FETTUCINI WITH SUN DRIED TOMATO SAUCE ASHTON STYLE # 133

The following recipe is one which uses sun dried tomato sauce with additional ingredients including tomato sauce, red delights cherrie tomatoes, capers, kalamata olives, pinch of red pepper, basil, escarole, and fettucini.  I would recomend Prima Terra brand sun dried tomatoes if you can find it. It comes in a jar containing the sun dried tomatoes in oil.
This recipe is Italian to the core with slight heat and a distinct Italian sun dried tomato sauce.
INGREDIENTS:
     1 lb fettucini pasta
     1 can Contadina tomato paste
     1 lg can Contadina crushed tomatoes
     8 red delights if possible cherry tomatoes
     2 tab of sun dried tomatoes (Prima Terra if possible)
     1 tab basil
     5 cloves garlic, peeled and minced
     1 medium onion, peeled and minced
     1/2 cup of virgin olive oil
     1 tsp salt
     1 tsp black pepper
     1 pinch red pepper
     3 tab drained and rinsed lg
        capers.
     8 kalamata olives pitted and
        cut in half
     a small bunch of escarole
DIRECTIONS:
     1. pour olive oil into a lg fry pan
         over medium high heat
     2. add the minced garlic and minced
         onions and saute until slightly brown
.    3, add the tomato paste, basil, pinch of
         red pepper, salt and black pepper,
        and 2 tab Prima Terra or any sun dried
        tomatos in oil
    4. stir in and saute until the sauce is thick
    5. add the crushed tomatos, capers, kalamata
       olives and continue to stir in about 20 minutes
       (use a defuser) between the flame and pan and
       this will prevent burning
   6. cut up the escarole, cut the cherry tomatos in half
       and add to the sauce
   7. continue stiring about an additional 15 minutes
       and taste for salt
   8. make the fettuchini according to the box and
       mix the sauce with the pasta and serve
    
    

MOCK (CITY CHICKEN) WITH PANKO CRUMBS ASHTON STYLE # 132

Panko crumbs are becoming more and more popular for breading everything from shrimp to chicken.  Panko is a Japanese type bread crumbs that look more like flakes then regular bread crumbs.  Because of this the result is coating which are lighter, crispier and crunchy.  Mock chicken also called city chicken has been around for many years and is really pork sirloin cut into 1 inch pieces and usually put on a wooden skewer, breaded with panko breading and fried in medium hot olive oil.

INDGREDIENTS:
& 2 lbs of pork sirl ;cut into `1 inchby 1 inch pieces
1 bag Panko Japanese breading
1 cup of all purpose flour
2 eggs whipped
1 tsp dried parsley
1/2 cup of oil
DIRECTIONS:
1. cut the pork sirloin into 1 1/2 inch pieces square
in to the ;center of the skewers crossing
each piece until totally filled
3. whip the eggs up adding a little water into eggs
4. mix the bag of Panko breading with the parsley
5. dredge the skewered meat in flour covrering all
sides
6 the meat into the egg mixture until the meat is
completely covered
7. dredge the meat in the Panko breading until completely
covered
8. pour the oil into a large fry pan over medium heat
9. fry the meat as you keep turning each skewered meat
10. fry until the meat is golden brown and serve