Tortelli Lucchese

Tortelli Lucchese

 

    This dish is specific to the region of Tuscany in Italy. Specifically to a small walled town called Lucca. A beautiful village with old school charm of cobblestoned streets and a giant medieval stone wall surrounding the city. From the top of the wall you can see the countryside of Tuscany. I had visited this town a few years back on one of my many trips to Italy. Not being a big fan of meat stuffed ravioli type pasta's, I was weary to try this. However, our lovely server suggested this dish to me as it is a traditional meal specific to the town. Why not give it a try I thought? I am glad I did as this was not just a meat stuffed pasta however, a surprisingly herbal hearty filled meal that I had to recreate some time. This dish uses traditional pork from the area along with some sage, nutmeg, cheese and breadcrumbs to fill and topped with same meat mixture tossed with fresh tomatoes and simmered to perfection.  Tortelli Lucchese.

Ingredients:

• 1lb ground pork
• 2 cups chopped salumi or mortadella 
• 1/2 cup pecorino cheese
• 1/2 cup breadcrumbs
• 1/2 tsp nutmeg
• 1/2 tsp thyme
• 1/2 tsp fresh sage
• 1 egg
• 1 can crushed tomatoes
• Salt/pepper
• Fresh pasta dough
• Olive oil

1. Make fresh pasta dough link below to post.

https://recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html

2. In a large sauté pan drizzle some olive oil. Sauté and brown ground pork and chopped salami or mortadella. Toss in sage, thyme, and nutmeg.

3. Remove half the mixture and place into food processor or blender.

4. Pour into the food processor the pecorino cheese, breadcrumbs, and egg. Pulse until a smooth almost paste forms. 

5. Now to form the pasta shapes. Roll out onto floured surface and cut into 3 inch diameter circles. Place a spoonful in the center of each and fold over in half and press down to seal. 

6. In skillet with the other half of the meat mixture toss in the can of crushed tomatoes and bring to a simmer. Cover and cook for roughly 15-20 minutes. 

7. Cook pasta by dropping into boiling water and let rise to surface, roughly 5-7 minutes. Serve.

Original from Lucca

Prep Time: 30 minutes

Cook Time: 30 minutes

Serves: 4+

Abruzzo Lamb Ragu Fettuccine

 

Abruzzo Lamb Ragu With Fettuccine

     Created this dish based on popular ingredients to my grandmother's region of Italy. Typically in the mountainous region of Abruzzo, lamb is a popular meat product used in a lot of dishes. Combined with fresh tomatoes and peppers from the garden and with a little white wine, this pasta dish was amazing. Easy, quick, and full of flavor, this dish will definitely become one of my new favorites. Abruzzo Lamb Ragu. 

Ingredients:

• 1 lb ground lamb
• 1/2 diced white onion
• 1 clove garlic
• 1 red bell pepper sliced thinly
• 3 whole tomatoes
• 1/2 cup white wine
• Pinch rosemary
• 1 bay leaf
• Pasta of choice

1. In a large skillet over medium high heat drizzle some olive oil and saute onion and sliced red pepper.

2. Toss in garlic and saute.

3. Pour in white wine and simmer until reduced by half.

4. Mix in the ground lamb and brown.

5. I blended up the tomatoes, but hand squashing them would be just as perfect.

6. Toss in the rosemary and bay leaf and bring to a low boil. Cover and simmer for roughly 15 minutes until sauce thickens. Serve over your favorite pasta of choice. 

     This was such a great meal. Very hearty and packed full of flavor. My cousin was over for dinner and drinks this evening and she loved it.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 2+

Turkish Kafta Soup

 

 

     Another recipe in the spirit of DNA results. My first attempt at a Turkish dish. This was such a filling soup. Very similar to some Italian soups, of course with the meatballs, but you can see where Italian's were influenced by the migration of spices and people from the Turkish region. Turkish Kafta Soup.

