Shrimp Fra Diavolo

How can you go wrong with a shrimp meal from Iron Chef Geoffrey Zakarian?

The Kitchen is becoming one of my favorite shows on the Food Network and I try not to miss it on Saturday mornings.  It is repeated during the week . . . refer to the schedule from the website and check out this show!

I have directed the link to the show page this recipe was featured on instead of the recipe itself.  It was a great show with too many recipes to leave out, like homemade mayonnaise recipes, churros, various tacos . . . a hot and spicy Cinco de Mayo show!

While I am very adventurous in the kitchen, I am fearful of the flambe.  The last thing I want to do is put my kitchen on fire!  This recipe calls for a step that includes flambe . . . I'm just going to skip it!  Any thoughts on flambe? Please leave a comment!  I'm curious how many home cooks actually do this.

Another thing I would do different . . . of course I would serve this with angel hair pasta!  Yes!  Another shrimp pasta recipe :)

Recipe courtesy of Geoffrey Zakarian
The Food Network
SHOW:  The Kitchen
EPISODE: Cinco de Mayo with Bobby Flay


Ingredients

• 3 tablespoons olive oil
• 1 pound jumbo or U-12 shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon red chile flakes
• 3 cloves garlic, thinly sliced
• 1/2 serrano chile, seeded and finely minced
• 1/4 cup limoncello or sambuca
• 1/4 cup white wine
• 2 cups crushed San Marzano tomatoes
• 1/2 cup grated Parmigiano-Reggiano
• 1 tablespoon fresh parsley leaves, finely minced
• 1 teaspoon fresh basil leaves, finely minced
• 1 teaspoon fresh oregano leaves, finely minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter
• Zest and juice of 1 lemon
• Garlic Bread, recipe follows

Garlic Bread:

• 1 baguette, split lengthwise
• 4 tablespoons butter, melted
• 4 tablespoons extra-virgin olive oil
• 4 cloves garlic, peeled and minced
• 1 shallot, minced
• Kosher salt and freshly ground black pepper
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup chopped fresh parsley
• 1 teaspoon chile flakes, optional

Directions

In a large saute pan, heat the olive oil over medium-high heat. Sprinkle the shrimp with a generous pinch each salt and pepper, and then sear on both sides, about 2 minutes on each side. 

Add the chile flakes, garlic and serrano chile. 

Remove from the heat, add the limoncello, and then flambe. (I'm a bit leary of this step!)

Add the white wine and tomatoes and cook the sauce until it reduces by half, about 5 minutes.

Finish with the grated cheese, parsley, basil and oregano. Then swirl in the extra-virgin olive oil and butter, and season with the lemon zest and juice. 

Serve immediately with Garlic Bread.


Garlic Bread:

Preheat the oven to 400 degrees F.

Lightly toast the baguette cut-side up in the oven, 4 minutes.

Combine the butter, olive oil, garlic, shallots and some salt and pepper in a bowl, and stir to mix. 

Slather the mixture generously on the cut side of the toasted baguette. 

Sprinkle the cheese, parsley and chile flakes if using evenly over one side of the baguette. Top with the other side and wrap in foil. 

Warm in the oven until the cheese is melted. 

Cut into 3-inch slices and serve warm.

Spicy Polenta Cakes

Polenta has peaked my curiousity for a very long time, especially since I love grits.

Guy Fieri's recipe seems to be the perfect recipe to start exploring Polenta since I love that it can be used as an appetizer or side dish, it is spicy and cheesy and I love the crispy texture.

I have a feeling I'm going to like them a bit too much!

Recipe and photo courtesy of Guy Fieri

The Food Network
SHOW: Guy's Big Bite
EPISODE: Comfort with a Kick



Ingredients

• 1 cup milk
• 2 teaspoons kosher salt
• 1 1/2 cups quick-cooking polenta, medium- or coarse-grain
• 1 cup crumbled queso blanco cheese
• 2 tablespoons unsalted butter, plus more for greasing the pan
• 2 teaspoons chopped fresh cilantro
• 1 teaspoon freshly ground black pepper
• 2 jalapenos, seeded and diced
• 1/4 cup olive oil
• 2 tablespoons honey, for serving
• 1 lime, halved

Directions

Combine the milk, salt and 2 cups water in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and slowly whisk in the polenta. 

Cook, whisking constantly, until the polenta tightens and there are no lumps, about 4 minutes. 

Stir in the queso blanco, butter, cilantro, pepper and jalapeno. 

Simmer for 10 minutes, stirring frequently. Taste and adjust the seasoning as needed.

Generously butter a 9-by-9-inch baking pan. Pour the polenta into the pan and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours, until firm.

Preheat a griddle pan over medium heat. Invert the polenta onto a clean cutting board and slice it into nine 3-inch squares. 

Brush the squares on both sides with the olive oil, then griddle them until golden brown and warmed through, about 3 minutes per side. 

While warm, drizzle the polenta cakes with the honey and squeeze lime juice over the top. Serve.

Tex Mex Mac and Cheese

Who doesn't love macaroni and cheese?

The Captain and I often make it as a snack.  He tends to love the spicy versions of everything, so I know this version of macaroni and cheese will be a regular part of our menu.

This recipe comes from Pillsbury . . . love their website!

Ingredients

1

box (16 oz) penne rigate pasta

1/2

cup butter or margarine

1/2

cup Gold Medal® all-purpose flour

1

teaspoon salt

4 1/2

cups milk

3

cups shredded Monterey Jack or pepper Jack cheese (12 oz)

2

cans (4.5 oz each) Old El Paso® chopped green chiles

1

cup crushed Green Giant® zesty Cheddar roasted veggie tortilla chips (about 16 chips)

Directions

Heat oven to 350°F. 

Spray 3-quart glass baking dish with cooking spray. 

Cook and drain pasta as directed on box.

• Meanwhile, in 5-quart Dutch oven or saucepan, melt butter over low heat. With whisk, stir in flour and salt until smooth. Increase heat to medium; cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. 
• Remove from heat; gradually stir in cheese and chiles until cheese is melted. 
• Stir in cooked pasta.
• Pour mixture into baking dish; sprinkle with crushed chips.
• Bake uncovered 20 to 25 minutes or until bubbly.

http://www.pillsbury.com/

Spicy Hot Chicken Legs

I have always loved the taste of Spicy Chicken Wings with the blue cheese sauce, but don't really like chicken wings since they are so bony with little meat and seems to be all skin which totally grosses me out.

Chicken drumsticks are my favorite and I'm thrilled to have found this recipe! Why didn't I think of this?

Another thing I love is that this is a slow cooker recipe . . . throw in all the ingredients, turn it on and walk away!!  Cooking really doesn't get easier and the resulting aroma is an added benefit.

Please note that if you like crispier chicken, bake them in the oven at 400 degrees for the last 30 minutes.

Ingredients

• 12 chicken drumsticks 
• 1 (5 ounce) bottle hot red pepper sauce 
• 1/4 cup butter, cubed 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder 
• salt and pepper to taste 
• 1 1/2 cups blue cheese salad dressing 

Directions

Put the chicken in a slow cooker and top with with pieces of butter.

Add the hot sauce over the chicken.

Season with garlic powder, onion powder, salt and pepper. 

Set slow cooker on high, cover and cook for 3 hours or until tender.

Serve chicken with the blue cheese dressing on the side. 

For crispier chicken, bake in a 400 degrees F oven for the final 30 minutes.

Recipe and Photo Source: Food Love RR