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Recipes
Fettucine with Peas, Asparagus, and Pancetta
By sadams1001
Cook pasta in pot of boiling salted water until just tender but still firm to bite
- 12 ounces fettuccine or penne
- 3 ounces pancetta or bacon, chopped
- 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
- 2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
- 1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
- 2 garlic cloves, pressed
- 1/2 cup finely grated Parmesan cheese plus additional for serving
- 1/3 cup heavy whipping cream
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon peel
- 1/4 cup chopped fresh Italian parsley, divided
- 1/4 cup thinly sliced fresh basil, divided
Duck Breasts with Citrus Port Cherry Sauce
By sadams1001
Preheat the oven to 400 degrees F
- 4 boneless duck breasts
- Kosher salt and freshly ground black pepper
- 1 large or 2 small shallots, minced
- 1/4 cup ruby port wine
- 1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest
- 1/2 cup pitted frozen black cherries, thawed and roughly chopped
Mexican Rice
By sadams1001
Adjust rack to middle position and preheat oven to 350
- 12 ounces tomatoes, very ripe and cored
- 1 medium white onion
- 3 medium jalapenos
- 2 cups long grain white rice
- 1/3 cup canola oil
- 4 minced garlic cloves
- 2 cups chicken broth
- 1 tablespoon tomato paste (may omit if using canned tomatoes)
- 1 1/2 teaspoons salt
- 1/2 cup fresh cilantro, minced
- 1 lime
Ricotta Gnocchi
By sadams1001
Combine ricotta, Parmigiano, egg yolk, and lemon zest in a bowl
- 1 cup ricotta
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1 egg yolk
- 1/2 teaspoon minced lemon zest
- 1/4 cup all-purpose flour (more may be needed, depending on the moisture content of the ricotta)
- 1 tablespoon chopped flat-leaf parsley
- 1/2 teaspoon kosher salt
Carne Asada
By sadams1001
Prepare barbecue (high heat)
- 8 poblano chiles
- 2 bunches green onions (about 12), dark green tops trimmed
- 2 pounds skirt steak, cut crosswise into 6-inch-wide pieces
- 4 garlic cloves, minced
- Coarse kosher salt
- Corn or flour tortillas
- 2 avocados, peeled, pitted, sliced
- Lime wedges
- Salsa Mexicana (see recipe)
Filet Mignon with Gorgonzola Sauce
By sadams1001
Heat 2 tablespoons olive oil in heavy large skillet over medium heat
- 3 tablespoons olive oil, divided
- 1/2 pound fresh shiitake mushrooms, stemmed, sliced
- 3 garlic cloves, minced
- 1 1/2 cups whipping cream
- 1 cup crumbled Gorgonzola cheese (about 4 ounces)
- 2 teaspoons minced canned chipotle chiles* (from canned chipotles in adobo)
- 8 (6-ounce) filet mignon steaks
- *Dried, smoked jalapeos canned in a spicy tomato sauce called adobo; sold at some supermarkets and at specialty foods stores and Latin markets
Chicago Italian Beef Sandwich
By sadams1001
Preheat the oven to 300°F (160°C)
- 1 3 to 5-lb rump roast
- 1 medium onion, diced
- 2 cups beef stock
- 1 Tbsp fresh oregano or 1 tsp dried oregano
- 1 tsp thyme
- 1 tsp dried marjoram
- 1 bay leaf
- 1 tsp hot pepper sauce, such as Tabasco
- 2 Tbsp Worcestershire sauce
- 3 to 6 garlic cloves, crushed
- 1 green pepper, seeded and chopped
- 1 Tbsp fresh basil (optional)
- Italian bread or rolls
Tropical Fruit Salad
By sadams1001
To make the sauce: Combine the lime juice and sugar in small bowl and stir until the sugar is dissolved
- FOR THE SAUCE:
- 2 tablespoons Fresh lime juice
- 2 tablespoons Sugar
- 1 tablespoon Tequila
- 1/2 teaspoon Lime zest
- FOR THE SALAD:
- 1 cup Pineapple cut into 1" chunks
- 1 Mango cut into 1" chunks
- 1 Papaya cut into 1" chunks
- 1 Kiwifruit cut into 1/2" chunks
Shrimp Scampi Pasta
By sadams1001
Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent
- 1/4 cup olive oil
- 1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
- 4 large garlic cloves, left unpeeled and forced through a garlic press
- 1/2 teaspoon dried hot red-pepper flakes
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 tablespoons unsalted butter
- 3/4 lb capellini (angel-hair pasta)
- 1/2 cup chopped fresh flat-leaf parsley
Squash Casserole
By sadams1001
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender
- 3 pounds yellow squash, sliced
- 5 tablespoons butter or margarine, divided
- 1 small onion, chopped (about 1/2 cup)
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 2 large eggs, lightly beaten
- 1/4 cup mayonnaise
- 2 teaspoons sugar
- 1 teaspoon salt
- 20 round buttery crackers, crushed (about 3/4 cup)