Last night's dinner recipe

#1

Bucatini Caserole with Butter Boiled Seafood. (Prep time)

Marinade time is needed, but you can get this done in about 45 minutes, including vegetable prep. Clean as you go.

Especially, you need a box of bucatini rigate pasta (barilla is what I advise.)
(Bucatini Rigate is a complex carb and promotes brain cell regeneration. It is a ridged pasta with a hollow center that drinks in flavour, and stays moist. Perfect for pasta caseroles.)

1. Marinade the seafood. I hit them with a special joint I make: (Good for three cups of seafood, I use prawns)

1/2 cup red bull
1/2 cup orange juice
2 tbsp lemon pepper
1 tbsp chile limon powder
1 tbsp oregano
1 tbsp garlic powder
1 tbsp good vodka
3 tbsp olive oil

Let em sit for two hours *or marinade them in the morning before work*, the key is to make sure they stick until the seafood really starts to set like civiche (i.e. *cold cook* in the citric acid)

While they are sitting, make the sauce:

2. The Sauce (Made of The Stew, The Good Stuff, and The Rest)

Process 2 tbsp olive oil, 1 tbsp of rosemary, and six strips of good bacon (or use bacon bits), 1 medium size onion, and two stalks of celery. This is what we will call "The Good Stuff"

Stew in a large sauce pan:
16 ounces stewed tomatoes
2 cloves chopped garlic
2 cups chopped celery,
1 cup chopped onion
1 chopped red bell pepper
3 tbsp basil
2 tbsp italian seasoning.
Almost bring to boil over med high heat, and take heat down to medium. cover and simmer for ten minutes
Add 2 tbsp chili powder and keep covered for another five minutes.

Bring the shrimp out, and strain the marinade into the Stew pot. (This is the Rest.)

Juice one full lemon, and add juice to shrimp. set back to chill.

Take a knife and score the outside peel of the juced lemon. Throw in a large pot with 4 quarts of water, 1 tbsp olive oil, 1 tsp salt, and one stalk of celery. Bring water to boil, add in pasta, and stir. Bring water back to boil, and cook for five minutes before Straining pasta.

Remove strained pasta to medium sized baking pan.

Preheat oven to 350.

Mix 2 cups paramesean bread crumbs into stew and stir until thickened. Smother pasta with sauce, and cover with parmesean bread crumbs.

Bake until golden brown and then remove from oven.

Finally. In a large fry pan, Melt half a stick of butter in medium heat. throw in four tbsp of minced garlic 1 tbsp lemon pepper and 1 tsp cayenne. Bring heat to high until boil, and add seafood and lemon juice. Boil covered until seafood is cooked in butter (shrimp take about 3 minutes.)

Cut pasta caserole style (with sharp spatula or pizza cutter), and double stack two "slices" of the pasta.
Cover with 1 cup of seafood and drizzle on garlic butter sauce left from the boil.

Serves well with steamed black pepper pot carrots and broccoli. Eat leftovers within three days.
Serves about 6 real people with sides and bread sticks (yes, the canned kind) /wink.gif" style="vertical-align:middle" emoid=";)" border="0" alt="wink.gif" />

#2

Dude, we're going to have to archive these some kind of way, damn that sounds delicious...!

#3

Sound like a food category to me /smile.gif" style="vertical-align:middle" emoid=":)" border="0" alt="smile.gif" />

I'm not much for seafood, but that sounds good.

#4

Wow...that sounds really, really good. I'll have to give it a try. Thanks Raum!

#5

QUOTE(trashtalkr @ Mar 22 2007, 01:13 PM) Wow...that sounds really, really good. I'll have to give it a try. Thanks Raum!

No problem! I like making my own recipes, and it is not problem throwing together something new all the time.

And for the record, I would have personally made this with chicken and panchetta, but my girl likes shrimp, and I was in the mood to make her a treat.

This weekend is officially known as

Operation: Fajita.

*evil grin* Gentlemen; start your tequila!

#6

Barilla- "veery veery goooud".
hehe

that was great Charlie, thanks!

P.S. where do I find chile limon powder?

#7

QUOTE(Pete @ Mar 26 2007, 07:36 AM) Barilla- "veery veery goooud".
hehe
that was great Charlie, thanks!
P.S. where do I find chile limon powder?

If you can't find it, you can make it.

Step 1: Zest a lime. (let this pretty woman show you how http://www.viewdo.com/now_viewing.php?id=143)

Step 2: zest or VERY finely chop an early season habenero (this is called a "limon")

Step 3: add 1/2 tsp habenero to 2 1/2 tsp chili powder and 1 tsp lime zest

That would give you 1 Australian Tbsp of chile limon powder.

#8

thank you VERY much!!!

#9

AY YA YA YAAAAAA........

O sorry I started my tequila too early I think........

Damn where is my clothes??