This was great!  The recipe was published in the October edition of Food & Wine magazine and I couldn't wait to try it.  I made my own whole wheat pappardelle for this dish.  To do so, mix white and whole wheat flour (3/4 c each) with 3 eggs, roll out into sheets, and cut into 1 inch wide strips with a pizza cutter.  We finished it off with a sparkling pinto grigio.
  • 2 cups loosely packed wild arugula (about 1 ounce), plus more arugula for garnish
  • 1 medium garlic clove, chopped
  • 2 tablespoons toasted sliced almonds
  • 1/4 cup extra-virgin olive oil
  • Salt
  • 1/2 pound dried whole-wheat pappardelle
  • 3 ounces pancetta, sliced 1/8 inch thick and cut into 1/2-inch strips
  • 1/2 cup finely chopped onion
  • Kernels cut from 2 ears of corn (1 cup)
  • 2 tablespoons unsalted butter
  • Freshly grated Parmigiano-Reggiano cheese, for serving

  1. In a pot of salted boiling water, blanch the 2 cups of arugula for 30 seconds. Using tongs, transfer the arugula to a colander and rinse under cold water. Squeeze the arugula dry and transfer to a blender. Add the garlic and almonds and pulse until finely chopped. With the blender on, gradually add the olive oil in a slow steady stream; season with salt.
  2. Add the pappardelle to the boiling water and cook until al dente. Drain, reserving 1/2 cup of the pasta water.
  3. Meanwhile, in a large skillet, cook the pancetta over moderate heat, stirring, until browned, 5 minutes. Spoon off most of the fat. Add the onion to the skillet and cook until translucent, 5 minutes. Add the corn and cook until crisp-tender, 1 to 2 minutes.
  4. Add the pasta, reserved pasta water, pesto and butter to the skillet and cook, tossing, until the pasta is hot and evenly coated. Season with salt and transfer to a bowl. Garnish with arugula leaves and serve, passing grated cheese at the table.

SUGGESTED PAIRING: Ripe, full-bodied Chardonnay.

I'm posting this in an attempt to hang on to summer.  Ceviche is typically a seafood dish that is "cooked" with only the acidity of citrus fruit.  This recipe plays on that idea with summer's best fruits and veggies.  I substituted edamame for the lima beans.  While this could be served as a very healthy main dish, it will also make an impressive side.
Source: Food & Wine Magazine

1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
1 teaspoon finely grated lime zest
1/3 cup fresh lime juice
1/4 cup extra-virgin olive oil
1 scallion, thinly sliced
1 jalapeño, seeded and thinly sliced
1 small shallot, thinly sliced
Sea salt
1 1/2 cups fresh corn kernels (raw, from 2 ears)
2 nectarines, cut into thin wedges
1 Hass avocado, cut into 1/2-inch cubes
1 large orange bell pepper, finely julienned
1 pint heirloom cherry tomatoes, halved
1/2 cup coarsely chopped cilantro

  1. In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.
  2. In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot; season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the “ceviche” for at least 2 hours. Fold in the cilantro just before serving and serve the “ceviche” chilled. 
MAKE AHEAD: The salad can be refrigerated for up to 8 hours.
SUGGESTED PAIRING: Tropical-fruity Sauvignon Blanc from South Africa is a nice accompaniment to this nectarine-studded take on ceviche.

"Una de cada" is Spanish for "one of each."  It's used in this recipe to refer to the fact that it contains both chicken and beef.  This is like meat lovers' enchilada casserole.  The dish was so full I didn't think it was going to all fit.  It was delicious!  Be careful that you are using equal amounts of chicken and beef.  If your chicken is meatier than you need, you can always freeze the rest to make a lovely chicken salad later (recipe to follow).  
Source: Food Network Magazine

For the enchilada sauce:
1 tablespoon olive oil
1/2 cup finely chopped Vidalia or other sweet onion
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 clove garlic, grated on a rasp or finely minced
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1 28-ounce can crushed tomatoes
3/4 cup beef broth

For the beef layer:
2 tablespoons olive oil
1/2 cup finely chopped Vidalia or other sweet onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
Kosher salt
3 cloves garlic, grated on a rasp or finely minced
1 pound 85 percent lean ground beef
1/2 to 1 teaspoon onion powder
1 teaspoon ground cumin
1/2 to 1 teaspoon dried thyme
1 packet (about 1/4 teaspoon) Sazon seasoning
2 Roma tomatoes, seeded and chopped
1/4 cup beef broth
Freshly ground black pepper

For the chicken layer:
1 rotisserie chicken, skin and bones discarded, meat shredded
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese

For the casserole:
2 tablespoons unsalted butter, softened
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded pepper jack cheese
20 to 24 six-inch corn tortillas, cut in half

Make the enchilada sauce: In a medium pot over medium heat, combine the oil, onion, a pinch of salt and a few grinds of pepper. Cook until the onion is tender, about 6 minutes. Raise the heat to medium high and add the tomato paste; stir with a wooden spoon and cook until it deepens in color, 3 minutes. Add the garlic, cumin and thyme. Cook, stirring, until combined and fragrant, about 1 minute, then add the crushed tomatoes and beef broth. Bring to a boil, then reduce to a simmer and cook, covered, for 20 minutes. Cover and keep warm over low heat.

Cook the beef: Preheat the oven to 350 degrees F. In a large straight-sided pan, heat the olive oil over medium-high heat. Add the onion and green and red bell peppers. Sprinkle with a nice pinch of salt and cook until the onion and peppers are tender but not browned, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute more. In this order, add the beef, onion powder, cumin, thyme, Sazon, tomatoes and broth, allowing time between each addition to stir and blend. Cook for another 8 to 10 minutes, stirring to break down the beef into bits. When the beef is cooked through, taste and season with a pinch of salt and a grind or two of pepper. (Sazon adds salt, so be careful not to over-season.) Set aside.

Prepare the chicken layer: In a large bowl, toss together the shredded chicken, 1/2 cup of the enchilada sauce and the cheddar and pepper jack cheeses. Set aside.

Assemble and bake the casserole: Use the butter to coat the bottom and sides of a deep 13-by-9-inch baking dish. In a small bowl, toss the shredded cheeses together. Pour 1 cup of enchilada sauce into the prepared dish. One at a time, dunk the tortilla slices in the still-warm enchilada sauce in the pot and layer them on the bottom of the dish using the straight edges to line the sides, overlapping where needed and covering the entire bottom of the dish. Next, add 1/2 cup of the shredded cheese blend, all of the beef, another 1/2 cup of the shredded cheese blend, a new layer of tortillas dunked in the enchilada sauce, all of the chicken and a final layer of tortillas dunked in the enchilada sauce. Pour the rest of the sauce over all of the layers and top with the remaining shredded cheese blend. Bake until the cheese is melted and the sauce bubbles, about 30 minutes. Let it rest a bit before you slice it, just like lasagna.

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