Panko Dusted Shrimp

So nice to look at and tasty too is this Panko Dusted Shrimp recipe I came up with Friday.  Stupid easy to make and get a quick light dinner on the table in under 20 minutes.

Panko Dusted Shrimp

• 1/2  pound 15-20 count Shrimp
• zest and juice of one lemon
• 1 t Sambal Oelek chili paste
• 1 t garlic
• salt and pepper to taste
• 4 T butter, divided
• 2 T panko style bread crumbs
• 1 T parmesan, grated
• 1/2 t dried poultry spice blend mix
• Pinch of salt

Start by making a marinade for the shrimp by combining Lemon juice and zest, sambal oelek, garlic, salt and pepper.  Add shrimp and toss well.  Cover with plastic wrap.  (If you like really spicey heat you can increase sambal by a teaspoon or two.)  cover and refrigerate 1-2 hours.

Preheat oven to 400F convection.  Remove shrimp from fridge and divide among the heat proof gratin dishes.  Artfully arrange shrimp in a single layer.  Place 2 T butter on top of the shrimp.

Combine panko, parmesan, dried poultry spice blend and a pinch of salt.  Toss to combine. Sprinkle the seasoned panko in a thin line running length of the gratin dish.  Bake 10-12 minutes until shrimp are pink and panko is a nice golden brown.

 

Sausage and Spinach Pappardelle

 

A family favorite that makes a bunch.  Even spinach haters love it cause its so darned good.

Ingredients:

• 4 mild or hot Italian sausages (about 12 ounces)
• 1/4 c minced shallot or sweet onion
• 8-10 oz baby spinach
• nutmeg
• 1/4 c parmesan grated
• 1 stick butter
• 12 oz pappardelle pasta
• parmesan for serving.

Put on a large pot of water and bring to boil  Cook pasta according to package directions.  Do not drain pasta as you will need pasta water

Remove sausage from casing and crumble in a large frying pan over medium high heat.  When cooked add shallot (or sweet onion if you can't find shallots).  Sautee' 1 minute until translucent.  

Reduce heat and start adding spinach in batches, adding more as it wilted. Add a couple of scrapes of nutmeg (a large pinch worth).  When the butter is about half melted add a ladle (scant 1/2 cup) pasta water and stir into the melting butter to emulsify.  DO NOT skip this step or your sauce will break.  Finish adding spinach, when all wilted down add parmesan cheese and stir into butter emulsion.  If it starts to break add another 1/4-1/2 c pasta water to re-emulsify. 

At this step your pasta should be ready to be pulled from water and added to the mixture.  Simmer in sauce a minute or two tossing with tongs to coat all the pasta with the glorious butter cheese sauce.  Serve in bowls with additional grated parmesan.

Farro Risotto...righteous and good for you

This is really a righteous grain.  Taste and texture along the lines of pearled barley, just a little nuttier in taste.  It took me a few times before I got this right.   It was worth the trial and error.  The perfect side companion to serve as a bed for a simple oven roasted chicken breast.  This recipe serves 2, but can be easily doubled or tripled.

For those of you that don't know farro is in the wheat family.  Its an ancient grain that was hybridized later to make the modern variety of wheat used in making flour and such.  This stuff is pretty amazing, rich in flavor and fiber, you can' go wrong.  More about it HERE. The nice thing is that I can get the stuff at a regular groc cheap...2.49 for a pound vs triple that at the local hippy mart.  Pays to shop, I knooowwww.

As both the broth and Parmesan Reggiano are salty wait until the very end to actually salt the farro.  I found I needed none, but your broth many be less salty and you won't need any extra.  And for goodness sakes, use real fresh grated Parmesan, not that awful additive laced so it pours crap in the green can at the groc. I swear, I catch you using that I'm sicking Uncle Vito to have a conversation wit you.  Capiche?

Farro "Risotto"

• 3/4 c farro 
• 1 can chicken broth
• 1/8 t fresh ground black pepper
• 1/2 t dried basil
• 1 T butter
• 1/3 c fresh grated Parmesan
• salt

Combine farro, chicken broth, butter, pepper and basil in a small lidded saucepan.  Bring to boil and reduce to simmer.  Cover and simmer 25-30 minutes until only a couple tablespoons of broth remain.  Stir occasionally.  When its all fluffy and broth has nearly completely absorbed remove from heat and stir in Parmesan.  Test for seasoning and salt if needed.   Serve hot as a hearty side!

Parmesan Fennel Pork Loin Chops

Dang this was some good grub and stupid easy to make and assemble.  I came up with the idea as I'm so tired of chicken I could scream.  Yes, I eat it for health reasons and the fam just adores the stuff.  But I grew up in Hog country...with corn fed beef a close second so I can only do so much of the stuff.

The one indispensable tool in my arsenal is a mini-food processor.  Makes the fine mincing of the basil and garlic so much easier than trying to do it by hand.  Whizzing some of the grated parm with the basil and garlic ensures a good fine mince and even distribution.  Key to making this dish so tasty.

