12盎司意大利面，如Gemelli或Farfalle 盐 2 tablespoon extra virgin olive oil 8盎司香肠或热的意大利香肠，切成1/2英寸切片 1杯葡萄西红柿，减半 1个大蒜丁香，切碎 1/2茶匙红辣椒片 1/2束漆漆羽衣甘蓝叶子，韧带丢弃，叶子撕成一口尺寸的碎片 1（8盎司）新鲜的马苏里拉，粗切碎 1 1/2杯精细磨碎的Pecorino Romano Cheese（或Part Parmesan）
1.将烤箱加热至350°F。将一大锅盐水煮沸煮沸。加入面食并煮至1至2分钟的Al Dente。舀出1/2杯水，然后排出面食。将面食转移到碗中并用1汤匙油折腾以防止粘附。 2.当意大利面正在烹饪时，在中高温下，在大型烤箱煎锅中加热1汤匙油。在两侧加入香肠和棕色切片，约5分钟。188bet真人将香肠转移到带有纸巾的板上，并从煎锅中倒出所有但是1汤匙油。 3.将西红柿添加到煎锅，培制，直到它们释放果汁并软化，约5分钟。188bet真人加入大蒜和辣椒薄片，然后炒直至香，约1分钟。188bet真人添加羽衣甘蓝和炒，直到叶子软化，约3分钟。188bet真人 加入面食和1/4杯保留水并搅拌结合。如果意大利面似乎太干，一次加入剩余的水，一次1汤匙，直到意大利面湿润但不潮湿。搅拌在马苏里拉和1杯普氏菌。 4. Sprinkle the remaining Pecorino over the top of the pasta and transfer the skillet to the oven. Bake until the top begins to color and the cheese melts, about 20 minutes. Serve warm.
当我的家人和我住在丹麦时，一个最喜欢的家庭郊游是我们当地的港口，鱼市场出售鱼饼或Fiskefrikadeller.那created from the daily catches hauled in on the fishing boats. When the fish were fileted, all the extra pieces were reserved for fist sized fish patties sold by the bagful with containers of蛋黄酱或一种调味酱,要吞噬family-style at the picnic tables perched over the sea. Every harbor with a fish market sold fish cakes, and the recipes were similar, made with white fish, such as plaice or cod, simply spiced and bound together with flour and egg, then pan or, more often, deep fried. Their flavor was mild, thanks to the white fish and simple seasonings, and they were very easy to eat, best washed down with a cold Danish beer (or juice for the kids) in the summer sun.
Prep Time: 30 minutes 冷却时间：1小时 Total Time: 1 hour and 45 minutes
鱼饼： 1磅鲑鱼片，皮肤和别针骨头，切成1/2英寸件 8盎司厚白色鱼叉，如大麻或鳕鱼，皮肤和别针骨头，切成1/2英寸件 6盎司冷烟熏鲑鱼片，皮肤和别针骨头去除，切碎 1个小红色墨西哥胡椒或智利，茎干，剁碎 1/4杯潘库面包屑，加1 1/2杯用于滚动 1/4杯粗磨碎的黄色洋葱，用果汁 1/4杯精细切碎的意大利欧芹和/或香菜叶，加上装饰的额外额外 2汤匙全牛奶希腊酸奶 1汤匙新鲜柠檬汁 1 teaspoon hot sauce, such as Tabasco 1/2茶匙海盐 1/2茶匙新鲜地面黑胡椒
Sauce: 1杯全牛奶希腊酸奶 1汤匙SRiracha. 1汤匙新鲜柠檬汁 1/4 teaspoon sea salt 1/4茶匙新鲜地面黑胡椒
1. Combine the salmon, white fish, and smoked salmon in the bowl of a food processor and pulse 3 to 4 times to finely chop without over processing – the consistency should be slightly chunky and not mushy. Transfer the fish to a large bowl. Add the 1/4 cup breadcrumbs, the onion, parsley, yogurt, lemon juice, hot sauce, salt, and pepper and stir to combine.
3. Whisk the sauce ingredients in a small bowl and refrigerate until use.
4. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. In batches, carefully add the fish cakes to the pan without overcrowding. Fry the cakes until golden brown and cooked through, turning once with a spatula, about 3 minutes per side. Transfer the cakes to a plate lined with a paper towel and keep warm. Repeat with the remaining fish cakes. Transfer the cakes to a warm serving platter and garnish with the parsley or cilantro. Serve with lemon wedges and the yogurt sauce.
一碗大清凉的沙拉是夏季炎热的美味晚餐。太蔬菜了，你说？不用担心，对此有一个幸福的肉体答案：培根结束。是的，考虑到这一点。当我在农民市场上第一次击败一袋培根时，我自己正在冥想，并且不得不检查它们。袋子是Hefty，Lumpy和厚厚的三角形培根在真空包装的团结中混合。它确实是培根，但不是典型的整齐扇形切片我通常在熟食部门购买。在询问几个问题后，我了解到，当创建那些整洁的预切割培根套餐时，丢弃所有不规则的声音和结束，以便生产超市包装的完美。我知道我是一个启示的东西，所以我抓住了一个包裹。现在我在这里告诉你你想要这些结局。 They are veritable chunks of heaven for bacon lovers, evoking salty pork-induced delirium.
I find the best way to cook bacon ends is in the oven or on a grill. While the ends cook, their fat renders, leaving behind crispy chunks of meaty bacon you can sink your teeth into. Honestly, they are addictively good. The danger is gobbling them all up in one go (not recommendable, by the way – just saying). So try to exert some restraint (after taste testing a few pieces, of course, as any cook should), and add them to salads, pasta, eggs – goodness, wherever you want your bacon. I like the salad option, as the fresh vegetables and leafy lettuce nicely balance out the hunks of salty meat. I call it a deconstructed BLT in a bowl and toss it with homemade croutons, brushed with the rendered bacon fat and toasted on the grill. Got your attention, right?
1/4杯新鲜挤压石灰汁 1汤匙植物油 1汤匙酱油 1汤匙SRIRACHA或辣酱 1 tablespoon brown sugar 1 teaspoon chili powder 1茶匙地面小茴香 1茶匙辣椒粉 1茶匙新鲜地面黑胡椒 1/2 teaspoon salt 2磅无骨，无皮鸡胸肉，切成1英寸块 竹串，浸泡在温水30分钟
Whisk all of the marinade ingredients together. Place chicken in a bowl and toss with marinade. Refrigerate at least one hour or up to 24 hours. Prepare grill for high heat. Skewer chicken on pre-soaked bamboo sticks; discard marinade. Grill over direct high heat until nicely charred on all sides and thoroughly cooked through, about 8 minutes. Serve with Spicy Green Pepper Sauce.