Seared Shrimp with Avocado and Tomatoes
Central American · Recipes · Spanish

Seared Shrimp with Avocado and Tomatoes

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This is a very refreshing summer dish, especially if you have fresh, ripe tomatoes. This is mildly spicy. If you want to adjust heat, add less chipotles in adobo sauce. The avocado pairs perfectly with the texture and flavors of the dish.

You will need:

  • 1 lb fresh tomatoes, diced
  • 1 shallot or 6 scallions, diced
  • 1/4 cup fresh cilantro
  • 3 garlic cloves, minced
  • 2 tsp minced canned chipotle chile in adobo sauce
  • 1.5 lbs extra large shrimp (21-25’s), peeled and deveined
  • 1/8 tsp sugar (or a pinch)
  • 2 tbs canola oil
  • 1 tbs lime juice, plus lime wedges for serving
  • 1 avocado, halved and pitted, diced
  • Salt and pepper to taste

Step one:

Toss tomatoes, shallot/scallion whites*, cilantro, garlic, chipotle and 3/4 tsp salt together in a bowl. In a separate bowl, toss shrimp with sugar, 1/4 tsp salt and 1/4 tsp pepper.

Step two:

Heat 2 tbs oil in a skillet over high heat – your goal is to sear the shrimp, so a good quality skillet is preferred. Add shrimp to the pan in a single layer and cook, without moving them, until slightly brown (seared) on 1 side. No more than 1 minute. Transfer shrimp to a large bowl (they will be undercooked – this is okay).

Step three:

Add tomato mixture to the skillet and cook on high in the remaining shrimp juices. Cook for 1-2 minutes until the tomatoes have softened. Stir in the shrimp with accumulated juices and cook until the shrimp are opaque, about 1-2 minutes.

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Step four:

Transfer shrimp to a platter and add avocado. Serve with additional cilantro, scallion greens and lime wedges.

Roasted Red Pepper & Feta Dip
Appetizer · Mediterranean · Recipes

Roasted Red Pepper & Feta Dip

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I found this recipe in a Mediterranean cookbook, and decided to use it for our annual Oscar viewing It was ideal because I was looking for a good dip to use that was vegetarian, but delicious. It is very versatile, and very easy to make. I would definitely use it as a spread for sandwiches, as well.

You will need:

  • 2 red peppers
  • 1 onion cut into wedges
  • 4 cloves garlic, unpeeled
  • 2 tbsp olive oil
  • 1 cup feta cheese
  • 2 tbsp lemon juice
  • 2 tbsp fresh oregano
  • 1/4 tsp kosher salt
  • 1/8-1/4 tsp crushed red pepper
  • Serve with pita chips, bread, or vegetables.

Too Busy? 

Instead of roasting the red peppers yourself, use one cup of purchased roasted red sweet peppers, drained

Steps:

  1. Preheat oven to 425 degrees. Line a baking sheet with foil. Cut the peppers in half and deseed and de-stem. Place the pepper halves cut side down on the sheet. Arrange the onions and garlic on the baking sheet with the pepper halves. Brush vegetables and garlic with some of the olive oil.
  2. Roast the vegetables for 30 to 35 minutes until the pepper skins are blistered and the onion is tender. Remove them from the oven and wrap the vegetables up in foil. Let them stand for 15 minutes. Peel and discard the skins from the peppers.
  3. Add the peppers and onions to a food processor or blender.  Squeeze the garlic from peels into the blender, as well. Add the remaining olive oil, and all of the remaining ingredients. Blend/pulse until nearly smooth.
Sopita: Pork & Tomatillo Stew
Central American · Recipes

Sopita: Pork & Tomatillo Stew

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You will need:

  • 2-3 tbs olive oil
  • 2 lb boneless pork shoulder (or slice up a bone-in pork shoulder)*
  • 3 cloves garlic, chopped
  • 1 small white onion, sliced thin
  • 5-6 small tomatillos, chopped
  • 1 sweet pepper, chopped
  • 1-2 fresh jalapenos, chopped (optional- this depends on your love of spice)*
  • 2 cups chicken broth
  • 1 tsp dried oregano
  • 2 tsp cumin
  • salt and pepper, to taste
  • fresh cilantro

