Firecracker Angel Hair

This pasta dish is light, totally vegetarian, budget-friendly, and packed with flavor. I love the versatility of pasta and was surprised how satisfying this dish was despite the lack of protein. I like, but don't love most tomato sauces so I wanted something different. I am a huge fan of spicy food, so this flavor profile hits many of the same notes as a really heavy Cajun or Thai dish but is no where near as complicated or time-consuming.

Firecracker Angel Hair Pasta
Serves 4
Prep time: 5 minutes 
Cook time: 20 minutes

• 1 lb angel hair pasta
• 1/4 cup extra virgin olive oil
• 2 tbsp unsalted butter
• 2 tbsp chopped garlic
• 1 tbsp red pepper flakes
• 4 chopped scallions

Heat the oil and butter together over low heat. Add the pepper flakes and garlic and cook over low heat for 15 minutes until the garlic is soft. Be very careful not to burn the garlic.
Cook the pasta according to package instructions, using 1/4 cup of salt per gallon of water. More can be used, depending on taste. Salt does not dissolve well in the fatty oil and butter, so this is the only way to introduce that layer of flavor.
Turn the heat on the sauce to medium high and immediately toss with the drained pasta and sliced scallions. Enjoy!

Easy Smoked Salmon Canapes

Nothing makes a cocktail party sing like really good hors d'oeuvres. I don't think, however, that food has to be difficult or complicated to be delicious. Here is a classic canape that I've tried dozens of times and works every time. Just make sure you let the toasted bread cool that the cream cheese really is room temperature. Enjoy!

Smoked Salmon Toasts
Serves 10
Prep Time: 30 minutes
Cook Time: 10 minutes

• 1 whole wheat baguette
•  8 oz cream cheese, softened to room temperature
• 4 scallions, thinly sliced
• 1/2 cup sour cream
• 1 tsp cracked black pepper
• 8 oz thinly sliced smoked salmon

Slice the baguette into 1/4 inch slices. Toast in an even layer on a cookie sheet at 375 degrees for 5 minutes per side, until golden but not too brown. Allow to cool completely.
With a whisk or electric mixer, cream together the cream cheese, sour cream, scallions, and pepper.
Smear a teaspoon or so of the mixture on each slice of toast.
Top neatly with a slice of salmon. Chill for 2 hours. Serve cold.

Fish Stew

I made this recipe for my friends earlier this year. Inspired by bouillabaisse, this stew omits the obligatory saffron threads. Trial and error, along with excellent ingredients, produced a delicious and filling main course.

Seafood Stew
Serves 8
Prep Time: 30 minutes
Cook Time: 90 minutes

• 2 lbs shrimp (15-20 count), peeled and de-veined
• 2 lbs snapper, cubed into 1-inch dice
• 2 lbs cod, cubed into 1-inch dice
• 2 lbs clams, carefully cleaned
• 4 cups seafood stock
• 2 cups dry white wine
• 2 leeks, cleaned and chopped
• 4 carrots, finely diced
• 3 ribs celery, finely diced
• 4 cloves garlic, minced
• 2 bay leaves
• 28 oz. can crushed tomatoes
• 4 thinly sliced scallions, for garnish
• 2 tbsp. extra virgin olive oil
• 2 tbsp. butter
• 1 tsp. cayenne pepper
• salt and pepper to taste

Saute the leeks, carrots, celery, garlic, and bay leaves over medium heat in the oil and butter until softened.   Season with salt and pepper.

Add the wine and reduce by half.

Add the tomatoes and the stock and bring to a simmer. Taste for seasonings and add salt and pepper as needed.

Once simmering, add the snapper, cod, and clams. Simmer for 10 minutes.

Add the shrimp.

Simmer for another 4 minutes more. Taste again for seasonings, ensure the shrimp are plump and opaque, and serve. Garnish with thinly sliced scallions.

Shrimp and Grits

Serves 2

Prep Time: 15 min.

Cook Time: 30-45 minutes

• 1 lb. 12-15 count large shrimp
• 1 cup real hominy grits
• 2 cups water (more or less depending on the instructions on your grits)
• 4 oz thick cut pancetta or bacon
• 8 oz extra sharp cheddar cheese
• 1/2 cup chicken stock
• 1/4 cup white wine
• 2 Roma tomatoes, seeded and diced
• 1/4 cup chopped shallots
• 1/2 stick butter
• 6-8 slices proscuitto

Peel and de-vein the shrimp, leaving the tail on. Wrap thin strips of the proscuitto around the body of the shrimp. Set aside.

