It is Meatless Monday time and here we have a wonderful treat - grilled baby artichokes! This dish calls for sauteing baby artichokes in a skillet with olive oil, garlic, red pepper flakes, lemon and white wine--cooked until tender, as only a baby artichoke can be. The sauce artichokes and lemon/wine sauce are then served over a bed of spaghetti. Serve with a glass of your favorite white wine. This recipe would pair perfectly as a side dish to grilled skewered shrimp.

Baby Artichokes in Garlic, Lemon Wine Sauce served over Spaghetti
Serves 4

Ingredients:

• 8 baby artichokes, trimmed and cut in half lengthwise
• 1 tablespoon all-purpose flour
• 1/4 cup olive oil
• 3 cloves of garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried rosemary, crumbled
• Juice of 1/2 fresh lemon
  
• 1 cup dry white wine
• 1/8 cup olive oil
• 3 cloves of garlic, finely sliced
  
• Grated fresh, Parmesan cheese
• Garnish: Fresh parsley, chopped

Directions:

1. Remove outer layers of artichoke leaves until the white inner leaves are reached. Trim stem to length of 1/4"
   
2. Trim the tip of the artichoke cutting about 1/4" from the top; cut the artichokes in half lengthwise
3. Place artichoke halves in a bowl and coat with the flour, salt and black pepper
4. Add olive oil to a large skillet over medium-high heat. Add garlic and red pepper flakes, sauté for 3-4 minutes until garlic is softened.
5. Add the artichokes and sauté for about five (5) minutes. Stir in the rosemary and the lemon juice and cook for 2-3 minutes.
6. Lower the heat to medium, add wine, salt and fresh black pepper to taste and cover, simmering for 15 minutes.
7. While artichokes are simmering, cook pasta as per directions on box.
8. Test artichokes, they should be tender. You can still remove outer leaves that are not tender. Remove artichokes from pan and set aside, covered. 
   
9. Remove artichoke bits if any are left in the skillet. Add olive oil and garlic and a dash of salt and pepper, cooking until garlic is softened. (do not burn garlic)
10. Drain pasta and add to the skillet. coat with garlic olive oil.
    
11. Place pasta in a large serving bowl and mix well to evenly coat pasta. Top with artichokes, Add grated Parmesan cheese and garnish with fresh parsley.
12. Option: Add a pinch of red pepper flakes. Serve with white wine. Enjoy! 

Post a Comment

I have always been a fan of Beef Stroganoff, but in honor of Meatless Mondays here is a vegetarian variation.  You can use your favorite mushroom mix: go for white button, crimini, portobello, shiitake, morel, chanterelles, morels, and/or oyster mushrooms. And as I like to spice things up a notch I top each dish with a pinch of red pepper flakes. For those meat lovers who insist...here is the link to a delicious Beef Stronganoff recipe. 

Mixed Mushroom Stroganoff

serves 6

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion or 1 large shallot, finely diced
• 1 pound mixed mushrooms, chopped and washed
• 1 leek, thoroughly cleaned, sliced into 1/4" rings
• juice of 1/2 lemon
• salt and pepper
• 1/4 cup white wine to deglaze the pan
• 1/2 cup sour cream
• 2 tablespoons of all purpose flour
• 1/8 cup chopped flat leaf parsley
• Pappardelle or Egg noodles
• Garnish Parsley

Directions:

1. Cook the egg noodles per the instructions (al dente)
2. In a hot skillet add butter, olive oil and shallot cooking until the shallot is translucent.
3. Add and saute the mushrooms. Cover and cook for about 8 minutes.
4. When the water from the mushrooms dissolves, add a dash more olive oil, oregano, lemon juice and add leeks. Cook for 5 more minutes.
5. Add salt and pepper to taste. Cook until all liquid dissolved and mushrooms are browned.
6. Note: If adding asparagus tips do so now
7. Add white wine to deglaze the skillet, scraping all bits to the center of the pan.
8. Add sour cream and slowly mix together, blending all ingredients.
9. Sprinkle flour over the sauce to slightly thicken
10. Add parsley and mix together.
11. Add cooked pasta and heat thoroughly.
12. Season with salt and pepper, if needed and serve with  your favorite red wine.

