Tag Archives: fat

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

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‘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

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this dinner just ‘quacks’ me up!

Tonight I was in the mood for something fatty and delicious! A beautiful duck breast was just what would satiate that crave. Many people I talk to appear very intimidated when it comes to making duck breast, and for the life of me can’t understand why. It is extremely easy to prepare and the outcome… well there are too many words to describe!
I started off by scoring my big, meaty duck breast through its fat cap. Once scored, I added salt and let it chill for a bit. After a while, into a lightly oiled [maybe one tablespoon] pan skin side down and on the lowest flame setting. This rendered the fat from the cap and created a gorgeous brown crispy skin [not to mention an abundance of duck fat that I store and use in other cooking preparations]. Onto the meaty side to brown and then its was into the oven for eight to ten minutes to cook to perfection! A few minutes more of relaxing and this juicy baby was sliced.
To cut through the fatty goodness, a butternut squash relish. Diced red onion [or shallot], garlic, crushed red pepper, salt, mustard powder and seed, dried pomegranate cranberry, chicken stock [or water if you don’t have] and the star of this zippy side… diced butternut squash. I started by sautéing the onion, garlic and red pepper, then added the remaining ingredients, covered and cooked till soft, but not mushy. To finish this off, I added a lovely, fragrant and might I add uber-SPICY chili oil!
The crispy, browned and flavorful skin, succulent and slightly gamy meat played beautifully with the relish that poked the back of our throats with just the perfect heat.
Can’t wait for this dish again!!

at a low simmer…
-R

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