IRON CHEF Secret Ingredient Week 2

[bayoutider]

I hope everyone enjoyed last week's recipe battle for Sweet Potato and congratulations to BAMAFAN IN NY for his win but the rest of us have to press on. I have thought hard to come up with a secret ingredient that would challenge our chefs to create interesting new dishes and I believe I have come up with one that will please more people.

This weeks secret ingredient is PASTA.

Create three recipes using the secret ingredient. Any form of pasta is allowed. ALLEZ CUISINE!

 

[BAMAFAN IN NY]

WOW! PASTA! Talk about a world of possibilities!

I will be rooting for all you guys this week.

BTW, I thought that eggplant, pepper, sweet potato dish was gonna be my downfall, it looks really good. Im gonna have to try it.

 

[bayoutider]

WOW! PASTA! Talk about a world of possibilities!

I will be rooting for all you guys this week.

BTW, I thought that eggplant, pepper, sweet potato dish was gonna be my downfall, it looks really good. Im gonna have to try it.

The sweet potato eggplant dish was great and the main reason HT was chosen as a finalist. That was one of the dishes I cooked along with the cheesecake. We also made your drink twice and the pork dish which we thought was fantastic.

I'm hoping PASTA will scare some more contestants out this week for more spirited competition.

 

[bayoutider]

BAMAFAN IN NY your prize

should arrive no later than 1/24/08. Calphalon Commercial Hard Anodized 12" Everyday pan with lid. Use it for searing, browning and sauteing vegetables and meats. It also works well for making paella, jambalaya and all-in-one meals that you can bring right to the table to serve. Backed by a lifetime warranty, Calphalon's Commercial Hard-Anodized Cookware is made to professional standards, offering the home chef unsurpassed cooking performance, superior construction and lasting durability.

Mine is hardly ever put away and is truly an everyday pan. Hope you enjoy it.

 

[BAMAFAN IN NY]

WOW! A truly great prize!

I thought for sure I would be getting a cookbook book mark or something :biggrin:

 

[LCN]

Are all of us who did not participate last week eligible ? :conf3:



BTW - Excellent prize .

 

[bayoutider]

Are all of us who did not participate last week eligible ? :conf3:



BTW - Excellent prize .

Yep get busy if you want a chance to win.

 

[derek4tide]

BTW, I thought that eggplant, pepper, sweet potato dish was gonna be my downfall, it looks really good. Im gonna have to try it.

Thx it has been my fav for a while now. Congrats, BFNY.

 

[bamapeppy]

I'm not afraid to go first I want one of those fine prizes.

Pasta with Arrabbiata Sauce, Sausage and Shellfish

I had a dish similar to this at a restaurant in Houston Texas. I liked it so much I came home and figured it out. I doubt this is how they made it but this works for me. Arrabbiata means Angry in Italian but we just call it good.

Ingredients needed

2 large cans crushed tomatoes 28 oz cans
2 tbsp olive oil
1 yellow onion
6 or more cloves garlic minced
¼ cup flatleaf parsley chopped
¼ cup basil chopped
2 tbsp sugar
salt to taste
1 tbsp more or less crushed red pepper flakes
2 links hot Italian sausage cut in 1” wheels
1 cup small peeled shrimp
1 cup bay scallops
I bag penne or ziti pasta
Pecorino or Romano cheese

Instructions

Brown the sausages in oil and remove from pan. Add onion and garlic to the pan to sauté till onion is clear about 5 minutes. Add crushed tomatoes, salt, pepper flakes, sugar and sausages to pot with onion garlic mix. Bring to simmer uncovered for 30 minutes. Add the basil, parsley, shrimp and scallops and stir them in.

Heat water to cook pasta. Cook and drain pasta 8-9 minutes.

Plate the pasta spoon sauce over and top with cheese.
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Rustic Lasagna

This recipe comes from a neighbor who used to make it half meat sauce and half eggplant and mushrooms for his family. Some didn’t like sausage and some didn’t like mushrooms. I mixed it all together and this is how we still like it.

