Being taught

By: 
Keith Bryant
 Well, just when you thought spring was on the way. It was a good weekend, even with a little snow on the ground. Just like everyone else I was glad to break out the snowblower at least once this year. 
 After snowmaggedon a couple of years ago, we just sat back last year and wondered when we could use it again.  
 We had our first meeting for the upcoming cardboard regatta at Lazy Bear Ranch. The event is the weekend before fiddle week and admission to watch the race is free. Check out the Tim Wrightman foundation page on Facebook for more information.  
 This past Friday there was a great sale on seafood at many stores. Albertson’s had some monster shrimp on sale and Costco had a lot of its seafood on sale.  I was wondering why that was and then Sharon explained it was because of Valentine’s Day this week.  
 I didn’t know that seafood was part of that occasion.  She explained that it is a splurge for most people to have seafood on that day for dinner.  So, I made Sharon some shrimp scampi and homemade lemon and parsley pasta to go with it.  
 She bought me the attachments for the Kitchen Aid at Christmas and I really wanted to break it out.  When I served the meal, I said “happy Valentine’s Day.”  She said, no that doesn’t count.  You can’t blame a guy for trying.
 Also, this weekend I was on my third challenge with my granddaughter.  This time she had to pick the recipe and I had to try and make it.  My daughter told me she had six different recipes picked out and couldn’t make up her mind.  
 I have to tell you this has been a real enjoyable experience on my end.  I look forward to the willingness of her trying new things and building the confidence in herself.  I thought this week I would give you the shrimp scampi recipe if you wanted to try it out for V-day and the dessert could be the lava cookies.   
Shrimp Scampi
Ingredients Shrimp Scampi
1 (8 ounce) package angel hair pasta
½ cup butter
4 cloves minced garlic
1-pound shrimp, peeled and de-veined
1 cup dry white wine
¼ teaspoon ground black pepper
¾ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Directions
 Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
 Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
 Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
 Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.
Lava Cookies
Ingredients Lava Cookies
2 cups all-purpose flour
¾ cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 cup vegetable shortening
½ cup sugar, plus ½ cup for dusting
½ cup brown sugar
1 cup toasted pecans
2 large eggs
1 teaspoon vanilla
1 (12-ounce jar) hot fudge sauce
Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat.
 In a medium bowl, combine flour, cocoa powder, salt and baking soda. Set aside.
 In a large bowl, cream together shortening and sugars with a handheld mixer. Add eggs one at a time and stir in vanilla. Add dry ingredients and mix until combined. Add nuts
 Scoop approximately ¼ cup of dough in your hand and flatten. Pour approximately ½ teaspoon of hot fudge sauce in the center and wrap dough around it to form a ball. Repeat steps until all dough is used.
 Toss dough balls in sugar and bake for 6 to 8 minutes until set. Cool cookies on a rack and serve immediately. Beware of hot chocolate lava!
 

 

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Weiser, ID 83672
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