Spicy and Sweet Italian Sausage Meatballs and Linguine Fini with Mushrooms

From food

INGREDIENTS

1 medium onion, chopped
1 sweet Italian sausage
1 spicy Italian sausage
1 cup panko bread crumbs
3 cloves garlic, minced
1 package crimini mushrooms, sliced
1 cup white wine
3 tbsp fresh basil, chiffonade-style
1 cup shredded or grated parmigiano reggiano cheese, fresh
1 package linguine fini pasta
Kosher salt
Cracked pepper
1 tsp pimenton ahumado (smoked paprika)
extra virgin olive oil

DIRECTIONS
In a pasta pot, cook the linguine fini in salt water with a little olive oil until al dente. Reserve 2 cups of the pasta water before straining and set aside.

For both the sweet and spicy Italian sausages, remove the casing and roll into bite-size balls on a plate. In a bowl, pour panko crumbs and a little kosher salt and pepper. Roll the meatballs into the panko until breaded and transfer them to a separate plate. In a cast iron pan, heat some olive oil on medium high heat until hot. Place all meatballs in the hot oil. Cook until brown on the bottom, and turn with tongs. When the meatballs are browned on all sides, remove from pan and set aside. In the same pan, add more oil if necessary and sauté onions until soft. Add garlic, a dash of pimenton and 1/3 of the basil. Add the crimini mushrooms and sauté until cooked through, browning slightly. Add salt and pepper to taste. Add 1/2 cup of pasta water and 1/2 cup of white wine to deglaze the pan. When heated through, stir in 1/4 cup of the parmigiano until completely incorporated into the mixture. Heat through. Return the meatballs to the pan. Heat through, and repeat the pasta water/wine/cheese process until a sauce begins to form. Add the remaining basil and paprika. Salt and pepper to taste. When the sauce begins to thicken, stir in the cooked pasta in batches until fully coated by the sauce.
Serve with additional basil, parmigiano cheese and pepper. Enjoy!

Braised Short Ribs - Parisian-Style

This is the first time I've tried to cook short ribs. This is a combination of a couple of recipes but mainly comes from Tyler Florence's Bistro-Style Short Ribs recipe from the Food Network. I replaced the celery with fennel. I also didn't have the fresh herbs, and so they were omitted. I also added the pancetta to the recipe. I have to say that this may be one of my favorite dishes yet. I will definitely try this again.








INGREDIENTS
4 short ribs (angus beef)(approx. 1.5 lbs)
1 small onion, chopped
½ fennel, chopped
2 carrots, chopped
1 small tomato, quartered
3 cloves garlic, quartered
1 slice pancetta or bacon
1 tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tsp ground thyme
1 glass good, dry, red wine (I used a Cotes-du-Rhones)
1 cup beef bouillon (or 1 cup water and 1 beef bouillon cube)


DIRECTIONS
In small food processor chop onions, fennel, carrots, garlic and tomato until achieving a thick pulp. Set aside.

In a dutch oven, fry pancetta/bacon until slightly brown. In a plate, season short ribs with salt, pepper and ground thyme. With tongs, sear short ribs with pancetta and drippings and drizzle of olive oil until browned on all sides. Set aside and drizzle lightly with olive oil.

Add the vegetables pulp and saute in the pancetta and drippings from the ribs. Cook on medium about ten minutes. Add wine and beef stock. Bring to a boil. Gently place short ribs in liquid (to cover), reduce heat and cover with a lid leaving a small corner to steam. Simmer for 2 hours on medium-low or until the beef falls off the bone. Serve with garlic mashed potatoes or rice.

Italian Sausage Beef Stroganoff

INGREDIENTS

1 medium onion, chopped
1 red bell pepper, chopped
1 italian sausage, sliced
3 cloves garlic, minced
1 can beef consomme
2 tbsp tomato paste
3 tbsp fresh sage, minced
2 tbsp fresh cilantro, minced
2 tsp flour
4 tbsp sour cream
3 cups pasta, al dente
1 tsp kosher salt
1 tsp cracked pepper

DIRECTIONS
Saute onion and bell peper until soft. Add garlic, sage and cilantro and saute until garlic browns slightly. Add italian sausage. Saute until brown. Add beef consomme and tomato paste. Simmer for five minutes. Sprinkle on flour and stir until combined. Simmer for 5 minutes. Add salt and pepper. Stir in sour cream and pasta until covered with the sauce. Simmer for 3 minutes. Serve.

Pork Tenderloin and Prosciutto Skewers and Mashed Potatoes Appetizer

This was my favorite appetizer served at a party ever. It was the brain child of my friend Adam and was a complete success. My friend Nichole asked me for the recipe so they can make it for Thanksgiving. So, here it is, but unfortunately I don't have pictures!

