Warm Mediterranean Pasta Salad

1/2 cup parmesan cheese

1/2 cup Dan T's Inferno Balsamic Herb

10 - 12 sun dried tomatoes

1 cup of artichoke hearts

350 g of your favorite pasta

Boil water and cook pasta till done. Grate cheese. Cut artichokes into medium-sized chunks and sun dried tomatoes into small pieces. Mix cheese, Dan T's Balsamic Herb, artichokes and sun dried tomatoes in a serving bowl. When pasta is cooked, drain and toss with other ingredients. Serve warm. Serves 8 - 10 as a side dish. Excellent with Cinnamon Steak. (See Meats.)

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Racy Risotto Citron

The freshness of lemons pairs well with creamy risotto and bitter greens, which along with a kick of cayenne will send you on the road to risotto heaven.

1 onion, chopped

4 large cloves of garlic, chopped

3 - 4 tbsp olive oil

1 1/2 cups arborio rice

1 cup good Canadian Chardonnay

4 cups stock, (vegetable, chicken or beef depending on what else you're serving)

2 cups greens, such as Chinese spinach, asparagus or rapini, cut into bite size pieces

1 cup shiitake mushrooms, stems removed & sliced

1 tsp Dan T's Whitehot

juice of one lemon

zest of one lemon

1/2 - 2/3 cups asiago or parmesan cheese, grated

Caramelize the onion and garlic by sautéing in oil over moderate high heat, stirring often, until browned (don't worry about a few charred bits). Add rice to pan, continue on medium heat for 2 minutes, stirring. Add wine and stir until all wine is absorbed. Add stock gradually about 1/3 cup at a time stirring continually so that it doesn't stick and burn (but not continuously so that you're not able to do anything but stand at the stove). When you have about 1/3 cup stock left, stir in greens, Whitehot, lemon juice and zest and continue to stir. When stock is nearly all absorbed add cheese and stir until cheese has melted and rice is tender and delicious.

Serves 4 as side dish, 2-3 as a main course.

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Smokin' Chicken & Fettuccine

This is a fabulous dish that's great for doing on the fly for friends or family. It's simple and fast to prepare and sure to get great reviews. Serve with fettuccine or your favorite pasta.

For the Chicken

2 deboned chicken breasts

1 tbsp olive oil

2 tbsp Dan T's Inferno Smoked Sauce

For the Pasta Sauce

1 tbsp olive oil

1/2 red onion, julienned

1 red bell pepper, thinly sliced

1/3 cup sun dried tomatoes, julienned

1/2 - 2/3 cup whipping cream

4 cloves garlic, roasted* and mashed

1/4 cup chopped fresh basil or 1 tsp dried

1/4 cup Dan T's Inferno Smoked Sauce

For the chicken: combine olive oil and Dan T's Smoked Sauce and coat chicken, marinating for 2 hours, if you have the time. Broil or grill chicken for about 4 minutes each side or till done. Let stand 5 minutes, then slice along the bias and reserve.

For the Pasta Sauce: Sauté onions and peppers in oil in a non-stick frying pan for about 3 minutes, until tender-crisp. Remove veggies. Add whipping cream to the pan, basil and garlic. Heat on high till bubbling and the sauce is reduced and thick. Mix in Dan T's Smoked Sauce. Add sun dried tomatoes, chicken, return veggies and simmer 3 minutes until warm. Meanwhile bring water to boil and cook enough pasta for four, according to package directions. Toss pasta with sauce. Serves 4.

*To roast garlic: Preheat oven to 450°. Peel garlic and roast on a piece of tin foil for 15 minutes or until soft.

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