Buttered Garlic Shrimp Recipe

Buttered Garlic Shrimp Recipe

I do not know why I took so long to do another shrimp recipe, I know one factor is that I found that it was hard for me to find some good shrimp here in this part of Europe. 

This shrimp  recipe is so simple  to make with  just a few  ingredients,  but as for the taste, it is out of 

this world. The garlic and butter just go well  together when it hits with the sweetness of the honey, in other words, "A dish to be proud of".  I like to make up a lot for any party or gathering, I am going to have, I just like to see their faces when they see all the shrimp and the look of surprise when they taste it. It always goes fast and I have a huge problem trying to keep up with the dish, for everyone heads for it. 

Please let me know how yours turned out and did you add anything to it. 

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Recipe; 

1 Lbs ( 1/2 Kilo) -  Large shrimp with shell, (deveined).

1/2 Cup - Beer or white wine
1/3 Cup - Salted butter
4 to 5 Cloves - Garlic
1/4 Cup - Fresh parsley
2 Tbsp. - Honey
1/2  Each - Juice of lemon

Salt and pepper to taste



For more information, please see video below. 





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Get shrimp that is a good size that will give you all the taste you will want in this dish. If you go for smaller ones or popcorn shrimp, then the dish will not turn out so good. Sorry, but you get "what you pay for" here. 

Always get the shrimp with the skin on and deveined so we can get the seafood oils in the cooking. The deveining removes some sour taste and sometimes some graining texture. 

Please be careful not to overcook the shrimp, because it will turn out hard and rubbery and we do not want that. This recipe seems longer on the video but it really is done in a matter of minutes. 

Keep an eye on the cooking and it should turn out awesome. 

Remember to remove the shrimp to another dish before you start to reduce the sauce. 

Reduce the sauce on high heat and when you can scrape the pan  with  your spoon and it looks like this, you know it is done.

Now, go ahead and finish it off with "whatever" you want, make it your way.










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Buttered Garlic Shrimp Recipe

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Lumaconi Con Polpettine - Pasta With Meatballs

Lumaconi Con Polpettine -  Pasta With Meatballs

Well as hard as this recipe is to pronounce it is an awesome dish. I know that it takes a little more time to make it, but it is well worth it. 

I just love pasta and with some type of meat with a nice tomato sauce, it just goes great together, always works out well. Try this with your Family or at your next Party and see if I am not correct. The only problem I can see with is dish is trying to keep up as it disappears, always make more so you won't run out. 

Let me know how yours turned out. 




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Recipe;

1/2  Pkg. - Lumaconi pasta


Meatballs
1 lbs. -  Meat and pork ground
1 - Med. - Onion chopped
1/3 Cup  - Breadcrumbs
2 to 3 Tbsp. - Parmesan cheese
2 Cloves - Garlic minced
1/4 Cup - Parsley
1 - Egg
1/4 Cup - Cooking oil



Tomato Sauce
1 Can - Tomato sauce
1 Sm. - Onion fine chopped
1 - Cloves - Garlic
2 Tbsp. - Tomato paste
1/2 Tsp. - Honey
1 Tbsp. - Olive oil

Salt and pepper to taste

1/2 Cup - Sour cream
1 Tbsp. - Oregano
1 Tbsp. - Basil

Parmesan cheese topping



For more information, please see video below. 



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Just look at all the good things I have laid out for this recipe. With the meat mixed in with the tomato sauce and topped off with the cheese. It is out of this world with taste. 

Don't forget to squeeze and roll the meat in order for it to hold together without it falling apart as it fries. 

Make sure it is golden brown all around, be careful not to overcook them so they will not be hard and chewy. 

We saute the meatballs with the sauce for it to soak into the meat and make them awesome. Give it some time to allow it to marinate all the flavors together. 

Go ahead now and blend it all together, please do not stir it at this point for you could break up the meatballs. 

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Eating Oysters With My Girlfriend

Eating Oysters With My Girlfriend

I wanted my Girlfriend to try to eat some oysters with me. Well,  I had a hard time trying convincing her and I wind up eating them myself. No matter how much I tried to bride her, it was all to no avail.

I understand for she was not brought upon any kind of Seafood, so she finds it disgusting to look at and that's is where it stops. I even tried to give her shrimps and lobster, well with that I was told that it resembled some worms and a large spider. 

I can say that there was more for me. 