Skewers

INGREDIENTS
1 pork tenderloin
1/2 cup flour
10 slices of prosciutto (roughly)
at least 20 fresh sage leaves
salt to taste
freshly ground pepper
paprika
toothpicks
extra virgin olive oil
1/2 cup broth
1/4 cup white or red wine
1/2 tsp butter

DIRECTIONS
Slice the pork tenderloin into 1/2 inch width medallions. Place each medallion between two sheets of wax paper and pound out flat with a meat mallet until thin. (They will be large, but will reduce when cooked). Add a piece of prosciutto on top of the tenderloin, and top with a sage leaf. Skewer with a toothpick.

In a plate, combine flour, salt and pepper and paprika to taste (about two dashes of each). Press each side of the skewers into the flour mixture, completely coating each side. Set aside.

Heat skillet to medium high, and add olive oil. Fry the skewers in the hot oil for about a minute on each side or until it turns slightly brown and crispy. Set aside.

For the reduction: In the same skillet, on medium heat, add broth and wine to pan drippings from skewers, scraping up the cooked pieces from the bottom of the pan. Simmer until thickened, stirring constantly. Add more flour to thicken mixture, or more wine for a thinner reduction. Add butter and stir until melted and blended.

Mashed Potatoes

INGREDIENTS
6 to 10 potatoes, peeled and cubed
1 small onion, quartered
3 cloves garlic
salt to taste
1/3 cup milk
2 tbsp butter
parsley (optional)

DIRECTIONS
Boil potatoes in water. Add onion and garlic in water for extra flavor. (You can use a cheese cloth to remove the bulbs after cooking). Add salt to water. Potatoes will be cooked when you can stick a fork through a piece and it falls apart. About 10 minutes. Drain potatoes and return to pot. Add 2 tablespoons butter and 1/3 cup of milk. You can substitute cream for milk or sour cream. Mash until smooth. Add salt and pepper to taste. Add dried or fresh parsley if desired.

To serve:

Spread mashed potatoes on the bottom of large platter. Drizzle with reduction. Layer skewers on top of potatoes. Serve.


Note: Be sure to remove toothpicks or warn your guests that they are there!

You can prepare the skewers ahead of time and keep in your warming drawer while making the reduction. The mashed potatoes can also be prepared ahead of time and heated up with a little hot milk or by adding milk and stirring in the pot over a low heat. Be sure to avoid scorching the bottom.

Homemade Macaroni and Cheese - the Easiest and Tastiest Microwave Recipe

After trying several recipes and variations, the following recipe is my favorite homemade mac and cheese. Incidentally, it's also the easiest and fastest recipe, because it is mostly made in the microwave. The original recipe is here.


To me, it tastes the most like the boxed version, but reheats much better. Enjoy!


INGREDIENTS
1 cup elbow macaroni (or other similar pasta)
1 cup milk
3 Tbsp flour
2 Tbsp butter
1 cup shredded Cheddar cheese (extra sharp is the best)
salt and freshly ground pepper to taste


DIRECTIONS
To cook the pasta: In a large pot, bring salted water to a boil. Add elbow macaroni and cook for 8 to 10 minutes or until al dente. Drain and set aside.


To cook cheese sauce: In a large microwave-safe bowl, mix milk and flour with a dash of salt and pepper. Whisk until smooth and there are no lumps. Add butter and cheese and microwave on high for 5 minutes. Remove from microwave and whisk until smooth. Return to microwave for an additional 3 to 5 minutes and again whisk until smooth. Add cooked macaroni to bowl. Stir until coated and serve with fresh pepper.

VARIATIONS
If a cheesy crust is desired, after the mixture is combined, sprinkle another 1/3 cup of Cheddar on top of oven-safe dish, broil until cheese is golden-brown and bubbly. Serve.


You can also add ham or salami, chopped or diced roma tomatoes. Add at the same time as pasta. Be sure to watch the mixture as it microwaves and whisk thoroughly. Do not over-microwave.


(You will love this easy recipe).

My sister Patricia's Shepherd's Pie

I will never make Shepherd's Pie without this recipe again. It is by far my favorite recipe for this dish. Not surprisingly, it comes from my sister whose mother-in-law is English. I am making this dish tonight!

