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Pasta with Anchovies, Chile, and Dill Breadcrumbs


“Melting” onions and anchovies slowly over low heat gives this dish its savory backbone, while dill breadcrumbs add a crunchy, herbal top note.

Ingredients

  • 1/2 cup toasted breadcrumbs, preferably homemade (click for recipe)
  • 1/4 cup chopped fresh dill
  • 5 Tbsp. extra-virgin olive oil
  • 1 medium red onion, minced
  • 14 anchovies fillets in oil, drained and chopped
  • 3/4 tsp. crushed red pepper flakes

Recipe Preparation

  • Put breadcrumbs, dill, and lemon zest in a small bowl; toss to combine and set aside. Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft and caramelized, about 15 minutes. Add anchovies and garlic and cook, stirring often, until anchovies break down and garlic is soft, about 3 minutes. Stir in pepper flakes and remove pan from heat.

  • Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain pasta, reserving 1 cup pasta water. Return skillet with onion mixture to medium high heat. Add ¾ cup reserved pasta water and bring to boil. Add pasta and cook, stirring occasionally, until sauce coats pasta and pasta is al dente, about 2 minutes. Add remaining oil, season lightly with salt to taste and toss to combine.

  • Divide pasta among warmed bowls and garnish with reserved breadcrumb mixture.

Recipe by The Bon Appétit Test Kitchen,Reviews Section

Pasta With Roasted Broccoli, Almonds and Anchovies

Julia Gartland for The New York Times. Food Stylist: Christine Albano.

This no-fuss weeknight pasta makes marvelous use of basic ingredients found in almost every kitchen — and calls for some smart multitasking: Get the broccoli roasting while the pasta cooks, then create an easy emulsified sauce using butter, anchovies, red-pepper flakes, lemon juice and a splash of pasta cooking water. A sprinkle of toasted almonds provides texture and crunch. This dish is endlessly adaptable: Go for cauliflower instead of the broccoli (or a combination of the two) use parmesan or any other hard cheese in place of pecorino opt for walnuts or pistachios instead of the almonds — or bypass nuts altogether and use toasted panko or breadcrumbs. If you don’t have campanelle or fusilli, that’s fine too. Any pasta with plenty of nooks and crannies to capture the buttery sauce will do.


Absurdly fresh groceries, delivered.

Bring a large pot of salted water to a boil. Add the pasta and cook until almost al dente, 5 minutes or 1 minute less than the package instructions. Drain the pasta, reserving ¼ cup of the pasta water. Drizzle lightly with olive oil and toss to keep the strands from sticking.

Meanwhile, thinly slice the red onion. Chop 2 cloves of garlic. Roughly chop ½ cup dill fronds, discarding the stems. Drain and finely chop half of the anchovies, reserving the rest for another use.

In a large sauté pan over medium heat, warm 3 tablespoons olive oil. Add 1 cup of the panko, season with salt and pepper, and stir until toasted and fragrant, 3 to 5 minutes. Remove from the heat and stir in the dill. Transfer the crumbs onto a plate.

Wipe out the pan, return it to medium-high heat, and warm 3 tablespoons olive oil. Add the red onion and sauté until soft, 5 minutes. Stir in the anchovies and cook until they start to melt into the onions, 2 minutes. Add the garlic and a pinch of chile flakes, if you want a kick, and stir until fragrant, 30 seconds.

Add the pasta to the pan, along with the reserved pasta water, and toss to coat, 2 minutes. Drizzle with the juice of ½ lemon and fold in half of the dill bread crumbs. Season with salt and pepper to taste.

Place the greens in a bowl, drizzle with the juice of the remaining ½ lemon and 2 tablespoons olive oil, season with salt and pepper, and toss to coat.

Heap the fishy pasta into shallow bowls and sprinkle generously with the remaining crumbs. Grind with pepper and serve warm, with the salad on the side.


Tips & Variations

The protagonist of this pasta.

If you happen to get a purple cauliflower, get it by all means. It&rsquos not that it&rsquos so much different in flavor (in fact, it&rsquos not!) but it&rsquos considerably richer in antioxidants and carotenoids.

PLUS it&rsquoll be a pure joy to look at it and work with it as you make this cauliflower pasta.

But if you if can&rsquot get purple cauliflower, use white cauliflower instead. It works equally well.

Saffron

Adding a pinch of ground saffron will give your pasta a light saffron taste and brighten up the colors. I usually skip it (personal taste) but since traditional recipe calls for it I should have let you know.

Onion, Shallot or Garlic

You can use any OR a combination of the above. Most classic way is of course with onion. But you can adjust it for yourself without changing the core of the dish.

And if you know me, I love using shallots practically everywhere! Lol

Variations

Skip the boiling of cauliflower. Instead, chop it in smaller pieces (you can pulse it in food processor as well) and cook in the pan with some water. Then, add all the ingredients as stated in the recipe.

I often skip raisins as well. But I certainly encourage you to try it WITH raisins if you&rsquove never tasted this pasta before. Raisins add a very interesting sweet flavor that pairs really well with savory anchovies, creamy cauliflower and pine nuts. Don&rsquot add much the first time you make this, test and adjust as you like.

Simplified Version. And finally you can even simply this pasta further. Skip everything but onion/shallot and anchovies. Oh, and you don&rsquot want to skip cauliflower in a cauliflower pasta, right? That&rsquos a super simple and super light take on this Sicilian classics.

Choosing Pasta Shape

What pasta shape is the best for cauliflower pasta? &ndash Almost any!

I used buccatini this time around, but you can use spaghetti, linguine and even short types of pasta as penne, cellentani, rigatoni, fussilli and more.

EXTRA TIP: if you&rsquore making extra pasta to use the next day, it&rsquos better to choose short pasta.

It&rsquoll be easier to fry it in the pan.

And that gorgeous crisp&hellip. Heaven!!