 

Ingredients:

• 1 lb ground lamb
• 1/2 white onion grated
• Parsley
• Chili Flakes
• 1/2 cup uncooked rice
• 1/2 tsp allspice

• 1/2 white onion diced
• 2 carrots chopped
• 1 potato cubed
• 6 oz tomato paste
• 32 oz beef stock
• 16 oz water
• 1 tsp oregano
• 1 tsp chili flakes
• 1 tsp cumin

1. Preheat oven to 350 degrees.


2. In large bowl combine ground lamb, grated onion, parsley, chili flakes, rice, and allspice. Roll up into large meatballs and place on baking sheet. Bake in oven for roughly 15 minutes.


3. In a large pot over medium high heat, drizzle some olive oil. Saute onion, carrots, and potato for about 5 minutes.


4. Mix in the tomato paste. Pour in the beef stock and water.


5. Stir in the oregano, chili flakes, and cumin. Bring to a simmer.


6. Remove Kafta from the oven and carefully drop into the soup pot. Simmer for about 20 minutes.

 

This soup was delicious. There was heat from the chili flakes. The combination of the flavors from the allspice, cumin and oregano added a special addition to this hearty soup.

 

Prep Time: 15 minutes
Cook Time: 35-40
Serves: 4+

 

 

Tomato Tart

 

 

    This dish was inspired by my Foodies+ friend Azlin Bloor who created a wonderful looking Gruyere artichoke and peppers tart. I thought I would try a little tart making because I had some left over puff pastry in the fridge that I needed to use up. So I came up with this easy tomato tart with some special flavors of ricotta cheese, basil pesto, and some bacon. Who doesn't love bacon? I mean it makes everything better. Tomato Tart

 

Ingredients:

• 1 sheet of puff pastry
• 2 Roma tomatoes sliced
• 1/4 cup ricotta cheese
• 1 tbs fresh basil pesto
• 2 slices chopped cooked bacon
• Salt/pepper

 

1. Roll out the puff pastry into a square. Leave about a 1/2 inch border and poke with a fork all around the center area. Bake according to package leaving about 10 minutes off. (hint: I noticed throughout the cooking that the center started to puff up more than the sides. Just poke with a fork to let more air out).

 

2. Remove the puff pastry from the oven and let cool a bit.

 

3. Spread the ricotta cheese and pesto over the top.

 

4. Lay the sliced tomatoes around.

 

5. Then top with crumbled bacon.

 

6. Bake for another 10-15 minutes.

 

7. Salt and pepper to taste.

 

 

Prep Time: 5 minutes
Cook Time: 30 minutes
Serves: 2

Homemade Tomato Soup

   When I think of comfort food I immediately think of a warm bowl of soup on a cold evening. Well, this creamy homemade, quick and easy bowl of stick to your bones tomato soup is just that type of comfort food that will answer that thought. Homemade Tomato Soup.

 

Ingredients:

 

• Olive oil
• 1/2 onion diced
• 2 cloves garlic diced
• 1 lb 12oz can of crushed tomatoes
• 1 roasted red bell pepper
• 1 1/2 cups vegetable stock
• 1 tsp red pepper flakes
• Handful chopped fresh basil
• 1/2 cup cream
• 1/2 Parmesan cheese
• Salt/pepper

 

1. In a blender, pulse up the bell pepper and about a cup of the crushed tomatoes.


2. In a medium soup pot, drizzle some olive oil and saute the onion until translucent.


3. Stir in the garlic and saute.


4. Pour in the crushed tomatoes, the mixture of bell pepper/tomato from blender, and vegetable stock.


5. Bring to a simmer. Mix in the red pepper flakes, chopped basil, Parmesan cheese, and cream.  Lower temperature and simmer for roughly 25-30 minutes. Salt and pepper to taste.

 

 

   This soup was better than any store bought tomato soup you can find. So simple and full of flavor. Just add in a great grilled cheese sandwich and you have yourself and fantastic meal for the evening.

