Shrimp Francaise on bed of linguine and baby spinach

 

Shrimp Francaise

Mise En Place

•          1 TBLS crushed garlic
• TT EVOO
• ½ cup dry white wine 
• ¼ cup salted butter
• 2 tablespoons fresh lemon juice
• 2 teaspoons chopped fresh parsley 
• 1 (8 ounce) package linguine pasta cooked and shocked
• 22 pcs med shrimp, peeled and deveined
• 1/4 cup All purpose flour seasoned with S & P and Parsley 
• 3 large eggs, beaten with 1/2 cup of milk
• TT grated parmesan cheese
• 3/4 bag Baby Spinach
• TT Lemon Juice
• S & P
• 1 tsp chopped Garlic
• Procedure
• Coat shrimp in flour mixture, then add to egg mixture
• In pan with EVOO, get oil hot (do not let it burn) add shrimp and adjust to low flame and lightly brown the shrimp, then transfer to paper to soak up excess EVOO
• In same pan add oil, garlic & spinach, S & P till wilted add lemon juice while doing this heat pasta Water or Microwave, Place pasta on platter then spinach.....
• Drain off oil in same pan, add garlic, butter and a small amount of EVVO, lemon juice then wine, simmer and add shrimp......then place on top of the spinach, top with parmesan & chopped parsley
• 
  

GARLIC PORK CHOPS IN CREAMY MUSHROOM SAUCE

 

AIR-FRYER LEMON PEPPER WINGS

Mise En Place:

Wings

• 4 pounds chicken wings, drumettes and flats
• 1 tablespoon baking powder, aluminum-free
• 3/4 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

Lemon Pepper Sauce

• 6 tablespoons unsalted butter, melted
• 1 tablespoon lemon zest
• 2 tablespoons honey
• 1/2 teaspoon black Lemon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of kosher salt

Procedure:

1. Preheat the air fryer to 390°F. Place the wings in a large bowl, add the baking powder, salt, garlic powder, and pepper. Toss to combine.
2. Spray the air fryer basket with cooking spray and place the wings in the basket in a single layer, not touching. Air fry for 12 minutes, flip, and air fry an additional 12 minutes. Continue until all the wings are done.
3. Meanwhile; place all of the sauce ingredients in a small bowl, whisk to combine. Toss wings in sauce.

Pizza Dough

 

Ingredients:

• 17 oz (480g) warm water 

• 1 tbsp  active dried yeast

• 3 1/3 cups strong bread flour

• 1tbsp salt

• 1 ½ tbsp olive oil 

• TT flour for dusting

Procedure:

1. Place 3 heaped tablespoons of strong bread flour and whisk into warm water. Leave in a warm place for around 5 minutes until the mixture is frothy.
   

2. In a large bowl, add half the flour, plus the yeast mixture and mix well. Add the salt and remaining flour to the mix. Turn out onto a lightly floured surface and knead for 8-10 minutes. Drizzle the bottom of the bowl with olive oil, place the dough ball back in the bowl, drizzle oil on top. 
   

3. Cover the bowl with plastic wrap and leave in the sun or another warm place for  20-30 mins, or until the dough has doubled in size (whichever comes first). Alternatively, you can put warm water in an empty proving tub, put the dough in another proving tub and sit the dough proving tub over the proving tub filled with water.
   

4. Divide the dough into 4 or 5 balls. Ball up the dough, ensuring the tops of the balls are smooth.  Brush with olive oil or warm water, cover with plastic wrap and leave somewhere warm for 15-20 mins, or until it doubled in size.

5.  Best to bake in convection oven set @ *450 -*475  Till golden brown

Feta & Broccoli Tart 🇬🇷

 Mise en Place

• 3 Sheets Phyllo Dough
• 1 Crown of Broccoli 
• TT  EVVO 
• 5 oz all purpose flour
• 11 oz Milk
• 2 Large Eggs
• 8 oz crushed Feta 🇬🇷
• 3 1/2 oz Swiss Cheese
• Salt & Pepper TT

Procedure

• Clean & wash broccoli, boil in salted water for 5 mins, shock in cold water, cut into small florets & pieces
• in bowl add eggs & milk, add salt & pepper
• in another bowl with flour, make crater and fill with milk mixture, mix in Feta and some of swiss (save a bit for the top before baking)
• In a tart dish, grease with EVVO, place Phyllo in brush with EVVO, and then the third Phyllo sheet turn in dough over the edges into the tart dish
• arrange the Broccoli on top of the sheets
• Pour the liquid mixture and cover all the broccoli and top with the leftover swiss
• Bake on lower grill in convection oven 350* for 30 mins or till browning of your liking, best eaten serves lukewarm

3 Cheese Baked Garlic Bread

 

Mise en Place

Sliced Baguette (1 1/2" slices)

3 oz softened butter

3 oz grated mozzarella cheese

3 oz grated fontina cheese

3-4 cloves crushed garlic

2-3 green chives chopped fine

1/8 cup sliced fresh parsley

TT EVOO (extra virgin olive oil)

Procedure

• In bowl mix softened butter & cheeses
• 

• Add chives, parsley & crushed garlic to bowl and mix well

• Arrange bread on pan with parchment paper and drizzle with olive oil

• Spread mixture over the bread

• Bake in a preheated convection oven @ 365* for 15 mins, or till browned

Feel free to add any meat or vegetable combinations to make your own creations!! ;-) 👨‍🍳

CREAMY GARLIC TUSCAN CHICKEN

 CREAMY GARLIC TUSCAN CHICKEN

Ingredients

1½ pounds boneless skinless chicken breasts thinly sliced
2 ½ Tablespoons olive oil
1  ½cup heavy cream
3/4 cup chicken broth
1 teaspoon garlic powder
1 teaspoon italian seasoning
1/2 cup parmesan cheese
1 cup spinach chopped

1/2 cup sun dried tomatoes

Procedure

1. In a pan add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked browned. Remove chicken and set aside on a plate.

2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan, and let cream reduce and thicken