Good morning to all! It’s a rainy Saturday morning here in the Midwest, great day to stay home and watch some movies, do some cooking and relax. Today we are going to do a couple of recipes, one is for a skirt steak marinade, and the other is for hash browns. These will work great with a number of egg dishes, like the Eggs Benedict we talked about yesterday or eggs made anyway you like them. The skirt steak I would do one day ahead of time, and the hash browns can be made at brunch time. Have fun and relax this weekend, it’s all about quality time with friends and family!
Thank You
Paulie
Skirt Steak Marinade
Skirt Steaks- 1 package= 2 pounds
Chicken stock- 1 quart (store bought)
Beef stock- 1 quart (store bought)
Onion- ½ (sliced, thin)
Green Pepper- ½ (sliced, thin)
Tomatoes-1 (sliced)
Teriyaki Marinade- ¼ cup (store bought)
Bay leaf- 2
Basil- 2 tablespoons (dried)
Oregano-2 tablespoons (dried)
Black Pepper- 2 tablespoons
Salt- 1 tablespoon
Garlic- 3 tablespoons (minced)
Method to the Madness
1) In a large mixing bowl add all the ingredients except for Steaks and mix well. In a large container or baking dish lay out Steaks and cover with Marinade.
2) Cover, Refrigerate. I always marinate for at least 6 hours, over night would be best.
3) Grill Steaks to desired temperature. ENJOY.
Hash Browns
Hash Browns- 1 store bought package (can be cubed or shredded)
Onion- ¼ cup (small diced)
Green pepper- ¼ cup (small diced)
Mixed shredded cheese ¾ cup (cheddar & mozzarella) Or your favorite mix. The Taco Mix works well too
Salt & Pepper- To taste
Method
1) In a sauté pan heat enough butter to coat the pan. Sauté onions and green peppers until onions become translucent. Add the hash Browns, cook until golden brown, season with salt & pepper, add the cheese and cook until cheese melts.
2) ENJOY.
• Like I said above the recipes work great with all egg styles, Scrambled, over-easy, over-hard, as well as sunny side up. Also with Eggs Benedict, Crab cake Benedict, and the Portobello Benedict.
Saturday, July 31, 2010
Friday, July 30, 2010
Eggs Benedict
Good morning to all!!! Happy Friday everyone, another week is in the books and I hope everyone has a great weekend! Today’s brunch recipe is dedicated to my brother and sister in-law, Nicki and Ryan. They love this one as did the people of Chicago; it was always the number one seller at all the restaurants I worked at. Eggs Benedict, this will be the traditional recipe but you can always mix it up. Variations include Crab Cake Benedict, Portobello Benedict and many others as well. I always find that you can mix up any recipe, as long as you are not baking. So anyway here we go on another adventure, as always just have fun!
Thank You
Paulie
Eggs Benedict
Hollandaise Sauce
Eggs- 12 (yolks only)
Butter- 2 pounds (clarified)
White Pepper- ½ teaspoon
Paprika- ½ teaspoon
Salt- 1 pinch
Red Hot; Hot Sauce- ½ teaspoon
Worcestershire- ½ teaspoon
Lime Juice- a dash
Method to the Madness
1) In a sauce pot add water and salt and bring to a simmer. In a stainless steel mixing bowl add egg yolks, and put it on top of the simmering water. Whisk for 2-3 minutes until yolks thicken. Be careful you don’t want scrambled eggs. They should have a nice smooth, thick consistency.
2) Remove from simmering water and continue whisking, slowly add butter in batches. The sauce should double in size.
3) Add seasonings, set aside. Keep at room temperature until service.
Brunch time
English Muffins- 8
Canadian Bacon- 8 slices
Eggs- 8
1) In a shallow pan add water, a pinch of white vinegar, and salt, bring to a gentle simmer. Poach 8 eggs until over-medium 3-4 minutes. In a sauté pan or griddle warm up Canadian Bacon.
2) Toast 8 English muffins and butter. Top the muffins with the Canadian bacon, then the poached eggs and finally the Hollandaise sauce. Garnish with a sprinkle of Paprika, served with a side of fruit. One full muffin per person; serves 4
Thank You
Paulie
Eggs Benedict
Hollandaise Sauce
Eggs- 12 (yolks only)
Butter- 2 pounds (clarified)
White Pepper- ½ teaspoon
Paprika- ½ teaspoon
Salt- 1 pinch
Red Hot; Hot Sauce- ½ teaspoon
Worcestershire- ½ teaspoon
Lime Juice- a dash
Method to the Madness
1) In a sauce pot add water and salt and bring to a simmer. In a stainless steel mixing bowl add egg yolks, and put it on top of the simmering water. Whisk for 2-3 minutes until yolks thicken. Be careful you don’t want scrambled eggs. They should have a nice smooth, thick consistency.
2) Remove from simmering water and continue whisking, slowly add butter in batches. The sauce should double in size.
3) Add seasonings, set aside. Keep at room temperature until service.
Brunch time
English Muffins- 8
Canadian Bacon- 8 slices
Eggs- 8
1) In a shallow pan add water, a pinch of white vinegar, and salt, bring to a gentle simmer. Poach 8 eggs until over-medium 3-4 minutes. In a sauté pan or griddle warm up Canadian Bacon.
2) Toast 8 English muffins and butter. Top the muffins with the Canadian bacon, then the poached eggs and finally the Hollandaise sauce. Garnish with a sprinkle of Paprika, served with a side of fruit. One full muffin per person; serves 4
Thursday, July 29, 2010
Peanut Butter and Banana Stuffed French Toast
Good morning everyone!! Well we are getting a nice base going, and now it’s time to move to brunch recipes. I’ll probably do 4-5 recipes and then I’m going to start mixing it up daily. The first one I’m going to do will be a favorite with your kids. Peanut Butter and Banana French toast, this was a big favorite in Chicago, pure decadence. And is easy to make it can also can be made ahead of time. As always enjoy, and just have fun!
Thank You
Paulie
Peanut Butter and Banana stuffed French Toast
Brioche- 2 loaves (sliced, about 1 inch thick; 10 slices)
Bananas- 3 (slice, about ¼ inch thick)
Peanut Butter- about ¾ jars
Honey- 4 tablespoons
Maple Syrup- you be the judge
Method to the Madness
1) Lay the sliced Brioche out on a counter; spread the peanut butter on half of the slices, and spread the banana slices on the other half. Drizzle the honey on the slices with the bananas. Make sandwiches.
2) In a large sauté pan or a griddle melt butter. Dunk the sandwiches into French toast batter, cook until golden brown on both sides. When they are done cooking slice the sandwiches in half, and layer one on top of another on a plate. Add a drizzle of maple syrup and garnish with a sprinkle of powdered sugar.
3) ENJOY. I serve this with Bacon or sausage patties. The sweet and salty combo can’t be wrong.
French toast Batter
Eggs- 10
Cinnamon- 2 teaspoons
Powdered Sugar- 1 tablespoon
Triple Sec- 2 tablespoons (optional)
Heavy Cream- ¼ cup
Half & Half- 3 tablespoons
Vanilla Extract- 1 tablespoons
Method
1) Mix all ingredients together well. Ready for service now or chill until ready and remix.
Thank You
Paulie
Peanut Butter and Banana stuffed French Toast
Brioche- 2 loaves (sliced, about 1 inch thick; 10 slices)
Bananas- 3 (slice, about ¼ inch thick)
Peanut Butter- about ¾ jars
Honey- 4 tablespoons
Maple Syrup- you be the judge
Method to the Madness
1) Lay the sliced Brioche out on a counter; spread the peanut butter on half of the slices, and spread the banana slices on the other half. Drizzle the honey on the slices with the bananas. Make sandwiches.
2) In a large sauté pan or a griddle melt butter. Dunk the sandwiches into French toast batter, cook until golden brown on both sides. When they are done cooking slice the sandwiches in half, and layer one on top of another on a plate. Add a drizzle of maple syrup and garnish with a sprinkle of powdered sugar.
3) ENJOY. I serve this with Bacon or sausage patties. The sweet and salty combo can’t be wrong.
French toast Batter
Eggs- 10
Cinnamon- 2 teaspoons
Powdered Sugar- 1 tablespoon
Triple Sec- 2 tablespoons (optional)
Heavy Cream- ¼ cup
Half & Half- 3 tablespoons
Vanilla Extract- 1 tablespoons
Method
1) Mix all ingredients together well. Ready for service now or chill until ready and remix.
