Category: Recipes

This recipe comes from an area just outside of Benevento. Pasta is typically the “primo piatto” (first course) served, but because this recipe includes lamb it can be used as first and second courses. Suggested wine pairing: Taurasi or Aglianico del Vulture

Ingredients:

• 1 3/4 pounds lamb, deboned
• 4 eggs
• 1/2 cup (50 grams) prosciutto, sliced in strips
• 1/4 cup extra virgin olive oil
• 3 tablespoons tomato sauce
• 1/4 cup Pecorino (Romano, Sardo, or Toscano), grated
• chopped garlic, parsley, salt, and pepper (to taste)
• one package (454 grams)  “pastina” (look for Punte d’ago, Ditalini, Acini de pepe, or Anelli)

Method:
Hard boil eggs (approximately 13 minutes). Allow to cool, remove shells, and cut into small pieces. Cut raw lamb into very small pieces (be sure to strain all drippings from cut pieces).

In a large pan over medium heat, add olive oil and chopped garlic. As soon as the garlic is soft, remove from the pan and add lamb pieces. Lower heat and brown lamb slowly. Add tomato sauce and simmer for a few minutes. Add prosciutto strips, 2 tablespoons of water, and a dash of salt. Stir and simmer for a few minutes.

In a pasta pan, bring to water to boil, add a tablespoon of salt and stir. Return to a boil and add pastina. Cook according to package directions.

Drain the pastina. In a large pan, add the pastina and the lamb mixture. Add a dash of pepper, finely chopped parsley, and chopped eggs. Sprinkle Pecorino on top.

Buona Pasqua!

Serves 4 to 6

Ingredients:

4 squabs (dove or pigeon)
1/2 pound whole unsalted butter
1 tablespoon grapeseed oil
5 peaches (white freestone if possible)
2 cups chicken stock (preferably homemade)
2 shallots, peeled
2 garlic cloves, peeled
1 bouquet garni (10 black peppercorns, 2 thyme springs, 2 bay leaves and 1 slice of fresh ginger)
1 teaspoon fine sea salt
1 teaspoon black pepper, freshly ground
1 teaspoon superfine granulated sugar
2 tablespoons cognac
2 tablespoons Grand Marnier

Method:

For the peaches: Cut a small "X" on the bottom of each peach and plunge them into boiling water for ten seconds. Transfer the peaches to an ice water bath and allow them to cool. Peel the peaches and cut them in half lengthwise to remove the stones. Be careful not to damage the peach halves. Place eight peach halves to the side and reserve the skins and stones along with the two remaining peach halves for the sauce.

For the squabs: Season the squab inside and outside with salt and pepper. Brush two tablespoons of melted butter over them. Heat the oil in a skillet over high heat and lightly brown the squabs on all sides. Roast them in a 450 degree oven for twelve minutes. Remove and allow them to rest for ten minutes. Separate the breasts from the carcasses and pour off the fat from the pan.

For the sauce: Place the pan over high heat. Add a tablespoon of butter, the shallots, the garlic, the squab carcasses, the reserved peach skins and stones and the two peach halves. Deglaze the pan with the cognac and Grand Marnier. Make sure to use a wooden spoon to scrape any bits from the bottom of the pan. Reduce the liquid by two thirds and add the stock and the bouquet. Simmer over gentle heat for twenty minutes while making sure to skim the surface of fat and impurities as needed. Strain the sauce through a fine sieve, return it to the pan and reduce until it becomes slightly syrupy. Keep warm.

For the plate: Preheat the broiler to hot. Sprinkle some sugar over the peach halves and glaze them under the hot broiler (approximately 2 to 3 minutes). Set them aside. Bias-slice and fan four of the peach halves and place them at the bottom of each plate. Arrange two breasts in the middle of the plates so that the thicker parts are at the top. Place a peach half near the top of the plate. Heat the plates in a very slow oven (250 degrees) for approximately four minutes. Meanwhile, remove the sauce from the heat and whisk in a tablespoon of whole butter. Season it with salt and pepper to taste. Remove the hot plates from the oven and spoon the sauce over the squabs. Serve immediately with roasted potatoes and leeks.

Preparation time: 30 minutes
Cooking time: 20 minutes
Yields: 4 servings

A sophisticated twist on a family favorite, Mediterranean Tuna Salad is delicious on a crusty baguette, mounded on organic field greens, or tossed with cold cooked pasta.

