Chef Chuck's Pork Kabobs

Spiedini di MaialeThese summer time pork kabobs are made with rosemary stems from the garden, which enhances the flavor of the pork and vegetables. I marinated the pork in an olive oil mixture overnight which really tenderized the pork. The vegetables and pork were placed on a stem of rosemary and grilled to perfection.

Pork Kabobs
Marinate
1 pound county style pork ribs, 1 inch cubes
1/2 cup extra virgin olive oil
3 garlic cloves, chopped
1 tablespoon freshly squeezed
lemon juice
1 teaspoon dry oregano
salt and pepper


Wash and dry pork ribs, cut into one inch cubes. Combine all ingredients place in a large plastic bag add pork and marinate for at least one hour, I prefer overnight in the refrigerator.


Vegetables for Kabobs


1 red bell pepper
1 white onion, quartered
1 zucchini, skin on 1/4 inch thick
small finger potatoes


In a small pot boil potatoes till fork tender. Arrange kabobs I started with a potato, zucchini, red pepper, pork and onion.


Basting Oil


1/3 cup extra virgin olive oil
1 teaspoon dry oregano
salt and pepper


Heat outdoor grill or I used my stove top grill made by, Olvida. Place kabobs onto grill and cook for a few minutes, brush the basting oil on. Then do a quarter turn till all sides are browned and caramelized. Check temperature on pork it should register 155 degrees.

Chef Chuck's Ceviche Appetizers

Ceviche di Merluzzo
What is cod ceviche? Well, it's a raw seafood salsa, perfect for the summertime. A simple recipe made with raw cod fish, marinated in a lemon and lime juice. Ceviche is originally a Latin American dish, Spain adjusted the recipe by giving it a Mediterranean touch, adding lemons and onions. My added touch of mango gave the ceviche a special sweetness. I serve mine with toasted bread rubbed with a garlic clove, and an ice cold beer.


Cod Ceviche
1/2 pound cod
juice of 3 or 4
lemons, 3/4 cup
2 limes
3 scallions, chopped
3 garlic cloves, crushed
1 teaspoon salt
fresh ground pepper
2 tablespoons capers
1 tomato, chopped
1/2 mango, chopped
2 tablespoons fresh parsley, chopped



Wash and cut up fish into small chunks, place in a small low bowl, set aside. In a small bowl combine fresh lemon and lime juice, on a board crush garlic and salt together to form a paste. Add paste to the juice along with fresh ground pepper, and onions stir and pour over fish. Cover and marinate for at least 2 hours in refrigerator. Add capers, tomatoes, mango and parsley, stir gently and serve on toasted bread.

Chef Chuck's Baked Pasta with Zucchini

Pasta al Forno con Zucchini


Another one of Chef Chuck's pasta recipes, this perfect seasonal dish of pasta and zucchini is ideal for the summer time. Just picked zucchini, fresh basil and sweet onions, great choices from the garden. The combination of the mascarpone and parmigiana are so creamy and smooth, this is a wonderful pasta dish.


Baked Pasta with Zucchini

1 pound Rigatoni
3 zucchini, sliced thin
1 onion, sliced
handful of fresh basil
8 ounces mascarpone
1/2 cup parmigiana cheese, grated
4 tablespoons olive oil
salt and pepper
2 tablespoons breadcrumbs


Cook pasta in boiling salted water till al dente. In a food processor or blender combine zucchini, basil, mascarpone, parmigiana, salt and pepper, pulse leaving some zucchini whole. Meanwhile saute onions in olive oil, till soft, then add cheese mixture to pan. Heat for a minute or two, add pasta along with a little pasta water, stir together. Oil a baking dish, pour in pasta, top with parmigiana, breadcrumbs and a drizzle of olive oil.

Chef Chuck's Italian Dinner Rolls

These light and airy rolls are delightful anytime of the day. Some were flavored with salty mortadella and creamy ricotta and the other ones were filled with ricotta, plump red cherry tomatoes and refreshing young zucchini.


