red pepper flakes | Chef Emil's

Posts Tagged ‘red pepper flakes’

Caprese Bites

Posted: February 12, 2013 in Adam's Reserve, Appetizer, Canyon Foods, Recipes, Salad, Side Dish
Tags: Adam's Reserve, Basil, Bites, Boerne, Caprese, cheese, Chef Emil, cherry tomatoes, Cooking Connection, Dinner, Easy, flavors, food, Italian, Mozzarella, Pesto with Pine Nuts, pine nuts, recipe, recipes, red pepper flakes, serving platter, tomato soup, vegetarian

I just love Fresh Tomatoes, Basil and Mozzarella Cheese together.

It is just difficult to serve this salad when one is having a Finger Food Party

This recipe solves that problem by turning the Tomato into the package to deliver these wonderful flavors!

Zeema and/or Cherry Tomatoes
Canyon Foods Pesto with Pine Nuts
Mozzarella Cheese
Adam’s Reserve Red Pepper Flakes, optional

Scoop out center of Tomatoes until only outside shell remains. (Save the innards to make great Tomato Soup)

Place a small amount of Pesto in the Tomatoes and then push in a small wedge of Mozzarella Cheese.

Place on Serving Platter and sprinkle with Red Pepper Flakes

Rigatoni with Spicy Calabrese Style Ragu

Posted: February 9, 2013 in Adam's Reserve, Entree, Recipes
Tags: Adam's Reserve, Boerne, Carrot, Celery, Chef Emil, chopped celery, Cooking Connection, Dinner, Dutch oven, Easy, food, grated, high heat, Italian, Italian Sausage, olive oil, Onion, Orti di Calabria, Ottavio, ounce container, Parmesan Cheese, Parsley, Pasta, pasta al dente, pasta sauce, Penne, recipe, recipes, red pepper flakes, ribs celery, Rigatoni, Tomato Basil, tomato basil pasta

1 container chopped Celery & Onion or 3-4 ribs Celery and one medium Onion, chopped
1 Carrot, chopped
2 jars Orti di Calabria Tomato Basil Pasta Sauce
1 package ground Italian Sausage
1 – 16 ounce container Rigatoni or Penne Pasta
Ottavio Olive Oil
Parmesan Cheese, grated
Adam’s Reserve Red Pepper Flakes 1/2 teaspoon, optional

Cook Pasta al dente according to package directions

Heat 3 tablespoons Olive Oil in Dutch oven or large pot and brown Italian Sausage until no longer pink, break apart with wooden spoon.

Add Celery, Onion and Carrot, stir and cook for 15 minutes

Add Pasta Sauce and Red Pepper Flakes, reduce heat and simmer for 20 minutes to incorporate flavors

Place Pasta on Serving Platter and top with Ragu, garnish with Parmesan Cheese and Parsley

Chili Lime Shrimp Bake

Posted: August 26, 2012 in Adam's Reserve, Cookwell & Company, Entree, Recipes
Tags: Adam's Reserve, Bake, Boerne, Chef Emil, Chili Lime, Cooking Connection, Cookwell & Company, Cookwell and Company, crushed red pepper, Dinner, Easy, egg, food, grated romano cheese, Honey Lime Vinaigrette, olive oil, Ottavio, Pasta, pasta al dente, Peas, pound pasta, pound shrimp, recipe, recipes, red pepper flakes, Ricotta, Romano Cheese, sea salt, Shrimp, teaspoon sea salt, vegetarian

1 pound Pasta
1/2 cup grated Romano Cheese
4 eggs
1 pound Shrimp, peeled and deveined
1 small package frozen Peas
1 wedge Frescolin Ricotta Salata, crumbled
1/4 teaspoon Sea Salt
Adams Reserve Crushed Red Pepper
1 jar Cookwell & Company Honey Lime Vinaigrette

Preheat oven to 350 degrees. cook Pasta according to package directions, drain, add Romano Cheese and eggs, mix well and spread over bottom of Olive Oil greased 13 X 9 inch pan.

Heat Large Skillet over medium high heat, add Honey Lime Vinaigrette and Red Pepper Flakes, when hot add Shrimp and cook for 5 to 8 minutes, stirring frequently.

Add Peas and heat through, then add crumbled Ricotta

Pour Contents over Pasta and mix gently to incoporate

Place in oven and bake for 20 to 25 minutes.

Serve with Spinach Salad and Crusty Bread.

Beijing Tofu and Pasta Salad

Posted: April 30, 2012 in Cookwell & Company, Entree, Recipes, Side Dish
Tags: Beijing, Boerne, Carrot, Chef Emil, Cilantro, cook pasta, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, food, olive oil, Ottavio, ounce container, Pasta, pasta al dente, recipe, recipes, Red Pepper, red pepper flakes, salad shrimp, Shrimp, texas, Toasted Sesame Seeds, Tofu, vegetarian

1 – 16 ounce container Hard Tofu cut into 1/2 inch cubes
1 heaping teaspoon Toasted Sesame Seeds
1 jar Cookwell & Company Asian Ginger Vinaigrette
1 -16 ounce bag Pasta – We like Penne
1 bunch Green Onions
1 bag Carrot Matchstix

Cook pasta al dente according to package directions, meanwhile cube Tofu and place in bowl adding Asian Ginger Vinaigrette and Sesame Seeds, toss to coat and let marinate.

Slice Green Onions into 1/2 inch pieces.
Rinse pasta under cold water to cool down.
Mix pasta, carrot and onion together, add Tofu mixture and toss to incorporate.

May substitute salad shrimp for Tofu, Garnish with Minced Cilantro and Red Pepper Flakes.

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Posts Tagged ‘red pepper flakes’

Caprese Bites

Rigatoni with Spicy Calabrese Style Ragu

Chili Lime Shrimp Bake

Beijing Tofu and Pasta Salad

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