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We are always looking for creative ways to use leftovers as a time-saver during a busy week. Grilled shrimp is one of our favorite proteins to transmogrify into a new dish, and quesadillas are a simple but delicious meal. You could also use leftover beef or chicken in your quesadillas, but we like using shrimp because it’s a little different and not something that you can order in just any Tex-Mex restaurant. Continue reading “Shrimp Quesadillas (with leftover shrimp)”
Veal saltimbocca is an Italian dish consisting of thinly-pounded veal scallopine sandwiched with sage leaves and proscuitto, sauteed in a pan with a white wine sauce. Classic veal saltimbocca can be a bit of a challenge to prepare at home, as it involves whole pieces of veal layered with the other ingredients and cooked very gently so it doesn’t fall apart in the pan. We came across a much simpler version and liked it so much that we may never do it the old-fashioned way again! Continue reading “Easy Veal Saltimbocca”
This is Big Tex. He welcomes visitors to the Texas State Fair in a loud, booming voice. The Fair runs for about 4 weeks in Sept/Oct every year and is a fun way to spend a Fall day in Dallas. There is lots to do there — from games and rides to shopping to concerts. You can see livestock, as well as fun shows like pig races and dogs doing tricks. And, of course, there is the food. Lots of it fried and some of it delicious. Once-per-year kind of food. We went to the Fair last week and took about a million pictures, which we culled down to the 50 or so in this post (you’re welcome). It’s a long one, but worth it if you want to see a little bit of what the Texas State Fair is all about. Continue reading “Texas State Fair”
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Pork fried rice is an excellent use of leftover pork. In addition to rice, our recipe includes bean sprouts, green onion, mushrooms, red bell pepper, garlic, eggs, soy sauce, black bean sauce, and sriracha hot sauce. But you can use whatever combination of ingredients you happen to like. The key components here are the leftover pork (you could also use chicken or beef), rice and egg. Continue reading “Pork Fried Rice”
When we were on the Isle of Capri in Italy a few years ago, we had a ravioli dish that consisted of pillow-soft ravioli dressed with a simple tomato sauce. Recently we found high quality pre-made ravioli at our local Central Market, and we served these as a week-night meal with a quick tomato sauce. Eventually, we plan on making homemade ravioli, but in the mean time, this dish was delicious. Continue reading “Ravioli with Quick Red Sauce”
One of Dan’s partners at work (Hi Craig!) convinced him to participate in a Chili Cook Off, hosted by a company that our firm works with on occasion. The firm had previously participated in the event, but this was Dan’s first Chili Cook Off. It was a fun networking event, complete with beer mugs made of ice, a live band, and Dan’s amazing chili recipe. Spoiler Alert…. Continue reading “Chili Cook Off”
Dan first tried pasta in vodka sauce many years ago at one of his favorite Italian restaurants in Chicago. It has taken him a fairly long time to re-create this rich, creamy, slightly spicy tomato sauce, such that you can make it on a weeknight at home. Our version uses pancetta and half & half, as well as a half cup of vodka. The alcohol in the vodka cooks off in an exciting (to Dan), fiery fashion. Sort of like dinner and a show. Continue reading “Tortellini in Vodka Sauce”
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