Pasta in due Modi

Pasta Two Ways... One for the Meat-eater. One for the Vegetarian. 

Sean welcomes his first guest, live via satellite, to the Guerrilla Culinarian, Rhode Island native, Adam Carbone.

While Sean prepares rigatoni with chicken in a red sauce, Adam will simultaneously prepare, using the same basic recipe, rigatoni without chicken in a red sauce.

Watch as they both make a simple and tasty dish that starts with basic store-bought spaghetti sauce & pasta and take it up to an eleven!

Version 1: Pasta with Chicken

Prep Time: 10 minutes

Cooking Time: 20 minutes

Yield: 4 servings


Ingredients

• 1 Jar store-bought regular Pasta Sauce (not embellished, just the basic sauce)
• 1 Zucchini, cut moon shaped 
• 3 Garlic Cloves, finely chopped
• 1 Onion, finely chopped
• 1 Chicken Breast, cooked
• 2 Roma Tomatoes, chopped
• 1 package dehydrated Rigatoni Pasta (or other basic pasta)
• 1/2 cup Chiffonade of Fresh Basil, divided (cut into ribbons)
• 3 Sprigs Thyme, chopped, stems removed
• 1 cup good Red Wine (Cabernet or other hearty wine is best)
• 1 cup Half & Half 
• 1/2 cup Olive Oil, divided, plus more for garnish
• Juice from One Lemon, divided
• 1/2 cup Parmesan cheese, plus more for garnish
• Dash Red Pepper flakes, optional
• Salt & Pepper, to taste

Directions

Prepare half of the pasta “al dente” according to the package instructions. Be sure to generously salt the water beforehand.

In a Dutch oven or large pot, sauté the onion in about half the olive oil for about 5-6 minutes until translucent. Add in the garlic for another minute. Once everything is tender, add in the zucchini for one or two minutes, but make sure it says firm. Finely chop half the fresh basil, then add it to the sauce along with the wine, tomatoes and thyme. Cook until just warm. Next up is the pasta sauce, half & half and one cup of your pasta water. Bring to a moderate simmer, then cover and turn the heat to low. Stirring occasionally, allow to simmer for about 10 minutes, keeping it at a low simmer.

Once you’ve drained the pasta, toss it with a little bit of olive oil, cover and set aside. 

Add the parmesan cheese to the sauce, stir it until it melts, then gently fold in the pasta and stir to combine. Cook for a few more minutes so the pasta can absorb the flavors. Right before serving, stir in the remaining lime juice.

Garnish with a drizzle of olive oil, remaining and red pepper flakes.

Version 2: Pasta with Mushrooms (Vegetarian)

Prep Time: 10 minutes

Cooking Time: 20 minutes

Yield: 4 servings


Ingredients

• 1 Jar store-bought regular Pasta Sauce (not embellished, just the basic sauce)
• 1 Zucchini, cut moon shaped 
• 3 Garlic Cloves, finely chopped
• 1 Onion, finely chopped
• 1 cup Mushrooms, roughly chopped
• 1 14oz Can Crushed Tomatoes
• 1 package dehydrated Rigatoni Pasta (or other basic pasta)
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Parsley
• 1 cup Half & Half
• 1/2 cup Olive Oil, divided, plus more for garnish
• Juice from One Lime, divided
• 1/2 cup Parmesan cheese, plus more for garnish
• Dash Red Pepper flakes, optional
• Salt & Pepper, to taste

Directions

Prepare half of the pasta “al dente” according to the package instructions. Be sure to generously salt the water beforehand.

In a Dutch oven or large pot, sauté the onion in about half the olive oil for about 5-6 minutes until translucent. Add in the mushrooms for another minute or two, then the garlic for another minute. Once everything is tender, add in the zucchini for one or two minutes, but make sure it says firm. Pour in half the lime juice to de-glaze the pan. Then goes the crushed tomatoes, basil, and thyme. Cook until just warm. Next up is the pasta sauce, half & half and one cup of your pasta water. Bring to a moderate simmer, then cover and turn the heat to low. Stirring occasionally, allow to simmer for about 10 minutes, keeping it at a low simmer.

