Christmas Eve, Italian Style

Christmas Eve is traditionally our designated holiday to host, but with the end of this year being so busy for us, we were on the fence. As it is my favorite holiday meal of all time, I found that I was quite saddened by the idea of not being in the kitchen making a big fish feast, in keeping with the custom of so many (mainly southern) Italian and Italian American households. While I resolved that it would be too hectic to make seven fishes as normal, I was still very excited to choose two basic dishes that could be served to our small group of guests. Both dishes featured below can be made in less than 20 minutes once prep is done. 


First, the appetizer: Calamari alla Luciana (Squid Neapolitan Style) 

Calamari alla Luciana, Photo: NK - Recipe HERE 

and then the main, Monkfish Piccata

Monkfish Piccata, Photo: NK - Recipe HERE
 (Note: we omitted the artichokes and kale and served spinach instead) 

Do click through some of our more involved (but never difficult or unduly time consuming) Feast of the Seven Fishes menus below, but I hope today's post gives you some great ideas for your next fish-driven dinner party or family meal. 

Feast of the Seven Fishes for 6 - Year 1
Feast of the Seven Fishes for 6 - Year 2 
Feast of the Seven Fishes for 6 - Year 3

Feast of the Seven Fishes 2015

Feast of the Seven Fishes Holiday Roundup

For Dessert: Using the selection of Christmas Cookies we'd already baked and serving them alongside high quality store bought Gelato was a fas solution. 

I've featured all the recipe to links to this year's Christmas Cookie Assortment below. Five varieties to choose from may sound daunting, but the baking was made easy and achievable by spreading it out over a few days (freezing some of those made in advance helped us immeasurably). The key is also to choose easy, foolproof cookie recipes, sticking to those that require minimal prep, ideally less than 15 minutes.

Christmas Cookie Assortment, Photo: NK

Cookie Assortment, clockwise from the top:

Ina Garten's Shortbread Jam Thumbprints
Christmas Morning Biscotti
Arrowroot Cookies with Cinnamon
Pignoli Cookies 
Spiced Italian Pecan Meringues 

~~

I hope you enjoy and that the holiday season brought happiness and peace to your home. 

We look forward to returning to our usual menu program next Christmas Eve! 

Italian Pasta Classics - Spaghetti with Shrimp, Lemon, Mint & Pecorino

Mint, lemon and chili together are a very classic Italian flavor combination. They also happen to work deliciously together with seafood. This incredibly easy and company-worthy Pasta dish is an excellent choice if you are looking for an entree that is zesty, light and comforting all at once. At well under 30 minutes to prepare (if you get the Shrimp cleaned in advance) it's also doable on a weeknight. I know Spaghetti with Shrimp, Lemon, Mint and Pecorino is definitely going to be a regular on our summer menu rotation. Try it today and buon appetito! 

Photo: NK

Spaghetti with Shrimp, Lemon, Mint & Pecorino
Serves 3 as an entree (or 4 lightly)
Lightly Adapted from Food & Wine

Ingredients:
1/4 lightly toasted Pine Nuts
1/2 Pound Spaghetti 
1/4 Cup Extra Virgin Olive Oil 
2 Garlic Cloves, halved
1/2 Pound Large Wild Shrimp, shelled, cleaned and cut in thirds (buy them cleaned to save time!) 
Kosher Salt
Pepper
Zest of one Lemon
1 Tablespoon Lemon Juice
1/4 Cup Chopped Mint, plus small leaves set aside for garnish
1 Cup grated Pecorino Romano
1 teaspoon jarred Calabrian Chili (we like Tutto Calabria) or substitute Crushed Red Pepper


Method: 
Prepare Pasta as directed in well-salted water. Reserve 1/2 Cup Pasta water, drain and set the Pasta aside. 

Meanwhile in a large skillet, warm 2 Tablespoons of the Olive Oil over medium low heat and add the Garlic Cloves. Cook, stirring until slightly golden, for about 5 minutes. Discard the Garlic. 

Sprinkle Shrimp with a little Salt and Pepper. Add them to the skillet and cook about 2 minutes until almost totally opaque. 

Add the Pasta, Water, Lemon Zest, Lemon Juice, 2/3 of the Pecorino Cheese, and the 2 remaining Tablespoons of Extra Virgin Olive Oil. Cook, tossing constantly until the sauce thickens nicely, about 2 minutes. Season with a bit more salt and stir in the Calabrian Chili.

