This week has been clean up the kitchen for two. First, we had brunch with kids and grandkids at one of our favorite places and brought home hash browns with corned beef and half a eggs florentine. Here's what we had at Uptown Cafe:
Then, I made grandson Bradley's favorite crepes for dinner and made homemade sausages to go along with them.
For dinner one night I used the rest of the ground pork and made pork burgers using essentially the same mix I'd used for the sausage. When I couldn't find my Hoosier Mama cookbook with my favorite sausage recipe, I made one up. And, wound up liking it better. I can't quote you the measurements but can tell you the ingredients: ground pork, lemon juice, crushed red pepper, salt, ground black pepper, ground sage, garlic powder and dried onion. Here's the mix ready to be mixed:
They were really good on some kaiser rolls with mustard, tomato and lettuce. Unfortunately, they were inhaled before I remembered a photo!
The leftover sausages got put onto an open faced sandwich. First I made some french toast using rye bread, milk, eggs and a savory seasoning from Penzeys. I topped that with some sliced tomatoes, then the sausages, then grated mozzarella cheese. The whole shebang got topped with a poached egg and some everything bagel seasoning. Here's what that looked like:
Along the way I bought several clamshells of strawberries on closeout at the stand up the street. Some went into a strawberry/turkey/almond/cheese/spinach salad topped with a jam dressing (jam, soy sauce, red wine vinegar, whole grain mustard and olive oil) and some went into strawberry daquiris. Those were thanks to Connie's efforts!
Finally, we were out of leftovers to use up. Connie wanted pesto. So, I pulled out my friend Monica's trusty recipe. Still the best one I've ever had! Would we do old faithful linguine with pesto? Or something else? Shrimp sounded good. Off to this blog. I found pesto risotto. We've made that and loved it. And, then there was the pesto BLT. YUM. Except my heart was set on shrimp. Ok, on to eatyourbooks.com. More pesto risotto. And, all kinds of pasta with pesto and shrimp. And, then, Kevin Lynch of Closet Cooking to the rescue. Shrimp pesto quesadillas. He'd made pesto shrimp and had leftovers and turned it into quesadillas. I was starting from scratch so used his recipe as inspiration and on I went!
The shrimp were cooked in a bit of olive oil, white wine and garlic. Monica's pesto was made. A triple batch! And, I got the quesadilla ingredients ready to go. Here's the recipe:
Shrimp Pesto Quesadillas
serves two
Ingredients:
two tortillas
14 - 21-25 size shrimp, uncooked
1 T olive oil
1 T white wine
2 cloves garlic, minced
1/3 c pesto
1 T olive oil
1 c shredded Italian blend cheese (or mozzarella)
Directions:
Pour the olive oil in a large skillet. Add the thawed shrimp and saute until one side is pink. Add in the white wine and the garlic. Flip the shrimp and cook until the 2nd side is pink. Remove the shrimp to a bowl and rinse out the pan. Remove the tails and coarsely chop the shrimp. Add the other tablespoon of olive oil to the pan. Lay the first tortilla in and fold it in half so it follows the contour of the pan. Fold the other one in half and add it to the pan. Turn the heat on to medium. Open one tortilla and sprinkle half the cheese in. Then, so the same to the other. Next, add the shrimp. Then, coat the sides of the tortillas that'll fold down on the shrimp and cheese with the pesto. Once the first side of the tortillas is nice and brown take them out of the pan very carefully and flip them then slide them back into the pan. I use a plate for this. Once the second side is brown, plate the quesadillas and drizzle them with balsamic glaze.
Here's how it looked:
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