Mom's Summer Sauce for Pasta

I was a bit of a weird kid - I did not really like ketchup, I hated most pizza sauce and I was not a fan of red sauce on spaghetti.  This should translate to the fact that I did not like tomatoes but for whatever kid-combobulated reason, I would eat fresh tomatoes (with mayo and S&P).

My Mom came up with a great and light summer sauce for pasta that did not offend my red sauce sensibilities and has been a favorite recipe for me to bring into adulthood and make over and over with great success for guests and family.  Enjoy!

1.5 pds tomatoes (canned or fresh)
4 cloves of chopped garlic
1 pd linguine (or whatever you like)
6 TB butter
2 TB fresh basil minced or 2 tsp dry basil

3/4 cup of parmesan cheese


Put tomato and garlic in pan and bring to a boil.  Watch your liquid and you can add some EVOO if it is drying out.  Simmer about 20 min or until you have 1 1/4 cup.
Cook pasta.
Melt butter with basil and toss with pasta.
Add tomato sauce and toss.
Add parmesan cheese and toss.
Add light S&P.

 

Country Ribs without Barbecue Sauce

I have an issue when it comes to ribs - I can't stand most barbecue sauces.  I am always on the search for good rib recipes that are creative and yummy.  So, when I saw the boneless country ribs on sale at the store, I could not resist and then got home and had a "what now?" moment.

I decided to boil the ribs in a big pot.  I covered the ribs (a little over 1.5 pds) in water and added the following to the pot:

8 cloves of crushed garlic
1 TB crushed rosemary
1 TB oregano
handful of chopped cilantro (use 3/4 in the pot)

1 lime juiced
1/4 cup worcestershire sauce
salt
ground black pepper

Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.  Slow cook a bit longer for even more tender meat!

When all of the water is gone, brown the meat, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. 

Season with black pepper and garnish with lime wedges and remaining cilantro. 

I served the pork with black beans and rice - super yummy and a great replacement for the Barbecue.  After boiling - you can always throw them on the grill for a few minutes instead of browning on the stove! 

Green Thai Curry - Homemade Paste

This is one of my favorite recipes - the only issue is that I cannot give you amounts so let your taste buds be your guide ... I watched an awesome show on the UK Food Channel and the chef was just tossing things into the bowl.  I cook that way alot :) ... plus this is a great excuse to use those nifty hand mixers!

Green Thai Curry Paste:

• S&P
• Coriander Seeds
• Cumin Seeds

Grind these with Mortar & Pestle.
Add into bowl with:

• small green chilis (seeds control your heat!) - approx 15
• garlic - approx 4 cloves
• roughly chopped shallots
• grated ginger
• lime zest
• fresh lemongrass
• coriander stalks
• thai basil leaves (I use regular basil in small amt if I cannot find thai)

Quick blend to make the paste.

You will also need:

• Coconut Milk (several cans on hand)
• Aubergines - Eggplant - chunked
• Palm Sugar
• Lime leaves
• fish sauce
• Meat of Choice
• Additional Vegetables if you desire

Add the paste to a cooking pot and add coconut milk (1-2 cans).
Coat your meat and add the aubergine chunks to pot.
Add more coconut milk.
Add palm sugar - light!
break lime leaves on top.
Simmer x30-40 minutes.
Just before serving add basil leaves and a dash of fish sauce.

One of my Fave Pasta Dishes Ever!

• 8 oz pappardelle pasta
• 3 roasted peppers
• 6 TB OO
• juice of half lemon
• 1 TB capers rinsed
• chopped flat leaf parsley
• 4 anchovy fillets rinsed and chopped
• 6 TB fresh bread crumbs
• 2 oz. butter
• 1 ball fresh mozzarella
• handful stoned kalamata olives

Cut peppers into strips and grill until sizzling - drizzle with OO
Pour juices from pan into bowl
Beat in remaining olive oil
Add lemon juice, capers, parsley & anchovies
Season with black pepper
Cook bread crumbs in butter in shallow pan - they should turn golden within 5 minutes
Cut mozzarella into small cubes
Toss crumbs, peppers, mozzarella, olives and dressing with pasta
Serve warm - not hot
YUM!