Wednesday, July 28, 2010
Paulie's Peppercorn Filet with a Wild Mushroom Sauce
Good morning to all! Well it’s Wednesday and time for the signature recipe of the week. This week’s recipe is Paulie’s Peppercorn Filet with a Wild Mushroom Sauce and Horseradish smashed Potatoes. This dish is one of my long time favorites; I first started serving it back in 1995. And has always been a top seller on every menu I put it on. I always make the sauce the day before or at least in the morning, giving the flavors more time to develop, you should also season the Filets in the morning. If you do decide to make the sauce the day prior or in the morning it will really cut down the work you have to do before dinner time. You will only have to cook the Smashed Potatoes and Steaks. Well enough chit –chat let’s get to it. Have a great Wednesday everyone, and as always just have fun!!
Thank You
Paulie
Paulie’s Peppercorn Filet with a Wild Mushroom Sauce & Horseradish Smashed Potatoes
For The Steaks
Filets- 4; 6 ounce
Dry Mustard- ½ cup
Cracked Peppercorns- 1 cup (you can buy them cracked or do it yourself)
Method
1) Spread the peppercorn on a plate. In a mesh strainer, or a shaker add the dry mustard and coat the Filets with the mustard. Then press the Filets into the peppercorns coating both sides, chill until ready to cook.
Wild Mushroom Sauce
Butter- 6 tablespoons; plus 4 tablespoons
Flour- ½ cup
Onion- ½ cup (medium diced)
Garlic- 2 tablespoons (minced)
Mushrooms- 1 ½ cups (you can use button, but I would mix it up. Whatever is available)
Red wine- ½ cup
A-1 Sauce- 1 tablespoon
Worcestershire Sauce- 2 tablespoons
Thyme- 1 tablespoons (fresh, removed from stems)
Green Onions- 1 tablespoon (sliced)
Tabasco-1 teaspoon
Beef Stock- 4 cups
Marinara Sauce- 1/3 cup (see Toasted Ravioli recipe)
Salt & Pepper- To taste
Method to the Madness
1) In a sauté pan melt 6 tablespoons of butter and slowly add the flour, making a roux. Cook until golden brown and pasty. Remove from heat set aside.
2) In a sauce pot melt the remaining butter over medium heat. Add the onions, garlic, and mushrooms sauté until onions become translucent. De glaze pot with the red wine and reduce by half.
3) Add the A-1, Worcestershire, Tabasco, thyme, green onions, beef stock, and the Marinara. Simmer for 45 minutes. Increase the heat to high and bring to a boil and add the roux a small amount at a time. Will become gravy like.
4) Turn off the heat, and puree until smooth, or only for puree for 15-20 seconds. For a sauce that’s a little chunkier. Season with salt & pepper. Chill until service. Heat it back up for dinner time
Red Skinned Smashed Potatoes
Red Skinned Potatoes- 3 pounds
Butter- 8 tablespoons (I didn’t say this was healthy)
Horseradish- 1/3 cup (store bought prepared, optional)
Heavy Whipping Cream- 2 cups
Salt & White Pepper- To taste
Method to the Madness
1) Boil potatoes until fork tender, 25-30 minutes strain. Put the potatoes back into the same pot over low heat. Add butter, horseradish, cream, and salt & pepper. And Smash.
2) On a dinner plate pile on some potatoes and the cooked Fillets and top with about 4 ounces of the sauce. ENJOY!!!! Chopped Parsley is a nice garnish.
• Tips on cooking Steaks are with the Asian Steak Salad recipe
• As you probably noticed I use a lot of garlic in my recipes. I usually use store bought garlic that has been chopped and is in Olive Oil. I buy a big container of it and always have it on hand.
• I also almost always use red skinned potatoes for mashed potatoes; I do not peel them to cut down on prep time. If you like your potatoes peeled feel free.
• There are no rules or regulations here. Just have fun
Thank You
Paulie
Paulie’s Peppercorn Filet with a Wild Mushroom Sauce & Horseradish Smashed Potatoes
For The Steaks
Filets- 4; 6 ounce
Dry Mustard- ½ cup
Cracked Peppercorns- 1 cup (you can buy them cracked or do it yourself)
Method
1) Spread the peppercorn on a plate. In a mesh strainer, or a shaker add the dry mustard and coat the Filets with the mustard. Then press the Filets into the peppercorns coating both sides, chill until ready to cook.
Wild Mushroom Sauce
Butter- 6 tablespoons; plus 4 tablespoons
Flour- ½ cup
Onion- ½ cup (medium diced)
Garlic- 2 tablespoons (minced)
Mushrooms- 1 ½ cups (you can use button, but I would mix it up. Whatever is available)
Red wine- ½ cup
A-1 Sauce- 1 tablespoon
Worcestershire Sauce- 2 tablespoons
Thyme- 1 tablespoons (fresh, removed from stems)
Green Onions- 1 tablespoon (sliced)
Tabasco-1 teaspoon
Beef Stock- 4 cups
Marinara Sauce- 1/3 cup (see Toasted Ravioli recipe)
Salt & Pepper- To taste
Method to the Madness
1) In a sauté pan melt 6 tablespoons of butter and slowly add the flour, making a roux. Cook until golden brown and pasty. Remove from heat set aside.
2) In a sauce pot melt the remaining butter over medium heat. Add the onions, garlic, and mushrooms sauté until onions become translucent. De glaze pot with the red wine and reduce by half.
3) Add the A-1, Worcestershire, Tabasco, thyme, green onions, beef stock, and the Marinara. Simmer for 45 minutes. Increase the heat to high and bring to a boil and add the roux a small amount at a time. Will become gravy like.
4) Turn off the heat, and puree until smooth, or only for puree for 15-20 seconds. For a sauce that’s a little chunkier. Season with salt & pepper. Chill until service. Heat it back up for dinner time
Red Skinned Smashed Potatoes
Red Skinned Potatoes- 3 pounds
Butter- 8 tablespoons (I didn’t say this was healthy)
Horseradish- 1/3 cup (store bought prepared, optional)
Heavy Whipping Cream- 2 cups
Salt & White Pepper- To taste
Method to the Madness
1) Boil potatoes until fork tender, 25-30 minutes strain. Put the potatoes back into the same pot over low heat. Add butter, horseradish, cream, and salt & pepper. And Smash.
2) On a dinner plate pile on some potatoes and the cooked Fillets and top with about 4 ounces of the sauce. ENJOY!!!! Chopped Parsley is a nice garnish.
• Tips on cooking Steaks are with the Asian Steak Salad recipe
• As you probably noticed I use a lot of garlic in my recipes. I usually use store bought garlic that has been chopped and is in Olive Oil. I buy a big container of it and always have it on hand.
• I also almost always use red skinned potatoes for mashed potatoes; I do not peel them to cut down on prep time. If you like your potatoes peeled feel free.
• There are no rules or regulations here. Just have fun
Tuesday, July 27, 2010
Spaghetti with Shrimp and Arugula
Good morning to all! I hope everyone had a great Monday and has a better Tuesday. Two more entrée recipes and then I’ll move to brunch just in time for the weekend. Today offering is Spaghetti with Shrimp and Arugula; again I’m trying to keep it simple during the week. I love this one, pure fresh ingredients, with a 15 minute time frame. And almost no prep work, which will give you more time with the friends and family. After all who wants to spend all night in the kitchen on a Tuesday? As always just have fun, and enjoy your time at the dinner table.
Thank You
Paulie
Spaghetti with Shrimp and Arugula
Spaghetti- 1 pound
Garlic Cloves- 8 (sliced paper thin)
Shrimp- 1 pound (16-18 per pound store bought, peeled and deveined)
Arugula- 5 cups (packed tight)
Olive Oil- 1/3 cup
Parsley- ½ cup (fresh, chopped)
Parmesan Cheese- 1 cup (grated)
Crushed red Pepper- 1 teaspoon
Salt & Pepper- to taste
Method to the Madness
1) Cook pasta in boiling salted water according to the time line on the package. Put aside 1 cup of the water before straining.
2) Let the pasta cook for a couple of minutes, and in large sauté pan (12 inch pan or a wok would work great). Heat the olive oil and add the shrimp & garlic cook for about 2 minutes (do not let brown) then add the crushed red peppers; cook for about 30 more seconds, add pasta water reduce by half.
3) Add the pasta and arugula and toss with grated Parmesan and parsley, season with salt & pepper. Serve and enjoy
Thank You
Paulie
Spaghetti with Shrimp and Arugula
Spaghetti- 1 pound
Garlic Cloves- 8 (sliced paper thin)
Shrimp- 1 pound (16-18 per pound store bought, peeled and deveined)
Arugula- 5 cups (packed tight)
Olive Oil- 1/3 cup
Parsley- ½ cup (fresh, chopped)
Parmesan Cheese- 1 cup (grated)
Crushed red Pepper- 1 teaspoon
Salt & Pepper- to taste
Method to the Madness
1) Cook pasta in boiling salted water according to the time line on the package. Put aside 1 cup of the water before straining.
