buttering it up.

Morning, chickens.

I apologize for the two day absence, but I’ve been busy Ravinia-going, Farmers’-marketing, and soccer-playing.

It’s been a lovely weekend.

A weekend that was wrapped up last night by something I haven’t done in awhile.

Which is, cook something that’s not chicken on the grill.

I love chicken on the grill, for the record.

But it’s not really worth sharing with the group, if you know what I mean.

Last night’s creation, however, is worth sharing with the world.

I think anyway.

We started last night by tying on our aprons for the first time in too long, and using this recipe as our basis for dinner.

We doubled the amount of calamari we used (it was all they had at our seafood market- two pound packages!), added hot red pepper flakes (like we do to everything), added cheese to the polenta, and let our sauce cook longer (mostly because we were still dealing with unruly, semi-frozen squids at the time), but other than that, we stuck to the plan.

Which is saying a lot for us.

First up, here’s what we used:

We de-bearded mussels, cut calamari into rings, and took the tails off of shrimp, and really, that was the only time consuming part of this.

First up, after the seafood prep, we diced up an onion and some garlic to start our sauce.

Next, we added almost a cup of white wine and a giant can of diced tomatoes.

Things were smelling good.

Next, after trying to chop the squid tentacles into mangeable pieces (we’re basically eating Ursula, I said, as Ky nearly gagged), we added shrimp and squid to the sauce.

After letting it cook for a couple minutes, we added the mussels, covered the pot, and let it sit until the shellfish all opened.



At this point, we also followed the recipe’s instructions to add some butter to the whole mix, which Ky did, muttering I’m just buttering the mussels the whole time.

Which made them awesome.

Meanwhile, we had boiled water, chicken broth, and milk together, added a cup of polenta, some butter, and let it cook for about five minutes.

At which point we realized it needed cheese, and added a couple of handfuls of parmesan to the mix.

It was a good idea.


After both pots contained finished products, we plated it up, turned on the history channel to check out the Hatfields & McCoys, and enjoyed a delightful reminder of our recent East Coast trip.


I can’t think of a better way to enjoy a Sunday, chickadees.

Enjoy that sunshine if you’ve got it!


1 Comment

Filed under Chicago, Good times, Things that are delicious

One response to “buttering it up.

  1. Sigh. The East Coast knows where it’s at when it comes to amazing food. I’m straight up giddy over my upcoming trip there in a few months. Giddy.

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