John Contratti and Sean Hayes

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Busy weekend, running into people I know. Sean Hayes is here to promote his new NBC series “Sean Saves The World”.  Here’s hoping it’s a hit for him.

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Sean Hayes and John Contratti a few years back.

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John Contratti and Cherry Jones

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I got together with friend Cherry Jones at the revival of her Broadway show, “The Glass Menagerie” As always, an outstanding performance. Most people know Cherry from portraying the president on the Kiefer Sutherland, Fox show, “24”.

Sauteed Zucchini With Garlic and Mint

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Ingredients:

3 large zucchini (sliced thin)

2 cloves of garlic chopped

1 tbs. fresh mint (chopped)

4 tbs. of olive oil

3 tbs. red wine vinegar

1 tsp. sea salt

1/2 tsp. black pepper

Directions:

1. In a large skillet, put olive oil. Saute thin zucchini slices until cooked. Let dry briefly on paper towels.

2. In a deep serving dish, put zucchini. Sprinkle salt and pepper.

3. Drizzle red wine vinegar on top.

4. Put chopped garlic and mint on top.

5. Cover and refrigerate for at least 4 hours. (Overnight is even better.)

Serve cold.

Shrimp and Sausage Over Asparagus

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Ingredients:

2 lbs. sweet sausage (sliced)

1 lb. medium shrimp (shell removed and cleaned)

1 lb. asparagus ( tough ends trimmed)

1 (12 oz. can) crushed tomatoes

2 cloves of garlic (chopped)

olive oil

1 tsp. sea salt

Directions:

1. In a deep pot, boil asparagus. Boil until tender, about 8 minutes. Drain well and keep warm.

2. In a large skillet, add 3 tbs. of olive oil. Cook sausages for about 10 minutes. Since they are  sliced, they should cook quickly. Pork should be well cooked.

3. When sausage is cooked, add shrimp to the same skillet. Turn shrimp while cooking.

4. After 4 minutes, add crushed tomatoes to the skillet. Add sea salt and stir.

5. Let simmer on a low heat for about 10 minutes.

6. Place asparagus on a plate and top with sausage and shrimp.

Serve hot.

 

Pasta Pesto With Cherry Tomatoes and Mozzarella

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Ingredients:

1 lb. pasta shells

1 cup cherry tomatoes (cut in half)

1 lb. fresh mozzarella (cut into cubes)

1 cup basil leaves

1/4 cup olive oil

1/4 cup grated parmesan cheese

1 clove of garlic 

1/2 cup pine nuts (pignoli nuts)

Directions:

1. In a food processor put basil, grated parmesan, garlic, pine nuts and olive oil. Puree until smooth.

2. Boil pasta shells until desired taste. (drain well)

3. In a large bowl, add pasta, tomatoes, mozzarella and pesto. Mix well.

Refrigerate for at least 2 hours before serving.

Sauteed Shrimp With Black Beans and Cashews

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Ingredients:

1 lb. medium shrimp (tail removed and cleaned)

1 (10 oz. can) black beans (drained and rinsed)

1 cup raw unsalted cashews 

3 tbs. olive oil

2 cloves of garlic (chopped)

1 tsp. sea salt

Directions:

1. In a large skillet, put olive oil and garlic. Brown garlic for a minute and add shrimp.

2. Keep turning shrimp until both sides are pink.

3. Add black beans and cashews. *You made need to drizzle a little more olive oil on top. Add sea salt.

4. Stir together and cook for about 2-3 minutes and serve.

Serve hot.