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Stand Up and Shout Roasted Brussels Sprouts – Cooking With Butler

August 6, 2010

Michael Butler makes Garlic Roasted Brussels Sprouts

Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 4 cloves crushed garlic
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any
yellow outer leaves. Mix them in a bowl with the olive oil, garlic, salt and
pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until
crisp on the outside and tender on the inside. Shake the pan from time
to time to brown the sprouts evenly. Sprinkle with more kosher salt, and
serve immediately.

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Satanic Shrimp Fra Diavolo – Cooking WIth Butler

July 19, 2010

Ingredients

  • 1 pound large shrimp, peeled, deveined
  • 1 teaspoon salt, plus additional as needed
  • 1 teaspoon dried crushed red pepper flakes
  • 3 tablespoons olive oil, plus 1 to 2 tablespoons
  • 1 medium onion, sliced
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 cup dry white wine
  • 3 garlic cloves, chopped
  • 1/4 teaspoon dried oregano leaves
  • 3 tablespoon chopped fresh Italian parsley leaves
  • 3 tablespoon chopped fresh basil leaves

Directions

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red
pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over
medium-high heat. Add the shrimp and saute for about a minute, toss,
and continue cooking until just cooked through, about 1 to 2 minutes.
Transfer the shrimp to a large plate; set aside. Add the onion to the
same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if
necessary, and saute until translucent, about 5 minutes. Add the
tomatoes with their juices, wine, garlic, and oregano. Simmer until the
sauce thickens slightly, about 10 minutes. Return the shrimp and any
accumulated juices to the tomato mixture; toss to coat, and cook for
about a minute so the flavors meld together. Stir in the parsley and
basil. Season with more salt, to taste, and serve.

You Can Tune a Piano But You Can’t Tuna Casserole – Cooking With Butler

February 18, 2010

Recipe after the break [Read more]

Cooking With Butler-March of The Crab Cakes

January 3, 2010


A Christmas tradition at our house is a dungenes crab feast. I always make sure I get more crab than I need so O can make crab cakes the next day. This recipe is made Louisiana style with creole seasoning and the “holy trinity”, which is onions, celery and bell peppers. So far it is the best tasting crab cakes I’ve ever had. It is better and much cheaper than you will get in even the finest restaurants. As a bonus, I show you a quick and easy caesar salad recipe. I’m getting hungry just writing this!
Recipe follows: [Read more]

Cooking With Butler – Speeding Back To My Baby Back Ribs

October 25, 2009

Michael Butler, the rock and roll geek, makes Barbecue Baby Back Ribs

[Read more]

Cooking With Butler 9 – Italian Sunday Gravy

July 7, 2009

Cooking with the Rock and Roll Geek
This time Butler makes Italian Sunday Gravy

Recipe Below [Read more]

Cooking With Butler 8 – Chicken Under A Brick

April 19, 2009

Recipe after the break [Read more]

Cooking With Butler 7 – Cheap Tricken n Dumplings

January 27, 2009

Michael Butler makes Chicken n Dumplings
Recipe after the break: [Read more]

Cooking With Butler 6 – SKYNYRD SCALLOPED POTATOES

November 22, 2008

A classic southern Thanksgiving and holiday side dish. Savory Scalloped Potatoes

Recipe follows the break: [Read more]

Cooking With Butler 5 – KISS Alive Olive Salad

November 21, 2008

As I do every year, here is the olive salad recipe that has been in my family for generations. Recipe Follows [Read more]

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