I feel you&rsquore armed enough will all the deets now, so let&rsquos get to the recipe 🙂


Pasta with Anchovies, Chile, and Dill Breadcrumbs - Recipes

Classic olive oil-garlic-hot pepper pasta gets a boost.

You gotta love a recipe that’s so easy yet so sublime that it can be both a quick clean-out-the-pantry desperation dish, as well as a fit-for-company dazzler.

“Pasta Aglio E Olio Con Peperoncino” is exactly that.

It’s straight-forward enough to whip together on a weeknight when you don’t know what else to make after coming home after work. And it’s special enough to make for spur-of-the-moment guests who come calling unexpectedly.

It’s from “House of Vinegar: The Power of Sour, with Recipes” (Ten Speed Press), of which I received a review copy. It’s by James Beard Award-winning Chef Jonathon Sawyer of Cleveland’s Greenhouse Tavern. You may recognize as a competitor on the Food Network’s “Iron Chef Gauntlet” and the Cooking Channel’s “Chopped.”

As the name implies, the book is all about how vinegar can transform dishes. Depending upon how much you use, it adds noticeable tang, rounds flavors, and can help tame and balance sweetness, bitterness and saltiness.

The book will teach you how to make a variety of vinegars from “Modernist Cucumber Vinegar” to “Strawberry Wine Vinegar.” Since vinegar is all about fermentation, there’s a whole section about pickles, too, including recipes for “Pickled Green Tomatoes” and “Bavarian Black Grape Pickle.”

Whether you buy your vinegar or make it from scratch, there are recipes to show how to highlight it in dishes, such as “Bone-In Beef Pot Roast” that uses vinegar in the brine, and “Mulled Port & Cherry Granita” that uses balsamic vinegar.

This is a sassy, fun book, owing to Sawyer’s irreverent voice. Just read his introduction to that “Pasta Aglio E Olio Con Peperoncino” recipe: “Attention all young and/or single people! You need to commit this pasta recipe to memory. Why? Several reasons. First, it’s a can’t-fail meal to execute when you’re trying to woo a boo thang at home. Second, all of the partiers in your life — yourself included — will love devouring this pan-sauce classic before they sleep off their drunk (just don’t burn the place down, okay?). And third, pasta aficionados will go bonkers for this cheese-chile-fish-sauce-drenched spaghetti dish.”

I can’t say I was trying to “woo a boo thang at home,” but I will say my husband did love this dish.

Why wouldn’t he — or any of us for that matter — fall for this spicy, garlicky, silky and savory tumble of pasta?

Pasta aglio e olio is really just pasta coated with olive oil, garlic and grated cheese. There are plenty of renditions out there. But I love about this one is the dash of fish sauce and white wine vinegar in it. You’d think that small amount wouldn’t make a big difference. But it really does add another level of umami flavor.

Plus, the herby toasted bread crumbs sprinkled over the top give the pasta its final flourish, adding little bits of crunch and a toasty taste. The recipe for the bread crumbs below makes more than you’ll need for this dish, so feel free to just halve everything if you don’t plan on using the bread crumbs later in the week for other dishes.

The plain-Jane look of this pasta belies its big punch of flavor.

To make it even more lush tasting, you could switch out the olive oil for beef suet or rendered chicken fat. Or do what I did, which was use a mix of olive oil and duck fat, which I noted in the recipe.

The only other change I made was in the number of servings. Sawyer says it feeds 2. Now, I love pasta, but even for me, eating a 1/2 pound of pasta in one sitting is a bit much. I think this recipe serves 4, especially if you serve the pasta with a nice green salad.

Get your fork ready for a pasta dish with zip.

Simple, delicious and irresistible.

Pasta Aglio Olio Con Perponcino

3 tablespoons of your best olive oil or schmaltz (rendered chicken fat), aged beef suet or duck fat

3 garlic cloves, peeled and thinly sliced

1 tablespoon crushed dried arbol chile

1 teaspoon white wine vinegar

1 tablespoon unsalted butter

2 tablespoons grated salty aged pecorino (such as Moliterno)

2 tablespoons bread crumbs (see recipe below)

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, per the manufacturer’s instructions.

While the pasta is cooking, in a large saute pan over low heat, combine half of the olive oil, the garlic and one-fourth of the chile and gently fry to brown the garlic.

Barely drain the cooked pasta, leaving some water clinging to the noodles (this will help emulsify the pan sauce). Add the pasta and vinegar to the saute pan, turn the heat to medium-high, and add half of the remaining chile. Once the water begins to evaporate, turn off the heat and add the remaining oil, the butter, half of the pecorino, and the fish sauce. Stir vigorously, then taste and add salt (or a dash more fish sauce) if needed.

Divide pasta among two to four bowls and garnish with the bread crumbs and remaining chile and pecorino. Serve immediately.

Perfect Bread Crumbs

1 cup cubed day-old bread (heels, centers, white, wheat…whatevs)

1 tablespoon of your best olive oil

2 tablespoon fines herbes (a mix of finely chopped parsley, tarragon, chives, and dill)

1 tablespoon salted butter, melted

Preheat the oven to 350 degrees.

Put the cubed bread into a food processor, add the olive oil, fines herbes, salt, and butter. Pulse a couple times to combine. Spread out the mixture on a baking sheet.

Bake until the crumbs take on a deep rich, toasted brown color, about 15 to 20 minutes, stirring half way through the baking. Let bread crumbs cool completely before using. Store in an airtight container, at room temperature, for up to 3 days.


