HOTLINE: Sunday, Aug. 31

Posted: Updated:

Dr. Art Mollen

Dr. Mollen's Practice is located at 16100 N. 71st St. in Scottsdale. For more information, call 480-656-0016 or log onto www.drartmollen.com.

Sunday's Sweetheart


If you'd like to add Sunday's Sweetheart or any other pet to your family, contact the Arizona Humane Society at 602-997-7585. For more information about AHS events and programs, visit www.azhumane.org.

Chef Dad

To email questions to Chef Dad, email questions@chefdad.com
For more of Chef Dad's recipes, go to www.chefdad.com
For more information on Dad's Catering, go to www.dadscatering.com

Chef Dad's Shrimp & Peppers Pasta


INGREDIENTS:

1 lb. shrimp (raw, peeled & deveined)
1 lb. pasta (preferably spaghetti or linguini)
1 red bell pepper (diced or julienned)
1 cup onion (diced)
4-5 oz. can of diced green chilies (drained)
4 tbsp. (1/2 stick) butter (divided)
1 tbsp. olive oil
1 cup heavy cream
1/2 cup manchego or parmesan cheese (grated)
Salt & pepper
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Chopped parsley for garnish (optional)

COOKING:

1) Take your raw shrimp and remove the tail, then cut them into 2-3 pieces per shrimp. We want several bite-size pieces, not whole shrimp. Set aside.

2) Get a large pot of salted water going over high heat, but don't throw in the pasta yet. Have all your ingredients prepped and ready to go. Once your water comes to a boil, add the pasta and stir well for one minute to keep from clumping, then set your timer for the time recommended on the box.

3) Immediately after that, get a large nonstick frying pan over medium-high heat. We want this pan to be big enough that we can toss the pasta in with the sauce later on. Once it's hot, add 1/2 of your butter and about 1 tablespoon of olive oil. When bubbling, add your onion and red bell pepper plus a few heavy pinches of both salt and pepper. Cook these together for about 4-5 minutes then add your raw shrimp. Cook another 1-2 minutes until the shrimp are cooked then add your cream, remaining butter and diced green chilies. Once everything starts simmering together, turn the heat down to medium low. Now add your grated cheese and mix well. Give the sauce a taste and see if you prefer a bit more salt or pepper. If you like a bit more kick, add 1/2 teaspoon of crushed red pepper.

4) Drain your pasta well then add it to the sauce and toss together. Pour the ingredients into a large serving dish. You can sprinkle the top with some extra grated cheese and/or chopped parsley for a nice presentation. 

Cook's Notes: If you're using fresh pasta that takes just a minute or two to cook, wait to throw it in the water until your sauce is done. Remember to buy raw shrimp, not precooked. If you buy frozen, simply thaw them in a large bowl of tap water for 15-20 minutes before starting the dish.

Wally's Weekly Car Review


For more on Wally Cahill, visit his website at www.azmotorsportsmania.tv, Facebook page Wally's Weekly Car Reviews, or Twitter @CahillWally 

Local Work


We get a rundown on the Valley's hottest jobs from Ryan Naylor with www.localwork.com

LocalWork.com Job Fair

Monday, Sept. 15, 2014
10 a.m. - 2 p.m.
Phoenix Airport Marriott
1101 N. 44th St.
Phoenix, AZ 85008

Free to attend. RSVP at www.localwork.com/az/phoenix/job-fairs to get in express line and receive job tips, etc.

More than 50 companies representing 1,000+ full/PT jobs to attend. Phoenix metro companies featuring the hottest jobs in retail, health care, transportation, business, customer service, IT, construction and more are ready to interview on the spot. Resume assistance available.

Harold’s Cave Creek Corral 17th Annual Hawaiian Luau

Sunday, Aug. 31 starting at 6 p.m.
6895 E. Cave Creek Rd. in Cave Creek, AZ 85331
Just minutes from north Scottsdale and north Phoenix
480-488-1906 or www.haroldscorral.com

If you can’t escape the heat this Labor Day weekend, a Hawaiian Luau in Cave Creek may be exactly the kind of getaway you need to celebrate the end of summer. Harold’s Cave Creek Corral is hosting its 17th Annual Hawaiian Luau, which features a pig roast luau buffet, Tia’s Royal Islanders Hawaiian Luau Dancers, a reggae performance by Grantman & the Island Beat, a limbo and hula contest, face painting, Lei making, Hawaiian vendors, drink specials and more.

6 p.m. -- Gates open

6:15 p.m. -- Hawaiian buffet begins (two pig roast buffet stations). The delicious buffet will include succulent roast pork, smoked Mahi Mahi, a shrimp/seafood casserole, herb roasted chicken, Teriyaki steak, and other traditional Hawaiian cuisine. A Hawaiian band will also begin performing outside.

6:30 p.m. -- Limbo contest

7:45 p.m. -- Luau show begins outside. Tia’s Royal Islanders Hawaiian Luau Dancers will perform authentic Hawaiian Luau dances including the traditional “Fire Knife Dance.”

8:45 p.m. -- Grantman & the Island Beat perform reggae music inside