May 29, 2013

Filet & Goat Cheese Salad

May 29, 2013/ sherri d'alessandro

I rarely crave red meat, but, when I do... I usually crave this salad. It is so simple to make, has a ton of flavor, and really hits the spot.

Friday, I got out of work early and headed over to K & 8th Market (best little meat market in Southie, under 1000 sq ft, family owned and operated, & has all the staples you need). I like getting beef from K & 8th, they really know their meat and are so helpful. I went ahead and got filet (not necessary but is lean and SO tasty). Now, I know most would prefer their filet straight up, but hey, I like what I like. Don't diss it 'til you try it ;)

The essential ingredients for this salad are as follows: filet, dried cranberries, goat cheese, & romaine lettuce. This time, I also added avocado and edamame. Dressing is simply lemon juice and extra virgin o/o.

Generously season the filet with extra virgin o/o, salt, & pepper on both sides. For medium, cook for 5 mins each side, medium-well 6 minutes per side. (don't cut it or press down!)

When the steak is done, let it rest for at least 5 minutes to seal in the juices. Chop & add all ingredients to the salad. Then, slice the filet with a proper steak knife at an angle to get nice 1/4" pieces. Top the salad and toss with extra virgin o/o and the juice from a couple lemon wedges. Enjoy!

Have an awesome week! xo

May 15, 2013

Lemony Shrimp Scampi

May 15, 2013/ sherri d'alessandro

Quick post tonight...

One of my favorite meals to make or order is Shrimp Scampi. I've been craving pasta for the past few days so I whipped this up tonight... it is one of my specialties.

Need:

- Barilla Protein Plus Pasta

- Few Tbs or so of Extra virgin o/o

- 1.5 tsp or so of Butter

- 1/2 Lemon

- 2 cloves or so of Garlic

- Peeled, de-veined uncooked Shrimp

- Tbs or so of capers

- Crushed Red Pepper & Salt

- Parmesan cheese

First, bring salted water to a boil and add your pasta.

Over low-medium heat, add o/o, butter then garlic, crushed red pepper, lemon juice and salt to a saute pan.

When the pasta is a few minutes from being done. Add the capers and then the shrimp to the pan. They only take a couple/few minutes per side. Once they are almost completely opaque... add the hot pasta (this will finish off the cooking process of the shrimp).

Toss, and sprinkle with Parmesan cheese. Eat & enjoy.

Tomorrow is Thursday - thank goodness! Have a fabbbulous weekend. xo

May 13, 2013

Pea and Goat Cheese Crostini

May 13, 2013/ sherri d'alessandro

This year, we celebrated Mother's Day a little bit differently. Instead of going out to a big lunch on Sunday... my Mom, Sister, Brother, Dad and I bopped around Plymouth for cocktails and appetizers. My mom and sister were so relaxed, the restaurants weren't over-crowded and there was no pressure of a sit down lunch/dinner. We decided that we should celebrate this way, every year.

The next morning, my dad made pancakes and we watched 3 episodes of Wicked Tuna. Talk about relaxing. The boys left to go do house/yard work. My mom and I stayed behind, worked out, and decided to cook.

First things first, mimosas. (Tulips from Dad, Sunflowers from me)

For Easter, my mom made pea puree crostini with goat cheese and prosciutto. They went over BIG. So, I decided to make them to bring to my sister's house later in the afternoon.

Need: Thawed peas, extra virgin olive oil, salt, pepper, & parmesan cheese (that's it).

Recipe calls for a tbs of parmesan, pinch of salt & pinch of pepper for every half cup of peas then add olive oil until you get the consistency you like. I eyeballed all of it, but, those measurements make sense.

After you get the consistency you like with the puree... Slice up a baguette, place slices on a baking sheet, drizzle with extra virgin o/o and sprinkle with Parmesan cheese. TIP: My grandma taught my dad to turn baguettes on their side when cutting... then, they won't squish down into flat pieces. Also, always use a serrated knife when cutting bread.

Once toasted, drizzle with extra virgin o/o and spread on goat cheese.

I know what you are thinking... that's not goat cheese, that's gorgonzola. Correct, I forgot it at the store and improvised with gorgonzola. It was good, but, goat cheese is better. So, if you have your choice, go goat all the way.