Once you’ve drained the pasta, toss it with a little bit of olive oil, cover and set aside.

Add the parmesan cheese and stir to combine, then gently fold in the pasta and stir to combine the whole kit & kaboodle. Cook for a few more minutes so the pasta can absorb the flavors. Right before serving, stir in the remaining lime juice.

Garnish with a drizzle of olive oil, dried parsley and red pepper flakes.

Black & White Chili

Enjoy a beer or two with this flavorful and spicy bowl of comfort, cooled off with some creamy yogurt.

Prep Time: 10 mins

Cook Time: 2 hr 15 mins

Yield: 10-12 Servings

Ingredients:

1/2 cup olive oil

2 red bell peppers, diced (about 2 cups)

2 yellow onions, diced (about 2 cups)

1 head garlic, minced (about 1/4 cup)

2 pounds Carne Asada (flank steak), trimmed and cut into 1/4” cubes

2 teaspoons granulated onion

2 teaspoons granulated garlic

3 tablespoons chili powder

2 teaspoons ground coriander

2 teaspoons cayenne pepper

2 teaspoons paprika

2 teaspoons ground cumin

2 teaspoons kosher salt

2 teaspoons cracked black pepper

1 cup tomato sauce

1 cup crushed tomatoes

1/2 cup chipotle chilis in ancho sauce, puréed (reduce or omit if less "kick" is desired)

2 12 ounce lager beers: 1 for the recipe, 1 for the cook

1 cup chicken stock

2 (15.5-ounce) cans black beans, with juice

2 (15.5-ounce) cans cannellini beans, with juice

1/2 cup fresh cilantro, chopped

Juice from 2 limes

Mini croutons, for garnish*

1 bunch green onions, sliced thin, for garnish

1 cup shredded Cheddar, for garnish

1/2 cup plain Greek yogurt, whipped, for garnish

Directions:

In large stock pot over medium-high heat, add the olive oil. Add bell pepper and onion and cook until tender, about 5 minutes. Add garlic and sauté a minute longer. Add the carne asada and brown. Cook until meat has a nice brown crust and cooked med-rare, about 4 to 7 minutes (the meat will cook more while simmering). Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce, crushed tomatoes and chipotle purée and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours. A few minutes before serving, add the lime juice and chopped cilantro, stir to combine.

To serve, pour into a soup bowl, top with a drizzle of whipped yogurt, cheddar cheese, green onion and some mini croutons. At this point, you'll probably need another beer.

*Mini croutons, if not available in the store, can be made by chopping regular croutons with a sharp knife, or alternatively making them by chopping a couple slices of sourdough or other good bread into 1/2” squares, drizzling with olive oil and toasting in a toaster oven until golden brown.

PB&J Oatmeal

A kid-friendly breakfast everyone will enjoy.

Prep Time:  5 mins

Cook Time: 10 mins

Yield: 4 Servings

Ingredients

3 1/2 cups Water

2 cups Rolled Oats (non-instant)

1/8 Stick Unsalted Butter

1/2 cup Raisins or Dried Cranberries

1/2 cup Slivered or Chopped Almonds

1/4 teaspoon Vanilla extract

3 tablespoons Creamy Low-Sodium (or homemade) Peanut Butter

4 teaspoons (room temperature) grape jelly or jam*

4 dashes of Cinnamon, for Garnish

*Substitute a fresh fruit and honey purée for a tasty and healthier alternative to store-bought jelly or jam.

Directions

In a dry small sauté pan, toast the almonds over medium heat until a light golden brown, about 5 minutes. Set aside.

Place a medium sauce pan over medium heat. Once hot, add the butter until it begins to melt. Gently stir in your oats and toast until they just begin to brown, about 4-5 minutes.

Meanwhile, in a tea kettle or small pot, bring the water to a gentle boil. Once the oats are toasted, add in the raisins, then carefully pour in the boiling water. This will become a very rapid boil, so be careful. Reduce the heat to low and simmer, uncovered for about 5 minutes until most of the water is absorbed. Only stir it a few times, as you don’t want to make the oats too mushy.

Place the peanut butter in a microwave safe dish and heat for about 20-30 seconds just to soften it. When the oats are ready, remove from the heat and gently stir in the peanut butter and vanilla.

