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
tomatoes
capers
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

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

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

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

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

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

Chef Chuck's Salmon Poached in Olive Oil

Salmone Affogato in Olio d Oliva

The salmon was poached in olive oil along with a sachet of fresh picked herbs and garlic.  This process highlighted the richness of the fish.  A recipe any guests would enjoy for this holiday season.

Serve with rice or roasted potatoes and a vegetable and or a green salad.

Salmon Poached in Olive Oil

2 Salmon Fillets

Olive Oil

3 garlic cloves

a few thyme stems

1or 2 rosemary sprigs

a small bundle of  sage leaves

salt and pepper

lemon

Leave salmon out for 1 hour to get to room temperature, wash and dry salmon salt and pepper set aside.   In a small pot large enough to fit your pieces of fish, pour in olive oil, enough to just cover the fish.  Add in a sachet made with cheese cloth of thyme, rosemary, sage and garlic cloves unpeeled and flattened with the back of a knife.  If you don't have cheese cloth put herbs and garlic right in oil.  Heat up to 180 degrees add fish and set timer for 12 minutes.  Remove and serve with lemon slices or wedges, salt and pepper and a drizzle of olive oil.

Ricette by Chef Chuck's Cucina

Chef Chuck's Fig Biscotti

 

Fiche Biscotti

This amazing cookie recipe certainly brings to mind the holiday's, so let the spirit begin after the first bite!  Figs are well known for that unique sweetness and softness that pairs so well with the crunchy 

cookie texture.  It all seems to go so well...

This fig jam is special to me because it is made by my friend Andrea, from Andrini  Marmellate, in Italy. Also his variety of jams can be found in my new food line,              

  ~ Chef Chuck's Cucina ~

As you can see this cookie looks like the famous one we grew up with named, "Fig Newton"

Happy Holidays!!

Fig Cookies

5 tablespoons butter, room temperature

2/3 cup brown sugar

2 tablespoons sour cream

1 teaspoon vanilla

2 eggs, room temperature

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

1 egg white

powdered sugar, optional

fig jam

In a mixer cream together butter and brown sugar then add in sour cream, vanilla and eggs.  Add all dry ingredients, mix till all incorporated.  Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.  Divide into four sections and work with one at a time, roll out on a well floured board, this dough is very sticky.  Roll out about 1/8 inch thick and 3 to 4 inches wide.  Spread jam in middle of dough fold over one side press slightly, egg wash the top and fold over the other side, gently press down again.  Brush off flour and roll over on seam on a silicon mat or greased pan.  Bake at 375 degrees for 15 minutes, cool on pan a few minutes then rest on a rack before cutting.  Cut in one inch squares, sprinkle with powdered sugar.

Ricette by Chef Chuck's Cucina

Chef Chuck's Turkey Pot Pie

Torta Di Tacchino

A savory recipe for Thanksgiving Day leftovers, turkey pot pie with homemade flaky crust.
I cubed white and dark turkey, sauteed vegetables, and stirred in gravy, broth and even sour cream.  A perfect and comforting dish for after the holiday.

Turkey Pot Pie
 
3 cups turkey, cubed
3 tablespoons olive oil
2 tablespoons butter
3 carrots, diced
3 celery stalks, diced
1 large onion, diced
3 small potatoes, diced
1/4 cup corn, cooked
1/2 cup mushrooms, chopped
1/4 cup sour cream
1/4 cup gravy
3/4 cup chicken broth, warm
1 tablespoon flour
1 teaspoon rosemary, chopped
salt and pepper

Crust

3 cups flour 
1 teaspoon salt
1 teaspoon baking powder
2 sticks cold butter, cubed
8-10 tablespoons ice water
1 egg white

In a large frying pan heat olive oil and butter add carrots, celery, onions, potatoes, salt and pepper  saute for about 5 minutes.  Add mushrooms and corn and cook for another minute or two.  Add in turkey, and broth heat till boiling then stir in sour cream and gravy.  Add 1 tablespoon of flour to thicken the gravy, season with rosemary, salt and pepper.  Cover and cook on low for a few minutes.
Using a food processor combine flour, salt and baking powder combine add cubed butter
a little at a time.  Then add ice water till a ball forms.  Kneed on floured board and wrap
with plastic wrap. Butter your baking dish, cut off a small section of dough and roll out to fit bottom of dish.  I filled 6 individual dishes then put on a top.  Cut slits to allow steam to come out,  brush with egg whites.  Bake at 375 degrees for 35-40 minutes, crust should be golden.
Ricette by Chef Chuck's Cucina

Spicy Shrimp Soup

Gamberi Zuppa Piccante

A shrimp soup with a touch of heat from the red hot pepper flakes added.  I started with browning some bacon, adding lots of vegetables, beans and a hearty broth. This soup is quick and simple and very satisfying. Depending on how spicy you want the soup you can always add more pepper flakes at the table!

