Langoustine and Angel Hair
-1 pound angel hair pasta
-Salt
-1/4 C olive oil
-6 oz. pancetta, chopped
-1 med. red onion, peeled, cut in 1/2, and thinly sliced
-2 Tbsp minced garlic
-1/4 C dry white wine, optional
-1/2 tsp crushed red pepper
-1 1/2 Tbsp fresh lemon juice
-1 1/2 pounds langoustines
-1/4 C freshly chopped parsley leaves
-1 tsp finely grated fresh lemon zest, for garnish
-Freshly grated Parmesan, optional
1) In a large pot of salted water, cook the pasta until just al dente.
Drain and return to the pot. Cover to keep warm.
2) Meanwhile, in a large saute pan, heat the oil over medium-high
heat. Add the pancetta and cook until golden brown, 3 to 4 minutes.
3) To the oil in the pan, add the onions and cook, stirring, for 2
minutes. Add the garlic and cook, stirring, for 30 seconds. Add the
wine, 3/4 teaspoon salt, red pepper, lemon juice, and langoustines and
cook, stirring, until the shellfish are pink and cooked through, about
5 minutes. Add the parsley and stir to combine.
4) Add the cooked pasta to the shellfish mixture and toss well to
combine. Cook until the pasta is heated through, about 1 minute.
5) Remove from the heat, add the lemon zest, and adjust the seasoning,
to taste. Sprinkle with Parmesan. Spoon into individual pasta bowls or
onto large plates, and serve immediately.
Source: http://www.foodnetwork.com/recipes/emeril-live/langoustine-and-angel-hair-recipe/index.html
Suya (African kebabs)
-3 tsp roasted peanuts (I also have seen a few recipes that use
crunchy peanut butter instead. Changes the recipe, but still good.)
-2 tsp cayenne flakes
-1 tsp paprika
-1 tsp salt
-1/2 tsp ground ginger
-1/2 tsp garlic powder
-1/2 tsp onion powder
-1 or 2 pounds of meat (beef, chicken, etc.), cut into bite-size pieces
-1 onion peeled and cut into chunks
-1 tomato cut into chunks
-1 green or red bell pepper, cleaned and cut into chunks (optional)
1) Make the ground peanut powder: Remove shells and skins from
roasted peanuts, if necessary. Grind the peanuts into a fine powder
(briefly pound them in a mortar and pestle; crush them with a rolling
pin; or use a food processor). Be careful not to grind them into a
paste. If the peanut powder is oily, wrap it in absorbent paper (paper
towel) and squeeze for a minute or two.
2) Stir the spices into the powder, mixing well. For really spicy hot
suya, use more cayenne pepper; for a milder dish, substitute paprika
for some (or all) of the cayenne pepper. Divide the peanut-spice mix
into two parts, putting half in one bowl and half in another. Set one
bowl aside.
3) Dip and roll the meat in the other bowl of the peanut-spice mix,
making sure the meat is completely coated. Allow meat to marinate for
thirty minutes or more. (Get the outdoor grill going or preheat the
oven while you are waiting.)
4) Place the meat on skewers (alternating with the onion, tomato and
sweet pepper, if desired).
5) Broil in a hot oven, or grill over hot coals, until meat is done.
Serve remaining spice mix with meat. (Can accompany with rice, salad,
or plantains)
Source: http://www.nairaland.com/nigeria/topic-25475.0.html
