Below are the Week 1 recipes & notes from Ryan Tedder’s IG Live Series: Quarantine Cuisine. I’ll be making the Pasta di Quarantena this week.
Ryan’s Recommended Wine: 2018 Carneros Chardonnay
Follow Ryan on Instagram: https://www.instagram.com/ryantedder/
Recipes Included: World’s Greatest Caesar Salad | Shrimp Bruno | The Perfect Panini | Grilled Roasted Poblano Quesadilla | Creamy Avocado Salsa | Pasta di Quarantena | The Perfect Grilled Cheese
World’s Greatest Caesar Salad | Serves 4
Ingredients
- Salad
- Romaine lettuce (cleaned & chopped)
- Croutons – caesar or garlic style recommended
- Fresh cracked pepper
- 1/4 cup shaved romano or parmesan (fresh is best)
- Dressing
- 1 tbsp worcester sauce
- 3 tbsp olive oil
- 1 tbsp white whine vinegar
- 2 cloves garlic – peeled & pulverized
- 1 lemon squeezed
- 1/2 tsp tobasco sauce
- 1 tsp hot/spicy prepared horseradish (up to a tablespoon for extra heat)
- 1 inch anchovy paste
- 1 Egg
- 1/2 cup grated romano or parmesan (fresh is best)
Directions
Drop egg into boiling water for 1 minute. Immediately break into bowl and beat until one consistency. Add oil first followed by remaining ingredients except for cheese. Mix and then add in enough cheese to form a loose paste.
Toss dressing with lettuce & croutons with pepper to taste. Plate and top with shaved parmesan.
Shrimp Bruno | Serves 1
Ingredients
- 3 jumbo shrimp – deveined & butterflied
- 2 cups all purpose flour
- 2 eggs
- 2 tbsp canola oil
- 2 cloves garlic – crushed
- 2 ounces white wine
- 1 tbsp dijon mustard
- 1 tbsp unsalted butter
- 3 ounces chicken stock
- 1/2 lemon
- salt, pepper, parsley for garnish & to taste
Directions
Crack and whisk two eggs for an egg wash in a shallow wide bowl. Pour your 2 cups of all purpose flour into another shallow bowl placing both next to the stove. Dip the butterflied shrimp in the flour coating each completely before placing into the egg wash.
Heat a sauté pan on the stovetop with the canola oil until smoking hot. Add in garlic and cook for one minute or until the garlic begins to turn golden. Place the shrimp in the hot pan and cook undisturbed for 3 minutes or until pale golden, then remove shrimp and set aside.
Drain the pan of any excess oil. Add white wine to deglaze the pan allowing it to reduce for about 2 minutes. Whisk in dijon mustard and butter. When heated through, add in chicken stock. Put the shrimp back in the pan for a minute or two to marry with the sauce. Squeeze the lemon . juice into the pan and season with salt and pepper to taste.
Place the shrimp onto a serving plate and pour the remaining sauce over the shrimp and garnish with parsley.
The Perfect Panini | Serves 1
Ingredients
- Required
- Panini Press Machine
- 2 slices your favorite bread – sourdough recommended
- 2-3 types of cheese
- Thinly sliced meat
- Honey
- Optional
- mustard, mayo, tobacco or any condiments you enjoy
- thinly sliced tomato
- thinly sliced jalapeño
Directions
Stack 2 slices of cheese on the bottom bread slices, layer with jalapeño, tomato or other additional toppings, then 1-2 slices of meat and top with a third cheese slice. Drizzle with sriracha or any other sauces desired. Smear top slice of bread with mustard or any other desired condiments.
Place top slice of bread onto sandwich and place on a greased panini press. Drizzle honey on top of the bread and firmly close the panini press for about 2 minutes or until golden brown.
Editors Note: I don’t have a panini press, but used honey when cooking a pressed sandwich in a stovetop pan and it’s a delicious addition.
Grilled Roasted Poblano Quesadillas | Serves 4 – 6
Ingredients
- 1 package large flour or corn tortillas (about 8 flour tortillas)
- 2 packages shredded pepper jack cheese or cheese of choice
- 4 poblano or hatch green chilies
Directions
Prepare a charcoal or gass grill for direct grilling over medium heat & brush oil on the grill grate.
