Italian Roasted Shrimp!!

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This dish is so easy and quick and its great over polenta, pasta or would be great just served as an appetizer with crostini’s.

We have this great “Red Argentine Shrimp” and it is simply delicious, I have cooked with it several times and its always a big hit ūüôā

Ingredients

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in skillet add a little oil and shallots

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then add garlic & oregano

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then tomatoes (sorry the picture is blurry)

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top with the shrimp

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Mix panko, cheese and parsley together

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add oil

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mix again

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sprinkle over top shrimp and bake

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you can serve over polenta

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or over pasta

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Italian Roasted Shrimp

  • Difficulty: easy
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Red Argentine Shrimp (about 4-5 per person)

1 large can diced tomatoes with garlic & onion (about 4 cups)
1 large shallot, chopped
1 tsp. garlic, minced
1 tsp. oregano
1 tsp. agave or honey

3/4 cup panko breadcrumbs
1/2 cup grated fresh Parmesan cheese
2 tbsp. Italian parsley, chopped
3 tbsp. olive oil

In a large skillet add a little oil and shallots over medium heat, cook for 5 minutes, add garlic & oregano, stir to combine and add tomatoes, continue to cook for 2 minutes.  Add salt and pepper to taste.

Pre-heat oven to 450 degrees

Mix in a small bowl panko, cheese and parsley, add oil and thoroughly mix, add salt and pepper to taste.  Place shrimp on top of the tomato mixture and sprinkle breadcrumb mixture over top, and bake for about 10 minutes or until shrimp is done and breadcrumbs are golden brown.

Meanwhile make your pasta or polenta and serve shrimp right over top.

Which ever way you serve it Enjoy!!!

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Savory Tomato Cobbler!!

11 Comments

IMG_20130809_142435Okay so my Dad has a ton of Tomatoes…wait let me capitalize that “A TON” from his garden…I think he gets like 20 a day ūüôā

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So I was thinking what could I make…hhmmmm oh what about at Tomato Cobbler!!¬†

Now this turned out in my mind just okay, after I made it I tasted a piece and thought I could make it better for sure ūüôā

I then hopped in my car to take the over to my “food tasters” my “parents” ūüôā

And they absolutely loved it!!!!!!!!  I was so surprised but very happy.

When I went to the office the next day someone brought in a huge bag of fresh roma tomatoes from somebody’s garden, and as people were in our kitchen getting the tomatoes ūüôā ¬†

Pat one of the many Great Men that work in our Corporate office, said “Oh I just love tomatoes”…I then said well you would love this new recipe that I came up with, I’ll take some of these tomatoes here and I will make it and bring it in for everyone to try.

So I did…and well as I’m sitting here typing this I have getting lots of emails and people stopping by and telling how good it was and can I get the recipe ūüôā ¬†Mostly from all the Great Women in our office ūüôā

I am so happy that everyone loves it!!!!!!!!!!!!!!!!!   Now I did change it a little from the first time I made it today so here is the recipe!!

Ingredients – added fresh basil – not in picture

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score your tomatoes

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boil your water

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add tomatoes

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peel tomatoes

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chop or squish tomatoes add to a colander to drain, keep juices

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add melted butter and sugar together

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mix 

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add flour, seasonings, salt, pepper, baking powder mix

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then add cheese and fresh chopped basil

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add milk

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mix together

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baking dish I used

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add batter to baking dish

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smooth out

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add tomatoes

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then 1 cup of juices from tomatoes

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bake

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add basil and cheese and bake till melted

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this is the one I made of the office, didn’t take a picture till it was almost gone ūüôā

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Recipe – Savory Tomato Cobbler

I used a 2.75 qt. baking dish   Pre-heat oven to 350 degrees

Batter

1/4 cup sugar
1/2 stick butter, melted
1/2 cup milk
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. black pepper
2 tsp. Southwestern seasoning, **See Note below
1 tsp. Italian seasoning,  **See Note below
3 tbsp. fresh basil, chopped, plus extra for topping
1 2/3 cup fresh Parmesan/Romano cheese, shredded, divided  ***See Note below

1 3/4 to 2 cups tomatoes, skinned and drained

Spray your baking dish really good

Boil water in a large pot, score your tomatoes on the bottom with an “X”
Once water in boiling add tomatoes and boil for 30 seconds to 1 minute depending on size.
Pull them out and take a paper towel to pull skin off, then core and place in a colander over a large bowl.  Add all tomatoes to colander then squish with your hands to release all juices, let drain as long as you can or over night in the fridge.  (you will need the juice)

Batter Рin a medium bowl add sugar and melted butter and stir to combine, then add flour, seasonings, salt, pepper, basil, cheese, baking powder and mix and fold to combine, then stir in milk.  This will be sticky, once combined then spread out evenly into baking dish.

