The Amalfi Coast is a stretch of coastline considered to be Italy’s most scenic on the southern coast of the Sorrentine Peninsula in the Province of Salerno in Southern Italy. The Amalfi Coast is a popular tourist destination for the region and Italy as a whole, attracting thousands of tourists annually. The Amalfi Coast has a Mediterranean climate, featuring warm summers and mild winters.
The roads along the Amalfi Coast are famously winding, narrow and challenging to drive. All the towns of the Amalfi coast are connected by the scenic SS163 road built in the first half of the 19th century. Following the natural course of the coastline, the route is full of curves, nestled between the rock and the sea cliffs, giving spectacular views at the exit of every tunnel or hairpin bend. Before the construction of the coastal road, locals reached the region’s 13 towns via mules on footpaths that still exist.
Caprese salad made with the area’s mozzarella di bufala.
The cuisine, abundant in fish, seafood, fruit and vegetables ripened to perfection in the Mediterranean sun; will also appeal to meat eaters and cheese lovers, thanks to the protein-packed delicacies produced in the Lattari mountains. Not only is the world’s undisputed best pizza made in Naples but the region is also home to gelato, paccheri pasta, eggplant and sfogliatelle pastries and each village in the region has its traditional cuisine and specialized recipes.
The Amalfi Coast is known for its production of Limoncello liqueur, as the area is a major producer of lemons, known as sfusato amalfitano in Italian, which are grown in terraced gardens along the entire coast between February and October. Amalfi is also known for making a hand-made thick paper which is called bambagina. Other local products are a particular kind of anchovies (alici) from Cetara and colorful handmade ceramics from Vietri sul Mare
An Amalfi Inspired Dinner For Four
Appetizer: Stuffed Calamari
4 servings
Ingredients
- 8 small squid with tentacles
- 1/3 cup extra-virgin olive oil
- 1 eggplant, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- Kosher salt and freshly ground black pepper
- 2 balls fresh mozzarella cheese, diced
- 1 clove garlic, crushed
- 2 tablespoons capers
- 20 cherry tomatoes, quartered
- 15 green olives
Directions
Rinse the squid inside and out and set aside.
Heat half of the olive oil in a frying pan over medium heat and saute the eggplant, bell pepper and zucchini. Season with salt and black pepper and remove the pan from the heat. Cool slightly. Stir in the mozzarella cheese, making sure it doesn’t melt.
Gently stuff the vegetable cheese mixture into each calamari. Don’t overstuff the calamari because when they cook, they will shrink, and the stuffing will pop out. Seal the opening by threading the tentacles through the body with a toothpick a few times.
Heat the remaining olive oil with the garlic in the frying pan. Add the stuffed calamari, cook about 1 minute and then add in the capers, tomatoes and olives.
Remove the garlic and add a pinch of salt. Cook about 3 minutes longer and serve immediately.
First Course: Spaghetti Mare e Monte
Spaghetti from the Sea and the Mountains
4-6 servings
Ingredients
- 1 pound spaghetti
- 5 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 teaspoon chili pepper flakes
- 2 cloves garlic, chopped
- 2 small zucchini, thinly sliced
- 12 cherry tomatoes, quartered
- Kosher salt to taste
- 16 small fresh shrimp, cut in half
- Fresh flat-leaf parsley, chopped
Directions
Cook the pasta al dente. Drain.
Pour the olive oil into a large skillet placed over medium-high heat and add the chili pepper flakes. Heat and add the garlic and zucchini. Saute 1 minute and do not let the zucchini get brown.
Add the cherry tomatoes and salt to taste. Cook until the zucchini and tomatoes soften. Add the shrimp and cook for 1 minute.
Add the cooked spaghetti and toss with the ingredients in the pan. Remove from the heat and sprinkle with parsley and a drizzle of olive oil.
Second Course: Lamb in Tomato and Red Wine Sauce
4 servings
Ingredients
- 4 tablespoons (56 ml) extra virgin olive oil
- One whole bulb of garlic, cut in half
- 3 lbs (1.35 kg) lamb rib chops
- 1 sprig rosemary
- 1 lb (450 g) cherry tomatoes, halved
- 2 cups (450 ml) red wine
- Salt
- Pepper
Directions
Season the lamb chops generously on both sides with salt and pepper.
