Mart Gnosis

Many people have different ideas on how to prepare great shrimp scampi recipes as you will see below. Some of the ingredients are the same and usually it is served with pasta. The type of pasta that you serve with your dish is up to your own taste.

Here are two shrimp scampi recipes that do vary in style. For the first one you will need:

2 pounds of shrimp,
 pound of melted butter or margarine,
3 chopped green onions,
4 tablespoons of crushed garlic cloves,
 cup of lemon juice,
 cup of dry bread crumbs,
1 egg,
1 teaspoon of seasoning salt,
2 teaspoons of hot sauce and salt and pepper to taste. 

Be sure to clean and de-vein your shrimp. Preheat your broiler. Cut them into a butterfly style. Place them in a large pan. Now, combine the butter, green onions, garlic, lemon juice, bread crumbs, and egg, seasoning salt, hot sauce, salt and pepper. Now place this mixture by spoonfuls over the shrimp. Broil for around 5 minutes until done.

Other shrimp scampi vary also in the ingredients but are just as tasty as the one above. For this recipe you will need:

1 pound of thin spaghetti noodles,
1/3 cup of olive oil or vegetable oil,
2 pounds of shrimp,
1 tablespoon of chopped garlic,
 teaspoon of crushed peppers,
 cup of chopped green onions,
1 cup of diced mushrooms,
 cup of white wine,
 cup of butter,
salt and pepper to taste. 

To prepare you need to cook the pasta until it is al dente, usually around 3 to 5 minutes, drain and set aside. In a large skillet, heat the oil. When the oil is hot, (sprinkles of water will dance around the pan) sauté the shrimp for a few seconds. Now add the garlic, peppers, green onions and mushrooms. Cook for about one minute. Now add the wine and bring to a boil, cook until slightly thick. Remove from the heat and add the butter, stir until dissolved. Now, you can add the pasta and gently stir. This is a very wonderful and unique dish that everyone will love.

Finding the best shrimp scampi recipes are a matter of taste. You can try all different types of spices and other ingredients that you want to try to create your own recipes. Usually shrimp scampi is kind of spicy, so you can try other items such as salsa, for a new and unique flavor that no one else has thought of to add to the basic recipe.

Hans is author of
Seafood
Recipes at http://www.steaks-guide.com

A great lunch idea using Clover Leaf Wild Pacific Pink Salmon ” easy to prepare, and delicious!

Ingredients

Nutrition Details

Nutrition Features

• * Excellent source of vitamin B12 (100 %DV), vitamin D (100 %DV), calcium (25 %DV) and phosphorus (30 %DV).
• * Good source of vitamin E (20 %DV), folate (20 %DV), niacin (20 %DV), thiamin (15 %DV), riboflavin (20 %DV), zinc (15 %DV) and magnesium (15 %DV).
• * Source of omega-3 fatty acids (1.2g).

Preheat a grill or grill-pan to medium. Remove the skin and bones from the salmon if desired. Blend the salmon with the mayonnaise, sun-dried tomatoes, capers and pepper until well combined. Divide the mixture equally and spread evenly over two of the flatbreads.

Layer the fresh basil and cheese over each salmon topped flatbread and top with remaining flatbread. Brush the dressing evenly over the outside. Grill the sandwiches and occasionally press lightly with a spatula for 2 to 3 minutes per side or until well-marked and cheese is melted. Cut each sandwich into 4 wedges.

More practical musings - hints and tips on making strawberry jam
Sunshine for the rest of the year

So I’m preparing strawberries for jam, the third evening this
week.It is the most productive week of the year as far as our
strawberries are concerned. The best are already sold, fresh in
punnets and the seconds, some with scarcely a blemish, others
hideously deformed but still flavoursome, are piled in heaps
waiting to be hulled, halved, weighed and jammed.

Just taking part in this process, I feel a bond back through
the centuries with all the women, who preserved, jammed,
pickled, prolonging the goodness and abundance of the seasonal
produce to last the whole year through. In the days before
fridges, freezers, supermarkets, intercontinental fast
transport, each household would have relied on itself to survive
the winter without diseases caused by vitamin deficiency and
lack of sunshine. Making jam wasn’t just a luxury sweet, it was
a way of preserving the summer sunshine a little longer, of
giving your children some vitamins to keep them strong, when the
only things growing in the garden were cabbage or Brussels
sprouts! I wonder if those children ate them without fuss? Your
preserves would have been eked out to last until spring brought
new fresh growth with it.

Our jam supplies usually just last through until the next
strawberry season. I’m generous to start with, giving it away as
presents to friends, selling it at the market for our school,
then, strawberry season over, I count the jars and begin to get
more parsimonious. After all bought jam is now unheard of in the
family, I’m the only one who eats marmalade, which fills the
winter jam gap, so the strawberry and apricot jam has got to
last, come what may.

My strawberry jam recipe for success? ( and please note that
this is just how I make it… I’m not an expert and don’t even
have a jam thermometer, but I guess they didn’t in the old days
either. These are just hints and tips gathered from making my
own mistakes and from the advice of my sister-in-law.)

