37 posts tagged “red pepper flakes”

Thai-Style Steak Salad
Serves 4

1/4 cup freshly squeezed lime juice
1 tablespoon soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons vegetable oil
2 boneless rib-eye steaks, (each 8 ounces and 3/4 inch thick)
Coarse salt and ground pepper
1/2 pound carrots, (3 to 4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves
1 cup cream of coconut, preferably Coco Lopez
1/3 cup salted peanuts, chopped (optional)

Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, red-pepper flakes, and oil. Season steaks generously with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat. Let steaks marinate up to 30 minutes.

In a large skillet, cook steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise. Transfer to a large bowl, and toss with reserved marinade. With a vegetable peeler, cut carrots into long ribbons. Add to steak in bowl, along with lettuce and mint; toss to combine. Divide salad among four shallow bowls. Sprinkle with bean sprouts and peanuts, if desired.

Mini Meatball Sammies
Yield 8 servings

2 tablespoons extra-virgin olive oil
1/2 onion
1 small carrot
1 stalk celery
3 pinches fresh thyme
1 14-ounce can crushed tomatoes
1/3 pound ground sirloin
1/3 pound ground pork
1/3 pound ground veal
1 large egg
3 cloves garlic
1/2 cup bread crumbs
2 tablespoons milk
1/4 cup grated cheese
1/4 cup fresh flat-leaf parsley
2 pinches crushed red pepper flakes
1 cup chicken stock to thin sauce
4 hot dog buns
4 slices mozzarella cheese

Preheat oven to 400°F. Place a medium-size sauce pot over medium-high heat, add EVOO. Add the onion, carrot and celery, and cook for about 3-4 minutes. Add the thyme and cook for another minute. Add the crushed tomatoes, turn heat down to low and cook for 10-15 minutes.

In a medium-size mixing bowl, combine meats with egg, garlic, bread crumbs, milk, grated cheese, parsley, red pepper flakes and season with salt and pepper. Form into mini meatballs. Add the meatballs to the sauce and cook for 15-20 minutes or until cooked through. Thin the sauce with chicken stock as the sauce thickens, or as needed.

Cut about 1/4 inch off of each end of the bun and then cut in half so you 2 mini buns. Place a couple strips of cheese on each mini bun and then place a couple meatballs on that. Top with a little sauce and enjoy!

Asian Pork Salad
Serves 4 to 6

2 pork tenderloins (about 2 pounds), trimmed
Spicy Hoisin Marinade (recipe follows)
Vegetable oil, for oiling grill
2 cups fresh cilantro leaves
2 cups fresh mint leaves
1 bunch scallions, white and light green parts only, thinly sliced on the diagonal
1 cup mung bean sprouts
1 cup julienned carrots
2 red bell peppers, seeds and ribs removed, julienned
Ginger Dressing (recipe follows)
1/4 cup roasted peanuts, roughly chopped

Arrange pork loins in a non-reactive dish with spicy hoisin marinade. Cover and marinate, turning occasionally, refrigerated, for at least 8 hours or overnight. Preheat grill to high. Allow pork to return to room temperature before cooking, about 30 minutes. Remove pork from marinade, reserving 1/2 cup. Oil grill. Grill pork, turning and occasionally brushing with marinade, until pork reaches an internal temperature of 140 degrees; to 145 degrees;, about 20 minutes. Remove from grill, and allow meat to rest for 10 minutes before slicing.

In a large bowl combine cilantro, mint, scallions, sprouts, carrots, and peppers. Add ginger dressing, and toss to combine. Slice pork crosswise 1/4-inch-thick. Arrange pork and salad on a platter. Garnish with roasted peanuts.

Spicy Hoisin Marinade
Makes 3/4 cup, enough for 2 1/2 pounds meat

1/4 cup soy sauce
1/4 cup packed dark-brown sugar
2 tablespoons sherry
2 tablespoons freshly squeezed orange juice
2 tablespoons hoisin sauce
2 tablespoons peeled and grated fresh ginger
2 garlic, minced
2 scallions, white and green parts, thinly sliced, plus more for garnish
1 tablespoon dry mustard
1 teaspoon crumbled dried chile, or crushed red pepper flakes
Zest of 1 orange

Whisk together ingredients in a nonreactive dish.

Ginger Dressing
Makes 1/3 cup

2 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
2 teaspoons soy sauce
2 teaspoons peeled and grated fresh ginger
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes

In a small bowl, whisk together lime juice, vinegar, sesame oil, soy sauce, ginger, sugar, and chile pepper. Store, refrigerated, in an airtight container, for up to 3 days.

