Chef Chuck's Italian Hamburger

Italiano Hamburger
A classic hamburger made with 80% lean ground beef, balsamic sweet onions, red roasted peppers, creamy fontina cheese on a ciabatta roll. Juicy and full of flavors it was just so good.


Italian Hamburger
1 pound lean ground beef
1 onion, chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and pepper
fontina cheese, sliced
red roasted peppers
2 teaspoons dry oregano


Saute onions in olive oil till translucent, turn off and add oregano. Salt and pepper the burgers, cook till desired temperature, I cook mine, medium 150-160 degrees. Place roasted peppers on top of burger then fontina cheese and melt under broil, then top with onions.

Recipe by: Chef Chuck

Chef Chuck's Italian Beef with Green Beans

Carne con i Fagiolini


Slowly cooked beef submerged in crushed tomatoes, and fresh green beans. Start this dish in the afternoon, and in a few hours you will have very tender beef. A heart warming dinner served with a side of creamy mashed potatoes.




Italian Beef with Green Beans


1 - 2 pounds bottom round beef
3 tablespoons olive oil
2 garlic cloves
1 large can crushed tomatoes
1/2 pound fresh green beans
2 teaspoons dry oregano
salt and pepper


Bring meat to room temperature, wash and cut in 1/2 inch slices. In a heavy cast iron pot simmer olive oil and garlic for about 2 or 3 minutes, remove garlic and discard. Season beef with salt and pepper, brown on both sides, add salt and pepper. Pour in crushed tomatoes, oregano, salt and pepper. Cover and simmer on low for 1 1/2 hours. Wash and cut off ends of green beans, cut in half add to sauce. Simmer an additional 1/2 hour.

Chef Chuck's Beef and Vegetable Pasticcio

Pasticcio con Carne e Verdure


A hearty meal for winter time, I used organic beef and vegetables, and the finest cheeses I could obtain, for maximum taste. All these textures and flavors combined, danced in my mouth. Pasticcio meaning mess, so you can literally add any vegetables or cheeses you have in your refrigerator! To make this an vegetarian dish omit the beef and add mushrooms instead.

Beef and Vegetable Pasticcio


2 1/2 pounds potatoes
1 pound ground beef
1 slice pancetta, 1/4" thick, chopped
1/2 cup hot potato water
2 carrots, diced
2 celery stalks, diced
1/2 onion, diced
2/3 cup peas
1 small can diced tomatoes
5 tablespoons butter
2 tablespoons olive oil
pinch of oregano
1 thick slice provolone cheese, diced
parmigiana cheese, grated
3/4 cup milk
salt and pepper


Peel and cut potatoes in large pieces, boil in salted water for about 15 minutes or until fork comes out easy. Reserve 1/2 cup potato water. Meanwhile in a frying pan melt 1 tablespoon butter and 2 tablespoons olive oil, saute carrots, celery and onions, salt and pepper cook for about 5 minutes. Remove and set aside, in the same pan heat 2 tablespoons butter and brown meat. Add 1/2 cup hot potato water to the beef this will make a gravy. Combine all the vegetables with the beef along with, salt, pepper, diced tomatoes, peas, and oregano. Heat milk and 2 tablespoons butter, drain potatoes use a ricer or mash them and add warm milk. Add provolone cheese, salt and pepper to the potatoes. Butter your baking dish, add meat mixture top with mash potatoes, sprinkle parmigiana cheese on top. Place on a baking sheet, bake at 350 degrees for 20 minutes, broil for 3 or 4 minutes till potatoes edges are brown.
Ricette by Chef Chuck's Cucina

Chef Chuck's Fiorentina Steak

Bistecca Fiorentina


Reservations only, we just returned from our trip to Italy, and what an amazing trip it was. From Brescia to Milan, Florence and the Amalfi coast, everyday was an adventure. I was on a local and national television station promoting the foods of the Brescia area, and my love for Italy. We traveled to find the best steak in the world, in Tuscany. We really did need reservations to purchase this 3 inch thick beauty, but with our sweet talking the butcher, Dario, agreed over a glass of Chianti. This steak is a famous dish of the Tuscan region, specifically from the Chianina cow, a white cow, dated back to the 800's. Like no other meat it was superior, so tender and flavorful, it melted in our mouths! If you don't like rare meat this recipe is not for you. A meal fit for the noble ones.


