YIA YIA'S SUNDAY SAUCE
Provided by Michael Symon : Food Network
Time 8h20m
Yield 8 cups
Number Of Ingredients 11
Steps:
- What makes this sauce so good is the long, slow cooking time, which allows it to develop a complex flavor. It shouldn't simmer; there should be just a bubble rising to the surface every now and then. Meaty beef bones add more depth and complexity. (If you have beef stock, you can add two cups of it in place of the beef bones.) This sauce is chunky with abundant tomato and sliced garlic. Depending on what you're using this for, it can be served as is (over a very thick hearty pasta or as part of a braising liquid). But if you were to use it for an angel hair or as a sauce for sauteed veal, you would probably want to puree it in a blender until it's uniformly smooth. This sauce freezes well, so you can make big batches, portion it into smaller containers, and freeze it when you need it.
- Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Add the onions and cook until translucent, 2 minutes. Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes.
- Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the bones, wine, oregano, red pepper flakes, if using, black pepper and bay leaf. Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third.
- Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. If not using right away, let the sauce cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months.
LOUISIANA CRAWFISH YA-YA PASTA
Steps:
- Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer.
- Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.
Nutrition Facts : Calories 741.2 calories, Carbohydrate 51.4 g, Cholesterol 298.3 mg, Fat 45.2 g, Fiber 3.3 g, Protein 33 g, SaturatedFat 26.8 g, Sodium 1104.9 mg, Sugar 2.8 g
PASTA YA YA
This was adopted from a dish I had at a local restaurant. You can lessen the heat by gradually adding the spice mixture until it tastes just right for you.
Provided by ChefDebs
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, melt butter and saute garlic and green onions for 1 minute.
- Add chicken and cook until chicken begins to turn white.
- add sausage, chicken stock and pasta.
- Simmer for 2 minutes.
- Add cream and reduce for 1 min.
- Add the spice mix and stir well.
- Serve.
Nutrition Facts : Calories 1170.3, Fat 60.8, SaturatedFat 29.6, Cholesterol 245.4, Sodium 902.3, Carbohydrate 92.9, Fiber 4, Sugar 4.3, Protein 59.7
SHRIMP YA-YA
Serve with pasta or toasted French bread slices. From Louisiana de Mer: Seasonal Seafood Recipes" by Chris Hayes.
Provided by gailanng
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Make the sauce: In a medium saucepan, melt butter over medium heat. Add cream and simmer for 5 minutes. Add Parmesan and garlic, stirring until cheese melts. Remove from heat; let thicken. Add parsley and red pepper, if desired.
- For the shrimp: In the work bowl of a food processor, add basil, pine nuts and garlic; pulse to combine. With motor running, add 2 tablespoons oil in a steady stream and process until a smooth paste forms. Add 2 tablespoons Parmesan and salt and process 30 seconds more.
- In a large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add shrimp; cook until pink and firm; stir in red pepper, basil mixture and Quick Alfredo Sauce. Cook until sauce is slightly thickened. Top with remaining 1/4 cup Parmesan.
Nutrition Facts : Calories 342.6, Fat 26.6, SaturatedFat 9.4, Cholesterol 183.1, Sodium 1176.1, Carbohydrate 3.8, Fiber 0.6, Sugar 0.5, Protein 22.4
PASTA YAYA
from an old restaurant in Nashville, 12th and Porter... by Jody Faison
Provided by Jennifer Petrouske
Categories Pasta
Time 25m
Number Of Ingredients 9
Steps:
- 1. Rinse chicken and pat dry slice in small thin pieces.
- 2. melt the butter in large saucepan. Add garlic and green onions. Saute for 1 minute. Add sausage and chicken.
- 3. cook until chicken is done but not browned. Add the cream. (you can also use milk and flour instead).
- 4. simmer over med-low heat until liquid is reduced by 1/3. Stir in chicken stock and pasta.
- 5. Simmer until the sauce is thickened slightly, stirring constantly. Season with salt, pepper, and Blackening Spice.
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