Four Ingredient Recipe Contest – We have Winners!
First – A big THANK YOU to all the people who submitted recipes!
They were all delicious and I will use these recipes on a regular basis.
2 salt packed anchovy fillets
a small handful of cherry tomatoes
garlic thinly slced
salt and pinch of chili flake
2Tbs olive oil
Get a pot of water on the stove. Add salt. Lots of salt. In our family, we say make it taste like the ocean. Salty like the sea.
While your Salt water is heating up, clean your anchovies under cold running water. make sure all the salt has been washed off the skin, then open the fillets and remove the backbone and tail. Some people like to leave them in, but I think it makes for poor texture in this dish.
set a saute pan on the stove with oil, garlic, Chili flake, and anchovy. Taste your pasta water. add more salt as necessary. when your SEA WATER is at a boil, add your pasta. most artisanal pastas will take a bit longer than your cheaper store bought stuff (barilla, cremette) because they are rolled thicker. Typically about 10-15 mins.
While the pasta is cooking turn on your saute pan on med-low heat. you just want to sweat your garlic and chili. You’re not looking to brown them. As the oil heats up, use a spatula to break up the anchovies and emulsify them with the oil. The Anchovy will start to break down and mix with the rest of the ingredients until its a light brown paste. At this point add your Cherry Tomatoes. The tomatoes will begin to blister and wilt a bit, but they shouldn’t break apart. Your pasta should be done about this time. drain the bucatini and add to the saute pan. On Low heat toss well to coat. use a two pronged meat fork to twirl into a tight stack. approach the pan with fork from the side letting the noodles drape over the bottom tine. then begin to twirl. as the pasta rolls on itself pick up the pan with your other hand while twirling the fork into a perpendicular position to the pan. Then in one quick motion transfer the pasta to a shallow bowl or plate. you should have a nice tight stack of Bucatini that resembles a volcano. Or a hay stack. Depending on which part of the country your from. Using your spatula, scrape whats left of the pan on top of your mound. Eat. make Mmmm sounds.
Our Peoples Choice Award goes to Terre with Spaghettti Squash with Sage Butter and Sausage
1. Spaghetti squash.
2. 1/2 stick Butter
3. Fresh sage leaves
4. Pork sausage (links, patties, or just ground)
5. Salt and pepper to taste
My preference of course is organic squash, organic pasture butter, organic sage, organic pastured pork, Himalayan salt, and organic pepper.
Preheat oven to 375
Cut the squash in half and remove seeds. Place squash cut-side down in a baking dish with 1/2 inch of water.
Clean the seeds, spread on a parchment-lined baking sheet and salt generously. Place both squash and seeds in oven.
Every 5 minutes, shake/stir the seeds for even roasting until well-browned (Save seeds to a snack later!).
Squash is finished when easily pierced with a fork, about 25 minutes.
While baking squash, cook pork sausage until done. Cut or divide into bite-sized pieces.
When easily pierced with a fork, remove squash from oven and pan, and place squash on racks to cool.
In a cast iron or heavy-bottom pot, melt butter until it bubbles and begins to brown. Toss in clean sage leaves and brown until crisp.
Scrape squash into a bowl, and salt and pepper to taste. Pour browned butter and sage over squash; toss. Add pork sausage, serve and enjoy.
Here are the other recipes – they are all delcious! Thank you!
X-mas Morning Sausage Gravy
1 pound bulk, uncooked, pork breakfast sausage
2 tablespoons all purpose flour
1 1/2 cups of milk
Cook the sausage, over medium heat, in a deep sauce pan, until all of the pink is gone.
Sprinkle with the flour, stir, and cook for one minute.
Pour in the milk. Bring to a simmer over medium to medium-high heat. As the milk comes to a simmer, it will begin to thicken. Stir the milk as it thickens. If it becomes too thick, add more milk. Taste. Add salt and pepper if necessary (it probably will not be necessary).
Serve hot gravy over warm biscuits. Then take a nap.
All you need is jalapeños, Italian sausage, cream cheese, & shredded Parmesan!
Pick (or purchase) some jalapeno or banana peppers (or both!!!)
Next, I cut them in half and de-seeded them.
Then, I mix together the stuffing:
One package of cream cheese
One roll of sausage (cooked)
One package of shredded paremsan cheese
Spray a little cooking spray on the pan and wipe it off with a paper towel. Then, time to start stuffing!! The stuffing mixture is sticky, so I usually get a little cooking oil on my fingers so it slides off my fingers in to the peppers.
Put them in the oven on 375 for 20 minutes or 350 for 25 minutes (depending on your oven).
Cabbage sliced thin
And black pepper of course!
1 1/2 cups Cooked Jasmine Brown Rice or if you can find it Black Rice
1/2 cup chopped cilantro
3 chopped scallion
Salt and Pepper to taste and if I’m allowed one more ingredient, 2 teaspoon ginger powder
Mix all ingredients and pat down nicely into little 3 inch sized patties. Squeeze them well and let out any excess liquid. Fry in oil until browned on each side. Serve with entree of your choosing.
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