A couple of weeks ago a Facebook friend asked me to offer up a few savory tequila inspired dishes. This is one of the products of that exercise and I must say it is most likely the best tasting dish I have yet to muster. I really can’t explain why it tastes so good as it isn’t that earth shattering or complex, but everybody who tried it literally flipped out.

I used Grand Marnier, which I found in the tiny 4 oz bottle (perfect for cooking), but you can use any orange flavored spirit. Also I would recommend a decent anejo tequila such as Gran Centenerio but again whatever floats your boat.

And did I mention this shrimp pasta recipe is super quick and easy? This is the kind of dish you can quickly and effortlessly throw together on the stove top, while your dinner guest stand in awe and after the first taste declare you as a culinary maniac. Yeah, it’s kinda like that.

INGREDIENTS:

• 1 lb extra large gulf shrimp
• 2 tablespoons extra virgin olive oil
• 1 shallot, minced
• 3 cloves garlic, minced
• 1/4 cup tequila
• 2 tablespoons Grand Marnier
• juice of 1/2 lime
• 2 chipotles in adobo, minced (make your own if you can)
• 1 cup Mexican crema (sub sour cream)
• 1 tablespoon kosher salt
• 1/2 tablespoon fresh ground black pepper
• 1 teaspoon ground cumin
• 1 tablespoon chopped fresh oregano (sub 1 teaspoon dried)
• 1/4 cup grated cotija cheese
• 4 cups cooked pasta

PREPARATION:

Heat the oil in a large saucepan or skillet over medium high heat and add the shallots and garlic. Cook just until fragrant about 1 to 2 minutes. Carefully (don’t set your house on fire) add the tequila and Grand Marnier, then the lime juice, chipotles, cumin, oregano and salt and pepper. Let this mixture cook for about 5 minutes to help meld the flavors. Now add the shrimp and cook until just opaque, stirring frequently. Finally whisk in the crema a little bit at a time until the sauce in the pan reaches the desired thickness. Serve over fresh cooked pasta and top with an equal portion of the cotija cheese.

Serves 4

Heat Factor

There was a time when I despised Pasta Jambalaya. Oh it wasn’t because I didn’t like the taste but rather for what it represented. Way back when the Cajun craze hit, chefs across America began to incorporate Cajun dishes into their menus only to find that in several parts of the country, the leap from bland boring dishes to vibrant rich fair was too much for most folks. So many attempted to meet their patrons in the middle and it seems that here is where Jambalaya became a pasta dish.

This bothered me at first as I felt it was a watering down of the experience. I am all for variation and rarely stick to tradition but this was not Cajun food in the spirit of the people who over many years had nurtured it. This was the product of a focus group. Nothing inherently bad about the dish just not real Cajun.

Well guess what? I grew up and I am not so much of a douche any more. And so did the nation. In general, people  embrace and even crave more exciting bolder tasting meals when dining out than say the mid 80′s. Truth is I make a mean Pasta Jambalaya. Now I simply enjoy it for what it is. Good food.

INGREDIENTS:

• 1 lb boneless skinless chicken thighs, washed and cut into 1 ½ inch cubes
• 1/2 lb andouille sausage, sliced an 1/4 inch thick
• 1 lb jumbo shrimp, washed, peeled and de-veined
• 2 tablespoons butter
• 1 cup diced onion
• 1/2 cup dice green bell pepper
• 1/2 cup diced red bell pepper
• 3 tablespoons Tony’s Chachere’s or any Creole season mix
• 1 large tomato, diced
• 4 cloves garlic, minced
• 1/4 cup vermouth
• 1/2 teaspoon sugar
• 1 – 2 tablespoon Crystal’s hot sauce
• 1/2 cup half and half
• 1 tablespoons fresh chopped flat leaf parsley
• 1 tablespoons fresh chopped oregano
• 1 tablespoon chopped fresh thyme leaves
• 4 green onions chopped
• kosher salt
• fresh ground black pepper
• 4 – 5 cups cooked bow tie (or penne) pasta

