Kate sent me pictures of her dinner last night. She made the beer-butt chicken and red cabbage cole slaw from Cooking and Entertaining with Ease. Her comments -"Beer butt chicken is so easy and fun to make! I also made the red cabbage cole slaw but used your dressing (CGD) and added avocado. Love the green and red! Tastes so good. Especially with the caraway seeds." Most of the recipes in the book encourage experimenting with ingredients. Give it a try - I think you'll agree with Kate!
Had so much fun at Corazon (526 Selby Ave, St. Paul) - a wonderful specialty store with so many unique - and local - products. I will be there again in June sampling both my Crazy Good Dressing, and small bites from some of the recipes in my cookbook - Cooking and Entertaining with Ease. Stay tuned for the date!
This is a delicious dish - but WARNING...it's spicy. You can use less of the peppers or red pepper flakes if you want to lower the "heat".
2 packed cups of stale bread - I used ripped up whole wheat hamburger buns. You can use whatever type of bread you like.
2 TBS finely chopped garlic
1 TBS lemon zest
1 tsp salt
1 tsp pepper
About 1/4 cup olive oil
Put ripped, stale bread in a food processor with garlic, lemon zest. Pulse until bread crumbs form.
In a large frying pan, heat the olive oil. Add the bread crumb mixture - season with salt & pepper. Cook bead crumbs, stirring constantly until bread is "toasted" brown. About 5 minutes. Put bread crumbs in a bowl and set aside.
Pasta and sauce:
1/2 box of linguine
5-6 oil packed anchovies
1 TBS chopped garlic
3-4 TBS hot chilies or peppers, finely chopped - I use Louisiana Supreme green peppers in vinegar OR 1 tsp crushed red peppers
2 TBS lemon juice
1/4 cup -or more - shredded parm or pecorino cheese
2 TBS butter
In large pot, cook linguine - to an AL DENTE - about 1/2 the time on the package directions. While pasta is cooking - using the same frying pan used for the breadcrumbs, heat a few TBS olive oil and cook garlic until lightly brown - a few minutes. Add anchovies, peppers, lemon juice. Cook, stirring until the anchovies dissolve and add lemon juice.
Using tongs, add al dente pasta to anchovy mixture - cook & toss until well mixed. Add a little pasta cooking liquid if needed. Add butter while tossing. Add cheese and continue tossing. Remove from heat and add 1/2 bread crumbs to pasta. Toss well. Season with salt & pepper. Divide into pasta bowls and top with more bread crumbs. Serve and enjoy the heat!!!!
I love these shrimp rolls. A healthy and filling treat. And easy to prepare. One of the many simple, but impressive recipes in Cooking and Entertaining with Ease. Page 140. Give it a try!
Loves cooking, gardening and creating incredible dishes to share with friends and family.