Fine Home Cooking

Macerated Fruit Tart

2009-04-19T23:54:00.002-04:00

1 Puff Pastry Tart
2 cups sliced strawberries
1 cup fresh blueberries
2 Tbsp sugar
2 C whipped Cream
Spring of mint for garnish
1 C of melted chocolate with 1 TBS of butter to make a sauce.

On a flat surface layout the puff pastry and roll flat and cut into 4 in squares. Place on a parchment paper lined baking sheet and bake at 400 degrees for 15 minutes until browned. Let cool

In a small bowl slice strawberries and place in a bowl with blueberries and combine with sugar and refrigerate for 1 hour.To Plate: plate one pastry square on a plate and top with 1 Tbsp of whipped cream, add 2 Tbsp of fruit. Spread 1 Tbsp of whipped topping on the bottom of another pastry square and top fruit like a sandwich. Using a piping bag place more whipped topping on the top layer and place more fruit to decorate. Drizzle with chocolate sauce and serve.

Chili Rubbed Bacon Wrapped Pork Tenderloin with Cab Sauce

2009-04-19T23:20:00.006-04:00

2 C pork seasoning (chili powder, brown sugar, S&P, Cajun powder, paprika, parsley)
1 Pork Tender loin – trimmed
1 lb thin Hickory smoked bacon
1 lb Fingerling potatoes
2 Tbsp fresh rosemary finely chopped
1 Tbsp Fresh Thyme finely chopped
1 Bottle of Cabernet
4 Tbsp honey

Preheat oven to 400 degrees. On a flat surface place a piece of plastic wrap and layout bacon in a sheet and place the tenderloin on the end cross way and roll bacon around the loin.

On a hot flat top or large sauté pan sear the loin until the bacon is browned and placed in the oven until it reaches an internal temp of 115 degree. Let rest until cool and then slice into 1 ½ inch medallions.

On a dish rub the pork seasoning on each of the cut side of the loin. Heat a sauté pan to med high and sear the pork loin on both sides until you reach an internal heat of 145 and let rest for 5 minutes before plating.

For Potatoes: cut fingerlings in half and place on a baking sheet, drizzle with olive oil, S&P and the fresh herbs and toss. Roast in the oven until browned and tender.

For the Cabernet Sauce: pour the bottle of cab into a sauce pan and reduce to ¼ and add honey. Let honey dissolve. Mixture should be syrupy.

To Plate: Place some of the fingerlings on the center of a plate and top with the tenderloin and drizzle with the cabernet sauce. Sprinkle with fresh chopped parsley for a garnish and serve. If you want to be healthy place some cooked asparagus under the fingerlings in an even row to add some green to the plate.

Heirloom Tomato Tart

2009-04-19T19:01:00.004-04:00

Heirloom Tomato Tart

1 puff pastry sheet
2 Heirloom Tomatoes sliced ¼ in thick
¼ cup basil pesto (can be store bought)
Balsamic reduction
Parmesan cheese (whole)
Fresh basil (chiffinade cut)

Instructions:
Heat oven to 425 degrees. On a clean surface lay out puff pastry and smooth out with a rolling pin and cut into 6 rectangle pieces. Line a baking sheet with parchment paper, place puff pastry on baking sheet and place 1 Tsp of pesto on each pastry and smooth to each corner. Place 2 slices of tomato on top of pesto and bake for 15 to 20 minutes until pastry is crisp and lightly browned. Remove from oven and plate by placing a ½ Tsp of pesto on each tomato and shave a little parmesan cheese on top and a little fresh basil. Drizzle with balsamic reduction and a good olive oil and a little fresh cracked pepper.

Current Update

2009-04-02T18:25:00.002-04:00

Well folks, I hope you haven't given up on my blog and recipes. Life has been very busy now that I'm running The Wine Guy Wine Shop Wine Bar and Bistro. With that said, I will be posting many more pics soon of what's been going on and new recipes from both our restaurants and my own new creations. I'm always looking for new recipes so if you have some recipes you love and would like me to try them, take pictures and post them I would be glad to. Please email me or comment on one of the post and let me know what you have. Looking forward to posting new and exciting recipes for you.
Chef Dave

Stuffed Adobo Chicken with Mango reduction

2008-06-13T21:34:00.002-04:00

Grilled Stuffed Adobo Chicken with a Mango Reduction Sauce

8 Boneless Chicken thighs (skin removed) and pounded flat
½ C Chili powder
½ C Adobo Seasoning
¼ C Cumin Powder
S & P Pinch each
4 TBS Olive Oil
6 oz of herbed goat cheese

For the Sauce
3 – 12 oz cans of Mango Nectar
1 C white wine
Juice of 3 limes and 1 lemon
3 TBS Honey
1 Tsp finely chopped Jalapeño Pepper
S & P to taste

Heat Grill on high heat

Start with the sauce first, it will take a while to reduce. In a blender put the mango nectar, wine, juice from the limes and lemon, honey, Jalapeno pepper and S&P. Blend well and then put in a sauce pan. Heat to a boil and reduce heat to a simmer uncovered. Sauce will thicken as it reduces. You want to consistency of a thin gravy. Strain before serving

For the Chicken

In a small mixing bowl add the chili powder, adobo seasoning, cumin, S & P and Olive oil and mix well making a paste consistency. Lay each thigh on a cutting board flat and brush the inside with some of the mixture. Place a small spoonful ( about ¾ of an oz) of the cheese and roll up the thigh. Tie off each end of the thigh with kitchen string. Brush the outside of the thigh liberally with the mixture and set aside. Repeat with the rest of the thighs.

Oil the grill grates with a paper towel and place the thighs on the grill. Cover and reduce heat to medium turning regularly so not to burn but just browned nicely. Cook until thighs register to 165 degrees with a thermometer and take off the grill. Let rest for ten minutes covered with foil. Place with the Mango reduction and serve.

