Pasta with Creamy Sundried Tomato and Scallion Sauce

This is perfect for a snowy day when you're trapped inside...Actually, it's perfect for any day if you like pasta and Italian food like I do.

This  is another 5-ingredient weeknight pasta dinner hero dish.  It’s a recipe to reach for when the most appealing thought about dinner is how little time it will take in front of the stove.

See,I write for working people...Tired working people.

INGREDIENTS:

• Kosher salt to taste
• 1 pound spaghetti or other long skinny pasta
• 6 scallions, trimmed and cut into pieces, both white and green parts(Optional)
• 16 to 20 sundried tomatoes (in oil, drained), roughly chopped
• 1 cup half-and-half
• Freshly ground pepper to taste
• 1/3 cup chopped parsley
• ¼ cup grated Parmesan cheese, plus more to serve

DIRECTIONS:

1. Bring a large pot of water to a boil over high heat.  Salt the water generously, and let it return to a boil.  Add the pasta, and cook accordingly to package directions, stirring occasionally.  You will want to drain this pasta and reserve 1 cup of the cooking liquid about two minutes before it is thoroughly cooked, as it will continue to cook in the sauce.

2. While the pasta is cooking, add the scallions, tomatoes and about one quarter cup of half-and-half to a blender or food processor.  Puree the mixture.  Pour it into a saucepan along with the rest of the half-and-half and heat until almost simmering over medium low heat.  Do not allow the mixture to boil or it will separate.  Season with salt and pepper.

3. Drain the almost-cooked pasta, adding 1/2 cup of the reserved cooking water to the creamy sauce.  Return the pasta to the large pot,add the sauce, and toss and stir over medium heat for another minute or two (tongs are very good for this) until the sauce is evenly distributed in the pasta, and the pasta is cooked to your liking.  Add some or all of the remaining pasta cooking water if desired. Stir in the parsley and the ¼ cup Parmesan and serve hot.  Pass the extra Parmesan at the table.

Optional additional ingredients:

Add 2 tablespoon drained and rinsed capers along with the Parmesan and parsley, add some shredded fresh basil in addition to, or in place of, the parsley. 

A nice chilled Red Wine would go nicely with this..Enjoy!  Eat  And Drink Well My Friends!

Sticky Spare Ribs

This sounds Funky...Funky as in Good..

Chef Masaharu Morimoto’s sticky spare ribs are an easy favorite for diners and the Iron Chef as well. With the Chinese New Year approaching — Year of the Pig no less — Morimoto shared this recipe for this decadent dish. If cooking them up seems like too much work, you can find them at his Disney Springs restaurant Morimoto Asia as well.

INGREDIENTS:

 Hoisin Chili Sauce-


1 cup hoisin
3 cup Mae Ploy chili sauce
1/2 cup rice vinegar
1/2 cup white sugar
1/4 cup fish sauce
1/4 cup soy sauce
Pork Rib Braise
1-rack pork ribs


5 ounces ginger (chopped)
2 ounces garlic (chopped)
1 ounce canola oil
1 white onion, rough cut
1/4 cup cooking wine
1 cup tamarind paste
Frying/Garnish
2 cups of cornstarch
Oil for frying
2 tablespoons freshly chopped cilantro

DIRECTIONS-

To make Sauce
In a medium bowl, combine all ingredients from the Hoisin Chili Sauce list and fully mix with a whisk or a fork and reserve. The sauce can be made and kept overnight in the refrigerator.
Braise Pork Ribs
1. Preheat the oven to 250 degrees.
2. Place pork ribs in an ovenproof pan. Place the ginger, garlic, white onion, cooking wine and oil into the pan. Cover with water and add the tamarind paste and gently stir the paste into the mixture.
3. Cover with Aluminum foil and cook for approximately 3.5 hours at 250 degrees or until the meat pulls away easily from the bone.
4. Allow the ribs to cool in the braising liquid until able to handle easily. Once cooled slice the rack apart into individual ribs.
5. In a deep fryer or a fry pan heat enough oil to cover the ribs to 350 degrees. Lightly coat each of the braised/cooled ribs in cornstarch; fry until golden brown and crispy (about 2-3 minutes) and place on a wire rack to drain and cool slightly.
6. Once drained and slightly cooled, toss the fried ribs with the Hoisin Chili Sauce and plate (3) to a serving. Top with the fresh chopped cilantro and serve immediately.

THERE IT IS...ENJOY! EAT WELL MY FRIENDS!

Chicken with Herb Roasted Tomatoes And Pan Sauce

Hey babies, Do you hate dry chicken with a vengeance? You're going to love this pan sauce, which makes each bite 100 percent juicier. Check it out.

INGREDIENTS:

1 1/2 pounds cherry tomatoes or other small tomatoes on the vine

6 tablespoons olive oil, divided

2 tablespoons herbes de Provence

1 teaspoon kosher salt plus more Freshly ground black pepper

1 tablespoon Worcestershire sauce

1 pound skinless, boneless chicken breasts

1 small shallot, minced

2 tablespoons red wine vinegar

3 tablespoons flat-leaf parsley leaves

3 tablespoons fresh tarragon leaves

DIRECTIONS:

Preheat oven to 450°. Combine tomatoes, 2 Tbsp. oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 Tbsp. oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce. 

Meanwhile, season chicken all over with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes. 

Add remaining 1 Tbsp. oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper. 

Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.

 Enjoy...Eat well my friends!