops. Spread to coat both sides.
  6. Cover and let marinate in the refrigerator for 1 to 2 hours. (I flipped the meat over after the first hour.)
  7. Preheat the grill to high on one side and low on the other.
  8. When ready to cook, oil the grill grate.
  9. Arrange the pork chops on the low heat side and cook for 5 to 10 minutes per side for thick chops (possibly half the time for thin), or until the internal temperature reaches 130 degrees.
  10. Move the pork chops to the high heat side and continue to cook until nicely browned on both sides, or until the internal temperature reaches 145 degrees.
  11. Transfer the chops to a platter and serve immediately.

Grilled Vegetable & Fresh Ricotta Sandwiches

One of our absolute favorite dinner sandwiches is filled with garlicky grilled eggplant and feta cheese. After seeing this recipe, I kept thinking about making this version on freshly baked sourdough bread. I loved the idea of slathering the bread with fresh ricotta cheese too. Yum!

The recipe was adapted from SaraMoulton.com. I used my favorite recipe for fresh ricotta and served the sandwiches on homemade sourdough bread. I added garlic and grilled the vegetables instead of roasting them as well. We ate them with creamy cucumber-avocado salad on the side. It was an amazing vegetarian meal.

Yield: 4 servings

  • 1 small to medium eggplant, sliced into 1/4-inch thick rounds
  • 2 medium to large zucchini, sliced into 1/4-inch thick rounds
  • 6 to 8 Campari tomatoes or 6 plum tomatoes, sliced into 1/4-inch thick rounds
  • 3 T extra-virgin olive oil
  • coarse salt and freshly ground black pepper
  • 4 large garlic cloves
  • fresh ricotta cheese (see Note)
  • 8 slices of no-knead sourdough bread, crusty bread, or whole grain bread
  1. The evening before serving the meal, start the homemade sourdough bread process, if using. Bake the bread the day of the meal. (Alternatively, use another crusty bread or whole grain bread.)
  2. Place the vegetable slices in a single layer on a cutting board or rimmed baking sheet; season with coarse salt and freshly ground black pepper. Crush the garlic cloves with a garlic press and spread the garlic over the top of the eggplant slices. Let rest a minimum of 30 minutes (the longer the better).
  3. Meanwhile, prepare the fresh ricotta cheese. I made it according to the recipe but simmered the mixture for approximately 5 minutes, until it was visibly curdling. I strained it for about 15 minutes and omitted the addition of lemon zest. (The longer it is strained, the thicker the consistency.) Set aside.
  4. Brush both sides of the eggplant and tomato slices with olive oil. Toss the zucchini slices with olive oil.
  5. Grill the vegetables separately until slightly charred and tender; grill the eggplant directly on the grates and grill the zucchini and tomato slices using a grill basket. (Alternatively, the vegetables can be roasted on parchment paper-lined, rimmed baking sheets in a 425 degree oven for about 25 to 30 minutes, flipping halfway through.)
  6. Divide the warm ricotta among 4 slices of bread and top with the hot vegetables and remaining 4 slices of bread. Cut the sandwiches in half and serve.

Note: Making fresh ricotta can have varied results- sometimes it has large curds, sometimes it has small curds and occasionally it has no curds. If this should happen to you, don’t panic, just add another tablespoon of fresh lemon juice and the curds will appear.

Broccoli & Egg Fried Rice

I am taking a break from bombarding everyone with sourdough recipes. I still have quite a few tasty ones to share! 😉

This vegetarian fried rice dish was fast, easy, crowd-pleasing comfort food. Making it in a large cast iron skillet was the perfect vessel to create just the right amount of crispy rice and caramelized vegetables. According to the original recipe, another secret to getting color on the rice was the inclusion of sugar.

The recipe was adapted from Bon Appétit, contributed by Kat Boytsova. I modified the proportions and substituted Basmati rice for sushi rice. It is a wonderful base recipe to incorporate any vegetables and/or protein with leftover rice in the fridge.