Ingredients needed

1 box no boil lasagna noodles
I recipe tomato sauce (canned sauce is ok will take at least couple of jars or cans)
1 carton ricotta cheese
1 carton fresh grated parmesan cheese
1 carton mushrooms sliced
1 cup cubed eggplant
sweet Italian sausage (remove from casing and cook breaking up meat)
2 bags mozzarella cheese
1 egg beaten
salt & pepper

Instructions

Cook the sausages breaking them up as they cook. Cook the mushrooms and eggplant with them.
Mix ricotta, egg, some of the mozzarella and parmesan cheese together.

Using a 9X12 lasagna pan (you can use a throw away aluminum) ladle sauce onto the bottom. Place a layer of noodles on top. Spoon a layer of the cheese mixture on top of the noodles. Add another layer of noodles. Add the sausage and mushrooms and ladle more sauce on top of them before covering with another layer of noodles. Add another layer of meat then sauce and continue till you run out of space or product. You should get at least 4-5 layers in a good pan. Cover top with rest of the mozzarella and parmesan cheese. Bake in a 375 oven tented with foil 45 minutes. Remove foil and cook another 15 minutes.

Garnish top with chopped parsley and sliced black olives
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Orzo Pudding

I got this idea while looking at different pastas in the grocery store. It looked so much like rice I decided to try it as a rice pudding and it worked.

Ingredients needed

½ cup Orzo (pasta that looks like rice)
2 ¼ cups whole milk
½ cup raisins (golden raisins look best)
1 large egg + 2 yokes
6 tbsp sugar
1 tsp orange zest
¼ tsp salt
1 ½ tsp pure vanilla
fresh nutmeg

Instructions

Preheat oven to 350° F. Combine milk and orzo in saucepan. Bring to simmer, stirring constantly. Reduce heat to medium-low and cook uncovered until orzo is tender. You need to stir mixture occasionally and scrape bottom of pot, about 15 minutes.

 

[derek4tide]

Calabria Pasta Tomato Soup

1/3 cup olive oil
2 garlic cloves, bruised
5 ripe tomatoes, skinned and coarsely chopped tomatoes
1 medium onion, thinly sliced
2 tbsp chopped parsley
salt and freshly ground black pepper
5 oz ditalini or other small tubular pasta
freshly grated Parmesan cheese

Heat the oil in a saucepan, preferably earthenware, and gently saute' the garlic until golden. Remove and discard the garlic.
Add the tomatoes, onion and half the chopped parsley. Saute' gently for about 10 minutes, stirring frequently.
Add 7 cups of water, salt and plenty of ground pepper. Bring to a boil and cook, uncovered, over very low heat for about 20 minutes.
Raise the heat and drop in the pasta. Cook until al dente and then add the remaining parsley before serving.

Serves 5

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Penne With Artichokes And Gulf Shrimp

This easy pasta dish combines two of my favorite ingredients, artichokes and shrimp. I added some ripe cherry tomatoes, a pinch of red pepper flakes, and some chopped fresh parsley and mint. The only trick to making this dish sensational, is to be careful not to overcook the shrimp. If you were in a rush, you could use canned or frozen artichokes, although you would lose something in the flavor.


1 pound penne pasta
4 medium artichokes, cleaned, choke removed, cut into quarters and dropped in a lemon water bath
1 lemon
2 large cloves garlic, minced
1/4 cup extra virgin olive oil
16 large shrimp, peeled, deveined and cut into 2 or 3 pieces
16 to 20 ripe cherry tomatoes, washed and cut in half
2 tablespoons finely chopped mint
2 tablespoons finely chopped parsley
salt & ground pepper
red pepper flakes as desired


Place the artichokes in a pot, and cover with enough of the lemon water to just cover them. Bring this to a boil, and then reduce the heat to a simmer, and cook just until fork tender, about 10 minutes. Drain. Heat half the oil in a saucepan, and add the garlic. Heat for a minute or two until sizzling, but do not burn. Add the artichokes with half of the fresh, chopped herbs, and saute 3 to 4 minutes. Add the tomatoes, shrimp, salt and pepper to season. Add a small amount of red pepper flakes and cook for 2 to 3 minutes, or just until the tomastoes begin to soften, and the shrimp turn pink. Taste and add additional pepper flakes if you would like more heat.

