July 22, 2011
THIS IS OUR LATEST ADDITION TO THE MENU!
I made the shrimp and Podge made the sauce and it is just phenomenal. Anything with Bacon, really is phenomenal. And it is so very simple! Go try it!
Linguine Aglio con Gamberi Pancetta Fritta
(Garlic Linguine and shrimp with bacon) Thanks Google Translate
Recipe for shrimp (*Optional)
5 Cloves of Garlic minced or Garlic Pressed
A pound of shrimp (with peel)
*5 Tbsp water
*1/3 can of sprite
*1 tbsp fish sauce
1. Butter into hot pan
2. Add the garlic, wait until it is brown-ish (do not burn)
3. Throw Shrimp in
*4. Add fish sauce
5. Add *Water or *Sprite NOTE: Just pick one
PEEL THE SHRIMP - CUT IN HALF
BOIL THE LINGUINE
FRY THE BACON (keep the bacon fat)
Sauce Recipe
1/2 or more half and half
1 1/2 cups of water
Bacon Fat
Desired amount of Mushrooms
Desired amount of Onions
5-7 cloves of garlic pressed or minced (because we like the sauce Garlicy)
Desired Flour or Gravy flour (mixed in with water, it depends whether you like your sauce thick or thin- THICK SAUCE MORE FLOUR - THIN SAUCE LESS FLOUR)
salt
pepper
1.Sautee Mushrooms and onion in the Bacon fat
2. Add in the Garlic
3. Add in the water
4. Mix the Half and Half
5. Let it simmer
6. Taste test
7. Add salt and pepper as desired
8. Pour the Flour mix to thicken gravy (keep stirring while pouring)
Serve the sauce and shrimp on top of Pasta, garnish with Bacon
Be AMAZED at how simple and delicious this is!
I cooked this yesterday for Podge. I asked him about his mom's macaroni salad recipe because I heard great things about it.
Here's the original recipe
Macaroni Shells
Tuna
Corn
Vinegar
Here's OUR version of it
Any type of Pasta (Piccolini, ziti, mini wheels etc,)
Mayo (Low Fat or Home made)
Tuna
Corn
Onions
Instructions: Cook All the Things then Mix All the things
Baked Chicken BBQ Tip!
I know that most of you already know how to make this. But if you are like us who stores chicken in the freezer for a week or two, you need to thaw the chicken in cold (NOT HOT) water. Or stick it in the microwave. Also it is a good idea to marinade your chicken overnight so the chicken absorbs the flavour.
When baking, make sure you put the chicken inside something, like a pyrex glass or something and then cover it with foil. This way, your chicken absorbs more flavour because of the insulation. Check your chicken after an hour. I usually cook in 350-400F. Take the chicken out of the dish and lay it flat on a cookie pan (make sure you grease the pan first) and then GLAZE it with BBQ sauce and stuff. I prefer Katsu Sauce because I'm Asian (LOL)!
I also found this awesome lemonade recipe online
(http://joelens.blogspot.com/2010/08/watermelon-lemonade.html)
Podge's friend, Lee named it AWESOMADE!
Anyway Happy Cooking!
FRY THE BACON (keep the bacon fat)
Sauce Recipe
1/2 or more half and half
1 1/2 cups of water
Bacon Fat
Desired amount of Mushrooms
Desired amount of Onions
5-7 cloves of garlic pressed or minced (because we like the sauce Garlicy)
Desired Flour or Gravy flour (mixed in with water, it depends whether you like your sauce thick or thin- THICK SAUCE MORE FLOUR - THIN SAUCE LESS FLOUR)
salt
pepper
1.Sautee Mushrooms and onion in the Bacon fat
2. Add in the Garlic
3. Add in the water
4. Mix the Half and Half
5. Let it simmer
6. Taste test
7. Add salt and pepper as desired
8. Pour the Flour mix to thicken gravy (keep stirring while pouring)
Serve the sauce and shrimp on top of Pasta, garnish with Bacon
Be AMAZED at how simple and delicious this is!
I cooked this yesterday for Podge. I asked him about his mom's macaroni salad recipe because I heard great things about it.
Here's the original recipe
Macaroni Shells
Tuna
Corn
Vinegar
Here's OUR version of it
Any type of Pasta (Piccolini, ziti, mini wheels etc,)
Mayo (Low Fat or Home made)
Tuna
Corn
Onions
Instructions: Cook All the Things then Mix All the things
Baked Chicken BBQ Tip!
I know that most of you already know how to make this. But if you are like us who stores chicken in the freezer for a week or two, you need to thaw the chicken in cold (NOT HOT) water. Or stick it in the microwave. Also it is a good idea to marinade your chicken overnight so the chicken absorbs the flavour.
When baking, make sure you put the chicken inside something, like a pyrex glass or something and then cover it with foil. This way, your chicken absorbs more flavour because of the insulation. Check your chicken after an hour. I usually cook in 350-400F. Take the chicken out of the dish and lay it flat on a cookie pan (make sure you grease the pan first) and then GLAZE it with BBQ sauce and stuff. I prefer Katsu Sauce because I'm Asian (LOL)!
I also found this awesome lemonade recipe online
(http://joelens.blogspot.com/2010/08/watermelon-lemonade.html)
Podge's friend, Lee named it AWESOMADE!
Anyway Happy Cooking!
No comments:
Post a Comment