Let's go out to eat -

[Mama Mangia]

Well-known and unknown restaurant recipes -

Hoppin John
Hoppin John is a recipe using black eyed peas and rice and is traditionally prepared in parts of the south (USA) on New Years Day. It is said that as a meal or side dish it brings luck and wealth. The traditional dish is also usually served with collard greens and cornbread.

Ingredients:

•1 pound bulk, lean pork sausage, hot or regular
•1 cup of onion, chopped
•1 cup of green bell pepper, chopped
•1 cup of celery, chopped
•1 14-ounce can of chicken broth
•1 cup of converted rice
•1 tablespoon of garlic powder
•1 teaspoon salt
•1 teaspoon black pepper
•1 bay leaf
•2 14-ounce cans of black-eyed peas, rinsed and drained


Instructions:

•Saute the sausage, onion, green pepper and celery in a large pot over medium-high heat
•Drain the mixture and then put it back into the pot
•Add the chicken broth, rice, garlic powder, salt, black pepper and bay leaf
•Bring to a boil and then reduce the heat and simmer for about 15 minutes
•Add the black-eyed peas to the pot and simmer an additional 7-10 minutes (until liquid is absorbed into the rice)


If you'd like to "go Southern" all the way, serve this dish with some collard greens. Simply saute some onion and bacon together, then add the greens and some water and cook for several hours. And don't forget the cornbread.

 

[Mama Mangia]

Italian Sausage Lasagna

Ingredients for Italian Sausage Lasagna:

•1 pound of Italian bulk sausage (or substitute Polish sausage, breakfast pork sausage or ground chuck)
•Lasagna sauce (recipe below)
•One 15-16 ounce container of ricotta cheese
•One 10 ounce package of frozen spinach, thawed and the moisture squeezed out (take it out of the freezer and put it in the refrigerator the night before)
•1/2 cup Parmesan cheese, freshly grated (use your Microplane grater)
•3 eggs
•8 ounces of lasagna noodles,cooked and drained
•2 cups of shredded Mozzarella cheese
Ingredients for Lasagna Sauce:

•2 tablespoons extra virgin olive oil
•1/2 cup grated carrots
•1/2 cup minced celery
•1/3 cup minced onions
•2 minced garlic cloves
•1 (14 ounce) can tomato sauce
•1 (10-14 ounce) can of tomato soup
•2 teaspoons sugar
•1 1/2 teaspoons Italian seasoning
•1 teaspoon dried basil
•1 teaspoon Kosher salt (or to taste)
•1/4 teaspoon crushed red pepper (or a pinch more)
•1 Bay leaf
Instructions for Italian Sausage Lasagna and Sauce:

•In a heavy saute pan, brown the meat over medium heat
•While the meat is browning, heat 5 quarts of water in an 8 quart pot with 1-2 tablespoons of salt and 1 tablespoon of olive oil
•Remove the meat from the pan and drain
•When the water is boiling, add the lasagna noodles one at a time and cook according to package directions
•Heat olive oil over medium-low heat in the same pan as the meat was cooked in, add the carrots, celery, onion and garlic
•Saute until the vegetables are soft
•Add the remaining ingredients and heat to boiling over medium heat
•Reduce the heat, cover and simmer for 30 minutes, stirring occasionally
•Remove and discard Bay leaf
•Before adding the meat to the sauce, spread a thin layer of sauce in the bottom of a 9 X 13 inch lasagna pan (baking pan)
•Combine the meat with the remaining sauce


•In a large mixing bowl, combine the ricotta cheese, spinach, Parmesan cheese and eggs until well blended
•In the lasagna pan, layer half of the noodles, half of the meat mixture and half of the spinach mixture over the thin layer of sauce, then repeat the process
•Cover and refrigerate up to 24 hours if desired
•Bake the lasagna, uncovered, in a pre-heated 350 degree F oven for 50-55 minutes or until heated through
•Sprinkle with Mozzarella cheese and bake 5-7 minutes longer or until the cheese melts
•Let stand for 10 minutes before serving
Serve the Lasagna with a side dish of freshly grated parmesan cheese for the perfect added touch.



