Additional 30-minute Recipes

Shrimp in a Garlic Sauce

from Mallorca Restaurant

Ingredients

1/2 lb. peeled shrimp
1 oz. chopped fresh garlic
2 oz. olive oil
1 tsp. Spanish paprika
1/2 oz. Red Devil
1/2 oz. dry white wine
salt

Instructions

In a hot fry pan, put olive oil, garlic, shrimp, white wine, Red Devil, salt and paprika. Cook for three minutes and enjoy.

Spigola Alla Marinara (Baked Striped Bass in a Capered Tomato Sauce)

from Giovanni's Ristorante

Ingredients

1 2-lb. fresh whole striped bass
1/3 cup chopped onions
2 tbsp. olive oil
1 tsp. capers (rinse if salted
1 number 2 1/2 can crushed tomatoes, good quality
4 fresh basil leaves
1 tsp. salt
1/4 tsp. black pepper
1 tsp. sugar
1/4 cup water

Instructions

Preheat oven to 350 degrees. In a large flameproof casserold, saute chopped onions in hot olive oil for approximately 5 minutes, not letting them burn. Add capers, tomatoes, basil, salt, pepper, sugar and simmer for 10 minutes. If consistency of tomatoes is too thick, add water and correct seasoning.

Add the fish to the sauce, cover and roast in oven for approximately 15 minutes, or until fish flakes at the touch of a fork.

Arrange fish on heated platter and sppon some of the sauce over it. The remaining sauce may be used for a companion dish of cappellini.

Rosemary Roasted Rack of Lamb (serves four)

from Gavi's Italian Cuisine

Ingredients

4 oven-ready Frenched lamb racks
2 ox. olive oil
1 tbsp. chopped garlic
1 tsp. cracked black pepper
1 tbsp. fresh parsley
1 tsp. dried rosemary

Instructions

Rub olive oil, garlic, pepper, parsley, rosemary combination on lamb. Season with salt.

Grill each rack two minutes per side. Then roast in preheated oven at 400 degrees for 15 to 20 minutes, depending on desired redness.

Martini Recipes from Grey Goose Vodka

Chocatini

from Sid Maples of Julie's Supper club in San Francisco

1 1/4 oz. Grey Goose Vodka
1/2 oz. white creme de cacao
Coat the rim of the glass with choclate syrup

Classic Martini

3 oz. Grey Goose Vodka
Shake with ice, strain and serve with a twist of lemon or olive

Flying Black Tie Martini

from Nelson Souza of the Astor Hotel

3 oz. Grey Goose Vodka
1/4 oz. Scotch
1/4 oz. Campari
Stir. Place into tumbler with ice, shake and serve. Garnish with toothpick with a pearl onion between two black olives.

French Cosmopolitan

3 oz. Grey Goose L'Orange
1/2 oz. Cointreau
Dash of cranberry juice
A squeeze of lime
Garnish with a lime peel

L'Orange Swing Martini

from Albert Trummer of Danube in New York

3 oz. Grey Goose Vodka L'Orange
Dash of Dry Hoilly Pratt
Garnish with a twist of lemon

Love & Kisses

from Anthony Williams and Jeffrey Slinger of Palomino in Denver

1 oz. Grey Goose Vodka
2 oz. Godiva Chocolate Liquer
2 oz. cream

Shake with ice and strain. Serve in a chocolate-rimmed glass with chocolate licorice stick and a chocolate-covered coffee bean.

Peppermint Patty

from Michael Mika of Harvey's in Boston

2 1/2 oz. Grey Goose Vodka
1/2 oz. peppermint schnapps
1/2 oz. white creme de cacao
Garnish with two Junior Mints on a pick.

Fire Cracker Black Tiger Shrimp (serves four)

from Mad 4 You

 

Ingredients

16 Shrimp
4 tbsp. lemon juice
1/2 tbsp. ground cumin
1 St. Bonnet's pepper
3 tbsp. olive oil
salt & pepper to taste 

 

Instructions

Marinate shrimp in lemon juice, cumin, St. Bonnet's pepper, and salt and pepper for 15 minutes. In a saute pan, heat olive oil and cook shrimp until they are pink. Serve on a bed of baby greens with lemon chive mayo.

 

Lemon-Chive Mayo (makes one cup)

 

Ingredients

1 cup mayonnaise
2 tbsp. lemon juice
1/4 cup fresh chives, chopped
salt and ground white pepper to taste
Mix all ingredients well.

Mozzarella Caprese

from Buca di Beppo

So-named because of Capri's reputation for producing some of Italy's finest ingredients. The colors of the tomatoes, mozzarella and basil represent the colors of the Italian flag. Buca di Beppo featured it originally as a nightly special, but guest demand catapulted Mozzarella Caprese onto their menu board.

Ingredients

5oz. Fresh mozzarella, sliced
2 large Vine ripened tomatoes, wedges
1 (1" slices) Roasted red pepper
1 (1" slices) Roasted yellow pepper
2 tbsp. Fresh basil, chopped
10 leaves Fresh basil, whole
1 tbsp. Olive oil
1 tsp. Garlic, chopped
1 tsp. Oregano
Salt, to taste
Cracked black pepper, to taste

Instructions

On a large platter, lay sliced mozzarella down the center. Place tomato wedges on one side of the platter, alternating red and yellow roasted pepper slices on the other side. Mix together olive oil, garlic and oregano and drizzle over the entire platter. Sprinkle with salt and pepper to taste. Garnish with chopped basil and basil leaves.