GULF SHRIMP PASTA

Gulf Shrimp Pasta

EQUIPMENT NEEDED

• Pasta pot

• Collander

• Medium sauté pan

• Spoon

INGREDIENTS

• 2 tablespoons olive oil

• 1 cup cooked farfalle pasta

• 1 garlic clove, chopped

• 4 gulf shrimp, peeled and deveined

• 1 tablespoon chopped parsley

• 1 tablespoon chopped basil

• Himalayan sea salt to taste

• 2oz feta cheese

• 6 cherry tomatoes, halved

• 4 tablespoons chimichurri sauce

• 4 tablespoons white wine

• 4 tablespoons butter

INSTRUCTIONS

1. In a pot, boil water with Himalayan Sea salt and cook the pasta until tender and cooked. Drain and reserve.

2. In sauté pan, heat oil over medium heat and cook garlic clove, and tomato halves.

3. Season shrimp with Himalayan Sea Salt, add shrimp to the pan and sauté.

4. Deglaze the pan with white wine and herbs.

5. Whirl in butter and chimichurri sauce. Add pasta and heat the contents of the pan.

6. To serve, place the ingredients from the sauté pan in the center of a bowl. Top with shrimp and then feta cheese. Serve hot.

HAWAIIAN GARLIC SHRIMP

Hawaiian Garlic Shrimp

2

Minutes Prep Time

5

Minutes Cook Time

4

Servings

EQUIPMENT NEEDED

• Medium bowl

• Medium skillet

• Spoon

INGREDIENTS

• 1 lb. jumbo white shrimp

• 1 tablespoon flour

• 1 teaspoon paprika

• 1/2 teaspoon coarse Hawaiian sea salt (or regular sea salt)

• 1/4 teaspoon pepper

• 4 tablespoons salted butter

• 10 cloves fresh garlic (minced)

• 2 tablespoons extra virgin olive oil

INSTRUCTIONS

1. In a medium bowl combine the shrimp, flour, paprika, salt and pepper.

2. In a medium skillet on medium heat, add butter, and minced garlic.

3. Add in the olive oil and shrimp and cook until the shrimp turns pink about 3-5 minutes.

4. Serve the shrimp with rice (optional) and pour the leftover garlic sauce over the rice.

5-CHEESE BEER MAC & CHEESE

5-Cheese Beer Mac & Cheese

20

Minutes Prep Time

25

Minutes Cook Time

4

Servings

If you like your macaroni cheesy, this recipe will not disappoint. Five cheeses and amber lager make a decadent pasta side dish or hearty main meal by adding cooked bacon or sausage.

INGREDIENTS

8 oz amber lager
1 qt heavy cream
2 cups whole milk
1 cup shredded grated parmesan
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese
1 cup shredded smoked gouda cheese
1 cup shredded Monterrey jack cheese
1 tablespoon Tabasco
½ cup panko bread crumbs
1 lb ebow macaroni

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Heat a sauce pan over medium heat, add amber lager and reduce by half.

3. Stir in heavy cream and whole milk; allow to simmer (do not boil).

4. Fold in each cheese one by one until fully incorporated.

5. Reduce heat to low and allow to simmer.

6. Meanwhile, fill a medium sauce pan with water and bring to a full rolling boil. Add pasta. Stir while returning to a brisk boil. Simmer for 3-5 minutes or until pasta is tender. Strain pasta in a colander and shock pasta with ice and cold water.

7. Grease a 12-inch cast iron skillet with unsalted butter. Add pasta, pour on cheese sauce. Top with breadcrumbs and place skillet in oven. Bake for 10-15 minutes or golden brown.

