Tag Archive: Cook


Shrimp Scallop Tomato Linguine_0023 120dpi @ 10 

I have been craving seafood like crazy lately.  Prices have been through the roof and fresh shellfish is not so easy to find in Southern Ontario, so, in this dish, I had to use a bagged combination of frozen bay scallops and shrimp.  If you are lucky enough to have access to fresh, by all means, use it!

 

Ingredients:

1/2 lb linguine

1 lb bag frozen shrimp and scallop mix (or 1/2 lb each of fresh, cleaned)

2 beefsteak tomatoes, cubed (seeds in)

1/2 red onion thinly sliced

3 cloves garlic, minced

1/4 cup white wine

1 tbspn olive oil

salt and pepper to taste

1 handful fresh basil, torn

1-2 tbspn grana padono, grated (or to taste) (Parmesan will also work)

 

Method:

Get a large pot of salted water boiling and cook linguine according to box directions.

Meanwhile, heat oil in a large skillet over med high heat.  Add onions and salt and cook until softened.  Add tomatoes, garlic and pepper, cook for about 3 minutes.  Add wine and reduce by half.  Then add the shellfish and continue cooking over medium heat until they are cooked through.  Roughly 5 minutes.  Add basil and check seasoning, adjust as needed.  

Drain the pasta and stir it into the skillet.  Plate and top with the grated cheese.

 

This is a great dish when you want something fresh and super quick.

Serves 2.

Ready in 15 minutes.

 

 

 

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*Disclaimer:  This is by no means your traditional Shepard’s Pie.  Because I used leftover pulled pork, I am officially calling this “Farmer’s Pie”.  The thought process being that farmers raise pigs, not cows or lamb which are used in Shepard’s Pie and Cottage Pie.

It’s the last day of the leftover pulled pork from https://pixieinthekitchen.wordpress.com/2013/09/16/perfect-pulled-pork/.

I had been thinking about making a Sheppard’s for a while now.  Lamb is not easy to come by where I live, and there is just not enough flavor for me in ground beef.  Thankfully, I still had some pulled pork laying around in the fridge from Sunday’s dinner.

As I have said this is by no means traditional, but it is scrumptious! Instead of peas for the veg, I made a cremini mushroom and onion gravy, which added a ton of earthy flavor and paired nicely with the bbq flavor in the pork.

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 Get a big pot of water on the stove to boil.  Peel and cut 5 medium sized potatoes.  Boil until cooked through.  Mash with a bit of butter and milk and set aside.

While your potatoes are cooking, slice up the mushrooms and onions and sautee in a couple tablespoons of olive oil.  Add in salt and pepper, and a bit of thyme.  When the veg is tender, add a couple tablespoons of flour to the pan and cook for another minute.  Slowly stir in some chicken or beef stock to form a gravy.

Add your meat (whatever you have used), already cooked to a pie plate.  Top with the mushroom gravy.  Spread the mashed potatoes on top.  Bake in a preheated 400 f oven for 15 minutes or until the potatoes are brown and crispy on top.

Serve and enjoy!

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What you will need:

2 cups pulled pork (or any other cooked beef or lamb that you have as leftovers)

5 medium potatoes, peeled

1 large onion

1 cup sliced cremini mushrooms

1 cup chicken (or beef) stock

2 tablespoons of flour

1 teaspoon thyme

2 tablespoons of olive oil

salt and pepper

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