Post a Comment

I whipped up this recipe when experimenting with different ways to use Arrabiatta sauce (a spicy tomato sauce) for the Bertolli Private Cooking Session with Chef Sarah Page.  My experimentation evolved into this recipe: Spicy Tomato Shrimp with Risotto and Fresh Summer Peas. I placed the final results on a platter and served it to my two taste testers--it elegantly disappeared in minutes when I was asked for seconds. Love that!

Spicy Tomato Shrimp with Risotto and Peas

Ingredients

• 1 lb Large shrimp, deveined and peeled, leave tails on
• 2 Tbsp olive oil
• 1 shallot, finely diced
• 2 cloves garlic, minced
• 1 cup of Arrabiatta Tomato Sauce
• 1/2 cup of dry red wine
• 1 Tbsp tomato paste
• Salt & Pepper to taste
• 1/4 tsp crushed red pepper
• Risotto:1 box of instant risotto (I used garlic basil risotto)
• 2 Tbsp butter
  
• 1 cup of fresh of frozen peas

Directions

1. In a large skillet, add olive oil and a pinch of salt, heating up over medium-high heat.
   
2. Add shallots and cook until translucent and soft--about 8-10 minutes. Add garlic cook for 2 minutes
   
3. Add tomato sauce, tomato paste. red pepper flakes and wine, cook over medium heat for 15 minutes. 
4. Make risotto according to directions on box.
5. Cook peas (fresh or frozen) in a skillet with butter. Cook over medium low and remove as soon as they are done. Add butter (if any is remaining) and peas to risotto.
   
6. Add shrimp to the sauce and cook for 5 minutes, shrimp will turn pink

Plating the Dish

1. Place the risotto in a small bowl or cup and firmly pack. Turn upside in the middle of the serving plate
2. Add shrimp in tomato sauce on both sides of the risotto
3. Garnish with flat leaf parsley and (optional) hot pesto sauce as small circular mounds on the plate
   

"Disclaimer: Ogilvy Public Relations extended an invitation to the Bertolli Cooking Session on behalf of their client Bertolli. I was not provided monetary compensation nor was I required to post about the event or products upon accepting the invitation. These opinions are my own."

Post a Comment

Another delicious Italian recipe from the cookbook: Ciao Italia: Five-Ingredient Favorites, where Mary Ann Esposito shows you how to turn just five ingredients into an easy, delicious dish bursting with Italian flavor.  Here we have an Italian classic--Coal Miner Style Spaghetti or Spaghetti alla Carbonara.

"Just about everyone I know has a recipe for spaghetti alla carbonara. This simple but heavenly dish is said to get its name from the coal miners who could easily make it with readily available ingredients: eggs, cheese, and guanciale, cured and salted, pig's jowl and cheeks. A likely story, but the fact is that this dish is superb when made correctly and a completely balanced meal. The eggs should be of the highest quality and at room temperature so they will mix well with the spaghetti. The cheese should be none other than true Parmigiano-Reggiano, or pecorino Romano. Today, the more readily available pancetta is used in place of guanciale. And a pepper mill is essential for the right grind of black pepper."

 Coal Miner Style Spaghetti: Spaghetti alla Carbonara
Recipe Courtesy of Mary Ann Esposito
Serves 4

Ingredients

• 1 tablespoon olive oil
• 4 ounce chunk pancetta, diced
• 1/2 pound spaghetti
• 3 large eggs at room temperature and lightly beaten
• 3/4 cup grated Parmigiano Reggiano cheese
• Good grinding coarse black pepper
• Salt to taste

Directions

1. Heat the olive oil in a large sauté pan and stir in the pancetta. Cook until crispy. Set aside and keep warm.
2. Cook the spaghetti until it is al dente, in 4 quarts of rapidly boiling, salted water. Al dente means still firm but no uncooked flour is visible when a strand of spaghetti is broken in half.
3. Drain the spaghetti in a colander, and save 6 tablespoons of the water. Add 2 tablespoons of the reserved water to the sauté pan with the spaghetti and toss well for a few minutes over low heat to get the spaghetti really hot.  Remove the pan from the stove top and rapidly stir in the beaten eggs, 2 more tablespoons of the reserved water, and half the cheese.  Combine well.  If the spaghetti seems dry, add the last 2 tablespoons of the cooking water.
4. Add the reserved pancetta and any drippings. Stir well.  Add a good grinding of the pepper.  Add salt if needed. 
   
5. Transfer to a platter and sprinkle with the remaining cheese.  Serve immediately.

This recipe is from  Ciao Italia : Five-Ingredient Favorites by Mary Ann Esposito. For another delicious treat, try her Cheesey Stuffed Meatballs.