Heat the olive oil in a 12-inch sauté pan over medium-high heat until very hot and put the garlic halves face down, so that the cut sides are in the oil.
Add the lamb and rosemary sprigs and sear the lamb on all sides.
Add in the wine and let that cook until the wine has evaporated. Add the cherry tomatoes, lower the heat to medium and let the mixture simmer for half an hour.
Transfer the chops to dinner plates and serve with the sauce.
Green Bean Salad
4 servings
Ingredients
- 2 lbs (900 g) green beans, cleaned and trimmed
- 5 tablespoons (75 ml) extra virgin olive oil
- 8 fresh mint leaves, finely chopped
- 2 garlic cloves, finely diced
- 1 teaspoon red pepper flakes
- Salt
- Pepper
- 2 tablespoons (28 ml) red wine vinegar
- 1 tablespoon lemon zest
Directions
Boil the green beans for three to five minutes until tender crisp — slightly soft but still with a bit of crunch.
Drain them well, pat dry with a clean towel and put them in a mixing bowl with a cover.
Add the olive oil, mint, red pepper, garlic, salt, pepper and red wine vinegar.
Gently toss the beans in the dressing. Cover and chill in the refrigerator overnight. Bring the salad to room temperature, sprinkle on the lemon zest and serve.
Dessert: Lemon Granita
4 servings
Ingredients
- 2/3 cup superfine sugar
- 2 cups water
- Juice of 6 large lemons, plus the zest of 2 of the lemon, minced
- Mint garnish, optional
Directions
Heat 2 cups water in a saucepan and stir in the sugar until dissolved. Let cool, and then add in the lemon juice and zest.
Freeze the lemon mixture in a metal bowl, stirring every 20 minutes, until the liquid has become granular but is still slightly slushy, 3 to 4 hours.
Serve the granita in dessert bowls with a sprig of mint.
For relatively few calories, soup brings a feeling of fullness and makes it easier to eat less of other foods in a meal. Soup can benefit long-term health by serving as the basis to work more vegetables into meals.
Tomato soup provides a serving of vegetables by itself and then you can add even more vegetables to the soup.
Pureed squash is an excellent base for a soup that is packed with nutrients.
Broth-based soups can be the base for adding several servings of vegetables, also.
Even if you start with commercial soup that’s light on vegetables, you can add frozen, canned or leftover fresh veggies of your own to enhance the nutrition of this bowl of soup.
The key to making soup a healthy food option is to make sure it is concentrated in the plant foods that we need to increase in our diet and not loaded with what we need to reduce: sodium and saturated fat.
Soup can even be a complete meal. A soup full of vegetables that includes a small amount of meat or poultry can provide a satisfying and healthful meal. All you need to complete this meal is some great tasting bread. Easy weeknight dinner.
Sicilian Meatball Soup
4 servings
Ingredients
- 1/2 pound lean ground beef
- 5 tablespoons chopped fresh parsley, divided
- 1/4 cup grated Parmesan, plus more for serving
- 2 tablespoons raisins
- 2 tablespoons dry bread crumbs
- 1 egg, beaten
- 5 cloves garlic, minced, divided
- 2 1/2 teaspoons salt, divided
- 1/2 teaspoon fresh-ground black pepper, divided
- 2 tablespoons olive oil
- 2 carrots, cut into 1/4-inch dice
- 1 onion, chopped
- 2 ribs celery, cut into 1/4-inch dice
- 1 zucchini, cut into 1/4-inch dice
- 1 1/2 quarts canned low-sodium chicken broth or homemade stock
- 1 cup canned crushed tomatoes in thick puree
- 1/2 teaspoon dried rosemary or 2 teaspoons chopped fresh rosemary
- 1 cup small pasta shells or other small macaroni
Directions
In a medium bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, raisins, bread crumbs, egg, half of the garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper until thoroughly combined. Shape the mixture into 24 meatballs.
