Maison Damaré Sauteed Shrimp and Pasta

Here is a nice and tasty shrimp dish. Start a pot of boiling pot of water for the pasta of your choice, I typically use Dreamfields penné. When the water is boiling I add about a tablespoon of sea salt and 1/8th teaspoon or so of Dave's Ultimate Insanity Sauce and add it to the water just before dropping the pasta in. This will add some heat to the pasta itself. On another burner I heat up a big skillet then add enough extra virgin olive oil (EVOO) to coat the pan. Add some sliced yellow and/or red bell pepper, sliced garlic, (4 to 6 cloves to taste) and then the shrimp. I use about two pounds of frozen cooked tail-on shrimp from Costco; 30 count (medium size). It should about fill up the skillet. Add some fresh milled black pepper, cayenne if you would like the extra heat and let it cook. Start a steamer full of broccoli florets, snap peas, carrots. When the shrimp look almost done, drain any excess liquid and add some soy sauce, about 4 tablespoon. Toss shrimp to coat and continue to cook till done; (totally thawed since they are pre-cooked). When the pasta is done, drain and return the pot to the stove with the burner off. Add some EVOO and a little butter, (I use Smart Balance made from vegetable oils w/out trans fats, which tastes great) then dump the pasta back in. Now here comes the unhealthy part, dump some (about 3/4 cup) grated Parmesan cheese over the pasta with one raw egg and some half and half (enough to make it creamy, maybe 1/4 cup), then stir vigorously. Drain the veggies and add these to the pasta and stir till all is coated evenly.

Serve pasta on the side with the shrimp and enjoy! Bon Appétit

Best Pork Tenderloin Ever!

Ok, here it is. Get your standard vacu-pak of pork tenderloin; two strips of meat. Get a nice BIG cast iron skillet heated then lightly coated with olive oil. Drop your tenderloins in nice and easy. Add salt, pepper and cayenne to taste; for me that is like one teaspoon per strip. While the meat is getting browned on one side cut up a couple of apples. I used Gala apples which are a little sweeter than red delicious and not as tart as Granny Smiths. Core them and cut them into about quarter inch slices. Then halve and slice up one medium to large onion and about six cloves of garlic. Take one yellow and one green squash and slice these into quarter inch slices too. DON'T FORGET THE MEAT! Be sure to turn the meat so it browns evenly on all sides. Once the meat is browned on all sides remove it from the pan and add your onions and garlic; these should cover the bottom of the pan. On a nice big cutting board slice your tenderloins about two thirds to three quarters of the way through every half inch or so. Return the meat to the pan and push the apple wedges into the meat slits.(Sounds almost erotic doesn't it.) Once you have filled all of the slits evenly distribute around the pan any remaining apple wedges. Sprinkle about one teaspoon of rosemary over top of everything. Then top all of this off with the squash slices, salt and pepper to taste and put it into a three hundred and seventy five degree oven. Let it bake until the squash has softened; the meat will be cooked through at the same time, believe me (but don't sue me if it doesn't). Remove from oven, place tenderloins and all contents of pan on a platter, except for the liquid. Return pan to the stove and on medium high heat reduce the liquid in the pan, adding about one quarter cup of apple juice. Once the liquid is reduced by at least half, pour over tenderloins and serve with saffron rice. ENJOY!