The Sauced Chef

Butternut Squash and Green Onion Linguini

 Serves 4

Big Pot

Collander

Big Frying Pan

Some bowls or containers to hold reserved items

Whisk

Heat proof Spoon or spatula

1 box linguini noodles

1 bunch fresh green onions (trimmed and diced fine)

1 butternut squash (peeled, seeded and cubed)

1/4 cup FRESH minced parsley

1/4 cup FRESH chopped chives

1 tbsp extra virgin olive oil

2 tbsp fresh or rubbed sage

2 quarts chicken or veggie STOCK (not broth)

1-2 minced garlic cloves (depending on your garlic love)

2 cups of favorite cheese (shaved or shredded) (I used Manchego and Assiago)

3-4 tbsp unsalted butter

 S/P TT (this stands for Salt and Pepper To Taste) 

1. Start water boiling in the large pot (add a pinch of salt to water)**
2. When frying pan is hot (butter will sizzle) add squash and HALF the butter.  The goal is to get some nice carmelization on the squash, so don’t move it around too much in the pan.  Add more butter as the squash absorbs it.
3. Add pasta to now boiling water (let simmer until al dente)
4. Once pasta is al dente, drain into collander and rinse under cold water until pasta is room temperature.  Place back into pot with olive oil and set aside
5. Once squash is carmelized, remove from pan and set aside
6. In the same pan, (don’t drain it) add 1 quart of stock and the cheese.  Whisk continiously. Let the cheese melt into the stock (keep heat @ a simmer) and gradually add more stock as the mixture thickens to desired texture.***
7. Add the garlic, chives, sage and parsley to sauce. MAKE SURE to reserve some chives and parsley for garnish. 
8. Pour sauce into large container and set aside (get as much out as possible). 
9. Clean frying pan
10. Serving Note: You are cooking this pasta to order.  So, if you think your frying pan is big enough for sauteeing four servings go for it! Some people will only be able to do two servings at a time
11. In a hot frying pan add remaining butter.  Add squash and green onions for the # of servings your are doing. Let them sweat in butter for 30 seconds.  Spoon in desired sauce amount followed by desired pasta amount.  Sautee until pasta is hot and coated with sauce.  Add Salt and Pepper to taste.  Serve immediately and garnish with reserved chives and parsley.

** If you want to add extra flavor for extra cost. Use chicken or veg stock to boil the pasta in, instead of water.  Or, drop a chicken bullion cube in the water.

*** It is imperative that you add the cheese in small amounts so it emulsifies with the stock and doesn’t become one big cheesy plopper!

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I’ve recently joined a great foodie group called The Strickland Tasting Society. It’s unprententious, fun and focuses on food AND BOOZE! (check it out on facebook, key word: STRICKLAND TASTING)

The STS sponsors hundreds of culinarians and home cooks in the hopes of finding one thing; the perfect food and alcohol pairing!

I like the group so much, in fact, that I will periodically feature one of their pairing recipes and its creator on my blog.  Once I saw Chef Will’s pairing recipe,  I knew I had found my first STS feature

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 Chef Will’s Shepard’s Pie and Oatmeal Stout Pairing

Bio: My name is Will Curcio. I’m 27 years old, born in Pittsburgh, PA but currently residing in Atlanta, GA. I was a US Army MP and worked for various law enforcement agencies until my heart (and stomach) made me follow my dreams all the way to the kitchen where I currently spend the majority of my days and nights. I enjoy all styles of cooking especially Italian, Irish and North/South American variations. Currently preforming my amazing (and inebriated) culinary skills nightly at The Mellow Mushroom in Midtown Atlanta. The future will be bright filled with full stomachs, strong buzzes and my own restaurant! Stay tuned!

Recipe Comments: Ok, nothing feels more like Fall to me than shepherd’s pie! I have worked several recipes but really enjoy this one, simple and delicious. I pair this with an oatmeal stout (I like Stockyard but it is hard to find) I also enjoy a IPA with this

 5 lg potatoes (Red and yellow both work very well, I prefer red)- cubed not peeled
1/2 cup milk
1 tablespoon butter
1 pound lean ground beef
1 medium onion, chopped
1 clove garlic, chopped (I tend to use more)
1 ounce margarine
1 ounce all-purpose flour
2 tablespoons ketchup
2 cups beef broth
2 tablespoons browning and seasoning sauce
8 ounces shredded sharp cheddar cheese

1. Place the potatoes in a pot with enough water to cover. Bring to a boil and cook until tender. Drain and mash with milk and butter.
2. While the potatoes are cooking, crumble the ground beef into a large skillet over medium heat. Add onion and garlic
3. Preheat the oven to 400 degrees F. Melt the margarine in a small pan. Stir in the flour. Cook and stir over medium heat until dark brown. Let cool off the heat then gradually stir in the broth, ketchup and browning sauce until smooth. Set over medium heat and simmer until thick.
4. Stir the sauce into the ground beef and transfer to a casserole dish. Top with mashed potato, then sprinkle the cheese over the potato.
5. Bake for 15 to 20 minutes

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Lisbon Bisque with Linguica Meatballs

Food processor

Large ladle

Large frying pan

Large stew pot

Large tempering bowl

2 oz cooking oil

2 oz butter

10 oz can of chestnut puree

4 cups beef broth

2 cups water

1 white yam

5 medium size parsnips roughly chopped with skin on

½ white onion julienne

10 oz whole milk

4 oz heavy cream

2 lbs linquica sausage (chorizo will work also)

½ cup fresh cilantro

2 garlic cloves minced

½ cup chopped parsley

1 egg

Beef base TT

S/P TT

1. Preheat oven 350 degrees
2. Place white yam (skin on!) in its own tray and roast.  Roast until it is slightly soft to the touch.  Remove and place in freezer to cool (about 20 minutes)
3. Add water and beef stock to large pot over high heat
4. Combine oil and butter to hot frying pan and sauté white onions until slightly caramelized, add to bisque pot
5. Add parsnips (skin on, so wash each parsnip thoroughly!) to frying pan and carmelize to a full, nut brown color.  Add to bisque pot. 
6. Take yam out of freezer and do a rough chop (about 8 pieces, skin on!) and add to bisque pot
7. Cover bisque pot, add chestnut puree, and simmer for 20 – 30 minutes (until parsnips are tender)
8. Combine sausage, garlic, cilantro and egg in food processor, blend until it becomes a manageable meatball mixture.
9. Form 10-15 meatballs and set aside
10. Add parsley to bisque mixture (set aside some for garnish) and ladle bisque mixture into food processor in batches (probably 3 or 4) and blend until uniform and smooth
11. Pour mixture back into pot, temper in milk and heavy cream and simmer over medium heat, stirring sporadically.
12. Season bisque with beef base and s/p (or whatever!) to taste
13. Sauté meatballs in frying pan until browned on all sides,  add meatballs to bisque and let simmer for 5-10 minutes until meatballs are fully cooked.  Stir constantly, but be careful not to break meatballs in bisque.
14. Serve with parsley garnish

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