Plate and garnish with remaining Pecorino, toasted Pine Nuts and Mint Leaves. Enjoy! 

Easter 2017 - Persian Style Herbed Rice

As long as I can remember, Easter has always been my absolute favorite holiday. For me, it's a day already so filled with hope, joy and a sense of renewal. It also coincides with spring, a season of rebirth itself, one signaling that summer is right around the corner. Last but not least, with the exception of delivering some baskets the Easter Bunny may have dropped off for the little ones, Easter isn't saddled with all the pressures gifting that plagued Christmas. No, in my mind, Easter is just perfect - right down to the menu.

This year, we went with the very traditional Lamb main. It was warm enough to grill outside and my husband cooked it perfectly. We adapted a great recipe for full racks (vs. sliced up chops from the rack) and drizzled it with a Greek lemon sauce called Ladolemono before serving. This would be a winner any time of year and it was so easy. Find the recipe HERE. 

Amazingly easy Lamb that we adapted Michael Psilakis' recipe by upping the grill time for a few full racks vs.
individual chops. Simple Ladolemono (a Greek Lemon Sauce) provides a little extra brightness to this rich dish. 

For a great side, you can't go wrong with our ilili Brussels Sprouts, a sweet, savory and tangy dish inspired by an amazing Lebanese restaurant in NYC by the same name. 

ilili Brussels Sprouts, Our version of the restaurant's recipe featured HERE on the blog

Finally, I adapted a much more technically complex (and phenomenal looking recipe for Sabzi Polo, Persian Herbed Rice served in a slightly molded form with a crispy crust on its outside) by playing off many of its flavors but presenting it more as a traditional (and far faster and easier) Rice dish. One day I will try the real thing but this meal was all about speed and ease despite the significant amount of time it took me to wash, chop and prep the many herbs that went into our meal! 

Persian Style Herbed Rice - A quick version of a much more involved side dish, Sabzi Polo. I adapted ours using many
of the same flavors and folding them simply in a basic rice dish. The recipe follows below.

I hope you enjoy the easy recipe below. And don't wait until next Easter to try it! 

Persian Style Herbed Rice
Recipe Adapted from Food & Wine
Serves 8  

Ingredients:

2 Cups Basmati Rice
2 Tablespoons Salted Butter
6 Garlic Cloves, Minced
1/2 Cup minced Dill
1/2 Cup minced Italian Parsley
1/4 Cup Olive Oil
1/2 Teaspoon Salt
1/3 Cup Water heated with a 1/4 teaspoon Spanish Saffron Threads

Method:
1. Prepare Basmati Rice as directed in Water, cooking until just the tiniest bit underdone.

2. As Rice cooks, heat Salted Butter in a small pan and saute minced Garlic a few minutes until soft and fragrant but not browned. Turn of the heat. 

3. In another small pot, heat the Saffron threads over medium heat in 1/3 Cup water until quite hot and water becomes deeply colored, about 5 minutes. Allow to sit. 

4. Fluff the Rice and carefully fold in all the Herbs, the Butter and Garlic, and toss gently adding the brewed Saffron liquid and distributing it throughout, reserving a small amount for serving. Follow by drizzling in 1/4 Olive Oil. Stir to incorporate. 

5. Finish by adding 1/2 teaspoon Salt and then combine.

6. Taste and adjust Salt as needed. 

7. To serve, remove to a serving bowl and drizzle with remaining brewed Saffron. Garnish with leftover herbs and enjoy! 

Insta-Famous: Shredded Pork Shoulder & Black Bean Chili

Instagram, like Pinterest, is a fabulous destination when I'm looking for recipe inspiration or just my daily dose of food porn (usually when I'm hungry). I was reminded of its sheer suggestive power just last week when a photo of the delicious Pork Chili my husband spent most of the day preparing (by that I mean slow cooking a huge Pork Shoulder) was reposted by our favorite hot sauce company - El Yucateco.  In just minutes, it had close to 100 likes. As for El Yucateco Hot Sauce, it's true, we are addicted, and just can't get enough of their Green Habanero flavor. That's why it was a no-brainer to enhance an already fantastic Chili - the perfect food for football Sunday. 

Repost of our photo as seen on El Yucateco's Instagram

All this makes me want to remind you that you should definitely follow Neurotic Kitchen on Instagram for everyday dinner inspiration, and of course so many recipes you can find right here on Neurotic Kitchen. 

