Saturday, July 25, 2015

Vodka Sauce and Pasta

28 ounce can of  Tuttorosso whole peeled tomatoes  (drain and save juice)
2 1/2 tablespoons of olive oil
1/4 cup of chop onion (chopped thinly)
2 ounce Pancetta (optional)
1 tablespoon of tomato paste
2 medium minced garlic cloves
1/4 teaspoon of red pepper flakes
1/3 cup of vodka
1/2 cup of heavy cream
2 tablespoons of fresh basil
Pinch Salt
Pinch Sugar
Grated Parmesan Cheese

1 pound of Penne Pasta or Rigatoni

Pulse half of tomato in blender/processor until smooth, cut rest of tomatoes and get rid of cores, combine into pureed and diced tomato, then add drained saved juice (about 2 cups of tomato).  Get rid rest.

Heat oil in a large saucepan of medium heat, simmering, add onion, fresh basil  and tomato paste and Pancetta  stir occasionally until onion is tender and lightly browned about 8 minutes, add garlic and pepper flakes, and cook about 35 minutes.

Combine tomato mixture, pinch of salt and pinch of sugar.  Remove the pan from the stove and add vodka, return back to low heat, and simmer stir often, and cook about 10 minutes which will allow the alcohol to burn off as you cook it.  Stir in cream and cook until hot about another 3 minutes.

Cook pasta as normal to tender you like, once cooked, drain pasta.

Once pasta is all drained from pan, add the vodka sauce.  toss the pasta lightly so to cover pasta with sauce and cook over low heat another 2 minutes.

If you want to change the thickness of the sauce you can reserve some pasta water, and  add a little of it to the sauce, otherwise serve as is. 

Serve with Sicilian bread and red wine and a tossed Salad or antipasto. Sprinkle with Grated Parmesan Cheese as desired.

Chicken Cutlets Parmesan

4 Boneless chicken breasts, sprinkled with pepper
2 cups of seasoned Italian bread crumbs
1/4 cup Parmesan Cheese
3/4 cup flour
2 large eggs
1 tablespoon olive oil
1/2 cup vegetable oil

In a deep dish mix breadcrumbs and Parmesan cheese, in another dish add the flour, in your third dish add and beat eggs and 1 tablespoon of olive oil together.

Dip each chicken breast in flour, egg and them coat in bread crumbs, and let sit for 8 minutes.

Heat 1/4 cup oil in a 10 inch skillet over medium heat until warm, place 2 chicken breasts in pan and cook until golden brown on each side, about 4 minutes on each side. Once first two are cooked place them in a baking dish in a warm oven, then cook the other two the same way. 

Tomato Hotdogs

6 hot dog buns 
2 quarts water 
6 beef franks 
1 cup medium white onion diced thin
1 cup diced tomato  
1/2 cup sweet pickle relish
1/3 cup of your favorite mustard 

Preheat oven to 350

Wrap hotdog buns in foil bake at 350 15 minutes heated. Remove from oven and keep warm.

Bring 2 quarts water and add franks, let simmer 15 minutes, drain once cooked

Place franks in each heated bun and top with  with about 2 tablespoons onion,  tomato, about 1 tablespoon relish, and about 2 teaspoons mustard.


Salmon Patties

1 cup finely chopped Bermuda onion
1/4 cup thinly chopped fresh basil 
1/4 teaspoon black pepper 
1 pound salmon fillet chopped (skinned)
1 tablespoon hot or mild pepper sauce
1 large egg white 
Cooking spray 
8 slices Focaccia, toasted(slice thin)

Mix first 4 ingredients in a large bowl.

Mix hot pepper sauce and egg white in a small bowl add egg white mixture to salmon mixture, combine well.

Make 4 equal patties, shaping each into a 1/2-inch-thick.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.

Cook salmon patties about 4 minutes on each side or until golden color as cooked as you like.

Serve on toasted focaccia, sour dough bread or whatever bread you like.