Chef Chuck's Swordfish Sandwich

Panino al Pesce Spada

An elegant meaty swordfish steak sandwich served on a bed of mixed greens, topped with garden fresh tomatoes, capers, balsamic vinegar and olive oil. A healthy and satisfying fish grilled on my favorite ciabiatta roll.  Look for this recipe and others in the new edition of Lodge's Cookbook coming soon.

Swordfish Sandwich
2 fresh swordfish steaks
extra virgin olive oil
salt and pepper
mixed greens
balsamic vinegar
2 baguettes

Wash and pat dry steaks, coat both sides with olive oil, salt and pepper. Heat grill and cook swordfish 3-4 minutes on each side. Assemble sandwich with greens, fish, tomatoes, capers, balsamic vinegar and olive oil.
Ricette by Chef Chuck's Cucina

Chef Chuck's Pistachio Cookies

Biscotti al Cioccolato e Pistacchio

Some of the best pistachios in the world grow in the fertile hills of Sicily, which makes this recipe a, Sicilian favorite.  A soft and sweet cookie because of the additive of chocolate covered pistachio nuts. These cookies are made with almond flour which you can make at home with a food processor or is easily available.  By using the chocolate covered pistachio's, almond flour and a hint of fruity olive oil these cookies have a unique taste. 

 Pistachio Cookies

1 cup pistachios, shelled
1/4 cup semi-sweet chocolate
8 tablespoons butter, softened
1 1/2 cups sugar
2 eggs, room temperature
1/4 cup olive oil
1 1/4 cup almond flour
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla

Melt chocolate in a double boiler, coat pistachios lay out on a small baking pan and refrigerate.
In a blender cream butter add sugar and beat for 2 minutes.  Add one egg at a time,  vanilla and olive oil.  Combine all dry ingredients, lower the speed and slowly add in just till combined.  Separate nuts and hand fold them in.  Form small balls and place on a baking pan with a liner or butter.
Bake at 350 degrees for 12 minutes.  Or you can make an 11 x 4 log, bake it and then using a cookie cutter, cut out rounds that's what I did. Bake at 350 degrees for 25 minutes. 
Ricette by Chef Chuck's Cucina

Chef Chuck's Italian Hamburger

Italiano Hamburger
A classic hamburger made with 80% lean ground beef, balsamic sweet onions, red roasted peppers, creamy fontina cheese on a ciabatta roll. Juicy and full of flavors it was just so good.

Italian Hamburger
1 pound lean ground beef
1 onion, chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and pepper
fontina cheese, sliced
red roasted peppers
2 teaspoons dry oregano

Saute onions in olive oil till translucent, turn off and add oregano. Salt and pepper the burgers, cook till desired temperature, I cook mine, medium 150-160 degrees. Place roasted peppers on top of burger then fontina cheese and melt under broil, then top with onions.

Recipe by: Chef Chuck