Cook the pasta in boiling salted water until al dente. Drain, and return to the pot, keeping a small cup of the pasta water aside. Add the sauce ingredients, the olive oil, and a few teaspoons of pasta water if needed to moisten to the pot and cook a minute or two until combined. Add the rest of the fresh herbs, and serve, topping each serving with some of the remaining sauce.

Serves 4
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Michele's Dessert Lasagne

12 pieces lasagne
4 cups ricotta cheese
1 cup sugar, divided
8 kiwis, peeled
4 cups strawberries, washed and trimmed, 8 reserved for garnishing
4 cups blackberries, washed
1/2 cup toasted, sliced almonds
Mint sprigs, to garnish


Cook the pasta according to package directions. Rinse, drain and set aside.
In a medium bowl, stir together the ricotta cheese and 1/2 cup sugar. Set aside.
In the food processor, puree 4 kiwis with 2 tablespoons sugar. Transfer the puree to a bowl and set it aside. Rinse the processor bowl.
In the processor, puree half the strawberries with 2 tablespoons sugar. Strain the puree into a bowl and set it aside. Rinse the processor bowl.
In the processor, puree half the blackberries with 2 tablespoons sugar. Strain the puree and set it aside.
Slice the kiwis into 1/4-inch thick rounds. Slice the strawberries into 1/8-inch thick pieces. Slice the blackberries in half.
Reserve 1/4 cup of each of the purees to use as a garnish when serving.

To assemble the lasagne, first cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta. Spoon 1/3 of the ricotta on top and spread it evenly. Pour the kiwi puree over the cheese and arrange the kiwi slices on the puree. Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese. Pour the strawberry puree over the cheese and sprinkle with sliced strawberries. Lay on 3 more pieces of pasta and cover with the remaining cheese. Pour the blackberries puree over the cheese and sprinkle with blackberries. Top with a final layer of pasta. Cover tightly with plastic and refrigerate overnight.

Just before serving, sprinkle the lasagne with the remaining 2 tablespoons sugar and with the toasted almonds. Cut into 8 rectangles and use a spatula to set the pieces on dessert plates. Decorate the plates with dots of reserved purees. Garnish each piece of lasagne with a strawberry and a sprig of mint.


Serves 8

 

[bayoutider]

Well there is six recipes I want to go cook.

 

[bamastan71]

Maui Pasta Salad

Ingredients

3 c Cooked spiral pasta
2 c Dole Snow Peas
1 c Sliced Dole Carrots
1 c Dole Cucumbers
1 c Dole Pineapple Juice
1/2 c Bottled reduced calorie
- Italion dressing
1/4 c Chopped cilantro or parsley
1 tb Toasted seseme seeds

Combine all ingredients in large bowl. Chill at least 15 minutes





ITALIAN PASTA FAJOILE

Ingredients

1 lb Spaghetti, uncooked
3 qt Water
2 tb Salt
1/4 c Olive oil
2 md Onion
28 oz Tomato canned, crushed
1 t Tomato paste
1 t Pepper
16 oz White kidney (cannelli)
Beans

Break spaghetti into 1 1/2inch pieces. In a deep
skillet saute' onions in olive oil until translucent
and brown. Add tomatoes, tomato paste and pepper.
Lower heat to simmer and cook slowly for 20 minutes.
Bring 3 qts water to full boil. Add 2 Tbs salt and
cook pasta al dente. Add beans to cooking sauce and
cook a few more minutes. Start draining the spaghetti
but reserve the liquid. Now add back liquid until
pasta and spaghetti are equal level in pot. Now add
the sauce while stirring. You can adjust the amount of
liquid to desired consistency. Careful not to add too
much or flavor will be diluted. Add some black pepper
to taste.





