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

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
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
salt and pepper
4 tablespoons butter
2 lemons

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