Pasta

Instructions

Mushroom Risotto 

Recipe Provided by Executive Chef Jonathan Exum, Wiltshire on Market

WHAT TO DO

Put butter in a pot over medium heat. Add green garlic and sweat. Add in rice and toast gently. Add in 1/3 of mushroom stock and mushrooms. Stir frequently until liquid is absorbed, add another 1/3 of liquid and continue stirring, put finally third if liquid in and continue to cook until the rice is tender.  More liquid may be necessary.  Fold in Kenny's asiago. 

Season to taste with salt. 

Ingredients
  • 2 cups carnaroli rice
  • 1/4 cup green garlic
  • 1 cup Kenny's asiago
  • 8 ea magnificent shiitakes julienned
  • 2 tablespoons tulip tree butter
  • 6 cups mushroom stock
  • Salt to taste
Rags of Pasta with Short Ribs | 0 Comments
From Veal Parm, Aired on Mon 6/20
Chef Jeff Henderson, Italian, Pasta, Beef Short Ribs
Instructions

WHAT TO DO

1. Season short ribs with salt and pepper. In cast iron pot on medium–high heat, add olive oil. Place short ribs in pot and brown on all sides.

2. Remove meat from pot and set aside. In the same pot add onions, bell peppers, tomato paste and garlic. Cook until vegetables are soft and fragrant. Add red wine and reduce by half.  Add chicken stock, bay leaf and fresh thyme.

3. Place short ribs in pot, cover and reduce heat to a low flame. Allow ribs to simmer for about 3-4 hours or until meat becomes fork tender. When done, remove ribs from pot. Strain stock and reserve ¾ cup for sauce; discard vegetables.

4. In a saucepan over medium-high heat, add rib stock and tomato sauce; reduce by half. Add heavy cream and mascarpone cheese; stir well until sauce slightly thickens.

 

Add pasta and pulled short rib meat and toss well. Sprinkle with Parmesan cheese and serve wit

Ingredients
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 2 tbsp. olive oil
  • 6 six-oz pieces of boneless beef short ribs
  • ½ onion, peeled and diced
  • ½ green bell pepper
  • 3 tbsp. tomato paste
  • 2 tbsp. garlic, minced
  • 1 c. red wine
  • 3 c. low sodium chicken stock
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • ¾ c. rib stock
  • ¼ c. cooked ahead tomato sauce
  • ¼ c. heavy cream
  • 1/3 c. mascarpone cheese
  • ½ lb. ready cooked pappardelle Pasta or any other type
  • 2 tbsp. grated Parmesan cheese
  • Sweet basil for garnish
Instructions

1. In a large frying pan, add Flag Extra Virgin Olive Oil, Green Onions, Garlic, Oysters, pinch of salt and pepper.  Bring to boil.  Boil for 2-3 minutes.

2. Add cooked pasta & pasta water to frying pan, lightly toss.

3. Plate dish, top with Cheese and Italian Parsley.

Ingredients
  • 3 oz Flag Extra Virgin Olive Oil
  • 5 whole Green Onions (sliced fine)
  • 2 dozen medium Oysters
  • 1 teaspoon of fresh minced Garlic
  • Salt and Pepper to taste
  • 1/3 lb of cooked pasta (Spegettini
  • ½ cup Pasta (Spegettini) water
  • Pecorino Romano cheese (grated fine)
  • 1/8 cup of Italian Parsley (chopped fine)
Instructions

1. Pound veal cutlets thin.  Dust with flour.  Dip into egg wash then coat with bread crumb mixture.  Heat oil in skillet on stove top on medium high (grapeseed or olive oil blend.)  Fry culets flipping once until golden brown. 

2. Heat Sal & Judy’s Pasta Sauce.  Place cutlets in baking dish, top with sauce and provolone cheese.  Bake at 400 degrees F until cheese is melted.  Remove from oven and serve.     

Ingredients
  • 1 Jar Sal & Judy’s Original Pasta Sauce
  • 4 Veal Cutlets
  • 4 slices Provolone cheese
  • ¼ cup Flour
  • 3 eggs
  • ¼ cup half and half
  • 2 cups plain breadcrumbs
  • ½ cup panko
  • 2 tablespoons Sal & Judy’s Italian Seasoning
  • ½ cup parmesan cheese

Sal And Judy's

Chef Jeff gets a taste of the old country at Sal and Judy’s restaurant in New Orleans, Louisiana where pasta is the star.  He’s learning from the best when Sal fries up a tasty veal parmesan and a cooks a family-size plate of seafood spaghetti.

Instructions

1. Heat oil in a large pot over medium-high heat. Add onions, celery and carrots. Sauté until soft, about 8-10 minutes. Add ground buffalo and sauté until brown and cooked through, about 15 minutes. Add wine and reduce about 1 minute, stir often scraping browned bits.

