Sausage Stuffed Mushrooms

I made this at Casey and Toinette's house and I need to thank Toinette for doing all the prep and the recipe. These delicious beauties are a great supplement to any meal or can be eaten as a meal unto themselves. They take 50 minutes from start to finish, feeds 4-6 people and costs about $10.

Sausage Stuffed Mushrooms

2 Hot Italian sausages, uncased and chopped
1 Mild Italian sausage, uncased and chopped
1 package large baby bella mini portabello mushrooms, stemmed and scooped
1/2 cup mushroom stems, chopped
1 bunch scallions, peeled and chopped
1/4 white onion, diced
5 cloves of garlic, chopped

2 tablespoon crushed macadamia nuts (walnuts or pignoli or no nuts are options)
1/2 cup panko bread crumbs
1/8 cup grated Parmesan cheese
5 oz creme fraiche
2 tablespoons of butter
1 handful fresh basil, chopped
4 tablespoon sherry wine vinegar

Start oven at 425.  Scoop mushrooms out with a teaspoon by holding the mushroom firmly cupped on all sides with your hand.  Once cleaned and scooped, start a large saute pan on medium heat, add olive oil and some butter.  Saute mushroom stems, onions, scallions, and garlic until softened, about 10 minutes.  Turn up heat to medium high add sausage to the pan.  Cook for about 5-7 minutes or until sausage is cooked. Remove from heat and fold in panko, nuts, creme fraische, basil and remaining butter plus salt and pepper.  Let stand 5 minutes.

Put mushroom caps in a large glass baking dish.  Sprinkle with sherry wine vinegar, salt and pepper.  Then scoop filing into the mushrooms.  Press it in and over stuff them a bit, top with a bit of bread crumbs and some extra virgin olive oil.  Place in oven for 25 to 30 minutes or until golden.  Remove and let stand 5 minutes. Buon apetito!

Escarole and White Bean Soup

This soul enriching soup is an Italian classic that I customized by using some lamb loin chops as the meat and bones as the flavoring for the stock.  This easy to make comfort food takes about 1.5 hours total time, feeds 8 and costs about $20.

Lamb, Escarole and Cannelloni Bean Soup

3 lamb loin chops

1 lb cannelloni beans

6 cups of water

1 quart organic vegetable stock

1 cup carrots, large rounds

1 white onion, large dice

1/2 red bell pepper, large dice

3 cloves garlic, rough chop

A few sprigs of marjoram and thyme

1 large head of organic Escarole, sliced into ribbons

1 tablespoon Parmesan cheese

Soak the beans in warm water for and hour.  In a large pot cook the beans with the water and vegetable stock.  Bring the beans to a boil and then cover and simmer for 1 hour or until tender.

Remove the meat  from the bone of the lamb loin chops and dice, reserve the bones and large pieces of fat.  In a large skillet brown the bones and fat over medium heat until browned well.  Add fat pieces and bones to the beans.  Using the same large skillet, saute the carrots, onions, red peppers and garlic until lightly golden.  Add the vegetables to the beans and season with salt and pepper.  Let cook about 20 minutes to bring all of the flavors together.  Add the escarole to the soup and remove from the heat.  Let stand 10 minutes and then serve.  Top with inner escarole leaves and grated Parmesan cheese.  I also made some olive oil croutons to enjoy the soup even more.  Buon Apetito!

Surf & Turf, Purple Cauliflower, Baby Cabbage and Bearnaise Sauce

The meal was for the Christening of  my friends new apartment at the Jersey Shore along with a celebration of my friend Derek's successful surgery.  A little shopping at Wegmans and the whole thing came together quite nicely.  This takes 2 hours to prepare, costs $70 and feeds 5 people.

Surf and Turf
2 - 2.5lb lobsters, boiled and deshelled
5 - 4 oz Filet Mignons
1 stick salted butter

Boil the lobster for about 10 minutes and let cool.  Remove all of the meat from the lobster and split the tails in halves.  Place all the meat back into a small sauce pan and top with a stick of melted butter.  Cover and heat on low on the stovetop for five minutes right before serving.
Season and then pan sear the filet mignon for 3 minutes on each side on medium high heat.  Place in a baking dish and cook in a 400 degree oven for 8 more minutes.  Let rest 10 minutes before serving.

