Shrimp and Scallop medley

The nightly quest of  satisfying the question “what’s for dinner,” was especially difficult due to a missed shopping trip… kids homework and other things that just get in the way of a Betty Crocker moment.  I found myself staring at a very bare fridge.  Most would order in or get take out but this wasn’t an option.  You can use things in an imaginary way, just pretend your fridge is the mystery basket on the show  Chopped

I found enough to make a nice meal:  a few frozen scallops and shrimp.  A lemon grass and some spinach.  It took less time than ordering food and having it delivered.  I sautéed the shrimp in a bit of butter and garlic for about 2 mins.   I added the scallops and then tossed in my lemon grass and spinach.  I didn’t over cook the scallops.  I didn’t get a lovely

seer on them, either, but it was better than overcooked rubber!!!!! I finished the dish off with Sel de Cali– the Meyers lemon sea salt.  It was delicious and only took about 10 minutes to prepare.   I served this  medley over rice and called it my own.

1 garlic clove chopped

1-2 tablespoons of butter, depending on your health 🙂

around 6 scallops

around 6 shrimp

One bag of baby spinach

1 lemon grass

Cymbopogon citratus (DC.) Stapf
Cymbopogon citratus (DC.) Stapf (Photo credit: Ahmad Fuad Morad)

2 teaspoons finishing salt- Sel de Cali-meyers lemon sea salt

Steam some rice
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Dill pickles

Cucumbers (specifically, Gherkins) gathered fo...
Cucumbers (specifically, Gherkins) gathered for pickling. (Photo credit: Wikipedia)

 

 

 

 

Pickled Cucumbers - Li Li's Imperial Cuisine
Pickled Cucumbers – Li Li’s Imperial Cuisine (Photo credit: avlxyz)

 

 

 

 

 

Cucumbers Español: Pepinos Português: Pepinos
Cucumbers Español: Pepinos Português: Pepinos (Photo credit: Wikipedia)

I love pickles but have never made them.  I’m not one to can, preserve etc.  It all seems too complicated and I would fear poisoning myself somehow for not respecting the perfect canning rules.  I don’t follow directions well.  I succeeded in making delicious dill pickles with a hint of heat.  The good thing about these pickles is they could just be stored in the fridge for up to two months.  The trick was to get them to last more than two weeks in our pickle loving household.

 

You need about 6-8 pounds pickling cucumbers

a big bunch of fresh dill

2 large onions, thinly sliced

4-5 garlic cloves sliced and whole-depending on your preference.

1 quart water

1 quart white vinegar

1/2 cup salt

1/2 cup sugar

One hot pepper sliced in circles.  Keep the seeds if you want it extra spicy.  Note:  When cutting hot peppers wear gloves, unless you want to do what I did and have hot pepper on everything, including my coffee cup.

 

  1. Cut each cucumber lengthwise into four spears or as I did in rounds. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a pot, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
  2. Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months. Yum!

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Luscious Lasagne Bolognese

Pastasorten Lasagne
Pastasorten Lasagne (Photo credit: Wikipedia)

This was one of the best meals I made and also froze.  One lasagna has lasted our small family of 3 over a month.  I decided to make a Bolognese sauce and a summer sauce a week prior.  I now have any pasta lovers freezer, with different pasta sauces as well as delicious lasagna.  After living in Italy 2.5 years I realized that the real way to make lasagna is to use Bechamel instead of Ricotta Cheese between the layers.

The Bolognese was already made, I just defrosted a giant tub, about 8 cups worth.  Meanwhile, I started on the Bechamel.   I usually just wing the recipe as I know what the consistency is supposed to be and the outcome always more or less is what I want.  However, for you to follow I’ve tried to get the ingredients down.  Mario Batalli’s Recipe is also a great one to follow if you want something more comprehensive.  http://www.foodnetwork.com/recipes/mario-batali/bechamel-sauce-recipe/index.html

My recipe is very similar.

4 tablespoons butter

3 tablespoons all-purpose flour

3 cups milk

2 teaspoons salt

1teaspoon freshly grated nutmeg

Directions
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 4-5 minutes.

I add milk about 1 cup at a time while whisking continuously until very smooth. What differs from my recipe is I don’t heat the milk separately and add heated milk.  I think I will try this technique next time.  I also didn’t cook it to a boil…. either way, it needs to be a thick, smooth consistency.  I do love to add tons of freshly grated nutmeg.  Invest in a nutmeg mill and you will be thrilled with the results.  The flavor from freshly ground nutmeg is amazing.  So much I felt like eating the bechamel with a spoon, like a nice soup.

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https://karinemeals.wordpress.com/2012/02/29/bolognese-sauce/

Recipe for the lasagna:

1 package of nice lasagna noodles

3 fresh tomatoes

1 big bunch of fresh basil

1 big ball of burrata-this was a splurge and is not necessary

1 pack of fresh mozzarella cheese

5-6 cups of Bolognese sauce. Vegetarians can use another sauce if they like, such as my Summer Sauce.

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I then just started with a big lasagna pan.  Make sure at this point you pre-heat the oven to 325 F.  I first put a healthy layer of bolognaise sauce, I then added uncooked pasta, another layer of bechamel and bolognaise mixed, then pasta, then I tour apart the burrata and added chopped basil, the whole bunch.  I then added more pasta, another layer of sauce, another layer of pasta, then more bechamel, sauce, pasta and then I ran out of everything.  I sliced 3 fresh tomatoes, cut up some fresh mozzarella cheese and then layered the top of the last layer of pasta.  I covered the lasagna with tin foil and let cook at 325 F for about 45 minutes.  I uncovered it and turned up the oven to 350 F and let the rest cook and bubble.  It was delicious and will be again tonight.  I suggest you serve with a side salad.  I used a mix of greens, romaine lettuce and arugula with a simple Dijon vinaigrette.

Dijon vinaigrette Recipe:

2 tablespoons of Dijon mustard

4 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar.

Mix the mustard and olive oil to a nice thick consistency, slowly add the vinegar while constantly whisking… and voila, a great dressing.

Grilled Pork Chop with Sel de Cali

We no longer can use our grill at our apartment due to California law and fires,  so this meal is an ode to the grill.  I accompanied the Grilled pork chop with a mushroom ragu, a side of steamed spinach and grilled red and yellow peppers.

For the pork chop I used some of my Cabernet Sel de Cali, a special wine infused salt from California, infused with California Cabernet and dried in the California sun.

For the mushroom ragu I used about one tablespoon of unsalted butter and sautéed some shallots.  Just as the shallots were tender I added a splash of Marsala cooking wine.  I then added a mix of mushrooms:  cremini, portabella and shiitake, any mix will do.  I wished I had oyster mushrooms or other kinds.   I cooked it until tender.  I grilled the peppers that were drenched in olive oil, Sel de Cali and pepper while the pork chop was cooking.  It turned out to be a nice end of the grill meal.

Pork chop with mushroom ragu