Place the chilies directly on the grill over the fire and cook, turning as needed, until charred on all sides. About 4 – 5 minutes. Transfer to a work surface and let cool until they can be handled. Peel, stem, seed & cut lengthwise into narrow strips.
Ryan’s tip: Peeling under cold water makes this process much faster and easier.
Place 4 tortillas on 2 baking sheets. Divide the chile strips and cheese evenly among them, leaving a 1/2 inch border around the edge and top with a second tortilla.
Using a 1 or 2 large spatulas, transfer each quesadilla directly to the grill over the fire. Cook for 3 minutes, pressing the top tortilla so that they meld. Flip and cook until the cheese is melted and the tortilla is golden brown (about 3 to 4 minutes).
Transfer to a cutting board and cut into 6 wedges and serve with salsa.
Creamy Avocado Salsa| Makes About 1 Cup
Ingredients
- 1/2 cup (4 oz) sour cream
- 4 teaspoons whole-grain mustard
- 3 teaspoons white whine or champagne vinegar
- 1 avocado cut into small chunks
- salt & pepper to taste
Directions
In a bowl, whisk together the sour cream, mustard and vinegar. Fold in the avocado and season with salt and pepper. Use immediately or cover and refrigerate for up to 2 days.
Pasta di Quarantena| Serves 4
Ingredients
- 1 lb dried spaghetti
- 1 cup extra virgin olive oil
- 12 large garlic cloves cut into slivers
- 1 tbsp crushed red pepper flakes
- 1 cup fresh parsley, minced
- 1/2 freshly grated parmesan
- 1 1/2 quarts cherry tomatoes
- 8-10 thinly slices basil leaves
- 2 lemons
- White Wine
- salt & pepper to taste
- 4 – 5 shrimp per person – optional
Notes
Slice & prep all ingredients first. Start cooking shrimp and keep warm with a lid prior to cooking the pasta.
Directions
In a medium or large pan, cook shrimp in 3 tablespoons of olive oil or butter for 3-5 minutes or until fully cooked. Add in three cloves of thinly sliced garlic halfway through and stir around with the shrimp. Add in 1/4 cup of white wine during the last two minutes and stir the shrimp.
Once cooked, take off heat and transfer to plate and cover or leave in pan covered while cooking the pasta.
Bring a large pot of salted water to boil and add the spaghetti, cooking until al dente, about 10 to 12 minutes. Drain pasta, but reserve 1 cup of pasta water.
Heat olive oil in a large pan over medium heat. Add garlic and stir frequently, adding the cherry tomatoes 30 seconds in. Cook until the garlic is golden brown and the tomatoes are blistering. Add basil, red pepper flakes, salt & pepper.
Add the drained spaghetti directly to the garlic & tomato pan or in a large bowl. Toss until spaghetti is fully coated. If using a pan, remove pan from heat and add the parsley and parmesan and toss well.
Add salt to taste and squeeze lemon juice over pasta. Add in more of any desired ingredients and plate with fresh parmesan and shrimp.
The Perfect Grilled Cheese | Adapted from Chef Roy Choi | Serves 1
Ingredients
- Sliced bread – sourdough recomended
- Gruyere, parmesan, yellow cheddar & white cheddar – any combination of 3+ cheeses will work
- Unsalted butter
- Olive Oil
- Optional – tomato, jalapeño, bacon or other desired toppings but it becomes a “melt” and not grilled cheese
Directions
Olive oil on a medium-hot griddle (large pan will also work). Baste outside of bread with softened butter and put butter side down onto the griddle. Add cheese on bread slices and move the bread around on the griddle as cheese melts. When the bred is golden brown, join the slices together to form a sandwich.
Butter the top of the sandwich lightly again, flip and butter new top of sandwich. Keep moving around on the griddle. Keep checking for color. Baste lightly with more butter and when done, remove from pan & slice.
“A really great grilled cheese takes 4 or 5 minutes to cook”
