Tag Archives: crushed red pepper

spicy dinner for a chilly night!

With a recently found liking for sockeye salmon, I thought about mixing up our weeknight dinner and preparing a refreshing recipe that my cousin mentioned to me…
I rubbed some extra virgin and then seasoned one and a half pounds of sockeye with a mixture of kosher salt, cumin, paprika, chipotle chili powder, freshly ground pepper and onion [or garlic] powder [1 teaspoon of each, except 1/4 teaspoon of the chili powder]…
The fish was set in the fridge for a bit to soak up the lovely spicy flavors, while I prepared some steamed haricots verts to enjoy as a side. These were nothing fancy, steamed and then tossed lightly with some olive oil and a pinch of crushed red pepper flakes.
To cook the salmon, I heated a grill pan on high and once smoking, in went the fish [skin-side down] and cooked for roughly 8 minutes [cooking time varies depending on heat, as well as your likeness for doneness]… Once finished cooking a squeeze of fresh lime juice elevated this dish nicely! It was then onto our plates and then into our bellies…
I have been converted and think anyone who tries this will be too so I say… give it a go!

-R

2015/01/img_4569.jpg

2015/01/img_4571.jpg

2015/01/img_4572.jpg

2015/01/img_4573.jpg

2015/01/img_4575.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Something to spice up the night [or at least dinner]…

Tonight it was necessary for a quick dish to be thrown together, so what simpler to do than bucatini tossed in amatriciana sauce.
This super spicy [if you’re like me] bucatini hug is made of the simplest of ingredients, but the end result will have you dreaming about it while sleeping!
Everything started with a rendering of some diced pancetta; once browned and crisp, the pancetta was set aside in a bowl and the chopped onions and crushed red pepper were sweated away in the rendered fat. While the onions were getting their workout, I got mine by passing two cans of San Marzano tomatoes through a food mill. This pulpy purée if you will was added into the sautéed onions and crushed red pepper, some salt tossed in and set off to simmer for a while!
The dish came together beautifully with a quick, rough stir of the pasta, a hand of grated pecorino and a drizzling of finishing oil…
The heat factor was just enough to make your tonsils feel the heat, but not too much to make you sweat. Love having this dish recipe in my arsenal!

at a low simmer…
-R

20130425-223511.jpg

20130425-223521.jpg

20130425-223532.jpg

20130425-223543.jpg

20130425-223552.jpg

20130425-223709.jpg

20130425-223717.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

‘Q’ is for quiche…

With the continued cold temperatures and brisk wind in the air, I decided tonight I would make one of my all time comfort foods… Quiche.
The beauty when making a quiche is you can’t really get it wrong, just add some of your favorite ingredients and you have yourself one hell of a ‘pie’!
To create my heavenly ‘pie’ I started by rendering pancetta until crispy, once done I sautéed a diced onion, followed by chopped green peppers in the rendered fat with these crispy pancetta critters. Once this three-way came together, I added small chunks of split breast chicken that I roasted earlier…
These darlings then were eased into a pie crust and topped with a blend of shredded monterey jack and extra sharp cheddar cheeses. Then a mix of five extra large eggs, a cup and a half milk, along with salt and crushed red pepper were poured over the cheese and chicken mixture…
This ‘pie’ was now ready for a 375 degree oven. The timer was set for forty-five minutes and it was the waiting game for this amazing ‘pie’ to make its appearance! Once cooked and slightly cooled I sliced a hearty piece and quietly savored every bite.
Deliciously simple and simply delicious is all I can say about this classic comfort food…

at a low simmer…
-R

20130124-210541.jpg

20130124-210556.jpg

20130124-210605.jpg

20130124-210611.jpg

20130124-210619.jpg

20130124-210625.jpg

20130124-210632.jpg

20130124-210700.jpg

20130124-210709.jpg

20130124-210718.jpg

20130124-210728.jpg

20130124-210734.jpg

20130124-210749.jpg

20130124-210810.jpg

20130124-210851.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

flavors that spiraled out of control…

For our Sunday night supper, I decided on a maple glazed, spiral ham served alongside sautéed haricots verts and fanned potatoes…
Since the ham was fully cooked and only required being heated through and then glazed, I focused more on my sides.
The haricots verts were blanched and shocked in salted water, then tossed into olive oil, garlic, crushed red pepper and sautéed ever so slightly…
For the potatoes, I made sliced into each almost fully through. A drizzle of olive oil, some salt and pepper, a light dusting of garlic powder and it was into the oven for thirty minutes until the potatoes split and began to fan apart!
Onto the plate went some slices of the ham, the haricots verts and the potato. The ham was salty and sweet, the haricots verts spicy and garlicky, while the potato… crisp on the exterior and creamy on the interior.
This hearty meal was the perfect ending to a wonderful weekend!

at a low simmer…
-R

20130106-201910.jpg

20130106-201928.jpg

20130106-201953.jpg

20130106-202004.jpg

20130106-202017.jpg

20130106-202035.jpg

20130106-202048.jpg

20130106-202125.jpg

20130106-202147.jpg

Tagged , , , , , , , , , , , , , , , , ,

a true Italian classic…

So since today was such a cold and snowy day, I decided that something with a bit of spice was perfect for dinner! Originally I had other dining ideas, but figured that can be done tomorrow… To warm us up this evening, I made some luxurious bucatini amatriciana!
I started by rendering some pancetta, once crisp they hung out on the side… then in the same pot and using the pancetta fat, it was time to sauté onions and a healthy handful of crushed red pepper. After the onions became translucent, into the pot went a can of San Marzano tomatoes that I passed through the food mill, along with a can of tomato purée. After seasoning appropriately, back in went the rendered pancetta and I let the sauce simmer down a bit…
While simmering, I threw some bucatini into boiling, salted water and cooked till al dente. As soon as the pasta was just right, into the pot of sauce it went for a vigorous spin to coat perfectly, finished off with freshly grated pecorino and then it was to the island to devour!!
Spicy from the crushed red pepper, salty from the pancetta and all around delicious… I love recreating these classic restaurant dishes when dining out during the week isn’t an option!