Extremely simple ingredients, but results vary wildly from the
runny (running right off your toast runny) to the thick (spoon
stands up in it) for no apparent reason - well the length of
time cooking together with the amount of pectin are the reasons
but you can’t always tell about the pectin in advance.
Strawberries are very low in pectin, which is what makes jam set
and the riper they are the less there is. If they are wet that
also dilutes the pectin (let them dry on kitchen towel or a
dishcloth before preparing). So something needs to be added. I
usually add lemon juice, which doesn’t affect the flavour, you
can also buy pectin in packets. The more lemon juice you use ,
the more likely it is to set firm - I like mine a bit runny, so
tend to juggle the lemon juice a bit.

1 kg prepared strawberries 750g sugar 25ml-50ml lemon juice or
more if it doesn’t set!

Use a large thick based pan. The strawberries should only come
to about half way up or they will boil merrily over, coating
your stove with sticky foam. Let the strawberries soak with the
sugar overnight. This brings out the juice and keeps the fruit
firmer so it doesn’t dissolve into a mush when cooked. Bring
slowly to the boil, stirring occasionally to make sure the sugar
dissolves before it boils. Then add the lemon juice. Boil at a
moderate pace, without stirring, for at least half an hour
before testing. The main thing is to keep your jam under
observation after the first half hour of boiling and sniff( to
make sure it’s not burning on the bottom of the pan), test every
5 minutes with a drop on a cold plate. Let it cool for a couple
of minutes. If it starts feeling syrupy and makes a string to
your finger when you dip it, then that’s a good runny, syrupy
jam. If a skin forms and wrinkles when you push your finger
through the drop of jam then it’s a firmer set. If after an hour
it still doesn’t get to either of those stages you might have to
add more lemon juice and boil it up again for another twenty
minutes or so then start testing all over again. You can tell if
it is getting there as the bubbles start looking more syrupy, a
slower rolling boil.

Have your jars ready. 1kg of fruit makes about three medium
sized jars. I usually sterilise mine by pouring boiling water
into clean, dry jars up to the top (they must be dry though, if
there are drops of cold water in they can crack). Then when the
jam is ready, pour out the hot water and ladle in the jam, right
to the top, put on a circle of either waxed or baking paper and
then the lid. Tighten the lid now while it’s hot for a good
seal. The spills of jam are easier to wipe off while it’s still
hot too, hold with a cloth though, hot is really HOT!

If all this is sounding a bit laborious, you can always try
waiting for the apricot season. Apricots are far less
temperamental, have plenty of pectin and set more easily…. But
hey.. strawberries are worth the effort and it’s mainly patience
you need, not technique. There is a huge satisfaction from
seeing the jars lined up on the shelf, to see you through the
winter. Good luck!

Kit Heathcock

Wine gift baskets are welcomed in almost every home and a combination basket can thrill that much more. Mix and match themoffer a treat of red and white wines, chardonnay, Bordeaux, cabernet, port, merlot, zinfandel or that special champagne.

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Special blend wines, undiscovered Napa Valley finds or even the finest vintages can be snatched up through discount offers. Whether you wish to order a magnum, halves or a case of 12 bottles, discount wines can be tailor-made to suit your needs and budget. If you want to surprise someone with wines from Finland, Mauritius, Spain or Trinidad and Tobago, opt for discount offers to surprise and delight.

Brokers, retailers, and wholesale dealers of wine all offer discount wines at regular intervals. The trick is to read wine publications or be part of a wine enthusiast club so you know the latest on wines. Most members of wine clubs have instant access to discounts ranging from 8% to 20%, especially at new launches, wine-tasting galas or seasonal events.

Auction houses or suppliers source their wines from private individuals and global professional contacts. Many world-class wines can be picked up through these offers, so you don’t have to travel around the world to expand your oenophilic taste buds! Coordinate with friends or neighbors so that you can jointly pick up a large discount case and then share the spoils.

Internet auctions also offer rare, unusual wines that have a marked reserve price against which the bidding starts. While there are no minimum orders that limit your purchase of discount wines, there are extra delivery charges as well as the local taxes. Be aware of summer heat or winter cold fallout on your wine, too, before ordering your shipment.

Wines that may never have been reviewed or rated can also be experienced through discount offers. Share the joys of your complex wine adventures through discount wine gift baskets. You will definitely enjoy a long, full finish!

Wine Baskets provides detailed information about wine baskets, wine gift baskets, wine picnic baskets, wine and cheese baskets and more. Wine Baskets is the sister site of Bakery Management.

Throwing a fun and informal Thanksgiving party is as easy as
pumpkin pie. By following our tips you can host a holiday
celebration that your family and friends will be talking about
for years to come.

First things first:

Settle upon how you want throw your informal Thanksgiving party.
Are you going to have a buffet where people can gather around
the TV and watch football or Thanksgiving movies, or do you want
a sit down dinner where everyone gathers around the table to say
grace and rejoice in the holiday.

Second: Decide upon a menu.