Seafood Salad
Recipe courtesy of Mario Batali
Serves 6

6 baguettes
3 garlic, cut in half lengthwise, plus 2 cloves, thinly sliced
8 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 cups dry white wine
3/4 teaspoon red-pepper flakes
24 Prince Edward Island mussels
Juice of 1/2 lemon, lemon reserved
1 pound calamari, cleaned, cut lengthwise into 1/4-inch strips, tentacles left whole
1/2 pound jumbo lump crab meat
1 2-pound lobster, steamed, chilled, shelled, and cut into 1-inch pieces
1 red bell pepper, roasted, peeled, and julienned
1 green pepper, roasted, peeled, and julienned
2 tablespoons red-wine vinegar
2 chives, cut into 1-inch pieces
Coarse salt and freshly ground black pepper
1 tablespoon pink peppercorns

Heat broiler or grill. Toast bread slices for 1 minute on each side. Rub one side of each slice with half of a garlic clove. Set aside.

In a large saucepan, heat 2 tablespoons olive oil over high heat. Add thinly sliced garlic, 1 cup white wine, 1/2 teaspoon red-pepper flakes, and mussels. Cover, and cook until they are completely open, 3 to 4 minutes. Strain, and allow mussels to cool. Remove from shells, and discard.

Prepare an ice-water bath. In a 6-quart saucepan, bring 5 quarts of water to a boil with lemon juice and lemon half, the remaining 1/2 cup wine, and the remaining 1/4 teaspoon red-pepper flakes. Plunge calamari into the boiling water and cook until just opaque, 25 to 45 seconds. Remove from water with a skimmer or slotted spoon; immediately plunge into ice-water bath to stop the cooking, and drain.

In a large, nonreactive bowl, combine the seafood, peppers, the remaining 6 tablespoons olive oil, the red-wine vinegar, chives, salt, and pepper. Serve immediately, drizzled with olive oil and sprinkled with pink peppercorns and garlic toasts.

Mozzarella Panini
Makes 3

2 ciabatta rolls
1/4 cup Pesto (recipe follows)
1/2 cup Pepperonata (recipe follows)
6 thin slices fresh mozzarella
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper

Slice off the top third of each roll. Slice remaining portions horizontally into three slices each. Preheat panini machine, or heat a large cast-iron skillet over medium-high heat.

Spread three of the slices of ciabatta with pesto. Cover pesto with three slices of mozzarella each. Spread pepperonata evenly over mozzarella. Drizzle with oil, and sprinkle with salt and pepper. Cover with remaining three slices ciabatta.

Place sandwiches into machine. Close machine, and cook until bread is lightly toasted and mozzarella is hot but not completely melted, about 5 minutes. Alternatively, place sandwiches in heated skillet, and weight with a heavy pan lid, then cook until golden brown on both sides, turning once after about 4 minutes.

Pesto
Makes about 3 cups

2 cups extra-virgin olive oil
1/2 cup Parmigiano Reggiano
1/4 cup pine nuts
1 teaspoon unsalted butter, room temperature
2 basil, leaves only, well washed and dried
Coarse salt and freshly ground pepper

In a food processor, combine the oil, cheese, pine nuts, and butter. Process until smooth. Add basil, and pulse to desired texture. Season with salt and pepper. Store, refrigerated, in an airtight container for up to 2 weeks.

Pepperonata
Makes about 4 cups

5 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
1/2 teaspoon crushed red-pepper flakes
1/4 teaspoon dried thyme
2 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
Coarse salt and freshly ground pepper

In medium bowl, combine the peppers, red-pepper flakes, and thyme. Add the oil and vinegar, and toss to coat. Season with salt and pepper. Cover with plastic wrap, and let sit, at room temperature, for 1 hour.

Preheat oven to 350 degrees;. Spread peppers on a baking sheet, and bake until tender but not mushy, about 30 minutes, stirring every 10 minutes. Store refrigerated, in an airtight container, for up to 5 days.

Prosciutto and Pesto Panini
Serves 4

1 10-ounce loaf ciabatta, halved horizontally and soft interior removed
1/3 cup Pesto (recipe follows)
1/3 pound Prosciutto de Parma, thinly sliced
Tapenade, optional (recipe follows)
1 roasted red bell pepper, roasted, peeled, seeded, and cut into strips
1/4 pound fontina cheese, thinly sliced
1/2 cup baby arugula or basil, optional
Extra-virgin olive oil
Coarse salt
Freshly ground pepper

Preheat a grill pan over medium-high heat or a panini press. Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, tapenade, if desired, red pepper, and arugula or basil, if desired; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread.

Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press grill according to manufacturer's instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.
Cut sandwich into quarters. Serve immediately.

Pesto
Makes enough for 1 panini

1/3 cup pine nuts
4 cups lightly packed fresh basil leaves (about 2 ounces)
1/2 cup finely grated Parmesan cheese
1 clove garlic
Pinch of red pepper flakes
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil

Preheat oven to 350 degrees. Spread nuts on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Remove from baking sheet to prevent further browning. Let cool completely.

In a food processor, combine nuts, basil, cheese, garlic, and red pepper flakes; season with salt and pepper. Process until finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth.

