Dinner
This week is all about seafood! Living in N.H. we have some of the best and freshest seafood available and I love taking advantage of that. With summer just around the corner, well…we hope anyway, the weather has not cooperated at all this spring! The seafood dish I am starting with is this Seafood Carbonara. It takes your average carbonara dish to an entirely new level. Although this dish has a number of steps, many ingredients, and more pans than I usually use for dinner, it was worth all the extra effort as we loved it.
NOTE – You can change the seafood to what you and your family like.
Serves 4
INGREDIENTS
8 large scallops
1 pound large shrimp, peeled, deveined and tails off
3 lobster tails, steamed and chopped or 1/2 pound cooked lobster meat, chopped
2 Tablespoons olive oil
Pinch of salt
Pinch of pepper
6 slices of bacon
1 clove of garlic, minced
2 egg yolks
1/2 cup heavy cream
1/2 cup Parmesan cheese
1/2 cup gruyere cheese
14 oz. linguine
3 Tablespoons fresh tarragon, chopped for garnish-optional
DIRECTIONS
Place a large pot of water on the stovetop on high to boil the pasta. Starting with the seafood, chop the cooked lobster into large pieces and set aside. For the shrimp, place the raw deveined, tails off shrimp. On a baking sheet drizzle a small amount of olive oil, a pinch of salt and pepper. Mix to coat the shrimp with the oil and seasoning. Place in the oven on broil (leaving the oven door slightly open) and let roast until the shrimp just turns pink being careful not to overcook. Remove from oven and set aside with the cooked lobster.
Meanwhile, in a medium hot skillet, chop the bacon into pieces, add to the skillet and cook until crisp. When the bacon is cooked, add the minced garlic and cook for just a minute. Remove from heat and drain bacon fat.
In a large non-stick pan add the olive oil and heat to medium-high heat. Dry the scallops with a paper towel, season the top side with salt and pepper. When the skillet is hot add the scallops to the pan, seasoned side down. Add salt and pepper to the top side of the scallops. When the scallops have a nice brown seat on the bottom side turn the scallops over and sear the second side.
Add the pasta to the boiling water and cook until al Dante, about 8 minutes, stirring as you go.
In a bowl add the heavy cream, egg yolks, both kinds of cheese and mix to combine.
Add the shrimp, lobster, bacon and garlic mixture to the large pan with the scallops when the scallops have cooked through.
Add the drained pasta and remove from the heat. Add the cream and egg mixture stirring to combine, add tarragon and serve warm.
Enjoy!
I made this dish for Super Bowl Sunday as the Eagles were playing and a good friend of ours, Chris is a big fan of the Eagles, so this dish was made with him in mind! This was an excellent dish and one I will make again and again. I usually make a Mexican stuffed shell recipe so this was a great change of pace. If you like Philly cheesesteaks you will like this twist using the pasta shells.
INGREDIENTS
1 pound lean ground beef
2 Tablespoons butter
1 small yellow onion, diced
1 small green bell pepper, diced
2 Tablespoons ketchup
1 Tablespoon Worcestershire sauce
Pinch of Salt
Pinch of Pepper
8 ounces cheddar cheese, cut into small cubes
24 jumbo pasta shells cooked according to package directions
1 Tablespoon cornstarch
1 cup milk, I used whole milk
1 cup of beef broth
DIRECTIONS
Preheat oven to 350 degrees. Add the ground beef to a large skillet and brown until cooked through breaking beef up as it cooks. Remove the beef from the pan and set aside. Add the butter, pepper, and onions to the skillet. Cook stirring for just a couple minutes just getting them slightly soft. Add the beef back to the pan. Add the ketchup, Worcestershire sauce, salt, and pepper into the pan and stir.
Take the beef mixture off of the heat and scoop into the cooked pasta shells. Place the filled shells in a 9 x 13 baking dish. Top each shell with cubes of cheese using only HALF of the cheese for this.
In the same pan used for the beef add the beef broth, mil and cornstarch and whisk before turning the heat back on to medium heat. Add the rest of the cheese a little at a time while whisking for 3-5 minutes or until thickened.
Pour about 3/4 of the sauce around the shells and pour remaining sauce over the shells.
Bake in the oven for 10-12 minutes to melt the cheese and warm the shells through.
serve warm.
Enjoy!
This is an easy recipe but does take some time to make with marinating and cooking. But it’s worth it as this chicken was juicy and full of flavor. It was sweet, salty and a little bit of heat from the hot pepper sauce! This is the kind of recipe my family really enjoys. I served this with a salad and dinner was done!
