Grand Opening!

[Mama Mangia]

I thought this would be a bit of fun since we all love to cook and play in the kitchen.

Let's start our own "restaurant" with dishes we would love to see served.

Post anything from beverages, appetizers, entrees, sides, desserts, breakfasts, lunches or dinners - ANYTHING at all!

Remember - at this restaurant we don't have to cook or do dishes! LOL

[Mama Mangia]

Banana Pineapple Lumpia

(Serves 6)


1 lb. cream cheese 1 oz. dark cane rum, optional
1 cup pineapple, diced 16 lumpia wrappers
1 cup banana, small diced 1 egg, beaten
1/2 cup powdered sugar oil to deep fry
1/2 cup macadamia nuts, crushed 1/4 cup powdered sugar, to sprinkle


In a bowl, add cream cheese, pineapple, banana, 1/2 cup powdered sugar, macadamia nuts and rum. Thoroughly mix by hand.
Next, lay out lumpia wrappers so that the corners are pointed top to bottom and left to right.
Place equal amounts of the mix on each wrapper, fold the bottoms up over the mix but not completely point to point.
Brush upper half with the egg.
Fold in the sides and roll the lumpia up.
Place into freezer for one hour.
Heat oil to a temperature of 350 degrees.
Add lumpias, a few at a time, and cook until golden brown (approx 2 minutes).
Remove to a paper towel.

ASSEMBLY:
Cut lumpias in half, dust with remaining powdered sugar, and place two lumpias on each plate and garnish with two scoops of ice cream.
Serve immediately.

Note: The Lumpias can be frozen and held for future use.

[Mama Mangia]

Individual Pineapple Upside Down Cake
(serves 4)


Batter:
4 egg yolks 3/4 cup sour cream
1 tsp. vanilla extract 2 1/4 cups flour
1 1/4 cups sugar 1 tsp. baking powder
1/2 tsp. baking soda 7 oz. butter, unsalted
pinch of salt
Cakes:
1/4 cup brown sugar 1/4 cup butter, unsalted
4 slices pineapple, 1/4" thick 1/2 T. minced ginger
1/4 cup pecans


Batter:
Stir dry ingredients together.
Cream butter, sugar and 1/4 of sour cream.
Combine remaining sour cream and egg yolks with vanilla.
To creamed butter mixture, add 1/3 of sifted dry ingredients and egg yolk mixture; repeat twice.

Cakes:
Lightly grease 4 ring molds (3" x 1 3/4").
Melt butter and ginger together and stir in brown sugar.
Dip pineapple in brown sugar mixture.
Place in molds.
Sprinkle with pecans.
Scoop batter on top.
Place cakes in baking dish. Bake at 350 degrees for 25-30 min.
Unmold and leave at room temperature.

[Mama Mangia]

Japanese-Style Pork Spare Ribs
(serves 4)


Ingredients for Spare Ribs:
2-1/2 lbs. pork ribs 1/2 tsp. salt
1/4 tsp. pepper 1/2 tsp. oregano
1/2 tsp. rosemary 4 bay leaves
1 tsp. ginger, diced 4 cloves garlic

Ingredients for Sauce:
1 cup soy sauce 4 T. Mirin
1/4 cup Sake 1 tsp. juice of ginger
2 tsp. juice of garlic 1/4 cup sugar

Preparation:
Boil the pork ribs for one hour in hot water seasoned with salt, pepper, oregano, rosemary, bay leaves, ginger and garlic. Broil the pork ribs on an open broiler. Use special sauce for wonderful flavor.

[Mama Mangia]

Panzanella (Tuscan Bread Salad)
(serves 2-4)


4 lg. slices Italian bread or 8 small slices French baguette that is several days old
3 lg. tomatoes (about 1 lb.)
Kosher salt
1 small red bell pepper
2 tsp. drained capers
1-1/2 cups cucumber, thinly sliced, peeled, and seeded
2 T. red wine vinegar
1/2 tsp. minced garlic
6 T. extra virgin olive oil
Black pepper, freshly ground


Break bread into bite-size pieces. Place in serving bowl.
Remove stems from tomatoes. Chop into half-inch cubes.
Place tomatoes and their juices over bread. Season with salt. Let sit for 10 minutes. Toss.
Split red pepper in half lengthwise. Remove stem, seeds and core.
Cut pepper into half-inch squares. Add to salad bowl.
Add capers and cucumber.
Dressing: Whisk together vinegar and garlic. Season with pinch of salt. Whisk in olive oil.
Add dressing to salad. Season with pepper to taste.
Toss well and serve.

[Mama Mangia]

Filet Mignon in Porcini Sauce
(serves 2)



1/4 cup extra virgin olive oil
2 cups porcini mushrooms, sliced thin
1 T. shallots, chopped
4 cloves garlic, chopped
4 T. balsamic vinegar
Salt & Pepper, to taste
2 12 oz. filets mignon
2 T. brandy
2 T. Dijon mustard
1/2 cup heavy cream

Prepare a large saucepan to medium. Add oil and mushrooms, saute 5-6 minutes, adding shallots and garlic midway through. Stir well.
Add 2 T. vinegar and season with salt & pepper. Simmer 1-2 minutes. Reserve.
Coat a cast iron skillet with oil and heat to medium-high. Lightly season filets and grill as prefered (2-3 minutes each side for rare to medium-rare). Set aside.
Deglaze skillet with 2 T. vinegar and brandy; add ingredients into saucepan and simmer gently. With a wooden spoon, stir cream and mustard until mixture thickens.
Plate filets on plates and smother with shallots and mushrooms. Top with sauce and serve.

