Birthday Dinner

It was my brother in laws birthday on Monday so we had him and his girlfriend over last night for a home cooked birthday dinner.

Now that the weather is getting cooler and we are at the end of September, I wanted to cook things that are in season for Fall.

I started the meal off with my favorite Fall salad. 

Mesculin with Roasted Butternut Squash, Crasins, Walnuts and Gorgonzola Cheese.

This recipe is so simple and so delicious. 

Ingredients

5oz Mesculin Lettuce

Cubed Butternut Squash

1/2 Cup Walnuts

1/2 Cup Crasins

1/2 Cup Gorgonzola Cheese

Extra Light Olive Oil

For the Dressing

1/2 cup Extra Light Olive Oil

1/4 cup Apple Cider Vinegar

1 tablespoon Honey

1 teaspoon Dijon Mustard

1/2 of Lemon

Salt

Pepper

1/2 Shallot, minced

Cube the Butternut Squash into 2 inch pieces. Toss with Olive Oil, Salt and Pepper and Roast on a baking sheet in the over on 375 degrees for about 25 minutes. (until the squash is soft and the edges are starting to brown) Take out and let cool.

In a bowl toss mesculin, walnuts, crasins and crumbeled gorgonzola cheese. Toss roasted squash on top once it has cooled.

For the dressing, mince 1/2 of shallot & whisk all of the above ingredients together in a bowl. 

Pour over salad right before serving.

For the main dish I decided on 

Crispy Breaded Shrimp over Cannellini Beans and Arugula.

Ingredients

1/2 Cup Panko Bread Crumbs

2 tablespoons chopped fresh rosemary

5 tablespoons olive oil

salt and pepper

1 pound peeled and devined medium shrimp

2 garlic cloves, minced

1 19-ounce can cannellini beans, rinsed

6 cups arugula

1/2 cup white wine

Heat the oven to 400 degrees.

In a bowl mix the bread crumbs, rosemary, 3 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper.

Add shrimp and toss to coat. Transfer shrimp and any excess crumbs to a baking sheet. Bake until shrimp are cooked through and tops get crispy, about 12 minutes. 

Meanwhile, heat the remaining oil in a skillet with garlic, for a few minutes. Make sure garlic doesn't burn! Add the beans, 1/2 cup white wine and 1/4 teaspoon salt and pepper. Cook until heated through, about 5 minutes. Add in arugula and toss together. (The heat from the pan will cook the arugula.)

Remove from heat and line bottom of a bowl with bean and arugula mixture.

Place shrimp on top and sprinkle any remaining crumbs on top.

recipe via Real Simple

And for a side I tried a Crispy Potato Roast.

All you'll need are 6 russet potatoes, a 9-inch round baking pan, olive oil, 4 tablespoons butter, salt, pepper, garlic powder, thyme and a shallot.

I used a mandolin for this, which made it a lot quicker, but if you don't have one, just slice the potatoes very thin.

Preheat oven to 400.

Once all the potatoes are sliced, toss with olive oil, salt, pepper and garlic powder.

Grease the bottom of the pan with some olive oil or melted butter. 

Arrange the potatoes in a tight circle.

Slice a shallot and wedge shallots throughout the circle. Sprinkle a little more salt and pepper on top and sprinkle thyme. 

Melt butter and brush on top of the potatoes.

Place in oven for 1 1/4 hours. Take out halfway through and brush a little more butter on top. 

Put the oven on broil for the last 3 minutes just to get the tops crispy.

Pull out and sprinkle a little salt on top.  

Happy Birthday Brad!