Robyn's Recipes

Meal of the Week

The entree on this menu is a
specialty of Chef Rowland, a local
chef who delights and dazzles all of
Harrisburg, Pennsylvania with his
culinary works of art.
He was recently featured in a local
magazine and so we were fortunate
enough to find out how to prepare
this dish exactly as he does.  He has 
given me permission to pass this
exquisite recipe on to you.
If you're traveling through Harrisburg,
make "Cantone's" part of your
itinerary.  And remember to send
your compliments to the chef!

Entree

Shrimp with Scallops
Palermo and Pasta
(mmmmm...!!!)

1 lb. tri-colored Tortellini
2 lbs. shrimp
2 lbs. scallops
2 oz. olive oil
1 clove garlic, minced
1-2 shallots, minced
1 red bell pepper, thinly sliced
1/2 lb. snow pea pods
2 oz. dry white wine (Chablis or chardonnay)
2 tablespoons Dijon mustard
2 oz. Madeira wine
2 oz. heavy cream
2 spring onions, finely minced
1 oz. smoked mozzarella cheese

Sear shrimp and scallops in olive oil.
Add garlic, shallots, sliced red pepper,
snow pea pods, white wine, Dijon mustard,
Madeira wine and the cream.
Stir occasionally.  Reduce heat and allow
to simmer until vegetables are crisp-tender.

Meanwhile, cook Tortellini according to
package directions.  Drain.

Pour shrimp and scallop mixture over
the Tortellini.
Top with smoked mozzarella and spring
onions.

Makes 4 servings.

*Serve this meal with a fine, red wine.*

Side Dishes

Prepare a salad and try your
hand at making your own
excellent Italian salad dressing!

Italian Salad Dressing

1/2 cup white vinegar
1/3 cup water
1/3 cup vegetable oil
1/4 cup light corn syrup
2-1/2 tablespoons grated Romano cheese
2 tablespoons dry pectin
2 tablespoons beaten egg
1-1/4 teaspoons salt
1 teaspoon lemon juice
1/2 teaspoon minced garlic (or a little garlic
powder)
1/4 teaspoon dried parsley
Pinch of dried oregano
Pinch of crushed red pepper flakes

Combine all of the ingredients with a mixer
on medium speed or in a blender on low
speed for 30 seconds.  Chill at least 1
hour.
Serve over mixed greens (or you can use
in other recipes as a marinade).

Makes 1-1/2 cups.

"Pizza" Bread

1 canned tube pizza dough (such as Pillsbury)
1/2 teaspoon garlic salt
1-1/2 tablespoons butter, melted
1 cup shredded mozzarella cheese
2 teaspoons dried basil
1 small tomato, chopped (plum tomato would
work best)
2 tablespoons grated Parmesan cheese

Preheat oven to 500º.
Roll out dough to about 12-inches in
diameter (in the shape of a pizza).
Mix the garlic salt with the butter.
Use a brush and coat entire crust with
the garlic butter.
Spread half the mozzarella cheese
over top of the entire crust.
Sprinkle the basil over the cheese.
Spread the remaining mozzarella over
top of the basil layer.
Sprinkle the tomato over the cheese.
Bake for 8-10 minutes or until the surface
begins to turn brown.
Remove the pizza bread from oven and
sprinkle the fresh parmesan over the top.
Slice into 8 pieces through the middle, as
you would a pizza, and serve hot.

Dessert
(if you still have room!!)

Key Lime Cheesecake

It's best to use a spring form pan for this
recipe, however, if you don't have one,
simply use two 9-inch pie pans and
make two smaller cheesecakes, instead.
Key limes can be difficult to find in some
areas, so this recipe will use regular limes.
If you're using key limes, then use
only half the amount of juice, since they're
more tart.

1-3/4 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-oz. packages cream cheese, softened
1 teaspoon vanilla
1/2 cup fresh lime juice (about 5 limes)
3 eggs
Whipped Cream

Preheat oven to 350º.
Make the crust by combining graham
cracker crumbs with the butter and 1
tablespoon sugar in a medium bowl.
Stir well enough to coat all of the crumbs
with butter.  Keep it crumbly.

Press the crumbs onto the bottom and
about one half of the way up the sides of an
8-inch spring form pan.  You don't want
the crust to form all the way up the back of
each slice of cheesecake.
Bake the crust for 5 minutes, then set aside
until you are ready to fill it.

In a large mixing bowl, combine the cream
cheese, 1 cup sugar, and vanilla.  Mix
with an electric mixer until smooth.

Add the lime juice and eggs and continue to
beat until smooth and creamy.

Pour the filling into the pan.
Bake for 60-70 minutes.
If the top of the cheesecake is turning
light brown, it's done.
Remove from the oven and allow to cool.

When the cheesecake has come to room
temperature, put it into refrigerator.

When it has chilled, remove the pan
sides and cut the cake into 8 equal pieces.

Serve with a large dollop of whipped cream
on top.