Rosé and Sausage Linguine & Clams

Rosé and Sausage Linguine & Clams
Serves 6-8

This dish is da bomb. And it’s so easy to drink and cook at the same time while making it. I swear, you’ll never make a traditional linguine and clams again.

1 lb. linguine, cooked to al dente with ½ cup pasta water reserved
2 tablespoons extra virgin olive oil
4 small shallots, thinly sliced
4-5 cloves of garlic, thinly sliced
¼ teaspoon salt
¾ lb. ‘njuda
2 lb. small cockles, cleaned and scrubbed
½ cup dry rosé
2 cups grated pecorino cheese
1 bunch parsley, chopped

In a large skillet heat olive oil over medium heat and sauté shallot and garlic until just tender and fragrant, about 3-4 minutes. Season with salt. 

Add ‘njuda and using a wooden spoon break up and stir into shallot/garlic until broken down, about 2 minutes.

Add clams and wine and cook until just open. Add pasta back to the pan and to before tossing with pecorino cheese and then reserved pasta water. Toss to coat, adding parsley right at the end.

Garnish with more olive oil, cheese or salt, as desired.

Rosé and Sausage Linguine and Clams.jpg

Fried Chicken Tender Salad with Bibb, Avocado & Pecorino

Fried Chicken Tender Salad with Bibb, Avocado & Pecorino
Serves 4

I love making disguising unhealthy food into healthy food. Like fried chicken on top of a salad. Bowl season is about saluting to the end of tailgate food and I can’t image a better, more “Ashton” dish.

1 lb. chicken tenders or 1 lb. chicken breast cut into thin strips
1 quart buttermilk
3/4 cup (or however much you’d like) hot sauce, we used Frank’s
2 tablespoons Old Bay
2-3 teaspoons salt, divided
2-3 cups of all purpose flour
1 quart vegetable oil
1 stick unsalted butter, melted
1 head bibb lettuce, torn
2 avocados, pitted and quartered
¼ cup cubed pecorino cheese
1 lemon, juiced
2 tablespoons extra virgin olive oil

Place chicken in a large bowl and cover with buttermilk, ¼ cup hot sauce, Old Bay and 1 teaspoon or so of salt. Let the mixture marinate at least 15 minutes but can be a few hours.

In a second bowl add flour, a teaspoon or so more of salt and remaining tablespoon of Old Bay. Heat oil in a large Dutch oven to 365° F. A good trick is to take the bottom of a wooden spoon, insert into the oil and if it bubbles (wood retains water!), you’re good to go.

Shake chicken from buttermilk and dredge in flour then add to oil. Repeat for all tenders and fry until chicken is golden and browned, about 7-8 minutes, turning as needed. Remove to a paper towel lined plate and season with salt, to taste.

Whisk together melted butter and remaining ½ cup hot sauce. Dip slightly cooled tenders in buffalo sauce and set aside.

In a large bowl, mix bibb lettuce, avocado, pecorino, lemon juice and olive oil. Season with salt (I know it seems like a lot!) and serve under tenders.

Fried Chicken Tender Salad with Bibb, Avocado and Pecorino.jpg

Cherry Tomato & Sausage Bucatini

Cherry Tomato & Sausage Bucatini
Serves 6-8

This dish was inspired by a dish I had in Italy this summer and what’s impressive about this – and all Italian cooking – is that it’s simpler than ordering takeout. It’s a bang-for-your-buck dish because of one magical ingredient: ‘njuda. Don’t freak out, it’s easy to find! ‘Njuda is a spreadable pork salami that’s great on cheeseboards or in this case, pasta. Take staples like dried pasta and canned tomatoes to a whole new level.

1 lb. bucatini pasta, cooked al dente with ½ cup pasta water reserved
2 tablespoons extra virgin olive oil
4 small shallots, sliced
4-5 cloves of garlic, thinly sliced
½ teaspoon salt
½ lb. ‘njuda
2 14-ounce canes of cherry tomatoes
2 cups grated pecorino cheese
1 bunch parsley
1 cup halved cherry tomatoes
Ricotta salata, for garnish

In a large skillet heat a few glugs of olive oil over medium heat and sauté shallot and garlic until just tender and fragrant, about 3-4 minutes. Season with salt.

Add ‘njuda and using a wooden spoon break up and stir into shallot/garlic until broken down, about 2 minutes.

Add cherry tomatoes and cook until they just pop, about 5 minutes. Add naked pasta and cheese to the sauce and then pour the reserved pasta water over the cheese (so it melts!) and toss until creamy and sauce is incorporated. Add parsley and mix once more. Season with salt if needed.

Top with cherry tomatoes and ricotta salata.

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Fennel Rubbed Pork Ribs

Fennel Rubbed Pork Ribs
Serves 4

Ribs are so easy, don’t be intimated, they’re nearly impossible to screw up. Low and slow, baby.

4-lb. rack of baby back ribs
¼ cup brown sugar
2 tablespoons salt
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground pepper
1 tablespoon fennel seeds
2 teaspoons cayenne
BBQ sauce, dealers choice

Combine all rub ingredients and slather over pork ribs. Rest at room temperature for at least 30 minutes while you preheat the smoker.

Place ribs in smoker and smoke uncovered or wrapped in foil for about 2 hours.

Remove foil and place on the grate, basting with BBQ sauce for another hour.

Fennel Rubbed Ribs.jpg

Lazy Fried Eggs in Bed

Lazy Fried Eggs in Bed
Serves 1

This is the perfect no-fuss meal to make on a Saturday or Sunday morning when you indulged in just a few too many last night. I pair this with a strong coffee, a large bottle of water and a green juice. Within an hour, you’ll be ready to go again.

1-12 pieces of carbs, preferably high quality
2 eggs
Extra virgin olive oil
Salt

Heat a large skillet over medium high heat and add a few glugs of olive oil. You’ll need more than you think. Make sure the entire bottom of the pan is coated. Add bread and toast on each side, about 2 minutes per side. Remove and set aside.

Add more oil to the pan to achieve same level as before and add 1 egg at a time. This will sizzle and pop, you want that crispy browned edges. Cook for 2-3 minutes until all the white is cooked through and set.

Serve while hot – in bed.

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