Shrimp Scampi with Linguine

1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds (optional or use for garnish)
1/8 teaspoon hot red pepper flakes

Bring a large pot of water to a boil, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute´ for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute´ until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. I always add my linguine to the pan in which I cooked the shrimp. It absorbs all the wonderful sauce that way. Serve with garlic bread and a side salad. This is a 10 minute meal from start to finish.

Cool Couscous Chicken Salad

1 (10oz) box instant couscous
6 oz jar marinated artichoke hearts quarters- drained and reserve liquid
1 cup halved cherry tomatoes
3 scallions, thinly sliced on diagonal
1 (15 oz) can chickpeas, drained and rinsed
1 large cucumber, peeled, seeded and cut into large diced pieces
½ cup loosely packed mint leaves, roughly torn
1 store bought rotisserie chicken
1 lemon, juiced
½ cup extra-virgin olive oil
Salt
Freshly ground pepper
Pinch cayenne pepper

Make the couscous according to package directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and cool.

To the couscous, add the artichoke quarters, cherry tomatoes, scallions, chickpeas, cucumber (I use an English cucumber that does not need to be peeled or seeded) and mint.

Remove the breast from the chicken-reserve the rest of the chicken for another use. Remove the skin and cut the breast into small pieces. Add the chicken to the couscous.

In a small bowl, whisk the lemon juice and olive oil together. Season with salt and pepper and a little cayenne pepper to taste. Pour over the salad and toss lightly to combine. Serve with rolls or muffins.

MOTHER'S TWO CRUST LEMON PIE

Recipe provided by Ruth Scheidler


Oven temperature: 375°

Ingredients:
Two disks of pie crust for double crusted pie
1 ¼ cups sugar
2 Tbl. flour
1/8 tsp. salt
1/2 cup butter, softened or melted and cooled
3 large eggs
grated rind from one lemon
1 ½ lemons (two if lemons are very small)
½ cup water
cream or milk and extra sugar for top crust.

Directions:
1) Stir or whisk sugar, flour and salt until well mixed.

2) Blend in melted or softened butter.

3) Beat in eggs.

4) Grate rind from one lemon and set aside. Then peel 1½ lemons closely, removing all white pith:
5) Cutting lengthwise, cut lemons in to quarters. Slice off white fibrous center from each quarter, then slice as thinly as possible and stir, juice and all, into egg mixture along with grated rind.

6) Stir in water.

7) Pour into bottom crust in 9” pie plate. Carefully add top crust (filling is thin and juicy) and crimp edges. Brush top crust lightly with cream or milk, then sprinkle with sugar. Cut slits to allow steam to escape. Bake 30 – 35 min., until top is nicely browned.

You will love this recipe if you are a lemon lover. Beats Lemon Meringue pie by a mile.

CHOCOLATE KAHLUA PECAN TORTE

Recipe provided by Ruth Scheidler

Serves 8 or more, and great with vanilla ice cream.

Set oven at 375°

Prepare baking pan. Use a 9” cake pan with high sides, or a Springform pan, or round baking pan with removable bottom. Butter sides and bottom, then line with Parchment paper or waxed paper, and butter paper after it’s in the pan.

Ingredients:
3 oz. semi-sweet chocolate (3 squares)
1 oz. unsweetened chocolate (1 square)
2 Tbl. sugar
2 cups pecans (about 7 oz.) best if toasted
½ cup sugar
¼ pound (1 stick) butter, at room temperature
3 large eggs
1 Tbl. Kahlua
2 tsp. vanilla extract
1 tsp. coffee extract (optional)
Glaze (recipe below)

Directions:
1) Melt chocolates in microwave, stirring after each 30 seconds, until smooth, then set aside to cool slightly:
2) Pulse 2 Tbl. sugar and 2 cups pecans on and off in food processor until nuts are ground, then remove and set aside in mixing bowl.
3) Place ½ cup sugar and 1 stick butter in food processor and pulse until well blended:
4) Add melted chocolate and process until smooth.
5) Add eggs and process until smooth.
6) Add processed batter to nuts and sugar in bowl. Stir until well mixed and pour into prepared pan. Bake until cake pulls away from sides of pan, about 25 min. Cake will be soft but will firm up as it cools. Cool 20 min. in pan on wire rack, Invert cake onto serving plate, remove pan and paper, and cool completely.
7) Tuck strips of waxed paper or parchment under cake, covering plate edges. Make glaze (below) and pour over cake, smoothing top and sides. If chocolate isn’t glassy smooth, move plate in small circles to help chocolate smooth out. Carefully remove paper strips after glazing, when chocolate starts to thicken.
8) Garnish cake with circle of toasted pecans placed around edge. Will take about 25 – 30 pecans. Glazed torte can be kept at room temperature for a day as needed.