SWEET PINK PASTA WITH WHITE CHOCOLATE SAUCE

Ingredients

1 c Plain flour
2 tb Icing sugar
1 Egg, lightly beaten
Red food coloring
White Chocolate Sauce:
1/2 c Milk
1/2 c Cream
250 g White chocolate, grated
2 ts Kahlua
1 pn Ground nutmeg


Combine sifted flour and icing sugar with egg and a
tiny drop of colouring in food processor. Process
until mixture forms a ball. Knead dough on lightly
floured surface until smooth and evenly coloured;
knead in more colouring if desired.

Roll dough through pasta machine on thickest setting;
fold in half, repeat several times. Roll dough until
1 mm thick using pasta machine. Cut into 1 cm strips
using fettucine attachment on machine.

Add pasta to large pan of boiling water, boil,
uncovered for about 5 minutes or until just tender;
drain. Serve with warm pasta with warm sauce. White
Chocolate Sauce: Heat milk and cream in pan, do not
boil. Remove from heat, add chocolate, stir until
melted, stir in liqueur and nutmeg.

 

[TideBeliever]

Shrimp and Pasta Casserole

Ingredients

1 pound fettuccini pasta, cooked and drained
1 1/2 pounds medium shrimp, peeled
1 cup Swiss cheese
1 cup provolone cheese
16 ounces salsa, chunky
3/4 cup colby jack cheese
3/4 cup fresh parsley, minced
1 teaspoon basil
1 teaspoon oregano
2 eggs
1 cup half-n-half
8 ounces yogurt, plain

Directions

Grease a 9x13x2 casserole dish.
Layer the dish in the following order; 1/2 of the pasta, shrimp, Swiss cheese, provolone cheese and salsa.
Repeat the layers and then sprinkle with the colby jack cheese, parsley, basil and oregano.
In a small bowl, whisk the eggs, cream and yogurt.
Pour over the casserole and bake, uncovered, in a 350° oven for 25-30 minutes or just until heated through and bubbly.
Allow to stand for 5 minutes before serving.

Cajun Pasta

Ingredients

3/4 lb penne rigate pasta (ridged penne)
3 tbsp butter
1/4 lb cajun bacon, chopped (If not found local it is available online)
1/3 cup vodka
1 26-oz jar Five Brothers Marinara with Burgundy Wine sauce
1/2 cup heavy cream
salt and pepper
Parmigiano-Reggiano, grated or any quality grated Parmesan Cheese

Directions

Heat a pot of salted water to boiling.
While waiting for the water to boil, in a 12" skillet, melt the butter over medium heat. When it foams, add the cajun bacon and saute for about six minutes or until slightly crisp.
Raise the heat to medium-high and add the vodka.
Cook for three minutes, stirring regularly.
Add the tomato sauce and cream to the skillet and put the pasta into the pot.
Simmer the sauce, stirring occasionally and add salt and pepper to taste, until the pasta is just barely al dente.
Drain the pasta and add it to the skillet. Stir it together with the sauce for two minutes, transfer to a hot bowl and serve with freshly grated cheese.

Apple Pie Lasagna

Ingredients

8 pieces Lasagne, uncooked
2 20 ounce cans apple pie filling

CHEESE FILLING
1 cup part-skim Ricotta cheese
1/4 cup egg substitute
1 teaspoon almond extract
1/4 cup white sugar

TOPPING
6 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons butter, melted
6 tablespoons brown sugar
1/4 cup quick oats
Dash nutmeg

GARNISH: (mix and chill)
1 cup sour cream
1/3 cup brown sugar

Directions

Prepare garnish first.
Preheat oven to 350 degrees.
Prepare lasagne according to package directions; drain.
Spread one can apple pie filling in a greased 9x13x2-inch pan, slicing any extra-thick apples.
Layer four pieces of lasagne over apples.
In a bowl, mix together cheese filling ingredients; spread evenly over lasagne and top with the remaining four pieces of lasagne.
Spoon remaining can of apple pie filling over lasagne.
In a small bowl, mix together topping ingredients.
Sprinkle over apple filling.
Bake for 45 minutes. Let stand 15 minutes.
Cut into serving pieces and top with some garnish.

