Posts Tagged ‘chili’

Baccala alla Vicentina - Meatballs&Milkshakes

This year’s Feast of the Seven Fishes is probably going to be reduced by a couple courses to maybe 5 or even just 3. The important part of the Feast is that it’s an odd number of courses. The most traditional of my courses is the baccala alla vicentina, which is one of my favorites. After a long soak in water, the rock-hard dried cod is magically transformed back into fish and then gets cooked with potatoes and blended into an amazing spread. It’s not pretty while it’s cooking and the whole process is pretty smelly, but it turns into an amazing dish.

Bay Scallop Crudo with Tangerine - Meatballs&Milkshakes

Next up, bay scallop crudo with tangerine and sea salt and a bowl of shrimp bisque. The sweet bay scallops are slurped down with a tangerine juice reduction and some fruity extra virgin olive oil with a sprinkle of sea salt over the top. The bisque gets it’s flavor from sherry or marsala and if possible, homemade shrimp or seafood stock.

Spicy Crab Pasta - Meatballs&Milkshakes

I will most likely round out my Feast of the Seven (or Five) Fishes with some baked clams and a spicy crab pasta that has become a favorite. I’m hoping to get some really delicious dungeness or some other special crab to really take this one over the top for the holidays. Maybe I’ll even experiment with some lobster. Happy holidays!

For more Feast of the Seven Fishes ideas, check out last year’s menu.

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This is a traditional Spanish tapas that I always order when I’m at a tapas restaurant. I love it so much that I usually have to have my own, so when I make it at home, I make it as a main dish. It’s so simple and quick, that it’s the perfect weeknight dinner. With four ingredients, it doesn’t get any simpler and you really do need to try this.

Spanish Shrimp with Garlic

1 pound shrimp, cleaned

4 cloves garlic, sliced

2 dried whole chilis or chili flakes

3 tablespoons olive oil

Saute the garlic in the olive oil for 30 seconds and add the shrimp. You do not want the garlic to brown yet because it will burn by the time the shrimp is done. I generally keep the heat pretty low to make sure it doesn’t burn.

Cook on one side until they start to turn pink and curl a little. Flip to the other side and cook for another minute. The garlic should be lightly browned and the shrimp just cooked through.

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