- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 2 tablespoons oriental sesame oil
- 2 large garlic cloves, chopped
- 2 pounds asparagus, ends trimmed, cut on diagonal into 2-inch-long pieces
- 4 teaspoons sesame seeds
Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.
Makes 4 to 6 servings.
- 1 tablespoon vegetable oil
- 1 1/4 cups thinly sliced shallots (about 4 ounces)
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 4 ounces blue cheese, room temperature
Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Serve dip chilled or at room temperature.
Makes about 2 cups.
Gorgonzola cheese flavors this hearty main course. Serve with a chilled Beaujolais.
- 2 1 1/2-pound top sirloin steaks (or one 2- to 3-pound steak), 1 inch thick
- 6 tablespoons olive oil
- 2 tablespoons balsamic vinegar or red wine vinegar
- 6 garlic cloves, minced
- 1 large onion, sliced
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 cup unsalted beef broth or low-salt chicken broth
- Crumbled Gorgonzola or other blue cheese
- Minced fresh Italian parsley
Place steaks in glass baking dish. Mix 4 tablespoons oil, vinegar and half of garlic in small bowl. Pour over steaks; turn to coat. Marinate 30 minutes at room temperature or refrigerate 3 hours.
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion, bell peppers and remaining garlic and sauté 8 minutes. Add broth, increase heat and boil until vegetables are tender and liquid thickens slightly, about 5 minutes. Season with salt and pepper. (Can be prepared 3 hours ahead. Cover and chill.)
Prepare barbeque (high heat) or preheat broiler. Remove steaks from marinade. Sprinkle with salt and generous amount of pepper. Grill steaks until cooked as desired, about 5 minutes per side for rare. Transfer steaks to platter and let stand 5 minutes. Bring vegetables to simmer. Slice steaks; arrange on platter. Top with vegetables and skillet juices. Sprinkle with cheese and parsley.
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 1/2 pounds fresh shrimp, shelled and deveined without tails
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1 shallot, chopped
- 1/2 cup fresh parsley, minced
- 1/2 teaspoon dried oregano, crushed
- 2 tablespoons white wine
- 2 tablespoons brandy
In a small bowl, combine flour, salt, pepper, and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
In a large skillet, sauté dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
In the same pan, sauté the garlic, shallot, parsley, and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
This can be prepared with 20 ounces of large raw shrimp instead of lobster, if you like. Peel and devein the shrimp, then sauté uncovered in butter until opaque in center, about three minutes. Cut each shrimp lengthwise in half.
- 6 tablespoons (3/4 stick) butter
- 2 10- to 12-ounce frozen lobster tails, thawed
- 8 ounces shiitake mushrooms, stemmed, thinly sliced
- 1/2 cup (packed) thinly sliced fresh basil
- 6 green onions, thinly sliced
- 3 garlic cloves, chopped
- 1 1/3 cups whipping cream
- 1 8-ounce bottle clam juice
- 12 ounces fettuccine
- 1/4 cup freshly grated Asiago cheese (about 1 ounce)
Melt butter in heavy large skillet over medium-high heat. Add lobster tails and sauté until shells are bright red in spots, about 5 minutes. Cover skillet; reduce heat to low and cook until lobster is cooked through, about 6 minutes. Remove from heat. Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces.
Return same skillet to medium-high heat (do not clean). Add mushrooms, half of basil, green onions, and garlic; sauté until mushrooms soften, about 5 minutes. Add cream and clam juice. Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes. Reduce heat to low. Add lobster (or shrimp if using) and simmer 1 minute. Stir in remaining basil. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Pour sauce over pasta and add cheese; toss over low heat until warmed through, then serve.
Makes 4 servings.