Post a Comment

At a party I recently attended, someone mentioned a Sicilian recipe that intrigued me. The pure simplicity of the dish was appealing - spaghetti with breadcrumbs, garlic, and anchovies.  I typically do not like anchovies so I thought I would try Boquerrones, or white anchovies, that are supposed to have a mild, more subtle flavor than the dark salty, hairy anchovies typically found in Cesar salads or on pizza.  I used White Anchovy Fillets by La Conserviera di Burano, which I now refer to as "the one and only anchovy" for connoisseurs.

Spaghetti with Anchovies & Breadcrumbs
Spaghetti con Acciughe e Mollica

Ingredients

• 1/2  cup toasted fresh breadcrumbs (see below)
• 1lb spaghetti, reserve 1/4 cup of water from the spaghetti
• 1/2  cup extra virgin olive oil plus 2 tablespoons of EVO
• 6 cloves chopped garlic
• 8 white anchovy filets
• 1/4 teaspoon crushed red chili pepper
• 1/8  cup capers
• sea salt
• Garnish with parsley and breadcrumbs
• (option) Grated Sicilian pecorino or Parmigiano-Reggiano cheese per plate

INSTRUCTIONS
Bread Crumbs
To prepare the toasted breadcrumbs it is preferable to make them from stale, dry bread. Pulse the breadcrumbs in a food processor until you have coarse crumbs. Its best not to use pre-packaged breadcrumbs--they are too fine for this purpose.

1. Over medium heat, lightly coat a pan with 2 tablespoons of olive oil and allow the pan to warm
   
2. Add the breadcrumbs, stirring constantly to prevent the breadcrumbs from sticking or burning. Cooking until evenly toasted to a nice golden brown color
3. Remove them from the pan setting aside 1/4 of the bread crumbs for garnish and the rest will be added to the sauce.
   

Spaghetti

1. Just before starting the Anchovy Sauce, bring a large pot of salted water to rapid boil. Add the spaghetti, stirring occasionally to prevent pasta from sticking. Cook per instructions, until tender to the bite, preferably al dente. 
2. When the spaghetti is done, drain and set aside.
   
3. But first, reserve 1/2 cup of pasta water  - set aside. While the spaghetti is cooking, prepare the Anchovy sauce.
   

Anchovy Sauce

1. Chopped the garlic. Chop the parsley.  Rinse the capers - set all three aside
2. Place a large skillet over medium-high heat and add olive oil. Add crushed garlic, and saute for a few minutes, stirring so they do not overcook.
3. Add anchovies and crushed red pepper flakes, mashing the anchovies in the pan with a wooden spoon.
4. Add capers and 1/8 cup of the pasta water to the pan and stir ingredients together. Remove from heat
5. When the spaghetti is done and drained, return the anchovy sauce to the burner and over moderate heat, add the spaghetti to the Anchovy sauce coating all strands.
6. Add breadcrumbs and parsley. Add more of the reserved pasta water if it seems too dry, tossing everything together.

Plate the dish
Add a serving size portion of the spaghetti to each dish. Top with some of the  reserved bread crumb and a splash of extra virgin olive oil. Add cheese if using, and if you like to spice things up--a sprinkle of red hot pepper flakes. Garnish with parsley. Serve immediately.

Post a Comment

Here is a recipe for an easy-to-prepare Seduction Meal. This recipe uses fresh fettuccini pasta as a bed for fresh porcini mushrooms sautéed with game sausage and garlic, then topped with seasoned bread crumbs and black truffle butter at the last second for a truly decadent result.  If you don't eat meat, you can simply cut the sausage from the recipe for a vegetarian version.

Pasta with Sauteed Porcini Mushrooms, Sausage, and Truffle Butter
Serves 4-6
Recipe courtesy of MarxFood.com

Ingredients:

• 3-4oz fresh fettuccini per person (or whatever noodles or filled pasta you like)
• 3 links of Wild Boar Italian Sausage or Venison Sausage with Merlot & Blueberries
• ¼ lb Fresh Porcini Mushrooms (or your favorite wild mushrooms)
  
• 1 large garlic clove
• Freshly grated Parmigiano Reggiano to top
• Bread crumbs to top.
• 2-3 sprigs of parsley
• 2 tbsp Black Truffle Butter
• Salt & pepper to taste

Directions:

1. Start a pot of salted water boiling for the pasta.
2. Cut the porcinis into thin sticks.  As we did in the photo, you can also reserve some whole porcinis, slice them thinly and gently sauté them in a separate pan for use in the final presentation on top.
3. Finely dice the parsley and toss it with the bread crumbs, salt & pepper.
4. Finely dice the garlic clove.
   
