Spaghetti al Tonna

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Ingredients

  • 2 tbsp olive oil
  • 1 anchovy filet
  • 2 tablespoons capers
  • 3 cloves minced garlic
  • 1/2 cup white wine (Note: if you can’t use wine, don’t. Use a splash of stock)
  • 3 cups crushed San Marzano tomatoes
  • red pepper flakes, to taste
  • 1/4 tsp dried oregano
  • salt, pepper, and cayenne to taste
  • 7 ounces oil-packed tuna, drained (reserve and use oil!)
  • 1/4 cup chopped Italian parsley
  • 12 ounces dry spaghetti
  • Parmigiano-Reggiano for top

Directions

In a pasta pot add water and start heating to boil pasta. Start on the sauce by adding olive oil to hot pan and add anchovy and capers and fry till anchovy breaks up, then add garlic and lightly fry for about 1 minute. Now add white wine and reduce down by about 75% adding oregano and pepper flakes while reducing. Add crushed tomato salt and pepper and simmer for about 10 minutes. Then add in tuna break up. Simmer while pasta is boiling in pasta pot and when pasta is al-dente drain water and add sauce into pasta pot with pasta, cover and let set for about 5 minutes so pasta finishes cooking and absorbs the sauce. Serve and enjoy.

Notes

Tartar sacuce

Published on by richbLeave a comment

Ingredients

  • 1/4 cup mayo
  • 1/8 cup sour cream
  • 1/8 cup finely copped onion
  • 2 tbsp dill relish
  • 1 tsp capers
  • 1/4 tsp dill
  • 1 tsp dijon mustard
  • 1 tsp lemon juice

Directions

Add ingredients to a small bowl and mix together till well combined. Let set in refrigerator for about 1 hour. Serve with most types of fish.

Reaper Vengence

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Ingredients

  • 4 cloves garlic
  • 1 inch slice of onion
  • 1/4 tsp salt
  • 3 Carolina Reaper Peppers
  • 1 Red Jalapeno Pepper
  • 2 oz Vinegar
  • 2 oz Water

Directions

Remove seeds from peppers leaving placenta for heat and chop garlic and onion and add all ingredients to the pan and boil for about 5 minutes. Blend till smooth. I added a little of Xanthium Gum to thicken.

Notes

Makes approx 1 5 oz bottle of hot sauce.

Primopeno Hot Sauce

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Ingredients

  • 5 Red jalapeno peppers
  • 2 Primotali peppers
  • 7 Cloves Garlic
  • 1/2 onion
  • 5 oz vinegar
  • 2 oz water
  • 1/2 tsp salt

Directions

Remove seeds from peppers, leave membrane for heat. Add all ingredients to a pan and bring to a boil. Boil about 5 minutes. Let cool, blend in a blender till smooth. Enjoy

Comments

This is a medium hot sauce, it will not set your mouth on fire, however it does have a slight kick. If you do not eat spicy food add only a few drops, otherwise add more to taste.

Som Tam (Thai Papaya Salad)

Published on by richbLeave a comment

After visiting Thailand and enjoying all the delicious food there, one thing I have a difficult time finding is green papaya. I can travel about an hour to the asian market to find it, however I recently found some people use alternatives, such as cabbage and julienned broccoli stalk which seems to work. So I looked around at some of the different recipes and came up with this.

Ingredients

  • Dressing
    • 4 tbsp lime juice
    • 3 tbsp fish sauce
    • 1 clove of garlic, crushed
    • 2 1/2 tbsp brown sugar
    • 3 Thai chilis sliced into small slices
  • Salad (Choose which ingredients you like)
    • Green papaya or cabbage or broccoli stalk julienned
    • Green beans cut into bite sized pieces
    • Cherry or grape tomatoes halved
    • Bell pepper strips
    • Shrimp
    • Crushed peanuts for topping (optional)

Directions

Create dressing muddle the ingredients together and let set for about 10 minutes for flavors to combine while making salad. Prepare the ingredients and add to a bowl. Add dressing to bowl and mix. After mixed well serve and enjoy.

Fresh Tabasco Pepper Hot Sauce

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There has been so much popularity with the famous “Tabasco Hot Sauce” where the pepper is fermented and has a strong vinegar flavor the hides the actual pepper taste, that made me want to showcase the fresh pepper flavor with no fermentation so that the true pepper flavor comes through.

Ingredients

  • 3 tabasco peppers (more for more spice)
  • 1/5 Red Bell Pepper chopped
  • White and light green part of 3 green onions chopped
  • 2 cloves Garlic
  • 1/4 tsp cumin
  • 1/4 tsp salt (add more to taste)
  • 4 oz of water
  • 2 oz white vinegar
  • Xanthium Gum (Optional to thicken)

Directions

Remove seeds and leave membrane of tabasco peppers. Add along with all other ingredients except Xanthium Gum to pan. Bring to a boil and boil for 1 to 2 minutes. Let cool, put add to blender and blend. Strain through fine sieve trying to get the pulp through but leaving the pieces of skin. Put in jar and add Xanthium Gum to obtain desired thickness.

Tabasco Storm Sauce

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This sauce is intended to bring the ample heat from thunderstorm pepper with a habanero like flavor and introduce the sweet earthy chili flavor of the tabasco to take the thunderstorm pepper sauce in a different direction. I think it came out nice with a good amount of heat and flavor.

Ingredients

  • 4 Thunderstorm peppers
  • 3 Tabasco peppers
  • 1/4 Onion chopped
  • 3 oz water
  • 2 oz vinegar
  • 1/4 tsp salt
  • 1.4 tsp cumin

Directions

Add ingredients to pan, bring to a boil and boil about 5 minutes. Let cool and blend in a blender till smooth. Then enjoy.