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Show 18.09
Watch Community Cooking daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Fresh Beet Salad, Shrimp Scampi with Penne Pasta & Raspberries Flambéed Served Over Cheesecake
Guest Chef Quinn Ryan

Fresh Beet and Tomato Salad
Ingredients:
1 Golden Beet
1 Red Beet
1 Red Heirloom Tomato
1 yellow Heirloom Tomato
Salt and Pepper to taste
2 Tsp Extra Virgin Olive Oil
8 Basil Leaves, Torn

Shrimp Scampi Tossed with Penne Pasta and Fresh Herbs
Ingredients:
1 lbs Shrimp, Devained and Peeled
Salt and Pepper to Taste
2 Tsp Extra Virgin Olive Oil
Pinch of Red Pepper Flasks
2 Tsp of Chopped Garlic
1 Tsp of Chopped Shallot
½ Cup White Wine
½ Cup Shrimp Stock
½ Stick of Butter
2 Tsp Fresh Lemon Juice
6 Basil Leaves, Torn
½ Tsp Fresh Thyme Leaves
½ lbs Penne Paste, Cooked

Raspberries Flambéed with Navon Served Over Cheesecake
Ingredients
1 Cup Raspberries
2 Tsp Graduated Sugar
2 Tsp Butter
1 ½ oz Navon (Vanilla Brandy)
2 Slices of Cheesecake