Italian Grill - Spicy Shrimp Skewers

Today I'd like you to check out one of my favorite recipes this summer -- Spicy Calabrian Shrimp Skewers. You may already know I'm a sucker for Calabrian chili, so when I find it in a jar anywhere I always stock up in order to have it on hand. I make Giada De Laurentiis' incredibly easy dish with large shrimp (about 16-20 count per pound). The recipe consists of a simple marinade which you let sit on the shrimp a few hours (4 is perfect). I then portion out the shrimp (4 per person alongside another protein is a good amount), and skewer them through the tail and opposite end of the shrimp. Using two skewers is a little trick I learned to prevent them from spinning on the stake, making them easier to flip. 

Remember to soak the wooden skewers for at least an hour beforehand to prevent them from burning. Grill these just a few minutes per side until they are opaque and cooked through. Serve the shrimp kebabs alongside any other fish (or meat for surf and turf) atop lightly dressed greens or herbs -- so easy!

Spicy Shrimp Skewers with Grilled Calamari on the side, Photo: NK

***To check out the Spicy Calabrian Shrimp recipe, click HERE.  

Burger Night - Salmon Burgers With Orange & Fennel Slaw

Lately I've been trying even harder than I normally do to limit our family's overall meat intake, much to the chagrin of my carnivorous husband. It's not an easy task, particularly because the only fully vegetarian meal that makes him smile is some iteration of pasta and greens (hence the veritable treasure trove of meat-free pasta dishes in our archives). 

This wouldn't in itself be an issue except that even if I am being extra charitable to myself, my girlish figure cannot stand up to multiple carb-heavy meals per week. I'll also admit to having absolutely no self control of around pasta (the ultimate comfort food), and the charming idea of just eating a smaller portion goes right out the window when I am faced with a pot full of the good stuff.

Salmon Burgers With Orange & Fennel Slaw, Photo: NK

This is why I am always eager to come up with more and more Meat-Free dinners that my family will enjoy. Piggie-backing off the success of our super easy and light Tuna Burgers, I was very excited to add another fish-based burger to the monthly rotation. Luckily my new Giada Cookbook, Happy Cooking, had a really appealing Salmon Burger recipe that looked great.  After all, we only make Tuna Burgers once,  maybe twice a month because Tuna is high in mercury content.   EWG's Seafood Calculator is a great, customizable way to plan your monthly fish meals because it tells you how many portions of each soft you can consume while still staying below the guidelines.

The Salmon Burgers are topped with Orange and Fennel Slaw -which is delicious on so many things - especially fish. That's probably what sold me on this recipe. I hope you enjoy our slightly adapted version below. It will yield four burgers. The remaining two that we didn't eat froze really nicely. Kids will eat these too! 

Salmon Burgers With Orange & Fennel Slaw
Lightly Adapted from Giada De Laurentiis, Happy Cooking
Serves 4 

Ingredients: 
Slaw
1 Fennel Bulb, cored, and sliced thinly into rings (by hand or with a mandoline), some of the Fennel Frond set aside and minced (about 1 heaping Tablespoon of fronds)
1 Orange, peeled and segmented
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Olive Oil
1/2 teaspoon Kosher Salt

Burgers
2 6-8 portions Wild Alaskan Sockeye Salmon, boned, skinned and cut into small cubes
1/3 Cup Flat Leaf Italian Parsley, leaves only
4 teaspoons Capers, rinsed 
1 Shallot, chopped
1 heaping teaspoon Orange Zest
2 Tablespoons Panko Breadcrumbs
1 Egg White
1/4 teaspoon Kosher Salt
1 Tablespoon Olive Oil 
4 Toasted Potato Roll Burger Buns, for serving 

Method: 
Combine all the Slaw ingredients in a medium bowl. Stir and set aside.

In a food processor, combine all the Burger ingredients except the Olive Oil. Pulse a few times so that Salmon is coarsely chopped and all is combined. Remove the mixture and divide it into quarters, shaping each into a 1/2 inch thick patty. 

In a medium saute pan, heat the Olive Oil over medium-high heat. Once the Oil is hot, cook the patties for about 3 minutes per side until cooked through and golden.

To serve, toast the Potato Rolls and place patties on them. Top with Orange and Fennel Slaw. Serve right away!

Eat The Season - Ramps, Three Ways

Thus begins Neurotic Kitchen's Third Annual Ramp post. Be sure to relive our other ramp adventures HERE, HERE, and HERE. Thanks in part to their short season once per year, these deliciously garlicky wild leeks enjoy some major hype. This also means you've got to grab up your ramps as soon as they hit the green markets (often in the middle of April). They're around for just four to six weeks so we made sure to get cooking right away. The result? Three meals using ramps and one very happy week.

Lemony Ramp Pasta With Rock Shrimp & Fried Capers, Photo: NK 

To start, we whipped up some Ramp Pizza. To make it, simply prep your homemade pizza and chop a few ramps (white and green parts) into half inch pieces. Sprinkle on top of your sauce and cheese and bake. Easy enough, right? If you'd like to get a bit more daring (but still prep dinner in under a half hour) we're sharing two easy ramp recipes for you to enjoy! As a rule, use versatile ramps wherever you might choose scallions or leeks, and you'll be a ramp believer before you know it. Enjoy!

