Ronizza: Pork Pizza with Rapini & Bell Peppers

04Apr09

My drink is called a Rontini and my pizza is a Ronizza!
I really wanted pizza last night but was not able to get any so I decided to give yeast another try. I just found out that warm-hot water is the key. I used to always use room temperature water… I put my favorite ingredients [...]

Filed under: baking, fusion, italian   |  1 Comment
Tags: all purpose flour, bacon, bell peppers, cwST originals, ham, mozzarella, pancetta, pizza, pork, prosciutto, rapini, spinach, tomato sauce, yeast

Polenta Pizza with Prosciutto & Spinach

23Feb09

This is my first adaptation of a New York Times recipe. Needless to say, NYT is my homepage and I saw this recipe almost a week ago and it just looked so good that I had to try it.

[100% organic]
Ingredients:

EVOO
0.5 cup milk, preferably whole (I used skim milk because I refuse to drink whole milk)
2 [...]

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Tags: corn meal, goat cheese, new york times, onions, parmesan, pizza, prosciutto, spinach

Farfalle with Prosciutto & Spinach

12Nov08

This is my own creation. I just took whatever leftover ingredients that I had in my fridge and made a very thick pasta sauce. It was good but the taste was very strong. I added Chinese chili paste to it so it was spicy in a different way than red pepper flakes.

[100% organic]
Ingredients:

4.5 cups farfalle
2 [...]

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Tags: chili paste, cwST originals, farfalle, parmesan, pasta, prosciutto, spinach

Creamy Tomato & Shrimp Fettuccine

10Nov08

I can’t believe I haven’t posted any shrimp dishes yet. Shrimp is my favorite seafood. When I lived in Hong Kong (age 8-15), I used to eat 1-2 pounds of fresh shrimp almost every night. Shrimp in Texas is not good. They’re all previously frozen and the shrimp texture is not what I’m used to. [...]

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Tags: basil, fettuccine, pasta, plum tomatoes, seafood, shrimp, spinach, whipping cream, white wine

Shark Loin in Foil Packets

12Sep08

This takes 30 minutes to bake at 450°F. You can use any fish steak/fillet, one inch thick, and then season it with anything you want. The juices from the vegetables, the lemon, and the butter is savory to drink.
09.10.08
[Wild caught & 100% organic]
Ingredients:

Fish fillet/steak, 1 inch thick (I use shark, halibut, mahi-mahi, cod, and salmon)
Any [...]

Filed under: american, baking   |  1 Comment
Tags: bell peppers, fish, lemon, onions, seafood, shark, spinach, tomatoes

Capellini alla Arrabiata

12Sep08

One of my favorite pasta sauces is arrabiata. It has an intense taste, with a touch of spiciness, and I think it works perfectly for any long pasta. The first time I noticed that I was eating arrabiata was at Enoteca Vespaio, one of my favorite places to eat in Austin.
07.03.08
My arrabiata includes:

portobello mushrooms
baby spinach [...]

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Tags: arrabiata, basil, capellini, diced tomatoes, ground pork, italian seasoning, lemon juice, mushrooms, onions, parsley, pasta, portobello mushrooms, red pepper flakes, red wine, spinach, tomato paste