Menu for Thanksgiving 2006

Menu for Thanksgiving 2006

"Round the World in 6 Dishes"

Shrimp, Scallop, and Calamari Ceviche recipe

Asparagus, Tomato, and Basil Frittata recipe

Capelli d'Angelo all'Aragosta

Roasted Turkey, Garlic Mashed Potatoes, Gravy, Cranberry Relish with a Corn Muffin

Steamed Shrimp and Green Beans

Tornedo de boeuf sur le gâteau de pomme de terre avec l'asperge et la sauce à Bearnaise

Thanksgiving Recipe: Shrimp, Scallop, Calamari Ceviche

Shrimp, Scallop, Calamari Ceviche
by Ryan

Ingredients
1/2 Lbs Shrimp (peeled with tails off)
1/2 Lbs Scallops
1/2 Lbs Calamari tubes
1/2 Red Onion (diced fine)
1 Celery Stalk (small dice)
2 Limes
1 Lemon
4 Tbls Fresh Cilantro
4 Tbls Olive Oil
Salt & Pepper


Ceviche Base

• Combine the diced red onion, celery, and Cilantro in a bowl.
• Juice limes and lemons and add to bowl.
• Add Olive oil and salt and pepper to taste

Seafood

• Bring a pot of salted water to a rolling boil
• Par Boil the seafood in batches (Scallops, then shrimp, then Calamari) for 3-4 minutes then place in an Ice bath to stop the cooking and cool the seafood.
• Add the seafood to the Ceviche Base, mix well and try to keep the seafood covered with citrus juice.
• Chill for at least 1 hour and serve.

Thanksgiving Recipe: Asparagus, Tomato, Basil Frittata

Asparagus, Tomato, Basil Frittata
by Ryan

Serves: 4 (Cut eggs to 3 for 2 servings)

Ingredients
5 Eggs
4 Tbls Cream (or milk)
1 cup cooked mini penne pasta
2 cloves garlic (minced fine)
3 Tbl red onion (chopped fine)
3/4 cup Parmesan cheese (divided)
2 Tbls Fresh Basil (julienned)
1/3 c. Asparagus (cut into 1 inch chunks)
1/3 c. Grape tomatoes (halved)
3 Tbls Olive Oil
Salt & Pepper to taste
Pinch - Red Pepper Flakes

Egg Base

• Beat 5 eggs in bowl
• Add Cream
• Add Fresh Basil
• Add Cooked Pasta
• Add Salt and pepper
• Add 1/2 c. Parmesan cheese

Cooking Directions

• In a 12 inch oven safe non-stick saute pan
• Add Olive Oil and heat over medium heat
• Add onion and red pepper flakes - cook 1-2 min
• Add asparagus - cook 1-2 min
• Add garlic and tomatoes - cook 3-4 min
• Add Egg base - stir to combine all ingredients
• Periodically stir until egg is half cooked.
• Sprinkle remaining Parmesan cheese over top
• Place pan under broiler - 2-3 minutes till egg is cooked and cheese is golden brown
• Let pan rest for 5 min, then slide frittata to cutting board, slice and serve

Menu for week of November 11th, 2006

Menu for week of November 12th, 2006

Sunday
Roasted Honey-Brined Turkey Breasts

Monday
Pork Chops & Broccoli

Tuesday
Tortolini soup

Wednesday
Home Made Pizzas

Thursday
Pork Tenderloin & Salad

Friday
Bruschetta & Chicken Pasta

Saturday
Shrimp Scampi over linguini