Lemony Ramp Pasta With Rock Shrimp & Fried Capers

Inspired by Giada de Laurentiis

Serves 2-3 as an entree 

Ingredients: 

1/2 Pound Spaghetti

1/4 Cup Extra Virgin Olive Oil (plus an additional Tablespoon)

2 Tablespoons Capers, well rinsed and patted very dry

A bunch of about 12 Ramps, cleaned and sliced into 1/2 inch slices (white & green parts) +1 to 2 Ramp Greens cut into ribbons for an optional garnish (chiffonade)

1/2 Pound cleaned Wild Rock Shrimp (or regular Shrimp sliced into 1.2 inch pieces)

3 Heaping Tablespoons of freshly grated Parmigiana Cheese

Zest of 1 Large Lemon (organic if possible)

2 Tablespoons fresh Lemon Juice

Salt and Pepper

Method:

1. For the Spaghetti, set a large pot of salted water to boil. 

2. In a medium skillet over medium-low heat, warm the Olive Oil a minute or so until it is shimmering. Add the Capers (be careful because they may spit) and fry for about 2-3 minutes until browned (but not burnt) and crisp. Remove Capers with a slotted spoon and set aside to drain on paper towel. 

3. Allow remaining oil to cool a minute before pouring into a heat-proof metal or ceramic bowl. Add the Lemon Zest and Lemon Juice to the bowl and stir. Set aside. 

4. Once water is boiling, prepare Spaghetti according to package instructions (al dente please :)).

5. Add another Tablespoon or so of Olive Oil to the skillet you used for the capers. Heat oil over medium-low heat. Add the Whites of the Ramps and cook, stirring for one minute. Now add the green parts of the Ramps and cook, stirring another 2-3 minutes. Move the ramps to one of the skillet and add the Rock Shrimp. Allow to cook untouched for 2 minutes, then flip them and let them cook another minute or so until opaque and cooked through. 

6. Once Spaghetti is finished, drain and return it to the pot. Add the Ramps and Shrimp Mixture to the Spaghetti, and then toss in the Lemon and Oil Mixture. Toss for a full minute. Add the Parmigiana Cheese and toss again. Taste for seasoning and add a tiny bit of Salt if needed (the Capers will provide salt as well) and Black Pepper. Plate the Pasta and top with equal portions of Fried Capers. Serve immediately and enjoy!

Next up - our rampy answer to fried rice - also starring Mr. NK's favorite - bacon. Thanks to my religious use of instant rice (I have limited patience, as you know), this meal comes together in fifteen minutes! I'd also call this a pretty casual recipe so I'll be presenting it as such. Use your imagination and add or subtract as you see fit.

Fried Brown Rice Bowl With Cucumber, Ramps & Bacon, Photo: NK 

Fried Brown Rice Bowl With Cucumber, Ramps & Bacon

Inspired by Food & Wine Magazine

Serves 2  

Ingredients: 

1 Medium Unwaxed Cucumber, well scrubbed and cut into thin slices (peeling optional)

16 ounces pre-cooked Brown Rice (we use Uncle Ben's Microwaveable Ready Rice - fast!)

6 Slices Organic Bacon, cut into 1/2 inch pieces

About 8 Ramps, White and Green Parts sliced into 1/4 inch pieces

1 Dried Red Chili, sliced

Sriracha

Black Sesame Seeds

Salt

Method:

1. In a large, heavy skillet (we used cast iron), cook the Bacon slices until crispy but not burnt - about 4 to 5 minutes. Remove Bacon to drain, reserving the fat in the pan. 

2. Pour off all but about 3 Tablespoons of the Bacon Fat. Add the Ramps and cook over medium heat, stirring, for about 2 to 3 minutes. Add the sliced Chile and Cucumber Slices. Toss until Cucumber softens a bit, about another 1 minute. Add the Brown Rice to the skillet and continue to toss over medium heat for about 2 minutes. Add some Sriracha to taste and toss again. You may need a bit of extra Salt and Pepper but you can decide that once you incorporate the already salty Bacon.

3. To Serve - plate the Rice, Ramp and Cucumber Mixture.  Top with portions of crispy Bacon and a good sprinkle of Black Sesame Seeds. If you have fresh Ramps left over use one or two for a nice green garnish. Serve with extra Sriracha and enjoy! Note: If you'd like to make this more of a true fried rice crack an egg into it before adding the bacon and stir until it has incorporated and fully cooked.  

Lightened Up Classics - Figure-Friendly Waldorf Salad

A few weeks into January and we've been fairly successful in keeping on a healthy track this New Year. Yup, we're celebrating a steady record of gym-going with only a few minor moments of food-driven naughtiness. A whole nineteen days worth! We know, you're impressed. With these lofty resolutions in mind, I had asked my husband to get me the new Giada De Laurentiis cookbook for Christmas, Giada's Feel Good Food. If you aren't familiar, it's the bombshell book where adorably petite GIada lets us in on what I've suspected all along: there's no way she's eating all those delectable bowls of pasta you see her cooking on TV. 