In a large pot, heat the oil over moderate heat. Add the carrots, onion, celery and the remaining garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the zucchini and cook, stirring occasionally, for 5 minutes. Stir in the broth, tomatoes, rosemary and the remaining 2 teaspoons salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
Add the remaining tablespoon parsley, 1/4 teaspoon pepper and the pasta to the soup. Simmer for 5 minutes. Stir in the meatballs and simmer gently until the meatballs and pasta are done, about 5 minutes longer. Serve with additional Parmesan.
Tuscan Tomato Bread Soup with Steamed Shellfish
4 servings
Ingredients
- 6 tablespoons olive oil, divided
- 1 onion, chopped fine
- 1 red bell pepper, chopped fine
- 6 cloves garlic, minced
- 1/4 cup chopped fresh basil plus 2 tablespoons thinly-sliced basil leaves
- 1/2 teaspoon dried oregano
- 2 cups canned crushed tomatoes in thick puree (from one 28-ounce can)
- 1 1/4 pounds vine-ripened tomatoes (about 4), cut into small dice
- 1 cup canned low-sodium chicken broth or homemade stock
- 2 teaspoons salt
- Pinch of sugar
- One country loaf of bread, crust removed, cut into 1-inch cubes (about 7 cups)
- 1/4 teaspoon fresh-ground black pepper
- 2 pounds mussels or clams, scrubbed or shrimp, peeled and deveined
- 1/4 cup dry white wine
Directions
In a large saucepan, heat 4 tablespoons of the oil over moderately low heat. Add the onion, bell pepper, garlic, chopped basil and oregano. Cook, stirring occasionally, until the onion is golden, about 10 minutes. Add the canned and fresh tomatoes, the broth, salt and sugar; bring to a simmer. Reduce the heat to low. Simmer, uncovered, until thick, about 30 minutes.
Heat the oven to 350°F. Put the bread on a baking sheet and toast in the oven until crisp, about 25 minutes.
Add the bread and the black pepper to the sauce and bring to a simmer. Cook, stirring gently, until the bread absorbs all the liquid, about 5 minutes.
Put the wine, mussels or clams or shrimp and 1 tablespoon of the oil in a large stainless-steel saucepan. Cover and bring to a boil over high heat. Cook, shaking the pot occasionally, just until the mussels or clams open or the shrimp turn pink, about 3 minutes. Discard any shellfish that do not open.
Mound the bread soup in shallow bowls and surround with the shellfish. Strain any broth from the shellfish pot over the top and drizzle with the remaining 1 tablespoon oil. Sprinkle with the sliced basil.
Vegetable Farro Soup
6 servings
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 celery ribs, thinly sliced
- 1 medium onion, thinly sliced
- 1 medium leek, white and pale green parts only, thinly sliced
- 1 cup farro
- 1 tablespoon tomato paste
- 2 quarts water
- One 15-ounce can borlotti, cannellini or pinto beans, drained and rinsed
- 2 large carrots, halved lengthwise and sliced crosswise 1/4 inch thick
- 1 1/2 cups frozen peas
- Salt and freshly ground black pepper
- 2 tablespoons thinly sliced basil
Directions
In a Dutch oven, heat the oil. Add the celery, onion and leek and cook over moderately high heat, stirring a few times, until softened, about 5 minutes. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, about 30 seconds.
Add 1 quart of the water and the beans and bring to a boil. Simmer over low heat for 30 minutes. Add the carrots and the remaining 1 quart of water. Cover and cook over low heat until the carrots are tender, about 30 minutes. Add the peas, cover and cook until tender, 5 minutes. Season with salt and pepper, top with the basil.
White Bean Soup With Mustard Greens
4 servings
Ingredients
- 1 tablespoon olive oil
- 1 small white or yellow onion, thinly sliced
- 1 small fennel bulb, thinly sliced
- 3 cloves minced garlic
- 1/2 bunch mustard greens or any greens you like, torn into 1-inch pieces
- 2 tablespoons grated Parmesan cheese, plus extra for serving
- One 15-ounce can white beans, such as cannellini
- 4 cups chicken or vegetable stock
- Kosher salt and freshly ground black pepper
- Lemon wedges for serving
Directions
In a large heavy pot, heat olive oil over medium high heat. Add onion and fennel and cook, until softened, 7–8 minutes. Add garlic and mustard greens and season with salt and pepper.
Cook, stirring often, until the greens are wilted, about 5 minutes.
