giada can no wrong

This was my first Thanksgiving away from my family. Don't fret readers, I spent it with a gaggle of friends, a roommate, and perfect strangers. Each guest at the dinner was asked to bring something. You can't count on me for a casserole, but I will provide a drink everyone will enjoy. Once again, I've stolen from the culinary resources of Giada DeLaurentiis. The cocktail I made was light and refreshing, seasonal, and was consumed rather quickly (I assume it was a hit). It's a twist on a Bellini, and will give spiked eggnog a run for its money throughout the holiday season (at least for me).

Cranberry Lime Bellini
1 Cup Cranberry Juice
1 Bottle of Champagne or Prosecco
1 Lime

In a large pitcher pour the cranberry juice and top with the champagne. Halve the lime and squeeze the juice into pitcher. Stir and garnish with a lime wheel or twist.

ready made

Why is it that Italian cuisine is almost better as a leftover? I made a generous amount of pasta the other night and I turned into a ravenous beast when I reheated it for dinner last night. This is the most simple recipe and even those who feel like they can't even boil water correctly will find that not only does this taste really damn good, but it's unbelievably quick and easy. I initially saw this on Everyday Italian, but I added the shrimp to it (Doesn't everything taste better with some form of protein in it?) and I used the spinach and chive linguine to add extra flavor, so feel free to play and add whatever you like to this super simple recipe.

Quick Shrimp and Linguine
Sea Salt
1 pound linguine (I got the spinach chive linguine at Trader Joe's)
1/4 cup (1/2 stick) butter, room temperature
1 1/4 cups very finely grated Pecorino Romano Cheese
1 1/2 teaspoons freshly ground black pepper
1 cup coarsely chopped arugula
2 tablespoons minced garlic
1/2 tablespoon thyme leaves
24 deveined, tail on shrimp

For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until tender, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

For the shrimp:
Preheat oven to 400 degrees. On a large pan cover with aluminum foil and place shrimp evenly on the pan. Drizzle olive oil, sprinkle salt, pepper, garlic, and thyme leaves to coat the shrimp. Place in the oven for about 5-8 minutes. You don't want the shrimp to dry out, but the timing depends on your oven and how well done you like your shrimp.

When the water and shrimp are done, toss the hot pasta in a large bowl with the butter. Add the grated cheese, the pepper, and shrimp. The water, butter, and cheese make an excellent, surprisingly light sauce. Add the arugula (it wilts easily so wait to do this right before you serve) and toss to combine. Season the pasta, to taste, with salt. It tastes like an alfredo without the heavy creaminess of alfredo. I promise. Shit. Is. Good. Feeds 4-6 and make double to have plenty of leftovers to be enjoyed over the next few meals.

murray christmas

The holiday season wouldn't be right without a party to rekindle friendships, relieve the stress of the taxing toil that is holiday shopping, or simply to dance, eat, converse, and drink the night away. My lovely friend and neighbor Alex and I hosted a holiday fête this past Friday that almost lasted until the sun came up. It was an evening of joy, randomness, and debauchery. Naturally, Alex and I were no slouches when it came to the food and drink. Unfortunately, but fortunately the food and beverages were consumed so quickly that they went unphotographed. I prepared shrimp and spinach quesadillas, crostinis, and an eggnog shot that during the apex of the festivities functioned as a toast to everyone and a jolly good night. Alex offered a delicious array of cookies, breadsticks, and a reliable punch that gets the party going. I'll get those recipes from her soon, but here are mine:

Shrimp and Spinach Quesadillas
40-50 thawed medium sized shrimp, tail-off
9 oz. fresh spinach
10 flour tortillas, 8 inch in diameter
3 cups shredded fontina cheese
2 sliced large white onions
4 table spoons extra virgin olive oil

In a medium sized pan drizzle a table spoon or two of olive oil on medium heat. Add the onions and cook until browned, which takes about 15-20 minutes. While the onions are cooking, in a larger skillet, also on medium, add the other two table spoons of olive oil. Make sure the shrimp have been thawed but don't allow the shrimp to sit for too long in their cold water bath. If your shrimp is frozen, simply run cold water over the shrimp in a colander for five minutes. Their flavor can dissipate if thawed for too long. Once thawed, add to the pan and tear handfuls of the washed spinach over the shrimp. Stir sporadically until the spinach is fully cooked and the shrimp have become tender. Coat one half of tortilla with the cheese and layer with the onions, shrimp, and spinach. Fold over the other half and add to a griddle or a large pan on medium heat. Brown both sides. When cooked, slice each quesadilla into four pieces and serve. Serves 15-20.

