End of 2014 visit to Eataly

http://www.eataly.com/
Makes for a Tasty Road Trip!!!

 4 MAD GREEK RATED!!!!

 

 

Delicious Feta-Crusted Salmon

Delicious Feta-Crusted Salmon

1 salmon fillet, bones removed

1/4 cup crumbled feta cheese

1/3 cup light mayonnaise

1 tablespoon light cream cheese

1 tablespoon Dijon mustard

1 teaspoon balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika, ground

1 tablespoon onion powder

1 teaspoon garlic powder

1/3 cup panko (Japanese bread crumbs) or regular dry bread crumbs

Directions

Preheat oven to 400 degrees F (200 degrees C) In a baking dish lightly oil. Place salmon in and set aside.

Mix together feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a bowl until smooth. Spread mixture over salmon, and then sprinkle panko over top, covering completely.

Bake in preheated oven until easily flaked with a fork, about 20-25 minutes.

Serve, on salad greens for salad look, or for hot main dish pasta or saffron rice.

Pork Loin Parmesan with Baby Spinach, lemon and Garlic

PORK LOIN PARMESAN

 WITH BABY SPINACH & GARLIC

PORK LOIN CUT 3 pcs per order

STANDARD BREADING PROCEDURES

TT PARMESAN CHEESE

TT MOZZARELLA CHEESE

TT SALT & PEPPER

TT MARINARA SAUCE

TT SAUTE’ED BABY SPINACH & GARLIC

TT FRESH LEMON JUICE

PROCEDURE:

1.     BREAD CUTLETS

2.    SAUTE IN OLIVE OIL TILL BROWN

3.    COOK TILL *180 INTERNAL TEMPERATURE (IF NEEDED)

4.    IN OVAL DISH, LACE WITH SAUCE TOP WITH SAUCE, MOZZARELLA CHEESE & PARMESAN, PLACE IN OVEN TILL CHEESE MELTS

5.    SERVE ON A BED OF PASTA (CHEF’S CHOICE)

6.    ARRANGE BABY SPINACH AND GARNISH WITH LEMON & PARM CHEESE

MARINARA SAUCE

1/4 c. olive oil

1/2 c. finely chopped onion

1-2 cloves garlic, minced

1/4 c. dry white wine

1 c. chicken stock

1/3 c. minced parsley

TT minced fresh basil

TT minced fresh oregano

1/2 cup crushed tomatoes

½ cup diced tomatoes

TT SALT & PEPPER

In a medium saucepan heat oil over medium-high heat; add the onions, and cook until translucent, about 10 minutes. Add garlic and cook for another 2 minutes; do not burn.

Add the white wine and chicken broth, stir, blend in the parsley, basil, oregano, sage, bay leaf, tomatoes and pepper. Simmer on low heat for 15MINS until sauce is thickened, stirring occasionally. Makes about 1 1/2 cups.

Braised chicken with potatoes, olives, and lemon

Braised chicken with potatoes, olives, and lemon

Ingredients

2-3 pcs bone-in, skin-on chicken thighs, legs breast wings

Coarse salt

1 tablespoon extra-virgin olive oil

TT cups chicken stock

12 ounces baby fingerling potatoes or halved small potatoes

2 garlic cloves, smashed and peeled

TT green olives

TT lemon juice

TTthyme

1 teaspoon cornstarch

Preparation

Preheat oven to 450°. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.

Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.

Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce.

Muffin Souffle

Muffin Souffle

Toasted bread (cut into circle fitting in muffin pan)
3 eggs
1/3 cup half and half or milk
1-1/2 teaspoons minced garlic
½ teaspoon black pepper
¼ teaspoon salt
½ cup grated Swiss Cheese
½ cup grated Cheddar Cheese
½ cup grated Asiago Cheese
5 ounces frozen chopped spinach, defrosted and dried
½ pound of bacon, chopped and browned

Preheat oven to 400°. Spray a jumbo muffin tin (6 wells) with nonstick cooking spray and set aside.

. Line the muffin tin with thebread.

Mix all ingredients, except bacon, and pour evenly over the bread. Sprinkle the bacon on top and return to the oven for 15 minutes or until the eggs are set.

Remove from the muffin pan and serve.

