Hello fine friends! I hope you are all at home and keeping warm in this record-breaking freezing cold weather. I have enjoyed seeing everyone's thermometer pictures this week, along with everyone's status updates for both school and work snow/cold days!
On this first Miscellaneous Monday of 2014, I feel like I need to try to counteract the cold, if only to try to neutralize the below zero temperatures. So, I'll start by sharing one of my and Tim's favorite HOT recipes. *Fun sappy note, this is actually one of the first dishes I ever made with Tim!*
This dish, spicy chicken pasta, is an adaptation from an Emeril recipe for
Bayou Chicken Pasta, and relies on the habanero for the "spicy" part.
Now, a bit about the habanero:
It's a tiny pepper, orange in color and yes there are seeds inside that make it hotter. You can always reduce the heat by taking out the seeds.
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| Packs a lot of punch for a tiny pepper |
And you don't really want to touch this with your hands. When I cut up a habanero and don't have gloves, I turn the plastic grocery bag inside out and put it around my hand that is holding the pepper and then cut with the knife hand
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| Worst day ever: touching a pepper and then touching your eye/face/nose. Don't do it! |
And now the recipe I encourage everyone to try, especially this winter.
Here's what to gather from the store:
- 1 pound linguine
- 1/4 cup kosher salt (I always cook with kosher salt so I have a big box on hand)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons Essence, (find the recipe for the Essence here!)
- 1 cup finely chopped yellow onion
- 1 tablespoon finely chopped habanero pepper (to leave the seeds, or not to leave the seeds, the question is how much heat)
- 1 tablespoon minced garlic
- 1 1/2 cups half and half (the original recipe calls for heavy cream, but I like it with half and half)
- 1 cup diced tomatoes (canned tomatoes work fine, just make sure to drain them)
- 1/2 cup reserved pasta cooking water
For serving
- 1/2 cup chopped green onion tops
- 1/4 cup grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Directions:
- Bring a large pot of water to a boil and add the kosher salt. The kosher salt flavors the pasta water, but if you're scared at the massive amount that is 1/4 cup, start with half that much and decide how it goes. Remember, one of the most important rules of cooking is that you can always add more, but it's tough to take an ingredient away.
- Add the pasta and cook until al dente. I like to taste test for doneness, but the box of pasta should state how long it will take. Remember, you need to reserve some of the pasta water with all of its starchy goodness to use in the sauce, so don't forget to save some of the water before you drain the pasta.
- To prepare the sauce, get a saute pan hot and add the butter and olive oil. Coat the chicken in 1 tablespoon of the Emeril Essence and add the chicken to the pan with the butter and oil.
- Cook the chicken until browned on both sides and remove from the pan and set in a dish.
- Don't do anything to the pan (no wiping out the delicious flavors) and add the onions and habaneros t the pan. Let the onions cook until they are soft and lightly caramelized, 4-5 minutes. Toss in the garlic and cook for a quick 30 seconds or until fragrant.
- Add the half and half, tablespoon of essence, some salt and put the chicken back into the pan. Bring the sauce to a boil and cook until it is reduced in half, approximately 2 minutes.
- Put in the canned tomatoes, pasta and pasta water to taste. Let everything get together for 3-5 minutes.
- Remove the pan, place in a lovely serving bowl and add the green onions, parmesan, and parsley to blend.
- Serve it hot, hot, hot and enjoy!
What is your favorite spicy recipe? How are you surviving the polar vortex?
Happy Monday!
