Tuscan Olive Crostini

   

     While on my travels in Italy this year I had the great opportunity of staying in a wonderful old farmhouse on the grounds of an old castle in the hills of Tuscany. Castello Del Trebbio, which grows and supplies their own olives, wine, and vegetables. During our wonderful tour of the castle and the old cellars that are used to make wines and olive oil, we had a fantastic wine and oil tasting accompanied by little crostini that paired perfectly with each wine. One of the crostini that stood out the most to me was a very simple one made of just a few ingredients. Although so simple in its composition the flavor was like nothing I had ever had before. Maybe it was the wine, maybe it was the freshness of the olives picked and made on site, but whatever it was this little appetizer was coming home with me. Tuscan Olive Crostini

Ingredients:

• Small crusty baguette loaf
• 10 oz black olives
• Zest 1 small orange
• Olive oil
• Small handful chopped basil

1. Slice loaf into little crostini rounds. Drizzle with olive oil and bake in 350 degree oven until lightly brown.
2. Meanwhile in a food processor combine olives, zest of orange, small handful of fresh basil leaves. Drizzle in olive oil until you have consistency to spread.
3. Spread over each slice of bread and serve.

     This simple appetizer, (antipasti), is so flavorful. The combination of olives, orange, and hint of basil with some good olive oil are a party in your mouth. I served these at a party I had and not a single one was left. People raved about them.

Prep Time: 5 minutes
Cook Time: 5 minutes
Inactive: 10 minutes
Serves: 4+

Pork Cutlet with a Sherry Mustard Sauce

Pork Cutlet with a Sherry Mustard Sauce

 

 

    So this recipe is a knock off of one I saw on the Foodnetwork's Kitchen show. However they used chicken cutlets and some other things that I changed up a bit. This dish was amazing! Oddly perfect combination of flavors with the olives and the mustard sherry sauce. Definitely agree with the hosts of that show that they cutlets should be marinated for at least 30 minutes. The herbs attach and stay with the cutlet while frying. Definitely give this one a try. Pork Cutlet with a Sherry Mustard Sauce.

 

Ingredients:

 

• 4 thick cut pork cutlets
• 2 tbs parsley
• 1 large shallot
• 2 cloves garlic
• 1/2 cup cherry tomatoes
• 1/2 cup green olives
• 1/4 cup cooking sherry
• 1/2 cup chicken broth
• 1 tbs brown mustard
• Handful diced fresh basil
• Olive oil
• Salt/pepper

 

1. Take the pork cutlets and pound them down under some plastic wrap.

 

2. Salt and pepper and place in a zip bag.

 

3. Pour in some olive oil. Sprinkle in the parsley and 1 clove chopped garlic. Toss to coat and let sit

for at least 30 minutes.

 

4. In a large saute pan drizzle in some olive oil and brown the pork cutlets about 5 min each side until nice and golden and cooked through. Sit aside on a plate and cover with tinfoil.

 

5. In same saute pan, toss diced shallot and saute. Mix in 1 clove diced garlic and saute until fragrant.

 

6. Pour in the cooking sherry and deglaze the pan.

 

7. Toss in the halved cherry tomatoes and halved olives. Saute.

 

8. Pour in the chicken broth, the diced basil, bring to a simmer and reduce.

 

9. Stir in the mustard and mix thoroughly.

 

10. Place cutlets on a plate and top with the sherry mustard sauce. Top with some fresh diced basil and serve.

 

Prep Time: 15 min

Cook Time: 20 min

Marinate time: 30 min

Serves: 4

 



 

Cooking cutlets

 

Deglaze and saute

 

 

Muffuletta

 


Muffuletta

     It is that time of year again. When the good ole Christians celebrate by partying it up to no ends right before giving up everything sinful in hopes of being accepted into the pearly gates of heaven. (Haha). As a good Catholic myself, (wink, wink, wink), I too, even though I rarely go to church with exception of Easter and Christmas, give up something for the Lent season. This post is more than about the traditions of the Christian church and its families, and more about a certain delicious dish that is traditional in the heart of America's celebrated Christian tradition of Mardi Gras.

     Mardi Gras as we all know is celebrated the weekend prior to and leading up to the beginning of the Lent Season. Celebrated as part of the Catholic Carnival tradition in many countries, here in the USA it is prominent in New Orleans, Louisiana. The term "Mardi Gras" actual means in French, Fat Tuesday. The traditional day prior to Ash Wednesday when you consume fatty foods, drink, and all else before fasting until the day of the risen king Jesus. In New Orleans and popular item considered one of the true NOLA dishes along with other French, Cajun, Creole inspired dishes is the Muffuletta.

     The Muffuletta however has no origins in French, Cajun, or Creole cultures, but with Sicilian culture. Sicilian immigrants that came to the USA and planted in the New Orleans area brought with them a traditional bread called, you guessed it, Muffuletta. A round sesame crusted bread similar to Focaccia. Once they began stuffing the bread with different meats and cheeses and a marinated olive combination, the sandwich was born and continued to be called after the bread on which it is served, Muffuletta.

