Spicy Seafood Pasta

Ok were back at it. This is my take on a dish called "Spaghetti allo Scoglio". Basically spaghetti with seafood in Italian. I like to use fettuccine noodles with this. Gives it a little more bite. You can make it as spicy as you want. Just take your time adding the red pepper. Fresh seafood is a must and if you can get fresh pasta, do it. This will feed 8. We served this with a nice Prosecco, could also go with a Pinot Grigio. Stay away from Reds on this.

3 lbs Little Neck Clams (purged in fresh water for 1 hour)

2 lbs Fettuccine 

1.5lbs  Raw Shrimp 30/35 count (de-veined & shelled)

3/4 lb Bay Scallops

1 28 oz can Chopped Italian Tomatoes 

1 cup Red Wine

1 cube Unsalted Butter

1/3 cup Olive Oil

1 Sweet Onion cut into rounds

8 cloves Garlic diced

8 to 10 big basil leaves chopped 

3 to 4 tbsp crushed Red Pepper (or less for your taste)

S&P

Garnish with Italian Parsley

In Medium size pot on med-low heat, saute onions with 1/2 each of the butter, olive oil, garlic, crushed red pepper, and  S & P. Saute for about 6 to 8 minutes then add tomatoes. Stir well to blend. Cover and reduce heat to low, stirring occasionally for about 15 minutes . Check you flavors during this time and add the remaining red pepper if desired and season to taste. In large pot of boiling water start cooking your pasta the seafood will cook quick. If  using fresh pasta, wait till you add the shrimp as it will cook quicker. In a large saute pan on med-hi heat add remaining garlic, butter, & olive oil. Saute for just a minute. Add wine, stir then add drained clams and cover. As first clams start to open, add shrimp and scallops. Cover for another 2 to 3 minutes. Watch carefully so you don't overcook the shrimp. Stir in basil then combine everything into the sauce pot - stir. Pasta should be done plate it up with some garlic bread and your ready to go!

Chicken Parmesan with a little Kick

Simple, quick, easy and good. Seriously, what more do you need? Go by Trader Joe's on the way home and 45 minutes later you're sitting down to this.They have everything you need to make this dish. I'm even gonna let you use a jar sauce for it. Just about any wine will do -pick yourself up a nice Zinfandel or Tempranillo while you're shopping. Get a glass out and lets get to cooking!

List

4 Boneless/Skinless Chicken breast (trimmed and cleaned)

3/4 cup Flour

1 1/2 cup Bread Crumbs

1 Egg in bowl - beaten

1/4 cup Grated Parmesan Cheese 

1/4 cup Olive Oil

1 jar Arrabbiata Sauce

1 tub Burrata Cheese

S & P

Crushed Red Pepper (optional)

Pour a glass of the wine you chose. Breathe, taste, relax, and now we begin.... Pre-heat oven to 375. Get 3 kitchen bowls out: Bowl #1 place flour and add some S & P. #2 add beaten egg. #3 Bread crumbs mixed with the parm cheese. Take chicken breast one at a time and place between two sheets of waxed paper. Pound with kitchen mallet until about a 1/2" to 3/4" thick. Not too thin, we want it a little thicker than normal. If you don't have a mallet use a rolling pin, back of a heavy knife, hell, go grab a brick! Anything will work. If you have a cast iron pan, great. If not, any large oven safe pan will work. Get oil heating in pan med/med-hi heat. Put extra piece wax paper to side. It's a three-step process. Coat chicken in flour, then egg, follow up with the bread crumbs and place on wax paper. Here's the rule:  Use one hand only, you don't need all this goop on both hands. Place in pan and brown on both sides. When finished, place pan in oven and bake till done. Approx 35 minutes. In a small sauce pan heat pasta sauce. If you like a little extra heat, add some crushed pepper. When chicken is done, plate, top with sauce, large piece of Burrata cheese and some fresh ground pepper. 

We served it with a simple mixed bean sauteed with garlic and olive oil. And of course a nice Tempranillo. Dig in!!!

Chicken Coq Au Vin

French wines were the call so we needed a nice French dish to go along. This is a good one for a cold winter night and actually quite simple too.This one uses a whole bottle of wine so your gonna need to pick up a couple!

Lets go shopping....

1 package Whole Chicken cut up (you can also do all thighs) 

4 slices Bacon

1/2 cup Flour

5 cloves Garlic chopped

2 1/2 cups Shiitake Mushrooms

2 cups Carrots (cut into rounds aprox 1/4 to 3/8 thick)

2 cups Pearl Onions peeled

1/3 cup Brandy

3 cups Organic Chicken Broth

1 bottle Burgundy Wine

1/4 cup Olive oil

1 stick Butter

4 tbsp fresh Thyme chopped

2 tbsp Herbs de Provence

2 Bay Leaves

Italian Parsley chopped for garnish

S & P

Trim excess skin/fat from chicken and coat in flour with S & P added. I like to cut the breast in half so all pieces are about the same size.

