Hot Ponderosas Recipes

BASIC PARMESAN POMODORO

Steps:

• Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.
• Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
• Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired.

HOT PONDEROSAS!

Steps:

• Preheat the grill for high heat.
• Melt the butter in a saucepan over medium heat, and mix in the garlic, blue cheese, herbes de Provence, red pepper, sea salt, black pepper, and Worcestershire sauce.
• Dunk each baguette slice in the butter mixture to thoroughly coat. Place slices in a bowl, and toss with any remaining butter mixture.
• Place the baguette slices on the prepared grill, and toast 1 minute on both sides, or to desired doneness.

HOT PONDEROSAS!

Steps:

• Preheat the grill for high heat.
• Melt the butter in a saucepan over medium heat, and mix in the garlic, blue cheese, herbes de Provence, red pepper, sea salt, black pepper, and Worcestershire sauce.
• Dunk each baguette slice in the butter mixture to thoroughly coat. Place slices in a bowl, and toss with any remaining butter mixture.
• Place the baguette slices on the prepared grill, and toast 1 minute on both sides, or to desired doneness.