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.

Pork Stew


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Pork Stew
This hearty pork stew is a staple dish in New Mexico. Cook’s Illustrated offers a simple straightforward version. Following CI’s lead, I made a few changes to this delicious earthy dish.
Prep Time 15 Minutes
Cook Time 2.5 Hours
Passive Time 3.5 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 2.5 Hours
Passive Time 3.5 Hours
Servings
People
Ingredients
Instructions
  1. Toss pork with 1 tablespoon kosher salt together in bowl; refrigerate for 1 hour.
  2. Place chiles in medium bowl. Pour boiling water over chiles, place a small plate over chilies to keep submerged , and let stand until softened, 30 minutes. Set oven to 325F degrees.
  3. Drain chiles and reserve 2 cups soaking liquid. Process chiles, honey, vinegar, garlic, oregano, cumin, crushed red pepper, and 1 teaspoon salt in blender until chiles are finely ground and thick paste forms, about 30 seconds. With blender running, add 1 cup reserved liquid and process until smooth, 1½ to 2 minutes. Add remaining reserved liquid and continue to blend sauce at high speed, 1 minute longer.
  4. Combine pork and chile sauce in Dutch oven, stirring to make sure pork is evenly coated. Bring to boil over high heat. Cover pot, transfer to oven, and cook until pork is tender and fork inserted into pork meets little to no resistance, 2½ hours.
  5. Using wooden spoon, scrape any browned bits from sides of pot and stir until pork and sauce are recombined and sauce is smooth. Let stand, uncovered, for 10 minutes. Season with salt to taste.

Pasta & Peas

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Pasta & Peas
Ed Marinaro’s Mom often made this dish for him as a child. Ed’s son often asks his Dad to make this dish as well. It’s quick and simple and satisfies the soul. Thank you Ed for sharing this family treasure.
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
People
Ingredients
Instructions
  1. Heat a large sauté pan over medium heat.
  2. Add olive oil, onion and prosciutto and sauté for 5-8 minutes.
  3. Add garlic, red pepper cook for 2-3 minutes.
  4. Add chicken broth, bring to a boil. Add Ditalini and canned peas.
  5. Bring back to a boil and cook until pasta is done, about 8 minutes.
  6. Serves with grated Parmesan cheese.

Sautéed Beet Greens

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Sautéed Beet Greens
For years I have made beets but threw the beet greens away. I always suspected I could sautéed them in a little oil with some garlic or ginger. It not only worked, it worked really well.
Prep Time 5-10 Minutes
Cook Time 5-10 Minutes
Servings
People
Ingredients
Prep Time 5-10 Minutes
Cook Time 5-10 Minutes
Servings
People
Ingredients
Instructions
  1. Wash beet greens well, stack 4-5 sheets and roll up into long “cigars.” Slice the “cigars” into 2-3 inch rings.
  2. Heat oil over medium heat in a large skillet. Add the garlic and hot red pepper flakes cook, stirring, until the garlic is fragrant about 60 seconds. Stir in the greens. Stir for a couple of minutes, add raisins(if using)until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, add a squeeze of lemon and serve.

Chicken Parmesan

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Chicken Parmigiana
About 25 years ago, Lee Wood (my dad) calls me and says, “I played golf with a guy who works at The Palm and he told us to stop in for dinner.” Beyond the great lobsters and steaks, there are some hidden gems on the menu. In the original Palm, the small bar on the first floor was adjacent to the kitchen. Whenever we would have dinner there, I would arrive early, park myself at the end of the bar closest to the kitchen and watch the line cooks work. Standing there, I witnessed magic and one of the most magistical sights was The Palm’s version of Chicken Parmigiana.
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Put the chicken breasts between two pieces of saran wrap or parchment paper. Using the flat side of a kitchen mallet flatten it to 1/4-1/2 inch thickness.
  2. In three shallow bowls, plates or quarter sheet pans add the flour to one, eggs to one (and beat until combined) and the bread crumbs, Parmesan cheese, crushed red pepper and parsley, mix. Salt chicken and dredge in the flour, then the egg and finally press it into the breadcrumb mixture.
  3. Add the olive oil to a med/large sauté pan on medium high heat. Cook the chicken for 3-4 minutes on each side until golden brown.
  4. Cook the cutlets without touching or crowding in the pan.
  5. Remove place on paper towel to drain.
  6. Turn oven to broil, place ran 4-5 inches from heat source.
  7. Place foil over baking sheet. Place cutlets on top of foil. Add about half of warmed red sauce on top of cutlets and cover completely with thin sliced Muenster cheese.
  8. Place under broiler for 2-4 minutes. Keep an eye on the chicken, brown. I like mine a little crispy.
  9. Add remaining red sauce to the side of the plate or platter. Serve.