Shrimp scampi

Shrimp scampi

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Shrimp scampi
Shrimp sauteed in a lemon garlic butter and white wine sauce finished with linguine. Add fresh corn when in season, for a nice twist. Shrimp scampi on Happensatthebean.com #happensatthebean
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
People
Ingredients
Instructions
  1. In a skillet large enough to hold pasta, melt butter with olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add wine/broth , salt, red pepper flakes and ground pepper and bring to a simmer. Let wine reduce by half, a minute or two minutes.
  2. Add shrimp and corn(if using)sauté until shrimp is pink, 2 -3 minutes. Stir in the parsley lemon zest and lemon juice.
  3. Add about 1/2 cup of reserved pasta water. Over medium heat add cooked pasta and breadcrumbs, stir to combine and serve.

Sausage & Peppers

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Sausage & Peppers
Roast the sausage, peppers and mushrooms in the oven and you’ll never go back to making them on the stove. This sheet-pan(easy clean up)dinner is ready in an hour. Sausage and peppers on Happensatthebean.com #happensatthebean
Cook Time 1 Hour
Servings
People
Ingredients
Cook Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Preheat over to 400F degrees.
  2. In a roasting pan combine, peppers, onions, garlic and mushrooms. Add salt, pepper and red pepper add oil and mix to combine.
  3. Using a fork or toothpick, prick hole all over the sausage. Place sausage on top of vegetables.
  4. Roast for about an hour, turning occasionally until we’ll browned.
  5. Serve.

Baked rigatoni with mushrooms, peppers and sausage


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Baked rigatoni with mushrooms, peppers and sausage
This baked rigatoni was adapted from Martha Rose Shulman. The tomato sauce has a nice spice with hot red pepper flakes, the diced yellow bell pepper gives it a nice lightness, its easy and straightforward. Baked rigatoni on happensatthebean.com #happensatthebean
Cook Time 75 minutes
Servings
people
Ingredients
Cook Time 75 minutes
Servings
people
Ingredients
Instructions
  1. Pulse tomatoes with a food processor to a coarse purée. Put a large pot of salter water on to boil.
  2. In a large heavy skillet, heat 2 tablespoons olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute.
  3. Add tomatoes, sugar and salt to taste, and turn up heat to medium-high. When tomatoes begin to bubble briskly and sputter, turn heat to medium. Cook, stirring often, until tomatoes have cooked down to a fragrant, thick sauce, about 15 minutes.
  4. Heat medium saute pan over med-high heat and saute mushrooms for 4-5 minutes until browned. Remove from pan and set aside. In same pan over med-high heat saute sausage until it begins to brown.
  5. Add mushroom, sausage, black pepper and basil, stir together, taste and adjust seasoning.
  6. Heat oven to 350 degrees. Oil a 3- to 4-quart baking dish with olive oil.
  7. When water in pot comes to a boil, add rigatoni. Cook al dente, removing from the water 1 minute sooner than indicated in the package instructions. (Reserve some of the cooking water.) Transfer pasta to a large bowl.
  8. If the tomato sauce seems very thick, thin out as desired with 2 to 4 tablespoons pasta cooking water. Scrape into bowl with pasta, add cheeses and toss well. Scrape into prepared baking dish. Drizzle remaining 1 tablespoon olive oil over the top. Cover with foil.
  9. Bake 25 minutes. Uncover and continue to bake another 5 to 10 minutes, until bubbly and beginning to brown in spots. Serve hot.

