MakingBananaPancakes.com - Keith Pricktt's Food Blog

Linguine with Spicy Chorizo and Tomato Sauce

November 3rd, 2007

Linguine with Spicy Chorizo and Tomato Sauce

I’ve been craving pasta a lot lately. Rachel (my wife) and I went to Iovino’s last week and I ordered spaghetti (it was delicious). Before that I made homemade (with fresh tomatoes) spaghetti sauce and spaghetti with bread, olive oil and vinegar (one of my favorites). When I was thinking up menu items for this week’s menu I found a Linguine recipe in my “Nightly Special’s” book.

I knew it looked good, but I had NO idea how good it would actually be. I have to say the Chorizo is what made this recipe. It gives the sauce a spicy-delicious-amazing flavor. Rachel said it was probably the best linguine/spaghetti sauce she had ever had. That means it is REALLY good. So go ahead, try this one! Did I mention it takes only about 15-20 minutes to make?

Here’s what I did:

Adding the onionChorizo and Onion cookin’

Ingredients:

  • Linguine Noodles
  • 2-3 tablespoons Olive oil
  • 1/2 Large onion
  • 3-5 garlic cloves
  • 2-3 cups chorizo (spicy sausage)
  • two 14-oz cans of plain, crushed tomatoes (mine were actually stewed)
  • 1 cup of dry white wine
  • 15-30 large basil leaves

Adding wineCook the linguineDirections:

  1. Fill a pan 3/4 full of water (large enough to hold your linguine) and boil
  2. While the water boils get out your large heavy-bottom pan and heat up the olive oil on a medium heat
  3. Add the chopped onions and chorizo, for about 5 minutes
  4. Add the pressed garlic and stir
  5. Add both cans of tomatoes and wine
  6. lightly add kosher (or sea) salt and freshly ground pepper
  7. Stir occasionally and let simmer for 5-10 minutes (I had to turn up the heat here to reduce the juicy tomato sauce — I don’t like mine too watery)
  8. While that’s simmering, throw the noodles into the boiling water and cook them as the package directs (until Al dente)
  9. When the sauce is almost done add the basil leaves and stir lightly to mix
  10. Mound some noodles on each plate
  11. Add some sauce, making sure to get chorizo and basil on each plate.
  12. YUM! YUM! YUM!

I really hope you enjoy it!

Posted in Dinner, Pasta | Leave/read a comment (1)

  » By Keith Prickett

Sesame Codfish with Ginger (and Broccoli)

November 2nd, 2007

Sesame Codfish with Ginger

Seafood is good for you right? I like to incorporate fish into my dinner menu at least once a week. Again I got the idea for my recipe from the Nightly Special’s book.

Tonight I wanted to cook something fast, light and delicious since we were planning on going ballroom dancing and wouldn’t have much time after work to cook and eat.  I found this recipe and modified it to my taste and really enjoyed it!  Here’s what I did.

Brushing with olive oilPouring the chili oil

Ingredients:

  • 1 large fillet of Cod (USA Wild Caught — don’t go for that farmed fish and stay local!) Salmon or Snapper will do too.
  • 1 minced shallot (an small onion will do though)
  • 2 or 3 tablespoons olive oil
  • sesame seeds
  • 2 tablespoons of shredded ginger
  • 1/2 tablespoon chili oil
  • 2 tablespoons soy sauce
  • For Broccoli as a side, you’ll need some fresh or frozen broccoli

Frying the fishStahlbush Island Farms Broccoli

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Brush the fish with the olive oil
  3. Place the sesame seeds in a plate and lay the fish on the plate to coat with seeds.  Repeat on both sides (if there is no skin — no need to do this on the skin side) — set the fish aside
  4. Add the shallots, ginger, soy sauce, and chili oil to a shallow baking dish
  5. Add the olive oil to a frying pan and cook the fish on each side over a medium heat for 2 minutes each
  6. Place the fish in the baking dish and bake for about 10 minutes
  7. While you wait, fill a small pan with a small amount of water.
  8. Add the chopped broccoli to the water and steam (on high) for a few minutes to soften.
  9. Serve the broccoli with the finished Codfish

I hope you enjoy it!

Posted in Dinner, Fish | Leave/read a comment (1)

  » By Keith Prickett