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Started By
Message
re: Submission Thread for F&DB Noodle Challenge
Posted on 3/23/21 at 11:08 am to nerd guy
Posted on 3/23/21 at 11:08 am to nerd guy
Since we don't have a ton of submissions, I think I will submit another one. Keeping to my simple cooking theme, I present Garlic and Basil Shrimp over angel hair pasta.
I peeled and deveined the shrimp that I got on sale at Fresh Market and set them aside. I took some butter, added copious amounts of garlic, and sauteed for a bit before adding baby shitake mushrooms, salt, and some of them providence herbs. Showing off my Finex cast iron skillet.
Once the shrooms softened, I added the shrimp and some fresh choppped basil and cooked them.
While all that was going on, I prepared cooked my angel hair pasta. My technique on this is to boil salted water, toss the noodles in, and try not to overcook them. This is harder than it seems.
Once done, I added more fresh basil on top. and ladled it over my angel hair pasta. Sometimes, I add a little fresh grated parmesan cheese, but this time, I chose not to. I did, however, add some toasted pine nuts.
This is easy and delicious. The keys to this dish it's lots of butter, lots of garlic, and nice, fresh shrimp.
I peeled and deveined the shrimp that I got on sale at Fresh Market and set them aside. I took some butter, added copious amounts of garlic, and sauteed for a bit before adding baby shitake mushrooms, salt, and some of them providence herbs. Showing off my Finex cast iron skillet.
Once the shrooms softened, I added the shrimp and some fresh choppped basil and cooked them.
While all that was going on, I prepared cooked my angel hair pasta. My technique on this is to boil salted water, toss the noodles in, and try not to overcook them. This is harder than it seems.
Once done, I added more fresh basil on top. and ladled it over my angel hair pasta. Sometimes, I add a little fresh grated parmesan cheese, but this time, I chose not to. I did, however, add some toasted pine nuts.
This is easy and delicious. The keys to this dish it's lots of butter, lots of garlic, and nice, fresh shrimp.
This post was edited on 3/23/21 at 11:13 am
0
Posted on 3/23/21 at 11:30 am to MSMHater
quote:
Mix the sauce with the pictured ingredients and simmer for a few minutes
Including that juicy beer?
quote:
make it look pretty on the plate
I never think to put any garnish type stuff on my plates, the lady cant stand any of the garnish stuff so I never use/have it.
Looks tasty tho!
Posted on 3/23/21 at 11:34 am to NOLAGT
quote:
Including that juicy beer?
No, not in the sauce, just my trusty cooking companion. That was actually a Tupps DDH series from up Zappa's way. It was tasty!
Posted on 3/23/21 at 11:45 am to NOLAGT
quote:
I never think to put any garnish type stuff on my plates
I always put garnish that adds a little something. Green onions, cilantro, parmesan cheese, etc. I'm not a fan of putting a big piece of lettuce or parsley on the plate just because...
Posted on 3/23/21 at 11:52 am to Darla Hood
Butter Shrimp with Squid Ink Spaghetti and garlic butter Naan
Not a true, authentic Indian butter shrimp recipe as I improvised and made it work. Madras curry, ground coriander, garam masala, coconut milk, purple onions and bell pepper for color, naan, garlic, butter, etc...
Butterflied some 16-20 shrimp, light sprinkle of S&P, sautéed in butter for 1 minute on each side to where they were almost done. Then cooked down the veggies.
Shrimp were removed and set aside for later. Added some butter and seasonings, then added coconut milk for desired flavor and consistency.
Cooked over low heat for 20 minutes. Then added shrimp for last 5 minutes.
Squid ink spaghetti was boiled - OOOps forgot the pic
Warmed the naan in oven and covered with garlic butter. Plated the butter shrimp, with spaghetti, garnished with green onions and a sprig of fennel.
The curry butter sauce was velvety smooth texture with a hint of sweetness from the coconut milk. I could not decipher any taste from the squid ink pasta, perhaps the curry overpowered it. The naan used to lap up the sauce was perfect. This dish is usually made with chicken, the shrimp made it even better.
Not a true, authentic Indian butter shrimp recipe as I improvised and made it work. Madras curry, ground coriander, garam masala, coconut milk, purple onions and bell pepper for color, naan, garlic, butter, etc...
