Friday, February 17, 2006
2 C onion, chopped
1/2 C green pepper, chopped
1 1/3 tsp garlic, minced
2 tsp parsley, minced
1 lb. ham, cubed
1 lb pickled pork in large pieces or fresh pork
1 large ham bone
1 tsp salt
1/2 tsp pepper
1/8 tsp cayenne
1/8 tsp crushed red pepper
2 bay leaves
1/2 tsp dried thyme
1/8 tsp dried basil
2 quarts cold water
2 lbs dried red beans
Boiled white rice
chopped green onions
Put red beans in a large pot and cover with cold water. Bring to a boil and let boil for 2 minutes.
Turn the heat off and let soak 2 hours.
Drain beans and add all other ingredients and enough water to cover. Bring to a boil, then lower heat and let simmer 21/2 to 3 hours or until beans are tender. Check occasionally and add more water if it gets too thick.
Serve with rice and chopped green onion and Louisiana hot sauce.
Serves 2 or 3 for dinner, 4 as a first course
1 lb large shrimp in the shell
1 tsp black pepper
1/2 tsp salt
1/2 tsp crushed red pepper
1/2 tsp thyme
1/2 tsp rosemary
1/8 tsp oregano
1/4 lb + 5 tbl butter
1 1/2 tsp garlic
1 tsp worcestershire sauce
1/2 C clam juice or shrimp stock
1/4 cup beer at room temperature
1 tsp lemon juice
Combine everything but shrimp, clam juice, beer and lemon juice in a large skillet. When the butter melts add the shrimp and cook 2 minutes. Add clam juice and cook 2 minutes. Add beer and cook 1 minute. Remove from heat and serve in bowls.
6 Tbl olive oil
1 1/2 cups chopped onion
4 cloves garlic, minced
3 28-ounce cans plum tomatoes, drained
2 tsps dried basil
3/4 tsps dried crushed red pepper
2 C canned low-salt chicken broth
1 pound penne or rigatoni
2 1/2 C packed, grated Havarti cheese
1/3 C sliced, pitted Kalamata olives
1/3 C grated parmesean
1/4 C fresh basil, chopped
Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan.Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.
2 C cooked chicken breast, cubed
1 C celery or water chestnuts, chopped
1/2 C sharp cheddar
2 tsp onion, chopped finely
1 C mayonaise (Use good mayo like Hellman's)
2 tsp lemon juice
1 C aspargus, cut into 2 inch pieces and blanched
1 tbl butter
1/2 C browned almonds
Slice the asparagus and blanch for 60 seconds in boiling water. Remove to ice water and drain well.
Saute almonds in butter till brown. Remove almonds from butter and reserve.
Combine all ingredients and bake at 350 for 30-45 minutes or until hot and bubbly.
2 tablespoons of extra-virgin olive oil
Salt and freshly milled black pepper
Leaves from 3 rosemary sprigs, minced
1/3 cup of raisins, soaked in warm water for 30 minutes (optional)
1/2 cup of pine nuts, lightly toasted
1 pound of tagliatelle
2-3 tablespoons of chopped parsley
Preheat the oven to 350° F.
Put a lot of water on for the pasta, salting it when it boils.
While the chicken is still hot take the meat off the bone, leaving all the skin on if your diet allows. Cut it into small pieces.
Toast the pine nuts in a dry skillet, watching them carefully.
For the sauce, pour all the juices from the chicken container into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you're ready to cook the pasta.
Cook and drain the pasta and toss it with the sauce, chicken pieces and parsley in a large warmed bowl.
Friday, February 10, 2006
1 medium onion, chopped
4 cloves garlic, chopped
1 celery stalk, chopped
1-2 carrots, chopped
1/4 lb pancetta or ham, chopped
1 can chopped tomatoes
1 can red or white beans
1-2 zucchini, chopped
2 peeled and diced potatoes (optional)
1/4 - 1/2 cabbage or kale, chopped, or 1 pkg of frozen spinach or turnip greens
Add whatever vegetables you like or that you have. You could add green beans and green peas for example
3 cans chicken stock
Rind from a chunk of parmesean reggiano
1-2 tsp each dried basil & oregano
1 bay leaf
salt & pepper to taste
1/2 pound small cooked pasta
fresh chopped basil (optional)
Saute the aromatics and the ham in olive oil w/ 1/2 tsp dried oregano and basil. Add the remaining ingredients except the potato and another 1/2 tsp basil & oregano. Bring to a boil and reduce to a simmer. Let simmer 20 minutes and add the potatoes. Bring back to the boil and reduce to a simmer. Let simmer 15 minutes. Add the cooked pasta and simmer for 5 minutes more. Fish out the rind and the bay leaf. Taste and season. Serve sprinkled with grated parmesean and fresh chopped basil.