Pasta Mardi Gras

Pasta Mardi Gras

Ingredients:

2 cups cooked fettuccine
•1/4 pound butter
•1 1/3 tablespoon chopped garlic
•2 tablespoons chopped green onions
•1/4 cup sliced cremini mushrooms
•1/3 cup chopped tomatoes
•1/3 cup sliced andouille sausage
•1/3 cup shrimp peeled and devained
•1/3 cup crawfish tail meat
•1/3 oz dry white wine
•2/3 tablespoon lemon juice
•2/3 cup heavy whipping cream
•1/4 cup mixed bell peppers chopped (red green yellow)
•1/4 lb chipped cold butter
•2/3 tablespoons chopped parsley
•Salt and pepper to taste

The how to's:

In a 3 quart pot melt butter over medium high heat

Add green onions mushrooms and andouille sausage

Sauté 3 to 5 minutes add garlic and tomatoes and continue to sauté for three minutes

Add shrimp and crawfish and continue cooking for an additional two minutes

Deglaze the pan with white wine and lemon juice and cook until liquid is reduced by half

Add heavy whipping cream and, stirring constantly until cream is reduced and thick, a sauce like consistency about five minutes or so

Add diced bell peppers and chipped butter, 2 to 3 pats at a time, swirling pan constantly over burner

Continue to add butter until all is incorporated

Remove from heat, add parsley and salt-and-pepper to taste

Gently fold in your cooked fettuccine and serve

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"Agrumes embrassa dinde"...Simply amazing Citrus-kissed turkey

This dish came to me as I was seeking a good Chardonnay to relax with my feet up. It's super simple and amazingly flavorful!


Ingredients:

All can be found in your local grocery store if not already in your pantry.

1 turkey breast sliced 1 to 1/2 " thick

1/4 cup of grape seed oil (*1)

3 minced cloves of garlic (*2)

6 tbsp orange juice

1/4 cup lemon juice

1 tsp Herbs de Provence

4 tbsp FRESH chopped rosemary


1/2 cup Chardonnay

1/4 cup heavy cream (*3)

1/2 tsp Yakima applewood smoked sea salt (*4)

Cooking process:

Pre heat oven at 350°

Place sliced turkey in a aluminum foil coated pan, 9X13" should suffice.


In a none stick sauce pan add oil, orange juice, lemon juice, Herbs de Provence and garlic heat over medium heat for 3-6 minutes then pour over turkey.

Sprinkle rosemary over oil coated turkey.

Place in 350° oven for 25 minutes until turkey is done.

Turn oven to broil for 10 minutes and bast turkey with liquid in pan until golden brown on top.

Remove from oven, place on a cutting board to rest and then slice on a bias.

Pour remaining liquid from pan back into sauce pan over medium hear and whisk in 1/4 cup of milk or heavy cream, Yakima applewood smoked sea salt and 1/2 cup Chardonnay, reduce by 1/3 to make a gravy.

Plating:

Pipe mashed potatoes onto center of plate, lay biased sliced turkey a top mashed potatoes and drizzle gravy over top. Add a vegetable of your choosing and a light buttery bread or pastry. I paired it with a crisp Pinot Grigio.

*1 you can use olive oil if you choose as a substitute

*2 use the minced garlic in the jar...same flavor, less prep time, plus for the money you spend for garlic cloves that will go bad before you use them all, the jar will last for months in the refrigerator.

*3 you can substitute the heavy cream for milk

*4 if you do not have the Yakima applewood smoked sea salt, mix a tsp of kosher salt and a dash of hickory liquid smoke and add to the sauce.



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Cajun Seafood Gumbo

Cold weather....warm meal! Cajun seafood gumbo..jumbo lump crab, shrimp, lobster, andouille sausage, sautéed chicken thighs, and a grouper filet! Served over white rice with a buttery, flaky croissant and with a crisp Chardonnay.. Cuddle weather comfortable! Compliments of the Chef.


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