A few basic ingredients…

A cold, wet Sunday morning turned into a cool, sunny afternoon and evening. I had a bottle of Eleven Lakes 2008 Stoney Place Semi-Dry Riesling chilling in the refrigerator and needed a meal to go along with it.

Katy had some frozen, uncooked shrimp thawing along with a few staples in the fridge and pantry. I threw out a couple of ideas and we settled on a direction to take the shrimp. I had Pandora tuned to Jack Johnson Radio and took a break to dance to “I’m Yours” by Jason Mraz while chopping the ingredients and enjoying the first glass of Stoney Place. Music, wine, food, and being with Katy were all the ingredients needed for a wonderful evening.

The meal was light, fresh and easy to make in about an hour. The measurements are approximations. I didn’t measure anything while preparing the meal but wrote down the ingredients giving my best estimate on quantities used. I was cooking for two and this made enough for dinner with a bit left over for a couple of small lunches. Don’t be afraid to experiment by adding other ingredients you may enjoy. Katy had fresh asparagus that I was going to use but forgot all about it once I started cooking. I should remember to put the ingredients out on the counter so I don’t leave them out. The asparagus wasn’t missed however. Adjust the seasoning to your taste as you go. It was just right for Katy. The amount of crushed red pepper was enough to make her nose run but not enough to make her stop eating. Some of my dishes turn out too spicy for her. I have to calibrate my taste buds accordingly since I like it hot.

The wine held up great with the food. The bright fruit and citrus flavors complimented the lighter flavors of the meal and stood up against the garlic, red pepper, lemon olive oil and pine nuts. I wish I bought two bottles of the Stoney Place. It’s probably good that I didn’t though, having to work the next day and all.

Entree:
1/2 lb raw shrimp, peeled and deveined
2 tbsp extra virgin olive oil (EVOO)
1 tsp lemon olive oil
1/8 tsp salt
1/8 tsp pepper
1 tsp Italian seasoning
1 tsp crushed red pepper
2 cloves garlic, chopped

Place the shrimp in a medium bowl. Add EVOO and lemon olive oil, salt, pepper, Italian seasoning, crushed red pepper and garlic. Mix well and set aside for twenty minutes.

2 tbsp EVOO
3 garlic cloves, chopped
1/4 medium green pepper, chopped
1/2 small onion, chopped
1/8 tsp salt
1/8 tsp pepper
1 small tomato, diced
1/2 cup Thai vegetable stock
2 tbsp pine nuts
Shredded Parmesan cheese

Place a medium sized skillet on medium high heat. Add EVOO, bringing it up to temperature. Add garlic, green pepper, onion, salt and pepper and sauté for one to two minutes. Add tomato and vegetable stock then reduce heat to low and simmer.

1/2 lb whole wheat linguine
1/2 tsp salt
Water

Bring a large pot of water to a boil. Add salt and linguine. Cook the linguine al dente.

Place the shrimp on a hot BBQ grill, stove-top grill, or cast iron skillet cooking on each side just until the shrimp turn pink and show some grill marks, one to two minutes per side. Add shrimp to the simmering skillet and cook for one minute then toss in the cooked linguine. Remove from heat. Add pine nuts and top with Parmesan cheese.

Salad:
3 medium size carrots, sliced
3/4 medium green pepper, chopped
1/2 small onion, cut into slices and separated into rings
1/2 medium cucumber, sliced
1 small tomato, halved then quartered
2 cloves garlic, chopped
4 tbsp EVOO
2 tsp lemon olive oil
4 tbsp apple cider vinegar
1 tbsp balsamic vinegar
1/8 tsp salt
1/8 tsp pepper
4 cups spinach & field mixed greens
8 leaves romaine hearts
2 tbsp pine nuts
Shredded Parmesan cheese

Place carrots, green pepper, onion, cucumber, tomato, garlic, EVOO, lemon olive oil, vinegar, salt, and pepper in a medium bowl. Mix well and set aside for twenty minutes.

Place the romaine hearts on a hot BBQ grill, stove-top grill, or cast iron skillet cooking on each side just until the leaves start to wilt and show some grill marks, about two minutes per side. Remove from heat.

Toss the spinach and field mixed greens in bowl with other vegetables. Mix well. Place four romaine leaves on a plate, overlapping 1/2 to 3/4 of each leaf. Place greens and marinated vegetables on romaine leaves. Top with pine nuts and Parmesan cheese.

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About fingerlakeswineguy

I have a passion for the Finger Lakes, wine, food, and photography and want to share this passion through social media on the web.
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