Lighter Waldorf Salad Prep, Photo: NK

My verdict on the book is that it's a pretty good read and there are a great many straightforward, light, and appetizing recipes throughout. Think California spa food gone just a bit more substantial. It even includes some nice tips on how she cares for her skin and hair as well. The first recipe that spoke to me was a much healthier remix of an old classic, a guilty pleasure of mine - Waldorf Salad. Could Waldorf Salad be good without the mayonnaise?, I wondered aloud. Turns out, it can. I hope you enjoy our light adaptation of Giada's recipe (we used crunchy jicama instead of fennel). We found it every bit as satisfying as the original, and filling enough to require only a small accompaniment to make an entire dinner (in our case, we added a crab cake on the side, no bun). As a lunch portion it is perfectly sized. Enjoy!

Lightened Up Waldorf Salad, Photo: NK 

Lightened Up Waldorf Salad

Slightly Adapted from Giada De Laurentiis

Serves 2

Dressing Ingredients:

2 Tablespoons Grapeseed Oil

2 Tablespoons Apple Cider Vinegar (we like Bragg Vinegar)

1/2 teaspoon Kosher Salt

Several Pinches Black Pepper

1.5 teaspoons Light Agave (or Honey)

Salad Ingredients:

1/2 Cup Cooked Grains of your choice (we used Farro, barley or brown rice work well)

1/2 Cup Toasted Walnuts, chopped

1/2 Cup Seedless Red Grapes, sliced in half

1/2 a Granny Smith Apple, cored and cut into a 1/4 inch dice

4 Large Radicchio Leaves

1/2 Cup diced Jicama (1/4 inch dice) or Fennel Bulb, or Celery, diced the same size

Method: 

1. Combine ingredients for Dressing in a small bowl.

2. In a larger bowl, toss the Apple, Jicama, Grapes, Walnuts and Cooked Grains. Drizzle the dressing over the salad (you'll only need about 3 teaspoons), mixing gently until coated. 

3. To plate, place 1 or 2 Radicchio Leaves on the plate. Spoon salad into the leaves (use both if you can't fit the whole portion, or one leaf if it's big enough to accommodate).
Enjoy!

Heaven on a Plate - Pasta with Oven Dried Tomatoes, Pancetta & Poached Egg

Today's dinner revolves around two of my most favorite ingredients - Oven Dried Tomatoes and Poached Eggs. 

Pasta with Oven Dried Tomatoes, Pancetta & Poached Egg (+ Zucchini in this version)

Oven Dried Tomatoes are amazingly flavorful and easy to make. Their cooking technique is adaptable to any type or size Tomato that strikes your fancy. Low heat slowly concentrates the Tomato flavor over the course of an hour or two, so all you really need to get these just perfect is some time to wait around as your oven does all the work. The results are wonderful tossed into Pasta as we will do today, or as a Pizza Topping, perhaps even as an addition to Crostini Hors D'oeuvres. Use your imagination. 

Best of all, Oven Drying is utterly foolproof. See how easy it is below ~

*Oven Dried Tomatoes

2 -4 Servings depending on use 

Ingredients:

1 Lb or more medium or large Tomatoes of your choice, for this recipe Plum or Campari would work best but all tomatoes work - just slice them to a uniform size.

Tomatoes Ready to Cook, Photo: NK

Kosher Salt

Black Pepper

Olive Oil for drizzling

Dried Oregano, optional

Method:

1. Preheat oven to 250. 

2. Slice Tomatoes to about 1/4 or 1/3 inch thick. Just be sure to keep them uniformly thick. *If using Cherry or Grape Tomatoes, slice them in half. 

3. Place Tomatoes on a wire rack over a baking sheet with sides.

4. Drizzle with Olive Oil and top with Salt, Black Pepper, and optional Oregano.

Cook for 1.5 to 2.5 hours until somewhat dried and wrinkled. It's a good idea to check them at around the 90 minute mark. Smaller Tomatoes should be done by then, larger will take longer.

Storage:
Can be stored in an air-tight container in the fridge for 3-5 days. They will lose some of their dryness but will still taste delicious. 

Uses:

Wonderful tossed into pastas, as a pizza topping, delicious on their own, or even as a crostini or sandwich topping. Can be stored in an air-tight container in the fridge for 3-5 days. They will lose some of their dryness but will still taste delicious. 

Oven Dried Grape and Campari Tomatoes, Photo: NK

Now we'll use our flavor-packed Tomatoes to create a totally simple, knockout pasta dish that will impress even your toughest critics. How did this recipe come about? Well, a few years ago, my husband and I dined at a restaurant nearby our house where they served a version of today's dish. It was perhaps the first time I'd knowingly eaten Oven Dried Tomatoes and I found them and the whole dish absolutely delicious. The sweetness of the Tomatoes coupled with salty Pancetta and a heavenly runny Poached Egg (which I'm always a sucker for) was a majorly winning combo. I just knew I'd have to make this dish at home. 

The below recipe is a riff off a Giada Di Laurentiis Tomato and Pancetta Pasta recipe.  To make it my own, I added more fresh herbs and Oven Dried, rather than canned Tomatoes. Giada didn't call for a Poached Egg topping  but I have a feeling she'd approve. I hope you enjoy this restaurant-quality yet doable recipe. If you are looking to make your loved ones or guests swoon, this is the way to go!

