Cherry Tomatoes with Angel Hair pasta and fried green tomatoes…….cause I can. In case you haven’t guessed yet….I love tomatoes. So that means that summer is my food heaven.
Cherry Tomatoes with Angel Hair pasta
- Angel Hair pasta – made according to the package instructions and drained
- 2 tablespoons of butter
- 1 tablespoon of minced garlic
- 1/4 cup lemon juice
- 1 cup cherry tomatoes
Melt the butter in your skillet, add in your minced garlic – being careful not to burn it.
Add in your tomatoes and the lemon juice.
Then your pasta!
I plated with basil and mozzarella.
Fried Green Tomatoes
- green tomato
- 1/4 cup flour
- 1 tsp paprika
- 1 egg
- 2 tablespoons milk
- 1/4 cup bread crumbs
Cut your tomato into roughly 1/4 inch slices. 3 bowls – 1 with the flour and paprika, 1 with the egg and milk, 1 with the breadcrumbs. Put your slices in the flour bowl, then the egg bowl and finish in the bread crumb bowl. In a small skillet with some canola oil – fry on each side till nice and brown.
Oh My Goodness- fab. Fab and Fast! I did all this in less than a Drunk History episode on Hulu…..Specifically the Nashville one from Season 1.
Dave and I had a friend, Chris, over for dinner last night. I wanted to make something super yummy for him, as he is in town from Germany. After a quick couple of comments from Chris – I decided on a Surf and Turf menu with a pizza appetizer (cooking for my audience).
- 4 to 6 Steaks
- 1 can or bottle of Beer
- 20 jumbo shrimp
- 2 packages prosciutto
- 1 onion – sliced
- handful of mushrooms (or more if you love them)
- band of asparagus
- splash of olive oil
- splash of lemon juice
- dash of dill
Our dinner started with a pre-made BBQ chicken pizza as an app. As we were snacking on that, I continued with making the rest of the meal.
PREP WORK – Pre-heat grill
Marinate the steaks in the beer and your favorite spices for no less than 2 hours. Overnight is best. Take out of the marinade, add salt and pepper ……AND a pat of butter on each steak….you know you want to. Place on grill. Keep on until your desired ‘doneness’.
Place your asparagus in a grill basket and while on the grill – mop with a mixture of olive oil, lemon juice and dill. Pull when they turn tender.
Saute the onions and mushrooms in some butter and get ready to layer that yummy awesomeness all over those steaks.
Peel and de vein the shrimp, removing the legs but keeping the tail. Wrap each piece of shrimp in prosciutto and thread on the skewer. Repeat until all shrimp are done. Set aside and place on grill when steaks are only a few minutes from done. Flip once after roughly 2 to 3 minutes and pull from the grill when both sides are pink.
Timing is everything. Steaks first, then asparagus, then get your saute on, lastly the shrimp……pull off the grill or get off the stove and place on your plate and fill your face. You will be glad you did.
We had a great time with Chris….it gave me a wonderful excuse to try something new and we got our conversation on……wish it could have lasted longer.
In the spirit of outdoor improvement, I have moved from the back to the front. The backyard improvements have gone so well, that I decided to tackle the yucky front entry. Here is a long distance shot. There has not been very many nice spring days yet, so very few of my plants have begun blooming. It looks rather desolate with my front garden torn all apart (I’ll get to that soon).
I try not to get to close in – don’t want to scare myself. I purchased a new front door and in order to make sure that it is the focal point of the front I am redo-ing the porch.
First order of business is to take down that railing. Check out my mad carpenter skills! I want a clear sight line to the front door – the new sexy front door – the new awesomely sleek looking front door, the front door that will be put on next weekend (I hope). The door that the house currently has, was an addition from the previous owners. I wanted to find something that would be more true to the house itself (but sneaking in some mid-century modern) …….more to come on that.
Scrape some loose paint, substitute the vertical slats for horizontal….good times.
Here is an unflattering shot of the base coat stain, old front door, and the front garden all torn apart.
Here is a better shot of the work in progress front entry…….I have the slats up to ensure that the short ones don’t fall off. There is still a larger drop off (larger than I am comfortable with) on the front left side – I will be using those half barrels as planters on the high side.
Next up – finishing the front door and the front garden!
I am going to go back in time….back to a time where my basement is not in a state of mid-repair, back to a time where my front garden and back deck is not mud central, back to a time where I could walk into the garage….wait…ignore that last one….not sure when that was ever possible.
The week before the water invaded….we went on a trip, a trip to a lake. AHHHHHHH….
Just the image relaxes me and takes me far, far away from this dusty house.
I also have some river pics……went for a rafting trip and got rained on…totally worth it.
See below for whirlpool time.
I will be getting some house pics out here….but wanted to re-live some great last ditch summer fun.
I read this fabulous recipe at some point over the past few months….only I can’t remember where so I am trying to re-create it from the picture I have in my head and the ingredients that I could recall.
Doesn’t it look yummy!?
So I started with 4 small oranges and zested them to get as much schmoochy peel as I could.
I smeared the zested peel all over 4 steaks and then seasoned with salt and pepper. I put a big drizzle of olive oil in my cast iron skillet and turned the gas to high. I added the steaks and cooked for 3 minutes on both sides.
While I was waiting for the steaks, I cut up the oranges….getting rid of all of the white. I mixed in some olive oil, lemon juice, chopped onion, chopped romaine, chopped olives, and minced garlic with the cut oranges. Lastly – I added in some mint. Awesome.
When the steaks were done, I pulled them from the cast iron pan and cut them across the grain.
Once the salad mixture was on the plate…I searched through my fridge and found some soft mozzarella. I pulled off some chunks and placed them on top of the salad. Hey! Done…and boy was it good.