WHOLE WHEAT GNOCCHI & SCALLOP CEVICHE

WELCOME BACK TO DICEY EATS. IT HAS BEEN A WHILE SINCE I HAVE HAD TIME TO POST ANYTHING SO I HAVE SOME GOOD STUFF COMING FOR YOU ALL. I WAS IN ITALY IN THE BEGINNING OF OCTOBER AND HAVE SOME GREAT PICTURES TO SHARE WITH YOU SOON.

 FOR THIS POST, I MADE WHOLE WHEAT GNOCCHI AND A SCALLOP CEVICHE. 

TO MAKE MY GNOCCHI I BOILED MY RUSSET POTATOES UNTIL TENDER AND THEN POPPED THEM IN THE OVEN FOR A FEW MORE MINUTES. THE PURPOSE OF PUTTING THEM IN THE OVEN AFTER BOILING IS TO GET RID OF THE EXTRA MOISTURE WITHIN THE POTATOES SO THEY DO NOT BECOME GUMMY. 

ONCE MY POTATOES WERE DONE IN THE OVEN, I PEELED THE SKINS OFF AND PUT THEM THROUGH MY RICER. THE RICER ADDS SOME FLUFF TO THE POTATOES SO THE GNOCCHI DOUGH BECOMES AIRY LIKE PILLOWS WHEN I ADD THE FLOWER.

WHY WHOLE WHEAT YOU MIGHT ASK? I HAD SOME WHOLE WHEAT FLOUR THAT I RARELY USE SO I FIGURED I WOULD EXPERIMENT A LITTLE. ONCE I HAD MY POTATO AND FLOUR MIXED TOGETHER, I ROLLED OUT LONG ROPES OF DOUGH AND CUT THEM INTO THE SIZE DESIRED. WHILE ALL OF THIS WAS GOING ON I HAD MY WATER BOILING AND HAD ALREADY COOKED SOME SHRIMP THAT WERE THE SAME SIZE AS MY GNOCCHI.

I  CUT MY SHRIMP INTO BITE SIZE PIECES BEFORE COOKING AND MARINATED THEM IN SOME OLIVE OIL, SALT, PEPPER, AND CAJUN SEASONING. I SAUTEED MY SHRIMP AND PUT THEM TO THE SIDE AS I WARMED MY RED AND YELLOW PEPPERS IN A TOMATO SAUCE. THE SPICE OF THE SHRIMP ADDED A NICE LAYER OF FLAVOR TO THIS BASE. TO FINISH THE PLATE I ADDED A TOASTED CROSTINI TO ABSORB SOME OF THE LIQUID GOLD.

I ENJOY MAKING SCALLOP CEVICHE AS YOU ALL PROBABLY CAN TELL BY NOW. SINCE CORN WAS SOMEWHAT IN SEASON AT THE TIME I MADE THIS DINNER, I DECIDED TO ADD THIS AS A COMPONENT TO THE DISH. AS USUAL, I ADDED JALAPEÑO, ORANGE BELL PEPPERS, SHALLOTS AND CHERRY TOMATOES. THE CEVICHE SITS ATOP A SMASHED PLANTAIN WHICH ACTS AS A SERVING TOOL FOR THE CEVICHE.

THERE IS MORE TO COME ON DICEY EATS SO STAY TUNED. 

DINNERS, GRILLING, PIZZA AND DID I MENTION GRILLED RUM PEACHES...?

JUST AS A FOREWARNING, THIS POST IS FILLED WITH SOME GREAT FOOD. I HAD A FEW SOLID WEEKENDS IN THE KITCHEN AND ON THE GRILL. TO START THE POST OFF I HAVE A NICE JALAPANO PIE TOPPED WITH SOME OF MY FAVORITE TOPPINGS. 

JALAPANO CRUST WITH ITALIAN PESTO, HOT SOPPRESSATA AND BALSAMIC CIPPOLINI ONIONS

I BUTTERFLIED AND MARINATED A CORNISH HEN AND TOSSED IT WITH SOME OLIVE OIL, SALT, PEPPER, GARLIC POWDER AND DRIED PARSLEY. I GRILLED BOTH SIDES UNTIL I GOT A NICE GOLDEN AND CRISPY EXTERIOR. I BRUSHED SOME SPICY HONEY MUSTARD ON THE SKIN AND SPRINKLED SOME PANKO BREADCRUMBS AND THEN POPPED IT IN THE OVEN TILL COOKED THROUGH. 