5. Remove the sausage from its casing, crumble the meat, and sauté it with the garlic in an oiled frying pan.
6. When the sausage has cooked, remove it from the pan and sauté the porcinis in the remaining fat. 
   
7. Cook the pasta in the boiling water according to the manufacturer's instructions.
8. Toss the hot pasta with the sausage, garlic, and porcini mushrooms. 
   
9. Plate and top  with a dollop of truffle butter, the seasoned bread crumbs and freshly grated parmigiano reggiano.

Post a Comment

Sharing a bowl of pasta, one of my favorite comfort foods,  is always a treat. For this dish, I seared scallops and large shrimp, and finished them off in a butter wine reduction sauce. I tossed the cooked pasta in garlic and red-pepper infused olive oil, and complimented the meal with sauteed broccolini. If you prefer a heartier flavor, you could add a 1/4 cup of diced pancetta.

Linguini with scallops, shrimps and broccolini
serves 4

For the Pasta:

• 1/4 cup olive oil
• 4 garlic cloves, crushed
• 1/4 tsp red pepper flakes
• 1 tsp sea salt
• 1 lb spaghetti or linguine
• 1/2 cup of fresh basil leaves, chopped
• 3 scallions, cut in thin rounds (or you can use chives)

For the Shrimp

• 1 tbsp butter
• 1 tbsp olive oil
• 1 lb medium or large shrimp, peeled, deveined, tails intact
• 1/8 cup of dry white wine

For the Scallops

• 1 tbsp butter
• 1 tbsp olive oil
• 1/2 lb large scallops
• 1/8 cup of dry white wine

For the Broccolini

• 2 Tbsp olive oil
• Juice of 1 medium lemon
• pinch of sea salt

Continue Reading / Post a Comment

I am honored to present a truly seductive recipe straight from Italy, complements of Chef Simone, from Lucca.

He creatively combines courgettes, or zucchini as we call them in the US, and a Béchamel sauce for a twist on an all time favorite comfort food--lasagna. If zucchini isn't your thing, you can substitute this with a vegetable of your choice such as mushrooms, artichokes, eggplant, or asparagus. Chef Simone's vegetable lasagne is made with alternate layers of wide pasta, vegetables, cheese, and a bechamel sauce.

Remember lasagna is a dish that taste even better the next day so you have a very good reason to extend your date.

Lasagne di Zucchine
Recipe courtesy of Chef Simone, Tours of Italy
Check out the web site: Cooking Course in Tuscany for delicious cooking classes with Oliver!

Ingredients:

• 1 box of egg pasta
• 2.2 pounds Zucchini or Courgettes, cut into small pieces
• Extra virgin olive oil
• 1 large white onion, diced
• 2 cups of fresh, grated parmesan cheese
• Salt and Pepper to taste

Béchamel Sauce

• 3 cups of hot milk
• 3 parsley stalks
• 1 bay leaf
• 10 whole black peppercorns
• 1/4 tsp mace (or nutmeg)
  
• 1 slice onion, 1/4 inch thick
• 3 tablespoons butter
• 3/4 oz plain flour
• salt and pepper to taste
  
• 5 oz unsalted butter
• 3 1/2 oz all purpose flour
• salt & pepper to taste
  

Continue Reading / Post a Comment

Wild Boar Ragu with Papardelle by Marxfood.com, a juicy, flavorful meal that will keep you warm on cold winter nights. This just might become one of your favorite winter comfort foods. Served with a nice full bodied red wine, this is a simply delicious Seduction Meal for two. This can also be made with pork instead of the wild boar.

See Recipe below (Continue Reading)

Tips on Cooking Wild Boar

Wild Boar dishes are show up more frequently on restaurant menus. A good thing to keep in mind when cooking Wild Boar or Wild Pork; the meat contains much less fat than the typical store bought pork so it is important to pay special attention to how its prepared. The wild boar's light fat layer can be easily trimmed; however, many cooks believe the fat layer provides a "self-basting" element and helps retain succulence.

