Pasta, Pasta, and More Pasta
- Thread starter terrygoldman123
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Never made a ziti but I do love pasta. My specialty is called Chicken Diablo. Chicken cooked first in lemon juice and cracked black pepper then drained and simmered in a vodka sauce and served over whole grain penne. Seasoned with Italian spices, Parmesan, red pepper, black pepper and red curry powder.
I recently tried my hand at the standard lasagna and it turned out very well.
I like to cook and put the same thought and effort into it as any other of my hobbies.
I recently tried my hand at the standard lasagna and it turned out very well.
I like to cook and put the same thought and effort into it as any other of my hobbies.
I used to be a personal chef, my wife and I started a small catering business. Life changed so I almost never cook anymore, I kind of miss it but I've poured my energy into the pipe hobby instead. Have to say that pipe smoking is a wee bit more relaxing than cooking.
Edit: Hit send too fast. That diablo chicken recipe sounds like a killer dish Mike, customers used to ask me about stuff like that and I didn't have anything in my repertoire. I'll have to try that one day, if I decide to start playing in the kitchen again.
Edit: Hit send too fast. That diablo chicken recipe sounds like a killer dish Mike, customers used to ask me about stuff like that and I didn't have anything in my repertoire. I'll have to try that one day, if I decide to start playing in the kitchen again.
I like to make spaghetti carbonara; sometimes with shrimp. It's a white cream sauce with bacon. Really not sure if there is any other way to make pasta more awesome than adding bacon.
Now we're talking! Food, esp. Italian - one of my great passions.
I like to make a modification of a dish that I learned to cook with Giuliano Bugialli at his school in Tuscany many years ago.
It basically uses a chunky sauce, made by slowly reducing red and yellow peppers, along with ground pancetta and finely chopped fresh rosemary. I learned to make the dish with pieces of chicken and rabbit, but it can be modified to work nicely with penne rigate as well. I also add a sprinkle or two of turmeric for color too.
Coming into the house from on a cold winter day and smelling the aroma of the pancetta and fresh rosemary is incomparable delight for your salivary glands!
I like to make a modification of a dish that I learned to cook with Giuliano Bugialli at his school in Tuscany many years ago.
It basically uses a chunky sauce, made by slowly reducing red and yellow peppers, along with ground pancetta and finely chopped fresh rosemary. I learned to make the dish with pieces of chicken and rabbit, but it can be modified to work nicely with penne rigate as well. I also add a sprinkle or two of turmeric for color too.
Coming into the house from on a cold winter day and smelling the aroma of the pancetta and fresh rosemary is incomparable delight for your salivary glands!
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