Cacio e Pepe with Burrata

Prep Time: 5 minutes

Cook Time: 12-15 minutes

Servings: 2

Ingredients

Directions

First, in a 5 quart pot, bring 3 quarts of water to a boil and season with kosher salt. Keep the water shallow so it gets starchy from the pasta.
Add pasta and cook for about 7 minutes, or about a minute before al dente or tender.
Reserve 1 cup of pasta water and drain the rest.
Heat olive oil on medium heat in a heavy bottom large skillet.
Mix in pepper and cook until toasted and fragrant, about 1 minute. Add ½ cup of the reserved pasta water to the skillet.
Once the water simmers, add spaghetti and swirl in the pasta pepper water with tongs until thoroughly coated.
Reduce the heat to low and add in butter and parmigiano-reggiano. Use tongs to stir in the butter and cheese in a circular motion to coat the noodles.
Remove the skillet from the heat and stir in the pecorino Romano. Use the tongs to toss the pasta and cheese until the cheese melts and the pasta is coated with cheese.
The pasta is done once the noodles are al dente and coated with sauce. If the pasta is dry, stir in more pasta water one tablespoon at a time until it reaches a saucy consistency.
Serve the pasta in bowls and scrape the bottom of the pan with a spoon to collect the starchy sauce. Top the pasta servings with the starchy sauce, burrata, and more black pepper and red pepper flakes to taste. Serve immediately.

Easy Peasy Chili

Prep Time: 5 minutes

Cook Time: 2 hours

Servings: 3-4

Ingredients

1 Tablespoon vegetable oil (or your favorite neutral oil)
3 Tablespoons butter (yes butter, ground beef here has little fat content and the butter was amazing)
1 1/4 lbs ground chuck
1/2 onion, diced
1 1/4 teaspoons salt (I always use rule of thumb, 1 teaspoon per pound of protein) or to taste
1/2 teaspoon ground black pepper, or to taste
1-2 teaspoons granulated garlic powder
1/2 teaspoon dried oregano
1 teaspoon cayenne pepper (more or less depending on how spicy you like your chili)
1/2 teaspoon red pepper flakes (I add chili flakes to almost everything I make, Grandude loves spicy!)
1 14 oz can dice tomatoes, completely drained
1 7 oz can of tomato sauce
1 to 2 cups water or stock of choice (add as much or as little as you like your chili)
Topping ideas: cheese, sour cream, red onion, jalapeno, tortilla strips, cilantro...however, as I always say, make it your own or better yet, have a chili bar and let everyone make it their own!

Directions

Heat medium size, Dutch oven over medium high heat. Add oil, butter, ground beef and onion and cook until ground beef is browned. Drain any excess fat. (I like to keep a little for flavor)
Add spices and cook for 1 minute to allow spices to bloom.
Add tomatoes, tomato sauce and water or broth.
Bring to a boil, cover and reduce to simmer. Simmer for 1 1/2 - 2 hours, tasting and adjusting seasoning along the way.
Serve with your favorite toppings.

Prep Time: 5 minutes

Cook Time: 8-12 minutes

Servings: 4

Ingredients

3 tablespoons unsalted butter plus 4 tablespoons cold unsalted butter, cut into small cubes
8 large eggs, beaten
Kosher salt and freshly ground black pepper
1 cup shredded Gruyere
minced fresh chives, optional for garnish

Directions

Melt 2 tablespoons butter in a 12-inch nonstick pan over medium heat.
When the butter starts to bubble, add the eggs and the cold cubed butter, and begin to stir with a rubber spatula.
Continue to stir until the eggs are half set, then reduce the heat to low.
When the omelette is soft, sprinkle with salt and pepper and top with the shredded cheese.
Let the omelette sit over low heat, without touching it, for 1 minute, to let the heat of the pan set the eggs.
Roll the omelette over the cheese so it forms a jelly roll shape, then roll the whole omelette onto a large dish.
Lightly spread the remaining tablespoon butter over the omelette to coat.
Garnish the omelette with the minced chives and serve with your favorite. I had fresh tomatoes and avocados, so served these seasoned with salt, pepper, red pepper flakes and drizzled with olive oil and balsamic glaze.
This is a basic recipe that you can make your own, the sky is the limit!

Prep Time: 5 minutes

Servings: 4

Ingredients

1 shallot
1/2 cup celery
1/2 cup kewpie mayonnaise (you can use regular mayo, but the sweetness adds to the dish)
1/2 teaspoon paprika
1/2 teaspoon dried dill
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
juice of 1/2 of a lemon
1 lb. lump crab meat, cleaned of shells and cartilage (drained if necessary)
toasted slider rolls, use your favorite (I used brioche sweet rolls)
2 avocados thinly sliced
Kosher salt
red pepper flakes, optional

Directions

Chop the shallots and celery and add to a food processor and process until your favorite consistency (we like it pretty fine, but with a little texture).
In a large bowl add the first 8 ingredients together and stir until well combined.
Gently fold in the lump crab until fully combined, trying not to break up the crab meat.
Refrigerate for at least a before serving.
To assemble, place a heaping pile of the crab salad and top with avocado slices, season with Kosher salt and red pepper flakes.

Prep Time: 5 minutes

Cook Time: 2 hours and 45 minutes

Servings: 4-6

Ingredients

2 1/5-3 lbs. baby back pork ribs, cut in half
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons paprika
2 teaspoons salt
1 teaspoon black pepper (cracked)
1/2 teaspoon cumin
1 teaspoon chili powder, optional
2 Tablespoons olive oil
2 cups barbecue sauce (use your favorite, I used a hickory smoke brown sugar version)
3 Tablespoons garlic, minced
2 Tablespoons olive oil
1 Tablespoon Worcestershire sauce
1 teaspoon red pepper flakes, more or less to taste
1 teaspoon salt

Directions

Preheat oven to 350F degrees.
Peel off tough membrane that covers the underside/bony side of the ribs.
Cut in half and place in a 9x13 disposable aluminum pan.
Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili powder.
Sprinkle seasoning over ribs on both sides and drizzle with oil.
Rub the seasoning all over the ribs on both sides. Cover tray with foil and bake for 2 hours.
Mix together sauce ingredients and set aside on counter.
Remove ribs from the oven, remove foil and pour the ribs with the barbecue sauce mixture and spread evenly.
Place back in the oven uncovered for 45 minutes, basting every 15 minutes.
Rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.
Serve with a side of the sauce.