Poultry

Chicken Vesuvio

Chicken Vesuvio is an Italian-American dish that originated in Chicago in the 1930’s. The key ingredient is the white wine. Make sure that you select one that you would drink.

Four Tablespoons of Olive Oil

Six White Potatoes, Peeled, Each Cut into 4 Wedges

A Whole Chicken Cut-Up into 8 Pieces

A Teaspoon of Ground Black Pepper

Two Teaspoons of Sea Salt

Two Tablespoons of All Purpose Flour

Six Minced Garlic Cloves

¾ Cup of Diced Spanish Onion

A Jalapeno Pepper, Cored and Seeded, Diced

Two Roasted Red Peppers, Chopped

14 Ounces of Canned Quartered Artichoke Hearts

¾ Cup of Dry White Wine

Two Cups of Low Sodium Chicken Stock

A Teaspoon of Lemon Zest

The Juice of ½ Lemon

A Teaspoon of Dried Oregano

A Cup of Frozen Peas

A Tablespoon of Finely Chopped Fresh Italian Parsley

Preheat the oven to 350 degrees.

Spread the potatoes out on a sheet pan. Brush the potatoes with two tablespoons of the olive oil. Sprinkle the potatoes evenly with a teaspoon of sea salt and ½ teaspoon of the black pepper. Roast in the preheated oven for one hour until the potatoes are golden brown. Set them aside.

Sprinkle the chicken pieces equally with a teaspoon of the sea salt and ½ teaspoon of the black pepper. Heat a tablespoon of the olive oil in a Dutch oven on medium high heat for three minutes. Brown the chicken on both sides in the Dutch oven. Place the browned chicken on a sheet pan and roast it in the preheated oven set at 350 degrees for one hour. Set the chicken aside.

Reduce the temperature of the oven to 275 degrees.

Discard the chicken grease in the Dutch oven but retain the brown bits that have accumulated on the bottom of the pan. Put the Dutch oven on medium heat. Add a tablespoon of the olive oil, the onion, the peppers, the garlic and the dried oregano to the pot. Cook while stirring for two minutes. Add the white wine. Scrape the bottom of the pot to loosen the brown bits that have accumulated. Cook the wine for four minutes. Add the flour. Whisk while cooking making a roux.  Add 1 ½ cups of the chicken stock. Continue to whisk until the mixture thickens. Turn off the heat.  Taste the sauce and add sea salt and/or black pepper, if desired. Add the artichoke hearts and the chicken pieces to the pot. Loosely cover with aluminum foil and place the Dutch oven in the oven. Cook for one hour. Add the potatoes and cook for an additional twenty minutes.

Remove the chicken from the pot to a serving plate. Add the lemon zest, the lemon juice, the peas and the parsley to the sauce. Stir well. Serve the potatoes, the artichoke hearts and the sauce with the chicken.

Poultry

Braised Chicken Thighs, Sausage, Potatoes And Broccoli Rabe

This recipe defines a “one pot meal”.

Eight Chicken Thighs

A Pound Of Hot Or Sweet Italian Sausage Links

A Pound Of Cleaned Broccoli Rabe With The Stems Removed

A Pound Of Small Red Potatoes Cleaned And Sliced In Half

1/4 Cup Of Chopped Spanish Onion

Two Minced Garlic Cloves

A Teaspoon Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

1/4 Teaspoon Of Crushed Red Pepper Flakes

1/4 Cup Of Dry White Wine (Select One That You Would Drink)

Two Cups Of Chicken Stock

A  Tablespoon Of Olive Oil

Preheat the oven to 350 degrees.

Sprinkle the chicken evenly with the sea salt and the ground black pepper. Add the olive oil to a large Dutch oven. Put the pot on medium high heat and brown the sausage on all sides. Remove the sausage to a plate. Brown the chicken thighs on both sides. Remove the chicken to a plate.

