I don’t spend a lot of time on social media for a variety of reasons, but occasionally I see the value of it. The Kitchen Genius and I recently joined the Brewster Community page on Facebook, and it has been a treasure trove of useful information.
One of the most fun things KG found on the page was a link to the Lockdown Seafood Cartel. It is a group started last April by a local fish distributor to help fishermen and fish mongers survive the pandemic now that restaurants are buying so much less seafood.
KG ordered two pounds of wild white shrimp that was sourced from Mexico as well as some Nauset mussels and gray sole. The prices were very good and the seafood was incredibly fresh.
The first thing we made was a shrimp and pasta dish with spinach and a tomato cream sauce. That recipe is definitely a keeper. We’re already planning to make it again this week.
Next, KG steamed the mussels in some white wine and Dijon mustard using a recipe from Anthony Bourdain’s “Les Halles Cookbook.” He served the mussels as an appetizer with some nice crusty bread to sop up the broth. After we enjoyed the mussels, KG sauteed the sole with some white wine, lemon and capers.
Since seafood is my favorite thing to eat for dinner, I could get used to this. In fact, I can’t wait to see what seafood the Cartel is offering this week.
In addition to cooking seafood, we’ve been cooking up all of our family classics to bring to our daughter Julie. On Friday, she texted me that she was very, very sick. Of course, we all worried that it was COVID-19, but thankfully her test came back negative. It would appear that she has the regular flu that comes around every year.
On Friday, I made her homemade macaroni and cheese. On the way to her house, we stopped by Dennis Public Market to pick up some chicken tenders for Gary and the kids. We also gave them some Hearth ‘n Kettle gift cards so Gary could pick up some takeout for Saturday night, since Julie was pretty much bed-bound all weekend.
After attending church on Facebook on Sunday morning, we both got busy cooking. KG made a big pot of Sunday gravy with pork necks and garlic Italian sausage that we picked up while we were at Dennis Public Market. Meanwhile, I mixed up a batch of meatballs. I made enough individual meatballs for Julie’s family. They went into the oven to brown and then I popped them into the sauce to finish cooking.
With the remaining meatball mixture, I made KG’s mother’s recipe for the giant meatball. The giant meatball is basically a meatloaf stuffed with hard salami, provolone cheese and hardboiled eggs. You roll it up like a jelly roll and then smother it with marinara sauce and bake it in the oven.
Once the main course was underway, KG made two baguettes of Italian olive oil bread and I made a batch of chocolate chip cookies. It was a cooking kind of day. It nearly broke my heart to drop off the spaghetti, meatballs, bread and cookies and not be able to hug my grandchildren. I just left the food on the front porch. Lilia came bouncing out of the house, but I didn’t dare get too close.
Luckily, as I write this, Julie has begun to feel a little better. Spring can’t come soon enough.
Shrimp with Tomato Cream Sauce
Serves 4
4 tablespoons of extra-virgin olive oil
2 pounds shrimp (16 to 20 shrimp per pound)
1/2 teaspoon salt
8 grinds fresh black pepper
2 medium shallots, finely diced
4 medium cloves garlic, minced
14 ounce can of Mutti brand cherry tomatoes
3 cups baby spinach
1/2 cup heavy cream
1/4 cup fresh grated Romano cheese
1/4 cup fresh basil, chopped
Heat olive oil in a large skillet over medium high heat. Massage shrimp with salt and pepper to season. Add shrimp to the skillet and cook until it just turns pink, about 2 minutes per side. Remove shrimp from skillet and set aside. Add shallots to the skillet and cook until tender, about 5 minutes.
Add garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and cook until heated through. Add spinach and cook until wilted, about 2 minutes. Stir in cream, Romano cheese and basil. Return shrimp to pan and cook until shrimp is heated through, about 2 to 3 minutes. Season to taste and toss with your favorite pasta.
The Link LonkJanuary 30, 2021 at 09:25PM
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Simply Delicious: Fresh seafood and comfort food - Wicked Local
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