WELCOME

Welcome to Brigette.  A new follower.

SESAME SEED CHICKEN

It is still hot here in California but, there is just something in the air, especially in the morning and the early evening, that just tells you Fall is on the way.  That is how it feels to me the last few days.

We still have one big weekend left, so today I thought I would give you a recipe for your weekend celebration.  You can make this with just legs, just wings, or mix up your chicken parts.  Use whatever pieces of chicken your family likes best.

SESAME SEED CHICKEN

3 1/2 pounds of chicken (make more if for a crowd, just double the recipe)

Combine together:
1/4 cup flour
1/2 cup cornstarch
1/4 cup honey
1 tsp salt
3 tablespoons soy sauce
2 eggs
2 or 3 cloves of garlic chopped very fine
3 green onions chopped into small pieces (use all of the green)
1 1/2 to 2 tablespoons of sesame seeds

Vegetable oil for frying (deep frying)

Marinate the chicken for at least 4 hours or overnight.

Heat oil and fry the chicken until it is golden and well done.  Oil should not be hotter than 350 degrees.

Serve warm or room temperature.  Yummy for sure

PENNE WITH SHRIMP IN A CREAMY PESTO SAUCE

Hi everyone, just want you to know book sales are soaring.  Thanks to everyone who is buying or has bought one already.  I am easing into writing a daily recipe.  Here is one I have just developed and I hope you will try it soon.  It got raves at my house.

2 lbs of raw cleaned shrimp
1/4 cup chopped sun dried tomatoes
Olive oil (about 2 to three tablespoons)

FOR THE SAUCE:

3 tabls olive oil
2 to 2 1/2 cups fresh basil (packed)
1/2 cup grated cheese
2 cloves garlic
 1/4 cup walnuts (or pine nuts)
3/4 cup heavy cream
Pinch of salt (the cheese is salty) pepper to taste

1 lb of penne pasta  Cook until al dente ( salt the water)

Make your pesto, put 3 tablespoons olive oil into a blender, add the basil, blend, add the grated cheese and the garlic.  Pulse until well blended.  Add the walnuts and blend.  Slowly add the cream until it makes a nice sauce.  Should be like pancake batter, not too thin.

Cook the pasta just until al dente.

Put the olive oil into a skillet and let it get hot, lower heat a little and add the shrimp and cook just until done.  Don't overcook.  Add the sun dried tomatoes and stir for about a minute.  Remove from heat.

Drain the pasta and pour into a large serving bowl.  Add the shrimp and the sun dried tomatoes.  Toss gently.  Add the creamy pesto, toss and serve hot.

I don't think I need to add:  a glass of white wine is wonderful with this dish, also some grilled ciabatta!

Thanks for stopping in today
Ciao
Grayce

NEWS ON GRAYCE'S CUCINA ITALIANA

For those of you not able to attend a book signing you can order the book through this link"

https:www.createspace.com/3492997

or on Amazon just go to the title of the book

Thanks for your support.  I know you will love the book

Ciao
Grayce

New recipes will start soon

ON AMAZON

THE BOOK IS NOW ON AMAZON!  Just go to Amazon and type in the title.  There it is.  If you are not able to come to the book signings (Irvine TBA), Fresno 26 Sept), N Hollywood tentative 18 Sept) then order it on Amazon.

Thanks again for your support

Ciao
Grayce

IT IS READY NOW!

Finally!  Grayce's Cucina Italiana will be available on Amazon in a couple of days.  Those of you who are friends of my daughter Linda will be able to save shipping and buy direct from me at Linda's book signing.  Those of you in Irvine can buy it direct from me at the Irvine signing.  Those in Fresno at the signing.  Dates will be announced very soon for all book signings.  You will want to get your book then, those of you who can, so you can have it signed.

Thanks again for your support through this whole endeavor.

Ciao

Grayce

GOOD NEWS

Hi everyone

Last proof has been approved and the book will start printing in about 6 or 7 days.  They will be available in about 2 weeks.  Come to a book signing.  One in Irvine, one in North Hollywood and one in Fresno.

Thank you all for your patience and support.  I will starting up the blog again soon.

Ciao
Grayce