Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Kiki's New Orleans Pasta Special

List of Ingredients




Kiki's New Orleans Pasta Special
From Kiki's Bon Ton Maison

Preparation Tips:

The secret of this recipe is really the Barbecued Butter sauce for which we make a large quantity in advance.

It will keep for two or three months in the refrigerator and can be further used as needed for sauteing shrimp, chicken, clams, scallops, squid or sausage in addition to this recipe.

Cook enough linguine for the number of people you are serving. Set aside. Put the Barbecued Butter sauce in a large skillet. Use a handful of each of the following ingredients for each person you are serving.
Add chopped black or green olives,
chopped mushrooms,
chopped pimiento,
fresh parsley,
shrimp or chicken.

Saute the shrimp in the barbecue until shrimp is cooked. (If using chicken, pre-cook the chicken and then heat it in the barbecue) Combine with the linguine and toss in the barbecue until the linguine is lightly coated and serve immediately. You may garnish with fresh parsley and/or parmesan cheese


Recipe




Barbecue Butter Sauce
1 cup olive oil
1/2 cup butter
2 teaspoons of: 
paprika, salt, pepper, basil, oregano, cayenne
1 teaspoon lemon juice
5 gloves garlic


Mix all together in a saucepan and cook 5 minutes on very low heat. Makes about 1 1/2 cups of sauce, enough for 8 people or more.