tag:blogger.com,1999:blog-60117066092317441232024-03-13T01:28:10.376-07:00Chef Chuck's CucinaBringing families and friends together around the dinner table to share old and new Italian recipes.Chef Chuckhttp://www.blogger.com/profile/13602949951223785002noreply@blogger.comBlogger367125tag:blogger.com,1999:blog-6011706609231744123.post-5459720274741306082014-02-23T00:00:00.000-07:002014-02-23T12:14:02.079-07:00Chef Chuck's Swordfish Sandwich<span class="Apple-style-span" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1z3Ak-IqV36KSxVSw3qZe_5W4RGIR4ZUrtBEBvDqtppvb3fWSCfFq_TiFRQNWKLZtJAMkjjdVN9cqpQmLl1QE106yyyoS0o9J47oLwOHHP-QMoCyHNiM1KrkIS5D029SFkCXTBtVhk18/s1600/Chef+Chuck%27s+Swordfish+Sandwich02.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1z3Ak-IqV36KSxVSw3qZe_5W4RGIR4ZUrtBEBvDqtppvb3fWSCfFq_TiFRQNWKLZtJAMkjjdVN9cqpQmLl1QE106yyyoS0o9J47oLwOHHP-QMoCyHNiM1KrkIS5D029SFkCXTBtVhk18/s400/Chef+Chuck%27s+Swordfish+Sandwich02.JPG" id="BLOGGER_PHOTO_ID_5475416110329744546" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Panino al Pesce Spada</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">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.</span><br />
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<u>Swordfish Sandwich</u><br />
2 fresh swordfish steaks<br />
<span class="Apple-style-span" style="font-family: inherit;">extra virgin olive oil</span><br />
<span class="Apple-style-span" style="font-family: inherit;">salt and pepper</span><br />
<span class="Apple-style-span" style="font-family: inherit;">mixed greens</span><br />
<span class="Apple-style-span" style="font-family: inherit;">tomatoes</span><br />
<span class="Apple-style-span" style="font-family: inherit;">capers</span><br />
<span class="Apple-style-span" style="font-family: inherit;">balsamic vinegar</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2 baguettes</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">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.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Ricette by Chef Chuck's Cucina </span><br />
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</script><noscript>&lt;div class="statcounter"&gt;&lt;a title="counter on blogger" class="statcounter" href="http://www.statcounter.com/blogger/"&gt;&lt;img class="statcounter" src="http://c.statcounter.com/5441659/0/1ddbf5e6/1/" alt="counter on blogger" /&gt;&lt;/a&gt;&lt;/div&gt;</noscript>Chef Chuckhttp://www.blogger.com/profile/13602949951223785002noreply@blogger.com7tag:blogger.com,1999:blog-6011706609231744123.post-85643497340739804862014-01-28T11:57:00.000-07:002014-02-23T12:05:51.755-07:00Chef Chuck's Pistachio Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8P3wXu7hX4mwHAmRWg_lObKfr7IuHXRXv5iKyYJ6RV5IuTO9Fzm-J7or12QRcvh6j_0-bR2ZZxqj9M4u2kQtLLQv1T6Z2AqdXmmAdhiU6Zzug_AmXnkXk_hbSX9FtOqdFtvFqarb3E4/s1600/Chef+Chuck%27s+Pistachio+Cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8P3wXu7hX4mwHAmRWg_lObKfr7IuHXRXv5iKyYJ6RV5IuTO9Fzm-J7or12QRcvh6j_0-bR2ZZxqj9M4u2kQtLLQv1T6Z2AqdXmmAdhiU6Zzug_AmXnkXk_hbSX9FtOqdFtvFqarb3E4/s320/Chef+Chuck%27s+Pistachio+Cookies.JPG" height="213" width="320" /></a></div>
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Biscotti al Cioccolato e Pistacchio</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">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. </span><br />
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"> Pistachio Cookies</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">1 cup pistachios, shelled</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup semi-sweet chocolate</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">8 tablespoons butter, softened</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 cups sugar </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 eggs, room temperature</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup olive oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/4 cup almond flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup flour </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon baking powder</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 teaspoon salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon vanilla</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Melt chocolate in a double boiler, coat pistachios lay out on a small baking pan and refrigerate.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">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.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">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. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Ricette by Chef Chuck's Cucina</span><br />
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<!-- End of StatCounter Code -->Chef Chuckhttp://www.blogger.com/profile/13602949951223785002noreply@blogger.com2tag:blogger.com,1999:blog-6011706609231744123.post-59386098087444871762014-01-27T10:30:00.000-07:002014-01-27T10:17:51.453-07:00Chef Chuck's Italian Hamburger<span class="Apple-style-span" style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5ALHN_K2qtqdtf6gWggqSMHP33sQR7aPjhaBGbiiqal7Xs4Kzp8LhLIMPMTmvgsISCuaiXFHrGOyrisjGj8jGkKWN-jwT_29Q9vV8oohROonW_Sv7I8PRYrhbHLY_5lzEyGSzLJo6Uc/s1600-h/Chef+Chuck%27s+Italian+Hambuger02.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5ALHN_K2qtqdtf6gWggqSMHP33sQR7aPjhaBGbiiqal7Xs4Kzp8LhLIMPMTmvgsISCuaiXFHrGOyrisjGj8jGkKWN-jwT_29Q9vV8oohROonW_Sv7I8PRYrhbHLY_5lzEyGSzLJo6Uc/s400/Chef+Chuck%27s+Italian+Hambuger02.JPG" id="BLOGGER_PHOTO_ID_5421600085681990130" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Italiano Hamburger</span><br />
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.<br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
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<span style="font-family: inherit;"><u>Italian Hamburger</u></span><br />
1 pound lean ground beef<br />
<span style="font-family: inherit;">1 onion, chopped</span><br />
<span style="font-family: inherit;">1 tablespoon olive oil</span><br />
<span style="font-family: inherit;">1 tablespoon balsamic vinegar</span><br />
<span style="font-family: inherit;">salt and pepper</span><br />
<span style="font-family: inherit;">fontina cheese, sliced</span><br />
<span style="font-family: inherit;">red roasted peppers</span><br />
<span style="font-family: inherit;">2 teaspoons dry oregano</span><br />
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<span style="font-family: inherit;">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.</span><br />
