food

Compiled Recipe – Spicy Shrimp and Tomato Cream Pasta

Spicy Shrimp and Tomato Cream Pasta

Ingredients:
* 2 tbsp. olive oil (divided)
* ½ tsp. red pepper flakes
* 1 pound shrimp (peeled and deveined)
* ½ sweet onion (medium, chopped)
* 3 cloves garlic (minced)
* 24 ounces spaghetti sauce
* ½ cup heavy cream
* ½ tsp. Italian seasoning
* 12 ounces pasta (cooked according to package instructions)

Procedures:
1) Heat 1 tablespoon olive oil in a large pan. Add red pepper flakes and shrimp and cook about 1 minute per side or until completely pink. Remove shrimp from pan and set aside.

2) Add remaining oil to pan and cook onion over medium-high heat for 5 minutes. Add garlic and cook 1 more minute.

3) Add spaghetti sauce, heavy cream, and Italian seasoning and simmer 5 minutes.

4) Return shrimp to pan and stir in pasta.

Note:
* This pasta makes an easy week night meal that can be prepared in under 20 minutes. It is perfect for busy week nights and the amount of spice is easily varied.

 

food

Compiled Recipe – Arrabbiata Pasta

Arrabbiata Pasta

Ingredients:
* 1 can tomato sauce (15 oz)
* 6 cloves garlic (minced)
* 1 tsp. red pepper flakes
* 1 ½ tbsp. olive oil
* ¼ cup dried parsley (or ½ cup fresh)
* salt
* 1 pound dried pasta

Procedures:
1) Heat oil in a small pot over medium heat.

2) Add garlic, red pepper flakes, and a pinch of salt. Saute until garlic starts to brown, approximately 2-3 minutes.

3) Add tomato sauce and 1/2 cup of water. Stir and reduce heat to low.

4) Simmer sauce while cooking pasta as per package directions. The sauce will taste better the longer it cooks, but just 10 minutes or so should do the trick to meld the flavors.

5) When pasta is ready, drain. Add parsley to the sauce. Stir to combine and top with Parmesan cheese if desired. Season to taste with salt, red pepper, and Parmesan.

Notes:
* The term “arrabbiata” refers to the level of spiciness of the dish. Pasta lovers can control the heat level very easily to enjoy the flavors of this dish.

* To make this dish spicier, increase the amount of red pepper flakes. This pasta is traditionally tossed into the sauce for an even coating and is great with some fresh Parmesan cheese on top.

 

food

Compiled Recipe – Sicilian Pizza with Pepperoni and Spicy Tomato Sauce

Sicilian Pizza with Pepperoni and Spicy Tomato Sauce

Ingredients

(For the Dough)
* 17.5 oz. bread flour – 500 grams about 3 ½ cups
* ½ oz. salt -14 grams about 1 tablespoon
* ¼ oz. instant or rapid rise yeast – 6 grams about 1 ½ teaspoons
* 0.35 oz. extra virgin olive oil –20 grams about 2 tablespoons, plus ¼ cup olive oil for the pan
* 11.5 oz. room temperature water –325 grams about 1 cup plus 7 tablespoons

(For the Tomato Sauce)
* 2 tbsp. (30 mL) extra virgin olive oil
* 9 medium garlic cloves, roughly chopped
* 1 tbsp. (about 4 grams) dried oregano
* 2 tsp. (about 3 grams) dried red pepper flakes, or more to taste
* 1 (28 oz. –about 800 grams) can whole peeled tomatoes
* 1 tsp. (about 4 grams) sugar
* kosher salt

(To Assemble And Bake)
* 1 pound (450 grams) sliced deli style mozzarella cheese
* 12 oz. (325 grams) natural casing pepperoni, cut into 1/8-inch slices (see note)
* 4 oz. (115 grams) Pecorino Romano cheese

Preparations:
1) To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 0.35 ounce olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below.

2) To Make the Dough in a Stand Mixer: Combine flour, salt, yeast, and 0.35 ounce olive oil in the bowl of a stand mixer (see below for mixer-free version). Whisk to combine. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides. Continue with Step 4 below.

3) To Make the Dough Using the No-Knead Method: Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 0.35 ounce olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Continue with Step 4 below.

4) Pour remaining 1/4 cup olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.

5) For the Sauce: Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly.

6) Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F.

7) To Assemble and Bake: Spread slices of mozzarella cheese evenly over surface of pizza. Spoon sauce on top of cheese and spread with the back of a spoon. (You will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp.

8) Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.

 

food

Compiled Recipe – Marinated Roast Chicken

Marinated Roast Chicken

Ingredients:
* 2 cups water
* 2 tbsp instant coffee, dissolved in 2 tablespoons hot water
* ¼ cup salt
* 1 tsp ground black pepper
* 1 tsp ground cinnamon
* zest from 1 orange
* 3 tbsp sugar
* 3 cloves garlic, finely smashed
* 1 tsp red pepper flakes
* 1 ½ kilo whole chicken
* 1 tbsp oil
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) Mix ingredients: water, coffee, salt, pepper, cinnamon, zest, sugar, garlic and red pepper flakes. Put mixture in large container, with a lid, before adding the chicken in. Cover, and chill for at least 4 hours or overnight.

2) Pre-heat oven at the highest setting.

3) Remove chicken from the mixture and pat dry. Discard marinade. Rub chicken with oil, salt and ground black pepper. Transfer chicken to a roasting pan; place in the pre-heated oven. Turn down temperature to 350◦F and roast chicken until internal temperature is 155◦F. Remove from oven and let rest at least 10 minutes before carving. Serve while hot.