Smoked Pepper Penne
1 lb. Penne noodles
2 large boneless chicken breasts
½ each large red and yellow bell peppers sliced julienne
½ lb. Sliced mushrooms
½ medium onions chopped coarse
½ lb. (about 15) Chinese pea pods or green beans
2 tsp. Spike seasoning
1 Tbs. Smoked chipotle pepper powder (available at specialty markets)
Coarse black pepper
Salt to taste
2 t. Sugar
1 ½ cups chicken stock
½ pint half and half
4 Tbs butter
Olive oil
Flour
Lay chicken breasts on a flat surface and cover them with plastic wrap. Lightly flatten the breasts with a mallet or back of a heavy spoon. This will help tenderize the breasts for sautéing. Cut the breast into 1” pieces and sauté in a large skillet with the butter and olive oil until lightly browned. Add the mushrooms, onions, peppers and peapods (or green beans). Sauté on medium heat for 5 minutes. Add in the Spike seasoning, sugar, smoked pepper, and some coarse black pepper. Sprinkle over the mixture 2 tablespoons of white flour and stir until mixed. Add chicken stock and then the half and half and stir over low heat until slightly thickened. Salt to taste. After penne pasta is cooked al dente, mix cooked drained pasta (do not rinse the pasta, the starch helps the sauce stick to it) into the pan and serve in a large bowl.
Pair this recipe with a nice Riesling or Pinot Gris.
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Dissarono Amaretto Chocolate Covered Strawberries:
16 large fresh strawberries (washed and thoroughly dry)
1 pound bittersweet chocolate chopped
2 T. Heavy cream
2 T. shortening
½ cup Disaronno Amaretto +
¼ cup Disaronno Amaretto
-Styrofoam
Melt chopped chocolate in a double boiler (make certain that the boiling water does not touch the bottom of the pan) until melted and smooth.
Add the 2 Tablespoons of heavy cream, 2 T.shortening and ¼ cup of Disaronno. Remove the pan from the water bath and stir thoroughly.
Place chocolate mixture in fridge for 5 minutes to cool down slightly.
Inject (with a clean syringe) 2 teaspoons of Disaronno into each strawberry and insert a toothpick in each one.
Dip the end of each strawberry into the chocolate mixture and insert the toothpick into the Styrofoam until the chocolate has hardened.
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Lime and Mango Salsa:
1 large mango pitted and chopped into 1” pieces
½ large red pepper seeded and cut into 1” pieces
½ large green (or yellow) pepper seeded and cut into 1” pieces
¼ cup red onion chopped
¼ cup sweet white onion chopped
2 large cloves garlic peeled
2 T. chopped fresh cilantro
Juice of 1 small lime
½ tsp sugar
1 tsp balsamic vinegar
1 Tbs olive oil
Salt and pepper to taste
Throw all the ingredients into a food processor and pulse 4 to 5 times until ingredients are mixed and chopped coarse. Will keep covered in the refrigerator for 3 days.
Pesto:
2 cups packed fresh basil (washed and thoroughly dry)
½ cup lightly packed fresh cilantro leaves (washed and dried thoroughly)
½ cup small pitted black olives (Kalamata from Greece are best)
3 cloves garlic
1 cup pine nuts or half cup pine nuts/ half cup walnuts
2 cups Parmigiano Reggiano cheese grated fresh (available grated at supermarkets)
1 ¼ cup good virgin or extra virgin olive oil
Dash of black pepper
½ teaspoon chipotle pepper powder
1 teaspoon sugar
Dash of salt
Squeeze of fresh lime juice
Combine all ingredients except for olive oil in a blender or food processor. Pulse until lightly chopped and ingredients are well mixed. Slowly add olive oil in a steady stream while blender or processor is running. Continue until all oil is absorbed and there is a nice green emulsion. Use immediately or store in an air tight container in the refrigerator for up to two weeks. Put 2 tablespoons in a sauté’ pan with a tablespoon of olive oil, throw in some sliced mushrooms, chopped red peppers, sliced zucchini and sliced chicken breast and sauté’ till done. Add 2 tablespoons of white flour and stir till mixed well creating a roux, pour over ½ cup of half and half, 2 cups of drained but not rinsed cooked pasta…toss and you have a fabulous, easy and quick meal!