Tips from AskTheMeatMan.com: Wild boar is lean meat that should, as a rule, be cooked at lower temperatures than other meats. Avoid overcooking. Wild boar, raised like beef, is range fed and therefore can be served on the rare side. A rule of thumb for cooking wild boar is "low and slow". The temperature for cooking roasts for example, is 250-275 degrees Fahrenheit. The amount of time depends on your personal preference as to how well done you would like to cook your meat. For chops, bake with a sauce for best results or if you prefer, pan-fry at a medium heat. Always check frequently so as not to overcook.

When preparing wild boar for cooking remember, never thaw or cook this meat in a microwave, as it will become very tough and dry. Slowly thaw meat the day before and marinate overnight for best results. Pineapple juice or wine is a particularly good choice for marinade because it contains an enzyme that actively breaks down muscle fiber. Therefore it is highly effective as a meat tenderizer.

Continue Reading / Post a Comment

A hearty meal for a cold balmy night, this recipes for Spaghetti Carbonara blends the sweet taste of sun dried tomatoes and salty pancetta with a creamy parmesan cheese sauce   I like to serve this with a tomato basil bruschetta and a bottle of chilled white burgundy like Domaine Vocoret 2006 Chablis. I typically do not add salt to this dish as the pancetta is salty. The best things about this delicious dish--including the wine and bruschetta, this Seduction Meal is less than $40 for two, and it can be made in less than 1/2 hour.

Continue Reading / Post a Comment

If you are looking for a simple way to boost your sex life, try adding basil to your meals. Reputed to stimulate one's sex drive and increase fertility basil has been favored as an aphrodisiac for centuries. And like Cleopatra and Cassanova, masters of seduction, be sure to set the tone of the night by whispering a tale or two of the amorous affects that basil is known to evoke as you pour each other a glass of white wine and enjoy this simply sumptuous meal. For an added kick - start you evening with an avocado, lobster salad and champagne--all believed to be aphrodisiacs.


penne with basil, tomato and ricotta

1 box of your favorite penne pasta
3 tbsp of olive oil
1 tsp oregano
1/8 cup of shredded fresh basil
1/4 cup of freshly grated Parmesan cheese
salt and pepper to taste

1/8 cup of olive oil
1 pint of cherry tomatoes left whole
3 cloves of garlic, crushed

ricotta cheese, sliced and crumbled
red pepper flakes
 

1. Cook pasta al dente, according to directions on the package. Drain when done and place in a large bowl. Add 3 tablespoons of olive oil, oregano, Parmesan cheese,and salt and pepper to taste. Be careful not to add too much salt as the cheese can be salty. Tip: Always use fresh parmesan, nothing in a can and not the kind that comes in a pint container grated. You want fresh.

2. Heat olive oil over medium-high heat in a large skillet making sure there is enough to cover the bottom. If your skillet is exceptionally large you may need a little more oil. When hot, add the cherry tomatoes and saute for a minute or two. Add the garlic over the tomatoes and cook for another minute. Carefully stir the tomatoes so garlic is mixed in to the oil. In another minute or two, when the tomato skin start to wrinkle, they are almost done--you want to keep them in long enough so the skin starts to slightly char. If you need to, add a bit more olive oil to the pan (you want about 1/8 cup of garlic infused oil to add to the pasta).

3. Remove the tomatoes from the heat. And pour tomatoes/olive oil over the pasta, gently tossing ingredients together.

4. Place the pasta on two plates. Top with the remaining chopped basil, a dash of red pepper flakes, and some fresh grated parmesan cheese.

5. Bring you plates to a table lit with candles. Pour two glasses of red wine. Toast to each other and enjoy!

Post a Comment

For a luscious quickie that will satisfy all senses, this seduction meal will delight the eyes, tease the imagination and grab you with its divine taste. A sure winner that can be made in 1/2 hour.


crab ravioli in saffron cream sauce

saffron cream sauce
2 tbsp butter
1 shallot, minced
1/2 cup dry white wine
2 good pinches saffron threads
2 cup whipping cream
1/4 tsp of cayanne pepper
salt and pepper to taste
fresh chives

crab ravioli
1 dozen crab ravioli
I used all natural crab ravioli from The Ravioli Store

lobster
1/2 lb of fresh, cooked lobster meat, preferably with two small lobster tails
cut the lobster tails in half lengthwise
2 tablespoons of butter
1/8 cup of dry white wine

preparing the dish
     
saffron cream sauce
Melt butter in a medium saucepan over medium-low heat.  Add shallot and cook until translucent. De-glaze by ading wine; cooking and stirring until wine evaporates--about 3 minutes. Add cream and saffron. Lower heat and simmer, cooking until sauce has reduced to just about half. Add salt and pepper to taste. Remove from heat. Finish with a pinch of cayenne pepper. Stir. Set aside.

