Gails Mafaldini Cavolo Recipes

CRAB AND ANDOUILLE JAMBALAYA

Steps:

• In a medium to large enameled cast-iron pot (or any thick, good quality cookware), heat the olive oil.
• Add the andouille and cook over med-high to high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl.
• Add the onion, bell pepper, celery and garlic to the same pot.
• Cover and cook over med-high heat, stirring occasionally, until the veggies are soft, about 3 minutes.
• Add the Old Bay, rice, andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes.
• Add the chicken stock, water and thyme, season lightly with salt and pepper and bring to a boil - then turn heat to very low.
• Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes.
• Fluff the rice with a fork and stir in the crab and scallions.
• Cover and let stand for 2-3 minutes, just until the crab is hot.
• Discard the thyme sprig.
• Serve the jambalaya in bowls, passing the hot sauce at the table.

MEXICAN-STYLE CHICKEN WITH PENNE

Steps:

• Bring a large pot of salted water to boil.Add the penne and cook till al dente - drain.
• Meanwhile, in a large deep skillet, heat 3 tablespoons olive oil. Season the chicken with salt & pepper, add to skillet and cook until lightly browned.
• Add the onion and garlic and cook until the onion is softened and chicken is cooked through.
• Add the diced tomatoes, chipolte and adobo sauce and cook until heated through.
• Add the corn, season with salt & pepper and cook until the corn is heated through.
• Add the penne and the remaining two tablespoons of olive oil to the sauce and toss to coat. Add one cup of the queso blanco and toss.
• Transfer pasta to bowls - sprinkle with the remaining cheese and cilantro and serve.

AVOCADO AIOLI GUACAMOLE

Steps:

• In a medium bowl, coarsely mash the avocados with a fork. Fold in the sour cream, basil, garlic, lemon juice, lime juice, chile and shallot. Season with salt and pepper and serve.
• The avocado aioli may be made ahead and can be covered with plastic wrap, pressed directly onto the surface and refrigerated overnight.

VIETNAMESE MARINADE FOR CHICKEN

Steps:

• Whisk all marinade ingrediants together in a bowl.
• Place chicken breasts in a large ziplock bag and pour marinade over top.
• Refrigerate for at least 30 minutes but no longer than 4 hours.
• Heat a grill to medium-high. Chicken is easiest grilled if you brush vegetable oil liberally on the grill first so it doesn't stick.
• Grill, with lid down for 7 to 7 1/2 minutes per side.

BRAISED CHICKEN LEGS WITH OLIVES AND TOMATOES

Steps:

• In a large heavy skillet, heat 2 tablespoons of the oil until almost smoking.
• Season the chicken legs with salt and pepper and cook over moderately high heat until well browned, about 5 minutes per side. Remove the chicken from the pan and pour off the fat.
• Heat 2 more tablespoons of oil in the skillet. Add the onion and 3 of the garlic cloves and cook over moderately high heat, stirring, until softened, about 7 minutes.
• Add the chicken to the skillet with the tomatoes, wine and rosemary; season with pepper and bring to a boil.
• Reduce the heat and simmer until the chicken is cooked through, 20 to 25 minutes. Season with salt. Transfer the chicken to plates and keep warm.
• Meanwhile, in a food processor, pulse the olives with the remaining 2 tablespoons of oil and 1 garlic clove to a coarse paste.
• Stir the olive paste into the pan sauce and warm over moderate heat. Spoon the sauce over the chicken and serve.

BRAZILIAN SHRIMP SOUP

Steps:

• In a large pot, heat the oil over moderately low heat.
• Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
• Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
• Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
• Stir in the black pepper, lemon juice, and parsley.

GAIL'S MAFALDINI CAVOLO

Steps:

• In medium skillet, over medium heat, add olive oil and butter until butter melts. Add garlic and red pepper and cook until garlic turns golden brown, about 5 minutes. Add kale and sauté for 2 minutes. Place in medium bowl.
• In same bowl, add lemon zest, lemon juice, pasta water, parmigiano Reggiano and set aside.
• Cook mafaladini until al dente and add to bowl of ingredients. Mix rapidly to form sauce and coat the noodles.
• Plate pasta with 3 small scoops of stracciatella and finish with torn basil and more lemon zest.