* WORKS WITH ALL TYPES OF MIXES, CHICKEN, PORK, CRAB & LOBSTER MEAT, CLAMS, SALMON TO NAME A FEW*

Tiropita

This goes out to my Yiaya & Papou <3

• TIROPITA (GREEK CHEESE PIE)
• 1lb frozen phyllo dough
• 1 tablespoon olive oil
• 3 eggs
• 1.5 cups feta cheese, crumbled
• ½ cup grated parmesan cheese or (kefalograviera)
• 1 cups ricotta cheese
• ½ cup butter, melted
• Dash of cinnamon

Procedure:

1. Take out phyllo so it can thaw at room temperature
2. Lay phyllo flat on counter 
3. Cover phyllo with damp paper towel (if not, they will dry out and crack!).
4. In a large bowl, add eggs, cheese, cinnamon, olive oil, and mix well.
5. Melt butter.
6. cut sheets into thirds and fold in half
7. Add cheese mixture (ts full)
8. fold into triangles place in pan and top again with melted butter
9. Set oven to 400F and bake for 15-20 min (until golden brown)
10. Serve! Great with Greek Honey!!

Filo Chicken Cigars

OPA!

Ingredients

TT olive Oil

TT Salt & pepper

TT Oregano

4 oz diced chicken breast

TT Chopped Spinach

TT Crumbled Feta

TT sliced Kalamata Olives

TT diced garlic

TT diced onions

TT ground cumin

TT paprika

TT chopped parsley 

TT Chix Stock

TT sheets phyllo dough

4 tablespoons butter

TT flour ( 4 Roux)

TT Lemon juice

Directions:

Preheat oven to 425 degrees F.

Sauté chix in olive oil, brown a bit, move to the side of the pan, add garlic, onions, and spinach, and spices -  add butter, melt add flour and prepare roux.  Let cook out 5-7 mins, add stock till thick consistency, enough to grab chicken and vegetables.

Add olives Feta and mix well, set aside.

Cut a sheet of filo and add some of the chicken vegetable mix and roll up, place in casserole

When brown garnish with chopped parsley and lemon juice.

Guest Chef Visit Steven. A McNerney Executive Chef for US Foods Greater NY Area

Our Class was visited today by
 Steven. A McNerney   Executive Chef  for US Foods Greater NY Area
CIA '85

https://www.linkedin.com/profile/view?id=153460496&authType=NAME_SEARCH&authToken=qh-U&locale=en_US&srchid=2435396891417526771206&srchindex=7&srchtotal=13&trk=vsrp_people_res_name&trkInfo=VSRPsearchId%3A2435396891417526771206%2CVSRPtargetId%3A153460496%2CVSRPcmpt%3Aprimary

Today the chef is giving a demo for Apple Cinnamon Risotto  

Eggplant Mozzarella Tower

    Marinara sauce

You’ll need about ½ quart

    Eggplant

        4 eggplants 1/2 inch circular slices

        salt & freshly ground black pepper

TT all-purpose flour (dredging)

        2 eggs, beaten

        1 cup breadcrumbs

        1 cup vegetable oil

        4 sliced tomatoes 1/2 inch think

        1/2 cup shredded mozzarella cheese

        Garnish fresh basil  grated parmesan balsamic glaze

Directions

    Preheat oven to 350°F.

    For marinara, in a small saucepan over medium heat, warm oil and sauté onion for 4 mins or until translucent .Add garlic and sauté, stirring continually do not brown .Add tomatoes and herbs and season with salt and pepper. Cover and simmer for 10mins set aside.

    Season eggplant slices with salt and pepper, and dredge in flour, shaking off the excess. Next dip each slice in egg, and prepare to brown.

    In large skillet heat vegetable oil over high heat until very hot. Sauté eggplant one slice at a time until golden brown.

    Places the cooked sliced on a baking sheet,.

    Top each with a tomato slices and sprinkle with mozzarella. Bake for 10mins until golden brown and cheese is melted.

    To serve stack three eggplant / tomato slices on each plate. Garnish with some basil spoon marinara around eggplant tower.  Top with parmesan cheese and balsamic glaze

Sweet Potato Latkes

Ingredients

TT shredded  onion

1 Yukon gold potato,

1 sweet potato,

2 tablespoons all-purpose flour

1 teaspoon kosher salt

Pinch cayenne

1 large egg, lightly beaten

Vegetable oil

TT Blue cheese Dressing

TT Greek Salad Dressing * recipe below

2 to 3 sprigs flat-leaf parsley

Directions

Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet and place in the oven.

Grate the onion on a box grater into a large bowl. Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. Toss the potatoes with the onions as you work to keep them from discoloring. Put potato mixture in a clean dish towel and wring out excess liquid. Toss the latke mixture with the flour, salt, and cayenne. Stir in the egg.

Heat a 1/4-inch oil in a large cast iron or other heavy skillet over medium heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3-inch pancakes. Take care not to overcrowd the pan. Cook, turning once, until just golden, about 2 minutes per side. Transfer to the rack in the oven while you cook the remaining batter.

Serve the latkes topped with a small dollop of Blue Cheese Dressing or Greek Salad Dressing.