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<span style="font-family: inherit;">Recipe by: Chef Chuck </span>Chef Chuckhttp://www.blogger.com/profile/13602949951223785002noreply@blogger.com20tag:blogger.com,1999:blog-6011706609231744123.post-78569115335391971272013-07-28T15:08:00.001-07:002013-07-28T15:08:59.258-07:00Chef Chuck's Scallop Mushroom Risotto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlB5Hl3Jzp_DW52u9j3C0l57bD0Yl6kV0bOweEAdCUq2PQFCLjnuIjca4ZKnBe5u5ULNqmhoSdE9kt9YyF38cUpjziwDhyphenhyphen-Nr-DSOZyWLWbQOCZbNeN-DHbC3Zbqa86_fYAlOz7AFA4c/s1600/Chef+Chuck%27s+Scallops+with+Mushroom+Risotto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlB5Hl3Jzp_DW52u9j3C0l57bD0Yl6kV0bOweEAdCUq2PQFCLjnuIjca4ZKnBe5u5ULNqmhoSdE9kt9YyF38cUpjziwDhyphenhyphen-Nr-DSOZyWLWbQOCZbNeN-DHbC3Zbqa86_fYAlOz7AFA4c/s320/Chef+Chuck%27s+Scallops+with+Mushroom+Risotto.JPG" width="320" /></a></div>
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<span style="font-size: large;">Capesante Risotte ai Funghi</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">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.</span></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Scallop Mushroom Risotto</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">8 large scallops</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1 large portobello mushroom</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">2 cups Arborio rice</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">4 cups vegetable broth</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1/2 onion, diced </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup parmigiano cheese, grated</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">4 tablespoons butter</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">olive oil </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">4 garlic cloves</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon fresh parsley, chopped</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">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.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">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.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Arrange rice on plate top with sliced mushrooms and a scallop or two. Sprinkle fresh parsley and serve, serves four.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Ricette by Chef Chuck's Cucina</span></div>
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<!-- End of StatCounter Code -->Chef Chuckhttp://www.blogger.com/profile/13602949951223785002noreply@blogger.com2tag:blogger.com,1999:blog-6011706609231744123.post-76986346594190996162013-07-25T13:39:00.000-07:002013-07-25T13:39:09.473-07:00Chef Chuck's Steak and Arugula Focaccia<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87bc1pRtdlRe4Xr0uP0jZ6PCHdq6B2S5WOMf-Gm22Venba1qC7RxFg7t4jpmMMXs8FPP-8owX0tsEU-MI27EROjysNfdOQPAu-u9P1BtNdmaM-RMm8xf-fKSy5fFRw6lP3IQI-lIviIU/s1600/Chef+Chuck%27s+Steak+and+Arugula+Focaccia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87bc1pRtdlRe4Xr0uP0jZ6PCHdq6B2S5WOMf-Gm22Venba1qC7RxFg7t4jpmMMXs8FPP-8owX0tsEU-MI27EROjysNfdOQPAu-u9P1BtNdmaM-RMm8xf-fKSy5fFRw6lP3IQI-lIviIU/s320/Chef+Chuck%27s+Steak+and+Arugula+Focaccia.JPG" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: large;">Bistecca e Rucola Focaccia</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"> 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.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Steak and Arugula Focaccia</span></span>
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<span style="font-family: "Trebuchet MS",sans-serif;"><br />
2 cups warm water about 110 degrees</span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span"> </span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span">1 tablespoon dry yeast <br />
1 tablespoon sugar</span></span> </div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span">4 1/2 cups all-purpose flour <br />
2 tablespoons olive oil <br />
2 tablespoons balsamic vinegar <br />
1 tablespoon salt </span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span"></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span">parmigiano cheese</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span">onions</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span">butter </span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span">rib eye steak</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span">arugula leaves</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="Apple-style-span"><br />
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<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS",sans-serif;">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.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">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.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Ricette by Chef Chuck's Cucina</span></div>
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<!-- End of StatCounter Code -->Chef Chuckhttp://www.blogger.com/profile/13602949951223785002noreply@blogger.com0tag:blogger.com,1999:blog-6011706609231744123.post-73746256542224584862013-07-04T11:07:00.002-07:002013-07-04T11:08:35.554-07:00Chef Chucks Pesto Deviled Eggs<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Uova alla Diavola</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">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. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Pesto Deviled Eggs</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">12 Eggs</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/3 cup Pesto</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 Tablespoons Mayonnaise</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Tablespoons Olive Oil </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Salt and Pepper to taste</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Red Hot Pepper Flakes to taste</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">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.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Buon Appetito</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Recipe by Chef Chuck's Cucina</span><br />
