Removed by Marco099
Chef and Co,
I was hoping to ask about your mention of not using salted butter. I've heard it said before that the disadvantage of using salted butter is that you don't have control over the salt levels in your dish--at least not as easily. Are there any other reasons for not wanting to use this product? I can't help but think that the salt might help to preserve the butter for a longer period of time.
Matt
This dish was given to me by a dear friend who lives in Thesasaloniki Port in northeastern Greece, where it is a Tavern Meze, or appetiser. Over the period of time we have spent in the Mediterranean, it has become a family favorite ... it is sort of a Feta Parmigiana ... I have also baked in oven, and it is absolutely incredible ... So, you can prepare stove top simmered or oven baked as you would an aubergine or eggplant alla parmigiana ... ( Melted cheese on top of an ingredient ).
Shrimp Saganaki
1 Kilo or 2 pounds of extra large or Jumbo Shrimp
Thought I'd post this link for any of you that might be interested. I just registered for an online course being offered through Coursera. If you are not familiar with Coursera, it is an online platform that offers university and college level courses taught by professors and instructors for a wide assortment of categories. You can even get certificates for many of the courses.
Did I mention it is FREE!
With a hint of Spring, heading our way, and the Farmers Markets, chockful of gorgeous green stalks of asparagus, sweet peas in pod, long wide green beans, bell peppers in an array of colors, gorgeous juicy red tomatoes on vine ( Iberian year round from Murcia, in Andalusia, on the southeast coast ) and Swiss Chard, here is the recipe we had while visiting my brother in law and his wife, this past week.
HOME MADE SWEET PEAS IN POD SOUP
2 large leeks sliced to prepare 2 1/4 cups
1 large carrot peeled and diced finely
6 cups of homemade chicken broth
During a vacation at the L´Assiette Champenoise, an Inn on the outskirts of Reims in Tinqueux in France, we had numerous wonderful dishes and this absolutely extraordinaire take on Lamb. This can be prepared with pork loin, if lamb availability is scant in your region.
NOISETTES D´AGNEAU AU CONFIT DE GINGEMBRE
LAMB MEDALLIONS WITH GINGER CONFIT
RECIPE INGREDIENTS:
1 three inch piece of fresh ginger peeled, and sliced into match stick size strips
2 cups of dry white wine of choice
1 cup of Champagne or White Wine Vinegar
THE LAMB
One of the loveliest dinners we had on the Côte d´Azure, on the southern coast of France, at Restaurant Moulin de Mougins was their sea scallop salad with their orange, ginger vinaigrette. The Chef was kind enough to provide the recipe, and it has become a home favorite for special occasions. This time I had tried it with fresh Jumbo Shrimp, as Sea Scallops are not in season.
JUMBO SHRIMP WITH ORANGE GINGER VINAIGRETTE
1 Cup of fresh squeezed orange juice
1 tsp. of Dijon Mustard ( I employ Maille Brand )
6 tblsps. of Evoo ( I use 100% Hojiblanca )