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Source: Food and Wine Quick from Scratch

Tex-Mex Cavatappi
Flavors of the Southwest - cilantro, lime, chili, and salsa - come together here on corkscrew-shaped macaroni. Chunky salsa works as a great ready-made sauce for pasta.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 26 minutes
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2 tablespoons cooking oil
1 pound ground beef
1 1/2 teaspoons chili powder
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
2 cups salsa, one 16-ounce jar
3/4 pound cavatappi
2 teaspoons lime juice
1/4 cup cilantro, chopped
6 ounces Shredded Cheddar cheese
Lime wedges, for serving




In a large frying pan, heat the oil over moderately high heat. Add the ground beef and cook until browned, about 3 minutes. Stir in the chili powder, salt, and pepper. Add the salsa and simmer over low heat to allow the flavors to combine, about 10 minutes.

In a large pot of boiling, salted water, cook the cavatappi until just done, about 13 minutes. Drain the pasta and toss it with the sauce, lime juice, cilantro, and 1 cup of the cheese. Stir until the cheese is melted. Sprinkle with the remaining 1/2 cup cheese and serve with wedges of lime if you like.


Wine Recommendation: The spiciness of the salsa and chili powder combined with the acidity of the lime make a very high-acid white wine an obvious choice. We favor a sauvignon blanc from California.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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