Purple Cauliflower and Baby Cabbage
In separate pots of boiling water blanch the cauliflower florets and the baby bok choy for about 3 minutes and then plunge them into separate ice baths.  Remove and let dry.  Place florets in a baking dish with some finely diced garlic and shallots, olive oil, salt and pepper.  Roast for 20 minutes at 400 degrees.
For the bok choy just place it on a baking tray and heat in the oven 5 minutes before you serve.

Bearnaise Sauce
1/2 small shallot finely diced
1/4 cup white vinegar
1 tablespoon finely chopped parsley (tarragon is traditional but I didnt have)
3 egg yolks
1 and 1/2 sticks of butter
1/2 teaspoon hot sauce
juice from half a lemon

In a small sauce pan start shallots and vinegar on low heat.  Let cook until most of the liquid is reduced and you have about 2 teaspoons of liquid.  Remove from the heat and add the fresh herbs.  Set aside until later.  In a second small sauce pan start the butter on low heat.  Once the butter is all melted a white foam will be on top.  Use a small spoon to remove all of the white milk solids from the top.  This is know as clarifying the butter.  Remove from the heat and set aside. Now the tricky part; Create a double boiler, a small sauce pan with lightly boiling water and a metal mixing bowl on top.  Add the egg yolks to the mixing bowl and whisk vigorously for about 3 minutes or until they double in side.  Now have someone else SLOWLY pour the warm clarified butter into the eggs while you continue to whisk.  Once the butter and eggs have come together add the remaining ingredients and whisk together.  Keep the sauce in a warm place but not too hot or it will break.  Use to top basically anything.

The food, wine and company were all amazing.  Congratulations to Harout on the new spot, its going to be a great year there.  Words can't say how impressed and proud I am of my buddy Derek who gave his kidney to his mother just one week before this event.  Life is amazing everybody so enjoy it while you can! Buon Apetito!

Sauteed Chicken Breast, Rainbow Chard, Bacon Lardons

There is nothing complicated about making this healthy and tasty dish.  These feeds two, takes about 20 minutes and costs about $12.

Sauteed Chicken Breast
Start a large frying pan on medium high heat and add 2 tablespoons of vegetable oil.  Season breasts with salt and pepper then coat with flour.  Dust of the excess and place in the frying pan for about 5 minutes on each side.

Rainbow Chard with Bacon Lardons
1 piece extra thick cut bacon from the butcher
1 bunch rainbow swiss chard, chopped
1/4 white onion, chopped
2 cloves of garlic, chopped

Start a large frying pan on medium low heat.  Slice bacon into even chunks about the same width and length, these are called lardons. let cook about 3 minutes on each side or until the fat renders out and bacon is cooked through.  Add onions and garlic to the pan and let cook for 3-4 minutes.  Then add the chopped chard and let cook another 7-10 minutes.  Serve immediately.  Buon Apetito!!

Risotto Milanese with Veal Osso Bucco and Gremolata

This classic Northern Italian composition is the definition of comfort food.  This dish takes 2 hours, costs $30 and feeds 2 very well.

Risotto Milanese - 1 hour
1/2 organic white onion, diced
1/2 organic leek, diced
1/4 cup shallots, diced
4 tablespoons olive oil
2 tablespoons pancetta, diced (optional)
1 cup white wine, pinot grigio 
1 1/2 cups Arborio rise
4 cups chicken stock
4 cups water
1 teaspoon saffron
1/2 cup grated parmesan cheese
4 tablespoon of butter
salt and pepper


Combine water, stock and saffron threads in a medium saucepan and place on low heat. Start a seperate large high sided sauce pot or very large sautee pan on medium low heat (4 of 10) and add olive oil and butter. Then add the chopped onions, leeks and shallots and cook until the onion is translucent, about 7 minutes. Now add the 2 cups of Arborio rice. Stir the rice and vegetables until it begins to toast a bit and becomes translucent, about 4 minutes. Now add the wine and stir until most of the wine has cooked off. Now add three ladles of the warmed stock. Stir the rice well until all of the liquid is almost all absorbed. Then add three more ladles of stock and stir it in again until absorbed. Stir the pot every 3-4 minutes or so, don't walk away. Keep adding the three ladles of stock every time the liquid is almost absorbed. It should take about 35 to 40 minutes for the rice to stop absorbing the liquid rapidly and begin to get tender. About 5 to 6 times of adding the stock. Once the rice is tender but with a little bite left, turn off the heat on the risotto and add the butter and Parmesan cheeses and mix well.  Let stand and mix again gentle, serve immediately. 

