On Garlic

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”

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”

Weekly Menu (August 14)

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Saturday

  • Dinner Out with Friends — Sushi!

Sunday

  • Grilled Filets Mignon with Garlic ound Butter, Asparagus and Tomato Salad, Roasted Potatoes

Monday

  • Grilled Spicy Garlic Shrimp, Lemon Pasta, Grilled Vegetable

Tuesday

Wednesday

  • Tortellini Soup

Thursday

  • Shrimp Salad (with leftover shrimp from Monday) with Shallot Vinaigrette

Friday

  • Dinner out — Lena’s Cafe