In a dutch oven or large pot, cook bacon medium heat until crisp. Remove when done and set aside for later. Brown chicken on both sides in bacon grease and remove. If you used turkey bacon you will need to add a little oil. Place chicken in rectangular dish, cover and refridgerate for baking later. In the pot, add 1/2 of the garlic, carrots, onions, 1/2 stick butter, thyme, herbs, and about a 1/2 cup of the wine. Saute for 5 to 7 minutes. Remove from heat and add brandy. Hold a lighter or long match above the pot to burn off the alcohol. You might need to place the pot back on the heat and light again. This will flame up so be careful.

Once burned off, saute for a couple more minutes. Set a 1/4 cup of the wine and broth aside and add remaining to pot. Stir well then let simmer on low heat for about 1 hour covered stirring occasionally. Put your feet up and pour a glass, you've got some time. After 1 hour remove cover and simmer for an additional 1 hour. After this time heat oven to 375 and cook chicken till done (35 to 40 min). While chicken is cooking, in large saute pan melt remaining butter with oil on medium/low heat. When melted, add garlic and saute for a couple minutes. Add mushrooms, S & P, and the wine and broth you set aside. Saute till done. Approx 15 minutes. When done add to your pot. At this time finely chop your bacon pieces and also add to the pot. Continue to simmer till chicken is ready. 

If sauce has thickened enough, you can get ready to serve. If not, you can thicken up with a little flour mixed with water. There are two ways to serve. You can add the chicken to the pot and serve mixed or you can plate the chicken and top it with the sauce (I like to plate the chicken). I served it on top of some Thyme Roasted Potatoes* -- was a real nice combination. Garnish with parsley and dig in!!

Thyme Roasted Potatoes: 

6-7 Red and Yukon Potatoes cut into bite size squares

1/4 cup olive oil

5 tbsp fresh Thyme chopped

S&P

Coat well and bake at 375 for 45 minutes

Burrata Lemon Penne with Sausage & Spinach

This was a nice easy dish while the kids were coming to the door for candy. This recipe uses Burrata Cheese. It's soooo fricken creamy and good. You can get it at Trader Joe's. A lot of Markets are carrying it now also. If your really obsessed like me, you can order it from Gioia Cheese Co. in South El Monte (www.gioiacheeseinc.com) They make the best with out a doubt! Just try it once and you'll never switch.

1 - Box Penne Pasta

3 - Sweet Italian Sausage (chicken or pork)

5 - Cloves Garlic chopped

5 to 6 tbsp Olive Oil

2 - Lemons

1/2 lb - Burrata Cheese chopped (in bowl to save liquid)

1 lb - Fresh Spinach

1/4cup - Slivered Almonds

1tbsp - Butter

3 to 4 Mint Leaves Chopped fine

S & P

Start to finish 20/25 minutes.

In small saute pan start browning Sausage with a little oil.

In Large Pot bring water to boil with some salt and oil added then add Pasta.

In Large saute pan heat oil on medium. Add garlic, start to saute. After garlic starts to soften add spinach and toss till coated with oil.  Continue to saute and add juice and Zest of 1 lemon and S & P. Once done add cooked diced Sausage and turn off heat. In sausage pan add butter and brown Almonds. Add about a 1/3 cups of the pasta water to the spinach mixture. Drain pasta. If saute pan is large enough add pasta to it. If not add everything to pasta Pot. Combine pasta/spinach. Add juice of 2nd lemon and stir in Burrata cheese and Almonds with drippings from pan. Plate and garnish with Lemon Zest & Mint. Dig in!!

LL Slider

Real simple, quick, and tastes unreal. What more can you ask for? There are a few options you can do to this little slider to make it different each time. I'm gonna give ya the quick LL version.

Loving the Chili Garlic Sauce from the makers of the Sriracha Hot Sauce. My old friend Danny turned me on to this and I'm addicted. Von's has it for sure.

This will make enough for the two packs of rolls. They get slammed down pretty quick so make more that you think you will need. You can also cut recipe for less. Another one that goes well with your beverage of choice. I like em real spicy pared with a nice Riesling (08 Leitz Dragonstone).

