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What have you made lately that is really scrummy?

Lately, I've been paging through recipe books and magazines in search of something new and really tasty. Haven't done too well but have found a few recipes that I would make again. Winners: Souvlaki, Chicken w/ capers, peppers & tomatoes, Green bean, corn & cherry tomato salad w/ fresh basil. Made a carribean-spiced chicken that I would not make again.

Have you stumbled on any winners lately?

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  1. I found a recipe for Chicken Scarpariello at the Almost Italian blog site and am making it for the second time tonight...it's That good.

    2 - 3 Tbs. Olive oil
    4 Links Italian sausage (I use Spicy chicken or turkey)
    2 ½ — 3 Lb. Frying chicken cut into 8 pieces (or 8 chicken thighs, skin-on)
    1 Medium yellow onion, finely diced
    4 Cloves garlic, peeled, and sliced thinly
    1 Cup dry white wine
    2/3 Cup pickling liquid from the cherry peppers
    6 to 8 hot cherry peppers, cored, seeded, and coarsely chopped
    2 Tbs. Fresh oregano, finely chopped
    4 Tbs. Flat-leaf Italian parsley, finely chopped
    Salt & freshly ground black pepper, as you like
    Juice and grated rind of 1 lemon
    4 Tbs. Flat-leaf Italian parsley, finely chopped

    The sausages are sauteed in a bit of EVOO till browned then removed and reserved.
    Chicken is then sauteed for about 15 minutes or iuntil golden brown, turn occasionally.
    Remove chicken to a platter and cover with foil.
    Sautee the garlic & onion...
    Raise the heat to high, add the wine and boil for about 2 minutes.
    Lower the heat to a simmer, add the pickling liquid, the cherry peppers, the oregano, and parsley and S & P.

    While the liquid is simmering, cut the sausages into rounds and return them and the chicken to the pan. Allow to simmer for about 12 minutes. Stir in the lemon juice and rind and simmer for another minute or two.

    You can either put the meat on a platter with the sauce poured over top or serve individual plates...Garnish with the additional parsley.
    Crusty bread to mop up the juices is a must. I serve this with a tossed salad with no other side dish.

    4 Replies
    1. re: Gio

      will try this dish prob tomm night can' t wait will report back.

      1. re: Gio

        it's the cherry peppers that make it, isn't it gio? i had something like this (minus the chicken) recently in a restaurant, but the sausage was in hunks. it was served over rigatoni. i ate every single scrap!

        1. re: alkapal

          Yes, Alka, I think it Is the hot peppers. I sliced the sausages into rounds.
          According to the bloger, the dish is usually served as a main without a side of pasta..... But in any case it's delicious.

          His header notes are an interesting read:
          http://almostitalian.com/main-courses...

          1. re: Gio

            gio, that is a nice blog. thanks.

            the sausage in the dish i had was little hunks of bulk homemade italian sausage. the texture fit the rigatoni.

      2. I made my usual souvlaki recipe with grilled, very fresh swordfish. Added all the same stuff: tzatziki, a Greek salad, a sprinkle of oregano and a bit of red onion on the fish, fresh pita bread, the works.
        I can't tell you how good that was!

        1. My sweet shrimp, corn, and poblano soup is sufficiently de-bugged so I share it now:

          48 ounce container chicken stock
          16 oz. half and half or light cream
          11/2 lbs. large Florida pink shrimp, shell on, bring to boil, remove from heat
          5 ears fresh sweet corn, boiled 3 minutes, kernels cut away
          3-5 poblano peppers, depending on size, roasted, sweated, peeled and cleaned, pureed
          1 small vidalia onion and one sweet red pepper, chopped and lightly sauteed

          cool and peel shrimp, add shells to chicken stock, bring to boil, remove from heat, strain away shells
          cut shrimp lengthwise, fold into "fortified" chicken stock, add corn kernels, onion, red pepper, pureed poblanos, cream. Heat to comfortable eating temperature, don't overcook. Salt to taste. Serves 6 (at least it did last night, no leftovers -rats)

          1. This is awesome, especially on a warm summer evening. It looks alot more involved then it is. Sometimes I cheat and mix it all with SoyVey Chinese Chicken Salad dressing, usually found at TJ's. Saves a lot of time.

            Chinese Chicken Salad
            The following recipe is taken/adapted from the June 2006 Gourmet magazine.