Cook the grits according to package instructions. Quick cooking grits are an acceptable alternative, if necessary.

When the grits are cooked, whisk in 1 tbsp. of butter and all of the cheese. 

In a large skillet, saute the ham-wrapped shrimp in 1 tbsp. of butter. Set aside.

Add the cubed pancetta to the pan and brown for 10 minutes, until the fat is rendered. Add the tomatoes and shallots. Toss in the rendered fat. Add the wine and reduce until thick and syrupy. Add the chicken stock and reduce by nearly half over medium heat. Whisk in remaining butter until the sauce is smooth.

Plate the grits, top neatly with the shrimp, and drizzle over the sauce. Scallions make a great garnish.

Mediterranean Style Pasta Salad

This is a great mayo-free pasta salad that's packed with flavor but doesn't put you in a food coma. I really miss picnics and spring as winter continues to batter me wherever I go. This is a great springtime treat that pairs well with grilled food, especially chicken, or stands alone as a light and delicious lunch.

Mediterranean Style Pasta Salad

Serves 6-8

Prep time: 20 minutes

Cook time: 10 minutes

Requires 4 hours to overnight to chill

• 1 lb tricolor rotini pasta, cooked al dente
• 8 oz. Greek feta, cubed, not crumbled
• 1 pint grape tomatoes, halved
• 2 cups artichoke hearts, recommend packed in olive oil
• 1 red onion, finely chopped
• 1/4 cup chopped fresh basil leaves
• 2 tbsp lemon juice
• 2 tbsp red wine vinegar
• 1/3 cup extra virgin olive oil
• salt and pepper  to taste

Carefully toss all ingredients together. Chill in the refrigerator or cooler for 4 hours to overnight.  

Oven Baby Back Ribs

It's cold outside! Here in Washington, we still have three feet of snow on the ground in many places. There are walls of plowed snow taller than I am! The last thing I want to do when things are so nasty out is drag out the smoker and kettle grill. Come to think of it... I live in a small apartment on Capitol Hill, so I have no smoker or kettle grill. I am from the South, however, so I refuse to give up my memories of delicious ribs and tangy sauce. I won't pretend that the following recipe would place in one of those Food Network Challenge shows, but my friends and I love it and I think you will, too.

For the Ribs...

Serves 6

Prep Time: Overnight

Cook Time: 4 hours 

• 3 racks baby back pork ribs
• 1/3 cup of your favorite barbecue pork rub
• I use Red Cloud Peak Seasoning and Red Rocks Mesquite from http://www.savoryspiceshop.com/
• 1 tbsp extra salt
• 1 tbsp extra pepper
• 1 tbsp extra garlic powder
• 1 recipe sauce (below)

Remove the back membrane on the bone side of the ribs. This can be a bit tough, so feel free to score it between the bones if it won't come off easily. Combine all the dry ingredients and sprinkle evenly and liberally over the meat side of the ribs. Add remainder to the bone side. Place on baking sheets lined with parchment paper and foil and cover tightly with plastic wrap. Refrigerate overnight.

Pre-heat the oven to 275 degrees. Remove the plastic wrap and roast the racks of ribs in the oven for 3 hours without opening the oven door. At 3 hours, baste with sauce. After 30 minutes more, raise the heat to 375 degrees. Baste again with sauce. Roast for 30 minutes more. Remove from the oven, cover tightly with foil, and allow to rest for 20 minutes.

Cut into 2 rib portions and serve with mashed potatoes and fresh cole slaw. Also delicious with macaroni and cheese and baked beans.

For the Sauce...

 Serves 6 

Prep time: 10 minutes

Cook time: 1 hour

• 1/4 cup olive oil
• 1 cup finely chopped onions
• 3 cloves garlic, finely minced
• 1/3 cup balsamic vinegar
• 1/4 cup dark beer
• 1 cup packed dark or light brown sugar
• 1 1/2 cups tomato ketchup
• 1/4 cup dijon mustard
• 1 tbsp horseradish
• 1 tbsp siracha chili sauce
• 1 tsp Tabasco sauce
• 2 tbsp soy sauce
• 1 tbsp salt

1. Soften onions 10-15 minutes over medium low until transparent and very soft. Add garlic and soften for another 5 minutes. 
2. Add beer and vinegar. Bring to a simmer.
3. Add brown sugar and stir until dissolved.
4. Carefully stir in the other ingredients.
5. Simmer on low for 45 minutes to an hour, stirring occasionally.

