Page 49 – CWEB

Fire-Breathing Dragon Pasta

CWEB

-

January 31, 2022

My inspiration for this super spicy dish was “Fra Diavolo” an Italian dish meaning “Brother Devil” that is traditionally made with tomato sauce spiked with red pepper flakes and seafood, usually shrimp.

Ingredients

1 Yellow Onion, diced

Olive oil, for sauting

Salt and Pepper to taste

6 cloves Garlic, minced

3 tablespoons Chipotles in Adobo Sauce, seeds removed, chopped + 1 of

1 pound boneless, skinless, Chicken Breasts, cut into large cubes

2 teaspoons Italian Seasoning

3 cups good Tomato Sauce

1 teaspoon Red Pepper flakes

1/2 pound medium-sized Shrimp, cleaned with tails off

1 cup Whole Milk or Heavy Cream

1 cup Sour Cream

1 pound Pasta like spaghetti or penne

4 dried Red Chile Peppers

Parmesan, fresh grated, for serving

Preparation

1. Saute onion in two tablespoons Olive oil in a large, deep-sided skillet or a medium sized saucepan until tender and translucent, season with salt and pepper. Add garlic and saute until fragrant. Add the chipotles, chicken pieces, and Italian seasonings. Season with more salt and pepper. Saute over medium heat turning chicken to sear on all sides.

2. Add the tomato sauce and red pepper flakes. Bring up to a simmer and continue to simmer for ten minutes or until chicken is cooked through. In the meantime cook the pasta to al dente according to package directions and add the dried chiles to the cooking water with the spaghetti.

3. Stir in the shrimp and milk. Slowly add in the sour cream while stirring. Bring to a slow simmer. Simmer until shrimp begin to curl. Remove from heat.

4. Serve over pasta(remove the chiles when draining) with fresh Parmesan cheese.

Credit: Foodista

Filet Mignan With Cognac Sauce

CWEB

-

January 29, 2022

0

A perfect dinner for those special nights like Valentines, or an anniversary!

Ingredients

2 ounces — 4 beef tenderloin steaks

1/2 tablespoon Montreal Steak Seasoning

1/4 cup green oninons (chopped)

1/2 cup Beef Broth

2 ounces Fl. Cognac

2 tablespoons butter

Preparation

1. Heat oven to 350. Use Montreal Steak Seasoning as a dry rub. In a steel skillet, add oil and heat to medium-high heat. Add steaks and sear the top and bottom until one

2. Remove from skillet and place on a plate and cover with aluminum foil.

3. Return skillet to burner over medium heat. Add green onions an let them sizzle for a moment. Pour in the beef broth and the cognac. Using a wire wisk, remove all bits from bottom of pan . Once at boil, lower heat to reduce sauce by 1/2.

4. Add butter. Swirl steaks in the juices before serving.

5. Transfer steak to plate and spoon sauce over meat.

Credit: Foodista

Filet De Boeuf Bourgogne

CWEB

-

January 29, 2022

0

This is a great way to enjoy the traditional Burgundy Beef without waiting for the lesser grade of beef cook until ready to serve.

Ingredients

4 ounces Beef Filet (approximately 4 oz. /person)

4 eachs button mushrooms 4 or 5/person cut into quarters

4 eachs Pearl onion (I used frozen par-cooked) 4 or 5/per person

4 eachs Carrot (I used bagged baby carrots) 4 or 5/per person

1 cup Red wine approximately ½ cup/person

to taste Salt/Pepper

1 cup Beef broth (no salt) approximately ¼ cup/person

4 ounces Egg Noodles approximately 4 oz. /person

teaspoon Fresh Thyme 1 tsp/person

Butter and Olive Oil

Preparation

1. Cut filet(s) into one-inch pieces, set aside.

2. Defrost pearl onions.

3. Clean mushrooms, if using larger mushrooms quarter them at this point, set aside.

4. Fill a small saucepot with water and carrots; cook until the carrots are fork tender.

5. Put approximately 1 tablespoon each of oil and butter in a sautÃ© pan heat until butter starts to bubble.

6. SautÃ© beef cubes until just seared, do not crowd pan, sautÃ© in batches if necessary remove as the beef browns and place in a bowl.

7. Deglaze sautÃ© pan with the wine scraping brown bits (fond in culinary terms) on bottom of pan. Add one or two twigs of thyme, there is no need to strip the leaves, as it will be remove later. Continue to cook wine and thyme until wine is reduced by half, remove thyme set aside in bowl.

