Month: August 2018
Shells and Peas
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Ingredients
- 2 Cloves garlic Diced
- 1/4 Cup Chopped Shallots
- 1 TBSP Butter
- 1 TSP Oil
- 1/4 LB Prosciutto Cut into small squares
- 2 Cup Peas Fresh or Thawed Frozen
- 1 LB Small Shells
- 1 1/4 Cup Grated Parmesan Reggiano
- 1/3 Cup Heavy Cream
- Salt to Taste
Ingredients
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Instructions
Pasta
- Cook Shells according to directions
- Drain reserving 1 Cup Pasta Water. Do Not Rinse
Sauce
- Melt Butter in Saute Pan
- Add Shallots sprinkle with Salt
- Saute until translucent
- Add Garlic saute until slightly golden Do Not Brown
- Remove from pan and set aside
- Add Oil
- Add Prosciutto until crispy
- Remove from pan and set aside
- Add Pasta Water to pan and de-glaze
- Add Shallot Garlic Mixture and Prosciutto back to pan
- Add Pasta Shells, Heavy Cream and Cheese
- Warm
Recipe Notes
Serve with additional grated cheese
Blackened Spice Mix
| Servings |
TBSP
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Ingredients
- 1 TBSP Smoked Paprika
- 2 TSP Onion Powder
- 2 TSP Garlic Powder
- 1 TBSP Cayenne Pepper More or Less according to your desired spice leve
- 2 TBSP Fine Ground Black Pepper
- 1 TSP Dried Thyme
- 1 TSP Dried Oregeno
- 1 TSP Ground Coriander
- 1 TSP Salt
Ingredients
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Instructions
- Mix all ingredients together
Charro Negro (Tequilla and Coke)
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Ingredients
- 3 TBSP Tequila 1.5 OZ
- 1.5 TBSP Fresh Lime Juice ,75 OZ
- Coca-Cola
- Salt Optional
- Ice
- 1 Rocks Glass
Ingredients
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Instructions
- Rub rim of glass with lemon juice and dip rim in slat
- Put 4 ice cups into glass
- Add Tequila
- Add Lime Juice
- Fill glass with Coca-Cola