Tuesday, September 29, 2015

Elizabeth Taylor's Fettuccine with Seafood and Caviar

Elizabeth Taylor's Fettuccine with Seafood and Caviar

So I saw this book, The lifestyles of the Rich and Famous Cookbook at my local library's book sale and I though it would have a whole chapter about me. I bought it and came home full of expectations. That didn't last long. The book only talks about the "other Rich and Famous" the rich and famous from the 99% is missing. Again.

In any event, I like the book quite a bit. Reminds me of the old good times, when Elizabeth Taylor married Larry Fortensky (yes, the construction worker) married at Michael Jackson's Neverland Ranch. Part of the wedding banquet was this Fettuccine with Seafood and Caviar. Obviously they did use Beluga Caviar but I ran out of it (actually I ran out of money but that is besides the point). I have to admit: the recipe is quite an easy recipe to cook and the end result is fantastic. The current wife and I enjoyed quite a bit.

I proposed to the current wife to recreate Elizabeth Taylor's wedding and having the only son that legally admit I'm kind of his father to take the role of Michael Jackson. She declined because Daniel is not as white as the character called for. I bought for the wife the exact Valentino wedding dress at the Salvation Ary Store but... she refused to wear it. Ungrateful wife I got.

The only thing she agreed with me was to eat the pasta, the home made bread and the capuccino dessert I made... anything else just didn't happen, including my proposed Celebrity honeymoon recreation. Sad...

The dish is fantastic, tasty and with fresh seafood it can't get better than this. I did use caviar, but a local one, and the end result is really tasty. I wouldn't honestly use Beluga or Petrossian...but if you have money to throw away...go nuts!

Elizabeth Taylor's Fettuccine with Seafood and Caviar

Cooking Time: 30 Minutes   Makes 4 servings

Ingredients

2 Tbsp Unsalted butter

1/2 lb medium shrimp, peeled and deveined

1/2 lb Scallops

2 Cups Heavy Cream

1 lb Fettuccine (preferably fresh)

1 oz (30 g) Caviar (Beluga anyone?)

Cooking Instructions

1. Melt the butter in a medium skillet over moderately high heat and add the shrimp and toss it until pink (about 2 minutes…tops!).

2. Add the scallops and cook for 1 minute per side. Pour in the cream and partially cover the skillet. Cook for about 3 minutes until the shrimp are a bit firm.

3. Using a slotted spoon remove the shrimp and the scallops and cover them with foil to keep them warm. Reserve.

4.  Reduce the cream over high heat by half and then return the shrimp and the scallops. Reserve.

5. Cook the pasta (follow the manufacturer’s instructions or cook for about 2 minutes if handmade). Gently reheat the cream with the scallops and shrimp.

6. Drain the pasta and place it in a pre-warmed mixing bowl. Add the cream sauce and the caviar and toss gently to blend. Season if necessary (I don’t think it needs more seasoning…).

7. Serve at once and enjoy!