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Pasta

Jul 17

Cilantro-Serrano Pesto with Grilled Chicken and Penne

I cut my raw chicken into pieces instead of cooking the breast whole. I like the texture better this way. Substituted a block of parmesan shredded in the food processor for the cotija cheese. As far as measuring the cilantro and mint, I use an entire spearmint bundle and half a cilantro bundle. 2 garlic cloves? Psh...more like 6. 2 serrano chiles.

Ingredients:

  • 1.5 c fresh cilantro
  • 1/2 c fresh mint
  • 1/2 c cotija cheese
  • 3 tbsp toasted pecan halves
  • 1 tsp kosher salt
  • 2 garlic cloves
  • 1 serrano chile, seeded and sliced
  • 2 tbsp extra virgin olive oil
  • 2 tsp sherry vinegar
  • 1/8 tsp freshly ground black pepper
  • 3/4 pound skinless, boneless chicken breast
  • olive oil
  • 6 cups hot cooked penne pasta (about 3 oz uncooked)
  • 2 cups cherry tomatoes, halved
Directions:

  1. Place first 7 ingredients in food processor; process until well blended. With processor on, slowly pour oil through food chute; process until will blended. Place pesto in a large bowl; stir in vinegar and pepper.
  2. Heat a grill pan over medium-high heat. Coat chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cut chicken into bite-size pieces. Add chicken, pasta, and tomatoes to pesto; toss to combine.

Serves 6


Dec 27

Vodka Rustica

Dinner with Joel and Jaz tonight...yay! I had an absolute blast. Glad we had the opportunity to cook together. A little spinach artichoke dip and french bread for starters and an amazing vodka rustica. I skipped the shrimp as I never think to include ocean things. I should have taken a picture as it was beautiful as it came out of the oven.

Ingredients:
(Gratinata Sauce)

  • 3 tbsp butter
  • 2 tablespoons minced garlic
  • 3 tablespoons marsala wine
  • 2 cups heavy cream
  • 1 cup grated parmesan cheese
  • 1/2 cup milk
  • 1/4 cup vodka
  • 1/4 cup water
  • 1/2 teaspoon chicken bullion
  • 1 tablespoon cornstarch
  • 1 tablespoon Grey Poupon Dijon Mustard
  • 2 teaspoons minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced fresh thyme
  • 1/4 teaspoon ground cayenne pepper
  • 1 lb penne rigate cooked
  • 12 medium shrimp peeled and deveined
  • 2 skinless chicken breasts
  • 1/2 cup Prosciutto about 2 ounces thick-sliced, chopped

(Topping)

  • 3 tablespoons grated parmesan cheese
  • 1 1/2 teaspoons paprika
  • 4 sprigs rosemary (garnish)
Directions:

  1. Preheat bbq grill to high.
  2. Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.
  3. Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.
  4. Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.
  5. Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.


Dec 31

New Years Dinner

Chicken Sausage and Provolone Penne Bake

Ingredients:

  • 1 lb uncooked penne pasta
  • 1 tbsp olive oil
  • 1.5 cups chopped onion
  • 3/4 cup chopped red bell pepper
  • 12 oz sweet basil and pine nut chicken sausage, 1/2 inch thick slices cut in half
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tbsp balsamic vinear
  • 1/2 tsp salt
  • 1/4 tsp dried oregano
  • 1/4 tsp crushed red pepper
  • 3 14.5 oz cans diced tomatoes, undrained
  • cooking spray
  • 1 cup shredded sharp provolone cheese
  • 1 cup grated fresh Parmesan cheese
Directions:

  1. Cook pasta according to package directions, omitting salt and fat.
  2. Preheat oven to 350 degrees.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, sausage, and garlic, saute 5 minutes or until sausage is browned. Add tomato paste and next 5 ingredients; cover, reduce heat, and simmer 15 minutes.
  4. Combine pasta and tomato mixture; spoon into a 13x9-inch baking dish coated with cooking spray. Sprinkle with cheeses. Bake at 350 degrees for 25 minutes or until bubbly.

Serves 8


Using mozzarella instead of provolone and some fresh mild Italian chicken sausages from Whole Foods. Boiled the chicken sausages in chopped onions and our crap beer, which just happens to be a 24oz bottle of Becks (previously expired and on hold for some slugs) and a bottle of Smithwick's. That's some crap beer. I fudged a bit on some of the ingredients, so ended up making a 13x9-inch as well as a 9-inch square dish.

I have about a glass or two left of the Moselland Landmark Series Riesling with what looks like a portrait of the Alamo. And something new to try: a 2005 Bonterra Vineyards Cabernet Sauvignon made with organically grown grapes. We stayed next to the Bonterra vineyards in Hopland during our most recent California trip.

Note: (2007.01.01) It was absolutely delicious... Mmmmmmmm...

Note: (2007.01.01) Mmmmmmmm....

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