One day Robert and I were tweeting, yes I said tweeting, back and forth and he truly grabbed my attention when he mentioned gouda and pancetta in mac and cheese. I love experiencing different mac and cheese recipes; especially if they have pancetta. We also would discuss how to make blackened chicken with out burning it. Many don’t know that there is a difference. Though, I am a bit strange and like both blackened and burnt!
So, I had this brilliant idea, why not share his cookbook with one lucky winner. I quickly tweeted Mr. Medina and asked if he would be interested in a giveaway and to my enjoyment he said of course! He sent the book to me in a snap but due to finals this week I have been procrastinating. Finally, I had a few quick moments to try a recipe out of his book. Let me tell you it wasn’t easy to pick one. Roasted garlic butter! Boom! That was it, Medina gave me inspiration in the kitchen. So without further ado here is the Cracked Pepper Andouille Pasta and a chance to win Mr. Medina’s lovely book “If You Can’t Stand The Heat”. Oh and did I mention he is ex-firefighter from NOLA!
- 2 sticks of unsalted butter
- 3 cloves of garlic (minced)
- peppercorns (either use a pepper mill or do like I do and buy them in one at the store; recycle the glass)
- 1 tbsp paprika
- 1 tbsp cayenne pepper
- 1 lb shells or small pasta of choice
- 2 andouille sausages
- In small pan start to fry the andouille. While the sausage is cooking, put on a large pot of water to boil for the pasta. Once the water is ready add in your pasta; salt the water. After the andouille is cooked well, pull off the sausage to a cutting board and slice in rounds. Save the grease and leftovers in the pan; do not dispose. Add garlic and butter to pan and remove from heat. This will melt the butter and lightly roast the garlic.
- Meanwhile, drain the pasta. Add in salt to taste, paprika, and cayenne pepper. Pepper (cracked black pepper) well till pasta is coated. Add in sausage, butter sauce, and stir well.