Pasta Party - Ziti Carbonara

Today concluded an especially fun (and food) filled three day weekend that was indisputably action packed. We started at a friend's birthday party and then the family got together Saturday evening for an easy and festive dinner. I was in the mood to cook, even though it was technically my birthday weekend and I was otherwise taking it easy (we officially celebrated on Sunday with a phenomenal dinner at Brooklyn's iconic, Peter Luger). 

Cooking almost never feels like work to me, and when you pick easy recipes and do just a little bit of light prep work, entertaining can be almost effortless. I decided that dinner would consist of a duo of Pasta Courses and a salad. The first dish was a Neurotic Kitchen classic, Aglio Olio e Peperoncino, which is perfect in its simplicity and also incredibly budget friendly. Next I whipped up a sinful batch of Ziti Carbonara. 

I have to thank my mom for walking me through the Carbonara prep, and without a recipe, no less. It's one of those dishes that you can make almost by instinct. It ended up being the perfect easy dish for our family gathering. Really flavorful, a little rich and indisputably comforting. It's definitely going in the dinner party rotation for years to come. For tips and the recipe, read below!

Special thanks to everyone who made my birthday weekend so special. 

Ziti Carbonara, Photo: NK 

Cook's Notes- Carbonara is a dish you need to make a la minute. That means that you'll benefit greatly from chopping and prepping in advance, which is especially crucial if you're cooking this for guests.

Do Ahead:
Grate the Parmigiana Cheese
Chop the Onions
Chop the Bacon
Chop the Italian Parsley

*****

Ziti Carbonara
Serves 6 modestly or as an appetizer

Ingredients:
1 Pound Ziti
4 Strips (approximately 4 Ounces) Thick Cut Bacon or Pancetta (we prefer Coleman Organic) cut into a medium dice
1 Tablespoon Extra Virgin Olive Oil
1 medium Sweet Yellow Onion or White Onion, cut into a 1/2 inch dice
1/2 Cup Dry White Wine
1 Cup Grated Parmigiana Romano
3 Large Eggs* (each cracked and beaten in it's own individual mug or ramekin)
1/3 Cup Finely Chopped Italian Parsley
1 teaspoon Black Pepper 
Salt

Method:
1. Make sure all ingredients are chopped and prepped as above.

2. In a saute pan, cook Bacon in about a Tablespoon Olive Oil until golden brown and slightly crisped. Remove the Bacon from the pan and set aside. Wipe out some of the remaining oil and Bacon Fat, leaving about two Tablespoons. Add the Onions to the pan and saute over medium heat until tender and translucent. Add the Wine and scrape the pan. Allow to cook over medium flame until it is reduced, by about half or more leaving a Tablespoon or two remaining.  Turn off the flame.

3. Set a large pot of salted water to boil. When it is ready, add the Ziti, stirring occasionally until cooked to a nice al dente.

4. Drain the Pasta in a colander. Return to the hot Pasta pot. Working quickly, add a handful of Parmigiana Cheese, toss well. Add the Bacon and Onion Mixture, toss. Add one beaten Egg, and toss vigorously and continuously. Add another handful of grated Parmigiana, toss. Add the Black Pepper, toss. Add another egg, and toss again. Add more Parmigiana and the final Egg. Toss until creamy and well incorporated. Sprinkle in all the Parsley and toss. Taste for seasoning and add Salt as needed. Add more Pepper as you wish. It should have a good amount. Serve right away in a communal bowl!

Special "Addition" - Israeli Couscous Salad With Crab

One of my favorite things to do in the kitchen is to improvise little twists on tried, true, and faithful recipes. Usually, this means adding one extra special ingredient that elevates the dish. The latest example of this was a recipe I recently created to serve a party of ten dinner guests. It involved our go-to "feeds a crowd" side, Israeli Couscous Salad. While we usually serve this easy to prepare crowd-pleaser mixed with chopped parsley, sliced cherry tomatoes, red onions and a balsamic vinaigrette (the result is totally delicious yet so simple and pretty), I decided that last week's family barbecue called for something a bit more unique. Whenever I am looking to add a little luxury to a meal, I find that there's no better bang for your buck than a can of crabmeat.

Israeli Couscous with Crab, Photo: NK 

Today's Crab Couscous Salad will not require that you splurge on expensive lump crab meat. "Flake," generally the cheapest type of crabmeat, works perfectly here. You could certainly use Backfin -which is more in the middle grade. I prefer Israeli (also known as Pearl) Couscous to the more ubiquitous "regular" couscous although I am sure the latter would also work. 

