MAFALDINE WITH SHRIMP AND LEMON
Mafaldine are flat noodles with ruffled edges that are a stunning shape to use in this bright, lemony scampi-inspired pasta recipe. It's a labor of love to make, but feeds six making it the ultimate dinner party recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Slice each shrimp in half lengthwise; refrigerate.
- Melt 1 tablespoon butter in a medium saute pan over medium. Add shrimp heads and shells and tomato paste and cook, stirring, until shells are pink and opaque, about 2 minutes. Pour in 1/4 cup wine and cook, stirring, until reduced, about 1 minute. Add 4 cups water, bring to a boil, and simmer 30 minutes. Strain shrimp stock through a sieve into a bowl; discard solids. (You should have about 2 1/4 cups.)
- Meanwhile, bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package, adding lemon slices during last 5 minutes. Drain.
- Melt remaining 2 tablespoons butter in a large saute pan over medium. Add shallot and pepper flakes. Cook, stirring, until shallot is translucent, about 1 minute. Season shrimp with salt; add to pan in a single layer. Cook until light pink on one side, about 2 minutes. Turn; cook 1 minute more.
- Pour in remaining 1/4 cup wine and cook, stirring, until reduced. Pour in shrimp stock and simmer until slightly reduced and thickened, about 2 minutes. Whisk in creme fraiche until combined.
- Add pasta and lemon slices and stir to coat pasta with sauce. Remove from heat; squeeze remaining lemon half over top. Serve immediately, sprinkled with pepper flakes.
CAULIFLOWER CHEESE WITH HAM HOCK
This is from Matt Prestons (restaurant reviewer and judge of Australian Masterchef) and was in the sealed section of his cook book. Times are estimated.
Provided by ImPat
Categories Ham
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place the ham hock, cloves, bay leaves and peppercorns in a large saucepan and cover with cold water and bring to the boil over medium heat and then reduce the heat to low and simmer (adding extra water to keep the ham hock covered) for about 3 hours, or until tender and the meat starts to fall frm the bone.
- Allow the ham hock to cool before shredding the meat and then place the shredded meat evenly along the bottom of a buttered casserole dish.
- Preheat oven to 180°C.
- Cut your cauliflower into florets and place in a steamer and cook for 4 to 5 minutes and then place the cauliflower over the ham in the casserole dish.
- Melt the butter in a saucepan, add the onion and cook until soft and then stir in the flour and allow to cook for a few minutes before adding the cream and bay leaves and stir continuously while the sauce thickens.
- When the sauce is ready, turn off the heat and remove the bay leaves and stir in the mustard and tasty cheese (or cheddar) and season to taste with salt and pepper.
- Pour over the cauliflower and sprinkle with the parmesan and bake for 30 minutes or until golden brown on top, serve it hot.
AVOCADO AIOLI GUACAMOLE
You may serve this aioli as a dip, a sandwich spread or or to accompany grilled salmon or chicken. Adapted from Food & Wine magazine.
Provided by Sharon123
Categories Southwestern U.S.
Time 10m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In a medium bowl, coarsely mash the avocados with a fork. Fold in the sour cream, basil, garlic, lemon juice, lime juice, chile and shallot. Season with salt and pepper and serve.
- The avocado aioli may be made ahead and can be covered with plastic wrap, pressed directly onto the surface and refrigerated overnight.
MOO SHU SHRIMP
Quick and easy recipe from Food & Wine magazine. The original recipe called for cilantro leaves to be added for serving. We love cilantro, so I chopped them and added them to the dish at the end. Great with a light Riesling wine.
Provided by lynettejs
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200°F
- Wrap tortillas in foil and heat until warmed through.
- Heat wok or skillet to very hot and add 1 tablespoons oil to pan. When pan begins to smoke, cook shrimp until lightly browned and fully cooked. Remove shrimp to separate dish.
- Add 2 tablespoons oil and cook eggs with a bit of salt and pepper until they make soft curds. Remove to plate with shrimp.
- Add 2 tablespoons oil to pan and cook mushrooms with garlic and ginger until lightly browned. Add coleslaw mix and scallions, season with salt and pepper and stir-fry until wilted, but crunchy, about 4 minutes.
- Return shrimp and eggs to skillet with hoisin sauce and combine all ingredients well.
