Cicchetti

Small Plates.

Crostini with parma ham asiago cheese and a native tomato slice. Bake for 5 minutes at 350 degrees. Mini margherita. Top with fresh basil after baked.

Crostini with cheddar and black bean paste. Add salsa after baked as above. Mini mex.

Crostini with fresh mozzarella ball and bruschetta. Pop in the oven as above. Mini pizzas.

 

 

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Scampi w/ Couscous & Bruschetta

Clean and devein 8 large shrimp per person. Pat dry. Toss with olive oil to coat. Season with garlic powder, chopped garlic, the more the better, oregano and red pepper flakes to taste. Place on a cookie sheet so not touching. When the oven broiler is hot, place on top rack and broil for 6 minutes. No need to turn.

Prepare couscous with chicken broth 1:1 ratio. Season with dried basil. Add steamed florets of broccoli. Fluff together. Serve with the scampi. Top the couscous with a few teaspoons of tomato bruscetta.

Pan Seared Pork Chops

Serves 2.

Dredge 2 thick bone-in pork chops in flour. Shake off excess flour. Season/rub with salt, pepper, thyme, garlic powder on each side.

In a heavy skillet, with no oil, sear the pork chops on high heat until golden brown on each side. Remove to plate.

Reduce heat to medium low and add olive oil and a pat or two of butter. Add a minced shallot and when browned, deglaze with a 1/2 cup white wine. Stir and reduce by half.

Put pork chops back into the pan and stir into sauce for a few minutes.

Plate with sauce and your favorite starch and veg.

Silky Salmon

Fresh slightly rare and smooth as silk. Filets of organic salmon best.

Drizzle olive oil on a baking dish or regular oven friendly plate. Place the salmon filets over the oil. Top with a favorite Asian sauce or lemon slices with pepper and garlic powder or dill weed. Drizzle a little more olive oil on the filets.

Preheat oven to 200 degrees. Bake the filets at 200 degrees for 45 minutes.

Serve with green beans and rice.

Ragoût de Veau au Riz Jaune

VEAL STEW WITH YELLOW SAVORY RICE

About 3 lbs. veal stew meat cut into 1″ chunks. Serves four.

In a stock pot, brown the pieces of veal on all sides in a little olive oil. Brown in stages so meat isn’t touching. Deglaze after each stage with a 1/3 cup chicken broth and pour into a bowl with veal. Reserve all meat and broth in the bowl.

In the same pot, brown 1 chopped onion, and 2 sliced leeks in a little olive oil. Pour all the meat and broth back into the stock pot and sprinkle 1 tablespoon flour over it. Season with generous amount of cracked black pepper and garlic powder. Stir.

Add 1/2 cup dry white wine. Stir on high heat and when starts to boil cover. Reduce to simmer immediately for 1/2 hour.

Add 20 small, peeled pearl onions. Cover. Simmer another 1/2 hour.

Add 10-12 shiitake mushroom caps, cut into strips. Cover. Simmer another 15 minutes.

Add 1 crushed, seeded, peeled tomato, 20+ kalamata olives, pitted and halved. Simmer uncovered another five minutes.

Serve over turmeric – cayenne seasoned rice.

Cornbread Celery Apple Stuffing

When not hosting Thanksgiving, bring stuffings. This is my fave.

Make 2 bags Pepperidge Farm Cornbread stuffing as directed.

Separately, in a large skillet, in a little olive oil, brown one sweet onion, coarsely chopped. Add 2 cups peeled, cored, chopped tart green apples, 2 cups thickly sliced celery stalks. Brown. Add ground black pepper, garlic powder to taste.

Blend mixture loosely into the cornbread stuffing. Put in a baking dish in 375 degree oven covered until heated through.

When ready to eat at your host’s home, pop into a hot oven uncovered to reheat and crisp on the top before serving.

Baked Turnip Casserole

Perfect side with Osso Buco, Braised Oxtails or even the traditional Thanksgiving Day turkey. Smooth. Nutty. Delicious.

Chop a large peeled turnip into small chunks and cover with water in a saucepan.

Cover and boil until chunks are tender. Drain. Let cool to room temperature.

In a bowl, hand mash with a 1/4 stick butter and 1/4 cup milk. Season with salt  & pepper to taste.

Stir in 1/2 cup plain yogurt, and add a pinch of cayenne. With a hand mixer, blend until smooth and creamy.

Pour into a casserole dish and bake at 400 degrees for 20 minutes or until brown on top.

Osso Buco

Braised Veal Shanks

Preheat oven to 375 degrees.

5-6 veal shanks, 2″ thick, towel dried.

A shallow dish of flour to dredge.

Coarsely chop-2 carrots, 3 celery stalks, 2 leeks, 1 small onion.

Peel and section a large orange.

Also on hand.
3 tbs. tomato paste.
1 cup dry white wine.
3 cups chicken stock, olive oil.

In a large stock pot, dredge veal shanks in flour on all sides, shake off excess flour.

Brown flour-dredged veal shanks in olive oil on all sides. Set aside in bowl.

Brown carrots, small onion, celery.

Add the tomato paste and after browning it up in the middle of the pot, stir into the veggies.

Add the white wine and boil to 1/3 reduction.

Add back the veal shanks.

Add the orange sections and leeks. Stir.

Season with 1/4 tsp. cloves, 4 cloves mashed garlic, 1 tsp. thyme, ground black pepper, salt to taste.

Add the chicken stock and bring to boil. Cover.

Bake in oven for 1 1/2 hours.

Uncover. Bake for another 1/2 – 1 hour until thickens.

Serve with horseradish mashed potatoes.

6-Minute Tandoori Shrimp

Pierre Franey’s time-tested cooking method. 6 minutes under the broiler, no turning. Perfect every time.

16-18 shrimp. Serves 2.

Clean and de-vein largest fresh shrimp you can get. Place on paper towels to dry.

Mix together in a medium-sized bowl, 2 tablespoons plain yogurt, 1/4 tsp. each of cayenne, cardamom, coriander, ginger, turmeric, cumin, cinnamon; 1/2 tsp. paprika. Garlic powder to taste. Add cleaned dried shrimp.

Stir to coat shrimp. Place coated shrimp on a cookie sheet so not touching, using all of the coating mixture.

Turn oven broiler to high and when hot, place cookie sheet on highest rack. Broil for 6 minutes. That’s it. No turning.

Sprinkle with lemon or lime juice. Serve with Kazmati rice and chutneys.

Linguine with Clam Sauce

linguine clam

Little Necks Nectar

Serves 4. Figure 1 dozen little necks per person.

In a bowl or glass container, add the following:

A generous half cup of olive oil
1 tsp. ground black pepper
1/2 tsp. red pepper flakes
6 cloves of garlic (3 chopped, 3 mashed)
1/2 cup chopped parsley
3 tbs. UNsalted butter

In a deep stock pot, heat 3 tbs. vegetable oil. Add 4 dozen cleaned little neck clams. Cover on high heat until clams start to open and release their juices, 4-5 minutes.

Add above sauce ingredients, stir and cover for another 3-5 minutes until all clams have opened and sauce is heated.

Concurrently prepare enough linguine to serve 4.

Ladel clams and sauce over the pasta.

Have a crusty bread on hand to sop up extra sauce.

We use a lot of garlic, you can use less. Never use salted butter. Clams have enough. The star is the sauce, finished by the nectar of the little necks.