January Tuscan Dinner for 6

One of the biggest secrets is Chef Deb. Brave, Creative, Tolerant of Chef P'. She similar to  Chef Barb H., loves to entertain and is very successful at it. I'm into small groups, but they can do small and personal or just open up the house and have dozens of guests in attendance. I'm jealous but revel in their abilities. This particular evening was a family gathering for 6. They are all related to each other (sort of) and treat us like family. The reverse applies.

Chef P's women?

TUSCAN DINNER FOR 6

 

Chef Deb (aka, handful).... Serves up a dinner to put Chef Pete` in his place. And she succeeded on all fronts!

           Java overseeing the dining room......                                                                The setting

                                prelude bites

favorite Italian napkins

                                                                                       Salad course in candle light

Sweet Potatoes/ Pork Loin/ Brussel Sprouts Tuscana.

Tuscan Boat sculpture by Architect Holden McCurry.

www.holdenmccurry.com/journeyboats.html

Big evening... calls for the Best Wine!

Very limited supply, for family only.

Dessert Tuscan style...

followed by Bailey's Irish Creme.

Truly multi-cultural

Chef Deb Wins!,

CP 

(praising his wifes competition)

Italian Competition Continues

We are all drawn into cetain favorite foods that we find satisfying and appealing and comforting. Despite my Polish roots and love of some of my homeland dishes I have always swayed to the Italian side of food. Pasta, pizza, red sauce, just pour it on. I can never get enough.

Today we read another submission from our friends in Memphis. It can be called anything you want  but a categorical name would be "Lasagna",  a descriptive term might be "Rich", a review term might be "out of this world".
Our Chef's  have a  tradition of hosting Friday night dinners for friends and it is always a treat to see the menu. It is good, I've been there and have imposed my noted opinionated suggestions. They graciously nod and let me have my way. Sometimes they try to trick me into cooking things that are unusual.  The time we were there and made, from scratch, South African sausage (Boerewors) to impress a good  South African friend, who was going to be in attendance is..........You had to be there to believe it. Another topic, another time when we can share some photos with you.

Today, Southern Italian Lasagna (done my way) YES-----that is steam coming from the fresh, out of the oven, baked lasagna!

               Fresh Bread                                                                                Small portion for the unsure

The Recipe

1 – 32 ounce jar spaghetti sauce 1 to 2 pounds ground beef

(mushroom meat sauce optional) 1 pound ground sausage
1 medium onion, chopped 1 package egg noodles
8 ounces sour cream
8 ounces cream cheese, room temperature
1 stick butter, room temperature Mozzarella cheese

Cook noodles until almost done; drain and combine with sour cream, cream cheese and butter. Brown beef, sausage and onions; combine with spaghetti sauce. Layer in 9” X 13” baking dish; one half meat and sauce mixture and then noodle mixture. Repeat layers. Top with Mozzarella cheese and bake at 425 degrees for 20 minutes.

my idea of bbq ribs

Everyone that I have shared this with have been impressed. The meat falls off the bone, it's not very labor intensive, and you can alter the times to fit your entertaining schedule. How to ???   Let me give you the lowdown. You should share good things with others.

Babyback ribs
BBQ sauce
Some spicy seasoning (if you like) Add the seasoning, as a dry rub, about 30 minutes before starting to cook.

Start by pre-heating  the oven  to 450 degrees.
Line a big broiler or  roasting pan with aluminum foil
Add ribs in single layer
Bake for 17 minutes
Turn ribs over and bake an additional 17 minutes.
Cover the pan with heavy duty aluminum foil.
Reduce oven temp to somewhere between 275 and 300 degrees depending on how much of a hurry you're in. I like 300 fegrees for an hour.
Uncover the ribs, increase temp to 350 degrees.
Lather the ribs with BBQ sauce of your choice. Bake 10 minutes, turn the ribs, add more BBQ sauce  and bake a second 10 minutes. One more time, turn the ribs, add sauce and bake 10 minutes.
You'll be able to see how good they look and how much sauce you want on them.

Chef Jim H. made a batch just a few days ago. He thinks that Corky's Memphis BBQ sauce is really good and helps these ribs rival the best of Memphis. I'm not that particular.