Ingredients:

• 1 round Sicilian Sesame loaf or Focaccia
• 4 oz mortadella or bologna
• 4 oz salami
• 4 oz ham
• 8 oz provolone
• 8 oz mozzarella
• 1 10 oz jar Artisan Blend Olives

1. Take artisan blend olives, (I used a store bought jar of mixed olives with peppers and garlic in oil), and chop up in food process. *** (Do not forget to check and remove pits within the olives)

2. Cut the loaf of bread into half and gut out the center. Reserve for something at a later date.

3. Start to layer mortadella, then salami, then ham, then provolone, the mozzarella. Repeat.

4. On top layer of bread spread the olive mixture and then flip and top off the loaf.

5. Place in 250 degree oven for about 10 minutes until the cheese has melted and the bread has gotten even crunchier on outside.

     I couldn't find sesame loaf so I substituted focaccia bread. Oh and please remember to pit the olives. I have to admit, that I went ahead and chopped them whole in my food processor and kept wondering why it was sputtering. Later to find out when I took my first bite, there were still pits in there. LOL. Lesson learned.

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4-5

Garden Burger

Garden Burger

     It’s summer time here in the States and what says summer more than grilling out on the grill. Nothing goes better on the grill than a juicy burger. Whether it is BBQ, spicy, lathered in cheese, or just plain, something about that odor of grilled beef wafting through the air just screams summer.

     I have many different recipes for burgers. Some of which I have started showing and posting on here. Who doesn’t love a great burger? Something about them just says a mans meal. I can eat them anyway, whether all dolled up or just a plain piece of beef on a bun. It doesn’t matter to me. They’re great.

     This recipe was inspired by the first nice day that occurs just as summer is about to arrive. You know the one. That day you are itching to go outside, fire up that grill, and hit the garden. Well most of the ingredients in this burger are inspired by just that. A combination of grilled beef with some fresh herbs and produce that remind you of that end of spring beginning of summer day. Please enjoy my Garden Burger.

Ingredients:

• 1 lb ground beef
• 1 tbs special seasoning
• Onion buns
• Mayo
• Dill
• Black olives
• Red peppers
• Arugula
• Smoked mozzarella or Gouda

 
     My mother taught me a very simple way to make a delicious burger. She never added any egg, no onion, any spices, just simple beef, salt, and pepper. She would press them out with the back of a plate and that was it. Hers always seemed very uniform and so juicy that it was amazing how simple they were.  I decided this time around to just try her simple way of making burgers.  I added my own special seasoning, which I am not going to be giving away at this time. Use any spices you feel will help flavor the meat. Combine the ground beef and seasoning together. Pull out about five equal size balls of the beef mixture. In between two slices of wax paper place the beef patty and gently press down with the backside of a plate. The mixture makes about 5 burger patties. I like to take my thumb and press a little hole into the center of the patties so that when they cook up they do not shrink.  As you are cooking the patties you can take the slices of mozzarella or Gouda and lay on top of each patty to melt.

     Now take a bit of mayo, the dill, and diced up black olives, and diced peppers and combine in a bowl. Take your onion buns and gently grill them. Spread some of the mayo mixture on one side. Lay down some fresh arugula as well. Remove your patty from the grill and position on your buns. There you go! A wonderful garden style burger with all the fresh ingredients and juiciness from the beef. This is definitely a crowd pleasure and people who are even afraid of some of the ingredients will definitely fall in love with this one.

Los Gatas Enchiladas

Los Gatos Enchiladas

     A dish inspired by my good friend Kurstie Strothers Hendon who is from Los Gatos, CA.  She first made these enchiladas for me a couple years ago.  Not being one well known for making Mexican cuisine, as I was not brought up on this, I fell in love with them.  Since being from California she was raised on such dishes and this was her take on a Mexican classic.  I of course made a little change here and there but the overall ingredients are what she uses.  Forgive the picture.  I tried my hardest to make it look pretty.  All that matters in the end is how good this dish tastes and boy does it. Hope you enjoy my friends: Los Gatas Enchiladas

Ingredients:

• 2 medium chicken breasts
• 1/4 cup corn
• 1/2 can black beans
• 1/2 jalapeno pepper diced
• 1/2 onion diced
• 1 garlic clove diced
• 1/2 green bell pepper diced
• Small can black olives sliced
• 1 lg can mild red enchilada sauce
• Bag Mexican mixed cheese
• Flour tortillas

     I boiled my chicken in a small pot until done.  Dice up the chicken and set aside.  In a skillet drizzled with olive oil sauté your onion bell pepper, and jalapeno until tender.  Toss in the corn, black beans, garlic, and olives.  Stir and sauté a bit.  Pour in about a third of your enchilada sauce.  Mix the chicken back in and add a handful of the cheese.  Stir and simmer for about 5 minutes until all the ingredients are incorporated.  Pour a bit of the enchilada sauce into a baking dish.  Grab a tortilla and spread some of the mixture in the center. 