This lasagna recipe may be frozen for up to 3 weeks (without the shredded Mozzarella on top). Simply thaw in the refrigerator and bake as above.

 

[Mama Mangia]

Jambalaya

Ingredients:

•1 1/4 tablespoon of vegetable oil and 1 1/4 tablespoons of butter
•8 ounces of Andouille sausage (my favorite, but you can use Kielbasa or your favorite smoked sausage), sliced about 1/4 inch thick
•1 1/2 cups diced onion
•2 cups diced celery
•1 1/2 cups diced green peppers
•1 tablespoons Cajun seasonings (or to taste)
•1 1/2 - 2 tablespoons minced garlic
•2 1/2 teaspoons Old Bay seasoning
•1 pound chicken breasts, diced
•1 1/2 cups uncooked converted white rice
•4 cups of chicken stock


Instructions:

•In a large heavy skillet, add the vegetable oil and butter over medium heat
•Add the Andouille sausage and cook until crisp (about 5 minutes), stirring constantly
•Add onion, celery, peppers and seasonings to the pan
•Stir well and cook until browned (about 10 minutes) scraping the pan bottom as needed
•Add the chicken and raise the heat to high and cook 1 minute, stirring constantly
•Stir in the rice and garlic and cook 5 minutes, stirring and scaping the pan bottom occasionally
•Add the chicken stock, stirring well
•Bring the mixture to a boil, reduce the heat and simmer until the rice is tender but still has a little bite to it (about 20 minutes), stirring occasionally toward the end of the cooking time (See Option below)
•Add salt if desired
•Serve on heated plates, about two cups per serving

 

[Mama Mangia]

Cornish Pasty

Ingredients for pasty recipe:

•4 cups packed of thinly sliced potatoes (1 cup per pasty)
•2 cups packed of thinly sliced or chopped rutabaga (1/2 cup per pasty --may substitute carrots. Some recipes call for turnip in place of rutabaga. Actually a rutabaga --or swede or (yellow) turnip --is a root vegetable that is a cross between the cabbage and the white turnip. In places where white turnips are unknown, rutabagas are known as turnips.)
•1 1/3 cups chopped onion (1/3 cup per pasty)
•2 2/3 cups (about 1 pound) cut up (cubed) meat --(lean pork and beef flank steak or round steak or skirt steak --2/3 cup per pasty, often more beef than pork)
•Parsley to taste
•2 teaspoons salt (1/2 teaspoon per pasty or to taste)
•1 teaspoon pepper (1/4 teaspoon per pasty)
•4 ten inch pie crusts (1 per pasty)
Instructions for pasty recipe:

•Layer ingredients, placing on bottom half of each pie crust and top with a pat of butter
•Moisten the edges and fold the unfilled half of the pie crust over the filling to enclose it
•Pinch the edges together to seal them and crimp them decoratively with a fork or your fingers
•Transfer the pasty to a lightly butter baking sheet pan and cut (slit) vent in the top
•Bake in a pre-heated 375 degrees F oven for about 1 hour
•May serve with ketchup or Toivo and Eino Pasty Sauce or gravy
Pie Crust Recipe
Enough for 4 pasty crusts


Ingredients:

•4 cups flour
•2 teaspoons salt
•1 cup plus 2 2/3 tablespoons Crisco shortening (or lard in the old days)
•1/2 + cup of ice water


Instructions:

•Place flour and salt in a large bowl
•Cut in the shortening (or lard) with a pastry blender or a mixer or with your fingers until the size of peas
•Add ice water a tablespoon at a time until the mixture begins to leave the sides of the bowl when stirred
•Knead into a ball and divide into four pieces
•Refrigerate until ready to use
•Roll pastry out on a lightly floured surface or pastry cloth to make four 10 inch size crusts

If you are short of time you can buy ready-made pie crusts and form pasty crusts out of them. The pie crusts you should buy are the kind that come two in a box, and are not the frozen kind that come with pans.




