cook-food

Today’s recipe is lamb shank! I have never made lamb shank before, so I was proud of myself when it turned out delicious. The recipe is not labor intensive; once I browned the shank, I threw all the ingredients together in a pot, grabbed a glass of wine and sat on one of the two pieces of bar furniture I have on my kitchen island with a good book. Before we get to the delightful recipe, I would like to express my pleasure on my upcoming product review with CSN Stores . In the past, CSN Stores offered a giveaway or a review and I chose the giveaway and one of my lucky readers won a 10” and 12” Calphalon Non-Stick Omelet Combo Set. This time however, I would like to actually review one of their products. CSN Stores has an amazing selection of products in their 200 plus online stores. Please stay tuned. Now back to the lamb shank… Note: 1 lamb shank can be enough for two people 1 lamb shank 4-5 cloves of garlic (sliced) 2 shallots (sliced) 2 portabella mushrooms (sliced) 2 potatoes (cube...

Here's a simple and very tasty dish! 1 lb shrimp (cleaned and deveined) 1 ½ tbsp red pepper paste (available at Mediterranean grocery stores) ¼ cup white wine 2 tbsp olive oil 3-4 sprigs of fresh thyme 1 tsp sea salt ¼ tsp ground black pepper Mix all ingredients except the shrimp and olive oil in a bowl. Add shrimp to the bowl and mix until all the ingredients are integrated. Refrigerate for 30 minutes. Heat olive oil on medium heat. Add shrimp and cook for 3 minutes on each side. Enjoy with rice and salad.