Burnin’ Down The House

Serves 1
Ingredients:
(note: all amounts are approximate because I never measure anything when I make this, and you can vary them all according to your own tastes anyway.)
150g of dried linguine (spaghetti works too, but for some reason I prefer linguine).
1 clove of garlic, chopped.
1/2 a red chilli, chopped, or 1 tsp of dried chilli flakes.
1/2 cup of good olive oil.
1 1/2 tbsp fresh basil, chopped, or 1 tsp of dried basil.
Black pepper.
Salt.
Optional extras:
8 black olives, chopped.
Grated parmesan and/or cheddar cheese (as much or as little as you want, but I suggest a fairly small amount).
Bread.

Preparation:
1. Cook linguine in salted boiling water according to instructions on packet, drain, and set aside in a saucepan.
2. Gently heat olive oil in a frying pan. Add garlic and chilli and heat for 3-4 minutes. Don’t let it get too hot or the garlic will burn. Add basil and olives. Heat for another minute or so.
3. Pour olive oil mixture over linguine, add freshly ground black pepper and cheese, and mix well.
4. Serve! Use some bread to soak up the left over oil at the end.

The traditional Hula Hoop is simply a Screwdriver with pineapple juice added. What makes this version of the Hula Hoop different is the addition of marinated maraschino cherries. And when I say marinated, I mean vodka-marinated. And when I say vodka-marinated, I mean for at least three weeks. Seriously, it’s worth the wait.

Step One: Marination

Ingredients-
-one container of maraschino cherries (Big or small, it doesn’t matter as long as the proportion of vodka is correct. But, of course, I suggest big.)
-vodka, a nice big bottle (I suggest a handle of the cheap stuff, i.e. Karkov, Popov or, if you’re feeling sinister, the paint-thinner known as Smirnoff. Why? Because the sweetness of the juice cancels out the harshness of the vodka, so price isn’t really an issue. Also, most people can’t tell the difference between top and bottom-shelf, anyway.)

Pour all but about a fourth of the cherry juice out of the container (can be a third if you don’t like the sweet, sweet release alcohol brings you) and refill it with the vodka, right to the brim. Seal the container and stow it away in your fridge. Leave it there for at least two weeks, though I suggest three. By the time the cherries emerge from their cold, crisp slumber, they’ll be swelling with vodka-infused pride. They’ll be strong, delicious and POTENT. Eat a few and get a good buzz going. Save the rest for your drinks. BONUS: Do shots of the cherry/vodka juice.

Step Two: Mixation

Ingredients-
-orange juice (No pulp!)
-pineapple juice
-the rest of your cheap vodka
-marinated cherries

Now, the reason there aren’t specific amounts listed is because I prefer my drink to be a bit stronger, so my opinion is skewed. Though I would suggest that a good proportion for the casual drinker would be three ounces orange juice, three ounces pineapple juice and two ounces vodka. Now to prepare, simply shake the three liquids with ice and pour (not strain) into a taller glass and drop three or four of the cherries on top.

Step Three: Girl Drink Drunkation

You’re probably going to get drunk because the cherries are irresistable, long after the sweetness of the orange and pineapple juice gets to you.

Ingredients:
10-12 small red potatoes, washed and cut into wedges (leave skins on)
1/4 cup butter
1/2 cup grated parmesan cheese
8 cloves of garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation:
1. pre-heat oven to 350. Boil potato wedges until tender ( not fully cooked). drain
2. melt butter in baking pan/dish (13×9) add garlic
3. add remaining ingrdients and stir until potatoes are coated
4. Bake for 20 to 25 minutes or until potatoes are lightly browned and crusty, turning potatoes half way through cooking time.

mmmm garlic…

Ingredients:
2 packages Beef Flavor Ramen
3 cups water
1/2 pound ground beef
1/2 cup sliced mushrooms
1 (15-1/2oz.) jar spaghetti sace
3 Tablespoons Parmesan cheese
1/2 cup chopped onion
1/2 cup milk
1 egg
8 ounces grated mozarella cheese
1 pizza pan
aluminum foil

Preparation:
1.Cover pizza pan with aluminum foil. Build up foil edges to form about 1/2″ tall rim around the pan. Lightly grease the aluminum surface.
2.Cook both packages of Ramen noodles in water with pinch of salt. Do not use flavor packets. Drain noodles and set aside.
3.Brown beef, onions and mushrooms together. Drain excess fat. Stir both flavor packets into meat mixture. Set aside.
4.Beat together egg, milk and parmesan cheese. Stir this mixture into Ramen noodles.
5. Evenly spread noodle/egg mixture onto pizza pan. Pour spaghetti sauce over noodles. Sprinkle meat mixture over sauce. Top with mozzarella cheese. Bake at 350° for 20 minutes or until golden , bubbly brown. Let stand 5 minutes before slicing.