Top batter with tomatoes, then use 1 cup of the juices from the drained tomatoes (if you don’t have 1 cup add cold water to make 1 cup)

Pour over tomatoes the 1 cup of juices, then bake for 1 hour,  once done you can top the cobbler with some more fresh chopped basil all over it and then sprinkle the rest of the cheese all over as well.  The cheese will melt a little or you can return to the oven for a few minutes more to melt.  Let set for 10 minutes before serving.

****Seasonings note Рthe southwestern blend that I used had a combination of cumin, garlic, oregano, cilantro leaves, coriander and chives.  To make this I would take a heaping 1/4 tsp of each, that would make up what you need for this recipe.  Or you can just use Italian seasoning entirely for this recipe.

****Cheese note – in my pictures I have Parmesan and Romano cheese, you do not have to use both you can just use Parmesan cheese. ¬†But Please…you must you fresh….you can shred a wedge or you can buy in a tub already shredded.

DO NOT use the Non-refrigerated kind in the Jar!!!

This dish would be great with a nice big salad!!  I hope you will give it a try!!!  Enjoy!!

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Limoncello…FATTO!!

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My Limoncello is DONE!!!!!!

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My wait is over and WOW it was GREAT!!!

I enjoyed my first batch of Homemade Limoncello with a good friend of mine, Paul, after a nice dinner of steaks, grilled cabbage and onions with Perogies…It was all so good and what a cool beautiful night is was outside as we sat enjoying the weather and looking out at my beautiful luscious green lawn!! (which I really cannot take credit for as my Dad does a GREAT job in keeping my grass green and cut…Thank you DAD!!!)

So after I pulled the jar out of the darkness of the cabinet

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I strained out the lemon peels

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Lemon peels are good for your disposal if you have one ūüôā

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Then I pour it into a glass bottle that I had saved (Voss Water bottle)

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and then Freeze (keep it in your freezer) and enjoy!!!!

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Check out my first two posts if you missed them

First     https://whatscookingwithchefamy.com/2013/03/18/ciao-bella-limoncello/

Second     https://whatscookingwithchefamy.com/2013/04/25/limoncello-part-two/

Pour it!!!

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and ENJOY IT!!!!!!  Ciao !!!!!

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Chef Jon Molnar Genuine Italian Pasta and Pizza Sauce

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As we go through the summer, I will be doing more product reviews, as we all know the summer time becomes very busy for all of us. ¬†Well as least for me, I’d like to spend a little more time out and about with my family and friends. ¬†So I have been given some products to taste test and I will be letting you all know how they taste and what you can do with them.
I’m sure I’ll come up with some recipes too, but I am looking forward to these products that are from all over the world.

This is one that I have today is Fantastic, I really must say…I have a great connection with the Gia Russa people which are right here in Ohio.

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Chef Jon Molnar’s love and enthusiasm for cooking can be traced back to the roots of his family. At an early age, Jon’s grandmother, Helen, demonstrated that cooking is a labor of love. With his grandmother’s guidance, Jon Molnar pursued his passion and perfected his craft at the Pennsylvania Institute of Culinary Arts. Since his graduation in 1994, Chef Jon Molnar has been a professional in the commercial and private sectors of the culinary world, holding prominent positions in various parts of the United States. With tireless years of experience, Chef Jon Molnar’s cuisine crusade has led him to develop Chef Jon Molnar Culinary Creations, in an effort to produce products that are of the highest quality and standards, from his kitchen to yours.

Finally, you can get genuine Italian sauces right here in the U.S.A. They taste so much better than American sauces, you may never go back. Chef Jon Molnar and the chefs of the top Tuscany restaurants in Italy now provideGenuine Italian Pasta and Pizza Saucesright here in America.