Veal Osso Buco - 1.5 hours
2 tablespoons pancetta, finely chopped
2 oz vegetable oil
2 veal shanks
1/2 medium yellow onion, rough chop
1/2 medium red onion, rough chop
2 celery stalks, rough chop
1/2 leek, chopped
2 roma tomato, chopped
1/2 cup carrots, chopped
5 cloves of garlic, chopped
2 cups dry red wine
2 cups stock (veg, chicken or beef) I used chicken stock
2 sprigs fresh thyme, parsley and oregano (optional)
1 tablespoon of salt
1 tablespoon of pepper

Turn the oven on to 325. Start a large dutch oven (oven proof pot with lid) or enamel coated cast iron cooking vessel (ie. le crusset) on low heat. Add the pancetta and let that melt and render out the fat, about 10 minutes. Remove the cooked pancetta and reserve it for later. Salt and pepper the veal shanks and coat with a bit of flour. Add the veg oil to the pancetta fat and turn the heat to medium. Add the veal shanks and cook for about 4 minutes on each side or until they get a nice brown on them. Remove them from the pot and set aside. Turn the heat back to low and add the onions, scallions, tomato, garlic, carrots and reserved pancetta. Let that cook for about 10 minutes or until the vegetables have softened. Now turn the heat to medium and add the red wine. Let that cook for about 5 minutes. Now add the chicken stock. Cook this for about 10 more minutes. Now turn off the heat. Add the reserved veal shanks to the pot, the liquid should be about half way up the shanks. Top the shanks with the fresh herbs. Cover the pot and place the whole thing in the oven. This whole technique is called braising.  Let that cook in the oven for 1 hour. Remove and throw away the herbs. Remove the shanks from the pot and set aside. Puree the vegetables and liquid using a stick blender or traditional blender, then strain the liquid from the vegetables. Using a small knife or fork, take out the cooked marrow from the bones and add it to strained liquid. Reduce the sauce for 10 minutes or until desired consistency. Remove the meat from the bone and fat and add the shank pieces back into the sauce to heat up. Remove and serve. 


Gremolata - 20 minutes
1/2 bunch of parsley, stemmed and fine chopped
1 garlic clove, fine dice
1 lemon completely zested, no juice
1/4 cup extra virgin olive oil
Mix all the ingredients and let stand for at least 20 minutes up to 1 day.


Buon Apetito!

Asian Style Baby Back Ribs

I made these ribs for my going back to New Jersey barbecue party and they were amazing!  There were 9 racks in total, half Asian and half traditional.  These Asian style ribs were amazing but using traditional or any form of custom spice and sauce with this technique will ensure a finger licking outcome.  This recipe for three racks takes 1.5 hours of prep and 3.5 hours of cooking time, costs $40 and feeds 6 to 10 people.

Hoisin Glazed Baby Back Ribs
3 racks of baby back ribs, cleaned of membrane
1/2 cup asian dry rub
 - 5 tablespoons five spice powder
 - 5 tablespoons kosher salt
 - 5 tablespoons brown sugar
 - 2 tablespoons ground ginger
 - 2 tablespoons garlic powder
 - 2 tablespoons chilli powder
 - 1 tablespoon cumin
 - 1 tablespoon cayenne
 - 1 tablespoon coriander
2 cups Hoisin Glaze
 - 8oz Hoisin Sauce
 - 8oz BBQ sauce, Bullseye or Sweet Baby Ray's
 - 1 small ginger root, peeled and rough chopped
 - 2 cloves or garlic, rough chop
 - 2 tablespoons Nama shoyu, or regular soy sauce
 - 2 tablespoons ponzu sauce
 - 1 tablespoon sesame oil
 - 1 tablespoon dry rub

