Giorgio That's Italian

Pan-Roasted Brined Pork Chop

2013-02-26T17:21:00.000-05:00

Recipe by Giorgio Celmo

2 servings

Ingredients

1/2 cup kosher salt

1/2 cup sugar

1 teaspoon juniper berries

1/2 teaspoon whole black peppercorns

1 head of garlic, halved crosswise, plus 2 unpeeled cloves for basting

2 large sprigs thyme

2 thick bone-in pork chop (about 1 lb. ea.)

2 tablespoons grape seed or vegetable oil

3 tablespoons unsalted butter

Flaky or coarse sea salt

Directions

Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic, and 1 thyme sprig; stir to dissolve salt and sugar. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork chop; cover and chill for at least 8 and up to 12 hours.

Preheat oven to 450°. Set a wire rack inside a rimmed baking sheet. Remove chop from brine; pat dry. Heat oil over medium-high heat in a large cast-iron or other oven-proof skillet. Cook chop until beginning to brown, 3-4 minutes. Turn and cook until second side is beginning to brown, about 2 minutes. Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total.

Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°, about 14 minutes. (Chop will continue to cook during basting and resting.)

Carefully drain fat from skillet and place over medium heat. Add butter, 2 unpeeled garlic cloves, and remaining thyme sprig; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes.

Transfer pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes. Cut pork from bones, slice, and sprinkle with sea salt.

Classic Spinach Salad

2013-02-26T17:12:00.000-05:00

Giorgio Celmo

Ingredients:

6 slices bacon, cut into 1-inch pieces

2 medium shallots, halved and thinly sliced lengthwise 3/4 cup or Red Onion

1/4 cup olive oil

6 tablespoons red-wine vinegar

Scant 1/2 teaspoon salt

1/4 teaspoon black pepper

1 lb curly spinach, coarse stems discarded

3 hard-boiled large eggs, chopped

Directions

Cook bacon in a 12-inch skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels or 1*coffee filters to drain. Add shallots and oil to bacon fat in skillet and cook over moderately high heat, stirring occasionally, until softened and browned, about 3 minutes. Remove skillet from heat and add vinegar, stirring and scraping up any brown bits.

Stir in salt and pepper and immediately pour dressing over spinach, tossing to coat. Serve sprinkled with egg and bacon.

1* I use coffee filters to drain most things fried, their cheaper and absorb better than towels. Buy them at the dollar store

Guilt-free Almond Biscotti

2012-06-03T19:29:00.001-04:00

Guilt-free Almond Biscotti

Sweet twice-baked cookies deliver a satisfying crunch without using butter, oil

Giorgio Celmo

The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs. Making the logs as uniform as possible ensures even baking

Ingredients:

• 21/2 cups all-purpose flour (spooned and levelled)

• 1 cup sugar

• 2 teaspoons baking powder

• 1/4 teaspoon fine salt

• 3 large eggs, lightly beaten

• 1 tablespoon pure vanilla extract

• 1 cup slivered almonds, toasted

Directions:

Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.

Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 21/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, about 20 minutes to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, about 20 minutes.

With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks. (Store in an airtight container, up to 2 days, or freeze, up to 3 months.)

Makes about 40.

Zeppoli "Italian fried bread dough"

2012-05-22T12:37:00.001-04:00

Italian fried bread dough

Giorgio Celmo

Ingredients:

1 package active dry yeast (1/4 ounce)

1 cup water

1 1/2 cups all-purpose flour

1 quart vegetable oil (for frying)

2 tablespoons confectioners' sugar

Directions:

Heat about 3 inches of oil in a saucepan to 375°F

In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes.

Stir the remaining 1/2 cup water into the bowl.

Add flour, beating vigorously until a soft dough forms.

Turn the dough out onto a smooth surface, and knead with greased hands until smooth.

Place dough in a greased bowl, and turn to coat the surface.

Cover with a damp cloth.

Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours.

Fry golf ball sizes of dough in batches until golden brown.

Drain on paper towels.

Parchment Baked Salmon with Lemon and Basil

2012-05-10T11:54:00.001-04:00

Parchment Bakes Salmon

Giorgio Celmo

Ingredients:

6 (6-ounce) salmon fillets

Sea salt and fresh ground pepper to taste

6 (15-square inch) pieces parchment paper

1/4 cup chopped basil leaves

Herbs de Province

2 tablespoons extra virgin olive oil

2 lemons, thinly sliced

Kitchen twine

Directions:

Place a large baking sheet on bottom rack of oven. Preheat oven to 400°F.