As for the Chili that caused such buzz, find Andrew Zimmern's perfect recipe right HERE.

We had to buy a larger Pork Shoulder than the recipe called for, so we cooked the leftover low and slow and used it to make Tacos and then Pulled Pork Sandwiches! It takes a while to make, but it's almost all inactive time and the results are so worth it. Enjoy and see you on Instagram! 

The Most Wonderful Time of The Year - Feast of The Seven Fishes

Images courtesy of Paperless Post 

Merry Christmas to you and yours! The holidays are in full swing and my favorite meal to cook all year is nearly upon us - the traditional Italian Christmas Eve seafood extravaganza known as The Feast of the Seven Fishes. Through the years I've shared our various menus with you on Neurotic Kitchen.

It's no secret that I've also spent many hours neurotically thinking through all the planning and timing so that you too can turn out a multi-course, surprisingly simple and always delicious fish feast. For a look back at all of our menus, click through the links here:

Feast of the Seven Fishes for 6 - Year 1
Feast of the Seven Fishes for 6 - Year 2 
Feast of the Seven Fishes for 6 - Year 3

You'll notice that some dishes are repeated several times because they are true favorites. Still, I like to try and add something new each year. This time, it will be this amazing yet simple Scallop Lollipop Hors D'oeuvre that I found in a recent issue of Food & Wine. 

Scallop Lollipops with Spicy Mayonnaise, recipe HERE, Photo: NK 

Though the recipe calls for Gochujang, a Korean Hot Pepper Paste, but you could sub in Sambal Oelek or even Sriracha. So good, especially thanks to tiny bits of dill pickle in the spicy mayo dipping sauce. Serving the Scallops on my favorite bamboo skewers makes them that much more festive. 

Sure, there's nothing inherently Italian about this spicy-sweet little Scallop Bite, but I like the idea of just a little something different amid our menu of tried and true favorites. As soon as it passed our test, we agreed that we'd be adding it to this year's rotation. Want to see how our meal goes? I hope you'll join us for the post Christmas Eve Round up and that you and your families enjoy a peaceful and delicious holiday season!

For the Scallop Lollipop Recipe, click HERE. 

A Simple Seafood Starter - Cilantro Scallops On Tortilla Chips

File today's tasty morsel under appetizers that practically make themselves. 
Marcela Vallodolid's genius Cilantro Scallops recipe begins with a boldly flavored, Latin-inspired marinade that imparts just enough punch to sweet Sea Scallops.

Cilantro Marinated Scallops, Photo: NK 

Our twist: I opted to let the scallops sit, marinating in the fridge, longer than specified (to great results, I might add) and then, following the recipe exactly, seared them on a blazing hot grill for just minutes, before being serving them on a sturdy tortilla chip that lends a homey twist to what is normally an elegant seafood splurge. 

The easy marinade, Photo: NK

Adaptable to a grill or indoor grill pan, why not live it up while those sultry summer nights are still with us? Add an easy main (we went with our favorite Fish Tacos), and you have yourself a fabulous fish feast.




Marinate these Scallops for a few hours to really maximize their flavor. 3 hours was just perfect, and while more is probably not needed, less would be fine too. Make yourself a nice cocktail like our Paloma-rita while you wait.


CHEERS!

The easiest of the not-too-sweet margs - the Grapefruit-based Paloma-rita!
Photo: NK 

Meatless Monday - Pappardelle With Summer Squash & Arugula

Hot on the heels of a fun-filled summer weekend, Monday can be a cruel mistress indeed. The good news is that you can always lift your spirits by serving up a delicious and easy meal in minutes. As you know, we try to make *many* of our Monday dinners meatless, and yesterday was no different. We tossed together a very tasty farmers market-sourced veggie pasta using a recipe from my latest Food & Wine Magazine as inspiration.

It combines thinly sliced Summer Squash and Zucchini with Arugula Pesto. Finish with Parmigiano-Reggiano cheese and you have yourself a much better Monday.

Pappardelle With Summer Squash & Arugula, Photo: NK

I lightly adapted the original dish both for ease (I had no desire to take out and later have to clean my food processor to create the Arugula Pesto component) and to make it nut free. Can you have a nut free pesto? Sure. In most cases, cooks will substitute seeds (Sunflower being a popular choice). I didn't even bother to add a nut-stand-in and, happily, the taste was just lovely anyway. If you want to be technical, you could call this dish a crudaiola, as all the vegetable ingredients that top the pasta are uncooked. 

