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Being Grateful on Thanksgiving

Being Grateful on Thanksgiving

I am thankful for the memory of being a little girl when my dad would pick me up for school – we would stop at the Village Den for breakfast where I would get a toasted corn muffin slathered with butter and grape jelly. Yes, I am so grateful for this delicious memory. Happy Thanksgiving to all.

Spicy Boiled Shrimp

Spicy Boiled Shrimp

Over the years, I have experimented with alternative spices which led to the development of my own version of boiled shrimp – Yankee style. So, in honor of our Nation’s 240th year of Independence, the Statue of Liberty’s 130th birthday and the 30th anniversary of the beginning of my catering career, I share with you now my version of boiled shrimp. Enjoy!

Ingredients:
-Two (2) 2 lb. bags frozen, deveined but shell on shrimp (no smaller than 26-30 count per pound)
-Four (4) whole ears raw fresh corn – each ear cut into 4 pieces
-Three (3) whole large lemons
-One (1) lb. bite sized red potatoes (or fingerling potatoes) the smaller the better, skins on
-One (1) large yellow onion, skin removed
-1/4 cup freshly ground sea salt
-2 tbs. Tabasco sauce
-2 whole bay leaves
-5 tbs. Old Bay seasoning
-3 tbs. coriander seeds
-2 tbs. cayenne pepper
-1 tbs. dried garlic flakes
-1 tbs. dried onion flakes
-1 tbs. ground cumin
-1 tbs. dry mesquite flavoring
-1 tsp. dried dill
-1 tsp. red chili pepper flakes
-1 tsp. freshly black peppercorns

Preparation:IMG_0937
-Thaw the shrimp
-Fill a large stock pot with 16 cups of water
-Cut the lemons into quarters add to pot
-Make sure skin is removed, cut the onion into quarters, add to pot
-Add the salt, Tabasco and all of the dried spices
-Cover and bring to a rolling boil – making sure not to allow it to boil over
-Add the potatoes stir, cover and bring to boil, then uncover allowing potatoes to cook for 5 minutes
-Then add the shrimp and the corn, stir, cover and bring to rolling boil, then uncover and cook for 5 minutes
-Then turn off the stove, cover the pot and allow to sit 5 more minutes
-Pour into a large colander in the sink to drain all of the liquid, discard bay leaves, onions and lemons
-Place the shrimp, potatoes and corn in one large bowl or platter and serve immediately “as is” or with cocktail sauce.

Makes six (6) servings
IMG_0973

Recipe for Lasagne

Recipe for Lasagne

I am about to share with you my family recipe that originated at Angelina’s Restaurant in 1936 and was also served in our other Greenwich Village establishment, La Marionetta Pizzeria when it opened in 1961. Carrying on the tradition, I made and served this same lasagne throughout my professional catering days – including to Gwyneth Paltrow during her sixteenth birthday party aboard the Yacht Mariner III in September of 1988. And I continue to make and serve it today – just ask my kids and their friends who have been eating it for the past week! The photo of lasagne – displayed in the actual stoneware dish it would have been served in at the restaurants – was taken by my son Colin Taylor. Here is the recipe…

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