Genuine Italian Pasta and Pizza Saucesare made with the exact recipes and actual tomatoes from the Tuscany Province of Italy. Tuscany is famous for having the best tasting pizza and pasta sauces in the world. This is due to their superior recipes and superior tomatoes.

Tuscany tomatoes are the best tasting tomatoes in the world because of Tuscany’s ideal soil, ideal climate and ideal sun exposure. The recipes for the sauces are also different and superior to American pizza and pasta sauces.¬†Chef Jon Molnar’s Genuine Tuscany Italian Sauces¬†are all-natural, gluten-free, contain no preservatives, and are produced in a green facility. Once you taste¬†Genuine Italian Pasta and Pizza Sauces, you will immediately notice the superior taste.

I loved this sauce so much, it was rich with a pure tomato flavor and so balanced, it was great on the pizza and with the pasta!!

This totally gets “Two Thumbs Up” from me…if you see in your local grocery store make sure you pick it up!!! ūüôā

Pizza Ingredients – Crust, ricotta, provolone, spinach and Chef Jon’s Sauce

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spread some ricotta, then sauce, then spinach the top with cheese

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It was very very good!!

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Pasta easy and simple Ingredients

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cook pasta then add some ricotta, sauce top with Parmesan

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Enjoy!!!

Pork Saltimbocca

7 Comments

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Saltimbocca is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage.

Again I use pork, from my recent purchase of a pork tenderloin, I also had Saltimbocca at a local Italian restaurant and it was so good, that I thought I would make it with my pork.
There are many, many recipes out there, but this is one I came up with, hope you will like ūüôā

Ingredients

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Place cutlet between wax paper or plastic wrap and pound thin

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Place sage leaves on pork, then top with prosciutto

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Place paper back on top of prosciutto, and lightly pound a couple of times

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Dredge cutlets in flour, add oil and butter to skillet of medium high heat

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prosciutto side down first, browning on both sides

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Place on baking sheet top with sliced Mozzarella, set aside

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drain most of the oil/butter from the skillet, add wine

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let reduce to about 1/2 cup, while scraping the brown bits from the skillet

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once reduced add a couple pinches of sugar & remaining butter to finish

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place cutlets under the broiler until cheese is melted & browned

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Then serve, I serve mine with polenta

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Recipe

1 Pork tenderloin, slice in half lengthwise, then each half cut into 3 pieces, so you have 6 pieces in total
Fresh Sage leaves, 4 to 6 leaves per cutlet
1/2 cup flour
4 tbsp. olive oil
3 tbsp. butter, divided
8 oz. mozzarella, thinly sliced, 2-3 per cutlet
6 oz. white wine
Prosciutto – 1-3 pieces per cutlet, depends on how much you want
a couple pinches of sugar

Place each cutlet between wax paper or plastic wrap, pound thin to about 1/4 inch thick.  Place sage leaves on top of pork, then lay prosciutto over pork and leaves, allowing it not to hang over the sides.
Place flour in a shallow dish, dredge cutlets in flour, in a skillet add oil and 2 tbsp. butter and saute cutlets prosciutto side first, flipping and browning on both sides.  When cutlets are done browning place on baking sheet top with sliced mozzarella, set aside, 6 minutes before you are ready to serve, place baking sheet with pork under the broil, just until cheese is melted and brown.

For sauce

Once you cook the last of the cutlets, drain most of the oil/butter, add the wine and with a wooden spoon scrape up the brown bits from the bottom of the skillet.  Once the liquid has reduced to a about 1/2 cup add a couple pinches of sugar and the remaining butter and serve over the Saltimbocca.

Serve with the side of your choice, this time I made some polenta.

Enjoy!!

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Limoncello……………….Part Two!!!

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Okay everyone its been 42 days!!! ¬†Hello old friend ūüôā

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It is turning yellow and I can’t wait to move on to

Part Three…Drinking it ūüôā

If you missed Part One you can click here

https://whatscookingwithchefamy.com/2013/03/18/ciao-bella-limoncello/

So let move to Part Two

I added my sugar to my pan with water

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over medium heat and stirred until sugar was dissolved 

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once dissolved I let cook for 1 – 2 minutes

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remove from heat and let cool completely

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once cooled add to your jar, give a shake

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Recipe Part Two

1 cup sugar
1 1/2 cup water

add sugar and water to sauce pan, heat and¬†dissolve¬†over¬†medium¬†heat, once sugar has dissolved cook for 1 -2 minutes more. ¬†Remove from heat let sugar water cool completely. ¬†Then add to jar, give a shake and put it back in a dark cool spot for another 42 days…every week or so give the jar a shake.