2  Packs Kings Hawaiian Bread Dinner Rolls

4  Boneless/Skinless Chicken Breast

1  Box organic Chicken Broth

1/2 - Head Purple Cabbage

3/4 cup Ponzu Sauce

1/4 cup Chopped Cilantro

1/2 cup Mayonnaise (low fat - you use a lot!)

7  tbsp Rice Vinegar 

2  tbsp Honey

2  tbsp Chili Sauce Sauce 

1.5  tbsp Sesame Seeds

1/2  tbsp Wasabi 

If you have a Pressure Cooker, cook the chicken in that. If you don't you should think about investing. Keeps all types meat so moist and it cooks so quick.

In Medium pot boil Chicken Breast in Broth till done.You can cut in half to cook quicker

Dice Cabbage into bite size. Toss with Vinegar/honey/Seeds/Cilantro.

Add Chili Paste a little at a time while tossing to get to your desired heat. Don't be chicken you want a little spice on these.

Combine Mayonnaise/Wasabi... see above!!

Cut buns in half and brown center under boiler.

Are you seeing how simple this is?!!?

Once chicken is done drain broth (save it!) and shred apart with a couple of forks in same pot. You want this nicely shredded no big chunks.

Mix in Ponzu Sauce till chicken is well flavored.

Done, seriously how simple it that.

Bun Bottom/a good dollop of mayo/chicken/cabbage mixture/bun top

Good Old Spaghetti & Meatballs

A good old time classic. Did this for Pop's 75th. Great meal for family and friends to spend time around the table. Of course I have to let you know from the start, these are made with turkey. You can use the same recipe and substitute ground beef & pork sausage if you wish. (I wish I could -- love ya honey!!) Make extra 'cause your gonna make a meatball sandwich the next day with out a doubt. We pared this with a 2008 Peterson "IL Granaio" Sangiovese. Went very well. Here's your list...

Sauce

2 28oz cans San Marzano peeled tomatoes DOP if available*

2 cups Crimini Mushrooms (diced fine)

1 cup Red Wine (might as well fill a glass since its out!)

1/3 cup Olive Oil

1 Onion diced

6 cloves Garlic chopped

2.5 tbsp Light Brown Sugar

2 tbsp Butter

2 tbsp Fresh Italian Parsley chopped

2 tbsp Fresh Oregano chopped

6-8 Fresh Basil leaves

S & P

*On both cans remove "stem" end from tomatoes. On one can only, dice tomatoes small.

Meatballs

2.5 lbs ground Turkey (or Beef)

2 lbs Turkey Italian Sausage (or Pork) casing removed

2.5-3 cups Bread Crumbs (Progresso Italian Style)

2/3 cup Red Wine

4 cloves Garlic Chopped

3 tbsp Olive Oil

1 tbsp Butter

1 onion Chopped

2 Eggs

1.5 tbsp each Fresh Parsley, Basil, Oregano chopped

S & P

Let's start the sauce. With med. heat in large pot, warm garlic in the olive oil. We don't want to brown it - just getting some flavor into the oil. Add onions, mushrooms, and butter.S & P and stir till butter is melted. Add wine and continue to simmer for 2 to 3 minutes. Add both cans of prepped tomatoes, fresh chopped herbs and brown sugar. Stir well and reduce heat to low. Hand tear about half of the basil and put in at this time. Use the rest on top of the sauce when you plate. Let simmer stirring occasionally. The reason I leave one can not chopped is to let the tomatoes break down on their own giving your sauce some nice chunks of tomatoes.

Meatball time. In medium saute pan heat oil & butter on med low heat. Add garlic & onion stir to coat S&P. After 2 to 3 minutes add wine. Let simmer to reduce while stirring. When 90% of the liquid is gone your done. In large bowl combine meats, eggs, herbs, and onions. Get your hands in there and mix together. Once combined add bread crumbs 1/2 cup at a time till desired consistency is achieved.

You want the mixture firm and easy to ball up, still sticky to the touch. Careful not to use too much bread crumbs, you don't want to dry them out. Size is up to you. I make mine baseball size. Here's what they look like before cooking. 

Pre-heat oven to 350. In large saute pan (preferably oven safe) brown meatballs in 2 to 3 tbsp of olive oil. They will actually start to"square up" as you're browning (That lets you know they will be nice and tender). Once browned, sprinkle a little more olive oil and wine on top and place pan in oven. If you don't have an oven safe pan, transfer to an oiled casserole dish. Baking time will be determined by the size you make. Mine takes about 30 minutes. Boil your pasta and you're good to go. **Before dumping your pasta water add a ladle full to your pasta sauce!

