Posts tagged ‘grill’

July 11, 2012

Capellini with Arrabbiata Sauce and Grilled Chicken Breast

I can’t bring myself to buy jarred pasta sauce when it takes less than 10 minutes to make it from scratch.  It just doesn’t compare to the bright flavors of freshly made pasta sauce – and it’s not just better tasting it also better for you.

The simplest, and most authentic marinara is a quick sauce, seasoned only with onion, garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky, and the texture of the finished sauce is fairly loose.  It’s that easy. Toss with your favorite pasta and you’re weeknight meal is a quick trip to Italy!  Once you have this base, with just a few adjustments, you can make a range of sauces from a few simple ingredients.

Today we’re making Capellini with arrabiata sauce.  This dish’s name – arrabbiata – comes from the Italian word for “angry” because of the spicy tomato and red pepper.  The sweet tomatoes balance the heat from the peppers and will awaken any palate.  The salty, charred flavor from the grilled chicken offsets the heat and adds an element of texture to this luscious bowl of pasta.  No need for take out tonight, make a large bowl of pasta for your family and I promise you’ll go to bed with full bellies and a full wallet. 

Ingredients

  • 4 skinless boneless chicken breast
  • 1 packet Capellini pasta (angel hair)
  • 1 tbsp. extra virgin olive oil
  • 1 large onion, finely diced
  • 5 cloves garlic, finely diced
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 can diced tomatoes, 8 oz.
  • 2 cans stewed tomatoes, 16 oz.
  • 2 tbsp. tomato paste
  • 1 tbsp. Italian Seasoning
  • 2 tbsp. red-hot chili pepper (use more or less depending on the level of heat desired)
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1 tbsp. Fresh Italian parsley, roughly chopped
  • Handful of fresh basil, roughly chopped

Chicken seasoning

  • 1 tsp. salt
  • 1 tsp. Italian Seasoning
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. garlic powder

Method

  1. Place large pot of water on stove to boil for the pasta.  Once it boils lower it to a simmer until everything else is ready.  The pasta only takes 4 minutes to cook so it’s the last thing you want to do, but you want to have the water ready to go.
  2. Place skillet on medium heat and add olive oil.
  3. Saute onion, garlic, salt and pepper for about 5 minutes.  You want the onions to turn opaque; you don’t want them to brown.
  4. Add diced tomatoes, stewed tomatoes and tomato paste.  Stir in Italian seasoning and red-hot chili peppers and return to a low simmer.
  5. Carefully spoon out about half the mixture and place it in a food processor.  You can also use a blender but be careful and hold the lid down tightly since the heat will want to push it up.
  6. Blend half the sauce and add it back into the skillet.  This will add richness to the sauce while still keeping some texture.
  7. Add Parmigiano-Reggiano and lower heat to low.  Now it’s chicken time!
  8. Turn grill on medium~high (350 degrees)
  9. Mix chicken spices in a small bowl and sprinkle on top and bottom of chicken breast
  10. Spray hot grill with PAM and place chicken over direct heat.
  11. Close lid and cook for approx. 6 minutes, then flip and cook another 6 minutes with the lid closed.  Chicken’s done at 165 deg. There is no rare or med rare for chicken. You have to cook it done every time! Try not to prick the breast much, it will make the juices run out and cause it to be dry.
  12. Remove chicken from grill and let it rest while you cook the pasta.  Don’t slice immediately; wait until you’re ready to serve.
  13. Return water to a boil, salt water (1 tbsp. salt) and add pasta.
  14. Stir well and let boil for 4 minutes.  Start the 4 minutes as soon as you drop in the pasta.
  15. While pasta cooks, add parsley and basil to the sauce.
  16. Drain well and reserve a cup of pasta water to add to the sauce.  This thin pasta is very delicate and will turn to mush if you over cook it.
  17. Add drained pasta directly into sauce and stir.  Add some of the pasta water if needed; it will help loosen the sauce if it gets too thick.
  18. Fill a large bowl with a healthy serving of pasta and top with sliced chicken breast.

Diverti!

Advertisements
March 13, 2012

Roasted Butternut Squash and Ginger Carrots

Piping hot out of the oven, or room temperature on a sizzling summer day, roasted veggies serve as a perfect side dish to just about anything.  The variety of flavors you can unearth from diverse spices and oils allow you to adapt your dish to go perfectly with a roast chicken, seared salmon, or simply grilled steak.

