PASTA PUTTANESCA

Puttanesca alla Debbie

 There is a story about the creation of this dish. It was supposedly made by the "Ladies of the Evening" in Naples... some of the reasons given are:

1. It was offered cheaply to customers to entice them into the brothels.
2. It's quick to make so it could be cooked easily in between customers.
3. It could be made from ingredients that keep well, as prostitutes often didn't have the opportunity to visit the markets every day.
4. The intense aroma of the garlic, anchovies, and capers drew men by their noses to the brothels

 Whatever the reasons are this is a delicious dish! The aromas in your kitchen are those of a 5 star Italian restaurant... Our neighbor stopped by last night while I was making it wanting to know what it was that smelled so incredibly good... Make this one... you won't be disappointed!!!!!


Ingredients

1/2 lb penne pasta
1/4 cup olive oil 
4 cloves garlic chopped
5 anchovy fillets soaked in milk for 5 minutes,drained and patted dry
1 cup kalamata olives pitted and chopped
1 28 oz can San Marzano tomatoes crushed and undrained
1tbsp fresh Italian parsley,chopped 
1tbsp capers,rinsed and drained
How to make it

Boil penne in salted water until al dente, drain save a little cooking water
Heat olive oil in a large skillet saute garlic until fragrant
Add anchovies and saute until they dissolve
Add olives and tomatoes bring to a simmer,cook until slightly thickened about 20 minutes
Add cooked pasta and heat through
Add a little pasta water if it needs to loosen up a bit
Sprinkle with capers and chopped parsley and serve

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CRAB CAKES

Tasty and elegant, perfect for company!



1 lb. crabmeat
1 egg, beaten
1 1/2 tbsp. Old Bay seasoning
2 tbsp. Dijon mustard
2 tbsp. shallots
2 tbsp. chopped parsley
1 tbsp. lemon juice
2 tbsp. mayonnaise
Approx. 20 crushed saltine crackers
1 stick butter

Put all ingredients in mixing bowl and mix thoroughly. Make
sure there are enough saltines to give it body. Using hands,
take out desired amount and shape into patties. Using a
non-stick frying pan or electric skillet,melt butter and saute crab cakes
approximately 5 minutes on each side. Do not burn. Serve
with Lime Beurre Blanc(recipe follows) or Tarter sauce and sliced lemon


LIME BEURRE BLANC:
6 tsp. white wine vinegar
2 tbsp. shallots
3 tbsp. fresh lime juice
1/2 c. heavy cream
1 stick unsalted butter, cut into sm. pieces

Put vinegar, shallots and lime juice into
saucepan. Over high heat reduce to approximately 2
tablespoons. Add cream and reduce for approximately 5
minutes. Remove from heat and whisk in the butter 1 piece
at a time. Serve over crabcakes.

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LINGUINE WITH WHITE CLAM SAUCE

Quick and easy,for busy nights... good with a simple green salad



1 lb. linguine, cooked and drained
1/2 c. olive oil
1 c. onion, chopped
3 or 4 garlic cloves, minced
2 cans clams, minced or chopped, with liquid
1/2 c. white wine
1 tbsp. parsley flakes
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sweet basil

Heat oil in skillet and saute onion and garlic until
golden. Add clams, wine and seasonings, and simmer 5
minutes. Pour sauce over cooked and drained linguine.

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BAKED TILAPIA PARMESAN

Easy to make,it's a delicious and tasty use of this inexpensive fish!







Ingredients
2 lbs tilapia fillets
2 eggs, beaten
1/3 cup low-fat mayonnaise
1 teaspoon lemon juice
1 cup breadcrumbs
2/3-3/4 cup grated fresh parmesan cheese
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon thyme
1 tablespoon parsley
Directions
Spray baking pan(s) with nonstick cooking spray.
Preheat oven to 400.
Place beaten eggs in a shallow dish. Stir in mayo and lemon juice. Stir until well-combined.
In a separate shallow dish, stir together breadcrumbs, parmesan cheese, and the herbs/spices. Mix well.
Dip each fillet into the egg/mayo/lemon juice mixture (coat both sides). Let excess drip off, then dip into breadcrumb/cheese mixture to coat both sides.
Place coated fillets in prepared baking pan(s). Bake, uncovered at 400 for 20-30 minutes or until fish is white and flaky inside.

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CLAM CAKES

These are an old New England favorite and have been served
at Cape Cod clam shacks for years and years! They are good with either french fries or our favorite, onion rings


2 eggs
1/2 tsp. paprika
1 tsp. fresh chives or parsley, chopped
1/4 tsp. onion powder
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. sugar
1/2 c. milk
1 small can minced clams
1/2 c. clam broth or liquid
2 c. flour
2 tsp. baking powder

Drain clams well, reserving 1/2 cup of clam broth liquid.
Combine all ingredients. Drop by tablespoonfuls into medium
hot oil in a deep fryer or heavy skillet.

Oil that is too hot or cakes which are too large will cause
burning or uncooked centers. Adjust temperature up or down
slightly to compensate. A good starting temperature is 360
degrees.

The clam cakes will float; turn them over gently as they
rise to fully cook both sides. Do not overload the cooker,
as this will reduce heat too much. Fry only a few at a
time.

Drain on paper towels. Serve with tartar sauce or
or just garnish with slices of lemon
These are best while still warm, but can be served at room temperature as
well.

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SALMON STUFFED BAKED POTATOES

This is nice served with a tossed salad. It can be prepared using the microwave and portable oven


Ingredients
4 large baking potatoes
1 7 1/2 oz can salmon (skin and bones removed)
1/2 c sour cream
1/4 c chopped sharp cheddar cheese
1 tbsp chopped green onion
1 tbsp chopped dill
1 tbsp lemon juice
1/2 tsp hot pepper sauce
Sea salt, pepper and smoked paprika to taste
1/3 c shredded cheddar
Directions
Scrub potatoes and prick with a fork. Either bake in a portable oven @ 375F for 45-50 minutes or microwave for 10-15 minutes until tender when squeezed
In bowl, combine salmon, sour cream, diced cheese, onion, dill, lemon juice and hot pepper sauce..
Season to taste with salt, pepper and smoked paprika
Cut a 1/2 in thick slice from top of each potato
Scoop out pulp, leaving a 1/4 in shell
Mash pulp and stir into salmon mixture
Spoon into potato shells
Top with shredded cheddar
Bake in portable oven at 375F for 15-20 minutes until tops are crisp

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