Linguine with Roasted Red Peppers, Tomatoes & Toasted Breadcrumbs

You can never have enough

ways to make pasta!

Ingredients

• Kosher salt 
• 1 medium clove garlic 
• 12-oz. jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup) 
• 1 cup small grape or cherry tomatoes, halved 
• 1/2 cup chopped fresh flat-leaf parsley 
• 4-1/2 Tbs. extra-virgin olive oil 
• 1 Tbs. capers, rinsed and chopped 
• 1/2 tsp. crushed red pepper flakes 
• 1/2 cup coarse fresh breadcrumbs, preferably whole wheat 
• 12 oz. dried linguine or spaghetti 
• 1/2 cup freshly grated Parmigiano-Reggiano; more for serving 

Directions

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, coarsely chop the garlic. Sprinkle it with 1/2 tsp. salt and using the flat side of a chef's knife mash it to a paste.

In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the capers, and the pepper flakes.

Heat the remaining 1-1/2 Tbs. oil in a 10-inch skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. Transfer to a plate and sprinkle with salt.

Cook the linguine in the boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water and drain the pasta in a colander. 

Add the hot pasta to the red pepper mixture, toss to combine, and add just enough of the reserved pasta water to moisten (you won't need it all). 

Add the cheese, toss well, and season to taste with salt. Serve topped with the breadcrumbs and additional cheese.

Sources:

photo: Scott Phillips

From Fine Cooking 94, pp. 82a

July 1, 2008

by Lori Longbotham

Country Corn Casserole

As far as I'm concerned, corn is the most perfect food and I could eat it every day . . . which is why you will find many recipes involving corn on my blog.  

Of course it is best to use fresh corn in this recipe, but frozen corn will work too.

Serves: 4

Cooking Time: 40 minutes

Ingredients

• 2 cups corn kernels
• 1 teaspoon sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• 1 cup milk
• 1 tablespoon butter, melted
• 2 tablespoons cracker crumbs 
• (Ritz-type or saltines)
• 
  
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Instructions

Preheat oven to 350 degrees F. 

Mix all ingredients together in a large bowl. 

Pour into a 1-1/2-quart ungreased casserole dish.

Bake for 40 to 50 minutes, until set.

Source:  Mr. Food

Shrimp Gumbo

Serves: 6

Cooking Time: 20 min

Ingredients

• ¹/2 cup (1 stick) butter
• 1 cup chopped onion
• 1 cup sliced celery
• 1 medium-sized green bell pepper, chopped
• 1 teaspoon chopped garlic
• 2 tablespoons all-purpose flour
• 1 teaspoon chili powder
• 1 teaspoon salt
• ¹/4 teaspoon cayenne pepper
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1 cup frozen okra, thawed
• 1 cup water
• 1 pound large shrimp, peeled, deveined, and tails removed

Instructions

1. In a soup pot, melt butter over medium heat.
    
2. Add onion, celery, green pepper, and garlic, and cook 5 minutes, or until vegetables are tender, stirring occasionally.
    
3. Stir in flour, chili powder, salt, and cayenne pepper, and cook 1 minute. Add tomatoes, okra, and water and simmer 8 to 10 minutes, stirring occasionally.
    
4. Add shrimp and cook 4 to 5 minutes, or until shrimp are pink. Serve immediately.

Source:  Mr. Food

Crispy Cornmeal Shrimp

My favorite meal . . . love it with a baked potato, corn, hush puppies and of course, lots of tartar sauce.

The following recipe from Real Simple is exactly (well, almost) the way I make mine, which I also use to pan fry fish and chicken fingers.  There is something about the corn meal that gives it that perfect texture and the cajun seasoning (I use red cayenne pepper) gives it just enough spice.  

The other thing I do different is use a generous amount of dill (sorry, I don't measure) in the flour mixture and a little garlic salt.  I love using dill when cooking seafood!  

I have a few variations.  When I'm in a real hurry, I don't even dip it in egg first . . . it still works well.  Sometimes I marinate the shrimp or fish in a little olive oil, lemon and dill for around 15 minutes instead of using the egg dip.  It gives a different dimension of flavor that is delicious and goes well with tartar sauce.

It is very important when cooking shrimp . . . do not overcook!  I have found that a total of 3 to 4 minutes is enough.  Quick and easy :)

Directions

In a bowl, whisk together ¼ cup flour, ¼ cup cornmeal, and 1 teaspoon Cajun seasoning.

Dip 1 pound raw peeled and deveined medium or large shrimp in 2 beaten eggs, then coat in the cornmeal mixture.

In a skillet, cook the shrimp in ½ inch of canola oil until golden and crisp, 2 to 3 minutes. 

Serve with tartar sauce.