Recipe

This recipe transforms traditional Bolognese into a comforting yet elegant dish, perfect for those looking to impress with minimal fuss. Ground veal (pork can be substituted) is sautéed with sweet onion, garlic, and carrot, then simmered in white wine, milk, and cream, creating a sauce rich in flavor and velvety texture. Seasoned with fresh herbs and Parmesan, it’s served over Rigatoni, capturing the essence of Italian cuisine. Ideal for a cozy dinner, it’s approachable enough for any home cook to master, promising a deliciously rewarding experience. Follow Chef Ethan on Instagram for more recipes! You can find him here. Ingredients For Bolognese: olive oil 1 lb ground veal (pork can be substituted for half or full lb) 1/2 sweet onion, minced 3 cloves garlic, minced 1/2 carrot, peeled and grated 1/2 cup dry Italian white wine 1/2 cup whole milk 1/2 cup cream 1 tbsp oregano, chopped kosher salt black pepper 2 tbsp butter 2 tbsp parsley, chopped 1/2 cup parmesan, grated For Pasta: 24 oz fresh Rigatoni or 18 oz dried Rigatoni For Garnish: 1/4 cup parmesan, grated for garnish Directions Heat a medium-sized saute pan over medium-high heat. Cover the bottom of the pan with olive oil. Add the veal to the pan and brown, stirring occasionally and breaking up the meat until cooked through, about 8-10 minutes. While the meat is browning, prepare the onion and garlic. Grate half of the carrot; reserve the rest for another use. Once the meat has cooked, add the onion, garlic, and carrot to the pan with the veal. Cook over medium heat until the vegetables are softened, about 5 minutes. Add white wine to the pan to deglaze. Stir and cook for 8-10 minutes to reduce and cook off alcohol. Add milk and cream, and cook over medium heat until the milk reduces. The sauce should be thick enough that when you run your spoon through it, you can see the bottom of the pan. Remove from heat, stir in oregano, taste, and adjust salt and pepper as needed. Cook pasta according to the package in salted water. Drain pasta, reserving 1 cup of pasta water. Return the bolognese to the stove, add butter and ¼ C pasta cooking water. Stir, taste, and adjust seasonings. When warm, add pasta to the sauce and gently mix until evenly coated. If the sauce is too thick, adjust by adding more pasta water. Turn off the heat and fold in grated parmesan and parsley. Divide pasta evenly between 6 bowls and garnish with additional parmesan cheese. Serve immediately.

Danie Baker, the culinary genius behind Hey Danie Bakes!, Seattle Times recipe columnist and Top Chef Amateurs winner, has joined forces with Chef Ethan Stowell to bring you a sensational Shrimp & Grits with Chorizo recipe. Curious to see how it’s made? Catch Danie and Chef Ethan in action on Instagram, and follow the recipe below to make it yourself at home. Or, for a limited time, enjoy this deliciousness on The Victor Tavern Brunch Menu! Hit the link below to reserve your spot for Weekend Brunch at The Victor Tavern SLU or Edmonds. Trust us, your taste buds will thank you! The Victor Tavern Reservations Hey Danie Bakes & Chef Ethan on Instagram INGREDIENTS 1 pound shrimp, cleaned and deveined ¼ cup olive oil 2 teaspoons cajun seasoning ¼ teaspoon paprika 2 lemons, juiced 1½ teaspoon salt 1 tablespoon minced garlic ¼ teaspoon fresh cracked pepper 2 teaspoons tomato paste ¼ cup to ½ cup seafood or chicken stock ¼ cup olive oil 1 cup yellow grits 1 teaspoon salt 1.5 cups water 1.5 cups whole milk 3 tablespoon butter, divided ½ cup white cheddar cheese, shredded ½ cup pecorino romano, shredded ½ cup heavy cream ¼ pounds ground chorizo Chopped parsley for garnish DIRECTIONS In a medium bowl, mix the cleaned and deveined shrimp, pepper, ½ teaspoon salt, paprika, and cajun seasoning together. Set aside. In a 4-quart pot over high heat, bring the water and milk, and 1 teaspoon of salt to a boil. Add the ground chorizo to a cast iron skillet or sauté pan over medium-high heat and cook until crispy, about 6 to 8 minutes. Pour the chorizo into a bowl and set aside. Reduce the heat of the milk & water mixture to low and add in the grits. Cook the grits for 5 minutes, stirring occasionally. Remove the grits from the heat, add the butter, and half of the cheese. Stir to combine. Cover and let sit while you prepare the shrimp. Using the same cast iron skillet or sauté pan you used for the chorizo, heat about 1 tablespoon of olive oil over medium heat. Add shrimp to the skillet and cook for about 1 minute on each side until they turn slightly pink. Remove from heat and set aside. Add tomato paste, 2 tablespoons of butter, garlic, and the remaining lemon juice marinade and broth. Whisk to combine and cook until the sauce thickens slightly. Over medium heat, add cream, cracked pepper, and remaining cheese. Stir until completely combined. Serve by layering the cheesy grits on the bottom of a bowl, adding the shrimp next, and topping with chorizo, freshly chopped parsley, and extra cheese, if desired. Follow Chef Ethan on Instagram for more recipes! You can find him here.