Season salmon with salt and pepper and Herbs de Province to taste, Cut two half inch slices into flesh of each piece of salmon; roll basil leaves and stuff into slits in salmon.

Place a salmon fillet in the center of each piece of parchment paper. Drizzle each fillet with 1 teaspoon of the oil, then place lemon slices on top. Gather sides of parchment up over salmon to form a pouch, leaving no openings, and tie tightly with kitchen twine. Place packages directly on hot baking sheet in oven and cook for 20 minutes. Transfer to plates and carefully open packages to release steam before serving.

Buffalo Chicken Pasta

2012-05-09T10:55:00.000-04:00

I made this dish the first time with Frank’s extra-hot sauce, I didn’t realize I had purchased two types and grabbed the extra hot. I love hot food but I had to add extra cream to cool this recipe down, try it with the regular hot wing sauce which I created this recipe for. This is a large recipe can feed four adults easy.

Giorgio Celmo

Ingredients:

1 box rigatoni pasta or penne (has to have ribs)
1/2 cup Frank’s hot sauce

1/ 2 cup heavy whipping cream
1/4 cup olive oil, plus 1 tablespoon for cooking

1 tablespoon lemon juice
1 clove garlic minced

1/4 cup red onion chopped fine

2 cups chopped precooked chicken thighs or rotisserie chicken;
1 cup crumbled blue cheese (more to taste)
1 cup carrots, chopped
1 cup celery, chopped

Directions:

In a large skillet add 1 tbs. Olive oil and heat to medium high. Add chopped garlic stir frequently for about 10 seconds; add carrots continue cooking for another 3-4 minutes then add celery and red onions, you want this mixture to be cooked just al dente (crunchy and hot) Meanwhile heat a large pot of water to a boil, add at least a tablespoon of salt to water and cook pasta according to box directions.

While pasta is cooking, add lemon juice, hot sauce, and chicken to sauce pan. Cook until heated through; add whipping cream and mix to blend well. Drain pasta (do not rinse) add pasta to large serving bowl and top with buffalo chicken mixture, toss to mix sprinkle with blue cheese and serve immediately.

Serve on the side:

Extra blue cheese crumbles

Warm crusty bread

Arancini de Riso (Rice Balls)

2012-04-30T18:17:00.000-04:00

Giorgio Celmo

Ingredients

2 cups uncooked long grain rice

1 egg, lightly beaten

2 cups (8 ounces) shredded cheddar or Asiago cheese

3 cups seasoned Italian bread crumbs, divided

1/3 cup minced fresh Italian parsley

Oil for deep-fat frying

Marinara sauce optional

Directions

Cook rice according to package directions. While still warm (not hot), place in a bowl. Stir in the egg, cheese, 1 cup bread crumbs and parsley; mix well. Shape into large-size balls.

Roll into remaining bread crumbs until well coated. In a deep-fat fryer, heat oil at 375°. Fry rice balls until golden brown, about 5 minutes. Drain on paper towels. To serve, slice rice balls top with warmed marinara if desired

Lemon Poppyseed Bread

2012-04-30T17:40:00.000-04:00

This recipe is one my Mom use to make when I was a kid; I’ve not had the bread in many years. I came upon this recipe in one of my Aunts cookbooks with my Mom’s name written on it. I immediately got the ingredients together and made for my wife and I, what great taste and memories.

Giorgio Celmo

Ingredients:

1-1/2 cups all-purpose flour

2 tablespoons poppy seed

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup granulated sugar

2/3 cup butter, softened

1/3 cup lemon yogurt

2 large eggs

1 tablespoon freshly grated lemon zest

1 teaspoon vanilla

1/2 cup milk

Optional glaze: 2 tablespoons limoncello or 3 tablespoons granulated sugar mixed with 2 tablespoon fresh lemon juice

Directions:

1) Heat oven to 350 degrees F. Grease bottom only of 8x4-inch loaf pan. Set aside.

2) Combine flour, poppy seed, baking powder, baking soda and salt in medium bowl. Set aside.

