Cod Alla Puttanesca

   Puttanesca is a light marinara sauce, mainly made with the bold, salty and spicy flavors from anchovy, capers, kalamata olives, fresh cooked tomatoes and red pepper flakes, and tossed with pasta.  I took this traditional sauce and incorporated fresh cod.  The cod was broiled with juice reserved, and added to the sauce, to intensify the marinara of the Cod Alla Puttanesca.  The dish is garnished with an artichoke heart. 

 

 

 

 

2 lbs fresh cooked Roma (or Plum)Tomatoes, skins removed. (or Substitite 32 ozs can crushed tomates)

2 cups water
1/4 cup olive oil, divided
1 small can anchovy

1/2 cup chopped onion

2 cloves garlic, chopped
4 TBS capers, rinsed in water
1/2 cup kalamatta olives, sliced (or black olives)
1/4 tsp course pepper
1/4 tsp red crushed pepper, or to liking
1/4 cup basil, chopped
1/4 cup parsley, chopped
1 lb fresh cod, sliced into 1/4 lb pieces
4 artichoke hearts, cooked, stem removed (for garnish)
1 lb spaghetti

  

 

 

Directions: 

1.  Slice tomatoes in half, lengthwise.  Add to large sauce pot with water.  Cook on med/high heat until soft and skin starts to wrinkle, approx. 30 mins.  Water should dissolve.  If tomatoes are not soft, more water can be added.  Remove from pot to cool.  Discard any leftover water, if any.  Skin should peel off easily.  Discard skins.  Dice tomatoes into small pieces.  Set aside.

2.  To pot add 1/4 cup olive oil, anchovy, onions and garlic.  Stir and Saute until anchovy disolves and onions become soft, approx. 5-7 mins.
3.  Add tomatoes, capers, olives, peppers, basil and parsley, stir.  Scrap the bottom of pan to loosen all the flavors that might be stuck to bottom. Reduce temp down to medium heat.  Cook for approx. 20 mins. 
4.  Slice cod into individual pieces.  Brush with olive oil.  Season with salt, pepper and red pepper flakes.  Broil cod for approx 8-10 mins, or until done.  Cod should be flaky.  Add juices from broiled cod to sauce.  Stir.
5.  Serve Cod with spaghetti and puttanesca sauce.  Garnish with Artichoke Heart and parsley.

Note 1:  To make Artichoke Flower:  Trim the stem off artichoke heart.  Gently open artichoke, folding back the leaves to create a flower.
Note 2:  Season with salt last, after tasting.  Anchovy might be salty enough for dish.



 

Cheesy Spicy Mexican Chorizo Meatball Soup

Soup:
2 TBS olive oil
2 TBS butter
1/2 cup onions, chopped
3 cloves roasted garlic
1/2 cup celery
32 ozs chicken broth (or veggie broth)
1/4 tsp cumin
1/4 tsp chili powder
16 ozs tomato salsa
1 large chipotle in sauce, diced
8 ozs four cheese Mexican blend
2 cups packed fresh spinach
1/2 cup cilantro, fresh chopped
1 cup cooked couscous
8 ozs green salsa (for garnish)
2 TBS lime juice, plus lime slices for garnish


Meatball mixture:
1 lb chicken tenders, ground
3 links chorizo
3 cloves roasted garlic
1/4 tsp cumin
1/4 tsp chili powder
2 TBS lime juice
1/3 cup cilantro, chopped
salt and pepper, to taste

The "Caliente" Grill

 

The "Caliente" Grill is a spicy jalapeno grilled cheese sandwich, made with three different cheeses. It is slowly grilled to insure the cheesy gooiness.  Crispy fried bacon is added for an additional crunch, making this grilled cheese a whopping popper of a sandwich. 

 

 

Ingredients:

 

4 slices potato bread

1/4 cup mayo

2 thick slices Havarti Cheese

2 thick slices Cheddar Cheese

2 strips, fried bacon, chopped

1/4 cup sliced jalapeno peppers

1/4 cup cream cheese

 

 

Directions:

 

1.  Preheat non-stick skillet on medium heat.

2.  Spread mayo on one side of each slice of bread.  Place mayo side down in skillet. 

3.  Layer Sandwich:  Place one slice of Havarti cheese, one slice cheddar cheese, half the bacon, half the jalapeno on top of bread in skillet.

4.  Spread half the cream cheese on each  slice of remaining bread.  Place face down on top of sandwich.  Spread top of sandwich with mayo.  Flip sandwich and grill on other side when slightly browned and toasted.

 

Makes 2 sandwiches 



Lamb and Dill Burger

Burger Sauce:
1/4 cup beer
1 TBS jalapeno, chopped
2 TBS butter
2 TBS brown sugar
1/4 cup balsamic vinegar
salt and pepper, to taste

Burger Mixture:
1 lb ground lamb
4 ozs chopped baby portabello mushrooms
4 ozs feta crumbles
2 TBS dill
2 TBS lime juice
1/2 cup fresh cilantro, chopped
Salt and pepper, to taste

Toppings:
6 burger buns, sliced in half (toasted)
6 slices Havarti Dill cheese
2 cups chopped lettuce
12 thin slices tomato

Dill Yogurt Sauce:
2 TBS fresh dill, chopped
1 cup Greek Yogurt
1/2 tsp jalapeno, chopped
1/2 cup cilantro
1 TBS lime zest
salt and pepper, to taste