Does your inner next Food Network star ever tug at your heart strings? mine does! And I’m doing something about it right now!
Prep work done! Ready to sauté these succulents shrimp into one of the components of the shrimp scampi
When I get bored at home, I start cooking/ baking. Sometimes the wife don’t like it. Why, because I’ll make cookies, maybe a cheesecake, a pie or maybe some bread, then she will eat them and complain that I’m making her fat or that it turned out better than hers. Usually when I’m home from work ( 4 days every 4 weeks) family comes to the house about 3 times and asks what’s for supper, cooking for my wife and kids, my parents and my sisters family.
OK, so we are down to a simmer and about to add the final ingredients, your favorite cheese… Mozzarella for me and or/fresh shaved Parmesan. Oh yeah, and maybe a little bit of heat which I know that no self respecting Italian would ever do! Good thing I’m not Italian!
Brother! I hear you! I love grilling, I make some amazing carnivorous meals with a cast-iron grill plate, Paula Deen style butter, garlic and a few other seasonings… I also make some Jamaican style ribs to die for!
Back to the beginning, I used a little bit of soy sauce marinade before throwing them into the Sauté pan
On second thought, I’m going to call tonight… I’m going to bake the mozzarella over top of the shrimp scampi pasta which I will make for dinner tomorrow night! I’ll probably add the following when I bake it.
That's not true, that Italian chef with the beard on PBS always throws in the hot pepper flakes in a lot of the stuff he cooks. And I am half Italian and LOVE the hot stuff, jalapeno is great in chicken soup, among a lot of other dishes!
I got to tell you brother, this is amazing! I’ll finish the dish tomorrow and do some garlic bread. My girls will eat like the absolute queens that they are! not sure which pasta I’m going to use, open for suggestions! I am a fan of regular old spaghetti myself
I often make a tomato basil salad which I marinate in aged balsamic, high-grade extra-virgin olive oil and select Italian spices. i’ll pick up a Washington full-bodied Cabernet Sauvignon and make an amazing night of it! as I’m thinking ahead, I am sure I’ll add some black olives to this, maybe some mushrooms as well!
I like cooking too. Chef emeril on TV kinda got me into it. Plus one story of my grandpa who I never met was he never waited on a woman for food. If he was hungry we would make some real good food. I can make some traditional plates like red bean soup and yucca with Chicaron. I been making breakfast here and there since home and my goal is to make pie, pizza and tortilla from scratch. Good stuff, cool thread.