3) Combine sugar and butter in bowl of a stand mixer. Beat at medium speed, scraping bowl often, until creamy. Add yogurt, eggs, lemon peel and vanilla; mix well. Reduce speed to low. Alternately add flour mixture and milk, beating well after each addition, just until moistened.

4) Spoon batter into prepared pan. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Remove pan to a cooling rack. If desired, brush top of loaf with limoncello or lemon glaze. Cool 10 minutes; remove from pan. Cool completely before serving. Bread ages well and benefits from overnight storage. Yield: 1 loaf or 12 servings.

Nona’s Rustic No-Knead Bread

2012-02-15T13:46:00.001-05:00

Giorgio Celmo

This is my Nona’s recipe, she made this bread every day, and I learned how to make it myself as a young boy. Soo good and crusty slap some butter on the warm bread and you’re in heaven, or Nona’s kitchen.

Ingredients:

3 1/4 c organic all-purpose flour
1 1/2 c warm water
2 tsp. dry yeast
1 1/2 tsp. sea salt
2 tbsp. semolina flour

Directions:

1. Add the all-purpose flour, yeast and sea salt to the bowl of your kitchen aid mixer. Mix in the water and stir on low speed with the paddle attachment until incorporated, about 10 seconds. Cover the bowl loosely with a kitchen towel and let it rest at room temperature for 3 hours. (You may leave it overnight as well but it is not necessary)

2. After 3 hours check the dough and you should notice the surface dotted with bubbles. Turn the dough onto a floured surface and sprinkle it with a little flour then shape it into a round loaf by folding it over on itself a few times.

3. Sprinkle a *pizza peel or a cardboard box with some semolina flour and place the loaf on top. Allow it to rest for 45 minutes while the oven warms up. Using a serrated knife make a few slits on top of the loaf.

4. Heat up the oven for at least half an hour to 450 F degrees with the pizza stone in it. Also place a baking dish with a cup of water in it on the bottom rack to create steam for a crispy crust.

5. Sprinkle the pizza stone with a little bit of the semolina flour then gently slide the bread dough onto it just like you would do with a pizza. Cook for 25 to 30 minutes until golden brown. Transfer to a cooling rack and allow to cool down before cutting into it.

(Makes 1 loaf)

· Pizza peel is a wooden board with a handle to put pizzas in and out of the oven, I use the top of a pizza box it works just as well.

Spaghetti Cacio e Pepe

2012-02-15T13:00:00.002-05:00

Spaghetti with Pepper and Cheese

Giorgio Celmo

This is a classic Roman dish made with very few ingredients is very delicious and simple to make.

Ingredients

1 Lb. Spaghetti

8 Ounces pecorino romano cheese fresh graded

Fresh ground pepper

Extra peppercorns about 6-8

Olive oil

Directions

Bring a large pot of water to a boil, salt the boiling water well add pasta. In a skillet over medium heat, toast the peppercorns until the oils in the peppercorns has released, discard peppercorns and add olive oil. When pasta is almost aldente, drain pasta and reserve some of the water, about a cup. Add the pasta, ground pepper and cheese to the skillet along with a few spoonful of pasta water, toss to coat, serve piping hot.

Coq au Vin 'Peasant cuisine' at home

2012-02-15T12:43:00.002-05:00

No rooster or old chicken here just, just a top notch French dish so hearty for these cold winter nights. Serve with egg noodles and some crusty bread; don’t forget the wine to drink!

Giorgio Celmo

Ingredients:

1 Whole chicken cut into eight pieces (wing tips removed)

1 pound cipolin or pearl onions, whole

4 medium carrots, peeled and cut into 1-inch pieces

5 garlic cloves, peeled, 4 left whole and 1 finely chopped

3 tablespoons fresh thyme leaves, chopped

One 750 Ml. bottle dry red wine

1 bay leaf

1 tablespoon tomato paste

3 tablespoons unsalted butter

2 cups button mushrooms, quartered

1/2 cup chopped fresh parsley leaves

Directions:

1. Place a rack in the middle of the oven and preheat to 325 degrees.

2. In a large ovenproof pot with a tight-fitting lid, cook the bacon, uncovered, on the stove over low heat until mostly crisp on both sides, about 10 minutes. Drain on paper towels, leaving about 2 tablespoons of the bacon fat in the pan; discard the rest. Cut the bacon into 1-inch pieces and reserve

3. Place 1 cup of the flour on a large plate or in a plastic bag, and season liberally with salt and pepper. Coat the chicken pieces on all sides with the seasoned flour.

