Chef Chuck's Mussels and Brushetta

Cozze al Limone

Mussels, are black beauties from the sea, so easy to prepare and a delight to eat.
An inexpensive seafood appetizer, along with brushetta. Brushetta, which is a toasted bread rubbed with garden fresh organic garlic, tomatoes, parsley, salt and pepper, pairs well with the mussels.

Mussels

1 pound mussels

2 tablespoons extra

virgin olive oil

3 garlic cloves, minced

1 cup white wine

salt and pepper

juice of 1/2 a lemon

2 tablespoons fresh parsley, chopped

Wash and scrub mussels, set aside, in a large frying pan heat olive oil, add garlic and simmer for 30 seconds add mussels, wine, salt and pepper. Cover and let simmer till mussels open then add juice of half a lemon and sprinkle parsley on top, serve. Serves 2

Bruschetta

4 slices of rustic Italian bread

1 garlic clove

2 tomatoes, chopped

extra virgin olive oil

salt and pepper

fresh parsley, chopped

Broil slices of bread till golden brown, rub with garlic, top with tomatoes, salt, pepper, parsley and drizzle olive oil on top. Broil again for 1 minute or less.

Chef Chuck's Strawberries and Chocolate Mascarpone Cream

Fragole

Summer is near and the strawberries are a wonderful sign of the season. Sliced organic strawberries, sweetened with reduced balsamic vinegar and chocolate mascarpone cream, what a refreshing dessert.


Strawberries and Mascarpone Cream
1 pound fresh organic strawberries
1/2 cup balsamic vinegar
8 ounces mascarpone cheese
1 tablespoon unsweetened cocoa
3/4 cup whipping cream
2 tablespoons powdered sugar


In a small pot on medium heat reduce balsamic vinegar to a 1/4 cup, this takes about 10 minutes. Meanwhile prepare cream in a mixer, beat whipping cream with sugar till firm peaks form. In another bowl whip the mascarpone cheese till soft add cocoa, then fold in whipped cream. Layer in a glass, cream, strawberries and a drizzle of balsamic. If balsamic thickens too much, reheat.

Chef Chuck's Green Bean and Potato Salad

Insalata di Patate

Green beans and potato salad has been a summer time staple my whole life. My Mom made this salad a lot, during our back yard barbecues. I like a light coat of dressing because you are able to enjoy the flavors of these fresh organic vegetables.


Green Bean and Potato Salad

1 pound fresh green beans
1 1/2 pounds red potatoes
1 red onion, sliced
extra virgin olive oil
balsamic vinegar or
red wine vinegar
salt and pepper


Place whole potatoes in a large pot of salted water, bring to a boil and simmer until tender, about 15 minutes, drain, cool and cut in quarters. Trim and snap green beans, steam and cool. Combine potatoes and beans in a large bowl add onions, olive oil, balsamic vinegar, salt and pepper. Add oil, vinegar, salt and pepper to your desire.

Chef Chuck's Fried Calamari

Calamari Fritti

Calamari, is a delicious fried squid appetizer, served with a marinara sauce and fresh lemon wedges. The corn starch adheres well to the squid therefore resulting in a crunchier bite. Maintaining the correct frying temperature insures a tender calamari. Our family loves these treats as soon as they are fried, they disappear!


Fried Calamari
2 pounds squid
corn starch
canola oil for frying
salt
marinara sauce
lemon wedges


Wash squid and cut into 1/2 inch rings, leave tentacles whole, dredge in corn starch. Heat oil in a small pot to 350 degrees and only fry 4 - 5 tubes at a time so you maintain the right temperature. Fry 1 to 1 1/2 minutes. Place on a kitchen or paper towel, salt and serve. Serves 2 - 4.

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 Manicotti

Crespelle

Homemade crespelle makes my recipe for manicotti, irresistible. Crespelle, meaning crepes in Italian, is the only way to make the best manicotti. Inside are three cheese's, eggs, parsley, salt and pepper. Always use your favorite marinara sauce. It's a very easy recipe and so worth it ,you will never buy store bought shells again!

Crespelle
1 cup flour
1 cup milk
3 eggs
1 tablespoon butter
extra virgin olive oil


Mix all ingredients together, lightly oil pan and pour about 3 tablespoons of mixture into a 6 inch non stick frying pan. Slowly swirl in pan and cook for about 45 seconds to 1 minute. Flip over and cook another 45 seconds to 1 minute. Remove and continue cooking until the rest of the batter is used. Can make a day ahead, refrigerate.


Filling


2 pounds ricotta
2 eggs
1/2 cup parmigiano cheese, grated
1/2 pound mozzarella cheese,grated
2 tablespoons parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
marinara sauce


Combine all ingredients, using a 11x7 pan or similar, coat bottom of pan with sauce. Fill each crespelle with the cheese mixture and roll up, place in pan add more sauce over manicotti and sprinkle with parmigiano cheese. Bake at 350 degrees for 30 minutes.
Buon Appetito!

Chef Chuck's Chocolate Walnut Torta

Torta alle Noci

An Italian chocolate torta filled with walnuts is a delicious dessert.

Chocolate Walnut Torta
11 tablespoons butter, cut in small pieces
2/3 cup sugar
4 egg yolks
3/4 cup flour, sifted
pinch of salt
1 1/2 teaspoons baking powder
1 cup walnuts, chopped
1 cup semi sweet chocolate, melted

In a mixer blend the butter and sugar for 2 minutes. Add egg yolks one at a time, then the flour, salt and baking powder. Slowly drizzle in melted chocolate and fold in walnuts. In a 9 inch pan lightly grease and use parchment paper on bottom, bake at 350 degrees for 30 minutes.

Chocolate Frosting

4 ounces semi sweet chocolate chips
2 tablespoons heavy cream
1/4 teaspoon vanilla


Slowly melt ingredients in a double boiler. Cool for 15 minutes and ice a cool cake.

Whip Cream


1/4 cup whip cream
1/4 inch vanilla bean, scraped or
1/4 teaspoon vanilla
1 tablespoon powdered sugar


In a clean bowl whip cream, and vanilla and slowly add sugar, beat till stiff peaks form.