To serve, pour into a bowl, top with a teaspoon of jelly, some toasted almonds and finish with a dash of cinnamon.

Easy Gourmet-ish Garlic Bread

Who doesn't like garlic bread, right? Especially if you’re from Gilroy, CA, then odds are you REALLY like garlic. 

“Gilroy is well known for its garlic crop and for the annual Gilroy Garlic Festival, featuring various garlicky foods, including garlic ice cream. Gilroy's nickname is "Garlic Capital of the World,"with Gilroy Foods processing more garlic than any other factory in the world; most pickled, minced, and powdered garlic come from Gilroy.”

Sure, there’s probably some guy in Guam or Boise or somewhere that doesn’t like it, but YOU mister garlic-bread-disliker, are in the minority! 

You’re probably asking yourself, what makes it easy? Why is it gourmet-ish? To answer your inquiry minds, my take on garlic bread couldn't be simpler to make. Only three main ingredients: Garlic, bread and olive oil.  And once you taste it, it might just remind you of one of those fancy appetizers you’d get at a nice restaurant. And since you’re roasting the garlic, you’ll find that it really mellows the taste, giving you rich and deep flavor, without the harshness associated with raw garlic. 

Here's the recipe:

Prep Time: 1 minute

Cook Time: 42 minutes

Yield: 10-15 slices

Ingredients:
1 Head Garlic

1/2 Loaf Baguette, sliced into rounds*

1/4 Cup Olive Oil, plus 2 Tablespoons

Kosher Salt & Pepper to taste

*Most grocery store bakeries will be happy to slice your baguette into rounds for no additional charge.

Directions:

Pre-heat over to 425.

Holding the garlic head sideways, slice through the very tops of the garlic cloves.  Place the garlic head cut side up in the middle of a piece of 10"x10" foil. Drizzle a tablespoon of olive oil over the garlic, then sprinkle with a little salt and pepper. Fold the sides of the foil into a little tent, twist the top and place into the oven for 30-35 minutes, until the garlic is a tender and golden brown.

Remove it from the oven and allow it to cool for a bit. While it's cooling, place your bread rounds flat on a baking or cookie sheet. Lightly drizzle some olive oil over the slices, then give them a sprinkle of salt and pepper. Set aside.

Once the garlic is cool enough to handle, gently remove the cloves from their paper peel and place into a sauce pan. Pour about a 1/4 cup of olive oil over the garlic, about 1/8 inch covering the bottom of your pan. Put the pan over very low heat. All you want to do is warm the olive oil and allow the garlic flavor to infuse. Only takes a few minutes.

Place your bread into the same 425 oven for about 5 minutes. You’re just going to warm the bread and give a light crunch. Be careful not over bake it.

Carefully pour your olive oil and garlic into an oven-safe ramekin or other bowl that can handle hot oil. Once your bread comes out of the oven, place it into a linen-lined basket or something to keep it warm.

To serve, grab a bread round and top it with a garlic clove and a little infused olive oil. Using the back of a spoon, gently smash the garlic clove. It should spread like butter. And there you have it, Easy Gourmet-ish Garlic Bread!

Once you've mastered the Easy Gourmet-ish Garlic Bread, try some of these simple toppings that’ll step it up even more. Start with some chopped tomatoes and finely chopped shallots (or red onion) soaked in balsamic vinegar. Or maybe some grated parmesan cheese and minced herbs, such as basil, parsley, thyme, rosemary. Or all of the above. Whatever suites your taste buds. 

Cooking for One: Salmon Two Ways

When cooking for just yourself it's sometimes difficult to be cost effective with what you buy and make. Ultimately a lot goes to waste if you don't finish what you made, especially if you get tired of repeating the same meal. So I try to make things that can be re-purposed into something else to give myself a little variety.

Day 1: Foil-Wrapped Baked Salmon with Brown Rice Pilaf

I started with just under a pound of wild-caught Sockeye Salmon Fillet. I cut it into two fillets, coated it with olive oil, salt and pepper and set it aside. I chopped up a couple of Roma tomatoes, finely chopped half a brown onion, chopped a couple of sprigs of fresh thyme, tossed in some dried oregano, fresh lime juice, salt & pepper and mixed it all together.

