DAMN smelly! I was goink to do a seafood pastaiche wit shellfisht! Clamz.
contest Pasta Throwdown BEGIN!
- Thread starter The Hot Pepper
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mel said:hehehe... working on my pasta experimentation now... cooking the pasta in habs and other secret ingredients... its gonna be hab chilli orange pasta... heeeeeeeeeeeeeeeeeeeeeeeeeeee... damn... better slow down on these smirnoffsi'll be too drunk to cook up dinner later on!!
Orange? Crazy. That's just crazy talk! I can dig it.
thehotpepper.com said:
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mel said:dont know if it will work yet, from the looks of it, might be yellow instead... we'll see
What? False advertising already? Frist ornage and now yellow?
i did say i was experimenting Damn, I'm wondering what I got myself into now! TB and his super lasagne and mel and her super prawns..... this ain't good at all........ 
I've seen mels work....we're all DOOMED!
Teaser of the teaser pic
Triple chilli frutti di mare..
I had too many drinks tonight so presentation i swaaaay off... here's my entry... dont expect it to score high.. but!!! i idid cook the pasta in a cooked down hab (10) mix with carrots to infuse into the pasta... came out a weird yeallow colour it did taste fantastic... and i got into trouble from mrmel for not cooking enough... nd for not having enough crusty bread to dunk
seafood cooked in garlic, the wine from the mussels and vongole and chilli...
sauce for pasta a mix of the juices from the mussels etc... plus mini tomatoes and more garlic and olive oil.. then fresh parsley on top...
teaser:
final:
the mussels were the best part of the dish!! i love mussels, but these ones came out awesome... cooked in wine and chilli and garlic... mmmmmm... i think i ate nearly a whole kilo!
I had too many drinks tonight so presentation i swaaaay off... here's my entry... dont expect it to score high.. but!!! i idid cook the pasta in a cooked down hab (10) mix with carrots to infuse into the pasta... came out a weird yeallow colour
it did taste fantastic... and i got into trouble from mrmel for not cooking enough... nd for not having enough crusty bread to dunk seafood cooked in garlic, the wine from the mussels and vongole and chilli...
sauce for pasta a mix of the juices from the mussels etc... plus mini tomatoes and more garlic and olive oil.. then fresh parsley on top...
teaser:
final:
the mussels were the best part of the dish!! i love mussels, but these ones came out awesome... cooked in wine and chilli and garlic... mmmmmm... i think i ate nearly a whole kilo!
Woohoo!!! Mel, that looks fantastic! Glass of white, crusty bread and a plate full of seafood on hab pasta! I ate dinner about an hour ago and tht is making me think I haven't eaten!
Presentation...what's wrong with that...? That's a meal I wouldn't expect much change from a fifity
Presentation...what's wrong with that...? That's a meal I wouldn't expect much change from a fifity
thanks DTS... i've had three too many drinks tonight so it didnt turn out presentation wise like i was hoping... it did taste fantastic and will be a dish i make again.. i am scared of your home made pasta though.... dont know what it'll take to bring one of those crowns home!! think this round is anyones game!!!
Wow! Something about that screams PARTY, mel! I do like the presentation.
I ain't never had mussels, but I would most certainly try them if that plate was presented!
I ain't never had mussels, but I would most certainly try them if that plate was presented!
Spaghetti Tetrazzini
pasta bake with chicken and mushroom in a cream sauce
Well, here it is, folks!
Chicken, mushrooms (both fresh and some fancy dried ones), garlic and peppers cooked in mushroom and chicken stock. I usually opt for white wine in place of chicken stock but thought I would try something different - maybe not quite as good (and will hurt my overall score!), but I must say, I was still very happy with the end result. The mushroom stock is simply the soaking water left from the dried mushrooms, usually which I use dried porcinis for, but had to make do with a dried forest mix due to my stinkin' Italian specialist shop being closed for Easter - once again, not quite as good, but still very decent. Once the stock has reduced a little and the chicken has cooked through, it's in with the cream, then pre-cooked spaghetti, plenty of freshly grated parmesan and fresh basil. Transfer to an oven-proof dish, top with more parmesan and bake until golden brown, bubbling and crisp. Serve drizzled with good quality extra virgin olive oil.
A very rich dish for lovers of the richer things in life.
Buon appetito!
Ingredients: Dried mushrooms, extra virgin olive oil, chicken thighs, sea salt, freshly ground black pepper, chilli flakes, garlic, orange and choc habs, fresh mushrooms, chicken stock, dried spaghetti, double cream, parmesan, and fresh basil.
pasta bake with chicken and mushroom in a cream sauce
Well, here it is, folks!
Chicken, mushrooms (both fresh and some fancy dried ones), garlic and peppers cooked in mushroom and chicken stock. I usually opt for white wine in place of chicken stock but thought I would try something different - maybe not quite as good (and will hurt my overall score!), but I must say, I was still very happy with the end result. The mushroom stock is simply the soaking water left from the dried mushrooms, usually which I use dried porcinis for, but had to make do with a dried forest mix due to my stinkin' Italian specialist shop being closed for Easter - once again, not quite as good, but still very decent. Once the stock has reduced a little and the chicken has cooked through, it's in with the cream, then pre-cooked spaghetti, plenty of freshly grated parmesan and fresh basil. Transfer to an oven-proof dish, top with more parmesan and bake until golden brown, bubbling and crisp. Serve drizzled with good quality extra virgin olive oil.
A very rich dish for lovers of the richer things in life.
Buon appetito!
Ingredients: Dried mushrooms, extra virgin olive oil, chicken thighs, sea salt, freshly ground black pepper, chilli flakes, garlic, orange and choc habs, fresh mushrooms, chicken stock, dried spaghetti, double cream, parmesan, and fresh basil.
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