Spaghetti with Oven Dried Tomatoes, Pancetta and Poached Egg 
Inspired by Giada Di Laurentiis
Serves 4

Ingredients: 
1 Recipe Oven Dried Tomatoes*
1 Pound Spaghetti
6 Ounces thick cut Pancetta or good quality thick Bacon, diced
2 Tablespoons Extra Virgin Olive Oil
3 large Cloves of Garlic, minced
1 Maui or Vidalia Onion, or other white/yellow Onion, diced
6 Sprigs Fresh Thyme (optional)
1/4 teaspoon or more to taste Crushed Red Pepper
1/2 teaspoon Black Pepper
2 Large Pinches of Salt + more

Freshly grated Parmesan, optional, for serving

Method:
1. Set a large pot of well salted water to boil for the Pasta. Add the pasta to to the pot about 15 minutes before you think the rest of the dish will be ready is ready. 

2. Meanwhile, In a separate large skillet, add the Olive Oil and Chopped Pancetta. Cook over medium heat for about 6 minutes stirring occasionally until golden brown. 

3. Add the Onion to the skillet and sauté until tender for about 4-6 minutes. 

4. Add pinches of Salt. Toss in the whole Sprigs of Thyme, Garlic, and Crushed Red Pepper. Saute for 1-2 minutes stirring constantly so Garlic does not burn. Finally, add the Oven Dried Tomatoes to the skillet and let cook for another 2 minutes, stirring occasionally, until heated through. Remove and discard Thyme Sprigs. 

5. In a third small saute pan with high sides, prepare to poach your eggs. You'll do this at the end of the recipe, after plating the pasta and sauce, but it's good to have everything set up and ready. Make sure the pan is filled halfway with water and a drop of Vinegar to help the Eggs come together. When you are ready to poach, you'll need water to be at a gentle boil and be sure to have a large slotted spoon handy. 

6.When Pasta water has come to a boil, add the Spaghetti and cook according to package instructions. Go for al dente especially because you will cook the pasta an additional 2 minutes when you add it to the sauce. Reserve a 1/4 cup or so of pasta water, just in case. When Pasta is done, drain and add it to the skillet with the Pancetta and Tomatoes. Turn the flame to low and toss Pasta and Sauce a minute or so until heated through and fully incorporated. Add pasta water and stir if you want the "sauce to be thicker or the past looser. Plate Pasta portions and create a little nest at the top of each for the Egg.

7. Time to poach two Eggs! 

When your poaching is done (whites will be opaque), remove eggs very carefully with a slotted spoon and place one Egg atop each plate of Pasta. Note that the Egg has a better chance of staying intact if you carve out that little nest we talked about. 

8. Sprinkle with Black Pepper, a little more salt,  and optionally garnish with something pretty and green, like a sprig of Thyme. Cut into the Egg quickly and give the pasta a stir so all the delicious runny Yolk. Nothing better!! If you're looking for more flavor, additional Crushed Red Pepper and freshly grated Parmesan Cheese are welcome additions. Enjoy! 

Christmas Eve Seafood Feast For Six

Photo: NK 

Hello, all. The past few days have been majorly eventful. I'm happy to report that the Christmas Eve Seafood Dinner we hosted could not have gone more swimmingly. As if that weren't enough, we enjoyed time with our families and were treated to a fantastic Christmas Day dinner of Prime Rib at my Mom-in-law's. Needless to say, our diets will start on January 2nd. 

Where to begin? Well, we served six (rather than the traditional seven) fish dishes for Christmas Eve. They all came out great, on time, and paced just right for a marathon food-fest. In the end, everyone was pleasantly full but not stuffed.  

As in most kitchens, neurotic or otherwise, we did experience a few minor snafus prior the arrival of our guests; for one, our favorite bakery ran out of the Semolina Bread I wanted for my Clam Appetizer, and I will admit, I momentarily lost it (we're talking tears here) when I discovered that the Calamari I had ordered did not meet with my approval (too big!). Luckily, my husband had time to go to the next town and was able to replace it for me - and my bread, because by that time, I think I had made him afraid.

When hosting a multi-course meal, there will always be bumps in the road - your best bet is to build in time to address the inevitable Murphy's Law moments that will arise. Today, I will share our entire menu, as well as our planning and prepping schedule, and special tips so that you too can make this seafood feast without breaking a sweat. Here's to a great 2013 and I look forward to cooking with you in the New Year! 

Perfect with Clams in White Wine Broth, Photo: NK 

Now, because I am a sucker for a good outline, here's how today's post will shake out: 

I - The Menu
II - The Dishes - photos of the food, plated and ready, as well as when to serve each dish. 
III - The Recipes - plus 3 wine Pairings  
IV - The Battle Plan -  for the days leading up to the party and straight through its conclusion, a blow-by-blow of all the advanced planning, what to do, and most importantly, when to do it. 



I. The Menu and Timing - CHRISTMAS EVE SEAFOOD DINNER FOR SIX

Hors D'Oeuvres 

Rosemary Wreath with Olives, Peppers, and Marinated Mozzarella - at guest arrival