4. Heat the bacon fat in the pan over moderately high heat and brown the chicken, a few pieces at a time, until golden brown on all sides, about 5 minutes. Remove from the pot, and repeat with the remaining chicken.

5. Use a paper towel to wipe out the bottom of the pot. Add the olive oil and heat over low heat. Add the onions, carrots, whole and chopped garlic and half of the thyme and cook, stirring, for 3 to 4 minutes, or until the onions just begin to turn golden brown. Seasoning with salt and pepper to taste; stir in the remaining 2 tablespoons flour. Cook for 3 minutes, stirring frequently. Raise the heat to high, add the wine, and bring to a boil.

6. Reduce the heat to low, add the bay leaf, and whisk in the tomato paste making sure to incorporate it into the sauce. Add the browned chicken pieces and gently spoon some of the vegetables and wine over the meat. Cover the stew,

7. In a medium saucepan, heat 1 tablespoon of the butter over low heat. When the butter is sizzling, add the mushrooms, and cook for 3 minutes, stirring frequently. Add the remaining thyme and the reserved bacon and cook for 2 more minutes.

8. Add the mushrooms and bacon to the stew, stir gently, and bake for another 20 to 30 minutes, or until the chicken is quite tender; it should be almost falling off the bone.

9. Remove from the oven, season to taste, and stir in the remaining 2 tablespoons butter to finish the sauce. Sprinkle in the parsley and serve hot.

Spaghetti All'Ubriaco: Drunken Red Spaghetti

2012-02-14T10:08:00.000-05:00

Giorgio Celmo

Spaghetti All'Ubriaco translates as "drunken spaghetti;" the drunk part comes from cooking the pasta in a bath of red wine. The pasta takes on a purple-brown hue and sucks up the entire wine flavour, and is then finished in a pan with a bit of butter, pancetta, ricotta cheese, walnuts and splash of raw wine.

Man, this is good stuff. I'm talking "off the charts, eat-it-right-outta-the-pan" good, standing up, hunched over your counter—a dish you want to keep on eating until a button flies away from your midsection.

All you need to reach a similar height of ecstasy is a decent bottle or two of red wine—nothing special, just good, drinkable red wine. You’re someone special and Amore is in the air.

Ingredients:

1 box dry spaghetti pasta

1 large pot 50% water 50% red wine ( Italian I hope)

8 oz. diced pancetta

2 Tbsp. butter

4 oz. ricotta cheese

½ cup walnuts, chopped

shaved pecorino cheese to top

Method:

Cook pasta until al dente in mixture of boiling water and wine.

In a separate sauté pan sauté pancetta in butter to render.

Add al dente spaghetti with some of the raw red wine (about a tablespoon or more) to the sauté pan with the Pancetta.

Once the liquid has reduced, remove pasta from the heat.

Add ricotta and walnuts and mix with tongs.

Top with pecorino and serve.

Serves Two

Potato Gnocchi with Peas and Prosciutto

2012-02-12T16:32:00.000-05:00

Giorgio Celmo

Ingredients

1 pound Yukon gold potatoes, unpeeled

2 quarts water

2 eggs

1 cup flour

1 teaspoon salt

1 teaspoon ground black pepper

1 cup green peas

1/4 pound prosciutto, thinly sliced and julienned

1 cup heavy cream

3 tablespoons butter

Preparation

Put the potatoes in a pot with the water. Bring the water to a boil and cook the potatoes at a strong simmer for 20 minutes or until tender. Drain the water from the pot and let the potatoes cool for only a few minutes before you begin to pull the skins from the potatoes. Discard the potato skins and, while still hot, pass the potatoes through a ricer into a bowl. To the potatoes add the eggs, one at a time, and incorporate well.

Add the flour in two stages so that only the amount that is necessary will be used to bind the potato. Add the second half of the flour (and have some additional flour available if necessary) and mix well to form a dough. Divide the dough in half, and on a floured work surface, roll the first half of dough into a log 1 inch thick. Cut the log into 1/2 inch thick round pieces. Lay the pieces out, and using the back of a fork or your thumb, make an indentation on one side. Set aside and refrigerate till needed.

