Angel Hair Pasta with Spring Vegetable and Red Pepper Tomato Sauce

Ingredients:

 RED PEPPER- TOMATO SPICES:
 3 tablespoons olive oil
 1 medium onion, carefully chopped
 4 large (or 5 medium) red bell peppers, seeded and thinly sliced
 2 large tomatoes, peeled, seeded and finely chopped
 1/2 canned chipotle chile in adobo sauce, coarsely cut (add a whole one for more spice)
 1 bunch fresh basil, coarsely sliced
 salt and freshly ground black pepper.

PASTA:
 1 pound thin asparagus, clipped and cut into 1 1/2-inch lengths
 1 1/2 cups frozen small peas
 1 recipe red pepper tomato sauce (above)
 1 large peeled yellow bell pepper, slice into 1/4-inch-wide strips
 1 pound dried angel hair pasta
 1 tablespoon finely cut parsley (we used Italian flat-leaf)
 1/2 cup freshly grated Parmesan cheese
 Guidelines:

 1. Prepare sauce: In a large non-aluminum saucepan, heat the olive oil over medium heat. Include onion and sauté for 3 to 5 minutes, or till softened.

 2.
Add bell peppers, tomatoes, chile, and basil, cover in some measure, and cook over medium-low heat approximately 20 minutes, or until softened. Eliminate from heat.

 3. Purée the vegetables in a food processor fitted with the metal blade around 1 minute- before the mixture is smooth with some texture left over. Add the salt and pepper. Taste for flavoring.

 4. Prepare pasta: Fill saucepan with water and carry to a steam over high heat. Place the asparagus bits in a cooking area strainer basket with a cope with, lower into the boiling water, and cook for 2 to 3 min's, or until crisp-tender. Instantly transfer the asparagus to a bowl of ice water. Do it again the method to blanch the peas. Drain well.

 5. Bring a large pot of salted water to boil. Put the pasta and cook for 3 to 4 minutes, or until al dente.

 6. Meanwhile, place the sauce in a saucepan over medium heat and bring to a simmer. Add the asparagus, peas and yellow pepper and heat just until gravy is hot and the veggies are warmed through.

 7. Drain the pasta well and place in a helping bowl. Scoop out and reserve 1/4 cup of the sauce and add the remainder sauce to the pasta. Toss to coat. Spoon the reserved sauce on top and sprinkle with the parsley and Parmesan cheese. Serve immediately.
 Suggestions:

 *If you'd like to get ready this recipe as Gluten-free, just make sure that the chipotles in adobo gravy you're using are considered GF, and serve the sauce and veggies over your best gluten-free pasta.
 *To peel the yellow bell pepper, I preheated my broiler and set pepper on a broiler pan about 3 inches from the high temperature. I kept converting it until it was pretty well charred on the outside. Then i place the pepper in a bag and closed it for 10 minutes. The charred skin slipped next to and I seeded and cut the pepper.

Panko-Crusted Chicken Tenders with Kohlrabi Slaw

Ingredients:

• 1/2 cup(s) soy sauce
• 1/2 cup(s) apple cider vinegar
• 1 small onion, halved and thinly sliced
• 5 clove(s) garlic, crushed
• 2 teaspoon(s) crushed red pepper
• 1 teaspoon(s) finely chopped thyme leaves
• 1 teaspoon(s) cinnamon
• 1/4 teaspoon(s) freshly grated nutmeg
• 2 1/2 teaspoon(s) garlic powder
• 2 pound(s) chicken tenders
• 3 cup(s) panko (Japanese bread crumbs)
• 1 1/2 teaspoon(s) kosher salt
• 1 1/2 teaspoon(s) onion powder
• 1 1/2 teaspoon(s) freshly ground black pepper
• 3 large egg whites
• Canola oil, for frying
• Kohlrabi Slaw, for serving 

Directions

1. In a large resealable plastic bag, combine the soy sauce with the vinegar, onion, garlic, crushed red pepper, thyme, cinnamon, nutmeg, and 1 teaspoon of the garlic powder. Add the chicken tenders, seal the bag and turn to coat. Let the chicken marinate at room temperature for 1 hour.
2. Meanwhile, in a food processor, combine the panko with the salt, onion powder, black pepper, and the remaining 1 1/2 teaspoons of garlic powder and pulse until the panko is finely ground. Transfer the seasoned crumbs to a pie plate. In another pie plate, beat the egg whites until foamy.
3. Remove the chicken tenders from the marinade, scraping off any solids. Pat the chicken tenders dry with paper towels and transfer them to a wax paper–lined baking sheet. Dip the tenders in the egg whites, letting the excess drip back into the pie plate, then dredge them in the seasoned crumbs. Transfer the chicken tenders to the baking sheet.
4. Set a rack over another baking sheet. In a large skillet, heat 1/3 inch of canola oil until shimmering. Working in two batches, fry the chicken tenders over moderately high heat, turning once, until they are well-browned and crisp, about 7 minutes per batch. Transfer the tenders to the rack to drain.

