Thursday, June 15, 2006
Fettuccine and Pie, oh my!
I will admit, I have enjoyed the show The Next Food Network Star for the past two years. I really liked Guy, the winner from this year. For his last challenge, he made two dishes that I got the recipes for and have made a few times now. They are really tasty and everyone in the family enjoys them.
Tequila Turkey Fettuccini
Recipe courtesy Guy Fieri
1-ounce olive oil
1/4 red onion, cut into strips
1/2 tablespoon minced jalapeno
1 tablespoon minced garlic
5 ounces turkey breast, cooked, sliced
4 ounces heavy cream
1/2-ounce fresh lemon juice
1 tablespoon chopped cilantro leaves
9 ounces fettuccini pasta, cooked
2 tablespoons grated Parmesan
2 lime wedges, for garnish
2 sprigs cilantro, for garnish
2 tablespoons diced Roma tomato, for garnish
1 teaspoon freshly ground black pepper
In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent. Add garlic and continue to saute for 2 minutes. Add turkey, lightly mix ingredients, careful not to break turkey up to much.
Deglaze pan with tequila, pouring around the edge of the saute pan. Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese.
Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate.
Here's how I changed it. First off, I have made this a couple of times. I tried using chicken and I tried using turkey, and I must say, chicken is MUCH better. It doesn't shred apart, and it gives a better flavor in my opinion. I doubled the recipe for my family, because this recipe only says it serves two. I substituted fat free half and half for the heavy cream, but I needed to thicken it a little with flour.
The next recipe is
Breath Mint Pie
courtesy Guy Fieri
6 ounces butter
6 cups chocolate sandwich cookie crumbs (recommended: Oreo)
Mint chip ice cream
1 pound mint candy, frozen (recommended: Junior Mints)
1 cup whipped cream, garnish
1 cup chocolate sauce, garnish
12 mint sprigs, garnish
In saute pan heat butter on medium heat. Add cookie crumbs and mix until butter is evenly distributed. Line a half sheet pan with plastic wrap, and cover the bottom of the pan with half of the crumb mixture.
In mixer on lowest speed add ice cream and mint candy. Slowly mix together, trying not to break the mints open. Pour the mixture onto the cookie crumbs and gently spread throughout pan, trying not to break the crumb base. Once evenly distributed, add remaining cookie crumb mixture, cover with plastic wrap and refreeze.
Cut into 12 triangular pieces, garnish with whipped cream, chocolate sauce and mint sprig.
We were all full and satisfied after dinner last night!
Microwave was fixed today...first thing Grace wants me to make when the guy left (9:30 am) was Easy Mac. I managed to hold her off until 11, but she's happily eating it now. I know, I know, I could have made it on the stove, but what a pain! Now to decide on tonight's meal...