@Commons Cooks: Summer Spice!

Cajun Buttery Herb Shrimp

Sometimes, a little Southern flavor is the best way to spice up your summer. This scrumptious Cajun-style shrimp recipe turns up the heat without overheating your schedule and it satisfies even the heartiest seafood cravings. This mouthwatering dish is an easy one-pan meal packed with a whole lot of flavor – “sea” for yourself!”

Before getting down to business, consider these important tips when purchasing your shrimp.

1.       Always pay attention to the number of shrimp in the bag. This will give you an idea of the size of the shrimp inside. Name such as jumbo or extra-large can be misleading.

2.      Experts from Eating Well Magazine recommend buying frozen shrimp from your local supermarket to ensure freshness and quality. If you do go to one of the “Grocery Guru” local fish markets, be sure to check the fresh raw shrimp carefully. It should have a firm texture, a mild odor and glisten slightly under light.

Don’t forget to post pictures of your dinner creation to our Facebook page!

Cajun Buttery Herb Shrimp

Prep and cook time: 15 minutes

Yield: 4 servings

Ingredients

·         1 pound large shrimp (31-35 per 1 pound bag), peeled and deveined

·         1 teaspoon creole seasoning (or less for milder flavor

·         6 ounces unsalted butter

·         2 teaspoons minced garlic

·         2 tablespoon chopped fresh parsley

·         1 teaspoon fresh thyme

·         1 teaspoon fresh oregano

·         ½ teaspoon paprika

·         Juice of ½ lemon or more to taste

·         ½ cup chicken stock

·         Salt and pepper to taste.

Preparation Requirements

·         Medium sized bowl

·         Cast iron or large nonstick skillet

Directions

1.       Wash and clean shrimp under cold water. Set aside in bowl.

2.      Preheat skillet over medium heat for one minute, then add 3 tablespoons of butter.

3.       Season shrimp with creole spice, covering all shrimp evenly.

4.      Add shrimp to pan and sauté (lightly fry) for about 3 -5 minutes shrimp, the remove from pan and set aside.

5.      Add remaining 3 tablespoons of butter and garlic. Stir for 1 minute and allow garlic to become soft and fragrant.

6.      Add, paprika, thyme, oregano, lemon juice and chicken broth to garlic, and bring it to a rapid boil. Upon reaching a boil, turn stove to simmer and continue to cook sauce for 2-3 minutes.

7.       Add cooked shrimp, stir and remove from heat. Adjust seasoning to taste with salt and pepper.

8.      Serve over pasta or rice, or alongside salad

Grocery Guru Advice

Supermarkets:                               Super Stop & Shop, 700 Middle Street. Shaw’s, 610 Middle Street.

Fresh Shrimp:                                 Rockyneck Fish Co., 790 Water Street, Hingham, MA (25-30 minute drive from Weymouth Commons, link here) or Burke’s Seafood, 61 Billings Road, North Quincy, MA (15 minute drive from Weymouth Commons, link here) Call ahead for selection.

Get Up & Go! Time To Pick The Sweet Strawberries

Corcoran Management is pleased to introduce a new blog feature called Get Up & Go! Every Thursday, our team will provide you with an insider’s guide to a local destination or event that’s an hour or less drive from your apartment home. We’ll share everything from a great place to have fun with the family to the best beaches to one-of-a-kind ‘secrets’ that make living in Massachusetts so much fun!

As always, please share your feedback with us on Facebook and Twitter, or by emailing the property management office!

When the sun is shining in late June and you’re looking for a fun experience without spending a fortune, Massachusetts offers a unique seasonal pastime – pick your own strawberries. Not only is this a great way to get out and enjoy the great weather without a long drive but, if you have $3 in your pocket, you’re all set for an inexpensive day – and fresh fruit that will turn your kitchen into a pantry of goodness!

While there are several pick-your-own farms on the North Shore, it’s hard to beat a 20-minute drive to Ward’s Berry Farm in Sharon, where strawberry fields are forever, or at least through early July. And for $3 a pint, it’s easy to bring home enough strawberries to fill 10 shortcakes!

Brothers Jim and Bob Ward opened the farm in 1982 and, using their mother’s tried and true family recipes for cookies, muffins, breads, and pies, have developed a reputation as one of the freshest local purveyors of farm fare anywhere in New England. Ward’s Farm, which sells all of its products and goods on the premises, is known for a range of freshly picked fruits and vegetables, including peaches and melons, collard greens and rainbow chard and seasonal treats. Guests flock to Ward’s for some of the best pick-your-own around, including blueberries and pumpkins.

