Local Top Chefs Reveal Favorite Recipes

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By Dawn Klavon

Wintertime brings blustery weather and bone-chilling snow, so there’s no better time to stay home,
stay cozy, and eat in. Why not create a fabulous meal using a time-tested recipe by one of the area’s
top chefs? Prince William Living enlisted help from local restaurants and caterers to share their favorite
recipes with our readers. Expand your cooking repertoire with these dynamic dishes!

Shrimp Puttanesca Pasta

Shrimp Puttanesca Pasta is an easy date night or family meal.

Shrimp Puttanesca Pasta

3 Tbsp olive oil
3 cloves garlic
1 small onion (diced)
1 28-oz can diced plum tomatoes
½ c pitted kalamata olives
2 Tbsp capers
crushed red pepper to taste
1 lb. dried linguine
1 lb. deveined medium shrimp
fresh chopped Italian parsley for garnish
1. Cook pasta in salted, boiling water to al dente.
2. Heat 2 tablespoons oil for 2-3 minutes over medium high heat.
3. Add onions and sauté until translucent, about 3-4 minutes.
4. Add garlic and cook for an additional 1 minute.
5. Add diced tomatoes, olives, capers, and crushed red pepper.
6. Cook for 1 minute, then simmer for 2-3 minutes.
7. In a separate sauté pan, heat 1 tablespoon of oil.
8. Add shrimp and cook for 3-4 minutes.
9. Add the cooked shrimp to the puttanesca sauce.
10.Toss the sauce with cooked pasta plus 2 tablespoons of pasta water.
11.Garnish with chopped Italian parsley.
*Pair with a Primitivo wine from Southern Italy.

Submitted by Emil Wigode, Owner-Sommelier, Bottle Stop Wine Bar, 311 Mill Street, Occoquan, bottlestopwinebar.com
Bottle Stop is a neighborhood wine bar, restaurant, and retail shop with national accolades. Located in the heart of Historic Occoquan, it features a sommelier-curated, award-winning, wine program that includes more than 25 wines by the glass and 300 bottles. Local craft beers and an extensive cocktail list are also available to complement the menu of contemporary American cuisine.

Homemade Squid Ink Pappardelle with Fresh Salmon on Alfredo Sauce

Squid Ink Pasta with Salmon

7 oz squid ink pappardelle pasta
3 oz fresh salmon cut in two
2 oz fresh lump crab meat
1 oz cherry tomatoes
1 oz fresh mixed mushrooms
2 oz baby spinach
3 oz heavy cream
3 oz parmesan cheese
1 tsp of salt
1 tsp of black pepper
1 tsp of fresh garlic
2 oz extra virgin olive oil

1. In boiling water, cook the pasta for 3 minutes.
2. While you are cooking the pasta, add the extra virgin olive oil and all the ingredients except the heavy cream and parmesan cheese.
3. Toss everything together, add heavy cream, let boil.
4. Add the pasta and parmesan cheese.
5. Toss one more time, then your pasta is ready to serve.

Submitted by the highly acclaimed Chef Franklin Rodriguez, Semifreddo Italian Cuisine, 8687 Sudley Road, Manassas, semifreddollc.com.
Semifreddo’s Italian Cuisine is open for dine-in or take-out. Call for reservations at 571-379-5295 or visit online. Closed Mondays

New Orleans BBQ Shrimp

New Orleans BBQ Shrimp

2 dozen head-on large shrimp, unpeeled
13 Tbsp butter
1 Tbsp minced garlic
1/4 c Worcestershire sauce
1/4 c beer at room temperature
2 tsp fresh ground black pepper
2 tsp cajun seasoning
1 tsp fresh rosemary, minced
1/2 tsp fresh thyme
1/4 tsp dried oregano

1. In a large frying pan over medium high heat, combine all ingredients except for the butter, for approximately 3 minutes, until shrimp turns pink.
2. Reduce heat to medium, add the butter in small batches, allowing each addition to melt completely.
3. Remove the pan from heat. Transfer the shrimp with the sauce to a bowl and serve with French bread. Enjoy!

Submitted by Executive Chef and Co-Owner, Darious, Bon Mangé Cuisine in Woodbridge. Visit the family-owned restaurant and full-service catering company operating in the DMV. Bon Mangé Cuisine’s specialty is creating authentic New Orleans dishes that dazzle your taste buds and satisfy your soul.
Website: bonmangecuisine.co/, Linktree: linktr.ee/bonmangecuisine Phone: 202-779-3033

Swedish Meatballs

Swedish Meatballs

2 can cream of chicken soup (Campbell’s)
2 can French onion soup (Campbell’s)
1 c sour cream
1 large (28-32 oz) bag ½ oz, bite-sized meatballs
1. Mix together all ingredients and form meatballs.
2. Put in the oven at 350 degrees for 1 hour.
3. Serve as a hors d’oeuvre or over noodles.

Another recipe from the same chef! Enjoy!

Artichoke Crostini

Artichoke Crostini

2 baguettes sliced
2 can artichoke hearts (in water or oil)
1 medium jar of roasted red bell peppers
1 c parmesan cheese
2 8 oz packages of cream cheese
2 c shredded sharp cheddar cheese
2 c shredded Mexican cheese
Greek seasoning to taste
cayenne pepper to taste
black pepper to taste
1. Drain the artichoke hearts and blend in food processor until mush, then add red peppers (not as long).
2. Put all ingredients in a bowl and mix well. ([The chef] put some rubber gloves on and mix it well by hand.)
3. Spoon on 1 tablespoon of mixture on each slice of the baguette.
4. Bake at 350 degrees for 10 minutes (time may vary per oven).

Submitted by Executive Chef/Owner Andrew Schneider, Elegance to Simplicity, Inc. Catering, a veteran-owned and operated business in Manassas. The Elegance to Simplicity team has over 35 years of experience in catering for high-profile organizations and individuals. From presidential meetings to parties for actors, this caterer has provided catering in a variety of important venues.
CELL: 703-618-0442
FAX 703-365-2029, Web: e2scatering.com
E-Mail: e2s@e2scatering.com

Dawn Klavon is a regular contributing writer for Prince William Living. She can be reached at dklavon@princewilliamliving.com.


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