Add well cleaned, chopped escarole to rapidly boiling water (add a chicken bullion cube for extra flavor and to remove any bitterness from the escarole), cook for 7 minutes, strain and refresh with cold water. Then, sauté shrimp with a little EVOO, butter, lemon, garlic, red onion, fresh cherry tomatoes that have been halved, pepper, fresh cilantro (I have this growing on my patio so I’ve been adding that to everything!) When shrimp is cooked add escarole and combine. Viola! Dinner is served.
Pro-tip: This is a good recipe to improvise on – i.e. get rid of any vegetables that you have in the fridge – you can toss anything into this dish and it will come out great!
Not much of a recipe to share here, but this is what happened on my husband’s birthday this week. Easy dinner (got the lobster steamed at our local fish monger). The big boy was a little over three pounds!! We also had some little neck clams and filet mignon. Not too shabby!
I make this recipe only once a year. It’s super rich and delicious but not nearly as good as my grandfather’s recipe. I just can’t seem to be able to replicate his pizzagaina even so, whenever I serve this on Easter everyone seems to be happy. Enjoy!
If you need a healthy, easy to prepare side dish try this:
Buy a bag of fresh string beans (haricot verts if you’re fancy) snip off the stem side (top of picture below):
After snipping and cleaning, submerge the string beans into rapidly boiling, salted water and cook for 7-8 minutes (we like ours on the crunchy side but if you don’t, just cook longer). When done cooking, blanch the string beans by dumping into strainer and rinsing with very cold ice water. Blanching the string beans will bring back the bright green color of the string beans
(Science tip: Blanching stops enzyme actions which would otherwise cause loss of flavor, color and texture.)
Place blanched string beans in serving dish, drizzle with a little EVOO, season with kosher salt, pepper and diced red onion (or whatever spices you like) and serve!
I did an experiment the other day and tossed two packages of ground turkey, chopped red, yellow and green peppers (one of each) a chopped onion, cilantro, salt & pepper, taco seasoning and a 28 ounce can of diced tomatoes into my slow cooker. I cooked it for six hours on high.
It came out great! I topped with some shredded cheddar, sour cream, chopped red onions and fresh diced jalapeños and it was both a great presentation and delicious.