Penne a la Vodka & Arugula Artichoke Salad

The weather's cooling down and this is a great dish to warm ya up! Penne a la Vodka is a quick and easy dish. You can also use it as a starter to build on. I added a little Pancetta (ahhh, Italian bacon!!) to mine but I have also done it with shrimp, chicken, scallops, etc. Come up with something and make it your own. I also like it with a little extra spicy kick so a nice Zinfandel is a great paring. The salad is one that we make all the time. Clean, crisp and goes with almost anything. Lets get shopping....

Salad

This is a list only - Apply this to the amount you are cooking for.

Baby Arugula

Artichoke Hearts quartered (packed in water not oil)

Lemons

Parmigiana Reggiano Cheese

Olive Oil

Fresh Ground Salt & Pepper

That's it! 

A good had full of Arugula, 4 to 5 pieces Artichoke Hearts. Garnish with the Parm and dress with Olive Oil, Lemon Juice and S & P to taste. Can it get any easier? Make it and I guarantee you'll make it again.

Pasta 

1 16oz box Penne Pasta

1 28oz can San Marzano DOP Peeled Tomatoes*

5 cloves Garlic peeled

1/2 cup of your favorite brand of Vodka (if you wouldn't drink it don't cook with it!) None of that flavored junk of course.

1/2 cup Grated Parmigiana Reggiano Cheese

1/3 cup Heavy Cream

3 tbsp Olive Oil

2 tbsp Butter

Crushed Red Pepper to taste

8 to 10 pieces crispy Pancetta diced small**

Fresh ground S & P to taste

Fresh Basil to garnish

* I prefer these tomatoes in almost everything I cook. If you can't find them, just get a good quality can whole peeled tomatoes without additional flavoring.

**If everyone you cooking for is pro-pork, cook Pancetta in pan before adding oil for additional flavor. Oh I wish my house was that easy!!

Start as usual and pour a glass of that Zin. If you can find it A. Rafanelli is a personal favorite.

In large pot bring 7 cups salted water to boil. Place tomatoes in a bowl. Crush with hands removing the stem end and discard. Continue to break down with potato masher  till there are no large chunks of tomato left. In large sauce pan heat oil on medium. Flatten garlic cloves by pressing down with side of knife. Add garlic and lightly brown. Carefully add tomatoes and vodka. Bring to simmer for 6 to 8 minutes then start adding the crushed red pepper and S & P. Do a little at a time and let the flavors develop. Continue to simmer to reduce sauce to about 2/3rd's (additional 6 to 8 min). This is when you put your pasta in boiling water. After the sauce has reduced, add butter. Once melted, fish out the garlic cloves and add cream and stir till well mixed. Now you can fine tune your desired heat with additional crushed red pepper if needed. Drain pasta when done and add to sauce. Stir in about half of your parm cheese and you're good to go. Plate and top with additional cheese and pancetta. Garnish with hand torn basil and serve.

Chutney Cheddar Turkey Burger

Well the photo didn't come out too good but the burger did. I actually was starving and couldn't wait to eat so I blew off taking another photo!! After the first bite I made the right decision, soooo good!!!  I'll give ya a quick run down on this. This one actually works best with a turkey burger as opposed to beef. The beef will overpower it. 

Here's what you'll need...

Bun (Soft roll type in the bakery section, no Pretzel Bun on this one) Cut in half and buttered

Turkey Burger seasoned with S&P only

Turkey Bacon (it actually works, but real bacon will too)

Aged White Cheddar Cheese

Mango Chutney

Mayonnaise

Honey

Butter Leaf Lettuce.

Mix honey with the mayo on a 2-to-1 ratio (honey being the 2). You want to end up with a light colored creamy honey. As always use a cast iron pan for cooking everything if you have one and brown the buns in the pan once all is done. I don't really have to explain  how to cook the burger do I?? If so, cook bacon in pan, remove. Cook burger in pan and when done add cheese, cover to melt, remove. Toast bun in pan, remove. There...we all good now?? Coat the underside of the top bun with the chutney (be generous) and assemble!!

Bun/Burger-Cheese/Honey Mayo/Bacon/Butter Leaf/Top Bun.

Leave for the store right now and 25 minutes later you could be eating this - It's that quick and easy. I think the Sweet Potato fries we had with it took longer ....

Ahi Wonton Bites

Another real simple appetizer that will make you the hit of the party. You have to get the good Sushi Grade Ahi for this one. A little pricier then the standard, but so worth it. On quantity you will have to figure out how many you want to make. What I listed made what is in the photos and about 10 extra. Here's your shopping list...

