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The Coldhitz Vlog

Hello, and welcome to "The Coldhitz Vlog" . My name is Larry , and I am the host of , and the man behind , "Pie In The Sky " , and "The Pie Vlog ". These are the two shows I use to teach the world how easy , and rewarding it is to bake their very own fresh pizzas. The two shows compliment each other , as "Pie In The Sky" is an instructional show , and "The Pie Vlog " serves as the question and answer aspect of the two shows. They are both featured on this Vlog ,which will be my main broadcast outlet , and on my Youtube channel , viewable at http://www.youtube.com/coldhitz. They are the first shows in what will become a full broadcast venue , centering on lifestyle and entertainment .

I chose to start with the subject I am most knowlegable of , and passionate about...pizza. My journey , in pursuite of the pie , started in High School. One day , in my Food Science and Nutriton class , my teacher asked us each to select one food we could never imagine being without. My father had been the only other person I ever saw make his own pizzas , so I grew up on fresh pizza , and already had the inside track on anyone that came out with the same answer. So , that's where I started , and after working in the restaurant biz , from waiter to delivery driver and manager , I've done it all. It's been a steady , and purposeful , journey. One that has taken me from , my home town of Dallas , to L.A. in search of the best pizzas , as I pursued a living as an actor.

Now , I'm out to help save the world , one delicious pizza at a time. With my skills as an actor , and my passion as a Pizzaiolo , I want to carve out my own niche in the world. The best way to start off , I believe , is by helping others , and greatness will follow my path. I will answer any pizza related question and welcome each of my viewers to send them in to the comments section , on "The Coldhitz Channel" at http://www.youtube.com/coldhitz, or to post a question to my video recorder , from your webcame , on this Vlog , or at http://www.bakespace.com/?coldhitz . You can also recod a video message , on your cellphone , 30 seconds maximum , and send it to text to coldhitz@blipback.com . AT&T , Sprint , and Verizon wireless seem to have the best data speeds , and at this time T-Mobile is lagging behind.
Thank you for choosing to spend your viewing time with me , and soon your loved ones will be asking you to make pizza tonite.

Sunday, November 18, 2007

Shrimp Scampi Linguine




I have , recently , gotten into making shrimp dishes, as I have come across an old recipe box of my Grandmas , and she made the best Italian food I've ever eaten. Some of the recipes are in her hand writting, some are typed , and still others are clipped and pasted onto index cards. Since they are all in her files , I credit her with them , unless another author's name is on the entry , then I will credit that person. So... here ya go.

Ingredients

1 oz. pecorino Ramano cheese ( grated )

8 Lg. shrimp ( devained )

2 cups A.P. flour

3 tbsp. extra virgin olive oil

3 oz. roma tomatoes ( diced )

8 oz. of seafood stock

3 cloves fresh garlic ( minced )

2 lemon wedges ( diced )

3 oz. Chablis wine

12 oz. linguine ( al dente )

2 tbsp. unsalted butter

Chopped oregano and basil ( 1/2 of each )

Prep Work

In a medium mixing bowl, combine the flour , salt , and amount of black pepper , which depends on how much heat you like. I've also used crushed red pepper , for that extra pop. Now , dredge the shrimp , not heavily , on both sides , and place to the side . Depending on how efficiently you move in the kitchen , you may want to place the shrimp back in the fridge, until you are ready to saute' them.

You're better off heating the olive oil on a low heat , to avoid scorching. A large skillet , I find , is better for this , on a medium burner. In my experience , this will pay off by allowing you to move the shrimp to the outside while adding the linguine later. It keeps them hot while you combine the sauce and the pasta, without overcooking the shrimp , which I have found to be really bland. When you are sauteing the shrimp , you're looking for it to just change color, when it does , now add the garlic. They need to now be stirred , constantly , until the garlic browns. This is still on a low heat.

I'll tell you what, this entry is making me hungry. I can imagine cooking this will bring em' in with a smile on their face , and keep them close. The aroma is the best. Now it's time to add the tomatoes , stock, wine , and the lemon. Put in the butter and the cheese, and toss for 20 seconds. Plate directly from skillet , and add your oregano and basil. It's done. The enitre cook time for this dish, starting from the point the shimp enter the oil , is 25 minutes.

Even though it is a pasta dish , I have found that it pairs very well with ice cold Shiner Bock. Enjoy, and please let me know how it turned out in your kitchen.

Larry

www.bakespace.com/?coldhitz

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INFORMATION RESOURCES

Information resources is a centralized location for all the day's news headlines , by Google , podcasts links , Coldhitz' links , The Codhitz' Vlog archive , and other relevant information to my Vlog. The Google ticker will be bringing in minute by minute reports and stories on nutrition , fitness , and health issues. You can also search Google , and view the results on the Google search results page. This is a recent ( Jan. 6 )
change made , by me , because the functionality is smoother than the method I previously used. To return to this Vlog , just use the back arrow on your browser.

Podcast listings are gonna range from comedy to interview , which brings us to the roll out of my first podcast link. This interview is with Bakespace.com founder Babette , and will give you a little better grasp of just what her site is all about. The interview , with Babette , begins at 12 minutes and continues through 31 minutes. I encourage all viewers to check out the podcast in it's entirety
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