FETTUCCINE ALFREDO
24 ounces dry fettuccine pasta
1 cup butter
3/4 pint heavy cream
Salt and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Very gradually stir in cheese over medium heat. This will thicken the sauce.
Add pasta to sauce. Mix with sauce until all the pasta is thoroughly coated. Serve immediately.
OXTAIL STEW
Two 750-ml bottles dry red wine (preferably quality Burgundy)
12 large oxtails (about 6 lbs total)
1/2 stick unsalted butter
5 shallots
5 garlic cloves
2 medium carrots
2 medium leeks (white parts only)
1 medium onion
2 celery ribs
3 fresh thyme sprigs
3 bay leaves
1 bunch parsley stems
4 cups beef broth
Preheat oven to 325 deg. F.
In a 4-6 quart heavy saucepan, boil wine until reduced by about half. Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle large enough to hold the oxtails in one layer, heat 1 tablespoon butter over moderately high heat until foam subsides. Brown one half of the oxtails on all sides and transfer to a bowl. Brown remaining oxtails in another 1 tablespoon butter and transfer to bowl. Coarsely chop shallots, garlic, carrots, leeks, onion, and celery. Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened.
Arrange oxtails over vegetables and add reduced wine, herbs and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to
3-1/2 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny and reduced to about 1-3/4 cups and whisk in remaining butter.
Serve oxtails and sauce over mashed potatoes or celery root puree.
THE BEST CHEESE ENCHILADAS THIS SIDE OF THE BORDER
Ingredients for Sauce:
2 tablespoons oil (corn or vegetable)
2 tablespoons all-purpose flour
2 tablespoons Mexican-style chili powder
1/2 teaspoon ground cumin
1 8-oz can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
Dash of cayenne pepper
Heat oil in medium (2 qt) sauce pan. Open your can of sauce and pour into small bowl. Add cumin, garlic powder and salt to the sauce and stir. Set aside.
Pour water into a 2-cup measuring cup.
In another small bowl, add the flour and chili powder; mix well.
Prepare all of the ingredients ahead of time; otherwise you will burn the sauce!
Pour flour and chili powder mixture into hot oil and cook for one minute as you stir. Immediately add water, stir. Immediately add sauce mixture, stir well. Continue to stir until you see no more lumps while you bring to boil. Reduce heat and simmer (stirring occasionally) for about ten minutes.
Ingredients for Enchiladas:
10-20 corn tortillas
2-3 cups enchilada sauce (recipe above)
Finely chopped onion (optional, but recommended!)
Grape Seed oil for frying (because of its even cooking ability and high smoke point)
2-2.5 cups Mexican cheese
Cooking spray
Paprika
Preheat oven to 350 deg. F.
In a large frying pan, heat the oil and fry one or two tortillas at a time. You will have to add additional oil as the tortillas soak it up while frying. Be as sparing as you can without letting the tortillas burn. Don’t let them be too soft or they will become mush when you bake them later. Set them aside on a paper towel-lined cookie sheet as you go.
Open grated cheese and pour into bowl.
Open one tortilla, smear a line of enchilada sauce down the middle, add a bit of onion (optional), and a dash of paprika down the middle; put a line of cheese down the middle. Roll and place seam-side down into prepared baking dish. Repeat with remaining tortillas/ingredients.
Sprinkle dash of onion (optional) over the mid-section of all your enchiladas. Pour enchilada sauce over the entire thing starting with a line down the middle. Like the cheese, you cannot have too much sauce. Top the entire thing with…yes…MORE CHEESE!!!!
Bake for 15-20 minutes or until all that cheese is melted and bubbly.
TACO SEASONING
1 tablespoon flour
3/4 tablespoon minced onion
1 teaspoon chili powder
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1/8 teaspoon ground oregano
1 lb. ground beef
1 can chopped green chilies, drained
Combine all of the dry ingredients in a small bowl. Add 2/3 cup water and mix thoroughly. In a large skillet, brown the ground beef until crumbly; drain fat. Add the spice mixture, mix thoroughly and bring to a boil. Add the chopped green chilies. Return to a boil, reduce heat to low and cook, uncovered, 7 to 10 minutes, stirring occasionally. Makes filling for 12 tacos.
CARNITAS (MEXICAN PULLED PORK)
1 (3-1/2 - 4-pound) boneless pork butt, fat cap trimmed to 1/8 inch thick, cut
into 2-inch chunks.