120 gruyere pasta Recipes

Gruyere and Mushroom Pasta Salad

Gruyere and Mushroom Pasta Salad

Pasta and Four Cheeses Al Forno

Pasta and Four Cheeses Al Forno

Apple White Cheddar and Gruyere Macaroni & Cheese

Apple White Cheddar and Gruyere Macaroni & Cheese

Creamy Rigatoni With Gruyere and Brie

Creamy Rigatoni With Gruyere and Brie

Baked Ziti With Cauliflower and Gruyere

Baked Ziti With Cauliflower and Gruyere

Lemon Baked Pasta With Shrimp, Gruyere and Dill

Lemon Baked Pasta With Shrimp, Gruyere and Dill

Fresh Fettuccini With Gruyere and Toasted Walnuts

Fresh Fettuccini With Gruyere and Toasted Walnuts

Spinach and Artichoke Baked Whole Grain Pasta (Rachael Ray)

Crusty Baked Shells & Cauliflower from Ina

    • Kosher salt
    • Freshly ground black pepper
    • 3/4 pound medium shells, such as Barilla
    • Good olive oil
    • 2 1/2 pounds cauliflower, cut into small florets (1 large head)
    • 3 tablespoons roughly chopped fresh sage leaves
    • 2 tablespoons capers, drained
    • 1 tablespoon minced garlic (3 cloves)
    • 1/2 teaspoon grated lemon zest
    • 1/4 teaspoon crushed red pepper flakes
    • 2 cups freshly grated Italian Fontina Val d’Aosta cheese, lightly packed (10 ounces with rind)
    • 1 cup (8 ounces) fresh ricotta
    • 1/2 cup panko (Japanese bread flakes)
    • 6 tablespoons freshly grated Italian Pecorino cheese
    • 2 tablespoons minced fresh parsley leaves minced
    1. Preheat the oven to 400°.
    2. Fill a large pot with water, add 2 tablespoons of salt and bring to a boil. Add the pasta and cook until al dente, according to the instructions on the package. Since it will be baked later, don’t overcook it! Drain and pour into a very large bowl.
    3. Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of olive oil to the sauté pan, add the remaining cauliflower, cook until browned and tender and add to the bowl.
    4. Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2–inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.

    Ditalini with Anchovies and Sun-dried Tomatoes

    This pasta dish has really strong and delicious flavours. We don’t recommend trying it on your non-anchovy loving friends.

    Ditaline rigati con acciughe e pomodori secchi – to serve 4

    • 6 anchovies in oil
    • 120g dried breadcrumbs*
    • 4 tbsp olive oil
    • 1 tsp garlic oil**
    • 12 sun-dried tomatoes in oil, drained and chopped
    • 120 ml white wine
    • a pinch of dried chilli flakes
    • 400g ditalini rigate
    • 1 tbsp parsley and garlic ***
    • 60g pecorino cheese, grated

    Drain the anchovies, and cut 3 of the fillets into long strips.

    Toast the breadcrumbs in a dry pan over a medium heat, until they are a good dark golden brown but be careful that they don’t burn.

    Heat the olive oil and garlic oil in a large pan over a medium heat, add the 3 whole anchovy fillets and cook very gently, stirring, for a minute, to break them up and melt them a bit. Stir in the tomatoes, then add the wine and bubble up so it evaporates. Add the chilli flakes.

    Bring a large pan of water to the boil, add plenty of salt, and put in the pasta. Cook for about a minute less than the advice on the pack, so that it is al dente. Drain, reserving some of the cooking water, add to the anchovy and tomato sauce and toss together, adding a spoon of the cooking water if needed to loosen. Add the parsley and garlic and toss again. Serve sprinkled with the toasted breadcrumbs, the cheese, and the strips of anchovy.

    * You need to use good quality bread to make good breadcrumbs (so stay clear of the sliced white stuff). Cut the crusts off your stale bread, cut it into slices, put it on a baking tray and bake at 80ºC for an hour. When the bread has dried out, grate it (or use a food processor if you prefer) to make breadcrumbs. Keep in a sealed jar until you need them.

    ** To make garlic oil: mix 2 finely chopped garlic cloves with 50ml olive oil and leave for a day in the fridge before using. It will keep in the fridge for up to 3 days.

    *** Use 1 garlic clove and about 4 handfuls of flat-leaf parsley. Crush the garlic with the flat of a kitchen knife to make a paste. Put the parsley on top and chop it finely.

    Wine Suggestion: Try a textural southern white like Greco di Tufo or a Grillo from Sicily.

    (Original recipe from Georgio Locatelli’s Made in Sicily, Fourth Estate, 2011.)


    50 Fresh Corn Recipes

    Boil: Bring a large pot of salted water to a boil add husked corn and cook until tender, about 4 minutes.
    Grill: Brush husked corn with oil grill over high heat, turning, until lightly charred, 8 to 10 minutes.
    1 ear = 1/2 cup kernels

    1. Maple-Chipotle Corn Puree 1 stick softened butter, 2 tablespoons maple syrup and 1 tablespoon sauce from a can of chipotles in adobo. Spread on cooked ears of corn.

    2. Sweet Curry Corn Puree 1 stick softened butter with 3 tablespoons mango chutney and 2 teaspoons roasted curry powder. Spread on cooked ears of corn.

    3. Dill-Caper Corn Mix 1 stick softened butter with 1/4 cup chopped dill, 2 tablespoons capers and the zest and juice of 1 lemon. Spread on cooked ears of corn.

    4. Anchovy Corn Mix 1 stick softened butter with 2 teaspoons anchovy paste. Toast 1/2 cup panko breadcrumbs in 2 tablespoons of the anchovy butter in a skillet. Spread the remaining anchovy butter on cooked ears of corn, then roll in the toasted panko.

    5. Bacon-Wrapped Corn Wrap raw ears of corn with 2 pieces bacon each wrap individually in foil. Grill over medium-high heat, 15 minutes per side.

    6. Corn with Herb Oil Warm 1/3 cup olive oil over low heat. Stir in 1/2 cup chopped mixed fresh herbs. Drizzle over cooked ears of corn.

    7. Buffalo Corn Whisk 6 tablespoons melted butter and 3 tablespoons Buffalo wing sauce brush on cooked ears of corn. Sprinkle with crumbled blue cheese, celery salt and chopped scallions.

