Spaghetti Puttanesca: homemade pasta- in food processor combine 2 cups AP flour, 6 egg yolks, 2 tbsp olive oil and process 45 sec. knead dough 1-2 minutes then shape into a log and wrap with plastic wrap and let rest for an hour at room temp. Then shape Dough into 8 thin rectangular sheets and use kitchen aid pasta attachments to cut the spaghetti. Boil for 3 minutes in 4 quarts water and 1 tbsp table salt. Sauce- mince 4 garlic cloves and put in a bowl with 1 tbsp water then add to a cold pan with 1/4 tsp red pepper flakes with 4 minced anchovy fillets and cook in sauce pan 2-3 minutes at medium high heat and add 28 oz drained diced tomatoes and cook for 8 more minutes. Then add 1/2 cup chopped Kalamata olives, 3 tbsp capers, and 1/4 cup chopped parsley. Reserve 1/2 cup tomato juice and add to the spaghetti. Then toss sauce with the spaghetti and serve...adapted from season 3 ATK
Double chocolate chip cookies: melt 1 pound bittersweet chocolate in double boiler and let cool. Mix with 4 whole eggs, 2 tsp instant espresso powder, 2 tsp vanilla. Dry ingredients- 1/2 cup Dutch process cocoa, 2 cups AP flour, 1/2 tsp table salt, 2 tsp baking powder and set aside. In stand mixer- cream 10 tbsp butter then add 1/2 cup granulated sugar, 1 1/2 cup light brown sugar then add chocolate egg mixture and then dry ingredients and then 12 ounces chocolate chips and let sit 30 minutes. Scoop out 2 tbsp a cookie on parchment lined baking sheets and cook on middle and lower middle racks 10 minutes 350 degrees rotate half way through . Let cool on wire rack...adapted season 3 ATK
Homemade pasta spaghetti putanescca
Key Lime Pie
Catalan style beef stew- trim fat off 2.5 pounds short ribs and cut into 1 inch pieces. Over 30 minutes in Dutch oven caramelize 2 finely chopped white onions. Grate the pulp out of two plum tomatoes and sautee in Dutch oven with 1 bay leaf and 1 tsp smoked paprika for 10 minutes. Then add 1.5 cups water and 1.5 cups white wine and a sprig of thyme with 1/4 tsp of cinnamon and bring to a simmer add 1.5 tsp table salt and 1.5 tsp black pepper and then the beef and put in 300 degree oven with lid off for 3 hrs. Make a picatta- toast 1/4 cup almonds and process in food processor with 1 tbsp EVOO and 1 slice of toasted white bread. Then add 2 minced cloves garlic and 2 tbsp minced parsley. Add to the stew at the end with 1 tbsp lemon juice and 1/2 pound sautéed oyster mushrooms. Adapted from season 13 ATK
Parkers Heritage
Kentucky Straight Bourbon Whiskey
Aged 24 Years
Tasting Notes
Color: Deep Auburn
Nose: Spice, Caramel Campfire Marshmallows, Oak, and Buttercream
Taste: Toffee on the front of the palate followed by baking spices and just a hint of leather on the sides of the tongue.
Body: Thick
Finish: A light burn followed by a very astringent dry finish
Personality: Bob Lee "The Nailer" Swagger
Impression: A wonderful nose and a palatal experience to match. This is a neck turned .338 Lapua with a Krieger barrel and a McMillan stock. We absolutely love this bourbon. We understand that this is one hard to find bourbon but well worth the price and better than any Pappy.
Key lime pie- crust: in food processor combine 11 sheets graham crackers, 3 tbsp sugar, 5 tbsp melted butter and pulse 15 times and mold into pie plate. Pre bake at 325 for 20 minutes. Filling: 4 egg yolks, 4 tsp lime zest and 14 oz sweet condensed milk and whisk then add 1/2 cup lime juice and whisk. After 30 minutes at room temp put into pie crust and bake 325 for 20 minutes then chill in fridge. Garnish with whipped cream...adapted season 2 ATK