Yield: 4 to 6 servings

  • 5 cups of broccoli florets and stems (pieces should be of similar size)
  • 1 large bunch scallions (I used 7)
  • 6 large eggs
  • 2 1/4 tsp Kosher salt
  • 1 1/2 T granulated sugar
  • 2 T soy sauce
  • 1 1/2-inch piece fresh ginger, peeled and grated
  • 4 large garlic cloves, grated
  • 6-7 T vegetable oil, divided
  • 4-5 cups cooked, day-old sushi rice (I used leftover brown and white Basmati rice)
  • 4 T toasted sesame oil
  • 3 T unseasoned rice vinegar

This fried rice comes together really quickly, so it’s important that all of your ingredients are prepped and ready to go before you start cooking.

To Prep:

  1. Place broccoli to a medium bowl.
  2. Trim scallions on both ends, then cut crosswise into 1″ pieces. Transfer to bowl with broccoli.
  3. Whisk eggs in another medium bowl to combine and season with 3/4 teaspoons of salt.
  4. Whisk sugar, soy sauce, and 1 1/2 teaspoons of salt in a small bowl.
  5. Grate the ginger and garlic cloves into the bowl of sauce and give it another whisk.

To Cook:

  1. Heat 1 1/2 tablespoons of vegetable oil in a large cast-iron skillet (or non-stick if you don’t have one)over medium-high until just beginning to smoke. (I used a 12-inch cast iron skillet.)
  2. Add broccoli and scallions, season with a good pinch of salt, and toss with a spatula to coat in oil. Cook, undisturbed, until well charred on one side, about 5 minutes. When we say “undisturbed,” we mean it! You need consistent, direct contact with the hot pan in order to get color on the veggies, so resist the urge to constantly fuss with them.
  3. Mix with spatula and continue to cook, tossing occasionally, until broccoli is crisp-tender and scallions are wilted, about 2 more minutes. Transfer veggies back to the bowl they came from.
  4. Heat remaining 5 tablespoons vegetable oil in skillet over medium-low.
  5. Add eggs and cook, stirring constantly with a rubber spatula, until large curds begin to form, about 30 seconds. The eggs will cook very quickly, so try to err on the side of runny and less-cooked because they can become spongy if overcooked.
  6. Add the rice and soy sauce mixture to eggs. Toss well to combine, then press down evenly into skillet. Cook, undisturbed, until rice is slightly crisped on one side, about 5 minutes. (Remember: undisturbed!)
  7. Return veggies to skillet and toss well to combine.
  8. Remove from heat, add sesame oil and rice vinegar, and toss once more. Serve.

Cheesy Hasselback Potato Gratin

This dish was part of our Thanksgiving feast as a second potato dish to compliment my son’s mashed potatoes. (He almost exclusively eats potatoes on Thanksgiving Day!)

This recipe was adapted from The New York Times, contributed by J. Kenji López-Alt, from his book titled “The Food Lab.” I substituted unpeeled Yukon Gold potatoes for the peeled russet potatoes and added extra garlic and cheese. 😉 I actually added the cheese at the wrong time (oops!) and was thankfully still quite pleased with the results.

Yield: Serves 6 to 8

Time: about 2 hours

  • 3+ ounces finely grated Gruyère or Comté cheese
  • 2 ounces finely grated Parmigiano-Reggiano cheese
  • 2 cups heavy cream
  • 4 medium cloves garlic, minced
  • 1 T fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 1/2 to 5 pounds unpeeled Yukon Gold potatoes, sliced 1/8-inch thick on a mandoline
  • 2 T unsalted butter
  1. Adjust oven rack to middle position and heat oven to 400 degrees, preferably on convection.
  2. Combine cheeses in a large bowl.
  3. Transfer 1/3 of the cheese mixture to a separate bowl and set aside.
  4. Add cream, garlic, and thyme to cheese mixture.
  5. Season generously with salt and pepper.
  6. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
  7. Grease a 2-quart casserole dish dish with butter.
  8. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically.
  9. Continue placing potatoes in the dish, working until all of the potatoes have been added. The potatoes should be very tightly packed. (If necessary, slice an additional potato, coat with cream mixture, and add to casserole.)
  10. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. (You may not need all of the excess!)
  11. Cover the dish tightly with foil and transfer to the oven. Bake for 30 minutes.
  12. Remove the foil and continue baking until the top is pale golden brown, about 30 minutes longer.
  13. Carefully remove from oven, sprinkle with remaining cheese, and return to the oven. Bake until deep golden brown and crisp on top, about 30 minutes.
  14. Remove from oven, let rest for a few minutes, and serve.