Cook as you would pasta in several quarts of boiling salted water for 10-15 seconds. They cook very quickly and are cooked when they float to the surface. Heat the cream in a sauce pan; add the peas and simmering for several minutes. Add the butter to the cream, whisking in to incorporate well before adding the prosciutto. Pour the sauce over the drained gnocchi, stir gently in a large serving bowl, and serve immediately.

Pollo al Mattone: Chicken under a brick

2012-02-10T11:56:00.000-05:00

Giorgio Celmo

I made this dish last night, the meat was moist and tender with a nice crispy skin. Bone in chicken has so much more flavor than boneless, worth the extra effort.

Ingredients

1 chicken, 3 1/2 pounds

4 garlic cloves

1 pkg. fresh poultry herbs (found in the fresh herb section of your grocery)

Zest from 1 lemon and 1 orange

2 tablespoons extra-virgin olive oil

2 bricks cleaned and wrapped in H.D. aluminum foil

Marinade

1/4 cup red wine vinegar

1/4 cup extra-virgin olive oil

1/2 cup white wine

1 tablespoon fresh thyme leaves

1/2 teaspoon crushed red pepper flakes

Salt and pepper

Preparation

Wash the chicken under cold running water and pat dry. Remove the wing tips and the backbone. Finely chop garlic, poultry herbs and combine with the zest, 2 tablespoons of olive oil, set aside. Combine the ingredients for the marinade and set aside.

Lay the chicken flat in a large, deep dish, skin side up. Stuff the garlic-herb-zest mixture evenly under the skin of the chicken. Pour the vinegar-wine marinade over the chicken, then cover and refrigerate 3-4 hours up to overnight. Turn the chicken in the marinade two or three times. When ready to cook pre-heat the to 400 degrees F. Heat 2 tablespoons olive oil in a 12-inch cast-iron pan or other pan large enough to hold the chicken. Place the chicken skin side down in the pan and weigh it down with the 2 clean bricks wrapped in foil.

Cook over medium heat for 5 minutes, then place the skillet and bricks in the oven for 20 minutes. After oven roasting carefully remove the heavy bricks, turn the chicken over, and cook an additional 12-15 minutes or until the chicken is fully cooked. Remove the pan from the oven and allow cooling slightly before cutting the chicken into serving portions.

Chicken Scarpariello

2012-02-07T15:52:00.001-05:00

Giorgio Celmo

Chicken scarpariello translates as "shoemaker chicken". Its origin seems to be a bit obscure, but there is a theory that Italian males that migrated from Italy to New York in order to make a living, used to congregate and eat together. Therefore, this recipe seems to be the result of a male cook who simply put some ingredients together and got good results. This recipe is a bit peculiar for the fact that it combines sausage and chicken. You do not see this combination really in typical Italian Recipes. However, peculiar or not this dish is surely tasty and worth a try. Here is a recipe:

Ingredients

3 1/2 pound chicken
1 pound fresh Italian sausage cut into one inch pieces
1/2 cup extra virgin olive oil
1 large onion, thinly sliced
1/4 cup hot sliced cherry peppers
5 garlic cloves, thinly sliced
1/4 cup fresh lemon juice
1/4 cup dry white wine
1/2 cup chicken broth
1/2 cup chopped fresh parsley

Preparation

Wash the chicken under cold water and pat dry. Separate the chicken into serving portions: remove the thighs, legs and wings, remove and discard the back bone and cut each breast into two pieces. Season the chicken with salt and pepper. Heat 4 tablespoons olive oil in a large skillet over medium heat for 1 minute until hot but not smoking, add the chicken skin side down, cooking in batches if necessary. Brown the chicken evenly on both sides, turning occasionally.

Cook all the chicken to a dark golden brown, remove and keep warm on a platter. Using the same large skillet, add the sausage to the still warm pan and brown well, turning the sausage frequently, until all the sausage has also been browned to a dark golden brown. Remove and keep warm on a platter. Pour off all fat from skillet and add the remaining olive oil, heating it over medium heat for 1 minute before adding the sliced onions.

