I went to the grocery store the other day and gulf shrimp were on sale! I had recently seen the Ina Garten make this shrimp scampi casserole on her show and decided to try it out. I really like her recipes. They are simple, delicious and look great. The shrimpies were succulent and sustainable! Next time I would use half the amount of butter and more breadcrumbs. Accompanied by some pasta and a salad with walnuts, pears and gorgonzola, this shrimp dish took no time to prepare and was a perfect weekday dinner.
Posts from ‘April, 2010’
When the three squabbling asians need quick and delicious fortification, we inevitably turn to NOODLES! In the three squabbling asians kitchen, two of us get very cranky when we are not fed. You can guess as to which two. We all love noodles and it’s ready in less than 20 min. Yuan and I grew up in households where noodles were the go-to meal and keep noodles in our pantries at all times. As Yuan says, “Having no noodles is like having no rice.” The horror.
Last weekend we all got together in Davis and had a full day of activity and cooking. Sunday morning, I found duck broth, fresh spinach, roasted pork belly, and Bernie’s backyard Banty eggs in my fridge. The duck broth was made from the carcass of the roast duck we bought to make duck dumplings. No part of duck was wasted in our operation. The spinach was picked fresh from a friend’s garden. The roasted pork belly was leftover from a self-indulgent pork bun operation the day before. I reheated the pork belly, sautéed spinach with ginger and boiled some noodles. I made the broth by putting one small dallop of duck fat, a swirl of soy sauce and ground black pepper in the bottom of each bowl. Then, right before the noodles were done, I filled the bowls halfway with a mixture of duck broth and boiling water to taste. I rinsed the noodles and placed a portion in each bowl, then added the spinach, pork belly and fried banty egg on top. Dericious!
In addition to our cooking projects, we enjoyed the beautiful spring weather by visiting the Davis farmer’s market where we picked up some yummy vegetables and a hunk of jowl bacon.
We also checked out Picnic Day at UC Davis where we watched dogs herd real sheep and wiener dogs run races. No, really, there were wiener dogs racing and/or wandering around in the “Doxie Derby” complete with an announcer, instant replays and custom graphics. Little Miss suffered a giggling fit watching the little dogs running around with their floppy ears and one wiener’s fight with his mortal enemy – orange traffic cone.
We spent an enjoyable and productive weekend in the “country” and kept the squabbling to a minimum.
These were inspired by a lamb burger recipe I meant to make but never did. Although I love lamb, depending on its preparation, I am sometimes turned off by the stench of lamb. baaa. I wasn’t ready to commit to an entire burger made of lamb so I made a mini patty a.k.a. meatball and cut it with beef. They turned out yummy and were a nice change from the traditional meatball/slider appetizer.
After much experimentation and meatball tasting, we came up with a good general recipe, and by general I mean I did not measure anything. I used a half ground beef and half ground lamb mixture in this recipe with salt, pepper, breadcrumbs, mustard, lemon zest, dill, and a Moroccan spice mixture (courtesy of Spice House). I usually use eggs as a binder when I make meatballs, but I replaced the egg with whole milk yogurt. Then I baked them in the oven for 20-30 minutes at 375 degrees. The sauce on top is a mixture of yogurt, dill, salt, honey, and lemon juice and zest.
Yuan and I also visited the fabric store for a complementary table cloth. Doesn’t it look lovely?