Goodbye Old Friend see you in 42 ūüėČ

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Rag√Ļ alla bolognese…My way!!!

2 Comments

Oh how I love thee!!! ūüôā

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Rag√Ļ alla bolognese¬†is a complex sauce which involves a variety of cooking techniques, including sweating, saut√©ing and braising. As such, it lends itself well to interpretation and adaptation by professional chefs and home cooks alike.

And I’m sure most of you have a recipe that has been pasted down the family tree ūüôā

Common sources of differences include which meats to use (beef, pork or veal) and their relative quantities, the possible inclusion of either cured meats or offal, which fats are used in the sauté phases (rendered pork fat, butter, olive or vegetable oil).

I used ground chicken ūüôā

What form of tomato is employed (fresh, canned or paste).

I use paste, I like using this the best.

The makeup of the cooking liquids (wine, milk, tomato juices, or broth) and their specific sequence of addition.

One day I hope that I could travel to Bolgana, Italy ūüôā

But until then this is¬†Rag√Ļ alla bolognese…My Way!!!

Ingredients –

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I freeze my bacon so it would be easier to slice and dice

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diced bacon

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Cut celery into thin strips                    then dice

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Diced onion                                                           add bacon, celery and onions to skillet

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Then add carrots

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stirring not to burn

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add ground meat

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breaking up meat with wooden spoon

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add red wine

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chicken broth

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add tomato paste

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stirring in tomato paste

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then stir in 2 tsp. beef base paste

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turn to low and simmer for 1 1/2 hours

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warm up half n half/ milk                             stir in

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continue to cook for another 45 – 55 minutes, stirring occasionally

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its now ready for pasta

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LOVE Gia Russa products you must try them………….boil water

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add pasta                                             remove a cup of pasta water, set aside, in case  you need to thin out sauce

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Grate your Parmesan cheese

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remove your pasta                                                          toss with sauce

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turn out on to platter

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top with cheese and serve

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Delicious!!!!!!!!!  

Recipe

3 (3 oz.) strips bacon or pancetta, finely chopped
3 stalks celery, finely chopped
3 carrots, peeled, grated
1 med-large onion, finely chopped
1.25 lbs ground meat (i used ground chicken breast)
1 tbsp. olive oil
1/2 cup red wine
2 1/4 cup chicken broth
2 tsp. beef base paste
3 tbsp. tomato paste
1 cup half n half or milk

First off have everything ready to go, chop everything, measure out everything its just easier or at least this is what I like to do.

In a large skillet over medium-high heat add oil and bacon/pancetta, celery and onions, cook for 5 – 7 minutes, stirring not to burn.
Add grated carrots continue to cook for 5 more minutes, add ground meat, cooking and breaking up meat with a wooden spoon continue to cook for about 15 minutes, stirring constantly so not to burn, turn heat down just a little if needed.

Add red wine cooking for 2 minutes and scraping up the brown bits from the bottom of the pan.  Add broth and then tomato paste, stirring to combine, then add beef base reduced heat to low and gently simmer uncovered for 1 1/2 hours.  Stirring occasionally. 

Bring milk to a simmer in a small saucepan; gradually add to sauce.

Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 Р55 minutes, season with salt to taste. Stirring occasionally.

Bring a large stock pot of water to a boil, once boiling add a good handful of salt, stir and then add pasta, when pasta is just al dente, remove 1 cup of pasta water and set aside, I like doing this just in case I want to thin out the sauce. (i did not use any pasta water with this recipe, but you should always get in the habit of taking out pasta water just in case)

Drain pasta and add pasta to the sauce, tossing to completely coat the pasta, turn pasta out onto a serving plate or large bowl and top with fresh Parmesan cheese and then serve it right on up!! 

Enjoy this one and tell me about your recipe or maybe you have one that has been pasted down the family tree, I’d love to try any that you may have in your recipe box!!!