Tapenade
Makes 1 cup

1 cup Kalamata or Nicoise olives, pitted
1 clove garlic, peeled
1 tablespoon capers, drained and rinsed
3 oil-cured anchovy fillets
Zest of half a lemon
Freshly ground pepper to taste
1 teaspoon Dijon mustard, optional
2 tablespoons chopped parsley, optional
1 to 2 quarts extra-virgin olive oil

Coarsely chop olives garlic, capers, anchovies, and lemon zest on a parchment covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and stir in enough olive oil to bind the mixture together.

Orecchiette with Broccoli Rabe
Recipe courtesy of Donatella Arpaia
Serves 4

4 sweet Italian sausages (about 1 pound), casing removed and crumbled
1 pound Fresh Semolina Orecchiette (recipe follows)
1 pound broccoli rabe, washed, trimmed, and cut into 3-inch pieces
2 cloves garlic, coarsely chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
Freshly grated Parmesan cheese, for serving

Place sausage in a large skillet over medium-high heat. Cook, stirring, until browned, 5 to 8 minutes. Using a slotted spoon, transfer sausage to a bowl; set sausage and skillet aside.

Bring 4 quarts water to a boil in a large pot. Add salt, return to a boil and add broccoli rabe. Cook 1 minute and drain, reserving some of the cooking liquid; set aside.
Bring a second large pot of water to a boil. Add salt, return to a boil and add pasta. Cook until al dente, 5 to 8 minutes; drain.

Place reserved skillet over medium-high heat and add oil, broccoli rabe, garlic, and red pepper flakes. Cook, stirring, about 30 seconds. Return sausage to the skillet along with the orecchiette. Stir to combine, adding reserved cooking liquid if pasta seems too dry; sprinkle with cheese and serve immediately.

Fresh Semonlina Orecchiette
Makes 1 pound

1 cup semolina
2 1/4 cups "00" flour, plus more for dusting (if you can't find this can substitute 1/2 flour and 1/2 cake flour)
1 cup lukewarm water
Pinch of salt

Sift semolina and "00" flour together onto a large work surface to form a mound. Make a well in the center. Pour water into the well and add salt. Using a fork, slowly incorporate flours, beginning with inner rim of well, into the water until it forms a dough. Gather dough together to form a rounded mass. Begin kneading with the palms of your hand until dough becomes smooth and elastic, about 10 minutes. Divide dough in half and wrap each with plastic wrap. Let rest 1 hour.

Cut each piece of dough in half. Working with one piece at a time, roll out dough 1/4 inch thick. Cut dough into 1-inch-thick strips and roll into 1/2-inch-thick rope. Cut rope crosswise into 1/4-inch pieces and lightly dust with flour. Repeat process with remaining dough.

Press each piece of dough along the blade of a butter knife and turn over with your thumb; place orecchiette on a floured baking sheet. Cover until ready to use. Repeat process with remaining pieces.

Pasta with Broccoli Rabe and Sausage
Serves 2

Coarse salt and freshly ground pepper
1/2 pound broccoli rabe, trimmed and washed
2 tablespoons olive oil
4 garlic, crushed and peeled
2 shallots, crushed and peeled
8 ounces sweet Italian sausage, casing removed
1 1/2 cups canned low-sodium chicken stock
1/2 pound pasta, such as campanelle
1/8 teaspoon crushed red-pepper flakes
1/2 cup freshly grated Grana Padana cheese

Bring a large pot of water to a boil. Prepare an ice-water bath; set aside. Add salt and broccoli rabe to the boiling water. Cook until just tender. Drain, and transfer to ice bath. When cool, drain, and set aside. Heat oil in a 10-inch skillet over medium-high heat. Add garlic and shallots; cook until just golden. Add sausage; sauté, breaking up with the back of a spoon, until cooked through. Add broccoli rabe and stock. Cook until heated through. Into the same large pot, add pasta; cook according to package directions until al dente. Drain. Add pasta to skillet; toss to combine. Season with salt, black pepper, and crushed red pepper. Sprinkle with cheese; toss to combine. Serve immediately.

Tomato-Sausage Lasagna
Serves 8

12 dried lasagna noodles, (about 10 ounces), uncooked
2 teaspoons olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon red-pepper flakes
1 pound sweet Italian sausage, casings removed
2 (28 ounces each) whole peeled tomatoes in puree
Coarse salt and ground pepper
6 cups shredded shredded mozzarella cheese, (about 1 1/2 pounds)
3/4 cup shredded Parmesan cheese, (about 3 ounces)

Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.

Make sauce: Heat oil in a large saucepan over medium heat. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their purée, breaking up tomatoes with a spoon or your finger; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.

Preheat oven to 350 degrees;. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.

Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.

Coconut Shrimp Soup
Serves 4

1 tablespoon vegetable oil
1 grated fresh ginger
2 cloves of garlic, minced
1/4 to 1/2 teaspoon red-pepper flakes
1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced
1 (13.5 ounces) coconut milk
1 tablespoon cornstarch
4 ounces angel hair pasta
1 1/2 pounds large shrimp, peeled, deveined, and tails removed
1/4 cup freshly squeezed lime juice
Coarse salt
4 scallions, thinly sliced

Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.

Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes. Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.