Fiorentina Steak


1 fiorentina steak
3 inches thick
salt and pepper


Heat pan to a searing heat, cook steak for 5 minutes on each side, then stand up on bone and cook an additional 15 minutes, season with salt and pepper.

Chef Chuck's Sausage Strata

A strata for breakfast is the perfect way to start your day, assemble the night before and then bake in the morning. I use my focaccia recipe for the bread cubes and hot Italian sausage. Soaking all evening in eggs, whole milk and parmigiana, guarantees a fluffy light breakfast.


Sausage Strata


8 organic eggs
2-3 hot Italian sausage links
1 onion, diced
2 garlic cloves, minced
1/2 cup parmigiana cheese, grated
2 cups whole milk
2-3 cups bread cubes
salt and pepper
2 tablespoons olive oil
1 tablespoon butter

Open sausage links and break up, cook in olive oil till brown. Drain and set aside. In same pan saute onions, season with salt and pepper cook about 5 minutes. Add garlic and saute another minute, return sausage to pan. Whisk eggs, cheese and milk together. Use a 9x12 baking dish, butter bottom and sides. Place bread cubes in pan then sausage and onions, and pour egg mixture over the top. Cover and refrigerate for at least 2 hours or over night. Bake uncovered 350 degrees for 40 minutes. Cut in square servings.

Chef Chuck's Beef Osso Buco

Osso Buco


A heart warming dinner for two, beef osso buco, is awakening all our senses. Served over creamy mash potatoes the beef, vegetables and gravy are so rich with a beefy flavor. Traditionally made with veal and white wine, I prefer preparing this dish with beef and red wine. A wonderful Milanese dish, that I love to prepare on these chilly evenings.


Beef Osso Buco


2 beef shanks, 1 pound
1/4 cup flour
4 tablespoons olive oil
1 onion, sliced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 cup red wine, Chianti
2 cups beef broth
1 bay leaf
salt and pepper


Bring beef shanks to room temperature, wash and pat dry. Dredge in flour, shake off excess. In a large pot heat olive oil and brown shanks on both sides. Remove and set aside. Add vegetables and saute on medium for about 5 minutes, add garlic. Cook tomato paste for 2 minutes, stirring. Pour in wine and simmer a minute or two to deglaze and reduce, then add beef shanks, broth, bay leaf, salt and pepper. Simmer on low with lid on for 2 hours. Serves two.

Chef Chuck's Baked Sausage and Potatoes

Salsiccia e Patate al Forno

A comfort dish for tonight, baked sausage, potatoes, onions and red roasted peppers, baked in just a half hour. The aromas were intriguing, the taste was sweet, spicy and hot, and those crispy potatoes were delicious.

Baked Sausage and Potatoes


2 hot sausage links
4 potatoes, sliced thin
2 large onions, sliced thin
red roasted peppers
2 tablespoons olive oil
2 tablespoons butter
plus 1 tablespoon butter for pan
salt and pepper
parmigiana cheese, grated


Saute onions in 1 tablespoon olive oil and 2 tablespoons of butter until golden brown. Butter an oven proof pan, layer potatoes on bottom and sides overlapping . Remove casings, layer sausage on top of potatoes. Next layer is the onions, then slices of peppers. Arrange a top layer of potatoes, drizzle with olive oil, sprinkle a generous amount of cheese, salt and pepper. Bake at 450 degrees for 25 minutes. Serves 2

Chef Chuck's Beef Short Ribs

Costole di Manzo


A perfect meal for this Memorial Day weekend, slow cooked beef short ribs with sweet cherry peppers. Served with mash potatoes, drizzled with a thick rich beefy onion gravy.


