Archive for the ‘Garnishes’ Category

Makes 8 servings

  • 4 large tomatoes, diced
  • 2 yellow bell peppers, diced
  • 1 large peeled and seeded cucumber, diced
  • 2 cups Spicy Hot 8-vegetable juice
  • handful cooked shrimp
  • sprig of cilantro
  1. In food processor/blender, pulse spicy hot juice with half of the veggies until finely chopped. 
  2. Pour into a large bowl; stir in remaining juice and veggies.  Ladle into smaller bowls, top with cooked shrimp and cilantro.

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Serves 4

  • 1 tsp vegetable oil
  • 1/2 cup sliced scallions
  • 1 tbsp chopped garlic
  • 1 can (14 oz) lite coconut milk
  • 1 1/2 cups jasmine rice or converted white rice
  • 1 cup shredded carrots
  • 1 tsp salt
  • 12 oz raw medium shrimp, peeled and deveined
  • 8 oz fresh snow peas
  • 2 tsp freshly grated lime zest
  • Garnish: lime wedges and chopped cilantro
  1. Heat oil in a large nonstick skillet over medium heat.  Add scallions and garlic; sauté 1-2 minutes until aromatic. 
  2. Pour coconut milk into a 1-qt liquid measure and add enough water to make 3 1/4 cups.  Add to skillet and bring to a boil.  Add rice, carrots and salt.  Cover, reduce heat and simmer 12 minutes or until rice is nearly tender.
  3. Stir in shrimp, snow peas, lime zest and, if rice looks dry, another 1/4 cup water.  Bring to a simmer, cover and cook 3-4 minutes until shrimp are cooked through and the snow peas are crisp-tender.  Garnish with lime wedges and chopped cilantro.

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Serves 6

  • salt and freshly ground black pepper to taste
  • 1 lb pasta, such as spaghetti or rigatoni
  • 1/4 cup extra virgin olive oil (enough to coat bottom of pan)
  • 1/4 lb pancetta (Italian bacon), chopped
  • 1 tsp red pepper flakes
  • 5-6 cloves garlic, chopped
  • 1/2 cup dry white wine
  • 2 large egg yolks
  • freshly grated Romano cheese
  • handful of finely chopped fresh flat-leaf parsley, for garnish
  1. Put a large saucepot of water on to boil.  Add a liberal amount of salt and the pasta.  Cook to al dente, about 8 minutes.
  2. Meanwhile, heat a large skillet over medium heat.  Add the olive oil and pancetta.  Brown pancetta 2 minutes.  Add red pepper flakes and garlic and cook 2-3 minutes more.  Add wine and stir up all the pan drippings.
  3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water.  This tempers the eggs and keeps them from scrambling when added to the pasta.
  4. Drain pasta well and add it directly to the skillet with the pancetta and oil.  Pour the egg mixture over the pasta.  Toss rapidly to coat the pasta without cooking the egg.  Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt.  Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, 1-2 minutes.  Garnish with parsley and extra grated Romano.

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