One thing I do different from the chicken version of the dish is add ground fennel to the mix.  It has a sweet taste that compliments nicely the sweet pork.  Kinda like Italian sausage without the sausage casing stuffing nonsense.

For Parmesan, get the real deal block of Parmesan reggiano...its so much better than the domestic stuff.  Grind, grate or shred as needed.  If I catch you using that commercially produced stuff in the green can, or worse grocery store generic I will personally arrange for Uncle Vito to pay you a visit.  Capiche?

Parmesan Fennel Pork Loin Chops

• 4 1" thick boneless Pork Loin Chops
• 1 1/2 c panko bread crumbs
• 1 c grated Parmesan
• 4 cloves garlic
• 1/4 c loose packed fresh basil leaves
• 1 T fennel
• salt
• pepper
• 2 eggs
• 1 T whole milk or half and half
• 1 c flour

Preheat oven to 350F  Line a baking sheet with foil and lightly coat with olive oil or cooking spray.

Trim pork loin chops of excess fat.  Salt and pepper, set aside to come to room temp as you prepare the breading station.

In a spice grinder grind fennel until it is a coarse powder.  Set aside

In mini food prep combine half of the grated Parmesan with half of the ground fennel, basil and garlic. Pulse several times until finely minced.

In first bowl combine flour and half of the ground fennel.  Season with salt and pepper.  Mix well.
In second bowl combine eggs, dairy product, whisk until well mixed.
In third bowl combine panko, the Parmesan cheese mixture, the remaining Parmesan, remaining half of the ground fennel with salt and pepper.  Toss lightly to combined.

Dredge a pork in flour.  Dip pork loin chop into the egg mixture turning to evenly coat.  Put pork loin chop into the bread crumb mixture.  Scoop mixture up onto the top of the Pork loin chop and side and press lightly.  Carefully remove and place on prepared baking sheet.  Repeat with remaining loin chops.

Bake 40-45 minutes until browned and cooked through.  Test with a knife poke...juices should run clear.

Parmesan Crusted Chicken Breast

I'm not a fan of chicken and it goes back to my days in a fast food chicken chain.  Unfortunately the fam loves the stuff and I have to find ways to disguise it and make it tasty where I can enjoy it too.  Adding in the words of Mario Batali, the "undisputed king of cheese" good old Parmesan makes chicken quite tasty and enjoyable for beef eaters like me.

This recipe is a combo of several others I've read or tried.  Its pretty easy to prepare, its the prep that is time consuming.  Add in corn and mashed 'taters and you have a right tasty comfort food dinner on the table pretty quickly.  

Parmesan Crusted Chicken

• 6 boneless chicken breasts - approx 1 1/2 lbs
  
• salt
  
• pepper
  
• 3/4 c flour
  
• 1 T onion powder
  
• 1 egg
  
• 1 T milk
  
• 3/4  c grated fresh Parmesan
  
• 1/4 c loose packed fresh basil leaves. (or 2 T dry basil)
  
• 1/2 c bread crumbs
  
• 1/2 t garlic powder
  
• 2 T olive oil
  
• 1 T butter divided.
  

Preheat oven to 325F

Pat chicken dry.  Season with salt and pepper.  Set aside.

Gather 3 shallow bowls large enough to fit one chicken breast.

In bowl #1 combine flour and onion powder.

In bowl #2 add egg and milk, beat well.

In food processor add fresh Parmesan and pulse until coarse grated.  Add bread crumbs, tear up basil leaves and add to processor container.  Pulse until basil is finely chopped and evenly distributed in the cheese and bread crumbs.  Pour Cheese mixture into bowl #3.

Take a seasoned chicken breast.  Dip in Bowl #1 (flour mixture).  Remove and dip into bowl #2 (Milk and egg).  Remove and set into the cheese mixture bowl.  Lightly press into cheese, turn the breast over and repeat so both sides are evenly covered with the cheese mixture.  Put aside on clean board to rest while breading the remaining chicken breasts.

In large nonstick frying pan heat over medium heat.   Add olive oil, when it begins to shimmer add  1T butter and 3 chicken breasts.  Cook about 5 minutes until bottom is golden brown, carefully flip and cook remaining side until golden brown about 3-5 minutes.  Remove breasts from pan and add to baking sheet lined with silpat liner.  Add remaining 1 T butter repeat searing process with remaining breasts.

Place baking pan in oven and roast for 20 minutes.  NOTE: time and temp is for convection oven, if using regular oven increase heat to 350F and time to 25-30 minutes.  Test for doneness by sticking a knife into thickest piece - if juices run clear its done, if not bake 5 minutes longer.

The resting period of a few minutes from the time you bread the breast until you sear it is really important.  That rest allows the egg in the crust to set up and really hold it tight to the chicken breast instead of falling off into your frying pan.  

 

A silpat sheet is a must with this one.  As there is so much cheese in the crust it sticks too easily to the pan and you wind up leaving most of the cheesy goodness behind.

If you have the convection option use the option as it really keeps a nice even heat on the chicken ensuring its cooked through and not "hot spots" scorching the crust.

If you can use fresh basil in this one do so.  There is a certain "green" taste in the fresh that you just don't get out of the dried.