Smoked Salmon Canapes with Creme Fraiche on Blini - at guest arrival 

Crab Cocktail - Serve 1 hour in 

Seated Dinner Courses

Zuppa di Clams over Savory Crouton  - Serve 1.5 hours in

Chilled Calamari, Tomato, and Caper Salad - Serve 2 hours in 

Shrimp Arrabiata over Linguine - Serve 2.5 hours in

Rao's Broiled Lemon Sole - Serve 3 to 3.25 hours in

II. The Dishes 

Photo: NK 

Hors D'Oeuvre 1 - Rosemary Wreath with Olives, Peppers, and Marinated Mozzarella

Hors D'Oeuvre 2 - Smoked Salmon Canapes with Creme Fraiche on Blini

Photo: NK

Transition Dish - Crab Cocktail with Frisee and Pink Lemons

Photo: NK

Dinner Course 1 - Zuppa di Clams over Savory Crouton

Photo: NK

Dinner Course 2 - Chilled Calamari, Tomato, and Caper Salad

Photo: NK 

Pasta Course - Shrimp Arrabiata over Linguine

Photo: NK

Final Dinner Course - Rao's Broiled Lemon Sole (Sauteed Escarole by my lovely Mom)

Photo: NK 

++ A Beautiful Dessert baked by my talented Sister in Law

Multi-layer Chocolate Torte, Photo: NK 

III. The Recipes  

NK's Rosemary Wreath with Olives, Peppers, and Marinated Mozzarella

Inspired by Julia Usher 

Serves 4 - 6

Ingredients:

6 Medium Marinated Bocconcini Mozzarella Balls, ideal is about 1 or 2 per person*.
*If you can't find Marinated Bocconcini, just let the Mozzarella Balls sit in the fridge for at least a day in Olive Oil and Seasonings of your choice. 

1/4 Lb Pitted Mixed Italian Olives, Green (we prefer Castelvetrano) and Black (Nicoise, Kalamata, Oil Cured, etc.)

6 -10 Sweet and Spicy North African Red Peppers and/or Grape or Cherry Tomatoes. 

2 large, bushy sprigs of Rosemary, woody stalks still attached.

1 Round Platter   
 

Method:

To assemble, simply place your Rosemary Sprigs in a circular manner across the edges of a round platter (it's easier to create a circle if you cut them shorter, but try bending the whole sprig first). To get the long stalks to become round, partially break the woody stalk (not all the way) in several inch increments. This will allow you to bend and shape it into a wreath arrangement. Place second Rosemary Stalk on the plate to fill in any open areas of the border, or to add thickness to the existing stalk, You may also break off smaller sprigs from any extra Rosemary to fill in spots on the circle that require more fullness. Place Mozzarella balls as pictured across the wreath, and fill in remaining spaces with clusters of Olives and Peppers or Tomatoes, nestling them into the Rosemary leaves to secure. If not serving the Wreath immediately, cover with saran and refrigerate. This should be brought to room temperature outside the fridge about an hour before serving.
Enjoy!

NK's Smoked Salmon Canapes with Creme Fraiche on Blini

Serves 6 (2-3 Blini per person)

Ingredients:

8 Ounces Organic Smoked Irish Salmon

5 Ounces Creme Fraiche

1 small bunch of Fresh Dill

1 Lemon, zested with a microplane, and 7 or 8 long strips of zest cut in half (optional)

1/2 Cucumber, seeded and minced

1 Shallot, minced

3 Tablespoons Lemon Juice 

Black Pepper

18-20 Premade Cocktail Sized Blini, prepared according to package directions (ie warmed in the microwave or baked at 350 for 4 minutes - once cooked, they are fine served at room temp).         

 

Method:

Prepare Cocktail Blini as directed.

On a cutting surface, Stack Smoked Salmon Slices in layers and slice thin strips vertically. 

Turn your cutting surface ninety degrees, and slice the Salmon again vertically. This will create fine dice. Place diced Salmon in a medium bowl. 

Add grated Lemon Zest to Salmon mixture, and set the optional strips of Zest aside for garnishing later on.  

Combine Minced Cucumber, Minced Shallot, and Lemon Juice into Salmon Mixture. Add ample amount of Black Pepper to taste. Recipe can be prepared up to this point up to 6 hours before serving. Just cover mixture and place in the fridge if you choose. When ready to assemble, give the mixture a stir and add more Lemon Juice as desired.

To plate, top Cocktail Blini with a dollop Creme Fraiche. Spread Creme Fraiche into a flat circle, leaving some of the Blini edge uncovered. Top with the Salmon Mixture and dot with optional Zest Strip and a sprig of Fresh Dill. If not serving immediately, cool in the fridge up to an hour and allow to sit a few moments outside the fridge before putting out. The ideal temp for this hor's d'oeuvre is just a smidge cooler than room temp, but not fully chilled. Enjoy! 

NK's Easiest Ever Lump Crab Cocktail

Wine Pairing - Italian Pinot Grigio 
Serves 6 

Note - I like to serve this more substantial starter in the living room at the end of cocktail hour as a way to kick off the seated meal  - that's why I call it a "transition dish." Sometimes I prepare these individual cocktails in martini glasses to make them feel extra special, but this year I used small footed dessert dishes that worked perfectly. 

 

Ingredients: 

1 Can Pasteurized Lumb Crab Meat

1 whole Lemon for squeezing plus 6 Lemon wedges for garnishing each glass *

*(This year, we garnished with specialty Pink Lemons, which looked beautiful and have a slightly sweeter, more grapefruit-y taste than regular lemons. Meyer Lemons would also be a nice choice.)

Cocktail Sauce

Extra Horseradish

Salt and Pepper to taste

1 head Frisee Lettuce

Chopped Chives - for an optional garnish. 