TAGLIATELLE PASTA WITH OYSTER MUSHROOM CREAM SAUCE-CHEF RASHTY

Tagliatelle Pasta with Oyster Mushroom Cream Sauce

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INGREDIENTS:

PASTA:

• 3 2 /3 cups ‘00’ flour

• 6 egg yolks

• 3 whole eggs

• 1 tsp. salt

• 4 ¾ tsp. olive oil

• 4 ¾ tsp. water

MARSCAPONE CREAM SAUCE:

• 2 cups sautéed shiitake, king oyster and golden oyster mushrooms

• 10 - 12 leaves fresh basil

• ½ shallot, minced

• 1 - 2 cloves shaved garlic

• ¼ - ½ tsp. chili flakes

• 4 - 6 cherry or grape tomatoes (quartered)

• ¼ - ½ cup white wine

• 4 tbsp. mascarpone

• 1 ½ - 2 cups grated parmesan cheese

INSTRUCTIONS:

PASTA:

1. Combine ingredients in the order listed.

2. Use an electric mixer to combine on medium speed until all of the ingredients are incorporated.

3. Shape the dough into a ball.

4. Cover dough with plastic wrap and let it rest at room temperature for an hour.

5. Use your electric mixer’s pasta sheeter attachment to thin the dough to level 7. Use flour to keep the dough from sticking. Note: if you do not have this appliance, handroll with a rolling pin –roll as thin as possible.

6. Use your electric mixer’s cutting attachment to cut the pasta into 12-inch strips. Note: If you do not have this appliance, hand cut into thin strips about 12 inches long.

7. Begin heating water for cooking the pasta.

8. Once water is boiling drop in the pasta, stir so it doesn’t stick together, and cook for one minute.

9. Add cooked pasta to the sauce pan and finish cooking the pasta in the sauce (approximately 2 minutes.)

MARSCAPONE CREAM SAUCE:

1. Sauté the garlic, shallot, and chili flakes in olive oil until fragrant.

2. Add sautéed mushrooms and cherry tomato and cook for several minutes.

3. Add 4 tbsp. of mascarpone to the sauce pan with a few spoons of pasta water, mix in to emulsify.

4. Add in the cooked pasta (pasta step 9), then mix in the grated parmesan and toss the pasta.

5. Add the torn basil and toss.

TO PLATE:

Serve with grated cheese and basil leaves as a garnish.

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This episode of Flavored by Flame was filmed on location from Pulte Homes’ beautiful Stellar model kitchen in Verdana Village in Estero, Florida. Experience your dream lifestyle from the heart of Southwest Florida with an array of vacation-inspired community amenities just outside the door of your dream home. Your opportunities are endless at Verdana Village.

FOUR CHEESE MAC AND CHEESE

Four Cheese Mac and Cheese

10

Minutes Prep Time

40

Minutes Cook Time

4-6

Serving

INGREDIENTS

MAC & CHEESE

8 tablespoons (unsalted butter)
¼ teaspoon cayenne pepper
1/2 cup all-purpose flour
2 teaspoons kosher salt
4 1/2 cups heavy cream
¼ teaspoon freshly grated nutmed
4 1/2 cups grated sharp English white cheddar
1 cup grated Gruyere, Gouda, Asiago
¼ teaspoon freshly ground black pepper
1 pound elbow macaroni

TOASTED PANKO BREAD CRUMBS

2 cups Panko bread crumbs
2 tablespoons Italian seasoning
2 tablespoons grated cheese
1 teaspoon crushed red pepper flakes
2 tablespoons butter

INSTRUCTIONS

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. 

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 4 1/2 cups (about 18 ounces) grated sharp English white cheddar 1 cups (about 8 ounces) grated Gruyere, Gouda, Asiago cheese, Set cheese sauce aside. 

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. 

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve. 

