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CookTeaser

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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.

 

 

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