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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Alfredo Florentine with Chicken & Roasted Red Peppers

Published by: Sarah

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  • Aug
  • 14

                                        1 pkg.  Perdu Perfect Portions Chicken Breast 2 c. Heavy Cream 1 – 2 c. Half & Half 1 c. GOOD Parmesan Cheese (off the block NOT from a can) 3/4 c. Shredded Mozzarella 1 […]

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creamy-seafood-alfredo (427x640)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 pkg.  Perdu Perfect Portions Chicken Breast
2 c. Heavy Cream
1 – 2 c. Half & Half
1 c. GOOD Parmesan Cheese (off the block NOT from a can)
3/4 c. Shredded Mozzarella
1 bag Express Mix Spinach and Arugula Blend
1 jar Roasted Red Peppers, drained and cut into strips
Salt & Pepper
Garlic Infused Olive Oil
1# Cooked Fettuccine or Linguine

In a heavy saucier or pan heat the cream to boiling.
Stir often until reduced by half.
Add 1 c. half and half and reduce for about 5 minutes.
Add all the cheeses and season with a lot of fresh ground black pepper.
Add the bag of greens and stir to wilt.
Remove from heat and set aside.

Season the chicken with salt & pepper.
Heat 3-4 T oil in a large skillet.
Cook chicken 5 minutes each side or until just cooked through.
Place on a platter to rest.

Bring the sauce back up to a low simmer and add the pasta.
Toss with tongs to blend.
Place pasta on a large serving platter.
Slice the chicken and fan over pasta.
Top with sliced peppers and serve.

NOTE: You can sub in shrimp for the chicken!!

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Specialty Shrimp Scampi

Published by: Sarah

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  • Oct
  • 13

This past August, I catered a rehearsal dinner for 36. We did an old fashioned New England Clam Bake. The whole group raved about the clams. The secret to them is the broth.  I had a lot of leftover broth from that event, so I came up with this recipe. Keep in mind this is […]

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This past August, I catered a rehearsal dinner for 36. We did an old fashioned New England Clam Bake. The whole group raved about the clams. The secret to them is the broth.  I had a lot of leftover broth from that event, so I came up with this recipe. Keep in mind this is not a cholesterol friendly recipe.

BEGIN 1 DAY AHEAD

Broth for Clams
1# Butter, divided
6 cloves Garlic, minced
2 XL Shallot, minced
4 Lemons, 2 zested & all juiced
1½ (48 oz.) cans Clam Juice
1½ c. Crane Lake Pinot Grigio
1 bunch Flat Leaf Parsley, chopped

Melt 1 stick butter in a large pot.

Add Shallots & cook until softened.
Add the garlic.
Cook & stir 1-2 minutes.
Add the clam juice, lemon zest & juice and wine.
Bring to a boil & add remaining butter.
Simmer 20 minutes.
Finish with parsley.
Allow to cool.
Refrigerate overnight.

For the Scampi
1# Raw Shrimp, peeled & de-veined

Broth for Clams (above)
½# Linguine
½ c. Mascarpone Cheese

 

Separate the hard butter from the broth.
Bring the broth to a boil.
Cook the linguini to just al dente.
Melt the broth butter in a skillet.
Sauté the shrimp to just pink on both sides.
Add the cooked linguini & toss.
Add the mascarpone & stir to melt.
Serve with a Caesar salad & fresh bread.



 

 

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Orange Jalapeno Shrimp & Broccoli

Published by: Sarah

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  • May
  • 29

My husband pulls recipes from the news paper every week. When he pulled this one he was insistent on making it right away. It’s the BOMB!! The fresh OJ makes all the difference. Be sure to use Naval’s & not Valencia’s. 1# Raw Shrimp, peeled & de-veined ¾ tsp. Salt ¼ tsp. Black Pepper ¾ […]

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My husband pulls recipes from the news paper every week. When he pulled this one he was insistent on making it right away. It’s the BOMB!! The fresh OJ makes all the difference. Be sure to use Naval’s & not Valencia’s.

1# Raw Shrimp, peeled & de-veined
¾ tsp. Salt
¼ tsp. Black Pepper
¾ c. Fresh NAVAL Orange Juice (about 3 oranges)
2 T Honey
1 tsp. Lite Soy Sauce*
2 T Grape Seed Oil (may sub vegetable or canola oil)
2 tsp. Fresh Jalapeno, minced
2 cloves Garlic, finely minced
3 c. Broccoli Florets
1 Naval Orange, sectioned
2 c. Cooked Brown Rice*

Season shrimp with salt & pepper & set aside.
Combine the fresh OJ & honey in a sauce pan & bring to a boil.
Boil to reduce by half.
Remove from heat & set aside.
Heat oil in a large skillet.
Add the jalapeno & garlic.
Cook & stir 2 minutes.
Add the shrimp & cook to opaque.
Add the orange juice reduction, soy & cook 3-4 minutes more.
Remove the shrimp & add the broccoli & orange sections.
Cook about 4-5 minutes until broccoli is just tender.
Return the shrimp to the pan, stir to combine & serve over rice.

