Lemon and Pea Alfredo ala ~DKBB~

Lemon and Pea Alfredo ala ~DKBB~

(original recipe GDL Italian by Giada, Horseshoe Baltimore

in Wine Spectator, July 31, 2018 edition)

Original photo from Wine Spectator

 16 oz. fusilli col buco pasta

3 Tbsp. butter

½ cup pasta water

1-2 cloves garlic, minced

2 ½ cups grated Parmigiano

1 cup mascarpone cheese

2 tsp. lemon zest

¾ tsp. kosher salt

1½ cups frozen peas, thawed

1 small can mushrooms, drained (optional)

1 Tbsp. lemon juice 

• Bring pot of salted water to a boil over high heat; add in the pasta and cook until just under al dente (about 10 to 11 minutes). When done, you will add the (drained) pasta directly to the sauce.
• While the pasta is cooking, heat a large, straight-sided skillet over medium heat, adding in the butter; when the butter is melted, add the minced garlic and cook on low, stirring often until soft and fragrant; add ½ cup of pasta water and reduce heat to low.
• Add the mascarpone, lemon zest, and salt to the sauce; mix well to melt mascarpone.
• When pasta is done, drain it thoroughly and add it directly to the sauce, combining with sauce; sprinkle with 1½ cups of grade Parmigiano and peas (and mushrooms, if using), stirring well to combine; add pasta water to thin if necessary.
• Sprinkle each serving with Parmigiano cheese and fresh cracked pepper, if desired.

Bacon-Wrapped Dates with Lemon Basil Crema ala ~DKBB~

Bacon-Wrapped Dates with Lemon Basil Crema ala ~DKBB~

(original recipe by Pronto by Giada, Caesars Palace,

printed in Wine Spectator, July 31, 2008 edition)

Original image from Wine Spectator

2 Tbsp. sour cream, brought to room temperature

1 Tbsp. mascarpone brought to room temperature

1 tsp. lemon zest (from 1 small lemon)

2 Tbsp. fresh lemon juice

3 Tbsp. chopped basil

¼ tsp. kosher salt

12 Medjool dates

2 links hot Italian sausage

6 slices bacon

1 tsp. chopped chives

• Whisk together sour cream, mascarpone, lemon zest, lemon juice, basil, and salt; cover and refrigerate for at least 1 hour to let the flavors marry. Let it come to room temperature before serving.
• Preheat the oven to 400° F.
• Make a small slit lengthwise down the center of each date and remove the pits.
• Remove the casing from the sausage and discard.
• Cut the bacon slices in half, making 12 smaller pieces.
• Place 1 tsp. of sausage into each opened date; close up each date and wrap each in a piece of bacon, securing with a toothpick; place on bacon baking sheet (rack on sided cookie sheet).
• Bake the dates for 8 minutes; remove baking sheet from oven and flip each date over; replace sheet in oven and cook for another 7 minutes.
• Serve warm alongside the lemon basil crema. Garnish with chives.

Blackened Roast Chicken ala ~DKBB~

Blackened Roast Chicken ala ~DKBB~

(original recipe by Sam Talbot)

Photo from People magazine

1 (2½ to 3 lb.) whole chicken

1 Tbsp. smoked and/or spicy paprika

1 Tbsp. onion powder

1 Tbsp. garlic powder

1 Tbsp. kosher salt

1 Tbsp. lemon zest (from 2 lemons)

1 tsp. cayenne pepper

½ bunch fresh thyme sprigs, tied together with kitchen string

¼ cup olive oil

1 small shallot, finely chopped

• Preheat oven to 375° F, or preheat Traeger or grill.
• Remove chicken giblets (save for another use or discard -your choice); rinse chicken off and pat dry with paper towel; place chicken in small roasting pan.
• Stir together paprika, onion powder, garlic powder, salt, lemon zest, and cayenne pepper in medium bowl; cut lemons in fourths and add them and the thyme bundle to the mixture; toss to coat well.
• Heat olive oil in small skillet over medium heat; add shallot and cook, stirring often until tender, about 3 to 4 minutes.
• Add cooked shallot and oil to seasoning mixture; stir/toss well to combine.
• Remove lemons and thyme bundle and place them in cavity of chicken; rub remaining mixture over chicken and under skin on the breasts.
• Roast chicken until thermometer inserted in thickest part of thigh registers 165° F, about 50 to 55 minutes.
• Remove chicken from heat; remove thyme and lemons from cavity; if desired, squeeze lemon over chicken and garnish with untied thyme; let chicken rest for 10 minutes before carving.