Hummus Dip with Seasoned Pita Chips

2008-04-27T19:26:00.010-04:00

2 (15-ounce) cans chickpeas, drained and rinsed
1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
1/2 lemon, juiced

2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish

2 cloves garlic, peeled

1 1/2 teaspoon salt

1/2 teaspoon dark Asian sesame oil

1/2 to 1 teaspoon ground cumin

12 to 15 grinds black pepper

1/4 cup water

Paprika, for garnish

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.
Scrape the hummus into a bowl. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.

Serve with baked pita crisps.

4 - 5 whole pitas cut into 6ths

Olive Oil spray

3 Tbs Italian Seasoning

Salt and Pepper to taste

Preheat oven to 425 degrees.
Cut up a bag of pitas into 6 pieces for each individual pita. Split each piece in half.

Lay the pita pieces out on a cookie sheet and spay with an olive oil spray.

Sprinkle the pieces with Italian seasoning herbs, salt and pepper and bake until crisp.

Serve with Hummus.

Lasagna Bolognese

2008-04-07T20:38:00.016-04:00

Lasagna Bolognese

Today was a beautiful day for Ohio spring weather. It was mostly sunny and almost 70 degrees. As I drove to the grocery I drove by a golf course and there were several people out getting in their first round in for the year. I was thinking that I might join them but then I realized I need to get back to what my task was for the day. Fixing my last hearty cold weather meal. Lasagna! I’m not talking about your simple meat sauce, noodles and cheese dish but Lasagna Bolognese. Not for the faint of heart or weak minded. This recipe is made with a long simmered sauce that makes this a dish to envy. It takes time and patience but you’ll love the end product. Enjoy!

Ingredients

1 box of lasagna noodles (cooked al dente)
1 Lg Jar of your favorite Marinara Sauce
1 15 oz tub of Ricotta Cheese
1 16 oz bag of shredded Mozzarella Cheese
2 C Grated Parmesan Rigiano
1 lb Lean Ground Beef
1 lb Bulk Italian Sausage
1 Tbs crushed red peppers
1 C white wine
½ C red wine
1 C whole milk
½ C water
1 C diced tomato
1 Tb Italian Herb Seasoning
2 Carrots diced
3 Stalks Celery diced
1 Med Onion
2 TB chopped chives
2TB chopped parsley
3 clove garlic chopped
1 6 oz jar Tomato Paste
Salt and Pepper

This dish is complex and there is prep to do before assembly of the Lasagna. First, we need to make the Bolognese sauce. In a large skillet start by browning the beef and Italian sausage. Once completely browned drain excess fat and set aside in a bowl. In the same skillet heat 2 TB olive oil and add the onion, celery, crushed red pepper, Italian herb seasoning and carrots and sauté until translucent. Add the garlic and cook for about another minutes until it blossoms (aroma in the air). Add the meat back to the pan and tomato paste and heat through.

Deglaze the pan with the red and white wine and then add the water and milk. Cover and simmer for 90 minutes. If mixture gets a little dry add some chicken stock or more water. The mixture will look somewhat like a sloppy Joe consistency. Take off of heat and let cool.

While the Bolognese is cooling make the Ricotta cheese mixture. In a bowl add the cheese, chives and parsley and mix well. Salt and pepper to taste.

To assemble the dish:
Spread a ladle of marinara on the bottom of a 9X13 glass or ceramic baking dish and then cover with one layer of noodles. Add another ladle of marinara on top of the noodles then cover with a layer of the Bolognese meat sauce. Next add dollops of the ricotta cheese mixture and top with some of the shredded Mozzarella cheese.

Continue with two more layers and top with another layer of noodles. Top with more marinara and more Shredded Mozzarella and sprinkle with Parmesan cheese and Italian seasoning and fresh cracked pepper.

Preheat oven to 375 degrees.

Cover dish with aluminum foil and place in the oven on the middle shelf. Cook for 30 minutes and then remove the foil for the remaining 15 minutes to brown the cheese slightly. Let rest for 15 minutes before cutting into 9 large pieces

To serve, heat 3 cups each of marinara and Alfredo sauces. On a plate put one small ladle of Alfredo sauce and place one of the slices of lasagna on top and spoon a small amount of marinara on top. Sprinkle with freshly grated Parmesan cheese and garnish with chopped parsley.

Citrus Herb Roasted Chicken

2008-03-09T23:12:00.017-04:00

Citrus Herb Roasted Chicken

1 5 to 6 lb whole Fryer Chicken
3 Tbs dried Italian Seasoning
3 Cloves Garlic crushed and minced
1 Med Orange
1 Med Lemon
1 Med Lime
3 Tbs Olive Oil
3 sprigs each Rosemary, Thyme
Salt & Pepper

1st step of prep is to brine your chicken for at least 4 to 8 hours or even over night, this will guarantee an absolutely delicious and moist bird.

For the Brine

2 gallons of water
2 cups salt
1 cup red wine vinegar

In a large enough bucket dissolve salt in water and add the vinegar. Gently lower the chicken into the brining solution making sure the bird is completely covered with the solution. Refrigerate for at least 4 to 8 hours or overnight but no more than 12 hours.

Drain and rinse the bird and then pat dry with paper towels inside and out and set aside. Preheat oven to 500 degrees.

In a small bowl add the olive oil and with your fingers crush the dry Italian seasoning herbs between you fingers into the oil, add the garlic and a pinch of S & P. Mix thoroughly with a spoon.

With you fingers (I prefer to use gloves), gently push your fingers between the breast and the skin of the bird. Then put the herb mixture in between the skin and meat rubbing evenly throughout the birds surface. Rub the remaining mixture over the entire birds skin.