With a more substantial grain the size of small pearls, Israeli couscous is wonderful if you are looking for a couscous with a much more texture and interest. This little pasta, like its arguably more popular smaller-grained counterpart, is super versatile and easy to handle. Carrots (we happened to find really beautiful ones at the greenmarket) provide color, crunch, and sweetness, while tangy lemon juice and zest give this salad its punch.  Buttery crab ties the whole dish together into one deliciously special and easy side. Be sure to let the prepared salad sit in the fridge a few hours. The flavors will blend and intensify nicely! Bring this to your next potluck or serve at a picnic or as a fancy dinner accompaniment. The only thing easier than making Crab Couscous Salad is eating it. 

Israeli Couscous With Crab 

Serves 10 as a hearty side dish 

Photo: NK 

Ingredients: 

Two 8.8 Ounce Boxes Israeli Couscous (we use Osem brand usually found in the Kosher food aisle)

3 Tablespoons Extra Virgin Olive Oil plus more

16 Ounce Can Pasteurized Crabmeat (flake) 

Zest of 2 Lemons 

3 Tablespoons Lemon Juice

1/2 Cup very finely chopped Carrot

4 Heaping Tablespoons Italian Parsley,finely minced

1 large Shallot, cut into a fine dice

1 teaspoon Kosher Salt

Method:

1. F'irst, toast the couscous: pour the uncooked Israeli Couscous into a large, wide pot over a medium-low flame. Stir frequently for a few minutes until the couscous begins to take on a bit of color. Take care not to burn. Some of the grains should become slightly golden, others will remain white. Turn off the heat. 

Israeli Couscous, Photo: NK

2. Now, cook the Couscous in water according to the package instructions. (*We recommend you add a teaspoon or two of olive oil to the cooking liquid to prevent sticking)

3. When finished, remove the cooked Couscous to a very large bowl. 

4. Add Carrots, Shallots, Parsley, Lemon Zest, Lemon Juice, 3 Tablespoons Extra Virgin Olive Oil and Salt. Give it a good stir and then carefully fold in the Flake Crabmeat. 

5. Toss couscous and allow it to sit in the fridge, stirring occasionally, for at least one hour or up to three hours. 

6. When ready to serve, taste for seasoning and add extra salt or lemon juice as desired. 

You can serve this chilled or room temperature, according to your preference. Enjoy!!

How To: Real Chicago Hot Dogs

Still inspired by our recent weekend trip to Chicago (read about it HERE), we decided we wanted to attempt one of the city's specialties. Since I'm not one for Deep Dish Pizza (no offense, Chicagoans), Chicago Hot Dogs seemed like a great idea. For the uninitiated, Chicago Dogs are basically Hot Dogs drizzled with Yellow Mustard and then topped with pretty much everything but the kitchen sink. 

Specifically:

Sweet Pickle Relish                                

Thinly sliced Tomato Wedges (we used Campari Tomatoes)                 

Kosher Dill Pickle Spears (I sliced mine in half lengthwise)   

Chopped Sport Peppers (or Peperoncini)  *what are Sport Peppers? Click HERE

Chopped White Onion     

For the Dog - There is no question that your Hot Dog should be All Beef. I am generally not a huge Hot Dog person for reasons I won't delve into on a blog, so I opted for Organic Dogs from Applegate Farms. The preferred brand for a True Chi Town Dog is Chicago's own, Vienna Beef. Take a look at their website here - Vienna also offers many Authentic products for building the perfect Chicago approved Dog. 

Cooking-

There are many acceptable ways to cook your Hot Dogs. I opted for Steaming them in a a steamer basket over boiling water for 5 minutes. This method was recommended on a great blog called  The Paupered Chef. Their Chicago Hot Dog Post provided a wealth of information on the subject and some handy pictures too!   As a bonus, using a steamer set up is dually convenient because the Hot Dog Buns should also be steamed for a minute or two.  

For the Bun - The most authentic Chicago Dog will be served on a Poppy Seed Bun. Since I couldn't find them, we used regular White Bread Hot Dog Buns. Later, I found out that Martha Stewart, genius that she is, had thought of a way to improvise Poppy Seed Buns HERE.

A note about Mustard - Apparently, the is to be no messing around with the Mustard on a true Chicago Dog. Not only should Mustard be the only condiment besides Relish that you use, but it must indeed be plain old Yellow Mustard. None of that fancy Grain Mustard or Dijon business. Got it? 

And now for the HOW TO:

~Special thanks to Martha Stewart and The Paupered Chef for much of the information in this post. 

1. Cook your Hot Dogs the way you prefer. We steamed ours for five minutes in a steamer basket over boiling water. After removing the Hot Dogs, we then steamed our Buns another 1-2 minutes.

Steamer Basket for Hot Dogs and Buns, Photo: NK

2. Next, drizzle with Mustard and spread Relish alongside.

Photo: NK

3. Finish by topping with Chopped Onion, Sliced Peppers, Tomato Wedges, and nestling a Kosher Dill Spear alongside.

Finished Chicago Hot Dogs, Photo: NK

4. Get a big bunch of napkins and dig in! 

Enjoy!