Before we start, here's why I love this recipe and the adaptation I created:

IT'S FAST- Pappardelle is an egg-based pasta (though the shape is sometimes seen in egg-free format). If you've ever added Egg Noodles to a stew, you know that they cook in 3 or 4 minutes. It's the same idea here, making an already fast recipe (neither the Zucchini or Squash are cooked) even speedier. Note: If you can't find Pappardelle and opt for a more ubiquitous pasta, Fettucine (another wide and long noodle), would be a perfectly fine choice. 

IT'S A ONE POT MEAL- After you drain the pasta, use the same pot to toss all the ingredients together. 

IT'S MEATLESS MONDAY APPROVED

and finally, NO ELECTRICAL APPLIANCES NEEDED. I make hand cut pestos (with or without nuts) all the time because they are a great, rustic way to get the Pesto experience without having to clean yet another kitchen appliance (not that it's such a big deal, but you know, sometimes you just aren't in the mood). 

NOTE: If you happen to own a mandoline you'll be able to make very thin, uniform slices quite easily, but if you prefer to cut by hand, that would be just fine too ( I recommend cutting the long ribbons of Squash and Zucchini into halves or thirds if they do not end up as thin as you would like). This basic slicer or "handheld mandoline" is a useful and very economical tool to have in your kitchen. Another option would be to use a vegetable peeler to shave off thin slices.

Ok - here we go. 

Pappardelle With Summer Squash & Arugula

Lightly Adapted from Food & Wine 

Serves 4

Ingredients:
4 Cups Packed Baby or Regular Arugula Leaves

1/2 Cup Extra Virgin Olive Oil + more for drizzling

1 teaspoon finely minced Garlic (or passed through a garlic press) approx. 2 large Cloves

1/2 Cup Freshly Grated Parmigiano Reggiano Cheese + a few shavings for garnish

Coarse Sea Salt

Black Pepper

1 medium Zucchini and 1-2 medium Yellow Squash, very thinly sliced lengthwise on a Mandoline or by hand. Alternately you can use a large vegetable peeler to create thin ribbons (point away from your hand).

3 Tablespoons Freshly Squeezed Lemon Juice 

Zest of 1 Lemon 

Method:
1.This comes together quickly, have you prepped all your ingredients as above?  
Slice all vegetables, mince the Arugula as small as you can and crush or finely mince the Garlic. Zest and juice the Lemon and grate the Parmigiano Cheese.

2. In a large pot of well-salted boiling water, cook the Pappardelle according to package directions until just al dente. Turn the flame off and drain the pasta, reserving a few Tablespoons of the pasta water, and return drained pasta to the pot. 

3. Add the minced Garlic to the Oil and stir. Sprinkle the Minced Arugula all over the pasta, tossing as you go. Add the Squash and Zucchini Ribbons and toss again. Drizzle the Oil and Garlic over it all and continue to toss. Add the Lemon Juice and Lemon Zest. Toss. Finally, incorporate the Parmigiano, folding into the Pasta as you go. Use the reserved Pasta Water if you'd like a looser. Taste and then season to your liking with Coarse Sea Salt (I like to use French Grey Salt) and ample Black Pepper. Serve immediately with an extra sprinkle of Parmigiano. Enjoy!!!

Sweet Days of Summer - Cucumber Margaritas & Fluke Crudo

Cucumber Margarita, Photo: NK 

Ever have a really fabulous weekend from start to finish? 


This past weekend was like that for me. 


Beautiful weather and wonderful scenery (we stayed at my family's home on Long Island) came together with a few fun activities, plenty of relaxation time and a nice meal. 

Let's not forget a drink or two.

The only thing I had to remember on Saturday morning was to begin steeping my Cucumber Infused Tequila for the next 24 hours so it would be ready for cocktail time.

Priorities, people! 


Next we attended the most lovely baptism for a dear friend's little girl. The ceremony was beautiful and the after party was great fun, not to mention beautifully styled:

A lovely baptism, Photos: NK

Here are her sources:

Plantable Pink Lamb Paper Seed Favors (you plant them and they grow into wildflowers!) - Etsy.com

Supremely delicious and beautiful custom Cake from famous Tate's Bake Shop, Southampton

Hand Monogrammed White Tin Pails filled with rocks painted with a cross. So simple and pretty! 

+ lovely seaside venue Cowfish Restaurant. 

It was a wonderful event!

Sunday was set aside for family time so naturally I wanted to plan a menu.
Since we were by the sea, I opted for a quick and classic fish meal. 

Fluke Crudo with Radishes & Cubanelle Peppers, Photo: NK 

We have so many seafood menus here on NK (like this, this and this). That's because seafood is my favorite food and when it comes to making a fast and elegant meal, nothing is better. All you need is a really trustworthy fishmonger and half the work is done. 

I decided to prepare a simple main of Red Snapper & Asparagus on the grill pan, preceded by an appetizer of Steamed Clams as well as a quick Local Fluke Crudo (what's quicker than raw?) inspired by Esca in NYC. 

Crudo actually means raw, and when the word follows the name of a fish, what you're about to eat is basically the equivalent of Italian Sashimi. As with many simple preparations, the key to Crudo is very high quality fish and accompanying ingredients (such as great Olive Oil and specialty Flaked Sea Salt). This article from NPR.com is where I found the inspiration for the below adaptation for Fluke Crudo. It is a great read!! 

Before you cook, you'll need to have Cocktail Hour. For that, we went for the simplest and most refreshing Margarita of them all - no Triple Sec needed! The Cucumber Margarita made with your own house-infused Cucumber Tequila - just let Cucumbers sit in Tequila for 24 hours and voila. Get the recipe on Food and Wine. 

Now, without further delay, here is our Fluke Crudo recipe. Truly delicious and as simple as it gets. 

Here's to another wonderful weekend and many more sweet days of summer to all! 

Choose thin Cubanelle Peppers if possible, Photo: NK

Fluke Crudo with Radish & Pepper
Lightly Adapted from David Pasternack /Esca  
Serves 4 as an appetizer

Ingredients:
4 Ounces of Radishes, cut into match sticks
1/2 Cup thinly sliced Cubanelle Peppers

8 Ounces very fresh Fluke filet, sliced in half lenghtwise and then again into 1/4 inch thick slices (cut against the grain)

2 Limes 
High Quality Extra Virgin Olive Oil 

Specialty Flaked Sea Salt (or other good quality coarse grained Salt. (we used French Grey Salt). 

Method: 
In a small bowl, toss the Radish Matchsticks and Sliced Peppers with the juice of half a Lime and a sprinkle of salt. 

Prepare each serving plate by squeezing about a teaspoon of lime juice on it. Place the slices of Fluke side by side or in a fan shape.

Top with equal portions of the Radish and Pepper mix. 

Drizzle each plate a few times with high quality Extra Virgin Olive Oil. 

Finish with a sprinkling of Salt and serve with a Lime Wedge. 

Serve right away and enjoy!

Date Night Dinner in Minutes - Meyer Lemon & Cream Spaghetti

Meyer Lemon & Cream Spaghetti, Photo: NK 

There's absolutely no reason an elegant dinner can't also be easy and fast. Whether you're up for treating yourself to a fantastic home-cooked meal or preparing to entertain a special someone, it's always nice to have a perfect (and perfectly simple) recipe in your back pocket. To that end, we'd like to introduce you to this sensuous plate of Meyer Lemon & Cream Spaghetti.

With just a few easy to find ingredients (regular Lemons work just fine if you can't find the milder, more floral Meyer variety) it comes together very quickly and is, I assure you, impossible to mess up. Just be sure to have your mise en place set up before you begin because the process, though simple, is very time sensitive. The dish you'll create is absolutely scrumptious and very worthy of a company meal. It makes for a fantastic vegetarian pasta course and works in every season. 

Meyer Lemon Cream Spaghetti
Lightly adapted from the Best of the Best Cookbook
Recipe by Todd Porter & Diane Cu, Bountiful
Serves 4 as an appetizer, 2-3 as an entree

Preparing the cream sauce, Photo: NK

Ingredients:
1/2 Pound Spaghetti
2 Tablespoons Olive Oil 
2 Tablespoons Heavy Cream
1/3 Cup Dry White Wine
1 Tablespoon Meyer Lemon Zest (or Organic Lemon)
3 Tablespoons fresh Meyer Lemon Juice
2 Tablespoons finely minced Italian Parsley
1/2 fresh grated Parmigiano Reggiano plus more for serving
Salt

Method:
Note: Before you start, chop, measure, and prepare all your ingredients before you begin the cooking process! 