Greek Dressing

ingredients: 

• 1/2 cup nonfat yogurt (plain)
• 1/3 cup feta cheese (reduced-fat, crumbled)
• 2 tbsps light mayonnaise ? Tasty tip
• 1 tsp mustard
• 1 garlic cloves (small, minced)
• 1/2 tsp dried oregano (crumbled)
• 1/4 tsp pepper

Directions:

1. 1
   In a bowl, whisk yogurt, feta, mayonnaise, mustard, garlic, oregano and pepper.

Beef Bolognese

Ingredients:

4 0z  Ground Beef

TT Onion, finely copped

TT Carrot, finely chopped

1/2 cup Frozen Defrosted Baby Peas

TT Italian Crushed Tomatoes

TT Red Wine

½ cup pappardelle,  rigatoni or penne 

3 Tbsp Olive Oil

Salt and Pepper, to taste

Fresh Parmiggiano Reggiano

Process,

1) Fill a large pan with cold water, add a nice handful of salt and bring to boil for the pasta.

2) In a large high sided pan preheated over medium high, cook the beef with the olive oil for about 2 minutes until almost cooked through. Add the chopped onion and carrot and let cook about 5 to 7 minutes or until the onions and carrots start to cook down and soften season with lightly with salt and pepper.

3) Add the wine and cook for 1 minute. Add the crushed tomatoes and turn the heat to medium. Partially cover and cook for about 30 minutes, check on it periodically.

4) After 30 minutes, season with salt and pepper and add the peas. This is also the time to add the pasta to the boiling water. Cook the peas in the sauce for the same amount of time it takes for the pasta to cook.

5) Once the pasta is cooked al dente, (don’t overcook your pasta it’s a big no no) turn the heat off on the sauce and mix the pasta and sauce together. Add in some fresh basil and serve up piled high on a shallow plate and grate over some parmiggiano reggiano.

Chicken Fajitas

Ingredients
1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1 1/2 -pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas



Directions
1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.

Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.

2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.

3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.

4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.

5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce

Serve on your choice Saffron or white rice :-D

Beef Stew with Noodles

4 oz ½”cubed beef

TT course salt & pepper

2 tbls olive oil

½ cup sliced onions

2 ts all purp flour

2 ts butter

TT beef stock

¼ med diced carrots (microwaved for about 2 mins)

1 cup med diced potatoes peeled optional(microwaved about 2 mins)

½ cup cooked& shocked egg noodles

1 ts red wine vinegar

TT chopped parsely

Procedure:

Season beef with S & P. in pan heat oil, when hot add beef until browned, about 6 mins.  Add onion and season with S & P, cook till onions begin to soften, reducing heat if necessary, add butter melt then flour and cook 4-5 mins to work gluten.  Add stock and work in well, bring to a boil and then a simmer cook 15 – 20 mins, then add carrots and potatoes till they are both tender (5-10 mins).  Add noodles, parsley & vinegar to finish, and as always adjust seasonings.

CORN & SHRIMP CHOWDER

2 slices of bacon cut into ½” pieces

¼ cup sliced scallions

½ medium baking potato peeled & cut into ½” pieces

2 tbls al-purpose flour

TT butter

1 cup milk

2 cups Chix Stock

1 ts Old Bay Seasoning * if thrifty like me make your own below :-O*

½ ts thyme

2 cups corn

5 pieces shrimp peeled & deveined

TT Black Pepper

TT Coarse Ground Sea Salt

Procedure:

In a stock pot cook bacon over medium-high heat until crisp and brown 4-6 minutes with a slotted spoon transfer baking for paper towels to drain a scallion whites and potato stew pot cook stirring until scallions are soft 1-3 minutes add butter, melt then flour and cook stirring one minute add milk seasoning time in the stock bring to a boil then reduce to a simmer and cook stirring occasionally until potatoes are tender 10 to 12 minutes add corn shrimp and scallion greens, season with salt and pepper serve immediately top with bacon and crackers or cheese if desired!

Old BAY HOLLA!

http://www.justapinch.com/recipes/sauce-spread/marinade/homemade-old-bay-seasoning-mix.html

Empanadas

Dough Recipe:

1 1/8 cup all purpose flour

1 1/2 tsp salt

4 0z unsalted butter (1/2 cup)

1 egg

1/4 cup water

Filling Recipe:

4 oz  ground beef      1/4 small onion     ¼ cup green bell pepper

2 garlic cloves       TT dry white wine      TT tomato paste

TT chili powder      TT  garlic powder         TT cumin

1/4 of a sazon goya envelope        TT red pepper flakes

TT oregano         salt and pepper to taste

1/2 cup tomato sauce      1/2 cup water

Directions

1.            Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.

2.            On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.

3.            Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.