Add the beans and the stock and bring to a boil. Reduce heat to medium and simmer gently, being careful not to break the beans, until flavors blend and the soup is thickened slightly, about 10 minutes.
Add Parmesan and adjust seasoning with salt and pepper. Serve with lemon wedges and additional cheese.
Squash and Corn Chowder
4 servings
Ingredients
- 2 slices bacon
- 3/4 cup sliced green onions, divided
- 1/4 cup chopped celery
- 1 pound yellow or green summer squash, chopped
- 16 oz fresh or frozen corn kernels, thawed if frozen
- 2 1/4 cups low-fat milk, divided
- 1 teaspoon chopped fresh thyme
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
Directions
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove the bacon from pan, reserving 2 teaspoons drippings in the pan. Crumble bacon and set aside.
Add 1/2 cup of the green onions, the celery and squash to the drippings in the pan; sauté about 8 minutes or until the vegetables are tender.
Reserve 1 cup of the corn and set aside. Place the remaining corn and 1 cup milk in a blender and process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon of the salt and the pepper to the blender and process until combined.
Add pureed mixture and reserved 1 cup corn to the vegetables in the Dutch oven. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in remaining 1/4 teaspoon salt.
Ladle soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining green onions and 1 tablespoon cheese.
Take advantage of fresh, in-season produce to make healthy dessert recipes for your next barbecue, block party or casual summer dinner. These summer desserts are so satisfying that no one will notice that they’re lower in fat and calories.
Berry-Lemon Shortcake
12 servings
Ingredients
- 2 eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon finely shredded lemon peel
- 3/4 cup sugar
- 1/2 cup fat-free milk
- 2 tablespoons butter
Berry-Lemon Sauce
- 3 cups fresh raspberries, strawberries or blueberries
- 1/3 cup sugar
- 3/4 teaspoon cornstarch
- 1/2 teaspoon finely shredded lemon peel
- 4 cups fresh raspberries, strawberries or blueberries
Directions
Allow eggs to stand at room temperature for 30 minutes.
Preheat oven to 350 degrees F.
Grease a 9 x 9 x 2 inch baking pan. Line pan with waxed paper. Grease and flour the waxed paper; set pan aside.
In a small saucepan heat milk and butter until the butter melts.
In a small bowl stir together flour, baking powder and lemon peel; set aside.
In a medium bowl beat eggs with an electric mixer on high-speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined.
Add the heated milk/butter to the batter and beat until combined.
Pour batter into prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean.
Cool cake in pan on a wire rack for 10 minutes. Invert cake onto a wire rack lined with waxed paper; carefully peel off top waxed paper and cool completely.
Make sauce: Place the 3 cups of berries in a medium bowl and mash the berries with a potato masher.
In a small saucepan combine sugar, cornstarch and lemon peel. Add mashed berries. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Cool about 10 minutes. Stir in the 4 cups of berries. Makes about 3-1/2 cups.
Cut cake into 12 pieces. Split each cake piece in half horizontally. Place a cake bottom on an individual dessert plate. Spoon some sauce over the cake bottom. Cover with a cake top. Spoon sauce over the cake.
Chocolate Sauce with Fruit Kabobs
Be sure to use good quality chocolate for the sauce.
16 servings
Ingredients
- Strawberry halves, pineapple, apple, kiwi fruit chunks and raspberries
- 3/4 cups whole milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
- 6 ounces Ghirardelli Dark Chocolate baking bar, chopped into 1-inch pieces
- 6 ounces Ghirardelli Milk Chocolate baking bar, chopped into 1-inch pieces
- 2 tablespoons brewed coffee
Directions
In a medium saucepan, combine the milk, vanilla and butter. Heat over medium heat until the mixture comes to a simmer.
Remove from the heat and stir in the chocolate and coffee until completely melted and smooth. Keep warm or reheat just before serving.
Thread assorted fruit onto sixteen 6-inch wooden (bamboo) skewers.
To serve:
Place a few tablespoons of sauce on a serving plate and place a fruit skewer on top.
