Month: November 2012

Rice Stuffed Meatballs

Rice Stuffed Meatballs

I am a guy that does not plan his meals during the week. I think the only time that might occur is on a Sunday, and only then do I think of using what I cook on Sunday as lunch leftovers for the upcoming work…

Corned Beef Hash Pot Stickers

Corned Beef Hash Pot Stickers

I love dim sum, and everything about it. You might have already known this if you have been following me for some time. There is something to be said about steamed or pan seared dumplings that are tender on the exterior and have a wonderful…

Spaghetti with Pecorino Romano and Black Pepper

Spaghetti with Pecorino Romano and Black Pepper

You have to love simplicity, and excellent simplicity at that. Yes, there does exist such a thing, and this recipe defines it. I first learned of this recipe from one of my colleagues who typically brings in his lunch a few days a week. As I always do, I ask what he brought in. At first glance it looked like plain pasta and I knew that could not be the case as he is a great cook and it would almost be unheard of for him to bring in plain pasta. As soon as I asked, he got really excited and explained that it was pasta with pecorino romano cheese, and black pepper. He explained the process, and a couple of days later it made it onto my dinner table.

How to make spaghetti with pecorino romano and black pepper recipe

My colleague was right about two things. It was super simple to make, and it was flippin’ delicious.

Let’s get started.

Ingredients:

  • 1 lb of thick spaghetti
  • 1 cup of grated pecorino romano cheese
  • 1 tbsp cracked black pepper
  • salt, to taste
  • reserved pasta water

Start by bringing a large pot of water to a boil. Season the water with salt.

Add in your pasta, and cook according to directions, al dente.

Spaghetti with Pecorino Romano Cheese and Black Pepper

Before straining the pasta, take two cups of the pasta water out, and set aside.

Add the strained pasta to a large serving bowl. Toss in the pecorino romano cheese, the black pepper, and begin adding in the pasta water until you have a nice smooth sauce. Season with a pinch of salt, taste, and season more if you need to.

The result is a fantastic rustic pasta. It’s creamy, and it has a nice bite from the cracked pepper. It’s addicting and might be one of my top five favorite pasta dishes. Who knew simple ingredients could make a fantastic meal? Hope you enjoy.

Spaghetti with Pecorino Romano and Black Pepper
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 lb of thick spaghetti
  • 1 cup of grated pecorino romano cheese
  • 1 tbsp cracked black pepper
  • salt, to taste
  • reserved pasta water
Instructions
  1. Start by bringing a large pot of water to a boil. Season the water with salt.
  2. Add in your pasta, and cook according to directions, al dente.
  3. Before straining the pasta, take two cups of the pasta water out, and set aside.
  4. Add the strained pasta to a large serving bowl. Toss in the pecorino romano cheese, the black pepper, and begin adding in the pasta water until you have a nice smooth sauce. Season with a pinch of salt, taste, and season more if you need to.

 

Homemade Remoulade

Homemade Remoulade

I am a big fan of the condiment aisle located in pretty much any grocery store. I love browsing through all of the condiments, looking at all of the varieties of mustard, barbecue sauces, and ketchup, only to name of a few. With that said,…

Tater Tot Casserole

Tater Tot Casserole

I will be up front with you. My mind works in mysterious ways. It always has, and probably always will. This has always helped, however, in the kitchen when I open a pantry, or refrigerator, and think to myself ‘what in the world am I…

Fried Pickles – Frickles

Fried Pickles – Frickles

If you have never heard of frickles before, well, welcome. A frickle is a deep fried pickle whether they are pickle wedges or pickle chips. I first experienced frickles at one of our local restaurants in town and fell in love with them. I know there is something to be said about things like beer battered fried beans, or heck, fried things in general. These frickles however are pretty darn amazing and make a quick party appetizer, or side dish for that matter.

Frickles - Deep Fried Pickles Recipe

My wife, who has never heard of a frickle, fell in love with these. So while making these, I also decided to throw in some banana peppers to see how they would turn out. I think the frickle met its match, and the peppers were a great balance with the pickles.

Let’s get started.

Ingredients:

  • 2-3 cups of canola oil, heated to 350 degrees
  • 1 cup of masa harina
  • 1 cup of all purpose flour
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp cayenne powder
  • 1 tsp paprika
  • 1/4 cup of milk
  • 1 cup of pickle chips (I used Famous Dave’s)
  • 1/2 cup of banana pepper rings

Start by draining your pickles and peppers. Then add them to a bowl of milk, and give a gentle stir. Set aside.

Next add your dry ingredients to a mixing bowl, and do just that, give it a good mix.

When your oil comes to temperature, toss the pickles and peppers with the flour mixture and make sure everything get an even coat. The flour should easily adhere to the pickles and peppers.

How to make fried pickles

Add about 8 or 10 pickles and peppers into the hot oil. These will cook quickly and be done within minutes. Remove them with your kitchen spider or slotted spoon and place on some paper towel to drain any access oil. Quickly season with a pinch of salt. Remove from the paper towel and place on your serving dish.

Repeat with the remaining pickles and peppers.

Serve with any of your favorite creamy dressing, or eat them alone.

You get a crisp exterior while retaining that sweet and tart flavor of the pickle. Did I mention the peppers? Oh, wow. That’s all I have to say.

Fried Pickles known as Frickles
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2-3 cups of canola oil, heated to 350 degrees
  • 1 cup of masa harina
  • 1 cup of all purpose flour
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 tsp cayenne powder
  • 1 tsp paprika
  • ¼ cup of milk
  • 1 cup of pickle chips (I used Famous Dave's)
  • ½ cup of banana pepper rings
Instructions
  1. Start by draining your pickles and peppers. Then add them to a bowl of milk, and give a gentle stir. Set aside.
  2. Next add your dry ingredients to a mixing bowl, and do just that, give it a good mix.
  3. When your oil comes to temperature, toss the pickles and peppers with the flour mixture and make sure everything get an even coat. The flour should easily adhere to the pickles and peppers.
  4. Add about 8 or 10 pickles and peppers into the hot oil. These will cook quickly and be done within minutes. Remove them with your kitchen spider or slotted spoon and place on some paper towel to drain any access oil. Quickly season with a pinch of salt. Remove from the paper towel and place on your serving dish.
  5. Repeat with the remaining pickles and peppers.
  6. Serve with any of your favorite creamy dressing, or eat them alone.
  7. You get a crisp exterior while retaining that sweet and tart flavor of the pickle. Did I mention the peppers? Oh, wow. That's all I have to say.