Weeknight Pasta w/ Simple Garlic & Oil Sauce

So after work I usually hit the gym and by the time I get home it is kind of late to be eating dinner- especially since the soon-to-be hubs has to wake up at 5am for work.  So this is a quick pantry made pasta dinner that you can either eat by itself or through in some chicken to round the mean out with some more protein.

This recipe is as easy as boiling water and heating up some garlic but with a couple extras thrown in- it was SUPER delicious- and when I say super- yea, I mean it. Super like Brendan had three servings. Yea, as I said, super delicious. But yet super simple! Impressive and delicious. Boom.

*Now, when you are reading the directions this ingredient might freak you out.  But stop being such a wussy! Have you ever even tried anchovies? (For all the people that said "yes, on a pizza"- you don't count because that is probably the worst way people know it and obviously get turned off by it.) So in a different question- have you ever cooked with anchovies? Believe me, I guarantee you, you will not even taste them.  It will not taste fishy.  When anchovies are heated, especially in oil they dissolve and disappear into the oil and just become a flavor- sort of like a salty nutty flavor.  It adds so much depth of flavor into this sauce.  You really don't want to skip it; it's the secret ingredient that makes it special, but still an easy weeknighter recipe.  I told Brendan they were in it and he said "ew"- then he had three servings.

But for all the haters and wussies out there- if you must substitute I guess you could use a couple dashes of Worcestershire sauce (which anchovies are one of the ingredients in that sauce, so if you've used it before- you've had anchovies).

Ingredients

• 1 lb of pasta of your choice (I chose whole wheat rotini)
• about two cups of broccoli (I had some in the freezer)
• 1/4 cup of oil (I used extra virgin, you could also use regular olive)
• 4 garlic cloves, grated or minced
• 4 anchovy fillets*
• 1 lemon, zest and juice
• 1 tbsp of red pepper flakes (yes, this is a lot- if you want less spice start with a heavy tsp)
• pinch of salt (bc anchovies and cheese will add salt)
• freshly cracked pepper
• 3/4-1 cup of pasta water (so remember don't dump it before reserving a cup)
• 1 cup of pecorino or parm, shredded or grated

Directions

1. Boil water for the pasta.
2. If you have frozen broccoli- defrost in the microwave. If fresh we will wait to blanch in pasta water at the end.
3. Heat a sauce pot over medium low heat and add the oil, garlic and anchovies.  You can add the anchovies whole, they will eventually just dissolve into the hot oil.  Do not let this burn, just gently bubble and heat up for a couple minutes so the oil gets flavored.
4. After the anchovies "disappear" and the garlic slightly golden.  Turn the heat to low and add the lemon juice and zest along with the red pepper flake, salt and pepper.
5. Keep on low heat for flavors to marry for about 5 minutes.
6. Meanwhile when water boils, salt the water and drop your pasta.  I semi-defrosted my frozen broccoli, so about 2 minutes before the pasta was done I added the broccoli to the boiling water.  If you are using fresh you would do the same- drop into boiling water just a couple minutes before the pasta is done.
7. RESERVE your pasta water!  Add it to the sauce pot and mix to combine.
8. Drain pasta and broccoli and add to a large boil for mixing.  Then top and toss with your sauce. 
9. Top with shredded cheese and serve!  You can also add a bit of cheese and toss with pasta to add more body to the sauce.

I served this alongside some pan fried boneless skinless chicken breasts simply seasoned with salt and pepper.

Boneless Buffalo Wings & French Fries

My mouth is just watering looking at the picture! One of my favorite appetizers at a well known food chain here in the good ol' US of A.  By no means is this a healthy meal, but we rented a movie and I wanted it to almost be like we went out on a date.  Deep frying is delicious but I definitely do it only on rare occasion.  Anyway, these really did taste just like from the restaurant, but was actually really cheap to make- it's just oil, chicken, potatoes, some egg and flour (and spices of course).

Traditionally, buffalo wing sauce is hot sauce and butter (or margarine) but look around at your local supermarket- I used Steve and Eds Buffalo Wing Sauce- which tastes perfect (and has like no calories or fat). 