    8. Jerk-Salted Corn Mix 1/2 teaspoon each allspice, nutmeg and minced garlic, 2 teaspoons each red pepper flakes, minced scallions and minced thyme, a pinch each of cloves and cinnamon, and 2 tablespoons kosher salt. Sprinkle on cooked ears of corn.

    9. Lemon-Pepper Corn Mix 1/4 cup kosher salt, 2 teaspoons pepper and the zest of 1 lemon. Sprinkle on cooked ears of corn.

    10. Mexican Corn Brush grilled ears of corn with mayonnaise sprinkle with cotija cheese, cayenne pepper and lime juice.

    11. Spanish Corn Mix 3 tablespoons mayonnaise and 1 grated garlic clove. Brush on grilled ears of corn, then sprinkle with grated manchego and smoked paprika.

    12. Parmesan Corn Mix 1/4 cup grated parmesan, 2 tablespoons olive oil, 2 grated garlic cloves, 1/2 teaspoon kosher salt and 1/4 teaspoon each chopped oregano and pepper. Brush on raw ears of corn. Roast at 425 degrees F until golden.

    13. Beer-Boiled Corn Bring two 12-ounce bottles amber beer, 2 cups water, 2 tablespoons Old Bay Seasoning and some salt to a boil in a large pot. Add raw ears of corn and boil until tender, about 4 minutes.

    14. Caesar Corn Mix 3 tablespoons mayonnaise with 2 chopped anchovies, 1 grated garlic clove, 2 teaspoons dijon mustard and the juice of 1/2 lemon brush on grilled ears of corn. Sprinkle with grated parmesan and toasted panko breadcrumbs.

    15. Corn in Marinara Saute 6 sliced garlic cloves in olive oil, 1 minute. Add two 15-ounce cans crushed tomatoes, 2 cups water, 2 sprigs basil and a pinch each of red pepper flakes and salt simmer 10 minutes. Add raw ears of corn and cook 10 minutes. Sprinkle with parmesan.

    16. Cheddar Cornbread Prepare an 8.5-ounce box of cornbread mix as directed stir 1 cup cooked corn kernels, 1/2 cup shredded cheddar and 1/4 cup chopped chives into the batter before baking.

    17. Corn Succotash Melt 3 tablespoons butter in a skillet. Saute 1 chopped red bell pepper, 2 minutes. Add 2 1/2 cups raw corn kernels, 1 cup thawed frozen lima beans, 1/4 cup water, 2 teaspoons chopped thyme, and salt and pepper to taste. Cover simmer 5 minutes. Stir in 2 sliced scallions.

    18. Southwestern Succotash Make Corn Succotash (No. 17), swapping 1 chopped poblano chile for the bell pepper. Stir in 2 tablespoons chopped cilantro and a squeeze of lime juice.

    19. Italian Succotash Make Corn Succotash (No. 17), adding 1 cup diced zucchini with the corn. Top with chopped basil.

    20. Corn and Tomato Salad Toss 2 cups cooked corn kernels with 1 pint halved cherry tomatoes, 2 diced Persian cucumbers, the juice of 2 limes, 1/4 cup chopped cilantro, 2 tablespoons olive oil, 1 chopped seeded jalapeno, and salt to taste.

    21. Corn Gazpacho Make Corn and Tomato Salad (No. 20) puree with 1/2 chopped red bell pepper and 1 cup tomato juice. Chill.

    22. Corn-Bean Salsa Toss 2 cups cooked corn kernels, a 15-ounce can black beans (drained and rinsed), 1 diced mango, 1/2 diced red onion, 2 tablespoons each lime juice and olive oil and 1/4 cup chopped cilantro.

    23. Corn-Edamame Salad Toss 2 cups each cooked corn kernels and cooked shelled edamame with 2 tablespoons each vegetable oil, rice vinegar and chopped scallions, a pinch of red pepper flakes, 2 teaspoons soy sauce and 1 teaspoon each grated ginger and sesame oil.

    24. Corn and Bacon Pancakes Mix 1 cup cooked corn kernels and 1/2 cup crumbled cooked bacon into 2 cups pancake batter cook by 1/4 cupfuls in a hot buttered skillet.

    25. Corn Ice Cream Bring 2 cups each raw corn kernels and half-and-half to a simmer season with salt and cook 5 minutes. Cool slightly. Puree with 1 cup sweetened condensed milk chill. Churn in an ice cream maker, then freeze until firm.

    26. Corn-Bacon Syrup Cook 1/2 cup diced bacon in a skillet until crisp. Remove, reserving 1 tablespoon fat. Add 1 cup raw corn kernels and 1/2 teaspoon vanilla to the skillet cook 2 minutes. Add 1 cup maple syrup and 1/2 cup toasted walnuts and cook until thickened, 5 minutes. Add the bacon and a squeeze of lemon juice. Serve on ice cream or pancakes.

    27. Corn Pasta Salad Mix 1/3 cup each mayonnaise, sour cream and diced pickles with 2 tablespoons each chopped parsley and chives. Stir in 12 ounces cooked macaroni and 1 cup each diced celery and cooked corn kernels. Add salt and cayenne pepper to taste.

    28. Corn Quesadillas Cook 1 cup raw corn kernels, 1 diced zucchini, 1/2 diced red onion and 1/2 teaspoon ground cumin in olive oil until soft. Spread on 4 small tortillas top with shredded cheddar and fold in half. Cook in a hot oiled skillet, 2 minutes per side.

    29. Corn Stir-Fry Cook 2 teaspoons grated ginger in 2 teaspoons vegetable oil in a skillet over high heat, 1 minute. Add 1 cup raw corn kernels, 2 cups frozen stir-fry vegetables, 2 teaspoons soy sauce and 1 tablespoon water cook 2 minutes. Drizzle with sesame oil.