Cook the onions for 8 - 10 minutes until well browned, add the cherry peppers and stir to combine. Add the sliced garlic; cook until garlic is golden, about 2 minutes. Add the lemon juice and wine and allow both to reduce by half before adding the chicken broth. When the broth starts to simmer, return the chicken and sausage to the pan and combine, cooking together for 10-12 minutes, braising until both are thoroughly cooked. Taste and adjust the seasoning with salt and pepper, add the parsley and serve.

Football Weekend-Mini Slider Burgers

2012-02-02T18:21:00.001-05:00

Giorgio Celmo

Ingredients:
1 Large sweet onion such as Vidalia or Maui
4 Teaspoons cinnamon chipotle rub * see note below
2 Pounds ground beef or chuck 20% fat
1 Tablespoon oil
½ Cup Bourbon whiskey
2/3 Cup ketchup
2 Tablespoons brown mustard
16 Mini burger buns or dinner rolls

Directions:

Cut onion into thin slices, finely chop some of the slices to equal ¼ cup; set onions aside. Coat a small non stick frying pan with oil, heat over medium heat, then add chopped onions and 1 teaspoon of cinnamon chipotle rub. Cook a few minutes until onions become fragrant.

Combine onions with hamburger in a large mixing bowl. Shape into 16 small burgers each one about one inch thick. You can make these ahead of time, cover with plastic wrap and refrigerate up to 6 hours. Heat oil in a large nonstick skillet over medium heat.

Add reserved onions slices stirring frequently for about 10 minutes or until lightly golden brown. Stir in remaining cinnamon chipotle rub continue cooking for another minute. Add bourbon and cook until liquid is reduced, stir in ketchup and mustard simmer 2 minutes. Can be made ahead of time and refrigerated for several hours. Heat gas grill to medium high heat or prepare charcoal grill with medium hot coals.

Grill burgers about 6 minutes per side or until an instant-read thermometer reads 160 degrees. Place patties on buns add a tablespoon of onions; serve remaining onions on the side. * Cinnamon chipotle rub, is 1 teaspoons ground cinnamon and 4 teaspoons chipotle powder or chili powder.

Quesadillas with Hot and Smoky Barbeque Chicken

2012-02-01T12:13:00.001-05:00

Giorgio Celmo

Serves 6 as a Snack

4 each chicken thighs – boned
¾ cup smoky barbeque sauce
¼ cup red hot sauce (or to taste)
4 each wide flour tortillas (about 7 to 9 inches in diameter)
½ pound melting cheese – mixed Mexican grated

1. Broil chicken thighs until just cooked. Cut in slices, season with salt and pepper, mix with barbeque sauce and red hot sauce.
2. Lay 2 of the tortillas out on a counter, browner side down. Divide the cheese between the tortillas, spreading it as evenly as possible, right up
to the outer edges of the tortillas. Scatter the chicken slices over the cheese. Top each with a second tortilla, and press the top tortillas down
lightly. Sprinkle one side of each quesadilla lightly with a few drops of water, flip the quesadillas over with a wide spatula, and sprinkle the
other sides with water.
3. Choose a heavy, no-stick skillet that’s larger than the diameter of the tortillas. Over medium-high heat, add 1 tablespoon of fat. When it is hot, carefully add 1 quesadilla to the pan. Cook for about 1 minute, pressing down on the quesadilla with your spatula to melt the cheese as
quickly as possible. Check to make sure the bottom is lightly browned then flip; the quesadilla over in the pan. Cook, pressing for another
minute or so, or until the second side is also lightly browned and the cheese has melted completely.
4. Remove the quesadilla from the pan, and, when it has cooled slightly, cut it into 6 wedges and serve. Meanwhile, spill the remaining fat out of the
pan, add another tablespoon of fat and cook the second quesadilla in exactly the same fashion.

*Note: A little steamed spinach on top of the cheese inside the quesadilla- something I tasted in Mazatlan Mexico at a gringo bar- a surprisingly delicious variation.