On a separate cutting board, cut the Orange, lemon and lime into quarters. Stuff the cavity of the bird with 3 wedges of each fruit leaving 1 quarter to the side. Truss the bird and put onto a roaster pan. Squeeze the remaining fruit quarters over the entire bird. Then add the fresh herbs to the bottom of the roasting pan and add 4 cups of water or enough water to fill to 1 inch deep.

Put chicken into oven and roast for 30 minutes at 500 degrees to brown the skin. After 30 minutes lower the oven to 325 degrees. Roast for an additional 2 hours until the internal temperature reaches 165 degrees when placed between the inner part of the thigh. Let stand for at least 10 to 15 minutes before carving the bird.

Grilled Lamb Chops

2008-02-24T22:16:00.007-05:00

3 tablespoons olive oil
3 medium cloves garlic, peeled
3 tablespoons fresh rosemary
2 tablespoons fresh thyme leaves
1/4 cup fresh parsley leaves
1/3 cup grated Parmesan cheese
Table salt and ground black pepper (pinch of each)
1 tablespoon Dijon mustard
8-1 inch thick Lamb Chops

Pre heat broiler to Hi.

Meanwhile, in a food processor add the first 5 ingredients. Mix on high for 30 seconds until finely chopped. Add the next 3 ingredients and mix for another 30 seconds until a paste is formed.

Apply the paste to both sides of each chop forming a crust.

Place Chops on a broiler pan and place 5 to 6 inches from the broiler. Broil 4 to 5 minutes watching not to burn. Turn Chops and broil for another 4 minutes. Check temp with a thermometer to 125 degrees. Pull chops from broiler and let rest on a cutting board tented with foil for 5 to 10 minutes and serve.

Creole Blackened Mahi Mahi

2008-02-23T21:44:00.002-05:00

Creole Blackened Mahi Mahi

4 – 6 oz Mahi Mahi fillets (I prefer fresh and never frozen)
4 tbs Creole seasoning
Olive Oil
Lemon slices

Preheat oven to 425 degrees

Make sure fish is patted dry. Sprinkle both sides of the fillet with 1 Tbs of the seasoning and set aside. Heat a large oven proof skillet over medium heat and add 2 tbs of olive oil. As the oil starts to produce whiffs of smoke add the fillets and let until browned, about 3 to 4 minutes. Using a fish spatula turn each fillet and place pan in oven to finish, about 5 to 6 minutes.

I served this with Braised Vegetables in beef broth (Brocolini, Asparagus, Zucchini squash and cherry tomatoes) and spicy Horseradish Mashed Potatoes and garnished with Lemon slices.

Steamed Salmon with Basil, lemon and wine

2008-02-17T21:24:00.007-05:00

Steamed Salmon with Basil, Lemon and white Wine

4 – 6oz Salmon Fillets
3 Tbs Basil and Lemon Seasoning (find at grocer)
1 Lemon thinly sliced
Sea Salt & Pepper
¼ C white wine
2 TBS butter cubed

Pre-heat oven to 425 degrees. Season each side of Salmon with S & P and Basil and lemon seasoning. Take a large piece of heavy duty foil, large enough that you can tent. Place lemon slices on the bottom of foil and place the Salmon fillets on top.

Add the butter and close the ends of the foil leaving the top open. Pour in the wine and seal the foil making a tent. Place on a cookie sheet and bake in the oven for 12 to 15 minutes

Italian Hamburgers

2008-01-06T21:54:00.000-05:00

As promised, here is the second of several delicious Hamburgers for you to enjoy. Tonights is the Italian Burger. Very moist and tasty!

Italian Burger

2 lbs 80/20 Lean Ground Beef
1 lb Italian Sausage (bulk)
2 Tb Worcestershire Sauce

1 Ts Crushed Garlic
2 Tb Tomato Paste
2 Tb Italian Seasoning
3 Tb Shallots (finely chopped)
S & P to taste

Toppings
Ciabatta Rolls
¼ in thick Mozzarella slices
Thick sliced Red onions (broken into rings)
Marinara Sauce

In a large mixing bowl, mix all the ingredients except the toppings until mixed well and place in the refrigerator for 30 minutes to allow everything to meld together. After the mix has chilled take out and make into 6 - 1 inch thick patties. Make the patties a little thinner in the middle, about 8 oz each.

Heat a large skillet or flat griddle to medium high heat. Place patties in pan/griddle not crowding the meat. Cook patties for 2 minutes and turn patties over. This will seal the juices in the burgers and make sure not to press the patties. This will only dry out the burgers. Cook for another 3 to 4 minutes and turn one more time, again not pressing the patties. Top with 1 slice of Mozzarella Cheese. The key is not over cooking your burger. You want it to be cooked about med to med well to be nice and juicy.

To Assemble: On the bottom of the Ciabatta Roll place 2 Tb of Marinara sauce and place 1 burger patty on top. Top with 2 or 3 of the Red onion rings on top. Put 2 more Tb of Marinara on the top bun and enjoy!
Slice in half and serve with Seasoned Fries.

It's Burger Season

2008-01-05T23:33:00.000-05:00

Football Playoffs! College Bowl Games! It's Burger Season!

I was thinking of what football food would really hit a homerun during that last part of the season. I have just posted one of our favorite foods, Hot Wings and what else compliments wings? Burgers! I'm not talking about your everyday, run of the mill, fast food type burgers. I'm talking something you would pay good money at a fine restaurant for. Ultimate Gourmet Burgers.

Trust me I'm sure there are several people out there that really like a good burger and maybe even have a great recipe. If so, please email it to me by going to the Contact Us section at the bottom of our page and we'll give it a try. If it's all you say it is, we'll post it along with your name and give you kuddo's but for now, here is one of mine that is always a hit and over the next couple of days I'll be posting a few more to wet your whistle. I hope you enjoy these as much as my friend and family have!

