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Being married to a restaurant owner had a distinct effect on Dianna McHugh's interest in food and cooking. "I always liked cooking with my Mom when I was younger," she says, "But when I met Kevin, he and his partner were just getting ready to open [South Norwalk's] Match, so we were going to lots of different restaurants to check them out. We started cooking together and experimenting with recipes and I really enjoyed it." A job at Williams-Sonoma in Westport, which provided her with access to a host of high-end kitchen accessories, sealed the deal.
Many years later, the Weston mom of two cooks nearly every night. Her sons, Shane, 4, and Grady, nearly 2, are along for the ride. "Shane's a great eater, she says. He'll eat sauteed onions and mushrooms and things most little kids won't touch. Grady's still a little young for too much experimenting but it'll come." McHugh's husband, Kevin, she says, loves to come home to a great meal -- that's not takeout -- and she's happy to oblige. "Though with the kids, it's not always easy, and I might not be making gourmet meals, but I do cook almost every night."
As to going out, these days the McHughs are more apt to head to a diner or pizza place with the kids, but Shane has already been initiated into the big-boy restaurant world, having become of big fan of the hibachi table at Sakura. His culinary world will likely continue to expand over the next couple of years as Kevin opens his third restaurant (in addition to former ownership in Match, he was also a partner in The Little Pub in Ridgefield). His latest venture is The Gray Goose in Southport.
Meanwhile, for special occasions in particular, the McHughs continue their joint passion for cooking. "We make special things for birthdays and anniversaries, like rack of lamb, or Kevin's famous Bolognese, which he thinks is the best ever, and I have to say, is really good." Dianna likes to experiment with soups and tomato-based pasta sauces as well. As MainStreet's latest Neighborhood Chef, she offers her recipe for a very lemony scampi, something she says is a go-to in summer.
Shrimp Scampi With Linguine And Lemon (serves 6)
1 1/2 pounds linguine 1 stick of butter 6 tbsp good olive oil 4 tbsp minced fresh garlic 2 lbs. large shrimp, peeled and deveined 1/2 teaspoon fresh ground black pepper 1/2 cup chopped fresh parsleyZest of 1 lemon 1/2 cup freshly squeezed lemon juice 1/2 lemon, thinly sliced 1/4 tsp crushed red pepper flakesCook linguine according to package directions. In a large saute pan, melt the butter and olive oil over medium-low heat. Add the garlic, and cook for 1 minute. Be careful not to burn garlic. Add the shrimp, ground black pepper, and salt to taste. Saute shrimp with garlic just until the shrimp turn pink, about 4-5 minutes. Remove from heat. Add lemon zest, lemon juice, lemon slices, parsley, and crushed red pepper. Toss to combine. Drain cooked pasta, and add the shrimp and sauce, toss well, and serve!
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