Ward’s blends the traditional with the modern, with the farm store offering gourmet sandwiches and delicious treats at its smoothie bar. Favorites include a balsamic roasted portabella mushroom panini and the Bananarama smoothie, made with bananas, coffee, coffee beans, and chocolate soft serve ice cream. 

Families will love some of the other activities as well, including the $2 dollar hayride and the petting zoo, filled with goats, chickens, cows, and rabbits. There’s even a miniature horse for kids to ride!

Ward’s Berry Farm is open every day at 9 a.m. and closes at 7 p.m. on weekdays and 6 p.m. on weekends. Click here for directions.

Weekly Recipe: Savory Summer Strawberry Chicken Salad and New England Strawberry Shortcake

Savory Summer Strawberry Chicken Salad and New England Strawberry Shortcake

Late June in New England brings fair weather, the end of the school year and a bountiful harvest of luscious strawberries from farms across the region. Strawberries are an early season fruit hat flourish in our region’s cooler, moist climate. With a uniquely savory profile, the sweet berry provides a great base for summer dinner salad, not to mention dessert!  Both of these recipes feature farm-fresh goodness without any fuss. The salad recipe can be prepared in 20 minutes and the shortcake in 40 minutes. If you’d like to save some time on the shortcake recipe, most local grocery stores offer pre-made shells. For the salad, buy fully cooked rotisserie chicken to skip a step.

Please be sure to check out the end of the recipes for “Grocery Guru Advice,” which provides information about local supermarkets and links to local farms that offer freshly harvested strawberries. Farms are located a short drive from the Commons and offer you a great way to make these strawberry recipes explode with fresh, local flavor.  We hope you enjoy this week’s recipes. And be sure to share smartphone pictures with us via Instagram or Facebook!

Savory Summer Strawberry Chicken Salad

Prep and cook time: 20 minutes

Yield: 4 servings

Ingredients

Dressing:

·         1 tablespoon sugar

·         1 tablespoons balsamic vinegar

·         1 tablespoon water

·         1/8 teaspoon salt

·         1/8 teaspoon freshly ground black pepper

·         2 tablespoons extra-virgin olive oil

Salad:

·         4 cups lettuce, torn (use romaine, Boston or your favorite)

·         2 cups watercress

·         2 cups quartered strawberries

·         8 ounces skinless, boneless chicken breast, sliced

·         1/2 cup (2 ounces) crumbled feta cheese

Preparation

1.    To prepare dressing, combine first five dressing ingredients in a small bowl. Gradually drizzle in oil and whisk, constantly, until fully blended.

2.    To prepare salad, combine lettuce, watercress and strawberries in a salad bowl; toss gently. Plate salad, then place slices of chicken on top. Top each serving with 1 tablespoons of feta cheese. Drizzle about 2 teaspoons dressing over each serving.

New England Strawberry Shortcake

Prep and cook time: 35 minutes

Yield: 8 servings

Ingredients

·         2 pounds fresh strawberries

• 2 cups flour, plus two teaspoons
• 4 tablespoons granulated sugar
• 2 tablespoons baking powder

·         1/2 cup powdered sugar

·         1 teaspoon salt

·         1 stick butter

·         3/4 cup milk

·         1 cup heavy cream

·         1 teaspoon vanilla

Preparation

1.    Preheat oven to 425°

2.    Grease a 9-inch pie dish with two tablespoons butter

3.    Slice strawberries and toss with powdered sugar.

4.    Mix dry ingredients in separate large bowl (2 cups flour, baking powder, 3 tablespoons granulated sugar, salt)

5.    Dice remaining butter into tiny chunks, then use fork to blend into dry ingredients. Continue to blend until texture is resembles crumbs.

6.    Add milk to dough mixture and stir with a fork.

7.    Place remaining flower on a board, then place dough on board and dough until firm. Spread dough over pie dish and bake 15 minutes (until golden brown). Remove and let cool.

8.    Whip cream with remaining sugar and vanilla. Use handheld or standing blender for best results.

9.    Slice shortbread and fill with sugared berries.

10. Top with remaining berries and whipped cream.

Grocery Guru Advice

Weymouth Commons

Supermarkets:                      Super Stop & Shop, 700 Middle Street. Shaw’s, 610 Middle Street.

Family Farm:                         Wards Berry Farm, 614 South Main Street, Sharon, MA (25 minute drive from Weymouth Commons). Pick your own strawberries until early July. Link here.

Practice Safe Cycling, Ride Forever

Bicycling is one of the simplest pleasures in life. No less than a Supreme Court Justice (Stephen Breyer) and a President (John F. Kennedy) have extolled the boundless advantages and pleasures of bicycling— exercise without parking worries, fun without the cost of gasoline, adventure just outside the door.

