Chef Chuck's Baked Shrimp with Potatoes

Patate e Gamberi Gratinati

This was a unique blend, shrimp and potatoes, baked together with garlic, butter and olive oil whats not to love. A perfect side dish, appetizer or even a light meal. Dip your shrimp into all those flavored juices, serve with a green salad and crusty bread.

Baked Shrimp and Potatoes

2 dozen medium shrimp, peeled
2 medium potatoes
2 garlic cloves, sliced
2 tablespoons butter
2 tablespoons olive oil
panko breadcrumbs
1 or 2 tablespoons fresh parsley
salt and pepper

Wash and boil potatoes in salted water for about 25 minutes, or until a knife comes out easy.
Drain and cool, peel and slice thin. Peel shrimp and clean, oil baking pan arrange shrimp and potatoes. In a small frying pan saute butter, olive oil, garlic, parsley, salt and pepper for a minute or two. Pour over dish and add 1 tablespoon of water, sprinkle breadcrumbs on top and bake at 400 degrees for 8 minutes, broil for 2 more minutes.

Chef Chuck's Bucatini with Red Peppers and Onions

Bucatini con peperoni rossi e cipolle

This hot and spicy dish is made with bucatini, which is a thick tubular pasta. It's a perfect pasta choice for this recipe with red bell peppers, lots of onions and red hot pepper flakes. Shave some parmigiana cheese, extra virgin olive oil and oregano over top and proudly serve this dish for your family.

Bucatini with Red Peppers and Onions

1 pound bucatini
1/4 cup extra virgin olive oil
3 garlic cloves, whole
2 red bell peppers, sliced
1 onion, sliced
1 tablespoon red hot pepper flakes, optional
dried oregano
shaved parmigiano cheese

Heat olive oil saute whole garlic and red pepper flakes for 1 minute, remove garlic and discard. Add peppers and onions saute for about 8 minutes, then start the pasta, while still cooking peppers and onions. Cook pasta in boiling salted water for 8 minutes, transfer pasta to pan along with two or three ladles of pasta water. Season with oregano, cheese and a drizzle of olive oil.

Chef Chuck's Salted Cod with Tomatoes

Baccala alla Pizzaiola

Salted cod becomes so flavorful when marinated in this homemade tomato sauce. Planning ahead is a must, for this cod needs to soak in water to rehydrate for three days. The cod was tender and tasted so good especially with the mashed potatoes, and all that gravy. A comfort dish to enjoy anytime of the year.

Salted Cod with Tomatoes

1 pound dry salted cod
3 tablespoons olive oil
1/2 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 large can tomato sauce
2 teaspoons dried oregano
2 teaspoons dried basil
salt and pepper

You must soak the cod in cold water for three days, changing the water 3 times a day. I keep it covered with plastic wrap. Pat dry and cut into large pieces, remove skin and any bones.
In a large frying pan heat olive oil and saute onions, carrots and celery for 5 minutes, add garlic for another minute. Add tomato sauce, oregano, basil, salt and pepper, simmer 20 minutes. Add chunks of cod, cover and simmer an additional 40 minutes. Serves 4
Ricette by Chef Chuck's Cucina

Chef Chuck's Almond Biscotti with Fruit Jam

Biscotti alla Frutta

A light almond cookie filled with a mixed fruit jam, of course you can use your favorite jam. While in Italy, I met a friend whose family owns, Andrini Marmellate, a wonderful company that makes all kinds of jams and mixed fruits. He so kindly gave us many samples, I used a variety of peach, quince, apricot and lemon. It is simply delicious!


2/3 cup whole almonds

1/2 cup butter, room temperature
3/4 cup sugar
1/2 teaspoon almond extract
1 teaspoon vanilla
2 eggs
2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
confectioners sugar

1/4 cup jam

Place nuts on a baking sheet bake at 350 degrees for 8 minutes, cool and chop to medium to small size pieces. In a mixer cream butter and sugar for a minute or two, add almond extract and vanilla. Combine flour, salt and baking powder slowly add this to mixture. Add nuts, make a small size ball place on baking sheet and with a dowel or wooden spoon handle, make a small hole in the middle. Add your jam using a small spoon, bake for 20 minutes. Remove and cool on a rack. Sprinkle with confectioners sugar. Makes about 2 dozen.
Ricette by Chef Chuck's Cucina