Chef Schlesingers Pasta From Hell Recipes
CHRIS SCHLESINGER'S PULLED PORK
Mr. Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985. He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures of fire. This is an adaptation of his recipe that calls for slowly cooking the pork over coals for almost 14 hours, but that's largely unattended, and your patience will be rewarded.
Provided by Sam Sifton
Categories dinner, barbecues, main course
Time 14h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- In a grill with a cover, build a small fire to one side, making sure all the wood or charcoal becomes engulfed in flame. (This dish should not be attempted on a gas grill.)
- Mix dry ingredients together in bowl, using a fork to break down hunks of brown sugar. Apply this rub to pork butt with your hands, covering meat entirely.
- When flames begin to die down, leaving flickering coals, place meat on grill on the side without fire. Do not let flames touch meat at any time.
- Cover grill, vent slightly and cook, checking fire every 30 minutes or so, and adding a bit more fuel as necessary, for about 14 hours, until meat is soft to the touch.
- Remove meat from grill with tongs, let rest 10 minutes, and pull meat apart with tongs. Serve on hamburger buns, drizzled with sauce.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 509 milligrams, Sugar 3 grams, TransFat 0 grams
PASTA FROM HELL
This was such a wild combination I just had to try it! And I'm glad I did. Anyone looking for something unusual? This is from the Hot & Spicy & Meatless cookbook, which also mentions that you can top this with parmesan cheese, though I haven't tried that. This gives pasta a spicy, tropical flavor that is fresh and delicious. Feel free to add some habanero sauce if it's not spicy enough for ya!
Provided by Yogi8
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in saucepan and saute onion and bell pepper on medium heat about 4 minutes or till almost tender.
- Add bananas and pineapple& orange juices, simmer 5 minutes till bananas are soft.
- Remove from heat and add lime juice, cilantro and habaneros.
- Mix well.
- Add this to the hot pasta and mix.
- Season with salt and pepper if you wish.
Nutrition Facts : Calories 249.7, Fat 7.7, SaturatedFat 1.1, Sodium 5.5, Carbohydrate 44.9, Fiber 5.7, Sugar 17.4, Protein 3.5
PASTA "FROM HELL"
This will satisfy even the strongest desire for something hot and spicy. It's definitley a dish made to "wow." This recipe is originally from a "star chef" cookbook that I have lost, but this recipe has remained.
Provided by Rachel-Snachel
Categories Egg Free
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat the oil over medium heat; sauté the onions and bell pepper for 4 minutes.
- Add the bananas, pineapple, and orange juices; simmer over medium heat for 5 minutes, or until bananas are soft.
- Remove from heat; add the lime juice, cilantro, peppers (or Inner Beauty hot sauce), and 3 Tbs. of the Parmesan; mix well.
- Add butter and pasta to the pan; cooked until heated through. Salt and pepper to taste. Serve pasta with remaining Parmesan as garnish.
Nutrition Facts : Calories 665.6, Fat 16, SaturatedFat 4.7, Cholesterol 106.3, Sodium 124.6, Carbohydrate 112.2, Fiber 6.7, Sugar 21, Protein 20.5
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