Hungry? Get our newsletter!
Patience is a virtue...Blogs
MY TOP 10+ BARBECUE JOINTS IN L.A.
Why are people so passionate about barbecue? Why does barbecue take hold of the imagination so strongly? What about b...
What Would The Candidates Drink?
Can a black man drink red wine in the White House? He very well may if he’s Barack Obama. Obama, the Illinois senator...
OSTERIA MOZZA DURING THE DEPRESSION
Not sure whether we're entering into a long-term global economic depression (say 3 to 10 years) or just a serious rec...
WHAT TO EAT WHILE YOU'RE VOTING (WITH WORCESTERSHIRE)
I don’t know about the rest of you but I am so tired of this election I just want a decision made and let's ...
THAT GREEN DRINK I'VE BEEN TELLING YOU ABOUT
All right, here's a photo of the product. I've been drinking it mixed into water for almost a week now and this stuff...
WHAT EXACTLY IS A NITRITE?
Additives, preseratives, food chemicals, etc., etc. The ingredients in our foods contain far too many unpronoucable s...
An Oklahoma Road Trip: Chicken Soup and Apple Pie
On a trip through Oklahoma, I was reminded again how deliciously satisfying homemade food can be in restaurants off t...
LADIES AND GENTLEMEN: LA GIOSTRA
With Halloween just around the corner and Thanksgiving sneaking up faster than I anticipated I'm trying really really...
BRESAOLA FROM SALUMERIA BIELLESE
Mark Buzzio of Salumeria Biellese, New York City, at left I’ve been buying cured meat and sa...
OH BRAVE NEW (M&M) WORLD!
Don’t go to your friend’s house for a play-date if you don’t want your kid to eat M&Ms. My frie...
Wine For The Young And Young At Heart
Apologies for the lack of posts over the past couple weeks. I've been traveling, culinarily of course. On my recent ...More Blogs
CRISPY POLENTA WITH SHRIMP SPRING ONIONS AND PEAS
CHEF JOSH ROSENSTEIN OF WHAT'S FOR DINNER TONIGHT COOKS UP THE PERFECT ENTRY INTO SPRING
Ingredients
1 round of pre-cooked polenta, cut in 1/4 inch slices
1 pound peeled and de-veined shrimp
3 spring onions cut in 1 inch pieces
1 cup sugar snap peas cut
1/2 cup white wine
2 tablespoons butter
2 tablespoons olive oil
Directions
Get a cast iron skillet hot over medium high heat with 1 tablespoon of oil
Lay cut polenta on a paper towel and season with salt and pepper, then place polenta in pan and sear for about 3 minutes per side
Once polenta is seared remove from pan and place on serving platter
In the same pan add remaining oil and saute shrimp for 3 minutes
Place onions and peas in pan with shrimp and cook another 2 minutes, de-glaze pan with wine and butter and let reduce for another 2 minutes
Serve over polenta
OR
MySpace
Comments (0)