Nawlins Spaghetti Recipes

FILIPINO-STYLE SPAGHETTI

Steps:

• In a pot over medium heat, cook spaghetti in salted boiling water according to package's direction for about 7 to 9 minutes or until firm to bite. Drain well.
• In a large saucepan, heat oil. Add sliced hot dogs and cook, stirring occasionally, for about 1 to 2 minutes or until lightly browned. Remove from pan and set aside.
• Add onions, garlic, and bell peppers to pan. Cook until softened.
• Add ground beef and cook, stirring occasionally and breaking into small pieces until lightly browned. Drain any excess fat.
• Add tomato sauce, tomato paste, ketchup, and beef broth. Stir in sugar.
• Bring to a boil and then lower heat to simmer, covered, for about one hour or until meat is fully cooked and sauce is thickened. If the sauce is getting too thick, add water in 1/2 cup increments as needed.
• During the last 10 minutes of cooking, add browned hot dogs. Season with salt and pepper to taste.
• To serve, spoon spaghetti sauce over noodles and top with shredded cheese.

COLD SPAGHETTI

Steps:

• In a blender or food processor, combine tomatoes, garlic, basil, oil and sugar and process until smooth. Cover and refrigerate sauce.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Remove sauce from refrigerator and pour over spaghetti. Toss to coat and serve topped with Parmesan cheese.

N'AWLINS STUFFED BELL PEPPERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper.
• Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.
• Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour.

REAL N'AWLINS MUFFULETTA

Steps:

• To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
• To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
• Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

N'AWLINS SPAGHETTI

Steps:

• Drizzle olive oil in a large skillet, then add diced hot links and cook over medium heat, stirring frequently. When the hot links have released enough oil, add garlic, onions, bell peppers and jalapeno into the pan and stir. Saute' until the onions are nearly translucent; about 3 minutes, then slowly add corn starch, gumbo filet and cajun seasoning. Coat the hot links and veggies with corn starch mixture, then slolwy stir in the wine and de-glaze, removing all of the residue from the sides of the pan. At this point, add chicken stock and cream and scallops and stir until all of the ingredients are well blended. Add chopped tomatoes, dried oregano and fresh time. Add half of the fresh basil and set the othe half to the side. Stir the sauce, cover the skillet and reduce heat to simmer for 15 minutes. In the mean time, prepare the spaghetti according to the directions on the package. Once ten minutes have passed, return the temprature to medium and add mushrooms, shrimp and crab to the mixture. Cover and cook on medium heat for 12-15 minutes. Uncover and stir every 2-3 minutes. Remove from heat and pour on top of spaghetti in a large pasta platter or individual plates. Combine the other half of the basil with parsley and sprinkle on top of the sauce with fresh Parmesan cheese.

MAMA LORNA'S FILIPINO SPAGHETTI

Steps:

• Bring 4 quarts of salted water to a rolling boil in a large stockpot and cook the pasta until tender but firm, about 9 minutes. Drain in a colander and toss with the olive oil to prevent sticking. Set aside to cool to room temperature.
• Heat the bacon fat in a skillet over medium-high heat. Add the Chinese sausage and cook, stirring, until fragrant and brown, 3 to 5 minutes. Remove the sausage and reserve.
• Saute the garlic and onions in the same skillet over medium-high heat until the onions are slightly browned, 3 to 5 minutes. Add the ground pork and cook until the meat is brown and any juice from the meat has evaporated, 6 to 8 minutes. Season with salt and pepper.
• Add the tomato paste and continue to cook until the paste is slightly brown, 3 to 5 minutes. Add the tomato puree and banana ketchup. Stir to combine and blend the flavors. Reduce the heat to medium, cover and simmer, stirring occasionally, until slightly thickened like Bolognese, about 15 minutes.
• Add the porcini powder and season with salt and pepper as needed. Stir in the reserved sausage. Pour the sauce over the pasta and finish with the Cheddar.

N'AWLINS INSPIRED BLACK BEANS AND CAJUN SAUSAGE

Steps:

• Cook sausage with 1/2 cup water in large heavy bottomed pot that the beans will be cooked in, allow water to dissipate and sausage to brown until you have a good fond going on in the pan. Once you have a good caramelized pan, remove the sausage allow to cool and fridge them.
• Drain grease and replace with tablespoon of a light flavored oil and saute/brown your onion - salt, add celery - salt, all spices and saute till translucent - avoid burning your fond! Add stock to deglaze pan.
• Add ham hocks (note: These tend to shed bone shards, avoid stirring once these are in the mix. Remove them after cooking is complete and pull the meat off the bone on a separate plate. Add the meat back into the mix).
• Add beans.
• Add enough water to just cover beans/ham hocks bring the party to a boil then reduce heat and cook until beans are soft. I used a pressure cooker, the whole meal was done in 30 minutes -- with that said, only allow pressure to get it's initial burst of steam then bring down the heat to a low simmer -- beans can foam up and clog your cooker - always monitor this process.).
• While awaiting the beans to soften, prep lime and the lime rind, cut sausage into bite size chunks - taste sausage for heat and adjust to your preference. consider some cayenne to the mix. The Chipotle pepper does provide a subtle heat that will make your forhead sweat but no significant affect to the tongue.
• Once the beans are cooked, add remaining ingredients and simmer another 10 minutes. I like my beans a bit soupy so I choose not to thicken it. To help thicken the dish, food process 1/3 of the beans into a paste then reincorperate them.
• Serve over rice, perhaps corn bread or fried plantains.
• Garnish
• chopped red bell pepper & Scallions.

REAL N'AWLINS MUFFALETTA

Steps:

• At least a day before serving- Cut bread in half horizontally; hollow out some of the excess bread to make room for the filling. Spread each piece of bread with equal amounts of the olive salad, including oil.
• Top the bottom half (over the olive salad) with layers of the meats and cheeses in any order. I like to layer a meat, then a cheese.
• Put the two halves together and wrap tightly. Refrigerate for several hours or preferably overnight; this allows the flavors to mingle and the olive salad to soak into the bread. I turn the loaf over several times while in fridge so the oil evenly soaks both top and bottom of sandwich.
• To serve- cut into serving sizes; this sandwich is so fat you may need to put toothpicks in it to hold it together! It is extremely filling; a little bit goes a long way. Easily serves 8-10 hungry people.

N'AWLINS BUTTER BEANS WITH ANDOUILLE

Steps:

• In a medium stockpot, bring all ingredients to a boil. Salt and pepper to taste. Reduce heat and simmer 30 minutes or until the beans are tender and the sausage has shrunk to small disks. Serve hot.