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Recipe; 

A few  medium-size oysters.

Toppings

- Lemons or lime
- Hot sauce
- Horseradish
- Any liquor




For more information, please see the video below;





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Well, if you got a proper oyster knife then it will make your life a lot easier. Unfortunately, I do not have one like the picture here, so I used the best thing I had on hand in my Kitchen. 

Make sure that the knife you use is not flexing or bending as you use it, for it could break and hurt you. I used a very sturdy butter knife and with a bit of effort, it went well. 

By using a folded kitchen towel, it will hold the oyster more secure and make your life safer and protect your fingers. Remember to pry the hinge part with a downward stroke, not straight through. 

Once you hear the crack, slide the knife up into the top shell and cut the upper part of the oyster in order to separate it from its hold.

!! Very Important !!

If you find that your oyster is opened or when you open it and it smells funny or a rotten smell and/or it has a funny texture, then toss it out for it is spoiled. DO NOT attempt to save it. 

Now go ahead and add "whatever toppings" that will make you happy. All the way from the mild to the hot stuff...:)

 I ate a dozen oysters, how many can you eat.










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Garlic Baked Codfish Recipe

Garlic Baked Codfish Recipe 

How I remember this codfish recipe when my Mother was cooking it. The aroma that came out of the kitchen was out of this world and I was always hanging around her waiting to eat.

This recipe is so easy and fast that, really you can not go wrong.  The olive oil mixed with the garlic makes this dish, is really outstanding from the rest. I love it when I serve this and they ask me for the recipe, it just makes my day when I explain it to them and watch their eyes after they hear how easy it is. I can tell you that you can serve this in a  five-star restaurant, it is that good. 

Let me know how yours turned out and did you do anything different to it. 



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Recipe; 

1 to 2 Lbs. - Codfish fillets.

1/4 to 1/2 Cup - Olive oil
4 - Cloves - Garlic 2 sliced, 2 diced
2 - Bay leaves

2 - Med. - Red onions  quartered
1/2 - Med. - Sweet red pepper chopped
1/2 - Med. - Hot pepper chopped
1/2 Cup - Broccoli chopped
2 Large - Boiled potatoes
2 Eggs - Hard-boiled and halved
1/3 Cup - Black olives
1/4 Cup - fresh parsley

Salt and pepper to taste



For more information, please see the video below; 




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Look at all the fine veggies and the awesome plump cod filets I have gotten here. The combination here just goes great with the fish and when you add the olive oil blended with the garlic, you got a five-star meal at it's finest. 

Remember that I want the olive oil to pick-up the flavor of the garlic and the bay leaves, so this should not be more than one minute of frying.

Please do not overcook the oil for then it will turn into grease. 

Add all the cooked olive oil to all the cod and the veggies also add the garlic on top of the fish. 

If you are not sure if the fish is cooked and to your liking, then just take a peek at it when it comes out of the oven or before, and see if it is to your liking and taste. 

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Cold Beet Soup - Magic Diet Plan

Cold Beet Soup - Magic Diet Plan

What can go better than a nice cooling cold soup on a hot blistering day? Now you can not go wrong with this soup, it's smooth, appetizing, healthy, and great tasting. I like to make this soup in summer when I have an outside BBQ, it just a big hit with everyone. 

It's really easy to make and all in one pot. This recipe has just the right ingredients, that blend perfectly together, Try it, you can not go wrong.

Try it and let me know how yours turned and/or did you add anything else to it.    




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Recipe;

2 Cups - Buttermilk (low-fat)
1 1/2 Cups - Kefir
1 Cup - Pre-cooked red beets
4 Cloves - Garlic

Bunch - Fresh beet leaves and stems
1/2 Med. - Cucumber
1/2 Bunch - Radishes
1/4 Bunch - Chives
1/4 Bunch - Dill
1 Tbsp. - Apple cider vinegar
1/2 Tsp. - Suger


Salt and pepper to taste.


 For more information, please see the video below;



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Here is everything that would need in a perfect soup to keep you healthy and satisfied. All made in one bowl and all-natural, what could be better for you than this soup. 

Remember that kefir is high in nutrients and probiotics are beneficial to your system. 

Never, though? of using the leaves and part of the stems from the beetroot. How could anyone miss all the nutritious benefits of this ingredient?

Try and-and I am sure that you will want to use it in a lot of other dishes. 

