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May 8, 2012 by Jarrett
Most Italian Grandmothers make this without a recipe but just in case, here’s one for your files.
BRACIOLE (ITALIAN STUFFED STEAK)
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 3 Hours
INGREDIENTS:
- 8 thinly sliced top round steaks
- 10 slices bread
- 2 cloves garlic, minced
- ½ small onion, diced
- 2 tablespoons fresh parsley, minced
- ¼ cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 tablespoons water
- 2 tablespoons olive oil
- Spaghetti sauce (home made is best)
PROCEDURE:
- Pound steaks to ¼ thickness, if not sliced thin.
- Season both sides with salt and pepper to taste.
- In a large bowl, mix bread, garlic, onion, parsley, cheese, seasoning, salt and pepper.
- Add water, being careful that the mixture is not too wet.
- Place a thin layer of bread mixture on the entire steak, leaving ½ inch border on each side.
- Roll steak and filling like an egg roll
- Fold one end over about 1 inch. Fold in sides, about ½ inch, and continue to roll, being careful fold in the sides as you go.
- Tie the rolls up (like a package) using kitchen string.
- Heat olive oil in skillet over medium heat.
- Quickly brown steak on all sides.
- When steak is browned, transfer to large pot and cover steak rolls with your favorite spaghetti sauce.
- Simmer over medium-low heat for at least 2 hours.
This may be served with a side of pasta or over a bed of rice……and the crusty bread is a must !
Enjoy,
Chef Phil
Category Beef, Recipes | Tags: Italian recipe,parmesan cheese,steak | No Comments
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May 7, 2012 by Jarrett
This is a spicier version of your standard spinach stuffed chicken breasts, but equally as tender and tasty.
SPINACH STUFFED CHICKEN BREASTS
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 1 Hour
INGREDIENTS:
- 1 (10 ounce) package fresh spinach leaves
- 1/2 cup sour cream
- 1/2 cup shredded pepper-jack cheese
- 4 cloves garlic, minced
- 4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
- 1 pinch ground black pepper
- 8 slices bacon
PROCEDURE:
- Preheat the oven to 375 degrees F
- Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted.
- Stir in sour cream, pepper-jack cheese, and garlic.
- Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one.
- Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon.
- Secure with toothpicks, and arrange in a shallow baking dish.
- Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F or use the oven’s broiler to cook for an additional 5 to 10 minutes to brown the bacon.
If “spicy” is not your cup of tea, feel free to substitute any melting cheese of your choice. I have used Havarti/Dill and subbed thin sliced prosciutto for the bacon
Enjoy,
Chef Phil
Category Chicken, Recipes | Tags: Chicken,spicy,spinach | No Comments
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May 7, 2012 by Jarrett
Chicken drumsticks and wings dusted with garlic, salt, pepper and Cajun seasoning, grilled to crispy perfection and served with your favorite barbecue sauce. Inexpensive but oh so tasty!
CRACKED CHICKEN
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: 10 Minutes
INGREDIENTS:
- 1- 8 piece package chicken drumsticks and wings
- 2 tablespoons garlic powder
- 2 tablespoons fresh ground pepper
- 2 tablespoons Cajun seasoning
- 2 tablespoons salt
- 1/2 cup barbecue sauce *
PROCEDURE:
- Lightly dust both sides of each piece of chicken with the four spices
- Heat the grill to medium heat.
- Place the chicken approx 5 inches above the heat source. (Middle rack if your grill is equipped with one)
- Cook 4-5 minutes per side, or until skin is crispy.
- Serve on a plate with the barbecue sauce in a dipping dish in the center, either cold or warm.
If you season up a double batch you can be eating one while the other one is grilling !
* I have also offered the “Buffalo wing” sauces.
Enjoy,
Chef Phil
Category Chicken, Recipes | Tags: Cajun seasoning,Chicken | No Comments
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May 4, 2012 by Jarrett
This classic recipe for London Broil is marinated in wine and vinegar which makes it extra tender. If you really want to make it authentic try getting a Flank Steak. With this cooking method even this inexpensive cut of beef will be very tasty.
