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Monthly Archives: April 2011

Jerk Chicken Dry Rub

•    2  tablespoons  sugar
•    4-1/2  teaspoons  onion powder
•    3  teaspoons  dried thyme, crushed
•    1  tablespoon  ground allspice
•    1  tablespoon  ground black pepper
•    1-1/2  to 3 teaspoons  ground red pepper
•    1-1/2  teaspoons  salt
•    3/4  teaspoon  ground nutmeg
•    1/4  teaspoon  ground cloves

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Posted by on April 20, 2011 in Grilling

 

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Awesome Olive and Sun Dried Tomato Pasta

This is a great variation to pasta and marinara and goes great with any grilled chicken.

Ingredients

3 tablespoons extra-virgin olive oil
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoons)
1 tablespoon minced anchovy fillets (4 to 6 fillets) or anchovy paste
1 tablespoon tomato paste
1/4-1/2 teaspoon hot red pepper flakes
1/4 cup oil-packed sun-dried tomatoes , drained, rinsed, patted dry, and cut into thin strips
1 cup pitted kalmata olives , rinsed and coarsely chopped (see note)
1 3/4 teaspoons table salt
1 pound rigatoni
2 ounces finely grated Parmesan cheese (about 1 cup)
1 1/2 cups lightly packed fresh basil leaves , roughly torn
Ground black pepper

Instructions

  1. Combine 3 tablespoons olive oil, 1 tablespoon garlic, anchovies, tomato paste, red pepper flakes, sun-dried tomatoes, and olives in medium bowl. Set aside.
  2. Bring 4 quarts water to boil in Dutch oven over high heat. Add rigatoni and remaining 1 1/2 teaspoons salt.
  3. While pasta is cooking, return now-empty skillet to medium heat and add olive mixture. Cook until olive mixture is aromatic and oil has turned rusty red, 4 to 6 minutes. Remove 3/4 cup pasta cooking water from pot and add to skillet. Bring to simmer and cook for 2 minutes. Remove pan from heat while pasta finishes cooking.
  4. When pasta is just shy of al dente, drain pasta, reserving 1/2 cup of pasta cooking water, and transfer back to Dutch oven. Add olive mixture to pasta and toss over medium heat until pasta absorbs most of liquid, about 2 minutes. Stir in 1/2 cup Parmesan. Adjust consistency of sauce with reserved pasta water. (Sauce should cling to pasta but not be too loose or runny.)
  5. Remove pot from heat and stir in parsley and basil; adjust seasoning with pepper.

Source: Serves 4 to 6. Published July 1, 2008. From Cook’s Illustrated.

 
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Posted by on April 20, 2011 in Pasta

 

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