Beautiful Meyer Lemons, Photo: NK

1. Boil Spaghetti according to package directions in well salted water. 
2. When the Spaghetti is about halfway finished, you'll want to start the sauce. In a large sauté pan, whisk the Oil, Cream, and Wine. Turn the flame to medium-high so that the mixture comes to a simmer. Leave it simmering about 3 minutes, whisking now and again.

3. Once the Pasta is finished, drain it and add it to the sauté pan. Toss in the Lemon Zest, Lemon Juice, and Cheese. Blend by gently yet thoroughly tossing. Add the minced Parsley and toss again.Taste the pasta for Salt and add a sprinkle if needed. You can also include extra Lemon Juice or Cheese if desired. 

4. Serve right away and enjoy! 

In Season: Apricots - DIY Apricot Butter

Fruit Butters are a great way to make use of overripe fruit. They're also a bit easier to make than jellies and jams. Today, we're using the stone fruit star of the season, the Apricot, as the base for a smooth and tangy fruit butter that is irresistible by itself on bread or crackers, or, better yet, alongside butter, cream cheese, ricotta, or even sinful mascarpone. (We admit to an Apricot obsession this summer - check out our recent Apricot Mint Sorbet).

Homemade Apricot Butter, Photo: NK

We love our recipe all the more because it employs ingredients you'll find handy in your pantry (except for the fresh Apricots of course), and in just an hour and fifteen minutes' time, only a bit of which is spent actively cooking, you'll emerge from your kitchen with two cups of Apricot Butter that tastes just as good or better than anything you can find in a gourmet store. Enjoy it yourself or cool the mixture and spoon into a mason jar for a charmingly homemade hostess gift. Apricot Butter can be stored in the fridge for up to a week for a taste of summer anytime the mood strikes. 

Apricot Butter
Adapted from Food & Wine Magazine

Gorgeous, ripe Apricots. Photo: NK

Yield: 2 Cups 

Ingredients:
10 or 11 very ripe medium-sized Apricots, carefully pitted and halved
1 Cup Orange Juice
1/3 Cup Water
3/4 Cup Sugar
1/4 teaspoon Real Vanilla Extract
3 Tablespoons Lemon Juice
2 good pinches of Salt

Method:
1. Place all ingredients in a large saucepan and bring to a boil. Partially cover and over moderately-high heat, allow the mixture to to simmer. Stir occasionally and keep an eye on it for about 10 minutes. Apricots will become very soft.

2. Uncover the pot and and lower the flame tp just under medium. Continue to cook simmer, stirring every few minutes, until the mixture is very thick. About an hour. 

3. Scrape mixture into food processor or high powered blender (we used our Vitamix) and blend until quite smooth. Allow the mixture to cool fully before refrigerating in an airtight container. Apricot Butter will keep up to a week in the fridge. 
ENJOY! 

Ready In Minutes - Summery Seafood Feast For 2

Summer is not the time the slaving over a hot stove, but that's no reason to miss out on a delightfully doable (and a little fancy) dinner at home. When I think about fast and light stovetop meals, seafood often pops to mind as my main ingredient. Today we give you two easy and incredibly flavorful dishes fit for a laid back Sunday meal or completely adaptable to an effortless company dinner. A chilled appetizer of Poached Shrimp with Coconut Water and Lime is bursting with bold spicy flavor, and because it's served cold, it can easily be made ahead. Our entree of Lemony Calamari Pasta is elegant, economical, and also, ready in a flash. After prep, you'll need just under a half hour for BOTH today's dishes - each of which have wow factor and look beautiful. So pat yourself on the back, crack a nice bottle of well chilled white, and enjoy those sultry summer evenings while they last. 

Lemony Calamari Over Spaghetti Rigati, Photo: NK

Note: If you are making both dishes, we recommend you put together the Poached Shrimp with Coconut Water and Lime first as it should sit and chill for 30 minutes - the perfect amount of time to prep and cook the pasta. 

Spaghetti Rigati With Lemony Calamari
Serves 2

Ingredients:
1/2 Pound Spaghetti Rigati 
4 Tablespoons Extra Virgin Olive Oil, divided 
2 Large Cloves Garlic, minced
1/2 Pound Fresh Calamari, tubes and tentacles, cleaned, tubes sliced into 1/4-inch rings
(For an easy way to slice tubes, dry Calamari well and fold it over once the long way before slicing. You may want to brace your non cutting hand with some paper towel inside it to minimize slipping). 

