Spaghetti Bordelaise Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPAGHETTI BORDELAISE RECIPE



Spaghetti Bordelaise Recipe image

Provided by á-174942

Number Of Ingredients 13

2 pounds dried spaghetti
1/2 cup olive oil
8 garlic cloves minced
1/2 cup green onions
2 tablespoons white wine
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3 tablespoons melted unsalted butter
1/2 cup chopped fresh parsley
1 cup finely-grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes. Drain in a colander. Meanwhile, in a medium pot, heat the oil over medium heat. Add the garlic and green onions and cook, stirring, until fragrant and starting to turn golden, about 2 minutes. Add the wine, basil, oregano, thyme, salt, and pepper, and cook for 2 minutes. Add the butter and parsley and cook for 2 minutes. Return the drained spaghetti to the pot. Add the sauce, to taste, and toss well to coat. Place in a large serving bowl and coat with the Parmesan. This recipe yields 8 to 10 servings

ITALIAN CHICKEN WITH NEW ORLEANS SPAGHETTI BORDELAISE



Italian Chicken With New Orleans Spaghetti Bordelaise image

This is one of Emeril Lagasse's recipes with a couple of my own variations. It has become one of DH's favorite meals. You may want to reduce the amount of butter or only add half the butter at first and then you can add the remaining if need be. Don't let the long list of ingredients fool you. It is very easy to make and not very time consuming as you can cook your spaghetti while the chicken is baking in the oven. You can even substitute breasts if you prefer white meat but the thighs come out so tender and juicy.

Provided by Luby Luby Luby

Categories     Chicken Thigh & Leg

Time 2h

Yield 6 serving(s)

Number Of Ingredients 26

12 chicken thighs
salt
fresh ground black pepper
ground cayenne pepper
4 heads garlic, cloves separated and peeled (yes 4 heads)
1/2 cup olive oil
2 cups dry white wine
3 lemons, quartered
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
2 bay leaves
1/2 cup chopped Italian parsley
1 lb angel hair pasta or 1 lb thin spaghetti
1/4 cup olive oil
8 cloves garlic, minced
1/2 cup chopped green onion
2 tablespoons dry white wine
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper (or more to taste)
1/2 cup butter (8 Tbsp)
1/2 cup chopped Italian parsley
2 cups finely grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Season thighs with salt, black pepper and cayenne.
  • Peel 4 heads of garlic and crush half leaving the remaining cloves whole.
  • Heat 1/2 cup olive oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners on medium-high heat.
  • Add chicken and brown on both sides, setting aside when brown.
  • Add crushed garlic and cook, stirring about 1 minute.
  • Remove from heat and add remaining ingredients, stirring to mix well.
  • Place chicken in roaster, cover tightly and cook for 1 hour.
  • Remove cover and roast until the chicken is brown and tender, about 30 minutes, basting occasionally.
  • Remove and set aside.
  • Spaghetti Bordelaise:.
  • In large pot bring salted water to a boil and cook spaghetti until al dente, about 10 minutes.
  • Drain well.
  • In medium saucepan heat oil over medium heat.
  • Add minced garlic and green onions and cook stirring until fragrant and starting to turn golden, about 2 minutes.
  • Add the wine, basil, oregano, thyme, salt, pepper and cayenne and cook 2 minutes.
  • Add the butter and parsley and cook for another 2 minutes.
  • Pour sauce over drained spaghetti, tossing to coat.
  • Place in large serving bowl and coat with Parmesean Cheese.
  • Place Spaghetti Bordelaise on plate and top with chicken thigh.

HOW TO MAKE BORDELAISE SAUCE



How to Make Bordelaise Sauce image

This is a simple version of the classic French red wine and shallot reduction sauce. It's fantastic on a steak, roast beef, or whatever!

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 6

Number Of Ingredients 6

1 teaspoon butter
4 large shallots, peeled and sliced
1 pinch salt
1 cup red wine
2 cups veal stock
salt and freshly ground black pepper to taste

Steps:

  • Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.
  • Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
  • Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

Nutrition Facts : Calories 82.3 calories, Carbohydrate 8.9 g, Cholesterol 1.8 mg, Fat 1.1 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 40.4 mg, Sugar 2.5 g

BORDELAISE SAUCE



Bordelaise Sauce image

Provided by Food Network

Time 40m

Yield 1 quart

Number Of Ingredients 7

1 cup dry red wine
2 ounces shallots, chopped
1/4 teaspoon crushed peppercorns
1/2 bay leaf
1 pinch thyme
1 quart demi-glace
2 ounces butter

Steps:

  • Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice.