Discard the grease from the chicken and the sausage but retain the brown bits that have accumulated on the bottom of the pot. On medium high heat, cook the onions while stirring for two minutes. Add the garlic and the crushed red pepper flakes. Cook while stirring for an additional minute. Add the white wine. Using a wooden spoon, scrape the bottom of the pot to loosen the brown bits that have accumulated. Add the chicken stock and stir the contents. Add the broccoli rabe and the potatoes. Lastly, place the chicken thighs and the sausage on top of the broccoli rabe and the potatoes. Cover the pot loosely with aluminum foil. Place the pot in the preheated oven.

Cook for one and a half hours. Remove the aluminum foil during the last thirty minutes of cooking time. Serve with lemon wedges.

Poultry

Sweet And Spicy Roast Chicken

Sweet and Spicy Roast Chicken

A Chicken Cut Up In Eight Pieces
Two Tablespoons Of Vegetable Oil
A Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
1/2 Cup Of Light Brown Sugar
A Teaspoon Of Oyster Sauce
Two Tablespoons Of Water
1/4 Cup Of Low Sodium Soy Sauce
Two Tablespoons Of Hot Chili Garlic Sauce (Note: You can add more if you like spicy food)
The Juice Of A Lime

Preheat the oven to 350 degrees.

In a medium sauce pan, whisk together the brown sugar, the oyster sauce, the soy sauce, the water and the hot chili garlic sauce until combined. Bring the mixture to a boil and then reduce the heat to low. Cook until the sauce reduces by half. Remove from the heat and whisk in the lime juice. Set the sauce aside.

Brush the chicken pieces evenly with the vegetable oil. Sprinkle each piece equally with the sea salt and the black pepper. Roast in the preheated oven for 1 1/2 hours until the skin is brown and crispy. Brush the sauce on the chicken and roast for an additional 5 minutes. If you have any leftover sauce, serve it at the table along side the chicken.

Beef, Pork and Lamb

Braised Pork And Beef Pizzaiola

Braised Pork and Beef Pizzaiola

A Pound Of Beef Short Ribs

A One Pound Pork Roast

Two Tablespoons Of Olive Oil

2 Teaspoons Of Sea Salt , Divided

1/4 Teaspoon Of Ground Black Pepper

1/2 Cup Of Dry Red Wine That You Would Drink

1/4 Cup Of Chopped Spanish Onion

Three Minced Garlic Cloves

A Teaspoon Of Crushed Red Pepper Flakes

A Teaspoon Of Dried Oregano

A Teaspoon Of Crushed Fennel Seeds

1/4 Cup Of Tomato Paste

56 Ounces Of San Marzano Tomatoes Hand Crushed

 

Preheat the oven to 275 degrees.

Sprinkle the pork and the beef evenly with a teaspoon of sea salt and the black pepper. Heat the olive oil on high heat in a large oven proof soup pot. Brown the meat on all sides. When browned, add the chopped onion. Cook while stirring for two minutes. Add the red wine. Using a wooden spoon, scrape the bottom of the pot to loosen all of the brown bits that have accumulated. Add the tomato paste. Cook while stirring for two minutes. Add the hand crushed tomatoes, the minced garlic,  a teaspoon of sea salt, the crushed red pepper flakes, the oregano and the fennel. Give the contents a good stir. Cover the top of the pot with aluminum foil and place the pot in the preheated oven.

Cook in the oven for 3 1/2 hours. Remove the meat and wrap it in aluminum foil. Keep the meat warm in the oven set at 170 degrees.

Skim any fat from the meat that has accumulated on top of the sauce. Cook the sauce on the stovetop on low heat for an additional hour or until the sauce has thickened and reduces by half. Taste and add more sea salt and/or crushed red pepper flakes, if desired.

Pull apart the meat (which should be extremely tender) into smaller pieces and spoon some of the sauce on top. Serve the meat with your favorite pasta covered with the sauce. Note: Bucatini works well.