Although not traditional, some people use this same basic pasty recipe but combine the ingredients into a pie (see picture) and cut serving sizes from that pie.

 

[Mama Mangia]

Blue Cheese Hamburger

Ingredients:

•2 pounds ground chuck (buy natural beef, or better yet - organic)
•3/4 teaspoon onion powder
•1/3 cup blue stilton cheese, crumbled
•1 tablespoon Worcestershire sauce
•1 1/2 tablespoon horseradish sauce (optional)
•1 teaspoon salt
•1/2 teaspoon coarse black pepper
•6 hamburger buns
•6 slices tomato
•Sliced red onion (optional)
•Butter
•Mayonnaise
•Lettuce

Instructions:

•In a mixing bowl, combine the ground chuck, onion powder, blue cheese, Worcestershire sauce, salt and pepper (horseradish sauce if using) and mix thoroughly
•Form into 6 equal size patties
•Grill over hot heat the the barbecue or in a heavy skillet (I use a cast iron skillet) until the burgers reach 160 degrees F on a meat thermometer (about 4 minutes per side)
•Butter the buns and grill them on the barbecue or wrap them in foil and warm them in a 300 degree F oven
•Spread the mayonnaise on the hamburger buns and top with the burger patties, lettuce (red onion if using) and tomato slices

 

[Mama Mangia]

Pepper Steak

Ingredients:

•2 five to six ounces cuts of beef (sirloin, New York or ...your choice for your pepper steak recipe)
•2 tablespoons of vegetable oil or clarified butter
•2 tablespoons crushed black peppercorns (you can adjust for your taste preference)
•2 ounces sliced mushrooms
•2 ounces of brandy (makes this a "secret" restaurant recipe)
•4 ounces of au jus (or stong beef stock)
•2 ounces of whipping cream (heavy cream)
Instructions:

•Heat vegetable oil or clarified butter in a large skillet over medium-high heat
•Pound steak very lightly (unless you are using hamburger), then roll in fresh peppercorns
•Sear the beef in the hot skillet, turn over to sear other side and cook to desired doneness, turning down heat if necessary so it doesn't burn (see cooking table below and use your thermometer )
•Remove the meat to a plate and cover loosely with foil to keep warm
•Add the mushrooms to the skillet and sauté 30 seconds •Deglaze

and flame with brandy, scraping
particles from the bottom of the pan (use a long lighter, stand back and do not do this with flamables over or near your skillet - it will flame up - see picture)
•Add au jus or beef stock and cook until half of the original volume (reduce down)
•Add heavy cream and reduce until thickened (until sauce coats a spoon)
•Plate your beef and pour sauce in a ribbon pattern, at an angle, across the beef (do not coat entire top of steaks with the sauce)

Meat Thermometer Cooking Temperatures
NOTE! The meat continues to cook for a few minutes after you remove it from the heat.


•RARE: 130-140 degrees
•MEDIUM-RARE: 140-150 degrees
•MEDIUM: 150-160 degrees
•WELL DONE: 160-170 degrees

 

[Mama Mangia]

Roasted Red Potato

Ingredients:

•5 pounds baby red potatoes
•1/4 cup butter
•2-3 tablespoons chopped fresh parsley or 1 tablespoon dried
•1 tablespoon fresh lemon juice (about 1/2 a lemon)
•1 teaspoon dried chives
•1/2 teaspoon dried dill
•Kosher salt and coarse black pepper


Instructions:

•Melt butter with herbs and lemon juice over very low heat
•Wash potatoes, cut into halves and dry before putting on sheet pan or low baking dish
•Pour butter over potatoes and sprinkle with salt and pepper
•Toss to coat all potatoes
•Bake in 375 degree F oven turning occasionally for 30-40 minutes or until potatoes are just soft

 

[Mama Mangia]

Garlic Mashed Potato

Ingredients:

•3 pounds peeled potatoes cut into similar size pieces
•1/4 cup butter (2 ounces)
•1/4 cup whipping cream (or to your taste)
•Salt
•1/2 teaspoon white pepper
•1 teaspoon garlic powder
•1 tablespoon fresh minced garlic


