Pat Ramsey

Farfalle di Salsiccia Italiana

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Farfalle di Salsiccia Italiana
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Farfalle di Salsiccia Italiana

Recipe by Pat RamseyCourse: MainCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

45

minutes

Easy to make, this can be a single-pot dish, but I find it’s easier to use two. A covered skillet for the sausage, then a 3 to 4 quart cast iron dish (like a braiser) for bringing it all together. Add some toasted ciabatta and a bottle of Italian Primitivo and you’re set!

Ingredients

  • 6 links, sweet Italian sausage

  • 1/2 red onion, diced

  • 1 red bell pepper, diced

  • 14 oz crushed tomatoes (San Marzano or your local favorite)

  • 4 tbsp fresh basil, chopped

  • 4 cloves minced garlic (more if desired. it’s garlic. go nuts)

  • salt & ground pepper to taste

  • 1 1/2 cup farfalle pasta, uncooked

Directions

  • Place sausage in a large skillet; add 1/2 inch of water.
  • Bring water to boil over High heat; reduce heat to Med-Low. Cover tightly. Simmer gently 8-10 minutes
  • While the sausage is cooking, add 2 tbsp olive oil to the second skillet or braiser. Add the chopped bell pepper and onion. Stir and cook over medium heat till softened, five or so minutes.
  • When the sausage is done, remove from skillet and chop roughly into small pieces. Add to the peppers and onion.
  • Add the crushed tomatoes, basil, and garlic. Stir together.
  • Add the pasta, and about cup or two of water, enough to thin the mixture and give the pasta something to soak up.
  • Cover, reduce heat to low, let sit for about 10 minutes or until the pasta is at the desired softness.
  • Serve and enjoy!

Scottie’s Crawfish Bisque

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From the man, the myth, the legend – Scottie Mac.
This is enough for 10-12 bowl size servings.
If doubling for a big batch, maybe don’t double the flour and oil, go with about 2 cups of each

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Ingredients

  • 1.25 cups vegetable oil

  • 1.25 cups flour

  • 1.5 cups diced onion

  • 1 cup diced celery

  • 1/2 cup diced bell pepper

  • Garlic – i’m heavy handed here, i dunno, 5-6 cloves

  • 1/4 cup tomato sauce

  • 3 quarts crawfish stock, shrimp stock, or seafood stock

  • 1/2 cup chopped green onions

  • 1/2 cup chopped parsley

  • sea salt, fresh ground pepper, & red pepper flakes – to taste

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On a Stove Top

  • ON STOVE TOP:
    In a big magnalite, heat oil over medium-high heat.
  • Add flour and, stir continuously using a wire whisk or a wooden spoon (i go for a medium brown roux).
  • Add onions, celery, bell pepper and garlic and sauté until all are wilted, approximately 3 to 5 minutes.
  • Add tomato sauce, blending well into vegetable mixture.
  • Slowly add crawfish stock a little at a time until you achieve a sauce-like consistency. (Additional stock may be needed during the cooking process).
  • Bring to a rolling boil, reduce to simmer, add crawfish tails, and add stuffed crawfish heads(if you’re stuffing heads).
  • Stir well into the mixture and simmer 30-40 minutes, stirring occasionally.
  • Add green onions and parsley at the end, I also add fresh chives, and a capful of vinegar, plus the juice from one lemon.

Simple Tasty Flatbread

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Details

Servings

6 pieces

Prep time

30-60 minutes

Cooking time

Varies

Calories

really?

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Ingredients

  • 2 cups flour

  • 1 1/4 cup lukewarm water (I used maybe 1 cup – mileage may vary)

  • 1 tablespoon baking powder

  • 1 teaspoon kosher salt

  • Oil or butter for the griddle

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Directions

  • Mix dry ingredients together and add most water, mix and add water until it has the consistency of tacky pizza dough. 
  • Knead for a few minutes. 
  • Let rest in greased bowl for 30- 60 minutes.
  • Divide into 6 pieces and roll out on floured surface thin. (Tortilla thickness)
  • Heat griddle to 350F. (Med-high)
  • Cook until golden brown spots and flip, cooking until done. 

Gametime Queso

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Queso is the perfect dip for college football, parties, or other social events. Grab your favorite corn chip and scoop up some warm, tasty queso!

Game time Queso

Recipe by Pat RamseyCourse: SnacksDifficulty: Easy
Prep time

5

minutes
Cooking time

5

minutes
Total time

10

minutes

Ingredients

  • 1 block Velveeta (if you have H-E-B, their brand is great)

  • 1 can diced tomatoes & green chilis, drained

  • 1 cup of milk

  • 1 Roma tomato, chopped

  • (optional) cooked ground beef

  • (optional) cooked sausage

Directions

  • Slice the cheese into small evenly sized pieces. Add to large glass bowl
  • Microwave for 45 seconds
  • Remove, add about half the milk, stir, microwave again for 45 seconds
  • Remove, stir, repeat the 45 seconds in the microwave until the cheese is the desired smoothness. Add more milk if needed, a small amount at a time
  • Add the drained diced tomatoes & green chilis, stir and microwave again (45 seconds)
  • Optional – add about a cup of cooked ground beef or (YUM!) cooked sausage. (Whataburger sausage is the best.)
  • Finish by adding in the chopped tomato. Serve with your favorite tortilla chips!

Pork Loin with Cranberry Apple Stuffing

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We enjoy this dish so much, it ended up replacing turkey as the traditional holiday main course. Find a good pork loin (whole pork loin, not just a tenderloin) to use. The two key things to know about this dish –

  1. Don’t worry about butterflying the loin, if you’ve never done it before. This video shows how to do it; it’s not as hard as you might think.
  2. Use the meat thermometer as the guide for cooking time. A 3 pound roast might be about an hour-ish to get to temperature, but you might end up with one that’s a little bigger or smaller, so keep an eye on the thermometer when an hour has gone by. You don’t want to overdo it.
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  • 1 3-pound pork loin
  • 1 cup seasoned croutons
  • 1/2 cup chicken stock
  • 1 cup peeled & chopped green apples
  • 1/3 cup dried cranberries
  • 1/4 cup minced shallots
  • 1/3 cup chopped toasted walnuts
  • 2 tablespoons maple syrup
  • 1 teaspoon minced rosemary
  • sea salt & ground pepper to taste
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  • Butterfly the pork loin.
  • Cover with two layers of plastic wrap and pound with a mallet to flatten it to less than a half-inch thick all around. Remove plastic wrap and sprinkle with salt and pepper. Set aside.
  • Rinse the pork and pat dry. Make slits on the surface of the meat with a knife.
  • Place croutons and chicken stock in a small bowl and let sit for 5 minutes. Mash the softened croutons with a fork. Stir in apples, walnuts, cranberries, shallots, maple syrup, and rosemary.
  • Spread mixture over surface of the pork. Starting with the smallest side of meat, roll up tightly and secure with kitchen string. If making this ahead of time, at this point you can wrap in plastic wrap and refrigerate.
  • Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the pork in the pan and cook at 325 degrees farenheit for about 1 hour, 15 minutes, or until the inside of the pork reaches 140-145 degrees. Start checking the roast’ temperature about an hour.
  • Let the roast rest for about 10-15 minutes. Remove kitchen string and slice into 1/2 inch thick slices.
  • Serve and enjoy!

Yield

6-8 servings

Prep time

20 minutes

Cooking time

1 hour to 1 hour & 15 minutes

Difficulty

Medium