Archive for May, 2014


Have You “Liked” “Cooking With Mr. C.” on Facebook?


1 lb. farfalle (cooked to your desired taste)

1 lb. medium shrimp (pre-boiled/cooked)

1 lb. bay scallops

3 cloves of garlic (chopped)

1 cup white wine

3 tbsp. olive oil

2 tsp. sea salt

1 tsp. black pepper

2 tsp. dry parsley ( fresh if you have)

parmesan cheese


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

2. Stir/Turn frequently. Sprinkle with sea salt and black pepper.

3. After 4-5 minutes, add white wine. Stir.

4. Make sure your pasta is drained well and put in a bowl.

5. Pour scallops and shrimp on top. Sprinkle parsley and parmesan cheese on top.



Whether he’s appearing on television, film or Broadway, actor Nathan Lane is always very entertaining.

Penne Sausage and Peppers



1 lb. pasta (your choice of pasta)

1 lb. sweet or hot sausage (sliced into pieces) see photo

3 tbsp. olive oil

1 green bell pepper sliced

1 yellow bell pepper sliced

1/2 cup asparagus (cut into pieces)

1/2 cup sun dried tomatoes in oil (chopped)

1 tsp. sea salt

1/2 tsp. black pepper


1. Cook pasta to your desired taste and drain well.

2. In a large skillet put 2 tbs. olive oil. Cook sausage pieces for about 10 minutes. Remove and put to the side.

3. In the same pan, add another tbsp. of olive oil. Cook peppers and asparagus. (about 5 minutes) Add a little extra olive oil if needed.

4. Sprinkle sea salt and pepper. Add  cooked sausages and sun dried tomatoes to the pan.

5. Cook on a high heat (keep stirring) for 3 minutes and pour over pasta.

*Sprinkle with parmesan cheese.



Best known for “The Cosby Show”, Phylicia Rashad is also a very accomplished theatre actress. Here we are at the premiere of her play “Blue”.

Marinated Mushrooms



2 lbs. mushrooms (rinsed and dried) *Leave mushrooms whole.

5 tbs. olive oil

6 tbs. red wine vinegar

1/2 cup red roasted peppers (chopped finely)

1/2 cup green roasted peppers (chopped) *optional)

2 cloves of garlic (minced)

2 tsp. sea salt


1. Boil mushrooms for 5 minutes. (Let drain and cool.)

2. Refrigerate mushrooms. (at least 2 hours)

3. In a large, deep bowl, mix olive oil, red wine vinegar, roasted peppers, garlic and salt. Stir well.

4. Add mushrooms to bowl and mix well.




1 lb. medium size shrimp (tail left on)

2 tbs. olive oil

4 tbs. red wine vinegar

2 tbs. fresh lemon juice

1 cup blueberry juice

1/4 cup fresh blueberries

1 tsp. sea salt


1. Mix all ingredients (Except Shrimp) in a food processor and then pour in a Ziploc bag.

2. Add uncooked shrimp into Ziploc bag.

3. Let marinate overnight in refrigerator. (Overnight is best, if you don’t have that much time, at least 3-4 hours.)

4. Grill shrimp on each side for about 2 minutes. Sprinkle with a little sea salt while grilling.

Serve warm.


Brandy Honey Pear Pie


9 firm pears, peel, core and slice

4 tbsp. flour

1/2 cup honey

1 tbsp. brandy

1 tsp. grated lemon rind

3/4 tsp. cinnamon

1/8 tsp.  fresh ginger (optional)

Pie crust (Homemade or store bought)


Preheat 375 degrees.

1. Toss pears with flour and put in 9 inch pie pan.

2. Mix rest of ingredients except butter and pour over pears. Dot with butter.

3. Cover with crust and make slit or cut out a little cycle on top. (see photo).

4. Bake for about 40 minutes. Pears should be tender and crust should be golden brown.



Nell Carter was probably best known for a hit sitcom “Gimme A Break”, but she was an accomplished Broadway perfomer


4 boneless chicken breasts

1 large onion (chopped)

1 garlic clove (chopped)

1 large green pepper (remove seed and cut in slices)

2 cups canned tomatoes

1/2 cup red wine

sea salt and  black pepper

4 tbsp. olive oil (additional if needed when cooking)


1. Season chicken breasts with sea salt and  black pepper. Heat oil in a skillet and brown chicken on all sides for about 10 minutes. Add peppers, onions, garlic and tomatoes to the chicken. Cover and simmer for 40 minutes.
2. Add wine and simmer for an additional 3 minutes. Make sure chicken is white and cooked on the inside.
Serve hot.

*Garnish with pitted black olives and fresh chopped parsley.


With a brand new Star Wars film announced this past week and Mark Hamill (Luke Skywalker) returning, it’s very timely for this “Flashback”, with me and the “Jedi” actor.