Source: http://www.delish.com/recipefinder/panko-crusted-chicken-tenders-kohlrabi-slaw-recipe-fw1013

Drool-Worthy Super Bowl Recipes

 

Pulled Pork

Even after a week of sampling the city’s finest pulled pork, we can’t resist piling it on a Hawaiian roll for a filling snack you can eat in front of the big game. Here’s a recipe straight outta Louisiana from original Meat Weekers Adam & Melissa Walls.
 
Ingredients:
● 1/3 cup sweet paprika (try a good smoked paprika for extra smokiness)
● 2 Tbs. freshly ground black pepper
● 2 Tbs. brown sugar
● 1 1/2 Tbs. kosher salt
● 2 tsp. celery salt
● 2 tsp. garlic powder
● 2 tsp. dry mustard
● 2 tsp. ground cumin
● 3/4 tsp. cayenne pepper
● 1stick of melted butter
● 1/2 cup cider vinegar
● 4 1/2 to 6 lb. bonein pork shoulder, fat trimmed to about 1/8 inch
● Reserve 1 tablespoon of the spice blend for later

Directions:
1. Rinse the pork shoulder under cold running water. Pat dry thoroughly, including all the nooks and crannies. Rub the oil all over the pork, then rub in the spices, working them in well. Reserve 1tbs. of spice mixture for the butter glaze. Let stand at room temperature for 1 1/2 to 2 hours.
2. Prepare a charcoal grill for indirect grilling over medium heat, using hardwood charcoal, or prepare a gas grill for indirect grilling at about 300°F. Place a drip pan underneath the position on the grill rack where you will place the meat.
3. Add about 2 cups hot water to the drip pan and, if there is room, place a small pan of hot water on the grill rack. Be sure to leave room to add more coals as you cook.
4. Place butter, cider vinegar and reserved spices in a blender or whisk in a bowl until emulsified and pour into a basting pot.
5. Scatter a handful of oak, hickory or fruitwood chips over the hot coals; if using a gas grill, add the chips in a smoker box or foil packet.
6. Place the pork on the grill rack over the drip pan. If you have a probe thermometer, insert it through the grill vents and into the center of the meat, without touching the bone.
7. Cover the grill and maintain the temperature at 250° to 300°F. Cook the pork for 2 1/2 to 5 hours. The timing will depend on the diameter of the meat, the ambient temperature, how many times you check the temperature, and whether you add hot or cold charcoal to replenish the spent coals. You will need to replenish the coals about once every hour, when the temperature starts to drop. Add 1 handful of wood chips the second time you add more charcoal or after about 2 hours in a gas grill. Don’t worry if the temperature spikes higher, especially right after adding fresh charcoal.
8. As the pork cooks, baste the meat in the butter mixture every 15-30 min. The pork is done when it is fork tender and the internal temperature registers 190° to 200°F. If you don’t have a probe thermometer, use an instant read thermometer. Don’t check too often, however; every time you lift the lid, the heat loss slows down the cooking time.
9. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes or until the internal temp reads 150. Shred the pork with 2 forks. Serve as is or with your favorite sauce for a saucier dish. Great for pulled pork sandwiches. Serve immediately. Serves 8.


Source: http://www.destinationamerica.com/meat-week/game-day-recipes.htm

Southern-fried chicken with lime and chilli corn recipe

Buttermilk fried chicken with sweetcorn and coleslaw.

