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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.

Hugging the Coast Blog Fast Forward

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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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Mon
11
Apr '11

Consider the Oyster: Oyster Recipes, Oyster Eating, and Cooking Tips

Consider the Oyster: Oyster Recipes, Eating, and Cooking Tips

As every oyster lover knows, whether you prefer to bake, boil, broil, fry, stew, steam, smoke, pickle, or serve them raw, oysters are a very tasty and versatile food indeed.

High in Vitamin B12 and purported to be an aphrodisiac, to paraphrase Jonathan Swift, it may have been, “a brave man indeed that ‘et the first oyster”, but I’ll bet once he did he was a very happy one too.

Below are 10 delicious links to resources to help you enjoy the oysters you cook at home, eat in restaurants, or gorge on at local oyster roasts.

Here in Charleston, oyster roasts are to coastal South Carolina what crawfish boils are to Louisiana; a treasured if slightly intimidating local institution that should not be missed. If you worship the craggy bivalve but have never been to an oyster roast, you can find out how good roasts work and how to make the most of them in the handy links below.

Looking for even more oysterrific recipes? You’ll find some more at the bottom of this article.

Enjoy (and happy eating)!

Oyster Recipe Ideas Shared by About.Com Fish & Seafood Guide Doug DuCap and Former Guide Hank Shaw

Italian Style Panko Crusted Oysters with Spaghetti Squash Recipe by Cookbook Author Doug DuCap

The Art of Enjoying Oyster Roasts
Oyster Trivia and Humor
Remembering an Oyster Lover’s Institution

Hugging the Coast Blog Fast ForwardPlease join us soon to read our newest daily food and cooking feature on HuggingtheCoast.Com: New Fish and Seafood Recipe Ideas and Tips on About.Com: April 8th to April 12th 2011.

Hugging the Coast Blog Fast Forward

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

(Photo Credit: Doug DuCap’s Food, Cooking, 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
Fri
1
Apr '11

Dreamy Kerala Cod With Cashew Yogurt Sauce and Fresh Mango Recipe (Fish For Friday Recipe)

Kerala Cod With Cashew Yogurt Sauce and Fresh Mango Recipe: Original Fish Recipe by Cookbook Author Doug DuCap

See More Seafood and Shellfish Recipes Organized by Type of FishBelow is my seafood recipe for Kerala Cod With Cashew Yogurt Sauce and Fresh Mango from About.Com Fish and Seafood Cooking, where each week I share my newest seafood recipes and tips.

Today may be April Fool’s Day, but you can rest assured that this week’s seafood recipe for Kerala Cod With Cashew Yogurt Sauce and Fresh Mango, is the real deal.

Featuring a magical tasting blend of fresh mango, roasted cashews, coriander, cardamon, chilies, ginger, anise, cilantro, yogurt, and black pepper, this richly flavored seafood dish is heady stuff indeed.

Spicy in a balanced way without being hot, if you prefer to walk on the wilder side, you can easily add some cayenne pepper and/or additional fresh or dried chilies to your taste.

One of the most popular (and delicious) fruits in the world, Vitamin C rich mangoes are becoming much more widely eaten in the U.S. If you’ve never used fresh mango as an ingredient, my recent article, How to Cut a Mango the Easy Way can help you make the most of the mangos you prepare in your sauces, chutneys, desserts, and more.

How to Make Kerala Cod With Cashew Yogurt Sauce and Fresh Mango.

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: March 28th to April 3rd.

Hugging the Coast Blog Fast Forward

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

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


Bookmark and Share

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

Follow HuggingtheCoast on Twitter

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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