Linguini with Fire-Roasted Tomatoes and Melted Brie

I liked her instantly!  She had just gotten married to a co-worker of mine and he kept telling me how amazing she was and how I HAD to meet her, all the while showing me pictures of their wedding and gushing about how beautiful she looked.  He was right.  She had a casual elegance to her that put you at ease immediately, and though she claimed not to be comfortable in the kitchen, her dinners suggested otherwise.  

Though parties were more often at my house, she was an effortless guest--both informative and inquisitive.  Our get-togethers were always wonderful when she was there:  full of the kind of laughter only good friends and too much wine could produce, and you couldn’t wait to entertain with her again.  And I did…repeatedly and gratefully.  Twenty years later, she’s still fun to eat with.

This is a version of the first dish she made for me.   If you don’t like brie, you can always use gorgonzola or feta.  I’ve tried it with both--still good!

Colleen…this is for you...

------------------------------------------------

(WHAT YOU WILL NEED)

serves 4

   

2 cans fire roasted, diced tomatoes (do not drain)

1 pound linguini

2 cloves chopped fresh garlic

Brie cheese (room temperature) – as much as you’d like.  

Dry white wine (approx ¼ cup)

Olive oil

Garlic powder

salt/cracked pepper

Italian flat-leaf parsley, chopped (for garnish)

Cut the top and bottom rinds off the brie cheese and let it come to room temperature on a plate. 

Start sauce:  Pour 3 tablespoons olive oil in skillet and sauté garlic over medium heat.  Add tomatoes (no need to drain, you need some liquid).  Simmer until it starts to smell delicious, then add wine and sprinkle in some garlic powder. Stir.  Simmer over low heat until it smells even more delicious-er!  Add salt and pepper to taste.  Turn heat to very low and let simmer until pasta is done.

Cook pasta according to package directions and drain (save a ladle full of pasta water in case you need it for the sauce).  

Check sauce and adjust as needed, adding pasta water, seasonings, etc.

Place pasta on plate and drop cheese by chunks into the pasta while it’s hot.  You will see it start to melt.  Add sauce on top and  garnish with parsley.  Serve.

Black Beans and Yellow Rice

The Cuban influence is everywhere in South Florida.  If you're lucky enough to get over to Miami and can go to Calle Ocho in Little Havana, or up to Ybor City in Tampa to the original Columbia Restaurant, you're in for a real treat--authentic Cuban food rich in tradition and flavor.  If you can't get to these places though, no worries...I gotcha covered.

Black beans and rice is one of my favorite dishes.  Sometimes white rice, sometimes yellow rice, topped with sour cream and salsa or shredded cheese and green onions...it's comforting, delicious, low in fat, and full of protein.

I like to serve this with a cold, effervescent beer like Modelo Especial or Pacifico, and lots of fresh limes.

---------------------------------------------
(WHAT YOU WILL NEED)

serves 4 - 6

1  16-ounce bag yellow rice (I like Vigo or Mahatma)
3  15-ounce cans black beans (I use Bush's)
1/2 yellow onion, chopped
red pepper flakes
splash dry white wine
2 cloves garlic, chopped
hot sauce (I use Crystal)
red wine vinegar
1 or 2 limes
salt/pepper
garlic powder
onion salt
seasoned salt (I use Lawry's)
garnishes:  green onions, shredded cheddar cheese, sour cream, salsa
optional:  garlic bread

Note:  your rice may call for either butter or olive oil in the cooking directions


Add some red pepper flakes to the water and cook rice according to package directions.  Approx 5 minutes before it's done, pour a splash of white wine into the rice and quickly mix it in.  Recover and let rice finish cooking.  When done, sprinkle with seasoned salt and cracked pepper,  Keep covered.

While the rice is cooking, make the beans:

Drain 2 of the 3 cans of beans and place all in large pot.  Turn heat to medium and add garlic, juice of half a lime, and chopped onion.  Next add a few shakes of:   red wine vinegar, hot sauce, garlic powder, and onion salt.  Stir and season with salt and pepper as necessary.  Cover and turn heat to low, simmering until all the flavors come together and the beans are soft and hot.  It will be ready about the same time as the rice.

Chop green onions on the bias for garnish. 

When done, let beans and rice sit for a few minutes.  Squeeze juice of the other 1/2 lime in beans and stir. Stir and fluff rice.

Place rice in bowl, top with beans and garnishes (green onions, shredded cheese, sour cream, salsa).  Cut remaining lime into wedges and serve alongside beans.  Serve with garlic bread, if desired.