My herb garden has been beyond fabulous this year. I wanted to make sure that I made this dish before my beautiful basil faded away.
This dish was described as being “more addictive than Doritos.” 🙂 The recipe is from Bon Appétit, contributed by Andy Baraghani. I don’t usually follow a recipe precisely, but did on this occasion because I had never used Fresno chilies. Oops. The dish was tasty but beyond spicy. I regret not tasting my chilies for heat intensity. I will certainly do that next time, and will follow the recipe as written with milder chilies or remove the seeds and ribs for spicier chilies.
The spicy-sweet sauce was delicious and I still enjoyed it. This dish also comes together very quickly and is perfect for a weeknight meal. We ate it over brown Basmati rice with tomato slices on the side. The tomatoes really helped offset the heat. 🙂
Yield: Serves 3 to 4
3 Fresno chiles, coarsely chopped (seeds and ribs removed, to taste)
6 garlic cloves, smashed
1/4 cup granulated sugar
2 T fish sauce
1 tsp kosher salt
4 T vegetable or grapeseed oil, divided
1 lb large shrimp, peeled, deveined, patted dry
2 cups basil leaves (about 1 bunch)
lime wedges, for serving
- 1 cup of rice (cooked in 2 cups stock or water), for serving
- Blend chiles, garlic, sugar, fish sauce, salt, and 3 T oil in a blender until smooth. (I used a Vitamix.)
- Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.
- Heat remaining 1 T oil in a large nonstick skillet over medium-high.
- Using tongs, just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side.
- Remove pan from heat. Add basil and toss vigorously until basil is wilted.
- Transfer shrimp mixture to a platter. Serve with rice and lime wedges alongside.
Posted in Quick, Recipes, Seafood, Shrimp
Tags: basil, dinner, easy, fast, fish sauce, Fresno, fresno chilies, lime, quick, shrimp, stir fry, summer
This healthy, hearty, and tasty vegetarian dish is from one of Bon Appétit’s “healthy-ish” issues. It initially had a mixed reception from the meat lovers in my house because the sauce closely resembled meat sauce in appearance and texture- but not in taste, of course. They gobbled it up in the end. 😉
This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I increased the amount of garlic, used freshly grated Parmigiano-Reggiano, and reserved pasta water to adjust the consistency of the sauce (and to reheat leftovers). I served it with roasted asparagus. Yum.
- 12 oz mushrooms, such as shiitake or crimini, stems removed
- 1 medium head of cauliflower (about 2¼ lbs), broken into florets
- 6 T extra-virgin olive oil, plus more for drizzling
- 4 T unsalted butter, divided
- 1 large onion, finely chopped
- 6 to 10 garlic cloves, thinly sliced
- 1 chile, such as serrano, Holland, or Fresno, thinly sliced, or ½ tsp crushed red pepper flakes
- 1 T finely chopped rosemary
- ⅓ cup double-concentrated tomato paste
- Kosher salt
- 1 lb rigatoni
- 2 oz finely grated Parmesan (about 1 cup), plus more for serving (I used Parmigiano-Reggiano)
- 3 T finely chopped parsley
- freshly grated zest of 1/2 to 1 lemon
- Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.
- Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.
- Heat ¼ cup oil and 2 T butter in a large heavy pot over medium-high.
- Add mushrooms and cook, stirring occasionally, until golden brown, 4–6 minutes.
- Add onion and 2 T oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes.
- Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes.
- Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes.
- Add cauliflower and cook, yes, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6–8 minutes.
- Season with salt, then keep warm over low heat.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions. Reserve 2 cups of pasta water.
- Using a slotted spoon, transfer pasta to pot with sauce.
- Add Parmesan, remaining 2 T butter, and 1 1/2 cups pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes.
- Remove from heat and stir in parsley.
- Taste and adjust seasoning with salt (it’ll probably need another pinch or two).
- Finely zest lemon over pasta and toss once more.
- Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.
Posted in Pasta, Recipes, Vegetarian
Tags: bolognese, cauliflower, chiles, crimini, dinner, Fresno, Italian, lemon zest, mushrooms, parmesan, Parmigiano Reggiano, pasta, rigatoni, sauce, serrano, shiitake, vegetarian