- Serve on warm tortillas.
Nutrition Facts : Calories 678.2, Fat 33.5, SaturatedFat 6, Cholesterol 331.6, Sodium 871.8, Carbohydrate 56.2, Fiber 5.1, Sugar 5.8, Protein 37.4
PARMIGIANO-CRUSTED RIGATONI W/CAULIFLOWER & BACON
Melissa Rubel from Food & Wine Magazine, uses a few shortcuts to make her creamy baked pasta. She starts by boiling the cauliflower and rigatoni together in one pot. Then, for a quick and supercrispy topping, she sprinkles the dish with Parmiagiano-panko crumbs, and broils it. The topping browns perfectly in only two minutes. F&W Magazine, 02/2008 - From World's Best Pastas.
Provided by Manami
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- Bring a large pot of salted water to a boil.
- In a medium skillet, heat 1 tablespoon of the olive oil.
- Add the garlic & crushed red pepper, if using, and cook over moderate heat until lightly golden, about 3 minutes.
- Add the cream and simmer until thickened slightly, about 2 minutes; season with salt and frshly ground black pepper.
- Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot.
- Drain, reserving 2 tablespoons of the pasta cooking water.
- Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and freshly ground black pepper.
- Return the rigatoni and cauliflower to the pot.
- Add the garlic cream, the crispy bacon and the reserved pasta water and toss until the pasta is coated.
- Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top.
- Broil for about 2 minutes, rotating constantly, until the topping is evenly browned.
- Serve hot with a cherry-rich red blend: 2005 Capezzana Barco Reale.
- Enjoy!
Nutrition Facts : Calories 984.1, Fat 52.5, SaturatedFat 21.9, Cholesterol 175, Sodium 704.4, Carbohydrate 102.5, Fiber 12, Sugar 11, Protein 30.9
BRAZILIAN SHRIMP SOUP
Make and share this Brazilian Shrimp Soup recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, heat the oil over moderately low heat.
- Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
- Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
- Stir in the black pepper, lemon juice, and parsley.
Nutrition Facts : Calories 443.7, Fat 21, SaturatedFat 11.9, Cholesterol 214.9, Sodium 2007.2, Carbohydrate 36.5, Fiber 1.8, Sugar 2.1, Protein 27.8
VIETNAMESE MARINADE FOR CHICKEN
Hot, sour, salty are the main flavours of this recipe from Food & Wine magazine. Optional sugar if you want a bit of sweet in there too. Note - prep time does not include 1/2 to 4 hours of marinating time
Provided by Debi9400
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk all marinade ingrediants together in a bowl.
- Place chicken breasts in a large ziplock bag and pour marinade over top.
- Refrigerate for at least 30 minutes but no longer than 4 hours.
- Heat a grill to medium-high. Chicken is easiest grilled if you brush vegetable oil liberally on the grill first so it doesn't stick.
- Grill, with lid down for 7 to 7 1/2 minutes per side.
Nutrition Facts : Calories 386.7, Fat 27.1, SaturatedFat 5.6, Cholesterol 92.8, Sodium 787.7, Carbohydrate 3.9, Fiber 0.2, Sugar 0.8, Protein 31.1
GAIL'S MAFALDINI CAVOLO
Gail Simmons, Food & Wine magazine special projects director and judge of Bravo's 'Top Chef', partnered with The Sosta on a dish featuring her favorite pasta, Mafaldini.
Provided by Food.com
Categories < 30 Mins
Time 25m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- In medium skillet, over medium heat, add olive oil and butter until butter melts. Add garlic and red pepper and cook until garlic turns golden brown, about 5 minutes. Add kale and sauté for 2 minutes. Place in medium bowl.
- In same bowl, add lemon zest, lemon juice, pasta water, parmigiano Reggiano and set aside.
- Cook mafaladini until al dente and add to bowl of ingredients. Mix rapidly to form sauce and coat the noodles.
- Plate pasta with 3 small scoops of stracciatella and finish with torn basil and more lemon zest.
Nutrition Facts : Calories 322.6, Fat 26.8, SaturatedFat 12.2, Cholesterol 45.4, Sodium 469.7, Carbohydrate 11.4, Fiber 1.7, Sugar 0.5, Protein 11.8
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