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<!-- End of StatCounter Code -->Chef Chuckhttp://www.blogger.com/profile/13602949951223785002noreply@blogger.com2tag:blogger.com,1999:blog-6011706609231744123.post-10887735641670963982013-05-18T17:48:00.003-07:002013-05-26T07:27:20.326-07:00Chef Chuck's Fried Lemon Tilapia<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyFlqDdvKeJIjEIwNgYB005eTEccNPAl8zkzHGT-ooaNpRTX304uO_m_RDbcbVoWak9Kuv609iq_FlK9RAk_79nxslZsW3VAqpmi8T5u4uNHrEkci_RVEQoC2Z1vfh9Tp8b5mYyD7S10/s1600/Chef+Chuck%27s++Fried+Lemon+Tilapia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyFlqDdvKeJIjEIwNgYB005eTEccNPAl8zkzHGT-ooaNpRTX304uO_m_RDbcbVoWak9Kuv609iq_FlK9RAk_79nxslZsW3VAqpmi8T5u4uNHrEkci_RVEQoC2Z1vfh9Tp8b5mYyD7S10/s320/Chef+Chuck%27s++Fried+Lemon+Tilapia.JPG" width="320" /></a></div>
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Fritto Limone Tilapia</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Hello my friends, I am back!! My motto is family, food and friends and I have been very</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">busy taking care of my family. Feels good to be back.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Fried Lemon Tilapia</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">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.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">2 fillets of Tilapia</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">milk </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 tablespoons butter</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 lemons</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">parsley</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">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.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Ricette by Chef Chuck's Cucina</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Salsiccia e Pollo</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">A great combination of flavors, hot Italian sausage and tender thighs cooked slowly</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">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!</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Sausage and Potatoes</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">4 Hot Italian Hot Sausage</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 Chicken Thighs</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 tablespoons Olive Oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 tablespoons Butter</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 Onion, sliced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 Green Pepper, chunks</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Potatoes, peeled and chunks </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Garlic Cloves, whole</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons Tomato Paste</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cups Chicken Broth</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">flour </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">red hot pepper flakes</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">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</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">red hot pepper flakes.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Ricette by Chef Chuck's Cucina </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3W_zTeYFcLJlevRIF2kRqhTtwBOOqvd8YlobZgj2sr7jDCwtK35sedt8raKtBxX9_bBm5-zB4k81UnX4NGcNp6aKTwVevRAyD-lqiBfZLgtmIFsXFwQZCe2lbrixlVD8cDkg7427bKg/s1600/Chef+Chuck%27s+Salmon+Poached+in+Olive+Oil.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3W_zTeYFcLJlevRIF2kRqhTtwBOOqvd8YlobZgj2sr7jDCwtK35sedt8raKtBxX9_bBm5-zB4k81UnX4NGcNp6aKTwVevRAyD-lqiBfZLgtmIFsXFwQZCe2lbrixlVD8cDkg7427bKg/s320/Chef+Chuck%27s+Salmon+Poached+in+Olive+Oil.JPG" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Salmone Affogato in Olio d Oliva</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">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.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Serve with rice or roasted potatoes and a vegetable and or a green salad.</span></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Salmon Poached in Olive Oil</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">2 Salmon Fillets</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Olive Oil</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">3 garlic cloves </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">a few thyme stems</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1or 2 rosemary sprigs</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">a small bundle of sage leaves </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">lemon</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">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.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Ricette by Chef Chuck's Cucina</span></div>
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<!-- End of StatCounter Code -->Chef Chuckhttp://www.blogger.com/profile/13602949951223785002noreply@blogger.com1tag:blogger.com,1999:blog-6011706609231744123.post-4977582106001093582012-12-01T12:59:00.000-07:002012-12-01T13:23:10.249-07:00Chef Chuck's Fig Biscotti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ02xvm-paiC8AcRuVnNRIOUOO9H8FcCkogpSEPd7Vs7fNGo3HCyyu0FXiXB1cRf5DuIf9o1mHr4dPLLcY9QoSQWcqddnQe0IfvrRyD_RkWBOyVGgAS75SH96pP6A1B-GK59qcSyBTDQ4/s1600/Chef+Chuck%27s+Fig+Biscotti.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ02xvm-paiC8AcRuVnNRIOUOO9H8FcCkogpSEPd7Vs7fNGo3HCyyu0FXiXB1cRf5DuIf9o1mHr4dPLLcY9QoSQWcqddnQe0IfvrRyD_RkWBOyVGgAS75SH96pP6A1B-GK59qcSyBTDQ4/s320/Chef+Chuck%27s+Fig+Biscotti.JPG" width="320" /> </a></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Fiche Biscotti</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">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 </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">cookie texture. It all seems to go so well...</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">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, </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"> ~ Chef Chuck's Cucina ~</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">As you can see this cookie looks like the famous one we grew up with named, "Fig Newton"</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Happy Holidays!!</span></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Fig Cookies</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">5 tablespoons butter, room temperature</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">2/3 cup brown sugar</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons sour cream</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon vanilla</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">2 eggs, room temperature</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">2 cups flour</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">2 teaspoons baking powder</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon baking soda </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1/4 teaspoon cinnamon</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1 egg white</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">powdered sugar, optional </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">fig jam</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">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.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Ricette by Chef Chuck's Cucina</span></div>