Method:

Several hours before your party, take one can of chilled, pasteurized lump crab, rinse carefully, and pick through the meat to check for any shells.  Gently pat dry crab and toss with salt and pepper to taste plus a the juice of 1 lemon. Just before serving, line glasses with a some of the Frisee. Boston Lettuce or Hearts of Romaine work well also. Fill glasses halfway with 7 or so pieces of Lump Crab.

To finish, garnish with optional chopped Chives and add a Lemon Wedge to the side of each glass.Sprinkle a little finishing salt on them. 

Serve the cocktails and  and put out a communal bowl with cocktail sauce and another with extra horseradish.

Enjoy! 

NK's Zuppa di Clams With Savory Crouton (Adapted for 6 and Make Ahead)
Wine Pairing - Napa Valley Sauvignon Blanc

Serves 6 as an Appetizer

Ingredients: 

3 Tablespoons Olive Oil

4 Tablespoons Unsalted Butter 

6 Garlic Cloves, finely minced + 1 extra whole Garlic Clove 

2 Cans of Chopped Clams, 5 oz, With Juice 

40-45 Small Littleneck Clams, scrubbed thoroughly 

2 cups Dry White Wine, divided in half 

1 teaspoon Black Pepper

Crushed Red Pepper, to taste 

8 ounces Canned Clam Juice 

2 Medium length wide Loaves of Semolina Bread with Sesame Seeds or similar 

1/2 cup Grated Parmesan or Pecorino Romano

3/4 cup Flat Leaf Italian Parsley, Chopped

Method: 

Take out six large soup or pasta bowls for serving and cut 6 large hunks off the Bread that are sized to fit nicely in the base of the bowl. Next, cut the tops off the Bread. Rub each piece with half of the Garlic Clove, spread on a bit of Butter, and sprinkle generously with Grated Parmesan, pressing the Cheese into the Butter to affix. Toast Bread in the toaster oven or regular oven until golden. This is how you create your “Crouton.” Place each flavored "Crouton" in the base of your serving bowls. Set aside. 

In a large, heavy bottom pot, heat Oil and Butter over medium low heat. Once the Butter is melted, add the minced Garlic and cook until fragrant, about 1 or 2 minutes. Do not burn the garlic. If the garlic burns, it is not a bad idea to discard and start over. 

Next, add the two cans of Chopped Clams with their juices to the pot. Turn up the flame to medium. Add 1 cup of the Dry White Wine Heat until the liquid begins to bubble a bit.Add 8oz (the whole bottle) of Canned Clam Juice, your Black Pepper and Crushed Red Pepper to taste. 

You can prepare the recipe in advance up to this point. To store, cool the mixture to room temp and place in the fridge until ready to finish. This can sit overnight in the fridge if need be. 

When ready to finish the dish, return the reserved Clam Mixture into a large, heavy bottom pot. Throw in the remaining 1 Cup of Dry White Wine and bring the liquid to a light boil. Add all the Fresh Clams. 

Cover the pot and cook for 4- 6 minutes, checking on the Clams frequently as they will begin to open. When they pop open immediately pick them out one by one using tongs and transferring into a separate large bowl. This is because if you leave Clams in too long after they’ve opened they will dry out and get rubbery. As you pluck out Clams one by one, give the pot a stir to create room for remaining clams to open. Discard any Clams that do not after a reasonable period of time. 

To Assemble: Place Fresh Clams on and around the Crouton base as pictured. Pour generous amounts of Broth and Chopped Clams from the pot over each bowl. You’ll want there to be a good inch of Broth in each bowl, if not more. Sprinkle with a bit more Crushed Red Pepper if you like, and top with Chopped Parsley. Serve right away. Enjoy!

Calamari, Tomato, and Caper Salad 
Adapted from Giada De Laurentiis
Serves 6 as an Appetizer  
Note: If you like, you can prepare this the evening before and let it sit in the fridge overnight. When ready to serve let sit on the counter for 5 minutes, toss, and stir in fresh parsley.

Salad Ingredients: 

4 Tablespoons Extra Virgin Olive Oil  6 Cloves of minced Garlic 10 whole, peeled Tomatoes from can, chopped, sauce & seeds rinsed away in colander 1 teaspoon Red Pepper Flakes  Sea Salt and freshly Ground Pepper to taste 2 pounds Calamari (mostly tubes and some tentacles), cleaned, and sliced into 1/4 to 1/2 inch slices
Dressing Ingredients: 5 Tablespoons Lemon Juice 4 Tablespoons Extra Virgin Olive Oil 4 Tablespoons Capers, rinsed and drained 2 whole Lemons, zested Sea Salt and freshly Ground Pepper 5-6 Tablespoons chopped Italian Parsley 2 Tablespoon White Wine (optional) 
Method: In a very large skillet, warm the 4 Tablespoons of Olive Oil over medium-high heat. Add the Garlic and saute until fragrant, about a minute. 
Next, add the chopped Tomatoes and Red Pepper Flakes and cook for about 2 minutes, stirring occasionally. 
Season the Calamari liberally with Salt and Pepper, then add to the skillet. 
Cook, stirring frequently, until cooked through, about 3-4 minutes. 
Drain the mixture into a colander and discard juices.
To prepare the dressing, combine Lemon Juice, Lemon Zest, Oil, Capers and optional Wine. Season with Salt and Pepper to taste. 
Place the Calamari into the a bowl and pour the dressing over it. Toss gently until all is incorporated. 
Chill Mixture for at least an hour. Allow to rest outside fridge for a minutes prior to serving in case the oils have solidified. The salad should be slightly chilled. 
When ready to serve, toss, and garnish with Parsley.