GLAZE
Melt in microwave 2 minutes on medium heat, stirring and checking every 30 seconds:
3 oz. semi-sweet chocolate (3 squares)
1 oz. unsweetened chocolate (1 square)
3 Tbl. butter, sliced

Crab Cakes with Chipotle Remoulade Sauce

Makes 10 Crab Cakes
Work Time: 20 minutes
Cook Time: 8 minutes

Melt in Sauté pan:
3 Tbls. Butter

Sauté in Butter the “Holy Trinity” for 5 minutes:
1/3 c. red pepper, diced
1/3 c. celery, diced
1/3 c. yellow onion, diced

Combine in a bowl:
½ c. dried breadcrumbs
¼ c. scallions, minced
¼ c. mayonnaise
1 egg
2 Tbls. minced parsley
2 tsp. worcestershire sauce
2 tsp. lemon juice
2 tsp. Old Bay seasoning
1 tsp. dry mustard
½ tsp. salt
½ tsp. ground pepper
¼ tsp. Tabasco

Add and Gently Mix in:
1 lb. flaked lump crabmeat (3 cups)

Form into cakes and chill for at least 1 hour (or longer if you want).

Broil cakes for 3-4 minutes or until browned. Turn them over, gently holding cakes with your fingers so they don’t fall apart. Finish broiling the other side for 3-4 minutes. You want them turning brown and a little crispy. Paint your plate with the Chipotle Remoulade and serve.



Chipotle Remoulade Sauce

Work Time: 10 Minutes

Combine in Food Processor; Blend until smooth
½ c sliced scallions
¼ c chopped parsley
2 Tbls. ketchup
1 Tbls lemon juice
1 Tbls. Worcestershire sauce
1 Tbls. white vinegar
1 Tbls. prepared yellow mustard
1 Tbls. minced garlic
1 canned chipotle pepper
1 Tbls. adobo sauce from canned chipotle peppers
1 tsp. salt

Add and process until blended
½ c. mayonnaise

Serve with Crab Cakes

Cream Soups (Mushroom, Broccoli or Potato)

Cream of Mushroom

Serves 4
1 lb. button mushrooms, sliced
1 pkg. portabella mushrooms, chopped
1 pkg. shiitake or crimini mushrooms, chopped
1 tsp. rosemary, ground
1 medium onion, finely chopped
1 stick butter
flour
1 pint cream
4 cups of chicken broth


Cook the mushrooms and onion in the butter. The mushrooms will produce liquid, continue cooking until the liquid is mostly evaporated. While the mushrooms cook, grind the rosemary to a fairly fine powder with a mortar and pestle. Add rosemary to mushrooms.

Sprinkle the mushrooms with flour, until the flour forms a nice paste and is quite thick. Continue to cook until the flour mixture (the roux) starts to develop a nice golden color. Add cream slowly, and stir until smooth and thick.

Slowly add chicken broth until the soup reaches the desired thickness and consistency. This may take more or less broth, depending upon your taste.

Season, if necessary, with freshly ground pepper.

Broccoli Soup

Cook fresh or frozen broccoli cuts. Drain well. Cook onion in butter, add flour, then cream and chicken broth. Add broccoli last. Season only with pepper.


Potato Soup

Boil potatoes and drain. Dice them while still hot. Cook onion and diced celery in butter, add flour, then cream and chicken broth. Add potatoes last. Season only with pepper. This is also good with bits of ham or bacon (or even carrots) added.

All of these versions will freeze well. Reheat very gently (in a double boiler is preferable) on the stove.

Buffalo Chicken Dip

2 large boneless, skinless chicken breast halves ( 1#)
6 Tbl hot sauce
1 pkg (8 oz) cream cheese cut into 1 inch chunks
1/2 cup ranch or blue cheese dresssing
1/2 cup shredded cheddar cheese

Place chicken breasts in a medium size skillet and add enough water to cover. Bring to a boil over high heat. Reduce heat to medium, cover and poach for about 6 to 7 minutes or until internal temperature reaches 170 degrees. Remove chicken to a plate to cool. Shred with 2 forks.

Place shredded chicken and hot sauce in a medium size skillet and heat through. Add cream cheese and dressing and heat until well blended. Add half of the shredded cheese; stir until melted.

Place in a crock; sprinkle remaining cheese on top. Serve warm with crackers.

I serve this in a little crock pot. Works beautifully. You can also use canned chicken.