 

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4

 

Riomaggiore Lasagne

 

     This dish was inspired by the great seafood lasagne my brother had and I sampled while vacationing in Riomaggiore, Italy a few years back. There was just something about this pasta dish that was amazing. First off, it was the first time we had seen a lasagne that wasn't the typical layered dish we are use to in America. Even being first generation in America, our grandmother always made the layered baked version. It was just the lasagna noodle tossed and thrown on the plate. Second, this dish was light and had a distinct flavor of something you wouldn't expect from a pasta dish. It had that tomato flavor but there was just something else. Delving farther into this dish you find that those small hidden flavors are the simplest of additions. The coast of Italy is famous for it's use of bountiful basil and lemon. Chop up some fresh basil leaves and add a few zests of hearty lemons and viola, a simple yet delicious seafood lasagne packed full of flavor. This was amazing. Riomaggiore Lasagne.

 

Ingredients:

• Fresh lasagne noodles
• 2 filets of white fish (any kind you like) cubed
• 10 shrimp
• 6 anchovy filets (they are also famous on the coast)
• 1 large shallot diced
• 2 cloves garlic diced
• 1/2 cup white wine
• 1 can tomato puree
• A handful fresh basil chopped
• Zest from 1 lemon
• 1/3 cup cream
• Salt/pepper

 

1. In a large skillet over medium heat drizzle some olive oil and saute diced shallots.

 

2. Next toss in the anchovy filets and saute. (They will begin to melt away).

 

3. Stir in chopped garlic until fragrant.

 

4. Stir in the white wine and reduce.

 

5. Now pour in the tomato puree, chopped basil, and lemon zest. Stir to incorporate.

 

6. Stir in the cubed white fish and fresh shrimp.

 

7. Mix in the cream, turn heat down to low, and simmer for roughly 5 minutes until the fish is tender

and the shrimp cooked through.

 

8. Toss on a plate with the fresh lasagne noodles.

 

This dish, according to my brother now, tasted just like the original he had sitting on the little patio facing the ocean that warm evening in Riomaggiore.

 

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2-4

 

 



White House Vegetable Tart

      Was a boring weekend and in typical style of Mr. Binns, I was doing nothing but watching the Foodnetwork to inspire myself with some new ideas. I came across the show Barefoot Contessa and decided to watch it as she was visiting the White House and cooking with the chef there. She was also having a luncheon with Mrs. Obama. Well I stopped to watch for two reasons; 1. To see if I could cook whatever the White House chef was making and 2. Because Mrs. Obama is pure class and if she can eat it, it must be good. So I sort of followed the chef's recipe for this delicious vegetable tart, however made it my own. The chef utilized homemade pie crust and did not add tomatoes. I decided to include the red fruit along with utilizing puff pastry instead of pie crust. So here goes; White House Vegetable Tart.

Ingredients:

• 2 cloves garlic minced
• 1 tsp thyme
• 1 small onion diced
• 8 ounces Swiss cheese
• 1 zucchini sliced
• 1 squash sliced
• 3 Roma tomatoes sliced
• 2 sheets puff pastry
• Salt/pepper

Custard:

• 2 eggs beaten
• 1 cup half and half
• Zest 1 lemon
• 1/2 tsp thyme

1. Preheat oven to 375 degrees.

2. In a large skillet over medium heat saute onion in olive oil. Toss in the 1 tsp thyme and garlic and simmer until fragrant. Set aside to cool.

3. Lay the sliced zucchini, squash, and tomato on a tin foiled lined pan. Drizzle with some olive oil, salt and pepper. Bake in oven for roughly 5 minutes.

4. Meanwhile in a large bowl whisk together the eggs, half and half, lemon zest, 1/2 tsp thyme, salt and pepper. Set aside.

5. Layer the puff pastry end to end in a large baking sheet that has been greased.

6. Spread the onion mixture over top and sprinkle half the Swiss cheese on top.

7. Carefully arrange the vegetables according to the picture. One layer zucchini, followed by tomato, then squash, and so forth.