Butterflied some 16-20 shrimp, light sprinkle of S&P, sautéed in butter for 1 minute on each side to where they were almost done. Then cooked down the veggies.
Shrimp were removed and set aside for later. Added some butter and seasonings, then added coconut milk for desired flavor and consistency.
Cooked over low heat for 20 minutes. Then added shrimp for last 5 minutes.
Squid ink spaghetti was boiled - OOOps forgot the pic
Warmed the naan in oven and covered with garlic butter. Plated the butter shrimp, with spaghetti, garnished with green onions and a sprig of fennel.
The curry butter sauce was velvety smooth texture with a hint of sweetness from the coconut milk. I could not decipher any taste from the squid ink pasta, perhaps the curry overpowered it. The naan used to lap up the sauce was perfect. This dish is usually made with chicken, the shrimp made it even better.
Posted on 3/23/21 at 11:56 am to Jax-Tiger
quote:
Green onions, cilantro, parmesan cheese
She hates raw, she hates, already in the dish
See where im coming from lol.
quote:
ink pasta
Does it just change the color or does it add a flavor too?
quote:
A factory worker in Connecticut was rescued from an industrial pasta roller machine early Monday morning.
The worker’s arm was "entangled and impaled," and the area where the machine was located was described as "tight" and sits "both above and under conveyer belts and tracks," according to the news release.
Uhhh anyone see BigDropper lately
For real tho ouch
This post was edited on 3/23/21 at 12:03 pm
Posted on 3/23/21 at 12:12 pm to NOLAGT
quote:
Does it just change the color or does it add a flavor too?
I've never cooked it before and had no clue. I bought it for the "eye appeal" and colors of my dish, yellow, black, green, purple, etc ... I was expecting a slight change in taste from traditional pasta. Appears the black ink is used for a color additive only.
For those who make their own spaghetti,
I have all the kitchen utensils to make pasta and ravioli. Just been intimidated by the process. I really need to make homemade pasta as it looks like a game changer. 
Posted on 3/23/21 at 12:20 pm to Got Blaze
quote:
I really need to make homemade pasta as it looks like a game changer.
Stuffed pastas such as ravioli is the one kind I do want to make.
For the non-stuffed stuff, I follow a lot of Italian chefs/cookbook authors on IG and most of them say that as long as you are buying good quality dried pasta, making your own isn't really worth it unless you just enjoy the process.
They said that in many Italian restaurants, the pasta isn't being made. They just buy good dried stuff.
Posted on 3/23/21 at 12:27 pm to Darla Hood
I made this on Saturday without any intention of participating in this thread. I guess I'd just like to share my dish because it was really tasty and I'd never made stroganoff before. Noodz were used.
I call this dish: Spike's Stroganoff
First, we need to meet Spike. Spike was a good sport for participating in this dish.
Pull a Spike steak from the deep freezer.
Trim a little extra silver skin off.
Spike was super tender! S+P+ another wild game seasoning I like.
Chop an onion and throw some baby bellas in pan to caramelize. I sprinkled some garlic powder in too.
Toss Spike in the pan to brown and caramelize with the onion and shrooms. I sprinkled the venison with just a touch of flour before it hit the pan. The smell right now is stellar.
At this point I needed to boil the Noodz.
I've never made this dish before but most recipes called for 8oz of sour cream, so I obliged.
I'd already tossed in some garlic powder, but I like garlic so I went with the garlic cream of shrooms.
Mix in the cream of shrooms and throw some more pepper on top to stir.
The noodz are done.
Start to plate
Fork shot
This was so tasty and tender. I will be making this again.
Thank you for looking.
I call this dish: Spike's Stroganoff
First, we need to meet Spike. Spike was a good sport for participating in this dish.
Pull a Spike steak from the deep freezer.
Trim a little extra silver skin off.
Spike was super tender! S+P+ another wild game seasoning I like.
Chop an onion and throw some baby bellas in pan to caramelize. I sprinkled some garlic powder in too.
Toss Spike in the pan to brown and caramelize with the onion and shrooms. I sprinkled the venison with just a touch of flour before it hit the pan. The smell right now is stellar.
At this point I needed to boil the Noodz.
I've never made this dish before but most recipes called for 8oz of sour cream, so I obliged.
I'd already tossed in some garlic powder, but I like garlic so I went with the garlic cream of shrooms.