Instructions:

•Cover potatoes and minced garlic with cold water, and bring to a boil
•Turn down heat to allow potatoes to simmer until soft
•Pour off water or save for another use
•Add butter, cream and seasonings and mash potatoes using hand masher or electric mixer (leave a few small lumps)
•If using electric mixer, do not beat too much or potatoes will become too pasty
•Correct seasoning

 

[Mama Mangia]

Barbecue Hamburger

Ingredients:

•3 ounces cooked, crumbled bacon
•1 1/2 cups of ketchup
•1/4 cup of molasses
•2 tablespoons cider vinegar
•2 tablespoons of Worcestershire sauce
•2 tablespoons of your favorite whiskey ...or a "touch" more
•2 tablespoons brewed coffee
•1 teaspoon dry mustard (I use Coleman's)
•1 teaspoon Tabasco
Instructions:

•Combine all ingredients in a sauce pan
•Simmer for 30 minutes, uncovered, stirring occasionally

 

[Mama Mangia]

Meatloaf

Ingredients for Meatloaf Recipe

•2 pounds ground chuck (not ground beef)
•4 ounces onions, finely chopped
•3 ounces Worcestershire sauce
•3 ounces ketchup
•2 cups soft bread crumbs
•3 eggs, beaten
•1/2 teaspoon black pepper
•1 teaspoon salt
•2-4 slices bacon (medium to thick cut preferred)

Instructions for Restaurant Meatloaf Recipe:

•Combine and thoroughly mix all ingredients being careful to mix lightly (mixing too vigorously will cause the meatloaf to be tough)
•Form one or two meat loaves and place in one or two loaf pans
•Top each loaf with 2 slices of bacon
•Bake in 350 degree F oven for about one hour and 10 minutes
•Drain off fat
•Let sit several minutes before slicing or refrigerate and slice cold
(To reheat: place slices in covered skillet with a little chicken or beef stock over low heat until hot. Microwaving not recommended.)

You're now ready to serve it with some potatoes (mashed or otherwise) and vegetables

Any meatloaf remaining can be used in soup or spaghetti sauce or on sandwiches (also loved by my guests - see below).

An option for this beef recipe: Top with tomato sauce or Marinara sauce or brown gravy to serve.

Option #2: Divide your raw meat mixture into 6 ounce portions. Form each portion into a thick, oval patty and fry in a large skillet with a little oil to brown. Then drizzle with beef broth and finish in a 300 degree F oven on a sheet pan (about 30 minutes).

Presto! You've got Salisbury steak for dinner!

 

[Mama Mangia]

Beef Stroganoff

Ingredients:

•12 ounces chopped onion
•2 tablespoons minced garlic
•24 ounces sliced mushrooms
•1/4 cup olive oil
•1/2 cup dry sherry
•2 1/2 cups consomme' or beef stock
•1 cup water
•1/4 cup butter for roux
•4-6 tablespoons flour for roux
•2/3 pound of sour cream
•2 pounds thinly sliced cooked beef strips
•Sour cream for garnish, if desired (I like it rich)
•Chopped parsley for garnish
•1 pound fettuccine pasta (for buffet service I use Bow Tie or Farfalle so I don't have pasta flopping around when dishing up)
Instructions:

•Heat a skillet or sauté pan over medium-low heat until hot
•Sauté onions, mushrooms and garlic in olive oil until onions start to turn translucent
•Add the sherry and cook 2 more minutes to incorporate flavor
•Add Consomee' and water (or beef stock) and bring to a boil
•In the meantime, cook the pasta according to the package directions (al dente') in four quarts of water in a stock pot and drain well
•Pour back into the same pot it was cooked in and put on a burner that has been turned off to remove any moisture on the pasta (keep pasta warm)
•Make the roux
Heat a small skillet or sauce pan over medium-low heat
When the pan is hot, melt the butter
Add the flour to the butter and stir with a wire whip or wooden spoon until the roux is smooth
•Continue cooking 2 minutes and then slowly add the roux to the sauce while stirring until the sauce is the correct thickness
•If you are serving the stroganoff immediately, add the cooked meat to the sauce and cook over medium heat until hot throughout
•Remove the stroganoff from the heat and add the sour cream, stirring well
•Put back on medium heat and cook a few minutes, but do not boil
•Plate the pasta and ladle the sauce over and garnish with more sour cream and parsley

