Big Night is the featured movie over at Food 'n Flix for April and is being hosted by Spabettie this month!
Primo and Secondo are two brothers who are trying to make a success of their Italian restaurant in America. One is an excellent and temperamental chef who, unfortunately, doesn’t accept that you need to please your customers. (Even if you are a culinary genius – when the fat American woman wants pasta along with her seafood risotto…better just serve it up.) The other brother is trying to keep the restaurant from closing and he is also the one with great customer skills.
There is a restaurant across the street called Pascal’s and they are doing a tremendous business. This is in spite of the food (which is just ok) while the true authentic Italian food is available at Primo and Secondo's. Pascal's has music and caters to the party crowd.
The Big Night is about creating the feast of a lifetime and bringing in new clientele for the two brothers, all with Pascal's promise to help by engaging a big name musician.
The time frame is the 1950’s and I am loving the look of the clothes, the old cars, etc. Also, the soundtrack for this movie was great.........we already have a Louie Prima CD and that put us in the mood to listen to him again.
Now, from one of the beginning scenes, where the customer is questioning if she received her correct order, I decided to make a dish with lots of seafood. Seafood you can see.
She’d ordered the seafood risotto and didn’t understand it was chopped,permeating the creamy rice dish. She was expecting large hunks of shrimp and scallops. While her dish was prepared and served as an authentic Italian seafood risotto ought to be.....she was displeased.
This interesting mixture of Basmati and wild rice coupled with herbs and dried vegetables was the base. I used homemade chicken stock instead of water tossed in sauteed shrimp and scallops.
I am going to call this Prima Seafood and Rice Medley...in honor of this fun movie.
Simple prep and elegant dish = a winner.
Paired with a Chardonnay....lovely combination.
Directions: Cook the rice according to package directions. In separate pan, saute the seafood (I used scallops and shrimp) then toss into the rice mixture when it's almost done. I added a tad of saffron and sea salt. Voila! Open the wine and grab a plate.
Don't forget to check this event out at Spabettie's place and by all means, grab that movie and get cooking. Join us at Food 'n Flix!
This is a birthday post! Doug is finally as old as I am and we celebrated in style. Breakfast out but dinner at home because we can enjoy o...
For Christmas Gregg and Barb subscribed me to Cook's Illustrated , a detailed foodie magazine with recipes, but also includes product re...
I don’t know what went on here but…………this loaf of Italian was light and airy, much like Angelfood cake, and the texture did not rock my wor...