2) Let the pasta cook for a couple of minutes, and in large sauté pan (12 inch pan or a wok would work great). Heat the olive oil and add the shrimp & garlic cook for about 2 minutes (do not let brown) then add the crushed red peppers; cook for about 30 more seconds, add pasta water reduce by half.
3) Add the pasta and arugula and toss with grated Parmesan and parsley, season with salt & pepper. Serve and enjoy
Monday, July 26, 2010
Chicken Teriyaki
Good morning to all! Well it’s Monday and we’re starting week three of this adventure, wow time really does fly. I hope everyone had a great weekend and has a better week. I going to give you a few more entrée’s, and then I’m moving onto brunch in time for the weekend. Today’s recipe is Chicken Teriyaki. As usual this recipe does not take a lot of your time, but it has always been a crowd pleaser for me. As a quick reminder if anyone has any questions, comments or suggestions please feel free to contact me, or leave your comments on the blog. You can find my email address at the bottom of the blog. Have a great day everyone.
Thank You
Paulie
Chicken Teriyaki
Chicken Breasts- 1 ½ pounds (cut into strips)
Peppers- ½ cup (sliced, red or green both would look best)
Broccoli Florets- 12
Bamboo Shoots- 4 tablespoons
Garlic- 1 tablespoon (minced)
Pea Pods- 16
Green Onions- 2 tablespoons (small chopped)
Almonds- ½ cup (sliced, toasted)
Mushrooms- 8 (sliced)
Soy Sauce- 4 tablespoons
Ginger- 2 teaspoons (fresh, minced)
Rice Vinegar- 1 tablespoon
Chicken Stock- 4 tablespoons
Sugar- 2 teaspoons
Sesame Seeds- 2 teaspoons
Cornstarch- ½ ounce
Salt & pepper- to taste
Method to the Madness
1) In a large sauté pan heat some peanut oil. Add chicken breasts and sauté for 2 minutes, then add the next 8 ingredients and continue cooking for another 2 minutes.
2) Add the next 5 ingredients and cook, stirring constantly for about 3 more minutes
3) In a small mixing bowl add the chicken stock and cornstarch, whisk until smooth. Add to sauté pan, bring everything to a boil for about 25-30 seconds and turn off heat
4) Serve over white or brown rice
5) ENJOY!!
Thank You
Paulie
Chicken Teriyaki
Chicken Breasts- 1 ½ pounds (cut into strips)
Peppers- ½ cup (sliced, red or green both would look best)
Broccoli Florets- 12
Bamboo Shoots- 4 tablespoons
Garlic- 1 tablespoon (minced)
Pea Pods- 16
Green Onions- 2 tablespoons (small chopped)
Almonds- ½ cup (sliced, toasted)
Mushrooms- 8 (sliced)
Soy Sauce- 4 tablespoons
Ginger- 2 teaspoons (fresh, minced)
Rice Vinegar- 1 tablespoon
Chicken Stock- 4 tablespoons
Sugar- 2 teaspoons
Sesame Seeds- 2 teaspoons
Cornstarch- ½ ounce
Salt & pepper- to taste
Method to the Madness
1) In a large sauté pan heat some peanut oil. Add chicken breasts and sauté for 2 minutes, then add the next 8 ingredients and continue cooking for another 2 minutes.
2) Add the next 5 ingredients and cook, stirring constantly for about 3 more minutes
3) In a small mixing bowl add the chicken stock and cornstarch, whisk until smooth. Add to sauté pan, bring everything to a boil for about 25-30 seconds and turn off heat
4) Serve over white or brown rice
5) ENJOY!!
Sunday, July 25, 2010
Crunchy Tortilla Chicken with Honey Slaw
Good morning to all!!! Today is Sunday fun day and it’s time to relax. So we are going to do a really simple recipe. It takes about 45 minutes, and it’s a great way to dress up chicken without a lot of work. Crunchy Tortilla Chicken with Honey Slaw. Have a great Sunday everyone.
Thank You
Paulie
Crunchy Tortilla Chicken with Honey Slaw
Skinless Chicken Breasts halves- 4
Tortilla Chips- 16 oz
Flour- ½ cup (seasoned with Salt & Pepper)
Egg Wash- (You can find the egg wash recipe with the Toasted Ravioli recipe)
Salsa- 1 cup (your favorite)
Method to the Madness
1) In your food processor add the tortilla chips and pulse.
2) Put the flour in one mixing bowl, and in another mixing bowl put the eggs and mix with the salsa. In one more mixing bowl add the tortilla chips.
3) Dredge the chicken first in the flour, then the salsa mix and finally the tortilla chips.
4) Heat some olive oil is a large sauté pan and cook for three minutes per side or until golden brown on both sides. To finish chicken roast in the oven @ 400 for about 9-11 minutes.
5) Ready to eat!! Serve with the Honey Slaw, and ENJOY!!
Honey Slaw
Mayo- 1 cup
Lime Juice- 5 tablespoons
Honey- 4 tablespoons
Salt & Pepper- to taste
Crushed Red pepper -½ teaspoon
Coleslaw- 6 cups (store bought)
Red Cabbage-2 cups
Cilantro- ½ cup
Method
1) In a mixing bowl whisk together the mayo, lime juice, honey, salt & pepper, and crushed red peppers.
2) Add the remaining ingredients toss well to coat and chill.
3) ENJOY
Thank You
Paulie
Crunchy Tortilla Chicken with Honey Slaw
Skinless Chicken Breasts halves- 4
Tortilla Chips- 16 oz
Flour- ½ cup (seasoned with Salt & Pepper)
Egg Wash- (You can find the egg wash recipe with the Toasted Ravioli recipe)
Salsa- 1 cup (your favorite)
Method to the Madness
1) In your food processor add the tortilla chips and pulse.
2) Put the flour in one mixing bowl, and in another mixing bowl put the eggs and mix with the salsa. In one more mixing bowl add the tortilla chips.
3) Dredge the chicken first in the flour, then the salsa mix and finally the tortilla chips.
4) Heat some olive oil is a large sauté pan and cook for three minutes per side or until golden brown on both sides. To finish chicken roast in the oven @ 400 for about 9-11 minutes.
5) Ready to eat!! Serve with the Honey Slaw, and ENJOY!!
Honey Slaw
Mayo- 1 cup
Lime Juice- 5 tablespoons
Honey- 4 tablespoons
Salt & Pepper- to taste
Crushed Red pepper -½ teaspoon
Coleslaw- 6 cups (store bought)
Red Cabbage-2 cups
Cilantro- ½ cup
Method
1) In a mixing bowl whisk together the mayo, lime juice, honey, salt & pepper, and crushed red peppers.
2) Add the remaining ingredients toss well to coat and chill.
3) ENJOY
Saturday, July 24, 2010
Gyro Burgers with Steak Fries
Good morning to all! I hope everyone had a great Friday, and now we are moving onto a lazy Saturday & Sunday. Today were going to do a twist on a favorite, Burgers with Steak fries. But this is a little different, Gyro Burgers. These were a huge hit at one of the first bars I worked at in Chicago. Easy to make, with about 45 minutes of working time. Try to make the patties and the Feta sauce in the morning and let the flavors develop all day. As always please enjoy and just have fun, it’s really all about quality time with your friends and family.
Thank You
Paulie
Gyro Burgers with Steak Fries
Feta cheese- 4 oz
Cream cheese- 4 oz
Yogurt- ¼ cup (plain)
Red Onion- 2 tablespoons (minced)
Peperoncini Peppers- ¼ cup (sliced)
Salt & Pepper- to taste
Ground Chuck- 2 pounds (you can also use ground turkey)
Tomatoes- 2 (sliced)
Cucumber- 1 (sliced)
Hoagie rolls- 4
Red Leaf lettuce- 1 head (washed, and trimmed)
Method to the Madness
1) In the food processor add the Feta, Cream Cheese, Yogurt, Onions, Peperoncini, and Salt & Pepper. Pulse until smooth or coarse whichever you prefer.
2) Season Meat with salt & pepper and mix well. Portion the meat into 4 oz pieces, and shape them to match your Hoagie rolls, set aside on wax paper. Then spread Feta sauce on four of the patties and then top with the other four pieces. Making a little meat sandwich, sealing the edges. Make sure the patties are a little larger than the buns to allow for shrinkage during cooking
3) Heat grill to high and you’re ready to go. Cook to desired temp. Toast your Hoagie buns; serve with the sliced tomatoes, cucumbers and red leaf lettuce.