 

[Mama Mangia]

Ham and Red Eye Gravy

Ingredients:

•Six 1/4 inch thick slices of quality ham
•1/4 cup packed brown sugar
•1/2 cup strong coffee
•A touch of water if absolutely necessary
Instructions:

•Sauté ham over low heat, turning several times
•Remove ham from the skillet and keep warm
•Stir brown sugar into pan drippings
•Cook over low heat until sugar dissolves, stirring constantly
•Add coffee and simmer to reduce and thicken (about 5-8 minutes)
•Return ham to the skillet to reheat if desired, then plate ham
•Serve gravy over ham

 

[Mama Mangia]

Stuffed Pork Chops

Ingredients:

•4 center-cut loin pork chops cut at least 1 inch thick
•1/4 cup of olive oil or vegetable oil
•Salt and Pepper to taste


Ingredients For Stuffing:

•3/4 cup diced celery
•1/4 cup chopped onion
•2 tablespoons butter
•3 cups dried cornbread crumbs or dried bread crumbs
•1/2 teaspoon salt or to taste
•1/8 teaspoon black pepper or to taste
•1/2 teaspoon dried, crushed sage
•1/4 teaspoon poultry seasoning
•1/4 cup craisins (sun-dried cranberries)
•2 tablespoons chopped pecans (optional but delicious)
•1 cup cool chicken broth
Instructions:

•Turn pork chops on side and using a sharp knife slice through the pork chops horizontally to form a pocket
•In a skillet over medium-low heat, saute the celery and onion lightly in the butter until tender but not browned
•Add the remaining ingredients, adding the chicken stock a little at a time and mix the dressing lightly after each addition (add just enough to make the dressing slightly moist, neither dry nor soggy)
•Taste and add more salt and pepper in necessary
•Stuff the pork chops with the stuffing mixture, setting the remaining stuffing aside; fasten the pocket openings with toothpicks
•In a large skillet, lightly brown the pork chops over medium heat in olive or vegetable oil; turn carefully to brown both sides
•Remove chops to a plate and pour off oil, if necessary
•Place chops back in the skillet if the skillet is oven-proof or place the chops in a baking pan and add a few tablespoons of water or chicken stock or milk or white wine
•Cover the pan and bake at 350 degrees F for about 45-60 minutes or until the chops are cooked through, tender and reach an internal temperature of 155 degrees (use your meat thermometer) - be careful not to over-cook
•Place remaining stuffing in a small casserole, cover and put in oven 30 minutes before pork chops are done
Serve with pan gravy, if desired



Pan Gravy Instructions:
Preparation time: 5 minutes. Makes 1 cup



•Remove your stuffed pork chops from the pan and place them where they will remain hot
•Pour off all but 2 tablespoons of drippings
•Blend into the drippings, 1-2 tablespoons of flour
•Stir with a wire whisk until the flour has thickened and until well combined and smooth
•Continue to cook slowly and stir constantly until light brown
•Degrease the pored off drippings (spoon off the fat from the top of the drippings) adding enough milk or cream or water or chicken stock to make 1 cup and then slowly add to the pan while stirring
•Simmer 2 more minutes and season the gravy with salt, pepper and other seasoning or herbs of your choice
•If the gravy is too thick, thin with more stock

 

[Mama Mangia]

Pork Spareribs

Ingredients:

•3 pounds pork spareribs, cut into two rib pieces
•Salt and black pepper
•1 quart of the secret barbecue sauce
Instructions: Oven Method

•Salt and pepper the ribs
•Place the ribs in a roasting pan with inside of ribs down
•Place the ribs in a 300 degree F oven until browned (about 1 hour)
•Drain fat from pan
•Spoon about 1 cup of the sauce over the ribs to coat them with a thin layer
•Turn the ribs over and coat with more sauce
•Bake 45 minutes
•Turn and coat the ribs with the remaining sauce
•Bake until tender (about 40-60 minutes more)
Instructions: Slow Cooker Method (Crock Pot):