California Burger

2 lbs 80/20 lean ground beef
1 lb Italian sausage (bulk)
2 TB Worcestershire sauce
1/3 C Roasted Red Bell Pepper (finely chopped)
1/3 C Avocado (finely chopped)
3Tbs Shallots (finely chopped)
3 Ts Dijon Mustard
1 ½ Ts Crushed Garlic
S & P to taste

Toppings
Horseradish Sauce (see recipe at the bottom)
Avocado slices
Feta Cheese
Ciabatta Buns
Alfalfa sprouts

In a large mixing bowl, mix all the ingredients except the toppings until mixed well and place in the refrigerator for 30 minutes to allow everything to meld together. After the mix has chilled take out and make into 6 - 1 inch thick patties. Make the patties a little thinner in the middle, about 8 oz each.

Heat a large skillet or flat griddle to medium high heat. Place patties in pan/griddle not crowding the meat (above). Cook patties for 2 minutes and turn patties over. This will seal the juices in the burgers and make sure not to press the patties. This will only dry out the burgers. Cook for another 3 to 4 minutes and turn one more time, again not pressing the patties. Top with 1 Tbs of Feta Cheese. The key is not over cooking your burger. You want it to be cooked about med to med well to be nice and juicy.

To assemble: place a dollop of horseradish sauce on the bottom roll. Place 2 or 3 slices of avocado and then put the burger on top. Top with ½ cup of the Alfalfa sprouts on top of the melted Feta and put another dollop of horseradish on the top roll. Slice in half and serve with fresh salad greens.

Horseradish Sauce:
1/4 cup fat-free mayonnaise

1/4 cup fat-free sour cream

1 tablespoon Dijon-style mustard

2 teaspoons prepared horseradish
Add or decrease horseradish to adjust heat.

Savory Hot Wings!

2008-01-02T20:57:00.001-05:00

Here is the second of great football food for your Bowl Games. One of my favorite snack foods to watch a football game has to be hands down…Hot Wings! There are restaurants that have built there entire theme around them. They are in your freezer section of every grocer too so I bet you probably like them also. Here is a very simple recipe that anyone can make great tasting wings at home.

1 – 3lb bag of frozen chicken wing sections – drummies and wingies but no tips(thawed)
1 – Large bottle of cayenne pepper sauce (I prefer Texas Pete)
1 – stick of unsalted butter
1 – bunch of celery (stalks cleaned and cut into 4 in strips)
1 – bottle of Marzzetti’s Blue Cheese Dressing ( Or your favorite dipping dressing sauce)

Preheat oven to 425 degrees

Line a large baking tray with Quick release foil and spread wing sections out leaving about an inch between each piece. Bake for 45 minutes or until done and starting to crisp. In a medium sauce pan heat the pepper sauce until warm. Depending on how hot you like them add butter to the sauce, melt and heat through. Use no butter for hot, ½ stick for medium and the whole stick for mild wings.

Remove tray from oven and brush all sides of the wings with the sauce and place back in oven. Bake for another 10 minutes, repeat process one more time. Place wings on the top rack and turn oven to Broil for 6 to 8 minutes to crisp up nice.

Remove tray from oven and place in a large mixing bowl. Pour remaining sauce over wings and toss. Serve with Celery stalks and dressing. Your guests will love them! Enjoy

Hot Spinach and Artichoke Dip

2008-01-02T20:11:00.000-05:00

New Years Day! It's the start of a new year and what a way to start it off after all the big meal Holiday's with lots of football. Plus it's time for those fun New Years Resolutions too! Yes, of course this year will be to loose a few pounds for me but just not yet. At least not until after the BCS National Championship between The Ohio State Buckeyes and LSU! If you haven't read my profile yet, I am from Columbus Ohio and I love the Buckeyes. My dad is in the Hall of Fame there and I just wouldn't have it any other way. Go Bucks!!!

So until the big game is over I will be posting fun game food. I'm starting with Artichoke Dip. This is a very easy recipe I found online and you and your sports fans will love it. Keep checking in for other great tail-gating recipes this week.

Delicious Spinach Artichoke Dip

1 box frozen chopped spinach, thawed
1 cup light sour cream
1/2 cup grated Parmesan
1 cup shredded part-skim mozzarella
8 ounces reduced fat cream cheese, softened
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon hot pepper sauce, plus more as needed
1 (14-ounce) can artichoke hearts, drained
Carrot sticks, celery sticks or baked tortilla strips, for serving

Preheat oven to 350 degrees F.
Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce.

Process until just blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes.

Christmas Dinner

2007-12-30T12:36:00.000-05:00

Pork Loin with Apple and Cranberry stuffing

Ingredients:
1 boneless pork loin (about 6 pounds)
Sea salt and freshly ground pepper
2 cup seasoned croutons1 cup chicken stock
1 1/2 cup peeled, chopped green apples
1/3 cup dried cranberries
3 Tbs cup chopped walnuts, toasted
1/4 cup finely chopped sweet onions
2 Tbsp Cranberry juice
2 Tbsp Honey

1 Preheat oven to 325°F.

2 Rinse the pork and pat it dry. You will be doing a "double-butterfly or Pin Wheel" on the pork roast. Lay the roast down, fat side up. Insert the knife into the roast 1/2-inch horizontally from the bottom of the roast, along the long side of the roast. Make a long cut along the bottom of the roast, stopping 1/2 inch before the edge of the roast. You might find it easier to handle by starting at a corner of the roast. Open up the roast and continue to cut through the thicker half of the roast, again keeping 1/2 inch from the bottom. Repeat until the roast is an even 1/2-inch thickness all over when laid out.

