Surf & Turf Scampi Spaghetti AKA “spaZghetti***”

Surf and Turf Spazghetti 128I was grocery shopping a few years ago and had a small budget of $20.00 to $30.00. So I had to limit the list to “essential” items only and no “impulse” buys. I noticed the Cream of Shrimp soup by Campbell’s and wanted it so bad, but could not afford it.

Years went by and I had a bit more money to buy some impulse items. So I finally got to purchase 2 cans of the Cream of Shrimp Soup. I used it in Shrimp & Lobster Fondue. It was my first time using my Fondue pot, so it was not very successful. If only I had used a traditional pot (on the stove), it would have turned out perfectly.

Surf and Turf Spazghetti 134I decided to save my second can for my Surf & Turf Spazghetti! This is Spaghetti meets Shrimp Scampi, meets Lasagna, meets Pizza – all in one dish! And of course, I am adding that “Puttanesca” Umami flavor bomb!

I normally have more “meat” in my Spazghetti, but to keep it light, I am substituting a pound of Spinach, for a pound of Italian Sausage, that is usually added. This puts everything on the plate, meat, side dish and pasta. Before I begin, I separate by groups to make sure I did not leave anything in the fridge or pantry.

INGREDIENTS:

  1. Surf and Turf Spazghetti 026Spaghetti Half Cut, recommended: Barilla, two 12 oz. boxes
  2. Italian Sausage, 1 lb
  3. Shrimp Scampi (frozen), recommended: SeaPak, 12 oz.
  4. Pepperoni slices, recommended: Great Value, 6 oz., divided
  5. Anchovies in Olive Oil, recommended: Crown Prince, 2 oz.
  6. Cheese Shredded Pizza Blend, recommended: Great Value, two 8 oz. packages
  7. Ricotta Cheese, recommended: Great Value, 15 oz. and Cottage Cheese, recommended: Belfonte, 15 oz.Surf and Turf Spazghetti 118
  8. Diced Tomatoes seasoned with Basil, Garlic & Oregano, recommended: Del Monte, 14.5 oz.
  9. Diced Tomatoes seasoned with Green Peppers & Onions, recommended: Del Monte, 14.5 oz.
  10. Tomatoes Wedges, Tri-Color with Olive Oil & Italian Spices, recommended: Great Value, 10 oz.
  11. Cream of Shrimp Soup, recommended: Campbell’s, 10.5 oz.
  12. Alfredo Sauce with Portobello Mushrooms, recommended Bertolii, 15 oz.
  13. Alfredo Pasta Sauce with Italian Cheese, recommended: Sam’s Choice, 14.5 oz.Surf and Turf Spazghetti 016
  14. Mushrooms Sliced, recommended: Green Giant, 8 oz.
  15. Bouillon Cubes Shrimp Flavor, recommended: Knorr, 2
  16. Seasoning Blend, frozen (Celery, Yellow Onions, Red Bell Peppers, Green Bell Peppers, Parsley Flakes), recommended: Great Value, 10 oz.
  17. Tomato Pesto, recommended: Mezzetta, 2 teaspoons
  18. Olives Italian Salad, recommended: Boscoli Family, 2 tablespoons
  19. Portabella Zesty Mexican Blend, recommended: Giorgio BlendaBella, 2 tablespoons
  20. Spinach, Frozen Chopped Steamable, recommended: Great Value, 12 oz.
  21. Garlic Butter Shrimp Scampi Seasoning Mix, recommended: McCormick, two.87 oz. packetsSurf and Turf Spazghetti 132
  22. Tomato, Garlic & Basil Marinade Mix, recommended: McCormick Grill Mates, .5 oz.
  23. Olive Oil Black Truffle, recommended: Roland, ¼ teaspoon
  24. Truffle Zest, recommended: Sabatino Tartufi, dash
  25. Mushroom Porcini Rub, recommended: Manitou, dash
  26. Panko Breads Crumbs Italian Style, recommended: Great Value, ½ cup
  27. Grated Parmesan, 3 Cheese Blend with Parmesan, Romano & Asiago Cheese, recommended: Kraft, ½ cup
  28. Parmesan Aged Wedge, recommended: Frigo, ½ cup, divided
  29. Garlic, fresh, 10-11 cloves, dividedSurf and Turf Spazghetti 019
  30. Parsley, dry, ½ teaspoon
  31. Eggs, Jumbo, 2
  32. Butter, 4 pats, divided
  33. Optional: Turkey-size Oven Bag, recommended: Reynolds Kitchens (or line with foil for an easy clean up)