Now go ahead and make your day. Add whatever you like to make yourself happy. Not only is this soup velvety smooth and with radishes and herbs, but also makes this just perfect. 

Please let me know, how yours turned out.











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Spinach & Ricotta Cannelloni Recipe

Spinach & Ricotta  Cannelloni Recipe

This has to be one of the most popular dishes that I serve to my Family and Friends. I find that it is easy to make a lot and sever it up at a party or gathering, it just disappears. The three-cheese really goes with the spinach mixture and the taste really makes up for all your hard work. 

It may seem a little bit complicated when you watch the video and very time-consuming, but believe me, once you get the hang of it, it goes very fast. Let me know how yours turned out and did you add anything extra to it. Remember to always do it your way and enjoy it. 

Please keep those comments coming. 


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Recipe;

2/3 Pkt. (300 grams)  -  Cannelloni pasta

1 Pkt. (250 grams)  - Spinach, fresh or frozen
1 lbs (250 grams) - Ricotta
1 Tbsp. - olive oil, plus extra
1/2 Cup -  Unsalted butter
1/3 Cup - Green onions
1 Med. - Onion
2 Clove - Garlic
2 -Eggs


1/2 Cup - Butter
3 Tbsp. -  Flour all-purpose, plus extra as needed.
Whole milk as needed
1/2 Tsp. - Nutmeg

Salt and pepper as needed.


1 lbs (250 grams) - Mozzarella
Parmesan Cheese - As needed  


For more information, please see the video below; 





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I like the combination of the three cheese's that I used on the video and I find that they really go together when it comes to texture and taste. 

Now you can add more different types of cheese or even add a fourth of your favorite type. 

If your spinach fresh, then you will have to blanch it first before you can use it, by adding it to simmering water for about 2 minutes. 

To make your life easier, you can use frozen, but like the fresh, do not forget to strain it to get most of the water out. 

I know that there are other ways to make your Butter / Flour mixture "a rue", but I like to show it in this way because it can be a bit complicated to make for some. So by doing it in these steps, it becomes absolutely fail-proof.

 Go ahead, do not be scared. 

The cannelloni is very fragile and therefore you should not put too much pressure when you are adding the filling, also please do not tape it down for it will break and make a mess.  

Use your fingers or thumb to gently push it down, but you can a pipe-bag if you want.

Go ahead and add as much cheese as you would like, the sky is the limit.

Let me know how yours turned out and did y

ou add anything different to it.

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Chorizo Sausage Stir Fry Recipe

Chorizo Sausage Stir Fry  Recipe

I have to say that this is one of my favorite Portuguese recipes, not only because of the awesome taste but the simplicity of making this dish. Being brought up with Portuguese Parents, I got the privilege of enjoying this sausage chorizo many times and it was prepared in many ways. The chorizo stands always from the rest of other sausages because of its deep savory rich taste that blends into any meal. 

Go ahead and try it and see for yourself, how good it will turn out, and how fast it was prepared, all in one pot. Try it at your next party and see if it does not just disappear and they will be begging for more.

Let me know how yours turned out and if you added anything different to it.




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Recipe; 

2 lbs or so (1/2 Kilo)  - Chorizo mild or hot, or any other sausage.


1 - Whole hot red pepper or less (option)

1 Cup - Whole mushrooms or sliced
1 Med. - White onion
1 Med. - Red pepper
2 to 3 cloves - Garlic
1/3 Cup - green onions
1/4 Cup - fresh parsley
1 Tbsp. - Cooking oil
1 Tbsp. - Smoked paprika
2 to 3 Tbsps. - Olive oil

Salt and pepper to taste.


For more information, please see the video below. 



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Try to use the best quality chorizo that you can get. Look for a Portuguese or Spanish area, for sure there, I know you will find them. The best ones are the ones that are not to dry out, but still soft, but still firm to the touch. Also, do check out all the other varieties, for your other dishes. 

As for me, there really is nothing better than having red peppers and mushrooms together with the sausage. For the flavors just come together and make this dish perfect. Go ahead and add more veggies if you like, after all "it's your dish".

How hot do you want it, that depends on you. If you choose the spicy or hot sausage, then reduce the hot red pepper or add none. When I use the pepper for this dish I like to add the seeds to give off a hotter experience. Always taste the chorizo beforehand, so there will be no surprises to its spiciness. 

