Cooking summer favorites with Ed Davis!

Let’s Cook, El Paso
Friday, July 18, 2014 - 8:34am

Penne Salad with Shrimp and Avocado

1 1/4 cups sun-dried tomato slices
1 cup diced green bell pepper
1/2 cup chopped fresh basil
1 lb cooked salad shrimp
1/2 cup chopped green onions
1/4 cup red wine vinegar
2 oz olive oil
2 medium avocado peeled and diced
salt and pepper to taste
1 pound penne

In a large bowl combine sun-dried tomatoes, green pepper, basil, green onions, vinegar, oil and half of the avocado.
Toss ingredients well so they are evenly coated with oil and vinegar. 
Meanwhile, cook pasta in boiling water for 6 minutes or until "al dente."
Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot.
Toss together and serve immediately, using the remaining avocado as a garnish on top of the pasta.

Fettucini With Chicken In Tequila Lime Cream Sauce


1 oz chopped fresh cilantro
1 tablespoons minced fresh garlic
1 tablespoons minced jalapeno pepper              
2 oz butter                 
1 oz olive oil                
2 oz chicken stock                                 
2 tablespoons tequila                      
Juice of ½ lime                
½ oz soy sauce              
6 oz chicken breast          
1/8 medium red onion, thinly sliced
2 oz each red, yellow and green bell pepper           
4 oz half and half                
1/8 cup grated Romano cheese

In a medium frying pan over medium heat, heat the butter and olive oil with the cilantro, garlic, jalapeno, peppers, onions and chicken.   
Saute for 4-5 minutes. 
Add the chicken stock, tequila and lime juice.
Bring to a simmer and cook for 3-4 minutes. 
Add the half and half and the Romano cheese and stir. 
Bring to a simmer. 
Toss with fettucini and serve.

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