Any excuse to have smoked salmon without the requisite bagel is always welcome. With warm weather, a cool fruity glass of Pinot Grigio, Tocai Friuliano or Riesling combine with Penne With Smoked Salmon for a truly satisfying meal.
Penne With Smoked Salmon for Two
2 tblsp. olive oil (1 for pasta) 2 1/2 quarts water
juice of 1/2 a lemon (for the water)
2 cups (16 oz) dry penne
3 cloves garlic, minced 1 shallot, chopped
5-6 oz. smoked salmon, in small pieces*
1/3 cup of semi-dry Riesling 1/4 cup dry Marsala
1 large red pepper, roasted and sliced in small pieces
1 cup broccoli tips
1 handful of kalamata olives, pitted
1 tsp. each chopped oregano and basil
crushed hot red pepper to taste
1/4 cup freshly grated Romano cheese
1/2 cup chopped parsley
Add 1 tbsp. olive oil, lemon juice to water in a large pot. Bring the water to a rapid boil and add pasta. Stir to separate pasta and stop it from sticking together. Cook pasta to al dente stage (slightly firm) according to package directions, and drain. Saute shallot until it becomes translucent in the rest of the olive oil in a large pan, then add the garlic and saute for 30 more seconds. Add the Riesling, broccoli tips and hot pepper. Cover and simmer under low heat for 5 minutes.
Add the pasta, salmon, olives, roasted peppers, oregano, basil and Marsala to the pan. Mix well, and then turn off heat. Add 1 serving to each pasta bowl. Sprinkle with the grated Romano cheese and then sprinkle with chopped parsley.
Enjoy with a glass of cold Riesling, or Pinot Grigio.
*substitute the salmon for toasted walnuts, pine nuts, or anchovies for a tasty variation.
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'Twill soon be the season for this most delicious spring/early summer treat. Soft Shell Crabs make a pleasing yet exotic dinner and are easy to prepare.
Soft Shell Crabs For Two with Garlic
3 cloves of garlic, chopped 3 tblsp. olive oil
4 tblsp. nslated butter 4 medium-sized soft shell crabs
1 cup milk 3/4 cup all purpose flour
1/2 tsp. cayenne pepper juice of 1 lemon
1 large tomato, sliced into 1/4 inch pieces
handful of chopped parsley
Run water over the live crabs and clean thoroughly. Heat the olive oil at medium in a large pan. Sprinkle the cayenne into the oil.Spread the flour on a flat plate. Dip one crab at a time into the milk and then dip into the flour, giving a light coating on both sides. The idea is to get just a dusting of flour to stick.
Saute the crabs in olive oil and cayenne for two or three minutes on each side, or until golden brown. Remove from heat and drain in a colander over paper towels. Heat the butter under low heat. Toss the garlic into the butter, swirling until the butter turns brown and begins to foam. Turn off the heat and squirt the lemon juice into the butter and garlic mix. Serve the crabs on a plate, pour the garlic butter over them; put a slice of tomato atop and garnish with parsley. Dry, fruity, young and crisp Chardnnay or Sauvignon Blanc suits soft
shell crabs well.
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Whip up this dish originally from Iran that captures the mood of sunny days and spring breezes. The cool taste of yogurt with fresh, ripened melon combine with garlic and cucumber to refresh the mouth and prepare you for the rest of a great meal.
Cold Yogurt Soup With Melon
3 cloves garlic, minced or pressed
1 large cucumber, chopped into tiny cubes
1 tblsp. extra virgin olive oil 16 oz. of plain yogurt
Handful of mint leaves a lemon, quartered
One ripe honeydew or similar melon, quartered
Mix first three ingredients into the yogurt. Squirt lemon onto the melon. Spoon out melon with spoonfuls of the soup. Enjoy.
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