Monday, July 19, 2010

Odds and Ends on a Hot Summer's Night

I don't suggest serving these together. They are recipes I've tried in the past few days that need to be told. The risotto was great with green beans. The potato salad was great with steak and green salad. The Manhattan? With any or all of the above! And now, I hear rain. Ahhhh.

Shrimp Risotto

2 TBSP olive oil
1 medium onion, chopped
4 garlic scapes, cut into 1/2 inch pieces
1 summer squash, quartered lengthwise and cut into 1/4 inch slices
2 bulbs fennel, chopped
1 cup arborio rice
4 to 6 cups stock
1/3 cup white wine
1/2 teas. pepper
1/2 teas. salt
1/4 cup lemon juice
1 cup grated parmesan cheese


Shrimp

1/4 teas. garlic powder
1/4 teas. chili powder
1/4 teas. tumeric
1/4 teas. smoked paprika
1/4 teas. coriander
1/2 teas. cilantro salt
1/2 teas. pepper
1 teas. lemon zest
1 TBSP olive oil
3/4 lb. shrimp


In a dutch oven or other heavy duty, large pot over medium heat, add olive oil. After a minute, add onion and scapes and cook, stirring frequently, for 5 minutes. 

Add summer squash and fennel, and cook another 5 minutes, stirring frequently.

Add rice and stir constantly, 5 minutes. 

Begin adding stock, 1/2 cup at a time. Stir constantly. When liquid has evaporated, add another half cup. After adding 2 cups stock, add the wine next, and then continue with the stock as before.

Add salt and pepper.

Meanwhile, mix garlic powder, chili powder, tumeric, paprika, coriander, salt, pepper, and lemon zest in a small bowl. 

In a hot frying pan, add olive oil. Add shrimp and herb mix and stir well. Cook, stirring frequently, until shrimp are jut cooked through and pink, ~ 5 minutes. Remove from heat.

When the rice is just tender, ~ 25 to 30 minutes, and stock does not evaporate very quickly, take off the heat. Add in shrimp and all the pan scrapings, lemon juice and cheese and stir well. Check to make sure there is enough salt and pepper. Serve.


Dill Bacon Potato Salad

1 lb. new yellow potatoes
2 TBSP apple cider vinegar
2 TBSP olive oil
1 bunch dill, chopped
2 slices bacon, cooked well and cut or crumbled into small pieces
4 garlic scapes, sautéed in 2 teas. olive oil
1 onion, chopped, and sautéed until caramelized in 1 TBSP olive oil (or bacon grease)
salt and pepper to taste

Put whole potatoes into a pan of water. Water should just cover potatoes. Bring to a boil and cook until just tender. Remove from heat and pour into a strainer.

When potatoes have air-dried, cut into bite-sized pieces and put into a mixing bowl and add vinegar and olive oil. You can let this chill for up to 24 hours or continue on to next step.

Add dill, bacon, scapes, onion and salt and pepper. Stir well.


And now, a Dave special.

Pyrat Manhattan

2 oz. Pyrat rum
1 oz. sweet vermouth
2 dashes orange bitters

Shake with ice. Strain into a cocktail glass. Garnish with a lemon twist.