Marinated Roasted Peppers

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Roasted Peppers
Roasted bell peppers are delicious. Paired with a grilled chicken sandwich, fresh mozzarella, salad or a pasta dish roasted peppers add a smokey element. This process is simply and the end product is superior to jarred peppers.
Prep Time 5 Minutes
Cook Time 12-15 Minutes
Servings
People
Prep Time 5 Minutes
Cook Time 12-15 Minutes
Servings
People
Instructions
  1. Wash and dry your peppers.
  2. Turn gas stovetop flame to medium. Place pepper on the grate directly over the top of the gas flame using tongs. Once it starts to blister, turn over(about 4-5 minutes)making certain all side are exposed to flame. Will take 20-25 minutes. The pepper will feel soft when handling with tongs.
  3. Remove from stovetop grate and place in a plastic bowl, cover with plastic wrap. After 30 minutes the skin will peel of easily. Cut in half, removed stems and seeds.
  4. Do not rinse peppers under water.
  5. Combine with marinade and toss. Allow to sit for a few hours for the flavors to marry.
  6. Serve a room temperature. Can be stored in the fridge for a week.

Carnitas

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Carnitas
Confit is a French cooking technique. It means to cook in ones own fat. Carnitas is pork(usually shoulder) gently simmer for hours, in lard. It results in a rich, crispy, tender moist dish.
Prep Time 30 Minutes
Cook Time 3.5 Hours
Servings
People
Ingredients
Pork
Tomatillo Verde
Prep Time 30 Minutes
Cook Time 3.5 Hours
Servings
People
Ingredients
Pork
Tomatillo Verde
Instructions
  1. Preheat over to 350F
  2. Place a large Dutch oven, over high heat. Add lard, brown pork on all sides. Will take 3-5 minutes per/side.
  3. Once all browned, all salt, pepper, cumin, bay leaves and cinnamon sticks to pot. Add milk and enough water to cover the pork pieces.
  4. Place foil over top cover tightly and add lid(if you have one). Cook for 2-2.5 hours until porks tender.
  5. Remove from oven.
  6. To finish, break/city the meat into into largish(3-4inches)pieces.
  7. To crisp, turn over to 450F. Remove foil/top from pot. Place in hot over for 35-45 minutes. Until all the liquid is gone and the meats crisp. Remove from oven, serve.
Tomatillo Verde
  1. Remove tomatillos huskys and wash with cold water.
  2. Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 10 minutes. Remove tomatillos with a slotted spoon.
  3. Place tomatillos in blender with other ingredients and pulse until well mixed.
Recipe Notes

Mexican coke can be substituted for part of  the milk. The results are similar, maybe a little sweeter. Unfortunately the high sugar content in the soda makes cleanup a project. 

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Sautéed Calamari

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Sautéed Calamari
Fried calamari is good, grilled calamari is better. Sautéed calamari is the next level. The first time I had sautéed calamari, I ordered two more servings. This is based on Blue Ribbons sautéed calamari.
Prep Time 10 Minutes
Cook Time 4 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 4 Minutes
Servings
People
Ingredients
Instructions
  1. Wash squid with cold water and dry with paper towels.
  2. Place cast iron or carbon steel pan over high heat.
  3. Add oil to pan.
  4. Once oil smokes, carefully add squid in a single layer. Add butter pieces, parsley, garlic, salt and pepper.
  5. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook).
  6. Add more salt and pepper if needed. Serve with lemon wedges.

Radicchio Grilled

 

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Radicchio Grilled
This reddish purple member of the chicory family has a bitter crisp flavor that changes nicely when grilled.
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Instructions
  1. Heat grill to medium-high.
  2. Split radicchio into four quarters. Leaving stems intact.
  3. Add olive oil and salt and pepper.
  4. Grill on each side for 3-4 minutes, until it wilts and browns.
  5. Adjust seasonings and serve.

Red Beans

In a simple dish like red beans, it’s imperative the beans are “good.” Old beans regardless of soaking or cooking times will not completely soften. To ensure my beans are of good quality, I order directly from Camellias beans.