Blueberry Cheesecake Bars
Makes 24 bars
Ingredients
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 cup fresh blueberries
- 1/4 cup orange juice
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup butter
- One 8 ounce package low-fat cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- Powdered sugar
Directions
Preheat the oven to 350 degrees F. Line a 13 x 9 x 2 inch baking pan with foil, extending foil over edges of pan; set pan aside.
For the blueberry sauce:
In a small saucepan stir together the 2 tablespoons of granulated sugar and the cornstarch. Stir in the blueberries and the orange juice. Cook and stir over medium heat until thickened and bubbly. Remove from heat and set aside.
For the crust:
In a large mixing bowl stir together the 2 cups flour and the powdered sugar. Cut in the butter until fine crumbs form and mixture starts to cling together (mixture will still be crumbly). Pat mixture firmly into prepared pan and bake the crust for 20 minutes.
For the cake:
n a medium bowl beat cream cheese, the 1/2 cup granulated sugar and the 1 tablespoon flour until smooth. Beat in eggs and vanilla until combined.
Pour over the hot baked crust, spreading evenly. Drop blueberry sauce in small mounds over the cheese layer. Use a thin metal spatula or table knife to marble the mixtures together.
Bake for 20 minutes more or until the center is set. Cool in pan on a wire rack for 1 hour. Cover and chill at least 1 hour.
Remove uncut bars from the pan by lifting the foil out of the pan. Cut into bars.
Store in an airtight container in the refrigerator up to 2 days. Sift powdered sugar over bars just before serving.
Chocolate-Hazelnut Cookies
28 cookies
Ingredients
- 4.5 ounces all-purpose flour (about 1 cup)
- 1 cup powdered sugar
- 1/3 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 2 large egg yolks
- 1 teaspoon instant espresso
- 1/2 teaspoon vanilla extract
- 2/3 cup finely chopped hazelnuts, toasted
- 1/3 cup hazelnut-chocolate spread (such as Nutella)
Directions
Preheat oven to 350°F.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, sugar, cocoa and salt; stir with a whisk.
Place butter in the large bowl of an electric mixer and beat at medium speed until light and fluffy (about 2 minutes).
Add the egg yolks, espresso and vanilla to the butter; beat well. Add flour mixture and beat at low-speed just until combined. Stir in nuts.
Cover bowl and refrigerate for several hours or overnight.
Turn dough out onto a sheet of wax paper; knead several times or until smooth and shiny. Shape dough into 28 (1-inch) balls.
Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb deeply into the center of each cookie, leaving an indentation. Bake, 1 batch at a time for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.
Peach Custard Pie
10 servings
Ingredients
Crust
- 1/2 cup pecan halves
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 tablespoon vegetable oil
- 1/4 cup ice water, plus more as needed
- 1 large egg yolk
- 1 teaspoon lemon juice or distilled white vinegar
Filling
- 1 cup sugar
- 3/4 cup low-fat milk
- 3/4 cup nonfat plain Greek yogurt (6 ounces)
- 2 large eggs
- 2 tablespoons all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract or 1/4 teaspoon almond extract
- Pinch of salt
- 2 cups sliced fresh peeled peaches
- 2 tablespoons chopped pecans
To prepare the crust:
Pulse pecans in a food processor until finely ground. Add flour, sugar and salt and pulse a few times. Turn into a mixing bowl and cut in butter with a pastry blender until the mixture resembles coarse crumbs. Add oil and stir with a fork to blend.
Mix 1/4 cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the wet ingredients, stirring with a fork, until the dough clumps together. (Add a little more water if it seems too dry.)
Turn the dough out onto a lightly floured surface and knead several times. Form into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Position rack the in lower third of the oven; preheat to 400°F. Coat a 9-inch pie pan with cooking spray.
To prepare filling & assemble pie:
Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla (or almond) extract and salt in a medium bowl; whisk until smooth.
Roll out the dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into the prepared pie pan. Peel off the remaining paper.
Trim the dough so it overhangs evenly by about 1 inch. Fold the edges under to make a plump edge; flute or crimp the edge with your fingers or a fork. Place on a baking sheet.
Arrange peaches on the crust and pour the filling on top (some peaches will float but this won’t affect the final results). Bake for 30 minutes.
Remove the pie from the oven and sprinkle chopped pecans over the top. Cover the edges with heavy-duty foil (or a double layer of regular foil) to help prevent over browning.