The irresistible crunchy, caramelized edges, warm tender center, and rustic quality remind me of Italy.  There’s a time and place for perfectly cut vegetables, but it’s not in my kitchen.  The more time I can spend enjoying the food and less time prepping the better, especially on a busy weeknight. No need to stress yourself over perfect knife cuts – I know chefs everywhere are cringing over that statement – but honestly, as long as they’re all about the same size they will cook evenly and that’s all you need.

The fresh, clean tang of ginger contrasted with the sweetness of the carrots help brighten their natural flavor.  Garlic slowly warmed in the oven with a coating of healthy olive oil; mixed with the deep, creamy earthiness of butternut squash is a blissful combination.  The two together were simply flawless, and set side by side with a grilled steak and you’ll feel like you’re in paradise (or an Italian vacation in the middle of Tuscany).

Garlicky Butternut Squash

Ingredients

  • 2 large butternut squash, peeled and cubed
  • 4 garlic cloves, minced
  • 2 tbsp. extra light olive oil
  • 1 tbsp. black truffle infused olive oil
  • 1 tsp. coarse ground salt
  • 1 1/2 tsp. freshly ground black pepper, coarse ground
  • 1 tsp. crushed red pepper

Method

  1. Preheat oven to 400°F
  2. Wash and peel squash, and cut it into bite size squares.
  3. Place squash in a glass baking dish and drizzle with extra light olive oil.  Extra light olive oil has a higher burning temperature so I find it better for roasting.  Due to valuable antioxidants and ability to help lower total cholesterol, I always use extra light olive oil as a substitute for butter, shortening and other vegetable oils.
  4. Sprinkle with garlic, salt, ground black pepper and crushed red pepper and mix with a spoon until the squash is evenly coated with oil and seasoning.
  5. Cover with foil and bake for 30 mins
  6. After 30 mins, remove foil and continue baking for 10 minutes
  7. Just before removing he dish from the oven, turn the broiler on high for a few minutes
  8. Watch the oven, as the broiler will be hot and will burn the squash if left unattended.  It goes quickly, all you’ll need is 2-3 mins.  Once the butternut squash gets a slight golden color to the edges remove from oven and let cool for 5 mins before serving.

Ginger Carrots

Ingredients

  • 8 large carrots, peeled and sliced
  • 2 inch piece of ginger, grated
  • 2 tbsp. extra light olive oil
  • 1 tsp. course ground salt
  • 1 1/2 tsp. freshly ground pepper, course ground
  • 2 tbsp. water
  • 1/4 chicken bullion cube

Method

  1. Preheat oven to 400°F
  2. Place all the squash in a glass baking dish and drizzle with extra light olive oil.  Extra light olive oil has a higher burning temperature so I find it better for roasting.  Due to valuable antioxidants and ability to help lower total cholesterol, I always use extra light olive oil as a substitute for butter, shortening and other vegetable oils.
  3. Sprinkle with garlic, salt and ground pepper and mix with a spoon until the squash is evenly coated with oil and seasoning.
  4. Cover with foil and bake for 30 mins
  5. After 30 mins, remove foil and continue baking for 10 minutes
  6. Just before removing he dish from the oven, turn the broiler on high for a few minutes
  7. Watch the oven, as the broiler will be hot and will burn the squash if left unattended.  It goes quickly, all you’ll need is 2-3 mins.  Once the butternut squash gets a slight golden color to the edges remove from oven and let cool for 5 mins before serving.

September 15, 2011

Grilled Shrimp & Romaine Salad

Brisket: 6 hours. Meatloaf: 45 mins.  Lasagna: 1 hour.  For some reason people are terrified of cooking fish, which is strange to me since it’s one of the easiest things to prepare and takes the least amount of time to cook.  Shrimp: 5 mins.  Salmon filet: 10 mins.  Ok, these are all approximates, but you get the idea.  Since it’s so quick, why don’t we face our fear of fish disasters and start conquering the deep-sea!  Very dramatic, I know.

This is one of those dishes that make you rethink your ordinary salad. Forget boring greens with stale croutons and cold radish.  This is not a starter; it’s the main dish.  Rosy pink shrimp slightly charred on the edges, and succulent and tender in the middle.  Bright cherry tomatoes that pop in your mouth, releasing their sweet juices. Golden brown garlic slices get lost in the tunnels of romaine salad and get lightly coated with tangy dressing.  I always mine all the garlic out and get left with just lettuce, so if you want to throw in a little extra I won’t judge you.