Table salt and ground black pepper
1 teaspoon ground cumin
1 small onion, peeled and halved
2 bay leaves
1 teaspoon dried oregano
2 tablespoons fresh-squeezed lime juice
Minced garlic, to taste
2 cups water
1 medium orange, halved
¼ cup brandy
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork, 1 teaspoon salt, ½ teaspoon pepper, cumin, onion, bay leaves, oregano, lime juice, garlic and water in large Dutch oven (liquid should just barely cover meat). Juice orange into medium bowl and remove any seeds (you should have about 1/3 cup juice). Add juice, spent orange halves and brandy to pot. Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork, about 2 hours, flipping pieces of meat once during cooking.
Remove pot from oven and turn oven to broil. Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard. Place pot over high heat and simmer, stirring frequently, until thick and syrupy (heat-safe spatula should leave wide trail when dragged through glaze), 8 to 12 minutes. You should have about 1 cup reduced liquid.
Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with salt and pepper to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan. Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes. Using wide metal spatula, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with warm tortillas and garnishes:
Lime wedges
Minced onion
Fresh cilantro leaves
Sour cream
Mexican cheese blend
1 lb extra-lean ground beef
1 medium sweet yellow onion, chopped
Salt and pepper to taste
Italian seasoning to taste
Garlic powder to taste
Onion powder to taste
1 jar Classico tomato and basil spaghetti sauce
1 package sliced mushrooms
Burgundy (or other dry red) wine to taste
Pompeian red wine vinegar to taste
1 package dry linguine or spaghetti noodles
Shredded Italian cheese blend
Brown the ground beef in a large skillet; add chopped onion and sauté until onion is translucent. Season with salt, pepper, Italian seasoning, garlic powder and onion powder to taste. Stir; drain any significant amounts of fat (I prefer to keep some in there for flavor! And to maintain my girlish figure!!!J) Add the spaghetti sauce and mushrooms, stir until mushrooms are well covered in sauce. Add some spashes of red wine to the empty spaghetti sauce jar (to taste). Add an equal amount of red wine vinegar to the jar. Close the lid on the jar and shake to mix, then add to the skillet. Stir well, cover skillet with lid and simmer gently for about 30 minutes.
Meanwhile, cook the pasta according to package directions.
Top pasta with the sauce, top generously with the Italian cheese blend, then enjoy the ooey-gooey goodness!
MARINATED GRILLED SHRIMP
4-5 cloves garlic, minced
1/3 cup extra virgin olive oil (Lucini brand recommended)
1/4 cup Heinz chili sauce
2 tablespoons red wine vinegar (Pompeian brand recommended)
3 tablespoons chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
Skewers
In a re-sealable bag, combine the garlic, olive oil, chili sauce and red wine vinegar. Add basil, salt and cayenne pepper; mix to combine. Add shrimp and turn until evenly coated. Refrigerate for 3-4 hours, turning frequently.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
A PRETTY COOL TRICK FOR THREADING SHRIMP ONTO SKEWERS
How frustrating is it to spend all that time threading the little suckers onto skewers, only to place them on the grill and have them flip around over and over, and never get cooked evenly? Well, I have discovered a trick. It takes a little more time than traditional threading, but it is so worth it when you get awesome, evenly-cooked shrimp. First, pierce the tail of the first shrimp, then pierce the head of the second shrimp, nestle the head of the second shrimp into the hollow of the first shrimp, then pierce the head of the first shrimp and then the tail of the second shrimp, and so on. Think “Pisces” symbol. You should be able to get 8-10 shrimp per skewer depending on the size of your shrimp. Happy threading!
FILIPINO CHICKEN
Approx. 4 lbs. chicken thighs
3 cups rice vinegar
6-8 garlic cloves, crushed
4 bay leaves
1 tablespoon whole black peppercorns, crushed lightly
1 1/2 cup low-sodium soy sauce
3 tablespoons vegetable oil
Cooked rice as an accompaniment
In a large kettle, combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1-2 cups water. Bring mixture to a boil and simmer, covered, for 20 minutes. Add soy sauce and simmer the mixture, covered, for 20 more minutes. Transfer the chicken to a plate and boil the liquid for 10 minutes or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
In a large skillet heat the oil over high heat until it is hot but not smoking. Pat the chicken dry and sauté in skillet until browned well. Pour the sauce, heated, over chicken; serve the chicken with rice.
JAPANESE-STYLE CHICKEN
8 chicken drumsticks or thighs, with skin on (skin is VERY important for flavor!)
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 tablespoons sugar
1 large garlic clove, peeled and bruised
1 small hot chili pepper, slit open, seeds removed
Place all ingredients in a saucepan over high heat.
Bring to a boil, then reduce heat and simmer for about 20 minutes.
Remove any scum that rises to the surface.
Increase the heat, turning the chicken pieces frequently in the sauce, and cook until the liquid has reduced to a sticky glaze.
