Fettuccini Chapala Recipes

MACARONI AND FONTINA CHEESE (FROM THE DEAN AND DELUCA COOKBOOK)

Steps:

• Preheat the oven to 425 degrees.
• Heat the olive oil in a large nonstick skillet over moderate heat and stir in the onion. Cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Raise the heat slightly and add the bell peppers. Cook, stirring for 2 minutes. Add the zucchini and yellow squash and cook, stirring for 2 minutes. Season with salt and pepper and set aside.
• Cook the pasta in a large kettle of boiling salted water for 4 minutes. Drain the pasta and rinse it with cold water.
• Heat the butter in a medium-size heavy saucepan over moderate to moderately high heat until it becomes a medium nutty brown, being careful not to burn it. Stir in the flour, rosemary, sage and bay leaf. Cook, stirring constantly, for 2 minutes. Slowly add the milk and cook, stirring, for 4 to 5 minutes, or until sauce is very thick--the consistency of sour cream. Strain the sauce and season well with salt and pepper. Cool slightly.
• Return the pasta to the same large kettle and stir in the sauce. Add the vegetables and 1 cup grated fontina and blend completely. Place the mixture in a deep earthenware or glass baking dish (about 9 inches by 13 inches by 2 inches). Sprinkle with the remaining fontina. Bake for 20 minutes, until the pasta is brown and crunchy on top.

FETTUCCINI CHAPALA

Steps:

• Fill a large pot with water with water, liberally salt, add the pepper corns and lemon slices and bring to a boil. Cook together for 20 minutes.
• In a large frying pan heat the olive oil and saute the onion, celery, and garlic. Lower the heat, add the creme fraiche or Mexican crema, chili flakes, and bullion granules. Stir often.
• In the boiling water cook the shrimp until just done. They will have a crunch to them. Remove from the water. Retain the water.
• Remove the the lemons from the boiled water and squeeze the liquid into the sauce. Discard the lemons. Remove the pepper corns from the liquid and add to the sauce. Add the cooked shrimp to the sauce. If it is too thick add some of the boiled water. Just before the pasta is done add the parsley. Taste and adjust the seasonings.
• Return the water to a boil and cook the fetuccini until al dente. Drain.
• Toss the fettucini with the sauce and serve.

PORK CHALUPAS

Steps:

• Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
• Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
• When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.

CHAPALA

Steps:

• Shake with ice and strain into a cocktail glass.
• Garnish with fresh fruit, if desired.