PREPARATION:

Season the chicken and shrimp (in separate bowls) with 1 tablespoon each of the Tony’s seasoning. Heat 1 tablespoon of the butter over medium high heat in a stockpot or heavy bottomed skillet. Add the sliced sausage and brown. Remove with a slotted spoon leaving the fat from the sausage in the pan. Next brown and cook the chicken until done. Remove the chicken with a slotted spoon and next add shrimp and cook until just done (remember, do not over cook shrimp). Remove the shrimp and now add the onion and peppers and the last tablespoon of Tony’s and cook until veggies are limp. Throw in the last tablespoon of butter and add the garlic and cook for another minute more. Add the vermouth (careful), tomato, sugar, hot sauce, half and half and chopped herbs. Cook to meld flavors for about 5 minutes then add the green onion and cook for about another minute or so and remove from the heat. Salt and pepper to taste (may not be necessary if using Tony’s). Finally, toss in the chicken, sausage and shrimp and pour over the cooked pasta.

Serves 6 – 8

Heat Factor

Foodie Fights, Battle 11 – Chipotle and Goat Cheese Challenge

Woo Hoo! I was chosen to participate in the current Foodie Fight over at FoodieFights.com. I got the email stating that I had been picked and to check the web site the next morning to see the secret ingredients. Lo and behold… Chipotle Peppers and Goat Cheese. Wow. I felt like I was Tiger Woods lining up a two foot putt. I mean this is where I live, at the corner of chipotle street and goat cheese drive. I must have a million or so recipes that involve chipotle peppers. This would be piece of cake.

Then I started thinking. Why be so predictable? Why not try pairing these ingredients in a way that not many, if any, have considered. Don’t get me wrong. I can cook up some mean Chipotle and (Steak/Shrimp/Fish/Chicken/Etc.) (Tacos/Quesadillas/Tostados/Burrito/Etc.) with Goat Cheese. Very tasty meals in their own right, and no disrespect towards any of the other participants deciding to go in that direction, but I wanted to step off of my own beaten path.

For me the goat cheese is more of a stand out than the chipotle. The chipotle is a very powerful chile and even I use it judiciously. But the goat cheese is wonderfully rich with acidic overtones and this richness is what I wanted to focus on. I immediately thought to make a cheesecake but since I have never made one before it quickly got scratched off the list. Chipotle Mac and Goat Cheese was a thought but I finally arrived at goat cheese stuffed raviolis.

Few things are more satisfying than homemade pasta. And to stuff it with a mixture of sharp salty Manchego, rich tangy goat cheese and fresh basil and flat leafed parsley is just crazy good. Top it off with a sauce so yummy you will want to eat it on eggs, and you are in nirvana. I must admit, it was a bit of effort, making the raviolis and all, but very much worth it.

The taste of dish was freak’n unbelievable and through the process I challenged myself to think about these two familiar ingredients in a different way than I usually do. So thanks FoodieFights.com for allowing me to participate in Battle 11. It was a whole lot of fun.

INGREDIENTS:

For the pasta

• 3 – 4 cups all purpose flour
• 3 eggs, plus 1 for an egg wash

For the filling

• 1/2 cup goat cheese
• 1/4 cup Manchego cheese, grated
• 1/2 tablespoon basil, finely chopped
• 1/2 tablespoon parsley, finely chopped

For the sauce

• 2 tablespoons unsalted butter
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 tablespoons minced chipotle in adobo
• 1 cup cream
• 2 tablespoons white wine
• 2 tablespoons sour cream
• 1 tablespoons basil, finely chopped
• 1 tablespoon parsley, finely chopped
• 1 tablespoon Cotija cheese, grated
• salt
• fresh ground black pepper

For the garnish

• 1 tablespoon parsley, finely chopped
• 1 tablespoon Cotija cheese, grated

PREPARATION:

1. I will give a cursory run through of making pasta from scratch but if you have never attempted it, it may be better that you watch a couple of instructional videos on the topic. You can pick it up much faster. Check out You Tube and just search “How to make pasta”. Oh, and I highly recommend a pasta machine. You can do without but trust me, you don’t want to.

