Otto Say’s
Pasta sanza vino e
come il cuore sanza amore
Pasta without wine is
like a heart without love
Padrón Peppers skewered with Chorizo or Italian sausage
Sautéed
shrimps with barbecue butter
Grilled
Asparagus
Grilled Peaches and Berries
Padrón Peppers skewered with Chorizo or
Italian sausage
INGREDIENTS
24 Pardon peppers
3 cm thick pieces hot dried chorizo
or Italian sausages
Salt
Method
1. Soak 12 wooden skewers for 30 minutes.
2. Heat grill to medium-high.
3. Grill, turning often, until
blistered, about 3 minutes.
4. Sprinkle with sea salt.
Father Day
Barbecue Shrimp
Ingredients: ( Servings: 2 to 4 )
Barbecue Butter
Ingredients: ( Servings: 2 to 4 )
Barbecue Butter
454 gr butter
10 ml ground black pepper
10 ml ground black pepper
2 ml cayenne pepper
1 1/2 teaspoons paprika
5 ml salt
3 ml. Whole dried rosemary leaves finely chopped
4 garlic cloves chopped
5 ml salt
3 ml. Whole dried rosemary leaves finely chopped
4 garlic cloves chopped
3 ml. Worcestershire sauce
3 ml.cayenne pepper
3 ml Tabasco sauce
10 ml water
10 ml water
Shrimp
15 ml olive oil
1 teaspoon olive oil
454 gr 16-20 counts, cleaned, peeled and deveined
75 gr chopped green onion
125ml. dry white wine
sourdough bread, for serving
Method
Barbecue Butter,
1. Soften butter at room temperature.
2. Place butter in mixing bowl; add pepper,
cayenne pepper, paprika, salt, rosemary, garlic,
Worcestershire, Tabasco, and water.
3. Whip on high
speed 3 minutes or until thoroughly blended.
4. Refrigerate.
5. Makes about 500
ml.
For Shrimp
1. Pour olive oil in a hot sauté pan.
2. Add shrimp to the sauté pan and cook on one side for 1 to
2 minutes.
3. Reduce heat to medium, turn shrimp, and add the chopped
green onion. Cook for an additional 1 to 2 minutes.
4. Add white wine and cook until reduced to 75 ml.
4. Add white wine and cook until reduced to 75 ml.
5. Stir in 250 ml.
cold Barbecue Butter (reserve the remainder for another use),
6. Reduce heat to low and
cook and stir frequently until shrimp are just done
7. Approximately 1 1/2 minutes. Take care not to overcook
the shrimp.
8. Serve immediately in a bowl preheated.
8. Serve immediately in a bowl preheated.
9. Serve on a bed of noodles
Grilled
Asparagus
Serves 4
500 gr. fresh asparagus spears, trimmed
25 ml olive oil
Salt and peppers to taste
Method
1.Preheat grill for high heat.
2.Lightly coat the asparagus spears with olive oil.
3.Season with salt and pepper to taste.
4.Grill over high heat for 2 to 3 minutes, or to desired
tenderness.
Grilled
Peaches and Berries
Ingretients ( serve 4 )
4 medium ripe peaches, halved and pitted
275 ml fresh blueberries
30 ml brown sugar
30 ml butter
15 ml lemon juice
Method
1. Place two peach halves,
cut side up, on each of three double thicknesses of heavy-duty foil
2. Top with blueberries,
brown sugar, butter and lemon juice.
3. Fold foil around
mixture and seal tightly.
4. Grill, covered, over
medium-low heat for 18-20 minutes or until tender.
5. Open foil carefully to
allow steam to escape.
Smile
and Be Sweet
“The
best way to win a friend is to listen and
Smile
it only takes a minute” - Otto
