Frutti di Mare, the Weekly Menu and a Great Giveaway #GourmetGarden

Today is the last day for me to share recipes using leftovers from our Seafood Boil that I am going to share with you tomorrow.  I have given you a full weeks worth of recipes starting with leftovers and you have yet to see the original recipe.  Welcome to the life of blogging.

We actually enjoyed our Seafood Boil last Sunday.  Monday we had dinner at Amy's so I shared a recipe for Rum Punch that we had enjoyed the previous day and at Amy's since we took a leftover half gallon along with us. Next week I am going to share another recipe in which I used some of the Rum Punch. Tuesday I made a Sausage Skillet with some of the leftovers.  Wednesday I provided Recycled Potato Salad.  Yesterday I made a pizza using up some of the leftover corn on the cob but you have to wait until next week to see that as well.

Monday when we were at Amy's she asked what we were doing over the weekend.  I looked at the calendar and told her we were having filet mignon on Saturday if they wanted to join us.  Doug asked "why would you have that on your calendar?"  Amy and I responded together.  The blog.  Frank sometimes feels like the blog rules our existence.  I sometimes think he is right.

Today is Fish Friday so I am finally going to share with you what we did with all the leftover seafood from the boil.

I had this beautiful bowl of rock lobster tails, clams, mussels, crab and shrimp.

I pulled out some olive oil, white wine, tomatoes and seasonings.

When I made the sauce, I removed half to another pan before adding the seafood, as Frank is not a seafood lover and Little Miss is allergic.  I added a little cream to their sauce for richness.  Tingting and I were thrilled not to have to share the seafood with anyone else.

See all of those wonderful Gourmet Garden stir in pastes up there?  I absolutely have been in love with Gourmet Garden since I first tried their product when they sponsored a blogging event in which I was involved.  Since that first event, Gourmet Garden, has generously sponsored several other events that I was in, including our last event #FreshTastyValentines.  All of the bloggers who were part of Fresh Tasty Valentines has been given an opportunity to host a giveaway in which one lucky reader from each host will win a wonderful gift package containing Stir In Pastes and Slightly Dried Herbs.  Please enter to win at the bottom of this post.

I made some fresh egg pasta, cut wide to hold all the loveliness of the Frutti di Mare.

Here is my recipe for homemade egg pasta

I added a little of the pasta cooking water to the sauce as it was thicker than I desired.

Since the seafood was already cooked I waited to add it when I put the pasta into the boiling water.

I wanted to heat the seafood through without cooking it any further.

Should you be using fresh seafood, steam it in white wine, lemon and butter until cooked and add the seafood and liquid to your sauce, omitting the addition of pasta water.

One of the best things about hosting a party is getting custody of all the leftovers.  We enjoyed this party all week long and I look forward to sharing the event itself with you tomorrow at Wine Pairing Weekend.

Print the recipe and then scroll past to see what is on the menu for the upcoming week.  I promise, if there are leftovers no one will know it unless you tell them so.

Pasta Frutti di Mare

1/4 c. olive oil

1 small Vidalia onion, finely diced

1 T. chunky garlic paste or 2 cloves garlic, minced

salt and pepper to taste

1/2 t. chili paste or 1/4 t. crushed dried red pepper

1 (28 oz) can diced tomatoes

2 T. tomato paste

2 T. basil paste or fresh basil

1 T. parsley paste or fresh parsley

2 c. asst. cooked seafood

1 lb pasta of your choice, cooked al dente

In a large pot, heat the olive oil over med high heat.  Add the onion and garlic, season with salt, pepper and chili paste.  Cook until tender and fragrant.  Add the tomatoes with their juices, the tomato paste, basil and parsley.  Cook and stir until combined and brought to a boil.  Reduce heat to simmer and cook for 30-45 minutes, until slightly thickened and flavors meld.  Add the seafood and gently cook just until heated through.  Serve over pasta.  Print Recipe

Now for the Weekly Menu and Gourmet Garden Giveaway

Tomorrow is a quiet day, perhaps some of the kids will be joining us for dinner.  Sunday we have our choir picnic.  It's a potluck and I am bringing a dessert.

Monday we are having my final Parish Council Meeting here at the house, we will be saying goodbye to those of us who have reached our term limits and welcoming our replacements.  We are providing a main dish and beverages and everyone will bring a dish to pass.

Wednesday we have food pantry and will grab a bite to eat afterwards.The rest of the week is quiet.  Hopefully we will have some showings and sell the house.  Please stop by each day as I share with you A Day in the Life on the Farm.

Saturday

Grilled Filet Mignon with Zip Sauce

Garlic Mashed Potatoes

Grilled Carrots

Sunday-Potluck for Choir

Strawberry Angel Food Cake

Monday-PPC Potluck

Best Baby Back Ribs

Tuesday

Caesar Salad with Chicken

Wednesday

Out for dinner following Food Pantry

Thursday

Chicken Pot Pie

Friday

Date Night

a Rafflecopter giveaway

And the lucky winner is Holly of A Baker's House.  Congratulations.  I have sent you an email and your package will be sent out as soon as I get a reply.

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