What's Good With Chef Rob

Warm up, It's CHILI outside

2009-10-01T15:54:00.001-07:00

Hello Friends!
I've got a delicious Chili recipe I wanted to share with you. Good enough to warm you up on those cool October nights!

Chili con Carne with Smoked Paprika
(Makes 8-10 Servings)
-1lb ground Pork
-8oz. ground beef
-2oz. 10% olive oil
-1oz. butter
-3 15oz.cans red kidney beans
-3 15oz.cans cannelini beans
-2 28oz.cans crushed tomatoes
-2 28oz.cans water
-1 sm jalepeno pepper chopped
-1 sm onion diced
-4oz. carrots diced
-2oz. fresh cilantro
-1 tbsp smoked Paprika
-1 tsp cumin
-salt and pepper to taste
-2 tsp. hot pepper flakes
-1-2 dashes tabasco sauce

-In a med sauce pot, melt butter with oil over med high heat.
-Add onions, carrots and jalepeno and saute till onions are clear. Approx. 2-3 min
-Add ground pork and beef to the pot and season with salt and pepper...Approx 1 tsp. of each
-Slightly brown the meat occasionally stirring so the meat does not stick.
-Add the two cans of tomatoes then fill cans with water and add them to the pot.
-Bring to a boil and reduce heat to a simmer. Cover and continue to simmer for 30 min, stirring occasionally.
-In a food processor, take 1 can of kidney beans, cilantro and 4 oz. of the "cooking chili" (what's in the pot!) Pulse until smooth then add to the pot.
-Add the other cans of beans, both red and white, to the pot.
-Add your seasonings and remaining ingredients... Adjust salt and pepper to your liking.
-Grab a bowl and enjoy!

c. Chef Rob Cardona

Great show!

2009-09-15T18:39:00.000-07:00

What's up everyone!? What a great show this Saturday morning. We made Uovo in Purgatoria (Baked eggs in Sauce) Delicious! It's a great dish for your Sunday brunch or early morning breakfast. You can see it online at http://wnyt.com/article/stories/S1134859.shtml?cat=10127

Each show is getting better, mostly due to me friend Jessica Layton. She was a wonderful assistant on all the shows I did, and my favorite host to work with. Congrats on her new promotion to the night time news. I wonder who my new "assistant" will be next show, stay tuned.

Lots of Laughs on the show.... I almost had to be 'bleeped' out. Need to watch my language next time! hahaha!
Here's the recipe for the Uovo, trust me, It's delicious! Don't forget to check out the clip of the show.
Ciao.

Uova in Purgatorio
(Baked Eggs in Tomato Sauce)
-6 Eggs
-1/4 lb Pancetta (diced)
-1 sm. Red Onion (diced)
-1/4 cup chopped scallions
-1 tsp garlic crushed
-bunch Fresh Basil cut chiffonade
-2 tbsp Fresh Parsley chopped fine
-2-3 tbsp. virgin olive oil
-1/4 cup red wine
-28 oz. can whole peeled tomatoes (cut tomatoes into small pieces)
-1/2 cup water
-salt and pepper to taste
-1/4 lb shredded pecorino cheese
-Few flakes of crushed red pepper

Method:
-In a med skillet, heat the olive oil over med high heat.
-Add pancetta to the pan and sauté just until brown.
-Add the onions, scallions and garlic and sauté until the onions become clear.
-Deglaze the pan with red wine than add the tomatoes and water.
-Bring the tomatoes to a simmer and lower the heat to med low.
-Simmer for approx. 10 min then add parsley and basil and salt and pepper to taste
add red pepper flakes (optional)
-Crack the eggs and gently add them to the sauce. Season with salt and pepper
-Cover the skillet for 3-4 minutes.
-Remove cover and add shredded cheese.
-Serve with toasted Italian Bread.

Who is Chef Robert Cardona?

2009-09-11T07:45:00.000-07:00

Robert Cardona, Executive Chef & Vice President
Cardona’s Market & Catering Co.
Albany, New York, U.S.A.

Robert Cardona is the Executive Chef and Vice President of Cardona’s Market and Catering Co., an Italian Import Market and Catering company located in upstate New York. Along with his brother Anthony, he is the third generation to operate their family’s 65 year old business. Robert’s culinary specialty is Old World Italian, which emphasizes the uses of fresh, local and seasonal products to prepare the traditions of Italian cuisine.

Robert began his culinary career, as do many chefs, by watching and listening to his parents and grandparents in their own kitchens. He then refined these skills at Schenectady County C.C.‘s culinary program where he studied culinary arts with a concentration in baking and pastries. He then went to work for one of Albany’s most famous restaurants, Jack’s Oyster House, where he worked under CEC Luca Brunelle and Master Chef Dale Miller. Today these skills are put to use in his own kitchen where he heads a team of chefs at the Albany area’s top Market Place, Import Store and Catering Company.

Accompanying his daily duties, Chef Rob also is featured monthly on WNYT Ch. 13 where he demonstrates his recipes, showcases his talents, and offers helpful tips when cooking at home. His recipes have been featured in local culinary magazines, featured in local newspapers and won awards in annual “best of” categories.

Chef Robert Cardona, cardona81@yahoo.com , ph/fax (518) 434-4838
http://www.cardonasmarket.com