First dump the flour into a pile on a clean work surface and create a well in the center big enough for the eggs to stay contained within. Next break the 3 eggs into the center of the well and gently beat them with a fork. Once well mixed, begin to drag small amounts of the flour into the egg mixture to incorporate. Continue doing so until you form dough that is no longer sticky but isn’t dry either. Now knead the dough for several minutes until it is uniform in texture and color. Form it into a mound shape or ball and cover it with a damp towel and allow it to rest for 15 minutes. Cut off about 1/4 of the dough (keep the remainder covered so it doesn’t dry out) and run it through your pasta machine enough times to produce a thin, wide layer of pasta. I think I settled on #5 thicknesses. Let the pasta sheet dry just a bit for easier cutting. Maybe 10 minutes while you prepare the filling.

2. In a medium bowl mix the goat cheese, Manchego and the herbs together with a fork. Mash everything together to incorporate. Now cut your pasta into 2 or 2 1/2 inch squares. I used a pizza cutter. Beat an egg for use as a wash. Spoon about 1 teaspoon of the mixture onto a pasta square and moisten the edges by brushing on a tiny amount of the egg wash. Place another pasta square on top, press the edges and crimp with a fork. Repeat this entire process, working in batches with your dough and stuffing raviolis until you have about 24 (2 inches) or 18 (2 1/2 inches).

3. Melt the butter in a large saucepan over medium heat. Add the shallot and the chipotle and cook until shallots are tender, about 4 minutes. Then add the garlic and cook for an additional minute. Now add the cream, wine, sour cream herbs and Cotija and simmer for about 3 minutes longer. Add salt and fresh ground black pepper to taste.

4. In a large pot bring a couple of quarts of salted water to a slow rolling boil. Add the raviolis and cook until al dente, about 6 – 8 minutes. Handle with care so the don’t break open. Drain and serve topped with the sauce of course and garnish with a pinch of the herb mixture and more grated Cotija cheese.

Serves 2

Heat Factor

If you frequent this blog with any hint of regularity, then you know that authentic Asian recipes are not one of my specialties. Don’t get me wrong. I LOVE Asian food it’s just that cooking it is down right scary to me. Seems like every time I try to prepare something Asian, it turns into some sort of stir fry goop. Tasty, but not at all like anything you can find in even a moderately successful Asian restaurant.

Well this weekend I decided to face my fears and get a little inspiration and direction from Andrea Nguyen and her new book Asian Dumplings. Turns out, Asian cooking isn’t all that scary. This was a pretty easy recipe although wrapping the dumplings does take a little practice. I adjusted the finishing oil mixture in her recipe after tasting the first batch. Believe it or not, the original recipe was even too much heat for yours truly. Spicy chili oil!

INGREDIENTS:

• 1/2 cup frozen spinach, thawed, rinsed, drained of liquid and chopped
• 1 tablespoon plus 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon dry sherry
• 1/4 teaspoon sugar
• pinch of fresh ground white pepper
• 1/4 lb ground pork
• 1 small green onion, minced
• 3/4 teaspoon fresh grated ginger
• cornstarch
• 24 – 30 wonton wrappers
• 1 teaspoon chili oil (careful)
• 2 tablespoons peanut oil
• 1 garlic clove, minced
• 2 tablespoons chopped cilantro

PREPARATION:

1. Mix 1 tablespoon of the soy sauce with the sesame oil, sherry, sugar and white pepper. Fold in the pork, green onion and ginger and chill in the freezer for about 10 minutes.

