Shrimp and pea risotto with pine nuts

I was browsing blogs and came upon a recipe that looked delish so I decided to make it. The recipe was on the singleguychef.blogspot.com and was for shrimp and lemon risotto. Since I didn't have lemon on hand, I improvised by adding more wine, a little heavy cream and made a toasted breadcrumb, pine nut mixture to add more texture to the dish. The final result was good and I will keep this dish in my cooking "repertoire."

Shrimp and pea risotto with toasted pine nuts

1 c arborio rice
1/2 lb shrimp (peeled devained)
3 scallions cut
2 large pats butter
4-5 cups stock (I add the shrimp shells and boil down for about 10 min then strain and use in risotto)
1/2 c white wine (dry)
1 clove garlic
1/2 c baby peas (take out of freezer when you start to cook)
1/4 c pine nuts (I toast these in a pan with my bread crumbs)
2 tbl cream
1/4 c parm
1/4 c bread crumbs (I used italian and added a little butter to the pan to help toast)
salt to taste (I didn't add pepper since there were so many delicate flavors in the dish)
*simmer stock in a sauce pan and keep warm throughout the cooking process. Saute 3/4 of the scallions in 1 pat of butter for 1-2 minutes until just soft. Add garlic and cook until tender but not brown. Add rice and let cook in butter garlic/scallion mixture for about 2-3 min on med heat until the edges become translucent. Add wine and cook until absorbed (about 1 min.) Begin adding stock 1/2 cup to 3/4 cups at a time. Stir until liquid is absorbed and keep repeating until rice is done (about 25 min.) When risotto is just al dente and still needs 1 more cup of liquid, add 1 more splash of white wine, partially frozen peas (take them out of freezer at the beginning of cooking) and shrimp. Cover and reduce heat to very low. Let cook for 5 min. Add cream, remaining scallions and parm. Plate and add toasted breadcrumbs/pine nuts on top. Serve hot with crusty bread and a big salad!



shrimp and pea risotto with toasted pine nuts

Little Creek Diner in Norfolk

J and I went to the Little Creek Diner on Halprin Dr. in Norfolk for breakfast this morning. I'd heard about this place from a patron at another local establishment that we go to for breakfast quite often (Charlie's also in Norfolk.) At the diner, I ordered the MonteCristo sandwich w. a fried egg and home fries. J had 3 scrambled eggs w. a thick and juicy slice of ham, home fries and toast. Everything we ordered was delicious! The french toast on my sandwich was crispy, had a hint of vanilla and perhaps cinnamon? The melted swiss was delicious and the turkey complimented both beautifully. I added a fried egg just to make the sandwich extra rich and thought that it was a good compliment to a great classic sandwich. Though they don't use real maple syrup (don't think there are any restaurants in our area that do :-( ) the provided syrup on the table made this dish a sweet/savory delight. The home fries that accompanied were simply prepared; cooked then griddle fried until crisp and crunchy on one side. I would def recommend this place for breakfast. I haven't had lunch here but they have all the diner classics from melts to open faced turkey sandwiches. The Diner is owned by a Greek family (read somewhere that the family also owns the Ship's Cabin) and they have a lot of good specials and an enormous menu. Both the size of the menu and types of food are the closest I have come to a traditional northern style diner fare. The decor and ambiance are a bit shabby but the coffee is hot, the food and service are great and the cops, blue haired ladies and locals sitting at the counter make this place a favorite locals joint in my book. I foresee many more meals to come at this local treasure; we'll be back soon!

Winter in Buenos Aires

My husband and I traveled to several countries in South America in the summer of 07 and one of the places we had the pleasure of visiting was Buenos Aires. We stayed in Palermo Viejo and ate like royalty. Our meals included amazing pasta, pizza and of course wonderful asados. I felt like recreating a diner we had at a parillada there. Though this steak brings back memories, it is NOTHING like the diner we had in Palermo at a Parillada down the street from our BNB (Estilo Criollo). This is a pic of my steak with chimichuri salad and scalloped potatoes with smoked gouda. The steak (sirloin) was pan fried then finished in the toaster oven (see the steaking my claim post for the recipe) and the salad was very easy and a perfect accompaniment to the juicy steak and the rich potatoes. I used smoked gouda to invoke the smokiness of the wood grilled meat. The final result was delicious and the recipe took me back to a wonderful evening and an amazing meal I had with my boy.

Chimichuri salad

1/2 English cucumber sliced then halved

1 ripe red tomato

1/4 c parsley chopped

1/2 sweet onion chopped

olive oil (extra virgin)

red wine vinegar

1/4-1/2 tsp garlic powder

salt and pepper to taste

Add all ingredients in a bowl and mix together. I didn't give exact measurements for the oil and vinegar because the quantities really are a matter of taste. I like my dressing really sharp and salty so I add a lot of vinegar and salt to most every dressing I make. Taste your dressing as you go it and make it how you like it.

Below is a pic of the asado we had including lamb, suckling pig, chorizo (Argentine, not Mexican), morsilla (blood sausage...delicious!), molleja (sweetbreds), rinones (kidney) and chinchulin (intestine...see saltshaker for a description, website below.) To accompany the meal we had papas a la casulette (scalloped potatoes), chimichuri and eggplant tepenade (I hate eggplant but have heard this preparation is good.)

In case you couldn't tell, I love red meat. I love organ meat. I love chimichuri and I love parilla! If this isn't a beautiful sight, I don't know what is....the best meat in the world comes from Uruguay and Argentina (and the south of Brazil.) It is true that I may be a bit biased having grown up in the region, but don't take my word for it; go there, eat there and come back with your feedback, Id love to hear it. In this pic you can see the parillero cutting up sections of perfectly grilled meet. I'd like to think he's cutting pamplona (a beautiful rolled and stuffed meat) or molleja (sweetbreads.) Notice the cooking method...only wood fire here with sizzling embers to capture that smokey flavor throughout the meat. The final result is a lot like bbq but in my opinion, better!

In this, the second photo you can see the cooking method better. On can see what looks like a suckling pig (my favorite thing in the whole world) or perhaps a young lamb roasting over the flames along side delicious hunks of asado de tira (shortribs cut thin), the cut of choice in Uruguay. On the right hand side is a rotisserie with chicken breasts and pieces, pamplona and any other meats needing to be slowly basted in their own juices until the moment they are perfectly tender, juicy and succulent MMMMMMMMMM! For more info on food from Argentina and Uruguay check out http://www.saltshaker.net/20060218/chotos-pamplonas-chaja
This is a pic of the meal we ordered before it was consumed and savored. Ps. J had no idea what I had ordered for him to eat and was so happy to try all the wonderful "sausages", etc :-) the first thing he tried was the kidney....said it tasted like a urinal cake and wondered why you squeeze yellow lemon juice over it...guess kidneys aren't for everyone!

Final photo of the steak with chimichurri salad. Hope you try it and love it!

besos!

Julia

pps. as per wonderful father's request, I am adding this comment "I WANT TO THANK MY DAD THE ADVENTUROUS MISSY THAT HE WAS/IS, FOR INTRUDUCING ME TO THESE CUISIONARY DELIGHTS. " DO YOU KNOW THAT THERE ARE MISSIONARIES THAT HAVE LIVED FOR 40+ YEARS IN THESE COUNTRIES, ETC, THAT HAVE NEVER EVEN TRIED THESE FOODS??? ? I TOO, COULD HAVE GROWN UP DEPRIVED ETC, IF IT WERE NOT FOR HIM, ETC ETC" Love you dad!