Truffled Noodles with Porcini Sauce and Caramelized Crimini

Mushroon Lasagne

Mushroom Lasagne

I made this mid-week. 

It's a caramelized 3 mushroom (Crimini, Shitake and Button) along with a caramelized onion. 

The sauce is a Porcini and Black Tuffle sauce base 

Grated Asiago, Parmesan and Fontina Cheese and Gruyere for the layers 

Baked at 350 for 30 minutes covered.  

Bon appetit.

Kalua Pig Ravioli my way

Yesterday I made a batch of Kalua Pig.

We ate what we wanted then, I started to Food Saver and make small bags and toss in freezer for another day.

Well, wondering what to do with the batch in fridge, I had some wonton Pi and well here we have it.,

Kalua Pig Ravioli my way.

Fettucini with Pancetta, Peas and Roma Sauce

I had a vacation day today, had a procedure done at the doctor's office.  Popped open the work laptop checked in with the boss, checked my emails.

Then proceeded to rest and I was feeling pretty under the weather.

Well, got hungry and since I am not allowed anything fried of any kind pasta it is.

I always have Pancetta here so here it is. Bon Appetit!!

Fettucine with light Tomata Basil Sauce and Pancetta and Foccacia

This is Fresh Fettucini Noodles with a light Tomato Basil sauce with Molinari Pancetta and my Foccacia bread. Yummy.

Mini Bow-tie Pasta

From the Grilled Jumbo Prawns leftover made this pasta dish

1.5 Cups Mni Bow-tie pasta cook according to box instructions

8-10 Grilled Asparagus sliced on diagonal

2 teaspoons Garlic

1/2 yellow onion diced

3-6 chives stems snipped

Pinch of Saffron leaves soaked in 1cup hot water

1 Tablespoon Lobster Base (Gourmet Kitchen, Better then Boullion)

Salt and Pepper to taste

3 cups water

1/2 cup heavy whipping cream or half and half

corn starch slurry 2 teaspoons in 1/2 cup water prepared

1 Tablespoon Butter

Cook pasta to directions.

Slice the prawns have on the side

Saute' garlic and onion in a little Olive oil

Pour 3 cups water and add Lobster Base salt and pepper to taste

Simmer and let reduce down add saffron and liquid,  add heavy cream or half and half

if it doesn't thick enough add the cornstarch slurry. 

in a separate pan heat slightly the prawns and your asparagus add Pasta and slowly add the thickened sauce to your desire and is ready to serve with garlic bread.

Dinner Tonight Orzo Pasta with Ebi and Aspragus in Saffron Lobster Base

Well I needed to keep it simple tonight.  I didn't feel like leftover Skirt Steak. 
So this is something new.  I had Ebi Shrimp leftover from the Fresh Rice Rolls the other day.
I have 2 bunches of Asparagus.  I alway have a jar of Lobster Base (Really I do), Saffron (the real stuff)

Cook Orzo as directed, I didn't use the whole box.  I only make to order so I used 1/2 enough for 2  1.5 cup servings. (8 minutes)

In a separate Pot, boil 2 cups water, add 1 heaping teaspoon of Lobster Base, add saffron and 1/2 teaspoon of crushed garlic, season with Old Bay Seasoning to your taste.  Take out a cup of the broth.

Slice Asparagus very thin French Cut  put to the side.

Have Ebi defrosted it's already cooked for sushi grade anyway.

Drain Orzo, toss into pot with Lobster Broth, add asparagus, add chopped chive, add parmesan and it will thicken.  Turn off stove the orzo will absorb the broth.

Voile' it's done.

Penne Pasta with Shredded Shortribs and Porcini Mushrooms

Penne Pasta with Shredded Shortribs, Porcini Mushrooms

I saw shortribs on sale today $1.70 a pound at the local Carniceria 2 nice pieces said buy me and do something with me. 

Here is the recipe.

2 nice thick Short Ribs Slab (You can use the English Cut as well) Coated with Seasoned Flour

1/2 sweet yellow onion diced

4 cloves garlic (I chop dice and make the garlic pasty with kosher salt to get it fine)

1 Shallot diced small

1 Can Muir Glen Fire Roasted or Stewed Tomatoes with Basil and Garlic (I blend to smooth)

2 teaspoons Italian Herbs Seasoning

1 teaspoon fresh thyme

1 cube of  Star ai Funghi Porcini (Porcini Bullion)

4 Cups Chicken Broth

4 dried Porcini Mushrooms

1 small can or Fresh Crimini Mushrooms Sliced

Penne Pasta your choice cook to directions and reserve 1 cup of the starch water

1 Tablespoon Cream Cheese

Sear the dreaded shortribs on all sides on medium heat after they are done set aside with Olive Oil

With the olive oil sautee' Onion, Garlic and Shallots sweat them out and place the short ribs back in.

Put the Stock, Liquified Tomatoes, Funghi and all herbs and dried mushrooms just to cover the meat.

Braise Simmer 2.5-3 hours until meat is fork tender.

This sauce should render down but continue to add more stock as needed. The last 5 minutes add just a tabelspoon of Cream Cheese to the sauce.

Cook Penne in the last 15 minutes when you know your meat is about done.

After Pasta is done toss with Parmesan and Romana Cheese so it sticks to Pasta put in Serving Bowl

Once meat is tender shred with fork and place meat on Pasta.

You can cook the liquid in pot down to your desired thickness and to where there is enough to toss into the Pasta and meat, don't forget the mushrooms

I clipped fresh chives (I love chives)

Make some fresh Garlic Bread or some good Rustic Bread

I only add starch water if needed.

Bon Appetit