Enjoy!

 

Shrimp Arrabiata Over Linguine 
Adapted from Martha Stewart and Mario Batali 
Wine Pairing - Sangiovese
Serves 6 as an Appetizer Make Ahead ~You can prepare the Arrabiata sauce up to 3 days in advance but leave out the Shrimp. To serve, bring sauce to a boil over medium high heat, lower to medium, and toss in the uncooked Shrimp and allow to cook until opaque and firm. This should take 4-5 minutes. 

Sauce Ingredients:  1.5 Cups (12 oz) Basic Tomato Sauce -see recipe for Mario Batali's Basic Tomato Sauce by clicking HERE or use a quality jarred Marinara. I used jarred for the holiday. When attempting a big menu, it's good to go easy on yourself!
3 Tablespoons Olive Oil

5 Garlic Cloves, thinly sliced and then roughly chopped 5 Dried Chiles, finely minced and seeds reserved. (or 1/25 teaspoons Red Pepper Flakes) 48 Ounces (or 1.5 28 ounce cans) of Whole Peeled Tomatoes in Juice, cut into chunks 3/4 Cup Dry White Wine
 

Pasta Ingredients:  1 Lb Shrimp, cleaned, deveined, tail off 1 Lb Dry Linguine Salt
 

Optional Garnishes:  Basil chiffonade  (Get the How To HERE)  or  Chopped Italian Parsley  
 
Method: Bring a large pasta pot of salted water to a boil.
In a very large skillet, warm oil over medium high heat.  Add Garlic and dried Chiles. 
Cook, stirring occasionally, until Garlic becomes fragrant and slightly browning - about 1 minute.     
Next, add the Tomatoes with their Juice, the Basic Tomato Sauce, and Wine.  Allow to simmer over medium heat, stirring periodically, until mixture thickens, about 8 to 10 minutes.  Taste for seasoning and add Salt if needed or extra Crushed Red Pepper. I also like to finish it with a bit of Black Pepper. Turn off heat.
Twenty minutes before you intend to serve this dish, prepare Pasta according to package directions. When it is about 5 or so minutes away from being done, bring the Sauce back to a gentle boil and toss in the Shrimp. Lower the heat to Medium and continue to cook several minutes (about 4 to 5), stirring occasionally,until the Shrimp are opaque and firm. 
When ready to plate, portion out your Pasta in each bowl, spoon Sauce over each, and pluck out several Shrimp to arrange on top. Optionally garnish with Basil or chopped Italian Parsley. Enjoy!

Rao's Broiled Fillet of Lemon Sole 

From the Rao's Cookbook 

Serves 6

Cooks Notes on Timing: 

5 - 6 Days Before - Optionally Prepare Fresh Breadcrumbs. These can be stored in an airtight container in the fridge for several days. If you feel like skipping this step, most good bakeries sell their own fresh breadcrumbs. They store in the fridge for 3 days.

2 - 3 Days Before - Prepare Flavored Olive Oil, for brushing the fish fillets (Can be done several days in advance and stored at room temperature)

 

A Day or 2 Before - Prepare Rao's Lemon Sauce and store in the fridge 2-3 days.  

Several Hours Before Guests Arrive - Brush Broiler Pan with a bit of the flavored Olive Oil. Place Fillets in Broiler Pan, cover with saran wrap and refrigerate. Set up your mis en place - Pre-measure the Lemon Sauce, Breadcrumbs, Wine, and Chop Butter into small dots and refrigerate. Set aside your Paprika and the remainder of your Flavored Olive Oil to brush tops of Fillets. This way, you'll be able to season and prep the Sole in minutes before cooking it in the broiler for guests. Start your prep 10 minutes before you'd like this meal to be served. 

Ingredients:

6- 8 large pieces fillet of sole (6 oz each) Grey Sole works especially well
3 Tablespoons Flavored Olive Oil * Recipe Follows
2 Tablespoons all-purpose flour
1/4 cup Bread Crumbs * Recipe Follows
2 Tablespoons chilled butter, cut into small pieces
Salt and Pepper to taste
Paprika to taste
Approximately 1/2 cup Dry White Wine
1/4 cup Lemon Sauce * Recipe Follows 

Parsley Sprigs for garnish - optional 

Method:

Preheat broiler.

Lightly brush each Fillet with oil. 

Lay on a baking sheet with sides that fit in the broiler. 

Dust with flour and sprinkle Breadcrumbs over the top of each fillet and dot with butter. Season with Salt, Pepper, and Paprika.

Pour wine and Lemon Sauce into the baking sheet to a depth of 1/8 inch and place in broiler. 

Broil, without turning, for 4 to 5 minutes or until Fish flakes easily when poked with a fork. 

Serve immediately with a Lemon Wedge and Optional Parsley garnish. Spoon some of the pan juices alongside the fish. 

Enjoy!

*Rao's Flavored Olive Oil

Ingredients:

1/4 Cup fine quality olive oil

1 Garlic Clove, peeled and crushed

Method:

Heat oil in a small saucepan on medium-low heat. Add Garlic and slowly simmer until Garlic is just beginning to brown. Remove and discard Garlic. Pour Oil into a container and reserve, at room temperature, to use for frying or sautéing.

