Posts Tagged ‘garlic

19
Dec
08

Amazon Fried Chicken with Cilantro Sauce

Recipe Mashups has moved to http://www.recipemashups.com/.  Please click here for a link to the post you were looking for:  Amazon Fried Chicken with Cilantro Sauce.

15
Dec
08

Roman-Style Chicken

Recipe Mashups has moved to http://www.recipemashups.com/.  Please click here for a link to the post you were looking for:  Roman-Style Chicken.

09
Dec
08

Lasagna with Sauteed Broccolini

Recipe Mashups has moved to http://www.recipemashups.com/.  Please click here for a link to the post you were looking for:  Lasagna with Sauteed Broccolini.

20
Nov
08

Shrimp Fra Diavolo with Vermicelli

shrimpfradiavolo2

Shrimp Fra Diavolo with Vermicelli

Food and Wine is becoming my favorite source for fast, easy, reliably good recipes.  Here’s another one.  I would also venture to say that it’s decently healthy.  I halved the recipe and used just one tablespoon of olive oil.  Hate to admit it, but when I order this from my favorite restaurant in Saranac Lake, NY, the Red Fox, my plate looks like a red oil slick when the meal is over.  So darn good.  But this version of Shrimp Fra Diavolo is a little healthier.  I followed the recipe for the most part, but added some extra crushed red pepper to make it a little spicier.  My husband is not a huge fan of shrimp, so I grated a little Romano cheese, left the shrimp off his plate, and topped it with the Romano.  As the recipe says, the sauce with the vermicelli really is good enough to stand on its own.

sfdsauce

19
Nov
08

Rustic Garlic Chicken

rusticgarlicchicken1

Rustic Garlic Chicken

Another easy Food and Wine recipe, great for a chilly fall evening.  Instead of making a whole chicken, I used two bone-in breasts and halved the rest of the ingredients to get a little extra sauce. The garlic cloves roasted and became very mellow and a little sweet, so don’t worry about the quantity of garlic called for in the recipe.  Also, I went ahead and peeled the garlic cloves although the recipe says it’s not necessary.  I served it on top of rice.  Chateau St. Michelle Sauvignon Blanc 2007 was a nice pairing with the meal.

sb

16
Nov
08

Tapas: Garlicky Shrimp with Olive Oil (Gambas al Ajillo)

gambascooking1

Garlicky Shrimp with Olive Oil (Gambas al Ajillo)

This recipe comes from La Casa del Abuelo, a nearly century-old taberna in Madrid, via Food and Wine.  Gambas al Ajillo is a classic tapas dish, and very quick and easy.  This took me all of 15 minutes to make, including food prep.  I reduced the quantities used in the recipe by about 2/3, but otherwise followed the directions exactly.  I served this with Herb and Antipasti Salad with Lemon-Garlic Vinaigrette and lots of crusty bread to soak up the garlic oil.

Most wine pairings I checked out for Gambas al Ajillo suggested white or sparkling wine, but oh the horror, I felt like drinking red.  At least it was from the right country.  I opened a Jumilla, 1999 Mature Reserva Monastrell-Tempranillo 1999, from Bodegas San Dionisio in the Castilla-La Mancha region of Spain (yes, the home of Don Quijote).  And this probably was a quixotic choice to go with shrimp.  The best way to describe this wine was very ripe and plummy.  It really might be a better match for meats, but I enjoyed it anyway.  Just don’t call me Sancho Panza.

jumilla

16
Nov
08

Antipasti and Herb Salad with Lemon-Garlic Vinaigrette

antipasti-herb-salad

Antipasti and Herb Salad with Lemon-Garlic Vinaigrette

This Food Network recipe for Antipasti Salad was my inspiration for this salad, but I revised it so much it should probably just be a new recipe.  I served this with as part of a tapas meal with Garlicky Shrimp with Olive Oil (Gambas al Ajillo).  The lemon-infused dressing was a really good contrast to the heavy garlic and olive-oil flavor of the shrimp – definitely a great combo.  The basis of this salad, pre-bagged herb salad, contains enough flavor with the inclusion of herbs such as dill, cilantro and parsley along with the lettuce that I kept the dressing very simple with just olive oil, garlic and lemon juice.

Antipasti and Herb Salad (2 servings)

½ 4 oz. bag of “Fresh Herb Salad” such as Earthbound Farms Organic

4 large artichoke hearts, drained well and chopped

1 small yellow heirloom tomato, chopped

½ orange pepper, chopped
1 shallot, chopped
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 oz. shaved Parmigiano-Reggiano

Heat olive oil in a skillet and cook chopped orange peppers over medium-high heat for approximately 5 minutes, until they begin to brown and soften.  Add shallots and balsamic vinegar to the skillet.  Reduce heat and cook until shallots are softened and balsamic vinegar is reduced, approximately 3-5 minutes.  Remove from heat and allow to cool completely.  Toss herb mix salad with artichoke hearts, orange pepper mixture and lemon-garlic vinaigrette.  Top with shaved Parmigiano-Reggiano.

Lemon-Garlic Vinaigrette

1 clove of garlic, minced
3 tablespoons extra-virgin olive oil
juice of ½ lemon
salt and freshly ground pepper to taste

Whisk together ingredients and adjust oil-to-lemon-juice ration to taste.




Add to Technorati Favorites