Fettuccini Carbonara
Fettuccini Carbonara
6 servings
What you need:
5 teaspoons olive oil
4 shallots, diced
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
½ cup heavy cream
¾ cup shredded Parmesan cheese
salt and pepper to taste
What to do:
Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
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 pasta, then return it to the pot.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper. Sprinkle fresh basil on top for garnish.
Pork Loin Piccata
Pork Loin Piccata
4 servings
What you need:
1 cup all-purpose flour
½ teaspoon paprika
salt and pepper to taste
1 pound pork loin – sliced thin
¼ cup vegetable oil
4 ounces fresh mushrooms, sliced
¼ cup lemon juice
¾ cup chicken stock
½ teaspoon garlic powder
What to do:
In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge pork pieces in the seasoned flour. Heat oil in a large skillet over medium heat, and saute pork until light golden brown (about 1minute each side). Remove pork from skillet, and set aside. In the skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return pork to the skillet, and simmer until pork is no longer pink and juices run clear.
Maple-Garlic Pork Tenderloin
Maple-Garlic Pork Tenderloin
6 servings
What you need:
2 tablespoons Dijon mustard
1 teaspoon sesame oil
3 cloves garlic, minced
fresh ground black pepper to taste
1 cup maple syrup
1 1/2 pounds pork tenderloin
What to do:
Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight. Preheat grill for medium-low heat. Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes. Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior temperature is 165 degree F . Avoid using high temperatures as marinade will burn.
Cherry Cobbler
May 17 is Cherry Cobbler day
Cherry Cobbler
12 servings
What you need:
1/2 cup butter
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk
2 cups pitted sour cherries
3/4 cup white sugar
1 tablespoon all-purpose flour
What to do:
Preheat the oven to 350 degrees F. Place the butter in a 9×13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes. In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir. Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir. Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.
Pesto Shrimp
May 9 is National Shrimp Day!
Pesto Shrimp Over Linguine
8 servings
What you need:
1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup home- made pesto — See May 11 post on Pesto Recipe
1 pound large shrimp, peeled and deveined
What to do:
Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes, or until al dente; drain. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.
Pork Carnitas
Cinco de Mayo is almost here.
Pork Carnitas
24 servings
What you need:
6 pound pork butt roast
1 1/2 tablespoons salt
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon ground black pepper
1/2 teaspoon chile powder
1/2 teaspoon paprika
2 tablespoons olive oil
1 cup orange juice
1 onion, coarsely chopped
4 cloves garlic, diced
What to do:
Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a bowl. Combine salt, oregano, cumin, black pepper, chile powder, and paprika together in a bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; place in pressure cooker. Cover pork cubes with orange juice, onion, and garlic. Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes. Remove pork from pressure cooker and shred meat. Serve the carnitas with warm, fresh tortillas and salsa.
Pigs in a Blanket
April 24 is National Pigs in a Blanket Day.
Pigs in a Blanket
4 servings
What you need:
8 all beef hot dogs
8 slices of American cheese
1 10oz. package refrigerated biscuit dough
What to do:
Preheat oven to 350 degrees F. Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don’t have to use tooth picks. Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.
Butter Honey Ham
Easter is just right around the corner!
Butter Honey Ham
20 servings
What you need:
12 pound bone-in ham
3/4 cup butter, softened
3/4 cup honey
1/2 cup whole cloves
What to do:
Preheat the oven to 350 degrees F. Cut 1 inch deep criss-crosses into the flat side of the ham. In a small bowl, mix together the butter and honey. Slather onto the ham, making sure to get in the crevices too. Insert cloves into the ham. Place in a roasting pan. Bake for 4 hours in the preheated oven, or 20 minutes per pound. The internal temperature should reach 160 degrees F. Baste every 20 minutes with the drippings. Remove, slice, serve, savor.