• Tag Archives garlic
  • Spaghetti Carbonara Plus

    My daughter and I try to cut down on carbs, but yesterday I decided to give us a break. And it came out so good I’m writing it down:

    Spaghetti Carbonara Plus
    Spaghetti Carbonara Plus

    Serves 4-6

    Ingredients:

    •  Half a package of thick bacon (4-5 pieces) cut to 1/2″ squares
    •  One very big onion chopped to 1/4″ pieces
    •  One small chorizo (5″ long) cut to 1/4″ cubes
    •  One tbsp butter
    •  Half basket baby bella mushrooms (4-5 good size mushrooms) sliced
    • Optional – a few drops of white truffle oil
    •  4 garlic cloves, chopped
    •  3 eggs
    •  1 cup grated Pecorino Romano or Parmesan cheese
    •  1/3 cup heavy cream
    •  1 tsp black pepper
    •  A pinch of smoked Habanero or red hot pepper
    •  One package of thin spaghetti
    •  Chopped parsley
    1. Beat eggs, add heavy cream and cheese and keep beating until uniform and smooth. Set aside.
    2. Set the pasta to cook pasta with some salt added to the water while continuing with the next steps.
    3. In a large pan on medium hear cook bacon until starts to get brown/crisp.
    4. Add onion, mushrooms and butter and cook until the onion starts to get translucent.
    5. Add chorizo and let all cook for 2-3 minutes while stirring.
    6. Add the black and hot peppers, truffle oil and the garlic, mix and set aside.
    7. Strain the cooked pasta, setting aside a cup of the cooking water.
    8. Mix the still hot pasta with the still hot bacon/onion/chorizo mix until the pasta is nicely coated.
    9. To the still pretty hot mix add the eggs/heavy cream/cheese mix and stir until uniform and creamy. Add some of the pasta cooking water if needed.
    10. Serve garnished with chopped parsley. Add Parmesan and black pepper on top as desired.

    * Note that no salt is added – the bacon, cheese and chorizo are salty, and the pasta is cooked in salty water, so usually there’s no need for any more salt.
    Optional is adding cooked green peas at the end.
    Please be advised that this should be enough for 4-6 people, try to refrain from eating it all by yourself, at least not in one sitting.


  • Mashed Peas De la Broth

    I love Irish mashed peas. This recipe is very untraditional but hold its own. Great as a side to pork or meat.

    Serves 4

    Mashed Peas De la Broth with pomegranate reduction.
    Mashed Peas De la Broth accented with pomegranate reduction.
    • 1 16oz pack of frozen peas
    • 1 cup chicken broth
    • 1 small onion, coarsely chopped
    • 2 cloves garlic, coarsely chopped
    • 1/2 tsp sugar in the raw
    • 1/4 tsp salt
    • A pinch of white pepper
    • A pinch of smoked habanero or Cayenne pepper.
    1. Place all ingredients but the peas in a medium pan and bring to a boil.
    2. Simmer uncovered for 10 minutes.
    3. Add peas to pot, bring back to a boil and simmer covered for 5 minutes.
    4. take off the stove, let cool for a couple of minutes.
    5. Use a hand blander to mash everything together to a smooth but not pasty consistency.
    6. Simmer covered on the lowest flame settings possible for 5 minutes.

  • Chicken Boozed Deux

    Can’t go wrong with a chicken that’s double drunk.

    Serves 2

    Chicken Boozed Deux
    Chicken Boozed Deux
    • 5-6 Chicken tenderloins
    • 10-12 pearl onions (fresh or frozen)
    • 7-8 sun dried tomatoes
    • 1/4 cup bourbon
    • 1/2 cup port wine
    • 1 cup frozen peas
    • 1 tbsp olive oil
    • 1 clove garlic, pressed or finely chopped.
    • 1 tsp sesame seeds
    • Spices: 1/4 tsp salt, a good pinch black pepper, 1/4 tsp white pepper, 1/2 tsp sugar in the raw

    1. In a large pan, sauté onions in olive oil for about 5 minutes until golden browned

    2. Add sun dried tomatoes and sauté for 1 minute

    3. Place chicken, all spices, sesame in a ziplock and mix well to cover chicken.

    4. Turn flame to high.

    5. Make a clearance in the pan and cook chicken until brown film form, a couple of minutes each side, adding garlic midway.

    4. Add bourbon, let boil and flambe’

    5. Add port, cook for one minute and add peas.

    6. Let reduce a bit 1-2 minutes until sauce thickens a bit.

    I like to serve it by itself but it works great with wild rice or mixed in the pan with fettuccine.