Chef Chuck's Lemon Coconut Cake

Torta di Limone

If you love lemons, this cake is for you. I used fresh organic lemon zest and juice to make this cake moist, light and oh so lemony. I added the coconut topping to give another texture to this dessert.

Lemon Coconut Cake

9 tablespoons butter, softened

1/2 cup sugar

3 eggs, separated

2 organic lemons

1 1/2 cups flour

1 teaspoon baking powder

pinch of salt

1/4 cup coconut

Whip egg whites till stiff, set aside. In a mixer blend butter and sugar for 2 minutes, add egg yolks beat till all combined. Pour in juice and zest of 2 lemons and then add flour, baking powder and salt. Fold in egg whites, pour into an 8 inch pan. Sprinkle coconut on top and bake at 350 degrees for 30 minutes or until toothpick comes out clean.

Chef Chuck's Lemon Biscotti

Biscotti al Limone


A light and refreshing lemon cookie made with hand picked lemons and pine nut flour. Using the pine nut flour, gave these cookies a buttery unique taste. The lemon flavored icing was sweet and tart with the added lemon juice.

Lemon Biscotti

1+3/4 cups flour, sifted
1/2 cup sugar
2 eggs
zest of 1 lemon
3 teaspoons fresh lemon juice
8 tablespoons butter, room temperature
1 teaspoon vanilla
1/2 cup pine nut flour
1/2 teaspoon baking powder
pinch of salt



In a mixer blend butter and sugar together, then add 1 egg at a time till all incorporated. Sift flour, salt and baking powder and slowly add in along with lemon zest, lemon juice and vanilla. I made the pine nut flour in my food processor and pulsated the nuts just till fine. Add nut flour don't over blend. Wrap dough in parchment paper or wax paper and roll up to desired shape. Cover and refrigerate for at least 1 hour. Preheat oven to 350 degrees use parchment paper or a silicon pad, cut 1/4 inch slices and bake for 15 minutes. Transfer to a baking rack and cool.


Icing
2/3 cup powdered sugar
1 tablespoon milk
1 teaspoon lemon juice
1/4 teaspoon vanilla


Combine all ingredients till smooth. Pour into a pastry bag or plastic bag to pipe onto cookies or spread with a knife. Refrigerate so icing sets.
Ricette by Chef Chuck's Cucina

Chef Chuck's Pork Kabobs

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

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


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


Vegetables for Kabobs


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


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


Basting Oil


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


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

Chef Chuck's Ceviche Appetizers

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


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



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

Chef Chuck's Lemon Torta

Torta di Limone


A lovely lemon dessert, so cool and refreshing. Fresh organic lemon filling nestled in a shortbread crust, topped with a cool homemade whip cream. The whip cream accented the lemon flavors.


Lemon Torta


Pastry
1 1/3 cup flour
pinch of salt
1/2 cup sugar
2/3 cup butter
2 egg yolks
zest of 1 lemon


Lemon Filling
juice of 5 lemons,
almost 1 cup
10 tablespoons butter
6 eggs
1 1/4 cups sugar
2 tablespoons cornstarch
powdered sugar or whip cream


Whip Cream
1 cup heavy cream
1 tablespoon powdered sugar


To prepare pastry, I used a food processor and blended the flour, salt and sugar. Then added small chunks of butter then egg yolks and lemon zest. Knead on a lightly floured board to combine till smooth, wrap in plastic wrap and refrigerate for at least 30 minutes. Let dough rest on counter 15 minutes or so then start rolling to fit a 9 inch pan. Bake at 375 degrees for 25 minutes.


Filling is prepared while dough is baking. Melt butter in a small pan, set aside. In a saucepan whisk eggs and sugar then cornstarch. Slowly pour in melted butter, and add lemon juice. Continue to whisk for 10 minutes till lemon filling has thickened. Pour in baked pastry and bake an additional 10 minutes. Cool and refrigerate. Top with powdered sugar or whip cream. Combine whip cream and powdered sugar in a mixer till stiff peaks form.

