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!
I have been jonesing for a BBQ. I don’t ever BBQ for myself because I never seem to figure out temperatures, so I leave that to my hubby. I’ll throw anything on the grill and just know it will taste better. So for this BBQ, we started with some fresh clams with butter. Literally just soak the clams for 30 minutes before cooking to get them to release any sand and toss them on the BBQ until they open. A little melted butter for dunking just makes it even better. And of course we had to throw some shrimp on the barbie too…
After that yummy appetizer, we prepared some steaks (don’t forget to leave them out before cooking – never cook a steak straight from the fridge). Simply salt & pepper and ready to grill. I love a ribeye and hubby goes for a filet mignon so we need to adjust our cooking times. We also wrapped up some potatoes in aluminum foil – get these on the grill way before the steaks as they’ll need more time to cook.
As a side dish, I made an old school recipe that I haven’t made in million years – escarole with white beans. I actually had to call a friend to remind me how to make this. You really have to clean the escarole well as it tends to be sandy. After that, roughly chop and blanch for 7 minutes (I add a bullion cube to the boiling water, which takes some of the bitterness out of the escarole), strain the cooked escarole and immediately rinse with cold water to bring back that pretty green color. Sauté minced garlic in a little EVOO, add escarole, warm through, add a can of rinsed white beans, warm through, season with salt & pepper and serve. I could have this as a main dish, it was really flavorful and filling.