Month: February 2017

Dehydrated Pineapple

Dehydrated Pineapple

Not too long ago I was fortunate enough to get a gift of a dehydrator. I know, it sounds lame, but it is something that I have wanted for a very long time but never really pulled the trigger on the purchase. I was lucky…

Scallion and Ginger Oil

Scallion and Ginger Oil

Scallions and ginger, oh my! OH MY is right. This stuff is something to be reckoned with. I normally have some sort of homemade sauce in my refrigerator, and it’s funny because we just upgraded our refrigerator, and kept our older one, primarily for all…

Gnocchi Alfredo

Gnocchi Alfredo

My wife is a big fan of gnocchi. Who isn’t for that matter? I remember when she had some dental surgery done she had to eat some soft food, or heck jello for that matter (which she wasn’t having any part of), so I decided to make her a homemade batch of ricotta gnocchi. She fell in love with it from that day, and so did I. Soft, pillow like dough made from potatoes and a bit of flour, I mean what is not to love and love to make for that matter. So on a recent trip to a store, we saw this package of gnocchi. I typically would never buy something like it, but my wife and I both looked at it and said ‘should we try it?’. This is where the gnocchi alfredo came into play.

Gnocchi Alfredo Recipe
Gnocchi Alfredo Recipe

Before I was going to make the homemade alfredo sauce, I was really torn to make a sage and brown butter sauce (one my kids totally love), but to me that is a bit seasonal and I had no sage growing as it is winter in Wisconsin. That’s when I knew my kids would love a creamy and cheesy alfredo sauce. They devoured this pasta.

Let’s get started.

Ingredients:

  • 1 batch of gnocchi (make your own, or try store bought)
  • 5 tbsp unsalted butter
  • 2 cloves of garlic, minced
  • 1 1/2 tbsp all purpose flour
  • 1 cup heavy cream
  • 1 1/2 cup of milk
  • 3/4 cup of grated Parmesan cheese
  • 1 tsp salt, to taste
  • 1 tsp cracked black pepper, to taste

Now the gnocchi we tried was from Costco. It was from Maffei, and something we have never tried before. You can try any brand if you want and it is typically found nowadays in your frozen section, or refrigerated pasta section at your grocery store. Again, if you don’t want to go that route, make your own. It’s not difficult, and in all honesty the texture is better when done homemade.

Maffei Gnocchi
Maffei Gnocchi

Start by bringing a large pot of water to a boil. This will take a handful of minutes, so make your alfredo sauce as this is happening. Grab a good spoonful of course salt and add it to your water as well.

Let’s make the sauce.

To another sauce pan, bring it to medium heat and add in your butter. Let that begin to melt, then toss in your garlic. Let that cook a minute or so and once the butter is melted and slightly bubbling, stir in the flour. Mix well so that it forms a nice paste. Cook this for another minute or two but be careful not to overcook the flour. You want a light blonde, if that, for this sauce. Remember, it’s alfredo sauce.

Add in the cream, and milk, and continue to whisk until the flour breaks up, and begins to thicken. Once that sauce begins to thicken, add in the parmesan cheese, salt, and pepper, and continue to whisk. Lower the heat, and stir occasionally while you add your gnocchi to your boiling, salted water.

This particular gnocchi took about 1 1/2 minutes to cook. Once these babies were floating, I removed with a slotted kitchen spider, let the drain, and added them directly to the alfredo sauce. Once all added, stir them gently into the sauce, and serve family style.

My family devoured this stuff. Creamy, cheesy, garlicky. It was right up everyone’s alley. The store bought gnocchi? Uh, not a big fan but something that was quick to make during a busy work night. The sauce. Make the sauce. Enjoy.

Char Siu Pork Ribs

Char Siu Pork Ribs

I am a huge fan of Chinese char siu pork. If you have never had it, it is basically a reddish colored pork (primarily from red food coloring which is optional), and perfectly seasoned from things like Chinese five spice and other wonderful ingredients. So…

Loaded Puppy Chow Dessert

Loaded Puppy Chow Dessert

Most every time I go to the store, I see small packages of what is called ‘puppy chow’, and I see people buying these powdered sugar based cereal. I’ve looked at the cost and say to myself ‘seriously, that much for this?!’. That when I…

New Orleans Style Shrimp

New Orleans Style Shrimp

Years ago my wife and I took a trip to New Orleans. We fell in love with it. Granted we stayed on Bourbon street, but never really spent much time on it to be quite honest. We steered away from that main street and entered other areas in town to try an array of food. I could eat that city all day long, and if my wife was not with me, I probably would have practiced gluttony. There’s one dish known as New Orleans shrimp that I think everyone must try. It is not spicy, but it is balanced by a bunch of butter, lemon, and other spices that makes you digging for bread to dunk into these delicious juices.  I tossed mine with pasta to make it more of a meal, but you can simply pour the cooked shrimp into a bowl, get some rustic bread, and get to town.

New Orleans Style Shrimp Recipe
New Orleans Style Shrimp Recipe

Let’s get started.

  • 2 lbs peeled shrimp, tracts removed
  • 1 lemon, juiced
  • 1/2 cup of Worchestershire sauce
  • 1 tbsp cracked black pepper
  • 1 tbsp Creole seasoning
  • 2 tbsp garlic, minced
  • 2 sticks of unsalted butter
  • salt to taste
  • pasta, cooked (optional)
  • chopped parsley, optional
  • Rustic French bread, optional

This dish goes pretty quick, so if you are cooking pasta, you can do it in parallel.

To a large bowl, add the lemon juice, worchestershire, black pepper, Creole seasoning, and garlic. Give a good mix, then gently fold in the shrimp. Marinade the shrimp for about 10 minutes. If you are going to be folding the shrimp into the cooked pasta, this is the time to get the pasta water boiling before dropping the pasta.

Next, get a large skillet on medium heat. Add in the the entire mixture from the bowl, and cook just until the shrimp become slightly pink. This is when you are going to want to lower the heat, and begin adding the butter, a couple tablespoons at a time.

New Orleans Style Shrimp Ingredients
New Orleans Style Shrimp Ingredients

Once the butter begins to melt, add in a few more tablespoons at a time until the butter is completely gone. Yes, I know it is a lot of butter, but so is bagna caulda, and that is what makes the final sauces so flipping delicious.

Once the butter is fully melted and the shrimp cooked, season with a pinch or two of salts, and pour into a serving bowl, or fold into pasta (your call). If serving from the bowl, place the bowl on a large plate surrounded by chunks of French bread, and dig in. Get some shrimp, dunk into that delicious sauce, and repeat.

If you are looking for a great game day food, and one that will serve plenty, give this one a try, it’s super delicious. Hope you enjoy!