Monday, July 20, 2015

Lemon Tomato Shrimp Packets

My sweet Mommasita and her sister Carol came in town for a visit! We had a blast exploring Pasadena's greatness. Here are some pictures from our trip.
We went to the Dead Sea Scrolls Exhibit at the Los Angeles Science Center. Here they are in the 3D glasses watching the IMAX Jerusalem movie.
 Day 2, Shopping in Old Town Pasadena. 
 I love cooking with my Sous Chef!
 Sunday we went to the Langham Huntington for brunch. It was so gorgeous and the food was incredible!
 After brunch we had a great time exploring the Huntington Library and art museum. It was my first time here, I can't wait to come back when it is cooler so I can explore the gardens. 



 Wine on my front porch, watching the rain, it was blissful!
 Lunch at The Ivy, one of my favorite spots in LA!
 Cheers to a super fun girls trip! Love you two!!

Here is one of my favorite new recipes for the summer. I have made it several times and Jeffrey loves it too! The juice is so yummy for dipping your crusty bread!

Lemon Tomato Shrimp Packs
1 Tbsp Olive Oil
2 cloves garlic
1 lemon, zested and juiced
3 Tbsp basil
2 Tbsp parsley
1 tsp paprika
1 tsp salt
1 pound shrimp, peeled
1/2 pint cherry tomatoes
2 green onions
1 red jalapeno pepper
1/4 cup clam juice
1 Tbsp butter
1 baguette

Preheat oven to 425
 Chop Herbs, mix together with olive oil, paprika, salt, zest and lemon juice.
 Slice tomatoes in half, chop green onions and seed jalapeno then dice it. Layer 2 sheets of parchment paper in 2 different bowls. Divide the tomatoes, green onions, jalapenos and shrimp evenly between both bowls. 
 Evenly divide the herb mixture between both bowls.
Then pour in 2 tbsp of clam juice into each bowl and top with 1/2 tbsp of butter.
 Top with a pat of butter.
 Fold packets up and staple to keep closed.




 Place both packets on a baking sheet, Bake for 20 mins.



 Remove from oven and let rest for 5 mins before opening. Then open up and serve out of packets with some crusty bread.



Wednesday, July 1, 2015

Braised Radishes with Bacon and Balsamic

I hope you are having a nice summer! I have had some fun this month! We visited family in Odessa for a couple of days, then J left town for a film shoot and I went to visit him last weekend in the wine country. Here are some pictures of our trips.

With some of my loves!

With my one and only!
 Seesters!
 Jeffrey with mom's new puppy, Zoe! We all adore her.
 She took a nap with me on my head...so sweet!
 We went to the Move Dance Tour (Julianne and Derek Hough's show) for mom's birthday, it was a blast!
 Derek Hough standing right over us!
 Julianne Hough pulled my cousin Anson on stage to do a dance! He did great.

Jeffrey is filming a movie in Sonoma County the next couple of weeks. When I went to visit him we enjoyed a relaxing stay. Our favorite stop was at the Francis Ford Coppola Winery! We had an amazing dinner there!

 This chicken was one of the best tasting meals we have had in a while!
 The property was gorgeous!
 With incredible views!
 It is almost like visiting a museum of the Coppola films. Here is all of his Oscars.
 We even spotted Palo Alto for sale in the gift shop! This is the movie Jeffrey assistant directed for Gia Coppola (Francis' granddaughter). 
Love him. I sure am missing him!


Braised Radishes with Bacon and Balsamic

I have been gardening! Radishes are so easy to grow! It only takes about 3 weeks to have a full grown radish. I grew several and then made this new yummy dish! You must make it soon!!


1 Tbsp butter
2 slice bacon, diced
1 pound radishes, halved
2 shallots, diced
2 Tbsp balsamic vinegar
1/2 cup water
salt and peper

(I didn't have 1 pound of radishes so I made a reduced recipe with the radishes I grew for these pictures, but follow the measurements above to get a enough to serve 4.)
 In a cast iron skillet, heat cook bacon in butter until it begins to crisp.
 Add radishes to pan cut side down and cook undisturbed for 2-4 minutes until begins to form a crust.
 Add shallots to the pan and cook stirring the shallots around for about 1 minute, leaving radishes face down.
 Add vinegar and water to the pan and simmer covered for 8-10 minutes.


 Uncover pan and cook for 2-3 minutes until sauce is syrupy. Add parsley, salt and pepper and remove from heat. (This picture was taken the second time I made the recipe with more radishes!)