Meanwhile, I browned some broken pieces of angel hair pasta in some butter, added some chopped onion, red bell pepper and garlic and sweated them until tender. I added a cup of long grain brown rice, 2 cups of fresh chicken stock and let it simmer for about 45 minutes.

Next, I placed each salmon fillet into a piece of foil, topped it with the tomato salsa, wrapped it up and into the 400 degree oven for about 35 minutes.

I topped a serving of the brown rice pilaf with a salmon fillet. So amazingly tender, with a buttery texture. So good.

I carefully placed the other fillet into a plastic container and after it cooled to room temp, I put in the fridge for next day's dinner.

Day 2: Baked Salmon Tacos with Orange-Tomato Salsa


First thing, I zested about half an orange and a lime and set it aside. Next, I peeled and segmented a couple of navel oranges (it's important to remove all of the bitter pith), chopped a medium tomato, minced a clove of garlic, finely chopped some cilantro, and juiced two limes. I poured in a tablespoon's worth of both olive oil and plain yogurt, salt and pepper mixed it all together and tossed it into the fridge for about an hour.

While the salsa was chilling, I took out last night's salmon fillet to come to room temp, before preparing it. I discarded the salsa it was baked with and set it aside. Once it was ready, I steamed it to re-heat it, then chopped it into bite-sized pieces.

When the salsa coms out of the fridge, I sprinkle in the orange and lime zest I made earlier, and gave it a gentle stir. Then I grab a warmed flat bread round fill it with a layer of chiffonade of spinach, the salmon and top it with the orange-tomato salsa. On the side was some seasoned avocado and another serving of the brown rice pilaf. This one called for a Sangria!


This was a very inexpensive, tasty and healthy couple of meals with no waste. That's what I'm talking about!

Save the Asparagus!

Whoopsey, you boiled your asparagus for too long! What to do? Well, don't throw it out, watch as Sean transforms this kitchen mishap into a tasty Cream of Asparagus soup with common ingredients found in your kitchen. 

Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4-5 bowls of soup

This recipe is based upon almost over-cooked boiled asparagus, designed to save the day!

Click Here to Watch the Video

Ingredients:

1 bunch Asparagus
1/2 Medium Red Onion, roughly chopped
2 Cloves Garlic, roughly chopped
2 Bay Leaves
1 Tablespoon Fresh Rosemary*
1 Tablespoon Fresh Thyme*
1/2 Teaspoon Red Pepper Flakes (optional)
1 1/2 Cups Chicken Stock (substitute low-sodium chicken broth or vegetable stock)
1 Cup Half & Half (Use heavy cream for a richer soup; low or non-fat plain yogurt for a healthy substitute)
1/4 Cup Olive Oil, plus 1 tablespoon for garnish
1/4 Stick Unsalted Butter
Kosher Salt and Cracked Black Pepper
Pinch Paprika, for garnish
Pinch Dried Parsley, for garnish
3 Cups Ice Water

*You can substitute dried herbs, just use 50% as much

Special Equipment: Blender or Food Processor

Directions:

Assuming the asparagus has had the woody ends removed and has been boiled in a large pot or dutch oven with approximately 4 cups of water... Turn off the heat and with a pair of tongs, carefully remove the stems from the water (DO NOT discard the cooking water) and place them into a large bowl with the ice water. This will stop the asparagus from cooking any further.

Discard all but about 2 cups of the cooking water and return to medium heat. Add the chicken stock and bay leaves and bring it to a gentle simmer.

Place a saucepan over medium heat and once hot, add the olive oil and butter. Once the butter has begun to melt, add the chopped onion, garlic, rosemary, thyme, pepper flakes (if using) and salt and pepper to taste. Sweat for about 6-7 minutes until the onion and garlic are tender.

In the pot with the stock and water, add the half & half and return to a simmer. Once the onions and garlic are ready, add the mixture to the stock and stir to combine. Continue simmering for 5 more minutes.

Remove the asparagus from the ice bath and place in your blender. Carefully pour the stock mixture into the blender, until it's just over half full. DO NOT overfill the blender or you'll have a big mess! If you have a large amount of asparagus you can do this in two batches.