*Rao's Lemon Sauce

Method:

Whisk all of the following together in a jar: 

2 Cups fresh Lemon Juice

1 Cup Olive Oil

1 Tablespoon Red Wine Vinegar

1 1/2 teaspoons minced Garlic

1/2 teaspoon dried Oregano

Salt and Pepper to taste

Cover and refrigerate until ready to use. Shake well before using.

*Rao's Homemade Breadcrumbs    

Method: 

Allow a good quality loaf of Italian bread to sit for several days until stale and hard. Grate on a box grater until you have about a quarter cup. Store tightly covered in the fridge for up to 3 days.

IV - The Battle Plan
Here we are, ready to plan this great menu. Believe me, this is really a no stress meal, as long as you think it through in advance and have one or two hours to spare for several days leading up to the big event. 

Feel free to organize yourself as you see fit since you know what works best for you, but here is how I attacked this meal, and I must say, I found it even easier than last year's Christmas Eve Dinner. Practice makes perfect. I also tried out two of the six fish dishes well in advance of making them for my guests to ensure that I felt comfortable executing the recipes. The remainder of the dishes were ones that I have cooked before. I highly recommend practicing in advance. Today's recipes all work extremely well and are nearly impossible to mess up, but there still is no substitute for the confidence you get when you've made a dish before.

3 - 4 Days Before
Wash all your plates and serving pieces if necessary (my china cabinet gets dusty!). 

Choose your table linens, and do any ironing of tablecloths, etc. 

Choose what plates you will be serving courses in. Label them with sticky notes.

Photo: NK

Choose which pots and pans you'll need and determine if you have enough pots. I had to borrow one this last time! 

Create your shopping list, preordering any ingredients that require advanced notice on holidays.

Ask a guest who asks what they should bring to bring Dessert if you don't have time to make one - Definitely my favorite trick :)

2 Days Before
Purchase Wine and other beverages, and any odds and ends you may need that aren't food such as cocktail napkins, etc.

Make the Rao's Flavored Oil Oil and Breadcrumbs if you so choose. 
Make the Rao's Lemon Sauce ahead as well. 

1 Day Before
Do all or almost all of the food shopping. It's ok if you have an ingredient or two to pick up in the morning the day of, such as Bread or one of the Fish that can't be prepped in advance, but do make sure you start working on the final cooking and prep at least 6 hours before guests arrive. 

Clean and devein the Shrimp. Set them aside in the fridge.
Marinate the Mozzarella for the Wreath if you have not purchased it marinated already.

Photo: NK 

Make the Arrabiata Sauce, but leave the Shrimp separate as they will be cooked in the Sauce the day of, just prior to serving. 


Wash and dry all your Vegetables, Herbs, and Lettuces so they are ready to go in the morning. That's the sort of thing that takes up your time when it is most precious - do not leave this 'til the last minute. 


Set the table. 

Photo: NK

*The Morning Of*

Pick up any last minute food items.

Place all pots and pans you will need on the counter or stove so they are ready to go (if you have room). 

Scrub the fresh Clams and put them back in the refrigerator.

Prepare and toast the Croutons for the Zuppa di Clams and place in each serving bowl. 

Prepare the Zuppa di Clams broth, stopping right before the point where the second cup of Wine and the fresh Clams are added. Remove the mixture from the stove, let cool, and refrigerate until just before you must prepare the dish. Just pick up where you left off in the directions.

Chop all Vegetables (Parsley Garnishes, etc) and leave them measured out and labeled on your counter for the dishes that need to be prepared or garnished while guests are in your home - these dishes are: 

The Zuppa di Clams, the Arrabiata (the Pasta must be boiled up and the Shrimp cooked in the reheated Arrabiata Sauce just before serving), and the Lemon Sole. 

Measure out any ingredients that can be pre-measured and left at room temperature or in the fridge. Label the containers. This includes the Breadcrumbs for the Lemon Sole.

Mis en place, Photo: NK

Prepare the Calamari Salad, dress it, and place in the fridge. 

Prepare the Rosemary Wreath - It can be left outside the fridge at room temp for a few hours.

Up to two hours in advance, open up the Can of Lump Crab, toss with Lemon, Salt and Pepper, and place in the individual serving bowls atop the Frisee. Garnish each cocktail with Lemon, Chives and chill until ready to serve, and set out the Horseradish and Cocktail Sauce to serve on the side. 

Prepare the Salmon Topping for the Blini Hors D'oeuvre and set it in the fridge. Assemble about a half hour before guests arrive by warming the Blini according to package instructions and topping them with Creme Fraiche, Salmon and Dill.The assembled Blini should be removed from the fridge 5 to 10 minutes before serving so they are close to room temperature or just slightly chilled.

Finally, brush the Broiler Pan you'll be using to cook the Broiled Lemon Sole in with Flavored Olive Oil. Lay the fillets in the pan, cover with saran, and refrigerate until ready to cook. Before placing them in the broiler, dust them with Flour, Breadcrumb, Butter, and Paprika. You'll want to set aside pre-measured amounts of the preceding ingredients as well as the Lemon Sauce and Wine that must be added to the pan prior to cooking. 

I know this seems like a lot, but it really wasn't that bad. Happy cooking and see you in the New Year Pin It!