Ugh...and a pasta dish!

First the Ugh part. I have been sick. I have been sick for about 2 weeks but only decided on Tuesday to go and see the Doctor. All of my holistic tricks had failed me and I needed some real stuff now. I have Strep throat. Why the hell I keep getting this I don't know but thank goodness my children never get it. Needless to say I have felt like crap. Today is the first day that I can say I am actually feeling good after several days on the couch watching Maggie and the Ferocious Beast and Hannah Montana!

Quick and easy pasta dish!

Anyway now onto the pasta dish. This is a recipe that I yanked out of the Food & Wine magazine when I traveling up to Toronto a couple of weeks ago. I had intended to make it when I was up there but we just ran out days. I made this the other night and was it ever good! It may be a little spicy from the red pepper flakes in it so if this is for children you might want to add less. My youngest one did fine with it but she likes spicy stuff - 5 years old, go figure???

Fettuccine with Tomatoes and Crispy Capers - (Food & Wine)

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup small capers, drained and patted dry
• 1/4 cup cornstarch
• 4 oil-packed anchovies, chopped
• 2 large garlic cloves, thinly sliced
• 2 ounces thinly sliced prosciutto, cut into 1-inch-wide ribbons
• 2 tomatoes, coarsely chopped
• 1/2 teaspoon crushed red pepper
• 1 tablespoon thinly sliced basil
• 1 pound fettuccine
• Freshly grated Parmigiano-Reggiano cheese, for serving

Directions

1. In a large skillet, heat the olive oil. In a small bowl, toss the capers with the cornstarch and transfer to a sieve; shake off the excess cornstarch. Add the coated capers to the oil and fry over high heat, tilting and gently shaking the pan, until the capers are crispy and golden, about 3 minutes. Drain the capers, reserving 2 tablespoons of the oil in the skillet. Spread the capers on a paper towel–lined plate.
2. Add the anchovies and garlic to the skillet and cook over high heat, stirring, until the garlic is golden and the anchovies dissolve, about 3 minutes. Add the prosciutto, separating the ribbons, and cook until lightly browned, about 1 minute. Add the tomatoes and crushed red pepper and cook just until the tomatoes begin to break down, about 3 minutes. Stir in the basil.
3. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Return the pasta to the pot along with the water and pour the sauce on top. Toss over high heat just until the sauce is thickened, about 2 minutes. Serve the pasta in bowls, garnished with the crispy capers. Pass the grated cheese at the table.

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Happy Meat!

Not the prettiest cuts but it sure tasted great!!!

I know you've all probably heard me on my soap box about the tainted meat that we are being forced to eat from the supermarkets. All the meat that is pumped full of atibiotics and hormones to allow the animals to grow at a speed very unatural to them. I think I stopped eating meat from the "big guys" around February. I have found several ways around it...costly, yes, but I think that buy eating less meat but a higher quality meat (happy meat) we are seeing extra benefits from it. Quality or quantity is what we are going for here.

A couple of months ago the CSA that I belong to (Worden Farms) sent out an email about beef shares that you could buy into through Crescent C Ranch. All of their beef is grass fed, no hormones or antibiotics, free range beef. I finally talked T. into after about 3 months with no beef. We decided to just get a small order of about 20 lbs where we would get 30 % steak, 30% roasts and 40% ground beef, just to try it out to see if this was the route we wanted to go.

We picked up our order on Saturday and were we ever excited. We also opted to buy some left over meat that didn't get packaged up. So we bought 5 packs of rib steaks and she asked if we wanted any liver...I jumped at that and she threw in 3 livers for no cost!!! I had just bought a new cookbook and wanted to try out a recipe that was in it so it was very good timing!!!

Saturday night we were having souvlaki. That was already planned but on Sunday it was steak night!!! We wanted the full flavor of the steak so we only salted and peppered it and threw it on the grill. We served it with a simple tomato mozzarella salad and the meal was incredible in it's simplicity!!! They are going to be doing another order come the fall so if anyone in the area wants some info on this just email me for it!

Tomato, Mozzarella and Basil with Balsamic Vinegar.

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Peter's Souvlaki Rocks!

Yummmmm...