Speaking of messes, once you're ready to purée, be careful not to completely seal the blender lid or you'll end up with a heat explosion. Not only is that a buzz kill, but it can seriously burn you. Best thing is to leave one corner uncovered and use a clean kitchen towel to cover the rest. Set your blender on purée, pulse a few times to get things moving, then purée until smooth. 

Pour the purée back into your pot, return to medium heat and simmer uncovered for about 10 minutes until it thickens. Check for seasoning and add a little salt and pepper to taste, if needed.

While the soup is simmering, pour a teaspoon or so of olive in a small bowl with a pinch of paprika and a pinch of dried parsley, stir to combine.

To serve, pour the soup into bowls and garnish with a drizzle of your olive oil mix.

Congrats, your mushy, yucky boiled asparagus is now a yummy Cream of Asparagus Soup. Oh and your family, friends and/or guests don't need to know you didn't plan this all along. It'll be our little secret!

All American Ramen

Get more out of your ramen, without more out of your pocket.

We’ve all been on a budget and stocked our cupboards with instant ramen noodles. But they can quickly become boring and unsatisfying. Not to mention, the “flavor packet” contains 800-1000mg of salt (including MSG). That’s almost as much salt as the average adult should have in an entire day. No bueno. 

This easy-to-do recipe uses common things most of us have around the house and really takes simple ramen to the next level. After boiling a hot dog, you’ll use the same water to boil your noodles. Yup, that water is loaded with flavor. Think of eating a juicy hamburger right off the BBQ. That juice is fat. Fat is flavor and your hot dog just flavored your ramen noodles. That, with a simple creamy parmesan sauce, you’ll never go back to old school instant noodles again.

So toss out the flavored salt, grab a hot dog, and let’s make some All American Ramen! 

Here's the Recipe...

Prep Time: 5 mins
Cook Time: 10 mins
Yield: 1-2 servings
------------------------

Ingredients:

1 Hot Dog
1 Package Store-bought Ramen Noodle
1 Tablespoon Parmesan Cheese, shredded 
(or 2-3 packets, such as delivered with pizza)
1/8 Stick Butter (1 Tablespoon)
1 Tablespoon Olive Oil (double the butter if you don't have Olive Oil)
1 teaspoon dried Parsley, divided
A pinch or two Red Pepper Flakes (optional)
1/2 Teaspoon Black Pepper
2 Cups Water

Directions:

In a medium sauce pan, add the water and the hot dog and bring to a boil. Once boiling, cook for about 3 minutes or until you see the seam (on most wieners) split. Carefully remove the hot dog to a small plate and set aside. DO NOT turn off the heat or discard the hot dog water, this is now your ramen noodle water. The water should still be boiling and perfect to add your noodles. Boil them for about 2 1/2 to 3 minutes. Then cover your pan and carefully strain out the majority of the water into the sink, by creating a tiny gap with the lid. BE CAREFUL not to put your face directly over the sink or you'll get a smokin' hot facial!

Put the lid back on the pan and return to the stove, making sure the heat is turned off.
Grab your trusty chef's knife (from your Kitchen Arsenal) and cut the hot dog into thick nickel-sized rounds (do your best to keep them all the same size).

Over medium heat, add the olive oil to a sauté pan (also known as a frying pan) and once it begins to thin out, carefully add the chopped hot dog, making sure the pieces lay flat. Sauté for about a minute until they begin to form a nice brown crust, then carefully turn over with tongs or a spatula (use rubber tongs / spatula if your pan is non-stick). Cook for another 30 seconds, then add the butter and half of the red pepper flakes (if using), half the parsley and black pepper. Continue cooking until the butter melts (keep on eye on this so the butter doesn't burn).

Carefully pour your ramen noodles into the sauté pan. Toss in half of the Parmesan and give it a gentle stir until combined.

To serve, pour the mixture onto a plate or large bowl, top with the remaining parmesan, parsley and red pepper. And voila! You've made some rockin' All American Ramen! Bon Appetite!

NOTE: Because most hot dogs and Parmesan cheese contain a good deal of salt, no additional salt was added to this recipe.