Mix in the cream of shrooms and throw some more pepper on top to stir.
The noodz are done.
Start to plate
Fork shot
This was so tasty and tender. I will be making this again.
Thank you for looking.
Posted on 3/23/21 at 12:35 pm to Darla Hood
So I'm not much of a chef. Which is ironic since we are getting started on our outdoor kitchen today. But here we go. I made Pastitio. I was too lazy to go get actual pastitio, so penne it is.
This is a lengthy recipe so requires lots of drinks.
Pastitio
This is a lengthy recipe so requires lots of drinks.
Pastitio
Posted on 3/23/21 at 12:40 pm to LouisianaLady
quote:
For the non-stuffed stuff, I follow a lot of Italian chefs/cookbook authors on IG and most of them say that as long as you are buying good quality dried pasta, making your own isn't really worth it unless you just enjoy the process.
After making my own... I can say with near certainty that unless I'm planning on a custom stuffing then I will just be buying noodles.
Posted on 3/23/21 at 12:42 pm to LouisianaLady
quote:
buying good quality dried pasta, making your own isn't really worth it
Maybe I buy crappy pasta because I could tell a difference in the fresh over what I normally use
If I could have got my hands on the ravioli head attachment I might have tried it that way but the fettuccini was fun.
quote:
unless I'm planning on a custom stuffing then I will just be buying noodles
What part didn't you like, the cutting? Mixing in the food processor made it super easy. Looking at stuff online and YT is where I saw that idea and it takes about 30sec vs 10-15 min of hand mixing the egg in on the counter. I don't now how you cut yours but I saw where people would fold up the flattened dough to cut it...not cutting the long strips like you might have. The cutting attachment made it real easy too.
I would be more likely to make it if stuffing, using some sort of special ingredient or color, or if I was making a larger batch to freeze some. They say it freezes well for a cpl months.
This post was edited on 3/23/21 at 12:47 pm
Posted on 3/23/21 at 12:43 pm to NOLAGT
Well I also imagine their selection of dried pasta in Italy is quite different from what our non-speciality shops carry
Although I do know they think Barilla is a solid everyday pasta.
Although I do know they think Barilla is a solid everyday pasta.
This post was edited on 3/23/21 at 12:44 pm
Posted on 3/23/21 at 12:48 pm to LouisianaLady
quote:
Well I also imagine their selection of dried pasta in Italy is quite different from what our non-speciality shops carry
More than likely lol. The wife gets whatever off the shelf at WM.
Where is your dish Lady?
Posted on 3/23/21 at 12:55 pm to NOLAGT
I didn't make anything this time, sadly. We've been doing one of those meal kit services and doing a lot of dining out/boiling crawfish when not making those meals.
I did a couple hours of research with good intentions, but couldn't settle on anything I felt to be a winner.
I did a couple hours of research with good intentions, but couldn't settle on anything I felt to be a winner.
Posted on 3/23/21 at 12:58 pm to NOLAGT
quote:
What part didn't you like, the cutting?
That was the worst part, yeah, but also the probably hundred passes total through the roller to get it all out in sheets. And it made a mess, but that's not the end of the world, cooking is always a bit messy. To be fair though, I didn't have a cutting attachments so did all of that by hand.
I think what I made was better than dried pasta, but probably not much better than fresh store-bought pasta. And not enough better than dry pasta to go through all the work just for a standard noodle. If I had rolled out the sheets and then did a stuffing and just folded them over, that would have been worth it.
Posted on 3/23/21 at 1:00 pm to Darla Hood
“Crab and Tasso Alfredo over Spinach Fettuccini”
Stop me if you’ve seen this before
I added too much crab. I would use jumbo lump next time and add it right before serving.
Posted on 3/23/21 at 3:24 pm to Btrtigerfan
Looking good. Disappointed i failed to produce a dish this time.
One day of voting this time I presume?
One day of voting this time I presume?
Posted on 3/23/21 at 3:28 pm to Darla Hood
Beef Ravioli
I thought I would post this old dish just for fun. It seems like cheating to go back to my old stuff for a competition, but I am not cooking this kind of high carb food right now, so just consider this post as extra stuff, not to be considered in the competition.
