linguine with shrimp

January 18, 2012
the main event
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I did it. I followed a recipe. And it’s one I wouldn’t have thought up on my own. Except I did make a couple of changes (does that still count?).

Instead of high-quality crab, which, let’s face it, I just cannot afford, I opted for shrimp. Both are delicate and mildly sweet and I thought the swap would be appropriate. And because I couldn’t find the chiles that were called for, I used regular old jalapenos. I stuck with lemon zest and juice, but looking back I think lime would work well with the chiles.

The combination of heat, tart, and sweet worked beautifully (yes, beautifully) with the creaminess of the sauce, which was made by combining a crap load (official term) of butter with pasta cooking liquid.

My S.S. said it tasted healthy. “Is it healthy?” No, I’m sorry. It’s not. Keep your pants on.

Though the flavors and ingredients remind me of summer, this is a surprisingly hearty pasta dish perfect for a chilly winter’s dinner. Click here for the recipe.

leftovers get the royal treatment

January 17, 2012
the main event
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If you read yesterday’s post, you’re aware that I have some serious leftovers in the fridge. It’s time to turn them into a brunch that’s fit for any restaurant menu.

Sweat chopped onions in oil over medium heat. Add minced garlic during the last minute of cooking. Meanwhile, dice leftover steak and potatoes into bite-size pieces, and then add them to the pan, cooking just long enough to warm through and give the potatoes a bit of color. Stir in leftover compound butter and chopped fresh parsley, and then create little holes (nests, if you will) in the hash.

Crack eggs into the nests, taking care not to break the yolks. Transfer the pan to a 350-degree Fahrenheit oven and bake until the whites of the eggs are set and the yolks remain runny. Garnish with more chopped parsley and serve.

This is a perfect brunch for those days that you plan on lounging around in your pajamas all day.

a simple steak dinner

January 16, 2012
the main event
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It is not often that I have my S.S. splurge on groceries. Usually we rush through the grocery store, my list guiding the way, picking up inexpensive ingredients that are later transformed into something special.

This meal, instead, was centered around a nice big piece of meat. A little pricey, but simple enough that it can be easily executed in your underwear.

The steak gets the star treatment, but that doesn’t mean it needs a lot to make it taste good. A generous helping of S & P, a sear on both sides over high heat, and then 8 minutes in a 400-degree Fahrenheit oven made a perfectly medium-rare steak.

The special touch was the compound butter that slowly melted on top. In a bowl, combine softened butter, minced shallots, minced garlic, chopped fresh parsley, chopped fresh tarragon, lemon zest and S & P. Shape it into a log, pop it in the fridge and slice before serving (this is what we do at the FCI), or simply scoop it on top of the steak right when it comes out of the oven.

The steak needs little more than a simple salad (fennel and orange did just nicely) and a side of roasted potatoes to round out the meal.

And just wait till tomorrow’s post to see what I did with the leftovers.

buttered lentils with sausage and leeks

January 13, 2012
the main event
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I have three huge sausages (freshly made, from school!), and I also have a cup of red lentils that have been sitting in the darkest area of my cabinet. Oh–and a leek and a half that will go limp very soon.

All I need is one more ingredient to tie these three things together. And there it is: butter.

Prepare the red lentils according to the package’s directions (add a bay leaf to the broth or water for a bit more flavor). Meanwhile, sweat thinly sliced leeks in a combination of butter and oil. Once soft, add crumbled sausage (casings removed–sorry boys) and cook until no longer pink.

Combine the lentils with the leeks and sausage. Stir in a generous amount of butter and season with S & P and freshly squeezed lemon juice.

This hearty dinner came together in less than half an hour, and couldn’t be simpler to prepare.

it’s better than you think

January 11, 2012
somethin' on the side, the main event, the underwear diet
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Sardine spread. Even on their own, the words don’t sound appealing; together, they sound even worse. But I promise–really!–that it’s actually better than you think.

Mash these together: canned sardines, mayonnaise, capers, lemon juice, hot sauce, and S & P.

Serve on top of crackers or toast coated with a thin layer of mustard. Don’t yell at me if your kitchen stinks after making it.

If you go easy on the mayo, or even eliminate it all together, you’ll be left with a heart-healthy spread that will make you not only want to eat it in your underwear (alone, because it smells), but dance in your underwear when you’re finished.