Spring Pea and Shrimp Linguine for 2

Ok, so I didn't really sit and shell fresh peas to make this recipe.  Frozen peas, picked and frozen at their prime freshness, are a really great way to showcase this Spring staple.  Another fantastic frozen food: shrimp.  Frozen just after being caught, shrimp can add a fresh seafood taste to any meal.

This easy weeknight recipe uses both frozen peas and shrimp for a bright Spring dish.  I usually write my recipes in measurements for a  family-sized portion but in all honesty, I am just cooking for two.  If you are cooking for more people, simply double or triple the ingredients.  The cooking times remain the same.

Spring Pea and Shrimp Linguine for 2

• 2 T olive oil
• 1 T butter
• 1 clove garlic, minced
• 1/2  lb. frozen shrimp, thawed (peeled, de-veined, & tails removed)
• 1/2 cup frozen peas
• 1/2 lb. linguine
• 1 T grated Parmigiano Reggiano cheese
• 4 large basil leafs, cut into a chiffonade (very thin ribbons)

Bring a pot of salted water to a boil.  Cook pasta to package directions.  In the last 4 minutes of cooking time, add the peas to the cooking water.

Meanwhile, melt the butter in a large skillet at medium-high heat; add the olive oil.  Saute the minced garlic for about 1 minute, until lightly browned.  Add the shrimp to pan and saute until pink, about 3-4 minutes.

Drain pasta and peas; add to the pan with the shrimp.  Toss lightly, using the leftover butter and oil as the sauce.  Transfer to serving bowl and top with Parmigiano Reggiano cheese and basil.

Enjoy!

Kinda-Cobb Salad

When people hear "Cobb salad," their minds usually associate this with corn-on-the-cob.  In fact, a traditional Cobb salad doesn't have corn in it at all.  It just happened to be invented by Cobb, Howard Cobb.

A lot of people are stumped when it comes to salads.  They need inspiration to steer them away from the same ol' iceburg-tomato-and-cheese trio that usually stakes claim in their salad bowls.  This salad was an easy weeknight meal for 2.  I did not have any tomatoes on-hand, but halved cherry tomatoes would have been a great addition to this salad.  Add or leave out any ingredient you wish; that's the beauty of salads!

Kinda-Cobb Salad

• 8 large Romaine leafs, diced into 1/2" strips
• 4 slices turkey lunchmeat, rolled into a log and sliced into 1/2" pieces
• 4 slices of cooked bacon, crumbled
• 1/4 cup crumbled bleu cheese
• 1/2 avocado, diced into small cubes
• 2 hard-boiled eggs, diced into small cubes
• 1/2 small red onion, sliced into thing rings
• 1/4 cup shredded carrots

Layer a bed of Romaine in each of two salad bowls.  Top with remaining ingredients.

Cobb salads are typically served with a vinaigrette of some sort, but use and dressing of your choice.

Serve with garlic bread and enjoy!

Restaurant Review - Jack's Firehouse

My husband and I joined my mother and father at Jack’s Firehouse for brunch for Mothers’ Day after seeing their Mother’s Day brunch availability on opentable.com. Having previously lived in Fairmount, Jack’s was a fond memory of a neighborhood gem and my husband and I were excited to return. Years ago, my husband fell in love with the restaurant over the “best Kobe steak he has ever had in his life”.

Not having been there in several years, I was hopeful that it lived up to my memory. Walking the wonderful neighborhood of Fairmount (and aching to move back), we rounded the corner of Fairmount Ave. to see Jack’s doors open to let in the absolutely stunning weather. My husband and I later both agreed, it seemed smaller for some reason, but still very charming. The outdoor seating couldn’t have made us a happier bunch and we were surrounded by lovely families also enjoying Mothers’ Day.

Service by our young waitress left a bit to be desired, although I think the number of tables that she was waiting multiplied to an unmanagable amount when the lovely weather allowed outside seating to be added. A complete set of water glasses did not arrive until after asking twice and tea & coffee refills were hard to come by.

The drinks were beautifully presented, although I think a bit weak.

The real highlight was the food… ah the food. I think this was the best brunch buffet I have ever had. The woman at the salad station whipped up a delicious starter. I then returned for some pastries (homemade and delicious!) and some of the hot selections. Then… I went back yet again to the carving station where they were slicing up roast beef, turkey and lamb. Under the carver’s suggestion, I sampled the lamb and was VERY glad I did. By far the best lamb I have ever had, rubbed with a delicious seasoning and cooked to tender perfection. After all of this food, I was satisfied… but could not resist going in for one more plate (oink oink) to try the toffee crunch butter cake that my mother was raving about. Heaven!

Jack’s Firehouse you did not disappoint! Another great part of this visit – walking across the street for a quick tour of the Eastern State Penitentiary. My mother, being a lover of history, was as happy as a clam.

Jack’s Firehouse
2130 Fairmount Ave
Philadelphia, PA 19130

Dining al fresco at Jack's Firehouse in Fairmount, Philadelphia, PA.