Ruth Roger’s ‘Italian Two Easy’ Spaghetti, Raw Tomato, Arugula Recipe
Just in time for the summer weekend, try this Ruth Roger’s Spaghetti, Raw Tomato, Arugula recipe. Allow this River Cafe chef treat your senses & relax your palate. Enjoy!
Ingredients:
- 4 plum tomatoes
- 2 garlic cloves
- 2 tablespoon capers
- 3 tablespoon black olives
- 3 tablespoon arugula leaves
- 3 tablespoon extra virgin olive oil
- 11 oz spaghetti
Cut the tomatoes in half. Squeeze out excess juice and seeds, and chop the flesh coarsely. Peel the garlic and squash with 1 tsp sea salt. Crumble the chile. Rinse the capers, and pit the olives. Roughly chop the arugula.
Combine the tomatoes, garlic, chile, capers, and olives. Season generously, add the olive oil, and put aside for 30 minutes.
Cook the spaghetti in boiling salted water until al dente. Drain, and stir the pasta into the tomatoes. Add the arugula. Toss to coat each strand. Season with black pepper.
Serve with olive oil.
Note: Plum tomatoes are fleshy and easy to peel and have hardly any juice or seeds, which makes them ideal for rich, thick tomato sauces. This raw sauce should only be made in the summer, when you can buy sun-ripened plum tomatoes that are really sweet.
Ruth Rogers of London’s River Cafe Shares New Cookbook on CBS
The co-owner & executive chef of London’s trademark restaurant River Cafe, Ruth Rogers, has published her sixth cookbook with the cafe’s other owner, Rose Gray.
Italian Two Easy is the second volume of “simple & delicious” Italian recipes by Rogers & Gray. The two sought inspiration for the second cookbook while visiting Puglia, Italy; but you will find your taste buds enjoying recipes from Verona to Tuscany.
The “simple and delicious” philosophy of cooking is seen in their five former cookbooks, all best-sellers.
Rogers shared a few recipes from Italian Two Easy this morning in the final segment of The Early Show’s weeklong series, “Culinary Inspirations” in which chefs have been dishing it up for summer meal ideas.
Stay tuned for Ruth Roger’s Spaghetti, Raw tomato, Arugula recipe post coming soon.
Cooking with Amy Pomegranate Lamb Kebabs Recipe with Sumac Salad
Try this wonderful Cooking with Amy Pomegranate Lamb Kebabs recipe with Sumac Salad. A great weekend endeavor, the kabobs will knock your socks off & the salad will make you glad that it’s summer. Enjoy!
Pomegranate Lamb Kebabs Recipe
Ingredients:
- 1/2 pound ground lamb
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- Several grinds of fresh pepper
- 1 clove minced garlic
- 1/4 cup bread crumbs
- 2 tablespoon minced white or red onion
- 2 teaspoon pomegranate syrup
What’s Next:
Mix all the ingredients and form 6 long flat meatballs. You can thread these onto skewers if grilling outdoors, but there is no need to if grilling on an indoor grill. Grill for several minutes until nicely browned on the outside and cooked through.
Sumac Salad Recipe
Ingredients:
- 1/2 English or hothouse cucumber, diced
- 1/4 cup diced onion
- 1 medium tomato, diced
- 2 tablespoon flat leaf parsley, chopped
- 1 teaspoon sumac
- 1 tablespoon olive oil
What’s Next:
Mix all the ingredients together and taste. If you need to you can add salt or lemon juice but if the tomatoes are flavorful you probably won’t need to.
Eat well & Laugh often!
Better for You Weight Watchers Oven Fried Chicken Recipe
Let’s not let Colonel Sanders get us down, allow this wonderful & better for you Weight Watchers Southern-Style Oven Fried Chicken recipe raise your spirits & lower your trans fat! This is really a great & guilt-free fried chicken recipe. Trust me & just try it.
