A couple more recipes

Fettucini Alfredo

1/2 cup salted butter (1 stick)

2    cups finely grated parmesan cheese (use parmesan reggiano, I buy a quarter or a wheel or so) make sure that is REAL parmesan reggiano, there are lots of copiers out there but only one true reggiano and that is from italy itself;  finely grated.

1/2 cup heavy cream plus 2 tablespoons

pound of fettucini.

Begin with starting the pasta water boiling and adding the fettucini - while the pasta is cooking start the sauce - In a large saucepan, melt the butter, add the heavy cream then slowly work in 1/2 of the  parmesan cheese, stirring it gently with a large spoon on a low to medium heat (I chose the low because I don't want to take the chance of the sauce clumping or burning).

Drain the pasta once it is done to your tastes... put in a big bowl or back in the pasta pan...slowly pour the sauce over the pasta and add the remaining grated cheese over the top, stir thoroughly but GENTLY.  If you want, add some salt and fresh ground pepper to it ~ serve with a salad and a crusty bread.

 

Cuban Chicken

6	chicken legs or thighs (or both)
2	tablespoons kosher salt  (approx.)
1	tablespoon black pepper (approx)
1	tablespoon garlic powder  (approx)
2	tablespoons olive oil
3-4	tablespoons sofrito sauce
6	manzanilla olives

 

Season chicken with salt, black pepper, and garlic powder (to taste).

Meanwhile, heat a shallow pan over medium heat and add oil.

1. Brown chicken in pan on both sides.
2. Once chicken is browned, add in sofrito and turn chicken to coat all sides in the sauce. Reduce heat to a medium-low setting.
3. With the side of a knife, crush olives and put into pan with chicken. Cook for about 15 minutes, turning chicken every few minutes until it is done.
4. This is best served with white rice as you will have some of the sofrito mixture left over to put over your rice.