Grilled Shrimp

Grilled Shrimp. Simply. Beautiful.

Whoever decided that shrimp would be good to eat deserve like a nobel peace prize or something. I mean these things are like the roaches, waterbugs of the ocean. They just crawl around the floor looking crazy with those eyes. Luckily they eat krill, plankton and not fish shit or rocks and sand like catfish. Catfish I won't eat. Probably taste good but cmon, they swim along and just eat shit.

quick and easy fantastic sunday night dinner

2 inch, 6 ounce Filet Mignon
Grilled whole Jalepeno
Small garden salad topped with grilled zucchini and ricotta salata cheese
toast bread

Beef wift* Broccli

Bomb ass chinese food, Ruan's on 86th St.

Sammich

Ham, Salami, Mozz, Tomato, lil bit of earl...

Stuffed Zuchini

First the breadcrumbs, and yes you can use store bought ones but homeade breadcrumbs for stuffing purposes is so easy it's criminal. If you have a mini-food processor (or regular).

Take a piece of old italian bread or fresh I guess but the idea is to not throw anything away. If it's stale bread it's ok. Chunk it, rip it up and put it in the processor. Process it.

Add grated parmesean cheese to every 3-4 slices of bread you use. Also add parsley, italian seasoning, salt, pepper and a touch of olive oil.

Voila! Homeade breadcrumbs.

Now, the zukes. Hull the zukes down the middle. Like making boats. Take the inside part that you removed, chop it finely. Then you'll need a small onion or half a large one. Chop it finely. Next a clove of garlic, also chop it finely. Sautee (with olive oil) all these together until they are soft. Remove from heat and let cool. Once cool add that mix to the breadcrumbs. That is your filling. You can fill that mixture into the zuke boats you made, pack it in. Sprinkle a bit of parmesean cheese on the top and bake for about 20 minutes.

That is stuffed Zuchini. Very similar to stuffed mushrooms. Mangia.

Pork Milanese California Style

First a little Milanese lesson. The word is actually Milanesa which simply means a breaded meat fillet. It's a South American thing. The California style namesake is simply the ingredients I top the chop with. Avocado, tomatoes, onions and bacon.

Avocado, sauteed finely chopped onions, cherry tomatoes halved, bacon bits (real bacon though).
Tossed lightly with lemon, oil and a splash of good aged Balsamic. This is your topping.

I take sirloin cut chops of pork and pound them thin. This gives me a big piece of meat to fry but at the same time it's thin so it cooks quick and the breadcrumbs don't burn. Egg and bread then fry until brown. Top the cutlets with the salad and serve.

If you don't like onions dont include them. If you want to make an Italian version of this use Boccini (small mozz balls), tomatoes, basil as your topping.

Basically it's a fried chop topped with a small salad that doesn't include a lettuce. It's a crowd pleaser, trust me.

Lasagna

Lasagna, was excellent. Wife made it.
She's learning. Picture doesn't do it justice. Shitty cell phone pic.