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<!-- End of StatCounter Code -->Chef Chuckhttp://www.blogger.com/profile/13602949951223785002noreply@blogger.com2tag:blogger.com,1999:blog-6011706609231744123.post-7503515272874593542012-11-24T09:16:00.004-07:002012-11-24T09:16:58.018-07:00Chef Chuck's Turkey Pot Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmr9ZEHCkby3Md37p8GaCx_eIvlEQyIPEWJysjMRuFAdsxf255PatkuarUJxf5a01bW4wiWQyoJ_NUdga7Ff_hOoTrNaeApOi_Quxrll2E1Eolx-fdNfnqSt_tIZ5XlyBHQMK9fXMpIg/s1600/Chef+Chuck%27s+Turkey+Pot+Pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmr9ZEHCkby3Md37p8GaCx_eIvlEQyIPEWJysjMRuFAdsxf255PatkuarUJxf5a01bW4wiWQyoJ_NUdga7Ff_hOoTrNaeApOi_Quxrll2E1Eolx-fdNfnqSt_tIZ5XlyBHQMK9fXMpIg/s320/Chef+Chuck%27s+Turkey+Pot+Pie.JPG" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Torta Di Tacchino</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">A savory recipe for Thanksgiving Day leftovers, turkey pot pie with homemade flaky crust.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">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. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Turkey Pot Pie</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"> </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 cups turkey, cubed</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 tablespoons olive oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons butter</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 carrots, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 celery stalks, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 large onion, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 small potatoes, diced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup corn, cooked</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup mushrooms, chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup sour cream</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup gravy</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3/4 cup chicken broth, warm</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon rosemary, chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Crust</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">3 cups flour </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon baking powder</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 sticks cold butter, cubed</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">8-10 tablespoons ice water</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 egg white</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">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.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Using a food processor combine flour, salt and baking powder combine add cubed butter</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">a little at a time. Then add ice water till a ball forms. Kneed on floured board and wrap</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">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.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Ricette by Chef Chuck's Cucina</span><br />
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<!-- End of StatCounter Code -->Chef Chuckhttp://www.blogger.com/profile/13602949951223785002noreply@blogger.com0tag:blogger.com,1999:blog-6011706609231744123.post-91236538511292187222012-11-16T18:47:00.000-07:002012-11-16T18:47:03.573-07:00Spicy Shrimp Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="font-size: large;">G</span>amberi <span style="font-size: large;">Z</span>uppa <span style="font-size: large;">P</span>iccante</span></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">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!</span></div>
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Spicy Shrimp Soup</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1/2 pound shrimp, peeled and divined</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">3 strips bacon, cut in small pieces</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">3 carrots, cut small</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">3 celery stalks, chopped </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">3 garlic cloves, minced</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">6 scallions, chopped </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons tomato paste</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1/2 can cannellini beans</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">4 cups vegetable broth</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon red wine vinegar</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons olive oil</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon red hot pepper flakes</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon fresh parsley, chopped</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">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.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Ricette by Chef Chuck's Cucina</span></div>
