Chef Chuck's Lobster Soup

Zuppa di Aragosta


Lobster soup is an elegant soup to serve your guests for the holidays. The sweetness of the lobster, combined with the buttery pine nuts, and all the fresh organic vegetables, olives and herbs made this a superior soup. Served over orzo it was comforting recipe.


Lobster Soup


2 lobsters
3 tablespoons olive oil
1 small onion, diced
1 carrot, diced
2 celery stalks, diced
1/2 red bell pepper, diced
2 garlic cloves, thinly sliced
1/4 cup pine nuts
a handful of black olives, halved
1 tablespoon lemon juice
4 cups vegetable broth
1 bay leaf
salt and pepper
1 tablespoon fresh parsley, chopped
1 cup orzo


Remove lobster meat from shell and cut in small pieces, reserve shell. In a large pot heat olive oil and cook tomato paste for 3-4 minutes. Add and saute onions, carrots, celery and red bell pepper for about 5 minutes. Add garlic and stir in 1 minute. Add pine nuts, olives, lemon juice, broth, bay leaf, salt and pepper. Place lobster shell in the pot,cover and simmer for 25 minutes. Add lobster meat and parsley turn off cover for 3 minutes and the lobster will cook from the heat of the soup. Remove lobster shell. Cook orzo in a separate pot and add to soup when serving it.

Chef Chuck's Eggs in Purgatory

Uova al Purgatorio


Eggs in Purgatory is a very spicy tomato sauce with fresh eggs poached gently on top. I enjoy the eggs served over crusty Italian bread. This recipe is simple, inexpensive and really delicious. With any left over sauce, serve with pasta.


Eggs in Purgatory
2 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon oregano
1 teaspoon hot pepper flakes
1/2 cup finely chopped onions
pinch of salt
1 large can of tomato sauce
eggs
parmigiano cheese, grated


In a small sauce pan heat olive oil and brown paste, oregano and red hot pepper flakes for 3 minutes, stirring occasionally. Add onions, salt and cook an additional 2 minutes. Pour in tomato sauce simmer for 20 minutes, with lid on. When sauce is boiling gently add eggs cover and cook 2-3 minutes. Sprinkle with parmigiana cheese and red hot pepper flakes, serve over bread.

Chef Chucks Stuffed Shells

Conchiglie Ripiene


Conchiglie are pasta shaped like seashells, I fill them with creamy ricotta, fresh spinach, garlic and pancetta, an Italian bacon, which gives it the saltiness I like. Topped off with my marinara sauce, this is a real comfort meal.


Stuffed Shells
1 pound shells
16 ounces whole milk ricotta
2 eggs
1 cup parmigiana cheese, grated
3 slices pancetta, 1/4 inch thick
1 pound fresh organic spinach
2 garlic cloves, minced
olive oil
salt and pepper
marinara sauce


Cook pasta in boiling salted water till al dente. Rinse to stop cooking, set aside. Meanwhile chop pancetta and fry in a small pan. Cook spinach in a large frying pan with 1 tablespoon olive oil and 2 garlic cloves, stirring, till wilted. Squeeze spinach dry then chop. In a bowl combine ricotta, eggs, parmigiana, pancetta, spinach, salt and pepper. Using a teaspoon spoon fill each shell, place in a baking dish coated with sauce and add more sauce on top of shells. Cover and bake at 350 degrees for 30 minutes.

Chef Chuck's One Pan Pasta

This is a simple one pot pasta recipe. Easy to make, quick, and delicious! Really a unique dish, it will become an old standby! Watch the video clip from my show on Arizona Midday to see how simply you can make a pasta dinner for the whole family. We serve this with homemade bread and salad.


Chef Chuck's One Pot Pasta
4 tablespoons olive oil
2 tablespoons tomato paste
3 garlic cloves, minced
2 pounds fresh tomatoes about 8 medium tomatoes
1/2 pound angel hair pasta
2 1/2 cups hot water can use up to 3 cups
3 tablespoons fresh basil, chopped
parmigiana, cheese grated
salt and pepper to taste


In a large saucepan heat pan add olive oil then add paste and brown for about 3 minutes, stirring. Add garlic, saute for another minute then cut tomatoes in half and take core out, place cut side down on medium heat with lid on for about 5 minutes. Use tongs to remove skins and discard them, add salt and pepper. Add uncooked pasta and hot water put lid on and cook 10 minutes.

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 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 Salmon with Black Cherry Reduction

Salmone con Amarena

Salmon and black cherry reduction sauce was a surprising combination, that I decided to create today. The reduction sauce was sweet and light and paired well with the salmon. These black cherries were a seasonal delight.


Salmon with Black Cherry Reduction
1 pound salmon
1 1/2 cups black cherries, pitted
1 cup water
1/2 red onion, finely chopped
1 garlic clove, minced
1 tablespoon honey
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper


Combine all ingredients except salmon in a saucepan and simmer uncovered for 40 minutes, stirring occasionally. Place salmon in baking pan salt and pepper, pour cherry reduction over top. Bake at 375 degrees for 25-30 minutes.

Chef Chuck's Basil Pesto

Pesto di Basilico


Homemade Genovese basil pesto with fresh picked basil, and homegrown garlic, has the ultimate flavors. Pesto is great for pasta's, spreads or in soups. Freeze pesto in ice cube trays then store in plastic bags, use 1 or 2 cubes when making soups or stews. The authentic way of making pesto is with the mortar and pestle.


Basil Pesto
2 cups fresh basil
3/4 cups parmigiana, grated
1/2 cup pine nuts
2-3 garlic cloves, roughly chopped
salt and pepper
1/2 cup olive oil


Put all ingredients except olive oil in a food processor slowly drizzle in olive oil till all ingredients are combined. Store in refrigerator, will cover 1 pound of pasta.

Scallops "Tastes of the Sea"

These unique shelled beauties moves quickly as a snap along the oceans bottom floor. Their tender soft texture finds me committed for more. Remarkable yet distinctive taste uniquely complementary to the palate! With fork tender pleasure we all come to enjoy. They are easy and swift to prepare.This dish has the sweetness of tomato coupled with garlic and onions , that receive a kick of lime to give zing, followed by the mellowing effect of extra virgin olive oil. O ' yes finished with a sprinkle of Italian flat leaf parsley. I hope one day you will like and have fun making Scallops.


Seared Scallops with Lime Salsa
1 dozen scallops
3 tablespoons olive oil
salt and pepper

Lime Salsa
1 large tomato, diced
1/4 cup red onion, diced
2 garlic cloves, minced
1 tablespoon parsley, chopped
1/2 teaspoon sea salt
1 1/2 tablespoons fresh lime juice

Combine all ingredients in a bowl, and let sit for 10 minutes.
Salt and pepper scallops on both sides. Heat large skillet over medium high heat add olive oil, then scallops cook for 3 minutes. Turn scallops and add salsa and cook another 3 minutes until done. Serves 4
Buon Appetito