Tonight's Cooking Class Menu

First Course

Baby Greens Salad with Slow-Roasted Roma Tomatoes, Goat Cheese-Almond "Croutons", Glazed Beets and Cider Vinaigrette.  (Chef's Note: I still don't like beets but goat cheese mixed with fresh herbs rocks!)

Pasta Course

Fresh Pesto Fettuccini with Grilled Summer Vegetables and Fire-Roasted Red Peppers(Chef's note: Don't add too much water to your pasta dough or you'll clog the pasta press.  Should feel "drier than expected")

Main Entrees

Seared Chicken Cutlets and Roasted New Potatoes with a Lemon-Herb Pan Sauce(Chef's note: Make that saute pan screamin' hot for best results.  Plus the chicken will tell you when it's ready to be flipped once it easily moves in the pan using tongs.)

Grilled Flat Iron Steak with Dijon-Port Wine Sauce(Chef's note: 110-125 for rare, 125-140 medium-rare, 140-150 for medium, beyond that you're on your own.  As the sauce takes 30-40 minutes to thicken...patience is virtue.)


.....Let me know which recipes you'd like to see!

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

Ingredients

• 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)

Directions
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

• Easily sub in diced chicken or pork – same procedure.
• Shrimp can be fickle, keep a close eye on them as they cook
• Recommended Wine Pairing - Barefoot's Pinot Grigio or Lodi Zindfandel