    30. Shrimp-Corn Stir-Fry Make Corn Stir-Fry (No. 29), adding 8 ounces small shrimp (peeled and deveined) before the vegetables cook until pink, 2 minutes.

    31. Corn Crostini Toss 1 cup cooked corn kernels with 1 cup each diced tomato and fresh mozzarella, 1/4 cup chopped basil and 2 tablespoons each white wine vinegar and olive oil. Spoon onto toasted baguette slices.

    32. Chile-Corn Vinaigrette Puree 1/2 cup cooked corn kernels with 2 tablespoons water and 1 teaspoon each sherry vinegar and brine from a jar of Peppadew peppers. Whisk in 3 tablespoons vegetable oil.

    33. Corn Frittata Mix 8 beaten eggs with 1/2 teaspoon kosher salt, 1 cup cooked corn kernels, 3 chopped scallions and 1 cup grated cheddar. Pour into an oiled 8-inch ovenproof skillet. Cook over medium heat, 5 minutes, then bake at 400 degrees F until set, 15 more minutes.

    34. Cold Corn Soup Cut the kernels from 4 raw ears of corn reserve the cobs. Saute 2 chopped leeks in olive oil in a pot, 5 minutes. Add the corn and cobs, 1 chopped peeled potato and 8 cups water simmer 30 minutes. Discard the cobs. Puree, strain and season with salt and pepper chill.

    35. Corn Egg Drop Soup Cook 1 1/2 cups raw corn kernels in 4 cups simmering chicken broth, 5 minutes. Mix 4 teaspoons each cornstarch and water whisk into the broth and bring to a boil. Slowly pour in 2 beaten eggs simmer 1 minute. Season with salt and pepper. Top with sliced scallions.

    36. Corn Chowder Cook 2 chopped leeks, 1 chopped red bell pepper and 1 tablespoon fresh thyme in butter in a saucepan, 3 minutes. Add 2 quarts chicken broth, 3 cups raw corn kernels, 1 pound diced potatoes and 1/2 cup heavy cream. Simmer until the potatoes are tender, 15 minutes. Stir in some chopped parsley.

    37. Savory Corn Custard Puree 2 cups raw corn kernels, 1 cup chicken broth, 1 teaspoon each kosher salt and soy sauce and a pinch of sugar. Mix with 4 beaten eggs. Strain into four 4-ounce ramekins. Cook in a steamer basket set over simmering water, covered, 10 minutes. Top with sliced scallions.

    38. Cheesy Corn Toast Brush frozen Texas toast with mayonnaise top with shredded cheddar, sliced tomatoes and raw corn kernels. Season with salt and pepper. Bake at 400 degrees F until the cheese melts, 8 minutes.

    39. Corn Waffles Whisk 1 cup self-rising flour, 1/2 cup cornmeal, 1 egg, 1 tablespoon vegetable oil, 1 cup raw corn kernels, a pinch of salt and 3/4 cup milk. Cook in a waffle maker until golden.

    40. Corn Blini Make the batter for Corn Waffles (No. 39) using 3 tablespoons oil and 1 cup milk. Cook mini pancakes in a hot buttered skillet. Top with creme fraiche and chopped mixed herbs.

    41. Mexican Blini Make the batter for Corn Waffles (No. 39) using 3 tablespoons oil and 1 cup milk. Cook mini pancakes in a hot buttered skillet. Top with salsa, guacamole and sour cream.

    42. Corn Pasta Cook 8 ounces pappardelle reserve 1 cup cooking water, then drain. Cook 1/2 cup diced pancetta in 2 tablespoons olive oil until crisp. Add 1 cup each raw corn kernels and chopped scallions, and 2 cups halved cherry tomatoes cook, stirring, until tender. Add the pasta water and bring to a simmer stir in the pasta. Top with basil and parmesan.

    43. Corn Baked Potatoes Bake potatoes at 400 degrees F, 1 hour. Puree 1/2 cup cooked corn kernels with 6 tablespoons softened butter. Stir in 2 more tablespoons butter, 1 tablespoon cream and 1 teaspoon kosher salt. Serve on the potatoes.

    44. Hush Puppies Whisk 1/4 cup flour, 3/4 cup cornmeal, 1 cup raw corn kernels and 3/4 teaspoon each kosher salt and baking powder stir in 3/4 cup milk. Fry spoonfuls of batter in 350 degrees F vegetable oil, 3 minutes.


    I'm Todd Wilbur, Chronic Food Hacker

    For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

    Includes eight (8) 79¢ recipes of your choice each month!

    In the late 1800s Henry John Heinz established the slogan "57 Varieties," which you can still find printed on Heinz products even though the company now boasts over 5700 varieties in 200 countries. Today Heinz is the world's largest tomato producer, but interestingly the first product for the company that was launched in 1869 had nothing to do with tomatoes—it was grated horseradish. It wasn't until 1876 that ketchup was added to the growing company's product line.

    Tomato is also an important ingredient in this Heinz 57 steak sauce recipe. But you'll find some interesting ingredients in there as well, such as raisin puree, malt vinegar, apple juice concentrate, and mustard. And don't worry if your version doesn't come out as brown as the original. Heinz uses a little caramel coloring in its product to give it that distinctive tint. It's just for looks though, so I've left that ingredient out of this clone recipe. The turmeric and yellow mustard will help tint this version a little bit like the color of the real deal.

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Menu Description: "Spicy, shredded beef, braised with our own chipotle adobo, cumin, cloves, garlic and oregano."

