Peas, bacon, and ricotta sauce for pasta

Ingredients

1 lb fresh, young peas unshelled weight, or 1/2 of a 10 oz package of tiny frozen peas, thawed
1/4 lb bacon, lean, slab bacon
Salt
1/4 lb fresh ricotta
1 tbsp butter
1/3 cup freshly grated parmigiano-reggiano cheese, plus additional cheese at table
Black pepper, ground fresh
1 lb pasta fusilli or rigatoni

How to prepare

1 if using fresh peas: shell them, discard the pods, rinse them in cold water, and cook them in a sm amount of simmering water until they are just tender the time varies greatly depending on the freshness and youth of the peas if using thawed frozen peas: begin the sauce at step 2
2 cut the bacon into short, narrow strips put it into a sm saut

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Red beans & rice with pickled pork

Ingredients

Pickled pork 888
1/2 cup whole mustard seed
1 tbsp celery seed 2 bay leaves
6 cloves garlic, chopped
1 tbsp kosher salt
12 peppercorns
2 tbsp tabasco

1 quart white vinegar
red beans 8888
1 lb red beans, soaked overnight
1 yellow onion, chopped
1 bunch green onion, chopped
7 cloves garlic, chopped
1/2 cup parsley, chopped

1 stalk celery, chopped
1 green pepper, chopped
1 bay leaf
1 tsp thyme
1 tbsp worcestershire sauce
2 tsp tabasco
1/2 cup tomato catsup
1 lb smoked sausage, thick sliced
1 lb pickled pork (see above), rinsed water to cover

How to prepare

To make pickled pork: combine the above and boil three minutes. Cool to room temperature. Add up to 2 lb of cubed pork butt, place in non-metallic bowl and refrigerate, covered, for three or more days.
To make red beans: combine above in a pot and cook covered on medium heat about 1-1/2 hours. Serve over rice.

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Vermicelli frittata with eggplant

Ingredients

1 lb eggplant, trimmed
1 tbsp salt
3 garlic cloves, minced
6 tbsp olive oil
1 red bell pepper, cut into small dice
1/2 cup brine-cured black olives such as gaeta, pitted and cut into slivers

1/4 cup thinly sliced fresh basil leaves
1/2 lb vermicelli
4 large eggs, beaten lightly

How to prepare

Cut eggplant into 1/4″ dice and sprinkle with the salt. Drain eggplant, weighted with a plate topped by several cans, in a colander 45 minutes. Rinse eggplant well and squeeze dry by handfuls. Drain eggplant on paper towels. In a heavy skillet cook garlic in 3 tbsp of oil over moderate heat, stirring, until golden. Add bell pepper and cook, covered, until softened. Add eggplant and cook 10 minutes, or until eggplant is tender. Stir in olives and basil. In a kettle of salted boiling water cook vermicelli until al dente and drain. In a large bowl toss vermicelli with eggplant mixture and salt and pepper to taste and cool 2 minutes. Add eggs and combine well. In a 12″ non-stick skillet heat remaining 3 tbsp oil over moderately high heat until hot but not smoking. Add pasta mixture and with 2 forks spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skillet 3 more times, cooking remaining fourths in same manner. Put a heat proof platter over skillet and invert frittata onto it. Slide frittata, browned side up, back into skillet and cook other side in same manner. Slide frittata onto platter and cool to room temperature. Serve frittata cut into wedges. Serves 6 to 8.

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Portuguese sopa de coentros

Ingredients

3 large russet (baking) potatoes (about 2 pounds)
1 large onion, chopped coarse
2 large plus 2 small garlic cloves
6 1/2 cups water
2 tsp salt

6 cups loosely packed fresh cilantro leaves, washed and spun dry
3 tbsp dark green olive oil

How to prepare

Peel potatoes and cut into 1″ cubes. In a large heavy saucepan simmer potatoes, onion, and large garlic cloves in water with salt, covered, 1 hour. (the potatoes will be very soft.) Remove pan from heat and cool mixture, uncovered, 15 minutes.
In a food processor blend together coriander, oil, and small garlic cloves until smooth. Add one third soup mixture and puree. Transfer puree to a large bowl and puree remaining soup mixture in 2 batches. Return soup to cleaned pan and heat over moderate heat, stirring, until hot. Soup will mellow in flavor if made 1 day ahead and chilled, covered. Reheat gently. Serves 6 to 8.

