Giambotta
Recipe by - Chef Gino
Yields 6 servings
Ingredients -
2 lbs. Chicken Breasts or thighs, Boneless
Skinless
1 lb. Smoked Sausage, Sweet Italian or other
1 lb. Thick Cut Pork Chops, Boneless
1 Cup Sun Dried Tomatoes
1 oz. Worsteshire Sauce
1 oz. Balsamic Vinegar
1/2 tsp. Black Pepper, fresh ground
1/2 Bulb Garlic, Chopped fine
3 Yellow Onions, Medium size
1 lb. Mushrooms
3 Sweet Peppers, green and red
1 C. Fresh Basil, chopped
3 oz. + Olive Oil
12 Red Skin Potatoes
1
T. Chicken Base (or 1 Chicken Bouillion
Cube)
4 oz. White
Wine
Salt & Pepper,
As needed
Method -
Use a boning knife to clean the chicken breasts (or thighs) to remove all visible fat, skin and tendons. Place in a bowl and marinate with balsamic vinegar. Clean the pork chops and marinate with worsteshire sauce, balsamic vinegar, ground black pepper and Italian Seasonings. cover and refrigerate both for at least an hour, overnight is best. Wash the potatoes, cut the potatoes into quarters and place
them in a bowl, toss with olive oil, salt and pepper and garlic, roast
them in a 375 degree oven until light brown,about 20 minutes, let cool until needed. Cut the
sausages on a bias. Peel the onions and cut into quarters, separate into
pieces. Chop the garlic and the basil and reserve! Drizzle
the peppers with olive oil. Start a hot charcoal grill and roast the peppers
over hot flames! After they brown, you can burn the skins black too, place them
in a bowl and cover with plastic
(let site and steam together for 10 minutes -
peel off the charred skins you now have roasted peppers)
Soak the sun dried tomatoes in hot water for a few minutes before using. Grill the meats until light brown, remove and let cool.
Grill the
vegetables, reserve.
Finally, it is time
to saute the Giambotta together in a hot skillet,
add a little olive oil, when it is smoking hot, toss in the garlic and brown
slightly, add the white wine, chicken base and sausage, let simmer, add all remaining ingredients. You can also heat some of them in the oven. Place in a bowl and serve!
Chefs Note: This is a perfect dish for cool summer nights. It can be prepared ahead and later saute to order!
Ginger Soy Grilled Chicken
Recipe by - Chef Giovanni
Yields 6 servings
Ingredients -
2-3 lbs. Chicken Breasts, Boneless Skinless
2 Tbsp. Ginger, minced (use dry and soak in water for 20 minutes if fresh is not available)
4 oz. Light Soy Sauce
1 T. Garlic, minced
2 oz. Olive Oil
2 oz. Cold Water
2 Tbsp. Peanut Butter
Salt & Pepper, As needed
Method -
Use a boning knife to clean the chicken breasts to remove all visible fat and tendons. Slice the fresh ginger and mince it medium fine. If you are using dry, soak it in wate for a few minutes then slice it and mince it. Place all remaining ingredients in a large mixing bowl and beat together with a wire whip. Add chicken breast to the bowl and toss together, cover and refrigerate several hours, preferably overnight. This chicken is excellent cooked on a charcoal grill or you can use a panini press grill inside your kitchen!
Chefs Note: This marinate works great with beef, pork and other meats too. Sometimes we like to serve it over saute spinach and tomatoes.
Linguine with
Recipe by: Chef Mario Batali
Yield: 4 servings as a
main pasta course
- 1
pound linguine
- 1/2
medium red onion, finely minced
- 1/4
pound pancetta, cut into 1/8th inch dice
- 4
cloves garlic, peeled and thinly sliced
- 6
Tablespoons extra virgin
olive oil
- 1
teaspoon crushed red chiles
- 1
pound
- 2
cups dry white wine
- 4
Tablespoons unsalted butter
- 1
bunch Italian parsley, finely chopped, to yield 1/4 cup
Bring six quarts of water to boil and add 2 tablespoons
salt.
