gourmet

Gourmet Shrimp Conchiglie Pasta

What’s Cooking in Gail’s Kitchen? The Daily Special: Gourmet Shrimp Conchiglie Pasta! 

(Inspired by Other Bloggers)

Every once in awhile you have to pause and share the inspiration of fellow bloggers. Today is that day for me. My friend, Andrea, of http://oliveandpastel.wordpress.com/2015/06/24

posted a wonderful recipe for shrimp fettuccine recently. I used her recipe with the ingredients I had on hand in my pantry and created a different version of an old favorite. You can do the same with recipes you find on my blog. It’s really very simple, and the results are tastefully rewarding. Here’s my version. 

GOURMET SHRIMP CONCHIGLIE PASTA

Conchiglie is an Italian word which translates to “seashells”, which describes the shape of this pasta.  The gourmet part is the color wheel of flavors: spinach, tomato, squid ink, wheat. 

Ingredients:

1 cup Conchiglie Gourmet Pasta

1 pound shrimp, cooked, peeled, and tail shells removed

2 tablespoons olive oil

1/2 teaspoon Chesapeake Bay Style Seasoning 

1/4 teaspoon dill

1/2 cup mushrooms, sliced

1 jar Bertolli Parmesan Alfredo sauce

Instructions:

In a deep skillet over medium heat, add olive oil and sauté shrimp in seasoning and dill. Remove from pan and brown mushrooms in pan drippings. Do not let pan go dry. If you need moisture, add a tablespoon of lemon juice or lime juice. (Water can be substituted.) Return shrimp to the mushrooms. Add Alfredo sauce and gently stir. Simmer while the pasta is cooking. Meanwhile, cook Conchiglie according to package directions. Drain well and add to the sauce. Mix completely. Simmer 5 minutes longer and then serve. Garnish with shaved Parmesan cheese. 

The Daily Special

Gail’s Kitchen seems to be open 24 hours a day. Pull up a chair for “Eating My Way Through the Alphabet: The Daily Special!” With over 3000 posts, the response continues to amaze me on this journey of the palate. Thanks very much to all of my followers on http://snapshotsincursive.com for the uplifting support and moving words of encouragement. I’m also on Instagram @gail_dorna and Pinterest @gaildorna. Please check it out. 

What’s cooking in Gail’s Kitchen? It’s as simple as reciting your A-B-Cs. One of my passions is being at home in my own “gourmet” kitchen.   I love to cook, and my husband loves that I do it often.  Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch.  I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment.  Most of the recipes serve 2-4 people, but can be altered in any direction.  The leftovers are golden morsels to be eaten again later or shared with others.  And I love to share.  To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily.  Feel free to contact me with questions.  Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: THE DAILY SPECIAL!”

Graze or Gobble

Are you a slow eater or a fast eater? Depends on the day. Is Time a factor that makes you practically inhale a plate of food on your way from one commitment to another? Maybe you planted yourself in front of the tv to stream the latest season of a popular series and before you knew it, dinner was gone. (Some blame it on the dog.) Me? I say, if the food didn’t look so appealing, I wouldn’t devour it. On the other hand, as a grazer, I’ve been known to be “Chatty McChat Chat” in conversation lingering over a meal. It’s a tipsy-turvy world. We all have those days when we eat too quickly. Sooooo, the next collection of recipes gives you the opportunity to graze or gobble. Only you can decide. Some of my posts have been favored by the “Food Network” on Twitter X (Snapshotsincursive @DornaGail) as well as Ina Garten’s The Barefoot Contessa, on Instagram (gail _dorna). You can even find me on Pinterest at Gail Dorna. I’d love to connect with you there as well. I also met Chef Michelle Tribble of Hell’s Kitchen reality cooking show. Fun times. Experience different flavors and textures one bite at a time. Catch a glimpse of “Eating My Way Through the Alphabet: Graze or Gobble”. This remarkable journey of the palate is unique because it gives me a few moments with you. Thanks very much to all of my guests and followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. 

Jamaican Seasoned Fish

What’s Cooking in Gail’s Kitchen? Bright Ideas: Jamaican Seasoned Fish! Every country has a way of combining fresh herbs and natural spices to season up rice, beans, eggs, vegetables, fish, and meats. Then they go one step further and manufacture it so everyone can experience the authentic flavor. My friend, Leighton, is from Jamaica. He’s a pretty cool bartender in a downtown hotspot. When he gets a little homesick, he either hops on a plane to his native island or does a bit of traditional cooking until he can visit his extended family in person. I was fortunate enough to receive some of his Caribbean secrets. Ya Mon.

JAMAICAN SEASONED FISH

Ingredients:

2 tilapia fillets

1 1/2 teaspoons Jamaican gourmet seasoning

1/8 teaspoon black pepper

1 tablespoon olive oil

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Set aside. Rinse tilapia fillets and pat dry. Sprinkle each piece with half the Jamaican gourmet seasoning and black pepper. Flip and repeat. Warm olive oil in a skillet over medium-high heat. Sear each fish fillet 2-3 minutes per side, or until golden brown. Transfer fillets to the prepared baking sheet. Bake 5-6 minutes per side. Serve immediately.