    The original Mexican dish barbacoa was traditionally prepared by cooking almost any kind of meat goat, fish, chicken, or cow cheek meat, to name just a few, in a pit covered with leaves over low heat for many hours, until tender. When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling. The good news is that we can recreate the beef barbacoa that Chipotle has made popular on its ginormous burritos without digging any holes in our backyard or tracking down a local source for fresh cow faces. After braising about 30 pounds of chuck roasts, I finally discovered the perfect Chipotle Mexican Grill barbacoa burrito copycat recipe with a taste-alike adobo sauce that fills your roast with flavor as it slowly cooks to a fork-tender delicacy on your stovetop over 5 to 6 hours. Part of the secret for great adobo sauce is toasting whole cumin seeds and cloves and then grinding them in a coffee grinder (measure the spices after grinding them). Since the braising process takes so long, start early in the day and get ready for a big dinner, because I've also included clones here for Chipotle's pico de gallo, pinto beans, and delicious cilantro-lime rice to make your burritos complete. You can add your choice of cheese, plus guacamole and sour cream for a super-deluxe clone version. If you prefer chicken burritos, head on over to my clone recipe for Qdoba Grilled Adobo Chicken.

    Before he became America's sausage king, Jimmy Dean was known for crooning the country hit "Big Bad John." That song came out in 1962 and sold more than 8 million copies. His singing success launched a television career on ABC with The Jimmy Dean Show, where Roy Clark, Patsy Cline, and Roger Miller got their big breaks. The TV exposure led to acting roles for Jimmy, as a regular on Daniel Boone, and in feature films, including his debut in the James Bond flick Diamonds are Forever. Realizing that steady income from an acting and singing career can be undependable, Jimmy invested his show-biz money in a hog farm. In 1968 the Jimmy Dean Meat Company developed the special recipe for sausage that has now become a household name. Today the company is part of the Sara Lee Corporation, and Jimmy retired as company spokesman in 2004.

    This clone recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket—make it lean pork if you like—or grind some up yourself if you have a meat grinder.

    Check out more of my famous breakfast food clone recipes here.

    Menu Description: "Our award-winning Baby Back Ribs are slow-roasted, then basted with Jim Beam Bourbon BBQ Sauce and finished on our Mesquite grill."

    When your crew bites into these baby backs they'll savor meat so tender and juicy that it slides right off the bone. The slow braising cooks the ribs to perfection, while the quick grilling adds the finishing char and smoky flavor. But the most important component to any decent rack of ribs is a sauce that's filled with flavor, and this version of Roadhouse Grill's award-wining sauce is good stuff. I ordered the ribs naked (without sauce) so that I could see if there was any detectable rub added before cooking and I didn't find anything other than salt and a lot of coarse black pepper. So that's the way I designed the recipe, and it works.

    Now, how about a copycat Roadhouse Grill Roadhouse Rita to wash down those ribs.

    ($23.88 annually)*
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    Includes eight (8) 79¢ recipes of your choice each month!

    You've got a hankerin' for pancakes or biscuits, but the recipe calls for Bisquick, and you're plum out. Not to worry. Now you can make a clone of the popular baking mix at home with just four simple ingredients. Store-bought Bisquick includes shortening, salt, flour, and leavening, so that's exactly what we need to duplicate it perfectly at home. This recipe makes about 6 cups of the stuff, which, just like the real thing, you can keep sealed up in a container in your pantry until it's flapjack time. When that time comes, just add milk and eggs for pancakes or waffles, or only milk if it's biscuits you want. You'll find all those recipes below in the "Tidbits."

    Here's a quick clone for one of the best-selling thousand island dressings around. Use this one on salads or on burgers such as the In-N-Out Double-Double clone as a homemade "special sauce." It's easy, it's tasty, it's cheap and it can be made low-fat by using low-fat mayo. Enjoy.

    Source: Even More Top Secret Recipes by Todd Wilbur.

    It's America's most popular pasta sauce, and now you can whip up clones of two varieties at home at a fraction of the cost. Add a few ingredients to a large can of tomato sauce and get on with the simmering. These recipes duplicate the traditional "Meat" variety of the sauce and the newer "Chunky Garden Style" version with tomato, basil, and Italian cheese. Feel free to doctor these sauces up with your own creative additions (sliced mushrooms, fresh garlic, etc.) just as many do with the real Ragu.

    Fans of Rao's marinara sauce can try my copycat recipe here.

    Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.

    Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.

    Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here.

    This super simple Chili's salsa recipe can be made in a pinch with a can of diced tomatoes, some canned jalapeños, fresh lime juice, onion, spices, and a food processor or blender. Plus you can easily double the recipe by sending in a larger 28-ounce can of diced tomatoes, and simply doubling up on all the other ingredients. Use this versatile salsa as a dip for tortilla chips or plop it down onto any dish that needs flavor assistance—from eggs to taco salads to wraps to fish. You can adjust the Chili's salsa recipe heat level to suit your taste by tweaking the amount of canned jalapeños in the mix.

    Now, what's for dinner? Check out some copycat entrees from your favorite restaurants here.

    I first created the clone for this Cajun-style recipe back in 1994 for the second TSR book, More Top Secret Recipes, but I've never been overjoyed with the results. After convincing a Popeyes manager to show me the ingredients written on the box of red bean mixture, I determined the only way to accurately clone this one is to include an important ingredient omitted from the first version: pork fat. Emeril Lagasse—a Cajun food master—says, "pork fat rules," and it does. We could get the delicious smoky fat from rendering smoked ham hocks, but that takes too long. The easiest way is to cook 4 or 5 pieces of bacon, save the cooked bacon for another recipe (or eat it!), then use 1/4 cup of the fat for this hack. As for the beans, find red beans (they're smaller than kidney beans) in two 15-ounce cans. If you're having trouble tracking down red beans, red kidney beans will be a fine substitute.

    Can't get enough Popeyes? Find all of my recipes here.

