I had such a positive response from you all with my first post of Paul’s Menu of the Week! I’m so glad so many of you are excited about this new blog series and are finding it helpful and inspiring in your own kitchens!

This week has a couple of fun new recipes that turned out truly amazing (like lick-every-square-inch-of-your-plate good), plus a couple of stand-bys that make for easy and delicious weeknight meals.

Paul was traveling for work again and, as always, left me with some leftovers from the previous week. So go ahead and skip over Monday and Tuesday and get right into Wine Wednesday with Blackened Shrimp and a delicious rosé! Ever since our trip to the Florida keys, we’ve been craving a lot of blackened seafood dishes. Two other call-outs this week are the Thai Combination Fried Rice and the Spinach and Ricotta Gnudi. These were great weekend meals! Paul has mastered a lot of Asian dishes and that fried rice was perfect! And of course Sundays are reserved for special Italian dishes. Did you know that gnudi roughly translates into “nude” in Italian? This dish has everything you need and nothing you don’t. 

Menu of the Week

Wednesday

Blackened Shrimp (ATK)

Wine pairing: Carayon La Rosé, South of France, 2019

Thursday

Baby back ribs

Green beans

Baked beans

Friday 

Butter basted cast iron wagyu steak (see last week’s menu for an alternative preparation)

Appetizer of bacon wrapped stuffed jalapenos from HEB (we love these as an easy appetizer when we have steak)

Roasted potatoes 

Side salad 

Saturday 

Thai combination fried rice (NYT) with red pork 

The red pork was leftover from another recipe and we had it in the freezer. It tasted great but left a bit of a red tint to the fried rice. We also added tofu per the recipe instructions, so you could leave out the pork and make this a nice vegetarian option.

Sunday

Spinach and ricotta gnudi with tomato-butter sauce (ATK)

Caprese salad

Wine pairing: 2018 Cantina Orsogna Montepulciano d’Abruzzo

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xo – Erin

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Paul’s Menu of the Week Vol. 2 appeared first on CathedralsandCafes.com. If you see this content published anywhere else, please email cathedralsandcafes@gmail.com.

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