Venezuelan Panqueque Extreme Pantry Meal

The last week of this month found me making some pretty wild extreme pantry meals. This one, however, was the most successful and real keeper for the books.  I had two eggs, Pan (a corn based meal flour used to make Venezuelan Arepas) a package of ground beef, corn and a little bit of cheese remaining.  My freezer and frig, after this meal, was empty!!!  Lesson learned:  keep your pantry stocked for emergencies. 😆 

I decided to make pancakes, panqueque in Spanish, rather than arepas. I added 2.5 cups Pan flour to a large bowl, followed by a teaspoon of salt and two tablespoons of my Mexican spice blend and two eggs.  I combined all the ingredients (it needed some water, as well) to make a thick batter.  I heated a skillet over medium-high heat with vegetable oil.  When the oil began to ripple, I added some of the batter, about the size of a pancake. I let it sit for four minutes before turning over for four more minutes.  It becomes golden with a bit of burned spots and it is aromatic.  

Afterward, I browned the ground beef in a skillet, added a tablespoon of tomato paste, three tablespoons water, a can of drained corn kernels, and two tablespoons of my Mexican spice blend.  This became the topping for the panqueques. I topped with the last little bit of quesadilla cheese I had left.  

I added some cilantro left from my garden and some chile strips.  

I am totally surprised about how well this turned out.  The crunchy, hot, flavorful texture of the panqueque, the crunch of the corn and the Mexican flavors were quite delicious.  This was just what I needed on that last week.  I hope you will make this and add your favorite toppings and love it!

As always, Thank You for your visit, your time and consideration!  

Now, go Cook something for someone you Love!

~Martin

In-House Cook

Sauceless Pasta with Linguicia

Sauceless Pasta with Linguicia

A friend of mine in England asked me to make a vegan version of this dish.  This dish, a favorite of mine, can be made into a vegan version at any time. Simply leave out meat.  Add cannelloni beans (white beans) for protein, if desired. I love pasta and I love sausage, and Linquicia was calling out to me.  I am so mad though, because I do not know what button on my computer to push so I can make the special c, like one does for acai.  Urg.  Anyone?  Help?

Despite my obvious trouble with technology, this is a winner date night meal, a wedding rehearsal dinner or for the picky eaters. It is simple and delightful, with amazing textures, colors and flavors in every bite. Let's get to it, shall we? 

Ingredients

one box thin spaghetti

one pint mixed baby tomato medly, halved

6-10 fresh basil leaves, chiffonade

6 thin scallions with brilliant greens, sliced

2 links Portuguese Linguicia, sliced into discs

1 rounded tablespoon dried Italian seasoning

1/2 stick butter

3 tablespoons Extra Virgin Olive Oil (evoo)

10 sprigs fresh lemony thyme

6 cloves garlic diced

Slice the linguicia into discs and saute in one tablespoon evoo over medium-high heat in high-sided sauce pan. Save the renderings. 

Bring four quarts of water to a boil in a large pot.  Place a colander in the sink.  Have a mug or measuring cup to save about a cup of the pasta water for the final stage. At this point, have all of the ingredients ready to go.  The rest goes very quickly!

Liberally salt the pasta water once it boils.  It is the only time you have to season the pasta. 

Pour the fresh ingredients and the linguicia into the pot with the butter and evoo. 

Save one cup of salty starchy pasta water and set aside a moment.  Add the tomatoes and all of the other ingredients to the pot along with the three tablespoons evoo and the butter over medium high heat.  When the butter melts and begins to foam, pour the hot pasta in. Using tongs, quickly and thoroughly toss the pasta with the rest of the fresh ingredients.  Make sure the pasta is coated with the herb infused butter and evoo.  Very important!  

Plate as you wish.  I plated family style. 

I forgot to take photos after I'd shaved parmigiano-reggiano over it.  The cheese added a delicious bite to it. 

 Happy Thanksgiving to you All, should you celebrate. If not, that is perfectly acceptable.  What a great alternative meal to turkey, right?  I want to Thank You for your time and consideration, and stick with me for an extreme pantry meal next! 

Now, go hug your loved ones and Cook something for someone you love, like this pasta dish!

~Martin

In-House Cook