Archive for January, 2009

This is a very simple, yet elegant dish.  It is one of those dinners that appears as if you spent much more time making it than it actually takes!

  • 1½# boneless, skinless turkey (or chicken) breast
  • Salt and pepper to taste
  • ¼ cup flour 
  • ⅓ cup olive oil
  • 1 tbsp butter
  • Juice of 2 lemons
  • ½ cup dry white wine
  • capers, if desired

Turkey Piccata

Preheat oven to 200° 

Pound turkey breasts lightly (I do it in between waxed paper)

Sprinkle each piece with salt and pepper; dredge lightly in flour 

Heat olive oil and butter over med/high heat

When oil is hot, add floured turkey pieces, cook until lightly brown (about 2 minutes each side)

Transfer to a plate and put it in heated oven; repeat with the remaining pieces 

In same pan, add lemon juice and stir with whisk; add white wine, stir with whisk

Continue cooking over med/high heat until sauce thickens up – about 10 minutes; add capers if using 

Plate turkey and spoon sauce over each piece 

Mangia bene!

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admin January 18th, 2009      No Comments »

My daughter is moving to Santa Barbara, so in the past two weeks I have made two trips up there — I have found my new weekend getaway!  WOW!  The town is rustic, charming, quaint and unique; and has the best restaurants to be found!  We purposed to not eat at any chain-type places and only ate at one-of-a-kind local haunts, and we were not disappointed.

At Pascucci’s, I ordered a shrimp dish they called “Palermo”:  Large tiger shrimp stuffed with pesto, wrapped in prosciutto and grilled.  It was an exquisite dish – and as is my custom, I came home with a desire to recreate!  

I spent Friday at my good friend Linda’s house and decided to try my hand at this dish for lunch.  We made pesto from scratch, but you can use a prepared pesto to save some time.  If you want to make it from scratch, see here:  Tina’s Pesto

  • 16 large raw shrimp, in shell (I bought tiger shrimp)
  • 1/4 cup pesto
  • 8 slices prosciutto
  • 1 tbsp olive oil

Shell shrimp but leave on tail.  Butterfly the shrimp (cut almost all the way through the flesh down the center of the shrimp’s back).  Insert a bit of the pesto into the opening and press closed. 

Cut each slice of prosciutto in half lengthwise.  Wrap each shrimp with a slice of prosciutto.

Heat a griddle to high and brush with the olive oil.  Place the shrimp on the grill and cook approximately 2 minutes each side, until prosciutto is lightly browned and shrimp is cooked through.  Serve hot and mangia bene!

Pesto Stuffed Prosciutto Wrapped Shrimp

Pesto Stuffed Prosciutto Wrapped Shrimp

Photo Credits:  Linda Marshall

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admin January 11th, 2009      No Comments »

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