Uncle John’s Lemon Shrimp Pasta

Ingredients

Directions

Step 1 - Prep the Veggies
• ½ pound’ish’ of fresh green beans
• 1 each of red, green, yellow and orange peppers
• 1 zucchini
• 1 little yellow squash
• 1 little bunch of green onions
• ½ cup mushrooms, if desired (John usually doesn’t do mushrooms in this dish)

Step 2 – Cook the Pasta
• Use approx 16 oz dry penne or other pasta to end up with 6 cups cooked
• You may want to slightly undercook it so it doesn’t turn mushy. Cool it quickly in cold water or ice bath so it stops cooking.

Step 3 – Sauté the Veggies
• ¼ cup virgin olive oil
• 1 TBLS fresh garlic, chopped (John buys it pre-chopped, preserved in a bottle for convenience but NOT dry garlic flakes. They just don’t cut it.)
Sauté the vegetables until barely tender (almost undercooked, because they will cook more later). Then remove them from the pan, but leave the good stuff in the pan (grease and spices)

Step 4 – Sauté the tail-less Shrimp in the same veggie pan you just used.
• 2 lbs of Jenni’s shrimp if you can get it. Otherwise, good luck.
• 2 healthyTBLS of capers (John doesn’t rinse them, but he does strain them slightly with a slotted spoon because the brine is salty).
• ½ cup white wine (cooking wine if you’re chicken to use the good stuff)
• Add a couple more tablespoons of olive oil if needed to sauté
• Add more garlic if needed (we recommend you add another TBLS or two)

Sauté shrimp until the meat is barely done (don’t overcook, it will go mushy). It should look pinkish. Remove the shrimp from the pan. Let it cool.

Step 5 – Make the lemon sauce
• Melt ¼ cup butter, then sauté in it:
• 1 cup chopped celery
• 1 cup chopped white onion
• 1 tsp garlic

Add 2 TBS flour or so, mix well to remove lumps we’re making sort of a white-sauce base.

Add 2-1/2 cups of chicken broth
2 cups heavy cream
½ tsp lemon juice
¼ tsp cayenne
¼ tsp white pepper
4 tsp dry basil
1-1/2 cup shredded Parmesan cheese

Mix well and simmer together for about 5 minutes.
Add salt to taste

Step 6 – Mix er up
Gently toss all the prepared ingredients in a bowl (veggies, pasta, shrimp), and then fold into the prepared, hot lemon sauce. Garnish with lemon wedge.

Crabmeat Salad

Ingredients

1 lb. of elbow macaroni
2 diced tomatoes
1 can diced black olives
1 bunch diced green onions
Fresh lemon
Salt / pepper
Mayo
Imitation crab meat (flakes, or stick that are chopped into bite size pieces)

Directions

1. Boil macaroni, rinse and cool.
2. Add above ingredients and mix. (use as much mayo, crab, lemon, salt and pepper as you want to taste.

Grilled Calamari Steaks with Sauteed Onions & Radicchio

Ingredients

4 Calamari Steaks
1 Red onion cut Julianne style
1 tablespoon coriander leaves olive oil
5 leaves of radicchio cut into stripes salt and pepper
Prepared Pesto Sauce
2 lemons or limes, cut into wedges

Directions

Saute red onion & radicchio in olive oil, season with salt and pepper and set aside. Grill the calamari steaks for two minutes on each side, or longer to taste. Season with salt and pepper on both sides and allow to rest in a warm oven. To serve, divide the sautéed vegetables equally on four plates, place the calamari steaks on top, pour pesto sauce and garnish with lemon or lime wedges.

New Zealand Greenshell™ Mussels with dynamite sauce (24 portions)

Ingredients

24 Frozen Half Shell
Greenshell™ Mussels
1 pinch Hon Dashi Pellets
1 teaspoon Half and Half (half milk & half cream)
3/4 cup Kewpie Mayonnaise (Japanese mayonnaise)
1 teaspoon Sriracha (chilli sauce)
1 tablespoon Masago (smelt roe)

Directions

1. Pre-heat your broiler/grill to 180 °C / 350 °F. To prepare the sauce, first drop a pinch of the Hon Dashi pellets in a medium bowl and dissolve completely with the half and half.
2. Add the Kewpie mayo. Combine the mixture with a spoon until smooth. Add the Sriracha and fully incorporate into the sauce.
3. Taste test here. For a hotter sauce, add a little more Sriracha. For a milder sauce, add a few squirts of Kewpie mayo.  If the sauce is too thick, thin the mixture slightly with a few drops of half and half.  The consistency and viscosity of the sauce should be like pancake batter or a softened milk shake.
4.  Add the masago and stir slowly to distribute evenly into the sauce. Spoon the sauce over each mussel. Allow just enough to cover the meat completely.  Place the mussels under the broiler/grill to cook. Check frequently and rotate the pan occasionally to even out the browning and compensate for hot spots.
5.  Cook until the sauce bubbles and turns golden brown with a few dark spots forming. The total cooking time should not exceed 15 minutes. Serve immediately.

JD’s SIMPLY MADE SALMON

Ingredients

4, 6 oz Salmon Portions (any species)
Butter
Brown Sugar

Directions

Lay portions in an oven proof cooking dish
Put small portion of butter on each portion
Sprinkle Brown Sugar on top of each portion according to your own taste

Bake in oven at 325 until cooked through (don’t over-cook!)

Frog Legs a la Provencal

Ingredients

12 frog legs
1 cup all-purpose flour, seasoned with salt & pepper
¼ pound melted butter
2 tablespoons extra virgin olive oil
½ cup minced green onions
¼ cup slivered garlic
1 cup diced tomatoes
1 ounce dry white wine
1 cup chicken stock
¼ cup sliced green onions salt and pepper to taste

Directions

In a 10-inch sauté pan, heat butter and olive oil over medium high heat. Coat frog legs in seasoned flour, shaking off all excess. When butter is hot, sauté frog legs 2 to 3 minutes on each side. Add onions and garlic. Saute 3 to 5 minutes or until vegetables are wilted. Add tomatoes and cook 2 to 3 additional minutes. Deglaze with white wine, then add chicken stock. Bring to a rolling boil. Then reduce to simmer and cook until frog legs are tender, 5 to 7 minutes. Sauce should be slightly thickened because of the flour in the skillet. Add green onions and season to taste using salt and pepper. Additional stock may be needed to return a sauce-like consistency.