Chef Chuck's Chocolate Walnut Lemon Cream Torta

Torta di Noci al Cioccolato e Crema al Limone


A big name for an impressive torta, this dessert is packed with lemon and chocolate flavors. An easy walnut crust that anyone can make, that surrounds a creamy lemony custard. I created this new recipe for the torta lover in you.


Chocolate Walnut Lemon Cream Torta


Crust
2 1/4 cups flour
1/2 cup sugar
1/4 cup cocoa
pinch of salt
1 teaspoon yeast
1/2 cup chopped walnuts
1 egg 1 yolk
7 tablespoons cold butter


Combine in a food processor all dry ingredients including walnuts, then add egg and yolk then butter in small chunks. Transfer to a wooden board, this is a very crumbly crust. Form a ball wrap in plastic and refrigerate for 30 minutes. Use a 9 inch pan, roll out bottom layer of crust and form in pan using your fingers to form around sides. Crumble the rest of dough for topping.


Cream
2 cups whole milk
1 teaspoon vanilla
6 tablespoons flour
pinch of salt
2/3 cups sugar
6 egg yolks
1 tablespoon fresh lemon juice


In a small bowl combine flour, salt, sugar, eggs and 1/2 cup of milk and lemon set aside. Heat 1 1/2 cups of milk with vanilla till it starts to boil, whisk in slowly the egg mixture. Keep whisking till it thickens this takes about 2 minutes. Remove from heat let cool 15 minutes. Fill pan and crumble the rest of the dough on top. Bake at 350 degrees for 30 minutes. Cool 1 hour and refrigerate at least 2 hours or overnight.

Chef Chuck's Lemon Ricotta Pie

Torta di Ricotta al Limone


A delicate and soft ricotta pie with fresh lemon, melted chocolate and a buttery crust. A perfect dessert for a summer evening that will surely stimulate your taste buds. The texture was like a fluffy cheesecake.


Lemon Ricotta Pie
Dough
8 tablespoons butter, room temperature
2 cups flour
1/2 cup sugar
1 egg plus 1 egg yolk
rind of 1/2 a lemon
pinch of salt


Filling
1 1/2 cups ricotta
1/2 cup sugar
1 tablespoon flour
2 eggs
rind of 1/2 a lemon
juice of 1/2 lemon
pinch of salt
1/2 cup dark chocolate
powdered sugar for dusting


Prepare dough in a mixer or by hand. Blend butter and flour then add sugar and pinch of salt. Add 1 egg and 1 egg yolk reserving egg white to brush on pastry strips. Refrigerate for 30 minutes.


Filling
In a mixer blend ricotta till smooth, add sugar, flour, 2 egg yolks, rind and juice of half a lemon, and a pinch of salt. Beat egg whites till stiff, gently fold in batter.
Roll dough out on a floured board, it may break but once in the 8 or 9 inch pan it can be patched easily using your fingers! Add chocolate on top of dough, then fill with ricotta mixture. Add pastry strips and brush with remaining egg white. Bake at 350 degrees for 35-40 minutes, till golden brown. Sprinkle with powdered sugar, refrigerate then serve.

Chef Chuck's Lemon Risotto

Risotto al Limone

This Spring risotto had a light lemony touch that complimented the garden fresh parsley. The texture was so creamy due to the parmigiana cheese stirred in at the end. A wonderful and comforting meal to enjoy on a lovely Spring day.

Lemon Risotto
1 cup arborio rice
2 tablespoons butter
2 tablespoons olive oil
1/2 onion, chopped
2 garlic cloves, minced
zest of 1 lemon
2 teaspoons lemon juice
4 cups vegetable broth
1 cup parmigiana cheese, grated
salt and pepper to taste


In a large frying pan heat butter and olive oil saute onions for a few minutes, then stir in garlic. Add rice and toast for 2-3 minutes, stirring. With the heat on low, slowly add a little of the broth at a time when liquid is almost gone add a little more. This process should take about 20-25 minutes. Stir in lemon zest and juice, then add cheese, salt and pepper. Serve immediately, serves 4.

Chef Chuck's Lemon Coconut Bars

A refreshing dessert with a buttery short bread crust and a bright lemony filling. Lightly dusted with coconut, gives these bars a little different texture. Always choose organic lemons that are firm.

