7-Pot Chocolate Pepper Ramen

Ingredients:

  • 1 package 7-pot Chocolate Pepper Ramen Noodles
  • 1 large Onion, peeled and roughly chopped
  • 8 Garlic Cloves, chopped
  • 3-inch piece of fresh Ginger, sliced
  • 2 Cinnamon Sticks
  • 2 Star Anise pods
  • 4 Cloves
  • 8 cups Vegetable Broth
  • 1 tbsp. Olive Oil
  • 3 tbsp. Soy Sauce
  • 8 oz. Shiitake Mushrooms, thinly sliced
  • Bean Sprouts, Lime Wedges, or Fresh Mint, for Garnish

Directions:

  1. In a large pot, sauté the first six ingredients in Olive Oil until slightly browned.
  2. Add remaining ingredients and simmer for 20-25 minutes.
  3. Boil Ramen Noodles in water for 4-6 minutes until just al dente.
  4. Add to broth and simmer for 1-2 minutes.
  5. Garnish with Bean Sprouts, Lime Wedges, or sprigs of Fresh Mint, then serve.

Habanero Fettuccine in Creamy Habanero Tomato Sauce

Ingredients:

  • 1 lb. of Hot Habanero Fettuccine, cooked al dente in salted water (8-10 minutes)
  • 1 tsp. Olive Oil
  • 1 tsp. Butter
  • 1 Shallot, chopped
  • 2 cloves Garlic
  • 1 dried Habanero Pepper (optional)
  • 2 cups Heavy Cream
  • 1 large Tomato, diced
  • 2 tbsp. All-purpose Flour
  • 1 tsp. Black Pepper
  • 1 cup Parmesan Cheese, grated

Directions:

  1. Melt Butter with Olive Oil in skillet over medium heat. Add Shallots, Garlic, and Habanero Pepper and cook until lightly browned.
  2. Pour Cream into separate saucepan and bring to simmer over medium heat.
  3. Stir in ingredients from skillet, along with diced Tomatoes. Mix in Flour and Black Pepper and simmer until thickened, about 7-8 minutes, stirring often.
  4. Stir in Parmesan Cheese and remove from heat.
  5. Allow sauce to cool for several minutes before serving over Hot Habanero Fettuccine.

Garlic Chive Pappardelle con Peperoni

Ingredients:

  • 1 package Garlic Chive Pappardelle, cooked al dente (about 6-8 min)
  • 1 Chicken, cut up (about 3 lbs.)

Marinate -

  • 3 large Lemons
  • 20 sprigs Italian Parsley, leaves only
  • 2 medium cloves Garlic, peeled
  • 1/2 cup Olive Oil
  • Salt and freshly ground Pepper to taste

Sauce -

  • 3 Red Bell Peppers
  • 1/2 cup dry White Wine
  • Salt and freshly ground Pepper to taste

Directions:

  1. Marinate Chicken in refrigerator for 1-2 hours.
  2. Preheat oven to 400º.
  3. Clean Peppers, removing stems, pulp, and seeds. Then cut into strips and soak in cold water for 30 minutes.
  4. Bake Chicken in oven for 35 minutes. Set marinate aside.
  5. While Chicken bakes, heat leftover marinate on medium heat. When hot, add drained Peppers and sauté for 10 minutes. Cover and simmer for another 15 minutes.
  6. Add White Wine and let evaporate uncovered for 5 minutes. (Start cooking Garlic Chive Pappardelle now.)
  7. Arrange Chicken around large platter. Drain Pappardelle and place in center of platter. Pour sauce over all and serve hot.

Squid Ink Fettuccine with Shrimp and Scallops

Ingredients:

  • 1 package Squid Ink Fettuccine
  • 1/4 cup Olive Oil
  • 1 lb. Shrimp, uncooked, shells removed and de-veined
  • 1 dozen Scallops
  • 3 cloves Garlic, pressed or minced
  • 1/2 tsp. Red Pepper Flakes
  • 3/4 cup dry White Wine
  • 1 cup Tomatoes, diced
  • 1/2 cup fresh Parsley, chopped
  • 1/4 cup Lemon Juice
  • 1 tbsp. Unsalted Butter
  • Salt and Pepper to taste

Directions:

  1. Bring a large pot of salted water to a boil.
  2. Heat Olive Oil in heavy skillet over medium high heat until lightly smoking.
  3. Add Shrimp and sauté until opaque, about 1 minute on each side. Remove from skillet and set aside.
  4. Reheat Oil and cook Scallops until opaque and lightly browned, 2 minutes each side. Reserve Scallops with Shrimp.
  5. Add Garlic to skillet. Cook, stirring often, until golden, about 2 minutes.
  6. Add the Red Pepper Flakes, Black Pepper, Salt, Wine, Tomatoes, and Parsley, and cook over high heat until reduced by half, 8 to 10 minutes.
  7. While liquid is reducing, cook Squid Ink Fettuccine al dente, 6-8 minutes.
  8. Add Lemon Juice and Butter and return seafood to skillet, mixing well. Keep warm.
  9. Add pasta to skillet along with the seafood. Toss well, and serve immediately.

Lemon Garlic Fettuccine alla Salernitana (Sailor Style)

Ingredients:

  • 1 package Lemon Garlic Fettuccine
  • 1-1/2 lbs. fresh Tomatoes
  • Coarse Salt
  • 1 large clove Garlic, peeled and left whole
  • 4 tbs. Olive Oil
  • 4 oz. Green Olives, pitted and coarsely chopped
  • 4 tbsp. Capers in Wine Vinegar, drained
  • 10 large sprigs Italian Parsley, leaves only, coarsely chopped
  • Salt and freshly ground Black Pepper
  • 4 Anchovy Fillets packed in Oil, drained
  • 4 oz. canned Tuna packed in Olive Oil, drained
  • Large fresh Basil Leaves

Directions:

  1. Blanch Tomatoes, then remove skins and seeds and cut into 1" squares.
  2. Lightly crush Garlic.
  3. Heat Olive Oil in large skillet over medium heat. When warm, add Garlic and lightly sauté for 1- 2 minutes or until golden.
  4. Add Tomatoes. Mix with wooden spoon.
  5. Add Olives and Capers and cook for a few more minutes.
  6. Add Parsley and lightly season with Salt and Pepper.
  7. Cook the pasta al dente, 6-8 minutes.
  8. When Lemon Garlic Fettuccine has one minute left to cook, add Anchovies and Tuna to sauce.
  9. Serve pasta with sauce on top, sprinkled with fresh Basil.