Food tips

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Cook safely

Consider having a fire blanket in your kitchen, mounted on the wall where you can get to it instantly.
Never fill a chip pan more than a third full of oil.

Pasta Chimayo-Cafe Pierre

	Category	Alcoholic Drink Recipes
	Views	309
	Ratings	0

Ingredients And Procedures

3 lg Ancho chilies; diced *

1 c Water; boiling

1 tb Rice vinegar

2 sm Garlic cloves

1/2 ts Dried oregano; crumbled

1/4 ts Salt

3 tb Butter

1/2 lb Medium shrimp; peel, devein

1/4 c Tequila

1 1/2 c Heavy cream

1/2 lb Penne pasta

1/4 c Fresh cilantro; minced

*Stem, seed and slightly crumble dried ancho chilies. ******************************************************* ****************** Place chilies in medium bowl. Add 1 cup boiling water and let stand 30 minutes. Drain. Transfer chilies to blender. Add vinegar, garlic, oregano and salt. Blend until smooth. (Chili paste can be prepared 1 day ahead. Transfer to bowl. Cover tightly and refrigerate.) Melt butter in heavy large skillet over medium heat. Add shrimp and saute until just pink, about 3 minutes. Remove skillet from heat. Add tequila. Ignite with match. Return to heat and cook until flames subside. Transfer shrimp to bowl using slotted spoon. Cover with foil to keep warm. Increase heat to high./ Boil tequila until reduced to 1 Tbsp. Add cream to skillet and boil until reduced to sauce consistency, about 5 minutes. Add 2 Tbsp. chili paste and stir until smooth. Season with salt and pepper. Return shrimp to sauce. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Pour sauce over pasta, tossing to coat. Divide among plates. Sprinkle with cilantro and serve.

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<h1>Pasta Chimayo-Cafe Pierre</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 lg Ancho chilies; diced * <P>1 c Water; boiling <P>1 tb Rice vinegar <P>2 sm Garlic cloves <P>1/2 ts Dried oregano; crumbled <P>1/4 ts Salt <P>3 tb Butter <P>1/2 lb Medium shrimp; peel, devein <P>1/4 c Tequila <P>1 1/2 c Heavy cream <P>1/2 lb Penne pasta <P>1/4 c Fresh cilantro; minced <P>*Stem, seed and slightly crumble dried ancho chilies. ******************************************************* ****************** Place chilies in medium bowl. Add 1 cup boiling water and let stand 30 minutes. Drain. Transfer chilies to blender. Add vinegar, garlic, oregano and salt. Blend until smooth. (Chili paste can be prepared 1 day ahead. Transfer to bowl. Cover tightly and refrigerate.) Melt butter in heavy large skillet over medium heat. Add shrimp and saute until just pink, about 3 minutes. Remove skillet from heat. Add tequila. Ignite with match. Return to heat and cook until flames subside. Transfer shrimp to bowl using slotted spoon. Cover with foil to keep warm. Increase heat to high./ Boil tequila until reduced to 1 Tbsp. Add cream to skillet and boil until reduced to sauce consistency, about 5 minutes. Add 2 Tbsp. chili paste and stir until smooth. Season with salt and pepper. Return shrimp to sauce. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Pour sauce over pasta, tossing to coat. Divide among plates. Sprinkle with cilantro and serve. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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