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<!-- End of StatCounter Code -->Chef Chuckhttp://www.blogger.com/profile/13602949951223785002noreply@blogger.com0tag:blogger.com,1999:blog-6011706609231744123.post-81461266455086960322012-11-04T09:35:00.000-07:002012-11-04T09:35:50.288-07:00Chef Chuck's Stuffed Peppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsez0SuOShmOrXunPOPWNr1NDDg8TMQoDJqMKXFGN7TY1MSyw0SmRmd40tr2cTDEDUqWixU2oE2fbXCviXbl8kCHPj0B6R_ihOIgpAl5WzJmtAGjnm-fzXBp5C1P40EMhrPn98gR7Yspo/s1600/Chef+Chuck%27s+Stuffed+Bell+Peppers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsez0SuOShmOrXunPOPWNr1NDDg8TMQoDJqMKXFGN7TY1MSyw0SmRmd40tr2cTDEDUqWixU2oE2fbXCviXbl8kCHPj0B6R_ihOIgpAl5WzJmtAGjnm-fzXBp5C1P40EMhrPn98gR7Yspo/s320/Chef+Chuck%27s+Stuffed+Bell+Peppers.JPG" width="320" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="font-size: large;">P</span>eperoni <span style="font-size: large;">R</span>ipieni</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="font-size: small;"> <span style="font-size: small;">A satisfying and comforting meal on a fall evening, stuffed <span style="font-size: small;">peppers<span style="font-size: small;">. I purchased</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">these bell peppers locally at a farm stand, so they were <span style="font-size: small;">just picked</span>. I made a mixture of seasoned beef, rice<span style="font-size: small;"> and</span> tomato sauce then I <span style="font-size: small;">lightly packed the</span> peppers placed the tops on and baked them.<span style="font-size: small;"> </span></span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /><span style="font-size: large;">Stuffed Peppers</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br />3 or 4 bell peppers, medium<br />1 pound ground beef <br />3 tablespoons olive oil<br />1 onion, chopped<br />2 or 3 garlic cloves, minced<br />1 1/2 cups white rice<br />1/1/2 cups tomato sauce,<br />1/4 cup parmigiano cheese, grated<br />1 tablespoon fresh parsley, chopped<br />salt and pepper to taste</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Wash and slice off tops of peppers, clean out and place peppers and tops in a <br /> 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.<br /> 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.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Ricette by Chef Chuck's Cucina</span><br />
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<!-- End of StatCounter Code -->Chef Chuckhttp://www.blogger.com/profile/13602949951223785002noreply@blogger.com4tag:blogger.com,1999:blog-6011706609231744123.post-90483103301800283792012-09-23T19:01:00.004-07:002012-09-24T19:44:06.657-07:00Chef Chuck's Chicken Cous Cous<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUeu33VxAGq1FBBOOa8mz4Rp_9YW3QSKdHCCM0xUXzwhqZO5QRMbcgCEtLmvAQkxyO1b6rZ7onKcFiyJf1zk-CbaJUc5dWlgiT5dVDYZ5Mo5VFaNMEau2DMfzBBb9cYJe68-9R_adblhA/s1600/Chef+Chuck%27s+Chicken+Cous+Cous.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUeu33VxAGq1FBBOOa8mz4Rp_9YW3QSKdHCCM0xUXzwhqZO5QRMbcgCEtLmvAQkxyO1b6rZ7onKcFiyJf1zk-CbaJUc5dWlgiT5dVDYZ5Mo5VFaNMEau2DMfzBBb9cYJe68-9R_adblhA/s320/Chef+Chuck%27s+Chicken+Cous+Cous.JPG" width="320" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"> Cous Cous <span style="font-size: large;">di Pollo</span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">A heart warming dish to start off the Fall Season, Chicken Cous Cous. A one pot meal</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">full of depth and flavor, the chicken was so tender it fell apart. I cook this recipe in a </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">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.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Chicken Cous Cous</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">3 strips bacon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 chicken thighs</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 green bell pepper, cubed </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 carrots, sliced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 onion, chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 garlic cloves, minced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons tomato paste </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cups chicken broth</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">red hot pepper flakes</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">2 cups cous cous</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons olive oil </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cups water</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">pinch of salt</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">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.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">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.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Ricette by Chef Chuck's Cucina</span><br />
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<!-- End of StatCounter Code -->Chef Chuckhttp://www.blogger.com/profile/13602949951223785002noreply@blogger.com2tag:blogger.com,1999:blog-6011706609231744123.post-80538473970587922252012-09-15T14:57:00.002-07:002012-09-15T14:57:56.558-07:00Chef Chucks Chocolate Parmigiano<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKHa2wHzMMHT6oNdtjcG3QZJlSfzdrMnjmf4nJQumrV44GXJaqZ6BV2S9OKhSwmfpd1ftckluu55EbHHfUhJaMmAJxmOmWv6rft_Xaq51MgbCDmb3_N9XgY9SY4GZsdIz3Cmr5DGRW5Y/s1600/Chef+Chucks+Chocolate+Parmigiano.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKHa2wHzMMHT6oNdtjcG3QZJlSfzdrMnjmf4nJQumrV44GXJaqZ6BV2S9OKhSwmfpd1ftckluu55EbHHfUhJaMmAJxmOmWv6rft_Xaq51MgbCDmb3_N9XgY9SY4GZsdIz3Cmr5DGRW5Y/s320/Chef+Chucks+Chocolate+Parmigiano.JPG" width="320" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Cioccolate e Parmigiano</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">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!</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Chocolate Parmigiano</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup heavy cream</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup semi-sweet chocolate</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">parmigiano cheese chunks</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">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.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Ricette by Chef Chuck's Cucina</span><br />
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<!-- End of StatCounter Code -->Chef Chuckhttp://www.blogger.com/profile/13602949951223785002noreply@blogger.com0tag:blogger.com,1999:blog-6011706609231744123.post-29874245976374939162012-08-28T18:17:00.000-07:002012-11-05T20:37:22.974-07:00Chef Chuck's Bruschetta with Grapes and Goat Cheese<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Bruschetta con Uva e Formaggio di Capra</span></div>
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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. </div>
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<span style="font-size: large;">Bruschetta with Grapes and Goat Cheese</span></div>
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Italian bread, sliced 1/2" thick</div>
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creamy goat cheese</div>
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variety of grapes</div>