Salads and Appetizers

Asian Broccoli Slaw

Asian Broccoli Slaw

A Pound Of Shredded, Packaged Broccoli Slaw
A Teaspoon Of Finely Chopped Fresh Ginger
A Teaspoon Of Finely Chopped Garlic
A Tablespoon Of Finely Chopped Scallion
A Tablespoon Of Hot Red Chili Paste
1/4 Cup Of Creamy Peanut Butter
1/4 Cup Of Sesame Oil
1/4 Cup Of Low Sodium Soy Sauce
A Teaspoon Of Rice Vinegar
1/2 Cup Of Water
1/4 Teaspoon Of Sea Salt
1/4 Cup Of Chopped Unsalted Peanuts

Combine the garlic, the ginger, the scallion, the red chili paste, the rice vinegar, the peanut butter, the sesame oil, the soy sauce, the water and the sea salt in a large salad bowl. Whisk until smooth. Add the broccoli slaw and mix well.

Let the slaw sit at room temperature for at least an hour before serving. Top with the chopped peanuts when you are ready to serve.

Pasta

Linguine Fini Pasta With Jalapeno Pesto, Broccoli and Toasted Breadcrumbs

Linguine Fini Pasta With Jalapeno Pesto

Linguine fini pasta is a thinner form of standard linguine.

A Pound Of Linguine Fini Pasta
Four Large Fresh Jalapeno Peppers (Cored And Seeded)
A Tablespoon Of Finely Chopped Red Onion
A Minced Garlic Clove
1/2 Cup And A Tablespoon Of Olive Oil, Divided
1/4 Cup Of Sliced Almonds
1/4 Teaspoon And 1/8 Teaspoon Of Sea Salt, Divided
A Pound Of Fresh Broccoli Florets
1/2 Cup Of Panko Breadcrumbs

Combine the jalapeno peppers, the red onion, the garlic, the almonds, 1/2 cup of olive oil, and 1/4 teaspoon of sea salt in a food processor. Pulse until smooth. Taste and add more sea salt, if desired.

Preheat the oven to 300 degrees. Toss the breadcrumbs with a tablespoon of olive oil and 1/8 teaspoon of sea salt. Spread the breadcrumbs out on a baking sheet. Bake the breadcrumbs in the oven for fifteen minutes until golden brown.

Cook the pasta in a pot of salted, boiling water according to the package instructions. Add the broccoli florets during the last five minutes of cooking time. Before draining the pasta and the broccoli, reserve one cup of the cooking water. Drain the pasta and broccoli well in a colander.

Put the pasta and the broccoli in a large bowl. Add the jalapeno pesto and the pasta cooking water. Mix well. If the pasta appears a little dry, add some olive oil and mix again. Top the pasta with the toasted breadcrumbs and serve.

Salads and Appetizers

Red Romaine Lettuce With Almond Slices, Dried Cranberries, Gorgonzola Cheese And Raspberry Vinaigrette Dressing

Red Romaine Lettuce with Almond Slices

A Head Of Red Romaine Lettuce Washed, Dried And Cut Into About One Inch Pieces
1/4 Cup Of Dried Sweetened Cranberries
1/4 Cup Of Almond Slices
1/4 Cup Of Crumbled Gorgonzola Bleu Cheese
A Minced Garlic Clove
A Tablespoon Of Finely Chopped Scallion
A Tablespoon Of Raspberry Wine Vinegar
1/4 Cup Of Extra Virgin Olive Oil
1/2 Teaspoon Of Sea Slat, Divided In Half
1/4 Teaspoon Of Ground Black Pepper, Divided In Half

Combine the garlic, the scallion, the raspberry wine vinegar, the extra virgin olive oil, half of the sea salt and half of the black pepper in a salad bowl. Whisk well. Taste and add more sea salt and/or black pepper, if needed.

Add the lettuce along with the remaining sea salt and black pepper to the bowl. Toss well. Top with the dried cranberries, the almonds and the gorgonzola cheese before serving.