1 - cold Asahi Beer

1 pack Wonton Wrappers

1/2 cup Vegetable

1/2 lb Sushi Grade Ahi

1/2 cup Mayonnaise

1tbsp (aprox) Roasted Ginger Powder

1tbsp (aprox) Ponzu Sauce

1 Lime

Sriracha Hot Chili Sauce

Fresh Chives

Sesame Seeds

Real simple. First open beer, take a big drink (its so good when it hits your lips!!) and set aside to assist you when needed. 

Heat oil medium in large sauce pan. Cut wonton wrappers into 1/4's and fry until brown. Set on paper towel to dry. Cut ahi into bite size cubes. Divide mayo into two small bowls. This is where you start tasting. Add the ginger in one and the ponzu in the other. Keep tasting and adding till to achieve your perfect flavor. Don't make it too strong. You don't want to overpower the fish, just accent it. You're basically done. Assemble by the numbers...

Wonton/Ahi/Ginger Mayo/Sriracha/Chives

Wonton/Ahi/Ponzu Mayo/Lime Pulp/Sesame Seeds

Go on and get ya some!

Crostini di Prosciutto

Football season is here and the holiday season is approaching. Your going to be heading out to some parties or having people over, so here's a simple quick Crostini that will please 'em all. It looks good and packs a lot of flavor and will pair well with whatever drinks are served.

1 long loaf Italian Bread cut into 1/2 rounds

1 cup White Vinegar 

1/4 cup Water

3 tbsp Turbinado Sugar

4 whole Cloves

Pinch salt

1/2 Red Onion cut into thin rings**

8 to10 slices Imported Prosciutto di Parma

1 Jar Mango Chutney

1/4lb Gruyere Cheese sliced medium

2 Green Apples sliced thin

1 Sprig Italian Parsley to garnish

** For this I like to remove the center of the onion and use both sides. I like the look of the smaller rings.

Alright, in small sauce pan bring vinegar, water, sugar and cloves to a slow boil. Add sliced onions. Reduce to simmer for about 5 minutes then remove from heat and sit till needed. Turn oven on broil.

Place bread on cookie sheet and brown on one side. Watch your bread! I can't get it right, and burn it every time, dead serious. I'm bread-impaired. Once its browned, remove and start the assembly. I'll take the onions out from the vinegar and place on paper towels to dry. Hand break the cheese slices and tear the Parma to give it some character. 

Bread/Chutney/Apple/Gruyere/Parma/Onion/Garnish  

Enjoy!!

Saucy Saute Burger

Saucy, saucy, saucy!! The photo says it all, Its ALL about the Burger, nothing else. The little woman was craving a good juicy burger. This is the burger that nailed it. No need for any special fixings or condiments. You rock this one as is. So nice and juicy it really is "The Saucy One"

We paired this with a nice Zin but an ice cold Stella would work also. Burgers are all about the bun, and this is the bun. Pretzel Buns from Trader Joe's, it gets no better. We add to that Sweet Caramelized Onions and Sauteed Mushrooms. Top the burger with a Stilton blue cheese and a couple strips of crispy bacon and we're done. I don't even complain about the no red meat rule on this one. Alright that's a lie. Were talking bacon here, real bacon! You know how I feel about bacon & blue cheese!! Oh well, here's your list:

Pretzel Buns (Trader Joe's) cut in half and buttered each side.

Ground Turkey (or Beef if you wish)

2 strips  Turkey Bacon (or real) per burger. Ahhhhhh killing me,

1 cup sliced Crimini Mushrooms

1/2 cup sliced Shiitake Mushrooms

1/3 cup Red Wine (might as well make it a Zin and fill a glass. I did)

1 Vidalia Onion sliced thin

8oz Stilton Blue Cheese

4 tbsp Butter

4 tbsp Olive Oil

3 tbsp Turbinado Sugar

2 tbsp Worcestershire Sauce

2 cloves Garlic diced

1 sprig fresh Thyme 

First, make the ground meat into patties and season with S & P (only) on both sides. Divide the oil and butter into two saute' pans. One on low heat the other on medium. In the medium pan add the garlic and saute for 2 or 3 minutes. Then add the mushrooms, wine, worcestershire, and thyme. Bring to simmer, reduce heat to low and stir occasionally till thickened. S & P to taste. In the other pan add the onion, sugar, S & P. Occasionally stir on low heat till onions are semi-soft. I don't like them to cook all the way. Still like a little firmness to them. In another pan (cast iron preferably) cook bacon till done. Do not drain pan (with turkey bacon add a little butter when done) then cook burgers on med heat till desired finish. Obviously with turkey, make sure there in no pink on the inside (about 4 min each side). Top with blue cheese and cover pan to melt. Remove when done and set aside to rest for 2 to 3 minutes. In same pan, brown buns butter-side down. When finished, assemble burgers and get yourself a boatload of napkins. Dig in!