INSTRUCTIONS:

  1. Melt 1 Butter pat with Olive Oil and add Truffle Zest and Mushroom Porcini Rub in stock pot for 1-3 minutes on low.
  2. Add Water and 2 Shrimp Bouillon cubes and bring to a boil.Surf and Turf Spazghetti 129
  3. Add Spaghetti and boil for 10 minutes. Next add the frozen Seasoning Blend and cook an additional 5 minutes, then drain. To that pot, add the Alfredo Pasta Sauce with Italian Cheese, 2 Shrimp Scampi Seasoning packets, drained sliced Mushrooms, Tomato Pesto and Cream of Shrimp Soup.
  4. Melt Anchovies in a skillet to cook down, and then brown Italian Sausage on top of the Anchovy oil. Add half of the garlic to the skillet last for a few minutes. Drain and then add the 3 cans of Diced Tomatoes, including the juice, Portabella Blend and the Tomato, Garlic & Basil Marinade Mix.Surf and Turf Spazghetti 022
  5. Beat the Eggs and blend in the Ricotta and Cottage Cheese, Spinach, Olive Italian Salad and 1 ½ Pizza Cheese package.
  6. Melt the last Butter pat and add to it the Panko Bread Crumbs, Grated Cheese Blend and half of the grated Parmesan cheese from wedge.
  7. Line the cooking pan with the Turkey Bag and a layer of Pepperoni and the other half of Garlic.
  8. Next add a layer of Spaghetti.
  9. Then add a layer of Italian Sausage.
  10. Then add a layer of Spinach/Ricotta/Cheese.
  11. Repeat the layers until you have used all of the Spaghetti, Italian Sausage and Spinach.Surf and Turf Spazghetti 119
  12. Layer with Pepperoni, but reserve some for the topping.
  13. Add the remaining half of the Pizza Cheese
  14. Top with the remaining Pepperoni
  15. Combine the Panko Bread with Grated Parmesan Cheese, remaining Butter (melted), Parsley and Shredded Aged Parmesan Wedge for the topping.
  16. Cook for 35 minutes in a 300 degree oven
  17. NOTE: I have to cook this part of it tonight and store in the refrigerator for dinner tomorrow. Reheat the Spazghetti for 15 minutes @ 350, if you do this the day before.
  18. Add the Shrimp Scamp ♪ on top of Spaghetti ♫**and cook for 20 minutes at 350 degrees
  19. Save some of the grated Parmesan cheese wedge to sprinkle on top.Surf and Turf Spazghetti 088

** Did anyone catch the shout out to Dr. FunhouseOn Top of Spaghetti” song? Here are the lyrics, in case you were curious about it, and you can listen here:

https://www.scoutsongs.com/lyrics/ontopofspaghetti.html

On top of Spaghetti,
all covered with cheese,
I lost my poor meatball,
When somebody sneezed.

It rolled off the table,Surf and Turf Spazghetti 127
And on to the floor,
And then my poor meatball,
Rolled out of the door.

It rolled in the garden,
And under a bush,
And then my poor meatball,
Was nothing but mush.

The mush was as tasty
As tasty could be,
And then the next summer, Surf and Turf Spazghetti 112
It grew into a tree.

The tree was all covered,
All covered with moss,
And on it grew meatballs,
And tomato sauce.

So if you eat spaghetti,
All covered with cheese,
Hold on to your meatball,
Whenever you sneeze.

Surf and Turf Spazghetti 041** My Aunt Earnestine, nicknamed my Spaghetti to “Spazghetti” as a compliment. A lot of people use only ground beef in their spaghetti, but when I started using Italian Sausage instead, people noticed the difference.

By the way, the Catfish Nuggets turned out great!  The best I have ever made.  The secret?  Do what Sunny Anderson does and shake it in a paper bag.

Merry Christmas 2019!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

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Happy Vance Day! Tuna & Catfish Delights.

Tuna5My big brother’s birthday is on December 21st.

Sunrise: December 21st! Gone, but not forgotten and still very much loved!

The last meal he cooked for us was Catfish Nuggets and Macaroni & Cheese. He liked to use a can of Cream of Mushroom Soup on the Mac & Cheese, so I will honor his flavor.