Lemon Coconut Bars
1/2 cup butter, room temperature
1/2 cup confectioners sugar
1 cup flour
pinch of salt

Filling 4 egg yolks
zest of 1 lemon
1/2 cup lemon juice
1 1/4 cup sugar
3 tablespoons flour
pinch of salt
1/4 cup milk
coconut

Beat butter and sugar till creamy, slowly add flour and salt, the dough is dry and crumbly. Press into an 8 inch pan covered with parchment paper and buttered. Bake at 325 degrees for 25-30 minutes. Meanwhile make filling, in a mixer using the whisk attachment, beat yolks, sugar, lemon zest and juice. Add flour, salt and milk. Pour over hot crust and bake an additional 30-35 minutes. Cool for 1 hour, put in refrigerator for 3 hours, cut and sprinkle coconut over top.

Chef Chuck's Lemon Baked Shrimp

Limone Gamberetti al Forno

Lemon baked shrimp, has a fresh taste of the sea with a burst of lemon flavor. A light and delicious shrimp recipe, serve as a appetizer or as a main meal.




Lemon Baked Shrimp
1 pound medium shrimp
peeled and deveined
1 cup panko breadcrumbs
1 cup parmigiano cheese, grated
3 garlic cloves, minced
zest of 1 lemon
1 tablespoon parsley, chopped
salt and pepper
2 eggs, beaten
olive oil


Peel shrimp and devein, rinse, pat dry and set aside. Mix together breadcrumbs, cheese, garlic, lemon zest, parsley, salt and pepper. In a separate bowl beat eggs, dip shrimp in eggs, then into breadcrumb mixture and place in an oiled baking dish. Bake uncovered at 400 degrees, 15 minutes.

Chef Chuck's Roasted Lemon Sage Chicken

Pollo al Limone Salvia Arrosto


This succulent roasted lemon sage chicken, left an inviting aroma in our home. It was a gift from our neighbor, a free range organic plump chicken. We surrounded the chicken with potatoes, onions, artichokes, olives, olive oil and fresh lemon juice. This juicy choice chicken was a dinner to remember.


Roasted Lemon Sage Chicken
2-4 pound whole organic chicken
4 stems of fresh sage leaves, about 1/3 cup
4-5 red russet potatoes, quartered
4 small onions, halved
1/2 cup marinated artichokes, quartered
1/4 cup kalamati olives, halved
2 lemons
extra virgin olive oil
salt and pepper


Rub


2 tablespoons olive oil
1 tablespoon fresh sage, chopped
salt and pepper


Soak whole chicken in a salt bath for 30 minutes, rinse and place in roasting pan. Place 2 stems of sage inside chicken along with 1 lemon quartered and squeezed and half a lemon in opening. Arrange potatoes, onions, artichokes, olives, around the chicken, drizzle olive oil, juice of half a lemon, salt and pepper. Combine ingredients of the rub and rub all over the chicken. Bake at 400 degrees, uncovered for 1 hour or until internal temperature reaches 160 degrees. Cover with foil and let rest for 15 minutes before carving.

Chef Chuck's Lemon Pork Chops

Arrosto di Maiale al Limone


The aromas from the lemon pork chops was intoxicating. The potatoes were so lemony and the pork chops were tender and moist. A great combination of flavors for a lovely dinner.


Lemon Pork Chops
2 pork chops
flour
zest of 1 lemon, juice of 1 lemon
1/4 cup olive oil
2 large potatoes, thinly sliced
2 garlic cloves, minced
a sprig of rosemary, chopped
1 bay leaf
salt and pepper
1/2 cup vegetable broth


Wash and pat dry the chops, flour both sides. Heat oil in a large pan and brown both sides. Add potatoes, garlic, rosemary, bay leaf, zest of one lemon and the juice, garlic, salt and pepper and broth. Cover and bake at 350 degrees for 35 minutes, or until internal temperature is 160 degrees. Let rest for 10 minutes before cutting. Serves 2

Chef Chuck's Lemon Calamari

Calamari al vapore con il Limone


Steamed calamari is a light summer salad that is so delicate and tasty. A popular dish on the Mediterranean, served hot or cold.