Beef Short Ribs
5 beef short ribs
salt and pepper
2 tablespoons olive oil
2 tablespoons tomato paste
garlic cloves, lightly crushed
1/2 onion, diced
jar of sweet cherry peppers, cut in half
1 tablespoon dry oregano
1 1/2 organic beef broth


Wash and pat dry ribs, salt and pepper both sides. In a frying pan heat olive oil add tomato paste cook on low heat for 4 minutes. Add garlic and onions cook an additional 3 minutes, discard garlic. Brown meat, about 2 minutes on each side, add cherry peppers, oregano and beef broth. Simmer with lid on for 1 1/2 hours, turning ribs once. Skim fat off of gravy and discard. Serve with creamy mash potatoes, and sweet corn on the cob.

Chef Chuck's Rib Eye Steak Sandwich

Panino con Bistecca alla Griglia


A tender and juicy rib eye steak sandwich, accompanied with sweet caramelized onions, sharp provolone cheese and a mayo thyme horseradish dressing. This pan grill steak seemed to melt in your mouth with every bite. A perfect combination, served with a fresh green salad, dinner is served.



Rib Eye Steak Sandwiches
2 rib eye steaks
3 tablespoons olive oil
2 tablespoons butter
salt and pepper
provolone cheese, sliced
2 onions,sliced
Use ciabatta rolls or your favorite bread.

Dressing
3 parts mayonnaise, 1 part horseradish, 1 teaspoon thyme

Wash and pat dry steaks and bring to room temperature, this takes about 30 minutes. In a frying pan on heat butter and 2 tablespoons olive oil and saute onions for about 15 minutes or until golden brown. Olive oil, salt and pepper both sides of steaks, heat grill or frying pan and sear steaks 4-5 minutes on both sides. Internal temperature should be 140 degrees for medium rare. Combine dressing and assembly sandwich.

Chef Chuck's Pork Chops with Gravy

Braciole di Maiale con Salsa


Succulent pan fried pork chops covered in a rich, full flavored gravy. These pork chops were so tender and juicy. Served with roasted herbed potatoes and healthy spinach with garlic.


Pork Chops with Gravy
2 pork chops with bone
flour for dredging
salt and pepper
1 tablespoon butter
1 tablespoon olive oil
1 cup beef broth
2 tablespoons flour


Wash and pat dry chops, mix salt and pepper with the flour and coat both sides. Heat a frying pan on high, add butter and oil then brown pork chops 3 minutes on each side. The internal temperature should be 160 degrees. Remove from pan cover and let rest 5 to 10 minutes. Add the broth slowly to the pan while scrapping the bottom then bring to a boil. Mix 2 tablespoons of flour with a little water to make a watery paste. Drizzle in while stirring, gravy will start to thicken. Serves 2.

Chef Chuck's Pork Ribs and Meatballs

Costine di Maiale e Polpette


Homemade tomato sauce with pasta, pork ribs and meatballs is truly comfort food. The pork was fork tender while the meatballs were so light. I slow cooked this meal in my new revolutionary nickel impregnated cast iron pot. This pot has unique qualities that others don't, it's quite efficient, the green pot, because it holds the temperature evenly on a low heat.

Pork Ribs and Meatballs
3 large cans tomato sauce
2 tablespoons tomato paste
3 tablespoons olive oil
3 garlic cloves, minced
1/4 cup water
1 tablespoon dried oregano
1 tablespoon fresh parsley, chopped
salt and pepper to taste
2 large country style pork ribs with bone
or 4 small ribs, room temperature


Meatballs
 1 pound ground beef, room temperature
1 cup parmigiana cheese, grated
1 cup Italian breadcrumbs
2 eggs
1 1/2 tablespoons fresh parsley, chopped
2 tablespoons milk
1/4 teaspoon salt
1/8 teaspoon pepper


In a large pot heat 2 tablespoons of olive oil and brown ribs on all sides, remove and set aside. Add 1 tablespoon olive oil and brown tomato paste for about 4 minutes, add garlic and stir for 30 seconds. Pour in tomato sauce, herbs, add ribs and water, cover, bring to a boil. Reduce heat and cook for 30 minutes. Meanwhile make meatballs by gently combining all ingredients in a large bowl. Form meatballs lightly and drop raw into sauce, bring to a boil and reduce heat to low and simmer for 1 hour. Serve with your favorite pasta.

