Friday, October 30, 2009

Chef Chuck's Grilled Salmon

Salmone alla Griglia


Simply cooked to perfection, grilled salmon with seasonings, is light and satisfying. Grilled indoors or outdoors this recipe is as easy as it gets. Salmon is a healthy meal, served with a green leafy salad, or your favorite vegetable.


Grilled Salmon
1 pound fresh salmon
olive oil
salt and pepper
thyme
1 tablespoon fresh lemon juice


Wash and pat dry salmon, rub olive oil, salt, pepper and thyme on the fillet. Heat grill, brush grill with olive oil and place salmon skin side down, squeeze lemon juice on fish. Cook for approximately 5 minutes on each side, depending on the thickness.

Tuesday, October 27, 2009

Chef Chuck's Cod Fish Soup

Zuppa di Pesce di Merluzzo

Cod Fish Soup

A wonderful combination of Pacific cod fish, green olives, capers, potatoes and San Marzano tomatoes makes this a tasty soup. Every bite has a delicious flavor of the Pacific waters. You could substitute a variety of white fish in place of the cod.

Cod Fish Soup
1 pound cod fish
3 tablespoons olive oil
1 white onion, sliced
3 potatoes, cubed
1/2 cup green olives
1/4 cup capers
1 cup vegetable broth
1 large can whole tomatoes,
crushed
1 cup water
1 tablespoon dried oregano
salt and pepper
flour

Wash and lightly pat dry fish, cut into 4 inch chunks. Season the flour with salt and pepper, dredge fish set aside. In a large pot heat olive oil add onions and saute for 1 minute add fish
cook 1 minute on each side. Stir in potatoes, olives, capers moisten with the broth, then add tomatoes. Season with oregano salt and pepper. Bring to a boil then simmer for 45 minutes with lid on.

Wednesday, October 21, 2009

Chef Chuck's Chickpea Soup

Zuppa di Ceci


A hearty soup with chickpea's, sausage, vegetables, kale and more. Packed with so many good flavors it warms your soul on a chilly evening.


Chickpea Soup
2 cans chickpea's or
1 onion, chopped
3 celery stalks, chopped
3 carrots, chopped
2-3 sausage links, mild or hot
6 cups beef broth
14 ounce can diced tomatoes
1 bunch of kale, chopped
sprig of rosemary
salt and pepper to taste
parmigiano cheese, grated


Heat large pot add 2 tablespoons olive oil and brown sausage for a few minutes, remove and set aside. Add 3 tablespoons olive oil and saute onion, celery and carrots for 5 minutes. Stir in cooked sausage, broth, tomatoes, kale, rosemary, salt and pepper. Bring to a boil and then simmer with lid on for 20 minutes, add beans. Top with parmigiano cheese.
Serves 6 - 8 people.

Sunday, October 18, 2009

Chef Chuck's Fettuccine alla Carbonara

Fettuccine alla Carbonara

Pasta with pancetta, onions, eggs and pecorino is a classic and rustic pasta dish from Italy. The flavors combined is quite delicious, this would be great served at a brunch, lunch or for dinner. I made this with fettuccine, any ribbon pasta will work you can also use bacon instead of pancetta. I added my wonderful focaccia with olives, salt and rosemary. Enjoy!

Fettuccine alla Carbonara

1 pound fettuccine
3 tablespoons olive oil
12 ounces pancetta, chopped

1 white onion, chopped

3 garlic cloves, minced

3 eggs, beaten

1/2 cup pecorino cheese, grated

salt and pepper
1/4 cup pasta water

Cook pasta in boiling salted water till al dente. Meanwhile in a large frying pan, heat olive oil and cook pancetta, drain most of the fat. Add onions and saute for 5 minutes, add garlic, salt and pepper, add cooked pasta and a little (1/4 cup) pasta water. Then stir in egg mixture, season with salt and pepper.

Wednesday, October 14, 2009

Chef Chuck's Spicy Pork Tenderloin

Filetto di Maiale Piccante


The aroma in the house was so inviting, this spicy pork dish is definitely a favorite. The pork was fork tender, and the heat from the peppers combined with the sweet honey and cinnamon makes this recipe delicious.