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FALL SAUSAGE RAGU WITH GNOCCHI

Fall Sausage Ragu with Gnocchi

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

Topping

• 1 tbsp olive oil

• ½ c pre-diced yellow onions

• ½ c pre-diced bell peppers

• 1 lb mild Italian chicken (or pork) sausage, casing removed

• 1 tbsp Italian seasoning

• 1 tsp pumpkin (or apple) pie spice*

• ½ tsp crushed red pepper

• ½ tsp kosher salt

• 1 (14.5-oz) can fire-roasted diced tomatoes, undrained

• 1 c pumpkin puree

• 1 c reduced-sodium chicken stock (or broth)

• 1 (16-oz) package gnocchi pasta

INSTRUCTIONS

1. Preheat large stockpot on medium-high 2–3 minutes.

2. Place oil, onions, and peppers in pot; cook 2 minutes.

3. Meanwhile, remove sausage casing by cutting almost in half lengthwise (butterfly); turn sausage over and peel casing away (wash hands).

4. Add sausage, seasonings, red pepper, and salt; brown 3–4 minutes, stirring to crumble meat, and until no pink remains.

5. Stir in tomatoes, pumpkin, stock, and gnocchi, then cover; reduce heat to medium and simmer 5–6 minutes, stirring occasionally, or until hot and gnocchi are tender.

6. Serve.

CLASSIC BACON CARBONARA

Classic Bacon Carbonara

10

Minutes Prep Time

20

Minutes Cook Time

2-3

Servings

INGREDIENTS

• coarse salt

• ½ lb linguine

• 3-4 garlic cloves (finely minced)

• 100 g diced prosciutto or Thick Cut bacon

• 1 egg

• 4 egg yolks

• ½ cup (30g) freshly grated Parmesan cheese (double if only using one type of cheese)

• ½ cup (30g) freshly grated Pecorino cheese

• ½ cup pasta water

  Garnish:

• 1 Tbsp freshly grated Parmesan cheese

• Olive oil

• 1 Tbsp chopped parsley
  

INSTRUCTIONS

1. Add prosciutto or bacon to a cold skillet. Place on medium heat. Starting with a cold pan helps render out the fat and creates a crispier prosciutto. Sauté until some fat has rendered, then add minced garlic. Stir occasionally.

2. Add water and a liberal amount of salt to a large pot for linguine. Place on the stove and bring to a boil. Place linguine in the boiling water and cook until al dente - according to package directions.

3. In a medium mixing bowl, whisk together the egg and egg yolks. Combine with freshly grated cheeses

4. Scoop out ½ cup pasta water and temper the egg and cheese mixture by slowly whisking it into your bowl.

5. Using tongs, scoop out pasta and add to prosciutto and garlic pan. Stir, scraping up the browning (fond) at the bottom of the pan. Never throw out your pasta water, it will be used later to lighten up the sauce

6. Turn off stove heat and slowly add in egg mixture while constantly stirring. If it gets too thick, you can add more pasta water a few tablespoons at a time. The consistency should be thick enough that when you swipe the bottom of the pan with your wooden spatula the sauce only slowly starts to fill back in. Be sure you have turned off the stovetop and continue stirring, or the eggs may begin to scramble.

Season with salt and pepper to taste. Plate and garnish with chopped parsley, a drizzle of olive oil, and grated Parmesan as desired. Enjoy!

MUSHROOM RISOTTO

Mushroom Risotto

10

Minutes Prep Time

45

Minutes Cook Time

4

Servings

EQUIPMENT YOU WILL NEED

• Large pot or Dutch oven

• Medium saucepan

• Wooden spoon

• Ladle

• Cheese grater

• Knife

• Cutting board

INGREDIENTS

• 8oz baby bella mushrooms (fresh)

• 4 oz shiitake mushrooms (fresh)

• 7 cup vegetable stock

• 2 cup Arborio rice (Please don’t substitute with regular white rice.)

• Fresh thyme

• ¾ c Chardonnay

• 2 cloves garlic

• ½ white onion

• 6oz freshly grated parmesan

• Salt and pepper

INSTRUCTIONS

1. Begin by prepping your ingredients. Slice the baby bella and shiitake mushrooms. Dice the white onion and mince the garlic. Finely grate the Parmesan cheese and set aside.