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olive oil</div>
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fresh thyme</div>
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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.</div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Ricette by Chef Chuck's Cucina</span></div>
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<!-- End of StatCounter Code -->Chef Chuckhttp://www.blogger.com/profile/13602949951223785002noreply@blogger.com0tag:blogger.com,1999:blog-6011706609231744123.post-45806621181203356682012-08-13T07:54:00.002-07:002012-08-13T07:54:31.297-07:00Chef Chuck's Cannellini Bean Cream<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIZ7ZUIOHZKDAf5snATpgYk_RRzGBKTkBMZ6cZFxtcpcnl1YDlEYfACyQRZLRffb_e-8d99HQLO5TiTo3oakSXd-zw1ollzWo97cIYMGFD3dgBCRHtMa9TW1UCU1UtGhXoHD-v4nzoFZg/s1600/Chef+Chuck%27s+Cannellini+Bean+Cream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIZ7ZUIOHZKDAf5snATpgYk_RRzGBKTkBMZ6cZFxtcpcnl1YDlEYfACyQRZLRffb_e-8d99HQLO5TiTo3oakSXd-zw1ollzWo97cIYMGFD3dgBCRHtMa9TW1UCU1UtGhXoHD-v4nzoFZg/s320/Chef+Chuck%27s+Cannellini+Bean+Cream.JPG" width="320" /></a></div>
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<span style="font-size: large;">Crema di Fagioli Cannellini </span></div>
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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.</div>
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<span style="font-size: large;">Cannellini Bean Cream</span></div>
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2 cans cannellini beans</div>
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1 zucchini, sliced</div>
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1 carrot, sliced thin</div>
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1/2 yellow bell pepper, sliced thin</div>
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1 cup cherry tomatoes, cut in half</div>
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1/2 red onion, sliced thin</div>
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chives, chopped</div>
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basil leaves, chopped</div>
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bread for croutons</div>
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olive oil</div>
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salt and pepper</div>
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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.</div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Ricette by Chef Chuck's Cucina</span></div>
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Chef Chuckhttp://www.blogger.com/profile/13602949951223785002noreply@blogger.com0tag:blogger.com,1999:blog-6011706609231744123.post-87689069724393912292012-07-31T16:14:00.000-07:002012-07-31T16:15:49.980-07:00Chef Chuck's Spaghetti with Lemon Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSbncISAL49Dca4RRZZPanf2VPhKvnXRpgK7OfzXr_p63Ojk_yH_pLnUJdc6IIKlqiof95zcWirMXsc9P34UxkozKM_K2mY_SwCyHJemp2g-LInCXz1XPzr_Rr2fAs7iFzbuV4v_1hMxI/s1600/_Chef+Chuck%27s+Lemon+Basil+Angel+Hair+Pasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSbncISAL49Dca4RRZZPanf2VPhKvnXRpgK7OfzXr_p63Ojk_yH_pLnUJdc6IIKlqiof95zcWirMXsc9P34UxkozKM_K2mY_SwCyHJemp2g-LInCXz1XPzr_Rr2fAs7iFzbuV4v_1hMxI/s320/_Chef+Chuck%27s+Lemon+Basil+Angel+Hair+Pasta.JPG" width="320" /></a></div>
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<span style="font-size: large;">Spaghetti al Limone</span></div>
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A <span style="font-family: "Trebuchet MS",sans-serif;">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.</span><br />
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<span style="font-size: large;">Spaghetti with Lemon Sauce</span></div>
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1 pound spaghetti</div>
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4 tablespoons butter</div>
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1 cup heavy cream</div>
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zest of 1 lemon</div>
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2 tablespoons lemon juice</div>
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parmigiano cheese, grated</div>
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salt and pepper</div>
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basil </div>
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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.</div>
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Ricette by Chef Chuck's Cucina </div>
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</script><noscript>&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;div class="statcounter"&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;a title="counter on blogger" class="statcounter" href="http://www.statcounter.com/blogger/"&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;img class="statcounter" src="http://c.statcounter.com/5441659/0/1ddbf5e6/1/" alt="counter on blogger" /&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;/a&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;/div&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;</noscript>Chef Chuckhttp://www.blogger.com/profile/13602949951223785002noreply@blogger.com2tag:blogger.com,1999:blog-6011706609231744123.post-38007995309709037092012-07-27T16:01:00.000-07:002012-07-27T16:01:11.971-07:00Chef Chuck's Pasta with Mixed Greens<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1YaAaiW1zwX4_wdrze6KaEG0zMR_OjLwGkGlmR1kQAa9MDy60F9YFHKkktnLmxULoiGJwaL_rmXhZeKe1LjF95oSxZvxtwQ8CJKo663oBmoMlzCpLPopCNSOrz0xAoHq_5qXxe1X2hM/s1600/Chef+Chuck%27s+Pasta+with+Mixed+Greens.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1YaAaiW1zwX4_wdrze6KaEG0zMR_OjLwGkGlmR1kQAa9MDy60F9YFHKkktnLmxULoiGJwaL_rmXhZeKe1LjF95oSxZvxtwQ8CJKo663oBmoMlzCpLPopCNSOrz0xAoHq_5qXxe1X2hM/s320/Chef+Chuck%27s+Pasta+with+Mixed+Greens.JPG" width="320" /></a></div>
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<span style="font-size: large;">Pasta con Verdure Miste </span></div>
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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. </div>
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<span style="font-size: large;"> Pasta with Mixed Greens</span></div>
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1 pound farfalle pasta </div>
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1 cup cherry tomatoes, halved</div>
