Archive for spicy
This week on FMGTV watch Forbes Riley and Dr. Mike as they make an amazingly healthful, incredibly delicious spicy banana catsup!
Warning: Once you have this you will never be able to go back to the bottled stuff on the store shelves!
Link Here: FMGTV Cooking From the Heart
We all survived the Mayan apocalypse. Now, it is a time for new beginings and celebrations. So start this New Year by getting good and ducked up. If you have not enjoyed a good duck recently (or ever!) pick some up. Here, we marinated fresh duck breast in Asian inspired spices and pan seared it.; served it over a crispy yellow squash pancake and wilted Chinese cabbage and spinach. A drizzle of citrus infused sweet and spicy pan sauce made this, quite simply, a duck to remember! Now, go duck yourself-and enjoy!
Today we use the rest of the spicy shrimp salad, but with a twist, a doughy twist. The spicy shrimp salad is used as a ravioli filling, topped with a lovely red sauce and served up with some from scratch French bread-which if served with a hunk of roasted garlic could be a meal on its own!
- 2 cups flour (about 9 ounces)
- 2 eggs
- 2 Tbs olive oil
- 2 Tbs water
- ½ tsp. salt
Combine all the ingredients of a stand mixer, or make a well with the dry ingredients on a working surface, and add the eggs, water and oil. Gently start the mixer on low, mixing until the dough appears crumbly and binds together when squeezed in your hand. If mixing by hand, add the water to achieve the same consistency. The exact amount of water required may vary by the flour, ambient humidity, and other factors, so you need to go by the look and feel versus specific amounts. Next, knead the dough, if working by hand or use the dough hook attachment if using a stand mixer. Knead until the dough takes on a shiny appearance or pulls away from the ball. Rest at least one hour, wrapped in the refrigerator. Once the dough is rested, use the settings on your pasta rollers or measure out to about 1/32 of an inch for linguine or fettuccine. Cut the pasta with a sharp knife, or use the pasta cutting mechanism of your mixer. For raviolis, use a mold or cut out squares or circles, (size as you prefer), drop in a little filling and top with another piece of pasta. Seal the edges well. Dust the pasta with a little flour to prevent sticking. Bring salted water with a few drops of olive oil added to a boil, add the pasta, reduce to a simmer and cook for about 2 to 3 minutes or until it is out al dente. The pasta can be made ahead of time and keep for several days in the refrigerator.
- 1 Tbs olive oil
- 8 ounces ground pork
- 1 onion, sliced
- 1 ounce tomato paste
- ½ pound fresh tomatoes, seeded and roughly chopped
- 3 garlic cloves, minced
- 1 Tbs basil
- 1 Tbs oregano
- 1Tbs thyme
- 1 tsp. red pepper
- ¼ cup madeira or wine
- 1 can (35 oz.) crushed tomatoes
- 35 oz. water
- 1 ounce grated parmesan cheese
- 1 tsp. salt
- ½ tsp. ground black pepper
- Staples: oil, herbs, wine, salt, spices
In a large stock pot heat the oil over medium heat. Add the pork and brown. Add the onion and cook about 4 minutes, until soft. Add the tomato paste and cook another minute. Add the fresh tomatoes, garlic, herbs and pepper. Add the wine and cook until almost all the liquid is gone. Add the tomatoes and water. Simmer for 2-3 hours. Using an immersion blender, or in small batches in a food processor or blender, puree the sauce until smooth. Add the cheese and season with salt and pepper.
This is an inspired post. Inspired because my good friend, Chef Luca Paris (http://lucaparis.com/) posted a picture of his amazing duck confit appetizer. After cleaning up the drool, and being several hundred miles from his restaurant; I was forced to go about creating my own version. Adding a little seasonality, I placed the duck confit atop a savory roasted corn buckwheat cake that was topped with some pumpkin butter and crisp, fresh watercress. The confit was finished with some lightly spicy pickled beets, green onion and some fresh pomegranate for a breath of autumn sweetness. Simple, delicious tastes I think even Luca would approve!