2. Spread a thin layer of cornstarch over a cutting board or a clean counter like I did. Working in small batches, (4 is a good number) place the wrappers on the surface and add a 1 teaspoon of the pork spinach mixture in the center of each. Brush the edges with a bit of water and fold into a dumpling. Check the wonton wrapper packaging for wrapping instructions. Note: You will want to keep the unused wrappers covered while you work in batches to keep them from drying out and becoming difficult to work with.

3. When done wrapping, drop the dumplings into a large pot of slow boiling water. Watch them and when they begin to float, cook them for another 3 minutes then carefully remove to a strainer and drain well. Finally carefully transfer to a large bowl.

4. Mix together 3 tablespoons soy sauce, the peanut oil, the chili oil and the garlic. Pour this mixture over the dumplings, add the cilantro and gently toss to coat being careful to not break the dumplings open.

Serves 4

Heat Factor

This macaroni and cheese recipe is one of the best things to put in your mouth when the weather outside is frightful. So before we get geared up for grilling season, which is March through December down here in Florida, we are going to serve up more comfort food to warm your tummies. Think about it, gourmet macaroni and cheese with a delicious Mexican chicken soup (recipe found here) and fresh baked jalapeño cornbread with sweet butter spread.

This recipe calls for one of the so called ”mother sauces” of French cooking, the velouté (vuh-loo-TAY).  The chicken velouté sauce recipe makes more than you will need for the mac & cheese but freeze the remaining portion to add to other sauces and soups.

Oh and buy good quality cheeses! Don’t skimp or your results will be oh so average.

INGREDIENTS:

For the chicken velouté

• 1 cup (2 sticks) butter
• 1 cup flour
• 8 cup chicken stock, kicked up with 2 dissolved chicken bullion cubes or 2 tablespoons chicken base
• salt
• white pepper

For the macaroni and cheese

• 2 lbs penne pasta
• 4 cups chicken velouté
• 2 cups heavy whipping cream
• 1/2 brine from pickle jalapeños
• 1/2 cup pickled jalapeños, seeded and minced
• 1 cup grated mozzarella
• 1 cup grated white cheddar cheese
• 1 cup grated Swiss cheese
• 1 cup grated Parmesan
• salt
• fresh ground black pepper
• 1 cup Italian seasoned bread crumbs

PREPARATION:

For the chicken velouté

In a large heavy bottomed pot, melt the butter over low heat. Add the flour a little bit at a time while stirring with a whisk or wooden spoon. Make sure the chicken stock mixture is at room temperature and slowly add to the pot while stirring. Bring to a slow simmer and cook for about 15 to 20 minutes, stirring occasionally, and skimming off any foam. Season with salt and white pepper and pass through a strainer to remove any lumps.

For the macaroni and cheese

1. Preheat oven to 425ºF. Boil the pasta in salted water according to the instructions on the packaging to desired doness. Al dente maybe?

2. Place the velouté in a large saucepan and add the cream and brine. Bring to a simmer. Stir in the jalapeños and cheeses and whisk until melted and smooth. Add the cooked pasta and stir to combine. Add salt and pepper to taste.

3. Pour into an oiled 4 quart casserole, top with the bread crumbs and bake for 15 minutes or until golden brown.

Serves plenty

Heat Factor

Honestly, you can make fresh tortellini if you are so inclined, but the fresh versions you can get at the store are equal if not better than homemade. Fresh pasta is the key, so either do it yourself or buy fresh. If you choose to make the pasta, there are several very good video demonstrations on you tube, and it can be kinda fun if you have never tried. The star here is the sauce. I was experimenting one day and stumbled upon this mixture. It is a very good recipe for just about any pasta and you can add grilled chicken or dip fresh baked garlic bread sticks in it.