at a low simmer…
-R

20121127-211849.jpg

20121127-211905.jpg

20121127-211914.jpg

20121127-211923.jpg

20121127-211931.jpg

20121127-211941.jpg

20121127-212046.jpg

20121127-212059.jpg

20121127-212110.jpg

Tagged , , , , , , , , , , , , , , , , , ,

dishing it up!

So tonight I decided on a simple pasta dish for dinner…
To start this delightful meal, I sautéed some beautiful chicken sausages until nicely browned. Once these were cooked, I pulled them aside and in the same pan heated some olive oil, along with chopped garlic and crushed red pepper. After everything became fragrant, I added in a can of chickpeas that I had smashed up… this mixture simmered for a few minutes and then the sausage was added back in!
For the finale, I tossed this creamy concoction with some beautiful ribbed pasta and finished everything off with freshly grated pecorino and chopped parsley!
The flavors were fresh and vibrant, a touch spicy, but absolutely popping!
The only sad part would be that this left not much for leftovers… guess it will be a pb&j for my lunch tomorrow [not that I’m complaining]…

at a low simmer…
-R

20121113-211311.jpg

20121113-211329.jpg

20121113-211346.jpg

20121113-211359.jpg

20121113-211427.jpg

20121113-211443.jpg

20121113-211456.jpg

20121113-211510.jpg

Tagged , , , , , , , , , , , , , , , , ,

a twist on pizza…

After much thought, I decided that a French bread style pizza was perfect for tonight’s dinner…
Rather than mozz and sauce, broccoli rabe sautéed in oil and garlic covered in a mildly flavored provolone was the way to go!
The b-rabe was cooked the usual way I prepare it, then layered evenly on toasted bread. On top of the b-rabe went some sliced provolone; tossed into the oven until the cheese melted and we were ready to dive into this meal…
Crunchy and light bread, garlicky and spicy [from that hit of crushed red pepper] b-rabe, with a slight bite from the provolone…
This dish was filling and satisfying, while not overly stuffing us!

at a low simmer…
-R

20121023-202958.jpg

20121023-203007.jpg

20121023-203015.jpg

20121023-203026.jpg

Tagged , , , , , , , , , , , , , ,

this dish was ‘saucy’ like me…

So today I pondered what would be a good dish to prepare for dinner. After looking through the freezer, the decision was easy… Shrimp Francaise!
To prepare the shrimp, I dredged them in flour, gave them a spank and then dipped them into some egg. Into a hot pan with melted butter they went to cook up. Once browned on each side, in went the juice of two lemons and white wine to thicken everything up and get saucy with those shrimps! To put the finishing touches on this meal, I topped everything off with some crushed red pepper, julienned lemon rind and fresh minced parsley…
All that was left to do was eat… and that is just what we did! Citrusy, herby, spicy, slightly buttery and a hint of crispness from the wine… it was like a night out at our favorite Italian restaurant minus the drive!

at a low simmer…
-R

20121016-204438.jpg

20121016-204456.jpg

20121016-204505.jpg

20121016-204513.jpg

20121016-204519.jpg

20121016-204527.jpg

20121016-204541.jpg

20121016-204619.jpg

20121016-204634.jpg

20121016-204644.jpg

20121016-204656.jpg

20121016-204712.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , ,

a homestyle classic that always delivers!!

Tonight, thanks to a dreary day, felt like a perfect night for some homey, comforting cooking in the kitchen. I decided to make a hearty meatloaf dinner full of everyday ingredients that everyone has in their pantries… salt, pepper, eggs, breadcrumbs, olive oil, water and of course good ground meats. My meatloaf is a three-type meat blend of ground sirloin, lamb and veal, which I always get from the local meat purveyor.
Everything was added to a large bowl and gently combined… once thoroughly mixed, it was time for a long bake in the oven until cooked.
As a side dish, I normally would whip up [literally] some mashed potatoes. I wasn’t feeling that, but instead craved broccoli rabe sautéed in lots and lots of garlic and oil! So that craving became a reality on the plate…
The meatloaf was moist and flavorful, while its counterpart slightly spicy, but plenty garlicky!
I am so glad that there was enough so that tomorrow there is some for a meatloaf sandwich…

at a low simmer…
-R

20121015-204618.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , ,

you can do more with wine than just drink…

So tonight was pasta night… pappardelle to be exact, tossed in a luxurious garlic, butter and wine sauce with fresh minced parsley…
For the sauce, it was easy… chopped garlic, crushed red pepper, olive oil, butter and a good white wine…
Once the pasta was cooked, into the sauce to quickly combine and then a hefty hit of the fresh parsley and into our pasta bowls!
The parsley offered a fresh, clean balance to the velvety sauce. It’s just too bad that the pasta was only enough for one meal… no leftovers this time around!

at a low simmer…
-R

20121011-221355.jpg

20121011-221401.jpg

20121011-221409.jpg

20121011-221414.jpg

20121011-221419.jpg

20121011-221430.jpg

Tagged , , , , , , , , , ,