Mike’s Hot Spicy Food Recipes

Alaska Smoked Salmon Fettuccini Jardiniere

• 8 ounces dried egg fettuccini
• 1½ cups asparagus, trimmed and cut into 1- to 2-inch pieces
• 1 cup sliced mushrooms
• 2 tablespoons butter
• 1 teaspoon minced garlic
• 1 cup half-and-half
• 1 cup shredded Asiago or Parmesan cheese
• ¼ cup chicken broth
• 6 to 8 ounces smoked salmon, chunked
• Salt and crushed red-pepper flakes, to taste

Cook pasta in a pot of boiling salted water according to package directions, adding asparagus during the last 3 minutes and mushrooms during the last 2 minutes; drain.

While pasta is cooking, melt butter in a large pan. Add garlic; cook and stir for 1 minute over medium heat. Reduce heat to low. Stir in half-and-half and cheese until melted. Stir in broth and salmon. Season with salt and red-pepper flakes, if desired. Pour salmon and sauce over pasta to serve.

Servings: 4.

• 1 small onion, chopped
• 1 large carrot, peeled and chopped
• 2 celery ribs, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 can (14.5 ounces) chicken, fish or vegetable broth
• 1 can (12 ounces) evaporated fat-free milk
• 1 cup half-and-half
• 2 medium Yukon gold or red potatoes, peeled and chopped (about 2 cups)
• 8 ounces smoked salmon, chunked
• 1 can (8 ounces) cut corn, drained
• 1 to 2 teaspoons chopped chipotle peppers in adobo sauce
• Chopped parsley, for garnish

In a stockpot or saucepan, saute the onion, carrot and celery in olive oil until tender, about 5 minutes. Stir in the broth, milk and half-and-half. Add the potatoes, bring to simmer and cook, covered, on low until the potatoes are almost tender, about 15 minutes. Stir in the salmon, corn and chipotle peppers; continue cooking 5 minutes. Garnish with chopped parsley, if desired.

Servings: 6-8.

• ¼ cup basil pesto
• ½ shallot, roughly chopped
• ½ cup aioli (see note below)
• ½ cup buttermilk
• ¼ teaspoon coarsely ground black pepper
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste

For the salad:

• 1/3 cup cooked Israeli couscous
• 2 ounces chopped arugula
• 1/3 cup diced roma tomatoes
• 1/3 cup diced smoked salmon
• 1 tablespoon crumbled Asiago cheese
• 1 tablespoon toasted pepitas
• 2 tablespoons dried black currants
• 2 tablespoons super-sweet dried corn

Blend pesto, shallot and aioli thorougly in processor. With motor running, add buttermilk, then pepper and lemon juice and blend. Season with salt and pepper. Arrange salad ingredients in rows on a platter. Toss at table with about half the dressing. (Refrigerate rest of dressing up to 3 days.)

Servings: 2.

Note: Find aioli in gourmet food stores. To make, blend 1-2 minced garlic cloves, 1/3 cup olive oil, ¼ cup mayonnaise.