Posted in Chef Lane, recipe

Chef Lane: Super Easy Shrimp


My Valentines, all three of them (B, Thor, and my mom), brought me flowers and candy today.  So, I answered back with cards (B’s card played Barry White) and a super easy, but quite tasty shrimp dish for dinner.  Thor ate two bowls of it, so it has his seal of approval.

You will need

  • about 24 large shrimp, peeled and deveined, with the tails off
  • 3.5 TBS of butter
  • 1 TBS of garlic paste
  • 2 tsp lemon juice
  • about 2 tsp italian herb blend
  • kosher salt to taste
  • 1 package of fresh fettucine (or whatever)

Melt your butter over a low heat and add the garlic paste when it is about halfway melted.  Stir in the paste, then add the lemon juice and seasoning.  Heat until butter is fully melted.

Put your shrimp on a grill (I use my Griddler that Dad and Barbara gave me–like I do every other night that I cook because that thing is amazing), and brush some of the butter blend over the top.  Grill until desired doneness.  I like my shrimp slightly overcooked, but I try to get it right for B and Thor.

While your shrimp is cooking, boil your fettucine.  Drain it, and drop it in the pot with the rest of the butter blend.  Toss it and plate it up.  By then, your shrimp should be ready.  Put those on top of your pasta and serve!  MMMM

Then, kiss your Valentine with your garlic breath.

Posted in Chef Lane, Food

Chef Lane: Some Lamb, Some Radishes and Some Kale walk into a kitchen…


You all know I got a haul from Bountiful Baskets, and that I had no idea what to do with some of my produce.  Namely, I had two huge bunches of kale and a bunch of radishes, and not a clue what to make of them.  I’ve been hunting down recipes and making them my own, and so far, I’m having a lot of fun and success.  Tonight, I made a dinner of grilled lamb (cooked on The Griddler, thanks Dad and Barbara!), sauteed kale, and grilled radishes.

Sounds disgusting, doesn’t it?  Surprisingly, it was delicious!

Lamb, kale and radishes. Surprisingly delicious.

You will need:

  • 6 boneless Lamb chops (They come 3 to a pack at Kroger)
  • 2 bunches of kale
  • 1 bunch of radishes
  • 3 large cloves of garlic
  • 1 cup veggie/chicken/beef stock (you pick)
  • 3 Tbs Sesame Oil
  • 2 Tbs Sesame Seeds
  • 2 Tbs butter
  • 2 Tbs garlic paste
  • 1 tsp Miso
  • 1 ice cube
  • Salt & Pepper to taste
  • Herbal Sea Salt to taste

I love this herbal sea salt by Caber, called Seasonello.

I use this all the time. I love it for seasoning lamb.

My dad and his nifty wife, Barbara, bought us The Griddler the last time they were here.  They use it in their RV for a lot of cooking, and after telling me how easy it was to use, and to clean, I told B I wanted one for Christmas.  Dad and Barbara brought us one the next day.  It is amazing!  I love it!  I love it most because it is so easy to clean.

Anyway, while your Griddler or grill, or oven are pre-heating, salt your lamb with the herbal salt and set it aside.

I have a really cheap vegetable slicer that I bought at Kroger.  I call it the Slice-o-matic.  It looks something like this:

It slices your vegetables into wafer thin pieces! Just watch your fingers.

Use your Slice-o-Matic, or whatever you have handy, to slice your radishes into very thin rounds.  Do the same with your 3 garlic cloves.  Cut up your butter into tiny pats in a small, broiler safe baking dish, put your radishes and garlic in the dish, drop the ice cube in the center, then cover with foil.  Broil for 25 minutes.  (You can skip the baking dish and just put all of this in foil, edges wrapped up so as not to leak butter everywhere, and put this on the grill for 20 minutes.)

While your radishes are going, put half your sesame oil in a large saucepan with all of the garlic paste.  Heat until the oil is bubbly, then add your cup of stock and Miso.  You will have taken the leaves of the kale off the stalks, and ripped those into smaller pieces.  Put those in your saucepan and mix until your leaves are all covered with the oil, garlic, and stock.  Cover and cook on high for 5 minutes.  Remove cover and reduce heat, simmering until the liquid is nearly gone.  Add in the sesame seeds and stir.

While the radishes are going, and the kale is cooking, throw your lamb on The Griddler.  5 minutes for rare, how B likes it, and 8 minutes to medium, how I like it.

Serve and be surprised!

The kale has a really nice texture and the miso and sesame oil give it a great flavor.  The radishes come out with a very potato-y taste.  I was hoping B would like it, and was thrilled when he ate all the vegetables.  That’s pretty rare.  When Mom came to bring Thor home, I had her give it a taste, and she especially liked the kale.

This recipe yields dinner for 2 adults, with 2 servings of leftovers.