I make this salad on the grill and a skillet, that way the smaller ingredients don’t fall through the grill rack.  You can even put the pan directly on the grill to keep everything in one place.

Ingredients

  • 1/3 lb. raw shrimp, peeled and deveined (you can buy the ones you need to peel yourself but you’ll have to add some kitchen time if you do this).  I go with 1/3 to 1/2 lb. shrimp per person.
  • 1 handful small cherry tomatoes
  • 6 – 8 asparagus stalks, about 1/2 bunch
  • 1/2 avocado, diced
  • 3 cloves garlic, peeled and sliced
  • 1-2 romaine hearts (depending on the size and how hungry you are), slice down the center but keep the ends on so they don’t fall apart on the grill

Vinaigrette (you probably won’t use it all, but you can store the rest in the fridge, feel free to double it, it wont go bad)

  • 1/2 cup olive oil
  • 2 spoonful’s of Dijon mustard
  • pinch salt
  • pinch pepper

Method

  • Heat your grill to medium
  • Prepare the vinaigrette, whisk olive oil, mustard, salt and pepper in a bowl
  • Heat skillet on medium, add a VERY little olive oil and add garlic, tomatoes and avocado.  I recommend using olive oil spray, or PAM, you don’t want the garlic to fry, rather they should brown in the pan, like a dry heat.  The spray helps the tomatoes and avocado brown, but you won’t need a lot.
  • Brush the shrimp and asparagus with olive oil, sprinkle with salt/pepper and place on the hot grill
  • Turn shrimp and asparagus with tongs after 3 mins (the shrimp will begin to curl and turn pink)
  • While cooking the shrimp keep your eye on the garlic/tomatoes/avocados, turn them in the pan as needed.
  • Cook shrimp and asparagus for an additional 2-3 minutes and remove from heat.  Leave on the side while you assemble the rest of the salad.
  • Brush the halved romaine hearts with the vinaigrette and place on grill for 2 mins
  • Turn and cook an additional 2 mins until leaves begin to brown
  • Remove from heat and begin building your salad!
  • Place romaine and asparagus on plate, remove garlic, tomatoes and avocado from pan (they should be slightly golden) and lay over lettuce
  • Finally add the grilled shrimp and add a little more vinaigrette if needed
  • Enjoy!!!

You can substitute the shrimp for chicken, tofu or just leave it off all together.  The slightly singed lettuce leaves, sweet shrimp, and warm avocado turn this ordinary salad into a lavish dinner.

September 6, 2011

The Pappas-Mitchell Grilled Cheese

Cashew butter.  Fig Jam.  Sourdough bread.  Brie.  It’s like one of those mystery baskets on chopped.  Ok don’t walk away yet… I know you’re intrigued.  I had my doubts too, but trust me – this is one adult grilled delicacy you have to try.  Stephanie Pappas and Chris Mitchell, a couple very close to me who decided to leave me for the cooler mountains of Colorado, discovered this sandwich on a trip to Chicago at the Hop Leaf Tavern.  I’ve named it the “Pappas-Mitchell” sandwich in honor of them, and hope that if I name a few more dishes after them they might come back to Houston! J (I know, very unlikely but it’s worth a try right?!?)

Ingredients

  • Sliced Sourdough (or any kind of hearty bread you like, it can’t be too soft or it will fall apart)
  • Brie (any brand you like, I like the ones that aren’t too rich since it’s being paired with cashew butter.  Save the expensive cheese to eat solo with a glass of red wine!)
  • Cashew Butter
  • Fig Jam
  • Thinly sliced apple or pear (optional)
  • Butter for grilling the bread

Method

  • Butter both side of sourdough
  • Toast one side until golden brown in skillet
  • Remove from skillet and spread a healthy layer of cashew butter and fig jam to the toasted sides of each half.
  • Add a layer of sliced brie to one side and sliced apple to the other (apple is optional but adds another layer of texture
  • Assemble the sandwich and return to the skillet to finish toasting the other side
  • Cut in half and enjoy!

The last time I made this sandwich for Steph is was part of her going away dinner.  She said, “This sandwich just keeps getting better and better.  Philippa, you’re definitely mastered this one”.  Maybe she was just being nice, but I’ll take the compliment. J  I hope you enjoy this distinctive sandwich as much as I do.

%d bloggers like this: