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Drunken Bucatini w/Sausage Ragu Easy to make - Expensive – but worth it! This sweet & tangy ragu (not a marinara base) tops luscious wine-boiled pasta. It is as delicious as it looks. During the cooking process, the only time a lid is used is in wilting the chard. Otherwise – lid off to evaporate fluids and condense flavors. Serves 6-8 ¼ C EVOO 1 large sweet onion – sliced in thin ribbons ¼ # pancetta – slices stacked and cubed 1. Preheat large stew pot with EVOO. Add sliced onion & cook on med-low until tender. Add cubed pancetta and cook until done – stir as needed. ½-1# hot Italian sausage ½-1# mild/sweet Italian sausage 1C garlic roasted sliced mushrooms 1 TBS chopped garlic ½ C sun-dried tomatoes – chopped & drained 2. Remove sausage from casings. Add meat to onion/pancetta mix and cook thorough – reducing sausage to tiny bits. Add mushrooms, garlic, and tomatoes - simmer 10 minutes. Stir as needed. Drain excess grease. 2 bunches of swiss chard – leaves only – washed thoroughly & dried– rough chopped 1 tsp ground nutmeg 3. Add chard on top of meat mix; sprinkle nutmeg on top. Cover and simmer 10 minutes or until chard is wilted. 2 C dried Craisins 2 C 100% cranberry juice (may add more later depending on consistency) 4. Add Craisins and CB juice. Stir well and simmer with lid off. 1# raw shrimp – shelled & deveined 5. Add shrimp 10 minutes before serving – cook until pink. Stir frequently. Mixture should be thick and bubbly. Add more CB juice if needed. 1# Bucatni pasta (hollow spaghetti) 2 bottles of Merlot wine 2 TBS EVOO 6. Empty both bottles of wine & EVOO into pasta pot. Bring to boil. Break pasta in half – add to boiling wine. Stir frequently - cook until done. Pasta will absorb 99% of wine and the remaining wine will become thick. Drain pasta and transfer to serving bowl. 7. Transfer sausage ragu to serving bowl. 8. Serve with grated Parmigianio-reggiano cheese and hot garlic bread. Leftovers reheat well.
1/2 lb. Large Shrimp (butterfly the shrimp) Methods/steps Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside. Combine Pina Colada mix, powder sugar and Rum in a small mixing bowl and set aside. Place 1/2 cup corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, and then the bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain. Dipping sauce recipe follows.
Red Lobster Pina Colada Dipping Sauce Red Lobster Parrot Bay Shrimp. 1 C. Pina Colada Mix (Major Peters mix was used) Methods/steps Mix Pina Colada, water, crush pineapple, coconut, and powder sugar in a sauce pan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 - 12 minutes. Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3 - 5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.
Brenda's Breakfast Casserole Serves 6-8 hearty portions Ingredients - toss together in large bowl: 1 lb Jimmy Dean Sausage (hot) - cooked & crumbled 1 C Vidiala or other sweet onion - chopped 1 C Red bell pepper - chopped 3 C frozen hash browns 2 C shredded Cheddar Cheese 1 C shredded Jack cheese === 12 slices white bread Scramble together: 3/4 C milk 12 eggs 1-1/2 tsp Emeril's Essence salt pepper Grease a deep-dish 9x13 baking pan. Cube the 12 slices of bread and spread one-half of bread on bottom on greased pan. Top cubed bread evenly with all the meat-cheese mix. Top meat-cheese layer with remaining cubed bread. Pour scramble egg mix over entire pan as evenly as possible. Cover and refrigerate overnight. To Bake: Let stand 15 minutes at room temp. Bake 350º for 1 to 1-1/2 hrs. (casserole should not jiggle) Serve hot. You can combine/substitute your family's favorite meats/veggies in equal portions. Cubed ham, bacon, are delicious as well.
Brenda's White Chili – Serves 8 I make this the night before to let the spices permeate, but it can be made to serve right away.
INGREDIENTS:
DIRECTIONS:
Great topped with: Diced Avocado; Sour Cream; Shredded Cheddar cheese; Oyster crackers; and corn bread |
