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Tue
26
Apr '11

Three Cheese Tortellini With Spicy Red Fennel Sauce and Crab Recipe

Three Cheese Barilla Tortellini With Spicy Red Fennel Sauce and Crab Recipe by Doug DuCap

Doug DuCap's Original Recipes

Once upon a time, in the B.B. (Before Barilla) era, you could actually buy dried tortellini, but you probably didn’t buy them twice because they were just about as appetizing as eating a bowlful of pale, vaguely cheese-flavored erasers.

But, as with all dried pasta, Barilla was the game-changer. Their little blue bags of dried tortellini cook up eggy-golden, with an impossibly-delicate-yet-firm texture and a creamily distinctive cheese flavor.

How do they manage it? Who knows? Maybe it’s the combination of Ricotta, Emmentaler, and Grana Padano cheese. All I know is that I don’t feel the need to make homemade tortellini as often, because, well, because homemade takes about ten times as much effort for essentially equivalent results. It’s okay, though; I can live with feeling redundant…(*sniff, sniff*)…no, really, I’m fine…(*sob!*)

This Italian-inspired recipe was created especially for the Barilla and Foodbuzz contest (although it must be said that it doesn’t take much arm twisting to get me to eat tortellini, anyway.) The Spicy Red Fennel sauce is quick and easy to make (you can put it together in the time it takes to boil the pasta), yet the flavor is rich and deep. It’s a beautiful balance of fragrant garlic, fennel, and nutmeg, along with the bright notes of pepper sauce, lemon, and parsley.

The sauce, though zesty, is not fiery. Rather, the gentle piquancy accents the savory-sweet flavors of the three cheeses and the flaky crabmeat, and creates a dish that speaks of leisurely afternoons filled with warm Italian sunshine.

Here’s how to make the Three Cheese Tortellini With Spicy Red Fennel Sauce and Crab Recipe:

Ingredients:

1 pkg (8 oz) Barilla brand Three Cheese Tortellini
2 Tbsps extra virgin olive oil (plus extra to dress the pasta)
2 Tbsps minced garlic
1/4 cup tomato paste
2 tsps lightly crushed fennel seeds (see Cook’s Notes)
2 Tbsps hot red pepper sauce (such as Crystal or Trappey’s)
2 tsps fresh lemon juice
1/2 tsp ground nutmeg (see Cook’s Notes)
3/4 - 1 cup water
2 Tbsps minced parsley
1/2 cup Backfin or Special grade crabmeat (see Cook’s Notes)
Salt to taste
Freshly ground black pepper

PREPARATION:

Bring 3-4 quarts of lightly salted water to a boil. Add the tortellini; when the water returns to a boil, cook the tortellini for 10-11 minutes, stirring occasionally. Drain well and drizzle with a little extra virgin olive oil. Stir gently to coat.

While the tortellini are cooking, saute the garlic in the olive oil over medium-low heat until just softened (about 1-2 minutes.) Add the tomato paste and crushed fennel seeds, stirring well to incorporate. Cook, stirring, for 2-3 minutes.

Stir in the hot pepper sauce, lemon juice, nutmeg, and 3/4 cup of water. Cook over medium heat, stirring occasionally, for 5 minutes. Add a little additional water as needed to keep the sauce from getting too thick.

Gently fold in the parsley and the crabmeat. Taste the sauce and add salt (if needed) and a pinch or two of black pepper. Top the tortellini with the sauce. (NOTE: You might be tempted to sprinkle this dish with grated cheese but it really doesn’t need it.)

Serve with steamed spinach or chard, or with a fresh garden salad.

Makes 2-3 servings

Cook’s Notes:

  • If you don’t have a mortar and pestle, you can crush the seeds inside a small resealable bag using a rolling pin, a jar or can, or the flat side of a heavy knife.
  • If you’re using freshly grated nutmeg, start with less than 1/2 teaspoon and add more to taste.
  • You can also use the darker but more economical Claw Meat grade in this dish for a more pronounced crab flavor.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Hugging the Coast Blog Fast ForwardPlease join us soon to see our latest food and cooking article: The Hugging the Coast Daily Food and Cooking Blog Week in Review: April 25th to May 1st.

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(Photo Credit: Three Cheese Tortellini With Spicy Red Fennel Sauce and Crab from Doug DuCap Food and Travel on Flickr.