Spicy Shrimp Soup

1/2 pound shrimp, peeled and divined

3 strips bacon, cut in small pieces

3 carrots, cut small

3 celery stalks, chopped

3 garlic cloves, minced

6 scallions, chopped

2 tablespoons tomato paste

1/2 can cannellini beans

4 cups vegetable broth

1 tablespoon red wine vinegar

2 tablespoons olive oil

salt and pepper

1 teaspoon red hot pepper flakes

1 tablespoon fresh parsley, chopped

In a large pot heat olive oil and brown bacon then add carrots, celery, garlic and scallions.  Salt and pepper the vegetables and simmer for a few minutes stirring occasionally.  Add tomato paste and brown for a few more minutes.  Pour in hot broth, vinegar, and beans cover and simmer for 30 minutes.  Add in shrimp and cook with lid on an additional 10 minutes.  Serve with chopped scallions, pepper flakes and a drizzle of olive oil.

Ricette by Chef Chuck's Cucina

Chef Chuck's Stuffed Peppers

Peperoni Ripieni

    A satisfying and comforting meal on a fall evening, stuffed peppers.  I purchased
these bell peppers locally at a farm stand, so they were just picked.  I made a mixture of seasoned beef, rice and tomato sauce then I lightly packed the peppers placed the tops on and baked them. 
   

Stuffed Peppers

3 or 4 bell peppers, medium
1 pound ground beef
3 tablespoons olive oil
1 onion, chopped
2 or 3 garlic cloves, minced
1 1/2 cups white rice
1/1/2 cups tomato sauce,
1/4 cup parmigiano cheese, grated
1 tablespoon fresh parsley, chopped
salt and pepper to taste

Wash and slice off tops of peppers, clean out and place peppers and tops in a
 pot large enough to fit your peppers, cover the peppers with water, add salt and bring to boil, for 10-15 minutes. Drain carefully and set aside. You want them to be slightly soft.
 In a large skillet on medium high heat add olive oil and saute onions for about 5 minutes, add beef and brown. Add garlic, parsley, salt, pepper and cheese. Mix in cooked rice and 1 cup of your favorite tomato sauce. Fill and mound peppers place tops on and in a shallow baking dish pour 1/2 cup sauce over peppers. Grate parmigiano on top, cover and bake at 350 degrees for 35 minutes.
Ricette by Chef Chuck's Cucina

Chef Chuck's Chicken Cous Cous

 Cous Cous di Pollo

A heart warming dish to start off the Fall Season, Chicken Cous Cous.  A one pot meal
full of depth and flavor, the chicken was so tender it fell apart.  I cook this recipe in a 
couscoussier where the cous cous cooks above the chicken and allows the flavor to flow through the cous cous.  This also would be wonderful over any kind of pasta.

Chicken Cous Cous

3 strips bacon
4 chicken thighs
1 green bell pepper, cubed
3 carrots, sliced
1 onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
2 cups chicken broth
red hot pepper flakes
salt and pepper

2 cups cous cous
2 tablespoons olive oil
2 cups water
pinch of salt

In a large pot or couscoussier  cook bacon remove and set aside.  Wash and pat dry chicken, salt and pepper them, then lightly coat with flour.  Add a little olive oil and brown chicken on both sides remove and set aside.  Cook vegetables for about 5 minutes, stirring occasionally then add tomato paste and let it brown good about another 5 minutes.  It will stick but that's O.K. Add chicken back in along with bacon and slowly pour in broth.  Season with pepper flakes, salt and pepper.  Simmer for 1 hour and 45 minutes.
In a large bowl sprinkle the olive oil over the cous cous and mix with hands or use a wooden spoon.  Then splash the water on the cous cous a little at a time and mix, till all the water is incorporated.  Season with a pinch of salt.  Place in the couscoussier or you can cook it separately in a steamer.
Ricette by Chef Chuck's Cucina

Chef Chucks Chocolate Parmigiano

Cioccolate e Parmigiano

I'm pazzo (crazy) about chocolate and parmigiano cheese, so I thought I would put them together. It's a sweet and savory bite to enjoy for an appetizer or a dessert!

Chocolate Parmigiano

1/2 cup heavy cream
1/2 cup semi-sweet chocolate
parmigiano cheese chunks

Melt chocolate and cream in a double boiler, stir often for a smooth texture.  Cut parmigiano in small chunks and place on a fork, dip cheese into chocolate to coat.  Place on a rack and then into the refrigerator to set.  This takes about an hour.
Ricette by Chef Chuck's Cucina

Chef Chuck's Bruschetta with Grapes and Goat Cheese

Bruschetta con Uva e Formaggio di Capra

A summer appetizer that is pleasing on the palate, toasted bread, creamy goat cheese and a variety of grapes.  I also drizzled olive oil on top and added a sprinkle of fresh thyme. Serve this appetizer with a glass of wine and enjoy your summer day. 