4) Enjoy
Steak Fries
1) Slice 2 pounds of Russet potatoes into wedges about a ½ inch.
2) Preheat Oven or deep fryer to 375, cook potatoes and season with salt & pepper. Serve with the burgers. If you are baking the potatoes season before you put them into the oven, frying them season when they are done cooking.
• A great alternative for seasoning the potatoes is either Old Bay Seasoning, or for a little spice Blackening Seasoning.
Thank You
Paulie
Gyro Burgers with Steak Fries
Feta cheese- 4 oz
Cream cheese- 4 oz
Yogurt- ¼ cup (plain)
Red Onion- 2 tablespoons (minced)
Peperoncini Peppers- ¼ cup (sliced)
Salt & Pepper- to taste
Ground Chuck- 2 pounds (you can also use ground turkey)
Tomatoes- 2 (sliced)
Cucumber- 1 (sliced)
Hoagie rolls- 4
Red Leaf lettuce- 1 head (washed, and trimmed)
Method to the Madness
1) In the food processor add the Feta, Cream Cheese, Yogurt, Onions, Peperoncini, and Salt & Pepper. Pulse until smooth or coarse whichever you prefer.
2) Season Meat with salt & pepper and mix well. Portion the meat into 4 oz pieces, and shape them to match your Hoagie rolls, set aside on wax paper. Then spread Feta sauce on four of the patties and then top with the other four pieces. Making a little meat sandwich, sealing the edges. Make sure the patties are a little larger than the buns to allow for shrinkage during cooking
3) Heat grill to high and you’re ready to go. Cook to desired temp. Toast your Hoagie buns; serve with the sliced tomatoes, cucumbers and red leaf lettuce.
4) Enjoy
Steak Fries
1) Slice 2 pounds of Russet potatoes into wedges about a ½ inch.
2) Preheat Oven or deep fryer to 375, cook potatoes and season with salt & pepper. Serve with the burgers. If you are baking the potatoes season before you put them into the oven, frying them season when they are done cooking.
• A great alternative for seasoning the potatoes is either Old Bay Seasoning, or for a little spice Blackening Seasoning.
Friday, July 23, 2010
New York Strip Steaks with Chimichurri Sauce
Good morning to all!! Happy Friday, I hope everyone had a great week, and has a better weekend! Today’s offering is New York strip steaks with a Chimichurri sauce with a side of arugula and spinach pasta. All of these are easy to make with very little time involved. It’s the weekend after all so let’s keep it simple and enjoy the time we have with friends and family. Have a great weekend everyone.
ENJOY.
Thank You
Paulie
New York Strip Steaks with Chimichurri Sauce
New York strip steaks- 4- 8 ounces each
Salt & pepper- to taste
Method
1) Season steaks with salt & pepper about one hour ahead of time and let rest.
2) Heat grill to high and cook steaks to desired temperature. See Asian steak salad recipe for tips on grilling steaks.
Linguine with Arugula and Spinach
Linguine pasta- 1 pound
Arugula- ½ cup
Baby Spinach- ½ cup
Parmesan Cheese- ¾ cup
Salt & pepper- to taste
Olive Oil- 3 tablespoons
Method
1) Cook pasta, strain and season with the salt & pepper and Olive oil. Then add the cheese and the Arugula and Spinach. Toss pasta.
2) Serve the pasta salad in a large bowl, and garnish with shaved Parmesan.
• For best results for shaving Parmesan; use a wedge of Parmigiano Reggiano, and shave it with your vegetable peeler.
Chimichurri Sauce
Olive Oil- 1 cup
Canola Oil- 1 cup
White Vinegar- ½ cup
Flat leaf Parsley- ½ cup (chopped)
Oregano- ¾ cup (dried)
Garlic- 1 tablespoon (minced)
Crushed Red peppers- 1 teaspoon
Salt & pepper- to taste
Method
1) Mix all ingredients together.
2) Top on the Steak before service.
• This sauce is also great with chicken and pork. It also improves with age, so if you can make it at least a day ahead of time please do so. And would be best 2-3 days ahead of time.
ENJOY.
Thank You
Paulie
New York Strip Steaks with Chimichurri Sauce
New York strip steaks- 4- 8 ounces each
Salt & pepper- to taste
Method
1) Season steaks with salt & pepper about one hour ahead of time and let rest.
2) Heat grill to high and cook steaks to desired temperature. See Asian steak salad recipe for tips on grilling steaks.
Linguine with Arugula and Spinach
Linguine pasta- 1 pound
Arugula- ½ cup
Baby Spinach- ½ cup
Parmesan Cheese- ¾ cup
Salt & pepper- to taste
Olive Oil- 3 tablespoons
Method
1) Cook pasta, strain and season with the salt & pepper and Olive oil. Then add the cheese and the Arugula and Spinach. Toss pasta.
2) Serve the pasta salad in a large bowl, and garnish with shaved Parmesan.
• For best results for shaving Parmesan; use a wedge of Parmigiano Reggiano, and shave it with your vegetable peeler.
Chimichurri Sauce
Olive Oil- 1 cup
Canola Oil- 1 cup
White Vinegar- ½ cup
Flat leaf Parsley- ½ cup (chopped)
Oregano- ¾ cup (dried)
Garlic- 1 tablespoon (minced)
Crushed Red peppers- 1 teaspoon
Salt & pepper- to taste
Method
1) Mix all ingredients together.
2) Top on the Steak before service.
• This sauce is also great with chicken and pork. It also improves with age, so if you can make it at least a day ahead of time please do so. And would be best 2-3 days ahead of time.
Thursday, July 22, 2010
Summer Pork Tenderloins with a Corn and Tomato Salsa
Good morning everyone!! Well I can’t believe it but it is already time to move on to Entrée’s, we are really getting a good base going. I will do four entrée’s, and then I’m going to move on to brunch. I’ll do four recipes for brunch, after that I’ll do something different every day. What I’m trying to do is get a nice base going so there’s a little something for everyone. Today we are going to make Summer Pork Tenderloin with a Corn and Tomato Salsa, this one is really easy to do and has lots of flavor. As always just have fun and keep it simple.
Thank You
Paulie
Summer Pork Tenderloin with a Corn and Tomato Salsa
White Wine Vinegar- ½ cup
Grape Tomatoes- 2 cups (halved)
Yellow Corn- 1 cup (canned or frozen)
Red Onion- ½ cup (slivered)
Parsley- 1 tablespoon (flat, fresh, chopped)
Cilantro- 1 tablespoons (fresh, chopped)
Chives- 1 tablespoon (chopped)
Basil- 1 tablespoon (sliced strips)
Salt & pepper- to taste
Brown Sugar- 3 tablespoons
Blackened Seasoning- 1 tablespoon
Pork Tenderloins- 2 (trimmed)
Method to the Madness
1) Preheat your grill to medium high.
2) In a mixing bowl, combine the vinegar and sugar for the salsa, whisking until sugar is dissolved. Add tomatoes, corn, onion, and the herbs. Season with salt & pepper mix well, cover and chill until service.
3) In a mixing bowl combine brown sugar, and blackened seasoning; rub the tenderloins first with a little oil and then the brown sugar mixture.
4) Grill tenderloins for about 20-25 minutes or until internal temperature reaches 145. Make sure you turn tenderloins to brown on all sides. Let the tenderloins rest for about 5 minutes and slice. Serve with the salsa.
5) ENJOY!!!
Grilled Potato Slices
Russet Potatoes- 2 pounds
Olive Oil- ¼ cup
Salt & pepper- to taste
1) Peel or not; slice the potatoes length wise. Season the potatoes with the oil and salt & pepper.
2) Grill potatoes until tender, for about 5 minutes.
• For nice grill marks on your potatoes, cook them just like steaks. Start with them pointing to 2 o’clock for about 2-3 minutes, and then turn them to 10 o’clock.
• A quick note on slicing the basil. Stack full basil leaves on top of one another, roll them up, and then take a sharp knife and slice thin as you can. This is called a chiffonade; which is the French term for thin strips
Thank You
Paulie
Summer Pork Tenderloin with a Corn and Tomato Salsa
White Wine Vinegar- ½ cup
Grape Tomatoes- 2 cups (halved)
Yellow Corn- 1 cup (canned or frozen)
Red Onion- ½ cup (slivered)
Parsley- 1 tablespoon (flat, fresh, chopped)
Cilantro- 1 tablespoons (fresh, chopped)
Chives- 1 tablespoon (chopped)
Basil- 1 tablespoon (sliced strips)
Salt & pepper- to taste
Brown Sugar- 3 tablespoons
Blackened Seasoning- 1 tablespoon
Pork Tenderloins- 2 (trimmed)
Method to the Madness
1) Preheat your grill to medium high.
