Sunday, July 28, 2013

Chef Chuck's Scallop Mushroom Risotto


Capesante Risotte ai Funghi

A spectacular Summer dish, creamy risotto made with diced onions, sauteed portabello mushrooms and scallops drenched in butter and garlic.  The risotto was cooked perfectly which takes at least 20 minutes and the mushrooms had such a meaty flavor.  I then heated up a small pan, melted butter added a few garlic cloves and sauteed the scallops.  The smells were like we were at the Sea.

Scallop Mushroom Risotto

8 large scallops
1 large portobello mushroom
2 cups Arborio rice
4 cups vegetable broth
1/2 onion, diced
1/2 cup parmigiano cheese, grated
4 tablespoons butter
olive oil
4 garlic cloves
1 tablespoon fresh parsley, chopped
salt and pepper

In a large pan heat 2 tablespoons butter and 1 tablespoon olive oil, saute onions for a few minutes add rice and coat with butter and onions. Toast the rice 3 or 4 minutes, add broth one ladle at a time.  Let the broth absorb into the rice before adding more.  This should take about 20 minutes it wil be al dente, add parmigiano.
In a frying pan heat butter, slice mushrooms and saute on each side add salt and pepper, set aside. In a small frying pan add 2 tablespoons butter and 3 or 4 garlic cloves get it hot add scallops and don't  move for 2 minutes flip over and cook another minute or so.
Arrange rice on plate top with sliced mushrooms and a scallop or two.  Sprinkle fresh parsley and serve, serves four.
Ricette by Chef Chuck's Cucina

Thursday, July 25, 2013

Chef Chuck's Steak and Arugula Focaccia


Bistecca e Rucola Focaccia

  I prepared my focaccia recipe and while it was rising, I caramelized onions in butter.  Prior to baking I sprinkled parmigiano cheese then placed onions on.  Meanwhile, I seared a tender rib eye steak and allowed it to rest for fifteen minutes. I sliced the steak thin and placed it on the bread along with the peppery flavor of my garden fresh arugula, salt and pepper.  It was a delicious meal in itself.


Steak and Arugula Focaccia

2 cups warm water about 110 degrees
 
1 tablespoon dry yeast
1 tablespoon sugar
 
4 1/2 cups all-purpose flour
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon salt 
parmigiano cheese
onions
butter
rib eye steak
arugula leaves

Heat water to about 110 degrees, sprinkle 1 tablespoon of yeast and 1 tablespoon of sugar stir, let sit for 7 minutes (until foamy). Pour into mixer bowl or a processor, set to a medium speed, add balsamic and olive oil. Mix in one cup of flour at a time with salt until it forms into ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Transfer to large bowl, lightly coat with olive oil, cover with plastic wrap and layer small towel on top. Let rise in a warm area for 1 hour 30 minutes - 2 hours. When dough becomes 2-3 times it's original size, take out and spread onto flour dusted cutting board until it fits into 11"x18"cookie sheet.
Sprinkle with parmigiano cheese, add caramelized onions and bake at 450 degrees for about 12 minutes.  I take my steak our 1 hour before cooking then salt and pepper each side. Sear steak for about 3 minutes on each side, in a very hot pan.  Let rest 15 minutes before cutting.  Place thin slices on focaccia and add arugula.
Ricette by Chef Chuck's Cucina

Thursday, July 4, 2013

Chef Chucks Pesto Deviled Eggs

Uova alla Diavola

Happy Fourth of July! Here is an Italian twist on the traditional deviled egg. Spice up your next batch of, deviled eggs, with fresh basil pesto and red hot pepper flakes.  Do you have basil in your garden, then it's time to make homemade pesto.

Pesto Deviled Eggs

12 Eggs
1/3 cup Pesto
3 Tablespoons Mayonnaise
2 Tablespoons Olive Oil
Salt and Pepper to taste
Red Hot Pepper Flakes to taste

Place eggs in pot, just cover eggs with water add a pinch of salt and boil.  When it boils, remove from heat cover and let sit for 20 minutes.  Rinse under cold water, crack and peel.  Cut in half lengthwise and remove yolk.  In a bowl add yolks, pesto, mayo, salt and pepper combine with a fork and then use a whisk.  You want the consistency to be creamy, I placed it in a pastry bag with a large tip, and piped it into each egg.  If you don't have a pastry bag you can use a small plastic bag and cut a small hole in one corner.   Sprinkle red hot pepper flakes on top and serve.  For my pesto recipe use search  box.
Buon Appetito
Recipe by Chef Chuck's Cucina




Saturday, May 18, 2013

Chef Chuck's Fried Lemon Tilapia

Fritto Limone Tilapia

Hello my friends, I am back!!  My motto is family, food and friends and  I have been very
busy taking care of my family. Feels good to be back.

Fried Lemon Tilapia

A light and satisfying dish from the beautiful, Amalfi Coast in Italy, where my family is deeply rooted. You can use Tilapia or any white fillet for this recipe.  I soaked the fish in whole milk, then floured and fried in butter, whats not to love!  I served the fish with garlic sauteed brussel sprouts and thinly sliced marinated onions and tomatoes.  The lemons "sfusato" from that area are amazing, so after frying squeeze lemon juice on top of fish and sprinkle fresh chopped parsley.

2 fillets of Tilapia
milk
flour
salt and pepper
4 tablespoons butter
2 lemons
parsley

Wash and place fish in a shallow dish, cover with whole milk  for 30 minutes.  Drench in seasoned flour (salt and pepper) heat butter and fry on each side till golden brown.  On serving platter squeeze lemon juice over fish and sprinkle with chopped parsley.
Ricette by Chef Chuck's Cucina


Monday, January 28, 2013

Chef Chuck's Sausage and Potatoes



Salsiccia e Pollo

A great combination of flavors, hot Italian sausage and tender thighs cooked slowly
in chicken broth and red wine vinegar.  Along with sauteed green peppers,onions, garlic and potatoes and I served it over pasta.  A hearty meal to accompany the cold weather.  Hope you enjoy as much as I did!

Sausage and Potatoes

4 Hot Italian Hot Sausage
4 Chicken Thighs
3 tablespoons Olive Oil
3 tablespoons Butter
1 Onion, sliced
1 Green Pepper, chunks
2 Potatoes, peeled and chunks
2 Garlic Cloves, whole
2 tablespoons Tomato Paste
2 cups Chicken Broth
flour 
salt and pepper
red hot pepper flakes

Wash and dry chicken salt and pepper both sides and coat with flour.  Heat olive oil and butter in a large pan and brown chicken on both sides, remove and set aside.  Cut sausage in one to two inch pieces and brown, remove and set aside.  Saute onions, peppers and potatoes a few minutes add garlic.  In center of pan make a space to cook the paste for a few minutes then add chicken broth, red wine vinegar salt and pepper.  Cook on low for one and half hours stirring occasionally.  Season with
red hot pepper flakes.
Ricette by Chef Chuck's Cucina