8. Pour over the egg custard mixture and sprinkle over the rest of the Swiss cheese.

9. Bake for 30 minutes until cooked through.

     This vegetable dish was fantastic. Fresh, crisp, and very light in it's flavor and texture. Definitely fit for anyone including the First Lady.

Prep Time: 20 minutes.

Cook Time: 30 minutes.

Serves: 5+

Creamy Chicken BLT Pasta

 

 

     Saw a recipe pop up on my facebook newsfeed and thought, I can make this.... Chicken, bacon, pasta, cream sauce, tomatoes, spinach, what better quick and easy meal. I decided to turn this dish into my own. So here goes. Chicken BLT Pasta.

 

 

Ingredients:

• Ziti pasta
• 1lb boneless skinless chicken breasts
• 4 strips bacon
• 1 clove garlic
• Large handful of fresh spinach
• 1 cup halved cherry tomatoes
• 1 1/2 cup heavy cream
• Fresh Parmesan
• Fresh Romano cheese
• 1/2 cup white wine
• 1/2 tsp Italian seasoning
• Salt/pepper

 

1. In a large skillet over medium high heat brown the bacon until crisp. Remove and drain on paper towel.

 

2. In same skillet brown the chicken breasts on both sides. Remove and set aside to cool before dicing up.

 

3. Toss in the garlic and saute until fragrant. Toss in tomatoes and spinach and saute until spinach has wilted and tomatoes begin to burst a bit.

 

4. Pour in the white wine and simmer until reduced by half. Pour in the cream and stir to incorporate.

 

5. Chop up the bacon and chicken and bring to a slow boil. Grade in the cheeses and mix. Cover and simmer on low heat for about 15 minutes. Salt and pepper to taste.

 

6. Cook pasta according to box. Mix into the sauce and serve.

 

 

 

This pasta was delicious. Full of flavor and perfect just like a good BLT sandwich. Enjoy!

 

 



Summertime Napoleon

Summertime Napoleon

 

 

This is the perfect Summertime meal. Perfect for even vegetarians, (minus the meat). I made a fresh batch of homemade pesto sauce for sale and had some leftover. I was craving something other than pasta so came up with this great idea to grill some of the local produce I had come across and make a stack sort of veggie dish perfect for those hot summer evenings. I had just ran out to the store and picked up some great sliced prosciutto to add that little something extra to this dish. It was great. Quick, simple, and full of flavor. I felt healthier just eating it. Summertime Napoleon.

 

 

Ingredients:

• 1 large eggplant
• 1 large zucchini
• I large tomato
• Sliced Prosciutto
• Sliced fresh mozzarella
• Pesto
• Olive oil
• Salt/pepper

 

1. Slice the eggplant, zucchini, tomatoes, and mozzarella. Drizzle and rub some olive oil over the sliced eggplant and zucchini.

 

2. Over a hot grill pan, or grill itself, grill the eggplant and zucchini in batches until grill marks appear on each side and the meat is tender.

 

3. Now for the easy part. Layer a slice of eggplant, then prosciutto, mozzarella, zucchini, then tomato. Continue until you have a nicely layered stack or fanned out veggie plate. Salt and pepper to taste. Drizzle some pesto and viola!

 

This dish with very little meat in it will easily become one of your favorite meals of the summer. So full of flavor and just that perfect fill up when you don't feel like really cooking.

 

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 3+

Lasagne

Lasagne

     Who doesn't like a good lasagne? Yes I am spelling it with an "e" versus an "a" as the "a" would stand for only a single noodle versus the pile. Well it is one of those comforting dishes that everyone loves to dive into. What could be better? Fresh noodles, sauce, meat, cheese oozing everywhere; the perfect meal that can even be frozen and cooked at a later date. This lasagne recipe is just a simple one. Quick and easy. (Well with the exception of using homemade noodles), however you can use the store bought ones too. I would recommend using fresh ones. There is just nothing better than fresh homemade pasta to go with your meal. Enjoy! Lasagne.