Reduce oven temperature to 350°F. Return the pie to the oven and bake until a knife inserted in the center comes out clean, 40 minutes to 1 hour more.
Let cool for 1 1/2 hours. Serve warm or refrigerate until cold.
Whether you’re grilling vegetables, poultry, beef, pork or seafood, it only takes a little flavor to make everything taste good.
Dry Rubs
Dry rubs will add depth of flavor to your favorite grilled foods. They are great for tofu, fish, pork chops or ribs, chicken breasts and vegetables.
Prepared dry rubs already contain the right mix of flavors ranging from Asian to Mediterranean styles. Or mix your own rub and store in an airtight glass jar in a cool place.
Three to four tablespoons of spice rub should be enough for two pounds of food.
To apply a rub, sprinkle it over your choice of meat, poultry, fish or vegetable and lightly rub into the surface with your hands. Or place the rub in a large plastic bag with the meat and shake to coat. Then let the food sit in the refrigerator for several hours or overnight.
Marinades
Marinades enhance flavor and can increase the tenderness of many types of meat, poultry, seafood and produce.
For best results:
Marinate seafood and vegetables for 20 minutes to develop flavor.
Marinate poultry for up to an hour for best results. For some cuts, longer than 1 hour may be too long and the poultry can either toughen or get mushy.
Beef and pork will benefit from 30-60 minutes of marinating, but can also be left to marinate overnight.
Experiment with flavor: try using wine, beer, fresh juice, spices, herbs or a combination.
Wait to brush on any sugar-based barbecue sauce or other ingredients until the final 5-10 minutes of grilling. This allows the charcoal flavor to penetrate the food first and prevents the sauce from becoming charred.
Check my recipes from last July on Rubs and Marinades For Your Summer Grilling.
GRILLING VEGGIES AND FRUITS
Grilling intensifies the natural sweetness and flavor of most vegetables and fruits.
To achieve good results:
Use a light brushing of oil on vegetables and fruits to prevent sticking. A non-stick grate, grilling basket or foil packets, lightly coated with oil, can also be helpful.
Some vegetables (including artichokes, asparagus, beets, broccoli, carrots, parsnips and potatoes) can be precooked to shorten grilling time and ensure that the inside and outside cook evenly.
To precook: Steam or blanch the vegetable until just barely tender. Pat dry, brush lightly with oil, then grill until completely tender and lightly browned.
Veggies like eggplant, fennel, onions, mushrooms, peppers, sweet potatoes, summer squash and tomatoes should be raw when placed on the grill.
Ideal fruits for grilling should be firm and barely ripe. Watermelon, pineapple, apples, peaches and pears can all take the heat. Soak them in a marinade or drizzle with honey before grilling for added flavor.
Meaty portabella mushrooms are a great burger substitute, while button mushrooms are excellent for use in kabobs.
Cook all fruits and vegetables directly over moderately hot coals or use the indirect heat method. Rotate or move them to a cooler part of the grill during cooking as necessary to ensure that the outside isn’t cooking too quickly.
Grilled Caprese Appetizer
Serves 8
Ingredients
- 3 tablespoons olive oil, plus more for oiling the grill
- 2 pints cherry tomatoes
- 1 (12-ounce) container fresh mozzarella, drained and cut into (1-inch) chunks
- 1/2 loaf ciabatta bread, cut into (1-inch) cubes
- Salt and pepper to taste
- Balsamic vinegar
- 1/2 cup basil leaves
Directions
Brush the grill grates with oil and heat the grill to medium.
Season the tomatoes with salt and pepper.
Alternating ingredients, thread tomatoes, mozzarella and bread onto 8 skewers and brush them all over with oil.
Grill skewers, turning once, just until the cheese starts to melt and the bread shows grill marks, 2 to 3 minutes total.
Transfer the skewers to a platter, drizzle with vinegar and garnish with basil.
Grilled Zucchini with Olive Dressing
Serves 4
Ingredients
- 1/2 cup pitted Kalamata or other black olives
- 1 tablespoon red wine vinegar
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon fine sea salt
- 4 medium zucchini, cut in half lengthwise
- Juice of 1/2 lemon
- 3 cloves garlic, finely chopped
Directions
Oil the grates and prepare a grill for medium-high heat cooking.
