Lobster Ravioli Cream Sauce

At last nights Delish Dishes Cooking Class we perfected Ravioli two ways. Traditional Ricotta and Lobster Filling. I paired the Lobster Ravioli with a delicate yet rich cream sauce. My students were raving so i needed to make sure I posted the recipe so that my students could enjoy the sauce when they make their Lobster Ravioli.

What you will need:
Large Saute Pan
1 stick of unsalted butter
1/2 qt of Heavy Cream
1/2 cup of grated cheese

Let's Get Cooking:
In the saute pan, with heat on med/high add in your stick of butter. Let the butter melt and bubble till you see brown peices starting to form. You'll think you are burning the butter, but you want it to crisp and turn a dark brown color. Once that happens, add in your heavy cream. take heat down to medium, stir quickly almost as if you are beating an egg and once the sauce is bubbling for about 30-60 seconds, add in your grated cheese, stir again continuously for about 1 minute and shut off your heat! Your brown butter cream sauce is completed.

Tips: You can use this cream sauce for any type of pasta, chicken or veal. It's delicious on just about everything!

Buon Appetito!

Spicy Shrimp Oregonata over Honey Balsamic Salad

I had some shrimp, some lemon, and toasted garlic slivered almonds and I thought... hmm, I think these combinations could be delicious! I found a few other ingredients in my cupboards and voila, I created an amazing dish. This is a 15 minute meal that will leave you wanting more. It's healthy, filling and above all, makes a great presentation for you and your guests. Serve this as an appetizer or an entree.

This Dish will serve 4 people

What you will need:
Ingredients:
Large Saute Pan
3 table spoons of extra virgin olive oil
1 table spoon red pepper flakes (start with this amount so not to overwhelm your palette)
1/4 cup of fresh flat parsley (coarsley chopped)
2 table spoons fresh squeezed lemon
2 table spoons italian seasoned bread crumbs
1/4 cup of white wine
20 Large/Jumbo Shrimp (de-veined, shell off) and cleaned
1 clove of garlic, finely chopped
4 tablespoons of toasted slivered almonds (or any type of nut)


Salad & Dressing:
2 Heads of Romaine Lettuce (Chopped & Cleaned)
Large Bowl
2 tablespoons Honey
1 tablespoon brown mustard
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
Salt and Pepper



Let's get cooking:

Put your saute pan on med-high heat, add in your olive oil. Once the pan is hot, add in your garlic, let saute for 2 minutes or until golden brown. Now add in your shrimp. Cook for 3 minutes on each side until you see the shrimp curl and turn a beautiful bright pink color. Now add in your toasted almonds, sprinkling around and on top of the shrimp. Move the shrimp around the pan and add in your breadcrumbs. Try and get the breadcrumbs on the saute pan and not all over the shrimp, we want the crumbs to toast as well a bit before stirring the pan. Add your fresh lemon, Stir. Add in your red pepper flakes, these can go on top and around the shrimp. Stir. Add in your white wine and let the mixture reduce a bit, stir. We don't want this to be a sauce at all, we want to add in the wine for more flavor to balance out the heat and the acid. So make sure it reduces to almost nothing in the pan. Once it's completely reduced, without burning the bottom of the pan, add in your parsley, stir and let the shrimp rest.

In a large bowl add in 2 heads of Romaine Lettuce. In a separate smaller bowl or measuring cup, whisk together the balsamic, oil, honey and mustard. Pour dressing over your salad, add in salt and pepper, Mix very well.

By now your shrimp will just be cool enough to be a wonderful addition to your salad!
You can serve this two ways: Plate the salad than add on top a few pieces of your shrimp for each plate. Or Add in your shrimp over the salad in your bowl, mix together and serve on the table for everyone to plate themselves. Either way will be delicious.

Wine Recommendation: Mt Beautiful Sauvignon Blanc 2009