Salads and Appetizers

Heirloom Tomato And Roasted Beet Salad

Heirloom Tomato and Roasted Beet Salad

A Medium Yellow Heirloom Tomato Cut Into About ¼ Inch Slices
Two Roasted Beets Cut Into About ¼ Inch Slices
A Minced Garlic Clove
A Teaspoon Of Finely Diced Red Onion
A Teaspoon Of Lemon Zest
A Teaspoon Of Raspberry Wine Vinegar
A Tablespoon Of Extra Virgin Olive Oil
½ Teaspoon Of Sea Salt, Divided
¼ Teaspoon Of Black Pepper, Divided
Six Basil Leaves, Torn In Half

Combine the garlic, the red onion, the lemon zest, the raspberry wine vinegar, the extra virgin olive oil, ¼ teaspoon of sea salt, and 1/8 teaspoon of black pepper in a mixing bowl. Whisk well. Taste and add more sea salt and/or black pepper, if needed.

Arrange the tomato slices and the beet slices on a plate overlapping them slightly. Sprinkle evenly with ¼ teaspoon of sea salt and 1/8 teaspoon of black pepper. Pour the dressing evenly over the top of the tomato slices and the beet slices. Garnish with the basil and serve. Note: you can serve this salad with roasted red peppers and assorted olives, if desired.

Seafood

Baked Shrimp Piccata

Baked Shrimp Piccata

This recipe has the great flavor of a piccata preparation but without the work.

A Pound Of Shrimp Deveined, Cleaned And Patted Dry
¼ Cup Of Panko Bread Crumbs
A Tablespoon Of Unsalted Butter
A Tablespoon Of Olive Oil
½ Cup Of Savignon Blanc White Wine
A Teaspoon Of Lemon Zest
A Minced Garlic Clove
A Tablespoon Of Capers
A Tablespoon Of Finely Chopped Italian Parsley
¼ Teaspoon Of Sea Salt
1/8 Teaspoon Of Ground Black Pepper

Preheat the oven to 350 degrees.

Combine the olive oil, the garlic, the lemon zest, the parsley, the capers, the sea salt and the black pepper in a saucepan. Cook on medium heat for one minute. Add the white wine and stir well. Let the mixture cook until the wine has reduced by a half. Off the heat, whisk in the butter. Taste and add more sea salt and/or black pepper, if needed.

Place the shrimp into a ceramic baking dish and evenly pour the butter, wine sauce over them. Sprinkle the bread crumbs uniformly over the top of the shrimp. At this point, you can add a small amount of olive oil on top of the bread crumbs so that they become crispier when finished cooking, if desired.

Bake in the preheated oven for 30 minutes. Let cool and serve with lemon wedges.

Pasta

“Inside-Out” Ravioli

"Inside-Out" Ravioli

Traditional spinach ricotta ravioli filling is used as the sauce in this recipe for farfalle pasta.

1 And 1/2 Pounds Of Farfalle Pasta
A Pound Of Washed Fresh Spinach
A Minced Garlic Clove
A Tablespoon Of Finely Chopped Scallions
15 Ounces Of Part Skim Ricotta Cheese
1/2 Cup Of Grated Pecorino Romano Cheese
1/2 Cup Of Crumbled Feta Cheese
A Pinch Of Nutmeg
1/8 Teaspoon Of Crushed Red Pepper Flakes
1/8 Teaspoon Of Freshly Ground Black Pepper
1/4 Teaspoon Of Sea Salt

Steam the spinach in about an inch of water in a covered pot for two minutes on high heat. Drain the spinach and squeeze out as much water as possible. Finely chop the spinach in a food processor.

In a bowl large enough to hold one and one half pounds of pasta, add the chopped spinach, the ricotta cheese, the Romano cheese, the feta cheese, the garlic, the scallions, the nutmeg, the crushed red pepper flakes, the black pepper and the sea salt. Mix well until all of the ingredients are incorporated. Taste and add more sea salt and/or pepper, if desired.

Cook the pasta according to the package instructions in a pot of boiling, salted water. Reserve one cup of the pasta water before draining the pasta in a colander.

Add the pasta water to the ricotta spinach mixture and mix well. Add the drained pasta to the bowl. Mix well so that all of the pasta gets coated with the sauce. Serve with grated Pecorino Romano cheese.