MENU FOR THE WEEK OF JANUARY 17, 2011

We have had yet again more snow.  Several feet on the ground – and now freezing rain on top of that. Oh goody!  At this rate we’ll be lucky to dig out by May….

This past week we had some great food.  Eric Ripert’s salmon was wonderful – so very French in feeling.  The pork was also good.  The scotch broth.  And I think the Shrimp Fra Diavolo

was one of the best pastas I’ve done in a long time.  Fast, simple and full of flavor.  I’ll be doing that again real soon.

You’ll note that there is a fair amount of Duck Prosciutto on the menu for this week.  There is a reason for that….Warner’s on line community charcuterie support  group [Twitter #Chartuepalooza Facebook ]

 did Duck Prosciutto this month, so I have several pounds on hand.  On top of the pork prosciutto unveiled earlier last month.  I am afraid to ask what they are doing next month… And I think he is starting to look at that cat oddly… [won't dress out enough to be worth it]

Here is my adaptation of the Shrimp pasta. It was originally from Fish Without A Doubt

By Moonen and Finamore.

I did half of what the original recipe called for and I had enough sauce for omelets – and very good ones at that.

Serves two with left overs

¾ lb medium shrimp

Olive oil

¼ c dry white wine

1 c water

¾ c chopped onions

2 cloves garlic, chopped

¾ tsp dried thyme

½ tsp. dried marjoram

½ tsp crushed red pepper (or to taste)

1 14 oz can chopped tomatoes

½ c chopped fresh parsley

1 tbsp fresh basil

½ lb dried linguine

Shell the shrimp and put the shells in a pan reheated with olive oil.  Sauté until they turn pink – about a minute or so.  Add the wine and water, simmer for 30 minutes.  Drain.

Heat a large skillet over high heat.  Add olive oil and add shrimp.  Salt and pepper. Sauté for about two minutes only.  Remove shrimp from pan.

Add the onions and garlic to the skillet along with a little more olive oil.  Cook for a couple of minutes only then add the dried herbs and crushed pepper. Stir for a moment, and then add the shrimp stock, deglazing the bottom of the pan

Add the tomatoes, undrained, and season with salt and pepper. Simmer for 10 minutes and add fresh herbs and the cooked shrimp..

Cook pasta according to package directions. However, 1 or 2 minutes before the pasta is done,

drain it and add it to the sauce.  Let it finish cooking in the sauce to absorb flavor.

Enjoy! 

Mon. AM    Tuscan Minestrone f/i

Mon. PM    Whole Trout Wrapped in and stuffed with Home Cured Duck    Prosciutto

                   Wild Rice Pilaf

                   Broccoli with Orange 

   Wine: Rosemount Riesling 2006

Tues. AM   Corned Beef Hash with Poached Eggs 

Tues. PM    Pork Stew with Cranberry Beans and Chorizo

                   Steamed Rice

                   Tossed Salad

   Wine: Jacob's creek Shiraz 2008

Weds. AM  Autumn Root Vegetable Soup BA 9/81 14 

Weds. PM   Paprika Beef with Noodles GMCB

                   Baby Peas

   Wine Penfold Bin 128 Shiraz 2006

Thurs. PM  Daniel Boulud’s Cod with Belgian Endive, Rosemary and Blood Orange

                      Sauce DBDBDB 134

                   Orzo Pilaf with Scallions and Parmesan BA 4/99 149

                   Watercress Salad with Duck Prosciutto

   Wine: Rosemount Riesling 2006

Fri. AM      Root Vegetable Soup Revisited 

Fri. PM       Lidia’s Spare Ribs Roasted with Vinegar and Pepper Flakes LIAK 241

                   Giada’s Lemon Pasta EI

                   Endive with Garlic CR

   Wine: Rosemont Shiraz 2008

Sat. AM      Linguini with White Clam Sauce   

Sat. PM      Guacamole CCI

                   Chicken Fried Steak with Cream Gravy with Sage SoCo

                   Buttermilk Smashed Potatoes

                   Sautéed Corn

   Beer: Yuengling Lager

Sun. AM     Thos. Keller’s BLT Fried Egg and Cheese Sandwich (with home cured Canadian Bacon Instead of Bacon) FW 2008     

Sun. PM     Garlic Shrimp Tapas

Mustard Roasted Chicken Over Red Potatoes with Garlic & Rosemary GDMT