All-Star Break

Fucke these pathetic blowhard sports “journalists” complaining about how baseball players who decline to attend the All-Star Game when selected are “disrespecting the fans”. Sorry dumshittes, but these baseball players know that the fans who pay their salaries by attending real games, buying merch, watching real games on teevee, and listening to real games on the radio couldn’t give a single fucken shitte about the All-Star Game.

The *only* thing they care about in relation to the All-Star Game is that none of the players on the teams they root for get fucken injured. These “journalist” fuckewaddes are pissed off because players treating the All-Star Game as a bullshitte media event for fake “fans” and to be avoided punctures *their* inflated sense of self-importance.

Chef’s Challenge: Shrimp, Chorizo, and Ricotta Risotto with Seared Scallops

Today’s dinner was a “chef’s challenge”. PhysioWife went shopping, and bought a bunch of ingredients without any input or knowledge by me. My challenge was to then make a tasty meal out of those ingredients. She thinks I succeeded very well!

Ingredients

two cups carnaroli rice
one cup diced onion
six large cloves garlic, diced
two tablespoons diced spanish chorizo
one cup dry white wine
olive oil
salt and pepper
half pound cleaned large shrimp cut in thirds
six sea scallops
half pound ricotta cheese
one quart fish stock (diluted 1:1 with water to make two quarts broth)
one tablespoon chopped dill
two tablespoons chopped flat parsley
parmigiano reggiano for grating

Sautee onions with fresh-ground black pepper until getting translucent and then add garlic.

Sautee until garlic starts to turn translucent.

Add spanish chorizo and sautee until it renders its fat and hot pepper essence.

Add rice and sautee for about five minutes until toasty.

While rice toasts, start to sautee the shrimp, with some fresh-ground blck pepper.

Deglaze with the white wine, reduce until alcohol is gone, and then cook the risotto in the usual way, adding ladles of hot broth and stirring regularly.

Salt and pepper the scallops on both sides.

Remove the shrimp from the pan when they’re just barely done, add some more oil, and turn up the heat a bit in preparation for searing the scallops.

When the risotto is very molto al dente, turn off the heat, dump in the ricotta, shrimp, dill, and parsley, and stir well to incorporate. Cover and allow to rest.

While the risotto rests, sear the scallops in the hot oil. I used extra virgin olive oil at the highest temperature it could tolerate, but this was not quite hot enough. If I had known this, I would have used canola or some other vegetable oil that could tolerate a higher temp and turned the heat up.

When the first side is browned, turn them over with tongs and brown the second side.

Plate the risotto, and stick two scallops on top. A little parmigiano reggiano can be grated on top if desired.

The goal for the scallops is to have the oil at a depth that only the flat sides get browned and carmelized, with the edges still white, and to cook fast so that the very inside of the scallop is only just barely cooked.

Clam and Sausage Risotto

This was my first try with Vialone Nano rice. This rice has a slightly smaller grain than carnaroli. As you will see, it also exudes less starch into the broth. This makes the end product more brothy and less creamy than with carnaroli.

INGREDIENTS

two cups vialone nano rice
one sweet italian sausage
one hot italian sausage
two tablespoons diced prosciutto
four cans chopped clams
one pint fish stock
olive oil
pisco
dry white wine
half a large red onion
six bigge-asse cloves of garlic
salt and pepper
pecorino romano
parmigiano reggiano
two tablespoons chopped flat parsley
crushed red pepper flakes

Sautee diced onions with fresh-ground black pepper until starting to turn tranclucent. Then add diced garlic and continue to sautee until the garlic is soft.

Add sausage, prosciutto, and some extra crushed red pepper (if you want), and sautee while breaking up the sausage.

Add rice and sautee for about five minutes, until smelling toasty.

Deglaze with splash of pisco and cup of wine.

Cook the rice in the usual way, with ladles of hot broth. The broth comprises the reserved clam juice from the clams (about two cups), two cups of fish stock, and four cups of water. Throw in the clams when there’s about two minutes left.

Turn the heat off, throw in one half cup grated reggiano and one half cup grated romano, with two or three tablespoons parsley. Stir well to incorporate. Cover and allow to rest for five minutes.

Plate and grate!

Pizza Tyme!!!11!1!!1!!

SNACK!

YUM!

Pizza dough proofing. PhysioWife used Guy Fieri’s pizza dough recipe from his book.

To make sauce, start by sauteeing about one cup of diced onions with fresh-ground pepper in olive oil.

Add a bunch of diced garlic, at least six large cloves.

Sautee until onions and garlic are fully soft, but do not brown or caramelize.

Deglaze with a decent amount of dry white wine, about one cup, adding plenty of dried oregano.

Add three small can of crushed san marzano tomatoes, bring to a boil, and then turn heat all the way down to lowest setting, and simmer with lid closed, stirring every so often so it doesn’t burn on the bottom.

Allow to simmer at least one hour, but the longer the better.

Beat down and make the pizza dough into the pie and spread on some sauce.

Put on freshly grated fresh mozzarella cheese from a reputable source, not prepackaged shitte from the supermarket.

Put on toppings. We had french saucisson and spanish pata negra ham (from acorn-fed pigs). Scribbler was our guest, and he preferred the saucisson, so we devoted more of this particular pie to that topping.

Bake the motherfucker on your well-preheated pizza stone at 480-500 degrees until the crust is nicely golden brown! (If you have an oven that does surround heat or convection, don’t use these settings; only use traditional bottom heat. This is so that the crust has time to cook properly and become crispy without overcooking the cheese and toppings.)