Pico de Gallo

A couple weeks ago, I bought something I've wanted for a long time. I've wanted this item for over 2 years, but every time I was ready to buy it, my school tuition notice would magically appear in my inbox with impeccable timing. That money I saved up could no longer be used for that one thing I wanted, instead, it went into helping pay for that tuition. Each and every time this happened, it was another chance that slipped away from me.

This time was different. I've waited long enough and I had to have it. What did I buy? A DLSR Camera! After asking for advice from a couple of friends, I decided on getting the nikon D3200. It wasn't exactly my first choice but all my friends brought up good points. Did I know how to use a DSLR? No. Did I want to realllyyy want to get into photography? Not really. Did I want to spend over $1000? Heck No! The nikon D3200 seemed like a good choice, a good entry level camera and decently priced. I could always upgrade if I wanted but it was best to learn the basics first.

I still have no idea what I'm doing with this thing. I have tons to read up on and a DVD that came with the package to watch. This Pico de Gallo was my first attempt with a DSLR, so hopefully it doesn't look like crap.

I love Pico de Gallo. The juicy tomatoes, crunchy onion, spicy jalapeno and fresh cilantro are one great combo. Give me tortilla chips and some Pico de Gallo and I'll be good. This week I ate a quesadilla with a boat load of this Pico de Gallo 3 times...I think that says a lot. Not to mention, this recipe is beyond easy to make.  

AJ's Secret:

• My mom has always told me she learned that the harder the jalapeno, the spicier it will be. Whether this is true or not is completely up in the air. All the jalapenos around our house has been hard and spicy so maybe it's true?
• Some people seed the tomatoes and I say why? I personally don't mind the seeds and it's one less step to do. If you're picky about the seeds, go ahead and squeeze them out or simply run your fingers in the inside to ease them out and dice them up from there.
• Make this Pico de Gallo in advance, at least 2 hours, for the flavors to marry. It's definitely one of those things that gets better with time, if it lasts that long that is.

Pico de Gallo

Recipe by Me

Ingredients

4 roma tomatoes, diced

1/2 medium onion, diced

1/2 cup cilantro, chopped

1-2 jalapenos, seeded and minced

1/2 a lime

1 tsp salt

Directions

Mix the tomatoes, onion and cilantro in a bowl. Add in the seeded and minced jalapeno to your desired heat level, as well as the juice from 1/2 a lime and the salt. Mix the pico de gallo until everything is combined thoroughly. Adjust for seasoning if needed. This can be made well in advance.

-Aaron John

Penne Alla Vecchia Bettola (Penne w/ Vodka Sauce)

Well, another year of UW has come and gone and here I am, still stuck at this University as a Super Senior next year. I'm not going to lie, seeing the photos that my friends had posted on their big day made me jealous. I should've been up there with them, celebrating with them, entering into the real world with them but a decision made here and there, led me to this point. I can't wait until that day comes and I know it will come sooner than later.

I'm extremely proud of my friends that graduated and I congratulate the UW Class of 2013. Only bigger and better things are to come. Until then, let's cheers with some Vodka! ha.

I'm not a huge fan of alcohol, surprise surprise. For one, I get that wonderful "asian glow" and turn as red as an apple and two, people say alcohol has tons of calories so I'd rather drink a milkshake. ha. But cooking with alcohol is a different story. It definitely adds something you can't get otherwise. This Penne Alla Vecchia Betolla (Penne w/ Vodka Sauce) is no different.

Vodka is pretty flavorless overall but it definitely added something to the tomato sauce. Don't worry, you don't taste that "rubbing alcohol" flavor. It's tomatoey, creamy and has a bit of a kick in the back of the throat from the red pepper flakes. Serve it with your protein of choice, mine was chicken, and it becomes a meal.

Nick & Toni's Penne Alla Vecchia Bettola (Penne w/ Vodka Sauce)

Recipe by Joseph Realmuto

Ingredients
1/4 cup good olive oil
1 medium Spanish onion, chopped
3 cloves of garlic, diced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka
2 (28-ounce) cans peeled plum tomatoes
Kosher salt
Freshly ground black pepper
3/4 pound penne pasta
2 tablespoons fresh oregano
3/4 to 1 cup heavy cream
Grated Parmesan cheese

Directions
Preheat oven to 375 degrees F.

Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
 Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside. 

Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.

Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.

-Aaron John