8. Place approximately one tablespoon each of olive oil and butter in sautÃ© pan SautÃ© mushrooms, carrots and onions until caramelized (salt and pepper the vegetables to taste). Put wine reduction, beef broth and vegetables in a sauce pot bring to a rolling simmer (at this time you should prepare noodles according to package directions). Add beef filet cubes with any accumulated juices to sauce pot turn off heat (the beef will warm through with the residual heat in the pot, caution do not overcook beef).

9. Place cooked noodles on a serving plate, ladle beef, the vegetables and stock over noodles. Garnish with chopped parsley.

Credit: Foodista

Figs and Seared Duck Breasts

CWEB

-

January 29, 2022

0

Very easy to prepare. It just requires a couple more steps and a little more attention. And when I say attention is nothing more than using a sharp knife, scoring the skin with shallow slits in a crisis cross pattern into the duck breast skin and fat, ensuring not to pierce the beautiful meaty flesh underneath it.

That is all the difficulty that is required for any duck recipe. The best part is cooking it all in one skillet.

Therefore, quick and easy to make, it only takes 30 minutes. Simple, delicious, and absolutely delicious.

The most common breeds that are served in restaurants are the Mallard and Muscovy. The white Peking is most used since it has the most tender, and mild flavor. Not as gamey.

Ingredients

Finely grated zest of 1 lemon

1 large garlic clove, finely grated

1 tablespoon rosemary leaves finely chopped

1 teaspoon rosemary leaves finely chopped

¾ teaspoon sea salt

¼ teaspoon black ground pepper

2 12-ounces each duck breasts, patted dry and scored crosshatch pattern into the skin, do not pierce the flesh underneath.

6 fresh figs, halved

Juice of ½ lemon and lemon wedges for serving

olive oil to drizzle over it

Preparation

1. In a small bowl combine the lemon zest, garlic, and 1 tablespoon rosemary with sea salt and pepper. Mix well and rub the mixture all over both breasts.

2. Place the duck skin-side down in a large, non-heated, ovenproof skillet. Place the skillet over medium heat and cook until the fat of the duck is rendered, and the skin is golden for 10 to 12 minutes. Pour out most of the fat from the skillet, save for later use.

3. Flip the duck pieces over, remove the skillet from the heat, and scatter the figs and remaining 1 teaspoon rosemary all over the figs in the skillet but not on top of the duck.

4. Place the skillet in the oven to roast for 5 minutes for medium.

5. Remove the skillet from the oven and turn on the broiler. Transfer the duck breasts to a cutting board, cover them with aluminum foil and let them rest for about 5 minutes.

6. Return the skillet still containing the figs and place it under the broiler for about 1 to 2 minutes until the figs are lightly charred. Keep a keen eye on the figs as not to burn.

7. Slice the duck and serve with the figs on the side. Squeeze lemon juice and a drizzle of olive oil all over the duck and the figs.

Credit: Foodista

Fettuccine with Shrimps and Vegetables

CWEB

-

January 28, 2022

0

Leftovers is not something we do well in our household. I try my best to cook small enough portions so the left over are to a bare minimum and we do not have to throw away food because it disappear in the darkness in the back of the shelf of the refrigerator.

I attribute this to the fact that by been raised in Europe and we did our grocery shopping and prepared the meal the same day, maybe the day after. In France as well as throughout Europe, we have so many specialty stores that picking your own vegetables, fruits, or pointing to it is more like it, is part of the daily life. Also everything is at walking distance from your residence.

Distances here in the states are not the same. All of the grocery stores near me are only accessible by car due to the distance. So stack up we do.

What I do however is refrigerator cleaning. The recipe of last night was just that, what was left on our refrigerator. The shrimps were purchased and delivered by Pete at Personal Gourmet Foods. Tomatoes from my mom’s garden, the rest of the vegetables were added as I was reaching in the crisper drawer. Pasta is such a versatile food that anything and everything goes well with it.

Ingredients

1 pound of Fettuccine pasta from De Cecco

1 carrot, peeled and sliced on rounds ¼ inch thick

1 zucchini cut in ¼ inch rounds

Fresh tomatoes, desired quantities, cut into chunks

Frozen peas, thawed

1 pound fresh shrimps, outer shell removed and deveined

Fresh basil leaves

Salt and pepper

1 tablespoon Olive oil

1 garlic clove, peeled

2 tablespoons unsalted butter

Preparation

1. Cook pasta according to the package direction.

2. Meanwhile in a large skillet add the olive oil and the garlic. Once the garlic is golden brown remove and toss. Add the carrots, zucchini, peas and tomatoes. Salt and pepper to taste.