First you have to clean the ribs of the membrane along the back side.  This is tedious and annoying (among other expletives) but makes for a fall off the bone tender result. Using a sharp pairing knife cut the fat between the ribs and then pull off as much of the membrane and fat as possible.  See the video http://www.youtube.com/watch?v=uQVIMKDpZfg Once the ribs are cleaned, cover liberally with the dry rub and wrap individually in heavy duty aluminum foil and refrigerate for at least 2 hours up to 12 hours.  Preheat oven to 270 degrees.  Place foil wrapped ribs on a baking sheet and cook in the oven for 1 hour.  Remove and then open the aluminum foil.  Baste the ribs on both sides with the Hoisin Glaze and place back in the oven for 1 hour uncovered.  Remove from the oven and glaze again.  Cook 30 minutes and repeat the glazing process.  Cook 30 more minutes.  Remove the ribs from the oven a turn the oven to low broil.  Place the ribs on the bottom rack for about 15 minutes or until then begin to brown a bit.  Remove, slice and serve.

These turned out very tender with a sweet and smokey flavor.  Thanks to everyone for coming out to the party!! Buon Apetito

Prime NY Strip with Rainbow Carrots and Balsamic Onions

This quick meat lovers dish is fast and real easy to make. This costs $30, feeds 2 and takes 40 minutes.

Balsamic Onions
2 organic white onions
6 cloves organic garlic
1/2 cup vegetable stock
1/2 cup balsamic vinegar
salt and pepper

Add all ingredients to a small sauce pan and cook on medium low until all liquid is reduced.  Add additional balsamic if onions are not to desired softness but liquid is dried up.

I found a bag a peeled mini rainbow carrots in the veggie section of the grocery store.  I roasted them on a baking sheet in the oven at 350 for 30 minutes.

Sear the 18oz NY strip steak on medium high heat until golden on each side.  Place in a 350 degree oven for 20 minutes for medium rare.  Let rest 10 minutes, slice and serve.

Buon Apetitio!

Chilean Seabass with Mashed Potatoes and Swiss Chard

Chilean Seabass has gotten very expensive due to high demand but when its fresh there are few fish that rival its buttery flavor and texture. This dish costs $50 ($35 for the fish) takes about 45 minutes and feeds two.

Pan Roasted Chilean Seabass

2 6oz pieces of chilean seabass

2 tablespoons of butter

2 tablespoons of olive oil

salt and white pepper

2 tablespoons fresh parsley

2 tablespoons of apricot juice

Preheat the oven to 350. Get a medium non stick sautee pan on medium high heat. Add oil and butter. Season the fish and place in the pan for 3 to 4 minutes or until golden and then flip. Using a spoon baste the excess butter and oil onto the fish while its cooking. Do the for 3 to 4 minutes. Place the whole pan in the oven for 8 to 10 minutes and remove. Remove the fish from the pan and let rest. Add the parsley and apricot juice to the same pan and let heat up for 3 minutes. Spoon the sauce over the fish.

Mashed Potatoes with Green Chard

2 large white potatoes, peeled and diced

2 bunch green chard, de-stemmed and sliced into ribbons

4 cloves of garlic

1/4 white onion

2 tablespoons of butter

Start a medium stock pot with cold water and potatoes, garlic and onion and bring to a boil. Reduce to medium and let cook until potatoes are fork tender. In a separate sautee pan cook the chard with some butter and olive oil for 7 to 10 minutes or until tender. Mix butter, green chard and drained potato, onion, garlic mixture together and mash well.

This is still my favorite fish of all time. Be careful not to overcook it and Im sure you will agree. Buon Apetito!!

Braised Rabbit with Almond Puree and Sauteed Swiss Chard

This somewhat complex dish is a traditional northern Italian preparation of rabbit. I added a few ingredients to customize the dish and add some earthy and delicious flavors. It costs about $30, takes 1.5 hours and fed two very hungry men.

Braised Rabbit

1/2 a farm raised rabbit, cut to three pieces

1/2 organic white onion, chopped,

2 large organic carrots, peeled and chopped

1 organic leek, chopped

1 organic jalepeno pepper, seeded and chopped

2 organic celery stalks, chopped

8 cloves organic garlic, chopped

1/2 cup orange juice

2 tangerines, juiced and zested (optional, oranges are a good sub)