Shepherd's Pie

INGREDIENTS
1 lbs starchy potatoes, diced
2 tbsps canola oil
1 small onion, finely chopped
1 clove garlic, finely chopped
10 oz. ground lamb or beef
2 tbsps mild curry paste
4 oz hot beef broth
1 tbsp tomato ketchup
1 tbsp soy sauce
2 tbsps corn starch
1/4 cup frozen peas
2 tomatoes, cubed
cheddar cheese (for top)

DIRECTIONS
Preheat oven to medium broil. Cook potatoes and mash. See directions below. Heat oil in large pan. Saute onion, garlic, carrot and beef until well browned. Stir in curry past, beef stock, ketchup, and soy sauce. Bring to a boil. Reduce heat and simmer for 3 to 4 minutes. Mix corn starch with warm water until paste and stir into mixure. Stir in tomatoes and peas. Continue to stir until slightly thickened. Add salt and pepper to taste. Pour mixture into glass pie dish or casserole dish. Spread mashed potatoes on top. Fork a crisscross pattern on potatoes. Place dish in oven uncovered. About 20-30 minutes, until gold and bubbly. Sprinkle cheddar cheese on top about 3 minutes before you are done. Cook until cheese is melted. Serve.













MASHED POTATOES
Boil potatoes in water. Add a piece of onion or garlic in water for extra flavor. Add salt to water. Potatoes will be cooked when you can stick a fork through a piece and it falls apart. Drain potatoes and return to pot. Add 2 tablespoons butter and 1/3 cup of milk. You can substitute cream for milk or sour cream. Mash until smooth. Add salt and pepper to taste. Add parsley if desired.



TIPS
I vary this recipe by using olive oil instead of canola oil, some tomato paste mixed with a little brown sugar (or sweet wine) instead of the ketchup and I add frozen corn or other veggies depending on what I have on hand. Some people use brown gravy mix instead of the beef broth. If you do, use 6 to 8 ounces of brown gravy and eliminate the beef broth and corn starch mixture. You can also use beef consomme instead of gravy. I would add about half of the corn starch when using consomme.

Fried Rice

I needed to use my left-over rice from my lamb curry... so, here's the recipe I made tonight:

Fried Rice

INGREDIENTS
1 cup cooked basmati or jasmine rice (substitute brown or white)
1 leek chopped
1 red pepper chopped
1 handful flat leaf parsley chopped
1/2 teaspoon butter
1 egg
soy sauce
kosher salt
fresh cracked pepper
dash lime juice
olive oil

DIRECTIONS
In wok, heat on stove to medium. In small bowl, beat egg with fork and add salt and pepper to taste. Add butter to wok (do not let brown), add egg and cook to medium. Remove wok from flame and set aside egg back in bowl. Return wok to stove and add about 1 teaspoon of olive oil. Sautee leek and red pepper until cooked. Add cooked rice. Cook for 1-2 minutes until heated through. Add soy sauce to taste. Add back the egg. Mix until blended. Add parsley, salt and pepper to taste and dash in lime juice. Cook until the bottom starts to brown, about 5-7 minutes. Serve.

TIPS
When washing and chopping leek, set aside a clear bowl with cold water. Chop leek and fill bowl. Any dirt from the leek will fall to the bottom of the bowl.
Cooking the egg in butter rather than oil gives it a better flavor, but oil can also be used.

To add meat, choose a meat (chicken, beef, pork) and thinly slice or cube. Add to wok after leek and peppers. Brown and continue with recipe.

Curry Lamb Chops

I made this recipe tonight and it was fantastic. I figured I better blog it or I'd forget it.

CURRY LAMB CHOPS

INGREDIENTS

4 (3 oz) lamb chops seasoned (see seasoning below)
1 medium onion chopped
1 red pepper chopped
2 cloves garlic minced
1 tablespoon olive oil
1 handful fresh flatleaf parsley chopped
1 sweet potato/yam diced
1 small roma tomato diced or handful grape tomatoes diced
1 1/2 cup cold water
2 tablespoons curry powder
1 teaspoon cumin
1 teaspoon salt
fresh cracked pepper to taste
1/2 teaspoon red curry paste or more for spiciness
2 cups of basmati or jasmine rice cooked

DIRECTIONS
1. In a large frying pan or skillet, sautee the onion, red pepper and garlic on medium-low in oil. When carmelized or translucent, add seasoned lamb chops. Brown chops on both sides. Add potatoes, tomatoes and parsley. Add curry, cumin, salt, pepper and red curry paste. Mix until spices dissolve in mixure. Add water. Mix until combined with pan drippings and spices are now dissolved in water.
2. Cover and simmer for 15-20 minutes or until meat is tender. Serve lamb, vegetables and sauce with rice if desired.

LAMB RUB

salt and fresh ground pepper
herbes de provence or like substitute (thyme is a good herb with lamb)
paprika

Rub lamb meat with above spices and let sit approximately 5 to 10 minutes prior to adding to skillet.


This recipe is delicious!