Subj : Re: Frijoles Borrachos
To   : Ben Collver
From : Dave Drum
Date : Sat Nov 05 2022 06:29:22

-=> Ben Collver wrote to Dave Drum <=-

 BC>   Re: Re: Frijoles Borrachos
 BC>   By: Dave Drum to Ben Collver on Fri Nov 04 2022 05:17:00

 DD> Errrrmmmm - he is not a real person. Just one of the multiple
 DD> personaas of Bjorn in Sweden (check the Phydeaux node on his posts.
 DD> He's (in this guise) also a troll and pot-stirrer. And twitted on
 DD> most of the boards I visit.

 DD> This was last night's supper ....

 DD>       Title: Aioli Pasta

 BC> Thanks for the heads up about pot-stirring, i'll adjust my
 BC> communication accordingly.  Also thanks for the charro explanation
 BC> and the Aioli Pasta recipe.
 
I first had that at a former franchise operation called Angelo's - which
survived the break-up of the mother-ship. It was recommended to me by
the server who gave me the old line "Try it. You'll like it." 

So, I did and I did.  Bv)=  Enough so that I make it occasionally for
myself at home.

Here's a thing I did at my brother's house one night using pesto instead
of aioli. It was successful enough that my sister-in-law threatened to
not invite me to Thanksgiving dinner if I didn't give her the recipe.

So, I had to make it again and take notes. The first go was strictly a
"head arrangement" that I made up as I went.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Scampi Over Pesto Pasta
 Categories: Pasta, Vegetables, Seafood, Citrus, Wine
      Yield: 3 Servings
 
      3 c  Chopped broccoli
    2/3 c  Chicken broth
    1/2 c  White wine
      3    Sprigs parsley
      1 sl (thick) onion
      1 sl (thick) lemon
    1/2 lb Spaghetti or angel hair
           - pasta
      7 tb Basil pesto (below)
    3/4 lb Peeled medium shrimp

MMMMM------------------------SCAMPI SAUCE-----------------------------
      3 tb Olive oil
      3 tb Unsalted butter
      6 cl Garlic; peeled, fine
           - chopped
    1/3 c  Dry white wine
      1 tb Lemon juice
    1/4 ts (ea) salt & black pepper
      3 tb Chopped flat-leaf parsley

MMMMM---------------------------PESTO--------------------------------
      1 c  Firm packed fresh basil
           - leaves
    1/2 c  Firm packed parsley sprigs;
           - w/stems removed
    1/2 c  Grated Parmesan or Romano
    1/4 c  Pine nuts, walnuts, or
           - almonds
      1 lg Clove garlic; quartered
    1/4 ts Salt
    1/4 c  Oil
 
  MAKE THE PESTO: In a blender container or food processor
  bowl combine basil leaves; parsley sprigs; Parmesan or
  Romano cheese; nuts; garlic; and salt. Cover and blend
  or process with several on-off turns until a paste forms
  stopping the machine several times & scraping the sides.
  
  With the machine running, gradually add olive oil and
  blend or process to the consistency of soft butter.
  
  Divide into 3 portions (about 1/4 cup each) and place
  in small airtight containers. Refrigerate excess for 1
  or 2 days or freeze up to 1 month.
  
  MAKE THE SCAMPI SAUCE Heat 2 tablespoons of the oil and
  2 tb of the butter in a large skillet over medium-high
  heat. Add garlic and cook 1 minute. Stir in wine, lemon
  juice, salt & pepper; cook 2 minutes. Stir in parsley
  and remove from heat.
  
  Coat slow cooker bowl with nonstick cooking spray.
  Arrange broccoli on bottom of bowl, then top with
  shrimp. Pour broth and wine over top, then add
  parsley, onion and lemon. Cover and cook on HIGH for
  2 hours or LOW for 4 hours. Drain & discard parsley,
  onion and lemon.
  
  Remove the shrimp to the and toss with the scampi mix.
  Set aside.
  
  Meanwhile, cook pasta according to package, 7 minutes;
  reserve 1/2 cup water. Drain pasta; place in large
  serving bowl.
  
  Add pesto to pasta; toss well to combine, adding pasta
  water by the tablespoonful, if needed.
  
  Serve pasta in a shallow bowl with scampi over the top.
  Pass the Mouli grater with cheese for fresh grated Parm
  over the top.
  
  MM Format by Dave Drum - 17 September 2017
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Books are better than TV; they exercise your imagination.

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