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1/2 onion, thinly sliced</div>
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1/4 cup Mozzarella, cubed</div>
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1/2 cup parmigiano cheese, grated</div>
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5 ounces mixed green salad</div>
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a few mushrooms, thinly sliced </div>
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6 basil leaves, thinly sliced</div>
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<span style="font-size: large;">Dressing</span></div>
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2 tablespoons fresh lemon juice </div>
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4 tablespoons olive oil</div>
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1/4 cup pasta water</div>
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salt and pepper</div>
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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.</div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Ricette by Chef Chuck's Cucina</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKk8D3DeIOJGE9byDXmogjDq5e-EgxEn3tgsAndjLmbaOaLIKU8JniKD692UAzOlU6Q1bzAZ9OD1UAB0z2eJc5sHIQxniyHc8F9G9jAWKZIlo2YZdBQxplTVVsPBvHPP1iRrE5ws7qGZY/s1600/Chef+Chuck%27s+Eggplant+Rollatini+.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKk8D3DeIOJGE9byDXmogjDq5e-EgxEn3tgsAndjLmbaOaLIKU8JniKD692UAzOlU6Q1bzAZ9OD1UAB0z2eJc5sHIQxniyHc8F9G9jAWKZIlo2YZdBQxplTVVsPBvHPP1iRrE5ws7qGZY/s320/Chef+Chuck%27s+Eggplant+Rollatini+.JPG" width="320" /></a></div>
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<span style="font-size: large;">Involtini di Melanzane </span></div>
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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.</div>
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<span style="font-size: large;">Eggplant Rollatini</span></div>
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2 eggplants</div>
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2 eggs</div>
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1/2 cup Italian breadcrumbs</div>
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1/2 cup parmigiano cheese, grated</div>
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mozzarella, sliced</div>
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basil leaves</div>
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tomato sauce</div>
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vegetable oil</div>
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salt and pepper </div>
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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.</div>
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Ricette by Chef Chuck's Cucina</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1P-8wt6kWTI3ywxt9FmfinKt-SUaqrwgUbqUXH9honIw0oJdcaV0a9kKGu431inq7ftHC9dLlyhkZazISQUsOM3lgo_-Wk9Ekk_P_O36YBiOx9KfRSinZE1C_GYKfJ0bwDzbCu7s878U/s1600/Chef+Chuck%27s+Cherry+Ice+Cream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1P-8wt6kWTI3ywxt9FmfinKt-SUaqrwgUbqUXH9honIw0oJdcaV0a9kKGu431inq7ftHC9dLlyhkZazISQUsOM3lgo_-Wk9Ekk_P_O36YBiOx9KfRSinZE1C_GYKfJ0bwDzbCu7s878U/s320/Chef+Chuck%27s+Cherry+Ice+Cream.JPG" width="213" /></a></div>
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<span style="font-size: large;">Gelato di Ciliegie</span></div>
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A sweet scoop of cherry ice cream made with a lively red wine. I used ripe and juicy dark organic cherries, red wine with an aroma of berries, and just cream, sugar, vanilla and a pinch of salt. The ice cream was velvety and very creamy. Make a day ahead because of the wine added it takes longer to freeze. Feel free to add up to 1/4 cup of red wine. I choose "Podere Cavaga" wine from my friend Eugenio, based in Valcalepio Valley in Italy.</div>
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Cherry Ice Cream</div>
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1 1/2 cups fresh cherries</div>
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2 tablespoons red wine</div>
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1/2 cup sugar</div>
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2/3 cup heavy cream</div>
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1/4 teaspoon vanilla</div>
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pinch of salt</div>
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Wash and pit cherries reserve a handful and place the rest in a food processor or a blender. Add all ingredients and blend. Put mixture in an ice cream machine for about 20 minutes. Then add the reserved cherries and freeze.</div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Ricette by Chef Chuck's Cucina</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Gamberi Cerviche</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A sensational Summer dish, raw shrimp submerged in fresh squeezed lemon and orange juice, garlic, onions, olive oil and red hot pepper flakes. Marinate at least two hours or overnight which I prefer, for all these flavors to marry. I served the shrimp over garbanzo beans, a good alternative would be roasted corn off the cob. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Shrimp Cerviche</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">12-15 medium shrimp </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">juice of 2 lemons</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">juice of 1/2 an orange</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 small onion, diced</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons olive oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">hot pepper flakes</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">parsley for garnish</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Wash shrimp and place in a shallow bowl. In another small bowl combine all ingredients and pour over shrimp, refrigerate for at least one hour. I prefer to refrigerate overnight. Serve over garbanzo or white beans, drizzle with olive oil.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Affogato al Caffe</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's time for a coffee treat! Affogato, is a traditional and simply delicious drink</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">made with coffee and gelato or ice cream. You will fall in love with this drink.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Iced Coffee</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup of coffee</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 scoop of vanilla gelato</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">or ice cream</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">whip cream</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">shaved dark chocolate</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Make coffee, cool slightly add gelato to glass pour coffee over and top with whip cream and chocolate shavings. Can also be made with chocolate or coffee gelato. Another option is to add 1 tablespoon of coffee liqueur. Serve immediately.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ricette by Chef Chuck's Cucina</span></div>
