Pasta Puttanesca

Discussion in 'The BOC Diner' started by catdaddy64, Jul 6, 2009.

  1. catdaddy64

    catdaddy64 New Member

    Messages:
    160
    State:
    Louisiana
    Pasta Puttanesca

    In small coastal towns of Italy, "ladies of pleasure" made fragrant sauces to lure sailors to their parlors. When preparing this dish, imagine the lascivious aroma to be a siren's call.

    Ingredients:

    1/2 tablespoon extra-virgin olive oil
    3 cloves garlic, thinly sliced
    8 peeled and seeded plum tomatoes, about 1 1/2 pounds total, cut into large pieces, juices retained, or one 28-ounce can whole tomatoes
    10 pitted kalamata olives, coarsely chopped
    1 tablespoon capers
    3 anchovy fillets, coarsely chopped
    1 pinch red chile flakes
    1 tablespoon chopped fresh Italian parsley
    1 teaspoon dried oregano
    Ground black pepper to taste
    1/4 cup arugula, rinsed and dried
    Salt to taste
    2 cups penne pasta
    Grated Parmesan cheese to taste

    Procedure:

    In a saucepan, heat 1 1/2 tablespoons olive oil over medium heat. Add sliced garlic and cook, stirring frequently, until soft, about 4 minutes.

    Stir in tomatoes with juices, kalamata olives, capers, anchovies, red chile flakes, Italian parsley, dried oregano and ground black pepper. Simmer on low heat for one hour. Add arugula 5 minutes before serving.

    Fill a large stockpot with water and season with salt. Bring water to a rolling boil and add penne pasta. Cook until al dente, tender but still chewy, for about 12 minutes. Drain well in colander.

    Toss penne into sauce, mound onto two plates, and top with grated Parmesan cheese. Serve.
     
  2. catdaddy64

    catdaddy64 New Member

    Messages:
    160
    State:
    Louisiana
    Cappuccino Tiramisu

    Translated from Italian as "a little pick me up," this ethereal dessert will make your lover tireless.

    Ingredients:

    8 1-ounce ladyfingers
    1 egg
    1/4 cup sugar
    1/2 cup mascarpone, an Italian dessert cheese
    1 teaspoon semi-sweet chocolate shavings, plus 2 pinches for garnish
    1 shot espresso or one demitasse cup very strong coffee
    1 tablespoon coffee liquor

    Procedure:

    In a small bowl, beat egg and sugar and then blend in mascarpone and chocolate until smooth and creamy. In another bowl, mix espresso and coffee liqueur.

    In two large coffee cups, cappuccino mugs or small bowls, arrange ingredients in layers starting with 2 ladyfingers at the bottom, pouring 1/4 of the coffee mixture over them. Place 1/4 of the cheese mixture over the ladyfingers and two more ladyfingers on top.

    Pour the remaining coffee mixture over the ladyfingers and top each portion with the remaining cheese mixture. Sprinkle a pinch of chocolate shavings over each cup. Cover with plastic wrap and refrigerate for at least three hours.

    May be made 24 hours in advance.

    Uncover tiramisu cups and serve chilled.
     

  3. catdaddy64

    catdaddy64 New Member

    Messages:
    160
    State:
    Louisiana
    Rubio's Fish Tacos

    Ingredients

    (6 servings)

    12 Cod or favorite whitefish fillets (1-1/2 oz ea.)
    12 Tortillas, corn, as thick/fresh as possible

    BEER BATTER:
    1 c Flour
    1 c Beer
    Garlic powder, pepper to taste

    WHITE SAUCE:
    1/2 c Mayonaise
    1/2 c Yogurt

    SALSA:
    1 Garlic clove, peeled and minced
    6 Tomatoes, ripe, peeled, seeded and diced
    1/2 Onion, minced
    2 tb Cilantro leaves, chopped, stems removed
    2 Jalapeno chiles, seeded and chopped
    1 1/2 ts Salt
    1/4 ts Pepper
    Oil for deep frying

    GARNISH:
    1 Head cabbage, green, shredded
    1 Lime, cut into wedges

    Instructions

    Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

    *DIRECTIONS +++*
    Mix flour with favorite spices such as garlic powder, red or black ground pepper. Stir the flour mixture into the beer and mix until well blended. Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter.
    Prepare salsa; reserve.
    Put the vegetable oil into a deep skillet and bring to 375F. Place fish in a single layer--do not let pieces touch each other. Cook fish until batter is crispy and golden brown.
    Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.
    To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.