I like this recipe because it's all done in the oven and times are variable to fit in with any accompaniments you may be cooking. You could finsh the ribs and sauce application on the grill but, personally, I don't find that necessary unless you just feel it adds effect.

CHEF'S Duel at the BANQUET

It's FUN, I love it. Last week we recieved a recipe and experience from Jim and Barb H.from Memphis for "penne with sausage, artichokes, and sun-dried tomato's".   The condensed story is that Chef Pete'  was  intrigued with the recipe and was going to duplicate it. He calls it "AMALFI PASTA".  I think he impressed his guests with the meal, I'm unsure of the name? (Descriptive or not?)

I've included his interpretation of the evening. You have to love it. I put his e-mail report below so you can fully appreciate what I'm dealing with.  On behalf of Chef Vince' (does he exist?), I'm sure he would deny any damaging remarks, re: his sharing of techniques and ingredients.

For the original recipe return to the 1-17-10 blog referred to as "penne with sausage, artichokes, and sun-dried tomato's" which is now synonymous with "AMALFI PASTA".

Here Goes;
       Vince, Jim and Barb H.-
              The Amalfi Pasta was a blockbuster!

In process

Chimay Ale sampler... spiced up the evening. The Monks know their brew. Red was the hands down winner.

Vince wish you were here!

It's all about presentation... a Balsamic Glace` ( Deb's Xmas present).

Note the Apron (soon as I took it off, I spilled sauce on my shirt/ pants and the table cloth all in one slosh.... {tri-fecta}).

the table

ze plate

the aftermath

Thanks go to Jim H. and Barb H. from Memphis!

They were elevated to the Pantheon of cooks for their "Amalfi Pasta". Even though, I cooked it while guests were enjoying cocktails in the Cucina, which led me to be loose with the exact recipe construction. Everyone wants the secret recipe.

How should I handle this? I know Chef Vince` usually leaves out one (maybe two) ingredients, in recipes he passes on. What is the high brow procedure?

Bella Sera,
          Chef Pete`

Florida Snack

I stopped by the fish monger the other day. I just couldn't resist buying and thinking of sharing a dozen oysters with my bride as a light appetizer. I know the risks, and that many folks might find it repulsive but I don't. These were the sweetest, most succulent we have had. They varied in size with a few giants amongst smaller ones. The bottom line, a little cocktail sauce , a cracker if you like, can be bliss. I'm sure you can get oysters all over the country but these, to my knowledge, are locally harvested, fresh, with a price of $5.50 for a dozen.  Yes, I shucked them myself.

Dinner With Friends

Chef Pete' notes the following:

        We were blessed to have dinner at Jim and Lelia's historic home last week. She could be Martha Stewart's sister (or daughter). A Painter, a Potter, A Chef,...a true Bon vivant.

The makings of a great cheese spread.....need to get the recipe

The process

Fresh parsley

Laaamb!

The buffet

The spread

Lelia's fresh baked bread on a bamboo cutting board (always thinking)

penne with sausage, artichokes, and sun-dried tomato's

Chef's Jim and Barb H. from Memphis tried this recipe and gave it a definite thumbs up. They did a few minor substitutions but as with a lot of recipes, you can alter to accommodate what is in the pantry. In this case jarred artichokes was used rather than frozen. The dish looks delicious, has a lot of nice colors, and best of all, tastes terrific and is easy.   Enjoy. Fans of sun-dried tomato's can add this to their favorites.

Ingredients:
3/4 cup drained oil packed sun dried tomatoes, sliced, 2 tbsp. oil reserved
1 lb. Italian hot sausages, casings removed
2 (8 oz) packages of frozen artichoke hearts, thawed
2 large garlic cloves, chopped
1 3/4 cups reduced sodium chicken broth
1/2 cup dry white wine
Salt
12 ounces penne
1/2 cup freshly shredded Parmesan cheese, plus more for serving
1/3 cup chopped fresh basil
1/4 cup chopped fresh leaf parsley
8 ounces fresh mozzarella, drained and cubed
Freshly ground pepper

Heat the oil reserved from the tomatoes in a large, heavy frying pan over a medium-hugh flame. Add the sausage and cook until brown, breaking up the meat into bit size pieces, about 6 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sundried tomatoes. Boil over medium-high heat, stirring occasionally, until the sauce reduces slightly, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook, stirring often, until tender, but firm to the bite. Drain the pasta (do not rinse), Add the pasta, sausage, 1/2 cup of parmesan cheese, the basil, and parsley to the artichoke mixture. Toss until the sauce is absorbed into the pasta. Stir in the mozzarella. Season to taste and serve with additional Parmesan cheese.

