Ingredients:
1 lb. Uncooked Rigatoni
6-8 Cloves Garlic, Sliced
4-6 Leaves Fresh Basil, Chiffonaded
Extra Virgin Olive Oil
Water
Grated Parmesan Cheese
Preparation:
Bring a pot of water to a boil and salt the water. Add the Rigatoni.
Once the pasta is almost done cooking, heat about 4 Tbsp. Olive Oil in a skillet.
Once the oil is hot, add about 2 Tbsp. of sliced garlic, brown, but don't burn.
When the pasta is finished cooking, drain, and add a portion's worth of cooked pasta to the skillet.
Toss quickly to prevent the pasta from sticking, and then add about 1/4 cup water, and a small pinch of basil.
Toss again, and serve, topping with a little bit of grated Parmesan cheese.
You're going to need:
A Stock Pot
A Skillet
Serves:
4
Ingredients:
4 Heirloom Tomatoes - Rough Chopped
2 Large Cucumbers, Skinned and Rough Chopped
3 Cloves Garlic
1 Cup Fresh Cilantro
1/2 tsp. Ground Cumin
1/2 tsp. Fennel Seed, ground
1/2 cup Extra Virgin Olive Oil
1 Lime, juiced
6 Oz. Lump Crab
1 Avocado
9-10 Fresh Basil Leaves
Kosher Salt
Cayenne Pepper
Preparation:
Blend the Tomatoes, Cucumbers, Garlic, Cilantro, Cumin, Ground Fennel Seed, Olive Oil, and Lime Juice until smooth. Taste and season with Salt and/or Cayenne Pepper. Chill.
Before serving, prepare the Avocado, Crab, and Basil -
1. Chiffonade the basil.
2. Drain the crab and remove and cartilage or shell. Lightly salt and toss with some extra virgin olive oil.
3. Halve the Avocado, and remove the pit. Using a small knife, cut thin slices lengthwise, but, don't cut through the skin.
4. Fan the avocado slices around the side of the bowl, ladle in some gazpacho, and top with the seasoned crab and a small ball of basil.
You're going to need:
A fairly respectable blender
An old coffee grinder or mortal and pestle (for the spices)
Serves:
4-6, comfortably
Want a 10-minute dish that makes you look like you know what you're doing in the kitchen? This one is a winner.
Ingredients:
Sea Scallops
Kosher Salt
Unsalted Butter
Extra Virgin Olive Oil
Preparation:
Unless you're fortunate enough to be able to get dry-packed sea scallops where you hail from, the first thing to do is rinse the scallops really well and then pat them dry with a paper towel.
Put about 1 Tbsp. Butter and 2 Tbsp. Extra Virgin Olive Oil in a saute pan, get it hot, just about to the smoke point.
While the pan is heating, turn the scallops on their sides, and, while pinching them with a moderate bit of pressure, slice them in half.
Sprinkle a bit of Kosher salt onto each side.
If the pan is hot, place no more than 6 scallop halves in the pan, let them sit, untouched, for about two minutes. Lift one gently and, if you've got a nice golden "crust" on the scallop, flip them over to the other side and cook for additional minute.
Serve immediately.
You're Going to Need:
Nothing special.
I used the recipe from africhef.com (http://www.africhef.com/Boerewors-Recipe.html) as my base, and modified it slightly. My version has less salt and Worcestershire sauce, more garlic, and dices rather than grinds the bacon, for a slightly more interesting texture.
INGREDIENTS:
3 Pounds Ground Pork Shoulder – Coarse Ground
3 Pounds 90/10 Ground Beef
1 Pound Bacon – Diced Small
½ Cup Red Wine Vinegar
3 Tbsp Worcestershire Sauce
4 Tsp Salt
1 Tsp Ground Pepper
2 Tbsp Ground Coriander
½ Tsp Nutmeg
½ Tsp Ground Thyme
½ Tsp Allspice
¼ Tsp Ground Cloves
2 Tbsp Minced Garlic
32mm Sausage Casings
PREPARATION:
Combine all ingredients except the casings and mix well.
Stuff into Casings.
Use the tip of a small knife or a clean pin to prick the casings if there are any air pockets.
Refrigerate for up to 3 days or freeze.
Cook on the grill.
YOU’RE GOING TO NEED:
A grinder (if you don’t buy your meat ground)
A Sausage Stuffing Tool
A Big Bowl
An old coffee grinder or mortar and pestle (for the spices)
SERVES:
Makes about 7 lbs of sausage
