RECIPE: MARRIAGE PROPOSAL MARINARA SAUCE

Some of you may remember this from Food Network Star…

For one of the episodes, we had to open a pop-up restaurant for guests at New York’s South Street Seaport. My team was challenged with the Italian restaurant. We called it “Littler Italy” and we each had to contribute a dish. Our team won the challenge, which was pretty sweet considering there were Italian chefs on the other teams. The best part of the night came when one of the guests got down on one knee and asked me to marry him saying that he always had known if he found someone who could make marinara better than his Italian mama’s, he would ask her to get married. Although it was a joke, it did make me happy to know he thought this recipe was just that good.

“MARRIAGE PROPOSAL” MARINARA SAUCE

INGREDIENTS

1 tablespoon olive oil

1 onion, chopped

4 cloves garlic, minced

3 large cans (28 ounces) whole peeled tomatoes, including liquid

1 cup fresh whole basil leaves, loosely packed

1 1/2 tablespoons fresh thyme leaves (about 1/2 tablespoon dried)

1/2  cup fresh whole oregano leaves, loosely packed (about 1 tablespoon dried)

2 teaspoons kosher salt

big pinch granulated sugar (optional)

½ teaspoon black pepper

pinch cayenne pepper

splash Balsamic vinegar

DIRECTIONS:

Heat olive oil in the bottom of a large pot. Add onion and cook for 5 minutes until translucent and softened. Add the garlic and cook for 1 minute. Use some of the liquid from the tomatoes to deglaze the pan, and then add the remaining ingredients. Use an immersion blender to puree, taking care to leave the tomatoes slightly chunky. (If you don’t have an immersion blender, you can add everything to a blender or food processor)

Bring to a boil and cook for 5 minutes, stirring frequently to keep from burning on the bottom. Reduce heat to low and cook for 1 hour or longer so that the marinara thickens as some of the liquid cooks out. Check seasoning prior to serving. Add salt or a pinch more sugar as necessary.

RECIPE: GROUND BEEF AND WIDE NOODLE SKILLET STROGANOFF

Many of us grew us with Hamburger Helper but few would admit to it being one of their favorite “guilty pleasures” when they need a big bowl of comfort on a cold winter day. I like the idea of a quick and hearty meal during the week and this one is super quick… and it will become one of your best go-to recipes when you want something homemade but don’t have a lot of time.

GROUND BEEF AND WIDE NOODLE STROGANOFF

Makes 6-8 servings depending on portion size

Time: About 30 minutes

INGREDIENTS

1 1/4 pounds ground beef (I used the 80/20 ground chuck for this)

1 large yellow onion, diced

2 tablespoons tomato paste

1/2 teaspoon kosher salt (Note: Worcestershire is salty so you may add less if you are watching your salt)

1/4 teaspoon ground black pepper

1 tablespoon Worcestershire

1 teaspoon Dijon mustard

1/4 teaspoon onion powder

1/4 teaspoon paprika

3-4 cups beef broth (I use unsalted)

8 ounces wide noodles (I use No Yolks Extra Broad noodles but you can use egg noodles)

1/3 cup sour cream

fresh Italian parsley or chives for garnish

DIRECTIONS:

Crumble the ground beef into a large skillet. Over medium high heat, brown the meat until it is done, about 5 minutes. Add the onion. Cook for 2 minutes. Drain the excess fat from the pan.

Add the tomato paste and cook over medium high heat for 1 minute. Add kosher salt, pepper, Worcestershire, Dijon, onion powder, and paprika. Stir together and cook 2 minutes more.

Increase the heat to high and add 1 cup beef broth, stirring up all of the browned bits from the bottom of the pan. Bring to a boil Add 2 more cups beef broth and bring back to a boil.

Stir the noodles into the mixture in the pan and make sure they are submerged in the liquid. Bring back to a boil. Add more of the remaining broth or add water as needed. Reduce to a simmer and cook uncovered until the noodles are done and the sauce has reduced, stirring occasionally but taking care not to break up the noodles.

Remove from the heat. Carefully stir in the sour cream. Taste and adjust seasoning as necessary and add garnish, if using.

Note: I keep some water boiling in the kettle to add to the pan so I don’t bring the temperature down. Also, if I have to add some water to the pan, I always add a bit of Better Than Bouillion beef base so the flavor is not watered down.)

SIMPLE SUPPERS: LEMON HERB SHRIMP OVER PASTA

When I get off work on a Friday afternoon when the weather is nice, I cannot wait to get the weekend started. I typically don't feel like making complicated food... I want it to be fast, easy and delicious. This dish is so simple to whip up for a couple or a couple dozen guests. The key is to use fresh herbs and the best shrimp you can find. For me, that is Alabama Gulf shrimp... I'm lucky to have easy access to it. Frozen shrimp will work if that is what you can get but oh my, what a difference you will taste if you use fresh shrimp. Make this for supper and serve it with some toasty bread and a nice chilled glass of white wine and you've got a good start on a relaxing weekend.

LEMON HERB SHRIMP OVER PASTA

Yield: 4 servings

INGREDIENTS

1 -2 tablespoons extra virgin olive oil

1 shallot or small onion, minced

5 cloves garlic, minced

2-3 medium tomatoes, chopped

1/2 teaspoon red pepper flakes

2 bay leaves

2 tablespoons finely chopped fresh thyme

1 pound fresh Gulf shrimp, peeled and deveined, about 26-30 shrimp

1 cup seafood stock (I make my own using the shrimp shells but you can use the boxed kind)

1/2 cup white wine (I used a Sauvignon Blanc)

2 lemons

 1 tablespoon butter

1/2 cup fresh Italian parsley, chopped

1/2 cup grated Parmesan cheese plus more for garnish prior to serving

5-6 fresh basil leaves, torn

Salt and pepper to taste

Hot cooked pasta of your choice... I use spaghetti, angel hair., or linguine

1 cup reserved pasta water, optional

DIRECTIONS

Cook the pasta per package directions to al dente. Set aside. Reserve a cup of pasta water.

In a large skillet or saucepan over medium high heat, add the olive oil. Once it is hot, add the shallot and garlic and sauté 1 minute or until softened. Add tomatoes and cook for 1-2 minutes. Add salt, pepper, red pepper flakes, bay leaves and thyme. Add the wine. Bring to a boil and cook for 2 minutes. Check the seasoning. You may need to add a bit more salt and pepper. Add the seafood broth.

Add the shrimp and allow them to cook for 2 minutes. Squeeze the lemon halves over the shrimp. Flip the shrimp and cook another 2-3 minutes on the other side or just until the shrimp turn pink.

Add the butter. Cover and let stand for 2 minutes.

Drain the pasta and toss with the shrimp and sauce. Add the parsley and Parmesan. Toss everything together to coat the pasta with the sauce. If you need more sauce, add the reserved pasta water and re-check your seasoning. Add the torn basil leaves before serving.

NOTE: If you cannot find seafood broth or stock, you can embellish a boxed vegetable stock by simmering it for 15 minutes with some of the shrimp shells. Strain off the shells and you’ve got a good substitute.