1 bunch fresh thyme, whole

1 cup chicken stock

1 teaspoon crushed red pepper

1/2 cup flour

Remove rabbit from the package and clean. In a small pyrex bowl place the rabbit with 1/8 cup of olive oil, crushed red pepper, one tangerine juiced and zested, salt and 3 cloves of garlic and let sit for at least an hour. Start the oven at 350. Start a large dutch oven or LeCrusset on medium heat and add olive oil to coat the bottom of the pan. Remove rabbit from marinade and pat dry. Dust the rabbit in the flour and shake off excess. Sear the rabbit till golden on each side, about 5 minutes. Remove and let rest on a baking rack. In the same pan add a bit more olive oil and 2 tablespoons of butter. Add onions, carrots, peppers, leeks, celery and garlic and cook for 7 minutes or until onions become translucent. Deglaze the pan with some white wine or clear alcohol, I used cointreau to stick to the orange theme. Now add orange juice, tangerine juice, tangerine zest, chicken stock and thyme. Bring this mixture to a lite booil and then add the rabbit pieces. Cover the pot and place the whole thing in the oven for 45 minutes.

Remove the rabbit pieces and set aside. Strain the remaining liquid and place the strained liquid in a small saucepan. Place on low to reduce, add salt and pepper to taste. Spoon braising liquid sauce over the rabbit.

Almond Puree

1/2 cup blanched and peeled almond (you can buy them like this)

2 organic bartlet pears, halved and cored

2 organic gala apples, halved and cored

1/4 organic leek, thin sliced

1 tablespoon truffle honey

1/8 cup olive oil

2 tablespoons of water

salt and white pepper

Place the almonds and leeks along withe the pears and apples cut side down on a baking sheet. Bake for 15 minutes at 350 or until pears and apples are soft. Peel skins from apples and pears and place all the cooked items plus the truffle honey in a blender or food processor. Start pureeing and slowly add the olive oil. Then add the water to get a smooth even consistency. Season to taste.

Sauteed Swiss Chard

2 bunches organic swiss chard, stemmed and chopped

6 cloves organic garlic, medium chop

1/2 organic red onion, medium dice

3 tablespoons of butter

3 tablespoon olive oil

Start a large saute pan on medium low heat. Add olive oil and butter then onions and garlic. Let cook for 10 to 15 minutes stirring occasionally until the onions and garlic are soft and lightly golden. Add chard and toss, let cook 7 to 10 minutes and season with salt and pepper.

Plate it all up and get to grubbing! Buon Apetito!!

Pancetta Wrapped Veal Loin, Fennel Puree, Baby Potatoes and Braised Radicchio

This delicious recipe is taken from various items that I have seen done at the restaurant where I work. This way by far the tastiest dish done this year. This feeds 2 took 1.5 hours to prepare and costs $40.

Pancetta Wrapped Veal Loin
8 thin slices of pancetta, ask the deli guy
8 oz veal tenderloin, trimmed

Preheat the oven to 300. Season the veal loin with salt and pepper and sear in a medium pan on high until golden on each side. Place on an oven rack and place in the oven until 130 degrees in side, about 10 minutes. Take out and rest until cool about 15 minutes. Wrap with pancetta and pan sear again on medium until pancetta is cooked, about 3 minutes on each side.

Veal Jus
2 cups vegetable broth
1/8 cup veal trimmings
1/4 white onion
1 teaspoon rendered pancetta

Cook all ingredients in a sauce pan on medium low until reduced to 1/4 cup. Strain and reduce by half, let cool and add a teaspoon of butter.

Fennel Puree
1 organic fennel bulb, diced
1 organic leek, chopped
4 cloves organic garlic
2 tablespoons heavy cream
2 tablespoons extra virgin olive oil

Boil fennel, leeks and garlic in a medium saucepan on medium high until tender, about 12 minutes. Strain an place in a food processor, add cream and blend, slowly add olive oil until puree is smooth.

Crispy Baby Yukon Gold Potatoes
2 lbs organic baby yukon golds
Olive oil, salt and pepper

Preheat oven to 425. Spray a sheet pan with olive oil and season. Place potatoes cut side down and spray with oil and salt and pepper. Cook for 25 minutes until golden. Turn off the oven and let stand in the oven for 15 minutes.

Braised Radicchio
1 head organic radicchio, julienned
1/8 cup pancetta, diced
1/4 red onion, diced

In a medium pan render the pancetta on low, once crisp and onion and cook 5 minutes. Turn up the heat to medium and add radicchio, let cook ten minutes and season.



I also seared some scallions in the same pan I used to finish the veal. I plated it all together and the flavor combinations were amazing. Buon Apetitio!