Chef Chuck's Pot Roast

Pot roast with vegetables is a hearty and rustic dinner, a comforting meal for a chilly evening.
The gravy was loaded with brilliant flavors. The roast was so tender due to the slow and low stove top cooking.


Pot Roast
1 large pot roast (eye round)
1 tablespoon olive oil
2 tablespoons butter
flour
salt and pepper
1 onion, thick slices
3 carrots, large pieces
3 celery stalks, large pieces
3 garlic cloves, chopped
1/2 cup red wine
1 cup tomato sauce
2 cups beef broth
1 tablespoon rosemary, chopped fine
3 potatoes, cut large

Bring meat to room temperature, combine flour, salt and pepper and coat all sides. In a large pot heat olive oil and butter and brown well on all sides of roast. Remove, cover and set aside. Saute onions, carrots and celery for about 5 minutes, add garlic. Pour in wine, tomato sauce, broth and rosemary. Cover and let simmer for 2 hours, add potatoes and leave lid off for an additional half hour.

Chef Chuck's Pasta and Braciole

Braciole, is a thin steak rolled with parmigiano cheese, fresh garden parsley, salt and pepper, cooked slow in tomato sauce, just like my momma makes. It's fork tender beef moist and delicious.

Pasta and Braciole 
1 pound beef top round, sliced thin
salt and pepper
1 cup parmigiano cheese, grated
4 tablespoons fresh parsley, chopped
toothpicks
makes 4 bracole


Sauce
3 tablespoons olive oil
4 garlic cloves, minced
2 large cans tomato sauce
2 tablespoons tomato paste
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
salt and pepper to taste
optional red hot pepper flakes


Wash and pat dry beef, pound slices with a meat mallet till about a 1/4 inch. Salt and pepper add 1/4 cup cheese and sprinkle parsley on each one, roll up and secure with 2 toothpicks or string. Heat olive oil in large pot and brown bracole on all sides. Then add garlic for 30 seconds, and 2 large cans of tomato sauce. Add tomato paste and herbs, salt and pepper stir and cover, cook for 1 1/2 stirring occasionally. Cook pasta according to directions and serve with sauce and bracole top with parmigiano cheese and red hot pepper flakes.

Chef Chuck's Barbecue Pork Ribs

Rosticciana

Italian style barbecue pork ribs, cooked slow on the grill over a low heat with homemade barbecue sauce. This is the perfect weekend recipe to enjoy with your family. Served over a bed of rice.


Pork Ribs
2 pounds pork baby back ribs
salt and pepper

Wash and pat dry ribs, remove any white skin on the back of ribs. Lay on a baking sheet and season heavily with salt and pepper on both sides. Cover with plastic wrap and leave on counter for 1 hour, this will bring meat to room temperature.
Prepare grill on low heat 225 degrees to 250 degrees. Place ribs on aluminum foil on the top rack for 1 1/2 hours. Turn over and cook ribs another 1 1/2 hours. Baste the last 15 minutes with barbecue sauce. This recipe can also be cooked in the oven at 250 degrees for 1 1/2 hours then turning ribs over and cook another 1 1/2 hours.

Sauce

8 ounces tomato sauce
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire
1 tablespoon honey
1 tablespoon brown sugar
1 tablespoon fresh oregano, chopped
1 teaspoon stone ground mustard
1/2 teaspoon paprika
3 garlic cloves, minced
1/2 teaspoon salt
pepper to taste


In a small pot, combine all ingredients and cook on low heat for 15 minutes. Makes about 1 cup and will cover 2 pounds of ribs.

Meatball Sandwich

La Polpetta!!


