Colors in Cuisine comes in different appetizing shades, I don’t have to explain that. When I tumbled on to this recipe from Cooking Light Magazine, I instantly wanted to make it because I imagined it would be delicious just from how it looked on the photograph. It didn’t take me long to contemplate on it and I collected the ingredients (as closely as I could anyway) in our local grocer and the picture on top was what I came up with.
May I say to you, that this one tasted even better and was easier to make than how I thought it would an below is how I made the Salad, with my own spin added to it. here’s hoping you won’t be disappointed once you try it.
Shrimp Pasta Radish Salad
4 ounces small shell pasta
1 cup – medium shrimp (peeled)
1 cup – cooked peas
1 cup thinly sliced radish
1/3rd cup buttermilk
1/4th cup mayo
1 spoonful of dill
2 tablespoons of white onions
1 teaspoon of finely chopped garlic
1 teaspoon of lemon zest fresh
1 spoonful of lemon juice fresh
Freshly grated Parmigiano Reggiano – quantity as desired
Boil pasta – while waiting to complete, start with slicing the radishes (Use a potato peeler to get uniformly thin radish slices) then place in a cup. Place peeled shrimp in a separate cup, place cooked peas in another cup
2-4 minutes before the pasta gets cooked to desired consistency, add the shrimp and peas; then, drain all these on a strainer and run cold water on the mixture; allow to rest.
On the Salad bowl, add the dressing ingredients of : mayo, buttermilk, lemon juice, lemon zest, dill, onions and garlic and fold the mixture altogether. Then add the drained pasta, shrimps, pea – add the radish then mix. After all ingredients are mixed altogether, chill for 1 – 2 hours before serving. Then add freshly grated Parmigiano Reggiano as much as desired before serving.
Tip: You may slice the radish ahead of time before boiling pasta as this is time consuming
The chicken or the egg? This dish is named, Chicken Galatina, and I made it for this Thanksgiving. Between me and my hubs, our bantam weight-sized family decided we should begin to conform to this Holiday and relate to the rest of the world every year this day, with Fowl-food. Not being that fond of Turkey, we decided to make Chicken Galatina, as our main course.
The biggest challenge with this dish is de-boning the chicken without cutting the skin in a half. With the assistance of 5 You Tube instruction videos and 1 Cornish hen, I was able to de-bone the entire trunk of the chicken so I could stuff the inside with a Meat Loaf-type mixture called Embutido.
This dish comes in Brazilian, Portuguese and Spanish versions I believe, but the Filipino version of this dish is made more interesting and whimsical because of the boiled egg situated inside the Chicken Galantine. This is my first attempt at it and I think I will get the hang of preparing this for our own Holiday traditions in our home – moving forward