Wagyu Gourmet Hot Dogs

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Wagyu Gourmet Hot Dogs! The buzz word among steak aficionados is “Wagyu”, which is basically premium quality highly marbled beef that comes from Japanese cattle. American Wagyu is a crossbred mix of angus beef as well as a variety of wagyu. It’s not as pricey as Japanese Wagyu or Kobe beef. Either way you spin it, the rich, buttery taste practically melts in your mouth at first bite. Granted, it’s not an everyday menu item, but on occasion it is certainly worth the extravagance.

WAGYU GOURMET HOT DOGS

Ingredients:

8 wagyu beef franks

3 tablespoons salted butter

8 brioche top-slit hot dog buns

Instructions:

Preheat the grill to 400°. Arrange Wagyu beef hot dogs directly on the grill grates. Close lid. Cook for 3 minutes; turn and repeat until the internal temperature is 150°. Set aside. Turn the grill off. Brush the inside of the brioche buns with salted butter. Put buns on the grill shelf to gently warm and toast. Serve immediately.

Zesty Butter-Baked Crackers

What’s Cooking in Gail’s Kitchen? Bright Ideas: Zesty Butter-Baked Crackers! When you are looking for a crunchy snack and really have no interest in leaving the house, fancy crackers satisfy. More than likely, you have all the ingredients on hand. I think you’ll be surprised. In a few minutes, the kitchen will draw curiosity-seekers who put down their electronic devices to see what smells so good. Then go one step further, serve them with a slather of cream cheese, cocktail sauce, and baby shrimp. It can transform these buttery snacks into a culinary appetizer your family will remember. Better make more and hide them in the freezer.

ZESTY BUTTER-BAKED CRACKERS

Ingredients:

1/4 cup butter

1/4 cup olive oil

1 teaspoon onion powder

1 teaspoon red pepper flakes

1/2 teaspoon garlic powder

1/2 teaspoon seasoned salt

1/4 teaspoon cayenne pepper

1/4 teaspoon dill weed

1 sleeve saltine crackers

Instructions:

Preheat oven to 325°. Lightly mist a baking sheet with nonstick oil. Set aside. In a microwave-safe bowl, warm butter on Low setting for 20 seconds. Add olive oil, onion powder, red pepper flakes, garlic powder, seasoned salt, cayenne pepper, and dill weed. Stir to mix thoroughly. Take one cracker at a time, dip into the butter mixture to coat both sides, and place it on the baking sheet. Repeat until all crackers and butter are used. Arrange the crackers in a single layer by rows. Bake 10 minutes; turn over and bake 10 minutes longer. Watch carefully to avoid burning. Allow to cool before storing in an airtight container.

Walnut Brown Sugar Butter

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Walnut Brown Sugar Butter! Ahh, sweet butter. I don’t know if it’s the winter weather or the upcoming holidays that get me in the mood for bakery ideas. Who doesn’t appreciate aromatic cinnamon, sweet nutmeg, or pumpkin pie spice? The smell of bread baking in the oven triggers all kinds of emotions. It can lift our mood and impact our behavior. Honestly, it would have been pretty easy to feature today’s compound butter all by itself. But tell me, isn’t it better to imagine slathering it all over those freshly-baked cinnamon rolls?

WALNUT BROWN SUGAR BUTTER

Ingredients:

8 tablespoons unsalted butter, room temperature

1 tablespoon packed brown sugar

1/4 teaspoon sea salt

1/3 cup walnuts, chopped

Instructions:

In a mixing bowl, combine unsalted butter, brown sugar, and sea salt until smooth. Fold in chopped walnuts. Place a sheet of plastic wrap on the counter. Spoon compound butter onto plastic wrap. Roll layer of plastic wrap over butter to form a log. Roll tight and place in refrigerator for one hour or until firm. Serve over toast, cinnamon rolls, pancakes, or muffins.

The Sherman in Batesville, Indiana

Dining Outside the Home: The Sherman in Batesville, Indiana. When a stay-cation makes sense to remain close to home, wander down the road a piece to The Sherman. Nestled in the rolling hills of southern Indiana, step over the threshold of this quaint inn and eatery. You may be taken aback by the lively music and intermittent laughter coming from the Black Forest Bar. Peek around the corner. Rub your eyes and look again. The deep dark interior almost resembles a magical forest where fairy tales come true. Do the walls have eyes? Enter if you dare. Check out that giant pretzel. The couple with their heads huddled together are nibbling on it as though they were Hänsel and Gretel. This is just one of many appetizers for dipping pleasure with gourmet mustards and bier cheese. The crafted cocktails and extensive beer selection complement house-baked specialties with Bavarian leanings. Go early, stay awhile, and above all…share dishes. The German-style food is so spot on, you’ll want to eat your fill…and then some.

Trump Grill in New York, New York

Dining Outside the Home: Trump Grill in New York, New York! Truth be told, enjoying a meal at a destination restaurant on prestigious Fifth Avenue is all about the experience. The Trump Grill exists to be a lunchtime hotspot for busy shoppers, casual tourists, and thrill-seeking foodies. Located on the Garden Level of the world-class Trump Tower affords visitors a harmonious view of a 60-foot waterfall surrounded by flowers in bloom and unique retail shops. If you’re all in, begin with a signature cocktail like the “You’re Fired” oversized Bloody Mary. It pairs well with the Chopped Cobb entrée salad. The presentation is photo-worthy. The menu is filled with American classics from appetizers to desserts. In the end, relax, chat, linger, and enjoy food for the pleasure of it.