2. Add 2 ½ cups beef stock and tomato paste; stir to mix. Lower heat to a simmer, and cook for about 10 minutes, stirring occasionally. Season with salt and pepper.

3. Add cream and mascarpone cheese to sauce. Stir sauce until cream and cheese is incorporated. Add remaining beef stock if needed.

4. Add cooked pasta, tomatoes, Parmesan and toss well. Top with basil and serve immediately.    

 

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, finely chopped, about 1 1/2 cups
  • 2 celery stalks, finely chopped, about 1 cup
  • 2 carrots, peeled, finely chopped, about 3/4 cup
  • 1 lb. ground buffalo
  • 2 oz. merlot red wine
  • 3 ½ cups beef stock
  • 2 tablespoons tomato paste
  • Kosher salt and freshly ground black pepper, to taste
  • ¾ cup heavy cream
  • 3 tablespoons mascarpone cheese
  • ¾ lb. rigatoni, cooked
  • 8 cherry tomatoes, on the vine
  • Finely grated Parmesan
  • Fresh basil top (for garnish)

Motherhouse

Chef Jeff visits the Sisters of the Holy Family where he cooks up some inspired dishes with the nuns. Skirt steak breakfast tacos, heavenly fried chicken, and a pineapple upside-down cake are all on today’s menu.

The Back Story

What to Get

Ingredients:

1 Jar Sal & Judy’s Original Pasta Sauce

4 Veal Cutlets

4 slices Provolone cheese

¼ cup Flour

Eggwash:

3 eggs

¼ cup half and half

Breading Mixture:

2 cups plain breadcrumbs

½ cup panko

2 tablespoons Sal & Judy’s Italian Seasoning

½ cup parmesan cheese

What to Do

1. Pound veal cutlets thin.  Dust with flour.  Dip into egg wash then coat with bread crumb mixture.  Heat oil in skillet on stove top on medium high (grapeseed or olive oil blend.)  Fry culets flipping once until golden brown. 

2. Heat Sal & Judy’s Pasta Sauce.  Place cutlets in baking dish, top with sauce and provolone cheese.  Bake at 400 degrees F until cheese is melted.  Remove from oven and serve.     

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

1.    In large saucepot, cook fettuccine as directed on package.

2.    Place a sauté pan on medium-low heat. Add pine nuts to pan and cook until brown and toasty. Remove pine nuts from pan and set aside.

3.    In the same pan, add bacon and jalapeno peppers; cook until crispy 2-4 minutes. Transfer bacon and peppers to a paper towel lined plate to drain off excess grease.

4.    In a sauté pan add butter, wine, lemon and cooked bacon; stir well.  Add pasta, parsley and scallions to pan and toss well. Sprinkle with Parmesan cheese and sweet basil.

Ingredients
  • 1 lb. fettuccini pasta
  • 1/3 c. pine nuts
  • 1 c. Applewood smoked bacon, diced
  • 1 jalapeno pepper, seeded and diced
  • ½ stick unsalted butter, cut into slices
  • 1/3 c. white wine
  • 1 large lemon
  • 1 tbsp. Italian parsley, chopped
  • 2 scallions, sliced
  • 1 c. freshly grated Parmesan, in a small serving bowl
  • 8 sweet basil leaves, sliced
The Back Story
WHAT YOU NEED
1 lb. store bought fresh fettuccine
½ stick unsalted butter
1 lb. medium shrimp, washed, tails removed and deveined
1 tablespoon fresh garlic, minced
2 teaspoons Italian seasoning
Kosher Salt to taste 
Fresh ground pepper to taste
¼ cup freshly grated Parmesan cheese
1 tablespoons fresh Italian parsley leaves, chopped
1 medium heirloom tomato or your choice, diced
 
WHAT TO DO
1. Cook pasta according to package directions; drain well and set aside. Reserve 1 cup of pasta water.
 
2. Melt butter in a large pan over medium heat.  Add shrimp and sauté until almost bright pink. Add garlic to pan and cook until fragrant, about 3 minutes, or until shrimp are cooked through.
 
3. Add pasta to pan and toss well. Season with Italian seasoning, salt and pepper. Gradually add reserved pasta water if needed. Transfer pasta to a serving dish and top with Parmesan. 
 
4. Garnish with parsley and diced tomatoes, serve immediately. 
 
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

First Federal Bank of Louisiana | @

First Federal Bank of Louisiana is a full-service, locally owned, community bank that has helped build the communities we serve for over 65 years.   With 17 branches serving 10 cities in Louisiana, we are proud to offer our customers a wide variety of products and services to meet all of their financial needs.  We offer Personal and Business Checking Accounts, Savings and CD’s, multiple Retirement Options, Home Equity Credit Lines, as well as Mortgages and Consumer Loans. Our... (full profile)

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