The recipe starts by sauteing the shrimp in butter, garlic and crushed red pepper until just pink. Some wine is added and a few more minutes in the pan, and the shrimp are done. Next it was on to “standard procedure” for making risotto i.e. butter in the pan, coat the rice and then begin adding and stirring in the stock. It takes anywhere from 25-30 minutes for the rice to be al dente.
The risotto came out perfectly! The shrimp were excellent and bite size. I’m glad I made shrimp stock as the risotto had a wonderful, rich flavor. Risotto requires patience and lots of stirring as you want the rice to release its starch which gives the dish its creaminess. If you’re looking for a special dish for Mom this weekend, this would be the choice I would go for.
Another easy recipe that Mom may enjoy is also from the website Epicurious, Sweet-and-Saucy Pork Chops. My local Whole Foods has on special (May 5th through May 10th) Bone-in Pork Loin Chops for $4.99/lb. I’ve purchased these before and they are delicious. Beside the pork chops you’ll also need salt, sugar, extra-virgin olive oil, a shallot, fresh garlic, red wine vinegar, fresh rosemary sprigs, drained capers and unsalted butter.
The pork chops turned out succulent and tender. A bit of sugar is sprinkled on the pork chops, along with salt, which helps the pork brown. The sauce is made with shallots, garlic, red wine vinegar and sugar. With rosemary adding herbaceous notes, the capers make it savory. The ingredients in total make a delightful agrodolce sauce, meaning its both sour and sweet.
This recipe will take approximately 30 minutes to prepare giving you plenty of time to make a side dish or two or a side and a salad.
One last dish that I recommend for Mother’s Day is Maple Roasted Chicken. This recipe is from chef Millie Peartree was featured on The New York Times Cooking app. Although this recipe called for chicken thighs, I found a spatchcock chicken at my local Wegmans store and merely adjusted the roasting time. Using an instant read thermometer is the best way to determine when meat is cooked to the proper temperature. For this recipe you’ll need to allow time to brine the chicken. You can do this for as short as one hour or as I did, overnight.
For the recipe you’ll need bone-in, skin on chicken thighs, pure maple syrup, apple cider vinegar, garlic powder, onion powder, smoke paprika, kosher salt, olive oil, ground black pepper, cinnamon and ground fennel.
The marinade imparted a delectable flavor into the chicken. The small amount of maple syrup and olive oil on the exterior turned the chicken a beautiful golden brown. To finish off the chicken, a glaze is applied and the chicken is placed under the broiler for approximately a minute. Oh my gosh, this was scrumptious! I wish I let the chicken stay under the broiler just a minute more. The glaze, made of more maple syrup, cinnamon, salt, fennel and smoked paprika not only gave the chicken a delicious taste, but created an amber glow to the skin. I made sure I grabbed a chicken wing from the cutting board, delish! I think wings brined and glazed using this recipe then tossed on a barbecue grill would be outrageous. This is a terrific recipe; I can’t wait to make it again. I think this would be a perfect Mother’s Day meal. Suggested accompaniments to the chicken are baked russet or yams and for a vegetable, roasted Brussel sprouts or asparagus.
Bon Appétit Magazine
February 1998 Issue
Makes 2 Servings
5 cups canned low-salt chicken broth
3/4 cup dry white wine
6 tablespoons (3/4 stick) butter
2 teaspoons minced garlic
1/4 teaspoon dried crushed red pepper
1/2-pound uncooked large shrimp, peeled, deveined
3/4 cup finely chopped onion
1 1/2 cups arborio rice* or medium-grain white rice
2 tablespoons plus 2 teaspoons chopped fresh parsley
*Arborio, an Italian short-grain rice, is available at Italian markets and many supermarkets.
Sweet-and-Saucy Pork Chops
By Chris Morocco
Bon Appétit Magazine, September 2019 issue
2 (1"-thick) bone-in pork rib chops (look for the most marbled ones you can find, preferably with some fat cap too)
1 1/2 tsp. sugar, divided
2 Tbsp. extra-virgin olive oil, divided
1 large shallot, chopped
4 garlic cloves, thinly sliced
1/4 cup red wine vinegar
3 sprigs rosemary
1 Tbsp. drained capers
2 Tbsp. unsalted butter, cut into pieces
Maple Roasted Chicken
By Millie Peartree
From New York Times Cooking/The New York Times
Yield: 4 to 6 Servings
Time: 45 minutes, plus brining
FOR THE CHICKEN THIGHS:
8 bone-in, skin-on chicken thighs (about 3 pounds)
¼ cup pure maple syrup
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
2 tablespoons plus 1 teaspoon kosher salt (such as Diamond Crystal)
2 tablespoons olive oil
½ teaspoon ground black pepper
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.