(serves ONE!)
4 large raw shrimp, tails on
4 large scallops
2 cloves garlic, minced
sprinkle Penzeys “Fox Point Seasoning“
2 tbsps olive oil (hot pepper flavored if you like! I did)
juice of 1 lemon
several grinds fresh black pepper
1 red pepper
8 stalks asparagus
2 green onions, sliced on the bias
1 tsp butter
splash white wine
2 ears corn on the cob
Seriously: you can prepare this dinner in about 20 minutes, at least 10 of which is spent with you cradling a tiny kitten while swinging on a rope swing, letting the marinade do all the work.
So lay the shrimp and scallops in a single layer in a shallow dish. Cut up red pepper and break asparagus stalks in half. Lay them in another shallow dish with green onions. Sprinkle each dish with an equal amount of garlic, seasoning, olive oil, lemon juice and black pepper. Just leave it all! Play with that kitten. He needs you.
Shuck the corn and boil water in a pot for it.
Heat a non-stick skillet really high. Throw in the vegetables and cook over high-ish heat till to the doneness you like. Remove to their original dish. Heat the skillet again, add the butter and carefully slide the shrimp and scallops in, in a single layer. Cook high for 2 minutes, then turn each shrimp and scallop and cook another minute or to (depending on how large they are). By now, the seafood should be nicely cooked. Throw in the wine and swish the seafood around. This will create a dark caramelly sauce that is DELICIOUS. At the last minute, throw the corn in the boiling water. Put the vegetables back in the skillet and toss with the seafood, then remove to a warm dish. Enjoy with the corn on the side!
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Fresh Tomato Risotto with Basil
(serves four)
5 cups chicken broth
4 tbsps butter
1/2 chopped onion
1 tbsp vegetable oil
1 1/2 pounds firm ripe tomatoes, peeled, seeded and cut into 1/2 inch pieces
salt and freshly ground pepper
1 1/2 cups carnaroli, arborio or vialone nano rice (about 10 ounces)
1/2 cup freshly grated Parmesan cheese
10 basil leaves cut into very thin strips
In a medium saucepan, bring the broth to a boil and keep simmering constantly.
In a large saucepan, combine 2 tbsps of the butter with the onion and the oil. Cook over moderate hear, stirring occasionally, until the onion turns pale gold. Add the tomatoes and a pinch each of salt and pepper and cook, stirring occasionally, for 10 minutes.
Add the rice and stir to thoroughly coat the grains. Add 1/2 cup of the simmering broth to the rice and stir constantly until most of the liquid has been absorbed; adjust the heat to maintain a simmer. Gradually add more broth, 1/2 cup at a time, and cook, stirring the rice constantly to prevent it sticking to the pan at any time. The rice is done when it is firm but tender, without a chalky center.
Add the remaining butter, the cheese and the basil and…
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