Turkey, stuffing, gravy, mashed potatoes, sweet potatoes,
cranberry sauce, green bean casserole and pies galore is a
traditional Thanksgiving menu. At times when you are serving a
large crowd adding in a spiral sliced honey ham and including
plenty of mouth watering appetizers will stretch you food supply.

Third: Shop, Shop and Shop some more.

If you plan ahead and start early this does not have to be
stressful. Start by deciding are you serving on fine china,
every day dishes or paper plates. If you are going for the paper
plates spring for Thanksgiving themed plates, napkins and cups.
This will lend to the festive feel of the day and make for an
easy Thanksgiving clean up.

Next write up a shopping list for your Thanksgiving meal. Be
sure to include spices, butter, milk and sugar. These are all
items that are usually on hand but often in limited supply. To
confirm this point think about the last time you ran to a
convenience store on Thanksgiving, how many husbands were
standing their with scowls on there faces purchasing butter and
milk. Football is still mighty important to the non-chefs in the
family.

Fourth: Start Cooking.

Start a day or two ahead of time assembling the casseroles and
stuffing. Even pie can be made a day ahead and still be
Thanksgiving fresh for the big day. If you are serving a very
large crowd ask your guests to each bring a side dish or pie.
They usually are happy to help and it makes your day easier.

Remember to thaw your turkey. Thanksgiving starts with a ‘t’ and
so does turkey. So start early and make sure you turkey is
thawed and ready for cooking on the big day.

Finally: Lay out the party.

If you are serving buffet style a quick tip is to set up a table
in the living room for appetizers and snacks. This way your
guests can catch every minute of the big Thanksgiving Day game
while enjoying your homemade delights.

Then set up the dinning room table with the main course. This
gives you plenty of room for your guests to mingle around the
food.

Always remember to relax. Thanksgiving should be fun; you’re
with your family and friends enjoying wonderful food and
company.

There are literally thousands of them. Dry rubs, chili powders, and
spice blends are everywhere, and they have become a standard
in the scripts and writing of virtually every cooking show,
magazine and article out there. But with so many to choose from,
how do you know what is good and what isn’t? Also, what makes
one better than another? The answer to this question is simple -
read the ingredients.

Most store bought or off the shelf rubs are tasty enough, but
when you take a look at the ingredients you will soon see what
you have been missing.

The vast majority of spice blends
from major manufacturers use various additivies, such as
anti-clumping agents and preservatives. My rule of thumb here is
this - if you can’t pronounce it or have never used it yourself,
than it is probably a chemical food additive. While most are
safe for consumption, additives can affect the overall quality
of the rub and the flavor of the final product, especially if
you are sensitive to them. For example, some people will find
that rubs that have higher levels of additives will often add a
metallic tinge to the flavor of their food.

Reading what spice ingredients are on the label will tell you
alot about the final product as well. Salt is a necessary
ingredient in the seasoning of food, and in the osmotic process
of marinating and rubbing. It serves to create a crust and
flavor the meat item, but when you look at the rub, and I mean
really look at the rub, you should see other ingredients equally
distributed throughout the blend, not just salt crystals. There
is no need for copious amounts of salt when the rub is fully
flavored by the right mix of herbs and spices.

The quality of the spices used in the product are the best
indicator of how good it will taste. Higher quality ingredients
will have higher levels of their natural oils, which means more
flavor to you. For example, there is nothing wrong with off the
shelf paprika. However, anyone who has ever had Paella using
real, smoked or spicy Hungarian paprika can tell you - there is
a world of difference. The off the shelf paprikas tend to do
little more than add color, whereas high quality paprikas direct
from the experts in Hungary add color, flavor and vibrancy to
your dish. Just like paprika, any other spice or herb will have
different levels of quality from which to choose as well, and
peppercorns are an excellent example of this. The black pepper
and peppercorns we buy at the stores tends to be of a lower
quality, less expensive type of pepper. A truly gourmet or
quality rub will contain Tellicherry peppercorns, the best
in the world. These have a higher oil content, which gives a
richer, and far more flavorful pepper when ground.

Chil
i powder is another product that really varies in the
quality of ingredients and level of flavor between products too.
Mass produced powders tend to be made from one type of pepper,
usually New Mexico Reds. A chili powder or seasoning of true
quality will be made from a variety of peppers and will tend to
be more brown in color than red. Not all peppers taste the same,
so if you use chili powders that are composed from a variety of
peppers, you will have a more rounded and complete chili flavor,
which of course translates to a better meal. Again, the level of
salt is also an excellent indicator of the quality of the chili
powder. If salt is first on the ingredient list, that powder
should be the last thing in your spice rack.

So the next time you are trying to figure out which dry rub,
spice blend or chili powder to choose from, take 5 seconds and
look at the ingredients. Think about which flavors you want to
dominate, and choose a blend that is made from high quality
ingredients without excess salt or additives. Doing this will
make all the difference in the world in the flavor of your
dishes.

At Caroline’s Rub - Fine
Spice Creations, all of our products are created using only
the highest quality ingredients available. We specifically use
Hungarian paprika, tellicherry peppercorns, and exotic regional
peppers to create our dry rubs and
Texa
s chili seasoning. Additionally, we only use enough salt to
promote the osmotic process.