                                              Saucy!!!

Heirloom Tomato Salad & Mostaccioli Carbonara

 

OK, two great things happened: #1, My lovely super special Wife called (she reads this) and said our Mr. Stripey Heirloom tomatoes were ripe in the back yard. #2, I knew we had a chilled bottle of Barrel 27 "High on the Hog" ready to go -- a perfect combination. Time to throw together a main dish, 'cause man cannot live on salad alone, and we were ready to go. A quick & easy Carbonara was the choice. Game on...

Make the salad first so you can refrigerate for a bit to let the flavors develop.

Salad

3 to 4 Heirloom Tomatoes diced chunky

1/4 Red Onion halved then sliced 

6 oz Silver Goat Chevre (Goat Cheese) 

A good Olive Oil and Balsamic to dress 50/50

S & P

Combine all ingredients in a bowl, gently mix. Refrigerate till ready to serve. The Chevre will break down a bit to add a silky feel to the salad. You have worked hard, pour yourself a glass.

Pasta

1lb package Mostaccioli (or pasta of choice)

8 pcs Bacon (ya, ya. I had to use Turkey Bacon)

1/2 Yellow Onion diced

2 Cloves Garlic minced

2 Eggs & 1 Egg Yoke only - beaten

3/4 cup grated Parmesan Cheese

1/2 cup Frozen Petite Peas

1/4 cup White Wine 

2 tbsp Olive Oil

5 to 6 leaves Fresh Basil hand shredded

1 Lemon (for Zest)

S & P

**Option 1/4 cup Heavy Cream

In large pot heat salted water. While proceeding with sauce, when water boils add Pasta and cook till done.

In large sauce pan, cook Bacon till semi crispy. Remove, drain on paper towels and dice. I pull mine apart by hand, I like the look better. Add Onion and Olive Oil to pan. Cook till Onion is almost clear, add Garlic. Saute for another minute then add Wine. Simmer for two minutes then add Bacon back to pan. Coat well. Pasta should be done. With slotted spoon remove Pasta from water and add directly to pan. Don't worry a little water is going to add flavor. Quickly coat Pasta with mixture. Add Eggs, stirring constantly. After all pasta is coated (30 seconds) add Cheese and Peas. Continue stirring till cheese is melted and blended. Keep in mind this is a "coated pasta" not a sauce. If you like, this is where you can add some Heavy Cream to make it a little more saucy. You can also add some more Olive Oil now if needed. Stir the Basil through and plate. Top with Lemon Zest, Fresh Ground Pepper and serve.

Wild Mushroom Gnocchi

 

This Gnocchi is made with a Ricotta base instead of potato. Its a lot lighter and so much easier to make.

I'm a mushroom freak, love em. With this mushroom cream sauce you will serve this as a main course not a side. Lets do this...

Gnocchi 

1 3/4 to 2 cups Flour ("00" preferred)

15 oz Ricotta Cheese drained (set on coffee filters for 15 min)

3/4 cup grated Parmesan  

1 Lrg Egg

1 Yoke only

1/2 tsp Sea Salt (fine)

1/2 tsp Olive Oil

2 tbsp finely chopped Basil 

 In a large bowl mix eggs, salt & oil thoroughly. Then add Ricotta and Parmesan. When fully mixed add the flour about a 1/2 a cup at a time. Just mix till combined. You don't want to over work it. Dough should be tacky and light feeling. Put in fridge for 15 min. Start sauce.

To finish Gnocchi, gently roll out on floured board or counter top

into finger thickness lengths. Cut into 1 inch "pillows" place on parchment paper till all are cut

Cook in gently boiling salted water stirring once so they don't stick. When they float to the top they're done (2 to 3 min). Remove with skimmer and serve immediately.

Wild Mushroom Sauce

5 cups Mixed Mushrooms (Crimini, Shiitake, Portabello, Morel, Oyster, etc)

2 cups White Wine (The same that's in the glass in my hand!)

1/2 to 3/4 pint Heavy Cream

4 cloves chopped Garlic

4 tbsp Butter

4 tbsp Olive Oil

2 tbsp fresh Thyme

1 1/2 tbsp Worcestershire Sauce   

S&P

 In a large saute pan on medium heat add butter & oil. Add garlic, thyme and saute for just a couple of minutes. Add mushrooms, stir till coated  slowly add wine and worcestershire and S&P to taste. Bring to low simmer for for 5 min then reduce to low heat stirring every few minutes for 15 min. Slowly stir in heavy cream; bring heat up to simmer till a creamy consistency is achieved. Add gnocchi to pan, toss to blend and serve. Top with fresh basil.