Roma Tomato Crostini
One loaf of baguette bread
6 tablespoons extra virgin olive oil
8 diced roma tomatoes
4 cups shredded mozzarella cheese
4 tablespoons balsamic vinaigrette

The night before you cook, dice the tomatoes and place in a container or resealable plastic bag with the balsamic vinaigrette. Make sure it's mixed evenly.

Preheat oven to 350 degrees. Slice baguette into 25-30 1/2 inch slices. Arrange on a cookie sheet and drizzle four tablespoons olive oil. Place in the oven. In a large pan on medium heat, add the remaining tablespoons of olive oil. Add the tomatoes. Cook until tender, which should take 10-15 minutes. Remove the bread from the oven and add a tablespoon or so of tomatoes to each. Evenly sprinkle the cheese over the tomatoes and serve. Serves 10-15.

Murray Christmas Eggnog
1 qt. Eggnog
1/4 cup of Kahlua
1/3 cup Smirnoff Vanilla Vodka
1/2 cup Evan Williams Kentucky Straight Bourbon Whiskey
1 tablespoon cinnamon

In a large glass pitcher add and stir the eggnog, Kahlua, vodka, bourbon, and cinnamon. Chill over night. Pour in shot glasses and serve. Serves 30. Feel free to add or reduce the amount of alcohol. It's best at your taste.

Enjoy and Merry Christmas.

chili a la stephanie

Now that there's a chill in the air and the temperatures have dropped, I can't think of a better relief from the cold than a nice big bowl of chili. The cacophony of flavors and soothing warmth make it an essential dish for the winter. My friend Stephanie, director at the excellent Gallery Nulu here in Louisville, gave me a recipe for some of the best chili I've ever had the pleasure of consuming. I had thirds the first night I made it and over the course of the next few days it got better as the flavors infused together coalescing into one of the best meals I've made for myself. Here's her original recipe:



2 tsp. olive oil
1 big tsp of red curry paste
2 diced onions
3 diced bell peppers (any color)
5 minced cloves garlic
2 tbsp oregano
3 cans black beans, undrained
2 cans diced tomatoes
1/4 cup garlic chili pepper sauce
1/4 tsp salt

Heat oil, add curry paste and saute until bubbling. Add onions and cook until they begin to soften. Add peppers, garlic, oregano. Saute two minutes. Add all that other ingredients, reduce heat and simmer for 40 minutes (or longer if you got the time). I added ground chuck to the recipe to satisfy my inner carnivore, but this could be prepared minus meat. I topped mine with shredded colby cheese but sour cream can also be used. Make it yours and not only will you think me but the next time you see Stephanie you'll want to give her a big bear hug.

crema de vie

I am a glutton when it comes to holiday foods and beverages. One of my favorites is eggnog. I'm having a holiday party this Friday and I was considering having some sort of eggnog, but I'm sure copious amounts of a thick, creamy, and punchy beverage is not a good idea. However, I think I will attempt this recipe some other time from the guy who has styled the hair of just about every major model and actress, Orlando Pita. Snaps on the gray on gray combination as well.


1 1/4 cups sugar
1 1/4 cups water
1 cup rum
2 cinnamon sticks
6 egg yolks
1 14 oz. can Carnation condensed milk
1 tablespoon vanilla

Bring water, sugar, and cinnamon to a boil. Boil for 6 minutes. Cool (you can place pan in ice water to speed the process up). Whip egg yolks in separate bowl. Mix in condensed milk. Mix in sugar mixture (Note: Pour sugar mixture into condensed milk can to get all the good stuff off the sides of the can.). Add vanilla. Add rum. Strain into a bottle. Refrigerate. Enjoy.

courtesy of style.com