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Alex Guarnaschelli

Iron Chef and Food Network Celebrity Chef

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    Desserts

    Strawberry Shortcake

    March 15, 2013 / / Leave a Comment

    I love that the strawberry plant is a member of the rose family. Have a few strawberries in the back of the fridge? Boil them with sugar and a splash of Sherry vinegar to make a jam for toast or to glaze a duck breast. Purée them in the blender and mix with sugar, lime juice and some chilled …

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    alex guarnaschelli
    alex guarnaschelli @guarnaschelli
    2 hours ago
    I’m NOT CRYING. It’s just DUSTY in my apartment right now https://t.co/oXbvWLqhv6
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    Rex Chapman🏇🏼 @RexChapman
    This barber is cutting his friend’s hair who has cancer... https://t.co/9Ssqearexk
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    alex guarnaschelli
    alex guarnaschelli @guarnaschelli
    6 hours ago
    I think you can. The firmness. It really comes naturally with repetition and experience. Best to temp with a meat thermometer and develop a familiarity with the cut first. https://t.co/newQjNngAp
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    guarnaschelli

    Here is my recipe from “The Kitchen” last week Here is my recipe from “The Kitchen” last week if you missed it:  Classic Shrimp Scampi

2 tablespoons Canola oil
1-1/2 pounds medium shrimp ( 16) shelled, deveined
Kosher salt
3 tablespoons unsalted butter
4 large cloves garlic, thinly sliced 
¾ cup dry white wine
½ teaspoon red pepper flakes
2 dashes Tabasco
2 dashes Worcestershire 
½ cup flat leaf parsley, stemmed, chopped
Zest & juice from 1 large lemon
¼ cup Panko breadcrumbs, toasted
 
1. The shrimp: Heat a large skillet over medium heat & add the Canola oil.  Season the shrimp on all sides with salt. When oil smokes lightly, remove from the heat & quickly arrange the shrimp in a single layer, with a little space between each & return the pan to the heat. Brown the shrimp on their first side over high heat, 1-2 minutes, adding 1 tablespoon of butter in small pieces around the shrimp as they brown. Turn shrimp on second side & brown 1-2 minutes. They should be browned but not fully cooked. Transfer shrimp to a baking sheet.
2. The sauce: In the pan where you cooked the shrimp, add remaining butter, garlic, a pinch salt & the white wine. Simmer over medium heat, stirring, until the wine all but reduces down & garlic is tender, 3-5 minutes. 
3. Finish: Arrange the shrimp in the sauce & warm through over low heat. Baste the shrimp. Sprinkle with red pepper flakes. Cook until shrimp are pink & still tender, 2-3 minutes more. Stir in Tabasco, Worcestershire, parsley, a few grates lemon zest & the lemon juice. Taste for seasoning. Sprinkle with breadcrumbs.
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    Alex Guarnaschelli

    Alex Guarnaschelli
    Alex Guarnaschelli3 hours ago
    Here is my recipe from “The Kitchen” last week if you missed it: Classic Shrimp Scampi

    2 tablespoons Canola oil
    1-1/2 pounds medium shrimp ( 16) shelled, deveined
    Kosher salt
    3 tablespoons unsalted butter
    4 large cloves garlic, thinly sliced
    ¾ cup dry white wine
    ½ teaspoon red pepper flakes
    2 dashes Tabasco
    2 dashes Worcestershire
    ½ cup flat leaf parsley, stemmed, chopped
    Zest & juice from 1 large lemon
    ¼ cup Panko breadcrumbs, toasted

    1. The shrimp: Heat a large skillet over medium heat & add the Canola oil. Season the shrimp on all sides with salt. When oil smokes lightly, remove from the heat & quickly arrange the shrimp in a single layer, with a little space between each & return the pan to the heat. Brown the shrimp on their first side over high heat, 1-2 minutes, adding 1 tablespoon of butter in small pieces around the shrimp as they brown. Turn shrimp on 2nd side & brown 1-2 minutes. They should be browned but not fully cooked. Transfer shrimp to a baking sheet.
    2. The sauce: In the pan where you cooked the shrimp, add remaining butter, garlic, a pinch salt & the white wine. Simmer over medium heat, stirring, until the wine all but reduces down & garlic is tender, 3-5 minutes.
    3.Finish: Arrange the shrimp in the sauce & warm through over low heat. Baste the shrimp. Sprinkle with red pepper flakes. Cook until shrimp are pink & still tender, 2-3 minutes more. Stir in Tabasco, Worcestershire, parsley, a few grates lemon zest & the lemon juice. Taste for seasoning. Sprinkle with breadcrumbs.
    Alex Guarnaschelli
    27 47    View on Facebook

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