Risotto with Shrimp, Scallops and Asparagus!

008risotto with shrimp and asparagus

I don’t know why I’ve always been so intimidated by risotto.

Arborio rice seemed exotic and complicated.

Like most people I assumed that it meant hours standing at the stove; stirring, demanding an almost psychic sense to determine when it is ready.

Well it couldn’t be further from the truth.

This dish is fast and easy and virtually full proof.

001risotto

I’d say that about 45 minutes is all that you need to have this dish prepared.

004rwith shrimp am

Ingredients:

2 cups risotto Arborio rice

8-10 cups water or vegetable stock

Method:

In a deep skillet toast the risotto in about 1/4 cup of olive oil.

Add 4 cups of liquid and allow to simmer slowly until most of the liquid is absorbed.

Then cup by cup add the remaining liquid as it is absobed by the rice while stirring.

Stirring brings out the starch and creates the creamy texture for which this rice is known.

005risotto with shhrimp and asparagus

007risotto with shrimp and asparagus

In a seperate skillet sautee shrimp asparagus and scallops in butter and crushed garlic.

Add to the risotto and mix well.

You can add about 1/4 ohf heavy cream and parmesan cheese if desired.

011risotto with shrimp and asparagus

014peppers

Sliced peppers go well with eggplant dip which is light and garlicky!

019eggplant dip

I couln’t help but to end this meal with a little Dulce de Leche Cheesecake!

026dessert

Green Goddess Rice! Avocados, Basil, Garlic and Olive Oil Make this Rice Divine!

012green godess rice

006green godess rice food processor

My friend Mark is great at finding work for me.

Especially recipes that he wants to try when I make them!

His latest find was Green Goddess Rice which he discovered on a cooking channel while on call at the hospital.

011green godess rice

Ingredients

2 Avocados
3 Cups cooked rice
1/2 cup Olive oil
3 Cloves crushed Garlic
1 cup chopped Basil

That was all I got from him.

I cooked the rice

Processed the other ingredients while the rice was cooking then mixed everything together and served warm.

009green godess rice

This is my new favorite way to eat rice!

I love avocados and basil.

I can also see making this with Cilantro which I will soon try and serve with spicy Jalepeno beans.

014green godess rice

015green godess rice

I served this dish with sheep feta, olives and fresh avocados.

Divine indeed!

017avocados olives and fets chesse

Commercial Refrigeration is the Key to Your Restaurant

Opening a restaurant can be one of the most interesting and enjoyable things you’ve ever done. It can also be very stressful and complicated if you don’t plan things out in advance. No matter what else goes on with your restaurant, you have to make sure that the food is good and that it’s safe for people to eat. Spoiled food could result in sick customers, fewer people coming to your restaurant, and even a lawsuit from someone who ate there and then fell ill. You can avoid most of these kinds of problems by being careful with your cooking and with the storage of your ingredients.

To store ingrdients correctly, you should look into commercial refrigeration. Standard refrigeration that’s used in the home won’t work for a restaurant. There isn’t enough room for the raw ingredients that you have to store, and there won’t be room to handle and keep leftovers either. Commercial refrigeration is large enough to ensure that you’ll have plenty of space for everything you’ll need for your customers. It’s also better-controlled when it comes to temperature and cleanliness. Keeping that in mind is very valuable, because you want your restaurant to run efficiently and provide you with many happy customers for a long time to come.

People will come back to a restaurant where the food is good, the people are friendly, and the prices are acceptable. If you can provide all of these things, you’ll have a chance of making it. While it might seem like all of these things start in the dining area, they actually start in the kitchen and back areas of your restaurant – the places that customers don’t see. Keeping these out-of-sight areas clean and functioning well is a large part of how well your restaurant will operate and how successful you’ll be.

Easy and Elegant Al Fresco Dining! Quinoa Salad, Avocados and Salmon!

salmon al fresco

What do you do when unexpected guests, a limited budget and a lack time conspire to put a wrench into an otherwise beautiful summer evening?

039dinner al fresco

I had the quinoa, an avocado, some olives and cheese and the chocolate sauce!

The grocery was about to close in 10 minutes!

I ran in without a plan. Went straight to the “fish area”; I needed something fancy that would cook fast and go well with the quinoa salad I had just decided to make.

I bought the salmon; Wild Norwegian Salmon which is thick and moist which for me means easy cooking and a juicy dinner.

034dinner al fresco

I chopped the avocado and put together a deconstructed salad on a cute plate with some olives and feta cheese.

054salmon and quinoa

A handful of fresh veggies get chopped and go into the cooked quinoa with olive oil and lime juice.

047salmon al fresco

I broiled the salmon with crushed garlic and some olive oil and lemon.

A quick toss of the quinoa and veggies and plate it up! 20 minutes! Quick and Fancy!

045salmon al fresco

I bought a quart of coconut ice cream and blackberries and topped it off with chocolate syrup.

coconut ice cream with chocoltae sauce and blackberries

I was almost embarrassed by how impressed everyone was but happily took the credit!

058coconut ice cream with blackberries and chocolate sauce

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