 

[bamajas]

White Macaroni & Cheese

2 cups (about 8 oz) elbow macaroni
½ stick unsalted butter, cubed
1 – 12oz can evaporated milk
2 cups Mozzarella cheese, shredded
2 cups Monterey Jack cheese, shredded
2 eggs, beaten lightly
½ tsp salt
½ tsp ground black pepper
¼ tsp ground nutmeg
4-6 thin slices Provolone cheese

--Preheat oven to 350 degrees
--In a large pot, boil macaroni in salted water 8-10 minutes & drain, keeping the macaroni in the pot; reserve ¼ cup of water for thinning later
--Add cubed butter and stir until mostly melted, then add next 7 ingredients (through nutmeg); stir over low heat until melted and combined. If the sauce needs to be “soupier,” add half of reserved pasta water to thin.
--Pour macaroni and sauce into 2 qt glass baking dish.
--Top with sliced Provolone
--Bake in oven for 20-25 minutes, or until top is browned

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Sausage & Cheese Dip with Fried Farfalle (Bowtie) Pasta

Dip:
1 Tbsp butter or olive oil
½ cup finely diced onion
4-6 oz Hot Italian Sausage (about 2 medium-sized links), removed from casing and chopped
1 Tbsp AP flour
1 cup milk
1 cup White Cheddar cheese, shredded
1-2 Bell peppers, roasted and diced
½ tsp salt

--Melt butter over medium heat; add onion and stir 2-4 minutes
--Add sausage and cook 4-6 minutes; drain most of the fat
--Place pan back on heat and add all-purpose flour and stir until blended, about 2 minutes
--Remove from heat and gradually add milk
--Return to heat and cook for about 5 minutes, continually stirring until thick
--Reduce to low heat and stir in cheese, in 3-4 batches, until melted
--Add peppers and salt and stir to combine

Pasta:
4 cups Farfalle (Bowtie) Pasta
Light frying oil (Canola, etc.)
1 cup buttermilk
2 cups Italian seasoned breadcrumbs
1/4 cup grated Parmesan cheese

--Cook pasta in salted water 8-12 minutes, until al dente; drain completely and let pasta dry
--Pour 2-3 inches of oil into large frying pan. Heat oil until it reaches 325 degrees
--Combine Italian breadcrumbs and Parmesan cheese and mix; place in a shallow dish; place buttermilk in separate dish
--Dip pasta into buttermilk and allow excess to drip off; dredge in breadcrumbs and cheese and place onto aluminum foil until entire batch is coated
--Fry pasta in batches so the pan is about ¾ full; fry until golden brown, 3-4 minutes; place on paper towels to drain slightly
--Top with additional Parmesan cheese and freshly chopped parsley if desired

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Ramen Fish Pouches

2 tsp olive oil (or combination olive/sesame)
8 oz thinly sliced shiitake mushrooms
½ white or yellow onion, sliced thinly
1 – 3 oz pkg Ramen noodles
2 large (8 oz) grouper filets
½ Tbsp Kosher salt
Freshly ground black pepper
1 Tbsp honey
½ tsp Chinese Five-Spice powder
¼ tsp red pepper flakes, if desired
2 Tbsp soy sauce
¼ cup lime juice
2 cups seafood or vegetable stock

--Preheat oven to 400 degrees
--Add oil to frying pan over high heat; add onion then mushrooms until lightly caramelized, pour onto paper towels and drain
--Place 2 large squares of aluminum foil onto baking sheet
--Break Ramen into two equal halves; place each half into square of foil
--Season fish with salt and pepper; drizzle with honey and sprinkle with five-spice and red pepper
--Place fish filet onto Ramen; place mushrooms and onions around base of noodles
--Take 2 more large squares of foil and place on top of fish and noodles, crinkling the top and bottom layers together on three sides; pinch the roof of the pouch so it doesn’t stick to the fish
--Mix remaining liquids together and pour half into each pouch; probably have to fold “mouth” of the pouch upward to keep liquid from spilling; close remaining side of pouch
--Bake in oven for 22-25 minutes
--Place into large serving bowls and open pouch immediately before eating (with a big spoon)

