Yeah, I’m talking to you!
Yo, “your mother was a hamster…your father smelt of elderberries”….and You, you’re nothing but a Shrimp!!
Well, that all may be true but at least we profitted from the mighty fine Spanish tapas style dinner of shrimp, mussels, stinky cheese and prosciuto wrapped endive and radiccio that we whipped together.
Chrissie sauted them in a frying pan with olive oil, chopped scallion, salt, pepper and cayenne seasoning. Mix the salt in as you are sauteing and more flavor will be brought out. The shrimp came from Fresh Direct.
Next came prosciutto wrapped endive and radicchio in fig reduction sauce.
These were just delicious. I think doubling the number of endive used (2 full ones here) is in order next time. Here’s a look at my plate showing the finished products of shrimp, mussels and prosciutto wrapped endives:
The mussels. Also from Fresh Direct, we worked on these together. The preperation is one they saw on Lydia Bastianich’s Italian cooking show. The sauce calls for a mixture of tomatoes, garlic, dill pickles, parsley, tarragon and basil. It is left cold and added on top to the cooked mussels. For the other small plate, the prosciutto wrapped endives, you simply saute the endives in a skillet with olive oil and salt, then add the fig reduction sauce and wrap the whole ensemble with a slice of prosciutto.
Now prosciutto is kind of expensive in the states. I went to two place to find prosciutto and unfortunately both places (Russo’s, where she looked first and then C-Town on 9th in Park Slope) sold prosciutto at about the same price. When they are down being wrapped they will look like this:
And also like this for the radicchio:
Witness the hands dipped in olive oil. I think olive oil might have been added to help wrap the prosciutto but I can’t remember. Now those little bundles get thrown onto a frying pan with a little olive oil:
Make sure you turn them over about half way through the cooking time so that they do not get too dark on one side or burnt. The above shows them just seconds before being turned over.
While they’re cooking, start the fig reduction sauce. Place 3 or 4 figs in a sauce pan, add some balsamic vinagrette and olive oil. Turn the burner on to medium low. Stir frequently (so that the fig juice doesn’t congeal and stick to the bottom of the sauce pan). After about 15-20 minutes you should get a near liquid that should look something like this:
Dinner 19, originally uploaded by Brockenbrough Photos.
Pour the still warm fig sauce on top of the prosciutto wraped endive and radicchio and its ready to be eaten! Yay…..foooood. Foooooood!!
This is a close up of what’s in the sauce:
Mix well with stinky cheese, good bread, cranberry juice and smiling hosts and ………Enjoy!
Now, if we could only get those yummy Rasberry, Blueberry, Chocolate and Mocha cupcakes away from the Giant Kitty of Death!!!!:
“I o w n these muffins! I am the keeper of all that is sweet in this land of death and destruction None shall pass save yee of mighty stomach and catnip weilding hand!”: sez the Kitty.
The Person: “Yee, oh mighty kitten of the west, we come bearing gifts of Fancy Feast and Organic Catnip. Will you not yield?”
Kitten: “Yes. Eat onto these cupcakes as they were created out of Crumbs. …..You know, really, “Crumbs,” the ultra-hip cupcake joint over on 42nd and 6th Ave. in Midtown.”
And thus it was spake in the land of mussels and cups of cake. And we went forth and re-created this dinner later that year.