2) In a mixing bowl, combine the vinegar and sugar for the salsa, whisking until sugar is dissolved. Add tomatoes, corn, onion, and the herbs. Season with salt & pepper mix well, cover and chill until service.
3) In a mixing bowl combine brown sugar, and blackened seasoning; rub the tenderloins first with a little oil and then the brown sugar mixture.
4) Grill tenderloins for about 20-25 minutes or until internal temperature reaches 145. Make sure you turn tenderloins to brown on all sides. Let the tenderloins rest for about 5 minutes and slice. Serve with the salsa.
5) ENJOY!!!
Grilled Potato Slices
Russet Potatoes- 2 pounds
Olive Oil- ¼ cup
Salt & pepper- to taste
1) Peel or not; slice the potatoes length wise. Season the potatoes with the oil and salt & pepper.
2) Grill potatoes until tender, for about 5 minutes.
• For nice grill marks on your potatoes, cook them just like steaks. Start with them pointing to 2 o’clock for about 2-3 minutes, and then turn them to 10 o’clock.
• A quick note on slicing the basil. Stack full basil leaves on top of one another, roll them up, and then take a sharp knife and slice thin as you can. This is called a chiffonade; which is the French term for thin strips
Wednesday, July 21, 2010
Toasted Ravioli With Mixed greens
Good morning everyone! It’s Wednesday and that means the weekend is getting closer, I hope everyone is having a great week so far! Starting this Wednesday we are going to start doing a signature recipe of the week, and every week I will pick one recipe as a stand out. This weeks is going to be Toasted Ravioli with Mixed Greens, Grape Tomatoes, Toasted Sunflower Kernels, Goat cheese tossed in a White Balsamic Vinaigrette. This recipe can be used in many ways, as an appetizer, salad, or an entree. It is actuality four recipes for the price of one, The Marinara is my go to sauce it’s very easy to make and can be easily converted to a hearty Meat sauce. The White Balsamic Vinaigrette you can use on almost any salad and the Bread Crumbs I use for this one makes great Chicken Parmesan. When I make most of my dressings, soups, and sauces it usually is for at least 2 liters. That way I have them for at least a week and I’ll start mixing and matching, and you’ll have a few meals form one day of work. Dressings will last about a month (keep refrigerated), I’ll let a sauce go for no more than 4 days and they need to hit the freezer. As far as the bread crumbs go after there is Parmesan cheese is in them keep the extra in the fridge, Do Not save the crumbs you used for the recipe. We do not want any cross contamination. Remember have fun, and keep it simple.
Thank You
Paulie
Toasted ravioli with Mixed greens
Four Cheese Ravioli- 9 oz package (store bought)
Bread Crumbs- 2 cups
Blackened seasoning- 2 tablespoons (your favorite will do)
Parmesan Cheese- ¾ cup (grated)
Garlic powder- 2 tablespoons
Salt & Pepper- To taste
Flour- 2 cups (seasoned with salt & pepper)
Egg Wash- 2 cups (4 eggs, 4 tablespoons of milk salt & pepper)
Goat Cheese- ¾ cup crumbled
Sunflower kernels- ¼ cup (toasted, in a pan or the oven) Careful they will toast fast.
Method
1) Set up 3 mixing bowls, in first one start with the flour, in the second the egg wash, and the third one the bread crumbs. The bread crumbs get the blackened seasoning, garlic powder and the Parmesan cheese, and salt & pepper. Mix all three individual bowls thoroughly.
2) Dredge the ravioli in the flour, then the egg wash and finally the bread crumbs. Chill the finished ravioli for at least one hour.
3) Fry the ravioli in either a sauté pan or deep fryer until golden brown. Fry in batches and keep hot in an oven set at 275. If you do not want to fry the ravioli just go ahead and bake until golden brown.
4) Toss the mixed greens in a mixing bowl with the gape tomatoes, toasted sunflower kernels, goat cheese, and white balsamic vinaigrette. Serve on a plate with a ramekin of the marinara sauce in the center, surrounded with the greens, and top the greens with the ravioli. Enjoy!!
Marinara
Olive Oil- 2 tablespoons
Yellow Onion- 2 cups (medium diced)
Garlic- 2 ½ tablespoons (minced)
Tomatoes- 4- 28 oz cans
Tomato paste- 1- 6 oz can
Basil- 1 cup packed tight (2 packages)
Salt & pepper- to taste
Method
1) Heat oil in a sauce pan; add onions and a pinch of Salt & pepper (this is called layering). Sauté for 2-3 minutes until onions become translucent, add garlic and sauté for another minute, until fragrant.
2) Add tomatoes, and bring to a boil for 1 minute turn down heat and let simmer. Add tomato paste, season with salt & pepper. Let the sauce simmer for at least 45 minutes or for best results 2-3 hours.
3) After your desired simmer time. Turn off the heat and let rest for an hour. Then add the basil and puree. I like my sauces smooth if you don’t, just add the basil and you’re ready to serve.
White Balsamic Vinaigrette
Vegetable Oil- 26 fluid oz
White Balsamic- 6 fluid oz
Dry mustard- 1 teaspoon
Basil- 1 tablespoon (fresh, chopped)
Parsley- 1 tablespoon (fresh, flat, chopped)
Sugar 2 teaspoons
Salt & pepper- to taste
Method
1) In a food processor add the sugar, dry mustard, and white balsamic, pulse to mix.
2) With the food processor running slowly drizzle in the vegetable oil. Then put the dressing into a container. Whisk in the basil, parsley, and salt & pepper. Chill for 2 hours. Ready!
Thank You
Paulie
Toasted ravioli with Mixed greens
Four Cheese Ravioli- 9 oz package (store bought)
Bread Crumbs- 2 cups
Blackened seasoning- 2 tablespoons (your favorite will do)
Parmesan Cheese- ¾ cup (grated)
Garlic powder- 2 tablespoons
Salt & Pepper- To taste
Flour- 2 cups (seasoned with salt & pepper)
Egg Wash- 2 cups (4 eggs, 4 tablespoons of milk salt & pepper)
Goat Cheese- ¾ cup crumbled
Sunflower kernels- ¼ cup (toasted, in a pan or the oven) Careful they will toast fast.
Method
1) Set up 3 mixing bowls, in first one start with the flour, in the second the egg wash, and the third one the bread crumbs. The bread crumbs get the blackened seasoning, garlic powder and the Parmesan cheese, and salt & pepper. Mix all three individual bowls thoroughly.
2) Dredge the ravioli in the flour, then the egg wash and finally the bread crumbs. Chill the finished ravioli for at least one hour.
3) Fry the ravioli in either a sauté pan or deep fryer until golden brown. Fry in batches and keep hot in an oven set at 275. If you do not want to fry the ravioli just go ahead and bake until golden brown.
4) Toss the mixed greens in a mixing bowl with the gape tomatoes, toasted sunflower kernels, goat cheese, and white balsamic vinaigrette. Serve on a plate with a ramekin of the marinara sauce in the center, surrounded with the greens, and top the greens with the ravioli. Enjoy!!
Marinara
Olive Oil- 2 tablespoons
Yellow Onion- 2 cups (medium diced)
Garlic- 2 ½ tablespoons (minced)
Tomatoes- 4- 28 oz cans
Tomato paste- 1- 6 oz can
Basil- 1 cup packed tight (2 packages)
Salt & pepper- to taste
Method
1) Heat oil in a sauce pan; add onions and a pinch of Salt & pepper (this is called layering). Sauté for 2-3 minutes until onions become translucent, add garlic and sauté for another minute, until fragrant.
2) Add tomatoes, and bring to a boil for 1 minute turn down heat and let simmer. Add tomato paste, season with salt & pepper. Let the sauce simmer for at least 45 minutes or for best results 2-3 hours.
3) After your desired simmer time. Turn off the heat and let rest for an hour. Then add the basil and puree. I like my sauces smooth if you don’t, just add the basil and you’re ready to serve.
White Balsamic Vinaigrette
Vegetable Oil- 26 fluid oz
White Balsamic- 6 fluid oz
Dry mustard- 1 teaspoon
Basil- 1 tablespoon (fresh, chopped)
Parsley- 1 tablespoon (fresh, flat, chopped)
Sugar 2 teaspoons
Salt & pepper- to taste
Method
1) In a food processor add the sugar, dry mustard, and white balsamic, pulse to mix.