Meatball Sandwich
This meatball sandwich is always a good lunch to enjoy. As you see I like my meatballs a little bigger then most. Many families have different ingredients in their meatballs and usually fry them. My mother taught me a method that will be in my family for generations. I feel we get a lighter yet more flavorful meatball by putting them raw into boiling sauce, instead of browning in a frying pan. This also produces a sauce with great possibilities. Some also mix different meats together like beef, sausage or veal, I just use organic ground beef. I would hope you will try!!


Meatballs


1 pound organic ground beef
1 cup Italian breadcrumbs
1 cup parmigiano cheese, grated
2 large eggs
3 tablespoons fresh parsley chopped or
1 1/2 tablespoons dried parsley
2 tablespoons milk
1/4 teaspoon sea salt
1/8 teaspoon black cracked pepper

Mix all ingredients together but don't over mix. Shape into meatballs of desired size, and carefully drop in boiling sauce. Lower heat to a simmer and cook 1 hour. Makes about 10 large meatballs.

Chef Chuck's Italian Meatloaf

The Eggs are nesting comfortably : )

Chef Chuck's Italian Meat Loaf
This dish brings back memories of my mom in the kitchen making the best she can out of what she had. The smell and flavors are also a reminder of those days at the kitchen table every evening. It smells like GRANDMOTHERS kitchen !!
I guess I am still in the comfort food mode this winter and wanted some good organic beef. The mix of potatoes and peas topped with tomatoes brings that good old home cooking back!!


Chef Chuck's Meat Loaf
1 pound organic ground beef
1 cup Italian bread crumbs
1/2 cup parmigiano cheese grated
2 eggs
2 tablespoons milk
2 tablespoons fresh parsley chopped
1 tablespoon flour
2 hard boiled eggs peeled
salt and pepper
2 tablespoons extra virgin olive oil
1 tablespoon butter
3 potatoes peeled and small cubes
1 cup peas
1 cup marinara sauce


Combine all ingredients and form into 2 pieces place hard boiled eggs between the 2 pieces and seal with hands. Form into your desired shape. Sprinkle flour on all sides of meat loaf. Heat fry pan add butter and olive oil and brown meat loaf on all sides add potatoes, peas and sauce. Cover and bake 375 degrees for 20-25 minutes. Internal temperature should be around 160.

Chef Chuck's Rib Eye Steak

Happy New Year to my foodie friends!!


Why not start the new year with a big hardy steak. This time I was in the mood for a Rib Eye Steak. This huge 2 pound rib eye was plenty for me and my wife, we even had some left over for my sons steak panini. We are light meat eaters. The flavors that came out of the reduction gravy were sensational. The rich body of the Chianti, compliments the delicate sage, the sharpness of the gorgonzola and the sweetness of the shallots! This elegant tasting rib eye, made us feel like we were at the best restaurant in town, but were in the kitchen of the family chef, Chef Chuck. It's that good.


Rib Eye Steak
1 1 inch boneless rib eye steak 2-3 lbs.
1/2 cup chianti wine
1/2 cup beef broth
2 tablespoons olive oil
1 tablespoon butter
2 ounces baby bella mushrooms about 6-8
2 garlic cloves minced
2 tablespoons shallots chopped
1-2 tablespoons gorgonzola cheese
3 tablespoons heavy cream
salt and cracked black pepper


Allow steak to achieve room temperature. Rub meat with extra virgin olive oil then salt and pepper both sides. In a heavy saute pan or cast iron on high heat sear
steak. Do not move or lift steak, for 5 minutes. Flip to other side for another 5
minutes. Remove steak and place on cutting board cover with tin foil and let rest
for 10-15 minutes. This will achieve a medium rare steak.
Gravy
Meanwhile start gravy add wine to pan and deglaze, (yum thats the flavor). Bring to a boil add broth, cream, sage, garlic, shallots, cheese, salt and pepper. Reduce to medium heat till its 1/2 its volume, stirring occasionally. Add any additional juice from your board to gravy then strain. In a separate small pan add butter and 1 tablespoon olive oil, saute mushrooms. Place mushrooms on steak and pour gravy over top with cracked black pepper.
Serves 2.