Super Bowl, Super Flavor - Best Ever Turkey Meatloaf

Here at Neurotic Kitchen our wintertime jones for Comfort Food continues. This week, it's Meatloaf - an American favorite and a perfect consolation food to enjoy if this football season left your favorite team out in the cold. Here in the New York area, we are sorely in need of something to lift our Super Bowl spirits, and this party-ready, bursting with flavor Turkey Meatloaf is just the ticket. 

Best Ever Turkey Meatloaf, Photo: NK 

Today's recipe comes to us courtesy of my good friend Marina. Even though she's moved back to Midwest, she's still keeping me updated on the exciting goings on in her kitchen. Marina is a lot like me - she enjoys big flavors. When we'd go out on the town, our martinis were always extra dirty and our buffalo wings extra spicy. Her very loose adaptation of Ina Garten's wonderful Turkey Meatloaf has a lot going for it: extra spice, extra moistness, and finally, an extra special glaze that doubles as a sauce for serving. 

Looking for a main-event Super Bowl party dish? Look no further. A loaf of Best Ever Turkey Meatloaf, sliced up, feeds numerous guests. Just add rolls and some sauce, maybe even some sautéed onions, and you've got fantastic, boldly flavored make-ahead Meatloaf sandwiches. 

Best Ever Turkey Meatloaf
Adapted from Marina E. and Inspired by Ina Garten
Serves 4 to 5 

Photo: NK

Ingredients:

1 large Yellow Onion, roughly chopped

1 Stalk Celery, roughly chopped

1 large Carrot, peeled and roughly chopped

3 large Garlic Cloves

6 Sprigs of Fresh Thyme. leaves only

2 Tablespoons Olive Oil 

1/2 teaspoon Black Pepper

1/2 teaspoon Crushed Red Pepper - or more to taste

1 teaspoon Oregano 

Salt to Taste

1 Lb dark meat Ground Turkey 

1 Lb Lean Ground Turkey

2 Tablespoons Tomato Paste

1/4 Cup Worcestershire Sauce

Just over a 1/3 Cup Chicken Stock

1/2 Cup Sun Dried Tomatoes, roughly chopped - not the ones packed in oil

3/4 Cup Panko Breadcrumbs

2 Large Eggs Beaten 
1.25 Cups Basting and Serving Sauce* Ingredients and Recipe follow 

*Basting and Serving Sauce
Adapted from Alton Brown and Marina E
Yield - About a 1.25 Cups

Ingredients:

1 Cup Ketchup

3-4 Tablespoons Prepared BBQ Sauce (optional)

2 teaspoons Cumin

4 teaspoons Dry Mustard

3 Tablespoons Worcestershire Sauce

Several dashes of Tabasco or other Hot Sauce to taste

2 Tablespoons Honey or Agave Syrup

2 Tablespoons of Water or Dark Beer

Meatloaf Preparation Method:

Preheat oven to 325 with rack in the middle, and another rack below. 

*Mix together the Basting and Serving Sauce by combining all ingredients. Set aside. You will glaze Meatloaf with it before cooking and again about a half hour in. 

Using food processor, combine the first 4 ingredients (Onion, Celery, Carrot, Garlic) until they form a coarse yet paste-like consistency. Next, add Fresh Thyme Leaves, and Sun Dried Tomatoes to the processor. Pulse 5 or 6 times until incorporated (little chunks of Sun Dried Tomatoes will taste good in the meatloaf).

Photo: NK

In a medium saucepan  on low heat, add Olive Oil and Vegetable paste mixture. Sweat the mixture until all the rawness has cooked out of it. This should take about 5 minutes. During this time, add a generous dose of Salt, the Black Pepper and Red Pepper, and the Oregano. Now add Chicken Stock, Tomato Paste, and Worcestershire Sauce. Stir to Combine. Pop the pot into the freezer to cool it quickly.

In a large bowl, combine Turkey Meat, Eggs, Panko Breadcrumbs, and the Veggie/Herb/Stock Mixture from the freezer. Make sure all elements are incorporated but try not to overwork the meat. 

Assemble free-form Meatloaf on an ungreased cookie sheet (to help meat hold its shape).

You should end up with a rectangular loaf about two inches high. 

Photo: NK

Place a pan of water in the oven one rack below where the meatloaf will cook. This will help the top of the Meatloaf not to crack on top. Baste Meatloaf all over with the Glazing Sauce (don't double dip your basting brush so you can use any remaining sauce to serve with cooked meatloaf). 

Cook about 1 hour and 10 minutes, basting meatloaf again at about midway through cook time. Take Meatloaf out of the oven and let rest in the pan 7 minutes tented with foil.

Slice, and serve with any leftover sauce.



Enjoy!