Thursday, December 12, 2013

Introducing bohoStege // bohoEATS

Today we have a guest post and delicious recipe from the one and only, Jason Stegent (bohoStege). bohoStege and Daron have been best friends since they were in high school, 19 years ago, and his wife Shelby has been our bohoBestie since we met her in 2004. Fast forward to present day; our kids are thick as thieves, and our brother, bohoJoe now works for bohoStege at his company, Elastic Solutions.
The circle tightens!

bohoStege is one of the funniest guys I know who comes from an equally hilarious family of 4 that will have you in stitches if you get the opportunity.  He gets his passion for cooking from his beauuuuutiful and talented mother, Bebe, and his wild personality from his father Larry, an ex-Aggie football star who is a complete riot. I've never seen a group of people gather around someone like they do when Larry Stegent is talking, and it always ends with knee slapping and loud belly laughing.
Basically, what I'm trying to say is, I love this guy, his wife, his daughter, and his whole damn family!  When you hang out with them you are guaranteed a ton of laughs (my fav) and a gooooood meal!
So without further ado, the first of many recipes from bohoStege to add to our bohoEATS.

Orecchiette with Sausage and Escarole

1. 1 pound orecchiette
2. 1/4 cup extra-virgin olive oil
3. 1 pound sweet Italian sausage, casings removed
4. 2 garlic cloves, thinly sliced
5. 1/2 teaspoon crushed red pepper
6. 1 pound chicory or escarole, coarsely chopped and washed
7. Kosher salt
8. 1 cup chicken stock or low-sodium broth
9. 1/4 cup grated pecorino, plus more for serving
10. 2 tablespoons shredded mint

1. In a large pot of boiling salted water, cook the pasta until al dente. Drain well.
2. Meanwhile, in a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the sausage and cook over moderately high heat, breaking it up with a wooden spoon, until browned, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate.
3. Add the garlic, crushed red pepper and the remaining 2 tablespoons of olive oil to the skillet and cook until fragrant, about 1 minute. Add the chicory with any water clinging to the leaves and season with salt. Cover and cook until wilted, about 2 minutes. Uncover and cook until the chicory is tender and the liquid has evaporated, about 5 minutes longer.
4. Add the pasta to the skillet along with the sausage, chicken stock and pecorino and cook over moderate heat, stirring constantly, until the liquid is slightly reduced and creamy, about 3 minutes. Stir in the mint and serve right away, passing extra cheese at the table. 

We are excited to start expanding on a bohoMAN section and have some really fun, cool, sexy guys with great info to share!!  Stay tuned for grilling tips, how to throw a crawfish or shrimp boil, and gift advice for your bohoMan! 


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