Trottole With Seafood Smoked Gouda Alfredo Recipes

Steps:

• Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. , In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. , Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.

Steps:

• Prepare pasta according to package directions; drain.
• While pasta is cooking, melt butter in a large skillet over medium heat.
• Sprinkle garlic salt over shrimp and cook in butter until shrimp turn pink, about 2 minutes.
• Add milk and heat just to boiling; stir in cream cheese and basil.
• Reduce heat and stir constantly until cream cheese is melted.
• Remove from heat and stir in Parmesan cheese.
• Toss hot pasta with the sauce and transfer to serving dish.
• Serve immediately.

Steps:

• Prepare tortellini according to package directions. Drain and hold warm.
• In a large nonstick skillet, break up Italian sausage and cook on medium heat for 5 minutes.
• Add garlic, mushrooms, onions and peppers. Continue to cook, stirring occasionally until sausage is no longer pink.
• Add alfredo sauce and pepper. Reduce heat to low. Simmer until flavors are well blended, or until you can't wait any longer. (try to hold out at least 10 minutes).
• Add drained pasta to skillet and stir well to combine. Serve immediately with freshly grated parmesan cheese.

Steps:

• Melt butter in heavy or non-stick pan.
• Add flour and stir for about 2 minutes. Add all spices. Don't let it color.
• Whisk in half and half and milk. Heat over a low-medium flame until it is thickened and very hot. Don't let it boil. This step usually takes 10 minutes.
• Add parmesan cheese, stir and take off flame.
• Immediately add raw scallops and stir. Let stand 2 minutes. It cooks that fast.
• Stir in cooked shrimp and crab. Taste for seasoning. Serve.

Steps:

• Start 5 briquettes of charcoal on one side of a large barbecue and wait until they are white hot.
• Meanwhile, soak one handful apple wood chips in water.
• Fill an aluminum roasting pan with ice, and put on the other side of the grill.
• Put a piece of tinfoil over the ice, and lay the cheese on top of that so the cheese is slightly below the level of ice, making a boat with the tinfoil so that water cannot come inside.
• Drain the water from the wood chips.
• Add half of the wood chips, and put the lid on. Smoke for ten minutes, and then flip the cheese over and smoke for another ten minutes, adding more wood chips if necessary. Remove, and refrigerate immediately.
• Notes:.
• Though I have found apple wood to be the best for cheese, you can use other wood, but it should be a light smoking wood such as pecan, or maybe maple. Mesquite, and Hickory are definitely not recommended as the smoke is too intense for cheese.

Steps:

• Boil potatoes in salted water til soft (about 25 min). Drain, cool slightly, quarter & set aside.
• Place a lrg non-stick sauté pan over med heat & cook bacon to barely crisp. Drain bacon on paper towels, crumble slightly & set aside.
• Place butter in the sauté pan over med-high heat & sauté the onions w/salt, pepper, cumin seeds & chili powder (stirring occ) till onions are soft & aromatic.
• Add the quartered potatoes, combine & allow mixture to brown slightly.
• Sprinkle crumbled bacon & cheese over the mixture, turn heat to very low & cover for 5 min allowing cheese to melt. Serve immediately.

Steps:

• In a large skillet add in your Olive Oil and bring it to a medium high heat, add in the shallots cook for 1-2 minutes,
• then add in the shrimp and scallops lightly and lightly brown on both sides for about a minute on each side.
• Add in garlic and stir it around to incorporate it into the pan.
• Add the wine and reduce for 2-3 minutes. Then add heavy cream and salmon reduce for 1-2 minutes.
• Season with Sea Salt and White Pepper to taste.
• Then finish by adding Tomatoes, Basil, and pasta. Turn off heat and fold all ingredients together, let sit for 2-3 minutes.
• Top with Parmesan and Parsley then serve.
• By: Chef Travis W. Holland.