Tag Archives: rendered

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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under the sea and onto our plates!

After a trip to the specialty food market this AM for some dinner inspiration, I happened upon the fish counter… While looking around at what were some real beauties, I noticed that there were gorgeous handmade lump crabmeat, crab cakes being prepared! I have always made crab cakes in the past, but they weren’t even making it into the casing [people were buying them like they were gold] so I knew they must be a hot commodity and a must try…
To cook these thick, circular lovelies, a touch of olive oil in a cast iron pan and into the oven until browned and golden on each side!
Once cooked, these gorgeous ‘coins’ were rested on top a bed of baby spinach that I sautéed with some rendered pancetta…
The crab cakes were incredibly light, but full of intense flavor! They were definitely the right choice… Now I grasp why those people were intent on getting their hands on them!

at a low simmer…
-R

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S[mash]ing good!!

So tonight, in order to be certain not an ounce of Thanksgiving deliciousness went to waste, I literally tossed everything that I had left together and whipped up my idea of an open-faced twice baked Thanksgiving potato!
The last of the leftover succulent turkey breast and remaining mash got a stir with some rendered bacon, scallions and a hefty helping of shredded cheddar…
This light and airy concoction was cooked off till the top was browned, the edges crisp and golden and the cheese melted and gooey…
Fluffy, cheesy and full of goodness… all that was missing was… well nothing actually!
It’s not the typical meal I would throw together, but it was better to make use of what I had, rather than throwing it out…

at a low simmer…
-R

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Soggy outside, but a crispy dinner inside…

Today was a gloomy, wet day which lingered into the evening… to perk everything up a home cooked meal was the perfect remedy!
Boneless, crispy skin-on chicken breast served on a bed of wilted radicchio salad that was tossed with applewood smoked bacon.
I seasoned the chicken with just salt and seared them in an smoking hot cast iron skillet to crisp up the skin. Into the oven to complete the cooking process and it was time to move on to the wilted radicchio salad…
The radicchio was sliced up and tossed around in a pan of the rendered bacon fat until just wilted, but still had a slight bite to it.
The chicken was crispy on the outside; moist and flavorful on the inside, while the wilted radicchio salad was slightly bitter and had a hint of saltiness and smokiness from the bacon…
This dinner shed a bright light on an otherwise dark and soggy day!!

at a low simmer…
-R

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pazzo for pasta…

So tonight I made a spicy pasta sauce chock full of goodness! I started by rendering some pancetta, then added in homemade tomato sauce with a healthy ‘pinch’ of crushed red pepper. After simmering for a bit, I added one of my super secret elements… a touch of aged balsamic vinegar [I know who knew] to add some additional depth of flavor. That cooked for an additional twenty minutes to really thicken the sauce and bring all the flavors together.
While the sauce was coming down the home stretch, I boiled water to cook some perciatelli. Prepared till just al dente, the pasta was tossed and then swirled into the simmering sauce until completely coated! Freshly minced herbage for freshness and dinner was served…
Someone is the lucky recipient of leftovers for lunch!!

at a low simmer…
-R

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