Pasta survey

To explain, in case you never watched the show....
If you ever saw the Cajun Cook, Justin Wilson, he was fond of using wine in his recipes, but taste testing first. I use a lot of garlic and other flavors the same way, but don't measure much. It's an inside joke.

no I never saw the show

He was just an entertaining personality and Cajun chef.

Here's one I like that's QUICK, EASY and doesn't require you to be careful with proportions. However, time and heat are important.

Healthy Happy Snap Pea Pasta
😋 🍝

Ingredients:

Non gluten pasta if making for me, but otherwise use what you like.
I will skip the pasta cooking for brevity.
You can see my previous recommendations probably a page prior. Try to time the pasta cooking to coincide with this recipe so it's served hot.

Butter or coconut oil, one stick
Feel free to add an extra stick of butter if you want to. I'm not on a fat free diet.
Snap peas , 1/8 pound washed and left whole
6 medium cloves garlic 🧄
One inch chunk fresh ginger
Portebella mushrooms, handful
If white cap then boil first
Salt
Pepper ground from whole , tri color is best but use what's available
Sweet onion optional, but must pronounce like a Cajun Chef. This isn't a Cajun sauce, but it's more funner to say Onyun.

Prep ingredients:

Wash shrooms to remove visible dirt but don't wash away the flavor by overdoing it.
Crush garlic with a press unless you want big muscles like Arnold. Then crush with your fingers. Do this first to let the flavor of the alicin develop.

If using onyun, chop small but not fine or leave to big. It won't be in butter long enough to caramelize, so I suggest sweet varieties.
Fresh ginger sliced thin or chopped fine
Leave skin on
Chop mushrooms with sharp pairing knife
White need boiled for a minute or three ahead of time to enhance flavor. Then chop into chunks.
Portabellas can be used directly sliced in chunks unless using a large frying pan, then slice as room permits.
Leave sugar snap peas as is. Gently wash and drip off.

Melt butter in frying pan on low heat.
As soon as it's mostly melted, add the ginger, onion, mushrooms.

If substituting or combining coconut out, the type does not matter. Unrefined has a good flavor and butter better yet. Sweet butter, salted or not does not matter. Keep in mind that butter is very delicate so must keep heat low and lid on pan to prevent evaporation.
After a couple minutes, mixing once or twice, add the peas. Saute' and bath with butter sauce. Flip once
Lastly, add the crushed garlic. If it needs separated, then chop with a blade and disperse throughout the pan...Careful not to overcook or it becomes less savory and bitter.
Then sprinkle salt to taste.
Grind peppercorns to taste. This should be cooked no longer than three minutes to prevent getting bitter. You just want the flavors to mingle. Stir occasionally but keep the lid on.
Remove from heat and keep lid onto maintain heat.
Optional, but not required. ..add a large dash of raw turbinado sugar at the same time as the last ingredients. If you want to go low calorie, just ask your wife to mix it with her finger AFTER it cools some. You don't want her to get burned.

The total cooking time should not exceed 5 minutes once the butter bubbles.
You can tell if it's done when the garlic is not sharp, but the snap peas are still crisp.
Since heat varies, add or subtract a little time.

As soon as the steaming hot pasta is served, spoon on the mouthwatering goodness.
Ground aged, hard cheeses are optional, but not necessary.
The peas offer a colorful bright green appearance as the aroma brings a smile to your best friend's face.

Serves one candle lit couple.

Fa venire l’acquolina in bocca 🌷🌹🌷
😙 🥂

For crushing garlic you can also use the blade of a chefs knife, lay it sideways and give a good pound to the garlic

Here's one I like that's QUICK, EASY and doesn't require you to be careful with proportions. However, time and heat are important.

Healthy Happy Snap Pea Pasta
😋 🍝

Ingredients:

Non gluten pasta if making for me, but otherwise use what you like.
I will skip the pasta cooking for brevity.
You can see my previous recommendations probably a page prior. Try to time the pasta cooking to coincide with this recipe so it's served hot.

