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Recipes
Grilled Panzanella and Shrimp-Sunset magazine
By Shawn
Preparation 1. Heat a grill to high (450° to 550°)
- 30 cherry tomatoes (mix of red and yellow)
- 12 large shrimp (26 to 30 per lb.), peeled and deveined
- 4 slices (3/4 in. thick) from a wide, crusty loaf, such as pain au levain
- 7 tablespoons extra-virgin olive oil, divided $
- 2 cups diced cucumber (if using a thin-skinned variety, such as Persian, do not peel)
- 1/4 small red onion, cut into slivers
- 1/4 cup torn fresh mint leaves
- 1/4 cup torn fresh basil leaves
- 1 tablespoon drained brined capers
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons red wine vinegar $
- 1 ounce ricotta salata or manchego cheese
Easy Shrimp and Broccoli stir fry
By Shawn
Easy Shrimp and Broccoli Stir Fry - Damn Delicious Easy Shrimp and Broccoli Stir Fry The easiest stir fry you wil...
- 1 tablespoon olive oil
- 1 1/2 pounds medium shrimp, peeled and deveined
- 24 ounces broccoli florets*
- 1 teaspoon sesame seeds
- 1 green onion, thinly sliced
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar, packed
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon Sriracha, optional
Baked Orzo with Fontina and Peas
By Shawn
Five stars
- 4 cups chicken broth
- 1 pound orzo pasta
- 3 tablespoons butter, plus more to grease the baking dish
- 1 onion, chopped
- 8 ounces mushrooms, sliced
- 1 cup Marsala wine
- 1/2 cup heavy cream
- 4 ounces shredded fontina cheese (about 1 cup)
- 4 ounces diced fresh mozzarella cheese (about 1 cup)
- 1 cup frozen peas, thawed
- 1/2 teaspoon salt
- 1/2 teaspoons freshly ground black pepper
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan
- 1 teaspoon dried thyme
Browned Butter Scallop and Burst Tomato Basil Pasta
By Shawn
Half-Baked Harvest
- 1 pound angel hair pasta
- 1 pound large scallops
- kosher salt and pepper
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, smashed
- 1 tablespoon chopped fresh thyme
- pinch of crushed red pepper flakes
- 4 tablespoons butter
- 1/4 cup white wine
- 1 cup cherry tomatoes
- 2 ears corn, kernels removed from the cob
- 1/2 cup fresh grated parmesan cheese
- 1/2 cup fresh basil chopped
- 1 ball burrata cheese
- zest of 1 lemon
Spicy Onion Rings
By Shawn
Five stars
- Vegetable oil, for frying
- 1 extra large sweet onion
- 2 cups complete pancake mix, any brand
- 1 cup beer
- 1 teaspoon sweet paprika
- 1 teaspoon chili powder, 1/3 palm full
- 1/2 teaspoon ground cayenne pepper, eyeball it, or 1 teaspoon hot sauce
- Salt
Petite Filet With Gorgonzola And Porcini Mushroom Sauce
By Shawn
Five Stars
- FILET:
- 1 petite filet of beef - (4 to 6 oz)
- 1 pinch salt
- 1 pinch freshly-ground black pepper
- 3 tablespoons olive oil
- == GORGONZOLA & PORCINI MUSHROOM SAUCE ==
- 3 tablespoons olive oil
- 1/4 pound dried porcini mushrooms - (abt 1 cup) soaked and strained
- 1 shallot sliced
- 1 teaspoon chopped fresh thyme leaves
- 1/4 cup dry white wine
- 1/4 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 3 ounces Gorgonzola - (abt 3 tbspns)
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
Chicken and Vegetable Salad with Asian Dressing
By Shawn
For the salad: Preheat the oven to 350 degrees
- FOR THE SALAD
- 1 1/4 pounds skinless, boneless chicken breast halves
- 1 teaspoon olive oil
- 1/8 teaspoon salt
- 1 1/2 cups thinly sliced green cabbage
- 1 medium red bell pepper, seeded and thinly sliced
- 1 medium carrot, scrubbed well, and then cut into ribbons with a vegetable peeler
- 1/4 cup packed cilantro leaves
- 16 large Bibb or Boston lettuce leaves, for serving
- FOR THE DRESSING
- 3 tablespoons walnut oil or olive oil
- 3 tablespoons unseasoned rice vinegar
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons honey
- 1 1/2 teaspoons toasted sesame oil
- 1 teaspoon finely grated peeled fresh ginger root
- 1 small clove garlic, minced
- 1/4 teaspoon salt
- Pinch crushed red pepper flakes
Turkey Tetrazzini
By Shawn
Five stars
- 1 1/2 cups chopped onions
- 1/2 cup chopped red bell peppers
- 7 tablespoons unsalted butter, divided
- 1 teaspoon minced garlic
- 1 pound white button mushrooms, ends trimmed, sliced
- 1 1/2 teaspoons Essence, recipe follows
- 1/2 teaspoon freshly chopped thyme leaves
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 2 cups chicken stock or low-sodium canned chicken broth
- 1 3/4 cups heavy cream
- 12 ounces wide egg noodles
- 1 pound cubed or bite-size shredded roast turkey
- 1 tablespoon freshly chopped parsley leaves
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1/3 cup freshly grated Parmesan
- 1 (5 1/2-ounce) bag potato chips, crushed or bread crumbs
Green salad with Pears, Pecans and Cheese
By Shawn
For the dressing: Whisk together the vinegar, mustard, maple syrup, shallot, salt, pepper and oil a medium bowl unt...
- For the dressing
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons pure maple syrup
- 1 tablespoon finely chopped shallot
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- For the salad
- Leaves from 1 large head of red leaf lettuce, torn
- 1 large, ripe pear, peeled, cored and sliced
- 2 ounces blue cheese, crumbled
- 1/3 c pecan pieces
- Feel free to swap in another seasonal fruit, such as sliced apple, grapes or pomegranate; another cheese, such as feta or chevre; or a different nut, such as almonds or walnuts.
Sausage Stuffing (with Pecans and dried cherries)
By Shawn
Five stars
- 1 pound sweet Italian sausage casings removed
- 1/2 cup butter - (1 stick)
- 3 cups chopped onion
- 2 cups chopped celery
- 1 tablespoon chopped fresh sage, 2 tablespoons chopped fresh parsley
- 6 cups croutons
- 1/2 teaspoon ground allspice
- 1/4 cup maple syrup
- 2 cups dried cherries
- 1 cup pecans toasted, chopped
- 2 cups chicken stock plus extra
- as needed
- 2 tablespoons chopped fresh thyme
- Salt to taste
- Freshly-ground black pepper to taste