June 6, 2005 by Ryan Joy
Friday Night’s Meal:
Pesto Broccoli & Chicken Pasta Salad
- 1/2 pound rigatoni pasta
- 5 ounces fresh broccoli florets
- 2 tablespoons and 2 teaspoons olive oil
- 2 teaspoons minced garlic
- 2 tablespoons pesto
- 2/3 cup chopped Roma tomatoes
- 1/2 cup grated Parmesan cheese
- 11 ounces boneless chicken breast halves, cubed
- ground black pepper to taste
In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain. Meanwhile, blanch broccoli florets until their color is vibrant (2-3 minutes in boiling water) and immediately take them off the heat and into an ice bath. This seals in the flavor and color. Pan saute the minced garlic and pesto sauce in the olive oil for 2 minutes. Add the chopped tomatoes for about a minute, take off heat, and put in bowl. Saute the chicken in the same pan. In a large bowl toss cooked pasta with blanched broccoli, cooked chicken, and garlic/tomato mixture. Add grated Parmesan cheese, and ground black pepper and mix well. Serve warm with a good Sauvignon Blanc to your very best friends.
Dinner Party Attendees:
Saturday Night Dinner Party Meal:
Grilled Salmon with an orange and taragon butter sauce served over Fettucine Alfredo and sauteed kale.
- Salmon fillets
- Heavy whipping cream
- 2 large oranges
- 4 sticks of butter
- Fettucine pasta
- Fettucine alfredo (store bought is fine, unless you wanna make it)
- Chopped Garlic
- Olive oil
- Kosher salt
Start off by boiling the pasta in a large pot. Chop the taragon and zest the oranges. Take a medium sauce pan and add the cream, orange zest, and taragon. Heat until rolling and add butter. As soon as butter is added, begin to whisk fervently. If there’s a friend around, make them do this since you’re feeding them. Have them watch the pasta too! You’ve got more important things to do. Hopefully, you already have the grill going… take the salmon fillets, seasoned to taste and garnished with taragon and a little sliced garlic, and grill them. Fish only takes 10 minutes to cook for every inch of thickness, so WATCH THESE! By now your friend should have drained the pasta, put it in a large bowl, and reduced the butter sauce to a simmer so it can reduce a little. Take a fying pan and add some olive oil and the chopped garlic. Heat up until the oil is smoking hot and toss the kale in there to “shock” it (no, not THAT kinda ‘shock’, this is a tasteful dinner!). Quickly toss the kale around a few times in the hot oil and then scoop out. Cook all the kale and add it to the pasta. Be careful as the oil will be very hot, the kale will pop, and grease will fly. Mix the kale, pasta, and alfredo sauce together. Serve the salmon fillets over the pasta and drizzle butter sauce to taste. Throw in a bottle of Pinot Grigio or Riesling and about 5-6 friends for a memorable night.
Me, jumping off a li’l cliff.
Bryan chillaxin’ under the hot Texas sun. He got soooo pink and yet that boy cannot tan! It just goes back to blinding white!
Lisa & Bryan soaking up some rays
Yeah, I wuz here… juvenile? yes, but I did it for the picture!
The lovely Johanna and Matt
Ruben playing his new PSP. Something tells me I won’t be seeing or hearing from my roommate for a while. BTW, that thing is simply breathtaking…
I thought this was supposed to a genteel affair!
and again with the Shocker
See Kat’s blog for this story…
Sorry, comments are closed.