Dish 1 Short-rib Stroganoff with Sonoran Pasta
Ingredients:
· 2 tablespoons unsalted butter
· 12 ounces cremini mushrooms, thickly sliced
· 1/2 medium sweet onion, diced
· Kosher salt and freshly ground black pepper, to taste
· 1 pound lean ground beef
· 2 cloves garlic, minced
· 1 teaspoon dried thyme
· 3 tablespoons all-purpose flour
· 1/4 cup dry white wine
· 4 cups beef stock
· 2 tablespoons Worcestershire sauce
· 1 tablespoon Dijon mustard
· 8 ounces egg noodles, uncooked
· 1/2 cup sour cream
· 2 tablespoons chopped fresh parsley leaves
Directions:
1. Melt butter in a large skillet over medium heat. Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.
2. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Stir in garlic and thyme until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute.
4. Stir in wine, scraping any browned bits from the bottom of the skillet.
5. Stir in beef stock, Worcestershire, Dijon and egg noodles; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 9-10 minutes.
6. Stir in sour cream until heated through, about 1-2 minutes.
7. Serve immediately, garnished with parsley, if desired.
Dish 2 Spaghetti with Clams and Sonoran Pasta
Ingredients
· Kosher salt
· 6 ounces spaghetti
· 4 tablespoons extra-virgin olive oil, divided
· 1 garlic clove, thinly sliced
· 1/4 teaspoon crushed red pepper flakes
· 1/4 cup white wine
· 2 pounds cockles, Manila clams, or littlenecks scrubbed
· 2 tablespoons roughly chopped fresh flat-leaf parsley
Preparation
1. Bring 3 quarts water to a boil in a 5 quart pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water.
2. Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.
3. Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.
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