Burger Parmesan

Long day out in the heat and time for supper considerations.   What's available....6 ounce hamburger patties in the freezer.   Frankly, I am getting tired of "grilled" burgers.  Time to invent!

Polled the house...and everyone wanted spaghetti.  I have patties...what can I do?   If I had chicken or veal, the natural thing...chicken Parmesan or veal Parmesan.    Let's see what happens.  

I found the Panko and Fines herbes seasonings.    Mixed one egg with a BIG splash of Tabasco.  Gently dipped the patty into the egg wash to coat.  Then into the Panko crumbs.   Press patty into the crumbs coating both sides.  Salt and pepper to taste and cover top of patty with freshly grated Parmesan cheese.   

Into the convection oven on my ScanPan 12" skillet for 35 minutes at 350F.   I just love the way convection cooks and bakes.  The patties were perfectly cooked....crispy and so flavorful.  

Time to add to my bow tie pasta and of course, I used a "doctored" jar of store bought spaghetti sauce.    Quick and easy....

Crisp Greens, a fresh Roma on a frosted salad plate!  

Bon Appétit

and 

Enjoy YOUR Wonderful World!

The Fate of One Pound

Somehow, I gravitate to sales at the grocery.   This week, once again, we have shrimp at $4.99 per pound.  Shells on but deveined which makes cleaning easy.   OK...been through fried, boiled, sauteed, Chinese...what are we going to do tonight?    And this is what was created...no recipe..but a quick put together dish.    

  

I had a red and yellow pepper, onions and garlic.   Looks like Italian something is on its way to the supper table.  Sauteed in olive oil and butter.  

After onions become translucent, I added basil from the summer garden.  I hang it to dry in the fall, and store the dried leaves in the freezer.   Great to have available all winter long.  

Added six mushrooms and I find my egg slicer is the quickest way to slice mushrooms....all equal sized for even cooking.  

To the pound of shrimp, I added three tablespoons flour, and one tablespoon Old Bay Seasoning....stir to coat shrimp and added to skillet.   Added one pint jar of tomatoes from the summer garden.  Salt and pepper, to taste.    Added the dried basil and let simmer until shrimp is cooked.  

And the finished plate ready with a salad from our cold frame....mesculin is doing so good this year even in the unusually cold weather.

 

Pasta of choice is Whole Wheat Linguine topped with 

Shrimp Sauce and Parmigiano-Reggiano cheese!  

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Shrimp Tomato Creme

Italian, Seafood

1 tb olive oil
2 tb butter
1  yellow pepper; cleaned & julienned
1  red pepper; cleaned & julienned
1 md onion; diced
2  garlic cloves; minced
6  mushrooms; sliced
1 lb shrimp; cleaned, deveined
3 tb flour
1 tb Old Bay Seasoning
1 tb basil; dried or fresh
1 pt tomatoes
3 tb heavy cream

In heavy saute pan, heat olive oil and butter until melted. Add peppers, onions and garlic and saute until onion is translucent. Don't let garlic burn! After five minutes, add mushrooms and saute gently until golden.

Mix shrimp with two tablespoons flour and one tablespoon Old Bay seasoning.  Mix to coat and add to pepper/mushroom mixture. Sprinkle dried basil or chopped fresh basil. Add tomatoes, or a jarred tomato sauce of your choice.  Simmer until shrimp is cooked. Shrimp cooks very quickly, so don't overcook...will make the shrimp tough. Just before serving, stir in heavy cream and stir to blend.

Serve over pasta of your choice or cooked rice.

Notes:  ©WHStoneman

Yield: 6 servings


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