Saturday, March 27, 2010

Spicy Shrimp and Bowties tossed with Sun-Dried Tomatoes, Basil, Roasted Pine Nuts & EVOO

(Copyright © 2010 Someday Gourmet)

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Level 1
Yield: 4 Servings

  • 1 lb box of Bowtie Pasta
  • 1-1 1/2 lb Medium Raw Shrimp – Cleaned, shelled and beheaded
  • 1 small jar of Sun-Dried Tomatoes in oil (or soak dried ones in oil for 15 minutes)
  • 4oz (or so) of Pine Nuts
  • 4 Tbsp Finely Chopped Basil
  • 1 Tbsp red pepper flakes
  • 4 Tbsp EVOO (can use the oil from the tomatoes jar if there is enough)
Preheat oven to Broil (Hi) and bring a medium/large pot of water to a boil to cook the box of pasta.

Combine the EVOO and red pepper flakes and basil in a mixing bowl.  Add the sun-dried tomatoes, pine nuts, and shrimp and gently coat thoroughly with the oil mixture.  Spread the mixture out on foil lined baking sheet and make sure that the shrimp are flat and have some room around them.

Once the water begins to boil, add the pasta and put the baking sheet in the oven.

Broil 4" from the top coils for 4 minutes on one side and then flip the shrimp and broil for another 3-4 minutes on the other side.

Drain the pasta and add all of the contents of the foil into the pasta dish and gently toss.  Add another tbsp of EVOO if necessary.  Serve with shredded-style grated parmesan.

Chef’s Notes

Thursday, March 25, 2010

Breaded Pork Chop Pinwheels Stuffed w/ Fresh Mozzarella, Cured Italian Ham & Marinara

(Copyright © 2010 Someday Gourmet)

Prep Time: 20 minutes
Cook Time: 22-25 minutes
Difficulty: Level II
Yield: 5-6 Pieces



Preheat oven to 375 F.  Grease a 13x9 casserole dish and set aside.  Mix breadcrumbs, 2 tbsp oregano, and 1 tbsp garlic powder in one deep cereal bowl and whisk an egg thoroughly in another.  Remove 6-8 slices of the ham from the package and set aside.  In a small bowl mix the cherry tomatoes, olive oil, and rest of oregano and garlic powder until coated and set aside. Prepare a large sheet of wax paper or plastic wrap to cover meat while flatting.

On a large cutting board, trim and clean each piece of pork removing any fat from the edges.  Pat dry with a paper towel and lay each piece out on the cutting board with enough space between them to expand vertically.  Cover the entire board with the wax paper or plastic wrap and use a meat mallet grooved side to tenderize first, then flat side to flatten each pork chop (shoot for more rectangle piece than round).  Once the meat is 1.5-2X larger in length, discard the plastic wrap.

Add a slice or so of the ham to cover the pork.  Loosely cover the ham with small chunks of mozzarella and spread a light layer of red sauce over the filling with a spoon.  Begin at one end of the pork chop and roll the pinwheel so that the filling is trapped inside.  Dredge the pork in the egg then the breadcrumbs coating thoroughly and place seam-side down in the baking dish.  Repeat for each pork chop.
Bake at 375 F for 10 minutes then add the cherry tomatoes and continue baking for 12-15 additional minutes depending on your oven.  Serve immediately and enjoy!

Chef’s Notes
  • This recipe works great with chicken breasts too.  Just start with thinly sliced or butterfly the breast yourself.
  • Serve with pasta and red sauce for a true Italian feast or consider a fresh salad for a lighter option.
  • I encourage you to experiment with the breading mixture but I would suggest avoiding salty seasonings if using a salty deli meat.
  • Recommended Wine Pairing - Barefoot's Pinot Grigio or Pinot Noir

    Wednesday, March 24, 2010

    Someday Gourmet Featured on

    Featured Recipe: Jodi's Pecan Encrusted Dijon Tilapia
    Mar 22, 2010

    "Our mouths are watering for this scrumptious recipe from our member SomedayGourmet! Pair this with a bottle of our Sauvignon Blanc and you've got yourself one tasty, impressive meal! Give this recipe a try then come back and tell us how it tasted in the comments section!"

    Check out the full article on Barefoot Wines

    Someday Gourmet now on

    Welcome to, the online community for beef lovers.

    Check out my new SDG profile at:

    Tuesday, March 16, 2010

    Someday Gourmet featured on Barefoot Wines website

    Featured Recipe: Roasted Pear & Moscato VinaigretteMarch 8, 2010

    "Thanks to SomedayGourmet for submitting this wonderful recipe! This recipe for Roasted Pear and Moscato Vinaigrette will sure to be a wonderful addition to your next salad! Pair this with our Moscato for a truly tasty meal."

    Check out the recipe here!

    Monday, March 8, 2010

    Jodi's Pecan Encrusted Dijon Tilapia

    (Copyright © 2010 Someday Gourmet)

    Inspiration: My Mother-in-Law Jodi
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Difficulty: Level I
    Yield: 4 Filets

    • 4 Fresh Tilapia Filets
    • ½ Cup Light Mayonnaise
    • ¼ Cup Grey Poupon Dijon Mustard
    • 3/4 Cup Finely Chopped Pecans (or 2 Cup Whole + food processor)
    • 2 Tsp Fresh Cracked Sea Salt

    Preheat oven to 450 F. Combine the mayonnaise and Dijon mustard in a small bowl and set aside. Crack your salt into a small bowl that can be used to pinch while seasoning later.

    Spray a baking sheet PAM. Wash each filet and pat dry. Place the fish on a cutting board next to each other and sprinkle the entire side with the salt. Using a spatula lightly spread on a generous coating of the mayo/mustard mix then sprinkle half of pecan mixture over the fish evenly. Gently flip each piece of fish and place pecan side down on the baking sheet. Repeat salt, mustard, pecan coating process.

    Bake the fish in the center of the oven for 9 - 10 minutes or until fully cooked. Serve immediately or tightly cover with foil to keep warm.

    Chef’s Notes
    • Serve with Green Beans, Rice Pilaf and Low-Fat Pillsbury Crescent Rolls for a delicious and healthy meal.
    • Add a healthy sprinkle of dill to each side of the fish for a fresh twist on the flavor.
    • Most types of fish are considered done when they're just opaque throughout. The fish should flake easily so be careful when transferring from the baking tray to your serving dish.
    • Recommended Wine Pairing - Barefoot's Sauvignon Blanc
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