•Salt and pepper the ribs
•Brown the ribs in a skillet over medium low heat
•Pour enough sauce in the crock pot to cover the bottom
•Put one layer of ribs in the cooker and pour a thin layer of sauce over the ribs
•Put one more layer of ribs in the cooker and pour a thin layer over those
•Continue layering until all the ribs are in the cooker
•Pour remaining sauce over the ribs
•Cook on high heat for one hour
•Turn heat down to low and cook about 6 hours or until very tender
Instructions: Boiling:
(Spareribs are sometimes boiled and it does speed up the cooking time)

•Place the ribs in a large stock pot and cover with boiling water
•Bring to a boil, reduce heat and simmer for 30-45 minutes or until the ribs are tender
•Drain and place ribs in a shallow or low roasting pan
•Pour my secret barbecue sauce over the ribs, cover and refrigerate for 2 hours
•Drain excess sauce into a bowl (do not leave excess sauce on the ribs or they may burn while grilling
•Grill ribs for 30 minutes, basting with the sauce frequently the last 15 minutes of cooking

 

[Mama Mangia]

Chicken Pasta

Ingredients:

•3 tablespoons clarified butter
•Flour
•1 teaspoon fresh garlic, minced
•1/2 teaspoon salt
•1/4 teaspoon white pepper
•4 tablespoons white wine
•1/2 cup heavy cream
•12 ounces fettuccine, cooked
•8 ounces chicken breast, thin sliced
•2 ounces mushrooms, sliced
•4 ounces zucchini, julienne
•2 ounces Parmesan cheese, shredded
Instructions:

•Heat a sauté pan to hot and add clarified butter
To clarify butter:

•Melt butter over very low heat
•Skim off what comes to the surface
•Slowly pour off the oil part into another container
•Discard the solids


•Flour chicken, shake off excess and add to the pan the garlic, salt, white pepper and mushrooms
•Sauté until garlic turns white
•Deglaze the pan with white wine (pour wine into skillet around edges) and sauté one minute longer to thicken the sauce
•Add zucchini, fettuccine noodles and heavy cream •Sauté until heated through and cream sauce is reduced to a thick consistency
•Correct seasonings to taste
Turn onto plates or into pasta bowls and garnish with Parmesan cheese!

 

[Mama Mangia]

Stir Fry Chicken

Basic Stir Fry Recipe:

Ingredients:

•4 skinless, boneless chicken breasts
•2 garlic cloves
•4 scallions
•1 cup bean sprouts
•1/4 cup vegetable oil
•1 tablespoon fresh minced ginger

Instructions:

•Rinse the chicken breasts in cold water, dry and cut into 1/2 inch cubes
•Peel and mince garlic
•Wash the scallions and cut into thin rings
•Rinse the bean sprouts in cold water and pat dry
•Heat the vegetable oil in a large skillet or wok
•Stir fry the chicken for 4 minutes over high heat
•Push the chicken to the side and add garlic, scallions and ginger
•Cook, stirring constantly for 2 minutes
•Add the sprouts and stir-fry another minute


That’s the “Basic Stir Fry Chicken Recipe,”
so if you’re counting ...that’s ONE.

For the other restaurant stir fry recipes, reserve the sprouts (hold back) until the recipe calls for them.

ENJOY!


Stir Fry Chicken in Sweet and Sour Sauce


Ingredients:

•1 medium tomato
•1/4 cup soy sauce
•1/4 cup red wine vinegar
•1 tablespoon sugar
•1/8 teaspoon ground pepper
•2 ounces roasted peanuts, coarsely chopped


Instructions:
(Remember, no sprouts yet)

•Cube the tomato and add to the chicken-garlic mixture
•Cook one minute
•In a bowl, mix soy sauce, vinegar, sugar and pepper, stir into chicken
•Bring to a boil
•NOW YOU ADD the sprouts and cook one minute
To serve: Portion stir fry on to plates and top with the chopped peanuts.