Bruschetta with Grapes and Goat Cheese

Italian bread, sliced 1/2" thick

creamy goat cheese

variety of grapes

olive oil

fresh thyme

Cut bread on an angle, place on a baking sheet, broil for 3-5 minutes till bread is toasty.  Crumble cheese on bread then cut grapes in half and place on top of cheese.  Broil for an additional minute or two till the cheese begins to melt.  Drizzle olive oil on bruschetta and a little fresh picked thyme.

Ricette by Chef Chuck's Cucina

Chef Chuck's Cannellini Bean Cream

Crema di Fagioli Cannellini

This recipe is a  refreshing and healthy summer appetizer that is easy to assemble.  The texture of the beans are so creamy making it a good pair with the crunch of the homemade croutons.  Using the fresh vegetables and basil from the garden makes this dish the perfect vegetarian appetizer.

Cannellini Bean Cream

2 cans cannellini beans

1 zucchini, sliced

1 carrot, sliced thin

1/2 yellow bell pepper, sliced thin

1 cup cherry tomatoes, cut in half

1/2 red onion, sliced thin

chives, chopped

basil leaves, chopped

bread for croutons

olive oil

salt and pepper

In a food processor or blender process beans with salt and pepper till smooth.  Cut bread into small cubes and saute in olive oil, season with salt and pepper.  Saute in olive oil zucchini, carrots, pepper and onions for a few minutes.  Add in tomatoes along with salt and pepper.  Add bean cream to serving dish top with vegetables, basil, chives and croutons.  Drizzle with olive oil and serve.

Ricette by Chef Chuck's Cucina

Chef Chuck's Spaghetti with Lemon Sauce

Spaghetti al Limone

A great vegetarian pasta dish so light, easy and quick to prepare.  It's made with fresh lemons, butter and cream, any ribbon pasta will work with this recipe.  Sprinkle parmigiano cheese and fresh cut basil on top. If your short on time here is the dinner choice for you! Serve with a white wine, a green salad and and some good crunchy Italian bread.

Spaghetti with Lemon Sauce

1 pound spaghetti

4 tablespoons butter

1 cup heavy cream

zest of 1 lemon

2 tablespoons lemon juice

parmigiano cheese, grated

salt and pepper

basil 

Cook pasta in boiling salted water till al dente.  Meanwhile in a large frying pan heat butter add cream and lemon juice set aside.  Drain pasta reserving a 1/2 cup pasta water, and place in pan. Add lemon zest, pasta water, salt and pepper toss.  Sprinkle cheese and basil on top.

Ricette by Chef Chuck's Cucina

Chef Chuck's Pasta with Mixed Greens

Pasta con Verdure Miste

The perfect summer salad, mixed greens and farfalle, of course you could use a similar pasta.  The greens were a mixture of organic baby greens and fresh basil.  A light dressing of fresh lemon juice and your best olive oil makes this summer salad delicious. 

 Pasta with Mixed Greens

1 pound farfalle pasta 

1 cup cherry tomatoes, halved

1/2 onion, thinly sliced

1/4 cup Mozzarella, cubed

1/2 cup parmigiano cheese, grated

5 ounces mixed green salad

a few mushrooms, thinly sliced

 6 basil leaves, thinly sliced

Dressing

2 tablespoons fresh lemon juice 

4 tablespoons olive oil

1/4 cup pasta water

salt and pepper

Prepare salad by using greens, tomatoes, onions, cheeses, mushrooms and basil leaves.  Whisk all the ingredients for the dressing, set aside.  Cook pasta in boiling well salted water till al dente.  Reserve about a 1/4 cup of pasta water, drain pasta and put on salad.  Pour dressing and pasta water over salad and mix, season to your taste with salt and pepper.

Ricette by Chef Chuck's Cucina

Chef Chuck's Eggplant Rollatini

Involtini di Melanzane

For this recipe, I used deep purple eggplants also known as aubergines, creamy mozzarella and basil leaves from my garden.  I prefer to lay my eggplant slices on paper towels instead of salting them to get the moisture out. Use your favorite tomato sauce to make this recipe a family favorite.

Eggplant Rollatini

2 eggplants

2 eggs

1/2 cup Italian breadcrumbs

1/2 cup parmigiano cheese, grated

mozzarella, sliced

basil leaves

tomato sauce

vegetable oil

salt and pepper

Peel eggplant and slice lengthwise about 1/2 inch thick.  Lay out on paper towels and cover with a paper towel for approximately a half hour to absorb moisture.  Using two shallow bowls place breadcrumbs in one and beat 2 eggs with some parmigiano, salt and pepper in the other.  Dip each slice into egg mixture then into the breadcrumbs, set aside.  In a large frying pan heat oil and fry each slice in hot vegetable oil.  Coat baking pan with tomato sauce place a piece of mozzarella and a basil leave in the middle of each eggplant slice. Sprinkle with parmigiano cheese and roll up. If needed use a toothpick to hold rolls together.  Place in pan, add a little sauce on top and cover with foil.  Bake at 400 degrees for 20 minutes.

Ricette by Chef Chuck's Cucina