Ingredients:

4 6-ounce cans albacore tuna, drained well
4-ounce can artichoke hearts, drained and cut in quarters
3/4 cup diced red bell pepper
1 cup sliced pitted kalamata olives
1 small red onion, minced
1/ 4 cup Italian flat-leaf parsley, minced
1/2 cup fresh basil, minced
1 teaspoon fresh garlic, minced
1 teaspoon dried oregano (or 1 tablespoon fresh if available)
1 cup canola mayonnaise
3 tablespoons fresh lemon juice
freshly ground pepper to taste

Method:

Combine tuna, artichoke hearts, red pepper olives, onion, parsley, basil, garlic and herbs; mix well. Add mayonnaise, lemon juice, and pepper. Stir together well; chill and serve.

Serves 2 to 4.

Ingredients for Gnocchi: 

• 2 pounds Yukon Gold potatoes, peeled
• 2 cups flour
• 1/2 ounce garlic, chopped
• 2 whole eggs
• salt and pepper to taste
• 1 pound lobster meat, cooked

Ingredients for
Sauce:

• 2 1/2 cups white wine
• 1 1/2 shallot, chopped
• 1 bay leaf
• 2 peppercorns
• 1 cup heavy whipping cream
• 1 pound cold butter, diced
• 6 ounces spinach
• 1/2 ounce truffle oil
• 1/2 ounce butter, soft

Method:
Boil potatoes
until tender. Dice potatoes. Fold in flour, eggs, garlic, salt, and pepper.
Roll into log about 1 inch thick and 8 inches long. Cut log into 1 ounce pieces
and freeze overnight.*

Reduce 2 cups white wine with 1 chopped shallot,
bay leaf, and peppercorns. Reduce until there is barely any wine left in the
pan. Add whipping cream and reduce until thick, being careful not to allow the
cream to boil. Turn off heat and very slowly incorporate the diced cold butter
into the sauce using a wisk. Set aside.

Boil some water for gnocchi. Add
salt and gnocchi when water has reached boiling point. Gnocchi is done when they
are floating on top of water.

In a sauté pan add 1/2 ounce soft butter
and 1/2 chopped shallot. Sweat shallots until tender. Add the lobster meat and
sauté until hot. Deglaze pan with 1/2 cup white wine. Add spinach and the hot
gnocchi. Take off heat and add the warm sauce and 1/2 oz of truffle
oil.

* If log is sticky, add more flour.

Serves 4

My Sausage Sister and Me was founded by the Gasper sisters. It was their intent to make plump, juicy, flavorful sausages with some surprising and memorable twists in taste. To date, they have Italian, Asian, Southwest, and one they call Minnesota Nice with pork, wild rice, grated carrot, onion and seasonings.

INGREDIENTS:

(suggested vegetables)

sausages
onions
zucchini
red potatoes (partially cooked)
cherry tomatoes
green peppers
mushrooms
asparagus
eggplant
red peppers
squash or pumpkin (partially cooked)
marinade of choice

METHOD:

Start with a sausage choice from SAUSAGE SISTER & ME. Try Thai One On, Merry! Merry! Cranberry, Davinci’s Dog, Ya Ya Jamaica, Texas Two Step, or Leave It To Cleaver. Cut sausage diagonally into 4 or 5 pieces. Cut vegetables of choice into 1-2 inch chunks.

Alternating meat and vegetables, thread the pieces onto a skewer until you reach the end. If using wooden skewers, soak the skewers in water about 2 hours. Metal skewers, especially the ones with squared off edges, make turning the kebobs easier.

Drizzle with marinade and allow to marinate for 2-4 hours in the refrigerator. A simple marinade is a drizzle of olive oil and salt and pepper.

Preheat the oven broiler or grill to a medium high heat. Cook and turn 15-18 minutes or until done and edges are browned, turning several times to ensure even cooking.

SAUSAGE SISTER FAVORITE KEBOBS

Skewer slices of Rajun Cajun sausage with onion, red pepper, and raw shrimp. Baste with a hot barbecue sauce while grilling.

Skewer slices of Zeus Almighty Greek chicken sausage with onions and peppers. Grill, slide into a pita pocket half and serve with Tzatziki sauce. ( 1 cup plain yogurt, ½ cup peeled grated cucumber, 2 Tbsp. minced onion, ¼ tsp minced garlic, 1 Tbsp. olive oil, 1 Tsp. Kosher salt, 1 tsp. lemon juice, 1 tsp. minced fresh mint or parsley)

Ingredients

1 pound Arborio rice
1/4 cup olive oil
2 tablespoons garlic, minced
1/4 cup yellow onion, diced
1/2 cup white wine
3 cups chicken stock
2 teaspoons Kosher salt
1 teaspoon black pepper
4 tablespoons butter
1/4 cup parmesan cheese, shredded
3/4 cup Roma tomato, diced 3/4 inch
2 tablespoons basil leaves, chiffonade
1/2 cup Mozzarella cheese, fresh, picked into 1/2 inch pieces
1 sprig basil
Heat up olive oil in a large sauce pot, add in the garlic, onion and rice. Saute, moving everything around continuously, for 5 minutes on high heat.

