Ginger Man Shrimp and Pasta

Ginger Man Shrimp and Pasta
Recipes in this Post

Many years ago, when I was working in Beverly Hills, California, there was a restaurant called The Ginger Man. It had many great reviews in local newspapers of the time. Sadly, it is no longer in existence, but the memory of a lovely dinner there lingers in my mind.

There was something on the menu called Shrimp and Pasta. I ordered it, and it was delicious. When I got home, I jotted down the main ingredients so I could make it myself. I even put the recipe in my cookbook software, where it languished for years.

I’m going to get political here. I don’t like our President, Donald Trump. I don’t like what he stands for, and I think that he is a danger to our country. I cried through the inauguration, and was depressed most of the day. When it came time for dinner, I knew I had to make something special that would take me out of that funk. I decided to make Ginger Man Shrimp and Pasta. It tasted just like I remembered, and it made me happy.

When you make this, you can use shrimp that has already been cleaned and cooked, just watch it carefully so it does not over-cook. If you are using raw shrimp, then be sure to clean it carefully, and for a great presentation, butterfly the shrimp. Please use a good pesto sauce, one made with pine nuts, and not just walnuts. You can easily make your own homemade pesto sauce, and have it around when you want it.

Ginger Man Shrimp and Pasta YouTube Video


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Chicken Marsala with Gnocchi

Chicken Marsala with GnocchiRecipes in this Post

I love fall, when the leaves turn color and the temperatures are a little cooler.  Recently, in Los Angeles, we just got through a heat wave, so I was very happy this morning when I saw thick clouds in the sky, knowing it might be a little cooler today.  This evening, we even had thunder and lightning!

When I asked my son what he wanted to dinner, pork or chicken, he said chicken. Whilst looking in my pantry, I came across a box of gnocchi. I had received the gnocchi as a gift from a friend, and I knew it was high time I used it. Gnocchi is an Italian dumpling made of fluffy potatoes and flour. Marsala is a Sicilian wine, produced in the region near the city of Marsala. It is fortified for export.

Chicken Marsala with Gnocchi Video


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Braised Pork with Leek Sauce

Recipes in this PostBriased Pork with Leek Sauce

I was surprised at just how good this came out when I made it. Even Spane liked it once I explained what leeks are.

Leeks, I have told him and others, are a mildly sweet member of the onion family. They look like giant green onions. The only part that is edible is the white part, the green part is too tough to eat. No matter, there is plenty of the white part.

You don’t have to use a pork loin to make this. Pork chops would be fine. You could even use a rather tough piece of beef that does well with braising.

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Beef Risotto Della Stroganoff

Recipes in this Post2015-07-12 19.56.19

I bought meat to make Beef Stroganoff, but then realized there was not enough meat to make a meal enough for four people. Not only that, my friend had come by with a bottle of white wine, just the thing for Risotto. I thought I could combine the two and make something really wonderful. I was right, and I even had enough for the next day’s lunch!
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Fettuccine with Sauteed Chicken and Asparagus

Fettuccine with sautéed Chicken and AsparagusRecipes in this Post

So, Friday, I bought asparagus and didn’t use it. Saturday was the 4th of July, and asparagus just didn’t seem to want to go with Nesco ribs, potato salad, and beans. They are much too delicate and cultured a vegetable for that, although, if I were able to grill in Glendale, they would do nicely there as well.

This is a very easy dish to throw together, and makes a nice Sunday meal. It’s quite filling, and goes nicely with a light salad.

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Linguine with Kalamata Clam Sauce

Recipes in This PostLinguine with Kalamata Clam Sauce

Ah, Fridays!

It’s the last day of the work week, and the day in our house where we usually have no meat, and instead have food from the sea. We’re practicing Catholics, yes, but the reason we eat fish on Fridays is for health reasons. Eating fish and shellfish at least once a week is quite beneficial. In addition, by Friday, all the meaty left overs are gone. There are so many different kinds of sea food that we rarely have the same kind of seafood twice in one year.

I have always liked Linguine and Clam Sauce, but don’t make it very often. The last time I made Linguine and Clam Sauce was in 2010. As you can see, there is a lot of variety with pescatarian dishes. But, I wanted to do something a little different, and that jar of Kalamata olive paste cried out to me. It’s a good thing, the meal was delicious!

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