Okay so this evening I decided to have shrimp scampi for dinner but as I was making it in my usual way I was feeling like that wasn't going to hit the spot. So I went and stood in front of the open refrigerator and looked for inspiration. Sitting there was a small portion cup of a dill and chive chimichurri sauce that was just begging to be added to the scampi.
For the chimichurri recipe just refer to my last blog but substitute dill and chives for the oregano and thyme and omit the garlic. My scampi is made from garlic, red pepper flakes, and capers sauteed in butter with the shrimp. Then add the juice on one lemon, a splash of chicken stock and white wine. At this point I added the chimichurri and reduced the sauce a bit.
I am finding many different combinations of herbs for that versatile sauce and even more uses for it, yeah me!
Tuesday, May 31, 2011
Friday, May 13, 2011
Herb-a-licious
When spring finally rolls around and the herbs in my sad little garden start peeking out I grow anxious to start cooking with them. Of course the only thing really usable are the chives so I am reduced to buying herbs at the grocery store. The good thing is that my store usually has a really nice selection of herbs to choose from.
The other week I tried a new recipe that at first I wasn’t sure I would like; but thankfully I was wrong. Spring Pesto with Pancetta and Peas was a fresh twist on the classic. Begin by filling your food processor with about a cup of parsley, half a cup of each mint and tarragon, a quarter cup of each toasted macadamia nuts and Parmesan cheese, the zest of one lemon, and a quarter cup of olive oil. Process this all until it is finely chopped and well blended. Sauté up about a half-pound of diced Pancetta until crisp, add one diced shallot and cook until soft and slightly browned. Add about one and a half cups of frozen peas and sauté until they are heated through then add half a cup of white wine. Cook this until the wine is reduced and then add one cup of fat free half and half and the pesto; cook until the sauce begins to thicken. Serve this over rainbow fettuccine with a little more grated Parmesan. I know that the mix of tarragon and mint sounds a little weird, but the pesto has a bright fresh taste that really must be tried.
I enjoyed this pesto so much that I made a second batch and froze it individually so that I could enjoy it at a later date. I will tell you that it is pretty good in an omelet and with shrimp.
Another use for herbs that I have really come to love is Chimichurri Sauce. This is an Argentinean sauce or marinade predominantly used on beef; but I think that it is good on almost all meats. Once again get out your food processor and grind up 2 cloves of garlic, one cup of parsley, about 2 tablespoons of fresh oregano, one tablespoon of fresh thyme, about two tablespoons of red wine vinegar and salt and red pepper flakes to taste. Stream in about a third cup, or less if you prefer the sauce to be thicker, of olive oil until the mixture is well blended. I have also made this by substituting chives and basil for the oregano and thyme for a zippier version. Incidentally this also freezes well so that you can enjoy it at any time.
Spring Pesto with Pancetta and Peas
1 cup parsley
½ cup mint
½ cup tarragon
¼ cup macadamia nuts, toasted
¼ cup Parmesan cheese, grated
1 lemon, zested
¼ cup olive oil
½ lb Pancetta, diced
1 shallot, diced
1 ½ cups frozen peas
½ cup white wine
1 cup fat free half &half
Food process the first 7 ingredients until smooth. Sauté the Pancetta until crisp, add shallot and cook until soft and slightly browned. Add peas and warm through before adding wine and cooking 2-3 minutes to reduce. Lower heat and add the half &half and pesto, cook over low until reduced, about 5 minutes. Serve over rainbow fettuccine.
Chimichurri Sauce
1 cup parsley
2 Tbsp oregano (chives and basil can be substituted)
1 Tbsp Thyme
2 garlic cloves
2 Tbsp red wine vinegar
1/3 cup olive oil
Salt and red pepper
Food process all of the ingredients until smooth and well blended.
The other week I tried a new recipe that at first I wasn’t sure I would like; but thankfully I was wrong. Spring Pesto with Pancetta and Peas was a fresh twist on the classic. Begin by filling your food processor with about a cup of parsley, half a cup of each mint and tarragon, a quarter cup of each toasted macadamia nuts and Parmesan cheese, the zest of one lemon, and a quarter cup of olive oil. Process this all until it is finely chopped and well blended. Sauté up about a half-pound of diced Pancetta until crisp, add one diced shallot and cook until soft and slightly browned. Add about one and a half cups of frozen peas and sauté until they are heated through then add half a cup of white wine. Cook this until the wine is reduced and then add one cup of fat free half and half and the pesto; cook until the sauce begins to thicken. Serve this over rainbow fettuccine with a little more grated Parmesan. I know that the mix of tarragon and mint sounds a little weird, but the pesto has a bright fresh taste that really must be tried.
I enjoyed this pesto so much that I made a second batch and froze it individually so that I could enjoy it at a later date. I will tell you that it is pretty good in an omelet and with shrimp.
Another use for herbs that I have really come to love is Chimichurri Sauce. This is an Argentinean sauce or marinade predominantly used on beef; but I think that it is good on almost all meats. Once again get out your food processor and grind up 2 cloves of garlic, one cup of parsley, about 2 tablespoons of fresh oregano, one tablespoon of fresh thyme, about two tablespoons of red wine vinegar and salt and red pepper flakes to taste. Stream in about a third cup, or less if you prefer the sauce to be thicker, of olive oil until the mixture is well blended. I have also made this by substituting chives and basil for the oregano and thyme for a zippier version. Incidentally this also freezes well so that you can enjoy it at any time.
Spring Pesto with Pancetta and Peas
1 cup parsley
½ cup mint
½ cup tarragon
¼ cup macadamia nuts, toasted
¼ cup Parmesan cheese, grated
1 lemon, zested
¼ cup olive oil
½ lb Pancetta, diced
1 shallot, diced
1 ½ cups frozen peas
½ cup white wine
1 cup fat free half &half
Food process the first 7 ingredients until smooth. Sauté the Pancetta until crisp, add shallot and cook until soft and slightly browned. Add peas and warm through before adding wine and cooking 2-3 minutes to reduce. Lower heat and add the half &half and pesto, cook over low until reduced, about 5 minutes. Serve over rainbow fettuccine.
Chimichurri Sauce
1 cup parsley
2 Tbsp oregano (chives and basil can be substituted)
1 Tbsp Thyme
2 garlic cloves
2 Tbsp red wine vinegar
1/3 cup olive oil
Salt and red pepper
Food process all of the ingredients until smooth and well blended.
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