2) With the food processor running slowly drizzle in the vegetable oil. Then put the dressing into a container. Whisk in the basil, parsley, and salt & pepper. Chill for 2 hours. Ready!
Tuesday, July 20, 2010
Portobello Bruschetta with Rosemary Aioli
Good morning everyone!! Monday is over and we are moving on to Tuesday, I hope everyone had a great start to the week. Today we are going to do one of my long time favorites, Portobello Bruschetta with a Rosemary Aioli. Portobello mushrooms are one of my favorite, they have a great steak like taste. This one is very easy to make. As always just have fun, it’s all about gathering your friends and family around the dinner table for quality time together!!
Thank You
Paulie
Portobello Bruschetta with Rosemary Aioli
Balsamic Vinegar- 1 ½ cup
Honey- ¼ cup
Brown Sugar- ¼ cup
Thyme- 1 ½ tablespoons (fresh, chopped)
Portobello Mushrooms- 6
Olive oil- 4 tablespoons
Red Onions- ¾ cup
Roasted Red peppers- ½ cup (canned is fine, sliced)
Green Onions- 4 tablespoons (chopped)
Basil- 4 tablespoons (fresh, chopped)
Garlic- 1 tablespoon (minced)
Arugula- 5 ounces
Method to the Madness
1) Preheat oven to 375, in a mixing bowl add honey, brown sugar, thyme, balsamic vinegar, and mix well. Transfer 2 cups of the marinade to a small bowl and set aside.
2) Place mushrooms in a baking pan, pour the remaining marinade over the mushrooms, cover with foil, and bake until mushrooms are tender. Let cool and then slice into ½ inch wide strips.
3) Heat oil in a sauté pan, and add red onions and sauté until very tender and beginning to brown. Pour in reserved marinade, and cook until liquid is evaporated. Turn off the heat.
4) Toss roasted peppers with the green onions, basil, garlic, and 1 tablespoon of the oil.
5) For dinner time, start with a crostini; add the mushrooms, then the arugula, and then the onion mixture then finally the red pepper mix. Garnish with a drizzle of the rosemary aioli.
• For the crostini’s, all I do is slice a nice fresh baguette about ¼ inch thick, brush with Olive oil and season with salt & pepper. Bake until golden brown, let rest.
• For a simple rosemary aioli, take 2 tablespoons of olive oil in a sauté pan and 2 tablespoon of minced rosemary and sauté for 3-4 minutes, until fragrant. Add to ¾ cup of store bought mayo, and a pinch of salt & white pepper. If it is too thick for a drizzle add some rice wine vinegar. Put the mix into a squeeze bottle, if you don’t have a squeeze bottle a pastry bags works perfect.
• Quick tip of the day. When adding ingredients to a recipe and you’re not sure of the amount remember you can always add more but you can never take it out.
Thank You
Paulie
Portobello Bruschetta with Rosemary Aioli
Balsamic Vinegar- 1 ½ cup
Honey- ¼ cup
Brown Sugar- ¼ cup
Thyme- 1 ½ tablespoons (fresh, chopped)
Portobello Mushrooms- 6
Olive oil- 4 tablespoons
Red Onions- ¾ cup
Roasted Red peppers- ½ cup (canned is fine, sliced)
Green Onions- 4 tablespoons (chopped)
Basil- 4 tablespoons (fresh, chopped)
Garlic- 1 tablespoon (minced)
Arugula- 5 ounces
Method to the Madness
1) Preheat oven to 375, in a mixing bowl add honey, brown sugar, thyme, balsamic vinegar, and mix well. Transfer 2 cups of the marinade to a small bowl and set aside.
2) Place mushrooms in a baking pan, pour the remaining marinade over the mushrooms, cover with foil, and bake until mushrooms are tender. Let cool and then slice into ½ inch wide strips.
3) Heat oil in a sauté pan, and add red onions and sauté until very tender and beginning to brown. Pour in reserved marinade, and cook until liquid is evaporated. Turn off the heat.
4) Toss roasted peppers with the green onions, basil, garlic, and 1 tablespoon of the oil.
5) For dinner time, start with a crostini; add the mushrooms, then the arugula, and then the onion mixture then finally the red pepper mix. Garnish with a drizzle of the rosemary aioli.
• For the crostini’s, all I do is slice a nice fresh baguette about ¼ inch thick, brush with Olive oil and season with salt & pepper. Bake until golden brown, let rest.
• For a simple rosemary aioli, take 2 tablespoons of olive oil in a sauté pan and 2 tablespoon of minced rosemary and sauté for 3-4 minutes, until fragrant. Add to ¾ cup of store bought mayo, and a pinch of salt & white pepper. If it is too thick for a drizzle add some rice wine vinegar. Put the mix into a squeeze bottle, if you don’t have a squeeze bottle a pastry bags works perfect.
• Quick tip of the day. When adding ingredients to a recipe and you’re not sure of the amount remember you can always add more but you can never take it out.
Monday, July 19, 2010
Black Bean Enchiladas
Good morning to all!! It’s Monday and I hope everyone has a great week! Today we are going to make Black Bean Enchiladas. This recipe can be used in many different forms; it can be an appetizer or entrée, as well as vegetarian or with your favorite protein. There are actually three recipes, one for the Black Beans, one for the Salsa Verde, and also one for the Corn Salsa. All three are great to use and the Salsa’s can be use on many different dishes. As always please just have fun and enjoy, and have a great week!
Thank You
Paulie
Black Bean Enchiladas
Onion- 1 cup (med diced)
Olive Oil- 1 tablespoon
Garlic- 3 cloves (minced)
Dried Oregano- 1 teaspoon
Black Beans- 2, 15 ounce cans (drained & rinsed)
Chipotle Chili- in adobo sauce (store bought in a can)
Adobo Sauce- 1 tablespoon
Kosher Salt- ½ teaspoon
Chicken broth- ¼ cup
Asadero or Monterey Jack cheese- ½ cup (shredded)
Corn Tortillas- 8 six inch (can substitute flour)
Olive Oil- 2 tablespoons
Salsa Verde- 2 cups (recipe to follow)
Queso Fresco or Feta- ½ cup (crumbled)
Method
1) Preheat oven to 400
2) Sauté onion in a non-stick pan, med- high heat for about 2-3 minutes. Add garlic and oregano for about another minute.
3) Puree half of the black beans, the chipotle sauce, and salt in a food processor.
4) Combine onion mix, broth, and the remaining black beans and shredded cheese with the bean puree
5) Warm tortillas, you can do the in a pan over low heat 2 minutes per side. Until they are flexible.
6) Roll you bean mixture into tortillas. Place the tortillas with the seam on the bottom of a baking dish. Top with the crumbled cheese and bake for 10 minutes
7) Serve with the Salsa Verde and the Corn Salsa, right on top of the Enchiladas- recipes to follow
8) ENJOY!!
Corn Salsa
Combine the following ingredients in a mixing bowl, and chill.
Corn kernels- 1 cup
Avocado- 1 cup (small diced)
Tomato- 1 (small diced)
Red onion- ½ cup (slivered)
Cilantro, Fresh- 1 tablespoon (minced)
Lime juice, fresh- 1 tablespoon
Jalapenos- 2 teaspoons (minced)
Salt & pepper- to taste
Salsa Verde
Tomatillos- 1 pound (husked and halved)
Poblano chilies- 2 (halved and seeded)
Onion- ½ cup (small diced)
Vegetable oil- 1 tablespoon
Garlic- 3 cloves (minced)
Cilantro, fresh- ½ cup
Parsley, flat & fresh- ½ cup
Lime juice, fresh- 1 tablespoon
Kosher salt- 1 teaspoon
Chicken broth- ½ cup
Method
1) Broil the tomatillos and the chilies for 10 minutes, they should be charred and blistered then put into plastic bags for 10 minutes. Then peel, seed, and chop.
2) Sauté onion in oil until translucent, add garlic sauté for 2 more minutes
3) Place everything in a food processor except for broth, and pulse for a rough chop.
4) With processor running slowly add Chicken broth until smooth.
• Fillings to add; you can add any of the following to this recipe. Chorizo, chicken, steak, ground beef, pork, bacon bits and green onions, or cooked rice. 1 cup of any of the following or whatever you like.