INGREDIENTS
8-10 bone-in, skin on chicken thighs and or legs
1/3 cup honey
1/4 cup ketchup
2 Tablespoons low sodium soy sauce
2 Tablespoons hot sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon minced garlic
DIRECTIONS
Add chicken to a large Ziploc bag or resealable container. Combine remaining ingredients and mix well. Pour over the chicken and let marinade 6-10 or overnight. Heat a large cast iron skillet (see note if you don’t have a cast iron pan or a large frying pan) over medium heat. Add just enough vegetable oil to skillet to coat the bottom of the pan. Once oil and pan are hot, add the chicken pieces, reserving the marinade. The honey can burn if you cook these too hot so be sure to have your temperature at medium. Cook chicken on all sides until browned, it will not be cooked all the way through at this point, just looking for the brown. Pour the marinade into the skillet, place uncovered in a 325 degree heated oven and bake for one hour, basting chicken pieces 3-4 times through the hour. When the chicken is cooked through, remove from oven and serve warm.
NOTE:
If you don’t have a cast iron skillet or frying pan large enough to fit all the chicken just brown the chicken in batches using whatever skillet you have and transfer the browned chicken into a 13 x 9 baking dish. Pour the reserved marinade into the baking dish, bake and baste as directed above.
Enjoy!
This recipe comes from www.southyourmouth.com
This dish is delicious. You can make this for breakfast or dinner. A word of caution it’s not a light dish as it has heavy cream and of course parmesan cheese not to mention some delicious salty pancetta! I saw Clinton Kelly make this recipe and I could not wait to try it. Although I won’t make this dish every week it will find its way into my dinner rotation often! This dish was made in a springform pan. I was slightly worried about some of the liquid running out from the bottom, so I placed a cookie sheet under the pan and baked as directed. I did have a small amount of liquid run out but nothing crazy! This can all be made the night before if you are having it for breakfast, make as directed until it’s time to bake. Place in the fridge for the night and bake in the morning.
INGREDIENTS
1/2 pound penne rigate
1/2 pound pancetta, diced
1 1/4 cups milk
1 1/4 cups heavy cream
10 eggs
1 cup Parmesan, grated
2 teaspoons black pepper
2 Tablespoons parsley, chopped
3/4 cup large breadcrumbs
1/4 cup breadcrumbs, finely ground
Pinch of salt
DIRECTIONS
Preheat the oven to 350 degrees. Grease a 9 1/2 inch springform pan with no. Stick spray and wrap the bottom and sides of the pan tightly with foil. Bring a large pot of salted water to a boil, add penne noodles and cook 2 minutes less than al Dante according to the package directions. Drain and remove noodles to a large bowl and set aside.
In a medium sauté pan over medium heat add the pancetta and cook until the fat has been rendered and the pancetta is almost crisp about 5 – 6 minutes. Remove to a paper towel-lined plate and set aside.
In a medium bowl whisk together the milk, heavy cream, eggs, 3/4 cup of parmesan cheese, pepper and parsley. Season with salt. Pour the egg mixture into the noodle mixture stirring to coat. Stir in the pancetta and large breadcrumbs. Pour into the prepared pan and top with remaining cheese and breadcrumbs.
Place in the center of the oven (on a baking sheet if desired) and bake until golden brown and bubbling about 15 – 20 minutes. Remove from the oven and let cool slightly.
Remove the pasta casserole from the springform pan and slice into wedges. Serve warm.
Enjoy!
We LOVED this pizza! It is our new favorite. Although this pizza does take some time, much of the preparation can be done in advance. The caramelized onions make it a little sweet and the prosciutto brings the salty flavor. Absolutely delicious! For the sauce, I used the white BBQ sauce that we have been loving so much and it worked perfectly for this pizza. No matter what recipe you try with this white sauce, just try it. I know you will love it!
Caramelized onion and roasted garlic can be made in advance.
INGREDIENTS
1 medium onion, sliced
1 Tablespoon extra virgin olive oil
1 Tablespoon Butter
1 pizza dough, I used store bought or buy from your favorite pizza place
1/2 cup prepared white BBQ sauce (see prior post)
1/2 cup shredded cheddar
1/2 cup shredded Monterey Jack cheese
5 thin slices of prosciutto
2 teaspoon roasted garlic, can be store bought or homemade
Flour to dust counter
DIRECTIONS
In a medium sauté pan over medium heat add oil, butter, and sliced onion. Once the onions are hot and starting to cook turn down the heat to medium-low and cook stirring occasionally for 40-45 minutes until the onions are dark and caramelized. Remove from heat to cool. If making ahead store in the fridge.
Meanwhile, bring your pizza dough to room temperature. Preheat oven to 400 degrees.
Stretch the dough out on a floured surface and roll out into about a 16 inch round. Place the dough on a baking sheet or if using a pizza stone, warm the stone in the oven as the oven comes to temperature.
Spread the white BBQ sauce on the dough just to within a 1/2 inch of the edges. Sprinkle both kinds of cheese over top of the sauce, add the roasted garlic over the cheese, add the caramelized onion throughout the pizza and finally lay the pieces of prosciutto on the top. Place pizza in the oven on the middle rack and bake about 18 minutes or until the crust is cooked through and the top is hot and bubbly. Remove from oven, slice and serve warm.
Enjoy!
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