ravioli
Cook lobster ravioli per directions. Drain

lobster
While ravioli is cooking, melt butter in a medium skillet over medium-high heat. Add lobster pieces and toss to coat with butter. Add wine. Cook until you have nice medium brown color on the white meat, carefully flipping the skillet, or stirring, to cook lobster on all sides--about 3 - 4 minutes. Set aside

plating the dish
Reheat the sauce, if necessary.  Add 3-4 tablespoons of sauce on each plate. Place 3-5 ravioli on top--depending upon whether you are serving this as an appetizer or a main course. Spoon the sauce over ravioli. Top with a few pieces of the lobster meat. Garnish with snipped chives and a strand of chives that you will a lay on top and across the entire dish. If you like a little kick, sprinkle with a tiny bit of cayenne pepper. Another great garnish would be caviar or tobiko--I'll have to try that next time.

Serve this with a chilled bottle of Chablis and wait for the praise and adoration to follow.

Post a Comment

For a truly seductive, lighter pasta meal try Linguine alle vongole; an Italian dish made with fresh clams, parsley, garlic, white wine and butter. To start, serve up a simple salad like the radicchio salad with thinly sliced parmesean cheese slices.. Next serve up this great linguine dish with a bottle of chilled white wine and hot crusty bread and the night is yours.




Salad
1/4 cup extra olive oil
4 Tbsp balsamic vinegar
salt and pepper to taste
Medium size head of radicchio lettuce
Fresh Parmesean cheese, long thin slices

Tear the radicchio in separate leaves. Place in a salad spinner filled with ice cold water--add some ice cubes if your water isn't ice cold. Let stand for a 5-10 minutes. Drain. Set aside. Whisk together the olive oil and vinegar.

Plate the Dish
Place the salad on each plate.  Using a cheese slicer to get very thin slices, carve long thin slices from the brick of cheese. Arrange slices over the lettuce. Drizzle with salad dressing, salt and pepper to taste and serve.

Linguine alle Vongole
serves 4

4 Tbsp olive oil
1lb fresh minced clams
12 oz clam juice
2 dozen cockles
1 1/2 little neck clams
1 head of garlic, finely chopped
1 medium white onion, finely chopped
1 cup white wine
1/2 stick sweet butter
1 Tbsp finely chopped red jalapeno
2 Tbsp finely chopped parsley
1 box linguine
Salt and Pepper to taste

Preparation
Simmer the onions and garlic in olive oil in a skillet over low heat (you do not want to brown them, only soften). When soft, add minced clams. Continue to cook over low heat for about 20 minutes. Add remaining liquid (wine and clam juice), turn heat up to medium, cooking until liquid just begins to boil, about 10 minutes. Remove from heat and cover.

Cook pasta as per directions being sure to remove when al dente. Strain the pasta and place in a large bowl, add 1/2 stick of butter and toss. Salt and pepper to taste.

Steam cockles and little necks  clams until shells just open. Remove from heat, set aside

Plating the dish
Heat up the minced clam juice. Place linguine in large serving bowl. Arrange littlenecks and cockles over the pasta and add minced clam mixture over the pasta and make sure its hot. Sprinkle red jalapeno (to taste), salt and pepper to taste, and garnish with the minced parsley.. Serve with your favorite wine, and toss the pasta at the table for maximum effect.

Post a Comment

This recipe was submitted by Stefan of NYC, and a Seduction Meal it is!

For those who like it hot, and we know you do, this dish will have you both flush with desire as you devour this medley of calamari, shrimp, clams, garlic, and hot peppers slowly simmered in a hot diablo sauce, topped with a special garnish and a pinch of red hot pepper flakes.

Tomato Sauce
2 shallots finely chopped
5 cloves of garlic, finely chopped
1/2 habanero pepper, finely chopped
1/4 jalapeno, finely chopped
2 tbsp Grapeseed Oil

Gently simmer over low heat for 5 minutes. In a separate pot, over medium-high heat, mix together:

2 Cans of 28 oz crushed tomatoes with basil
1 jar of white clams in clam juice/ strained (reserve juice for later)
1/4 tsp dried marjoram
1/4 tsp dried basil
1 16 oz can tomato paste

Cook for about 20 minutes. Mix all ingredients above together in one pot (the larger of the two), cover and cook over medium-low heat for 1 hour.

