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Breakfast Salad

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Breakfast Salad

1/4 c chopped Speck
2-4 Eggs
4 – 6 cups Arugula
1/4 c Walnuts, toasted
1/4 c + 2 T shredded Asiago
Chive Flowers
Pepper

2 t Maple Syrup
1/4 c White Balsamic Vinegar
2 T Speck Fat
Salt and Pepper

Pan fry chopped speck and remove from pan. Keep grease.

Create asiago chips by dividing cheese into Tablespoons. Sprinkle on a pan covered with parchment flavors and bake at 400 F for about 10 minutes. Remove and sprinkle with pepper. Let cool.

Mix syrup, white balsamic vinegar, speck fat, and salt and pepper. Toss with arugula, walnuts and speck.

Deep fry egg by heating oil to 300 F and gently cracking an egg in. The egg will sink and then rise. Spoon oil over top and cook for about 20 seconds. Remove with slotted spoon and set on paper towels. Finally place on top of salad portion. Top with chive flowers and asiago chips.

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Vodka Sauce Rigatoni

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Serve.
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Or bake it with cheese on top.

Pasta Alla Vecchia Bettola

Source: The Barefoot Contessa’s Foolproof

1/4 cup olive oil
1 medium onion
3 cloves of garlic, minced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka
28-ounces cans peeled tomatoes ( I substituted some homemade stewed tomatoes from my garden)
Kosher salt
Freshly ground black pepper
3/4 pound penne pasta or whatever shape you like
4 tablespoons fresh oregano/basil
1/4-1 cup heavy cream
grated Parmigiano or Pecorino

1. Preheat oven to 375ºF.

2. Heat the olive oil in a large oven proof sauté pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half, about 5 to 7 minutes more.

3. Meanwhile, drain the tomatoes through a sieve.  Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours.

4. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.

5. Place the tomato mixture in a blender or food processor and purée in batches until the sauce is a smooth consistency. Place potholders or dishtowels around the handles of your pot to prevent burning your hands in the next step. Return sauce to the pan.

6. Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency — start with a quarter cup; taste; add more as necessary. Add salt (if necessary) and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in a generous handful of grated cheese. Serve with an additional sprinkle of cheese and a sprinkle of fresh oregano (if using) on each plate. I topped with some asiago and speck.

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Pork Potstickers

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PotStickers
Adapted from DamnDelicious

1 pound ground pork, make your own with a pork chop in the food processor
1 cup shredded brussel sprouts
1 ounces shiitake mushrooms, diced
2 cloves garlic, pressed
2 green onions or chives
1 tablespoon oyster sauce
1 tablespoon freshly grated ginger
1 teaspoons sesame oil
1 teaspoon Sriracha*, or more, to taste
1/4 teaspoon white pepper
36 2-inch won ton wrappers

1/4 c Soy sauce
3 T Rice Vinegar
1 T Brown Sugar
1 t siracha
1 T Oyster Sauce
1 T Ponzu Sauce
Green onions
Sesame seeds

In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, oyster sauce, ginger, sesame oil, Sriracha and white pepper.

To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water or beaten egg. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
Steam for about 5 minutes then add oil to a skillet and heat. Add potstickers in a single layer and cook until golden and crisp, about 1-2 minutes per side.

Mix sauce together and serve.

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Shrimp Etouffee

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Shrimp Etouffee
Adapted from Saveur

2 slices bacon, finely chopped
4 tbsp. unsalted butter
3 scallions, finely chopped
1 1/2 cloves garlic, finely chopped
1 stalks celery, finely chopped
1/2 yellow onion, finely chopped
1 medium tomato, finely chopped
1/2 green bell pepper, minced
3/4 tsp. finely chopped thyme
1/2 tsp. paprika
1⁄4-1/2 tsp. cayenne pepper
1 bay leaves
Kosher salt and freshly ground black pepper, to taste
2 T cup flour
1 1/4 cups chicken stock
1lb. parcooked peeled shrimp
1⁄4 cup heavy cream
1-2 tbsp. Original Louisiana hot sauce, plus more for serving
1 tsp. Worcestershire sauce
2 T cup finely chopped parsley, plus more for garnish
Cooked white rice or grits

Heat bacon in a 6-qt. saucepan over medium-high heat until rendered, 3 minutes. Add butter, scallions, garlic, celery, onions, tomatoes, and peppers; cook until soft, 7 minutes. Stir in thyme, paprika, cayenne, bay, salt, and pepper; cook 1 minute. Stir in flour; cook 2 minutes. Add stock and bring to a boil; reduce heat to medium and cook until reduced by one-fourth, 8 minutes. Add shrimp; cook another 6 minutes. Stir in cream, hot sauce, Worcestershire, and parsley; serve with rice or grits and more hot sauce.

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