 

Ingredients:

• Fresh noodles
• Marinara
• 1 lb ground beef
• 16 oz ricotta
• Fresh basil
• Fresh oregano
• Fresh parsley
• 1 egg
• Mozzarella
• Parmesan
• Salt/ pepper

 

1. Brown ground beef in a skillet over medium high heat. Salt and pepper to taste.

2. Pour in some of the marinara to incorporate into the beef.

3. Meanwhile combine some chopped basil, oregano, and parsley into the ricotta cheese.

4. Mix in an egg to combine. Salt/pepper to taste.

5. Now for the fun part. If you are using fresh noodles you will need to make them and pre-cook them just a bit.

6. In a 9x9 inch pan, ladle a little bit of the marinara on the bottom.

7. Lay down layers of the noodles and top with some of the cheese mixture.

8. Next layer some of the beef mixture. Sprinkle with some mozzarella.

9. Continue this process until you reach the top of the pan and layer the last of the noodles on top.

10. Ladle some marinara sauce on top. Top with some more mozzarella and some graded parmesan
cheese.

11. Cover with tinfoil and bake in 350 degree oven for about 30 minutes.

12. Remove tinfoil and let the cheese brown for another 10 minutes. Let cool for about 20 minutes before slicing and serving.

 

Prep Time: 30 minutes

Cook Time: 40-45

Serves: 5+

 

Such a delicious traditional comfort food anyone can make.

 

P.S. As you can see from the picture above, I had roughly three layers going on with some additional noodles at the top. Still delicious.

Lemon Herb Ricotta Bruschetta with Salted Tomatoes

Lemon Herb Ricotta Bruschetta

      Who isn't a fan of a great bruschetta? I mean what couldn't you like about it. Grilled bread topped with fresh ingredients, the perfect bite size appetizer to any meal.  This one is a winner in my book. I made it for our family reunion and within minutes the platter was empty. Light, refreshing, and a little on the healthy side, perfect for a summertime cookout. Lemon Herb Ricotta Bruschetta with Salted Tomatoes.

Ingredients:

• French loaf
• Cherry tomatoes
• Ricotta
• 1 lemon
• Small handful of fresh oregano
• Black pepper
• Sea salt
• Balsamic vinegar
• Olive oil

1. Slice the French loaf into little crostini size bites. Arrange on a baking sheet and drizzle with some olive oil. Bake in 350 oven till brown and crisp for about 15 minutes.

2. Meanwhile take a small handful of oregano and chop up. Zest 1 lemon and combine with the oregano. Mix into a bowl of the ricotta.

3. Juice the lemon into the ricotta mixture. Add salt and pepper to taste.

4. Slice the little cherry tomatoes and toss with some fresh sea salt.

5. Remove bread from oven and spread an even mixture of the ricotta on each one.

6. Top with sliced tomatoes. Place back in oven for about 5 minutes just until cheese starts to warm.

7. Drizzle with some balsamic vinegar and serve.

Prep Time: 10 minutes

Cook Time 15 minutes

Serves: 10+

      Just another great bruschetta recipe that everyone will love.

Pasta Alla Norma

 

 

 

     Situated on the east coast of this beautiful island along the blue waters of the Ionian sea sits a city that has a rocky past; Catania. Glooming high above behind the city sits the great Mount Etna that has destroyed this lovely dwelling many times with its explosive volcanic eruptions. Like the High Priestess of the Druids, Norma, protecting her two offspring from death as a sacrifice to the Gods to rid the city of the Romans, the depth and love of this city is exemplified in the destruction of its streets by Etna as well as the song and performance of the "bel canto" in the opera about the priestess Norma. This traditional Sicilian pasta dish named in honor of her is a perfect example of said depth and love of this culture. Pasta Alla Norma. A delicious grilled eggplant in tomato sauce pasta. Top with some basil and fresh shaved ricotta.

 

     As the little story above states, Pasta Alla Norma is a true Sicilian dish apparently  created in honor of the Opera Norma. I discovered this dish by watching the show Extra Virgin on the Cooking Channel. I had never heard of it before and thought it looked amazing. This dish was fantastic. Quick, simple, and full of flavor. Pasta Alla Norma.