Now, at last, warm spring temperatures offer the lure of a leisurely ride or heart-pumping exercise. In Massachusetts, bicycling is a legal right under state law on any public road, street or bikeway, except state highways and roads that specifically prohibit access. Before you pump the tires, oil the chain and test the brakes, take a moment to review these five tips, which will help you bicycle safely throughout the coming summer months.

Tip #1: Safe Cycling Starts with a Strong Hand Signal!

Bicyclists understand the challenge of riding in a world filled with pedestrians, automobiles, trucks and motorcycles. Safe bicycling in our fast-paced environment requires the ability to successfully communicate with the people moving around you. This means using hand signals to alert others on the road that you are slowing, stopping or turning. Massachusetts’ drivers are known for being exceptionally aggressive, so when cycling on the street, take care to signal—with either hand—clearly and deliberately. Let everyone see your next move before it happens.

Tip #2: Safe Cycling Means Respect for Pedestrians

It’s not always easy to remember who has the right of way, especially when enjoying the feel of a warm breeze as your bicycle coasts down a scenic road. As a bike rider, however, state law provides a clear reminder: pedestrians ALWAYS have the right of way. This is not only the law of Massachusetts, it’s the law of physics! Bicycles are vehicles and typically move at higher speeds than pedestrians, so any collision will likely leave the walker worse for the wear. Braking for pedestrians is one of the safest things a cyclist can do. 

Tip # 3: Safe Cycling Fancies Bright Clothing and Accessories!

Whether riding at night or in broad daylight, reflective gear, bright-clothing (especially high-visibility neon safety vests!) and if possible, head and tail lights. Remember, at night, state law requires headlights to emit a white light visible from a distance of at least 500 feet and tail lights to emit a red light visible from a distance of at least 600 feet. Reflectors also must be visible in the low beams of a an automobile’s headlights from a distance of at least 600 feet, from the back and sides. In short, always let others see you coming. 

Tip #4: Safe Cycling Motto: Cover Your Crown, Avoid a Frown!

Heads across the world that experienced a fall from a bicycle and lived to tell the story are forever thankful for helmets. It is true that state law does not require use of a helmet for any riders older than 16 years of age. But your head sure would appreciate being covered by a helmet that meets U.S. Consumer Product Safety Commission requirements, fits snugly on your head and has a chin strap in good working order.

Tip #5: Safe Cycling is Wicked Smart

Always remember that best safety tips for bicyclist make the most sense. Only pass automobiles and trucks on the right – and never attempt to pass across the path of a turning vehicle. Only ride with one passenger unless you are riding a two-seater. Never place a child between the ages of 1 and 4 on a bicycle except on an approved baby seat that is safely attached to a bike—and never carry an infant—which is strictly against the law. Only carry items in baskets, racks or trailers designed
for bicycle use. Here’s to a safe cycling season! 

Weekly Recipe: Shrimp Scampi

Shrimp Scampi

When there's snow on the ground and we have to layer on the sweaters, pasta is one of our go-to comfort foods. Though we're trying hard to forget the bitter chill of winter, it doesn't mean we have to hide away the Barilla boxes. Adapt your pasta preparations for the warmer months by opting for lighter ingredients, like local vegetables, homegrown herbs, and fresh seafood. Shrimp scampi, an Italian-American staple, is a perfect dish to celebrate the start of June.

If you make this week's recipe, be sure to share it with us through Instagram or Facebook!

Ingredients

• 5 tbsp. unsalted butter
• 2 tbsp. olive oil
• 1 lb. medium shrimp, peeled, deveined, tails attached
• Kosher salt and freshly ground black pepper, to taste
• ¼ tsp. crushed red chile flakes
• 4 cloves garlic, finely chopped
• 2 shallots, finely chopped
• ½ cup white wine
• ¼ cup fresh lemon juice
• 1 tsp. lemon zest
• 1 lb. thin spaghetti, cooked
• ¼ cup roughly chopped parsley

Directions

Heat 3 tbsp. butter and oil in a 12″ skillet over medium-high heat; season shrimp with salt and pepper, and add to skillet. Cook, turning once, until beginning to turn pink, about 3 minutes. Transfer to a plate; set aside. Add chile flakes, garlic, and shallots to skillet; cook until soft, about 3 minutes. Add wine, juice, and zest; cook until reduced by half, about 5 minutes. Add pasta, reserved shrimp and remaining butter; toss until evenly combined. Transfer to a serving platter; sprinkle with parsley.

If you liked this recipe, find more like it at Saveur.