2. In your medium saucepan, bring the vegetable stock to a simmer over low heat. Keep it warm as you'll be adding it gradually to the risotto.

3. In your large pot or Dutch oven, heat a bit of olive oil over medium heat. Add the sliced mushrooms and sauté until they're browned and any moisture they've released has evaporated. This should take about 5-7 minutes. Once they're done, remove them from the pot and set aside.

4. In the same pot, add a bit more olive oil if necessary. Add the diced onion and cook until it's translucent, about 2-3 minutes.

5. Add the minced garlic to the pot and cook for another minute, until it's fragrant.

6. Add the Arborio rice to the pot, stirring to coat each grain with oil. Cook until the edges of the rice become translucent, but the center remains white, about 2 minutes.

7. Pour in the white wine, stirring continuously until the wine has been fully absorbed by the rice.

8. Begin adding the warm vegetable stock to the rice, one ladleful at a time. Stir continuously until each ladleful of stock has been absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente. This should take about 20-25 minutes.

9. Once the rice is cooked to your liking, stir in the sautéed mushrooms, half of the grated Parmesan cheese, and a good amount of fresh thyme leaves. Season to taste with salt and pepper.

10. Serve the risotto in bowls, topped with a sprinkle of the remaining Parmesan cheese and a few more fresh thyme leaves.

FILET WITH SCALLOPED POTATOES

Filet with Scalloped Potatoes

25

Minutes Prep Time

55

Minutes Cook Time

2

Servings

INGREDIENTS:

STEAK

• 2 Filets (2” thick)

• Coarse salt

• Black pepper

• Garlic powder

• Ghee or Butter

• 3-4 cloves of Garlic (Slightly smashed)

• 3 sprigs of fresh Rosemary

• 3 sprigs of fresh Thyme

SCALLOPED POTATOES

• 2 Russet Potatoes (Peeled and thinly sliced)

• 2 Tbsp Butter

• 2 Tbsp AP Flour

• 1.5 cups freshly grated Gruyere cheese (Plus 2 Tbsp)

• Lemon zest

• 1 cup of milk

• 1 Tsp Salt (to taste)

• Large mixing bowl with cold water

• Chopped chives to garnish

SAUTEED MUSHROOMS

• 12 oz baby Bella mushrooms (Sliced)

• 1 Tbsp butter

• 1 Tsp Worcestershire sauce

• Salt

• Pepper

GREEN SAUCE

• 4 Cloves of garlic

• 1 bunch of Parsley

• 4 sprigs of fresh thyme

• 1 tsp crushed red pepper

• 1 tbsp honey

• ⅓ cups Olive Oil

• 2-3 Tbsp Water (for desired consistency)

• 1 Tsp Salt ( to taste)

HERB COMPOUND BUTTER (Optional)

• 1 Stick Unsalted Butter (Soften)

• 1 bunch of fresh parsley

• A few springs each of Rosemary & Thyme

• Garlic Powder

• ½ Tsp coarse salt

• Fresh cracked black pepper

• Lemon zest

DIRECTIONS

1. Preheat oven to 350F

2. Make Scalloped Potatoes. Peel potatoes and thinly slice using a mandolin. Place in a large mixing bowl with cold water until ready to use.

3. In a small saucepan, add butter and minced garlic over medium heat. Cook until fragrant.

4. Add flour to the saucepan and combine to form a moist “doughy” texture. Lower the heat if burning occurs.

5. Slow add milk to the saucepan while continually whisking. Do not add the milk all at once as this will result in a lumpy roux.

6. Bring roux to a simmer and slowly add cheeses, lemon zest and salt to taste while stirring with a spatula. Once smoothly remove from heat.

