dadshomecooking.com

Garlic Shrimp with Angel Hair Pasta and Grilled Asparagus

What you need

- 1 pound uncooked frozen shrimp (peeled and deveined). This can be thawed by placing in cold water for 5 to 10 minutes.

- 1 pound angel hair pasta (cooked al dente). The directions are on the package.

- 1 cup pasta water

- 6 to 10 cloves of garlic (finely minced) - amount used will depend on your palate.

- 1/4 pound of butter (keep half of it cold)

- 2 tablespoons of olive oil

- 1 to 2 cups either Pinot Grigio or Sauvignon Blanc wine

- salt and pepper (to taste)

- Block of Parmigiano - Reggiano cheese to grate over finished dish (Get the real thing, it's so much better.)

- Large saute pan

- Kettle to boil pasta

How to prepare

Cooking is creating - it is done with love and I always taste as I cook. I don't really follow recipes - I experiment by changing amounts and ingredients - always adding and subtracting. The ingredients I use are are listed above and I will give you basic guidance, but have fun and create!

- Cook your pasta so it finishes when your sauce and shrimp are done.

- Add the olive oil and half of the butter to your saute pan over medium/medium-low heat. When the butter is melted add your minced garlic and cook for about 2 minutes (don't let it turn brown). Salt and pepper to taste.

- Add the wine and let simmer until the volume has reduced by half. This is a good time, before adding shrimp, to make sure the pasta will be done in about 5 minutes.

- Add the thawed shrimp and the remaining butter to the sauce and simmer over medium heat until the shrimp turns pink with a little white (Usually about 4 to 7 minutes - this will vary based on the size of the shrimp.) Do not over-cook shrimp!

- Now add the pasta to the pan, with 1 cup of pasta water, and mix making sure the sauce has coated all the pasta.

How to serve

Plate the pasta and shrimp and grate Parmigiano - Reggiano cheese over the top.

I usually serve this with asparagus that has been coated with olive oil and a touch of garlic powder then seared in a grill pan until the spears are just starting to soften. Add a warmed crusty roll and you have a dish that will satisfy both your stomach and your soul.

Corned Beef and Cabbage - So Very Easy and So Very Good!

What you need

- Corned beef - either point or flat

- Large head of cabbage cut into quarters or eights

- 1 to 2 Pounds each:

- Baby carrots

- Small red skin potatoes

- Large soup pot

How to prepare

- Place corned beef in your soup pot and cover with water (at least 2 to 3 inches over top of meat) and bring to boil then reduce heat to simmer. Cover pot and allow to cook for 2 hours.

- Add the carrots, cabbage and potatoes and allow them to cook for another hour or until the cabbage and potatoes are fork tender.

- Put the carrots and potatoes in one serving bowl and the cabbage in another.

- Place the corned beef on a serving platter and let sit for 10 minutes before slicing..

How to serve

We usually have this with an Irish Soda bread and each individuals choice of beverage.

"May the stars light your way and may you find the interior road. Forward"

-- traditional Irish saying

Coming Soon or When I Get Around To It

Chicken Marsala

One of my favorite dishes to make. This can be served with so many different sides.

Grilling

Chicken Marsala

Whether it's grilling over charcoal or gas - it is always fun and satisfying.

The Smoker

Chicken Marsala

Bread Pudding with Walnuts

Enjoy the hours creating foods your family and friends will love - all the while you get a chance to relax!

Bread Pudding with Walnuts

What a way to start a morning - a sweet treat and a cup of dark-roast coffee with the Sunday paper.

Soups

Bread Pudding with Walnuts

Thoughts about....

Quick and easy - so many different and satisfying ways to warm the fall and winter days.

Thoughts about....

Bread Pudding with Walnuts

Thoughts about....

When the mood strikes I'll share some of my thoughts about my journey through life. It has always been the road and not the goal!

Guest Contributor: Chef Bennett

A Chef that's Curious & Creative

Chef Bennett's Basil & Pea Pesto

Chef Bennett stated, "I like to eat things I pick because they are fresh - no one else has tasted them. ...cooking boosts all my tasting skills - when you combine 2 things into one you get a whole new flavor."

Chef Bennett's Basil & Pea Pesto

Combine all the ingredients above into a blender and pulse until almost smooth.

