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.

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.

Hanger Steak

Always cut hanger, flank, skirt and others steaks across the grain.

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Hanger Steak
Hanger steak is one of those cuts of beef people don’t really know about or overlook. Originally called a butchers steak, many restaurants served this cut for staff meals. This robust steak is one of the most underrated cuts of beef with a gentle price tag to boot.
Prep Time 15 Minutes
Cook Time 10 Minutes
Passive Time 4-24 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 10 Minutes
Passive Time 4-24 Hours
Servings
People
Ingredients
Instructions
  1. Mix mustard, garlic, herbs, lemon juice/zest, and olive oil in a small bowl.
  2. Spread mustard mixture over steaks and marinate 4 hours or overnight in the fridge.
  3. Light charcoal grill, using hardwood charcoal. Once charcoal grill is hot, add kosher salt & pepper. Cook steaks 4 minutes about per side, for medium-rare(125F).
  4. Let steaks rest 5 minutes prior to slicing. Slice steaks across the grain and serve.
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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.

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.

Rice Salad

dijon vinaigrette

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Rice Salad
The bright flavors of rice dish make it a great summer dish. Easily paired with grilled fish, chicken or beef.
Prep Time 20 Minutes
Passive Time 4+ Overnight
Servings
People
Ingredients
Prep Time 20 Minutes
Passive Time 4+ Overnight
Servings
People
Ingredients
Instructions
  1. In a large bowl, toss in everything except vinaigrette. Mix well add dressing cover and chill for at least 4-6 hours or overnight.
  2. Bring to room temperature prior to serving.
Recipe Notes

Similar to a paella, whatever’s available will work in this dish. Roasted red or yellow peppers, roasted broccoli or artichoke hearts to name a few.