Thank You
Paulie
Black Bean Enchiladas
Onion- 1 cup (med diced)
Olive Oil- 1 tablespoon
Garlic- 3 cloves (minced)
Dried Oregano- 1 teaspoon
Black Beans- 2, 15 ounce cans (drained & rinsed)
Chipotle Chili- in adobo sauce (store bought in a can)
Adobo Sauce- 1 tablespoon
Kosher Salt- ½ teaspoon
Chicken broth- ¼ cup
Asadero or Monterey Jack cheese- ½ cup (shredded)
Corn Tortillas- 8 six inch (can substitute flour)
Olive Oil- 2 tablespoons
Salsa Verde- 2 cups (recipe to follow)
Queso Fresco or Feta- ½ cup (crumbled)
Method
1) Preheat oven to 400
2) Sauté onion in a non-stick pan, med- high heat for about 2-3 minutes. Add garlic and oregano for about another minute.
3) Puree half of the black beans, the chipotle sauce, and salt in a food processor.
4) Combine onion mix, broth, and the remaining black beans and shredded cheese with the bean puree
5) Warm tortillas, you can do the in a pan over low heat 2 minutes per side. Until they are flexible.
6) Roll you bean mixture into tortillas. Place the tortillas with the seam on the bottom of a baking dish. Top with the crumbled cheese and bake for 10 minutes
7) Serve with the Salsa Verde and the Corn Salsa, right on top of the Enchiladas- recipes to follow
8) ENJOY!!
Corn Salsa
Combine the following ingredients in a mixing bowl, and chill.
Corn kernels- 1 cup
Avocado- 1 cup (small diced)
Tomato- 1 (small diced)
Red onion- ½ cup (slivered)
Cilantro, Fresh- 1 tablespoon (minced)
Lime juice, fresh- 1 tablespoon
Jalapenos- 2 teaspoons (minced)
Salt & pepper- to taste
Salsa Verde
Tomatillos- 1 pound (husked and halved)
Poblano chilies- 2 (halved and seeded)
Onion- ½ cup (small diced)
Vegetable oil- 1 tablespoon
Garlic- 3 cloves (minced)
Cilantro, fresh- ½ cup
Parsley, flat & fresh- ½ cup
Lime juice, fresh- 1 tablespoon
Kosher salt- 1 teaspoon
Chicken broth- ½ cup
Method
1) Broil the tomatillos and the chilies for 10 minutes, they should be charred and blistered then put into plastic bags for 10 minutes. Then peel, seed, and chop.
2) Sauté onion in oil until translucent, add garlic sauté for 2 more minutes
3) Place everything in a food processor except for broth, and pulse for a rough chop.
4) With processor running slowly add Chicken broth until smooth.
• Fillings to add; you can add any of the following to this recipe. Chorizo, chicken, steak, ground beef, pork, bacon bits and green onions, or cooked rice. 1 cup of any of the following or whatever you like.
Sunday, July 18, 2010
Sunday Fun Day. Shrimp Seviche
Good morning everyone! Its Sunday fun day, and here in the mid-west it’s going to be really hot. So I think we will do something that does not require a lot of cooking , you can take care of this in the morning, and let it chill all day or you can relax all day and give yourself about an hour before dinner time to make this one. Today is Shrimp seviche, traditionally the acids of the citrus juices cook the shrimp, but if this is too edgy for anyone we will poach the shrimp for a couple of minutes. This recipe can be used for dinner for 2 or as appetizers for 4. Have a great Sunday everyone!!
Thank You
Paulie
Shrimp Seviche
Orange juice- ¾ cup
Lime juice- ¼ cup
Lemon juice- ¼ cup
Ketchup- ¼ cup
Garlic- 2 teaspoons (minced)
Shrimp- 1 ½ pound (I would buy it uncooked, peeled and deveined) Cut lengthwise
Tomato- 1 cup (seeded and diced)
Red onion- ½ cup (slivered)
Cilantro- ¼ cup (minced)
Jalapeno- 2 tablespoons (minced)- optional
Olive oil- 2 tablespoons
Tabasco- 2-3 dashes
Salt & pepper- to taste
Method
1) Bring the citrus juices, ketchup, and garlic to a boil, add shrimp and lower heat to a simmer for 2 minutes. Drain shrimp through a sieve over a bowl and keep the juices. Put the shrimp on a plate and let chill. Prepare a large bowl of ice water, nest your bowl of juices in the bowl of ice water and whish until cool.
2) Stir in the tomato, onion, jalapeno, oil, salt & pepper, and hot sauce into the citrus juices. Toss in the shrimp, and chill 15-20 minutes.
3) Enjoy!!
• For a nice look you can serve in cocktail glasses, salt the rim with kosher salt and add a lime wheel. To help the salt stick to the rim use some of the juices
Thank You
Paulie
Shrimp Seviche
Orange juice- ¾ cup
Lime juice- ¼ cup
Lemon juice- ¼ cup
Ketchup- ¼ cup
Garlic- 2 teaspoons (minced)
Shrimp- 1 ½ pound (I would buy it uncooked, peeled and deveined) Cut lengthwise
Tomato- 1 cup (seeded and diced)
Red onion- ½ cup (slivered)
Cilantro- ¼ cup (minced)
Jalapeno- 2 tablespoons (minced)- optional
Olive oil- 2 tablespoons
Tabasco- 2-3 dashes
Salt & pepper- to taste
Method
1) Bring the citrus juices, ketchup, and garlic to a boil, add shrimp and lower heat to a simmer for 2 minutes. Drain shrimp through a sieve over a bowl and keep the juices. Put the shrimp on a plate and let chill. Prepare a large bowl of ice water, nest your bowl of juices in the bowl of ice water and whish until cool.
2) Stir in the tomato, onion, jalapeno, oil, salt & pepper, and hot sauce into the citrus juices. Toss in the shrimp, and chill 15-20 minutes.
3) Enjoy!!
• For a nice look you can serve in cocktail glasses, salt the rim with kosher salt and add a lime wheel. To help the salt stick to the rim use some of the juices
Saturday, July 17, 2010
Apple-Cabbage Slaw
Good morning everyone!! This will be the last salad recipe for a couple of weeks, tomorrow I start serving up appetizers. I will do four recipes and then move on to entrees and then to brunch, after that I will be picking the recipes at random. If anyone has any requests I’ll be happy to accommodate. Today we are going to make an Apple-Cabbage Slaw, if you are having a BBQ this weekend this is a great side. This is easy and fast and, a little different from the norm. Have a great weekend everyone, and as always just have fun!!!
Thank you
Paulie
Apple-Cabbage Slaw
Apple cider vinegar- 3 tablespoons
Buttermilk- 3 tablespoons
Sugar- 2 tablespoons
Olive oil- 1 tablespoons
Green cabbage- 2 cups (shredded)
Apple- 1 cup (small dice) pick your favorite kind
Celery-1/2 cup (small dice)
Pecans- 1/3 cup, toasted, and chopped
Blue cheese- 1/3 cup crumbled
Fresh Parsley-1/4 cup
Salt & pepper- to taste
Method
1) In a large mixing bowl whisk together, vinegar, buttermilk, sugar, oil, and seasonings.
2) Add the remaining ingredients and toss all together, chill in the refrigerator for 2-3 hours, or just let stand for 15 minutes before serving.
• Note on all the herbs I use. I always use fresh herbs, with a cold dish it does not matter when you add the herbs. If I’m cooking I always add the herbs at the last minute. Dried herbs are best in soups and sauces, and then I put them in at the start of the cooking process. We will talk more about this later, when we start doing soups and sauces.
• Fresh fruit. If you want to keep your fruit from browning, just toss it with some lemon-lime soda. It’s not as strong as tossing it in lemon juice, and really adds a refreshing taste. Perfect for summer.
Thank you
Paulie
Apple-Cabbage Slaw
Apple cider vinegar- 3 tablespoons
Buttermilk- 3 tablespoons
Sugar- 2 tablespoons
Olive oil- 1 tablespoons
Green cabbage- 2 cups (shredded)
Apple- 1 cup (small dice) pick your favorite kind
Celery-1/2 cup (small dice)
Pecans- 1/3 cup, toasted, and chopped
Blue cheese- 1/3 cup crumbled
Fresh Parsley-1/4 cup
Salt & pepper- to taste
Method
1) In a large mixing bowl whisk together, vinegar, buttermilk, sugar, oil, and seasonings.
2) Add the remaining ingredients and toss all together, chill in the refrigerator for 2-3 hours, or just let stand for 15 minutes before serving.
• Note on all the herbs I use. I always use fresh herbs, with a cold dish it does not matter when you add the herbs. If I’m cooking I always add the herbs at the last minute. Dried herbs are best in soups and sauces, and then I put them in at the start of the cooking process. We will talk more about this later, when we start doing soups and sauces.
• Fresh fruit. If you want to keep your fruit from browning, just toss it with some lemon-lime soda. It’s not as strong as tossing it in lemon juice, and really adds a refreshing taste. Perfect for summer.
