Chef Chuck's Shrimp Diavolo

Gamberi alla Diavola


A spicy hot shrimp recipe served over campanelle pasta ready in less then a half an hour. The fresh succulent shrimps released their wonderful flavor throughout the savory tomato based sauce.


Shrimp Diavolo
1 pound shrimp, peeled and deveined
3 tablespoons olive oil
1 onion, chopped
2 tablespoons red hot pepper flakes
1/2 cup roasted red peppers, sliced
4 garlic cloves, minced
1 large can tomato sauce, plus 14oz. can crushed tomato
1 tablespoon oregano
salt to taste
1 pound pasta
1 or 2 ladles of pasta water


Heat a large pot of water, salt well and cook pasta till al dente. Meanwhile in a large frying pan heat olive oil and saute onions about 5 minutes add pepper flakes. Then add roasted red peppers and garlic cook for 30 seconds or so, add tomatoes, oregano, and salt. Cook for an additional 5 minutes, add shrimp cover and simmer for 3-5 minutes. Add cooked pasta to shrimp pan, ladle pasta water on top then toss. Drizzle olive oil over finished dish.

Chef Chuck's Pasta and Braciole

Braciole, is a thin steak rolled with parmigiano cheese, fresh garden parsley, salt and pepper, cooked slow in tomato sauce, just like my momma makes. It's fork tender beef moist and delicious.

Pasta and Braciole 
1 pound beef top round, sliced thin
salt and pepper
1 cup parmigiano cheese, grated
4 tablespoons fresh parsley, chopped
toothpicks
makes 4 bracole


Sauce
3 tablespoons olive oil
4 garlic cloves, minced
2 large cans tomato sauce
2 tablespoons tomato paste
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
salt and pepper to taste
optional red hot pepper flakes


Wash and pat dry beef, pound slices with a meat mallet till about a 1/4 inch. Salt and pepper add 1/4 cup cheese and sprinkle parsley on each one, roll up and secure with 2 toothpicks or string. Heat olive oil in large pot and brown bracole on all sides. Then add garlic for 30 seconds, and 2 large cans of tomato sauce. Add tomato paste and herbs, salt and pepper stir and cover, cook for 1 1/2 stirring occasionally. Cook pasta according to directions and serve with sauce and bracole top with parmigiano cheese and red hot pepper flakes.

Chef Chuck's Barbecue Pork Ribs

Rosticciana

Italian style barbecue pork ribs, cooked slow on the grill over a low heat with homemade barbecue sauce. This is the perfect weekend recipe to enjoy with your family. Served over a bed of rice.


Pork Ribs
2 pounds pork baby back ribs
salt and pepper

Wash and pat dry ribs, remove any white skin on the back of ribs. Lay on a baking sheet and season heavily with salt and pepper on both sides. Cover with plastic wrap and leave on counter for 1 hour, this will bring meat to room temperature.
Prepare grill on low heat 225 degrees to 250 degrees. Place ribs on aluminum foil on the top rack for 1 1/2 hours. Turn over and cook ribs another 1 1/2 hours. Baste the last 15 minutes with barbecue sauce. This recipe can also be cooked in the oven at 250 degrees for 1 1/2 hours then turning ribs over and cook another 1 1/2 hours.

Sauce

8 ounces tomato sauce
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire
1 tablespoon honey
1 tablespoon brown sugar
1 tablespoon fresh oregano, chopped
1 teaspoon stone ground mustard
1/2 teaspoon paprika
3 garlic cloves, minced
1/2 teaspoon salt
pepper to taste


In a small pot, combine all ingredients and cook on low heat for 15 minutes. Makes about 1 cup and will cover 2 pounds of ribs.

Chef Chuck's Homemade Lasagna

Homemade Lasagna


marinara sauce
homemade pasta sheets
2 cups ricotta cheese
8 ounces mozzarella cheese, grated
1 cup parmigiano cheese, grated
2 eggs
3 tablespoons fresh parsley, chopped
salt and pepper to taste


Pasta
1 1/2 cups flour
1/8 teaspoon salt
2 eggs
2 tablespoons extra virgin olive oil

Combine by hand or in a food processor then knead till smooth, wrap in plastic and let rest for 15 minutes. Divide in 4 pieces roll out enough to fit in pasta machine. Start at number 1 and continue till number 8 so the pasta sheets are thin. Cook in a large pot of boiling salted water for 2 minutes. Drain and rinse in cold water. Tip: If dough is not soft and smooth add a little more olive oil!


Lasagna

Combine ricotta, mozzarella and parmigiano, eggs, salt, pepper and parsley. In a large baking dish add a little sauce, layer pasta, then cheese mixture and top with more sauce. Continue making 3 more layers top with pasta, sauce, parmigiano and mozzarella on top. Cover with foil and bake at 350 degrees, for 40 minutes.

Chef Chuck's Swordfish Stew

Pesce Spada!


I can remember walking early in the morning on the streets of Sicily, and there was a long line coming out of a very small shop. I peeked in and saw the neighborhood fishmonger cutting slices off a huge 100 pound swordfish. He said this will be gone by noon. It does not get any fresher than that, so when purchasing your fish only get the freshest you can find. I have a passion for swordfish steaks and this particular recipe is my winter reserve. The fish with its meaty flavor pairs up well with the salty capers. All these wonderful flavors and smells really warms me up. If you can't purchase fresh swordfish, tuna can be substituted.


Chef Chuck's Swordfish Stew 
1 pound swordfish 1/2 inch thick
3 tablespoons extra virgin olive oil
1 onion sliced
3 celery stalks chopped
2 carrots chopped
3 garlic cloves minced
black pepper to taste
1/4 cup black olives sliced in half
1 tablespoon capers
1/4 cup chickpeas
2 cups San Marzano tomatoes
1 cup water
2 cups vegetable broth
1 bay leaf


In a large pot heat 2 tablespoons olive oil cook your soffritto, which is onions, celery and carrots for 5 minutes. Add garlic for another minute. Now add black pepper, olives, capers, chickpeas, tomatoes, water, broth and bay leaf. Bring to boil and then simmer for 20 minutes with lid on stirring occasionally. Add fish whole or cut in half put lid back on and simmer 5 minutes. Ladle soup in bowl and drizzle olive oil on top.

Chef Chuck's Italian Meatloaf

The Eggs are nesting comfortably : )

Chef Chuck's Italian Meat Loaf
This dish brings back memories of my mom in the kitchen making the best she can out of what she had. The smell and flavors are also a reminder of those days at the kitchen table every evening. It smells like GRANDMOTHERS kitchen !!
I guess I am still in the comfort food mode this winter and wanted some good organic beef. The mix of potatoes and peas topped with tomatoes brings that good old home cooking back!!


Chef Chuck's Meat Loaf
1 pound organic ground beef
1 cup Italian bread crumbs
1/2 cup parmigiano cheese grated
2 eggs
2 tablespoons milk
2 tablespoons fresh parsley chopped
1 tablespoon flour
2 hard boiled eggs peeled
salt and pepper
2 tablespoons extra virgin olive oil
1 tablespoon butter
3 potatoes peeled and small cubes
1 cup peas
1 cup marinara sauce


Combine all ingredients and form into 2 pieces place hard boiled eggs between the 2 pieces and seal with hands. Form into your desired shape. Sprinkle flour on all sides of meat loaf. Heat fry pan add butter and olive oil and brown meat loaf on all sides add potatoes, peas and sauce. Cover and bake 375 degrees for 20-25 minutes. Internal temperature should be around 160.