Ingredients:
- 1/2 t. all-purpose flour
- 1/4 t. table salt
- 1/8 t. cayenne pepper
- 3 oz. buttermilk
- 3/4 C. corn flakes crumbs
- 1 pound boneless, skinless chicken breasts
Go ahead & preheat oven to 365 F, or 185 C.
Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.
In a medium bowl- combine flour, salt & cayenne pepper.
Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.
Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs.
Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 20 minutes.
Lawsuit Trouble for KFC Over Cooking Oil
It looks like bad news for KFC as well as any veteran customers of the fried chicken, fast food chain. Kentucky Fried Chicken was accused yesterday of knowingly using cooking oil that causes coronary heat disease in its American restaurants, no word as of yet if this cooking oil is being used in KFC’s outside the U.S.
Served with a multimillion dollar class action lawsuit by the Centre for Science in the Public Interest, or CSPI, KFC was quick to react with a statement.
A spokesperson for KFC’s parent company Yum! Brands stated, “This is a frivolous lawsuit completely without merit. We intend to vigorously defend our position.”
CSPI, a not-profit organization that campaigns for healthy eating, was ready with their own statement.
Executive director Michael Jacobson said: “By frying in such a dangerous oil, KFC is making its unsuspecting consumers’ arteries Extra Crispy.”
Apparently the American Kentucky Fried Chicken chains are using a very cheap, partially
hydrogenated cooking oil that is high in trans fat, noted by the US & Drug Administration as being a very harmful substance to the human body.
Well, it looks like I’ll have to give up Colonel Harland Sanders & my Sunday KFC bucket.
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Walter Scheib Key West Basted Shrimp with Fruit Salsa Recipe
Former White House chef Walter Scheib takes us to Key West is this delicious rendition of tropical shrimp. The warm fruit salsa is a perfect accompaniment & adds to the flavor of this Duvall Street favorite. Enjoy.
Ingredients for Shrimp Baste:
- 1/3 cup olive oil
- 2 tablespoon garlic, chopped
- 1 tablespoon ginger, chopped
- 2 tablespoon lime juice
- 2 teaspoon dark rum
- 2 teaspoon lime zest
- 1/4 cup cilantro, chopped
- 1/4 cup Italian parsley, chopped
- 1 teaspoon chile paste
- 2 teaspoon cumin
- 1 teaspoon coriander
- S & P, to taste
- 16 large shrimp, peeled & deveined
What’s Next:
In a large bowl- combine all ingredients except shrimp & set aside
Go ahead & preheat your grill to medium heat.
Toss shrimp in baste mix & grill on lightly oiled grill. Turning once, cook 4 minutes on each side.
Baste shrimp once more before serving. Serve on top of warm fruit salsa.
Ingredients for Warm Fruit Salsa:
- 1 tablespoon olive oil
- 1 tablespoon garlic, chopped
- 1 teaspoon jalapenos, chopped
- 2 oz. julienne red onion
- 2 oz julienne tomato
- 2 oz. sliced mango
- 2. oz. sliced pineapple
- 2 oz. sliced banana
- 1/2 tablespoon cumin
- 1/2 tablespoon coriander
- 1 oz. lime juice
- Hot sauce to taste
- 1/4 cup cilantro, chopped
What’s Next:
In sauté pan over medium heat- sauté oil, onions, garlic and jalapeños for 2- 3 minutes.
Add fruit and tomatoes, cooking for 2 – 3 minutes, don’t stir or over-mix as fruit will break up.
Add cumin, coriander, lime juice & hot sauce. Cook 1 – 2 minutes, the fruit should be warm, not mushy.
Add chopped cilantro when ready to serve.
Former White House Chef Spills the Beans on Clinton & Bush Families
In a recent interview with ABC Nightline, former White House chef Walter Scheib spilled all sorts of beans about his former employers.
For instance, President George W Bush was huge fan of peanut butter & honey sandwiches & that he once chocked on an Amish-made organic flour pretzel.
