I awoke to the smell of fresh bread and coffee, Mama was standing over me on her way home from shopping, she looked down at me shaking her head and said “sonny boy, come with me”, all I could say was “yes mam”, She handed me her bag and I followed.I had a lot to learn about life, about food, and about myself, I didn’t know it at the time, but I had taken the first steps on my culinary journey. I haven’t told this story in a very long time, but lately I find myself going back to that time. If you will bear with me, when I can, I will share my story with you, the story of Mama Jeanette and my culinary journey.
Today I am going to share with you a simple dish that Mama Jennette loved to prepare, it was a blend of flavors from both the land and sea. Simple seasonings that let the flavors of the food shine through, and of course its served over pasta. Mama had a simple name for this dish, but the first time I ran it as a special, I changed the name to Mama’s Feast in her honor. It’s amazing how the flavors all come together, how the broth turns into a sauce that will have you looking for a piece of crusty bread, to sop up every last bit of it. Complexity of flavor, not at all, depth of flavors, possibly, flavors you will moan over, definitely!
So my friends, as my story begins, I bring you mama’s feast.
Mama’s Feast (for two)
1 Tablespoon chopped Garlic
Extra Virgin Olive Oil
2 small Lobster Tails (3-4 ounces each)
6 16-20 count Shrimp
1/4 lb Sweet Sausage cut into small pieces
1/4 lb Chicken Breast cut into strips or Chicken Tenders.
2 Tablespoons sun dried tomato strips
1 Tablespoon chopped Basil
Splash of white wine
1 cup Chicken Stock
1 Tablespoon Grated Romano Cheese
1 Tablespoon Butter
1/2 lb of linguine or spaghetti cooked aldente’
Prepare your all of your ingredients, thaw and peel and devein shrimp, thaw lobster and split down the middle. Slice chicken into small strips and slice sausage.
In your sauté pan, add the olive oil and chopped garlic, allow the garlic to gently sauté with out burning.
Add in your sweet sausage, dredge your chicken in flour seasoned with salt and pepper and add to the pan with the sausage, then add in your split lobster tails and continue to saute. When the sausage, chicken and lobster are about 2/3 cooked add in your shrimp, pepperoncini and sun dried tomatoes. Reduce the heat slightly.
If your sausage is very fatty, you can drain off a little of the extra oil. You do want to leave some of the oil produced it will help build the flavors. Now de-glaze your pan with the slash of white wine, add in your chicken stock, and continue to gently reduce the sauce. If your seafood looks done, remove it from the pan, while your sauce reduces, do not overcook the lobster or shrimp. Press your butter into your seasoned flour left over from the chicken to make a Beurre Manie, this will help thicken your sauce. Add in your Romano cheese, a pinch of black pepper and the fresh chopped basil.
Serve immediately over a bed of pasta! Enjoy this great meal with a nice white wine, and some crusty bread, and don’t forget to thank Mama Jennette for this wonderful dish.