Fettuccine Arrabiata - White Chocolate Strawberry Tiramisu-Wallaby Darned

I was having so much trouble with Internet Explorer( not being able to get on your blogs) that I downloaded Fire Fox. So far so good!! It's nice not having that pesky box come up that says Explore can't load the page! I just have to get use to Fire Fox now but it doesn't seem like that's going to be a problem. Today's post is all about Cyndy's recipes and boy does she have some GOOD ones!! So lets get started, Cyndy take it away!!!

Fettuccine Arrabiata



Fettuccine Arrabiata

Sauteed Shallots & Pastrami in Olive Oil seasoned with Red Pepper Flakes tossed with Fettuccine.

Randall and I spent the morning in Los Angeles. We went to the Los Angeles County Museum of Art , and the Farmer’s Market on Fairfax and 3rd. I love it there, fresh fruits and veggies and herbs. It was a nice morning. We decided that lunch out would be best since neither of us wanted to cook when we got home. We stopped at one of our favorite little Italian restaurants, I was in the mood for pasta and Randall wanted pizza. I always seem to gravitate to the Fettuccine Alfredo, but, something caught my eye and it intrigued me. It was a fettuccine with Pastrami and onion. The fact that it was called Fettuccine Arrabiata made it more appealing. We ordered, sat back & discussed our plans for the rest of the afternoon. Our food arrived. It looked great! I took a bite, no heat. Hmmm. Another bite and it bit me back. WOW. It was so good. The heat slowly comes up after a few bites. Nice and mellow and warm. I knew I had to try and clone this recipe. I did it! I tried it with Turkey Pastrami to cut back on the fat and make it more low cal. While it was good, I’m going to have to stick with regular pastrami. The flavor that you get when you mix the ingredients is a blast of flavor in your mouth you won’t soon forget. Make sure you have the person at the deli shave the pastrami paper thin, it scrunches up when fried and makes for better taste when you bite into it as you can taste a bigger bite of pastrami with your pasta.

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Fettuccine Arrabiata
Adapted from Avolio’s

1 lb Pastrami, shaved paper thin
1 large shallot, diced (or sweet onion, diced)
1 Tsp Italian Seasoning
1 tsp Red Pepper Flakes
pinch of Roasted Garlic chips (or 1 clove crushed)
4 tbsp Extra Virgin Olive Oil
1 lb Fettuccine pasta, cooked
Extra Virgin Olive Oil, for drizzling
Romano Pecorino, shaved(can use Parmesan)
Flat leaf Italian Parsley for garnish, chopped fine

Cook pasta according to packaged directions, drain and set aside.
Place 4 tbsp of Extra Virgin Olive Oil in hot pan and saute’ shallots until translucent, add garlic chips(or 1 crushed clove) and saute’ for about 1 more minute. Remove from pan and set aside. Add Pastrami to pan and saute until it shrivels and scrunches up about 4-5 minutes. Add onion/garlic back in and add Red Pepper Flakes, Italian seasoning and heat until warmed through Place pasta on platter and top with Pastrami mix, drizzle with more Olive oil and sprinkle with Shaved Romano or parmesan cheese and Parsley.


White Chocolate Strawberry Tiramisu




Got this recipe from my friend Joyce on another forum we were on together and it was a big hit with my friends and I wanted to try it out on my family.

I made this on Friday night for the family get together on the 4th of July as a last minute thing. The strawberries were perfect for this too. Made a change up. Since I didn't have the orange juice, I used some Maraschino Cherry juice mixed with pineapple juice to give the ladyfingers some color. This is the lightest and creamiest Tiramisu I've ever had. The fresh strawberries were luscious and sweet The white chocolate hid the flavor of the cream cheese, because if Randall knew there was cream cheese in there, he wouldn't of touched it. I did finally tell him AFTER he had a piece hehehe. It doesn't have much, just 2 oz. But the mere mention of it would of drawn a sour face when I gave it to him. He loved it. Thanks for finding this jewel Joyce!!

Cyndy

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White Chocolate Strawberry Tiramisu
adapted from: Cookie Madness

Ingredients:
1 cup whipping cream
1 teaspoon vanilla extract
2 oz cream cheese, softened
4 oz mascarpone cheese or cream cheese
6 tablespoons powdered sugar – divided use(sifted)
3.5 ounces of white chocolate, melted – Lindt (See Note)(I did it in 10 sec. increments x 4)
30 ladyfinger halves (from 15 whole) – you’ll need about 1 ½ 3 oz packs
1/4 cup fresh orange juice (used pineapple juice)
2 cups strawberries, thinly sliced plus about 1 cup of strawberries trimmed & halved


Directions:
In a chilled mixing bowl, beat the cream until soft peaks begin to form. Add vanilla and beat until peaks are stiff. Scrape the unsweetened whipped cream into a different bowl and set it aside.

Using same mixing bowl you used to whip cream (no need to rinse), beat together the cream cheese and the mascarpone. Stir in 4 tablespoons of the powdered sugar and the melted white chocolate. When smooth, fold in about 1 cup of the unsweetened whipped cream.

Arrange 15 ladyfingers halves in bottom of an 8 inch square glass dish. Drizzle with half of the orange juice. Spread half of the white chocolate mixture over ladyfingers, then spread a layer of thinly sliced berries over the white chocolate mixture. Arrange remaining ladyfinger halves over strawberries, then spread with a final layer of white chocolate mixture.

Stir remaining 2 tablespoons of sugar into reserved whipped cream (you may use less sugar if you like). Spread over the white chocolate layer and chill for at least 3 hours or until ready to serve. When ready to serve, cut into squares and arrange remaining sliced strawberries over top.

Note: To melt white chocolate in microwave, place in a microwave bowl and microwave on 50% power for 1 minute. Stir and continue microwaving on 50% power until smooth. You may also melt chocolate in a bowl set over a pot of boiling water or in a double boiler.


Wallaby Darned



I love the Out Back Steak house and I LOVE the Wallaby Darned cocktail. Dear sweet Robin (Carol's daughter) found this one for me from one of her recipe books. I will forever be grateful because while I can grill a mean steak to rival the restaurant, I couldn't duplicate this cocktail!!

I used Asti Spumante for the champagne since it was a sweet drink( love those split bottles!) and added about 1 tsp of sugar to bump up the flavor of the peaches and of course, I doubled the schnapps to really give it some OOOMPH! It didn't disappoint!! I was one happy camper. Thank you Robin!!

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WALLABY DARNED-OUTBACK CLONE (Adapted from Top Secret Restaurant Recipes by Todd Wilbur) 1 c. frozen sliced peaches 2 oz. champagne 1 oz. peach schnapps (I used 2 oz.) 1 oz. vodka (I used Smirnoff Silver) 4 oz. (1/2 c.) Kern's peach nectar* 1 tsp. superfine sugar (my addition) 2 or 3 ice cubes *Robin's note: In NH, you can not get peach nectar, you may be able to somewhere but not where I was going, so what I did was mix up Fuzzy Navel mix using 1/4 c. orange juice and 1/4 c. peach schnapps...it worked OK for the drink. Also, you cannot get frozen sliced peaches either, so I froze drained and blotted dry canned peaches on a cookie sheet-they worked out just fine. Combine all of the ingredients in a blender; blend on high speed for approximately 30 seconds or until the drink is smooth. Pour into a 12 oz. glass and serve with a straw. Makes 1 drink. CYNDY'S NOTE: You can omit the champagne and use ginger ale and leave out the peach schnapps and add Torani peach syrup in the same amounts for a nonalcoholic drink.