Extra-virgin olive oil, for drizzling, plus 2 to 3 tablespoons
4 (1-inch) steaks, 6 to 8 ounces each
Salt and pepper
6 plum tomatoes, chopped
1 small red onion, chopped
A handful parsley leaves, chopped
1/2 cup torn or chopped fresh basil leaves, about 10
Combine raw tomatoes, onions, parsley, and basil in a bowl. Dress with 2 to 3 tablespoons of extra-virgin olive oil, enough to coat the tomatoes evenly. Season the salsa with salt and pepper, to taste. Let the salsa set in a covered dish in the refrigerator for at least 10 minutes.
Heat a grill pan or indoor/outdoor grill to high. Drizzle extra-virgin olive oil over the tuna steaks and season with salt and pepper.
Grill tuna steaks 2 minutes on each side for rare, 3 minutes for medium, and 4 minutes for well done.
Stir salsa then serve liberal amounts on top of the steaks.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
09 August 2011
08 August 2011
Robbie's Spicy Chicken Pasta
2 cups of penne pasta
6 cups of water
Salt and pepper
Vegetable oil
2 chicken breasts, cubed
1 jar of favorite canned spaghetti sauce
1 can of diced tomatoes
1 onion, diced
4 cloves of garlic, minced
1 tube of Gourmet Garden Italian Seasoning Herb Blend
1 glass of red wine
Hot sauce
Combine vegetable oil, salt, pepper, and water in a deep pot. Bring water to boil. When water reaches a boil, add pasta and let cook for 4 minutes. Drain pasta but do not rinse.
While pasta is being prepared, season the chicken in a bowl with salt, pepper, 1 tbsp. of hot sauce, and olive oil. Combine garlic and half of the diced onion in a separate bowl and season with salt and pepper.
Put 3 tbsps. of olive oil in a sauce pan and bring to a high heat. Add the onion/garlic mix and sweat until onions start to become clear. Add the chicken and cook until brown. Reduce heat to low. Add spaghetti sauce, diced tomatoes, 2 tbsps. of hot sauce, other half of the onion, and 1 oz. of the Italian herb blend. Use the wine to "clean" the sauce jar and add. Stir until all ingredients are thoroughly integrated. Let simmer under lid for 15 minutes. Remove lid, add pasta, and let simmer for an additional 8 minutes.
Serve in a pasta bowl (or a regular bowl or a dinner plate). Garnish with fresh parsley and Parmesan cheese, if desired.
Serves 4.
6 cups of water
Salt and pepper
Vegetable oil
2 chicken breasts, cubed
1 jar of favorite canned spaghetti sauce
1 can of diced tomatoes
1 onion, diced
4 cloves of garlic, minced
1 tube of Gourmet Garden Italian Seasoning Herb Blend
1 glass of red wine
Hot sauce
Combine vegetable oil, salt, pepper, and water in a deep pot. Bring water to boil. When water reaches a boil, add pasta and let cook for 4 minutes. Drain pasta but do not rinse.
While pasta is being prepared, season the chicken in a bowl with salt, pepper, 1 tbsp. of hot sauce, and olive oil. Combine garlic and half of the diced onion in a separate bowl and season with salt and pepper.
Put 3 tbsps. of olive oil in a sauce pan and bring to a high heat. Add the onion/garlic mix and sweat until onions start to become clear. Add the chicken and cook until brown. Reduce heat to low. Add spaghetti sauce, diced tomatoes, 2 tbsps. of hot sauce, other half of the onion, and 1 oz. of the Italian herb blend. Use the wine to "clean" the sauce jar and add. Stir until all ingredients are thoroughly integrated. Let simmer under lid for 15 minutes. Remove lid, add pasta, and let simmer for an additional 8 minutes.
Serve in a pasta bowl (or a regular bowl or a dinner plate). Garnish with fresh parsley and Parmesan cheese, if desired.
Serves 4.
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