Grocery List
for
Sometimes When We Touch
Appetizer: Antipasto
- 1 medium tomato
- bag baby mixed greens, or
1
your favorite mix
- 1 thin cucumber
- Salt & pepper
- Garlic powder
- Olive oil
- Balsamic vinegar
- 4 oz provolone cheese
- ½ - 14 oz can sliced artichokes
- Small jar of green, pitted olives
- Small can large, pitted olives
- Small jar roasted peppers
- fresh basil leaves
3
- Italian bread
Use a nice, 12” serving platter. Cut tomato into round slices and spread them out around
half the platter. Place your favorite mixed salad into the center of the platter (don’t cover
the tomatoes). Peel the cucumber and cut in half long ways. Now cut each half into 3
or 4 long sticks. Cut each stick into 3” pieces. Place them in a mixing bowl and season
with salt, pepper, garlic powder, olive oil, and vinegar. Mix well and place cucumber slices
on both sides of the platter, leaving an open spot at the bottom of the platter. Slice the
provolone into thin slices and place at the bottom of the platter; you can also use a
potato peeler to shave the provolone. It comes out great. As you can see, you are starting
to create a piece of art. Next, open the artichokes, and rinse and scatter over the salad.
Open the olives and scatter around the platter. Now to finish it, slice 2 roasted peppers,
and place them in the center of the plate. Chop and sprinkle your fresh basil leaves over
the tomatoes. Season the entire platter with salt, pepper, and garlic powder, and drizzle
with olive oil and balsamic vinegar or your favorite dressing. Serve with a nice glass of
red wine and a few slices of Italian bread. Look at what you have created. Now give your
spouse a kiss and enjoy. Side note—have a small saucer on the table, drizzle some olive
oil into it, and add a pinch of black pepper. Dip your bread before eating it.
Entrée: Grilled Skirt Steak with Chimi-Churi and Shrimp Skewers
Sauce:
- ½ cup finely chopped parsley
- 3 chopped fresh basil leaves
- 1 tbsp dry oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp crushed red pepper
- 3 cloves chopped garlic
- ¼ cup olive oil
- 1 tbsp balsamic vinegar
- Juice of ½ lemon
Steak and Shrimp:
- 1lb skirt steak
- Salt & black pepper
- 8 shrimp, peeled & de-veined
- 6” skewers
- Olive oil
- 2 tbsp butter
- Juice from ½ lemon
- 2 tbsp white wine
- 2 tbsp chicken broth
- 1 clove chopped garlic
- 1 tsp chopped fresh basil
- 1 tsp chopped parsley
First, we start with the chimi-churi. This is a topping for the steak. Combine all these
ingredients in a small mixing bowl and stir with a fork until everything is mixed evenly.
Cover and refrigerate until ready to serve with steak. Transfer into a small serving bowl.
Top your steak, and let your taste buds savor the flavor.
Skirt steaks are usually a long strip of meat, not too thick and very tasty. Cut the steaks
into 4” to 6” pieces and trim some of the excess fat. I know this is where all the flavor
is, but there will be enough left. Season both sides with salt and pepper and place meat
on a plate and set aside. Slide the shrimp onto the skewers, 4 shrimp per skewer. Season
both sides with salt and pepper. Drizzle a small amount of olive oil into a 9” x 13” baking
pan. Place shrimp in pan while spreading the olive oil. The oil will keep the shrimp from
sticking, and it adds flavor. Cut butter into small pieces and place around shrimp. Pour
lemon juice, wine, and chicken broth on top of the shrimp, then follow with the chopped
garlic, basil, and parsley, and set side. Go fire up the grill on high heat. While waiting for
the bricks to get hot, prep and cook your veggies. When the veggies are ready, you are
ready to cook the steaks and shrimp. The steaks will cook on the grill, but you need the
oven set to broil for the shrimp. As the oven is heating up, lower the grill to medium and
place the steaks on the grill. You are only going to turn these once, so pay attention;
it only takes 10 to 15 minutes to cook steak. This is a good time to bring your glass of
wine out to the grill and hang there. When the steaks begin to sweat on top and blood
begins to come through the meat, wait 1 to 2 minutes, and then turn the steaks. When
the steaks sweat again, wait 2 minutes, and the steak will be cooked medium. Cut a small
piece for a sample. If too rare, cook a little longer. Let steaks rest on plate. Place shrimp
under broiler for 2-3 minutes. Make sure pan is 8” away from broiler. Turn shrimp and
cook another 2-3 minutes. Remove shrimp from pan and drizzle sauce from pan over
shrimp. Serve with steak and veggies. Don’t forget the chimi-churi for the steaks!
Sometimes When We Touch
Meat
Oils/Spices
q ¾ lb skirt steak
Seafood
q peeled &
8
de-veined shrimp
Fruit/Vegetables
q Bag of mixed greens
q 1 tomato
q thin, seedless cucumber
1
q 1 lemon
q Garlic
q Fresh basil
q Fresh parsley
q 4 oz can artichokes
1
q Pitted green olives
q Pitted black olives
q Roasted peppers
Snap off the bottoms of the asparagus & discard. Rinse, and steam asparagus
until tender. Set medium sauté pan over medium-high heat and coat bottom
with oil. Add garlic and steamed asparagus, stir so that garlic and oil coat the
asparagus. Then add salt and pepper to taste.
78
Wines/Liquors
q White wine
Cooking Accessories
q 6” skewers
Bakery
q Italian bread
Sweets
q Dessert
“Real love stories never have endings.”
Richard Bach
Vegetable: Asparagus with Olive Oil & Garlic
- 16-20 asparagus stalks
- 1 tbsp olive oil
- 2 cloves chopped garlic
- Salt & pepper
q Olive oil
q Balsamic vinegar
q Italian dressing
q Salt & pepper
q Garlic powder
q Crushed red pepper
q Oregano
q Chicken broth
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