     Roll up and place in your baking dish.  Continue until you have packed all your separate enchiladas side by side into the baking dish.  Pour over top the rest of your enchilada sauce and sprinkle with generous amount of your cheese.  Cover with tinfoil and bake in the oven for 20-25 minutes.  This recipe makes anywhere between 6 and 8 individual enchiladas.  Enjoy!!!

Antipasti Bread

  

     Here is another quick appetizer snack for the big game. When someone here in the states says "antipasti" I automatically think of anything not pasta that can be served prior to the meal.  A nice platter sat out of fresh olives, peppers, artichokes, cheeses, pepperoni, capicola, etc. The measurements below are solely based on handfuls.  Use what you like or try your own ingredients. Antipasti Bread

Ingredients:

• Pizza dough
• Ricotta
• Black olives
• Green olives
• Artichoke hearts
• Roasted red peppers
• Cherry tomatoes
• Pepperoni
• Thyme
• Rosemary

     I used quick store bought pizza dough that can be rolled out.  Took a couple spoonfuls of Ricotta and spread it out over top of the dough.  Sprinkled some dried rosemary and thyme powder.  Sprinkled on the olives, peppers, artichokes, tomatoes, and pepperoni.  Folded up one side then the other over top of that one.  Tucked in the ends and flipped the loaf over onto its seems.  Baked in a 375 F degree oven for roughly 20-30 minutes until golden brown.  Sliced and served.  A delicious appetizer to serve to your guests for the big game or any get together.

 

Chicken Pasta Puttanesca

Chicken and Pasta Puttanesca

      Puttanesca?  What does that mean?  I think I have heard that before.  Wait! My cousins at times call each other Puta or Puttana.... Ha ha,  It's a bitch, whore, prostitute, etc. (excuse my language). Pasta Puttanesca is a very good Italian dish that was supposedly invited in Naples by the ladies of the night as they served up a quick pasta dish with what little amounts of resources they could get their hands on.  Not an old traditional dish but something fairly new to the world.  You will find it in many restaurants as well. This dish is a great combination of salty, spicy, and just the right amount of tang. I enjoy it and think you will too.  It is simple to make and goes great with spaghetti.  A taste of the ocean is how one can explain the flavors and aromas that come from a nice plate of this.  Sit back, relax, and accompany it with a nice glass of your favorite wine.  Imagine you are sitting on the wall of the port in Naples during sunset and enjoy the meal.  Below I accompanied it with homemade spaghetti noodles.  So now when your sister or cousin calls out, "Putta!" You can proudly ask for seconds and not feel dirty for accepting it.  I made this dish with homemade pasta using my grandmothers chitarra.  So in actuality the pasta is "alla chitarra".  Enjoy!

 Chicken Pasta Puttanesca

Ingredients:

• Homemade Pasta- See blog: http://www.recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html
• 2 boneless skinless chicken breasts
• 2 cloves garlic
• 1 1/2 tbs anchovy paste
• 1 tbs chili flakes
• 1/2 cup black olives sliced
• 1/4 cup capers
• 1 10oz can of crushed tomatoes
• 1/2 tbs oregano
• 1/3 cup white wine

     In a large skillet add a drizzle of olive oil.  Brown chicken on both sides and remove.  In same skillet sauté the garlic and add the anchovy paste and mix in.  Pour in the white wine and slowly simmer until reduced. Toss in the olives, capers, chili flakes, tomatoes, and oregano.  Mix and bring to a slow boil.  Dice up chicken and place back in skillet.  Cover and simmer for about 15 minutes.  Meanwhile cook your pasta on the side.  Drain and toss into the skillet.  Mix well and serve. Serves 2-4 people in about 45 minutes.

Greek Stewed Chicken

Greek Stewed Chicken Santorini Style

     So this recipe is for a Greek Stewed Chicken Santorini Style, which was inspired by a couple of Greek chefs named,  Stella Metsovas and Cat Cora who makes a Santorini sauce.  I have never been to Greece but plan on going within the next year and Santorini is on my list of places to see and be.  Apparently Santorini is known for its tomatoes and capers and Greece cooking utilizes the traditional flavors of oregano and even a bit of cinnamon.  Give this a quick try and enjoy.  I paired it with a simple Greek side dish of orzo, spinach, and feta cheese.  Serves 3.

Greek Stewed Chicken Santorini Style

Ingredients:

• 3 boneless skinless chicken breasts
• 1/2 white onion
• 1 clove garlic minced
• 1 tbs oregano
• 16oz chicken broth
• 15oz crushed tomatoes
• 1/4 cup capers
• 1/2 tbs cinnamon
• 1 cup whole calamata olives

       In a Dutch oven with a bit of olive oil sauté the onion until softened.  Next toss in the garlic and lightly brown. Meanwhile coat the chicken in salt, pepper, and the oregano.  Place in the pot and brown on all sides.  Pour in the chicken broth and bring to a simmer.  In blender mix the tomatoes, capers, and cinnamon and blend.  Pour into the pot and stir.  Toss in the olives, cover, and simmer for about 25 minutes until the chicken is complete.  Serve with your favorite Geek side dish and enjoy.
This dish was quite delicious and interesting with the traditional Greek flavors.