If necessary, pound the roast to an even thickness with a meat mallet. Sprinkle with salt and pepper and set aside.

3 Place croutons and stock in a small bowl and let sit for 5 minutes, until the croutons have absorbed the stock and have softened. Stir in the apples, walnuts, cranberries, onions, cranberry juice, honey, salt and pepper. Spread mixture over surface of the pork.

Starting with the smallest side of the meat (which should be in the shape of a rectangle), roll up tightly.

Secure with kitchen string. At this point you can wrap in plastic wrap and refrigerate if you are making ahead.

4 Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 325°F, uncovered, for about 1 hour ten minutes, or until the pork reaches an internal temperature of 140-145°F. Start checking the internal temperature of the roast at about one hour. Let stand for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices.

Coq Au Vin

2007-12-30T11:41:00.000-05:00

Winter calls for a good hearty dish once in a while. I love this dish and serve it a couple of times a year in the fall and winter. I fixed this meal for a lovely couple in Lancaster Ohio. It’s a great way to spend an evening with family on a cold winters night.

Coq Au Vin

3 to 3 ½ lb fryer chicken cut up
½ lb Pancetta
8 sm white boiling onions (skins removed)
½ lb button mushrooms
1 ¾ C chicken broth (low sodium)
1 C dry red wine
2 Tb Dijon mustard
Bouquet of herbs: 2 sprigs of thyme and 1 sprig of Rosemary and 1 bay leaf, tied all together with string.
1 ts each cornstarch and water
2 Tb chopped parsley

Rinse chicken, pat dry and set aside. In a wide frying pan over medium-high heat, cook pancetta stirring, until crisp and well browned. Take out and set aside, leaving drippings in pan.
Add chicken to pan, a portion at a time, without crowding; cook and brown on all sides. Take out and set aside. Add skinned onions to pan, cook, and stirring until browned. Add mushrooms and cook until liquid has evaporated. Set onions and mushrooms aside.
Pour wine into pan and increase heat to high, scraping up brown bits from pan.

Stir in broth and mustard, mix well. Bring to a boil until reduced to about 1 ½ cups. Add chicken, onion and mushrooms back to pan. Add the Bouquet of herbs and bring to a boil, then reduce heat, cover and simmer for 35 to 45 minutes until chicken is done. Stir in pancetta and return to a simmer
Transfer chicken and vegetables to a serving dish. Combine cornstarch and water and stir into sauce. Bring to a boil until thickened and pour over chicken. Sprinkle with parsley and serve.

Serves 4 or 5 people. Serve with garlic mashed potatoes or root vegetables and maybe some sautéed green beans.

Gadget Corner - Calphalon

2007-12-19T22:27:00.000-05:00

Gadget Corner: Calphalon Cutlery – Santoku Knives

One of my favorite toys is cutlery! To me it’s the main attraction for the kitchen. Whether you are making a cold salad or a main dish to just about anything you will always reach for your favorite tool…The knife!
Ever since I got married over eight years ago my wife thinks I have a fetish for kitchen tools, especially knives. No, I’m not a sadist, I’m a Chef who loves to cook! I’m sure there are many of you out there that feel the same way but may not know what a good tool is for the average home.
There are many kitchen knives out there from the cheapo five dollar chef knife to one that runs a good $200 bucks. I have recently purchased your decent middle of the road knife, a Calphalon Santoku knife, actually a pair and I have to say I feel good about my purchase.
My pair came with a 5” and a 9” Santoku. The blades maintain well and keep a sharp edge with the use of a good steel. For the average household these knives make a nice addition to the kitchen. The pair runs anywhere from $35 to $50 depending upon where you buy them from. Here are some specs from Calphalon.com you might enjoy.

Calphalon Santoku Knives
Combining features of a chef's knife and a cleaver, the Santoku is an all purpose Asian-style knife that's ideal for cutting meat, fish and vegetables. The word santoku means "three good things" - a reference to the three cutting tasks it performs so well: slicing, dicing and mincing. The Santoku is designed with kullens, or indentations along its edges, which reduce friction and prevent food from sticking to the blade. The knife also serves as a spatula as you cut, removing cut foods quickly and easily from the cutting surface.
Features
Full tang design provides better balance and superior strength.
One piece forging of blade, bolster and tang for long-lasting durability. No parts to separate.
Ergonomic grip handle uniquely contoured for one size fits all comfort
High carbon, no-stain German steel from tip to tang. Sharpens more easily than ordinary stainless and maintains its edge longer. Resists rust, stains, discoloration.
Each knife type individually balanced for efficiency and comfort.
Fully tapered from cutting edge to spine and from tip to heel for superior strength and greater cutting versatility.
Hand-ground to a perfect, equal edge and fine satin finish.

Italian Night

2007-11-28T00:00:00.000-05:00

Tonight I thought I would do something Italian! Yes, this dish is a little heavy right after the holiday but it’s delicious and your family will love it. It’s very easy and will only take about 30 minutes from start to finish. Ok, maybe a little longer once you include clean up but it really is an easy dish. I suggest reading the whole recipe to get a good idea of the process and when to do what. I hope you enjoy this recipe. Serve with a nice crisp salad and some baked Italian garlic bread.

Chicken Romano with Linguine
2 Lg Boneless Chicken Breast
1 C Seasoned Italian Bread crumbs
1Tb Dried Italian Seasoning herbs
1 Tb Parmesan Cheese grated
¾ C Milk
2 Tb flour
1 Ts minced garlic
4 thick slices of Mozzarella Cheese
1 Jar of your favorite Marinara Sauce
1 Small jar of your favorite Alfredo Sauce
1 Pkg linguine pasta
2 Tb fresh chopped flat leaf parsley

Preheat oven to 375 and heat a large pot (I suggest 10 qt) of boiling well salted water. Pound chicken breasts thin to ½ inch evenly and cut in halves. In 3 small shallow pans (such as round cake pans) fill 1 with the flour, 1 with the milk and 1 with the bread crumbs, Italian seasoning and Parmesan Cheese. Take the chicken and dredge in flour then milk and then bread crumb mixture to coat.