Mustard Crusted Swordfish with Brocolini

Swordfish is amazing. The supermarket had some really fresh pieces so I picked up a single steak and made a quick and delicious lunch. Swordfish can be overcooked quickly which ruins the taste so be careful to follow the cook times. Brocolini is a cross between regular broccoli and Chinese broccoli and can be bitter if not cooked properly. This dish cost $15, takes 30 minutes and feeds one.

Garlic Brocolini
6 cloves of garlic, sliced
2 tablespoons of olive oil
1 package brocolini, washed
salt and pepper

Start a medium saute pan on medium low and add the garlic and oil, let cook 15 minutes or until garlic is lightly toasted. Start a large pot of heavily salted water as well. When water is boiling and the brocolini and let cook for 4 minutes. Remove and plunge into and ice bath (1/2 ice and 1/2 cold water in a large bowl). Once cooled remove and drain. Add brocolini to the garlic and olive oil and let cook for 5 minutes, add salt & pepper to taste.

Mustard Crusted Swordfish
1 teaspoon of butter
1 teaspoon olive oil
2 tablespoons stone ground mustard
1 teaspoon siracha hot sauce
1 6oz piece of swordfish
1 tablespoon butter

Preheat the oven to 350 degrees. Start a small saute pan on medium high heat. Season swordfish fillet with salt and pepper. Once pan is very hot add the oil and butter. Then add the swordfish and let cook 2 minutes on one side and then flip. Add mustard and siracha mixture to the top of the fish and place the whole pan in the oven for 7 minutes. Remove pan from the oven and place fish on a rack to rest. In the same pan add the extra tablespoon of butter and a teaspoon of the mustard. let cook for 2 minutes and stir. Spoon on the side of the fish as a mustard brown butter sauce.

This was a quick and easy dish that made me remember why I love swordfish so much. The brocolini was tender and not bitter at all. Overall this was the best tasting dish I have had in a while. Enjoy!

Ricotta Gnocchi with Gorgonzola-Red Pepper Cream Sauce

Gnocchi are usually made with either potato or ricotta cheese. I chose to go with ricotta cheese because its faster and much less work then doing potato gnocchi. I had a few friends over for dinner and they all helped in making the dinner a success. The gnocchi with sauce cost about $20, feeds 5 (with leftovers) and takes about 1.5 hours total.

Ricotta Gnocchi
1 lb of whole milk ricotta, strained and drained for 1 hour
2 cups semolina flour (you can use AP flour)
4 eggs
1 cup finely grated Parmesan cheese
2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons garlic oil with fine chopped garlic pieces

Start a large pot of heavily salted boiling water. For the garlic oil start a small saute pan on low and add 2 teaspoons of chopped fresh garlic and three teaspoons of oil. Let it cook until garlic is softened, about 15 minutes and let cool. Mix all of the ingredients very well in a large bowl. You should have a very soft dough. Scoop out little balls with a spoon and place on a well floured baking sheet. It is easier to work with the dough if your hands are a little wet. Once portioned, roll each piece into a round ball. You can mark them with a fork or just put a little indent into them to give them some design. Place then in the boiling water for about 5 minutes or until tender. Serve immediately and top with the Gorgonzola red pepper sauce.

Gorgonzola - Roasted Red Pepper Cream Sauce
1/2 cup chicken stock
1 cup heavy cream
3 oz Gongonzola cheese, chunked
1/4 cup grated Parmesan Cheese
1 roasted red pepper, diced
salt and pepper

In a small Sauce pan add chicken stock on medium and let reduce to half. Add the cream and turn the heat down to medium low. Let that cook for 10 minutes. Add the two cheeses and whisk that into the cream mixture until smooth. Now add the red peppers with some salt and pepper. Let that cook ten more minutes and serve on top of the gnocchi. Top it with some fresh thyme.

Thanks to Dana, Shawn, Brett and Gerri for the wine, help and company. Dana made a great scallop, arugula, lemon and caper salad to compliment the rich gnocchi. We served broccoli rabe as a side dish and we also made some garlic bread with the leftover garlic oil which was perfect for soaking up the Gorgonzola cheese sauce. All in all it was a great meal with great friends. Buon Appetito!

