1 pound asparagus, trimmed
2 hard-boiled eggs, yolks and whites separated, recipe follows
1 teaspoon Dijon mustard
1 lemon, zested and juiced
1 tablespoon white wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
1/4 cup olive oil
1 tablespoon capers
In a large pot of water over medium heat, add the asparagus spears and steam until barely tender, about 4 minutes. Drain and set aside.
Meanwhile, make the dressing: Put the egg yolks in a small bowl and break them up with a fork until no clumps remain. Add the mustard, lemon juice, vinegar, smoked paprika, salt and pepper, to taste, and whisk until smooth. Drizzle in the olive oil, while whisking, to make a creamy dressing. Arrange the asparagus on serving plates. Chop the egg whites and sprinkle them over the asparagus along with the lemon zest and capers. Drizzle with the dressing and top with freshly ground black pepper, to taste. Serve warm, room temperature or chilled.
Perfect hard-boiled eggs:
Lay the eggs in a single layer in a large saucepan. Cover with cold water by at least 1-inch. Bring to a simmer over low heat and cook for 1 minute. Cover with a lid, turn off the heat, and allow the eggs to sit for 15 minutes. Rinse with cold water.
1 large boneless skinless chicken breast
Salt & pepper
3 Tbsp. butter
1/2 cup chicken broth
Juice of 1 lemon
2 Tbsp. capers
Butterfly the chicken breast. Salt and pepper to taste. Dredge each piece in flour, shaking off the excess. In a skillet on high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3–5 minutes on each side. Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers. Boil until the sauce reduces by 1/3, and return the chicken to the skillet. Spoon sauce over the chicken several times. Serve immediately, with the remaining sauce poured over the chicken.
1 8-10-inch loaf Italian bread or Muffuletta
6 oz. ham, sliced
4 oz. provolone, sliced
4 oz. mozzarella, sliced
2 oz. herb cheese spread
1/2 cup green olives, pitted and rough chopped
1/2 cup kalamata olives, pitted and rough chopped
2 cloves garlic, minced
1-1 1/2 tablespoon capers, drained and rinsed
1/2 cup extra-virgin olive oil
freshly ground black pepper, to taste
Start by making your olive salad in a large bowl. Combine all olives, garlic, capers and olive oil, then sprinkle with pepper. Set aside and refrigerate for at least 1 hour.
Take your loaf of bread and cut the top off (or cut in half). Hollow out most of the loaf and drizzle the bottom with olive oil, or juices from olive salad.
Start layering your sandwich with olive salad, mozzarella and provolone, slices of ham, and herb cheese spread. Continue with more ham, cheeses and finally, olive spread.
Put the top back on the sandwich, quarter and serve.
2 (3- to 3½-pound) spaghetti squashes
8 tablespoons butter, divided
1½ pounds peeled and deveined large fresh shrimp
2 large shallots, minced
3 cloves garlic, minced
1 cup dry white wine
½ cup chicken broth
½ cup heavy whipping cream
2 tablespoons capers
1 teaspoon Creole seasoning
¼ teaspoon red pepper flakes
¼ cup chopped fresh parsley
Preheat oven to 375°. Line a baking sheet with aluminum foil.
Prick squashes all over with a fork. Place on prepared baking sheet, and roast until tender, about 1 hour and 20 to 30 minutes. Let cool 15 minutes, then slice in half lengthwise. Use a fork to shred squash and place flesh in a large bowl, discarding seeds and skins.
In a large skillet, melt 1 tablespoon butter over medium-high heat. Add shrimp and cook, turning occasionally, until pink and firm, about 5 minutes. Remove shrimp and set aside.
Melt 1 tablespoon butter in skillet over medium-high heat. Add shallots and garlic; cook, stirring occasionally, 6 minutes. Add wine and broth, increase heat to high, and reduce liquid by two-thirds. Reduce heat to medium-low. Stir in remaining 6 tablespoons butter, cream, capers, Creole seasoning, and red pepper. Cook until butter has melted and sauce is smooth, about 3 minutes. Stir in squash, shrimp, and parsley. Serve immediately.