More about "spaghetti bordelaise recipes"

SPAGHETTI BORDELAISE - FIRST...YOU HAVE A BEER

From sweetdaddy-d.com
5/5 (2)
Total Time 30 mins
Category Side Dish
Published Mar 30, 2022


BORDELAISE SAUCE | LOUISIANA KITCHEN & CULTURE
1/4 cup (1/2 stick) salted butter; 2 tablespoons olive oil; 3 to 5 garlic cloves, coarsely chopped; 1/2 teaspoon salt; 1/4 teaspoon ground white pepper
From louisiana.kitchenandculture.com


ITALIAN CHICKEN WITH NEW ORLEANS SPAGHETTI BORDELAISE - EMERILS.COM
Preheat the oven to 350 degrees F. Place the chicken in a large bowl and lightly coat with salt, pepper, and cayenne. Crush half of the garlic cloves with the back of a heavy knife.
From emerils.com


SPAGHETTI BORDELAISE - EMERIL | LINDA - COPY ME THAT
Spaghetti Bordelaise - Emeril. emerils.com Linda. loading... X. Ingredients. 2 pounds dried spaghetti; 1/2 cup olive oil; 8 cloves garlic, minced; 1/2 cup green onions; 2 tablespoons white …
From copymethat.com


10 BEST PASTA BORDELAISE RECIPES - YUMMLY
The Best Pasta Bordelaise Recipes on Yummly | Bordelaise Sauce, Pan Seared Filet Mignon Bordelaise, Standing Rib Roast With Bordelaise Sauce
From yummly.com


SPAGHETTI BORDELAISE - EMERILS.COM
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 7 to 10 minutes. Drain in a colander. Meanwhile, in a medium pot, heat the oil over medium heat. Add …
From emerils.com


SPAGHETTI BORDELAISE | TRADITIONAL PASTA FROM NEW …
Spaghetti Bordelaise is an American dish originating from New Orleans. Basically, the dish is Italian spaghetti aglio e olio with the addition of butter and the removal of browned garlic. The French Creoles also add white pepper instead of black …
From tasteatlas.com


EMERIL’S COASTAL PASTA BORDELAISE WITH FRIED OYSTERS
Heat a large skillet or sauté pan over medium heat; add the canola oil, then the shallots and garlic and sauté until softened and fragrant, 2 to 3 minutes.
From emerils.com


PASTA BORDELAISE
Heat the olive oil in a large skillet until it shimmers. Add the other ingredients except the pasta and cook until the garlic smells good. Add the reserved water from the pasta pot (3 or 4 Tbs.) and …
From nomenu.com


ITALIAN CHICKEN WITH NEW ORLEANS SPAGHETTI BORDELAISE
Preheat the oven to 350 degrees F. Place the chicken in a large bowl and lightly coat with salt, pepper, and cayenne. Crush half of the garlic cloves with the back of a heavy knife.
From emerils.com


REAL CAJUN COOKING - PURE AND SIMPLE: SPAGHETTI …
fill a large stock pot with water until about 3/4 full; bring to a rolling boil, then add a pinch of salt, and a few drops of olive oil; add the spaghetti noodles to the boiling water
From realcajuncooking.com


SPAGHETTI BORDELAISE | LOUISIANA KITCHEN & CULTURE
Cook spaghetti in 4 quarts of boiling water with olive oil added - cook for 7 to 10 minutes from al dente to soft) Drain thourghly in collander and return to pot. Pore sauce over it, mix well, cover pot and let sit for 8 muntes covered. TO serve, …
From louisiana.kitchenandculture.com


BORDELAISE SAUCE | RICARDO - RICARDO CUISINE
In a small saucepan, soften the shallots in the butter. Add the sugar and cook for 1 minute. Deglaze with the wine and add the thyme. Bring to a boil and reduce by half, about 10 minutes.
From ricardocuisine.com


PASTA BORDELAISE - BIGOVEN
Cook the pasta for about 4 minutes, leaving it al dente. Drain the pasta, but save 1/4 cup of the pasta cooking water. 2. In a large skillet, heat the olive oil until it shimmers. Add all of the …
From bigoven.com


ITALIAN CHICKEN WITH NEW ORLEANS SPAGHETTI BORDELAISE
Feb 28, 2006 Italian Chicken With New Orleans Spaghetti Bordelaise This is one of Emeril Lagasse’s recipes with a couple of variations Chicken 12 chicken thighs salt fresh ground …
From recipesecrets.net


Related Search