            1/2 lb. snow peas, trimmed
            1 lb. Napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips
            1 head of romaine, torn into bite-size pieces
            1/4 cup soy sauce (Lite works well)
            1/4 cup fresh lemon juice
            2 Tablespoons sugar (I added a bit more)
            1 tablespoon distilled white vinegar (I use rice wine vinegar)
            1 teaspoon salt
            1/2 teaspoon black pepper
            1 tablespoon Asian sesame oil
            1/4 cup vegetable oil
            (about) 6 cups chopped cooked chicken (from a rotisserie chicken)
            1/2 cup chopped scallions (I use a bit less)
            1/2 cup chopped fresh cilantro
            1/2 cup sliced almonds, toasted
            2 tablespoons sesame seeds, toasted
            Cook snow peas in a 4-qt. pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop the cooking process. Then drain in a colander and pat dry. Cut diagonally into 1-inch wide pieces and put in a large bowl with cabbage and romaine.
            Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in a small bowl; then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. Toss chicken and scallions with 1/2 cup of the dressing in another large bowl. Whisk remaining dressing again and add to cabbage mixture along with the cilantro, almonds, sesame seeds and chicken mixture. Gently toss all the ingredients. This salad is best served immediately.
            Note: The recipe also suggests serving the salad sprinkled with fried wonton wrappers. Instead, I serve it with sesame rice crackers. Serves 6-8 (main course)

            1. Pistachio semifreddo! Recipe from epicurious. Similar to ice cream, but no special machines or gadgets needed. Just whip egg whites, whip some cream, combine and freeze. Possibly the best dessert I've ever made. Best to leave it in the freezer for a full day or overnight before serving.

              Just one petty comment, as an aside. What's the meaning of "scrummy"? Is it common slang, because it calls to mind scum and crumminess. Not appetizing, but I suppose it's just my own word-association prejudice.

              5 Replies
              1. re: Agent Orange

                Oh dear! Actually, it's a cross between scrumptious and yummy. Quite different from your interpretation! It is often used to describe a very attractive person as well. I picked up this phrase living in the UK some years past.

                1. re: twodales

                  or....it could be some food you fight over in a rugby match!

                  1. re: alkapal

                    So if you are a handsome rugby player in a "scrum" you can also be "scrummy" or "scrumptious"???

                    1. re: twodales

                      no, that would be "scrumdillyicious"!

                  2. re: twodales

                    Quite different, indeed! Thanks for clearing that up. British slang has always seemed more colorful ours.

                2. Ziti with grilled-gazpacho sauce and sausage

                  Found this recipe based on an ingredient search while planning a meal for my vegetarian sister. Absolutely delicious.

                  My modifications included roasting some baby eggplant with the zucchini and including some chili flakes in the sauce. In the future I would reduce the amount of olive oil to 8 tablespoons. I served the pasta and the vegetables separately (and stored the leftovers this way as well.) I served with a choice of parmegian or greek feta since that is what I had. Obviously, served the sausage on the side to keep the pasta vegetarian.

                  Easily created 8 main dish servings, and reheated very well. It is in my regular rotation now.

                  http://www.epicurious.com/recipes/foo...

                  2 Replies
                  1. re: smtucker

                    My thought was that it was just her/his way of describing scrumptious.

                    1. re: Gio

                      Me too. That is why I posted a recipe that I found to be surprisingly fabulous. Far more than the sum of the parts.

                  2. last night i made gnocchi (ok though i often do make it , i used premade frozen gnocchi)
                    with a deconstructed pesto. yum

                    1. made an interesting puree tonight...

                      i took a small amount of chicken broth, bouquet garni (bay leaf, thyme, parsley, peppercorns), garlic, simmered with lots of white onions, celery and carrots til really well cooked. i took out the bouquet, picked out the bay leaf and peppercorns, then pureed the onions, celery, carrots, garlic and herbs using the leftover broth to get to my desired consistency and seasoned more with salt and pepper. it was one of those things that i was craving the mixins to chicken soup but didn't feel like a bowl of soup. the puree really hit the spot, and i may try serving it with crostini or veggie sticks at my next cocktail party.

                      1. Okay, here's one I just tried. I'm not a huge banana bread person, however I liked this recipe because the muffins and frosting are not too sweet. (I've never made anything from Giada De Laurentiis before but now I may try something else from one of her books.) The only change I made was that I used self-rising flour instead of all-purpose. They turned out "light" but they did not fall apart.

                        Banana Muffins with Mascarpone Cream Frosting from Giada De Laurentiis

                        http://www.foodnetwork.com/food/recip...