Mike Williams Posted November 6, 2019 Posted November 6, 2019 (edited) All summer long I was searching for pasta recipes without a red sauce. Lots were found and all were delicious, and easy. I made this one today, followed exactly what the guy does, and it was excellent. A real classic Italian dish. Simple pasta with tuna, raw tomatoes and olives. Edited November 6, 2019 by Mike Williams
Tom Geiger Posted November 6, 2019 Posted November 6, 2019 The thing Americans do wrong with pasta, is that they drown it in sauce. When you order pasta in Italy, it will have a dollop of sauce on top. And meat sauce, not meat balls... those are an American invention
StevenGuthmiller Posted November 6, 2019 Author Posted November 6, 2019 (edited) One of my favorite pasta dishes is "Spaghetti Carbonara". Nothing more than a little Pancetta or bacon, egg, pepper and peas. Some good Parmigiano Reggiano to finish. Absolutely delicious! My wife loves "Puttenesca". Pasta with tomatoes, garlic, anchovies, capers and good black olives. (please, no canned olives). Steve Edited November 6, 2019 by StevenGuthmiller
Bucky Posted November 6, 2019 Posted November 6, 2019 Right now having a 2 piece chicken strips snack with fries and lemonade at DQ.
Mike Williams Posted November 6, 2019 Posted November 6, 2019 (edited) 3 hours ago, Tom Geiger said: The thing Americans do wrong with pasta, is that they drown it in sauce. When you order pasta in Italy, it will have a dollop of sauce on top. And meat sauce, not meat balls... those are an American invention I agree Tom. The beauty of pasta dishes is also the simplicity. Fresh ingredients from the region, and lots of love. Prepared while the pasta is cooking. You've been there, and understand. @Steven...Oh yes, Carbonara is a killer recipe. I haven't seen one with peas, but there are several good recipes with pasta and peas, I'll be making one next week. It took me a while to properly prepare this one, now I have it, another fantastic pasta without red sauce. The original Carbonara has no garlic, but personally I like a touch. So, peas will work too, looks good to me. My wife loves Putanesca too, she makes a great one. Mike.. Edited November 6, 2019 by Mike Williams
StevenGuthmiller Posted November 7, 2019 Author Posted November 7, 2019 1 hour ago, Mike Williams said: I agree Tom. The beauty of pasta dishes is also the simplicity. Fresh ingredients from the region, and lots of love. Prepared while the pasta is cooking. You've been there, and understand. @Steven...Oh yes, Carbonara is a killer recipe. I haven't seen one with peas, but there are several good recipes with pasta and peas, I'll be making one next week. It took me a while to properly prepare this one, now I have it, another fantastic pasta without red sauce. The original Carbonara has no garlic, but personally I like a touch. So, peas will work too, looks good to me. My wife loves Putanesca too, she makes a great one. Mike.. Peas are not traditional to a Carbonara either as far as I know, but they add a nice sweetness to the dish. Steve
Mike Williams Posted November 8, 2019 Posted November 8, 2019 Hi Steven, yes I agree the peas are not traditional for Carbonara. The couple of pasta dishes I'm cooking soon are basically pasta with peas, and these have also about the same ingredients as a Carbonara! So, I think you're good with your version. Like I wrote, a little fresh garlic fits a Carbonara. It's all great! Anyways, peas are fairly rare in the EU....I like them, and indeed, they add a sweet touch. Mike..
StevenGuthmiller Posted November 11, 2019 Author Posted November 11, 2019 Last week. Grilled Sirloin Steaks with Blue Cheese Butter, with Roasted Fingerling Potatoes and Sauteed Green Beans. Steve
StevenGuthmiller Posted November 11, 2019 Author Posted November 11, 2019 Tonight it was "Cranberry and Goat Cheese Stuffed Chicken Breasts, with a Sage Demi Glace and Shallot Roasted Brussels Sprouts". Steve
OldTrucker Posted November 11, 2019 Posted November 11, 2019 Roast beef with potatoes, carrots and onions with gravy and pineapple upside down cake for dessert!