Ingredients

1. 600ml buttermilk
2. 2 tbsp sea salt
3. 2 tbsp Tabasco sauce
4. 8 free-range chicken thighs or drumsticks, skin-on
5. 400g plain flour
6. 2 tsp cayenne pepper
7. 4 tsp mustard powder
8. 2 tbsp celery salt
9. 4 large free-range eggs, beaten
10. 2 litres sunflower or groundnut oil for deep-frying, plus extra for oiling
11. For the lime & chilli corn
12. 4 sweetcorn cobs, blanched for 2 minutes in boiling water, then drained
13. 50g butter
14. Finely grated zest and juice of 1 lime
15. Pinch of chilli flakes
16. For the slaw
17. ¼ red cabbage, very finely sliced
18. 2 large carrots, shredded
19. ½ red onion, very finely sliced
20. ½ fennel bulb, shredded
21. 2 tsp mayonnaise
22. 2 tbsp soured cream
23. 1 tbsp Dijon mustard
24. 1 tsp caster sugar

Method

1. 1. Mix the buttermilk, salt and Tabasco in a large, non-metallic bowl. Add the chicken pieces – make sure they’re completely coated, cover with cling film and marinate in the fridge for at least 2 hours or up to overnight.
2. 2. Take the marinated chicken out of the buttermilk and shake off any excess liquid. Mix the flour, cayenne, mustard powder and celery salt in a bowl, season well and toss the chicken in it. Dip them one by one in the beaten eggs, then back into the flour, and shake off any excess.
3. 3. Half-fill a deep sauté pan with the oil and until it reaches 160°C. Deep-fry the chicken in batches for 8-10 minutes until golden and crisp. Keep warm in a low oven while you cook the rest.
4. 4. Mix together all the ingredients for the slaw, then taste and season. Set aside. Heat a griddle pan until very hot, oil the corn cobs and cook on the griddle for 5-8 minutes until lightly charred. Halve, then dot with the butter, squeeze over the lime juice and sprinkle with the zest, chilli flakes and plenty of sea salt. Serve the chicken with the slaw and corn.

Nutritional info

PER SERVING: 855kcals, 44.6g fat (13.9g saturated), 51.3g protein, 62.2g carbs (11.2g sugars), 2.5g salt, 8.2g fibre

Chef's tip

Soaking chicken in salted buttermilk adds moisture and flavour. It tenderises the meat too.

Wine Recommendation

Californian chardonnay shines with fried chicken – its ripe, full flavour can take on the chilli corn, too. 

Source: http://www.deliciousmagazine.co.uk/recipes/southern-fried-chicken-with-lime-&-chilli-corn-and-slaw

Chicken Empanadas recipe

Leftover chicken never tasted superior to inside a puff pastry pocket with canned green chiles, sauteed onions, and savory spices. This dish freezes well and is excellent for events. It's also a homerun with kids due to the fact not only do they love the taste, but they can help get ready this recipe using store-bought puff pastry and a cookie cutter.

Ingredients:
    2 sheets frozen puff pastry, thawed
    flour for dusting
    2 tablespoons olive oil
    2 large onions, thinly sliced
    2 cloves garlic, minced
    1 4-ounce can green chiles, drained
    3 cups cooked chicken, shredded
    1/2 teaspoon salt
    1/2 teaspoon smoked paprika
    1/2 teaspoon cumin
    1/4 teaspoon black pepper
    1 egg, lightly beaten with 1 tablespoon water



Direction: 

Gather these tools: cutting board, chef's knife, dry measuring cup, measuring spoons, medium mixing bowl, large saute pan, wooden spoon, rolling pin, 4-inch cookie cutter, pastry brush, sheet pan, parchment paper, offset spatula, cooling rack

   

Preheat your oven to 400F. Put oven racks in upper and lower thirds of oven.

Heat olive oil in a big saute pan, and add onions; cook for 10 minutes until golden and softened. Add some the garlic and cook for 2 minutes more. Add the canned chiles, chicken, salt, paprika, cumin, and pepper; mix well to incorporate and eliminate from the heat. Set aside.

On a lightly floured cutting board by using a lightly floured rolling pin, roll one sheet of puff pastry at a time to 1/8-inch thick. Make 8 circles using a cookie cutter from each pastry sheet, totaling 16 dough circles.

Moisten the rim of the dough with your index finger dropped in water. Spoon 2 tablespoons chicken filling onto the center of each piece of dough, and fold dough in half, attaching filling. Press edges together to seal, then crimp decoratively with your fingers or with the tines of a fork. Place the empanadas on 2 baking sheets covered with parchment paper.

Lightly brush empanadas with the egg wash and bake for 18-20 mins until golden, switching position of sheets halfway via baking. Transfer the empanadas to a rack to cool down at least 5 minutes. Function warm or at room temperature.