16 large shrimp (size 16-20), 1 Tbsp. butter, 1/2 cup diced roma tomatoes, 3 oz. heavy cream, 1 garlic clove, crushed and chopped, 1 pinch chili flakes, 1 Tbsp. Worcestershire sauce, dash of Tabasco, salt and black pepper to taste.
Recipe: This Shrimp Scampi Recipe is for four appetizer servings; Heat the butter in a large skillet and saute the garlic, peeled and cleaned shrimp, diced tomatoes and chili flakes until the shrimp turns pink. Deglaze with the white vinegar and **** until the vinegar evaporates. Add the cream, Worcestershire sauce and hot sauce, and **** until the sauce is reduced and thick. Season to taste with salt and pepper and serve the shrimp scampi in four appetizer plates.
CAESAR SALAD AND CAESAR DRESSING RECIPE
Ingredients for the Caesar dressing: 400 ml. mayonnaise, 1 tbsp. lemon juice, 1 tbsp. white vinegar, 1 chopped anchovy fillet or the same quantity anchovy paste, 1 tsp. minced garlic, 1/4 cup grated Parmesan cheese, 1 large pinch Italian herbs, 1 tbsp. Worcestershire sauce, 1 pinch black pepper, 1 tsp. chopped cilantro. Salad for 3-4 people: 1 head of romaine lettuce, torn into bite-size pieces and washed, 1 cup croutons, Parmesan cheese shavings.
Recipe for the dressing: Combine all the ingredients for the dressing, except mayo, in a food processor and blend on high speed for 1-2 minutes. Add the mixture to the mayo and stir. In a salad bowl combine the lettuce and the croutons, add as much dressing as desired, toss and serve. Store the rest of the dressing for future use. Garnish with Parmesan shavings.
Tip: To add some twist to your salad, try to make some herb croutons from several kinds of bread, or use diced prosciutto instead of bacon bits. If you run a restaurant you simply can't avoid having Caesar salad in your menu, because it is so popular. One of the few things you can do to stand out from the rest is to have your own, house made Caesar dressing.
MEXICAN PIZZA RECIPE
Toppings for Mexican Pizza:
salsa, sliced jalapenos,
tortilla chips, *****d ground beef, refried beans, diced avocado, scallions, taco seasoning, sweet corn,
red onion, goat cheese, green olives, garlic chips and all other amazing Mexican nacho toppings you can imagine are also good for the Mexican pizza. You can even use some diced shrimp instead of ground beef if you like seafood.
for the pizza dough recipe.
Spread evenly over the pizza dough several spoonfuls of salsa and apply your favourite Mexican toppings.Don't forget that one of the main rules for making a great pizza is "Don't put too much of anything". Sprinkle the Mexican pizza lightly with mozzarella and cheddar cheese on top. **** in a preheated oven at 375 F, or over the B-B-Q until the pizza crust is crispy and golden brown. If you like cilantro, sprinkle some chopped cilantro over the Mexican pizza when it's ready. I do believe that pizza can be not only casual, but also a gourmet food. I, also, believe that a gourmet pizza must be thin and crispy, like this one. Mexican Pizza is a healthy, all-natural pizza reminding me of a traditional Mediterranean pizza
Thin Crust Pizza with Goat Cheese and Mushroom Ragout
For two thin crust, medium size "de Chevre" pizzas: 3 cups white flour, 1 portion dry yeast, 1 cup warm water, 1 teaspoon salt, 1 teaspoon sugar, 1/2 cup whole wheat flour, 1 teaspoon vegetable oil for greasing the pizza pan. Toppings: crumbled goat cheese, mushroom ragout, 1/4 cup grated mozzarella cheese.
Pizza crust recipe: Combine the yeast with a cup of warm water and let it sit for 10 minutes to bloom. Place the 3 cups of flour, salt and sugar in a mixing bowl (or food processor, if you are using) and add the yeast. Knead until you have smooth dough. Cover the dough with cling wrap and leave it in a warm place for 25 minutes to proof. Divide the dough to 2 balls and roll them with a rolling pin over the whole wheat flour. If you will use a non-perforated pizza pan, grease it with the oil, before putting the pizza on it. You can **** the pizza over the B-B-Q, as well. Recipe for mushroom ragout: Sliced mushrooms (cremini, portabello, button, shitake), porcini powder, 1 small onion, diced, 1 tsp. minced garlic, 2 tablespoon olive oil.
Sauté the onion and garlic in the olive oil and add the remaining ingredients. **** until au sec and season to taste. Porcini powder is made by baking some dried porcini until they are crunchy, then let them cool down and powder them in a food processor. You won't be able to grind the dried porcini unless they are toasted first.
MEXICAN GUACAMOLE DIP RECIPE
4 ripe avocados,
the juice of 1 lime,
1 big pinch chopped cilantro,
1 tablespoon pure olive oil,
1/2 jalapeno pepper, finely chopped,
1 tablespoon chopped yellow onion,
2 tablespoons sour cream,
2 oz. crumbled feta cheese,
salt and freshly ground black pepper to taste,
tortilla chips for serving.
Recipe: Peel and pit the avocados, and put them in a mixing bowl together with the rest of the ingredients, except the feta cheese and tortilla chips. Mash the ingredients well with a fork until they turn into a lumpy paste. Transfer the guacamole dip in a plastic container, cover it tightly with cling wrap, preventing the surface from any exposure to air, otherwise it will turn darker on top. Refrigerate the guacamole dip for at least 15 minutes to blend the flavours. After serving the guacamole, sprinkle with the crumbled feta on top and arrange some tortilla chips around the plate. Tip: You can remove almost all the spiciness from the jalapeno pepper by removing its