Dill Pickle Pasta Salad

Ingredients

• ½ lb dry shell pasta (about 3 cups)
• ¾ cup sliced pickles
• ⅔ cup cheddar cheese, diced
• 3 tablespoons finely diced white onion
• 2 tablespoons fresh dill
• ½ cup pickle juice

Dressing

• ⅔ cup mayonnaise
• ⅓ cup sour cream
• ⅛ tsp cayenne pepper
• 4 tablespoons pickle juice
• salt & pepper to taste

Instructions

1. Boil pasta al dente according to package directions. Run under cold water to stop cooking.
2. Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
3. Combine all dressing ingredients in a small bowl and mix well.
4. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.
   
   
   
   

Grilled Chicken, Mango and Green Onion Tacos

 Ingredients:

3 Tbs. canola oil

1 Tbs. ground cumin

1 1/2 tsp. chili powder

Kosher salt and freshly ground pepper

1 1/2 lb. (750 g) boneless, skinless chicken thighs

1 bunch green onions

2 firm but ripe mangoes, pitted, peeled and each cut into 4 thick slices

10 to 12 flour or corn tortillas, warmed

Guacamole for serving

1/4 lb. (125 g) Monterey jack cheese, shredded

Lime wedges for serving

Prepare a medium-hot fire in a grill.

In a large bowl, whisk together 2 Tbs. of the oil, the cumin, chili powder, 1 1/2 tsp. salt and 3/4 tsp.
pepper. Add the chicken and toss to coat thoroughly. Let stand for 10 minutes at room temperature.

Meanwhile, arrange the green onions and mangoes on a small baking sheet or a large plate. Brush on both sides with the remaining 1 Tbs. oil and season lightly all over with salt and pepper.

Arrange the green onions and mangoes on the grate directly over the heat and grill, turning once, until nicely grill-marked on both sides, about 2 minutes per side for the green onions and 4 minutes per side for the mangoes. Transfer the green onions and mangoes to a cutting board as they are finished. Let cool slightly, then cut the mangoes into 1-inch (2.5-cm) pieces. Transfer the green onions and mangoes to a platter and cover with aluminum foil to keep warm.

Arrange the chicken on the grate directly over the heat and grill, turning once, until nicely grill-marked and opaque throughout, about 4 minutes per side. Transfer to a cutting board and let rest for a few
minutes, then cut into 1-inch (2.5-cm) pieces and add to the platter with the green onions and mangoes.

To assemble, fill the tortillas with the chicken, green onions and mangoes Serve immediately, passing the guacamole, Monterey jack and lime wedges at the table. Serves 4 to 6. 

Shrimp Fettuccine Alfredo

Ingredients

Kosher salt
12 ounces fettuccine
Olive oil, for tossing
3/4 pound large shrimp (about 16), shelled and deveined, tails removed
Freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese


Directions

Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.

Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.

Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.

Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.

Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve