Hi guys, This is for you..!! "A little more elaborate then a basic marinara but still simple, quick and relatively cheap! This recipe will feed 4 people who like to eat or 5-6 light eaters." INGREDIENTS (Nutrition) * 1 (16 ounce) package linguine pasta * 1 tablespoon olive oil * 4 cloves garlic, minced * 1 small red onion, minced * 1 tablespoon olive oil * 2 tomatoes, seeded and diced * 3 green onions, chopped * 1 (8 ounce) can crushed tomatoes * 1 tablespoon tomato paste * 1 teaspoon dried oregano * 1 teaspoon ground thyme * 2 pounds mussels, cleaned and debearded * 1 pound uncooked medium shrimp, peeled and deveined * 1 cup dry white wine * 2 teaspoons lemon juice * 1 lemon - cut into wedges, for garnish * add to recipe box Add to Recipe Box My folders: * add to shopping list Add to Shopping List * Customize Recipe * add a personal note Add a Personal Note DIRECTIONS 1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. 2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.
Holy shit I'm about to make this delicious ass shit right now. You know you fucking want some. Fucking delicious ass mussles and shrimp all up on your plate and shit.
im down as fuck for this thread...that seafood past shit looks hella good...i got a dope ass beef stew recipe.... * 2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes * 1 (750-ml bottle) good red wine * 2 whole garlic cloves, smashed * 3 bay leaves * 2 cups all-purpose flour * Kosher salt * Freshly ground black pepper * Good olive oil * 2 yellow onions, cut into 1-inch cubes * 1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks * 1/2 pound white mushrooms, stems discarded and cut in 1/2 * 1 pound small potatoes, halved or quartered * 1 tablespoon minced garlic (3 cloves) * 2 cups or 1 (14 1/2-ounce can) chicken stock or broth * 1 large (or 2 small) branch fresh rosemary * 1/2 cup chopped sun-dried tomatoes * 2 tablespoons Worcestershire sauce * 1 (10-ounce) package frozen peas Directions Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight. The next day, preheat the oven to 300 degrees F. Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven. Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F. Before serving, stir in the frozen peas, season to taste, and serve hot. check that shit...
I'm trying to decide whether to delete this, or move it to general discussion under a "Cooking/recipe" thread. Ah, just moved it. Could be fun.
there used to be a thread like this, i think it was called writers recipes or some shit, same idea, except shit like peanut butter and jelly tortillas and grilled cheese with tuna. haha. its a sweet thread though.. ill fuck up this thread. im a food fanatic. and i know sir fault0 will stroll in here with a huge smile on his face. anways. it would be cool for this thread to have a decent amount of cooking discussion, and not just recipes. but that could be a lot to ask. ill copy and paste a PM to fault0 of a red curry recipe i shared with him a little while ago.. great for seafood and tofu. [Broken External Image]:http://www.tofutoday.com/tofu-pictures/d/60-1/Tofu+in+Thai+Red+Curry.jpg alright. about this curry paste nonsense. depending on how hot you want this bitch, you can do anywhere from like 2 to 6 fresh red chillies.. deseed them for flavor points. 1 tsp white peppercorns. probably doesnt matter whether you use white or black or green.. but the white does the job proper like. 4 or 5 garlic cloves.. depending on the size i suppose. a few fresh lemongrass stalks.. depends on the amount of lime peel you want to use. a few stalks from fresh coriander.. not the leafy parts. 2 tsp coriander seeds.. a cube of ginger about the size of a pair of dice.. maybe slightly larger. 1 tsp sea salt. peel of a lime, more or less depending on lemongrass action. and a decent size shallot. chop all the bitches up, mostly. take that white shit out of the lime peel, like you were filleting a fish. discard white shit, use green shit. toss that shit in a blender.. or a cusineart.. whatever you have access to. the smoother the paste the better, but you dont have to go batshit over it. and you got it! keep it in the fridge.. should be good for a little while. week or two.
Thanks a lot for the recipes [Broken External Image]:http://dessertshome.com/assets/transparent.png