3. Cook for 10 minutes over medium high heat.

4. Add the shrimps and the basil.

5. Cook stirring gently until the shrimps are pink. Remove from heat and set aside.

6. Drain the pasta and put the fettuccine in the vegetables skillet. Add the unsalted butter and mix well.

7. Serve hot.

Credit: Foodista

Fettuccine with shrimp, mussels and cherry tomatoes

CWEB

-

January 28, 2022

0

Fettuccine with shrimp, mussels and cherry tomatoes

This simple pasta and seafood dish, with lots of fresh herbs, is made easily and quickly.

Ingredients

2 tbs olive oil

350 g cherry tomatoes, halved

½ tsp sea salt

¼ tsp ground black pepper

4 cloves garlic, chopped

½ tsp crushed red pepper flakes

½ cup white wine

1 celery stalk with leaves, chopped

350 g shrimp, cleaned, defrosted

350 g of mussels, cleaned, defrosted

½ cup fresh basil, chopped

½ cup fresh rosemary, chopped

2 tsp of fresh oregano, chopped

400 g fresh fettuccine

Preparation

1. SautÃ© the tomatoes seasoned with sea salt and black pepper, stirring occasionally, in hot olive oil for about 2 minutes.

2. Add garlic, crushed red pepper flakes and wine. Stir and cook for 2 — 3 minutes.

3. Add the celery, bring to a boil and simmer for 2 minutes.

4. Add the shrimp, mussels, basil, rosemary and oregano to the pan and continue to simmer until cooked through, 5 – 6 minutes.

5. Meanwhile cook pasta according to manufacturer’s directions. Drain, but keep ½ cup of the cooking water.

6. Add the cooked pasta to the sauce and toss to combine. Add some cooking water if to thick.

7. Serve immediately.

Credit: Foodista

Fennel Minestrone

CWEB

-

January 28, 2022

0

Adding crushed fennel seed to this dish helps create a depth that highlights all the other flavors and textures you find as you spoon your way through it.

Ingredients

4 ounces uncooked ditalini pasta

1 tablespoon olive oil

6 cups chicken broth (I used the turkey broth I made from our Thank

4 ounces Canadian-style bacon, diced

2 cups onion, finely diced

1 cup celery, finely diced

1 cup carrot, finely chopped

1 tablespoon thyme, finely chopped

1 tablespoon fennel seed, ground

6 cloves garlic, sliced

14 ounces canned cannellini beans

14 ounces canned diced tomatoes

4 cups zucchini, small diced

1 cup potatoes, small diced

4 teaspoons black pepper

1 teaspoon table salt, to taste

Preparation

1. Bring a pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a bowl. Toss the pasta with a little (less than 1 teaspoon) olive oil to prevent sticking.

2. In a large saucepan over medium heat, warm the chicken stock.

3. In another large saucepan over medium high heat, heat oil. When the oil is hot but not smoking, add the Canadian bacon and cook until it begins to brown, stirring occasionally. Add the garlic and cook about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots. Cook until the vegetables are soft, stirring often to prevent browning. Add the herbs.

4. Raise the heat to high. Add the beans, tomatoes, zucchini, potatoes and stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are done, 12 to 15 minutes, skimming any foam off the top of the soup.

5. Season generously with pepper. Add salt, to taste. Just before serving, add the cooked pasta. Serve warm with Parmesan on the side.

Credit: Foodista

Fast and simple baked chicken with apple and strawberry

CWEB

-

January 27, 2022

0

Fast and simple baked chicken with apple and strawberry

This is my invention: apples give the chicken sweetness and honey flavor, strawberry adds bit of acidity to this combination.You can have this this dish ready literally in 45 minutes. Preparation takes 15 minutes, cooking about 30 — depending on if you marinated you chicken in advance or just before cooking.

Ingredients

4 chicken thighs (chicken drumstick will be good as well)

2 medium onions

2 apples

½ cup of strawberries

1 teaspoon of salt

1 teaspoon of black pepper

1/3 cup of lemon basil

2 tablespoons of mayo.

Preparation

1. Prepare the marinade: mix salt, pepper, mayo and onion rings, throw in the chicken thighs. Leave for 5-10 min (depending on how much time you have, if you are short on time, just start baking your chicken immediately).