Spicy Pork Tenderloin
1 pound pork tenderloin, cubed
1 red onion, sliced
2 small hot chili peppers, sliced
1/2 teaspoon cinnamon
1 tablespoon honey
2 tablespoons red wine vinegar
1 teaspoon oregano
salt to taste
1/2 cup organic vegetable broth
rice


Cut pork in small chunks, heat olive oil in pot and brown meat, about 4-5 minutes. Stir in onions, peppers, cinnamon, honey, red wine vinegar, oregano and salt. Add vegetable broth cover and simmer for 7 minutes. Serve over a bed of rice.

Saturday, October 10, 2009

Chef Chuck's Lemon Baked Shrimp


Limone Gamberetti al Forno


Lemon baked shrimp, has a fresh taste of the sea with a burst of lemon flavor. A light and delicious shrimp recipe, serve as a appetizer or as a main meal.




Lemon Baked Shrimp
1 pound medium shrimp
peeled and deveined
1 cup panko breadcrumbs
1 cup parmigiano cheese, grated
3 garlic cloves, minced
zest of 1 lemon
1 tablespoon parsley, chopped
salt and pepper
2 eggs, beaten
olive oil


Peel shrimp and devein, rinse, pat dry and set aside. Mix together breadcrumbs, cheese, garlic, lemon zest, parsley, salt and pepper. In a separate bowl beat eggs, dip shrimp in eggs, then into breadcrumb mixture and place in an oiled baking dish. Bake uncovered at 400 degrees, 15 minutes.

Wednesday, October 7, 2009

Chef Chuck's Chicken Pot Pie



Torta di Pollo

A hearty and healthy chicken pot pie, is the perfect comfort food. Flaky butter crust, lots of vegetables, chunks of chicken and a light flavorful gravy makes this recipe satisfying.

Chicken Pot Pie
Filling
2 organic chicken breasts
5 tablespoons olive oil
2 tablespoons butter
3 carrots, diced
3 celery stalks, diced
1 onion, diced
2 potatoes, diced
8 mushrooms, diced
4 small garlic cloves, minced
1 cup peas
1 1/2 cups organic chicken broth
1/4 cup heavy cream
3 tablespoons flour
1 teaspoon dried oregano
salt and pepper to taste

Crust
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 sticks cold butter
8 tablespoons ice water
1 egg white, beaten

Wash and pat dry chicken breasts place on a baking pan, coat with olive oil and salt and pepper both sides. Bake at 375 degrees for 25 minutes. Cut chicken into small chunks, set aside. In a large frying pan heat 3 tablespoons olive oil and butter saute carrots, celery, onions, potatoes and salt for about 5 minutes. Add mushrooms, garlic, peas and pepper, saute 5 minutes. Add cooked chicken, pour in chicken broth, heavy cream and oregano, slowly add flour to make a gravy. Add more broth if too thick.
Using a food processor combine flour, salt and baking powder, pulse. Add cold butter in small chunks, add 1 tablespoon water at a time. Knead on floured board for a minute, cut in half, and roll out one half to fit your pie pan. Pour in chicken mixture and roll out the rest of the dough for the top. Make a few air holes in dough then brush with egg whites and bake at 375 degrees for 30 minutes or until crust is golden brown.

Saturday, October 3, 2009

Chef Chuck's Coconut Almond Cookies


Cocco Biscotti di Mandorle

A cloud of coconut, almonds and fluffy egg whites makes these cookies light, and tasty. Dipped in melted dark chocolate gives them an extra sweetness.

Coconut Almond Cookies
4 egg whites
pinch of salt
6 ounces powdered sugar
6 ounces unsweetened organic
coconut
1 cup almonds, chopped fine
1/4 cup dark chocolate, melted

Beat egg whites for 30 seconds, then add pinch of salt and gradually add powdered sugar till soft peaks form. Fold in coconut and almonds. On a greased cookie pan carefully use a tablespoon and drop batter to your desired form. Bake at 350 degrees for 20 minutes, cookies should be golden brown. Cool and dip in melted chocolate, store in refrigerator. Makes 16-20 cookies depending on the size.