Linguini alla Sorrentina - Paola

Ingredients (for 2 people):

- 1 pack of Linguini imported from Italy (Barilla or DeCecco)
- 5 medium-sized vine tomatoes or 7 small vine tomatoes
- 4 garlic cloves
- 5 miniature spanish white onions
- 1 1/2 fresh Mozarella di Buffalo imported from Italy
- Romano, Pecorino or Parmigiano Grated Cheese
- Salt
- Dry hot pepper
-Extra Virgin Olive Oil imported from Italy
- 1-2 leaves of Fresh Basil

Preparation:

Chop oinions in small pieces and slice each garlic cloves in 3-4 pieces. Simmer in the olive oil over high heat until garlic and oinions are about to become sligthly golden. Chop tomatoes in 4 and add to pan when garlic and oinions are slightly golden. Add salt and lower the heat to low. Add fresh basil.

Bring water to boil in a large pot with salt. Boil pasta until it is a bit less cooked than 'al dente'. Drain pasta. Place back in pot, add olive oil and hot pepper.

When sauce is ready, add to pasta. Slice mozzarella into small pieces and add to pasta so that it melts in the pasta. Add Pecorino, Romano or Parmigiano cheese to pasta and toss.

Pasta is ready to serve. More Parmigiano, Pecorino or Romano can be added according to taste.

Wall's Kitchen "Lasagna a Bolognesa w/ Spinach"

Hello Guys...ready for some more dishes....this one is very good as well.


Ingredients:

- Pre Made Lasagna Mass;
- Ground Meat;
- White Sauce (home made);
- Parmesan Cheese (a lot);
- Spinach;
- Onions;
- Garlic;
- Olive Oil;
- Salt and Pepper (as you like)

How to make the white sauce:

- 1 Liter of Milk;
- 2 Table spoons of Flour (Full)
- 2 Table Spoons of Butter;
- Salt;
- Nutmeg.

Get a pan and the butter, keep stirring till butter is melted and add the flour little by little and them add the milk as well little by little, but must be warm the milk and keep stirring till you see the sauce is thick.

Preparation:

Ok..let's go...on one pan you get the spinach and braise with little salt, pepper, olive oil, garlic and onions, them on other pan you will add the ground meat let it fry add salt, pepper, onions, garlic, olive oil and keep frying till gets cooked well and the water is dry.
Now get a glass or aluminum pan "broiler" use what you have and we will start the layers but thin;
First layer - White Sauce;
Second layer - Lasagna Mass;
Third Layer - White Sauce;
Fouth Layer - Ground Meat;
Fifth Layer - Parmesan Cheese;
Sixth Layer - Lasagna Mass;
Seventh Layer - White Sauce;
Eighth Layer - Spinach;
Nineth Layer - Parmesan Cheese;
Tenth Layer - Lasagna Mass
Eleventh Layer - Ground Meat; White Sauce and a lot of Cheese.

Put in the over far about 35 to 45 minutes on medium heat and it's done!!!!

LET'S EAT!!!!!!!
ENJOY IT!!!

Wall's Feijoada

Hello Guys...this is one damn good dish.....a must try if you never did!!!


Ingredients;

- Black Beans (of course);
- Smoked Pieces of Pork Meat (Ears, Feet, Ribs, Skin, etc);
- Smoked Sausage (Calabresa Style);
- Bacon;
- Onions;
- Garlic;
- Salt;
- Pepper;
- Olive Oil;
- 1 Tablet of Knorr "meat"
- Loro Leaves.

Preparation:

Get big tall pan and the beans w/ water let it cook 30 minutes medium heat and in another pan add the pork meat and let it boil and cook untill they get very soft more or less 30 to 45 minutes, then add them into the beans...in another pan fry the onions, garlic, knorr tablet, olive oil, bacon and then when it's nice fried add into the beans stir it up taste see if it's good if needed add more salt. Then leave on low heat cooking add the loro leaves cover it up...let it cook for another 20 to 30 minutes , but make sure the beans are not melting......and it's ready to serve, make some white rice, cut some slices of orange and make a nice braised cabbage seasoned as you like and Boom!!! Let's eat!!!!

ENJOY IT!!!!

