chili garlic shrimp

* 2 tablespoons extra-virgin olive oil (preferably Spanish)
* 10 cloves garlic, thinly sliced
* 2 pounds large shrimp, shelled and deveined
* 2 dried red chiles (plus more for garnish, if desired)
* 2 teaspoons brandy
* 2 tablespoons chopped fresh parsley

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Preparation

Heat oil in a medium sauté pan over high heat. Sauté garlic until browned, about 2 minutes. Add shrimp and chiles; sauté until shrimp are cooked through, about 4 minutes. Add brandy and cook 1 minute more. Remove from heat. Transfer to a platter or divide equally among 8 small plates. Sprinkle with parsley, add salt to taste and serve.

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seared lemon chicken with potato and artichoke

this is adapted from cook's illustrated and a magazine article about healthy dishes.

cook's says to have a perfect seared chicken, bake chicken breasts in a tightly covered dishe for 30 to 45 minutes at 275.

so i did.

then you whisk together (for 2 breasts):

1 T melted butter
1/2 T flour
1/2 t cornstarch
ground pepper
and i added some italian seasoning

after the chicken is cooked, blot it and brush it with the mixture. Heat 1 T olive oit to smoking and sear, 3 min per side, in a pan you've already (here's the other recipe) browned 1 small chopped onion in 1 T olive oil, that has been set aside.

so when the chicken is cooked on one side, add 1 small red potato that has been cut in slices. turn the chicken over, and add 1 can of quartered artichokes, the cooked onion, and one lemon sliced thinly. cover. cook ten minutes. add grated parmesan to the chicken.

the lemon flavor is fab.

SWISS CHARD + EGGS

David just said, as he kissed me and before he finished dishes, "Thanks for breakfast. A perfect breakfast.

1 bunch of swiss chard, cleaned + stems removed

1 large shallot, sliced

3 cloves of garlic, chopped

1/4 cup apple juice

salt + pepper, to taste

4 eggs, [2 eggs per serving]

good bread + butter


HEAT olive oil over medium high heat and add shallots and garlic. Cook until soft.


ADD chard into pan and cook until wilted and salt and pepper to taste. Pour in apple juice and cook until most of the moisture has evaporated.

BREAK eggs into a frying pan and cooked as desired [we had ours over easy and over hard].


PLATE a mound of swiss chard and add the egg on top. Serve with crusty bread + butter...enjoy!