Chorizo and Chile Cilantro Linguine

Okay, this recipe, or a version of it, is actually on the website.  But it is sooooo very good that we made it for friends that came to visit Sunday afternoon.  We served it with some exceptional beer, Kellerweis, and had some shrimp and Manchego stuffed jalapenos that we baked off in the grill out on my little bitty patio.   Once again, the camera was left at the store so I don't have a picture of the finished product, but we all enjoyed it.  Take some Spanish Chorizo and slice into thin slices.  Take an onion, cut it in half and peel it.  Slice it into 1/4 inch thick slices and separate into the strands.  Slice a big red bell into thin matchstick pieces.  Drain a 1/4 cup capers.  Grate about 3 or 4 ounces of 6 month old Manchego cheese into large grate.  I added a drained can of quail eggs as well, but that is just me.  Chop some cilantro and slice a few scallions into thin slices for garnish.  Bring the water to boil and cook the Chile Cilantro Linguine for 6 minutes.  Reserve a cup of the liquid and drain the pasta.  In a large skillet, heat to medium, a 1/4 cup of olive oil.  Toss in the onion and pepper, cook for two minutes.  Add the sliced Chorizo and the capers.  Cook an additional 2 minutes.  Toss in the drained pasta, the reserved water and toss together well.  Place on a large platter, sprinkle with the cheese, add the eggs, and garnish with the scallions and cilantro.  Yummmmmy, this stuff made the vegetarian in me cringe, but so what, we had guests and it was fun fun fun and yummy delicious.  I really only ate a few of the slices of the sausage, so I wasn't too bad.  Try this recipe, it is spectacular and only took about 15 minutes of prep work.  And of course I always seem to have good whole wheat bread in the freezer so with the cheese and fruit for dessert, some beer then Cabernet later, a perfect meal. 

Barton Creek Farmer's Market

Sasha looking better than ever and helping to sell pasta!

Saturday the 4th Chef Roy was out at Barton Creek Farmer's Market with Sasha.  I do believe that she was the only one there in high heels and a dress.  It has been a while since Chef has felt good enough to do any shows so not sure if he was standing the whole day to impress his nice new friend or was just happy to be there talking to all the wonderful people that shop at the market.  Of course he was sore as could be on Sunday before he made the dinner for friends described in the next post, but he thought it was worth it.  Chef was impressed with the market, and he came home with a case of Kombucha, a big bag of mushrooms, eggs, beets, rutabagas, arugula, farmer's cheese, honey, tomatoes and big smiles.  Chef wants everyone that stopped by to say hi to know that he appreciates them as customers and hopes they loved cooking some of the recipes that gave to those that asked.  Thanks, hope to see everyone out at the local markets, if we don't sell at the market you visit, ask to speak to the market manager and tell them they need to bring in the World's Finest Handmade Pasta.

Smoked Shrimp and Smoky Spicy Chipotle Linguine

This dish is fantastic, I made it at home and realized that my camera is at the store so didn't get a good picture of it.  My camera phone sucks.  But anyway, take a pound of good size shrimp, 12 to 16, and peel and devein them.  Place them in your stovetop smoker and smoke over medium high heat with cherry wood for 15 to 18 minutes or until the shrimp are pink and smoky.  Then, slice some onions into good size pieces, along with 6 jalapenos.  You can seed the jalapenos or leave them in as I do.  Saute them in a large skillet in a quarter cup olive oil for about 3 or 4 minutes.  Cook the linguine and when al dente, drain and add to the skillet.  Take a cup of the cooking liquid from the pasta, add a cup of half and half and blend with one small 7 oz can chipotles in adobo.  Blend until smooth and pour into the skillet and toss well.  Put it all on a large platter and garnish with the smoked shrimp and a handful of sliced scallions. 

Quick and Easy Pasta

This was made at class last Wednesday for two very special young ladies that came to the store to learn some techniques to eat a bit healthier and to enjoy that healthy food more.  Well, I had some stuff in the fridge and showed them how easy this dish was to make.  I used one package of Roasted Garlic and Jalapeno Linguine and cooked it in boiling water.  Meanwhile I heated a large skillet over medium high heat and sauted about 8 medium sliced button mushrooms in 1/4 cup olive oil until browned.  Then added a half an onion and half a red pepper, both diced in half inch dice.  Continued to cook them for about another 2 minutes then I threw in 2 leftover spicy sausages that I had and just sliced into half inch slices.  Then I opened a 14 ounce can of petite diced tomatoes and poured that in, stirred a bit then dumped in the drained linguine and added about a half cup of the water the pasta was cooked in.  Stirred it all well and turned onto platter.  Sprinkled all over with shaved Parmesan and it was spectacular and just unbelievably quick and easy!  Dishes like this are healthy because of the low sodium, the small amount of fat (monounsaturated too!) and the fact that THERE ARE NO CHEMICAL ADDITIVES !

Red Pepper Pasta Carbonara

Saturday at class we made pasta in my pasta and sauces class.  One of my favorite pasta dishes is Carbonara, and it is made all that much more flavorful when you use a rich flavorful pasta like the Red Pepper Linguine.  To make Carbonara, take about 8 strips of bacon and brown them in just a scant teaspoon of olive oil.  Remove the bacon and coarsely chop.  Into the bacon fat in the skillet, add a half cup of finely diced onions and saute for about two minutes.  A half cup of white wine, like a nice Reisling can be added now and just reduce by about two thirds.  Now, add the package of Red Pepper Linguine that you cooked in boiling water for six minutes.  Turn off the heat and add 3 eggs that you beat with 1/2 cup of half and half and 1/4 cup of parmesan cheese.  Stir well and the eggs will begin to set, add a half cup of the pasta cooking water and continue to stir until the eggs make a thick sauce.  Stir in half of the chopped bacon, then place on serving plate.  Garnish with the remaining bacon in the middle, and sliced scallions around the edge.  And of course, add plenty of fresh ground black pepper all over the top.  Carbonara is a derivative of the Italian word carbone, or charcoal.  Black.