Garnish
3 cloves of garlic finely chopped
2 tbsp finely chopped chives
3 medium shallots, finely chopped
1/8 cup of fresh lemon juice
a pinch of finishing salt (Victoria Taylor's Australian Flake)

Use all fresh ingredients, mix together and set aside, letting all flavors blend together.

Calamari & Shrimp
1lb of fresh (or frozen) calamari and 1/2 lb of Shrimp (large)
1 Cup of white clam juice
1 large tomato, chopped

If using frozen calamari or shrimp- defrost. In a skillet, over medium heat, add 2 tbsp butter and 1/4 cup of grapeseed oil. When hot, add and saute all ingredients for 5 - 8 minutes

The Pasta
I used a bag of Gragnanese Liguine al Nero de Seppo (black squid ink linguine), you can use the pasta of your preference
Cook as per the directions, al dente

Plating the Dish

• Place pasta serving in the bowl/plate and top with a large spoonful of with Calamari/Shrimp, adding some of the broth it cooked in
• Drizzle 1 tbsp of the Garnish over the pasta
• Top with 1/4 cup of the tomato sauce
• Add a pinch of red pepper flake

Serve with crusty warmed bread and a glass of red wine. Amazing! I am sure you will enjoy this truly delicious, flavorful dish.

Post a Comment

Mediterranean fare is my absolute favorite. Lemons, figs, olives, almonds, eggplant, tomatoes, cheese and pomegranates--all wonderful tasty morsels and healthy food choices. Throw in lamb, seafood, pasta, a bottle of wine, and some fresh baked bread and I could live on this food forever.

If you love vegetables, you will LOVE this dish. Oven roasted eggplant, mushrooms, olives and tomatoes bring out an intense flavor for this Seduction Meal. This garlic infused vegetable medley can be served over polenta or pasta as in the recipe below.


Mediterranean Pasta

• 1lb of your favorite pasta, I used Gragnanese
• 5 baby eggplants, cut into 1/2 inch slices and cut in half
• 9 large button mushrooms, quartered
• ¼ cup of olive oil
• 2 cloves of crushed garlic for the vegetables
• 2 large tomatoes, quartered and cut in half lengthwise
• 1 cup of pitted Kalmata olives

________

• ½ cup olive oil
• 3 cloves of garlic, crushed for the olive oil sauce
• red pepper flake
• ¼ cup of white wine
• ¼ tsp coarse sea salt
• freshly grated black pepper
• ¼ cup of fresh Parmesan cheese
• freshly grated Parmesan cheese over each dish

Continue Reading / Post a Comment

Tradition. It stays with you your whole life. The rituals, memories, scents, tastes and sounds hopefully all conjure up feelings of love and comfort. My family tradition--every Sunday was Pasta Day. My entire family would gather at my grandfather's house in Brooklyn to share the day and feast on a 5 course meal.

We would start with a mix of artfully prepared appetizers such as stuffed artichokes, shrimp croquettes, and stuffed mushrooms. Coarse two: Pasta. This would be accompanied by a meat platter filled with hot and sweet Italian sausage, the best meatballs, and pork so succulent it would fall apart as you tried to fork a piece. This was followed by a light green salad. And the grand finale: A mix of Italian pastries and fresh fruit served with coffee and Sambucca. You can just imagine the aromas that filled this house every Sunday.

For my Seduction Meal of today, and in honor of my Italian heritage, I am preparing a simpler version of our Sunday Italian feasts.

The Menu

• Olive oil, bite-sized pieces of fresh Parmesan Cheese, and Ecci Panis European Baguette
• Tomato, Mozzarella, Basil Salad
• Macaroni served with Mushroom Tomato Sauce and Succulent Pork
• Cannolis, coffee and Sambuca

 The macaroni is served with slow-cooked pork that simmers in a tomato sauce for about 3 hours. At the last hour of cooking I add sauteed Portabella mushrooms. This dish is served with freshly grated Parmesan cheese and served with a nice red wine like Barolo or Chianti Classico Reserve. The recipe that follows serves four hungry Italians.

Continue Reading / Post a Comment