Monday, November 17, 2008

Renaissance of Tuna Casserole


  • Salt
  • 1 pound fettuccine
  • 3 tablespoons extra-virgin olive oil, 3 turns of the pan
  • 4 cloves garlic, finely chopped
  • 1 small onion, chopped
  • 2 (6-ounce) cans Italian tuna in water or oil, drained
  • 1/2 cup tender sun-dried tomatoes, thinly sliced, available in small pouches in produce department
  • 1/2 cup dry white wine, a couple of turns of the pan
  • 1/2 cup heavy cream, a couple of turns of the pan
  • Black pepper
  • 1/2 cup frozen peas, a couple of handfuls
  • Couple handfuls grated Parmigiano-Reggiano
  • 1 cup fresh basil, about 20 leaves, shredded


Place pasta water on to boil. Salt water then add pasta and cook to al dente.

While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.

Saturday, November 15, 2008

Grilled Lemon Chicken Skewers with Satay Dip


  • 3/4 cup freshly squeezed lemon juice (4 lemons)
  • 3/4 cup good olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
  • 2 pounds boneless chicken breasts, halved and skin removed
  • Satay Dip, recipe follows


Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.

Satay Dip:

1 tablespoon good olive oil

1 tablespoon dark sesame oil

2/3 cup small-diced red onion (1 small onion)

1 1/2 teaspoons minced garlic (2 cloves)

1 1/2 teaspoons minced fresh ginger root

1/4 teaspoon crushed red pepper flakes

2 tablespoons good red wine vinegar

1/4 cup light brown sugar, packed

2 tablespoons soy sauce

1/2 cup smooth peanut butter

1/4 cup ketchup

2 tablespoons dry sherry

1 1/2 teaspoons freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.

Yield: 1 1/2 cups