Chef Ethan's Vongole recipe is a simple delight. It pairs al dente pasta with delicious Manila clams in a garlicky, slightly spicy sauce highlighted by white wine. The butter and fresh herbs bring richness and freshness, with a squeeze of lemon to brighten every bite. Perfect for a weeknight or impressing guests, it's an easy way to enjoy a taste of the sea. Follow Chef Ethan on Instagram for more recipes! You can find him here. Ingredients 8 oz fresh lumache pasta or 6 oz dried lumache pasta kosher salt 1/4 cup olive oil 2 cloves garlic, peeled and thinly sliced 1/4 tsp red pepper flake 1 lbs manila clams, cleaned 1/4 cup dry white wine 1 tbsp butter, divided 2 tsp oregano, chopped 1 tbsp parsley, chopped 1/2 lemon, juiced Directions Cook pasta according to the package in salted water. Reserve 1 cup of pasta water before draining the pasta, and set aside. Heat a saucepan over medium heat. Add olive oil, garlic, and red pepper flakes. Stir and cook for 30 seconds. Add clams, white wine, and 1/4 cup of pasta cooking water. Increase heat to high, cover, and cook for 2 minutes. Stir, add 1 Tbsp butter, and cover again. Cook for an additional 2 minutes until the clams have steamed open. Add oregano, parsley, and pasta to the pot with the clams. Gently stir to combine. Taste and add salt, pepper, and fresh lemon juice as needed. Divide pasta between two bowls. Garnish with a drizzle of olive oil and more freshly ground black pepper if desired, and serve immediately.

Dive into a cozy evening with this Rigatoni recipe, blending crispy guanciale with a savory butter & garlic sauce. The addition of creamy Pecorino Romano cheese and a dash of pepper transforms it into a simple but deeply flavorful dish. Perfect for those seeking an easy yet very rewarding Roman classic. Follow Chef Ethan on Instagram for more recipes! You can find him here. Ingredients kosher salt 1 tbsp olive oil 4 oz guanciale, small dice 2 tbsp butter 1 large garlic clove, minced 1/2 tsp fennel pollen 2 tsp pepper 1/2 cup pecorino romano, grated 2 tbsp pecorino romano, grated for garnish 8 oz fresh Rigatoni or 6 oz dried Rigatoni Directions Cook pasta according to the package in salted water. While cooking pasta, prepare guanciale and garlic. Drain pasta, reserving 1 cup of pasta water. Set pasta aside. Heat the saute pan over medium heat. Add olive oil and guanciale. Cook guanciale, stirring frequently, until golden brown and crispy. Carefully pour off excess fat. Add butter, garlic, and fennel pollen to the pan. Cook, stirring frequently, until garlic has softened but not browned. Add the cooked pasta to the pan with 1/2 cup pasta water and black pepper. Simmer until the sauce thickens and the pasta is coated. Remove from heat and add 1/2 cup grated pecorino. Stir to combine and emulsify the sauce. Taste and add salt and pepper, if desired. Divide pasta between two bowls and garnish with more pecorino. Serve immediately.