The Fourth of July ... a proud day for freedom. Truth, liberty, justice, and the American Way are not just words, ‘tis the spirit, birthright, honor, and belief of every citizen of these United States. Well, enough of the soapbox oratory, let’s get down to some serious eatin’, people!
Citrus Scampi: Take two pounds of raw jumbo shrimp (now there’s an oxymoron for ya’), peel, butterfly, and devain ‘em, season lightly with Creole seasoning, then saute’ in large skillet with four ounces melted butter and one-tablespoon fresh minced garlic. Over a medium-high flame, it should take only five minutes or so to cook ‘em. When near done, add in one tablespoon of fresh minced parsley, the juice of one freshly squeezed lime and of two big Florida oranges. Toss thoroughly and serve ‘em over a bed of fresh spinach leaves, or on a great rice pilaf. It’s a tangy, crisp refreshing twist to a classic scampi.
Sicilian Strip: Charbroil two seasoned 16-ounce N.Y. Strip beefsteaks till medium-rare, then cross-cut into one ounce strip medallions (roughly 32 pieces). Meanwhile, in a large skillet heated over medium flame, melt two ounces of butter, then saute’ one cup of fresh diced green onions and one tablespoon fresh minced garlic for a couple of minutes. Now add four ounces beef broth and four ounces burgundy wine. Bring it up to a low roll boil, then thicken lightly with a little slurry (cornstarch water). Toss in N.Y. Strip medallions, coating completely. Place strip medallions in uniform layer design on platter, then lace with remaining Sicilian Strip sauce.
Brandy Peaches al’ Pollo: Grill or charbroil six seasoned 8-ounce boneless, skinless chicken breasts till cooked three quarters done. Slice into 2-ounce strips and place aside for the time being. Meanwhile, pour a large 24-ounce can of clinged peaches, with juice, into a large saute’ skillet, bringing it to a low roll boil. At this point, fold in a teaspoon of cinnamon, a heaping tablespoon of dark brown sugar, and a half of cup Christian Bros. Brandy, heating for one minute longer. Thicken lightly with slurry (cornstarch water), then fold in chicken strips, cooking for two minutes longer. When serving, layer chicken strips on platter, topping with brandy peaches.