Former first daughter Chelsea Clinton’s vegetarianism caused many kitchen complications & the Bush twins received calorie counts for meals. Both the Clinton & the Bush families loved enchilada dinners.
Chef Scheib was hired as head chef for the White House by first lady Hillary Clinton 11 years ago & continued to serve the Bush family until 2005 when he was dismissed by first lady Laura Bush. Scheib was replaced by his assistant Cristeta Comerford, making her the first female to hold the White House head chef position.
Stay tuned for the Walter Scheib Key West Basted Shrimp Recipe post coming soon.
Weight Watchers Jerk Chicken Thighs with Mango Salsa Recipe
Just in time for your Father’s Day cookout, give your favorite dad the food he loves instead of the classic tie gift. This Weight Watchers Jerk Chicken Thighs with Mango Salsa recipe is a melt-in-your-mouth chicken dish perfect for even the pickiest eaters.
Ingredients:
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 1/2 teaspoon garlic salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon table salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper, or to taste
- 2 tablespoon fresh lime juice, divided
- 1 pound boneless, about 6 thighs
- 1 large mango, diced
- 2 small shallots, finely chopped
- 1 large jalapeno pepper, minced
- 1 tablespoon cilantro, chopped
- 1/8 teaspoon salt
What’s Next:
Go ahead & preheat your grill to medium heat.
In a large bowl- combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper & 1 tablespoon of lime juice. Mix into a paste.
Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
Meanwhile, let’s move on to the Mango Salsa. In a medium bowl- combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt.
Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve.
Celebrity Chef Gordon Ramsay Outwits Pop Veteran Sir Cliff Richard
This was too good to pass up, particularly with our recent Gordon Ramsay posts. During a filming of celebrity chef Ramsay’s The F Word British cooking show, the host outwitted his guest to the latter’s chagrin.
British pop veteran Sir Cliff Richard was left red-faced & steam-eared when Ramsay tricked Richard into criticizing his own brand of wine. The singer owns vineyards in Portugal & is quite proud of his Vida Nova wine, yet he may lack the educated wine-tasting palate. Let’s let Ramsay explain in his own words.
“Sir Cliff Richard told me to f**k off! Sirs can’t swear like that! Cliff’s got this vineyard in Portugal that he’s obsessed with, he’s crushing grapes and all the rest… so we had this brilliant wine-tasting challenge.
“He thought one of the wines was amazing. Of course it was, it was $550 a bottle. Then we got to one which I told him was a $20 wine.
“He said, ‘That’s rubbish! I wouldn’t pay for that. It’s tainted, it tastes like vinaigrette. I’d never even buy that.’ “I said, ‘Cliff, that’s your own wine!’ He went bananas. He bent over and whispered in my ear, ‘F**k yourself.’”
And that’s what I call a good wine tasting!
World Cup Whisky & Orange Ribs Recipe
With the World Cup officially kicked off, let’s celebrate the best way we know how- Whisky & Orange Ribs recipe! Enjoy these tasty, will-lick-your-fingers recipe & get back to the Ecuador vs Poland game!
Ingredients:
- 2 pounds ribs
- black pepper
- 2 tablespoons orange marmalade
- 2 tablespoons sugar
- 1 tablespoon whiskey
- 1 tablespoon orange juice
- 2 tablespoons tomato paste
- 3 tablespoons ketchup
- 2 tablespoons apple cider vinegar
What’s Next:
Go ahead & preheat your oven to 350 F or 175 F, or get the grill going on high.
Rub the ribs with black pepper and place in a non-metallic dish.
In a medium saucepan- place all other ingredients & gently heat on medium-heat until melted.
Once melted, turn up heat & boil for 10–15 minutes, or until thickened.
Pour the glaze over ribs, turning to coat, and then roast in the oven for 1 hour, basting the ribs with the glaze halfway through. Either continue cooking in the oven for 30 minutes or finish over hot coals on the barbecue, turning occasionally, until the ribs are cooked through and sticky. Serve with salad.
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