Stir Fry Chicken in Spicy Ginger Sauce

Ingredients:

•1 tomato
•2 dried chili peppers, crushed (or 1/2 teaspoon crushed red pepper)
•1 tablespoon fresh ginger, minced
•3 tablespoons red wine vinegar
•2 tablespoons soy sauce
•1 tablespoon dark sesame oil

Instructions:
(Remember, no sprouts yet)

•Cube the tomato and add it to the chicken-garlic mixture
•Cook one minute
•In a bowl, combine chilies, ginger, vinegar, soy sauce and sesame oil
•Stir into the chicken and bring to a boil
•Add the sprouts
•Cook one minute longer



Stir Fry Chicken Recipe in Coconut Sauce


Ingredients:

•1 can (8 ounces) coconut milk
•1 1/2 tablespoons soy sauce or oyster sauce if available
•1 dried chili pepper, crushed (or 1/4 teaspoon crushed red pepper)


Instructions:
(Remember, no sprouts yet)

•Add the coconut milk to the chicken-garlic mixture and bring to a boil
•Simmer over medium heat for 5 minutes
•Stir in the soy sauce (or oyster sauce) and chili
•Add the sprouts and cook another minute
Portion to plates and have at it!

 

[Mama Mangia]

Chicken Parmesan

Ingredients

•1 1/2 tablespoons each of butter and peanut oil (or vegetable oil)
•Four 5-6 boneless chicken breasts
•1 1/2 cups garlic cream sauce or Marinara sauce.
•6-8 ounces freshly grated Mozzarella cheese
•1 pound cooked fettuccine pasta (follow package directions to cook al dente)
•2 ounces Parmesan cheese, freshly grated
Instructions:

•Put water, Kosher salt and a little olive oil in a large pot over high heat and bring to a boil for the fettuccine
•While water is heating, trim the chicken breasts and lightly pound them between plastic wrap to flatten
•Put butter and peanut (or vegetable) oil in a sauté pan over medium heat
•When butter stops foaming, add the chicken to the pan and cook 3 minutes
•Turn the chicken breasts over and cook 3 more minutes
•Cook pasta according to package directions (please do not over cook)
•Drain and rinse the fettuccine under hot water and keep it warm
•Place the chicken in a baking dish just large enough for the four chicken breasts and ladle the garlic cream sauce or the Marinara sauce over the chicken
•Top the sauce and chicken breasts with the Mozzarella cheese and put in a 350 degree F oven until the cheese is melted and beginning to brown and the sauce is bubbling
•Remove from oven, portion the pasta into bowls or on plates and top with a chicken breast and sauce
•Sprinkle each serving with freshly grated Parmesan cheese

 

[Mama Mangia]

Penne Pasta, Wild Salmon, Fresh Asparagus

Ingredients:

•6 tablespoons mayonnaise
•1 1/2 tablespoons Dijon mustard
•1 1/2 tablespoons sour cream
•1 tablespoon fresh tarragon, chopped
•1 tablespoon fresh lemon juice
•1 tablespoon poppy seeds
•Salt and pepper to taste
•2 cups Penne’ pasta
•1 1/2 pounds asparagus, ends trimmed, cut into one inch pieces
•1/2 cup green onions, thinly sliced
•8 ounces wild smoked salmon cut into 1/2 inch pieces
Instructions:

•Whisk first 6 ingredients in a medium bowl and season with salt and pepper
•Cook pasta in large pot of boiling, salted water until pasta is almost tender but still firm to bite (al dente’- follow package directions)
•Drain, but reserve 1/4 cup cooking liquid
•Rinse pasta with cold water until cool and drain well in colander
•While pasta is cooking, cook asparagus in a small amount of water in a skillet (or better yet, steam it ) for about 1 minute in a steamer pan or basket
•Drain asparagus and transfer to large bowl with the pasta
•Add green onions and smoked salmon
•Mix the reserved cooking liquid into the dressing
•Add to salad and toss to blend
•Season with salt and pepper and transfer to serving bowl and
Chill at least one hour and up to six hours for best flavor results