3 heaping Tablespoons Parsley, finely chopped  
1/2 teaspoon Crushed Red Pepper
Zest of 1 Lemon
2 Tablespoons Lemon Juice
2 Tablespoons White Wine or Rose, optional but recommended 
Salt 
Pepper

Method:
1. Set a large pot of salted water to boil for the Pasta. Set all ingredients above out in in preparation to cook, measured out if possible. Once Pasta Water is boiling, Add the Spaghetti Rigati (or other long, thin pasta) and cook according to package instructions.

2. Meanwhile, prepare the Calamari. In a large, high-sided sauté pan, warm 2 Tablespoons Olive Oil over medium-low heat for a minute. Add the Garlic and stir until fragrant and just beginning to turn golden, being careful not to burn it. About 2 minutes.

3. Add the Calamari and turn up the flame to medium. Cook, 2 to 3 minutes, stirring occasionally, until opaque. Calamari cooks quickly and becomes rubbery very fast. Keep an eye on it. As long as it's opaque and the texture's to your liking, it's cooked. Remove cooked Calamari to a bowl and drain off the liquids. Season the Calamari with a good sprinkle of Salt and a few turns of Black Pepper. 

4. By this time your Pasta should be cooked. Drain the pasta and reserve a few Tablespoons of Pasta Water. 

5. Add the Lemon Juice, Lemon Zest, Wine and a Tablespoon of Pasta Water into the deep sauté pan. Turn the flame up to medium again and warm through for about a minute. Add the Pasta and toss well. Add Crusher Red Pepper, Parsley, and season with a bit more Salt and Pepper. Stir in the Calamari.

6. To serve, plate the Pasta and drizzle each plate with the extra Olive Oil. Enjoy! 

Zesty Chilled Poached Shrimp With Coconut Water and Lime, Photo: NK 

Poached Shrimp With Coconut Water & Lime
Lightly Adapted from Food & Wine, Edward Lee
Serves 2 - 3 

Ingredients:
12 Medium Shrimp, shelled, cleaned, tails on or off depending on your preference
1/4 Cup Coconut Water
2 Tablespoons Red Wine Vinegar, White Wine Vinegar or Unseasoned Rice Vinegar
2 Tablespoons Fresh Lime Juice
2 Garlic Cloves, Minced
1 Tablespoon fresh Ginger, grated
1 Tablespoon Cilantro, chopped (optional)
1/2 Red Bell Pepper, seeded and cut into a small dice
1/2 Sweet White Onion or Red Onion, sliced
1/2 a small Jalapeño, seeded and thinly sliced
Kosher Salt
Pinch of Sugar
Black Pepper

Method: 
1. In a medium saucepan of boiling water, poach the Shrimp unto cooked through - roughly 2-3 minutes. They will be opaque and springy but not at all tough. Drain shrimp and place in an ice bath or rinse through a colander with ice cold water. 

2. In a medium bowl, mix together the Coconut Water, Vinegar, Lime Juice, Cilantro, Garlic, Ginger and Sugar. Season the liquids with Salt and Pepper. Toss together with the Poached Shrimp and all the leftover ingredients. 

3. Cover the mixture and chill for 30 minutes before serving. Make ahead: you can prepare the Shrimp and the Marinade can be refrigerated separately overnight. 

Buon Appetito! 

Elegant App + Wine - Clams With Lemon, Thyme & Parmesan

A Sunday or two ago, as I paged lazily through an issue of Food & Wine Magazine, I zeroed in on a feature that included recipes from all around the world that pair wonderfully with vino. But I ask you, is there really a food that doesn't? While we only had a beautifully dry Rose on hand, I decided to try these simple and bright broiled Clams that were instead recommended for pairing with Sauvignon Blanc. 

Clams Broiled with Lemon, Thyme & Parmesan, Photo: NK

Clams are a favorite around our house, and this easy appetizer immediately captured me and seemed perfect for our special night in. That said, it would also be a fantastic way to kick off an elegant dinner party or even wine tasting get-together. As for the actual "magazine-endorsed" pairing, F&W recommends  "a citrusy Chilean Sauvignon Blanc, like Casa Marin's 2011 Cipreses Vineyard or 2012 Matetic EQ." The results were lovely and this recipe is both easy to execute and quite tasty. Enjoy!!

Now for the recipe, directly from Food & Wine.

 Clams Broiled with Lemon, Thyme & Parmesan

 Recipe By Gerardo Valenzuela

 Serves 4