 

Ingredients:

 

• 1 large eggplant
• 1 can crushed tomatoes
• Handful fresh basil
• Pinch chili flakes
• 1 clove garlic
• 1/2 white onion
• Ricotta
• Olive oil
• Salt/pepper

 

1. Sliced eggplant into about 1/2 inch thick cuts.

 

2. On a grill or grill pan over high heat grill the eggplant slices until no longer green and grill marks show.

 

3. Salt and pepper to taste. Lay aside till ready to place into sauce.

 

4. Meanwhile in a large skillet drizzle some olive oil and saute diced onion until translucent.

 

5. Toss in diced garlic and saute until fragrant.

 

6. Pour in the crushed tomatoes, chopped up fresh basil, and chili flakes.

 

7. Chop up the eggplant slices into bite size chunks. Place into skillet. Cover and let simmer for about 15 minutes. Serve over small rigatoni pasta with some fresh basil and ricotta shavings.

 

     This was such a fresh and delicious meal that I am glad I discovered this Sicilian meal.

 

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 4+

 

 

 

 

Green Beans and Tomatoes

Green  Beans and Tomatoes

 

 

     Looking for a perfect side dish for your next dinner meal? This traditional, (in the sense of my family), possibly Italian side dish is delicious. Quick, easy, and full of flavor. We always have this as a side dish to big family meals. One of my favorites growing up. Green Beans and Tomatoes.

 

Ingredients:

 

• 1 lb fresh green beans
• 1 can whole stewed tomatoes, (of course fresh tomatoes are better)
• 1 clove garlic
• Olive oil
• Salt/Pepper

 

1. Prep the green beans by pinching off the ends and halving.

 

2. In a large pot with water boil the green beans to soften them up a bit for roughly 30 minutes.

 

3. Drain water.

 

4. In a bowl pour the whole tomatoes and crush with hands or cut into chunks with scissors.

 

5. In same pot over medium heat toss the green beans with the tomatoes. Pour in some olive oil and diced garlic and simmer for about 10 minutes.

 

     This side dish is such a great accompaniment to any dinner you serve your family. Bon Appetit!

 

Prep Time: 10 min

Cook Time: 40 min

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

 

 

Cioppino

 

Cioppino

 

 

    What is Cioppino you may be asking? Well it is an Italian American stew that originated in San Francisco by Italian immigrants. It is known throughout the country as a west coast dish. It may have its origins in some simple Italian soups and stews in Italy, however, this one is truly American as well. The stew usually contains some traditional ingredients as shrimp, crab, mussels, clams, etc. Now my version may be a bit different. (Not a fan of clams or mussels). I decided to create this dish based on what I had in the freezer that I needed to get rid of. I received the "traditional" recipe from a foodie friend of mine for Christmas straight from the mouths of San Fran inhabitants. I would call this version an "all in the pool" Cioppino.

 

Ingredients:

 

• 10 shrimp
• 1 6 oz jar crab meat
• 1 Pollock filet1
• 1 tuna filet
• 1 cod filet
• 28 oz can crushed tomato
• 6 oz can tomato paste
• 1 1/2 cup clamato juice
• 1/2 yellow bell pepper
• 1/2 red bell pepper
• 1/2 white onion
• 1 stalk celery
• 1 clove garlic
• 1 tbs chili flakes
• 1 clove garlic
• 1/2 cup red wine
• Olive Oil
• Salt/pepper

 

1.  I a large skillet saute the bell peppers, onion, celery, garlic, and parsley in a bit of olive oil until translucent and tender.

 

2. Cut up the fish filets into bite size pieces.

 

3. Stir in the wine and let reduce.

 

4. Stir in the crushed tomatoes, paste, and clamato juice and mix until incorporated and simmer.

 

5. Sprinkle in the chili flakes and add in the fish. Cook on a simmer for about 5 minutes or until the fish is cooked.

 

6. Stir in the shrimp and cook another 5 minutes until they are cooked through. Mix in the crab meat. Salt and pepper to taste and serve.