In a blender or food processor, combine olives, vinegar, pepper, 1/4 cup water, 1 tablespoon oil and 1/4 teaspoon salt; blend until smooth and set aside.
Place zucchini in a large bowl and toss with lemon juice, garlic, remaining 2 tablespoons oil and 1/4 teaspoon salt.
Grill the zucchini on both sides until well-marked and tender, about 5 minutes per side.
Layer zucchini on a serving platter, drizzle each layer with some vinaigrette and sprinkling with some tomato. Serve hot, warm or room temperature.
GRILLING SEAFOOD
Quick-cooking seafood is a great choice for grilling, especially on busy weeknights. When grilling seafood take extra care not to overcook it.
When it comes to seasoning, it’s best to select lighter marinades and seasonings that do not mask the delicate flavor of the seafood.
Fish
Oil fish well to help keep it moist.
Fish cooks quickly using the direct heat method. Remove it from the grill as soon as it’s done; it will continue to cook once it has been removed from the fire.
Once you place fish on the grill, don’t touch it for at least three minutes. A crust needs to form on the outside, which will allow the fish to naturally pull away from the grates. Once the crust has formed, it can be turned over without sticking or falling apart.
Thin pieces of fish can be wrapped in foil and grilled.
Firm fish, such as swordfish and tuna, are ideal for cooking on the grill.
Placing fish on cedar planks when grilling imparts a subtle woodsy flavor. Try different woods for slightly different flavors. Soak the plank in water for at least an hour prior to grilling to prevent it from catching on fire. Most fish fillets will cook on a plank, without turning, in about 20 minutes.
Fish is naturally tender and should not sit in an acid-based marinade (like lemon juice) for longer than 20 minutes, or it will start to “cook” the fish, turning it mushy.
Shrimp
Choose jumbo varieties, which are easier to handle. These can also be butterflied (leave the tail intact when shelling, then slice along the back of the shrimp without cutting all the way through).
Shrimp should be marinated or brushed lightly with oil.
Cook shrimp just until they turn pink and opaque, about 5-7 minutes. Turn them halfway through cooking. Take care not to overcook shrimp or it will become tough.
Use an oiled grill basket or skewers to contain shrimp so they don’t slip between the grates.
Rosemary Salmon Kabobs
Serves 4
Ingredients
- 1 pound boneless, skinless wild caught salmon fillet, cut into large chunks
- 1 zucchini, sliced into thick rounds
- 1 yellow bell pepper, cut into chunks
- 1 large red onion, cut into chunks
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 garlic cloves, minced
- 1 tablespoon finely chopped fresh rosemary
- 1/3 cup extra-virgin olive oil
- 3 tablespoons lemon juice (Meyer lemon, if possible)
Directions
Place salmon, zucchini, bell pepper and onion in a shallow baking dish and sprinkle with salt and pepper. Whisk together the garlic, rosemary, oil and lemon juice in a small bowl. Pour mixture over the salmon and vegetables, toss and marinate for 30 minutes.
Oil the grates and preheat a grill for medium-high heat cooking. Skewer the salmon and vegetables, reserving the marinade. (If using wooden skewers, soak in water for 30 minutes before assembling.)
Grill kabobs, turning once, until salmon is cooked through and the vegetables are tender, about 5 to 7 minutes. While the kabobs cook, boil the reserved marinade in a small saucepan for 5 minutes. Drizzle over the skewers just before serving.
Grilled Shellfish and Vegetable Packets
Serves 4
Use any combination of shellfish and vegetables that appeal to you.
Ingredients
- 8 small red potatoes, halved
- 8 small (mini) bell peppers, cut in quarters
- 8 cherry tomatoes
- 2 ears of corn on the cob, cut in fourths
- 1 small red onion, cut into 8 wedges
- Extra-virgin olive oil, for drizzling
- Salt
- 16 small oysters, scrubbed or 16 shrimp, peeled
- 16 littleneck clams, scrubbed
- 16 large mussels, scrubbed
- Chopped chives for garnish
- Warm crusty bread, for serving
Directions
Heat a gas grill to high.