I have always loved souvlaki. Growing up in Toronto we had many, many Greeks around us so we were able to get some really good stuff. Since moving here we have 3 Greek restaurants run by 2 different people. Not a whole lot of variety. At one I really like the Greek Salad but their tzatziki sucks. The other one's tzatziki is great but their Greek Salad is bad! And unfortunately their souvlaki is pretty flat. I like mine full of flavor so just imagine how happy I was when Peter of Kalofagas - Greek Food and Beyond, finally posted his Souvlaki recipe!!!

I had some trouble finding pork to do it with but I was finally able to get my hands on some good pork steaks (no hormones or antibiotics etc.). I marinated them all of Friday night and Saturday. T. could not wait to get into this! Can't hardly blame him. It was incredible. The best I have ever had. We had it with some nice crusty bread and tzatziki sauce (bought from the restaurant that has good stuff. I know it's easy but I had no time!).

Thanks again Peter!!! I wouldn't change a single in this recipe it was absolutely perfect!!!


Pork Souvlaki

1 boneless pork butt (shoulder)
1 medium onion, grated
3 cloves of garlic, minced
1 heaping tsp. salt
1 heaping tsp. black pepper
1/4 vegetable oil
1 heaping tsp. dried Greek oregano
wooden skewers (soaked overnight)

1. Trim excess fat from your pork butt and cut into uniform pieces.
2. In a large bowl, add your remaining marinade ingredients along with the pork pieces and toss to mix and coat all the meat. Place in the fridge for at least 5 hours and for best results, overnight.
3. Place your wooden skewers in a shallow baking dish that's filled with water. Allow the wooden skewers to soak overnight (so they don't disintegrate when grilling).
4. The next day, a couple of hours before you are going to grill your souvlaki, allow the pork to come to room temperature and then start skewering your meat (it's easier when your meat's at room temperature).
5. Pre-heat your gas grill (or prepare your charcoal grill) and when you have a medium-high heat, grill your souvlakia for 3-4 minutes a side and then keep warm until all the souvlaki are cooked.
6. Squeeze fresh lemon juice on your souvlakia with a sprinkle of fine sea salt and dried Greek oregano.
7. Serve with some crusty bread and Tzatziki.

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Do I like brussel sprouts? Yes, I do!!!

The brussel sprouts served with parsley potatoes and salmon en papillote!

I have gone all of my life up til now hating brussel sprouts. I mean to the point that when I was a child and had to eat the nasty ass things I would pop them in my mouth and swallow them whole with a gulp of milk. I've tried making them several times, several different ways.

When I went to the farmer's market the other day I saw some there and for some unknown reason I bought them. I tend to think that the foods we are drawn to or crave are the ones that our bodies need at that given time. Regardless I came home with them. I hid them from T. He hates them more than I do. I emailed my friend Jenn as I had remembered that she did a post on them back in the spring. She sent me the link.

As I got ready to print out the recipe I realized that I didn't have hardly any of the ingredients besides maybe the brussel sprouts???!!! I need to try this one next though!

I ended up trying this one and I liked them, I mean I really, really liked them. T. even ate 4 of them???!!! The girls it will take a bit of time but they did try them!

Brussel Sprouts with White Wine and Thyme (from Domino-The Guide to Living with Style)

The Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 pound Brussels sprouts, stems trimmed and cut in half lengthwise
• 3 garlic cloves, minced
• 7 to 8 fresh thyme sprigs
• ½ cup vegetable stock
• ½ cup white wine
• coarse sea salt
• freshly ground white pepper

Coat a large sauté pan with the olive oil. Add the Brussels sprouts, arranging them cut side down in one snug layer. Turn the heat to high and sauté until the cut side of the Brussels sprouts are lightly browned, 2 to 3 minutes. Add the garlic and thyme. Sauté for about 2 minutes, or until the garlic is fragrant, stirring to evenly distribute the garlic and thyme. Add the vegetable stock, wine, and 1 teaspoon salt. Bring to a boil and stir well. Immediately lower the heat to low, cover, and braise until the Brussels sprouts are tender, about 7 minutes. Remove from the heat and remove the thyme stems.

Season with additional salt and white pepper to taste and serve hot.