MARINATED LONDON BROIL
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 30 Minutes (After marinating time)
INGREDIENTS:
- 5 large garlic cloves
- 1 tablespoon salt
- 1/2 cup dry red wine
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1-1/2 pounds top-round London Broil — 1 1/4-inch thick
PROCEDURE:
- Combine all marinade ingredients, mixing well to dissolve the salt.
- In a heavy-duty resealable plastic bag combine London broil with marinade.
- Seal bag, pressing out excess air.
- Marinate, chilled, turning occasionally, for 4 to 6 hours.
- Prepare grill.
- Remove steak from marinate, letting excess drip off, and grill on an oiled rack set 5 or 6 inches over glowing coals, for 7 to 9 minutes on each side for medium rare.
- Transfer steak to a cutting board, cover with foil, and let stand 10 minutes before carving.
- Cut across the grain.
If you really want to make it authentic try getting a Flank Steak.
Enjoy,
Chef Phil
Category Beef, Recipes | Tags: Beef,honey,london broil,Worcestershire sauce | No Comments
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April 30, 2012 by Jarrett
A favorite of mine anytime I go to my favorite Italian restaurant, “OG”, I can’t remember the name right now !
SHRIMP CARBONARA
Serves: 8 Difficulty Level: 1 (of 5) Prep Time:30 Minutes Ready In: < 90 Minutes
INGREDIENTS:
FOR THE SHRIMP:
- 1 cup extra virgin olive oil
- 1 cup hot water
- 1 tablespoon italian seasoning
- 1 tablespoon garlic , chopped
- 1 1/2 pounds large (26-30 count)shrimp
FOR THE SAUCE:
- 1 cup butter
- 1 1/2 teaspoons garlic , chopped
- 3 tablespoons bacon bits
- 3 tablespoons all-purpose flour
- 1 cup parmesan cheese , grated
- 4 cups heavy cream
- 4 cups milk
- 1/4 cup bacon , mixture
- cooked pasta
- 1/2 teaspoon fresh cracked black pepper
- 2 (14 ounce) boxes pasta (spaghetti, linguine, etc.)
- 1/4 teaspoon salt
- 3 tablespoons romano cheese , grated
- 3 tablespoons parmesan cheese , grated
- 1 3/4 cups mozzarella cheese , shredded
- 1/2 cup panko
- 1 1/2 teaspoons garlic , chopped
- 1 1/2 tablespoons butter , melted
- 2 tablespoons parsley , chopped
- 1 1/2 cups roasted red peppers , cut into small strips
- 1/4 cup bacon bit
PROCEDURE:
Preheat oven to 350ºF.
Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic.
Add shrimp.
Cover and refrigerate for at least 30 minutes.
FOR THE SAUCE:
- Melt butter in a large saucepan over medium heat.
- Add garlic and bacon bits.
- Sauté for 5 minutes, stirring frequently.
- Add flour, Parmesan cheese, heavy cream, milk bacon base pepper and salt.
- Use a wire whisk to whip all ingredients together.
- Bring to a boil.
- Reduce heat and allow to simmer.
- Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl.
- Stir until well blended. Set aside.
FOR THE SHRIMP:
- Preheat large skillet.
- Add or shrimp to pan.
- Add red peppers and bacon bits.
- Cook for 3 more minutes or until cooked on both sides
- Add sauce.
- Stir until well blended.
TO SERVE:
Place hot, precooked pasta on a lager serving platter. Top with shrimp and sauce. Evenly distribute topping over top of shrimp. Place in broiler until top is golden brown.
Serve immediately and enjoy.
This dish can also be prepared with chicken breast meat and is equally as good.
Chef Phil
Category Recipes, Shrimp | Tags: carbonara,Italian recipe,shrimp | 1 Comment
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April 30, 2012 by Jarrett
I had a request for a recipe for a mushroom risotto, glad to be of assistance. A very versatile side dish that takes any meal to the next level.