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</script><noscript>&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;div class="statcounter"&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;a title="counter on blogger" class="statcounter" href="http://www.statcounter.com/blogger/"&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;img class="statcounter" src="http://c.statcounter.com/5441659/0/1ddbf5e6/1/" alt="counter on blogger" /&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;/a&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;/div&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;</noscript>Chef Chuckhttp://www.blogger.com/profile/13602949951223785002noreply@blogger.com0tag:blogger.com,1999:blog-6011706609231744123.post-1547323706628383902012-06-09T08:22:00.001-07:002012-06-09T08:26:33.623-07:00Chef Chuck's Raspberry Bars<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Barrette di Lamponi</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">These scrumptious treats are, Raspberry Bars, so quick and easy to make you could whip up a batch before the company arrives. I used the finest jams made in Italy, created the </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> artisan way in huge copper vats.This method has been used for many years and it creates such deep flavors. My friend Andrea, from Andrini Marmellate, is the maker of these fine jams, and this is part of my, Chef Chuck's Cucina, food line.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Raspberry Bars</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup pecans or walnuts, chopped</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 tablespoons butter, melted and cooled</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 tablespoons raspberry jam</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 tablespoons powdered sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons milk</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a mixer add chopped nuts, sugar and egg when combined add butter then incorporate a little flour at a time and a pinch of salt. Line an 8x8 baking pan with parchment paper over lapping the sides, for easy removal. Butter the pan, reserve 1/2 cup of dough and put the rest in pan and press down. Spread jam over the dough and then sprinkle the remaining dough on top. Bake at 350 degrees for 18 minutes. Let cool 15 minutes and remove from pan then cool completely. Make icing in a small bowl if needed add more milk and drizzle on top, cut in small squares and serve.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ricette by Chef Chuck's Cucina</span></div>
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</script><noscript>&amp;amp;amp;amp;amp;amp;lt;div class="statcounter"&amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;lt;a title="counter on blogger" class="statcounter" href="http://www.statcounter.com/blogger/"&amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;lt;img class="statcounter" src="http://c.statcounter.com/5441659/0/1ddbf5e6/1/" alt="counter on blogger" /&amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;lt;/a&amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;lt;/div&amp;amp;amp;amp;amp;amp;gt;</noscript>Chef Chuckhttp://www.blogger.com/profile/13602949951223785002noreply@blogger.com0tag:blogger.com,1999:blog-6011706609231744123.post-25729432181790243382012-05-25T20:28:00.000-07:002012-05-25T20:28:00.585-07:00Chef Chuck's Chicken Bacon Sandwich<div class="separator" style="clear: both; text-align: center;">
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A satisfying chicken and bacon sandwich, perfect for the holiday weekend. I tenderized the chicken breast cutlet then dipped it in an egg bath and Italian seasoned breadcrumbs. Perfectly fried, topped off with a slice of provolone cheese, crisp grilled bacon, roasted red peppers and grilled zucchini. The dressing was a mayo basil spread and I chose a ciabatta roll to contain all this goodness!</div>
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<span style="font-size: large;">Chicken Bacon Sandwich</span></div>
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4 chicken breast cutlets</div>
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1 egg</div>
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1/2 cup breadcrumbs</div>
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vegetable oil </div>
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4 slices provolone cheese</div>
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red roasted peppers</div>
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1 zucchini, sliced thin</div>
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8 slices bacon</div>
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mayo</div>
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a few basil leaves</div>
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salt and pepper</div>
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olive oil </div>
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Wash and pat dry chicken, beat egg in a shallow bowl add salt and pepper. In another shallow bowl add breadcrumbs. Dip chicken in egg then breadcrumbs, set aside. Grill bacon, set aside, grill zucchini and brush olive oil, salt and pepper on each slice. Heat oil in a frying pan and cook chicken about 3 minutes on each side. Mix mayo and chopped basil together. Now it's time to assemble sandwich, first spread mayo on both sides of roll add chicken, provolone, red pepper, bacon and zucchini.</div>
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Makes 4 sandwiches.</div>
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Ricette by Chef Chuck's Cucina</div>
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