    Texan David Pace had been selling 58 different varieties of jam, jellies, and sauces from the back of his liquor store in the 1940s when he came up with a recipe for a thick and spicy tomato-based sauce he dubbed "Picante." When sales of David's new sauce took off, he concentrated all his efforts on marketing his all-natural, preservative-free product, and designed the sauces famous hourglass-shaped jar (to keep it from tipping over). Now America's number one Mexican hot sauce brand, Pace Foods, makes it known that it still uses only fresh jalapeno peppers in the sauces, rather than the brined, less flavorful jalapenos—like those canned nacho slices. Each year all the fresh jalapenos used by the company weigh in at around 30 million pounds, and the nation gobbles up around 120 million pounds of the spicy sauces. Here's a simple recipe to make a kitchen copy of the medium heat-level Pace Picante Sauce, which was the first variety David created. The mild and hot versions were added in 1981, and you'll find clones for those at the bottom of the recipe in Tidbits.

    Take a look at all the other famous sauces you can make at home here.

    El Pollo Loco, or "The Crazy Chicken," has been growing like mad since it crossed over the border into the United States from Mexico. Francisco Ochoa unknowingly started a food phenomenon internacional in 1975 when he took a family recipe for chicken marinade and opened a small roadside restaurante in Gusave, Mexico. He soon had 90 stores in 20 cities throughout Mexico. The first El Pollo Loco in the United States opened in Los Angeles in December 1980 and was an immediate success. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc., who offered him $11.3 million for his U.S. operations. Ochoa took the deal, and El Pollo Loco grew from 17 to more than 200 outlets over the following decade.

    Re-create the whole El Pollo Loco experience at home with my copycat recipes for avocado salsa, pinto beans, Spanish rice, and bbq black beans.

    Some say it's the best off-the-shelf barbecue sauce in the business. That secret combination of molasses, liquid smoke, and spices makes this stuff irresistible on chicken, ribs, or a juicy hamburger. Keep it fresh for your next cookout by whipping up your own home clone batch from scratch.

    Try more famous copycat sauce recipes here.

    Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a good Olive Garden breadstick recipe was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested homemade Olive Garden breadstick recipe. Also check out our Olive Garden Italian salad dressing recipe.

    If those cute little cookie peddlers aren't posted outside the market, it may be tough to get your hands on these—the most popular cookies sold by the Girl Scouts every spring. One out of every four boxes of cookies sold by the girls is Thin Mints. This hack Girl Scout cookie thin mint recipe uses an improved version of the chocolate wafers created for the Oreo cookie clone in the second TSR book More Top Secret Recipes. That recipe creates 108 cookie wafers, so when you're done dipping, you'll have the equivalent of three boxes of the Girl Scout Cookies favorite. That's why you bought those extra cookie sheets, right? You could, of course, reduce this thin mint recipe by baking only one-third of the cookie dough for the wafers and then reducing the coating ingredients by one-third, giving you a total of 36 cookies. But that may not be enough to last you until next spring.

    Click here for more of your favorite Girl Scout Cookies.

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Update 11/16/17 : You can make an even better clone using a chocolate product that wasn't available when I created this recipe. Rather than using the semi-sweet chocolate chips combined with shortening and peppermint for coating the cookies, use Ghirardelli Dark Melting Wafers. You will need 2 10-ounce bags of the chips, mixed with 1/2 teaspoon of peppermint extract (and no shortening). Melt the chocolate the same way, and dip the cookies as instructed.

    Menu Description: "Chicken breast tenderloins sauteed with bell peppers, roasted garlic and onions in a garlic cream sauce over angel hair."

    This dish is a big favorite of Olive Garden regulars. Chicken tenderloins are lightly breaded and sauteed along with colorful bell peppers and chopped red onion. Angel hair pasta is tossed into the pan along with a healthy dose of fresh scampi sauce. The sauce is really the star, so you might think about doubling the recipe. If you're cooking for two, you can prepare this dish for the table in one large skillet, saving the remaining ingredients for another meal. If you're making all four servings at once, you need two skillets. If you can't find fresh chicken tenderloins (the tender part of the chicken breast), you can usually find bags of them in the freezer section.

    Find more delicious recipes for Olive Garden's most famous dishes here.

    Even though it's now owned and produced by the Clorox Company, Original K.C. Masterpiece barbecue sauce is the same as when it was first created in good ole Kansas City, USA. This is the sauce that steals awards from all the other popular sauces on the market. Now it's sold in a variety of flavors. But this is the clone for the original, and you'll find it very easy to make. Just throw all of the ingredients in a saucepan, crank it up to a boil, then simmer for about an hour. Done deal. And just like the original Masterpiece, this stuff will make a work of art out of any of your grilled meats, or burgers and sandwiches, and as a dipping sauce or marinade.

    Complete your cookout with this KFC Cole Slaw recipe.

    Menu Description: "Lightly-dusted, stir-fried in a sweet Szechwan sauce."

    The delicious sweet-and-spicy secret sauce is what makes this dish one of P. F. Chang's top picks. Once the sauce is finished all you have to do is saute your chicken and combine. You'll want to cook up some white or brown rice, like at the restaurant. If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.

    Check out my other P.F. Chang's clone recipes here.

    In 1991 Kentucky Fried Chicken bigwigs decided to improve the image of America's third-largest fast-food chain. As a more health-conscious society began to affect sales of fried chicken, the company changed its name to KFC and introduced a lighter fare of skinless chicken.

    In the last forty years KFC has experienced extraordinary growth. Five years after first franchising the business, Colonel Harland Sanders had 400 outlets in the United States and Canada. Four years later there were more than 600 franchises, including one in England, the first overseas outlet. In 1964 John Y. Brown, Jr., a young Louisville lawyer, and Jack Massey, a Nashville financier, bought the Colonel's business for $2 million. Only seven years later, in 1971 Heublein, Inc., bought the KFC Corporation for $275 million. Then in 1986, for a whopping $840 million, PepsiCo added KFC to its conglomerate, which now includes Pizza Hut and Taco Bell. That means PepsiCo owns more fast food outlets than any other company including McDonald's.