Ingredients:
Semolina flour, Olive oil, egg, Tomatoes, basil, onion, oregano, salt and black pepper, green onions, mushrooms, spinach, garlic, Parmesan, Bread Crumbs
My cast aluminum ravioli mold is also shown. I did not use the bread crumbs in this recipe. The boule of bread is for serving and the wine for drinking.
Making sauce:
Start with crushed tomatoes, onion (to be removed later), basil, oregano, salt, black pepper.
Simmer for an hour or two. the longer it simmers, the darker the sauce will be. The plating photo shows how dark the sauce eventually became.
Making Beef stuffing:
Season ground beef with salt and black pepper. and brown in skillet, with lots of sliced garlic.
Add chopped anchovies. I was in the mood to use and entire can. Usually two or three fillets will work, but I like them, so I used all of them.
Prep Spinach and mushrooms.
Sauté spinach, mushrooms and chopped onion
Making Pasta:
Flour on counter top with egg, oil and salt.
Worked for a few minutes by hand until it comes together. at this stage, it still looks a little grainy
Keep working it. When ready, it will gloss over with a smooth sheen.
then wrapped in plastic wrap and set aside for half an hour,
Ready to process. Nice oily sheen and nice development.
The pasta is then processed in pasta mill to make sheets for the ravioli.
Stuffing the pasta:
Here is the stuffing. Beef, spinach, mushrooms, chopped green onions, and Parmesan Cheese.
A sheet of pasta placed on top of the mold. It must be pressed gently down into the depressions.
Filled with stuffing.
The pasta is wet with water to help seal bottom to top.
The bottom is covered and rolled to seal and cut squares.
Filled shells, ready to precook
Cooking ravioli
In the pan to poach in salted water. Everything is cooked, so the intent here is simply to cook the pasta, which doesn't take long.
Done and ready to plate
Sauce on plate
Ravioli on sauce, topped with more sauce and Parmesan.
Plate and fork views. Served with poached asparagus spears.
Maybe my favorite part of eating red sauce dishes.
I thought I would post this old dish just for fun. It seems like cheating to go back to my old stuff for a competition, but I am not cooking this kind of high carb food right now, so just consider this post as extra stuff, not to be considered in the competition.
Ingredients:
Semolina flour, Olive oil, egg, Tomatoes, basil, onion, oregano, salt and black pepper, green onions, mushrooms, spinach, garlic, Parmesan, Bread Crumbs
My cast aluminum ravioli mold is also shown. I did not use the bread crumbs in this recipe. The boule of bread is for serving and the wine for drinking.
Making sauce:
Start with crushed tomatoes, onion (to be removed later), basil, oregano, salt, black pepper.
Simmer for an hour or two. the longer it simmers, the darker the sauce will be. The plating photo shows how dark the sauce eventually became.
Making Beef stuffing:
Season ground beef with salt and black pepper. and brown in skillet, with lots of sliced garlic.
Add chopped anchovies. I was in the mood to use and entire can. Usually two or three fillets will work, but I like them, so I used all of them.
Prep Spinach and mushrooms.
Sauté spinach, mushrooms and chopped onion
Making Pasta:
Flour on counter top with egg, oil and salt.
Worked for a few minutes by hand until it comes together. at this stage, it still looks a little grainy
Keep working it. When ready, it will gloss over with a smooth sheen.
then wrapped in plastic wrap and set aside for half an hour,
Ready to process. Nice oily sheen and nice development.
The pasta is then processed in pasta mill to make sheets for the ravioli.
Stuffing the pasta:
Here is the stuffing. Beef, spinach, mushrooms, chopped green onions, and Parmesan Cheese.
A sheet of pasta placed on top of the mold. It must be pressed gently down into the depressions.
Filled with stuffing.
The pasta is wet with water to help seal bottom to top.
The bottom is covered and rolled to seal and cut squares.
Filled shells, ready to precook
Cooking ravioli
In the pan to poach in salted water. Everything is cooked, so the intent here is simply to cook the pasta, which doesn't take long.
Done and ready to plate
Sauce on plate
Ravioli on sauce, topped with more sauce and Parmesan.
Plate and fork views. Served with poached asparagus spears.
Maybe my favorite part of eating red sauce dishes.
Posted on 3/23/21 at 3:46 pm to MeridianDog
Ravioli is one of my faves...
How is your wife doing g, MD?
How is your wife doing g, MD?
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