7. Strain the water from the potatoes and replace with the cheese sauce. Carefully coating all the potato slices

8. Begin layering the potato slices in two-three ramekins (depending on the size of your potatoes). Pour any remaining cheese sauce over the potatoes. Finally, top the ramekins with a sprinkle of grated gruyere cheese. Cover each ramekin with foil and bake for 35-40 minutes. Remove foil and raise temperature to 425F and bake for an additional 10 minutes, or until the cheese is golden brown.

9. Make Green Sauce: In a blender, combine all the sauce ingredients and blend until smooth. If too thick, add water one tablespoon at a time until desired consistency is reached. Salt and pepper to taste. Funnel sauce in a condiment bottle and store in the fridge until ready to plate.

10. Make Compound Butter. In a small mixing bowl combine all compound butter ingredients and mix until homogeneous. Scoop butter onto a large piece of plastic wrap and roll into a tight log. Place in the fridge until thel steaks are ready to serve.

11. Cook Steak. Allow the steaks to come to room temperature. Pat the steak dry and steak liberally with salt, pepper, and garlic powder. (For the best flavor, complete this step the night before, and all the steaks to air dry on a wire baking rack in the fridge)

12. Heat a large skillet on medium-high heat, use a teaspoon of ghee in the pan to begin searing the steak. Turn after 2 minutes or once a deep brown crust forms. Check with a meat thermometer that your steak is just below your desired doneness.

13. Add smashed garlic, rosemary, thyme and butter to the pan and using a spoon begin basting the steak for 1-2 minutes until desired internal temperature is reached.

14. Remove the steaks from the skillet and rest covered with aluminum foil for 8-10 minutes.

15. While the steak rests, pour out most of the oil from the skillet, leaving about 1-2 tbsp in the skillet. Over medium heat, add the mushrooms stirring occasionally. As mushrooms begin to soften and brown, stir in worcheshire sauce. Continue cooking until mushrooms soften.

16. Plate. Slice steak into ½ inch slices. Make sure you cut against the grain. Plate mushrooms, and green sauce and serve with scalloped potatoes. Enjoy!

SPAGHETTI SQUASH CASSEROLE

Spaghetti Squash Casserole

10

Minutes Prep Time

40

Minutes Cook Time

4

Servings

INGREDIENTS

1 spaghetti squash
1 pound lean ground turkey
1 jar pesto sauce (or other sauce)
1 bag of shredded Italian cheese
Olive oil
Spices

INSTRUCTIONS

1. Heat oven to 400 degrees F.

2. Slice squash in half lengthwise and scoop out the seeds. Place squash cut-side down on baking pan and roast for approx. 30 min.

3. While squash is roasting, heat a pan with olive oil on the stovetop to medium and sauté the ground turkey. Season well with salt and pepper.

4. When the squash is done, take it out of oven and use a fork to scrape out the spaghetti pieces. Add these to the pan with the turkey.

5. Mix in sauce and cheese to taste.

FLORIDA KEYS LOBSTER TAIL OVER TEQUILA BUTTER BLISTERED TOMATO LINGUINE

Florida Keys Lobster Tail over Tequila Butter Blistered Tomato Linguine

20

Minutes Prep Time

30

Minutes Cook Time

2

Servings

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INGREDIENTS

2 spiny lobster tails
1 package of linguine
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
6 tablespoons stick salted butter
2 teaspoons minced garlic
¼ cup white tequila
¼ teaspoon grated lime zest plus 1 tablespoon freshly squeezed lime juice
2 teaspoons finely chopped cilantro leaves
1 small package of halved cherry tomatoes

INSTRUCTIONS

1. In a large pot, cook pasta according to package directions. Meanwhile mince the garlic, cilantro, and half the tomatoes.

2. In a small pot, fill about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobster tail into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 8 to 10 minutes (size will determine if lobsters will take longer or shorter in cook time), until the shells turn from mostly blue and gray to red and pink in area with the tail meat becoming firm and opaque when checked.

