PENNE PASTA WITH SHRIMP RECIPE

PENNE PASTA WITH SHRIMP RECIPE

Ingredients

* 1 (16 ounce) package penne pasta
* 2 tablespoons olive oil
* 1/4 cup chopped red onion
* 1 tablespoon chopped garlic
* 1/4 cup white wine
* 2 (14.5 ounce) cans diced tomatoes
* 1 pound shrimp, peeled and deveAined
* 1 cup grated Parmesan cheese


Directions

1. 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.

2. Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.

3. Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

SICILIAN WHITE SPAGHETTI RECIPE

SICILIAN WHITE SPAGHETTI RECIPE

Ingredients

* 1 pound spaghetti
* 4 tablespoons olive oil
* 3 cloves garlic, crushed
* 1 (2 ounce) can anchovy fillets, chopped
* 1 cup fine bread crumbs
* 1 cup chopped fresh parsley
* ground black pepper to taste
* 4 tablespoons freshly grated Parmesan cheese


Directions

1. 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.

2. Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.

3. Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.

4. Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

TASTY CHCIKCEN BBQ SANDWICH RECIPE

TASTY CHICKEN BBQ SANDWICH RECIPE


Ingredients

* 2 (4 pound) whole chickens, cut up
* 1 1/2 cups ketchup
* 3/4 cup prepared mustard
* 5 tablespoons brown sugar
* 5 tablespoons minced garlic
* 5 tablespoons honey
* 1/4 cup steak sauce
* 4 tablespoons lemon juice
* 3 tablespoons liquid smoke flavoring
* salt and pepper to taste
* 12 hamburger buns
* 3 cups prepared coleslaw (optional)


Directions

1. Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.

2. In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.

3. When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

TASTY SALMON WITH LEMON AND DILL RECIPE

TASTY SALMON WITH LEMON AND DILL RECIPE


Ingredients

* 1 pound salmon fillets
* 1/4 cup butter, melted
* 5 tablespoons lemon juice
* 1 tablespoon dried dill weed
* 1/4 teaspoon garlic powder
* sea salt to taste
* freshly ground black pepper to taste


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

2. Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.

3. Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

TASTY SALMON WITH LEMON AND DILL RECIPE

TASTY SALMON WITH LEMON AND DILL RECIPE


Ingredients

* 1 pound salmon fillets
* 1/4 cup butter, melted
* 5 tablespoons lemon juice
* 1 tablespoon dried dill weed
* 1/4 teaspoon garlic powder
* sea salt to taste
* freshly ground black pepper to taste


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

2. Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.

3. Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

MEATBALLS SANDWICH RECIPE

MEATBALLS SANDWICH RECIPE

Ingredients

* 1 (11.75 ounce) loaf Pepperidge Farm® Frozen Mozzarella Garlic Cheese Bread
* 1/2 cup Prego® Traditional Italian Sauce or Prego® Organic Tomato & Basil Italian Sauce
* 6 (1 ounce) frozen meatballs


Directions

1. Heat the oven to 400 degrees F.

2. Remove the bread from the bag. Place the frozen bread halves, cut-side up, on an ungreased baking sheet. (If the bread halves are frozen together, carefully insert a fork between halves to separate.) Place baking sheet on the middle oven rack.

3. Bake for 10 minutes or until it's hot.

4. Heat the sauce and meatballs in a 2-quart saucepan over low heat. Cook and stir for 20 minutes or until the meatballs are heated through.

5. Place the meatballs onto the bottom bread half. Top with the remaining bread half. Cut into quarters.

MEATBALLS HEAVEN RECIPE

MEATBALLS HEAVEN RECIPE

Ingredients

* 1 pound extra lean ground beef
* 1/2 teaspoon sea salt
* 1 small onion, diced
* 1/2 teaspoon garlic salt
* 1 1/2 teaspoons Italian seasoning
* 3/4 teaspoon dried oregano
* 3/4 teaspoon crushed red pepper flakes
* 1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
* 1 1/2 tablespoons Worcestershire sauce
* 1/3 cup skim milk
* 1/4 cup grated Parmesan cheese
* 1/2 cup seasoned bread crumbs


Directions

1. Preheat an oven to 400 degrees F (200 degrees C).

2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.

3. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

Creamy Cabbage with Apples and Bacon Recipe

Creamy Cabbage with Apples and Bacon Recipe

Ingredients

* 1 teaspoon olive oil
* 6 slices bacon, chopped
* 1 large onion, chopped
* salt and pepper to taste
* 1 tablespoon white sugar, or to taste
* 2 tablespoons cider vinegar
* 1 head green cabbage, cored and chopped
* 2 large Granny Smith apples - peeled, cored and thickly sliced
* 1/2 cup chicken stock, or as needed
* 1/2 teaspoon coriander seeds
* 1 pinch nutmeg
* 1/2 cup sour cream


Directions

1. Heat olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl; do not drain. Pour off any excess bacon fat in the pan, according to your taste.

2. Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! Scrape up the delicious brown bits from the bottom of the pan. Add the cabbage, stirring well to combine.

3. Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples, stock, and coriander seeds. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.

4. Just before serving, remove the cover and stir in the bacon with its juices. Cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. Remove from heat, stir in nutmeg, and fold in the sour cream. Your digestive tract will thank you.

KEEPING UP WITH SIMPLE COOKING

The culinary association of the city invited an American chef speaker to talk and to introduce new technologies in cooking. The guest chef was an amazing speaker and a chef as well. Aside from the speech, the chef also made a cooking demo of his specialty in cooking, pork recipes. Chefs are keeping up with simple cooking as they all viewed and listed the dish that the American chef demoed.

The guest speak will be staying for about three days. More and more chefs around the metro are coming in to listen to the American chef in his speech. Aside from the speech, there are also free recipe books that are being given away to all the chefs that are around.

THE CHEF IS OUT FOR AWHILE

The chef will be out for awhile and will be back tomorrow. There is a meeting of all culinary masters in the city to discuss the annual budget for the chef association. The meeting will be held at the Weblinkx cafe and the meeting usually would take whole day. Chefs that are going to the meet will have to find an accommodation in some hotels near the restaurant.

I already assigned the cooking task to my assistant chef, Chef Brian and the restaurant operation as well. I already made the final list of recipes that will be cooked while I am away. I am very confident with my cooking team because they are very good in cooking.