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Penne with Peas and Pancetta
Penne with Peas and Pancetta
This is a great example of how Italian cuisine can be simple using minimal ingredients, yielding massive flavor. Penne pasta was what I had on hand, but orecchiette, shells, bowtie, or just about any other type will work.
Ingredients
- 1 lb dried penne pasta cooked al dente according to package directions
- 1 tbsp olive oil
- 8 oz pancetta diced
- 1 small yellow onion diced
- 6 garlic cloves minced
- 1 1/2 cups frozen peas
- 1 cup chicken stock
- 1 tsp crushed red pepper
- 1 tsp cracked black pepper
- 1/2 cup parmesan cheese grated
- parmesan cheese shredded
Instructions
- Add olive oil to a large pan over medium heat. Brown the pancetta for 8 minutes.
- Stir in the onions and garlic. Cook for 2 minutes.
- Pour in the chicken stock. Stir in the peas and black and crushed red pepper. Bring to a light simmer and cook for 5 minutes.
- Stir in the penne and grated parmesan cheese. Cook for 2 minutes.
Whole Smoked Bone-In Lamb Shoulder
Whole Smoked Bone-In Lamb Shoulder
Lamb is really one of the most overlooked meats when it comes to smoking. A whole bone in lamb shoulder is my favorite cut to smoke. They turn out tender and rich in flavor; barely having to chew the butter-like meat. The shoulders typically weigh anywhere between 4-6lbs and can be found at most grocery store meat departments that cut their own lamb.
Equipment
- Electric Smoker
- oak wood chips
- Spice grinder
- tinfoil
Ingredients
- 5 lb bone-in lamb shoulder roast
- 2 tbsp olive oil
- 2 tbsp fennel seeds
- 1 tbsp white peppercorns
- 1 tbsp onion powder
- 1 tbsp sea salt
Smoked Lamb Shoulder Gyros
- pita
- 1 tbsp butter
- tzatziki sauce
- tomato thinly sliced
- Persian cucumber thinly sliced
- smoked lamb shoulder shredded
Instructions
- Grind the whole spices in a spice grinder, then mix together with the rest of the spices.
- Rub the lamb shoulder with the olive oil, then the spice rub on all sides. Marinate on a rack in the refrigerator for 2 days. Allow to sit at room temperature for 2 hours before smoking.
- Preheat your electric smoker to 250°. Once to temp, add in the oak wood chips and place the lamb shoulder on the center rack. Smoke for 8 hours; replacing the wood chips every 60-90 minutes.
- Wrap the lamb shoulder in tinfoil and allow to rest for 30 minutes before serving.
Smoked Lamb Shoulder Gyro
- Melt butter in a skillet over medium heat. Toast the pita for 2-3 minutes a side. Remove from the pan. Spread on a layer of tzatziki; followed by shredded lamb shoulder, tomato, and cucumber.
Lobster Rolls
Lobster Rolls
Lobster rolls are a staple all over New England; most notably in Maine and Connecticut. This buttery sandwich is said to have originated in Connecticut in the late 1920’s; gaining popularity up and down the Atlantic Coast. In Maine, the sandwich is typically served cold. In Connecticut, the sandwich is served warm. If cold, it is called a lobster salad sandwich. Either way you want to eat it is a win-win in my book.Unless you want to go through the trouble of cooking a whole lobster, breaking it down, and cleaning out any pieces of shells, you can buy already cooked lobster meat and save yourself some time. It usually will come frozen, so make sure to completely thaw it before cooking.
Servings: 2
Ingredients
- 8 oz lobster meat
- 2 tbsp celery finely chopped
- 2 tbsp mayonnaise
- 2 tsp chives finely chopped
- 2 tsp lemon juice
- 1/2 tsp lemon zest
- 1 pinch sea salt
- 1 pinch ground black pepper
- 2 tbsp butter divided
- 2 brioche hotdog buns
Instructions
- Mix together the mayonnaise, celery, lemon juice and zest, chives, salt, and pepper. Set aside.
- Melt 1 tbsp of butter in a skillet over medium heat. Add in the lobster meat. Cook for 2 minutes, making sure the lobster is coated in the butter. Remove from the heat and let cool.
- Using a slotted spoon, scoop out the lobster meat from the butter and stir in to the mayonnaise mixture.
- Wipe out the skillet clean. Melt the other tbsp of butter in the skillet and toast the brioche hotdog buns.
- Equally distribute the lobster salad into the brioche buns.
