I was speaking to a NASA engineer, who was telling us that NASA and NOAA research showed that there is more moisture in the upper atmosphere than ever recorded, and they expect that it will all come down this winter. What they don’t know is whether it will be rain or snow. Of course, you know that I’m voting for the latter, being the snow freak that I am.
I can’t tell you how many times over the past four years I’ve looked out the third floor windows of Fulton Owen Hall at Wor-Wic during a night class, impatiently waiting for the first flurries to fall. There is just something so magical about it, and as I don’t mind driving in the snow at night, it makes for a fun journey home when the flakes start to fall.
Of course, there have been a couple of times when I looked out the window to see a whiteout, only able to recognize the bright white dots that are the lights in the parking lot. Shortly thereafter, I say something to the effect of “class dismissed.”
But, for now I resign myself to my inner farce that spring has sprung. I know that this weekend will be chilly if not downright cold, and I’m quite fine with that. Since the Christmas tree is up and the garland is strung inside and out, I could use a little seasonal reality to pull me into the spirit.
Upon finishing this, I will sit in front of the telly and watch “A Christmas Story” or “It’s a Wonderful Life” or some other classic that resembles not a shred of anything on Hallmark, but I won’t dwell on that again. With finals now officially over, and an amazing semester behind us, we can regroup, take a deep breath and then hit the books again in a month.
But back to the task at hand. It is a beautiful day and there is a pile of shrimp in the icebox, so I think I’ll fire up the outside burner while I can. When I cook something that will make a fair amount of smoke, I typically have to move production to the outside burner, as our exhaust hood is mediocre at best. Cooking in the manner that I do, I make a lot of smoke (chefs tend to like hot pans; very hot pans).
With some spicy Italian sausage and an amalgamation of grub from the fridge, I set out to make an all-time favorite of mine; one well-accompanied by a red ale or a crisp Sauvignon blanc. Adding ingredients such as tomato (you could always use sun-dried as they will intensify the flavor) and white wine, this dish will pop and for me, personally, it takes me back to warmer times. On the whole, this is a good dish any time of year, as the seafood spice is a bit warming, making it perfect for summer months and the winter dregs.
If you just can’t get enough fat in your life, you could add a few pats of butter at the end of this, but I left it off of the recipe. Or, if you want to make it uber-decadent, make a brown butter drizzle to add your umpteenth layer of flavor to the thing.
And above all, get out there before the weather completely turns. Be a part of this wonderful time, and should we get the snow I hope we will, you will be in a better frame of mind for it.
Pan Steamed Shrimp & Sausage
Enough for 3-4 people
2 Tbsp. EV Olive Oil
2 Tbsp. Unsalted butter
1 whole red onion
6 cloves fresh garlic, peeled
1/2 pound Spicy Italian Sausage
1 whole vine-ripe tomato
1/2 cup White wine
2-4 Tbsp. JO Seafood Spice (to taste)
1 pound Large shrimp, shell on
Parsley Sprigs and Scallions, as needed
2 whole lemons, cut into wedges
1. Grill the sausage until it is a little underdone. Cool until safe enough to handle and cut into bite-size pieces and set aside
2. Preheat the oil and butter (I know, I know … you’re not supposed to saute with olive oil, but it tastes so good!) in a cast iron skillet until it is just below the smoking point
3. Add the onion and cook until it is translucent
4. Add the garlic, making sure not to burn the garlic. If you do, start over
5. Add the sausage to the pan and add your tomatoes, cooking until nice and tender and the juices have added their glorious acidity to the dipping sauce
6. Add the white wine, JO Seafood Spice and shrimp and cook for about four minutes or until the shrimp are just barely cooked
7. Finish with the fresh herbs and serve with the lemon wedges and some crusty baguette
8. Eat on the deck during the unseasonably warm week during which I think I’ve only worn shoes on the days that I had to go to school!
9. Get ready for summer and pretend that the snow isn’t coming