Tequila Cream Sauce Linguine

During the summer, my aunt taught me this recipe while we were grilling lobster with herbed butter.  Let me tell you, I fell in love. While it's quite easy to prepare, this pasta has a ton of flavor. Cajun seasoning adds a kick, but the true burst of flavor comes from the tequila. Tequila is an imported liquor with a strong 80- to 100-proof punch. It adds subtle fire power to sweet and savory dishes. The alcohol cooks off, but it's flavor remains to make this pasta a unique one. 

Click to View Video

Ingredients:

1 package cooked linguine pasta

½ cup tequila-white or gold (approx.  a little over 3 shots)

1 stick butter

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

½ tablespoon Cajun seasoning

2 teaspoons red chill flakes

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon rosemary leaves

1/3 cup heavy cream

½ tablespoon sugar, for taste

Cilantro sprigs, for garnish

Grated Parmesan cheese, for garnish

Grilled meat, optional

Directions:

1.   Cook linguine pasta according to package directions.
2.   Melt the butter in a sauté pan over medium-high heat.
3.  Combine the seasonings and tequila and bring to a boil. Reduce by one-third.
4.    Stir in the heavy cream and simmer for 5 minutes.
5.  Add in sugar to adjust for taste.
6.  Remove from heat, and continue whisking sauce until everything is incorporated.
7.    Add in cooked pasta and coat evenly with the tequila cream sauce. Garnish with cilantro and serve immediately.

*Note: I added some grilled shrimp that was marinated with Cajun seasoning and limejuice. You can serve the pasta itself or even add some marinated grilled vegetables or chicken. 

Eggplant Parmesan

Click to View Video

Description :
Enjoy this delicious Italian dish with homemade tomato sauce, cheese, and eggplant.

Preparation Time :
Prep Time: 30 minutes
Cook Time: 30 minutes

Servings :
8

Ingredients :

Olive oil for baking sheet and eggplant
2 large eggplant
salt and pepper
1 bunch fresh basil leaves or 1 teaspoon dried basil
1 pound (16 ounce) fresh mozzarella grated
¼ cup grated Parmesan cheese
¼ cup Italian style bread crumbs

tomato sauce:

¼ cup olive oil
1 onion chopped
4 garlic cloves minced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1 (28 ounce) can crushed tomatoes
salt

Directions :

For the Tomato Sauce:
In a saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown about 5 minutes. Add the thyme and cook for a couple of minutes more. Add the crushed tomatoes and bring to a boil on high heat. Stir often and season with salt. Stir well and lower the heat to medium heat. Cover and simmer for 20 minutes until thick.

Preheat oven 450 degrees F.

Take the two eggplants and cut into round disks about ½ thick.
Coat the bottom of a cookie sheet with olive oil and place the eggplant disks. Lightly season each disk with oil, salt, and pepper. Bake the eggplant at 450 degrees F for about 15-20 minutes until the slices have turned to a deep brown.

When the eggplant has been ready and taken out of the oven, lower the oven temperature to 350 degrees F.

To assemble the eggplant parmesan, lightly coat the bottom of a brownie/baking pan with oil. Pour sauce to evenly coat the bottom. Take the eggplant disks and place them on the sauce. Over the eggplant, pour and spread the tomato sauce. On top, layer with the mozzarella cheese and ¼ teaspoon of dried basil or fresh basil. Place the eggplant disks and repeat with tomato sauce, mozzarella cheese, and basil. Repeat the layering until all the ingredients have been used.

Sprinkle the bread crumbs and grated parmesan cheese over the eggplant dish. Bake uncovered at 350 degrees F for about 20-25 minutes until the cheese is melted and the top turns light brown.

Serve hot.

Vegetable Lasagna

Click to View Video

Description :
Enjoy this rich cheesy lasagna loaded with vegetables, ricotta, and mozzarella cheese. Featuring special guest, my cousin brother Puneet Gupta! 

Preparation Time :
Prep Time: 20 minutes
Cook Time: 45 minutes

Servings :
6 – 8

Ingredients :

1 package lasagna pasta (about 15 strips) 
Pinch of salt
Boiling water
½ tablespoon oil

Vegetable Mixture:

2-3 tablespoons Olive Oil
2 medium onions sliced
10-12 ounces package frozen spinach or ¾ – 1 cup fresh chopped spinach
10-12 ounces frozen vegetables or ¾ – 1 cup fresh chopped vegetables (broccoli, red peppers, mushrooms)
Salt and pepper
1 tablespoon plus 1 teaspoon dried oregano
2 jars Marinara Sauce
16 oz shredded whole milk mozzarella cheese
16 oz tub Ricotta cheese

Directions :

Preheat oven to 350 degrees F.
If using frozen vegetables, thaw them well before cooking.

Cook the pasta in a large pot with boiling water and a pinch of salt. Boil for 10-15 minutes or according to the directions on the package until lasagna pasta is ready.

In a heated pan, put the olive oil and saute the onions until translucent and slightly brown. Add the frozen or fresh vegetables and cook for 2-3 minutes. Then, add the spinach and cook for another 3-5 minutes until all vegetables are well cooked. Add the 1 tablespoon oregano, salt, and pepper and mix well. Keep aside.

To assemble the lasagna, in a baking dish, layer the bottom with marinara sauce. Place the pasta strips side by side with little overlapping until the bottom of the dish is covered. Again layer with marina sauce and evenly spoon half of the vegetable mixture on top of the sauce. Spread one third of the shredded mozzarella cheese evenly on top of the vegetables.

Take the lasagna pasta strips and spread 2-3 tablespoons of the ricotta cheese on top. Cover one side of the lasagna strips, and cheese side face down, layer the strips side by side with a little overlap on top of the mozzarella cheese.

On top, layer with marinara sauce and on top of that evenly spoon the other half or rest of the vegetable mixture. Then add another layer of the mozzarella cheese and another layer of the lasagna pasta with the ricotta cheese. Lastly, top it off with the marinara sauce and the rest of the mozzarella cheese and sprinkle with the 1 teaspoon of dried oregano.

Cover the dish with aluminum foil and put in the heated oven and bake for 45 minutes.

Serve hot and enjoy!