G. Garvin
G. Garvin’s series, Turn Up the Heat with G.
Garvin, premiered on TV One, the lifestyle and
entertainment cable network for African-American adults, in 2004, and he has quickly
made a name for himself on TV just as he has
in the world of fine dining. Southwest Airlines’
magazine, Spirit, ranked Garvin as the third-best TV chef. His first cookbook is Turn Up the
Heat with G. Garvin (Meredith Books, 2006,
available at costco.com).
Rigatoni Filetto
TARANTINO
Recipe developed by G. Garvin
10 whole plum tomatoes
8 garlic cloves
1/4 cup olive oil
8 ounces pancetta or bacon, cut into thin strips
2 Tarantino’s mild Italian sausages, casings removed
1 large onion, diced
2 tablespoons chopped shallots
1/2 cup white wine
2 tablespoons chopped fresh basil
Salt
Black pepper
1 16-ounce box rigatoni
1 tablespoon unsalted butter
Shredded Parmesan cheese
1. Preheat oven to 375°F. In a large pot, bring 2 quarts of water with a
dash of salt to a boil.
2. Core tomatoes and place in a roasting pan with garlic cloves. Add olive
oil and stir to coat. Roast tomatoes and garlic until garlic is golden brown,
rotating them in the pan to cook evenly. Remove from the oven; let cool.
Remove tomatoes and garlic from the pan and chop; set aside.
3. Pour the oil from the roasting pan into a large saucepan and heat over
medium heat. Add pancetta and sausage to the pan and cook, stirring to
break up sausage, until browned.
4. Add onion and shallots; cook until tender. Stir in tomatoes and garlic, wine
and basil. Simmer for 10-15 minutes. Season to taste with salt and pepper.
5. While the sauce simmers, add rigatoni to boiling water and cook
according to package directions.
6. To finish the sauce, stir in butter until melted. Drain pasta and add to
the sauce; mix well.
7. Top each serving with shredded Parmesan. Makes 6 servings.
Brands may vary by region; substitute a similar product.
Pigs in a Square
TARANTINO
12 Tarantino’s breakfast
sausage links
4 sheets prepared puff pastry
12 slices Cheddar cheese
MUSTARD DIPPING SAUCE
1/4 cup Dijon mustard
4 tablespoons honey mustard
1/2 cup mayonnaise
1 tablespoon Worcestershire sauce
2 tablespoons prepared
horseradish sauce
1 teaspoon hot pepper sauce
1. Cook sausages in a skillet over medium heat; remove from the pan
and let cool.
2. Preheat oven to 400°F.
3. Cut pastry sheets into 24 rectangles slightly larger than sausages.
Place a slice of cheese in the center of each pastry rectangle and top with a
sausage. Top with another piece of pastry. Fold down one corner and pinch
the edges together.
4. Place on a baking sheet and bake for 15-18 minutes, or until pastry is
golden and puffed.
5. To prepare the dipping sauce, mix all ingredients in a bowl.
6. Serve the pigs with the dipping sauce. Makes 6 servings.
Variation: Place each sausage link on the corner of a cheese-covered pastry
square and roll up. This version requires half the amount of puff pastry.
Recipe created by Linda Carey, culinary specialist.
* Brands may vary by region; substitute a similar product.
