Pasta in Vodka Prosciutto Sauce

(Gourmet 10/94)

Ingredients

1 med onion chopped fine (1 cup)
2 ribs celery chopped fine (1 cup)
3 garlic cloves minced
1/4 cup olive oil
1/2 lb thinly sliced prosciutto chopped fine
3/4 cup vodka
28 oz can crushed tomatoes
1/4 tsp cayenne
1 T parsley chopped fine
1 T dried basil
3/4 tsp dried oregano
1 cup half & half
1 lb penne pasta or other tubular pasta

Procedure:

In skillet sweat onion and celery and garlic stirring until softened.
Add prosciutto and vodka.
Simmer until almost dry (about 5 minutes).
Add tomatoes, cayenne, herbs, simmer 10 minutes.
Stir in half and half and simmer 3 minutes.
Meanwhile cook pasta al dente, drain.
Toss with sauce in serving bowl, serve. Serves 4 to 6.

8 boneless, skinless chicken breast halves, pounded slightly to flatten
FOR THE MARINADE:
juice of 2 limes (about 3 Tbs.)
1/4 cup olive oil
1/4 cup tequila
1/4 cup orange marmelade
3 large cloves of garlic, minced
1 canned chipotle chile in adobo sauce, pureed (I got a can at Lucky in the Mexican foods section)
salt to taste
FOR THE DRESSING:
1/2 cup fresh lime juice
1/2 cup olive oil
1 jalapeno, seeded and minced fine
1 serrano, " " " "
1 fresh poblano, roasted, peeled and chopped (optional)
salt and freshly ground white pepper to taste
FOR THE GARNISH: 2 large ripe tomatoes, cut in 1/2 in chunks
2 large ripe Haas avocados, cut in 1/2 in chunks, tossed in lime juice
1/2 cup lightly packed chopped cilantro leaves
1 bunch chopped green onions
1 small red onion, chopped
2 bunches redishes, rinsed and sliced
Combine the chicken, sliced in strips, fajita style, with the marinade in a non-reactive container. Marinate 2 hrs at room temp. or 4 hours refrigerated. Grill chicken. Whisk the dressing ingredients together. Toss the garnish with the dressing. Mix in the grilled chicken. Serve on lettuce leaves with corn or flour tortillas or bread.

2 pounds codfish fillets (or orange roughy) cut into 1 inch pieces
4 Tbs olive oil
3 Tbs fresh lime juice
1/3 cup + 1 Tbs chopped cilantro (fresh)
1 Tbs + 1 tsp chopped jalapeno chili
2 tsp minced garlic

4 tomatoes, seeded and chopped
1 medium onion, chopped
1/2 cup minced green bell pepper
1/2 cup minced red bell pepper
1 cup unsweetened coconut milk
1 cup bottled clam juice

cooked white rice

Sprinkle fish with salt and pepper. Whisk 2 Tbs olive oil, lime juice, 1 Tbs cilantro, jalapeno chili and 1 tsp garlic in med. bowl to blend. Add fish and toss to coat. Refrigerate fish in marinade 1 hour.

Heat remaining 2 Tbs olive oil in heavy, large Dutch oven over medium heat. Add tomatoes, onion, bell peppers and remaining 1 tsp garlic. Saute until vegetables just begin to soften but not brown, about 5 minutes. Add fish mixture, coconut milk and clam juice; simmer over medium-high heat until fish is cooked through, about 8 minutes. Season to taste with salt and pepper. Stir in remaining 1/3 cup cilantro.

Spoon rice into the middle of each bowl. Spoon fish and sauce atop rice and serve.

1/2 cup olive oil
2 lbs. chicken breast, sliced into 1/2" strips, fajita style
1/2 lb. choriso (Mexican sausage)
2 yellow onions, peeled and sliced
3 garlic cloves, crushed
1/4 lb. smoked ham, julienne cut
2 tomatoes, diced
2 cups arborio or long grain converted rice
3 cups chicken stock (must be BOILING)
Pinch of saffron (optional)

1/2 tsp turmeric for color, mainly

1 tbs. Paprika
1/4 tsp crushed red pepper flakes
1/2 tsp thyme
Salt and freshly ground pepper, to taste
1 box (10 oz.) frozen peas, defrosted
2 red bell peppers cut into circles
1 box frozen artichoke hearts, defrosted
1 11/2 lb. squid, cleaned and cut into circles
1/2 lb med/large shrimp
3/4 lbs. clams in the shell, rinsed
3/4 lbs. mussels, scrubbed clean, debearded, rinsed
1 cup dry vermouth
You will need either a paella pan or a large dutch oven will substitute nicely.
Season chicken with salt and pepper.
Heat a large non-stick frying pan.
Add 1/4 cup of the oil and brown the chicken pieces. Remove from pan.
Add the choriso without the casing, the onions, garlic and ham.
Saute until the onions are clear then add the tomatoes. Saute for 5 minutes and remove all from pan.
Add remaining oil to pan and add the rice, stirring over the heat until rice begins to brown slightly.
Meantime heat the stock. Add saffron, turmeric, red pepper flakes, paprika, salt and pepper to the stock. Bring to a boil.
Pour the rice into the paella pan or dutch oven. Pour on the peas and top with the red bell pepper slices and the artichokes Add the choriso mixture along with the chicken.
Top with the squid and shrimp
Push the seafood down into the rice a bit then pour on the boiling stock.
Cook uncovered for about 10 minutes until the rice begins to absorb the stock
Add the clams and mussels, sticking them into the rice hinge side down.
Pour the wine over everything and cook until the clams and mussels open and the rice is light and tender.
Discard any clams or mussels whose shells do not open.