pasta saucy

The freshness of all 3 of these is unmatched.

Calamari Puttanesca:

1 pound of calamari
2 large fresh tomatoes (or canned tomatoes)
olive oil
3 cloves of garlic, sliced
5-6 anchovies
pinch of hot pepper
parsley, chopped
olives (doesn't matter what kind)
capers
salt
pepper
anchovy vermouth
rigatoni pasta
cherry tomatoes, halved
lemon zest
basil

Prep the tomatoes: cut into quarters and blend in blender. Strain (shaking and smushing to collect the juice).

In a pan, heat oil, add garlic and cook for 30 seconds. Add anchovies and stir to break up. Add hot pepper, a handful of parsley, olives and capers and stir. Add calamari and salt and pepper and stir. Add vermouth and reduce. Add tomato sauce. Cover and simmer for 30 minutes.

Cook pasta.

After sauce is finished simmering, add halved cherry tomatoes and pasta and stir to coat pasta. Add lemon zest and more fresh parsley. Plate and drizzle with additional olive oil and add fresh basil.

Olive and Chorizo Pasta

green olives
dried chorizo
fresh pasta
kerrygold butter
salt and pepper

Cook pasta. Slice chorizo and warm in a saucepan until slightly crispy. Add olives and warm through. Add a few tablespoons of pasta water. Stir in 2 tablespoons of kerrygold butter. Add pasta to the pan and coat with sauce. Plate and add salt and pepper.

Fig and Serrano Ham Pasta

serrano ham
fresh oregano
fig jam
kerrygold butter
fresh pasta
salt and pepper

Cook pasta. Melt a few tablespoons of fig jam. Add a few tablespoons of pasta water. Stir in 2 tablespoons of kerrygold butter. Add pasta to the pan and coat with sauce. Plate, and add pieces of serrano ham and a handful of fresh oregano and add salt and pepper.

tomato-tini

Makes 2 cocktails

8 cherry tomatoes
2 teaspoons of champagne vinegar
pinch of salt
6 large basil leaves
4 oz of gin
1 oz of dry vermouth
cracked black pepper
dash of olive oil

Place cherry tomatoes, champagne vinegar, salt and basil leaves in the tin and muddle until the tomatoes are fully smashed. Add the gin and vermouth to the tin with ice and shake thoroughly. Double strain into coupe glasses. Crack black pepper on top and add a dash of olive oil to each glass.

coconut curry base

amaranth and/or mustard leaves or spinach leaves
1 can of coconut milk
1 large onion, diced

3 garlic cloves

1 tablespoon minced garlic

1 1/2 tablespoons curry powder
15-20 cherry tomatoes, halved
1 tablespoon vegetable oil
1 teaspoon salt

fish sauce 

Bring water and salt to the boil in a large pot. Add washed leaves and boil for 10 minutes or until tender.

In a separate pan, heat the oil and cook the chopped onion until softened. Add the garlic and ginger and heat until fragrant. Add the curry powder and cook until fragrant.

Add the well drained leaves and tomatoes and stir to combine.

Add the coconut milk and continue cooking for about 10 minutes.

Add fish sauce and salt to taste.

umami chicken goodness

 Maybe the best chicken dish I've ever made?

1.5 lb. skin-on, bone-in chicken pieces (such as thighs and drumsticks)
2 garlic cloves, finely grated
1 1/2" piece ginger, peeled, finely grated
1/4 cup soy sauce
1 Tbsp. mustard powder
1 Tbsp. unsalted butter, melted, slightly cooled
1/2 Tbsp. unseasoned rice vinegar
2 plum or other medium tomatoes, chopped or half a can of diced tomatoes
1/2 to 1 pint cherry or Sun Gold tomatoes|
Thinly sliced scallions and/or cilantro leaves with tender stems and steamed rice

Trim any excess skin and fat from skin-on, bone-in chicken pieces and place in a baking dish.

Whisk garlic cloves, ginger, soy sauce, mustard powder, butter, and unseasoned rice vinegar in a small bowl to combine. Pour marinade over chicken pieces and use your hands to work marinade into every nook and cranny, including underneath the skin. Turn chicken pieces skin side down and let sit at room temperature for 20 minutes.

Preheat oven to 425°. Turn chicken pieces skin side up and tuck plum or canned diced tomatoes and cherry tomatoes between and under chicken pieces with a few on top as well. Roast chicken until skin is golden brown and meat is tender and tomatoes are soft and juicy with some bursting open, 35–40 minutes.

Transfer chicken and tomatoes to a platter and spoon some juices over. Top with thinly sliced scallions and/or cilantro leaves with tender stems. Serve with steamed rice.

Adapted from Bon Appetit

dark rum mojito steak salad

I'm not sure where this recipe came from, but it sounds super tasty, and we have lots of different rums to try in it.

1 (8-ounce) top sirloin, fat trimmed
2 tablespoons olive oil
2 tablespoons fresh chopped mint
2 tablespoons sugar
1 ounce white rum (optional)
Juice of 1 lime
Salt and pepper
1 head Romaine lettuce, chopped
1 red bell pepper, minced
½ red onion, minced
1 cup corn cut off the cob
8 to 10 cherry tomatoes, halved

Dressing
½ cup light sour cream
3 tablespoons taco sauce or salsa
Juice of ½ lime
Salt and pepper

In a small bowl, whisk together 1 tablespoon of olive oil, mint, sugar, rum and juice of 1 lime. Pour over steak and marinate for 15-20 minutes.

Heat the remaining tablespoon of olive oil in a pan over medium-high heat. Season both sides of the steak with salt and pepper, and sear until golden- brown or desired doneness, preferably medium-rare or medium. Let steak rest and slightly cool.

In a large bowl, mix together lettuce, peppers, onions, corn and tomatoes. Thinly slice steak and toss with salad.

Mix all dressing ingredients together, and pour over salad. Serve immediately.