Milanese veal chops

2012-01-24T13:36:00.000-05:00

cotoletta alla Milanese

Giorgio Celmo

Ingredients

¼ Tsp. freshly ground black pepper

2 large eggs, lightly beaten

4 (8-ounce) veal chops pounded to ½-inch thickness (French Cut Optional)

1 cup plain fine breadcrumbs

7 tablespoons unsalted butter

Salt

Lemon wedges

Salsa Rosa (see below)

Instructions

Add fresh ground pepper to eggs and lightly beat to combine. Dip veal chops into beaten egg mixture, avoiding the bone and allowing excess egg to drip off. Dredge each chop in breadcrumbs and press between palms so that breadcrumbs adhere to meat.

Melt butter in a large skillet over medium heat. As soon as butter begins to brown, add veal chops; season lightly with salt. Cook until browned, 2 to 3 minutes per side for medium-rare. Remove from the skillet and drain on paper towels. Serve immediately, or keep warm until ready to serve, with Salsa Rosa on the side for dipping.

Salsa Rosa

Pink Sauce, or in Spanish "Salsa Rosa," is very good served with this veal dish. The sauce is creamy and just slightly sweet, but with a bit of a bite from the Tabasco sauce. I first had this sauce while living in Mexico; it was served with grilled shrimp but I like it with Fried meats also.

Ingredients:

¾ cup mayonnaise

¼ cup catsup

1 tbsp. brandy

3-4 drops of Tabasco sauce

1 tbsp. lemon juice (Fresh)

salt to taste

Preparation:

This pink sauce recipe makes 4 servings.

Measure all ingredients into a mixing bowl and mix with a fork or wire whisk until smooth and creamy. If you like a sauce with more bite, add more Tabasco sauce

Chicken Marbella

2012-01-09T13:01:00.001-05:00

Giorgio Celmo (not my recipe) From the Silver Palate Cookbook

1/4 cup olive oil
1/4 cup red wine vinegar
1/2 cup pitted prunes
1/2 cup pitted Spanish green olives
1/4 cup capers with a bit of juice
3 bay leaves
4-5 cloves of garlic, peeled and finely minced

2 Tbs. dried oregano
coarse salt and freshly ground black pepper, to taste
1 chicken (2 1/2 pounds), quartered or leg and thighs to equal
1/4 cup brown sugar
1/2 cup dry white wine
1/4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped

Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight, is best 3-4 hours will do.

2. Preheat the oven to 350°F.

3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

4. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.

5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat.

Note: To serve Chicken Marbella cold, bring to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, and then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.

Grandma’s Snickerdoodle Cookies

2011-12-17T18:26:00.000-05:00

Giorgio Celmo

Ingredients

1 C soft shortening, like Crisco (not something I generally use, but this is after all grandmas’ recipe, and it does make a difference)

1 1/2 Cups sugar

2 eggs

2 3/4 Cups flour

2 Teaspoon cream of tarter

1 Teaspoon baking soda

1/2 Teaspoon salt (I used kosher, but I am sure grandma used iodized)

4 Tablespoon sugar

1 Teaspoon cinnamon

Process

Combine flour, cream of tartar, baking soda, and salt in a mixing bowl and set aside. Cream together shortening, sugar, and eggs with a stand or hand mixer. Then slowly mix in flour. Cover and refrigerate dough for 30 minutes or more.

Preheat oven to 400.

Combine sugar and cinnamon in a bowl and set aside. Roll dough into balls the size of walnuts (this was the word my grandmother used!). Roll each ball in sugar and cinnamon mixtures. Flatten on un-greased cookie sheet.

Bake for 8-14 minutes or until set (it will take longer depending on how big your walnuts are).

Note: Be sure to cover the dough and put it back in the refrigerator between pans unless you roll them all and sugar them ahead.

Makes 48.

MAMA'S SUGAR COOKIES

2011-12-13T21:03:00.000-05:00

Recipe by Giorgio Celmo

Ingredients:

2 ¾ cups all-purpose flour

1 ½ tsp. baking soda

1/3 tsp. baking powder

1 cup butter, softened

1 1/3 cups sugar

1 egg

2 tsp. vanilla extract

Method:

Preheat oven to 350F.

In a small bowl, mix flour, baking soda, and baking powder and set aside.

In a large bowl, cream together the butter and sugar until smooth.

Beat in egg and vanilla until well combined.

Add the dry ingredients in two parts, mixing thoroughly between each addition. Mix the dough until the dough pulls away from the edges of the bowl.

