This Week's Menu

Pistachio Encrusted Shrimp with a Tarragon Mustard Dipping Sauce

20 large shrimp, peeled and deveined
salt and pepper
½ cup flour
1 egg, slightly beaten
1 ½ cups finely chopped pistachios
¼ cup oil

½ cup mayonnaise
1 ½ Tbls. Dijon (Mix ingredients together)
1 tsp. dried tarragon

Season shrimp with salt and pepper. Dredge in flour dip shrimp in beaten egg. Gently cover shrimp with chopped pistachios. Pour oil into non-stick skillet. Heat oil over medium-high heat. Add shrimp in batches and cook about 2 minutes, turning once and then remove to a paper towel. Finish cooking in the oven at 375 degrees for 5 minutes.
Skewer shrimp with a decorative pick. Serve with sauce.


Warm Goat Cheese Salad with Pancetta, Craison and Port Dressing

1 ¼ cups craisons
¾ cup port
5 slices pancetta or bacon, chopped
2 shallots minced
1 garlic clove, minced
¾ cup olive oil
3 Tbls. balsamic vinegar
pinch of sugar
2 small logs of goat cheese, cut into ½ inch slices
8 oz. mixed greens
½ cup toasted pine nuts

Combine craisons and port in small saucepan. Bring to a simmer, remove from heat and let stand until dehydrated. Sauté pancetta in a pan until crisp, add shallots and garlic, add oil, vinegar and sugar. Stir in craison mixture. Season with salt and pepper.
Warm goat cheese slices at 350 until warm5-7 minutes. Top greens with goat cheese and pine nuts, pour hot dressing over and serve. Serves 6.




Quick Cassoulet

½ pound dried Great Northern Beans
1 large onion, sliced
14 thick bacon slices, in 1-inch pieces
28 ounces chopped tomatoes (I like petite diced), use some of the juice
4 garlic cloves, minced
½ tsp. dried thyme
pepper to taste
5 parsley sprigs, chopped
1 bay leaf
8 cups chicken stock
1 lb. smoked sausage, (like Kielbasa) cut in ½ inch slices
1 lb. chicken breast, cubed
1 lb. pork, cubed


Soak beans overnight in water to cover. Sauté onions and bacon until bacon begins to brown. Drain fat, add tomatoes and juice. Stir in pepper, garlic, thyme, parsley, bay leaf, and stock. Simmer 15 minutes.

Brown sausage, chicken and pork in olive oil. Cook beans until almost done. In large Dutch oven layer enough beans to cover the bottom. Top with meats. Add remaining beans, then onion mixture. (Add duck if using) Stir gently.

Cover and bake in oven at 325 for 1 to 1/12 hours or great in the crockpot.

Serves 12.