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Tue
15
Feb '11

Zesty Game Day BBQ Rooster Sauce Recipe For Parties and Grilling

Zesty Game Day BBQ Rooster Sauce Recipe by Food and Travel Writer Doug DuCap

Doug DuCap's Original Recipes

Warning: this sauce is kinda hot. Not bhut jolokia, ‘oh-my-God-what-have-I-done’ hot. But definitely hot enough to make you sit up and pay attention. That won’t, however, stop you from going back for more, because it’s just so darn tasty.

(Yeah, yeah, we know: those of you who snack on habaneros like they were Pringles will probably think this sauce is about as hot as a McDonald’s milkshake. Duly noted. Try to remember that we don’t all have Kevlar palates, okay?)

I made this for the Super Bowl as an all-purpose hot dog / hamburger / wing / whatever sauce and it went over big. Since then, I’ve been putting this on literally everything, including (but not limited to): fried eggs, cottage cheese, lo mein noodles, tortilla chips, steamed vegetables, and (no kidding) a peanut butter sandwich.

I haven’t put it on vanilla ice cream yet, but only because I don’t have any vanilla ice cream in the house at the moment. But I will.

You can find most of the ingredients easily: Sriracha (aka Rooster Sauce) has become very popular of late, and green jalapeno Tabasco Sauce is readily available. Smoked paprika is a bit harder to come by, but can be found in specialty food stores and also online. You can substitute sweet paprika plus a few drops of liquid smoke flavoring (mesquite is best for this.)

The ‘gold’ style of barbeque sauce (aka sweet mustard-based) favored here in coastal Carolina is becoming more broadly available. I used Cattleman’s Carolina Gold, but any brand should work just fine.

Make up a batch of this and refrigerate it for a few hours to let the flavors meld. Then try it on a hot dog or a burger. Then try it on something else. Then try to stop.

(Note: If you want the flavor but with less fire, mix one part sauce with two parts mayonnaise.)

Here’s how to make the Zesty Game Day BBQ Rooster Sauce Recipe:

Ingredients:

3/4 cup ‘gold’ style (sweet mustard) BBQ sauce (such as Cattleman’s brand Carolina Gold)
1 Tbsp Sriracha sauce
1 Tbsp green jalapeno hot sauce
2 tsp spicy mustard
2 tsp liquid from pickled jalapenos (or from other pickled hot peppers)
1 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper

PREPARATION:

Combine all ingredients and refrigerate for several hours before using.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Hugging the Coast Blog Fast ForwardPlease join us soon to see our latest food and cooking article: New Fish and Seafood Recipe Ideas and Tips on About.Com: February 11th to February 16th 2011.

Hugging the Coast Blog Fast Forward

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: Zesty Game Day BBQ Rooster Sauce from Doug DuCap Food and Travel on Flickr.


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Fri
11
Feb '11

Romantic Pomegranate Glazed Salmon With Baby Shallot Potatoes Recipe (Fish For Friday Recipe)

Seafood: Romantic Pomegranate Glazed Salmon With Baby Shallot Potatoes Recipe: Original Recipe by Doug DuCap

See More Seafood and Shellfish Recipes Organized by Type of FishBelow is my seafood recipe for Romantic Pomegranate Glazed Salmon With Baby Shallot Potatoes from About.Com Fish and Seafood Cooking, where each week I share my newest seafood recipes and tips.

This week’s recipe for Pomegranate Glazed Salmon With Baby Shallot Potatoes, is as elegantly romantic and beautiful looking as it is delcious.

Topped with the vibrant red jewel-like arils of the antioxidant-rich pomegranate and featuring high in omega-3 fatty acid salmon, it’s no wonder that this seafood dish’s main ingredients frequently top the list of aphrodisiac foods.

The recipe also uses pomegranate molasses, which has an unforgettable flavor and is very easy to make.

How to Make Romantic Pomegranate Glazed Salmon With Baby Shallot Potatoes.

Looking for more Valentine’s Day cooking inspiration? Then you won’t want to miss our special article, 101 Romantic Recipes to Spoil the One You Love Throughout the Year.

Enjoy!

Looking for more seafood recipes? Join me on About.Com Fish & Seafood Cooking, where I share delicious original seafood recipes every week, as well as tips to help you cook the fish you love with confidence.

You can also see our list of delicious seafood recipes here on Hugging the Coast, organized by type of fish.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond seafood.

Hugging the Coast Blog Fast ForwardPlease join us soon to see our next food and cooking article: The Hugging the Coast Daily Food and Cooking Blog Week in Review: February 7th to February 13th.

Hugging the Coast Blog Fast Forward

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: Doug DuCap’s Food and Travel Photos on Flickr.)


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Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

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Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu




Find Free Original RecipesRead Previous Posts Knack Fish and Seafood Cookbook

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