MUSHROOM RISOTTO
Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 5 Minutes | Ready In: < 30 Minutes
INGREDIENTS:
- 4 ounces fresh gourmet blend mushrooms
- 2 tablespoons diced onions
- 1 tablespoon diced pimentos
- 1 1/2 cups Arborio (or risotto) rice
- 2 (14-ounce) cans reduced-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon dried thyme
- 1/4 teaspoon seasoned salt
- 2 tablespoons grated Parmesan cheese
PROCEDURE:
- Preheat medium saucepan on medium-high 2-3 minutes.
- Reduce heat to medium; add all ingredients (except cheese).
- Stir until blended.
- Cover and cook 10 minutes, stirring occasionally.
- Reduce heat to low
- Cook 10 more minutes, stirring occasionally.
- Remove rice from heat; stir Parmesan cheese in vigorously.
- Serve.
For a creamier-tasting rice, stir in 2 tablespoons butter before serving.
Enjoy,
Chef Phil
Category Recipes, Sides | Tags: mushroom,onions,rice,Worcestershire sauce | No Comments
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April 24, 2012 by Jarrett
A great recipe to celebrate the arrival of the vegetable season. The juices from the tomatoes add a wonderful flavor to the sauce.
SHRIMP w/ ZUCCHINI & TOMATOES
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 30 Minutes
INGREDIENTS:
- 1 Tbsp olive oil, extra-virgin, divided
- 1 medium uncooked zucchini, cut into 1/4-inch slices
- 1 pound uncooked shrimp, large-size, peeled and deveined
- 1 cup grape tomatoes, cut in half
- 1/2 tsp dried oregano
- 1/2 tsp table salt
- 1/4 tsp black pepper, freshly ground, or to taste
- 1 1/2 tsp minced garlic
- 1/4 cup water
PROCEDURE:
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes.
- Flip zucchini and cook until golden on other side, about 2 minutes more.
- Remove zucchini to a plate with a slotted spoon.
- Heat remaining teaspoon oil in same skillet.
- Add shrimp; sauté 1 to 2 minutes.
- Add tomatoes, oregano, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water;
- Sauté, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened
- Return zucchini to skillet; toss and serve.
Try this with fresh basil instead of, or in addition to, the oregano (just stir it in right at the end).
Enjoy,
Chef Phil
A great recipe to celebrate the arrival of the vegetable season. The juices from the tomatoes add a wonderful flavor to the sauce.
SHRIMP w/ ZUCCHINI & TOMATOES
Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: < 30 Minutes
INGREDIENTS:
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1 Tbsp olive oil, extra-virgin, divided |
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1 medium uncooked zucchini, cut into 1/4-inch slices |
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1 pound uncooked shrimp, large-size, peeled and deveined |
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1 cup grape tomatoes, cut in half |
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1/2 tsp dried oregano |
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1/2 tsp table salt |
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1/4 tsp black pepper, freshly ground, or to taste |
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1 1/2 tsp minced garlic |
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1/4 cup water
PROCEDURE:
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes.
Flip zucchini and cook until golden on other side, about 2 minutes more.
Remove zucchini to a plate with a slotted spoon.
Heat remaining teaspoon oil in same skillet.
Add shrimp; sauté 1 to 2 minutes.
Add tomatoes, oregano, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water;
Sauté, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened
Return zucchini to skillet; toss and serve.
Try this with fresh basil instead of, or in addition to, the oregano (just stir it in right at the end).
Enjoy,
Chef Phil |
Category Recipes, Seafood, Shrimp | Tags: shrimp,tomato,zucchini | No Comments
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April 24, 2012 by Jarrett
A combination of garlic, tomatoes, capers, olives and anchovies make up this popular Italian sauce.
PASTA PUTTANESCA
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 1 Hour
INGREDIENTS:
- 1/4 cup olive oil
- 4 cloves garlic, chopped
- 1 3/4 lb. tomatoes, peeled, seeded, chopped
- 1/4-1/2 teaspoons crushed red pepper flakes
- 3 tablespoons drained capers
- 1 cup pitted black olives
- 3/4 cup chicken broth or water
- 1-oz. can of anchovy fillets, drained, chopped
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 1 lb. dried spaghetti
PROCEDURE:
- In a medium saucepan, heat the oil over low heat and cook the garlic for 1 minutes, without browning.