From our member Steve - Bison Balls

Having Bison Balls is not really as strange as it sounds but I have to admit when I was rolling those things in my hands I did feel a bit out of sorts. You see our local Whole Foods had ground bison on sale and my lovely asked me to get some so that she could make our adorable daughter, Tatiana, some meatball soup. After about 3 days it seemed obvious that the only person willing to handle the bison was me so that's what I did.
I took 2 slices of whole grain bread and through the in food processor to make bread crumbs. Then I added those to a pounds of bison along with a little mike, minced onion, garlic and I snuck in some fresh sage. An egg and a little salt is pepper is all those balls needed. Then after browning those succulent little balls I sauteed an onion, mushrooms, a little more garlic just to ward off the vampires and at the end tossed in some spinach that was taking up space in the fridge. A little dry sherry to deglaze the pan, some chicken stock, add the balls back and toss with whole wheat pasta and you have my bison balls recipes.

Of course if my wife appreciated spicy food there would have been plenty of red pepper added but I had to that with the freshly grated parmesan I added while serving.

To tell you the truth. Bison Balls Rock!

Wall's Kitchen "Angnolini's Soup" or "Sopa de Anholini"

Hello Guys.....this is a great soup for a nice cold night. Don't forget the red wine ok!!!! (lol)



Ingredients:

- One whole Chicken;
- Garlic;
- 1/2 Onion;
- Salt;
- Fresh Parsley;
- Angnolini.
- Table spoon of flour.
- Olive Oil.


Preparation:


Get a nice sized pan or pot.....get the chicken, cut in pieces throw inside the pan with the olive oil, garlic let it fry, add salt as you like.....let it fry till the pieces are getting golden....add water to help cook the chicken.....then when the chicken is ready nice cooked and fried add water till get full....let it boil for few minutes.....then add the Angnolini let it cook add the fresh parsley...and a gup of water with a table spoon of flour to get that water a lilttle thicker. Let it cook a little bit more...and it's ready to serve!!!!

For addtional taste add on you dish some parmesan cheese.

What's in the Fridge - Egg Beater Omelet with Yammy Hash Browns

Monday morning!!!!!!

Hungry!

As always, what’s in the fridge??? Well it may be unbelievable, but I am not making Chicken. Well close, making eggs (sort of chicken, unh!).

Let’s take the following!

Egg Beaters
2 slices of non-fat American cheese (does not have to be)
1 tablespoon of non-fat Ricotta cheese.
Cayenne Pepper.
Salt.
Garlic Paste (as much as you like).
Herbs (Sage and Basil).
One (Medium-Size) Yam (could be sweet potato, or even a regular potato)
Red Onion.
2 slices of wheat bread.

The good thing about this – One (non-stick) pan needed.

Thinly dice the onion, herbs and yam (I actually only used half).
Separate the herbs. Heat the pan – a little olive oil.

Place your onion and yam in the pan – medium heat. They should brown of in about 3-5 minutes. Now, add salt, pepper and garlic paste. After that, add a little water. Just to cover the bottom of the pan. Cover. Let cook for 5 more minutes (will soften up the yam cubes). Uncover – turn up the heat to high – let the water evaporate. (I also add a little more olive oil or butter, but not necessary.)

Now remove and plate.

Drop two slices of wheat bread in the toaster.

Same pan – take the Egg Beaters. On medium to low heat – stir in herbs, salt, pepper, ricotta. Add the two slices of cheese as well. Stir slowly to mix everything together. Breaking up the cheeses.

Let sit and periodically take your spoon (or spatula) and move the sides to even distribute the eggs. Your Omelet is almost ready. Take the toast (you can butter if you want).

Plate up!!!!!!! And enjoy – unlike my buddy – Wallace, I do not have some Red Wine!!!

WALL'S Ox Tongue or LINGUA DE BOI

Hello Guys...how are you?!

Well this is another favorite dish of mine!!!

Ingredients:

- Ox Tongue;
- Onions;
- Carrots;
- Potatos;
- Tomatos:
- Garlic;
- Fresh Parsley;
- Salt;
- Crushed Red Pepper;
- One Tablet of Knorr "Meat"
- 2 oz. of Red Wine.
- Olive Oil.



Preparation:

First you get the Ox Tongue and a pressure cooker add water a little bit of salt....let it boil till the tongue is well very well cooked....then take the skin out out the tongue cut in slices and put aside. Now on another pan add olive oil the onions, garlic, the knorr tablet and the red wine let it fry for a little bit till gets a little brown.....add the tomatos let it melt add the carrots and the potatos....let it fry for a little bit....add water let the carrots and the potatos get cooked and then add the ox tongue.......and the fresh parsley. Cover and lower the heat and let it cook for another 15 minutes.
Done!!!!!!!!
Enjoy it!!!!!!