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Fettucine with Capers, Rosemary and Dried Tomatoes
- Fettucine
- 1/2 cup olive oil
- 1 onion [red or Spanish], sliced [not thinly]
- 1 tbsp capers
- 3 cloves garlic, crushed
- 6 sundried tomatoes
- 1 tsp sambal oelek [or 1 small hot chillie pepper, cut in four]
- 1 sprig rosemary
- black/green pepper, freshly ground
- parmesan cheese, grated
- salt, to taste
Heat olive oil and stir fry onions slightly for two or three minutes. Stir in tomatoes, sambal oelek/hot chillie pepper, rosemary and capers [add handful of pine nuts, if desired] for another two minutes. Boil fettucine in ample water and one drop of olive oil, strain dry and transfer to dish. Pour sauce over pasta and stir. Serve with lots of grated parmesan cheese and ground pepper.
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[From Malachy's great, great, great, great, great Italiano grandmother's recipe book]
- 1 small tin tomato paste [imported from Italy]
- 1 large can tomatoes [imported from Italy]
- 1 tsp butter
- 1 tsp extra virgin olive oil
- 1 or 2 cloves garlic, crushed
- 1 bunch fresh basil, chopped up [or 1 tbsp dried mixed herbs]
- 12 to 15 sundried tomatoes, chopped up
- Half a small tube of Doppo paste [sundried tomato paste imported from Italy]
- 1 tsp fresh ground pepper
- salt, one pinch
- Chicken, 3-4 lbs
- Fettucine
- Parmesan cheese, grated
Brown tomato paste and garlic slightly in butter and olive oil. Add canned tomatoes: break up but do not pulverize tomatoes. Add basil, sundried tomatoes, Doppo paste, salt and fresh ground pepper
Add chicken; fill cavity with sauce; cook for 30 minutes and turn over. Cook for another 60 minutes; reduce at end. Remove chicken.
Boil fettucine in ample water and one drop of olive oil; strain dry and transfer into sauce and stir. Serve with pieces of chicken and ample Parmesan cheese.
"Fishers of Men" Seafood Chowder
- 1.5 to 2.0 lbs potato, cubed
- 4 carrots, sliced
- 1 or 2 small onions, sliced coarse
- 1 clove garlic
- 1 leek [firm white portion only], chopped quarter inch lengths
- 1 to 1.5 cups celery, sliced [keep aside celery tops, chopped fine]
* Do not use turnips, rutabago or parsnips! - black pepper, freshly ground
- 1 tbsp fresh tarragon [or 1 tsp mixed dried spice: rosemary, tarragon, thyme, basil]
- Small quantity stock fish such as Halibut, Cod, Whitefish or Sole [seperate slices]
* Do not use oily fish such as mackeral! - 2.5 lbs Haddock, chopped into chucks
- 1 piece Salmon, chopped into chucks
- 1 to 2 cans Lobster pate [or Lobster meat]
- 1 can Baby Clams plus juice
- 1 can evaporated milk
- 2 oz butter
- 6 to 8 white mushrooms, sliced
- Scallops, prawn, lobster and crab meat, quantities as desired
Put enough water in a chowder pot to boil vegetable in stages. Bring water to a boil; add potatoes and carrots. When boiling again, add onions. When vegetables are nearly done, add leek. Add celery when vegetables are soft. Mix in freshly ground pepper and tarragon or mixed spice.
Steam stock fish, Haddock and Salmon for 5 to 10 minutes. When fish is steamed, transfer into chowder pot with vegetables. Add lobster pate, baby clams plus juice, evaporated milk, butter, mushrooms and celery tops. Bring to a boil.
Let chowder stand for several hours.
When ready to serve, bring chowder to a boil. Add scallops, prawn, lobster, and crab meat in final 5 minutes. Bring to a boil and serve with decadent grilled cheese on bread [see below].
Cut slices of cheddar cheese, aged extra strong. Cut bread. Put bread on tray under gas oven grill. Toast each side 1 to 2 minutes. Put cheese on bread and grill until melted. Serve with Seafood Chowder. Heavenly!
Hearts of Romaine - updated Ceasar Salad
- 1 egg
- 2 tbsp capers
- 4 cloves garlic
- 1 tbsp Dijon mustard
- 1/4 cup balsamic vinegar
- 3/4 cup olive oil
- salt
- freshly ground black pepper
- 5 hearts of Romaine, torn to bite-sized pieces
- 25 to 50 anchovy fillets
- 1 cup herbed sourdough croutons
- 1/2 cup grated Parmesan cheese
- 1/4 medium red onion, finely sliced into rings
Salad Dressing: Use hand blender to blend egg, capers, garlic, Dijon mustard and balsamic vinegar. With machine running, slowly pour in olive oil until mixture become thick and creamy. Season with salt and pepper.
To Serve Salad: Toss together romaine, anchovy, croutons, grated Parmesan cheese and dressing; and arrange onions on top.
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St. Francis Xavier's Fish Baked With Spices ala Dutch Indies
- White fish [whole, fillet or steaks]
e.g. cod, haddock, snapper, bream - 1 onion, chopped
- 1 clove garlic, crushed
- 1 tsp fresh ginger, chopped
- 1 tbsp lemon juice
- 3 tbsp tamarind and water mixture
- 1 tbsp light soy sauce
- 1 tbsp oil
Blend onion, garlic, ginger, lemon juice, tamarind mixture, soy sauce and oil together until smooth. Spread spice mixture on both sides of fish steak or fillet [if using whole fish, cut slashes on fish and spread spice mixture on the inside of the fish]. Place each fish in foil and wrap securely; place foil-wrapped fish in baking dish. Bake for 30 minutes at 180 degrees Celcius, or until fish is just cooked.
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"They have taken my Lord away," she said, "and I don't know where they have put him." At this, she turned around and saw Jesus standing there, but she did not realize that it was Jesus. "Woman," he said, "why are you crying? Who is it you are looking for?" Thinking he was the gardener, she said, "Sir, if you have carried him away, tell me where you have put him, and I will get him." Jesus said to her, "Mary." She turned toward him and cried out in Aramaic, "Rabboni!" (which means Teacher). |