Butter or coconut oil, one stick
Feel free to add an extra stick of butter if you want to. I'm not on a fat free diet.
Snap peas , 1/8 pound washed and left whole
6 medium cloves garlic 🧄
One inch chunk fresh ginger
Portebella mushrooms, handful
If white cap then boil first
Salt
Pepper ground from whole , tri color is best but use what's available
Sweet onion optional, but must pronounce like a Cajun Chef. This isn't a Cajun sauce, but it's more funner to say Onyun.

Prep ingredients:

Wash shrooms to remove visible dirt but don't wash away the flavor by overdoing it.
Crush garlic with a press unless you want big muscles like Arnold. Then crush with your fingers. Do this first to let the flavor of the alicin develop.

If using onyun, chop small but not fine or leave to big. It won't be in butter long enough to caramelize, so I suggest sweet varieties.
Fresh ginger sliced thin or chopped fine
Leave skin on
Chop mushrooms with sharp pairing knife
White need boiled for a minute or three ahead of time to enhance flavor. Then chop into chunks.
Portabellas can be used directly sliced in chunks unless using a large frying pan, then slice as room permits.
Leave sugar snap peas as is. Gently wash and drip off.

Melt butter in frying pan on low heat.
As soon as it's mostly melted, add the ginger, onion, mushrooms.

If substituting or combining coconut out, the type does not matter. Unrefined has a good flavor and butter better yet. Sweet butter, salted or not does not matter. Keep in mind that butter is very delicate so must keep heat low and lid on pan to prevent evaporation.
After a couple minutes, mixing once or twice, add the peas. Saute' and bath with butter sauce. Flip once
Lastly, add the crushed garlic. If it needs separated, then chop with a blade and disperse throughout the pan...Careful not to overcook or it becomes less savory and bitter.
Then sprinkle salt to taste.
Grind peppercorns to taste. This should be cooked no longer than three minutes to prevent getting bitter. You just want the flavors to mingle. Stir occasionally but keep the lid on.
Remove from heat and keep lid onto maintain heat.
Optional, but not required. ..add a large dash of raw turbinado sugar at the same time as the last ingredients. If you want to go low calorie, just ask your wife to mix it with her finger AFTER it cools some. You don't want her to get burned.

The total cooking time should not exceed 5 minutes once the butter bubbles.
You can tell if it's done when the garlic is not sharp, but the snap peas are still crisp.
Since heat varies, add or subtract a little time.

As soon as the steaming hot pasta is served, spoon on the mouthwatering goodness.
Ground aged, hard cheeses are optional, but not necessary.
The peas offer a colorful bright green appearance as the aroma brings a smile to your best friend's face.

Serves one candle lit couple.

Fa venire l’acquolina in bocca 🌷🌹🌷
😙 🥂

Some of the best pasta I have eaten has been homemade . Years back made chocolate ravioli stuffed a mixture of cream cheese, vanilla and powdered sugar and topped with a sweet raspberry thickened mixture and topped with whip cream. I just made it because it sounded good. Back then we did not have chopped etc. We had the frugal gourmet. He helped me think outside the box . I noticed the more I don't think about what I am making the better I make it.

I like that technique. It's easier to clean the blade than a garlic press too. But I am trying to look like Arnold.

Oh oh oh

Just gave me an idea for ravioli.

I can use white modeling chocolate for the pasta and fill them with whatever. Raspberry sauce on the top would rock.

They are going to be sinfully delicious.

You guy's are making me hungry, but I don't think the garlic would go with desert.
Ginger goes with everything, but I think the recipe needs a change for desert fillings.

When ginger doesn't go with something do they call it ginger ale?? Lol

I like that technique. It's easier to clean the blade than a garlic press too. But I am trying to look like Arnold.

For crushing garlic you can also use the blade of a chefs knife, lay it sideways and give a good pound to the garlic

That's about as good as my Jaws joke! 😄

You've got to crrrush ze garlic 💪 🧄 with ze bicep like Arnold.

Thanks, as soon as I learn to golf I can start using the white house as my own bed and breakfast like Bob hope did