Bread and a salad are great accompaniments. Salad tonight was a lettuce ettuce wedge with Blue Cheese Dressing

Buon appetito!

A Night Out

We like to cook and experiment but every once in a while we splurge, go out, check out the other possibilities or competition. Or, honestly, to get ideas. One of the neat things is finding a new and exciting restaurant. We did just that last night,  I'll do my best to describe it but unfortunately photos of actual meals are unavailable, thanks to my inefficiency to bring the camera along.

Short story, we wanted a place to eat, meet and drink with my wife's cousin and her husband. We found a place midway between both of our homes on Ft. Myers beach. The Bayfront Bistro http://www.bayfrontbistro.com/). Where Chef's Passion For Fresh, Innovative Dishes Meets Beautiful Estero Bay . What a thrilling, upscale casual restaurant. I'd give it 5 stars without thinking. Atmosphere, super service and the waitress was even better. She was knowledgeable about the menu, cooking techniques ( which I approved of) and was extremely in-tune with our needs.  Food was over the top. We were there to socialize and catch up on things. They were very accomodating to our socializing and we didn't feel rushed.  It gets my top recommendation for a new and sure to return location. If you are visiting, be sure to look it up. You will be pleased.

Here is a list of our  selected entrees and salads:

BAYFRONT SCALLOPS - 28

Florida Bay scallops with roasted truffle and lobster sauce

SEAFOOD CHIOPPINO - 22
gulf shrimp – scallops – PEI mussels – fresh marinara basil – shaved garlic – red wine – linguini


CRISPY YELLOWTAIL SNAPPER - 28
Sauce Americain, truffled whipped potatoes – sautéed spinach

BRONZED MAHI MAHI - 21
dirty rice – black bean puree mango –salsa

CLASSIC CAESAR - 8
fresh parmesan – croutons – anchovies

BABY SPINACH SALAD - 9
baby spinach – red onion – goat cheese – candied pecans

As you may see, we opted to skip appetizers, although fresh and crusty bread was served. Dessert was out of our realm. We did have cocktails before dinner and various glasses of cabernet and pinot grigio wines with our meals.  What a wonderful experience in a new adventure. The view was great overlooking the harbor and marina. It was rather cold so we did not sit on the deck but are looking forward to doing that in the upcoming weeks.

Although we don't have actual and personal photos here are a few off Bayside Bistros website. I hope they reflect our  good experience.

Gumbo for cold weather

Chicken Sausage Gumbo
Let's be honest. With the latest cold snap we have been into WARM foods to satisfy all the cold feelings we have been shivering with. Soup has been appearing on the menu more and more these last few weeks. The other day we retreated to Gumbo, a dish that I love to make.  With Lent and Mardi Gras looming in the future, it's a dish that hits home. You can make it with various ingredients but I'll just walk you through what I did.

First, we know it goes with rice. For presentation purposes I cooked the rice according to directions. Spray PAM in some ramekins and load it with rice. When serving it looks nice in the center of the bowl with the Gumbo ladeled around it. Invert the rice into the serving bowl before you add the Gumbo ( Oh) Garnish can be herbs, scallions, or my latest and greatest was slivered celery.Nice and flavorful, a good twist in my opinion.

The fun part. You start with a roux. Cooking equal amounts of flour and vegetable oil ( usually 1/2 cup to a cup depending on sevings) at extremely high temperatures until cooked through, a dark brown color and never burnt. It takes guts but well worth it. When it reaches the right consistency and color, remove from heat and add 1 cup each of diced celery, onion and green pepper. (known usually as the holy trinity). This will stop the cooking process and create the flavor for the gumbo.

