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Southernfood.com, L.L.C.
1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068

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Wesley Goes Italian

Wesley Goes Italian

Hello everyone. I had a blast in “The Big Easy”, and so was I. Time to fly to Rome for a little Italian food. It’s been a while since I’ve gone overseas. Good Italian food is very hard to cook, if you don’t know what you’re doing. So it will be difficult for me to describe. I, however, will.

Wesley’s Really Hard Italian Meal

Tomatoes Stuffed with Shrimp

Pasta and Pesto with Potatoes and Green Beans

Maraschino Crème Cake

Tomatoes Stuffed with Shrimp:

6 large, round, ripe firm tomatoes

3/4 pound small raw shrimp in the shell

1 tablespoon red wine vinegar

Salt

Mayonnaise

1 1/2 tablespoons capers, drained

1 tablespoon Dijon mustard

Parsley

Slice the tops off the tomatoes. With a small spoon, possibly a serrated grapefruit spoon, scoop out all the seeds, and remove some of the dividing walls, leaving 3 or 4 large sections. Sprinkle with salt; turn the tomatoes upside down on a platter to let the excess liquid drain out.

Rinse the shrimp in cold water. Fill a pot with 2 quarts of water. Add the vinegar and 1 tablespoon of salt, and bring to a boil. Drop in the shrimp and cook for 1 minute after the water returns to a boil. Drain, shell, and devein the shrimp. Set aside to cool.

Save 6 of the best-looking shrimp for garnish. Chop the rest not too fine and put in a bowl. Mix with mayonnaise, capers, and mustard. Shake off the excess liquid from the tomatoes, stuff to the top with the shrimp mixture. Garnish each tomato with a whole shrimp and 1 or 2 parsley leaves. Serve slightly chilled.

Pesto:

Food Processor method:

2 cups tightly packed fresh basil leaves

1/2 cup extra virgin olive oil

3 tablespoons pine nuts

2 garlic cloves chopped fine

Salt

1/2 cup Parmesan (real) cheese

3 tablespoons butter, room temperature

Briefly soak and wash the basil in cold water and gently pat it dry. Put the basil, olive oil, pine nuts, and chopped garlic along with a big pinch of salt into the food processor bowl. Process to a creamy consistency. Transfer this to a bowl and stir in the cheese. Then stir in the butter.

Pasta and Pesto with Potatoes and Green Beans:

3 small new potatoes

1/2 pound young green beans

1 1/2 pounds pasta (spaghetti or fettuccine)

Pesto from the proceeding recipe

Boil the potatoes with their skins on. Peel them when done and slice them thinly. Snap both ends from the green beans and cook them in boiling salted water until tender. Don’t overcook them. Drain and set aside. Cook the pasta. When draining it, hold back 2 tablespoons of the water and add it to the pesto. Toss the pasta with the pesto, potatoes, and green beans. Serve immediately.

Maraschino Cream Cake:

6 eggs

2/3 cup plus 1 tablespoon sugar

2 1/2 teaspoons vanilla extract

1 1/2 cups flour, sifted twice

1 cup maraschino cherry syrup (from the bottle of cherries)

1 teaspoon almond extract

2 cups heavy cream, whipped

Maraschino cherries for decoration

Combine the eggs, 2/3 cup sugar, and 1 1/2 teaspoons vanilla in a small mixing bowl. Beat over hot water for 3 to 4 minutes. Remove from the heat and continue to whip for 8 minutes on high speed. Fold in the flour. Pour into a greased and floured 10 inch baking pan. Bake for 35 to 40 minutes at 350 degrees. Cool. Slice the cake into 3 thin layers. Sprinkle with Maraschino cherry syrup flavored with the almond extract. Cover each layer with whipped cream flavored with the 1 tablespoon sugar and 1 teaspoon vanilla. Decorate the top of the cake with whipped cream and whole cherries.



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