Prime Filet Mignon with Roasted Root Vegetables

This is a fairly simple meal to make and takes less then an hour in total. Plus it has some great impact on whoever you are making for so it is a great "date night" meal. I found some nice prime filet mignon at the grocery store this time and paired it with various root vegetables like carrots, garlic, sweet potato, fennel and shallots. I made an easy sauce of reduced chicken stock, fennel and garlic. All together it makes a great meal. It cost about $20 feeds one and takes about 1 hour.

Roasted Root Vegetables
1/2 fennel bulb, sliced into 3/4 inch rounds
1 medium sweet potato, sliced into 3/4 inch rounds
6 medium baby carrots
6 cloves of garlic
3 shallots, peeled
1 teaspoon brown sugar dissolved in 3 teaspoons of water

Preheat the oven to 400 degree. Place all the vegetables on a foil lined baking sheet sprayed with a little vegetable oil. Roast the veggies, minus the garlic for 30 minutes. Remove from the oven and baste with the sugar water mixture. Add garlic to the baking sheet and let it cook for 20 more minutes. Remove and salt and pepper the veggies, serve immediately.

Filet Mignon
1 6oz filet mignon
salt and pepper
1 oz vegetable oil

Start a medium sautee pan on medium high heat and add the oil. Season the meat with salt and pepper. Once the pan is screaming hot sear the filet for 2 minutes on each side then roll it in the pan to sear the sides. Place it in the oven for 10 minutes. remove at let rest at least 7 minutes. Slice in half and top with some sea salt and fresh cracked pepper.

Fennel Garlic Sauce
1 cup chicken stock
1/4 cup chopped fennel
3 garlic cloves
1 tablespoon red wine vinegar
1/2 tablespoon of butter

In a small sauce pan start chicken stock and vinegar on medium and reduce to half. Add fennel and garlic and continue reducing until about 1 tablespoon of liquid is left. Take off the heat and remove the fennel and garlic. Once cooled a bit whisk in the butter and add salt & pepper. Serve over steak and vegetables. This will take about 350 to 40 minutes.



I made a little arugula salad with cucumber, tomatoes and onions in a balsamic vinaigrette as an appetizer. I used the fennel frawns as a garnish for the dish because I had them from the fennel bulb. This quick and easy steak dinner is a great way to impress without much work or clean up. Buon Appetito!

Fontina Stuffed Chicken with Herb Roasted Heirloom Potatoes

The base recipe for this dish was given to me by my old friend Dennis, aka Dnas. So D this one is for you. I tweaked the provided recipe, Fresh Rick's Style, to make it easier to complete, look great and taste amazing. I found some organic heirloom potatoes at the Publix near my house. Heirloom potatoes are purple, red and yellow skinned potatoes that come from old seed stock and have never been chemically treated or scientifically altered. I also added some large cloves of organic garlic and pearl onions to the create the perfect side dish for this creamy chicken dish. This recipe feeds 2, takes 1.5 hours and costs about $20.

Fontina Stuffed Chicken Breast
Cheese Filling
1 tablespoon butter
1 teaspoon olive oil
1/4 red onion, thin sliced
2 tablespoons fresh basil, chopped
4 slices Fontina cheese, about 1 oz
1 tablespoon of panko bread crumbs
salt and pepper

Start a medium pan on low and add oil, butter and onions. Let it cook for ten minutes or until the onions are soft and lightly browned. Turn heat off and add Fontina and basil. Let that cook for a few minutes until the cheese melts, stir. Add bread crumbs and pinch of salt and pepper. Remove from heat and stir into a single mass.



2 chicken breasts, medium sized free range
1/4 cup panko bread crumbs
1/4 cup Italian bread crumbs
cooled Fontina cheese filing

Preheat oven to 375. Clean fat off of chicken breasts and trim off the "tenderloin". Use a pairing knife to cut a deep slit in the chicken breast by pressing firmly on the top of the breast and slicing from the center. You want to make a pocket so don't cut it in half, insert the knife and try to slice as deep as possible into the top and bottom so you can get a lot of filing inside. Stuff breasts with Fontina filing careful so you don't break a hole in the breasts, do not over fill. Mix the two kinds of bread crumbs and coat chicken on each side. Place on a baking sheet and cook in the oven for 15 minutes. Turn on the broiler to low and broil the chicken on one rack from the top for about 5 minutes or until the crust becomes golden brown. Take out and let stand for at least 5 minutes. Yum!



