Thursday, June 15, 2006

Penne Pasta with Garlic Roasted Tomatoes and White Beans


3 large tomatoes, cut into wedges
4 cloves garlic, unpeeled
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper
1(15 ounce) can cannellini beans
1/2 pound penne pasta
1/4 cup fresh basil leaves, torn
2 tablespoons freshly grated Parmesan


Preheat the oven to 450 degrees F.

Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.

Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.

When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.
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Thursday, June 8, 2006

Chicken Salad


1 Chicken
2 carrots, grated
2 stalks of celery, minced
1/2 - 1 cup sweet pickle relish
1/2 - 1 cup mayonnaise


Debone a Beer-can Chicken and chop meat very fine. Add remaining ingredients and mix well. Start with only a half cup each of mayo and relish; then add more to taste if needed.
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Tuesday, June 6, 2006

Grilled Portabello Mushrooms on Kaiser Rolls


1/3 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon minced garlic


3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons finely minced shallot
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

6 large portabello mushrooms ; cleaned, stems and black gills removed
Kosher ; salt
Freshly ; ground black pepper
6 Kaiser rolls ; cut in half
2 ounces arugula ; trimmed, rinsed, and dried


1. In a small bowl combine the aioli ingredients. Refrigerate until ready to assemble the sandwiches.

2. In a small bowl combine the marinade ingredients. Pour the marinade into a 10 by 15-inch sheet pan with sides. Place the mushroom caps in the marinade, gill side down. After 15 minutes, turn them over and allow cap sides to marinate for an additional 15 minutes.

3. Remove the mushrooms from the pan and reserve the marinade. Lightly season the mushrooms with salt and pepper. Grill the mushrooms, gill sides down, over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until they begin to soften, about 5 minutes. Brush the cap sides of the mushrooms with some of the remaining marinade from the pan. Turn the mushrooms over and grill until they are tender when pierced with a knife, 5 to 7 minutes longer.

4. Grill the Kaiser rolls, cut sides down, over direct medium heat until lightly toasted, about 30 seconds.

5. Spread aioli on the toasted buns and top with some arugula and a mushroom. Serve warm.
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