3. Heat a large skillet over medium heat. Add the olive oil then the butter to the skillet. When the foaming subsides, raise the heat to high and add the tomatoes into the skillet. Cook the tomatoes, without moving them, for 1 minute. Add the garlic and cook for 1 minute.

4. Monitor the color of the butter so that it become a shade darker and starts to turn golden brown. Pour in the tequila. Slowly tilt pan up to flame to flambé. Boil the liquid until slightly thickened, about 30 seconds and alcohol has burned off. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the lime zest & juice and cilantro into the sauce.

5. Add the drained, cooked pasta into the skillet and toss the sauce into the pasta, season with salt and pepper to taste and toss to combine.

6. Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife to remove the shell.

7. Twirl pasta with a fork or cooking tweezers, to gently place onto plate

8. Divide the pasta among the plates and top the pasta with the lobster tail and

9. add remaining pasta sauce over the lobster tail

10. Finish with a pinch of extra cilantro and lime zest

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GARLIC OLIVE OIL PASTA

Garlic Olive Oil Pasta

10

Minutes Prep Time

15

Minutes Cook Time

6

Servings

This quick and easy recipe for Garlic Olive Oil Pasta delivers a delightful dish that can stand on its own as an entree or serve as a side with meat, poultry or fish. The ingredients are ones you probably already have in your pantry and refrigerator. Give it a try. We think you’ll be pleased.

INGREDIENTS

1 pound box thin spaghetti
4 tablespoons olive oil, divided
5 garlic cloves, minced
1 Roma tomato, diced
1 tablespoon fresh basil, julienned
Salt and pepper to taste

INSTRUCTIONS

1. Cook spaghetti until al dente according to package directions (do not omit salt). Drain and toss with 1 tablespoon olive oil.

2. Heat large sauté pan on high and add 3 tablespoons olive oil. When hot, lower to medium and add garlic, season with salt and pepper.

3. Saute garlic for 1 to 2 minutes, stirring frequently.

4. Add pasta to the garlic in pan and toss. Remove from heat.

5. Stir in tomato and basil and serve.

NOTES

Courtesy of Chef John Barbie and Vigo Importing Company, Tampa, Florida.

ALESSI'S CHICKEN CACCIATORE

Alessi’s Chicken Cacciatore

30

Minutes Prep Time

60

Minutes Cook Time

4

Servings

Here’s an Italian recipe made with traditionally prepared ingredients from Alessi. Chef John Barbie shows you how to put it all together for a truly delicious classic. This chicken cacciatore recipe takes a bit more time than some we feature, but we’re sure you’ll find it worth the time.

INGREDIENTS

6 chicken thighs, skinless with bone
Salt and pepper
4 tablespoons Alessi Extra Virgin Olive Oil, divided
1 cup red wine
1 large onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 tablespoon Alessi Garlic Puree
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
½ cup chicken broth
1 jar Alessi Chunky Marinara Sauce
1 package Alessi Risotto Milanese, prepared

INSTRUCTIONS

1. Preheat oven to 350⁰F.

2. Liberally season chicken with salt and pepper.

3. Heat 2 tablespoons of olive oil in large pan on medium-high. Cook the chicken thighs on all sides until golden brown, then remove from pan and set aside. Turn off burner.

4. While the pan is still hot, pour in the red wine to deglaze by scraping the bottom to loosen browned bits.

5. Pour the remaining 2 tablespoons of olive oil in a Dutch oven or large oven-safe pan and sauté the onion, carrots and celery until onion is soft and translucent. Add garlic puree, oregano and thyme and continue to sauté for several minutes until fragrant.

6. Add the red wine from the pan, chicken broth and chunky marinara sauce and mix well. Bring to a light boil and reduce heat to simmer.

7. Add the browned chicken and coat evenly with sauce.

8. Cover the Dutch oven or oven-safe pan and place in oven. Bake for 1 hour.

9. While chicken is in the oven, prepare the risotto according to package directions.

10. Serve each chicken thigh on prepared risotto, top with sauce.

NOTES

Courtesy of Chef John Barbie and Vigo Importing Company, Tampa, FL.