In a large saute pan, sauteed onion, pancetta and garlic
over medium heat until onion is very soft and pancetta is translucent, about 10
minutes. Add hot chiles, clams, white wine and butter and bring to a boil. Cook until all clams have opened, and then set aside.
Boil linguine according to package instructions. While
softened but still form, drain in colander over sink and toss into plan with
clams and stir gently to mix. This should still be a little broth-like. Add
chopped parsley, pour into warm serving bowl and serve.
Beef Bourguignon
Recipe courtesy of
Chef Giovanni
Phone: (630) 739-5200
Yield - 6 servings
Ingredients -
4 oz. Bacon, Small Dice
2 oz. Olive Oil
2 lb. Beef Chuck, Large Dice
8 oz. Onion, Large Dice
8 oz. Mushrooms, Sliced
6 pc. Garlic Cloves, Minced
4 oz. Tomato Paste
2 C. Beef Stock (OR substitute bouillon + water)
6 Sprigs Thyme, Chopped
1 pc. Bay Leaf
2 C. Red Wine (Cabernet Sauvignon, preferred)
Salt and Pepper, To Taste
Cornstarch and Water, As Needed
Method -
Cut the beef into a large dice and reserve. Cut the onion into a large dice, reserve. Cut Bacon into a small dice and place in a soup pot, brown over medium heat, add olive oil and beef, cook until light brown, add all seasonings and cook for a minute, add mushrooms, onions and garlic, cook for a minute, add all remaining ingredients and let simmer for 30 minutes or until meat is tender. Strain off the liquid into another pot and
thicken with cornstarch and water. Return sauce to meat, taste and adjust seasonings.
Serve over fettuccini pasta (See Fresh Pasta Dough Recipe).
Chefs Note: This recipe is excellent with morel or porcini mushrooms! Click here for mushrooms!
Garnish with fresh thyme sprigs.
Recipe courtesy of
Chef Giovanni @ www.chefdepot.net
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Chicken Coque Au Vin
Recipe courtesy of
Chef Tony
Yield - 4 servings
Ingredients -
1 Chicken, Large, 3
lbs.
3 oz. Olive Oil
8 oz. Onion, Large
Dice
8 oz. Mushrooms, whole
4 pc. Garlic Cloves
3 pc. Celery
4 pc. Carrots
1 C. Water
2 oz. Dry Porcini Mushrooms
1 Tsp. Dried Basil
2 Tsp. Herbes de
Province
1 pc. Bay Leaf
1 C. White Wine
Salt and Pepper, To
Taste
Method -
Cut the chicken into
8 pieces, sprinkle each piece with salt & pepper and Herbes de Province.
Cut the onion into a large dice and reserve. Preheat oven to 325 degrees F. Heat
a large frying pan over medium high heat, add olive oil, and brown 4 pc. of the chicken, turn over after a minute and continue to
brown them, cook until light brown, add them to the Dutch Oven and add half of
the vegetables, repeat until all chicken is in the pot, add all remaining
ingredients and put on the cover. Bake in 325 degree oven for about 90 minutes,
remove from oven and open the lid, let cool until serving. We usually serve
this dish the next day, with roasted red skin potatoes and the natural aujus.
Chefs Note: This
recipe is excellent in the fall and winter! The oven will help heat your house
and the flavors are incredible. If you do not own a Dutch Oven,
you have no idea what you are missing! Â Click here for mushrooms!
Shrimp De Jonge
2 lbs. raw
shrimp pieces, thawed
2/3 c. fresh
bread crumbs
2 cloves garlic,
crushed and chopped
1/8 t.
each: tarragon, nutmeg, white pepper
1 t. each: onion
powder, garlic powder, paprika
1 t. thyme
2 T. chopped
parsley
4 oz. (1 stick)
butter, melted
4 shallots, or 1/2
c. red onion, finely chopped
1/3 c. sherry
Parmesan cheese
Method: Place
shrimp in simmering water to which 2 T. salt has been added. Simmer for 10 minutes, until partially
cooked. Drain and run under cold
water. Mix all other ingredients
together, except parmesan cheese. Toss
shrimp with 2/3 of the bread crumb mixture.