There you go, all in one pot. I like to bring the pan to the table with some nice crispy buns and just let everyone dig in and enjoy the meal. 

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Turkey Mini Rolls Recipe

Turkey  Mini Rolls  Recipe

Every time, I have a Party and I need to make some finger foods, these mini turkey rolls always are a hit and they go really fast. I know that they can be made with the whole breast that is formed into a larger roll then sliced into smaller serving pieces. Then why? do I do it, I find that these give my party a better choice and looks better on the plate, especially when there is a great sauce to go over it. The thing I find wrong with this recipe is that it goes too fast, so make a lot.  

It looks like a lot of work for this, but I can assure you that once the mixture is done and the breast pieces have been flattened, it really goes very fast. By using a larger baking pan you can make quite a lot at one time and that will make your life a bit easier.  Always have some extra, ready to go for you will need it. 

Please tell me how yours went and did you add anything extra to it.




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Recipe;

2 - Turkey breasts

1/4 Cup - Sundried tomato's
1/4 Cup - Parsley
2 - Garlic cloves
1 Tbsp. - Olive oil,
1/4 Cup - Hot red pepper
1/2 to 1 Tsp.- Lemon zest

Add your favorite cheese

Extra olive oil as needed
Salt and pepper as per taste


Mushroom Sauce 

1/3 Cup - Heavy cream
1 Cup - Low salt mushroom stock
2 Tbsp. - White wine or I tbsp white vinegar 
1 Tsp. - Mustered
1 Tsp. - Flour 
1 Tbsp. - Water, more as needed.  

Combine all in the pan, stir over medium heat until it boils and thickens. Add milk or more flour to get it thinner or thicker. 



For more information, please see the video below. 



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Here I am using two turkey breasts that I have sliced. The ingredients that I show here is the amount of two breasts.  So that will give me about five to six portions depending on the size of the breasts. 

Turkey meat is usually  on the tough  and  hard side so,  in order  to make it  more tender,  I have them  pounded down as  flat as   possible.  Make sure you  cover  the  meat with  some film  so it does not splatter everywhere.

Go ahead and add more or less, make it your way. If you like spice then go for it and make it hot or super hot, whichever way you make it, it can not go wrong. 

Add some olive oil to the top so it will not dry up, for the turkey has an intendancy to do that. If you do not want to use the oil then just cover the pan with tin foil and remove it at the last 5 minutes of baking. 

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The Best Pan Pan Fried Steak Recipe

The Best Pan Pan Fried Steak Recipe

Now, everyone is different  when it comes to  having their  own method on how to end up with the perfect steak. It can be  grilled, you can broil them, or even pan-fry them, the choice is yours. Depending on who you ask, you’ll get a myriad of different answers on how to cook a perfect steak.

Some of the issues that arise have to do with the type of steak to use, what you marinate or season it with, the best method to use, whether you should salt it before or after, and for how long you should let it cook.

Another question is how well done does a person want them done, rare as it can be or hard as a rock on well done and charred. Everyone has a preference for their tastes and on the method carried out on the steak. Yes, it is not as simple as it looks to get the perfect steak, especially when you are cooking for someone else.  So as far as for yourself, you will be a master of it in no-time, but it will take a little more practice with someone else's meal. But, not all is lost because here I show you step by step on getting everyone happy and enjoying their steak.

Let me know how yours turned out and how did you do the cooking for others. 

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Recipe; 

1 - Portion per person of your favorite steak, cut to your preference.

Olive oil
Cooking oil
Salt & Pepper as needed.


For more information, please see the video below.




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Now that you got your favorite steak and cut, rub some olive oil into it and get it all over and well into the meat. 

Remember to have your steak at room temperature before you fry it. 

To sear it right, the pan with the oil must be smoking hot. Depending on how do you want it, it will take about 2 to 4 minutes on each side.

Try to not move or flip the steak too much and if worse comes to worst you can always cut a bit of it and peek inside to see if it is done or how you like it. 

How to check on how you want the steak. 

As your steak is cooking, occasionally press its center and then compare it against this finger test, taking the steak off the heat as soon as it feels as done as you like it. With practice and time, it will become easier and then it will be second nature for you.   

                   Steak will be  "rare"

     Steak will be "Medium Rare"

                      Steak will be "Medium"

   Steak will be "Well Done" 

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