StevenGuthmiller Posted November 13, 2019 Author Posted November 13, 2019 (edited) The wife and I will be hosting a few friends and work colleagues for dinner this Saturday. Wednesday and Thursday are my days off during the week so I am getting a jump start on as many things as I can, so I can spend some time with our guests on the day of the party, and not all of my time in the kitchen. Our theme is going to be "A Trip to New Orleans". No, I'm not a Creole or Cajun chef, but I have a few recipes that my family and I enjoy a lot. Most were modified from other recipes discovered along the line. The Menu will be as follows. Redwood Room Salad: This is not a New Orleans dish, but it is a facsimile of my favorite salad stolen from my wife's favorite restaurant when we lived in Rochester Minnesota. A simple spinach salad with red onion, sunflower seeds, bacon and blue cheese with a spicy Asian sesame dressing. I got the dressing made and the bacon cooked. Next is New Orleans Style BBQ Shrimp: I actually had to order the shrimp from an online store in Louisiana in order to get the head on shrimp that this recipe requires. I really love this recipe! It's one of my top five favorite dishes of all time and the whole shrimp are crucial. A simple dish of head on shrimp with creole seasoning, Worcestershire sauce, lots of black pepper and a ton of butter! Five pounds of U-10 shrimp was the smallest amount that I could order, but at about $6.80 per lb, it was a pretty good deal. Even after adding shipping, which wasn't cheap, it was less than $11.00 per lb. Soup course will be Sausage and Crawfish Gumbo. I've made this dish many times over the years because my kids love it! Normally I use sausage, chicken and shrimp for this dish, but decided to change it up a bit this time and use crawfish and sausage. I ordered some Andouille sausage from the Louisiana store as well. Decent Louisiana style sausage is difficult, if not impossible, to find around here. So far I have only prepared a "chocolate" roux for the gumbo, but I plan on nearly completing the dish today to be re-heated and finished on Saturday. This is one of those dishes that actually tastes better leftover. The leftover bacon fat from the salad crumbles was used as the fat for the roux. Main course will be Creole, (Red) Jambalaya. I haven't made this in some time, so I hope it goes well. The last recipe I used was quite involved and was a real all day affair. This recipe is a bit simpler, but I did substitute ham stock for the chicken stock that the recipe calls for. I really like the smoky background that you get with the ham. This will have andouille sausage, chicken thighs, ham hock and shrimp. So far, I have the ham stock completed. Dessert will be a dark chocolate layer cake that I have made many times. The icing contains 18 oz. of semi sweet chocolate, a cup of cocoa powder and 3 sticks of butter, so how can you go wrong?! Steve Edited November 13, 2019 by StevenGuthmiller
Hotrod 97 Posted November 15, 2019 Posted November 15, 2019 For dinner: cheesy ham and noodle casserole (cubed ham steak, noodles, a homemade cheese sauce, and crumbled butter cracker topping) with a small salad. For dessert: homemade pumpkin roll cake. Pumpkin cake with a cream cheese frosting/filling and a layer of whipped cream on top.
oldnslow Posted November 15, 2019 Posted November 15, 2019 Wasn't feeling well , so I made a pot of potato soup , it hit the spot .
SfanGoch Posted November 15, 2019 Posted November 15, 2019 I used that to patch a cracked water main.
NYLIBUD Posted November 15, 2019 Posted November 15, 2019 9 minutes ago, SfanGoch said: I used that to patch a cracked water main. I used some to patch a tire.?
89AKurt Posted November 16, 2019 Posted November 16, 2019 Simple, local grass-fed from the farmers market, cooked on wood. Since it's still nice weather in AZ, and there is no fire restrictions, it's YOLO.
Tom Geiger Posted November 16, 2019 Posted November 16, 2019 Hey, we were hungry and didn't want to go anywhere! Cheese Dogs with hot pepper relish!
Mike Williams Posted November 16, 2019 Posted November 16, 2019 17 hours ago, 89AKurt said: Simple, local grass-fed from the farmers market, cooked on wood. Since it's still nice weather in AZ, and there is no fire restrictions, it's YOLO. Oh yeah...they look appetizing. Ahem, what's with the spikes on your grill?
Mike Williams Posted November 16, 2019 Posted November 16, 2019 On 11/15/2019 at 8:54 PM, SfanGoch said: Actually, it looks like core sample. No permafrost in that area. Must of been from down south.
NYLIBUD Posted November 18, 2019 Posted November 18, 2019 On 11/16/2019 at 3:45 PM, Mike Williams said: Oh yeah...they look appetizing. Ahem, what's with the spikes on your grill? Yea I was curious about those spikes too.Man the bbq needs some fresh paint.At first I thought it was a freezer.?
StevenGuthmiller Posted November 19, 2019 Author Posted November 19, 2019 Some photos from our New Orleans dinner party. New Orleans Style BBQ Shrimp. Sausage and Crawfish Gumbo. Red Jambalaya. Dark Chocolate Layer Cake. Steve
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