In a large oven proof skillet, heat 3 to 4 Tb of Olive Oil to med-high heat. Place coated chicken in skillet, brown on each side for 3 to 4 minutes. Place pan in oven for around 5 to 7 minutes until cooked through. (test with a digital thermometer to 160 degrees). Place one slice of Mozzarella Cheese on each piece of chicken and place back in oven to melt.

While chicken is in oven cook pasta in boiling water until al-dente and in a small sauce pan heat the marinara sauce. Now, in a sauté pan melt 1 Tb butter and add ¼ Ts of minced garlic and cook until it blossoms, add a 4 oz ladle of the Alfredo sauce to the pan bringing to a simmer, sprinkle with a pinch of the chopped parsley and salt and pepper to taste. Note: most likely if you are using store bought sauces they will have enough salt. Add 1 serving of pasta to sauce and toss.

To plate: on a rimmed plate or pasta bowl ladle 3 oz of marinara sauce onto bottom of plate. In center of plate top with pasta (I suggest twisting it with a pair of tongs to a mound). Top with one piece of the chicken and garnish with parsley.

Do this for each serving or if you have a large enough sauté pan do all 4 servings in it and divide. Last note: some Alfredo sauces are thicker than others. If yours seem to thick when you add the pasta just add a little pasta water to it to thin it out some.

The Big Day!

2007-11-23T22:17:00.000-05:00

Wow, what a day! The Turkey coma has set in to most of the family and it was a day to remember. I don’t care who you are, no one is immune from mistakes or mishaps. I myself was almost a victim too. It started off with my oven. My reliable Whirlpool brand gas range that has always done a great job and is only 5 or 6 years old.

My turkey was resting on the counter at room temperature, my homemade stock on the burner cooking away, my onions, carrots and celery sautéing on the stove top when I decided to pre-heat the oven. I knew I had to re-arrange the racks inside so I went to open the door to do so when it happened. No, the door didn’t fall off and no it wasn’t a problem of the oven turning on but what did happen stopped me in my tracks. I pulled the door handle and boom, it wouldn’t open. I pulled again with more force thinking it was hung up on something but no, it had actually locked itself.

What happened you asked? Well, the hook that locks the door when you turn on the self cleaning function decided to arm itself and was trying to deny me my succulent bird. Why? Why, I asked myself of all days would this appliance have an attitude of “I’ll show you!” and put me into a direct point of panic.

First, I pulled harder thinking I could beat the door at its own game but it wouldn’t give. Then I calmed down and thought for a while. Looking through all my tools to see what I could do and finally I found something that could help. Just a long piece of metal that could help me release the hook. It worked and I was totally relieved. I’m not sure why it happened but it did but at least I was able to fix it.

That wasn’t the only thing, since I was now behind schedule I was probably rushing more than I needed to and in doing so realized I forgot to add the apples to my stuffing. Luckily I was able to fix that to before cooking the stuffing while the bird was in the oven.

With all that fun happening during the day at least dinner was a success. I hope your big day was a success too and your recipes went off with a bang! I just purchased a new digital camera so come back regularly for new recipes with some nice pic’s too but I was able to take this pic of the turkey.

Please leave a comment if you happened to try any of the recipes to let me know how they came out or to just leave a comment on what you would like to see on this site.

The Home Chef

More Recipes from the Thanksgiving menu

2007-11-21T10:51:00.000-05:00

I'm doing my best to get the whole menu posted before this evening but it's a little challenging. Here is the Turkey recipe and I'll have more of the menu done by the end of the day. I hope you enjoy this as much as my family has in the past. I'm getting a new digital camera to start loading pictures of these wonderful creations. Enjoy!

Herb Roasted Turkey

1 12 to 14 lb turkey
3 oranges
2 Yellow onions
1 stick unsalted Butter
1 tb each fresh Sage, oregano, thyme finely chopped
Whole sage leaves and thyme for the cavity
1 tb chopped garlic
Salt & Pepper
1 ½ c Chicken broth

Preheat oven to 475 degrees. Clean and wash turkey under cold water and pat dry with paper towels completely inside and out. Salt cavities of bird liberally. In a sauce pan melt butter and add chopped herbs. Sauté for about a minute on low, add garlic and sauté for another 30 second or so until the garlic blossoms and releases its wonderful aroma. Take off heat and refrigerate until just jelled and no longer a liquid state.

With turkey on a stable surface take your fingers and open the skin from the meat carefully not ripping any wholes in it. Take half the butter mixture and evenly spread it under the skin and between the breasts. Take the remaining butter mixture and rub it all over the outside of the bird not leaving any large lumps. Quarter the oranges and onions and place inside cavities of bird along with some whole sage and thyme stems. Truss the bird with butchers twine.

Place turkey on a rack in a sturdy roasting pan and put the chicken broth in bottom of pan, put in oven uncovered for 30 minutes. Turn oven down to 300 and place a foil triangle over the breast only and put back in oven. Cook until internal temp reaches 180 (use a probe thermometer between the thigh and breast not touching the bone). Baste a couple of times during the cooking process. Remove the foil during the last 30 minutes and baste again. You will be left with a delicious crispy skin.

Take bird out of oven and tent with foil and let rest for at least 30 minutes before carving, (this is the key to a successfully moist bird).