[Mama Mangia]

Prime Rib Eye Steak with Balsamic Reduction & Gorgonzola Butter
(serves 4)

4 12 oz. Rib Eye Steaks
salt and pepper

For Steaks:
Salt and pepper steaks and grill to desired doneness. Place steak on plate and pipe butter on each steak and drizzle with Balsamic Reduction. Restaurant recipe includes a port sauce. Serve with a full-bodied and full-flavored red wine. Enjoy!

Balsamic Reduction:
2 cups Balsamic vinegar


Place vinegar in a sauce pot and bring to a boil. (Don't worry, it tastes better than it smells.) Then simmer and reduce to a syrupy consistency.

Gorgonzola Butter:
1 stick sweet cream butter (soft)
1/2 Gorgonzola cheese (room temperature)


Combine in food processor until smooth.

[Mama Mangia]

Shrimp Croquettes


2 lbs. chopped shrimp
5 Tbsp. Pommery Mustard
1 bunch scallions
3 Tbsp. sauteed garlic
3 Tbsp. sauteed shallots
5 Tbsp. mayonnaise
1 handful parmesan
20 dashes Tabasco
1 Tbsp. Worcestershire
1 c. bread crumbs
1 egg
2 Tbsp. lemon juice
1 red pepper, finely chopped
2 t. lemon pepper


Mix all ingredients together.
Shape into 3 ounce cakes.
Bread first in flour, then eggs, then bread crumbs.
Pan fry in vegetable oil until golden brown.

Serve with horseradish aioli, cocktail sauce or remoulade sauce.

[Mama Mangia]

Crispy Ahi

(Serves 6)


6 - 4oz. Ahi blocks, sashimi grade
1 Tbsp. Shichimi spice
6 Tbsp. wasabi paste
3 oz. pickled ginger
1 cup flour
2 Tbsp. sesame seeds, toasted
2 eggs, beaten
Oil to deep fry
3 cups panko
salt and pepper to taste
1/2 cup red bell pepper, juilenne
steamed jasmine rice
1/2 cup yellow bell pepper, juilenne
Soy Cilantro Vinaigrette (recipe follows)
1 cup green papaya, julienne
Radish Sprout Aioli (recipe follows)
3 nori sheets, cut in half


Season ahi with shichimi.
Lay out the six strips of Nori and spread wasabi evenly over each sheet.
Quickly roll up a block of Ahi in each.
Dredge each roll in flour, then egg, and then the panko.
Heat oil to a temperature of 350 degrees and quickly fry each Ahi roll no more than one to two minutes. (Ahi will be rare to medium rare.)
Remove Ahi from oil to a paper towel-lined dish. Season and slice each roll.

Soy Cilantro Vinaigrette Ingredients:
1 Tbsp. garlic 1/2 cup lime juice
1 cup cilantro, loosley packed 3/4 cup pickled ginger
1/2 cup mirin 1 cup soy sauce, low salt
1/2 cup sesame oil 2 cups peanut oil
2 cups canola oil


Place all ingredients in blender except peanut and canola oil. Puree until smooth.
With blender running, add remaining oils until emulsified.
Reserve chilled.
Vinaigrette will last one week in refrigerator.

Radish Sprout Aioli Ingredients:
2 egg yolks 1 tsp. garlic, minced
1 tsp, ginger, minced 3/4 cup rice wine vinegar
1 1/2 cups radish sprouts 1 cup green onion tops
2 1/2 cups canola oil salt and pepper to taste


Place all ingredients except oil into a blender and puree smooth.
With blender running, add oil until emulsified.
Reserve chilled.
Aioli will last one week in refrigerator.

ASSEMBLY:
Mix papaya and peppers with enough soy cilantro vinaigrette to coat and season.
Arrange salad in center of plates and surround with sliced Ahi.
Drizzle sauces around Ahi, top salad with pickled ginger and sesame seeds.
Serve immediately with steamed rice.

[Mama Mangia]

Chicken Mediterranean
(serves 2)


1 chicken, pref. broiler-fryer, cut into pieces
1/2 cup white wine
1 cup onion, chopped
1 1/2 in. piece rosemary, fresh, minced
1 cup celery, chopped
1 tsp. fine herbs
1 clove garlic, minced
1/2 tsp. basil
10 Italian olives, cracked
1 tsp. worchestershire sauce
1 T. capers
1 1/2 cups chicken stock
1 T. sugar
1 tsp. tomato paste
1 tsp. wine vinegar

Saute chicken pieces in olive oil in a dutch oven (or very heavy bottomed pan).
Remove pieces and set aside.
In same pan, saute onions, celery and garlic until limp.
Add sugar, tomato paste, herbs, wine, vinegar and remaining ingredients. Cover and simmer 15 minutes.
Add chicken pieces and simmer 30 minutes.