I start my BarBri preparation class tomorrow! AAAAAAAAhhhhhhh! I have done a little work here and there, but now it is crunch time. This is it people, this is not a drill! I have a few fun crafts and recipes I have not posted yet, so in my spare time I may put them up, but I will mostly be mia now. I have one free day a week, and of course I will use that day to play in the ocean with Darwin and surf the web. Wish me luck!
This is one of my favorite recipes. My brother thinks it is the most delicious one he has eaten. I made it for him a few weeks ago, but have forgotten until now to post it. I wish John liked seafood because I would love to make this tonight, and pair it with some Japanese tea cakes for dessert. Yum!
1 box angel hair pasta cooked (al dente) and placed in a serving bowl
1/3lb patagonian scallops
5 large sea scallops
1/2lb shrimp (peeled, I left the tails on)
4 clams (scrubbed)
8 mussels (scrubbed)
1 tsp better than bullion chicken flavor
1/2 handful fresh parsley
1 handful fresh basil
Cupcake champagne (or any champagne- you can use wine, but I prefer drinking champagne and love the taste of this cheap champagne)
salt and pepper
a few shakes pepper flakes
4 garlic cloves (peeled)
1 shallot (diced)
1 heirloom tomato
1 pack grape tomatoes (cut in half)
olive oil on hand
Take your heirloom tomato and your four garlic cloves, drizzle them with olive oil, sprinkle them with a little salt, and put them in the oven at 350°. Put a skillet on the stove, on medium high, with a little bit of olive oil. Sprinkle a little salt, pepper, and garlic powder on your shrimp and throw them in the pan. Once they are cooked, set them aside and cook your patagonian scallops (also sprinkled with a little salt and pepper), a little at a time. Don’t crowd your pan. Set them aside when done. Check on your tomato and garlic, in the oven, when the garlic is browned a little, take them out. Then, cook your sea scallops (sprinkled with a little salt and garlic powder) a little at a time, again don’t crowd your pan. Add olive oil, whenever needed. Next, start cooking your shallot, after a few minutes, add all your grape tomatoes to the mix. Splash enough champagne into the pan to coat the pan, and rub the bottom to get all the delicious seafood flavors to mix into the sauce you are making. In a magic bullet mixer, or food processor, add your heirloom tomato, garlic cloves, parsley, and a pinch of your basil. When they are blended, add them to the pan with the grape tomatoes and shallot. Cook that mix down a little, and add your pepper flakes, some garlic powder, a little salt if needed, and your better than bullion. Cook this mix down a minute, then add your mussels and clams and cover the pan. Once they are cooked, chop up your basil and add it to the mix, along with the rest of the seafood you had set aside. Mix everything together once or twice, then pour the sauce over your pasta.