Texas Pete® Turkey Hot Brown

Texas Pete® Turkey Hot Brown Featuring Roasted Tomato, Bacon, & Texas Pete® Mornay Sauce Atop Cheddar & Chive Biscuits

Hot Brown Ingredients Cheddar & chive biscuits, cut in half (see recipe) Turkey, roasted & sliced Roma tomatoes, cut in half, slow roasted 25-30 minutes Bacon, thick-cut, cooked until crispy Swiss cheese Texas Pete® Mornay Sauce (see recipe) Parmesan cheese Parsley, fresh, chopped Scallions, bias cut Mornay sauce Ingredients: 3 tablespoons butter 3  tablespoons flour saltMore »

Fettuccine with Shrimp and Peppers

Yield: 4 servings (scale up in direct proportion) ¼ cup olive oil 1 cup each red, green and yellow bell peppers cut into ¼-inch strips 8 ounces fettuccine pasta 2 cloves garlic, minced 1 pound medium shrimp (31-35) shelled, deveined and butterflied ¼ teaspoon crushed red pepper flakes ½ cup torn fresh basil In aMore »

Pasta alla Carbonara

Ingredients 8 ounces guanciale, pancetta or good bacon, thinly sliced 1 tablespoon virgin olive oil 16 ounces dried linguine, spaghetti, or other thin pasta 8 ounces freshly grated Parmigiano-Reggiano 4 eggs, well beaten Freshly ground black pepper, to taste Instructions 1. In a large sauté pan over low, render guanciale in oil until crispy andMore »

Classic Spaghetti Bolognese

Ingredients 1 pound lean ground pork 1 tablespoon olive oil 1 onion, finely chopped 1 clove garlic, crushed 2 celery ribs, finely dices 3/4 cup carrots, finely diced 1 tablespoon tomato puree 16 ounces chopped tomatoes 3/4 cup red wine 3/4 cup beef boullion 2 bay leaves 1 pound dried spaghetti 2 tablespoons grated ParmesanMore »

Eggplant Parmesan

Eggplant Parmesan

Ingredients 3 medium eggplants, about 2 pounds Olive oil-flavored cooking spray 1 ounce dried basil 4 ounces parmesan cheese, grated 48 ounces marinara sauce 1 ounce Italian seasoning 2 pounds no-cook lasagna noodles 2 pounds ricotta cheese 1 pound shredded mozzarella 4 ounces fresh basil or parsley, chopped Instructions 1. Preheat you broiler. Trim endsMore »

Radicchio, Mushroom and Three-Cheese Lasangne

Ingredients 4 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1-1/2 pounds radicchio, washed, finely chopped 2-1/2 pounds white mushrooms, finely chopped 1/2 stick unsalted butter 4 tablespoons flour 2-1/2 cups milk 1 cup flat-leaf parsley, washed dried, finely chopped 1/2 pound smoked mozzarella, shredded 1/4 pound Asiago, shredded 1/2 cup grated Parmesan 9 sheetsMore »

Fusilli with Pesto Pantesco and Pecorino

Ingredients 1/2 cup fresh mint leaves ½ cup fresh basil leaves 1 cup flat-leaf parsley 2 cloves garlic 2 tablespoons caper, rinsed and drained 4 medium plum tomatoes, chopped roughly 1 tablespoon black pepper, freshly ground ½ cup extra-virgin olive oil Salt to taste 1 pound fusilli, cooked al dente, refreshed under cold water, drainedMore »

Shrimp Alfredo Fettuccini

Ingredients 1 pound medium raw shrimp (peeled & deveined with tils removed) 8 ounces fettuccini 6 garlic cloves (sliced half) 1 medium onion (chopped) 3/4 cup grated Parmesan cheese 1 tablespoon extra-virgin olive oil 1 tablespoon butter 1 cup heavy whipping cream 1 teaspoon cornstarch Ground black pepper Seasoning salt Minced fresh parsley (for garnish)More »