Note, you could stuff the turkey with my Apple and Sausage stuffing just before cooking too if you prefer this method. I do it both ways. I will remove the stuffing and add it to the rest of the cooked stuffing and mix together…makes a delicious moist stuffing. Recipe: Apple & Sausage Stuffing

Sweet & Savory Roasted Sweet Potatoes

4 lg sweet potatoes chopped in 1 inch cubes
4 tbs honey
2 tbs Cajun seasoning
Olive Oil
Salt & Pepper

In a large bowl toss potatoes with olive oil to coat. Spread on a large baking sheet lined with non stick foil. Sprinkle with salt, pepper and Cajun seasoning and then drizzle honey over potatoes. Bake at 425 for approximately 25 minutes or until potatoes are fork tender and a little crispy. Put in your favorite serving dish for the table

Enjoy!
The Home Chef

Menu recipes for the big day

2007-11-19T21:46:00.000-05:00

Here are a couple of the recipes from the menu posted yesterday.

Cranberry Sauce

1 - 12oz bag of fresh Cranberries
1c – sugar
Juice from 2 Naval Oranges (save halves)
1c – water

In a sauce pan squeeze juice from oranges discarding any seeds and saving the halves, add the water and sugar and bring to a boil dissolving the sugar. Once sugar is dissolved add the cranberries and place the squeezed orange halves on top cut side down. Bring back to a boil then reduce to a slow boil (med, heat) and simmer for 10 minutes. Take pan off heat and let cool to room temperature. Refrigerate until ready to serve. I recommend do 2 days before to let the flavors meld. Before serving, top with a little lemon and orange zest.

Apple & Sausage Stuffing

3 Lf Sourdough bread
2 golden delicious apples peeled, cored and chopped in small chunks
1 lb sage ground sausage
2 lg yellow onion diced (divided)
4 Stalks Celery diced (divided)
4 lg carrots shredded (divided)
2 tbs Italian Seasoning herbs dried
Giblets from turkey
3 clove garlic chopped
3 tbs Olive oil
4c Low sodium Chicken broth
3c water (you can use all chicken broth for a richer stuffing)
Salt and Pepper
Butter

Cut bread into 1 inch cubes and crisp in the oven the day before. Day of, in a large Dutch oven heat olive oil over medium high heat. Add onions, celery and carrots and sauté 3 to 4 minutes until vegetables soften. Add garlic and Italian seasoning herbs and sauté for 30 to 45 seconds until the garlic blossoms (releases it aroma).
Add the giblets, chicken stock and water and salt and pepper, bring to a boil, reduce heat cover and simmer for 1 ½ to 2 hours. While stock is simmering, in a separate skillet brown sausage and drain, set aside, melt 2 tbs butter and the divided onions, carrots and celery and saute until soft, add apples and cook down until medium soft. Drain and set aside
Once giblet stock is finished, take out giblets and discard or remove meat from neck and add to the mixture. In a large mixing bowl add the sourdough bread, apples and sausage, strain the stock into another bowl and add the vegetables to the bread mixture. Add enough stock to the bread to moisten richly. Put the stuffing into a lightly buttered casserole dish and cover. Refrigerate until ready to cook. Place in oven (375 degrees) when you remove the turkey from oven and cook for 30 minutes. Let rest for 5 minutes and serve with dinner. If stuffing seems a little dry before cooking add more liquid.

Note: if you don't want to go to the trouble of making your own stock, cut the veggies in half and just use heated chicken stock from the store.

This will make enough to stuff your bird if you choose and fill a large casserole pan.

Enjoy,

The Home Chef

Thanksgiving Menu

2007-11-18T22:43:00.000-05:00

If you’re wondering what kind of menu to serve this Thanksgiving day, here is a sample menu that I have served before. Over the next couple of days I will publish these recipes so you can try them for yourselves. Enjoy!

Holiday Menu:

Appetizers

Humus Dip with Crispy Flat Bread Chips
Cheese Ball and Crackers
Veggies Tray: your favorite combination of fresh veggies
Shrimp Cocktail

Main Menu
Herb Roasted Turkey
Apple & Sausage Stuffing
Spicy Green Bean Casserole
Sweet & Savory Roasted Root Vegetables
Seasoned Gravy from pan drippings
Garlic Chive Mashed Potatoes
Homemade Cranberry Sauce
Pumpkin Pie Bread

All Day Event!

2007-11-15T22:51:00.001-05:00

I was thinking about Thanksgiving day and what usually takes place during a normal holiday. Reflecting back over the years, I think of family and sometimes friends getting together to enjoy really good food, drinks and fellowship but I know of so many families that only gather at dinner time and then there may be a little relaxation and then it’s dessert and after only a few hours it’s time to go home.

To me it’s kind of a shame to put all that work into a great meal, only to be doing the dishes in a couple of hours and miss time with your family and guests, especially those that come from out of town. To me, this day should be an all day event.

If this sounds like your family why not try this to make it a nice day to enjoy family and friends. Try inviting them over early around noon to a nice spread of appetizers which can include a delicious cheese tray, fruit tray, bruchetta’s, maybe shrimp cocktail and crackers and dips. Have the family munch while you put in the turkey and sides etc. This will give you, the home chef, time to relax before dinner and actually have time to enjoy the company of your guests while the dinner is in the oven. Have the big dinner around 4or 5 in the evening.