As Always

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Spinach with Raisins and Pine Nuts

I went to the market this morning and the only thing that looked good to me was the spinach. Everything else had that sort of non-glow that comes from being around just a little too long. Now remember, I am not like everyone who lives up North and this is their growing season and they have a plethora of fresh fruits and veggies at their whim. I am in the hot, miserable, "whanna buy some swamp land" called Florida.

Our produce sucks this time of year. You may not even know this about me if you are a new reader and if you are one of my old friends you will know this only too well...I want local produce!!! Organic if I can get it. Well I can't get it right now so I am relying on produce that is organic and generally shipped to my loving hands from California!!!! While I am relying on this we are definitely eating more meat then we ever do during the winter here. So tonight I decided to roast a chicken (yes, it was 95 our today but the a/c works whether I have to oven on or not!) and make some spinach to go with it. I am so tired of the same old sauteed spinach so I wanted to shake it up a bit. After doing a quick search I came across a recipe on chow.com that would work and I had all the ingredients.

Spinach with Raisins and Pine Nuts (CHOW-food, drink and fun)

INGREDIENTS

• 5 to 6 tablespoons golden or dark raisins
• 2 packages (each 10 ounces) fresh spinach or 2 medium-size bunches fresh spinach, tough stems discarded
• 3 to 4 tablespoons fragrant extra-virgin olive oil
• 6 to 8 whole small peeled garlic cloves, lightly smashed
• 5 tablespoons pine nuts
• Coarse salt (kosher or sea) and freshly ground black pepper

INSTRUCTIONS

1. Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
2. Rinse but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach until wilted, 4 to 5 minutes, stirring a few times. Transfer the spinach to a colander, and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point.)
3. Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins, and cook until the nuts and the garlic are light golden, 3 to 5 minutes. Increase the heat to medium, add the chopped spinach, and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl, and serve.

This was a definite hit in our house. I wish I had of had more as this recipe was gone in no time at all!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

My sister went to Italy and all she got me was...

this really yummy olive oil (and some really great purses too)!!! Thanks sis! This is really delicious tasting stuff. For information on what makes an olive oil good or really good click here!

Last night we made pizza which we do at least once a week. I use my bread machine (which broke when it fell off of my counter Sunday morning???!!! I had to buy some store bought pre-made dough.) to make a really nice whole wheat dough.

Anyway, I haven't really had an opportunity to use the new olive oil but we used it on the pizza last night and what a treat. I never realized how big an impact really good olive oil will make. I plan to use is in a spinach recipe that I am trying. Should turn out really good!

See the fancy bottle?

Thanks a million sis...now I have to go next summer don't I???

On a side note one of our fellow food blogger's is having an issue with a large food magazine...check out her post and add your 2 cents! Aloshaskitchen.blogspot.com . Crazy stuff!!!


As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Bees, Bees and more Bees!

Who said that there was a shortage of honey bees??? Whoever it was I need to call them and let them know that I found them!!! My house is infested...

We arrived home from vacation last Wednesday and I found a whole pile of dead bees in front of my doors that lead from my bedroom to my pool. In my crazy state of exhausted I did a quick "hmmm" and vacuumed them up! Didn't give them too much thought but everyday I seemed to be sweeping up some dead bees. I never saw them alive and have been really too busy to care too much about them. Then Sunday night there was one buzzing around my bed.

Well that was enough for me. I called my pest control service and they arrived within and hour (when you have a daughter who is allergic to fire ants and bees are an unknown they rush). Apparently I have a hive in the concrete wall right behind my bed???!!! WTF and why my house????

At least now I have no more bees coming in but I am sure there is a great big gooey glob of honey comb and a bunch of dead to dieing bees behind my bed...

Unfortunately in my delicate state I did not get any pictures of any of this but this video shows the crisis issue...



Dinner last night was a simple on off marinated grilled chicken and grilled beans.


For the chicken marinade I just used up a bunch of vinaigrette salad dressing bottles that have been cluttering up my fridge. Now that I make all of our dressings these have just been sitting there. I marinated the chicken for about 3 hours in the fridge.

For the beans I used my grill pan. First I blanched the beans then tossed them in sesame oil, peanut oil, soy sauce, garlic powder and salt and pepper. I threw some mushrooms in as well.

This made for a quick delicious meal for another busy evening!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com