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Cajun shrimp pasta

Ingredients

2 tbsp olive oil
1/2 onion, chopped
1/2 tsp thyme
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp basil
1 tbsp chopped garlic
1 tbsp worcestershire sauce
1/2 tsp tabasco sauce
2 cup diced peeled and seeded tomatoes
2 tbsp sugar
1/2 cup green onions, chopped
3 cup chicken or shrimp stock
1 lb vermicelli pasta or linguine
1 lb fresh shrimp, peeled and deveined (can substitute chicken)
1/2 cup grated parmesan cheese

How to prepare

Saut

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Spaghetti & crab meat

Ingredients

1/4 cup olive oil (extra virgin)
1 tsp black pepper
1 1/2 cup chopped onions
2 tsp salt
2 cloves garlic
1/2 tsp paprika
1/4 cup chopped parsley

1 1/2 cup water
1/4 cup chopped celery
1 lb fresh crab meat (well picked)
14-oz solid pack tomatoes
1/4 cup spanish sherry
1 cup tomato sauce
parmesan cheese

How to prepare

Saut

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Pasta with pesto sauce

Ingredients

6 large cloves garlic, peeled
1 cup pine nuts
1 cup shelled walnuts
1/4 cup blanched almonds
1 cup freshly grated aged pecorino or parmigiano cheese
1/4 cup olive oil
6 oz cherry tomatoes,- optional
salt
freshly ground pepper fresh
pasta
16 med-size fresh basil leaves, optional

How to prepare

Place garlic, pine nuts, walnuts, almonds, cheese, olive oil and tomatoes in food processor or blender and blend until very smooth sauce forms. Transfer sauce to crockery or glass bowl. Season to taste with salt and pepper, mix well and refrigerate, covered, until needed. When ready to use, remove sauce from refrigerator. Remove 3/4 cup boiling water from pot in which fresh pasta is cooking and stir into sauce. Ladle half of sauce onto large serving platter. Drain fresh pasta, place on prepared dish, add remaining sauce and mix gently but thoroughly. Sprinkle with basil leaves to garnish and serve hot. Makes 8 servings. Note. No extra cheese should be served with this dish.

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New england seafood chowder

Ingredients

3 lb mixed fresh fish (a choice of cod, halibut, haddock and/or scrod), cut into 3/4″ pieces
8 bacon slices, chopped
2 lg onions, chopped
1 tbsp curry powder
32 oz clam juice
4 cups 1/2″ dice peeled white potatoes (about 3 pounds)
4 cups 1/2″ dice peeled butternut squash (about 3 pounds)
2 bay leaves
4 cups chopped kale leaves
5 cups milk

1 cup half and half
2 tbsp minced fresh thyme or 2 tsp dried, crumbled

How to prepare

To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and saut

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Fast egg foo yung

Ingredients

Basic chinese sauce – see recipe
2 tbsp sesame oil
1 tbsp soy sauce
4 cups (about 1 pound) fresh mung bean sprouts
4 scallions, chopped
1/2 lb mushrooms, sliced

8 eggs
freshly ground pepper to taste
oil for frying

How to prepare

Prepare the basic chinese sauce – up to the point before heating it, and set it aside. Heat the oil and soy sauce in a large skillet or wok. Add sprouts, scallions, and mushrooms and fry over moderate heat until they are all slightly wilted. Remove from heat. Beat 2 eggs in small bowl. Grind in a little pepper and stir in 1/4 of fried vegetables. Heat just enough oil to coat bottom of a 6 or 7 in. Non-stick skillet. When the oil is hot enough to make a drop of oil sizzle add egg mixture, cover, and cook over moderate heat until the bottom is nicely browned and the eggs are fairly set on top. Flip and brown other side uncovered. Repeat process three more times with rest of eggs and vegetables (2 eggs, 1/4 vegetables each time). Keep pancakes hot while others cook. While last pancake is cooking finish preparing sauce. Serve right away, covering each pancake with generous portion of the sauce.

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Spaghetti alla puttanesca

Ingredients

12 oz spaghetti
12 oz fresh tomatoes or canned
4 oz large black olives, stoned and sliced
8 canned anchovies fillets
1 tbsp capers

2 cloves garlic
1 tbsp parsley
6 tbsp olive oil
2 dried red chilies, crumbled
salt (if not using the anchovies)

How to prepare

Cook the spaghetti in boiling salted water for about ten minutes. Towards the end of the cooking time, fry the anchovies, garlic and red chili in the olive oil for one minute. Add the tomatoes, olives and capers and cook for a couple of minutes more. Season to taste. Drain the spaghetti, add to the sauce, sprinkle in the parsley and mix well.

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