INGREDIENTS:

• 2 lbs fresh tortellini, cooked according to instructions (I like the 4 cheese)
• 1 cup butter (2 sticks)
• 1/4 cup chicken broth
• 1 cup baby bella mushrooms, chopped
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh oregano, chopped
• 1/3 cup heavy whipping cream
• 1/2 cup grated Pecorino Romano
• salt
• fresh ground black pepper

PREPARATION:

Heat the oil in a medium sauce pan over medium high heat. Sauté mushrooms until browned. Add the garlic and cook for about 3 minutes more. Add the butter to the pan and melt. Add the cream and grated cheese and chicken broth and bring to a boil, stirring occasionally. Remove from heat and add the fresh chopped herbs and salt and pepper to taste. Serve over the tortellini.

Serves 4

Heat Factor

Well there still are a few good things left about living in Florida that hopefully will never change. The beach and the weather. December 15Th, and I am out in the back yard after work grilling up some chicken and tomatoes in a balmy 77° breeze. Not to rub it in the face of all my northern domiciled brethren, but these are the days that help us forget the almost unbearable summers. Well I digress. Now back to the recipe. A wonderful spicy mixture of Cajun spice rubbed grilled chicken and fresh herbs, tomato and cream sauce over a bed of pasta. True comfort food for the chilly Florida nights when it dips below 60. Wink!

INGREDIENTS:

• 3 large boneless, skinless chicken breast
• 12 oz bow tie pasta
• 6 tablespoons of my Angel Dust spice mix found here
• 1 tablespoon butter
• 2 cloves garlic, minced
• 3 ripe tomatoes
• 1/2 cup heavy whipping cream
• 1/4 vermouth
• 3 tablespoon Crystal’s hot sauce
• 1 teaspoon sugar
• 2 tablespoons fresh chopped oregano leaves
• 1 tablespoon fresh chopped thyme leaves
• 4 green onions, chopped (optional)

PREPARATION:

1. Clean and dry the chicken then rub with the Angel Dust spice mix. Let rest for 20 – 30 minutes in the fridge.

2. Boil your pasta according to instructions, drain and set aside.

3. Cut tomatoes into 3 equal sized slices and grill over medium heat until soft and slightly charred. When cooled, dice the tomatoes and set aside.

4. Grill chicken breast over medium high heat until done. When cooled slice the chicken against the grain of the meat a ¼ inch thick and set aside.

5. In a sauce pan over medium high heat, melt butter and then add garlic and cook for about 3 minutes. Add all the remaining ingredients, except the green onions, and bring to a boil. Let cook an additional 5 minutes to thicken a bit. Pour sauce over pasta then add a few slices of chicken and top with the green onions.

Serves 4

Heat Factor

Crawfish Cardinal is one of many delicious dishes originating (as far as I know) from New Orleans that utilize the beloved Louisiana crawfish. Crawfish Cardinal is normally spooned over French bread croutons as an appetizer, but this is a bit of a change up. Since it references the Catholic Cardinals as it’s name sake, due to the reddish color, along with the presence of tomato paste, I figured the Italians must have had an influence here. I am probably completely wrong about that but it makes sense. So anyway, I like to serve it over pasta as a main course. This sauce is very versatile and you could easily substitute the crawfish for shrimp, oysters, crab meat or include them all.

INGREDIENTS:

• 1 1/2 pounds crawfish tails, peeled (or whatever shellfish)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 tablespoons chopped scallions
• 1/4 cup white wine
• 1 cup whole milk
• 1 tablespoon tomato paste
• salt to taste
• fresh ground white pepper to taste
• 1/2 teaspoon cayenne
• cooked fettuccine

PREPARATION:

In a large skillet, melt the butter then mix in the flour, stirring for about 2 minutes. Make sure it is well incorporated. Then add the wine, milk and scallions. Bring to a simmer and stir in the tomato paste, and the salt, white pepper and cayenne to taste. Add the crawfish tails and simmer for 10 minutes. If you substitute shrimp for the crawfish, only simmer for about 5 minutes rather than 10. Serve over cooked fettuccine.

Serves 6

Heat Factor