Easy Fridge Dill Pickles

This is the easiest recipe I’ve ever posted- and I’ve posted my favorite garlic bread recipe. 😉

Now that I’ve made them twice, I have to share the method because they were absolutely delicious. This recipe was adapted from Smitten Kitchen.com. I listed the ingredients needed for each 24-ounce (3 cup) jar. I bought an enormous bag of Kirby cucumbers at a farm stand and just kept making pickles until they were all sliced. TONS of pickles! I filled an assortment of recycled jars, lining the top with saran wrap to keep the lid from absorbing the pickle scent.

I used fresh dill and crushed garlic cloves to flavor the brine, but sliced white onion, dill seeds or pickling spice were other suggested seasonings. Pickles may be the perfect snack.

Per 24-ounce Jar:

  • 4-5 Kirby (pickling) cucumbers (or enough to fill the jar)
  • 3 tsp coarse salt
  • 1 T chopped fresh dill and/or one dill sprig
  • 2 large garlic cloves, peeled and lightly crushed
  • 1/2 cup white vinegar
  1. Using a mandoline, cut the cucumbers into 1/8-inch thick rounds. Place them in a lidded jar, filling the jar to the top.
  2. Add salt, dill, and garlic cloves.
  3. Pour in the white vinegar. The liquid level will be much lower than the height of the cucumbers but will adjust as they wilt.
  4. Close the jar, lining the lid with saran wrap if desired, and shake to distribute the ingredients.
  5. Place the jar in the refrigerator and shake it once or twice over the next few hours.
  6. Pickles are ready to eat in 6 to 8 hours but will keep, submerged in their brine, for up to 3 weeks.

Notes:

  • 1/2 to 1 tsp dill seeds or 1 T of pickling spice can be substituted for the fresh dill.
  • Thinly sliced white onion can be substituted for the garlic cloves.
  • Seedless cucumbers can be substituted for Kirby cucumbers but the pickles may be less crunchy.

Shrimp in Yellow Curry

I have difficulty getting together the energy to cook after a long day at the beach. Life is rough! 😉 I’m always looking for new fast and fabulous meals to try.

This is a bright, flavor-packed, quick, and delicious weeknight dish. Perfect after a long day outside. It could be prepared any time of year as well.

The recipe was adapted from The New York Times, contributed by Mark Bittman. I modified the proportions, used Maharajah curry, and incorporated spinach and a red bell pepper into the dish. We ate it over brown Basmati rice. Wonderful!

Yield: Serves 4 to 6
  • 2 tablespoons peanut or vegetable oil
  • 1 yellow onion, minced
  • 1 tablespoon minced garlic (I used 7 cloves)
  • 1 tablespoon minced galangal or ginger
  • 1/2 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
  • 1 tablespoon curry powder, or to taste (I used Penzeys Maharajah curry)
  • 13.5 oz fresh or canned coconut milk
  • 1 red bell pepper, cut into slices
  • 6 oz baby spinach
  • 1 ½ to 2 pounds medium-to-large shrimp, peeled with tails intact
  • coarse salt and freshly ground black pepper
  • 1 to 2 tablespoons fish sauce, or to taste
  • ¼ cup minced cilantro or mint leaves
  • brown Basmati rice, for serving (I used 1 1/2 cups rice to 3 cups stock)
  • naan, for serving, optional
  1. Place the oil in a large, deep skillet and turn the heat to medium. (I used enameled cast iron.)
  2. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty.
  3. Add red pepper slices and sauté until starting to soften.
  4. Add the curry and cook, stirring, another minute.
  5. Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry.
  6. Add the shrimp and spinach, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink, and the spinach is wilted.
  7. Add 1 tablespoon of fish sauce, stir, then taste and add the rest if necessary.
  8. Garnish with cilantro and serve with rice.

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