Place in a buttered casserole or individual ramekins or shells. Sprinkle remaining bread crumb mixture on
top. Sprinkle with parmesan cheese. Bake 15 minutes for casserole, 10-15 minutes for individual shells, at 400 degrees F. or until lightly browned. Serve and enjoy.
Chef Christine @ www.chefdepot.net
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Beef Braciole over Egg Noodles
2 lbs. beef rounds, sliced, pounded out thin (ideal size, about 2 in. x 4 in. x 1/4 in thick)
1 lb. Bacon (shop for the leaner slices)
4 Turnips, peeled, each cut into 8 pc. (size of small apples)
32 slices of sweet pickles (trust me, tastes great)
1 t. each: Chopped garlic, Oregano, Basil
1 t. thyme
2 T. chopped
parsley
1 large onion, finely chopped
12 oz. Chopped Plum Tomatoes (or a small can)
Parmesan cheese, as needed
Method: 1. Cut the meat into strips for pounding. Use a sharp knife! Place each slice of beef between 2 sheets of plastic wrap and pound with a meat mallet until 1/4 inch thick. Lay a slice of pickle on each one and add a wedge of turnip (we steam ours for 5 minutes to soften), then pickle, a dash of grated parmesan cheese, pinch of garlic and parsley. Roll up the slices, tucking in the ends and poke with toothpick or small skewer.
2. Heat a tsp. of olive oil in a large frying pan over medium heat, then place in the pan. Cook until browned on all sides, about 10 minutes, add to Dutch Oven. Repeat.
3. Heat a few more tsp. of olive oil in a large saucepan over medium heat. Add the onion, garlic, carrots, and celery. Cook, stirring until tender and lightly browned, about 10 minutes. Add a bay leaf, and salt & pepper.
4. Add a splash of red wine and a dash of Worsteshire Sauce, a few chopped tomatoes, and 1 cup of water + 1 beef bullion cube ( I actually use homemade demiglace that I keep in my freezer), place Dutch Oven in 300 degree oven and roast for a few hours, until beef is tender 1.5 - 2 hours. Remove Beef and thicken liquid with a little cornstarch and water. Return beef to the sauce. Taste & Adjust Seasonings. Boil a pot of water ,cook egg noodles, remove skewers and serve the beef over the noodles! Add a garnish of fresh parsley or other herbs.
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Chefs Note: I use a Swiss Diamond Frying Pan and a nice Red 6 Qt. Dutch Oven. Why, because I have been cooking a very long time and I have prepared a version of this dish over 10,000 servings, so after a while, it just gets better! This dish is great the next day. Serve over Garlic Mashed Potatoes!
Please share this recipe with your friends!
Chef Giovanni @ www.chefdepot.net
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Shrimp Scampi Saute
20 large scampi
or shrimp, peeled and deveined
3 T. clarified
butter
2 c. medium
mushroom caps
1 T. chopped
garlic
1/3 c. dry
vermouth
3 T. butter,
chilled
1/2 c. chopped
scallion greens
Cooked rice
(plain or pilaf)
An effective
saute relies on consistent high heat throughout the cooking process, as used in
Oriental wok cookery. Have all
ingredients prepared as described before beginning.
Heat the
clarified butter in a large saute pan until almost smoking. Add the mushroom caps and cook for 1 minute,
turning constantly. Add the scampi and
garlic and saute for 4 minutes until the scampi are beginning to curl and turn
opaque. Pour the vermouth into the pan
and reduce the pan liquids by half.
Remove scampi and mushrooms to hot platter to avoid overcooking. Add the chilled butter 1 T. at a time until
the pan juices begin to thicken.
Sprinkle in the scallions, saute briefly, pour sauce over scampi. Serve the scampi saute on top of a rice pilaf
ring, or in individual scallop shells.
Chef Christine @ www.chefdepot.net
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