Roasted Heirloom Potatoes
2 pounds small organic heirloom potatoes (fingerling of dutch marble will work too)
1 bag of pearl onions about 1/2 lb, peeled
10 large cloves of garlic, whole
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt
1 tablespoon fresh cracked black pepper
1 tablespoon fresh thyme, rough chopped
1 tablespoon fresh oregano, rough chopped
1 tablespoon fresh marjoram, rough chopped
1 tablespoon fresh basil, rough chopped

Preheat oven to 375. Toss potatoes, onions, garlic, olive oil, salt & pepper and put on a large baking tray. Bake for 45 minutes. Take out and sprinkle the fresh herbs on top as well as some more salt and pepper. At this time also add the chicken to the oven. Let the potatoes cook for another 15 minutes or until the chicken is done.



This was the best meal I had in a few days and the best potatoes I have had in a long time. The chicken filling is creamy and delicious and acts as the sauce. Thanks for the recipe Dennis. If anyone else has a recipe they want me to Fresh Rick's up send it over, I can always use inspiration and love trying new stuff. Enjoy!

Orange Chicken with Roasted Broccoli and Brown Rice

This was the first "Chinese" food I ever made from a recipe. I really loved the basic flavors of food court chinese orange chicken so I found the recipe to Panda Express' Orange Chicken. I have since modified the recipe to improve the quality and flavors of the dish. The roasted broccoli was something new I tried also and it was also incredibly delicious. I had my wife's family over for dinner so this recipe feeds 8 people. It costs only about $20 and takes about 1.5 hours.


Orange Chicken

1 cup vegetable oil
1 tablespoon sesame oil
2 lbs of free range chicken breasts, chopped into 1 inch pieces
2 cups of all purpose flour
1/4 cup cornstarch
3 tablespoons Chinese 5 Spice powder
3 tablespoons kosher salt

1 teaspoon of sesame oil
6 scallions, chopped
1/2 a white onion, fine chopped
2 tablespoon of fresh ginger, fine chopped
5 garlic cloves, fine chopped
1 tablespoon of red crushed chili flakes
1 Serrano chili pepper, fine chopped

1/8 cup mirin (rice wine)
2 cups fresh squeezed orange juice (can used carton OJ)
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon orange zest, fine chopped

1 tablespoons black sesame seeds
sliced orange
scallion tops, chopped

Start the two oils in a large pot on medium heat. Mix the flour, cornstarch, 5 spice and salt then add the chicken pieces slowly. Make sure chicken is very well coated. Shake off the excess and then add the pieces to the hot oil in batches. Make sure you only do a few pieces at a time and do not over crowd the pan. Cook chicken for about 2 to 3 minutes on each or until golden. We will cook them through later in the orange sauce. Set them aside on paper towels.



Once the chicken is finished, pour off most of the remaining oil. Add the 1 teaspoon of sesame oil to the pan and turn it on medium. Now add the onion, scallion, pepper, ginger, garlic and hot peppers. Cook that for 3 minutes stir constantly. Now add 1 cup of orange juice, soy sauce, sugar and zest. Turn the heat to medium low and let cook for 5 minutes. Now add the golden chicken to the sauce and the final 1 cup off orange juice. Let that cook for about 5 to 7 minutes or until the sauce is thickened. Scoop into a large serving bowl and top with sesame seeds, orange slices and scallions.


Roasted Broccoli

2 packages of organic broccoli
1/2 white onion, sliced
1 handful of chopped ginger chunks
1 lemon sliced
2 tablespoon of kosher salt
2 tablespoons of fresh black pepper
1 tablespoon vegetable oil
1/4 cup of fresh orange juice

Start the oven on 400 degrees. Place a casserole dish filled with hot water on the bottom shelf. This will create a humid oven. Peel the broccoli stems and chopped each head of broccoli into quarters. Arrange in a half sheet tray. Top with sliced onions ginger chunks and lemon. Season liberally with salt and pepper. Spray the broccoli with vegetable oil using a mister. Roast broccoli on top shelf for 25 minutes or until its begins getting color. Salt and pepper again and serve.



I also made some brown rice and served that along with the chicken and broccoli. This is always a hit with everyone and tastes way better then takeout Chinese. At $20 for eight servings it is also significantly cheaper. Enjoy!