We cook with a lot of garlic here at FoodieLawyer.com. Garlic is very healthy, adds a lot of flavor to almost any recipe, and we highly recommend using it in your cooking routine. Garlic stores easily at room temperature — don’t refrigerate it — and it lasts a long time, usually a couple of weeks at least. When the garlic cloves start to get dried out or sprout green shoots, throw them away and buy some more. Dan’s Aunt Nancy recently commented that she’s not sure what to do with garlic, so this post is dedicated to her (Hi Nance!) Continue reading “On Garlic”
Month: August 2010
Tortellini Soup is a quick weeknight meal containing spinach (barely wilted) and tortellini (hence the name). The recipe uses store-bought chicken broth, but the flavor is punched up with sauteed onions, mushrooms and spices. This soup tastes like it has cooked all afternoon, but it takes less than an hour to prepare. Continue reading “Tortellini Soup”
Spicy Garlic Shrimp
We’re big fans of using frozen, uncooked shrimp for most of our shrimp dishes. They keep in the freezer for a long time and can be thawed and cooked quickly and easily. We usually buy extra large or jumbo sized shrimp (16-20 per pound), but they come in other sizes as well (just keep in mind that the smaller sizes take more time to peel). Tonight we made a quick marinade using garlic, spicy chili paste and lemon, and grilled the shrimp on skewers. Continue reading “Spicy Garlic Shrimp”
Filets Mignon with Garlic Compound Butter
Compound butter is simply a fancy term for any type of flavored butter. We seem to have a bit of a garlic theme going this week at FoodieLawyer, so we whipped up a compound butter with garlic and herbs, and served some of the compound butter over grilled filet mignon. Truly decadent. Continue reading “Filets Mignon with Garlic Compound Butter”
Dallas Farmers Market
Weekly Menu (August 14)
- Dinner Out with Friends — Sushi!
- Grilled Filets Mignon with Garlic ound Butter, Asparagus and Tomato Salad, Roasted Potatoes
- Grilled Spicy Garlic Shrimp, Lemon Pasta, Grilled Vegetable
- Korean Chicken, Jasmine Rice, Egg Rolls
- Tortellini Soup
- Shrimp Salad (with leftover shrimp from Monday) with Shallot Vinaigrette
- Dinner out — Lena’s Cafe
This is what always usually sometimes occasionally happens when Dan is away and not able to cook . . .
Smashed potatoes are a really easy side dish to serve during the week. We keep it (mostly) low-fat, but still delicious. And bonus – our recipe makes enough for us to re-heat some later in the week with a different entree.
Kelly is not a big fan of vegetables, but sauteed broccolini is one of her favorites (mainly because it doesn’t taste like broccoli). The trick is to season with a little bit of red pepper flakes, finish with lemon, and – most importantly – don’t overcook! Continue reading “Broccolini”
Grilled Game Hen with Onion
We love game hen. They are inexpensive and the perfect size for the two of us. This recipe involves flattening the game hen, then grilling it while basting with a mop of vinegar, sliced onions, jalepeno and spices. The game hen finishes on the grill with the onions on top.