- Can Freeze
- College Cooking
- Hors D'oeuvre
- Make Ahead
- No Cook
- Ready In Under 30
- Sea Creatures
- Slow Cooker
- Sort Of Healthy
- Stove Top
Grab 10 of your best girlfriends for a post weekend overnight birthday bash at the lake. Make all of these recipes ahead of time. Each recipe serves about 10 hungry ladies!
Curried Shrimp Stuffed Jalapeno Peppers
Pancetta-Wrapped Dates Stuffed with Manchego Cheese and Mint
Field Greens with Proscuitto Wrapped Asparagus
Tuesday Morning Breakfast:
Gingered Plum Compote Stuffed French Toast served with Vanilla Greek Yogurt and Mixed Berries
Monday: CiopinnoThe stew — without seafood — can be made up to 4 days ahead. Cool, uncovered, then chill, covered. Bring to a simmer before adding seafood.
8 large garlic cloves, minced
2 medium onions, chopped
4 chopped celery stalks
2 Turkish bay leaf or 1/2 California bay leaf
2 teaspoon dried oregano, crumbled
2 teaspoon dried hot red pepper flakes
3 teaspoons salt
1teaspoon black pepper
1/2 cup olive oil
1 red bell pepper, cut into 1/4-inch dice
4 tablespoons tomato paste
1 1/2 cups dry red wine
2 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped
6 cups fish stock
20 hard-shelled clams
2 pounds black drum fillets, cut into cubes
2 pounds large shrimp (16 to 20), shelled and deveined
20 sea scallops
1 pound mussels scrubbed
1/2 cup finely chopped fresh flat-leaf parsley
2 cups parmesan cheese grated
4 loaves sourdough
Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
While stew is simmering, Add clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, mussels and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
Serve cioppino immediately in large soup bowls with a thick slice of sourdough and parmesan cheese
Monday: Salad Greens with Proscuitto wrapped AsparagusDressing can be made 1 week ahead of time. Shake well before using.
3 tablespoon extra-virgin olive oil
2 tablespoon Balsamic vinegar
1 shallot, minced
1 tablespoon honey
1 teaspoon dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
30 stalks green asparagus, ends trimmed
15 thin slices serrano ham (or prosciutto), each cut in half
2 cups mixed greens
1/2 pound each seedless green and red grapes, halved
1/2 cup sliced roasted almonds
Whisk first 6 ingrediants together in a bowl. Set aside. Cook asparagus in simmering water until soft but still crisp, 3 to 4 minutes. Rinse under cold water and drain. Wrap a strip of ham around each asparagus stalk. Toss frisée, greens and grapes with dressing in a bowl, then transfer to a platter; top with asparagus. Garnish with almonds.
Category · Side
Monday: Curried Shrimp Stuffed JalapenosPrepare 1 day ahead keep covered and chilled.
Curried Shrimp Stuffed Jalapeno Peppers
12 fresh jalapeno peppers
6 ounces cream cheese, softened
1 cup mozzarella cheese
1 tablespoon curry
½ pound cooked shrimp chopped
Cut peppers in half lengthwise; remove seeds & membranes. Cook peppers in boiling water 7 minutes
Combine remaining ingrediants and heap into pepper halves Place on baking sheet and bake in 400F oven for 5 minutes until cheese melts.
Monday: Pancetta Wrapped Stuffed DatesCan be prepped up to 3 days ahead of time, wrap and put in fridge
30 Pitted dates
30 whole fresh mint leaves
11/2 3-ounce piece Manchego cheese,* cut into twenty small strips
15 thin slices of pancetta cut in half
Cut dates in half. Place 1 mint leaf across opening of 1 date, covering cavity. Using 1 cheese strip, push mint leaf and cheese into date cavity. Using fingers, pinch date opening closed. Repeat with remaining dates, mint leaves, and cheese strips. Wrap pancetta slices securely around each date, enclosing date completely. Place pancetta-wrapped dates on baking sheet, spacing slightly apart.
Preheat oven to 375°F. Bake dates uncovered until pancetta is crisp and bottoms of dates caramelize, about 30 minutes. Using tongs, transfer dates to platter and serve warm.
Tuesday: Pear Ginger Stuffed French ToastAfter bread has absorbed some of the egg mixture , the french toast may be frozen. Thaw before baking.
Pear Ginger Compote
Makes 1 cup
3 tablespoons Moscato d’Asti wine
1 tablespoon sugar
1(2/3 inch) piece fresh ginger, peeled and cut into fine julienne strips (about 1 1/2 teaspoons)
2 Bartlett pear, peeled, quartered, cored, cut into 1/2-inch cubes
1 teaspoon fresh lemon juice
Fine sea salt
In a heavy medium saucepan, bring wine, sugar and ginger to a simmer over medium-low heat, stirring until sugar dissolves. Mix in pear, apple, lemon juice and pinch salt. Cover and simmer, stirring occasionally, until fruit is just tender, about 8 minutes. Uncover and continue to simmer until liquid is mostly evaporated, 8 to 10 minutes more. Using a wooden spoon, gently mash. Transfer compote to a bowl to cool completely. (Compote keeps, covered and chilled, 1 month.)
1 baguette sliced in 1 inch pieces
1 cup heavy cream
1 teaspoon vanilla
1cup brown sugar
6 oz. cream cheese
1 cup compote
Put sliced bread in a large bowl. In another bowl, beat eggs with cream, vanilla, and sugar pour over bread. Arrange ½ of baguette slices in the bottom of an 8x8 glass dish. Spread cream cheese over slices and then spread compote over cream cheese. Top with remaining slices and pour egg batter over bread. Refrigerate for 4 hours and up to 24 hours.
Bake at 350 F for about 30 minutes or until crisp on top.