ZOODLE PRIMAVERA

Zoodle Primamera

20

Minutes Prep Time

10

Minutes Cook Time

4

Servings

INGREDIENTS

¼ cup olive oil
1 tablespoon dried Italian herbs
½ cup matchstick carrots
2 yellow squash, julienned
1 onion, julienned
1 yellow bell pepper, julienned
1 red bell pepper, julienned
2 medium zucchinis, spiralized into noodles
½ cup vegetable broth
15 cherry tomatoes, halved
1/2 cup Parmesan cheese, grated

INSTRUCTIONS

1. Heat large sauté pan over medium-high heat. Add oil and dried herbs.

2. Add vegetables and sauté 3-5 minutes.

3. Add broth and tomatoes; cook 5 minutes.

4. Season primavera to taste with salt and pepper. Garnish with cheese.

SOUTHERN MAC AND CHEESE WITH ANDOUILLE AND PEPPERS

Southern Mac & Cheese with Andouille and Peppers

60

Minutes Prep Time

60

Minutes Cook Time

4

Servings

INGREDIENTS

MAC AND CHEESE

1 qt heavy cream
2 cups whole milk
1 cup local Andouille sausage
½ cup diced sweet onion
¼ cup diced red pepper
¼ cup diced green pepper
2 tablespoons serrano pepper
2 tablespoons poblano pepper
2 tablespoons jalapeno pepper
¼ cup chopped parsley
2 oz sliced or shredded pepper jack cheese
2 oz sliced or shredded mozzarella cheese
2 oz sliced or shredded cheddar cheese
2 oz sliced or shredded swiss cheese
1 block boursin cheese 5.2 oz
2 tablespoons Cajun spice (see recipe on right)
1 cup shredded cheddar blend
½ cup green onion
¼ cup sour cream
4 tablespoons unsalted butter
1 lbs elbow macaroni

CHEF TRAVIS’ CAJUN SPICE

1 teaspoon cayenne pepper
1 teaspoon red pepper
2 teaspoons paprika
2 teaspoons black pepper
1 teaspoon cumin
4 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon granulated onion

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Heat a sauce pan over medium heat, add Andouille Sausage, cook until golden brown

3. Remove sausage, add half the butter & add onion, red/green pepper & Cajun spice: allow to cook for 1-2 minutes

4. Add Serrano, Poblano & Jalapeno peppers: allow to cook for 1 minute

5. Add heavy cream & whole milk and bring to a simmer **Chefs tip

6. Layer in pepper jack, mozzarella, cheddar, swiss & boursin. ***Chefs tip

7. Stir in heavy cream and whole milk; allow to simmer (do not boil).

8. Fold in each cheese one by one until fully incorporated.

9. Add Sour Cream & the rest of the butter.

10. Mixture should have thickened and taken on a sauce consistency

11. Prepare cast iron skillet (rub sides with butter or use pan spray)

12. In large mixing bowl combine elbow macaroni and cheese sauce, mix well

13. Add macaroni mixture to cast iron pan

14. Bake at 350 for 10-15 minutes, internal temperature should be at 165 degrees for 15 seconds.

15. Remove from oven, add shredded cheddar blend

16. Bake for an additional 2-3 minutes or until cheese has completely melted and is golden brown

17. Remove from oven, add parsley & green onions

18. Serve & enjoy!

Pasta recipe: Fill a medium sauce pan with water and bring to a full rolling boil. Add pasta. Stir while returning to a brisk boil. Simmer for 3-5 minutes or until pasta is tender. Strain pasta in a colander and shock pasta with ice and cold water.

NOTES

Chefs Tip: Do not boil the heavy cream/milk mixture Chefs Tip: Allow each cheese to fully incorporate before adding the next.

