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Cajun Pasta

September 25, 2020 In Curious Locations Featured Meals Guest Chefs Mexico Nanette Wallace Graviet This Week

Menu

10.19.20 – 10.23.20

Cajun Pasta

Nanette’s Cajun cream sauce with zesty peppers, onions, mushrooms, Andouille sausage, & shrimp

*plant-based option: tofu Andouille

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Fettuccine Noodles

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Sunburst Salad

Louisiana-inspired salad of mesclun lettuces, blue cheese, slivered almonds, port-soaked cranberries, & a uniquely spiced raspberry vinaigrette

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Peach Crumble

fresh peaches roasted with cinnamon, brown sugar, brown butter, & honey vinegar, topped with a granola crumble & served with rosemary-honey whipped yogurt

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Plating Instructions

Pile the pasta in a bowl. Generously add the sauce with sausage and shrimp, and toss to gently coat the noodles. Add the dressing to the salad and lightly mix. Joyously spoon the yogurt on the peach crumble and enjoy!

Curious Story

Nanette Wallace Graviet fell in love with cooking in the checkout line. Waiting patiently to move forward, she couldn’t take her eyes off of a featured dish on the cover of a magazine. Never before having obsessed over a recipe, she just couldn’t help it. She bought the magazine, went back for the ingredients, and cooked that dish to perfection! Ever since she has embraced cooking as a creative outlet and organizational masterpiece. Nothing quite satisfies like when she can shop, cook, and serve on time and on point. Her friends and family are the lucky recipients – her mother-in-law even brings a dish for leftovers every time she visits!  

Nanette finds comfort and guidance in good recipes. After her husband enjoyed three helpings of this dish from a New Orleans restaurant, with all her love, this became her first “test kitchen” concoction—no recipe, no guidance, just lots of variations until she had replicated it for her husband and family to enjoy.

Sometimes this is what home cooking is all about—bringing home a memorable flavor or food combination and figuring out how to replicate it far from its origin. Food is an adventure and when it’s done right, it transports us back to our favorite locales and culinary experiences. The beauty of Nanette’s cooking is that she makes it for all of us to enjoy!

From our table to yours…

Eat well, be well!

Next Week’s Meal

Halloween Chili & Garlic Steak Bites

harvest vegetable chili with a medley of beans & savory seasoning, with all the toppings: grated cheese, tomatoes, & olives

Plant-based option: Crimini mushrooms



About The Author


Curtis Linton
A lifelong learner and entrepreneur, Curtis Linton has had many career successes and experiences that have culminated in Curious Table: best-selling educational author, co-owner of School Improvement Network, noted expert in educational equity, caterer, filmmaker, alumni of the USC School of Film and Television, recipient of an Executive MBA from Oxford University, world-traveler and passionate home chef. He and his wife, Melody, started the Domino Foundation, which supports transracial adoption families through education and social supports. They live and cook in Salt Lake City, Utah, with their two children Dominic and Maya, and their beloved dog Coco. Curtis can be found in the kitchen every day, and he looks forward to providing you with a gourmet meal at home each week!