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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: November 30, 2011

30/11/11 Basil Pesto Sauce


RECIPE

A CookTale

Ambition hit me, off I went and bought a bunch of Basil and decided, Summer be damned, I’m making a batch of Pesto in November. It’s so easy to prepare with a food processor thatI asked myself what’s taken you this long? The taste of fresh Basil is one-of-a-kind, and so versatile it works with vegetables as well as it works with Pasta.

INGREDIENTS

1 Bunch of fresh Basil (leaves removed)
2 TB of toasted Pine Nuts, Walnuts or Almonds
2 TB of Parmesan Cheese (grated)
1 Garlic Clove (or to your taste)
Kosher Salt & Black Pepper
1/2 cup of EVOO (more if required for a thinner sauce)

METHOD

1. Into the food processor add the Basil leaves & pulse a few times until they’re finely chopped. With a spatula scrape down the sides of the bowl.

2. Add the Garlic, Nuts, Parmesan Cheese, Salt & Pepper & process until very smooth. With the processor running, begin to add the 1/2 cup of EVOO into the tube-like-funnel on the cover of processor. When the Pesto has attained the proper consistency, it’s ready.

3. Transfer to a container, top with a thin layer of EVOO. It will keep in the fridge for a week, in the freezer for 6 months. though I highly doubt it will make it.

30/11/11 Colossal Size Shrimp Grilled In a Cast Iron Pan


RECIPE

INGREDIENTS For the Marinade

8 Colossal Shrimp (black vein removed, cleaned & left unpeeled)
2 TB of EVOO
Lemon Juice
1 tsp of Red Pepper Flakes (or to taste)
1-1/2 tsp of Sea Salt & 1/2 tsp of Black Pepper
1 TB of Paprika
2 Garlic Cloves (smashed)

METHOD For the Marinade

1 In a large bowl, whisk all the ingredients together to the consistency of a light paste.

2. Add the Shrimp & toss to thoroughly coat. Place in the fridge for 3 hours. Occasionally tossing them to keep them moistened.

INGREDIENTS For Grilling the Shrimp

8 Colossal U-8 size marinated Shrimp
1 TB of EVOO

METHOD For Grilling the Shrimp

1. Heat a cast iron grill pan to the smoking stage. Add the 8 Shrimp, weighed down with a cast iron meat weight & grill for 1 minute to a side. If they require more time on the grill add no more than 30 seconds to a side.

2. Turn off the heat, cover the Shrimp to keep warm.

30/11/11 Colossal Shrimp with Pesto Potatoes & Salt Capers


RECIPE

Serves 2

A CookTale

I suddenly got ambitious, bought a bunch of Basil and decided, Summer be damned, I’m making a batch of November Pesto. It’s so easy to prepare, I asked myself what’s taken you this long? The fresh taste is one-of-a-kind, and so versatile it works with vegetables as well as it works with Pasta. Beside the Pesto, the Potatoes also included de-salted Capers. The one word description, Delicious. The Grilled Shrimp were awesome, quite Spicy from the marinade, Very juicy by not overcooking and bite tender.

INGREDIENTS For the Pesto Potatoes

8 oz of Baby Potatoes (such as red or Yukon gold)
Salt & fresh Black Pepper
2 TB of EVOO
2 TB of fresh home made Basil Pesto (more if required)
2 TB of Salt Capers (soaked in water to de-salt)

METHOD

1. Preheat the oven to 425-450F.

2. Cut each Baby Potato into 4 wedges. Season with Salt & Pepper & toss with the 2 TB of EVOO.

3. Spread the Potatoes on a baking sheet & roast for 45-60 minutes until very brown, slightly charred, & crisp. Stir after 20-30 minutes for even roasting.

4. Remove the Potatoes from the oven & toss with the Basil Pesto & the de-salted Capers.
INGREDIENTS For Grilling the Shrimp

8 Colossal U-8 size marinated Shrimp
1 TB of EVOO

METHOD

1. Heat a cast iron grill pan to the smoking stage. Add the 8 Shrimp, weighed down with a cast iron meat weight & grill for 1 minute to a side. If they require more time on the grill add no more than 30 seconds to a side.

2. Turn off the heat, cover the Shrimp with foil to keep warm & prepare to plate.