CHICKEN AND SHRIMP ALFREDO FROM CLINTON MCDONALD

Chicken and Shrimp Alfredo from
Clinton McDonald

30

Minutes Prep Time

25

Minutes Cook Time

12

Servings

For a special dinner at home, try Bucs’ defensive tackle Clinton McDonald’s chicken and shrimp alfredo with fresh parsley and the pasta of your choice.

INGREDIENTS

FOR THE CHICKEN AND SHRIMP

3 tablespoons butter
1 pound chicken breast, cubed
1 pound shrimp,
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper

FOR THE SAUCE

2 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
2 cups milk
½ teaspoon oregano
½ teaspoon basil
½ cup parmesan, shredded
½ teaspoon salt
½ teaspoon pepper
16 ounces pasta of your choice, cooked
¼ cup parsley
¼ cup parmesan, shredded

INSTRUCTIONS

1. In a pan over medium-high heat, melt butter, then add the chicken breast.

2. Season with salt, pepper, oregano, and basil. Cook 5 minutes, add 1 tablespoon of butter and shrimp. Season with oregano. Cook 5 more minutes or until chicken & shrimp is fully cooked. Remove from heat and set aside.

3. In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.

4. Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.

5. Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.

6. Season with salt, pepper, oregano, and basil, and stir well to incorporate.

7. Add parmesan cheese and stir until melted.

8. Pour the sauce over cooked pasta, add the chicken & shrimp and mix well.

9. Add parsley and extra parmesan, and mix again.

10. Enjoy!

BACON MAC AND CHEESE

Bacon Mac and Cheese

25

Minutes Prep Time

25

Minutes Cook Time

4-6

Servings

EQUIPMENT NEEDED

• Large pot

• Colander for draining pasta

• Cheese grater

• Medium saucepan

• Whisk

• Knife and cutting board

• Oven-safe casserole dish

INGREDIENTS

• Package of pasta, your favorite shape

• 8oz Havarti (Block cheese not pre-grated)

• 4oz Parmesan (Block cheese not pre-grated)

• 5oz thick cut bacon (Cold)

• 2 Tbsp butter

• 2Tbsp all-purpose flour

• 1 tsbp garlic powder

• 2 cups milk

• Pinch of salt and pepper

INSTRUCTIONS

1. Start by cooking your pasta. In a large pot of boiling salted water, cook your pasta according to the package instructions until it's al dente. Then, drain using the colander and set aside.

2. While the pasta is cooking, you can prepare the bacon. While the bacon is cold, cube the bacon into small bite-size pieces. Cook the bacon in a skillet over medium heat until it's crispy. Remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain. Once it has cooled a bit, chop it into small pieces.

3. Preheat your oven to 375°F (190°C).

4. Now, we'll prepare the cheese sauce. Start by grating the Havarti and Parmesan cheese. Keep the cheese separate as you'll be adding them at different stages.

5. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and garlic powder, stirring continuously until a thick paste forms. This is called a roux and will help thicken your cheese sauce.

6. Gradually whisk in the milk until it's fully incorporated into the roux. Continue whisking until the mixture is smooth.

7. Bring the mixture to a simmer, and cook until it has thickened, which usually takes about 2-3 minutes.

8. Reduce the heat to low, then add the Havarti and half of the Parmesan cheese. Stir until the cheese has melted and the sauce is smooth.

9. Season your cheese sauce with a pinch of salt and pepper. Remember that both the cheese and bacon are quite salty, so go easy on the added salt.

10. Now, add your cooked and drained pasta to the sauce, stirring until it's fully coated with the cheese sauce.

11. Stir in the cooked, chopped bacon.

12. Pour the mac and cheese into your oven-safe casserole dish. Sprinkle the remaining Parmesan cheese on top.

13. Bake in the preheated oven for about 20-25 minutes, or until the cheese on top is golden and bubbly.

14. Allow your Bacon Mac and Cheese to cool for a few minutes before serving.