Saturday, August 23, 2008

Mario's Feta Pasta

Well...this is what I was looking for. My dad made this pasta this evening and wanted to share it with all of you. Now remember, for all of the canned items, such as the diced tomatoes, you can purchase the jars of diced tomato with no sodium that way you can control the amount of salt that goes into your dish.

1 6-ounce jar marinated button mushrooms
3 teaspoons capers
1 medium onion chopped
3 cloves garlic chopped
1 14 ounce can diced tomatoes
1 sprig of fresh rosemary
1 14 ounce can quartered artichoke hearts not marinated. drained
1 roasted red pepper in olive oil rough chopped
1 teaspoon dried oregano
½ pound linguini (cooked al dente)
10 large black olives canned in water whole
10 leaves fresh basil chopped roughly
seasoned salt to taste
chopped red pepper flakes to taste
olive oil
4 ounces crumbles feta cheese
2 teaspoons dried parsley

Heat large skillet add liberal amount of olive oil and sauté sprig of Rosemary to infuse oil. Remove rosemary and add onion and sauté until translucent. Add garlic and continue to sauté. Artichoke hearts, button mushrooms with 2 teaspoons of the marinade from the jar. Add the oregano, capers and stir. Add the chopped peppers, olives, basil, and canned tomatoes with juice. Add pepper flakes and salt to taste. Continue to sauté until all the ingredients are hot and the sauce thickens a bit. Add the pasta and stir all together.

Before serving add the feta cheese and parsley and mix thoroughly. Check seasoning and serve with garlic bread and a good Retsina Greek wine

Stuffed Portobello Mushrooms

We used the grill for this, but if you don't have a grill, you could definitely broil them in the oven.

Italian Sausage (hot), crumbled and browned.
3 cloves garlic, sauteed
2 shallots, sauteed
1 pkg small spinach, drained
1 package feta cheese
2 tbsp bread crumbs
2 eggs
1 tbsp fresh parsley
1 tbsp fresh thyme
4 large portobello mushrooms

Sautee the garlic, shallots and Italian sausage until fully cooked, add the spinach and fresh herbs and just saute until mixed with the oils from the sausage. Put the mixture into a food processor and add the bread crumbs and the 2 eggs. Food process until completely blended. Fold in the feta cheese. Stuff portobellos and top with some parmigianno reggiano cheese and a dab of hot sauce. Grill with the outer two burners on and the center one off at a temp of about 350 for about 20 minutes. Place them on the center of the grill.

Sun-Dried Tomato Pesto

6 oz sun-dried tomatoes in a bag, do not get the ones marinated in oil.
½ cup pine nuts
3 tbsp fresh basil (lots)
2 tbsp fresh parsley, rosemary, thyme, sage
1 tsp black pepper
½ tsp salt
12 oz can of tomato paste
Extra Virgin olive oil
1 cup grated parmesan cheese
1 flower garlic, peeled and chopped

Combine the Sun-dried tomatoes, pine nuts, walnuts, basil, parsley, rosemary, thyme, sage, pepper and salt into a saucepan. Pour enough olive oil to cover the ingredients. Heat to a simmer. DO NOT BOIL. Simmer for 30-40 minutes. Let cool. Put in food processor and puree. Add parmesan cheese and the tomato paste. Continue to puree until desired consistency. Chill and serve with blue cheese and crackers, or you can reconstitute it with a bit of chicken stock and serve it over pasta.

Rosemary Shrimp

This recipe is absolutely FANTASTIC. My father sent it to me and after rave reviews from him, we had to try it ourselves. Now, it states shrimp as the protein, but we have since revised the recipe a bit and used chicken. It is totally up to you. Some people have allergies to shellfish, so please don't be afraid to try this recipe and mix it up a bit!! Thanks Dad for sending this to me. He did the cooking process a bit differently, but when Dave and I made this, we just cooked it until the shrimp/chicken was done and ate it. YUMMMY

...and yes that is 8 cloves of garlic.

2 Tablespoons Butter
¼ cup of Extra Virgin Olive Oil
8 Garlic Cloves peeled but left whole
½ cup dry white wine
2 Tablespoons white vinegar
1 Tablespoon fresh lemon juice
3 dried red chile peppers
3 bay leaves
1 teaspoon salt
2 tablespoons fresh rosemary chopped
1 tablespoon chopped fresh oregano or ( 1 teaspoon dried )
½ teaspoon dried crushed pepper flakes
1 pound medium shrimp peeled and deviened

Melt butter with oil in skillet over medium high heat. Add garlic cloves and sauté two minutes. Stir in wine and next eight ingredients. Watch out wine does not ignite. Cook stirring constantly for one minute. Add shrimp and cook for 5 minutes or until shrimp turn pink. Remove from heat and serve. We had roasted taters, onions and mushrooms with it.

Here is what I did different

I stopped the cooking and let the shrimp cool in the sauce. Then I placed the whole thing in a bowl and placed in ice box and let the flavors meld.

A couple of hours prior to eating I took the shrimp out of the ice box and let them come to room temp and when we were ready to eat I removed the shrimp and reheated the sauce. I removed the sauce from the heat and added the shrimp back in and let them heat up with the residual heat.

Mom ate the garlic and it was super and spicy