BUTTERFLIED CORNISH HEN

POLENTA WITH PARMIGIANO REGGIANO AND SPICED SHRIMP

HALF A CORNISH HEN, POLENTA WITH SHRIMP AND PESTO, MUSSELS ONTOP OF A ROSEMARY CROSTINI

 FOR THIS DISH I MARINATED SOME CHICKEN TENDERLOINS IN SOME OLIVE OIL AND A TARRAGON DIJON MUSTARD MADE BY EDMOND FALLOT. I THREW IN SOME PANKO BREADCRUMBS AND LET IT SIT IN THE FRIDGE  FOR TWO HOURS.  

FOR MY BRUSCHETTA I  CARAMELIZED SOME RED ONIONS AND CRISPED UP SOME PORTOBELLO MUSHROOMS. I ADDED THE RED ONION, SALT, PEPPER AND OLIVE OIL TO THE TOMATOES AND PUT THEM IN THE FRIDGE. 

I SAUTEED SOME SPINACH WITH OLIVE OIL AND GARLIC, WHICH WAS THE FOUNDATION OF MY ENTREE. ONCE MY CHICKEN WAS COOKED THOROUGHLY,  I PUT THESE ONTOP OF THE SPINACH AND ADDED MY BRUSCHETTA. I FINISHED THIS WITH SOME OF THE CRIPSY MUSHROOMS, GRANA PADANO CHEESE AND BALSAMIC GLAZE. THE PANKO BREADCRUMBS BECAME A LITTLE SOGGY WHEN MARINATING BUT ONCE COOKED ONTHE GRILL PAN THEY ADDED A NICE CRUNCHY BITE.

JUST WAIT AND SEE WHAT HAPPENED THE NEXT NIGHT...

TARRAGON CHICKEN AND BRUSCHETTA  

BALSAMIC CIPPOLINI ONION PIE WITH FRESH BASIL

 I WAS ABLE TO DO SOME SHOPPING BEFORE THIS DINNER AND WAS SURPRISED HOW GREAT IT CAME OUT. FOR MY SMALL APPY PLATE I DID NEW ZEALAND LAMB CHOPS WITH A ZUCCHINI CUMIN AND HONEY SALAD FINISHED WITH AN ITALIAN LEMON OLIVE OIL.

I HAVE BEEN MEANING TO ATTEMPT HOMEMADE GNOCCHI AGAIN FOR SOME TIME. I HAVE NOT ATTEMPTED THIS SINCE COLLEGE AND FELT LIKE IT WAS TIME TO REDEEM MYSELF. I USED A DIFFERENT PROCEDURE A FRIEND TOLD ME ABOUT WHICH DREW A LOT OF MOISTURE OUT OF MY BOILED AND RICED POTATOES. 

AT A RESTAURANT IN DENVER A FEW MONTHS BACK I HAD SOME GNOCCHI THAT WERE SERVED LIKE SEARED SCALLOPS. OF COURSE I HAD TO TRY IT MYSELF. I ALSO MADE SOME TRADITIONAL GNOCCHI WHICH ENDED UP HAVING A BETTER BITE AND TURNED OUT PERFECT. AFTER I BOILED THESE, I TOSSED THEM IN A GORGONZOLA DOLCE SAUCE AND SERVED ALONGSIDE MY MAIN ENTREE.

 MY FINAL PLATE CONSISTED OF MY GNOCCHI, BROCCOLI RABE, CORN, GRILLED TOMATO AND CILANTRO SALSA, AND GRILLED SKIRT STEAK. 

GNOCCHI, BROCCOLI RABE, CORN SALSA AND SKIRT STEAK

MARGARITA STYLE PIE

 FOR FATHERS DAY MY FAMILY DECIDED TO GRILL AND HANG OUTSIDE IN THE BACKYARD. WE STARTED OUR AFTERNOON OFF WITH A NICE GRILLED PIZZA WITH SOME FRESH BASIL. 

 

FOR DINNER MY BROTHER AND I COOKED UP TWO DIFFERENT VARIETIES OF KABOBS. WE DID SWORDFISH AND CHICKEN BOTH WITH ZUCCHINI, RED PEPPER, YELLOW PEPPER, RED ONION AND PINEAPPLE. WE ALSO HAD SOME SKEWERED SHRIMP AND PORTOBELLO MUSHROOMS. 

FOR DESSERT WE DECIDED WE WANTED TO USE THE GRILL. MY DAD MARINATED FRESH PEACHES IN SOME RUM AND MINT. WE LET THEM SIT FOR AN HOUR AND PUT THEM RIGHT ON THE GRILL. ONCE THERE WAS SOME NICE CARAMELIZATION ON THE FLESH OF THE PEACH WE PLOPPED A SCOOP OF CAPPUCCINO KAHLUA ICE CREAM ONTOP WITH SOME BLUEBERRIES.  

GRILLED RUM PEACHES AND ICE CREAM