Roll dough into one large log and wrap in plastic wrap and chill to firm for 30 minutes to slice into ½ inch cookies. Place sliced cookies on baking sheet.

Bake 8 minutes, and rotate the pan, then bake another 8 min. in the preheated oven, or until golden. Let stand for a few minutes to make it easier to handle before removing to fully cool.

Yields 4 dozen cookies

GIARDINIERA “ITALIAN PICKLED VEGETABLES

2011-10-09T17:53:00.000-04:00

Giorgio Celmo

I made this at my restaurant and served on the side, for Chicago style roast beef sandwiches. Recipe located on this site

Brim

8 jalapeños sliced thickly

2 each, diced: red and yellow bell peppers, carrot, yellow onion, celery rib

1/4 head cauliflower, roughly chopped

1/2 c salt

marinade

6 cloves garlic, minced

1/2 c pimento-stuffed green olives, chopped

1 tbsp dried oregano

1/2 to 1 tsp red pepper flakes

2 tsp celery seeds

2 tsp mustard seeds

freshly ground black pepper

1.5 c white vinegar

2.5 c vegetable oil

combine the jalapeños, bell peppers, celery, carrot, onion and cauliflower in the biggest

bowl you've got; stir in the salt. add cold water to cover vegetables; cover bowl.

refrigerate 12 hours.

Drain salt water; rinse vegetables. set aside in the bowl.

Combine the garlic, olives, oregano, red pepper flakes, celery seeds, mustard seeds

and black pepper to taste in a medium bowl.

Pour the vinegar into the seasoning bowl and whisk. slowly drizzle in the oil and whisk

until completely emulsified.

Pour over your vegetable mixture; toss lightly. divide up into glass jars.

topping off:
if there's not enough marinade, add a 3:5 mix of vinegar and oil to top off container.

Refrigerate at least 48 hours before using. the giardiniera will keep in the

refrigerator for at least 2-3 weeks, if they last that long. the longer that you let it pickle for, the more intense the flavor.

pollo alle brace "grilled breaded chicken"

2011-10-02T15:51:00.000-04:00

Giorgio Celmo

Ingredients:

1    2 pound chicken
2     lemons, juiced
4     garlic cloves, minced
2     tablespoons red wine vinegar
1     teaspoon chopped fresh sage leaves
1     teaspoon chopped fresh rosemary leaves
1/2 cup breadcrumbs
1/4 cup grated pecorino cheese
1/4 cup chopped parsley
3/4 cup extra virgin olive oil
freshly ground black pepper

Set a medium-sized pot of salted water to boil.

Rinse the chicken under cold running water; cut away any excess fat, then cut into pieces. Place the chicken in the boiling water and cook for ten minutes or until done. Remove the chicken from the pot and place on paper towels. When the chicken has cooled and easy to handle, pat dry with the towels.

Prepare a marinade with the lemon juice, 1/2 cup of olive oil, minced garlic and salt. Place the cooked chicken in the marinade for at least an hour.
In a mixing bowl, combine the breadcrumbs, grated pecorino cheese, chopped parsley, sage, rosemary and freshly ground pepper.
In a small bowl, make a basting liquid with the remaining 1/4 cup of olive oil and vinegar.
Preheat the flame of the grill, or light the coals under the grill.
Remove the chicken from the marinade and roll the pieces in the breadcrumbs, thoroughly coating them by firmly
pressing them into the mixture. When the grill is ready, place the breaded chicken on the grill. Brush and moisten the pieces with the basting liquid every time you turn them. Grill until the chicken is evenly golden on each side.

Serve with lemon wedges.

Spaghetti Cacio e Pepe

2011-09-19T17:06:00.000-04:00

Spaghetti with Pepper and Cheese

Giorgio Celmo

This is a classic Roman dish made with very few ingredients is very delicious and simple to make.

Ingredients

1 Lb. Spaghetti

8 Ounces pecorino romano cheese fresh graded

Fresh ground pepper

Extra peppercorns about 6-8

Olive oil

Directions

Compound Butter on Corn

2011-08-18T14:18:00.000-04:00

Corn season is upon us and I’ve been eating a lot of corn. I posted a recipe for compound butters to this site some time ago, I recently tried the lemon compound butter on corn and it was delicious, gave the corn a bit of buttery tartness’

Check them all out just type compound butter in the search box above.