I hope to cook my Catfish Nuggets with Mac & Cheese this weekend, either Friday or Saturday. In the meanwhile, I have Tuna to eat for my main meal this week. Not Starkist Tunajust any tuna sandwich, but an “Epic” tuna sandwich, dedicated to Tito Jackson. I was watching one of the Jackson 5’s TV specials and Tito mentioned a Tuna & Tomato sandwich. I am finally getting around to making one.

Epic Tuna & Tomato Grilled Swiss Cheese on Rye Bread!

INGREDIENTS:

  1. Tuna, Yellowfin Solid Wild-Caught, with Lemon Dill and Extra Virgin Olive Oil, recommended: Starkist Selects, two 4.5 oz. cans
  2. Tuna, Solid White Albacore, Gourmet Prime Filet Wild-Caught, recommended: Bumblebee, 5 oz.
  3. Tartar Sauce, recommended: Kraft, 3 to 4 teaspoons
  4. Tuna4Relish, Sweet Pickle, recommended: Vlasic, 2 to 3 teaspoons
  5. Cream Cheese, Garden Vegetable, recommended: Philadelphia, 2 to 3 teaspoons
  6. Cream Cheese, Smoked Salmon, recommended: Philadelphia, 1 to 2 teaspoons
  7. Tasty Zesty Basil, Thyme & Lemon Zest Seasoning, recommended: McCormick, 1 teaspoon
  8. Celery Seed, recommended: Tone’s, 1/8 teaspoon
  9. Rye Bread, New York Style, recommended: Great Value, 2 slices per sandwich
  10. McCormick Lemon SeasoningSwiss Cheese, Aged, recommended: Sargento, 2 slices per sandwich
  11. Eggs, Boiled, 2
  12. Tomato, Beefsteak, 1 large
  13. Mirepoix (Yellow Onion, Celery, Carrot), 2 tablespoons
  14. Butter, 1-2 pat, per sandwich

INSTRUCTIONS:

  1. Boil Eggs, 30 minutes before, or the day of cook
  2. Combine Tuna with Cream Cheese, Tartar Sauce and Relish, to your desired consistency
  3. Add chopped Eggs, Tasty Seasoning, Mirepoix and Celery Seed
  4. Tuna1Add butter to skillet then toast the Rye Bread, and add Swiss cheese slices on top
  5. Remove and add Tuna to both sides with a Tomato Slice in the middle of the sandwich

Easy Catfish Nuggets

Ingredients:

  1. Catfish Nuggets, 1 lb.
  2. Fish Fry, Seasoned, recommended: Louisiana, 5-10 oz.
  3. Smoked SalmonTasty Zesty Basil, Thyme & Lemon Zest Seasoning, recommended: McCormick, 2 teaspoons
  4. Cooking Oil, enough to cover the fish

Instructions:

  1. Marinate the Catfish with the Tasty Seasoning 30 minutes before or the day of cook. Then dredge in the Fish Fry 20 minutes before cook time.
  2. Heat the cooking oil for about 9 to 14 minutes, testing with toothpick to see if bubble when ready.
  3. Fry the fish, until brown and I usually move to a 300 degree oven, while I am using the same oil for fries.

Mac & Cheese for VanceTuna2

Ingredients:

  1. Elbow Macaroni, Large, 16 oz.
  2. Buttermilk, ½ pint
  3. Cheddar Cheese, Sharp, 2 lb.
  4. Panko Bread Crumbs,
  5. Swiss Cheese Shredded, 8 oz.
  6. Chicken Bouillon Cubes, 2
  7. Condensed Cream of Mushroom Soup, recommended: Campbell’s, 10.5 oz.
  8. Butter, ½ stickGarden Vegetable

Instructions:

  1. Boil Chicken Bouillon cubes in water.
  2. Add Macaroni to boiling water and cook until below tender
  3. Shred Cheese in Food Processor (or use Velveeta cheese, 16 oz.), I have a block of cheese I need to get rid of
  4. Drain Macaroni and add Cream of Mushroom Soup, ¼ stick of melted butter, Buttermilk and ¾ of the Sharp Cheddar Cheese into the baking pan
  5. Melt butter and combine Panko Crumbs with ¼ of the Sharp Cheddar Cheese to the top of the Macaroni and bake for 25 minutes at 350 degrees, covered with foil. Add Swiss cheese and bake an additional 11 minutes, uncovered.

Tuna3

PAPERBACK BOOKS BY SHALIMAR ALI:

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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