Steamed Lemon Calamari
1 pound calamari, squid
1 lemon
2 bay leafs
2 to 3 tablespoons olive oil
salt and pepper to taste
1 tablespoon fresh parsley, chopped
2 cups water


In a small pot that can fit a steamer, heat 2 cups water, zest of 1 lemon, and 2 bay leafs cover and steam for 20 minutes. Clean and cut the tubes to 1/2" pieces and clean the tentacles. Place squid in steamer and cook on low for 8 to 10 minutes, stirring occasionally. Remove and place in a bowl drizzle olive oil, juice of half a lemon, salt, pepper and parsley over the calamari, enjoy.

Chef Chuck's Lemon Basil Ice

Limone Ghiacciato al Basilico

A cool summer time treat, lemon basil ice is so refreshing. Served in half a lemon makes a distinctive presentation, which somehow enhances the lemon flavors!


Lemon Basil Ice
3 cups water
2 cups sugar
1 cup fresh squeezed lemon juice
1/2 cup fresh basil leaves, bruised
pinch of salt


In a small sauce pan heat 2 cups water, 2 cups sugar and basil leaves to a simmer. Stir to dissolve sugar, remove from heat add lemon juice, salt and 1 cup cold water. Strain liquid, pour into a large deep pan and place in freezer. Scrape with a fork and serve in lemons or a dessert cup.
Tip: Can use 1 cup sugar, to decrease sweetness.

Chef Chuck's Lemon Loaf

Pagnotta al Limone


A fresh and zesty lemon loaf perfect for this time of year. Lemon loaf with chocolate icing can be served alone or with whip cream, berries, or ice cream. A bright blend of lemon and chocolate creates a wonderful dessert.

Lemon Loaf
1 1/2 cups sugar
12 tablespoons butter, softened
3 eggs, room temperature
1 teaspoon lemon zest, finely chopped
juice of 1 lemon
6 ounces vanilla yogurt
1 teaspoon vanilla
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt


Preheat oven to 350 degrees. Sift together flour, baking powder and salt set aside. Beat butter and sugar together for 1 minute. Add eggs one at a time, then zest, juice, yogurt and vanilla. Put mixer on low and add flour mixture till combined. Butter and lightly flour a 9x5 loaf pan, place on a baking pan, bake 1 hour.


Chocolate Icing


1/2 cup semi-sweet chocolate
1/4 cup heavy cream

zest of 1/2 a lemon,
for top of loaf


Place chocolate and cream in a double boiler heat on low and stir till chocolate is smooth. Remove from heat and cool for 15 minutes. Pour over loaf and spread chocolate, grate lemon
zest over top and refrigerate.

Chef Chuck's Lemon Chicken Scaloppine

Scaloppine di Pollo al Limone


A tender and very flavorful chicken recipe made with chicken breasts, lemons, capers and Marsala wine. An elegant dish so easy and quick to prepare. The mushrooms and the fresh parsley made the gravy rich and earthy, each flavor of the dish was well defined.


Lemon Chicken Scaloppine


2 organic skinless boneless chicken breasts,
cut in half
flour for dredging
2 tablespoons butter
2 tablespoons olive oil
1/3 cup Marsala wine
2/3 cup chicken broth
1 cup portabella mushrooms, sliced
2 tablespoons capers
juice of 1/2 a lemon
2 tablespoons parsley, chopped
salt and pepper to taste


Wash and pat dry chicken then pound chicken to 1/4 inch thick, salt and pepper the flour and lightly dredge chicken. In a large frying pan heat butter and olive oil and brown chicken 1 to 2 minutes on both sides, remove from pan. Heat oven to 200 degrees, cover chicken and keep warm. In same pan de glaze with Marsala wine, then add chicken broth, and mushrooms cook for 3 minutes. Remove from heat add capers, lemon and parsley, place chicken back in pan and serve.
Ricette by Chef Chuck's Cucina

Chef Chuck's Fried Calamari

Calamari Fritti

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


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


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

Chef Chuck's Lemon Curd Ricotta Cake

Torta di Ricotta al Limone

This cake is so delicate, light and delicious and then add the lemon curd it's ridiculous! Fresh made lemon curd is a wonderful fruit topping or spread. Working with the organic lemons, filled my kitchen with a fresh and sunny lemon aroma. Always grate lemons first then juice the lemons. I recommend to make the lemon curd first as it needs to chill for a couple of hours.


