Tag: one-dish meals

Seafood Fettuccine

The next time you enjoy a plate of Fettuccine Alfredo, thank Alfredo Di Lelio who created this Italian classic for customers at his restaurant in Rome. Like many works of genius, Fettuccine Alfredo is remarkably simple: Make a sauce of butter, cream, Parmesan cheese, salt and pepper and mix with cooked fettuccine noodles.

Versions of this simple recipe are available in restaurants around the world. I have enjoyed Fettuccine Alfredo in many of them, and some versions were better than others, but I have never found one that I did not like–clearly not the observation of a gourmet but a statement of fact.

Here is a really simple way to make Fettuccine Alfredo with imitation seafood that we (and lots of friends) think tastes pretty good. A real chef might frown at this recipe, since the sauce ingredients are mixed directly with the pasta rather than being cooked separately and added to the noodles just before serving. A lazy cook like me, however, appreciates the fact that the way I make this dish takes less time and uses one less pan than the traditional method.

Since many versions of Fettuccine Alfredo were too rich for my tastes, I reduced the amount of butter and used half and half instead of whipping cream. We like the results and hope that you try it.

INGREDIENTS:

1/2 cup (1 stick) butter
1/4 tsp. salt
1/4 tsp. freshly ground black or white Pepper
2 cups half and half
1 cup freshly grated Parmesan cheese plus more to pass at table
12 ounce package Imitation crab or lobster
12 ounce package fettuccine

PROCEDURE:

Bring the butter to room temperature. Put the water on to boil in a large pot for the fettuccine. Break or cut the seafood into bite size pieces and grate the cheese. If you like, this is a good time to make a simple garden salad or get the vegetables ready.

Warm the half and half in a measuring cup in the microwave. Cook the fettuccine just barely to al dente, following the directions on the package. Drain and return it to the pot and add the butter. Turn the heat to very low and stir the pasta to melt the butter and coat the noodles. Add the half and half and continue stirring.

Stir in the Parmesan cheese, add the imitation seafood pieces, salt and pepper and continue stirring for a minute to mix with the sauce and make certain everything is warm. If the sauce is too thick, add some milk or half and half. Check the seasoning and adjust if necessary.

Serve with a garden salad, crusty bread and butter and a light white wine. Steamed broccoli or green beans also go well as a vegetable with this dish. Pass the Parmesan grater so guests may add a little more cheese if they want.

It’s not fancy, but it’s good. And only one pot!

NOTE: It is vital that the Parmesan cheese be freshly grated. Period. The coarsely grated Parmesan sold in the refrigerated section of your local supermarket might be okay, but I have not tried it. Since we generally have imitation seafood in the freezer, I defrost it in the microwave while the pasta is cooking. Try to have it at or near room temperature when you add it to the noodles.

VARIATIONS: Use shrimp instead of or in addition to the imitation seafood.

Grits and Sausage Casserole

People may be divided into two groups–those who love grits for breakfast and those who do not. I belong to the first group. My fishing partner belonged to the second.

We found this recipe several years ago. I was hunting for a breakfast dish using grits that my partner would eat. It’s a tasty combination of sausage, eggs and grits that even he found palatable. This recipe makes about 12 generous servings.

INGREDIENTS:

2 pounds bulk sausage
1 cup grits
2 cups sharp cheddar cheese
5 eggs
1-1/2 cups whole milk or 1 cup 1% milk and 1/2 cup half and half
1/2 stick butter
Salt and pepper to taste

PROCEDURE:

Preheat the oven to 350 degrees.

Brown and drain the sausage and layer it on the bottom of 9 x 13-inch greased glass or metal baking pan. Cook the grits according to the package directions and grate the cheese. Stir the butter and cheese into the hot grits and let them cool slightly.

Beat the eggs in a mixing bowl until lemon yellow, then add the milk, a pinch of salt, and some freshly ground black pepper to the eggs. Stir the eggs and milk into the slightly cooled grits and pour the batter over the sausage in the casserole.

Bake at 350 degrees F. for about an hour. The casserole is done when a knife inserted into the center comes out clean. You can make the casserole the night before baking and refrigerate it overnight. In that case allow at least one hour and 20 minutes for baking.

Let the casserole rest for a few minutes before cutting into squares. Serve with juice, coffee tea or milk, toast and good jams and jellies.

NOTES. We have made this for potlucks as well as for overnight guests. Most people who asked “for just a small piece” ask for seconds.

You can use regular or hot sausage or a mixture of the two. Be careful with the salt. The cheese alone adds nearly enough salt to the batter, but we think that it needs just a tad more.