Romaine Wedge Salad

Ok this is sooo simple its not even a recipe its just a reminder of how good Bacon & Blue-cheese are together. Forgot about this and had it this weekend. My all time favorite salad. Go to the store now and make it. Bacon and Blue cheese lovers, unite!!

Baby Hearts of Romaine Lettuce - 1 per person

(more flavor than the Standard Iceberg)

Red Onion Diced

Tomatoes Diced

Bacon Diced (cooked crispy)

Blue Cheese Dressing

Blue Cheese Crumbles

Fresh Ground Pepper

Chilled Plate (important) 

I'm not a big crouton fan. Use em if you wish. I can recommend Pepita's instead.

Just assemble on the plate top with fresh ground and eat!

Seriously, best salad ever.

Soyrizo Stuffed Shrimp

Soyrizo Stuffed Shrimp with Cilantro Pesto

 First things first. On a dish like this is pisses me off that my wife doesn't eat pork, hence the Soyrizo. If you do, make a couple of substitutions and it will be even better. I made this as an appetizer but it would also be good to use XXL Shrimp and do as a main course. Here we go...

1 lb Peeled/Devained Large Rock Shrimp

1 pack Jennie O Turkey Bacon (Real Bacon for Pork lovers yea!!)

1 pack Soyrizo (Chorizo if your Normal)

1/4 cup Whipped Cream Cheese

1 bunch Cilantro

1/8 cup Pepitas (pumpkin seeds)

4 to 5 tbls Olive Oil

3 to 4 cloves Garlic

2 to 3 limes 

Toothpicks

S & P

Make the Pesto first as the flavor will develop more over time.

In a small food processor (go buy one if you don't have it. Trust me!)

Add the Garlic first and a bit of the Olive Oil to finely chop. Then add the Cilantro, Pepitas and remaining Oil and juice from 1 to 2 of the Limes. Mix good and S&P to taste. Yo will probably have to do this a few times to get the flavor right. Go slow adding additional Lime juice, you don't want it to be tart. If doing the dish as a main dish, I would leave it a little thicker.

Heat Soyrizo in med. saute pan so it breaks up easily. Remove and let cool. If using Chorizo you will need to degrease it. Once cool, gently mix with the Whipped Cream Cheese. Butterfly the shrimp open and cut the Bacon in half length-wise. Stuff Shrimp and wrap tightly with Bacon. If your using the Turkey Bacon, this is where you might snap. It doesn't wrap that easy so take your time. Secure with a toothpick and cook on medium high heat on the BBQ. Serve with the Cilantro Pesto and Fresh Limes. A nice cold beer goes good with this or a Pinot Gris.

Cuatro Taco's

Alright here we go....

Starting this off the right way with a jump on the street taco craze.  Really if you just give it some thought you can make just about anything into a Taco. I also love that there 3 to 4 bite size. You can rifle em down. I did all of these on the same night (impressed??) You can do the same or one at a time. I started with the following.... 

Ginger Garlic Shrimp w/ Red Pepper Flakes, Mint and Cotija

Seared Ahi w/ Red Onion, Seaweed Salad, Cabbage, Wasabi Cream, pickled ginger


Tomatillo Chicken w/ Cilantro, Cotija

Filet w/Cumin Mayo Cilantro, Green Onion, Cotija

I'm gonna do my best to give you measurements but I with out a doubt, cook by taste. For the small tortillas, if your in Orange County head up to the Mexican markets off 17th. Street in Costa Mesa. Great place to get your Cilantro, Cotija etc. 

OK, I'll break it down by taco...

Ginger Garlic Shrimp w/ Red Pepper Flakes, Mint and Cotija

1lb Peeled & Deveined Tiger Shrimp (Med. 41-50 Count)

5 cloves Finley Chopped Garlic

4 tbsp Fresh Grated Ginger  

5 tbsp Olive Oil

1 tbsp Butter

1 bottle White Wine (Pinot Gris)

1/4 cup Fresh Mint Leaves

1/4 cup Crumbled Cotija Cheese

Fresh Ground Salt, Pepper

Red Pepper Flakes

Tortillas 

First things first. In a ziplock bag, add 3 to 4 oz of the wine. Then grab a wine glass and fill up to provide comfort during your cooking time. Place bottle back in fridge Also add to bag: Shrimp, Garlic, Ginger, 3 tbsp Oil and Salt/Pepper. Shake bag to get a good coat on all the shrimp. Seriously, quit now if you didn't close the bag. Open corner of the bag and get all the air out. Close up tight and put in fridge for a couple of hours. Drink wine and wait or start on other tacos.

