In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and transfer to large bowl.
Meanwhile, in a large skillet over medium heat, heat oil. Season chicken with Italian seasoning, garlic powder, and salt. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces.
Add romaine, tomatoes, Parmesan, croutons, and chicken to pasta bowl.
In a medium bowl, whisk together Caesar dressing, lemon juice, and parsley and season with salt and pepper. Pour over penne mixture and toss to combine.
Ready, sweet tomatoes and a garlicky slammed aubergine purée make this an incredible summer’s night dish
Mackerel must be my preferred fish for cooking outside over an open fire. Its skin crisps flawlessly while underneath the slick substance remains sodden and delicate. The fresher the mackerel, the more sensitive and heavenly its flavor will be, so select fish with decent brilliant eyes and energetic, bright skin.
4 good-sized, super-fresh mackerel, gutted and cleaned 2 tbsp olive oil 4 sprigs of rosemary 250g large, ripe tomatoes, halved 2 medium aubergines 2 garlic cloves, peeled and grated 1 tbsp tahini (sesame seed paste) A pinch of dried chilli flakes A handful of basil leaves, chopped 2 tbsp extra virgin olive oil Sea salt and freshly ground black pepper
Prepare your fire; you want to be cooking over glowing embers. When the fire is hot, set a grill over it, making sure it’s clean so your fish is less likely to stick to the bars. You’ll know the temperature is right when you can hover your hand above the grill for a maximum of 3 seconds.
Lay the fish on a board and, using a sharp knife, cut several shallow slash marks on both sides. Trickle 1 tbsp olive oil over the fish, sprinkle with salt and pepper and rub in, getting right into the slash marks. Place a couple of rosemary sprigs in each fish cavity. Set the fish on the grill. Season the tomatoes with salt and pepper and place, cut side up, next to the fish. Place the aubergines (uncut) on the grill too.
Turn the aubergines every few minutes, to ensure they cook evenly. The fish will take 6–8 minutes on each side, depending on size. Don’t worry if the skin tears; the fish will still taste amazing. Once the mackerel are cooked, remove them from the grill and keep warm. Turn the tomatoes after 10–15 minutes and keep cooking them until they are soft and caramelised, then remove them to a plate.
When the aubergines are soft (this will take about 20 minutes), slit open and scoop the soft flesh out into a bowl. Add the garlic, tahini, chilli flakes, basil, extra virgin olive oil and some salt and pepper. Mix and mash the aubergine with the seasonings.
Divide the aubergine purée between 4 plates. Add the tomatoes and fish and serve.
This classic Argentinian sauce couldn’t be more versatile. It’s amazing on flank steak, grilled shrimp, and even veggies like roasted zucchini. Use it as a marinade for beef or chicken, or spoon it over just-grilled meat while it rests on a cutting board. Heck, it’d even be good on fried eggs! Garlicky, super herbaceous, and tangy from vinegar and lemon zest, there’s nothing this genius sauce can’t improve.
Made it? Let us know how it went in the comment section below!
1 c. flat-leaf parsley, firmly packed
3 cloves garlic
2 tbsp. fresh oregano
1/3 c. extra virgin olive oil
1/4 c. red wine vinegar
2 tsp. lemon zest, optional
Pinch red pepper flakes
1. Combine parsley, garlic, and oregano in the bowl of a food processor. Pulse until herbs are finely chopped and garlic is minced.
2. Transfer herbs to a medium bowl and stir in olive oil, vinegar, and lemon zest if using. Season with salt and a pinch of red pepper flakes.
Here’s a new hummus flavor I whipped up for the family. It goes great with the Beef Shawarma wraps I make. It’s very easy to make. You can use a food processor, but I was too lazy to take out my processor so I made it in my Ninja blender, it worked just as well.
I use sun dried tomatoes I buy in the open markets of Venice. I store them in the freezer and soak them in water for a few hours before using them. You can use the sun dried tomatoes they sell in jars at the produce section of your local supermarket. As for the roasted red pepper I just use the ones in a jar I get from the supermarket.
1/2 cup sun dried tomatoes
1/2 cup roasted red peppers
1 cup chick peas – Garbanzo Beans
1/4 cup olive oil
1 tbls. sesame tahini
1 tbls. minced garlic
1 tsp. sea salt
Juice from 1 lemon
Extra Virgin olive oil (optional)
Place tomatoes in blender or food processor – blend until finely chopped
Add red peppers – blend until finely chopped and mixed well
Add chick peas, oil, tahini, garlic, salt – blend until it becomes a soft paste
Add lemon juice – blend until it’s absorbed
Move to serving bowl or dish. If desired drizzle with Extra Virgin Olive Oil before serving.
Arroz Valenciana is commonly prepared on holidays, Fiesta’s (festival), Christmas, New Year’s Eve, reunions and family gatherings.
Arroz Valenciana is similar to Paella. The Filipino version makes use of coconut milk, malagkit (glutinous or sweet rice), chorizo and boiled eggs, which is what this recipe is all about.
Arroz Valenciana is a typical Latin American dish, their version is called Arroz a la Valenciana in Spain, and Arroz Valenciana in Portugal. This is my version of Filipino Style Arroz Valenciana Recipe. You can try different styles of your own to make it look good and more delicious according to your taste buds. Enjoy!
½ lb. chicken breast or thigh, chopped
½ cup glutinous white rice “malagkit”
1 cup jasmine rice
2-3 pcs. hard boiled eggs
1 cup coconut milk (canned or fresh)
2 cups chicken broth
3 pcs. chorizo de bilbao, sliced diagonally
1 pc. medium tomato, diced
2 tbsp. tomato paste
1 pc. medium red bell pepper, cut into strips
1 tsp. paprika
½ cup raisins
½ cup green peas
2-3 tbsp. extra virgin olive oil
2-3 cloves garlic, crushed
1 pc. medium yellow onion, diced
1 tbsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Combine the glutinous rice and jasmine rice.
Wash with water twice, drain then set aside.
In a wide pan, heat the olive oil over medium heat.
Saute garlic, onion, and tomato.
Add the chopped chicken and cook for 3-5 minutes.
Add the chorizo de bilbao and cook for 2-3 minutes.
Add the salt, pepper, and paprika then stir.
Then add the chicken broth and coconut milk, stir and let boil.
Add the washed rice then stir and let boil.
Add the tomato paste. Stir. Cover and simmer for 5 minutes.
Then add the green peas and raisins. Cover and simmer for 8-10 minutes.
Add the red bell pepper and continue to simmer until the rice is fully cooked.