Friday, July 16, 2010
Day 3 and all is right with the world
Good morning to all!!! Its day 3 and the adventure continues. This is a great salad, and I have had a lot of success with this one at all of the places I have worked. Today we are making a southwest Asian steak salad. Quick tip of the day. When cooking steaks always make sure the grill is HOT, season with salt & pepper, and then place your steaks on the grill on a diagonal (think 2:00 o’clock) cook for about 90 seconds and then place the steaks at 10:00 o’clock. This will give you the desired cross marks, cook for another 90 seconds and flip, repeat process. When you see the top of the steaks start to get glossy or the juice start to pool, that is perfect medium rare. If medium rare is not for you keep them on the grill for another minute, this will give you medium, another minute will give you medium well and so on. And last but not least let the cooked steaks rest for 5 minutes before service. As always just have fun.
Thank you
Paulie
Southwest Asian Steak Salad
Romaine -1 head, chopped, medium
Cucumber-1 sliced
Carrots-2 cups, shredded
Baby corn-1 cup
Shallots-2, minced
Jalapenos-2, minced
Garlic-2 tablespoons, minced
Lime juice-6 tablespoons
Soy sauce- 4 tablespoons
Olive oil- 6 tablespoons
Fish sauce-2 tablespoons
Sugar- 2 teaspoons
Rib-eye steaks- 1 ½ pounds
Mint-1/2 cup, Sliced thin
Method
1) In a food processor add shallots, jalapenos, garlic, lime juice, soy sauce, fish sauce, and sugar with the processor running slowly add 3 tablespoons of the olive oil. Chill for 2-3 hours.
2) Cook steaks, slice thin.
3) In a mixing bowl combine Romaine, cucumbers, carrots, baby corn, mint, and season with salt & pepper. Toss all ingredients together with the dressing and pile onto plates, top the salads with the steaks and drizzle some dressing on top. Ready
4) ENJOY!!!!
Thank you
Paulie
Southwest Asian Steak Salad
Romaine -1 head, chopped, medium
Cucumber-1 sliced
Carrots-2 cups, shredded
Baby corn-1 cup
Shallots-2, minced
Jalapenos-2, minced
Garlic-2 tablespoons, minced
Lime juice-6 tablespoons
Soy sauce- 4 tablespoons
Olive oil- 6 tablespoons
Fish sauce-2 tablespoons
Sugar- 2 teaspoons
Rib-eye steaks- 1 ½ pounds
Mint-1/2 cup, Sliced thin
Method
1) In a food processor add shallots, jalapenos, garlic, lime juice, soy sauce, fish sauce, and sugar with the processor running slowly add 3 tablespoons of the olive oil. Chill for 2-3 hours.
2) Cook steaks, slice thin.
3) In a mixing bowl combine Romaine, cucumbers, carrots, baby corn, mint, and season with salt & pepper. Toss all ingredients together with the dressing and pile onto plates, top the salads with the steaks and drizzle some dressing on top. Ready
4) ENJOY!!!!
Thursday, July 15, 2010
Second Post and all is well
Good Morning to all!!! This is day two of this adventure, and I’m pleased to be offering you another recipe. Today we are going to do one of my favorite pasta salads. This salad is both refreshing and very easy to do. It will please both the ladies and gentlemen in your families, and always remember to have fun. Great food, Great wine and great friends are always a great time. ENJOY!!
Thank You
Paulie
Italian Sausage Pasta Salad
Sweet Italian sausage 1 pound (ground, casings removed)
Olive oil 2 tablespoons
Red onion ½ cup (minced)
Garlic 2 tablespoons (minced)
Broccoli (blanched) 4 cups
Zucchini 1 cup (medium diced)
White wine ¼ cup
Plum tomatoes 4 (medium diced)
Fusilli Pasta 1 pound ( cooked, seasoned with salt, pepper & olive oil)
Parmesan Cheese 1 cup (fresh grated)
Black olives ½ cup (minced)
Ranch dressing ¾ cup
Method
1) Cook Italian sausage in a sauté pan until done, remove from pan and save the oil and juices.
2) In the same pan add onion and garlic sauté until tender and translucent. The garlic will start to smell delicious. Then add broccoli, zucchini, and wine cook for 4-5 minutes. Add sausage and tomatoes and toss all ingredients together until tomatoes are heated through (2 minutes).
3) In a large mixing bowl toss pasta with the cheese, olives, and sausage mix. Then add dressing and season with salt & pepper
4) Refrigerate for at least 4 hours, for best results overnight and toss again before serving.
5) ENJOY!!
Thank You
Paulie
Italian Sausage Pasta Salad
Sweet Italian sausage 1 pound (ground, casings removed)
Olive oil 2 tablespoons
Red onion ½ cup (minced)
Garlic 2 tablespoons (minced)
Broccoli (blanched) 4 cups
Zucchini 1 cup (medium diced)
White wine ¼ cup
Plum tomatoes 4 (medium diced)
Fusilli Pasta 1 pound ( cooked, seasoned with salt, pepper & olive oil)
Parmesan Cheese 1 cup (fresh grated)
Black olives ½ cup (minced)
Ranch dressing ¾ cup
Method
1) Cook Italian sausage in a sauté pan until done, remove from pan and save the oil and juices.
2) In the same pan add onion and garlic sauté until tender and translucent. The garlic will start to smell delicious. Then add broccoli, zucchini, and wine cook for 4-5 minutes. Add sausage and tomatoes and toss all ingredients together until tomatoes are heated through (2 minutes).
3) In a large mixing bowl toss pasta with the cheese, olives, and sausage mix. Then add dressing and season with salt & pepper
4) Refrigerate for at least 4 hours, for best results overnight and toss again before serving.
5) ENJOY!!
Wednesday, July 14, 2010
My first Post
Good morning to all! This is the first offering by Pantry blogger. I am really excited to get started, and I hope everyone enjoys these recipes. I will start with salads then move to appetizers, sandwiches, entrees, and then will move into a brunch segment. These are all my personal recipes that I have created over the last 25 years in the restaurant business, in the beautiful city of Chicago. Please enjoy, and always remember to have fun whenever you are cooking. Great food, great wine and great friends you can’t go wrong.
Thanks
Paulie
Asparagus salad with roasted Red Peppers and Goat Cheese.
Ingredients
Asparagus- one bunch, trimmed
Roasted Red Peppers-(canned is fine) - ¼ Cup sliced
White Wine Vinegar- 1 Tablespoon
Capers- 1 Tablespoon
Dijon Mustard- 2 Teaspoons
Tarragon- 2 Teaspoons
Garlic (minced) - 2 Teaspoons
Red Onion (minced) 3 Tablespoons
Olive Oil- ¼ Cup
Salt & Pepper- To taste
Goat Cheese- 2 ounces
Parmesan Cheese Shavings- to garnish
Method
1) Trim the ends of asparagus, cook in salted boiling water until it turns bright green 2-3 minutes, plunge into ice water and pat dry with a towel. Chill asparagus for 2-3 hours.
2) For the dressing, in a mixing bowl add vinegar, capers, mustard, tarragon, garlic and onions. Start whisking and slowly drizzle in the oil season with salt & pepper and chill.
3) Dinner time!! Arrange asparagus on an oval or square platter layer with the roasted peppers, drizzle on the dressing and then garnish with the goat and Parmesan cheese.
4) ENJOY!!!!
Thanks
Paulie
Asparagus salad with roasted Red Peppers and Goat Cheese.
Ingredients
Asparagus- one bunch, trimmed
Roasted Red Peppers-(canned is fine) - ¼ Cup sliced
White Wine Vinegar- 1 Tablespoon
Capers- 1 Tablespoon
Dijon Mustard- 2 Teaspoons
Tarragon- 2 Teaspoons
Garlic (minced) - 2 Teaspoons
Red Onion (minced) 3 Tablespoons
Olive Oil- ¼ Cup
Salt & Pepper- To taste
Goat Cheese- 2 ounces
Parmesan Cheese Shavings- to garnish
Method
1) Trim the ends of asparagus, cook in salted boiling water until it turns bright green 2-3 minutes, plunge into ice water and pat dry with a towel. Chill asparagus for 2-3 hours.
2) For the dressing, in a mixing bowl add vinegar, capers, mustard, tarragon, garlic and onions. Start whisking and slowly drizzle in the oil season with salt & pepper and chill.
3) Dinner time!! Arrange asparagus on an oval or square platter layer with the roasted peppers, drizzle on the dressing and then garnish with the goat and Parmesan cheese.
4) ENJOY!!!!
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