 

Green Beans with Shallots

I love green beans. It's always fun to picture old Southern grandmothers sitting on the porch snapping the stem ends from the beans and filling huge bowls with them for Sunday supper. The version I remember was cooked forever with lots of tomatoes and onions and turned into a mush that was served over rice. It was definitely delicious, but didn't do much in the way of texture. My love affair with French food exposed me to sauteed shallots and green beans. Much more interesting! 

Green Beans with Shallots

Serves 6

Prep Time: 20 minutes

Cook Time: 20 minutes

•  2 lbs green beans, trimmed (The smaller French style haricots verts work best)
• 3 large shallots, finely diced
• 2 tbsp. olive oil
• 1 tbsp. butter
• 1/4 cup water
• salt and pepper to taste

Saute the shallots in the oil and butter until just softened. Add the beans and saute for another 5 minutes, tossing with the shallots and butter. Season liberally with salt and pepper.

Add the water and cover. Allow to steam for 5 minutes, uncover, and allow the water to cook off. Toss again and serve immediately.

Chipotle Chili

This is the chili I made for Superbowl yesterday. I was tempted to post before the game, but I wanted to make sure it was perfect before I recommended it. The recipe credit has to go to Mom, again, who made a similar chili. This is my version, which is more involved than hers, but I think you'll enjoy it. Particularly if you enjoy a kick!

Chipotle Chili

Serves 8

Prep Time: 20 minutes

Cook Time: 90 minutes 

• 2-3 lbs ground beef or turkey
• 3 cups chopped onion
• 4 cloves garlic, finely chopped
• 1/2 cup red wine
• 28 oz. can crushed tomatoes
• 14 oz. can diced fire roasted tomatoes
• 1 can kidney beans, drained
• 1 can great northern or cannellini beans, drained
• 1 can black beans, drained
• 3 chipotle peppers in adobo, chopped
• 2 tbsp. chili powder
• 1 tbsp. hot paprika
• 1/2 tsp. cayenne pepper
• 4 cups chicken or beef stock
• salt and pepper
• 2 tbsp. olive oil, for browning the meat

1. In a heavy-bottom dutch oven or stock pot, brown the meat, onions, and garlic over medium high heat.
2. When the meat is completely browned and onions soft, drain of all rendered fat.
3. Return the meat to the pot and add the red wine, using it to de-glaze the bottom of the vessel. Season with salt and pepper.
4. When the wine is nearly completely reduced, add the tomatoes, beans, chipotle and adobo, and seasonings. Allow to come to a simmer.
5. Add the stock. Stir thoroughly.
6. Allow to simmer over medium-low heat for an hour, stirring often to avoid the bottom burning.
7. Serve hot.

This can be served with sour cream, shredded cheese, cold beer, and a really good football game.

Chicken Stock

When you're snowed in like we are this weekend in an historic blizzard, you have nothing but time. Here's a pretty easy, but time-consuming recipe for chicken stock. The resulting liquid should be cooled for an hour or so and can be used in place of canned or carton stock, and is much more delicious.

Chicken Stock

Prep Time: 10 minutes

Cook Time: 4 hours

• 3-5 lbs chicken bones, parts (I use 2 carcasses of rotisserie or roasted chickens)
• 4 carrots, broken into huge chunks
• 4 ribs celery, broken into huge chunks
• 2 med onions, halved
• 1 head garlic, halved
• 2 tbsp kosher salt
• 1 tbsp whole peppercorns
• 1 bouquet garni (tied together herbs)
• 3 sprigs thyme
• 3 sprigs parsley
• 2 bay leaves
• 1 sprig rosemary (optional, if you don't like it, leave it out)

Add all ingredients to a large stockpot. Add water to cover. Place a heat-safe plate, such as Corning Ware, over the ingredients of the pot, but small enough to submerge in the liquid. Simmer over medium to medium-high heat for 4 hours. Strain into a large bowl or other pot. Allow to cool. Strain again and store in the fridge or freezer until use in countless recipes.