Lemon Curd Ricotta Cake
6 tablespoons butter, softened
3/4 cup sugar
1/3 cup ricotta
3 eggs, separated
1 1/2 cups flour
1 1/2 teaspoons baking powder
zest of 1 lemon
3 tablespoons fresh lemon juice
confectioner's sugar, for dusting


Grease a 9 inch round cake, line with parchment paper, grease paper and lightly flour. Preheat oven to 350 degrees. In a mixer cream together butter and sugar until smooth, add ricotta. Beat in egg yolks one at a time. Add 2 tablespoons flour, lemon zest and juice. Sift baking powder into remaining flour and beat into batter. In a separate bowl beat egg whites until they form stiff peaks, carefully fold into batter. Pour in prepared pan and bake 35 minutes or until tooth pick comes out clean. Cool cake for 10 minutes and turn out onto rack. Cool 30 minutes and then cut carefully in half. Spread lemon curd as the filling, then sprinkle confectioner's sugar on top.


Lemon Curd


2 teaspoons lemon zest
1/2 cup lemon juice
2 eggs
3/4 cup sugar
pinch of salt
4 tablespoons butter


In a small pot on medium heat combine lemon zest, juice, eggs, sugar and a pinch of salt whisk till combined. Add butter in small pieces continue to whisk for about 6 to 8 minutes till mixture thickens and starts to bubble. Remove from heat, pour curd through sieve into a bowl cover and chill at least 2 hours.

Chef Chuck's Lemon Fusilli

Lemon Fusilli


I was in the mood for something light, delicate, and healthy, with my pasta this evening. The lemon never fails! A bit tangy with all that lovely lemon and a hint of spring with my fresh parsley. The fusilli, is perfect for this recipe as it soaks up the lemony essence inside the pasta curls. The sheeps cheese, pecorino, has a distinct sharpness that complemented the pasta very well. A simple dinner to remind us, Spring is in the air!!




Lemon Fusilli
1/2 pound fusilli
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup organic vegetable broth
juice of 1 lemon
about 1/4 cup pasta water
rind of 1/2 a lemon
2 tablespoons fresh parsley, chopped
pecorino cheese, grated
salt and pepper to taste


In a large pot heat water to boiling add a generous amount of salt and pasta, cook al dente.
In a large fry pan heat olive oil and simmer garlic about 1 minute, stirring often. Add in broth
juice of lemon, rind, parsley, salt and pepper. Add in drained pasta plus pasta water mix and
grate cheese on top. Drizzle olive oil over finished dish.

Chef Chuck's Lemon Chicken with Potato

Pollo al Forno con Patate

Tonight I was in the mood for some good old chicken. This recipe has been around for a long time and very simple to make.You will find that I make many different chicken dishes, but this evening lemon with potatoes won! The lemon adds a light touch. The potatoes have a outer crunch, but a smooth creamy inside. We are achieving two things of greatness with one lemony potato! Lets not forget the main event the chicken that was tender and moist separated easily from the bone with full flavor, topped with fresh flat leaf parsley.

I find in my life and in cooking, the simpler the better!

Baked Lemon Chicken with Potatoes

Chicken thighs and drumsticks

flour to coat chicken

salt and pepper to taste

2 tablespoons extra virgin olive oil

2 tablespoons butter
1/4 cup vegetable broth

juice of 1 fresh lemon
3 potatoes cubed

fresh flat leaf parsley

Wash chicken place in large bowl salt and pepper and coat with flour. In a large fry pan melt butter and 1 tablespoon oil and brown chicken on both sides. Place in a large baking dish with potatoes drizzle chicken and potatoes with oil and lemon juice, broth, salt and pepper. Bake at 400 degrees for 35 minutes. Remove chicken cover with foil and broil potatoes for 5 minutes. Sprinkle with chopped parsley.

Serves 4