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Red Beans
New Orleans is one of my favorite eating cities in America. One dish everyone should be required to taste is red beans and rice. Simple ingredients transform humble beginnings into a silky, smokey, spicy pot of greatness. I made a hock stock prior to making the red beans. Fill a large pot with water (12-15 cups)completely covering the hocks. Bring to a boil, cover reduce heat to medium and cover. Cook for 2-3 hours, until stock is cloudy and hocks are tender. Can make stock, the night before and refrigerate(once cooled) overnight while beans soak.
Prep Time 30 Minutes
Cook Time 2 1/2 Hours
Passive Time 12-18 Hours
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 2 1/2 Hours
Passive Time 12-18 Hours
Servings
People
Ingredients
Instructions
  1. The night before preparing place beans in a large bowl and cover with 6 cups cold water. 12-16 hours later, drain and rinse.
  2. In a large Dutch oven add bacon grease or oil to medium-high heat until hot. Add onion, bell pepper, and celery. Add salt and cook, until vegetables are soft, stir often. Once slightly browned add garlic and cook, stirring, until for a minute. Add cayenne pepper, and 15 grinds of fresh black pepper. Stir well to combine. Add beans, along with hock stock, hocks and bay leave. If stock fails to cover beans, add water to cover by about 2 inches. Bring to a boil, reduce to a bare simmer. Cook beans uncovered until beans are tender 2 -2 1/2 hours.
  3. Remove hocks from pot.
  4. Using a large wooden spoon, mash 1/4 of beans against side of pot or use an immersion blender.
  5. Once hocks have cooked, pick meat disguard bones and skin, return meat to pot. Serve with white rice.
Recipe Notes

 

Rack of Lamb

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Rack of Lamb
The reverse sear not only works for large roasts and steaks it’s a great option for rack of lamb. It produces an evenly cooked rack of lamb. Pink from edge to edge, with a bronzed crust on the outside. I like starting meats in a low oven until almost cooked, and finishing directly on white hot hardwood charcoal.
Prep Time 30 Minutes
Cook Time 40 Minutes
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 40 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat over to 250F.
  2. Remove the fat cap from the outside of the lamb(or ask butcher). Can use fingers and a knife to detach.
  3. Rub mustard on lamb and sprinkle with salt and pepper.
  4. Place foil over baking sheet. Once oven reaches temperature, place lamb on top of foil. Cook until instant thermometer reaches 112-115F. Maybe 30 minutes. Cook the lamb, 10-12F degrees shy of desired serving temperature. Remove from oven.
  5. Start grill using hardwood charcoal.
  6. Place aside and rest. This lamb was pulled from the oven at 115F.
  7. Once charcoal becomes white hot, wrap lamb bones with tin foil using tongs, place lamb directly on coals, grill for two minutes or so on each side, until well browned. Let rest 2-3 minutes, slice and serve.
Recipe Notes

Selecting lamb chops

Seared Scallop & Avacado Salad

Back in the late 1990’s I lived in San Francisco. Around the corner from my apartment was a great little sushi spot called Sushi Groove. Leo, the sushi chef, often made up custom dishes for me to taste. One night Leo served me a dungeoness crab and scallop  “salad” on top of a warm avocado. That is my inspiration for this scallop & avocado salad. 

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Scallop & Avacado
If you decide to make this dish, it’s very important you use dry scallops. Ask the fish monger if the scallops are wet/soaked/treated. If there are not dry scallops, thank him or her and make something else. Wet scallops are treated with a solution of water and sodium, tripolyphosphate or STPP. This solution is used to preserve the scallops and add weight, which means you’re paying more for an inferior product. Furthermore wet scallops will never product a nice brown crust instead they will release liquid into your pan and give you a rubbery result.
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Salad
Scallops
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Salad
Scallops
Instructions
Salad
  1. Combine well and give it a taste. If salads tart, add a little extra virgin olive oil. If not tart enough, add a little more lime juice. Set aside
Scallops
  1. Wash scallops under cold water, remove muscle from side pat dry, make certain scallops are dry.
  2. Place sauté pan over medium-high heat. Season scallops on both sides with salt and pepper. If using sugar, add a little dash to the presentation side of the scallops(first side in pan).
  3. Place butter and oil in pan. Once smoking add scallops(sugar side down)to the pan and cook for 75-95 seconds on each side. Make certain scallops are not touching. You will see a thin crush form.
  4. Remove from pan, place first side(sugar side) up on plate for presentation. Serve