*Original recipe measurements & ingredients. We used regular soy & white rice. I recommend more soy to taste & precooking the broccoli for 4 – 5 minutes.

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Seafood Newburg

Published by: Sarah

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  • Dec
  • 9

¾ c Parmesan Cheese 1 c  Heavy Cream 1 c Lobster Stock, divided ¼  c Sherry Baby Shrimp Scallops Lobster Chopped Chive for garnish Combine cheese & heavy cream in sauce pan and reduce by half.  Add ½ c stock & simmer.  In separate pan heat remaining stock and add shrimp, scallops & lobster.  Season […]

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¾ c Parmesan Cheese
1 c  Heavy Cream
1 c Lobster Stock, divided
¼  c Sherry
Baby Shrimp
Scallops
Lobster
Chopped Chive for garnish

Combine cheese & heavy cream in sauce pan and reduce by half. 
Add ½ c stock & simmer. 
In separate pan heat remaining stock and add shrimp, scallops & lobster. 
Season with salt & pepper.
Cook until just done (about 3-5 minutes). 
Add sherry and simmer another 2 minutes. 
Add seafood to sauce (do not add juices from seafood pan). 
Top with chives. 
Serve over any pasta or rice
OR
Top with fresh bread crumbs & broil to brown.

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Asian Shrimp Kabobs

Published by: Sarah

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  • Dec
  • 9

24 Large Shrimp, uncooked, peeled & deveined 1 (6 oz.) can Pineapple Chunks Skewers Marinade ½ c. Soy Sauce 2 T Sesame Oil 2 T Seasoned Rice Vinegar 2 T Fresh Ginger, grated 2 clove Garlic, minced Place shrimp into a non-reactive bowl. Combine all marinade ingredients and pour over shrimp.  Marinate shrimp & soak […]

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24 Large Shrimp, uncooked, peeled & deveined
1 (6 oz.) can Pineapple Chunks
Skewers

Marinade
½ c. Soy Sauce
2 T Sesame Oil
2 T Seasoned Rice Vinegar
2 T Fresh Ginger, grated
2 clove Garlic, minced

Place shrimp into a non-reactive bowl.
Combine all marinade ingredients and pour over shrimp. 
Marinate shrimp & soak skewers in water for 30 minutes. 
Slice bacon into thirds.
Place a pineapple chunk at the underside of the shrimp.
Slide  shrimp onto skewer (3-4 per skewer).
Grill for 3 – 5 minutes per side or until shrimp are opaque.

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Baked Stuffed Shrimp

Published by: Sarah

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  • Dec
  • 9

24 Jumbo Shrimp, shelled & de-veined 1 stack Ritz Crackers, crushed ½ c. Fresh Parsley, chopped ¼ c. Freshly Grated Parmesan Cheese 3 T. Lemon Juice 3 T. Worcestershire Sauce 1 (6 oz.) can Snow Crab, drained – optional 4 sticks Butter, separated Very Dry Sherry Lemon Slices & Parsley for garnish Lemon Wedges Preheat […]

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24 Jumbo Shrimp, shelled & de-veined
1 stack Ritz Crackers, crushed
½ c. Fresh Parsley, chopped
¼ c. Freshly Grated Parmesan Cheese
3 T. Lemon Juice
3 T. Worcestershire Sauce
1 (6 oz.) can Snow Crab, drained – optional
4 sticks Butter, separated
Very Dry Sherry
Lemon Slices & Parsley for garnish
Lemon Wedges

Preheat oven to 400°.
Combine crackers, parsley, cheese, lemon juice, worcestershire & crabmeat.
Line the bottom of a gratin dish  with a little sherry.
Butterfly each shrimp & stuff with cracker mixture.
Place shrimp in the dish, tail end up.
Dot each shrimp with a little butter.
Bake for 10 minutes.
Meanwhile melt & clarify remaining butter.
Remove shrimp from oven and garnish with lemon slices & parsley.
Serve with lemon wedges & drawn butter on the side.

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Twisted Shrimp Cocktail

Published by: Sarah

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  • Dec
  • 5

This version of Shrimp Cocktail, will blow your guests away. The original recipe came from Giada DeLaurentis. I changed just a few ingredients to give it a little more depth of flavor. Thank you Giada for the base recipe! For the Shrimp 1 lb. Raw Jumbo Shrimp, peeled (tails on) & de-veined Provencal Herbs Basil […]

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This version of Shrimp Cocktail, will blow your guests away. The original recipe came from Giada DeLaurentis. I changed just a few ingredients to give it a little more depth of flavor. Thank you Giada for the base recipe!