Prepare Rotini pasta until al dente (firm to the bite).

Pour the pesto over pasta and enjoy!

An Interview with Chef Bennett

Chef Bennett's Basil & Pea Pesto

An Interview with Chef Bennett

Chef's favorite food: "Clams dipped in delicious butter(y) parsley with oregano - I like everything savory!"

Chef's favorite dessert: Moose cake

Future plans: "i would love to be a cook...once I get to be 11 or 15 I want to go to 'Chopped Junior.' It doesn't matter about winning or losing - just having fun!"

On his plans to write a cookbook: "I had the idea to do the cookbook, but I gave it up to help you with your website."

What got you interested in cooking?: "My brain and cooking shows."

"I like nature - I see artistic stuff."

Thoughts about ... Tashi Deley!

From my journey...

Several years ago I read a book titled, "The Other 90% - How to Unlock Your Vast Untapped Potential For Leadership & LIFE." It truly was a life changer when I read a section about the Tibetan greeting, "Tashi Deley!" Tibetans say this to each other when they meet - much like we say, "Hi!" The difference, though, is in the meaning. It roughly translates to - I honor that place in you where your greatness resides. And greatness is your courage, ideals, hopes, dreams and love - all the good things that are in each of us.

It reminded me about the value each individual has and their potential to make the world a better place through small acts of respect and kindness. A simple and profound greeting. It made me wonder what would happen if I signed all my correspondence and e-mails with this greeting. I do and I can't count the times I've had to explain it - and the effect it's had on people. It makes them think, and wonder, and maybe appreciate themselves a little more. It is interesting what happens when someone thinks that you believe in them - but, that is a story for another time.

I didn't have the courage to say it to anyone I met, but I could THINK IT! I still don't , but i do think it each time I meet someone. It makes me look at them differently - with hope for them and the world. Some people are more challenging than others, but I will always try to offer the honor.

We should all try to make a difference. A simple greeting that can change us and how we perceive others. So, I say to anyone who reads this...."TASHI DELEY!"

In Memoriam - Colleen

When my sister, Colleen, was dying of pancreatic cancer she wanted to write something for all of us that she wanted to call, "What I learned in 1228." 1200 is the Palliative Care Unit at Strong Memorial Hospital and 28 was her room number. But, she never got a chance to write it. So, I will do my best to share what we talked about during our time together there.

First, no matter whether it is a housekeeper, a technician, a nurse, a social worker, or a doctor, the people who work in 1200 are angels on earth sent to make a very bad circumstance more bearable for patients, family and friends. Their professionalism is important, but what makes them special is the awareness, concern, compassion and love for the patients and families in their care. They are extraordinary examples of how we should all be.

Second, that hearts and wounds can be healed, It is important to have patience and try to understand and accept differences because a kind and loving heart can heal as much as the best of medicines.

Third, don't forget to laugh and joke even if it is about cancer, death or dying. Laughter is therapeutic and can make it easier for everyone to accept what is happening.

Fourth, be honest - it is easier to breathe if you can go through the day without having to wonder what is happening.

Fifth, be thankful for family and friends no matter how separated by distance or time - they are your history and your memories. They will give you strength.

Sixth, that sometimes we have to be willing to take the first step - no matter how difficult.

Seventh, be curious, kind and thoughtful to everyone and you will make friends no matter where you are and no matter the circumstances.

Eighth, don't be afraid to touch someone, hug them, hold their hand or cry in front of them - it will give them comfort and peace.

Ninth, the smallest of acts - like getting someone a cup of ice water or adjusting their pillow - can be profoundly therapeutic and meaningful.

Colleen's legacy comes from her genuine kindness to and willingness to understand, accept and serve people. My Dad told me a long time ago that if you sincerely touch the life of one person you will live forever. And Colleen, a person without fame or fortune , did that - she touched so many lives in such a positive way. She was always more interested in others than talking about herself - and she made each person feel special.

I know you made me feel special - Love Ya Sis!

Some of the first words I heard Colleen say when she found out she had cancer. "I'm a lucky person because I've been married, I had children and grandchildren, friends and family and now I have a chance to say goodbye to people I love - a lot of people don't get that lucky, they die unexpectedly or alone - I'm lucky." How many of us - at a time when we face our mortality - could muster the grace to find such a positive outlook.