Goonhub
11-30-2016, 11:46 AM
(This post was last modified: 11-30-2016, 12:05 PM by Boon Yoon. Edited 6 times in total.)
Spicy Pear Penne Pasta
You will need
2 Japanese Pear or any asian pear
a bunch of Thai peppers
2 chicken breast
cilantro
goat cheese
shallots and garlic
sun dried tomatoes
white wine, balsamic vinegar, and vegetable stock for reduction
1) prepare everything, dicing the shallots and garlic, cut up the tomatoes, cilantro, and peppers (make sure the peppers are cut really thin or you will die) get some water boiling and throw the penne in there, prep the chicken for a quick sear, and cut up the pears of course. bite sized pears.
2) do the shallots and garlic in some olive oil, add salt and pepper.
3) throw the diced pears into the shallots and garlic and let them think about their lives for a bit. add the sliced peppers towards the tail end. stop when the garlic is golden.
4) sear the chicken and remove (do this whenever, actually)
5) add the white wine, then a bit of the vegetable stock and balsamic, and lastly some of the pasta water (pasta should be nearly done). let this reduce (cover it, stir occasionally and when the liquid turns thick, you are done). be sure to slightly re-season with salt and pepper.
6) slice the seared chicken while this reduction is happening, then add them in when the reduction is nearly done or whenever. not too early or you'll have bad boiled chicken.
7) throw everything else in there, but save the cilantro for the last minute. goat cheese to taste but let it melt into the gooooo
8) add the penne to the cauldron and stir it all up.
9) add curare, sarin, and cyanide
10) serve
as this is a wine based sauce, you will want a decent amount, like half a bottle. the reduction does take a while in greater amounts. another way to serve this is to add a half portion of marinara during the reduction phase. the goat cheese will turn it into a creamy marinara and is p good.
this basic concept works well without the goat cheese, no pears or peppers, using a red instead of a white, basil or italian seasoning instead of cilantro. more meats like sausage, more veggies like mushrooms, and linguine pasta. even here, the half portion of marinara works well.
You will need
2 Japanese Pear or any asian pear
a bunch of Thai peppers
2 chicken breast
cilantro
goat cheese
shallots and garlic
sun dried tomatoes
white wine, balsamic vinegar, and vegetable stock for reduction
1) prepare everything, dicing the shallots and garlic, cut up the tomatoes, cilantro, and peppers (make sure the peppers are cut really thin or you will die) get some water boiling and throw the penne in there, prep the chicken for a quick sear, and cut up the pears of course. bite sized pears.
2) do the shallots and garlic in some olive oil, add salt and pepper.
3) throw the diced pears into the shallots and garlic and let them think about their lives for a bit. add the sliced peppers towards the tail end. stop when the garlic is golden.
4) sear the chicken and remove (do this whenever, actually)
5) add the white wine, then a bit of the vegetable stock and balsamic, and lastly some of the pasta water (pasta should be nearly done). let this reduce (cover it, stir occasionally and when the liquid turns thick, you are done). be sure to slightly re-season with salt and pepper.
6) slice the seared chicken while this reduction is happening, then add them in when the reduction is nearly done or whenever. not too early or you'll have bad boiled chicken.
7) throw everything else in there, but save the cilantro for the last minute. goat cheese to taste but let it melt into the gooooo
8) add the penne to the cauldron and stir it all up.
9) add curare, sarin, and cyanide
10) serve
as this is a wine based sauce, you will want a decent amount, like half a bottle. the reduction does take a while in greater amounts. another way to serve this is to add a half portion of marinara during the reduction phase. the goat cheese will turn it into a creamy marinara and is p good.
this basic concept works well without the goat cheese, no pears or peppers, using a red instead of a white, basil or italian seasoning instead of cilantro. more meats like sausage, more veggies like mushrooms, and linguine pasta. even here, the half portion of marinara works well.