Dinner Rolls
 2 cups warm water
1 tablespoon dry yeast
1 tablespoon sugar
4-5 cups all-purpose flour
1 tablespoon salt

Toppings
1/2 pound mortadella, sliced thin
1 1/2 cups whole milk ricotta
1 small zucchini, sliced thin
1 1/2 cup cherry tomatoes, cut in half

Add 1 tablespoon of yeast to warm water and sugar, stir, let sit for 7 minutes (until foamy). Pour into mixer bowl or a food processor, set to a medium speed. Mix in one cup of flour at a time with salt until it forms into a ball of dough. Dust a board with flour and knead dough for 3 minutes. Transfer to a large bowl, lightly coat with olive oil, cover with plastic wrap and layer a kitchen towel on top. Let rise in a warm area for 1 - 2 hours. When dough becomes 2-3 times it's original size, take out and cut in half. Roll out onto a flour dusted board until it has an oblong shape. Use 3/4 cup of the ricotta and crumble large pieces on the dough then layer slices of mortadella on top. Roll up and cut about 2 inches thick, with hands tighten up each piece and place cut side up on a small oiled baking pan. Place each piece tightly together. Using the other half of dough crumble the remaining ricotta, zucchini and tomatoes, roll and cut. Bake at 480 degrees for 12-15 minutes, or until golden brown. Let cool on a rack for 10 minutes, cut apart and serve.

Chef Chuck's Strawberry Semifreddo with Lady Fingers

Semifreddo alle Fragole


A frozen dessert, Strawberry Semifreddo, is so creamy and sweet. This classic Italian treat is perfect for the summertime, when the strawberries are peaking. Semifreddo, is between an ice cream and a mousse. I used my homemade ladyfingers to layer in my semifreddo, and sliced strawberries too for an added texture.



Strawberry Semifreddo with Lady Fingers
2 cups fresh organic strawberries
1 cup sugar
1/4 cup water
1 teaspoon vanilla
pinch of salt
3 eggs whites
1 cup heavy cream


Line a loaf pan or small ramekins with plastic wrap. Wash and remove stems from strawberries, cut in half, puree in a food processor or a blender, strain, set aside. In a small pot boil sugar, water, vanilla and salt for 2 minutes, stirring. In a mixer beat egg whites till foamy, carefully stream in hot sugar water. Beat on high for about 8 minutes, till mixture is cool and thick. Beat heavy cream till stiff peaks form. Fold strawberries and egg mixture together then fold in heavy cream. Pour into loaf pan or molds, if using the ladyfinger cookies place a layer in between the strawberries. Cover with plastic wrap and freeze for at least 4 hours. Remove from freezer and let sit for 10 minutes then place on serving plate. Garnish with fresh strawberries and whip cream. The recipe for ladyfingers can be found by entering Tiramisu in the search box.
Ricette by Chef Chuck's Cucina

Chef Chuck's Pork Sandwiches

Panini di Maiale


Here's another one of my pork recipes to indulge in for your summer parties. I love the combination of succulent slow cooked pork with grilled peppers, onions and potatoes. Behind every memorable sandwich lies great bread, these homemade Italian dinner rolls were warm out of the oven.

Pork Sandwiches


2-3 pounds pork shoulder
with bone
1 cup vegetable broth
2 bay leaves
3 garlic cloves, minced
1/2 onion, sliced
2 carrots, sliced
2 celery stalks, sliced
sprig of fresh rosemary
salt and pepper


Wash pat dry, salt and pepper both sides of meat, place in a crock pot set on low. Add all other ingredients and cook for 8 hours. Shred pork, set aside.


Grilled Peppers, Onions and Potatoes
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 potatoes, thinly sliced
1 teaspoon fresh rosemary, chopped fine
olive oil


Brush vegetables with olive oil and grill till soft and tender. Sprinkle potatoes with rosemary while cooking.


Dressing
3 tablespoons mayonnaise
2 teaspoons horseradish


Using your favorite rolls assemble sandwich, shredded pork, potatoes, onions and peppers then the dressing.

Chef Chuck's Cherry Torta

Torta di Ciliege


Life's a bowl of cherries so live, laugh and have fun! I like the blended flavors of cherries and vanilla, this is one delicious cherry torta. Cherries are in abundance now so take advantage and try this simple dessert, it can be served warm or cold. So gather around the table and enjoy this moist summer time treat.

Cherry Torta


2-3 cups fresh organic cherries
6 tablespoons butter, room temperature
1/2 cup sugar, plus 1 tablespoon sugar
2 eggs, room temperature
2 teaspoons vanilla
3/4 cup ground almonds
3/4 cup flour
1 teaspoon baking powder
pinch of salt


Icing
1/2 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla


Wash and pit cherries, place in a bowl and sprinkle 1 tablespoon sugar on top, set aside. In a mixer cream butter and sugar together for a minute, add 1 egg at a time, then vanilla. In a food processor chop almonds till powder form. Slowly add sifted ground almonds, flour, baking powder and salt. Using a 9 or 10 inch pan, butter well pour in batter, top with cherries. Bake 350 degrees for 35 - 40 minutes. Drizzle icing on a warm torta.