get laid tonight!

#1

Those of you who know, know I was a chef's assistant at the ripe old age of 17. Here is my daily offering.

You have no idea what she will do for you if you can make heart shaped ravioli...

INGREDIENTS
¢¢¬‚¢ 2 cups semolina flour (must be semolina!)
¢¢¬‚¢ 1/2 teaspoon salt
¢¢¬‚¢ 1/2 cup warm water
¢¢¬‚¢ Any meat or vegetables fillings for the ravioli.
DIRECTIONS
1. Mix flour and salt with hands liberally; add spices to taste.
2. Add warm water to the dough base while stirring flour and salt.
3. Increase water if dough seems too dry. Or add clarified butter or oil (warm)
4. Pat the dough into a ball and turn out onto a lightly floured chopping block.
5. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.
Use this time to make sure the filling is prepared, making sure all vegetables and meat are cooked completely, and giving time to thicken, drain, and cool before filling pasta. Oven roasting is the preferred method, as it is less greasy, and will make your work much easier, and your pasta much firmer.
6. Cut dough into quarters, to work with smaller amounts. Keep covered.
7. Roll out dough to 1/16¢¢¬‚ with rolling pin and shape square by hand.
8. Cut pasta square into number of triangles or other desired shapes.
9. Thoroughly but lightly brush olive oil onto the side of the pasta that will be filled.
10. Add fresh black or pink pepper over the pasta, filling side up.
11. Apply filling in dollups, and fold pasta immediately. Be sure not to overfill.
12. Cinch edges with fingertips or knife edge to create seal.
13. Turn ravioli upside down, and let sit three minutes to ensure seal.
14. Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.
Sample Fillings (if you can dice it or shred it, you can stuff it and serve it!)
*shredded carrot, red onion, lemon pepper, chicken (diced), katamala olive
*beef sausage (skinned and chopped), roasted garlic, orange zest, fresh basil and oregano
*chopped bacon, shrimp, diced raw celery, saut‚©ed mushroom, fresh chives
NOTE:

There are two very careful things to watch when making Ravioli; the filling and the sauce. The true to form standard for the filling tolerance is in both volume and weight. Practice makes perfect, and there is no better measure than experience. Remember, though: Less filling is always better than ruining your dish! Ravioli can be served with any sauce, or no sauce. If serving no sauce, freshen up with some olive oil after boiling. The sauce can be hot or cold. If serving with a cold sauce, make sure ravioli is thoroughly chilled and tossed gently in regular intervals. If served with a hot sauce, the ravioli should NOT be given the olive oil treatment, as the stickyness of the pasta will let the sauce stick to the ravioli better. Under NO (and I mean NO) circumstances should the ravioli be boiled in the sauce, as it destroys the texture of the pasta, and can over-expose the filling to heat, which can cause the ravioli to break apart. Thus if the pasta is added to the sauce, it should go off of the stove, and into the oven, at a low baking temperature.

Sample hot sauce:

Process to desired thickness, six roma tomatoes, ‚¼ red onion, two sticks of celery heart, zest of half a lemon, salt and pepper, one cup of mushroom broth fresh basil, oregano, and stew until darkish red at med heat, careful to not allow burning edges occur. Lower heat, and stir in 3 tsp maza flour to thicken (adjust accordingly) accordingly. Mix one shot of vodka with 1 teaspoon of mildish hot sauce, and 1 tsp lemon juice. Stir into sauce, and let sit on low heat for five minutes. Remove from heat.

Sample cool sauce:

Mix in plastic bottle, 1 part fresh basil, 1 parts raspberry vinegrette, 2 part Italian dressing, two tsp balsamic vinegar. Shake vigorously to achive emulsification (or blend). Plate ravioli over mache, arugula, romaine or other greens (blend is the key!) add red onion, mushrooms (add a scoop of lump crab meat and small boiled Yukon gold potatoes for a more filling dish.)

#2

Damn, if I felt like cooking, I'd be making some of that right now...I'll be exporting this post... /:D" style="vertical-align:middle" emoid=":D" border="0" alt=":D" />

#3

thanks, this is a sample of the three courses I am offering tonight, to do something just a little bit fancy for me and the babe. it's not really that hard...

garden vegetable and scampi bay scallop bruschetta on toast cups, (15 minutes)
blackened chicken ravioli in a rustic vodka arabiatta, (1 hour total)
baked polenta al forigno with baked proscuttio, (less than 30 minutes)

and for desert:

ginger lime rickey with fresh mango sorbetto (1 hour 30 minutes, will serve from freezer)

blacken chicken in pan, scampi scallops and vegetables in same pan
cut thick slices of fresh garlic bread and hollow halfway out, toast until golden, and add scallops and vegetables. (cheese if you want)

make dough

while dough is setting...

Bring water and salt for all recipes to boil, use some to make polenta. shape polenta (fancy corn meal grits) and place in oven at 375 degrees for 10 minutes. Take out and cover with al forigno... for the al forigno, use 1 tomato's worth of base sauce, add 1 tbsp of water and 1 beef boullion cube, mixed thoroughly. pour on polenta, and cover.
place in oven at 375 degrees, for another ten minutes.

cut dough in quarters and then...
chop fine blackened chicken, add to twice cut carrot shreds, minced katamala olives, fresh chives, and mix thouroughly.

add 1 tbsp chili powder and 2 tsp lime zest to sauce above, before bringing to heat.

fill and boil boil ravioli. and... while they are cooking and cooling (if not before):

scampi scallops and vegetables in same pan used to blacken chicken.
cut thick slices of fresh garlic bread and hollow halfway out, toast for about five minutes, and add scallops and vegetables. (cheese if you want)

mix 1/4 sprite (or other) to 1/4 ginger ale, and add just enough to smooth out the mango sorbetto. chill to freeze. when ready to serve, add more ginger ale and fresh lime zest (drizzle with a greanadine syrup, or cocktail sugar).

***serve in a single bowl, with two glasses and a healthy shot (i.e. a smallish bottle) of silver rum for a real treat! The interaction makes this real fun.

#4

That sounds awesome Charlie, thanks. I'll try out the recipe. I love cookin' even if I don't know the difference between a saucepan and a boiler, cdr.

#5

Twenty dollars is the going rate down in Panama for the real thing. If your ever there, take a taxi to the 'Jail House', slang for whore house.

You can also buy a Kilo of Coke(98% pure) for twenty bucks or a pound of pot for twenty bucks, for sixty dollars you will be flying high. Now, that's what I call priceless.