While doing the roux/trinity thing, bring 6 to 8 cups of chicken broth to a boil. Eventually, add the roux mixture.  To that you add shredded cooked chicken breasts, sausage, shrimp if you want, okra, if it makes your day.  Experiment, add things you like or have. You can't screw it up.  An interesting note is that I made my gumbo with just chicken and sausage. Paprika coating on the chicken breast, tabasco, or other spices you like as in garlic, are up to your taste buds.The next day, into the leftovers, I added cooked shrimp and some scallops that I sauteed. Basically one recipe, two meals and I loved it. Serve with bread is terrific unless, like me, you cut back on carbs when you can. Still, A good meal anytime, not just in cold weather.

Corporate Clean-up Crew

Comfort Food at Home

MEXICAN

       We all love those Mexican eateries. Lots of food, cheap, filling. Nothing like nacho chips with salsa and a Grande beer. Yum. In my case the other night I decided to go the limit and make SMOTHERED ENCHILADAS.  Be still my heart and forgive the bad things I endured.
Thanks goes  to Chef Barb H. for introducing us to the recipe. She has never met a cheese that she doesn't like. (Wait until she gives us the recipe and photo's for the Brie inspired egg casserole.)

It could be chicken or beef but in my case the pantry provided chicken. How easy. Listen. This was in my freezer. Frozen mesquite chicken breast pieces that I sauteed in butter & oil. After heating it I added a package of taco seasoning & half a can of mild chopped chiles.   Easy. Put it aside when heated through.

Spray a 9X13 casserole dish. Assemble each enchilada by putting the chicken in the wrap. Add some cheddar cheese. Spoon a mixture of Cream of Chicken soup (2) and sour cream and the remainder of the chiles  together.  Place some in the pan, add the enchiladas and cover with the rest of the mixture. Top with more shredded cheddar cheese. Bake at 350 for about 30 minutes.. Serve with shredded lettuce, tomato's, black olives, peppers or whatever turns you on.  I didn't say healthy, but a comfort food. I saved calories by skipping the chips & the Grande beer.

My favorite accompaniment.

January Treasure

HONEYBELLS

I could go all year without an orange. I like them but it's an effort on deciding the best way to peel them. I once had a free tool that was plastic and cut thru the rind. I can't find it right now. It was a big help. Despite that, these HONEYBELL oranges are a once a year occurrence, usually in January (+or-). Trust me.  If you have never had them you should and if you have had them you know what I'm talking about.  Worth the effort of peeling.

I bought mine on line at Cushman's. I've never been disappointed.

This is a winter pick me up. Similar to the satisfaction of a hearty soup or stew on a cold night.

My wifes cooking

I'm always opposed to it, although I truely love it. I resist it as much as I can. It's not that she's not a great cook, she is. It's just that this down home, southern, country cooking is just sooooo  good that it has to have a downside to it. Like, it's loaded with calories, has too much fat or salt or it's just not organic.

So we spurgle. After all, it is New Years Day and although it barely fits the description of a tradition, it is pork.  FRIED PORK CHOPS with MILK GRAVY accompanied with LOADED MASHED POTATO'S and a CUCUMBER/RADISH SALAD  doused with a bit of GARLIC EXPRESSIONS DRESSING. (One of my favorite over the counter oil and vinegarettes)

The pork chop recipe is simple. Less than 30 minutes from start to finish. It's not the recipe as much as my wifes talent on intuitively knowing they are done. Simple, right?  Coat with flour, salt and pepper. Pan fry in a mixture of olive oil and butter. Get them nicely browned and then put them in the oven on warm while you make the milk gravy.    Easy, she can do it, but I can't.

My job is to mash the potato's. This time I found a really unhealthy but delicious side. Skip the veggies, this is all the bad stuff. Think of the name, LOADED MASHED POTATO'S. To the boiled potato's, stir in milk and butter and mash with a potato masher until just combined. I left the skins on my potato's. Stir in Cheddar cheese, sour cream, scallions, and salt and pepper. Top with crumbled bacon.

As we ate it I thought about how we blew away our New Year's resolution of dieting. One last fling ( maybe but doubtful)   The good news is we opted out of dessert. Peppermint ice cream with chocolate shell topping.