Southern California Cooking from the Cottage (23 page)

½ cup chopped onion

8 ounces andouille sausage

12 (21- to 30-count) shrimp, peeled and deveined

1 cup clam juice

1 cup chopped cooked chicken

1 cup red bell pepper, chopped

1 cup canned diced tomatoes

In a large pot cook the linguini according to the package directions. In a large sauté pan over medium-high heat melt 4 tablespoons of the Cajun Butter. Add the onion and sauté for 3 minutes or until soft. Add the sausage and shrimp. Cook until the shrimp are barely opaque. Add the clam juice and the remaining
cup butter and deglaze the pan. Add the chicken, bell pepper, and tomatoes. Cook until hot. Add the linguini and toss until mixed throughout.

MAKES 4 SERVINGS

FETTUCCINI LA JOLLA

F
ind a good Italian market and purchase some great prosciutto. Combine it with heavy cream and peas and you have the sauce for a classic fettuccini. Fettuccini La Jolla started as a special one night, but so many locals kept asking for it that we wound up putting it on the menu.

1 pound fettuccini

4 tablespoons olive oil

½ cup minced garlic

¼ cup minced shallots

¼ cup diced red onion

½ cup white wine

1½ cups half-and-half

1½ cups heavy cream

1 teaspoon salt

½ teaspoon black pepper

cup diced prosciutto

¼ cup plus 2 tablespoons shredded Parmesan cheese

½ cup green peas

Cook the fettuccini according to the package directions. Set aside and keep warm. In a large sauté pan heat the olive oil over medium-high heat. Add the garlic, shallots, and onion and cook until slightly brown, about 3 minutes. Add the wine, half-and-half, heavy cream, salt, and pepper and bring to a boil. Cook for 5 minutes or until the cream starts to reduce and thicken. Add the prosciutto and ¼ cup of the Parmesan cheese. Cook for 2 more minutes. Add the green peas and heat through. Toss with the fettuccini and sprinkle the remaining 2 tablespoons Parmesan cheese over the pasta.

MAKES 4 SERVINGS

GOLDEN GATE PESTO PENNE PASTA

I
don't know how this pasta got its name, but it sure is a winner. Pesto is especially good in the summer when basil is at its freshest, and you can pick it from your own garden. Many customers have it with chicken instead of shrimp.

1 pound penne pasta

2 tablespoons olive oil

½ pound shrimp, peeled and deveined

1 cup heavy cream

2 cups Cottage Basil Pesto (page 120)

¼ plus ¼ cup grated Parmesan cheese

¼ cup pine nuts, toasted

12 roasted garlic cloves, chopped (see note)

¼ cup chopped kalamata olives

¼ cup chopped sun-dried tomatoes

Cook the penne according to the package directions. Heat the olive oil in a sauté pan over medium heat. Sauté the shrimp until done, about 5 minutes. In another sauté pan warm the cream over medium heat. Add the pesto and stir until blended. Add ¼ cup of the Parmesan cheese, pine nuts, garlic, and olives. Transfer to a large bowl and add the cooked pasta. Toss together. Divide among individual serving dishes and add the shrimp and tomatoes and top with the remaining ¼ cup Parmesan cheese.

MAKES 4 SERVINGS

Note:
To roast the garlic cloves, heat the oven to 375
^o
F. Break the heads into individual cloves, leaving the papery skin intact. Arrange on a baking sheet and drizzle with salt and olive oil and toss so the cloves have a bit of the oil on them. Bake for about 30 minutes or until tender. When ready to use, remove the skins.

RASTA PASTA

W
e began running Rasta Pasta as a special when asparagus was in season and at its most tender. It became so popular that we put it on the dinner menu. Now people want it for lunch. It's that good.

1 pound penne pasta

1 cup chopped asparagus

4 skinless, boneless chicken breasts, sliced into 1-inch strips

3 tablespoons olive oil

1 cup chopped red bell pepper

1 tablespoon garlic

1 teaspoon chili sauce

4 tablespoons chopped sun-dried tomatoes

1 cup chicken broth

1 cup heavy cream

1 teaspoon salt

1 teaspoon pepper

Cook the pasta according to the package directions. Set aside and keep warm. In a small pot parboil the asparagus until barely tender; drain. In a medium sauté pan heat the olive oil. Add the chicken and cook until browned on all sides. Add the asparagus, bell pepper, garlic, chili sauce, and sun-dried tomatoes. Cook until the vegetables are soft. Deglaze the pan with the chicken broth. Bring the broth to a boil and add the cream. Stir in the salt and pepper. Cook for 3 to 4 minutes. Toss with the pasta and serve.

MAKES 4 SERVINGS

ANGEL HAIR POMODORO

T
his is a perfect summer dish when time is of the essence. It cooks up quickly and is a family meal pleaser. If you don't have shrimp in your refrigerator, try chicken or keep it vegetarian with leftover vegetables.

1 pound angel hair pasta

4 tablespoons olive oil

1 tablespoon minced garlic

1½ cups shrimp, peeled and deveined (optional)

2 cups Marinated Roma Tomatoes (page 145)

1 cup chicken stock

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons grated Parmesan cheese

In a large pot cook the pasta according to the package directions and drain. In large sauté pan heat the olive oil over medium-high heat. Add the garlic and sauté for 30 seconds. Stir in the shrimp if using. Add the Roma tomatoes and chicken stock. Season with the salt and pepper. Cook until heated through, about 5 minutes. Toss with the pasta. Garnish with the Parmesan cheese.