*A footnote in my recipe book credits the idea to Alton Brown

 

[rolltideroll202]

Dijon-Blackened Chicken Salad

4Skinless, boneless chicken breast halves (4 oz. each)
4 Tbs. Dijon mustard
3/4 cup oat bran
1/4 cup Parmesan cheese, grated
1 tsp. dried thyme
Non-stick cooking spray

Salad:

4 cups Medium shells, uncooked
4 cups salad greens, torn
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 cup canned cord, drained
1/2 cup sliced red onions

Dressing:

1/4 cup frozen apple juice concentrate, thawed
2 Tbs. balsamic vinegar
2 Tbs. Dijon Mustard
4 tsp fresh apple, grated
1/4 cup cilantro, chopped
1 tsp. sugar
1/4 tsp. cayenne pepper


Cook pasta according to package directions; drain and rinse under cold water; drain again and set aside.When pasta is cool, toss with other salad ingredients in a large bowl and set aside.

Set oven to broil. Pound chicken between wax paper sheets until 1/4 inch thick. Spread mustard evenly over chicken. Combine oat bran, cheese and thyme. Lightly coat chicken with oat bran mixture. Spray bottom of roasting pan with cooking spray. Place coatef chicken in roasting panand cook approximately 5 inches below broiler for about 3 minutes on each side or until meat turns white. Cut chicken breasts into strips and set aside.

Blend dressing ingredients together at high speed in food processor or blender. Toss pasta salad with dressing, top with chicken strips and serve.

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Fettuccine Valentino

1 heaping tsp. salt
9 ounces fresh fettuccine
4 ounces Sweet Cream Butter
1 heaping tablespoon minced shallots
1 cup Creme Fraiche or heavy cream
4 ounces Parmigiano Reggiano, grated
Freshly ground white pepper to taste
1 black or white truffle, optional
1/4 cup minced flat leaf parsley, loosely packed


Bring a large pot of water to a boil and add the salt. Drop in the pasta, breaking the strands apart with a fork, and cook until al dente, about 5 minutes.

While the pasta is cooking melt the butter in a large skillet over medium heat. Add the shallots and saute for 2 to 3 minutes, until golden brown. Pour the Creme Fraiche into the skillet.

Reserve about 1/2 cup of the pasta water and then drain the pasta into a colander.

Return the skillet to the stove over low heat. Add the pasta to the skillet and, using tongs or a pasta fork, gently toss the pasta to coat with the butter and shallots. Sprinkle the grated cheese over the pasta and toss again to distribute the cheese throughout. Add a little of the reserved pasta water, if necessary, to moisten the pasta and toss again. Remove from heat.

To serve, place the pasta on heated plates and sprinkle with copious amounts of pepper over the pasta. Shave the truffle on top, if desired. Alternatively, finish each serving with a sprinkling of parsley. Serve immediatley.


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Orange Pasta

1 eight ounce package uncooked spaghetti, linguine or angel hair pasta.
5 ounces orange marmalade
1/2 cup orange juice
1/4 to 1/2 cup port wine
1 tsp. butter
2 blood oranges sectioned
1/4 cup toasted slivered almonds
dried cherries for sprinkling

Cook the pasta according to package directions. Drain and let cool. Set aside.

In a large frying pan over medium-high heat, melt butter. Add orange marmalade, orange juice and port wine; simmer until mixture is reduced in half.

Toss the cooked pasta; heat again until pasta picks up the flavor of the orange mixture.

Add the blood oranges and heat thoroughly.

Plate the pasta and sprinkle with the toasted almonds and dried cherries.
Serve with a glass of port.