2. Preheat your oven at 350 F. Put the chicken to bake for 30 minutes.

3. 15 minutes before taking the chicken out: wash and peel the apples, slice the strawberry. When turning the chicken thighs around, put under them: apples and on top the strawberry. Bake for another 15 minutes. Check with the toothpick for the readiness, there should be juice in your chicken but it shouldn’t be too juicy (because this will mean that the chicken is raw, mind the color of the juice out of your chicken, it should be transparent)

4. If you want to serve your chicken with potato, just wash the potato, don’t peel it, cut in rings and put baking together with the chicken. The potato will be golden brown and crispy.

5. Enjoy!

Credit: Foodista

Farm Style Pork with Chestnuts

CWEB

-

January 27, 2022

0

Being raised in Paris, one thing that I loved and miss the most about winter, are roasting chestnuts on an open fire from street vendors. The smell awakens your senses and your want to have some. There is nothing more wonderful that to be holding this perfectly shaped cone of paper containing those preciously shaped brown morsels of love at each bite. You do not care how cold it is and that your gloves have to come off.

Farm-Style Pork with Chestnuts is one of the recipes that always graces our table in the winter months. Chestnuts, pork tenderloin and wine all cooked together to gives us this delicious dish. Served alongside mashed potatoes and we are all in food heaven.

Ingredients

15 ounces jar whole steamed chestnuts

2 pounds pork tenterloijn

salt

pepper

1 1/2 cup dry red wine

1 1/2 cup veal stock

4 onions cut in eights

1 carrot halved lengthwise and cut into 1/2 inch chunks

2 large garlic cloves crushed

2 leeks cut into 1/2 inch rounds

Preparation

1. Pat pork dry. Melt reserved fat in heavy large skillet over medium-high heat.

2. Add pork and brown well on all sides. Sprinkle with salt and pepper

3. Add wine, stock (can substitute with sodium free chicken stock), onions, carrot and garlic and bring to simmer. Cover and cook 30 minutes, adjusting heat so cooking liquid is barely shaking.

4. Add chestnuts and leeks to port. Continue cooking until instant-reading thermometer inserted in pork registers 170F and vegetables are tender, about 30 minutes; do not overcook.

5. Strain liquid into heavy medium saucepan. Boil liquid until reduced to thin sauce like consistency; degrease.

6. Return to vegetables. Slice pork and arrange around platter. Spoon vegetables and sauce into center and serve.

Credit: Foodista

Far East Roasted Chicken

CWEB

-

January 27, 2022

0

This chicken is so tasty and delicious. Without a “take out” price!

Enjoy with Lots of Love,Catherine xo

Ingredients

7 pounds Oven Stuffer Chicken

Rub for the Skin:

1/2 Juice of lemon

2 tablespoons of olive oil

1 tablespoon of sesame oil

2 tablespoons of soy sauce

2 tablespoons of teriyaki sauce

Stuffing:

1 bunch of Italian Parsley — chopped

1/2 Juice of lemon

6 cloves of garlic — chopped

2 tablespoons — sesame seeds

1 tablespoon — sesame oil

2 tablespoons — olive oil

2 tablespoons — soy sauce

2 tablespoons — teriyaki sauce

2 tablespoons marinated ginger- chopped — plus some of the juice

Dashes of fresh ground black pepper

Preparation

1. Preheat Oven 350 degrees:

2. Clean the chicken inside and out and then pat dry.

3. Combine the ingredients for the rub in a small bowl and set aside.

4. Combine all of the ingredients for the stuffing and set aside.

5. Loosen the skin from the chicken and stuff the stuffing all the way down into the chicken. When you are finished stuffing the chicken rub the chicken down with the rub.

6. Bake the chicken for about 1 hour and 35 minutes or 20 minutes per pound until the juices run clear at the thigh.

Credit: Foodista

CWEB

CWEB

CWEB Inc.

Fire-Breathing Dragon Pasta

Ingredients

Preparation

Filet Mignan With Cognac Sauce

Ingredients

Preparation

Filet De Boeuf Bourgogne

Ingredients

Preparation

Figs and Seared Duck Breasts

Ingredients

Preparation

Fettuccine with Shrimps and Vegetables

Ingredients

Preparation

Fettuccine with shrimp, mussels and cherry tomatoes

Ingredients

Preparation

Fennel Minestrone

Ingredients

Preparation

Fast and simple baked chicken with apple and strawberry

Ingredients

Preparation

Farm Style Pork with Chestnuts

Ingredients

Preparation

Far East Roasted Chicken

Ingredients

Preparation

About us

Company

Account

Subscribe to get Latest News Updates