Serve with: fresh cilantro, sour cream, monterey-jack cheese

  1. Prepare your veggies  
  2. Heat oil in a large skillet and brown pork on all sides for about 15 minutes. Season with salt, oregano & cumin. Transfer to slow cooker, reserving juices in the pan.  
  3. Cook onion and garlic, tomatillos and peppers in remaining juices, stirring and scraping up any browned bits for about 4-5 minutes. Add a little salt while cooking. transfer juices and onions/garlic into slow
  4. Pour in chicken broth to cover the ingredients. Cook on low for 8 hours.  
  5. Shred cooked pork with a fork, and spoon into bowls.
  6. Add cilantro, cheese, and sour cream and enjoy:)


*Notes –

Allow for jalapeno seeds if you want the dish to be spicier.

Orzo & Feta Salad
Italian · Mediterranean · Recipes · Side dish

Orzo & Feta Salad

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This is a very refreshing salad to bring to a party or serve at lunchtime. We used to have a grocery store that made an excellent version of this, and the recipe that follows is the inspiration. I also borrowed heavily from a version that Gia DeLaurentis makes. The beauty is you can add or sub in any ingredients you want. For example, there are versions with fresh tomatoes or garbanzo beans – whatever inspires you.

Recipe level: easy

Serves: 6

Time: 20 minutes

You will need:

  • 1 1/2 c. orzo
  • 4 c. Chicken broth
  • 1/4 cup red onion, minced
  • 3/4 cup feta
  • 1/2 cup sweet pepper, chopped fine
  • Sundried tomatoes, chopped fine
  • 1/4 c pitted kalamata olives, quartered

For the dressing:

  • 1/2 c. Red wine vinegar
  • 1/4 c. fresh lemon juice
  • 3 tsp honey
  • 2 tsp salt
  • 3/4 tsp black pepper
  • 1 c. Virgin olive oil
  • 1/2 c. fresh basil
  • 1/4 c. Fresh mint

Step one:

Boil the chicken broth and add the orzo. Make sure to stir, because orzo can get starchy. Cook for about seven minutes and then drain and set aside.

Step two:

Assemble the dressing and then toss with drained orzo.

Step three:

Chill in the refrigerator until ready to serve.

 

Orecchiette and Sausage
Italian · Recipes

Orecchiette and Sausage

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This is a classic Italian winter dish. I really like to make it when it is cold outside, because the pasta is creamy and filling.  I also like to use spicy sausage instead of mild, or blend in a proportion of both. Broccoli rabe is the classic vegetable used in Italy, but regular broccoli or an alternate like kale or peas is also fine.  I’ve also seen a variation with cooked tomatoes that was especially delicious. In truth, rather than being a purist, I embrace my grandmother’s philosophy of cleaning out the vegetable drawer with what is on hand. There is a lot of variety to the dish, but what is below is closest to the classic version. This will feed around 5 to 6 people. Feel free to ramp up the butter and/or cheese if you want something more decadent.

Many non-Italians are not used to incorporating pasta water, but I highly recommend it, as it helps add creaminess to the overall dish. Also, make sure to salt your pasta water:) Fresh grated cheese really makes a huge difference. There are debates about which cheese is canon, but I personally prefer a blend of Asiago & Parmesan.

You will need:

  • 1 pound orecchiette
  • 3 tablespoons extra virgin olive oil, divided
  • 1 pound sweet Italian sausage, removed from casings (or spicy, if you prefer)
  • 3 garlic cloves, minced
  • 3/4 cup chicken broth
  • 1/4 reserve pasta water
  • broccoli florets or kale
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 4-5 tablespoons unsalted butter
  • 1/2 cup freshly grated Asiago, Pecorino Romano, or Parmesan ( I personally use a blend of Asiago & Parmesan)

Step one:

Make sure to salt your water for the pasta with kosher salt. If you cannot find orecchiette, substitute small shells. Cook the pasta al dente. Drain the pasta, reserving 1/4 cup of the cooking water to set aside.

Step two:

Once you have the pasta started, heat 1 tablespoon of the olive oil in a large sauté pan and add the sausage. Cook, breaking the meat up with a spoon, until the sausage starts to brown, 5-6 minutes.