- Add the tomatoes, red pepper flakes, capers, olives and broth or water.
- Bring to a boil and cook over medium heat, covered, for 20 minutes.
- Remove the cover and simmer for another 25 minutes.
- Once the sauce is cooked, mix in the anchovies, basil and parsley.
- Bring a large saucepan of salted water to a boil.
- Add a splash of oil to stop the pasta from sticking and cook the pasta according to the manufacturer’s instructions.
- Drain and toss with the hot sauce and serve.
You can omit the capers and anchovies but by doing so you lose the flavor and true meaning of this dish. For an interesting read research the history of this dish.
Enjoy,
Chef Phil
Category Pasta, Pasta Dishes, Recipes | Tags: black olives,pasta,pasta recipe | No Comments
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April 23, 2012 by Jarrett
Had a request for a Southwestern type chicken salad dish. This always sold well for me.
SOUTHWESTERN CHICKEN SALAD
Serves: 6 | Difficulty Level: 1 (of 5)
INGREDIENTS:
- 2 cups cooked chicken (or leftover rotisserie chicken)
- 8 slices precooked bacon (I used applewood bacon)
- 1 small red onion
- 4 teaspoons green onion (optional)
- 4 cups romaine lettuce
- 1 avocado
- 1 cup grape tomatoes
- olive oil cooking spray
- 1/4 cup light mayonnaise
- 1 tablespoon barbecue sauce
- 1/2 ounce blue corn tortilla chips
PROCEDURE:
- Preheat large sauté pan on medium for 2-3 minutes.
- Rinse and peel red onion, cut in half and slice into 1/2-inch strips (about 1/2 cup).
- Spray sauté pan with cooking spray.
- Add onion, cover and brown thoroughly for 7-9 minutes, stirring often.
- Place onions in medium mixing bowl and set aside for 2-3 minutes to cool.
- Cut chicken and bacon into 1/2-inch chunks and add to onions.
- Stir mayonnaise and barbecue sauce into chicken.
- Rinse lettuce, green onions and tomatoes.
FOR SERVICE;
- Line serving plates with lettuce leaves.
- Place blue corn chips around outside edge of plate (or crumble chips over lettuce).
- Place chicken salad in center of each plate.
- Cut green onions into 1/4-inch slices, using up to 1 inch of green tops.
- Sprinkle over chicken salad.
- Cut avocado lengthwise into quarters.
- Remove seed and peel.
- Slice into bite-size chunks. Place avocado and tomatoes around chicken salad.
- Serve.
I also served with a small amount of black beans scattered around the edges.
Enjoy,
Chef Phil
Category Recipes, Soups & Salads | Tags: chicken salad,southwest recipe | No Comments
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April 23, 2012 by Jarrett
A true Southern dish for breakfast or anytime.
COUNTRY-FRIED STEAK
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 5 Minutes | Ready In: < 15 Minutes
INGREDIENTS:
- 1/4 cup flour
- 1/2 teaspoon seasoned salt
- 1/2 cup egg substitute (or 2 large eggs, beaten).
- 2/3 cup plain bread crumbs
- 4 cubed steaks (about 1 1/2 lb)
- 3 tablespoons canola oil
- 1 (12-oz) can evaporated milk
- 1 cup water
- 1 Package sausage gravy mix (2 1/2 oz.)
PROCEDURE:
- Combine flour and seasoned salt in shallow bowl.
- Place eggs in second bowl and bread crumbs in third bowl.
- Preheat large sauté pan on medium 1–2 minutes.
- Dredge each steak in flour.
- Dip into eggs; let excess drip off.
- Dredge in bread crumbs.
- Place oil in pan and then add steaks
- Cook 3–4 minutes on each side or until golden.
- Remove from pan; cover to keep warm.
- Stir in gravy mix and gradually add milk and water, stirring continually, until gravy is smooth.
- Reduce heat to low; cook and stir 2–3 minutes until hot.
- Serve gravy over steaks.
Can also be served with brown gravy, but the true Southerner will have the sausage gravy and most likely grits.
Enjoy,
Chef Phil
Category Beef, Recipes | Tags: brown gravy,country cooking,steak | No Comments