Deglaze the pan with the white wine, and add in the chicken stock 1 cup at a time, each time cooking the rice until all of the liquid is incorporated.

Add in the salt, pepper, and butter. Melt the butter.

Cook until the liquid is almost fully incorporated. Add in the parmesan and toss until melted. Add in the tomatoes, mozzarella, and basil.

Cook until the consistency of molten lava. Place in a pasta bowl and garnish with a basil sprig.

Serve immediately.

Serves 4 Entrees.

INGREDIENTS:

1 whole 3-pound chicken (remove insides)
1 cup BBQ seasoning
BBQ sauce of your choice
2 cups of hickory wood chips (soaked in water)
small smoker.

METHOD:

Clean and pat dry the whole chicken. Rub BBQ seasoning inside and out of the chicken then place in small smoker. Cook for 3 hours or until cooked all the way through. Finish off on the grill basting with BBQ sauce.

Serves 6

This recipe can be made ahead, frozen and reheated for quick meals. Fish can be kept frozen for 1-2 months.

Ingredients:

1/2 cup white wine
2 tablespoons shallot minced
2 tablespoons garlic minced
1 tablespoon olive oil
3 tablespoons Dijon mustard
1/2 teaspoon paprika
16 ounces salmon fillet
8 ounces baby carrots
1/4 cup dried apricot halves
1 teaspoon tarragon
2 tablespoons orange juice
1 tablespoon olive oil

Method:

In a small bowl, mix the white wine, onion, garlic, olive oil, Dijon and paprika. Portion salmon and place each serving in a freezer bag. Divide mustard mixture between the bags, coat fish and freeze.

Drop carrots in boiling water, cook for 3 minutes, drain and toss with apricots, tarragon, orange juice and olive oil. Portion into Ziplocs, freeze.

To serve, thaw overnight in the fridge, or put in fridge in the morning for use that night. Heat broiler and put salmon on a pan, broil 4-6 inches form the heat, basting occasionally, for 8-10 minutes. Microwave or heat carrots on stove with a splash of orange juice or water. Serve with quick couscous or crusty bread.

Serves 4

Ingredients

1 pint cream
1 cup parmesan cheese
1 cup provolone cheese, grated
1 red bell pepper, roasted
2 tablespoons pine nuts
4 cloves garlic, whole
1/2 cup basil
2 tablespoons olive oil
1/2 pound linguine
1 cup carrots, julienned
1 cup broccoli, flowerettes

Method

Roast the red pepper directly over high flame until the skin begins to turn black and blisters. Then remove skin and seeds and puree. Alternatively, use canned red peppers. Mix half of the olive oil with the pine nuts and garlic and bake the mixture until garlic is browned. This should take about 20-30 minutes. Add cream to a saucepan and heat until very hot, but not boiling. Add the cheeses and whisk until smooth.

Cook pasta according to package directions. While pasta is cooking, use a mortar and pestle or food processor to grind garlic, pine nuts, and basil to a pesto consistency. Add pesto and pureed red pepper to cream mixture and mix well. Sauté carrots and broccoli until delightfully tender and crisp. Toss pasta, sauce, and veggies together.

Serves 6.

Suggested Wine Pairing Courtesy of Winestyles

Pinot Grigio – Smooth
(WillaKenzie Estate, Willamette Valley, Oregon)
"On the palate, the impression is full and round, with flavors of peach, apricot and ripe grapefruit, and an excellent balance between sweetness and crisp acidity. Supple, round, and generous!"

Ingredients

6 wild Alaska salmon steaks or 6-ounce fillets
juice from 1 lime
4 tablespoons olive oil, divided
1 tablespoons tamari
1 medium onion, thinly sliced
4-5 garlic cloves, peeled and finely chopped
3 pounds plum tomatoes, peeled and diced
1/4 to 1/2 tsp red chili flakes
1/2 cup red wine
2 tbsp fresh basil leaves, thinly sliced
1 cup green olives, pitted and roughly sliced
1/4 cup capers, drained and rinsed
salt, to taste

Method

Marinate salmon in lime juice, 1 tablespoon olive oil and tamari. Refrigerate until the sauce is prepared.

To peel tomatoes, blanch them in boiling water for about 30 seconds. Let them cool and then peel.

In a large saucepan, saute the onion in 3 tbsp olive oil over medium heat until it begins to brown, approximately 4 minutes. Add garlic and saute for 1 minute longer. Add tomatoes, chili flakes, wine, basil, olives, and capers and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add salt to taste.

Preheat grill. Place salmon about 2 inches from medium-low fire on well-oiled grill. Cook for 2-4 minutes on each side.

Divide sauce among six dinner plates and top each with salmon. Garnish with additional olives and basil, if desired.

Serves 6