Add the garlic and cook a minute more. Season the meat with salt & red pepper flakes. Remove the meat from pan. Add the reserve pasta water, remaining 2 tablespoons of olive oil, broccoli, chicken broth. Cook, stirring frequently, until the broccoli is tender-crisp, 3-4 minutes.

Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce. Add the sausage back in.

Step three:

Add the cooked and drained pasta and toss well.

Fresh grated cheese really makes a difference here. It is really worth the extra step and effort. However, if you have to substitute it’s not the end of the world. If you can’t find Asiago or Romano, it’s fine to substitute Parmigiano Reggiano.

Appetizer · Mediterranean · Recipes

Basalmic Goat Cheese crostini

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Here was an experiment that began with a delicious baguette and some left over goat cheese. This turned out nicely and we paired it with some Chianti. You can choose to toast the whole bagueet or slice it and toast it as crostini

You will need:

  • Fresh baguette
  • 8 oz goat cheese
  • Handful of spinach
  • 1/2 cup cherry tomatoes
  • 1/2 small red onion, sliced thinly
  • 2 tbs olive oil
  • Basalmic glaze (you can make it or buy it)* recipe below

Step one:

Cut baguette in half and place on a baking pan. Preheat oven to 350. Brush with a little olive oil.

Step two:

Heat olive oil on medium high heat. Add red onions and cook down onions for at least 5 minutes. Add tomatoes and a little bit of salt. Cook until onions are caramelized (around 15 minutes total).

Step three: 

Add onions and tomatoes to the baguette (or crostini). Add goat cheese and fresh cracked pepper. Place in oven and cook for 8 -10 minutes.

Step four:

While bread is cooking in the oven, slice spinach and gently sauté over medium heat using the same pan you used for the onions. Cook until tender and set aside.

Step five:
Sprinkle spinach on top of the bread and drizzle with basalmic glaze. Enjoy!

To make a homeade balsamic glaze:

Bring 2 cups balsamic vinegar and 1/2 cup brown sugar to a boil and reduce heat for twenty minutes.

Homemade pasta
Italian · Recipes

Homemade pasta

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In the age of pasta machines and convenience, something gets lost in the translation. Making your own pasta is relatively easy, and you can find the same essential recipe all over the Internet – because sometimes you don’t need to improve a simple perfection. I’m not suggesting you make this on a school night, when there is a ton of chaos – but this is a lovely treat on the weekend or for a special occasion. This recipe makes about a pound of pasta.

Recipe level: easy

Time: hour total

You will need:

  • 2 cups flour
  • 3 eggs
  • 1/2 tsp salt
  • 1 tbs olive oil

Step one:

Whisk flour and salt together in a large bowl. Make a well in the center. Add eggs and olive oil.

Stir with a fork. Once the dough becomes too thick, knead it on a clean work surface until you have a stiff ball of dough. Wrap in plastic wrap and let it sit for at least half an hour.

Step two:

Unwrap and cut the dough ball into fourths.

Wrap three portions of the ball back in plastic. Liberally sprinkle the portion with flour and roll until it is very thin. You should be able to see your hand.

Step three:

Fold over and slice thin strips with a knife. Shake out strands and dust with a bit more flour.

Step four:

Cook pasta in salted, boiling water for about three minutes. Remember fresh pasta cooks much faster than dried.

Enjoy!

Great Wine Deals · Podcast · Recipes

Welcome!

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“Accept what life offers you and try to drink from every cup. All wines should be tasted; some should only be sipped, but with others, drink the whole bottle.”    ― Paulo Coelho

Welcome to Cheap Wine & Good Food. This is a space where I share home recipes, and great wine deals. I also try out new recipes from time to time, as well.

The recipes are for everyone – friends and family – and many are based on family recipes or a modern twist on a classic. I have a great passion for food: cooking it, eating it, and sharing it. Most of the food reflects the Italian piece of my heritage, as well as Spanish and Central American influences from my husband’s family. In addition, we live in the Tidewater area, so definitely access to fresh seafood and great vegetables is an influence, as well. I grew up working in restaurants, and my mother’s family is grounded in pastry and baking. The sour cream cake is one of my true loves:)

The wine list originated with a spreadsheet that I made during grad school – where I shared good finds with my partners in grad school crime. With so many options for wine, it can be overwhelming, and intimidating to know what to buy. Price does not always correlate with quality.

I hope you enjoy.