Arrange the chicken on a serving platter; remove the garlic clove and chili pepper from the liquid, and spoon the glaze over the chicken. Serve over jasmine rice.
LOMO DE RES (CUBAN-STYLE STEAKS)
I cannot express how much I LOVE this recipe!
INGREDIENTS:
1 tablespoon garlic powder 1 large, sweet yellow onion, sliced thin
1 tablespoon onion powder 1 (12 oz) bottle beer (I use Corona or Modelo)
1 tablespoon meat tenderizer 1-1/4 cups fresh-squeezed lime juice
1 tablespoon seasoning salt
2 lbs rib-eye steaks, cut ¼ inch thick
Mix together the garlic powder, onion powder, meat tenderizer and seasoning salt in a small bowl. Rub the seasoning blend into both sides of the steaks.
Arrange ¼ of the sliced onions into the bottom of a 9x13 inch pan, lay steaks across the onions, top with more onions and pour ¼ cup of lime juice and ¼ cup of the beer over the top; repeat these layers until you run out of steaks, pouring all the remaining lime juice and beer over the top. Cover and refrigerate for 30-40 minutes. Do not marinate the steaks for longer than an hour, as the lime juice in the marinade will begin to cook the meat.
Preheat an outdoor grill for medium-high heat and lightly oil grill grate. Place steaks on the grill and discard the marinade.
Grill the steaks to desired degree of doneness; however, please note that the more well-done and the crispier the edges, the better! And that’s coming from a die-hard “rare meat” girl! I don’t know why, it’s just GOOD that way!
Remove from the grill, allow to rest for 5 minutes before slicing, and serve with warm tortillas, pico de gallo, guacamole, sour cream, and anything else you can dream of adding to this already delicioso creation!
COQ AU VIN
This is admittedly a very time-consuming but VERY delicious recipe! Don’t let the ingredients or the preparation scare you off! It is a great meal to have with a crusty loaf of bread and a nice bottle of red wine while sitting by the fire with your loved ones!
4 chicken thighs
4-5 chicken legs
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork or slab bacon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine, preferably good-quality Pinot Noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth
25-30 pearl onions
Cut off the root end of each pearl onion and make an “x” with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.
Sprinkle the chicken on all sides with Kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2 gallon)re-sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
Add the 2 tablespoons of water to a large, 12-inch sauté pan over medium heat along with the salt pork or bacon. Cover and cook until the water is gone, and then continue to cook until the salt pork or bacon cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork or bacon from the pan and set aside.
In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and sauté until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to avoid overcrowding the pan. Transfer the chicken to a 7 to 8-quart enameled cast-iron Dutch oven.
Add the mushrooms to the same 12-inch sauté pan, adding the 1 tablespoon of butter if needed, and sauté until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
The next day, preheat oven to 325 degrees F.
Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
Once the chicken is done, remove it to a heatproof container, cover, and place in the oven to keep warm. Strain the sauce in the colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually begin with, this should take 20-45 minutes.
Once the sauce has thickened, add the pearl onions, mushrooms and pork and cook for another 15 minutes or until heated through. Taste and adjust seasoning if necessary, remove from heat, add the chicken and serve. Serve over egg noodles or garlic mashed potatoes, if desired.
PARMESAN-CRUSTED ASPARAGUS
1 pound thin asparagus spears freshly-ground black pepper to taste
1 tablespoon extra virgin olive oil 1/4 cup (or to taste) excellent quality
(Lucini brand recommended) balsamic vinegar
1 ounce shaved Parmesan cheese
Preheat oven to 450 degrees F.
Place asparagus on a baking sheet; drizzle with oil and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus are tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.
CHAMPAGNE SHRIMP AND PASTA
8 oz. angel hair pasta 1 teaspoon minced garlic
1 tablespoon extra virgin olive oil 1 minced shallot
2 cups sliced fresh mushrooms 4 plum tomatoes, diced
1 pound medium shrimp, 2 cups heavy cream
peeled and deveined salt and pepper to taste
3 cups champagne 6 tablespoons chopped fresh basil
1/2 teaspoon salt freshly grated Parmesan cheese
Combine shrimp, champagne and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add garlic, shallots and tomatoes to champagne; boil until liquid is reduced to 1 cup, about 15-20 minutes. Be patient if it takes longer than that, it is definitely worth the reduction time. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain. Stir in 1 1/2 cups cream into the reduced champagne sauce; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce and heat through. Adjust seasonings to taste.
Toss hot, cooked pasta with remaining 1/2 cup cream and the chopped fresh basil. To serve, spoon shrimp with champagne sauce over pasta and top with Parmesan cheese.
Heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan and set aside.
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