Here are a couple of recipes for your pre-dinner party:
Sweet Cajun Shrimp

Ingredients
1 lb Large raw Shrimp (U-15's shelled and devined) rinsed and dried with paper towels
¼ C. Lemon infused olive oil
2 Ts. Cajun/Creole spice
2 Tbs. Honey
2 Ts. Soy Sauce
1 Clove Garlic (minced)
2 Tbs. Chopped Parsley
2 Tbs. Butter

Directions
1. Preheat oven to 425 degrees
2. Combine oil, Cajun spice, honey, soy, garlic in oven proof dish (6x8 ceramic). Stir well
3. Add shrimp to mixture. Let marinade for 15 minutes.
4. Bake shrimp in marinade until opaque 8-10min. remove from oven.
5. remove shrimp from dish and reserve mixture and heat a sauté pan and melt the butter
6. Add the sauce mixture to melted butter and stir with a whisk and cook down to thicken. 1-2 minutes. Add shrimp to pan and toss in thickened sauce to coat.
7. Plate shrimp and drizzle with some of sauce and sprinkle fresh chopped parsley to garnish
Makes 2 servings

Simple and Quick Bruchetta

1 loaf Italian baguette sliced in ½ in thick pieces on the bias
3 cloves of garlic
Olive Oil – extra virgin from 1st cold press
Olive tapanade
Tomato tapanade (both can be bought at you local grocier)
Freshly graded parmesan cheese

Directions
Preheat oven to 425 degrees. Place sliced bread on a large sheet pan. Place in oven to crisp bread about 8 to 10 minutes. Take out bread from oven and let cool until able to handle with hands, only a minute or so. Slice a clove of garlic in half and rub cut end on 1 side of the bread slices. Top bread with each kind of Tapanade, drizzle with olive oil and then sprinkle with freshly graded parmesan cheese. Place on a serving platter and serve. Enjoy!

The Home Chef

Thanksgiving Continued

2007-11-14T20:16:00.000-05:00

As stated in yesterdays post, planning is the key to a stress free holiday season. I myself get a true joy of planning for the holidays. Cooking and preparing a large spread of delicious food for everyone gives me a sense of satisfaction that doesn’t come with other things. Working in a restaurant only gives you a few short moments of satisfaction because most of your day is handling several items at one time and usually isn’t in the preparation if the food. Managing a commercial kitchen is made up of deliveries, employee problems, quality issues, equipment problems and many others but cooking for family and friends when planned and executed correctly will give you a great sense of satisfaction and joy.

What are you planning for this holiday season? Is it the usual turkey cooked the same way you have fixed it that last ten years in a row or do you have the confidence in trying something new to your recipe? I love trying new recipes or creating my own. Maybe it’s time for you to venture out and try something new too!

Here are some recipes I found online you may want to try from the food network. I will be featuring my own recipes in the next couple of days.
Roast Turkey with Gravy

Please continue to check in on this blog several times a week. I will be adding some exciting items soon such as cookware reviews and suggestions, recipes from my own creation and some of which I have tried and loved. I will also be adding some restaurant reviews now and then along with some of my favorite places to shop for high quality foods and some great wines. I want to also add some menu’s for your daily home cooking. It’s always great to get a recipe on how to fix a nice main dish like fish, chicken, beef, pork or lamb but you usually don’t have good suggestions on what sides to serve with it. The simple dishes of corn, greenbeans or the grocery box sides can get pretty boring and I don’t ever suggest them. Yes, they are good in a flash but wouldn’t you rather have something fresh and much more delicious that may only take a few more minutes to create? I know I would and do.

Please leave a comment on what you think so far and also what kind of content you would like to see in this blog. I look forward to reading them. Here’s to great cooking and good times!

The Home Chef

Thanksgiving and Fine Home Cooking

2007-11-13T22:11:00.000-05:00

This blog is a celebration of food, cooking, wine, festivity, and a bounty that draws people from all walks of life together. It’s the season of Thanksgiving and in just over a week millions of people will be gathering together for good fellowship, good food, good wine and much more.

When I think of this holiday there is something inside me that reverts to my childhood. I am reminded of good times with family getting together to celebrate and enjoy the best of home cooking from many different family members. Everyone would bring their best dish to the party and all would enjoy the bounty before them.

Today, I start several weeks out thinking of different recipes, from how to prepare the bird to what kind of sides I want to prepare that everyone would enjoy. This takes time to really prepare a delicious menu and to please everyone on the guest list. Even this very moment my mind races to what would be the best combination of food and spices that will create a fantastic meal. Of course the menu can’t be the same as last year because that would be like eating the same meal as I did yesterday. Where’s the fun in that?

Cooking for the holidays doesn’t have to be drudgery either. It should be an enjoyable event, especially for the one who is cooking. Preparing a fantastic meal is just that, preparing! Here are some easy tips I feel really help me in planning for a big day of eats and takes some of the stress away which can accompany the holidays.

First, start with a guest list. The key to planning a good menu is to know who your audience will be and what kind of food they like. Yes, I know that most homes will have a nice big Tom Turkey on the table but it doesn’t have to be the same old bird you have every year. There are so many ways to cook a delicious bird that there isn’t enough room on this page to list them. Secondly, know what kind of food your guests like, do they have any food allergies to be aware of. Lastly, create a menu. You will need the main dish, and several sides and of course the condiments. Write everything out that you think you want on the menu. It’s ok to go back and add more or delete some dishes but once you come up with what you want to be served, decide if you are going to ask other guests to cook some of the menu or if you will have them bring their own special dish. If you go this route it’s good to ask what they will bring so you can either mark something off the list if you wish.

After you have created the menu then write out each dish and what you will need to create it especially spices, herbs etc. It will really put a damper on your day if you look into your pantry and you’re out of something vital the day you want to cook it, especially if all the stores are closed. Next, decide what can be made a day or two in advance such as homemade stock, croutons for stuffing, cranberry sauce etc. The last thing you want to do is try to prepare the entire meal for several people the day of so get done all that can be without diminishing from the quality of the dish.

More to come in the next day or two.

Coming soon

2007-11-12T22:19:00.000-05:00

Newly created blog for the daily home chef. Will be posting soon. Please check back daily. I'm looking forward to sharing with you.
Home Chef