 

     This was the first time I tried this dish. I had never had it before. It was delicious. So warming, full of flavor, and definitely a new favorite. Thanks again Joy Stewart.

 

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Serves: 4+

 

 



 

 

 

 

Thai Prew Wan Burger

Thai Burger

 

 

     I am slightly obsessed with Thai food. I mean I will go out of my way to just have some of my favorite dishes in a Thai restaurant. I have been known to travel an hour or so just to sit and have a simple Thai dinner. My obsession can almost border on the line of creepy, (Just kidding), but I do love the combinations that Thai cuisine offer. Spicy alongside sweet. Fragrant and herbal alongside savory and smoky. I love them all. This dish came to mind when I had just had some Thai food in the city and was still craving another hit of it. The weather was starting to break and I also wanted to grill a juicy hamburger.........BAMM! It hit me. Why not combine the two into one delicious lip smacking dinner. Thai meets American. Here we go. My Thai Prew Wan Burger, (or Thai sweet and sour meets American backyard classic).

 

Ingredients:

 

• 1 lb burger.
• Brioche buns
• 1 cucumber
• 1 tomato
• 1 8 oz can crushed pineapple
• 1 small bundle green onion
• 1 1/2 tbs soy
• 1 1/2 tbs oyster sauce
• 1 tbs sugar
• 1/4 cup  ketchup
• 1 tbs Thai chili sauce
• Salt/pepper

 

1. Salt and pepper the ground beef and separate into 4 equal parts. Roll up and press between wax paper with a plate to make about 6 inch in diameter burger patties. Sit aside.

 

2. Meanwhile dice up the cucumber and tomato into chunks. Combine in a bowl with the crushed

pineapple. Dice up the green onion and combine.

 

3. In a wok over medium high heat saute the cucumber, tomato, pineapple, and onion in a little oil until tender.

 

4. Combine the soy, oyster sauce, sugar, ketchup, and chili sauce into a bowl. Mix well and pour into wok.

 

5. Stir together until combined and remove from wok. Sit aside.

 

6. Now grill the burgers to your taste.

 

7. Serve mixture on top of burger patty. Top with Brioche buns.

 

     This burger was sooooooooo damn good. I saved a few for my friends and they loved it. Give it a try.

 

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves:  4

 



Cacciatore

Cacciatore

 

 

   What is Cacciatore you may be asking yourself? Well it is a traditional Italian dish that has been made in my household since I can remember. The name "Cacciatore" translates into "hunter's style". A dish of braised meat in a sauce created from different herbs and fresh vegetables. This is one truly Italian dish that has made its way to America. My family has always made it the same way and it is one that I haven't adjusted what so ever from my mother's recipe or my grandparents. A little bit of interesting information is that my grandfather also used to use rabbit or even squirrel in this dish. Of course any meat that you hunt could be considered Cacciatore; however this is typically our version with chicken. Cacciatore.

 

Ingredients:

 

• 2-3 pieces of chicken on bone (you can use boneless skinless breasts)
• 1 12oz can tomato sauce
• 1/2 green bell pepper
• 1/2 white onion
• 1/2 cup chopped mushrooms
• 1/2 cup white wine
• 1 tbs basil
• 1 tbs parsley
• Salt/pepper

 

1. In a large saute' pan drizzle some olive oil. Salt and pepper the chicken and brown on all sides. Remove

 

2. In same pan saute' chopped pepper, onion, and mushrooms.

 

3. Pour in the white wine and simmer until reduced.

 

4. Pour in the tomato sauce.

 

5. Stir in the basil and parsley and return chicken to pan. Bring to simmer, cover, and cook for about 15-20 minutes.

 

     This is still one of my favorite meals. Anytime it is my birthday I always request this dish from my mother if not a homemade pasta. We always served it over rice or risotto; however it would be just as good over pasta.

 

Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 4