For the Shrimp
1 lb. Raw Jumbo Shrimp, peeled (tails on) & de-veined
Provencal Herbs
Basil Infused EVOO
Salt & Pepper

Preheat oven to 350 degrees.
Season shrimp with herbs, oil, salt & pepper.
Allow to rest for 30 minutes @ room temperature.
MEANWHILE: MAKE THE SAUCE
Place on a baking sheet in a single layer.
Cook shrimp 5-8 minutes until just cooked through.
Transfer to a serving platter.
Place sauce into a small bowl & place on platter.
Serve warm or room temperature.

For the Sauce
6 oz. Plain Yogurt
2 T Mayonnaise
2 T Whole Grain Dijon Mustard
1½ T Maple Syrup
1 tsp Turmeric
2 T Fresh Chopped Basil

Combine all ingredients & set aside.

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Grilled Shrimp Salad with Coconut Vinaigrette

Published by: Sarah

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  • Apr
  • 27

I recently visited a friend in Deltona Florida. Upon my arrival we went to a restaurant called “Two Blonde’s & a Shrimp.” We both ordered this divine salad. The vinaigrette was so delicious I asked for the recipe. Unfortunately, the chef had stepped out; so we proceeded to decipher the recipe on our own. This is what we came up with.  Thanks for […]

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I recently visited a friend in Deltona Florida. Upon my arrival we went to a restaurant called “Two Blonde’s & a Shrimp.” We both ordered this divine salad. The vinaigrette was so delicious I asked for the recipe. Unfortunately, the chef had stepped out; so we proceeded to decipher the recipe on our own. This is what we came up with.  Thanks for the salt Sherry!!

**Keep in mind the ingredients for the dressing are estimated (but pretty close). I’m very much a “Rachel Ray” & tend to throw ingredients together until they taste good. Also, “real” coconut milk is usually solid when you open the can. Don’t panic! Just put it in a bowl with the rest of the ingredients & whisk it well. As it warms, it becomes less solidified.

For the Vinaigrette: **
½ c. Real Coconut Milk
3 T Honey
Splash Rice Vinegar
1½ T Canola Oil
 Scant Pinch Salt

Combine all ingredients in a jar with a fitted lid.
Shake well .
Refrigerate 15 minutes to blend flavors.

For the Salad:
24 Medium Shrimp, peeled & de-veined
EVOO
Salt & Pepper
4 c. Spring Mix Greens
4 Sun Dried Tomatoes, dry packed & sliced into strips
¼ c. Dried Sweet Cranberries
4 tsp. Sliced Almonds, toasted
1 T Sweet Coconut, shredded
1 c. Green Grapes, washed

Remove the dressing from the refrigerator while preparing the salad.
Drizzle shrimp with EVOO & season with salt & pepper.
Skewer the shrimp 6 to a skewer.
Grill 2-3 minutes per side.
Divide all ingredients, except the shrimp, equally onto 4 plates.
Place 1 skewer of shrimp on each plate.
Shake the dressing & divide between 4 ramekins.
Place a ramekin of dressing on each plate & serve immediately.

NOTE: The eclectic ingredients may seem strange to some. However, in the correct quantities, they compliment eachother extremely well! The trick is not too much of any one ingredient.

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Oven Fried Shrimp

Published by: Sarah

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  • Apr
  • 6

For the Shrimp: 1 lb. Raw Shrimp (16/20 ct), peeled & de-veined Extra Virgin Olive Oil Salt & Pepper 1/2 c. Panko Bread Crumbs Dried Italian Seasoning Preheat oven to 375 degrees. Season shrimp with salt & pepper. Drizzle with oil & toss to coat. Combine Panko with salt, pepper & a pinch of dried […]

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For the Shrimp:
1 lb. Raw Shrimp (16/20 ct), peeled & de-veined
Extra Virgin Olive Oil
Salt & Pepper
1/2 c. Panko Bread Crumbs
Dried Italian Seasoning

Preheat oven to 375 degrees.
Season shrimp with salt & pepper.
Drizzle with oil & toss to coat.
Combine Panko with salt, pepper & a pinch of dried Italian seasoning.
Dredge shrimp in crumb mixture.
Place in a single layer on a baking sheet.
Lightly drizzle with more oil.
Bake 10 minutes on the center rack.
Serve with tarter sauce & a lemon wedge.

For the Tarter Sauce:
1/2 c. good Mayonnaise
1-2 T Sweet Relish
1 tsp. Lemon Juice
3 dashes Old Bay Seasoning
Salt & Pepper

Combine all ingredient & let stand while making shrimp.

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