Ingredients:
1 package Ramen Chicken Flavored Noodles
1/4 cup chopped onion
1/4 cup peanut oil
2 Tablespoons seasoned rice wine vinegar
1 teaspoon sugar
3 Tablespoons slivered almonds
3 cups shredded nappa cabbage ( you can use regular cabbage BUT this tastes better)
a dash of sesame oil or 1 Tablespoon toasted sesame seeds (optional)

Preparation:
1. Mix seasoning from Ramen package with onion, sugar, rice wine vinegar and oil. Stir until sugar is dissolved.
2. Add slivered almonds. Crumble dry noodles ( do not cook) add to mixture, let stand about one hour, stirring occasionally.
3. Add cabbage, sesame seeds ( if desired) toss well and serve.

Very simple and very good.

Ingredients:
1 link spicy Italian type sausage
3/4 cup chopped onion
1/2 cup chopped carrot
1/3 cup chopped celery
4 cloves of garlic, minced
3 (15 ounce) cans Black beans, drained
2 (10 1/2 - ounce) cans chicken broth
1 (14 1/2 - ounce) can chopped tomatoes
1/3 cup chopped fresh cilantro
2 tablespoons tomato paste or sofrito
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon red pepper flakes

Preparation:
1. Remove sausage from castings, add onion, carrots, celery, and garlic in large pot.. cook over medium-high heat until sausage is crumbled and brown and vegetables are tender, stirring frequently. Drain any fat from pot and add 2 cans of the black beans, chicken broth and remaining ingredients.
2. Place remaining 1 can of black beans in a bowl; mash with fork and add to soup mixture. Bring to a boil; reduce heat, and simmer uncovered, 30 minutes or until thickened.
3. Ladle soup into individual bowls. If desired top with a spoonful of sour cream.

I’m normally not a fan of beans, but this is really good. I like to dip some corn tortilla chips in it too.

Ingredients:
Vegetable oil
Kosher salt
1 pound angel hair pasta
6 tablespoons unsalted butter (3/4 stick)
5 tablespoons olive oil
9 cloves minced garlic
2 pounds large shrimp (about 32 shrimp)
1/2 teaspoon freshly ground pepper
3/4 cup freshly chopped parsley
1/2 cup freshly squeezed lemon juice ( about 4 lemons)
1/2 lemon , thinly sliced
1/4 teaspoon hot red pepper flakes

Preparation:
1. Drizzle a little oil in a large pot of boiling salted water; add angel hair pasta and cook according to package directions
2. Meanwhile, in a large pan, melt butter and add olive oil over medium-low heat. Add garlic. Saute one minute. Be careful the garlic burns easily.
3. Add the shrimp and 1 teaspoon of salt (or more to taste) and pepper and saute until the shrimp have just turned pink-about 5 minutes. Stir often.
4. Remove from heat, add remaining ingredients and toss to combine.
5. When pasta is done, drain well and put it back in pot. Immediately add the shrimp and sauce, toss well and serve immediately.

OH MY GOD! - this is soooooooooo good

Ingredients:
6 to 12 freshly shucked oysters (depending on the size)
1 tablespoon minced green olives
1 teaspoon minced shallots
1 teaspoon minced parsley
1 teaspoon grated lemon zest
1/2 teaspoon minced garlic
1/2 cup vermouth
1/2 cup vodka
1/4 cup crushed ice
Hot sauce to taste

Preparation:
1. Put 1 to 2 oysters in each of six chilled shot glasses.
2. Combine the remaining ingredients (except the hot sauce) in a cocktail shaker and shake vigorously for 30 seconds or until the ice melts and the mixture is cold. Strain and pour about 1 ounce of the mixture into each shot glass. Top with 1 or 2 drops of hot sauce. Serve immediately.

Makes 6 servings

This was really tasty - however; I personally doubt I will ever try it again

Ingredients:
4 ounces Vodka
3 cups tomato juice
4 tablespoons (or more to taste) fresh lime or lemon juice
1 tablespoon prepared horseradish or horseradish sauce
2 tablespoons minced garlic
1 stalk celery for garnish per glass
Hot sauce to taste
Salt and freshly ground black pepper to taste

Preparation:
1. Combine the tomato juice, lime or lemon juice, horseradish and garlic shake or stir until mixed well. Add the Worcestershire sauce, hot sauce, salt and pepper. Shake or stir again.
2.Store the mixture in a glass container in the refrigerator for up to 6 hours. before serving add vodka - mix again . Serve in glass with crushed ice and stalk of celery.

Makes 1 quart

bloody hell… : )

Ingredients:
1 pint grape tomatoes or cherry tomatoes
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt or sea salt
freshly ground black pepper
2 tablespoons fresh basil, chopped or 2 teaspoons dried basil
1 Tablespoon chopped garlic
1/4 teaspoon red pepper flakes ( if you like spicy)

Preparation:
1. Heat oven to 250-275.
2. Toss all ingredients in bowl, stirring to coat.
3. Line baking sheet with parchment or foil.
4. Spread tomatoes in single layer on baking sheet.
5. Bake for approximately one hour, or until skins have shriveled slightly and juices are caramelized.

Spread on slices of Italian or French Bread top with some parmeasean cheese ( if you like).

oh so yummy!