MAKES 4 SERVINGS

CHICKEN IN LEMON SAUCE

T
he two words I use to describe Chicken in Lemon Sauce are easy and delicious. The sauce can be made ahead of time and warmed up while the chicken is cooking.

¼ plus ¼ cup olive oil

½ cup diced shallots

½ cup white wine

4 tablespoons fresh lemon juice

2 cups heavy cream

Salt and pepper

4 (8-ounce) skinless, boneless chicken breasts

Preheat the grill to medium hot. In a medium sauté pan heat ¼ cup of the olive oil on medium high. Add the shallots and cook until brown. Add the wine and lemon juice and cook for 1 minute. Add the heavy cream and cook for 5 minutes until the sauce begins to thicken. Add the salt and pepper to taste. Set aside and keep warm. Brush both sides of the chicken with the remaining ¼ cup olive oil. Grill for 8 to 12 minutes per side or until cooked through, turning once. Poke the chicken in the thickest part with your finger to test for doneness. It should feel firm to the touch and no longer be pink in the middle. Remove from the grill and pour the sauce over the chicken. Serve with rice or mashed potatoes and vegetables.

MAKES 4 SERVINGS

MAUI CHICKEN

T
he flavors of the Hawaiian Islands occasionally make it over to Southern California. This one has stuck with us and become a favorite with locals and tourists alike. The citrus juices (fresh squeezed is best) mixed with the ginger and garlic really make this a terrific marinade.

Marinade:

½ cup fresh orange juice

½ cup fresh pineapple juice

2 cups soy sauce

¼ cup chopped fresh ginger

2 tablespoons chopped garlic

1 cup honey

2 tablespoons sesame oil

¼ cup sake

¼ cup rice wine vinegar

½ cup packed brown sugar

6 skinless, boneless chicken breasts

For the marinade, combine the orange juice, pineapple juice, soy sauce, ginger, garlic, honey, sesame oil, sake, vinegar, and brown sugar in a large saucepan. Bring to a slow boil over medium heat, watching carefully. Remove from the heat and let cool. Cover and refrigerate for 24 hours before using.

In a medium bowl combine the chicken with 2 cups of marinade. Cover and marinate in the refrigerator for 5 hours. Heat the grill to high. Brush it with olive oil and grill the chicken for 8 to 12 minutes per side or until cooked through, turning only once.

MAKES 6 SERVINGS

Note:
This makes 5 cups of marinade. Refrigerate unused marinade for later use.

CHICKEN JERUSALEM

W
e put this dish on the menu the first summer that we served dinners. Since then, its full flavor has made it one of the two most requested dinner dishes and a Cottage classic.

1½ cups wild rice

2 whole chicken breasts, skinned and boned

4 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon pepper

3 tablespoons olive oil

4 tablespoons minced garlic

1 cup chopped mushrooms

1 (14-ounce) can artichoke hearts, chopped

4 tablespoons chopped shallots

1 cup white wine

2 cups heavy cream

Cook the rice according to the package directions; set aside and keep warm. Slice the chicken breasts into 1-inch strips. In a small bowl, combine the flour, salt, and pepper. In a medium sauté pan heat the olive oil over medium heat. Dredge the chicken in the flour mixture and add to the sauté pan. Cook until brown. Add the garlic, mushrooms, artichoke hearts, and shallots and cook for 3 minutes. Add the wine, scraping the bottom of the pan to deglaze. Add the heavy cream and simmer for 5 to 7 minutes or until the sauce starts to reduce and thicken. Check the seasonings and add more salt and pepper if desired.

MAKES 4 SERVINGS

Note:
This dish is nicely presented if you arrange the rice around the side of the plate and the Chicken Jerusalem in the center of the dish.

CHICKEN ORTIZ

C
olorful with tomatoes and red and yellow peppers, Chicken Ortiz expresses the soul of California cuisine.

1 pound fettuccini

1½ whole chicken breasts, skinned and boned

4 tablespoons olive oil

6 tablespoons minced garlic

4 tablespoons diced shallots

4 tablespoons diced red onion

½ cup chopped red bell pepper

½ cup chopped yellow bell pepper

12 sun-dried tomatoes, chopped

1 cup Cottage Basil Pesto (page 120)

½ teaspoon salt

¼ teaspoon pepper

½ cup heavy cream

Cook the fettuccini according to the package directions; set aside and keep warm. While the fettuccini is cooking, slice the chicken breasts into 1-inch pieces. In a large sauté pan heat the olive oil over medium-high heat. Add the chicken and cook until brown on all sides. Add the garlic, shallots, and onion. Cook for 3 minutes. Add the red and yellow peppers and sauté until soft. Add the sun-dried tomatoes, pesto, salt, pepper, and cream. Cook until the mixture is heated through. Toss with the fettuccini and serve.

MAKES 4 SERVINGS

CHICKEN POTPIE

C
hicken Pot Pie: comfort food at its best. We like it so much that it's not just for winter anymore. Customers order it throughout the year. Whereas most recipes are for a whole pie, ours is for individual portions.

4 tablespoons butter

½ cup chopped onion

½ cup all-purpose flour

2½ cups water

1 tablespoon chicken base or 3
chicken bouillon cubes

1 cup diced carrots

1 cup corn

2 cups diced frozen potatoes

cup green peas