    At each KFC restaurant, workers blend real buttermilk with a dry blend to create the well-known KFC buttermilk biscuits recipe that have made a popular menu item since their introduction in 1982. Pair these buttermilk biscuits with KFC's mac and cheese recipe and the famous KFC Original Recipe Chicken, and skip the drive-thru tonight!

    They're the world's most famous French fries, responsible for one-third of all U.S. French fry sales, and many say they're the best. These fried spud strips are so popular that Burger King even changed its own recipe to better compete with the secret formula from Mickey D's. One-quarter of all meals served today in American restaurants come with fries a fact that thrills restaurateurs since fries are the most profitable menu item in the food industry. Proper preparation steps were developed by McDonald's to minimize in-store preparation time, while producing a fry that is soft on the inside and crispy on the outside. This clone requires a two-step frying process to replicate the same qualities: the fries are par-fried, frozen, then fried once more to crispy just before serving. Be sure to use a slicer to cut the fries for a consistent thickness (1/4-inch is perfect) and for a cooking result that will make them just like the real thing. As for the rumor that you must soak the fries in sugar water to help them turn golden brown, I also found that not to be necessary. If the potatoes have properly developed they contain enough sugar on their own to make a good clone with great color.

    Now, how about a Big Mac or Quarter Pounder to go with those fries? Click here for a list of all my McDonald's copycat recipes.

    Older than both McDonald's and Burger King, Jack-in-the Box is the world's fifth-largest hamburger chain, with 1,089 outlets by the end of 1991 in thirteen states throughout the West and Southwest. The restaurant, headquartered in San Diego, boasts one of the largest menus in the fast food world.

    Now taste for yourself the homemade version of Jack's most popular item. The Jack-in-the Box Taco has been served since the inception of the chain, with very few changes over the years. If you're a fan of the Jumbo Jack or any of Jack's Shakes click here for my clone recipes.

    There's no chocolate in it. Or coffee. Or Coca-Cola. The ingredient rumors for the Skyline Chili secret recipe are plentiful on the Internet, but anyone can purchase cans of Skyline chili from the company and find the ingredients listed right on the label: beef, water, tomato paste, dried torula yeast, salt, spices, cornstarch, and natural flavors. You can trust that if chocolate were included in the secret recipe, the label would reflect it—important information for people with a chocolate allergy. All it takes to recreate the unique flavor of Skyline is a special blend of easy-to-find spices plus beef broth and a few other not-so-unusual ingredients. Let the chili simmer for an hour or so, then serve it up on its own or in one of the traditional Cincinnati-style serving suggestions (the "ways" they call 'em) with the chili poured over spaghetti noodles, topped with grated Cheddar cheese and other good stuff:

    3-Way: Pour chili over cooked spaghetti noodles and top with grated Cheddar cheese.
    4-Way: Add a couple teaspoons of grated onion before adding the cheese.
    5-Way: Add cooked red beans over the onions before adding the cheese.

    If you're a fan of this hearty dish, you may also like my clone recipes for other popular soups and chilis here.

    It's been an Iowa tradition since 1926, and today this sandwich has a huge cult following. It's similar to a traditional hamburger, but the ground beef is not formed into a patty. Instead, the lightly seasoned meat lies uncompressed on a white bun, dressed with mustard, minced onion, and dill pickles. Since the meat is loose, the sandwich is always served with a spoon for scooping up the ground beef that will inevitably fall out.

    When this clone recipe for Maid-Rite was originally posted on our website several years ago, it elicited more e-mail than any recipe in the site's history. Numerous Midwesterners were keyboard-ready to insist that the clone was far from accurate without the inclusion of a few bizarre ingredients, the most common of which was Coca-Cola. One letter states: "You evidently have not ever had a Maid-Rite. The secret to the Maid-Rite is coke syrup. Without it you cannot come close to the taste." Another e-mail reads: "Having lived in the Midwest all of my life and knowing not only the owners of a Maid-Rite restaurant but also many people who worked there, I can tell you that one of the things you left out of your recipe is Coca-Cola. Not a lot, just enough to keep the meat moist."

    On the flip side, I received comments such as this one from an Iowa fan who lived near Don Taylor's original Maid-Rite franchise: "The secret to the best Maid-Rite is the whole beef. Don had a butcher shop in his basement where he cut and ground all his beef. Some people still swear they added seasoning, but that is just not true. Not even pepper."

    Back in my lab, no matter how hard I examined the meat in the original product—which was shipped to me in dry ice directly from Don Taylor's original store in Marshalltown, Iowa—I could not detect Coca-Cola. There's no sweetness to the meat at all, although the buns themselves seem to include some sugar. When the buns are chewed with the meat, the sandwich does taste mildly sweet. I finally decided that Coca-Cola syrup is not part of the recipe. If it is added to the meat in the Maid-Rite stores, it's an insignificant amount that does not have any noticeable effect on the flavor.

    Also, the texture is important, so adding plenty of liquid to the simmering meat is crucial. This clone recipe requires 1 cup of water in addition to 1/4 cup of beef broth. By simmering the ground beef in this liquid for a couple hours the meat will tenderize and become infused with a little flavor, just like the real thing.

    When the liquid is gone, form the ground beef into a 1/2 cup measuring scoop, dump it onto the bottom of a plain hamburger bun, then add your choice of mustard, onions, and pickles. Adding ketchup is up to you, although it's not an ingredient found in Maid-Rite stores. Many say that back in the early days "hobos" would swipe the ketchup and mix it with water to make tomato soup. Free ketchup was nixed from the restaurants way back then, and the custom has been in place ever since.

    Just think of all the famous sandwiches you can make at home. I've hacked the Popeye's Chicken Sandwich, McDonald's Big Mac, Chick-Fil-A Chicken Sandwich, and many more. See if I've duplicated your favorite here.


    Watch the video: Φρέσκα Μακαρόνια σε 4 λεπτά Pasta Fresca by Taste Advisor (December 2021).