Cooking Tortillas:  Well, however you want them. Some do the microwave thing, some oven wrapped in foil, some do on the burner and so on and so on. If you want street taco style you're gonna need a hot flat pan and a little coating of Veg Oil on each tortilla.

The Shrimp: Place a med to large sauce pan on med heat with the remaining 2 tbsp oil.

Add entire contents of bag, this is going to cook quick. I like to cook the shrimp till about 90% done. Remove shrimp only. Add butter, turn up the heat and reduce down the remaining liquid stirring so not to burn. I'll also add some more wine at this time (if there's any left!) When it's reduced to almost a syrup consistency, add shrimp and red pepper. Quickly coat shrimp and serve.

Taco shell/shrimp/mint leaves/Cotija - eat!

Seared Ahi w/ Red Onion,Seaweed Salad, Cabbage, Wasabi Cream, pickled ginger.

1lb Sushi Grade Ahi 

1/2 cup Shredded Cabbage

1/2 cup Seaweed Salad

1/4 cup Pickled Red Ginger (Kizami Beni Shoga)  

1/4 cup Diced Red Onion

1/4 cup Heavy cream *

2 to 3 oz Low Sodium Soy Sauce

1.5 tbsp Mayonnaise *

1.5 tbsp Grape Seed Oil

1 tbsp Sesame Seed

1 tbsp Wasabi *

1 tbsp Sugar *

Tortillas 

S & P to taste *

* = for sauce

Alright, starting the Wasabi Cream Sauce is just a pain in the ass. My measurements listed are truly estimates. I just kept adding/tasting/adding/tasting etc. I use a cold metal bowl and whipped with a fork to get some air in it. I'm gonna make again and measure exactly cause it was that good. Orange County people, there is great Japanese Market (Ebisu Supermarket) on the corner of Brookhurst & Garfield. They have everything you need except the tortillas. Their Seaweed Salad is the best.

Cube Ahi into bite-size soak in bowl with the Soy Sauce & Sesame Seed. Heat Oil on High in a large saute pan. When pan is hot, add contents of bowl. Keep it moving. You want to just lightly cook the fish. It only takes about 60 to 90 seconds. When done remove from pan immediately. 

Tortilla/Ahi/Wasabi Cream/Onion//Cabbage/Seaweed Salad/Pickled Ginger  

Tomatillo Chicken w/ Cilantro, Cotija

2 or 3 Boneless/Skinless Chicken Brest (good ones, not that hormone injected crap)

1 jar Tomatillo Salsa ***

2 cups Chicken Broth (Organic)

 S & P

Cojita Cheese

Tortillas 

Ok this one is about as simple as you can get. Especially if you use the pre-made salsa. In a covered pot heat about 3 cups of water and the Broth with S & P added. You don't have to season the water to much, as all the flavor will be coming from the salsa. Boil chicken till done, about 10 minutes. Pre-heat oven to 350. Remove chicken and set on flat surface. Hold the chicken with a hot pad and start "shredding" with a fork, pulling across the grain. Once all of it is shredded, add to oven proof bowl and stir in the salsa. Cover and place in oven for aprox 10 minutes. Remove, stir and serve.

Tortilla/Chicken mixture/Cotija that all!!  

*** OK here's the deal. The best part about this dish is its quick and easy. There are so many really good small production salsas out there. Find one that you like and use it. Do not use mass produced canned salsa. They tend to be too acidic. Remember this is where your flavor is coming from.

Filet w/Cumin Mayo Cilantro, Green Onion, Cotija

1lb Filet Mignon 

1/4 cup Real Mayonnaise *

1 bunch Cilantro

2 lengths Green Onion

1.5 tbsp Cumin Powder *

1/2 tsp Turmeric Powder *

1/2 tsp Paprika *

Pad Butter

Cotija Cheese

S & P *

* = for sauce

OK another simple one. The sauce will take a bit of tasting and adding, so take your time and mix it good adding a little of the spices at a time. Relax your making a flavored mayo. Its not the end of the world if you have to start over. S & P both sides of the Filet. Chop Onions and Cilantro, cube Filet into bite-size pieces. Heat a saute pan on med-hi heat.Once pan is nice and hot, add butter and Filet at the same time. Start tossing in pan immediately. The Filet will only take a couple of minutes. Do not brown -- you want this meat tender so don't overcook. If you start browning, you're cooking too long. Remove from heat and serve.

Tortilla/Filet/Cumin Mayo/Cilantro/Green Onion/Cotija 

Dig it.