A Summer's Eve
Shrimp Louie
Bruschetta
Pasta
for a Summer's Eve
½ cup extra virgin olive oil
3 to as many as you like garlic cloves sliced thin or crushed
A few to as many as you like hot pepper flakes (start with a few you can
always increase)
1 large roasted red pepper or use some jar roasted peppers to your taste
1 small tin of canned anchovies, drained (please use these you won’t
even know they are there but if you have a problem using them start off
with using a few in the sauce just to get used to using them - once you
begin using anchovies you will see they are the missing link in your
sauces).
2 cups chopped and seeded fresh tomatoes. If you cannot find fresh use
some good canned ones – Italian Style (your favorite brand), San Marzano
or Muir Glen.
Approximately 6 ounces Kalamata olives pitted and chopped rough.
(Trader Joe’s sales a good jar of olives called Martinis Pitted Selected
Natural Kalamata Olives that I use all the time)
2 tablespoons capers (more or less its your taste buds)
1 lb good spaghetti (use a good brand – Barilla or De Cecco brands will
not get mushy)
Kosher salt
Heat the oil in a large
pan and add the red pepper and fry gently for 6 to 7 minutes. Then add
the garlic and the anchovies. The anchovies will melt into the oil.
Watch that the garlic does not get too brown as it will get bitter if
over cooked.
Add the tomatoes, olives,
roasted red pepper and capers and stir well. Cook gently for
approximately 15 minutes stirring occasionally.
Meanwhile, cook the
spaghetti in plenty of boiling salted water following cooking time noted
on the package. Once the pasta is done drain but do not rinse. Place
in a serving bowl and pour sauce over toss and serve immediately.
Note: If you want you
can cook the spaghetti the day before and cool it under cold water and
place it in a plastic bag. Before serving place in a serving bowl and
pour the warm sauce over the pasta toss and serve.
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Shrimp Louie Salad
Louie Dressing
1 cup good mayonnaise (I use Best Foods)
½ cup Homemade Chili Sauce (You can use any kind
but I like this one)
2 T cream style horseradish (I use Morehouse brand)
Dash of Worcestershire sauce
Mix all ingredients and adjust to your taste.
On a large plate assemble a base of chopped
lettuce. Top with your choice of goodies.
Tomato
Hard boiled eggs
Avocado
Asparagus
Olives
Garbanzo Beans
Kidney Beans
Beets
Anything you like!!!
Serve the shrimp in a separate dish so the guest
can help themselves and for those that don’t eat shrimp you can serve
some cut up meats such as ham or salami and cheese.
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Bruschetta
1 loaf good sour dough bread sliced ½” slices
1 cube butter
2-4 garlic cloves mashed
Preheat oven to 325 degrees. Slice bread and place
on a baking sheet. Melt butter with garlic. Using a pastry brush
spread the butter and garlic mixture on the bread. Not too much but
just enough for some flavor. Place in the oven for approximately 15
minutes. When the bread begins to get a little brown turn the oven off
and just let the bread sit in the oven so it gets crispy.
Gorgonzola Sauce
4 oz Gorgonzola Cheese
1 cup good mayonnaise (I use Best Foods)
1 tsp Grey Poupon Mustard
Couple dashes of Worcestershire sauce
You can mix all of these ingredients in a small
food processor but be careful to not over process because the cheese and
mayo will separate. If this happens you can still use the mixture it
just doesn’t look as nice to you. You can just smash the cheese and
blend in the mayo, mustard and Worcestershire by hand. This is your
sauce so adjust the flavor to your taste…..more cheese…more mayo.
Arugula
1 bag arugula (can get this in the bagged lettuce section of the
market)
Steak
3 lbs Chateaubriand or Top Sirloin or Tri Tip
The amount of steak is dependent on how thick you cut your slices. You
don’t want them too thick because it makes it hard to bit into and chew.
Meat Marinade
½ cup cooking oil - Your choice. I use olive oil because of the
flavor. Vegetable/Canola/Corn
¼ cup fresh lemon juice
1 T paprika
2 T Worcestershire Sauce
Dash Tabasco
2 T vinegar (red wine, white wine, plain vinegar, balsamic)
2 T kosher salt
2 T sugar
2 cloves garlic crushed
Combine all of the ingredients. This makes approximately one cup of
marinade.
Place the meat in the marinade and refrigerate.
You can marinate overnight or just for a few hours. Once the meat is
marinated you can barbeque or broil. I like to BBQ the meat…it gives it
a great flavor. Once the meat is done to your desire doneness….please
don’t overcook the meat – medium to medium rare is desired. Let the
meat rest for at least 15 minutes before you begin to slice.
Onions
3 – 4 large yellow onions sliced thin
3 - 4 T olive oil
Kosher Salt
3 – 4 T Balsamic vinegar
2 tsp fresh thyme
Heat oil in a large fry pan. Cut onion in half and
slice (not into rings but just slice the onion piece into little half
moons). Add onion to oil and sprinkle with salt. Sauté until soft and
light brown. Once the onion is done sprinkle the vinegar over the onion
and cook for a few minutes. Remove from the stove and sprinkle the
thyme over the onions. Put onions into a bowl and let cool.
Bruschetta Assembly
Spread some of the sauce on a piece of toast.
Place a few pieces of arugula on top of the sauce. Top with a slice or
two of meat. Finish with a dollop of onion.
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