Basil Infused Fettuccine With Bok Choy And Crab Meat Sauce Recipes

BASIL INFUSED FETTUCCINE WITH BOK CHOY AND CRAB MEAT SAUCE

Steps:

• Preheat oven to 400 degrees F.
• To make the fettuccine, put flour on a cutting board, making a well in the center of the flour. Put the eggs, water, salt, basil, and 1 teaspoon oil in the well. Slowly incorporate flour to well until you have a sticky ball of dough. Add more flour, if necessary. Start the kneading process by using the balls of your hands-working the dough until all ingredients are mixed well and dough is dry to the touch.
• Divide the pasta in 4 pieces, flatten each piece about 3 by 2 inches, or a thumb nail thickness. Set the pasta machine on the highest setting and put the dough through the machine 3 times a setting until you get to the second to lowest setting at which time you will put the fettuccine cutter on the pasta machine. Run your sheets through the cutter, making fettuccine. Place the cut fettuccine on a well-floured sheet and let it chill in the refrigerator.
• To make the braised bok choy, in a heat resistant pan, put the bok choy, 2 tablespoons of olive oil, salt and freshly ground black pepper, to taste. Cover with tin foil and put in the oven for 30 minutes.
• To make the sauce, start with a deep saute pan on mid-high heat. Add 3 tablespoons of olive oil, green tomatoes, and bacon ¿ saute until bacon is brown along with the garlic. Add the white wine and stir. Meanwhile, have a large pot of well-salted water on the boil, and cook the pasta for 2 minutes. Next add the braised bok choy, crabmeat, and pasta to the bacon and tomato mixture. Stir in fresh arugala and plate. If pasta seems dry, add a drizzle of olive oil.

CRAB MEAT ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Heat water on stove at medium temperature, add red peppers. Boil until peppers soften (about 7-10 minutes). While red peppers soften, chop onion, cilantro and mix together. Mix the two cheeses together in a bowl. When red peppers soften, transfer them into blender. Add 2 cups of the same boiled water, salt, and garlic to blender. Blend for 2-3 minutes. Using a bowl and a strainer, strain this mixture to remove seeds and remaining skin. Add 1 cup of HERDEZ® Salsa Casera to mixture. Mix well. Add grapeseed oil to skillet and heat. Soften tortillas in grapeseed oil for 10-20 sec. Set on paper towel until all tortillas are done. Dip tortillas into red sauce and lay on flat surface, add crab and roll. Place rolled tortillas into a 9 x 13 pan. Use remaining red sauce to cover rolled tortillas. Pour 1/2 cup of remaining HERDEZ® salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ® salsa over cheese. Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture. Serves 4
• Guacamole:
• Mix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ® Salsa Verde. Serve.

CRAB LINGUINE WITH BASIL, LEMON & CHILE

Steps:

• Add the olive oil, lemon zest, and chopped chiles to a small pan and place over low heat until they begin to sizzle. Remove from the heat and set aside.
• Bring a large saucepan of salted water to a boil. Add the linguine and cook according to the package instructions (about 7 minutes). Drain well, rinse with boiling water, and set aside.
• Add the chile and lemon oil to the pan that the linguine was cooked in. Add the lemon juice and cook over medium heat until sizzling. Return the linguine to the pan and add the crab meat. Toss gently for 1 to 2 minutes to warm the crab through.
• Fold in the basil and season with crushed sea salt and freshly ground black pepper. Spoon into warmed serving bowls.

A FAREWELL TO BASIL FETTUCCINE

Steps:

• Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
• Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
• Allow pasta to dry for one hour prior to cooking.
• Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.

BASIL-LEMON CRAB LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add jalapeno and garlic; cook and stir 1-2 minutes or until tender. Stir in lemon zest and juice. Add crab; heat through, stirring gently., Drain linguine; add to skillet. Sprinkle with basil, salt and pepper; toss to combine.

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
• Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
• Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.