 

[Mama Mangia]

Grilled Salmon

Ingredients:

•Four 4-6 ounce salmon fillets
•1/2 cup Japanese bread crumbs available in stores as "Panko"
(I recommend you keep some Panko in your pantry. It is useful for many great seafood and chicken recipes.)
•1/4 cup Parmesan cheese, finely grated
•3/4 teaspoon dried dill weed
•1/4 teaspoon seasoning salt
•1 teaspoon dried parsley
•1/2 cup mayonnaise
•1 tablespoon lemon juice
Instructions:

•Combine Panko, Parmesan cheese, dill weed, seasoning salt and dried parsley
•Coat fish fillets with mayonnaise mixed with lemon juice
•Coat fish with the herb breading on both sides
•Fry in a large skillet over medium heat to a golden brown on both sides
•Finish in oven if needed at 350 degrees F until fish just starts to flake (4-5 minutes)

 

[Mama Mangia]

Crab Stuffed Halibut

Ingredients:

•Eight 6-7 ounce halibut fillets (Do not cut all the way through)
•Clarified Butter
•Sea salt
•1/2 - 1 cup of white wine
•Crab mix or stuffing

Ingredients For Crab Recipe:

•1 1/2 cups crab meat, moisture gently squeezed out (I use Dungeness crab)
•2 tablespoons chopped green onion
•6 tablespoons chopped celery
•1/4 teaspoon coarse black pepper
•Crab mix dressing (recipe below)


Instructions For Crab Mix:

•In a mixing bowl, combine crab, onion, celery and black pepper
•Add only enough crab dressing to moisten
•Cover and refrigerate unless using immediately


Ingredients For Crab Dressing:

•1/4 cup mayonnaise
•1/4 cup sour cream
•1 tablespoon lemon juice (fresh squeezed is great)
•1/4 teaspoon salt (Do Not add if crab meat is already salty)
•3 drops of Tabasco sauce


Instructions For Crab Dressing:

•In a bowl, combine all crab dressing ingredients with a whip (whisk) or fork


Instructions For Crab Stuffed Halibut

•Pre-heat oven to 350 degrees F
•Using a sharp kitchen knife, cut a pocket in the middle of each fillet
•With a spoon, stuff each fillet with about two tablespoons of the crab mixture
•Brush each fish fillet with clarified butter
•Season fish with a little sea salt
•Place crab stuffed halibut fillets in a baking dish and pour enough wine in the pan to cover the bottom of the pan (do not pour the wine over the fish - pour around the fillets)
•Bake a 350 degrees F for about 25-30 minutes, checking for doneness at the 25 minute mark (allow 12-13 minutes per inch of fillet thickness, testing for doneness at the thickest part - fish will flake easily when tested with a knife)
•Remove from oven and plate



Clarified Butter

Once accomplished, you can use drawn butter for making dishes that benefit from buttery flavor but must be cooked over moderately high heat, such as sautéed potatoes, eggs, fish, and many other items. It is also used to make hollandaise sauce and several other similar sauces.

To make drawn butter (clarified) you slowly heat butter (unsalted or salted) over low heat until the butter separates into three layers. The top layer is a foam (the whey) and should be skimmed off with a spoon. A milky layer on the bottom of the pan is the milk solids. In between is a pure golden-yellow liquid called drawn butter.

Once separated you skim the foam off the top, remove the pan from the heat and let it sit for a few minute. You then strain the remaining mixture into another container through a very fine sieve or you can pour it through cheese cloth.

The resulting liquid is the drawn butter (butterfat) that can be covered and stored several weeks in the refrigerator. It can also be frozen. If you freeze it, do so in small batches.

To clarify butter:

•Melt butter over very low heat
•Skim off what comes to the surface
•Slowly pour off the oil part into another
container through a very fine sieve
or cheese cloth
•Discard the solids
You will find many recipes on my website that call for using clarified butter so if you cook fairly often you might as well make a good size batch of this ingredient.