Basically, this is Applebee's and McD's all rolled into one delicious finger food meal that you can do at home!  No special equipment is required- but having a mandoline makes life soooo much better.  You will also need a fry or candy thermometer- they cost like 3 bucks- invest in one, I use mine more often then I thought I would.  (I used a little fry basket too- if you don't have one just use a slotted spoon, no big deal)  I also have to note that this meal does need some prep work and depending on your frying vessel- might take a while.  Read through the recipe first to see what I mean.

Other things to know:

• Oil: peanut would be ideal, because that's what they all use in those commercial deep fryers because of the neutral taste and high smoke point.  I used Canola.  You can use any light colored neutral flavored oil- you could use vegetable too- I would stay away from olive oils though.
• Potatoes: there are so many different varieties of potatoes, which one do you use? A high starch potato is best (because that's what they use in restaurants) like a russet.  I cut my potatoes using a mandoline into uniform cuts on the smaller fry size.  It's important to make them as uniform as possible for even frying/cooking time.  Another point about potatoes is that after you cut them they begin to oxidize- i.e. turn brown- so have the pot of water ready so you can just cut and dump as you go.

French Fries

Ingredients: Potatoes, Oil, Salt

Soak: First things first, get a large bowl or pot and fill with cold water, then slice your potatoes (as many as you want- I used about 8 baseball sized potatoes in all with the skin on) and then put your potatoes in the water.  Make sure they are covered with the water.  Cover the pot and put in the fridge- let the potatoes soak for at least one hour.  This is helping wash away all the starch on the potatoes so they will fry correctly.  You really don't want to skip this step- this is how the professionals do it.

Prep: After the soaking drain and pat dry all the fries.  While they air dry a bit, get your frying station set up.  You will need a dutch oven or large sauce pan.  Fill it with oil but LEAVE AT LEAST THREE INCHES from the top of the pot, when stuff goes into the fryer it will bubble up and you DO NOT want a hot oil spill/fire.  Set your thermometer on the pot and turn the heat on high.  We are looking for 350-375 degrees F.




See how it bubbles up?

  Drying Area: You will also need to set up a drying area- I used a large sheet pan with a couple paper towels. 

First Fry: When the oil gets hot enough take a large handful and carefully add to the oil.  Stir so they aren't stuck together and fry for 5-6 minutes.  This is the first fry- they shouldn't look done.  Let them all cool and then we can start round two.  Important note: when you add food to the oil this is going to drop the temperature of the oil- do not add too much or the oil will get too cold, adjust your heat source accordingly to try and keep the oil around 350 degrees as much as you can. 

Second Fry: You will do the same thing but only fry them for about 2-3 minutes or until golden brown- don't let them get too brown- they will continue to brown and crisp after you pull them out of the oil.  When you pull them out put them on the drying area and sprinkle them with salt.

We do the double fry method because the first one is blanching and cooking the inside, then the second is to crisp up the outside without the fry becoming oil-logged and mushy.

Boneless Buffalo Wings

Ingredients

• 2 boneless chicken breasts- diced into small bite sized pieces
• 1 1/2 cup of flour
• 2 eggs- mixed with a splash of milk
• 1 tablespoon of paprika, garlic powder, salt and pepper
• 1 tsp of cayenne pepper
• Buffalo wing sauce (if you have to make your own- its 1/2 cup of hot sauce to 1/4 cup of butter)
• same oil we used for the fries (I like to do the fries first because I feel they don't dirty the oil as much)

Directions

Now the chicken also needs time to set up- we do the double dredge plus let it rest in the fridge uncovered to set up.

1. Cut the chicken into bite sized pieces
2. Add the spices to the flour and combine in one bowl
3. Beat the eggs with the milk in another bowl
4. Dip the chicken in the egg, then the flour, then the egg, then the flour again.





5. Put on a dish or plate and continue with the rest of the chicken
6. When all done dredging put the plate in the fridge (away from everything else-it is still raw chicken) and let sit for at least 15 minutes
7. Take out of the fridge and fry at 375 degrees F a couple at a time for 6-8 minutes or until crisp and golden brown
8. Take out of the oil and let drain on paper towels
9. Try and mix them with the buffalo sauce when still warm

Enjoy!!!! We sure did!!