ITALIAN STYLE SALMON FILLETS WITH VODKA SAUCE
Make and share this Italian Style Salmon Fillets With Vodka Sauce recipe from Food.com.
Provided by Oolala
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- heat the oil in a large saute pan over medium heat, until almost smoking.
- Add the salmon fillets and sear to brown, about 3 minutes a side.
- Add the onion , plum tomatoes, chives, asparagus tips and continue to cook for 2 minutes.
- Add vodka, tipping the pan toward the flame to ignite. Continue cooking until the flame goes out and the alcohol is burned off.
- Stir in the crushed tomatoes, grated cheese and enough heavy cream to create a pink sauce.
- Cook an additional 1-2 minutes, or until fish is cooked through.
- Season with salt and pepper.
- Remove the fish to serving plates and continue cooking and stirring the sauce to thicken if desired.
- Pour sauce over the fish and garnish with fresh parsley.
Nutrition Facts : Calories 390.3, Fat 21.5, SaturatedFat 9.2, Cholesterol 114.2, Sodium 205.3, Carbohydrate 9.4, Fiber 3, Sugar 4.4, Protein 36.2
FRIED PASTA SHELLS WITH VODKA SAUCE DIP
When you need a crowd-pleasing party platter appetizer, here's what to make. (You're welcome!). We deep-fried pasta shells to create crisp scoops-the perfect vehicles for a creamy and tangy vodka dipping sauce.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dipping sauce: Melt the butter with the olive oil in a large high-sided skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic, red pepper flakes and a generous pinch each of salt and black pepper and continue to cook, stirring, until fragrant, about 30 seconds. Remove the skillet from the heat and stir in the vodka and crushed tomatoes. Return the skillet to medium heat and simmer, stirring often, until all the alcohol cooks off, about 7 minutes. Add the cream and cook, stirring frequently, until the sauce thickens slightly, about 3 minutes. Stir in the Parmesan and basil. Remove from the heat and cover to keep warm.
- For the pasta shells: Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Drain in a colander, then spread the shells on a paper towel-lined baking sheet to absorb excess water.
- Add enough canola oil to come about 2 inches up the sides of a Dutch oven or a heavy-bottomed pot. Heat over medium-high heat until the oil reaches a temperature of 375 degrees F on an instant-read thermometer. Fry the pasta shells in batches, about 3 minutes each, using a spider or slotted spoon to rotate the shells halfway through. When golden brown and crisp, remove from the oil and let drain on a rimmed baking sheet fitted with a wire rack.
- Pile the fried shells on a platter and shower with the Parmesan. Serve the warm dipping sauce garnished with additional torn basil on the side.
SPICY SALAMI MOZZARELLA STICKS WITH VODKA SAUCE
These are the pigs in a blanket of the Italian American appetizer world! I love a slightly creamy tomato sauce and the punchy heat from a layer of spicy salami. You can also use prosciutto. Fry the sticks as close to eating as you can. They only keep warm and gooey in the oven for a short time. You can fully bread and freeze them, unfried, for another day and just pop out, defrost and fry as well. Bottom line: You can never make enough!
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h40m
Yield 18 sticks
Number Of Ingredients 16
Steps:
- Form the sticks: Place two slices of salami on a cutting board so that they are overlapping and slightly longer than the mozzarella stick. Wrap up the mozzarella stick so it is completely covered in the salami and transfer, seam side down, to a parchment-lined rimmed baking sheet. Repeat wrapping the remaining mozzarella sticks with the salami. Refrigerate for 30 minutes.
- While the mozzarella sticks are chilling, place the flour, egg mixture and breadcrumbs in separate wide shallow containers.
- Working with one at a time, roll the mozzarella sticks in the flour and shake off any excess. Roll the sticks in the egg mixture, then in the breadcrumbs. Double coat by rolling the sticks in the egg mixture and breadcrumbs a second time. Arrange on a single layer on a rimmed baking sheet. Repeat with all of the sticks and refrigerate for 30 minutes.
- Fry the sticks: Preheat the oven to 200 degrees F. Pour the oil into a deep, heavy-bottomed pot and heat over medium heat until it reaches 350 degrees F. Meanwhile, set a wire rack inside a rimmed baking sheet. Working in batches, carefully drop the sticks into the oil and gently "swirl" the oil so they fry more evenly on all sides. Fry until they are light to medium brown, 3 to 4 minutes. Remove the mozzarella sticks with a slotted spoon or spider and lay them out in a single layer on the wire rack. Repeat until all are cooked. Keep warm in the oven if needed.
- Serve: Serve the mozzarella sticks with warm vodka sauce for dunking.
- In a medium skillet over medium heat, heat the olive oil. Add the onion and garlic and season with salt. Stir in the vodka, sugar and red pepper flakes and cook for about 5 minutes. Add the tomatoes and cook for an additional 5 to 8 minutes over high heat, stirring from time to time. Taste for seasoning. Stir in the cream. Puree in a blender until smooth. Set aside until ready to use.
ITALIAN SUNDAY SAUCE
Start this sauce on Sunday morning and fill your kitchen with amazing aromas that will have your family asking when dinner's going to be ready! It's full of rich, sweet tomato flavor, subtle herbs, and savory, tender meat that's cooked right in the sauce. Ladle it over your favorite pasta and serve with buttery garlic bread.
Provided by NicoleMcmom
Categories Tomato Pasta Sauce
Time 5h
Yield 12
Number Of Ingredients 16
Steps:
- Sprinkle neck bones on all sides with salt and pepper.
- Heat 4 teaspoons oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Place neck bones in the pot and cook for 6 minutes, flipping halfway through. Transfer to a plate.
- Add sausage links to the drippings and brown for 3 minutes on each side, adding remaining oil as needed. Set aside with the pork.
- Add onion to the drippings and season with salt. Cook, stirring often, until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute.
- Add tomato puree and crushed tomatoes, than add water and sugar; cook, stirring constantly, until smooth. Add bay leaf. Rub basil and oregano between your fingers to release the aroma and add to the sauce.
- Slice sausages into large chunks and return to the pot with the neck bones; bring to a simmer, stirring occasionally. Add meatballs, reduce heat to low, and simmer, stirring occasionally, for 4 to 6 hours.
- Remove neck bones and bay leaf. Remove any meat remaining on the bones, shred, and return to the sauce.
Nutrition Facts : Calories 569.4 calories, Carbohydrate 28.5 g, Cholesterol 144.6 mg, Fat 32.3 g, Fiber 5.5 g, Protein 42.8 g, SaturatedFat 10.8 g, Sodium 2035 mg
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