In a large bowl, drizzle the vegetables with olive oil and season with salt.
Tear off eight 16-by-18-inch pieces of heavy-duty foil. Layer the sheets in pairs. Divide the shellfish evenly among the four pairs of foil and drizzle with olive oil.
Arrange the vegetables over the shellfish and drizzle with more olive oil. Add a pinch of salt and 1 tablespoon of water to each. Fold the foil tightly into neat rectangular packets.
Arrange the packets on the grill. Cover and cook over moderately high heat, rotating once or twice, until the packets are puffed and sizzling, about 25 minutes.
Carefully open the packets, watching out for the hot steam and garnish with chopped chives. Serve with the bread on the side.
No matter what the calendar says, Memorial Day kicks off the start of summer and the grilling season. Here are some tips on how to be a successful griller:
Treat your grill just like any other cooking surface — give it a good cleaning before and after you cook. Scrubbing and oiling the grill grates not only protects the grates but creates a nonstick surface for cooking.
A hot grill makes for easier cleaning (as any of the stuck-on food bits become brittle and easier to scrape off), but if your grill really needs a deep clean, preheat the grill then turn it off while you scrub and oil.
When preparing a charcoal grill, don’t skimp on the charcoal. Light the coals at least 30 minutes before you plan to begin cooking. Do not put foods on the grill until the fire dies down to glowing coals.
Even gas grills need to preheat. Turn on the flame at least 15 minutes before putting food over the fire. This will help to warm up the grate and stabilize the temperature of the grill environment.
Don’t grill anything too fatty or with too much marinade, as this can cause flare-ups. Most recipes will direct you to trim excess fat or shake off any excess marinade — this step is included for your safety.
Metal skewers get hot which helps meat to cook more evenly — just remember to use tongs or an oven mitt when turning them on the grill. Double-skewer items that might fall off, such as shrimp, chicken strips or slices of summer squash. In this case, skewers can help keep ingredients from twirling and also maintain the shape of the ingredient.
Grill delicate of small foods in a perforated grill pan — it will keep the food from falling through the cooking grate.
For larger cuts, such as chickens, roasts or a rack of ribs, do most of your cooking away from any actual flames and keep the grill lid closed. This allows for slower cooking and more even temperatures. Unless you have a serious cookout in the making, most grills are big enough to prepare one side for lower heat cooking and one side for high heat. Move hot coals to one half of the grill or turn off one or more burners to create indirect heat.
Can’t decide whether to use a direct or indirect method? If the food takes less than 20 minutes to cook, use direct heat; if it takes longer, use indirect heat.
If the grill gets too hot, turn it off or pull everything off the grill. If it’s not hot enough, close the lid, as this will help to build heat quickly.
GRILLING BEEF & PORK
The appropriate heat levels and cooking times are crucial for grilling meat, so that it stays tender and juicy. Each type of cut has its own rules:
Use direct heat for chops, steaks and hamburgers.
Use indirect heat for Italian sausage, roasts and larger cuts of meat.
Cover the grill when cooking less tender cuts of meat.
Slash the edges of steaks and chops on the diagonal, about ¼ inch into the center to prevent the edges from curling.
Resist the urge to squeeze or press down on the grilling meat! This will result in a tougher, less juicy cut.
Steaks like filet mignon, ribeye, top sirloin and New York strip are naturally tender and need nothing more than a seasoning rub or a bit of salt and pepper before grilling.
Larger steaks like flank, skirt steak and London broil are best when soaked in a flavorful marinade before grilling.
Cuts like brisket, shank and chuck demand long, slow, indirect cooking.
Ribeye is excellent on the grill because of its marbling and its ability to hold up to strong flavors in spice rubs and marinades.
Lean, tender pork chops can be marinated or rubbed with spices and then cooked over the coals.
Pork spare ribs and baby back ribs can be prebaked and then grilled to achieve a smoky flavor.
Pork tenderloin grills quickly, is low in fat and can be sliced easily for an attractive presentation.
Treat larger cuts of pork, like pork shoulder, the way you would larger cuts of beef.
Italian Vinaigrette
Keep this homemade Italian Vinaigrette on hand to quickly give foods flavor before grilling.
Ingredients
- 1 tablespoon dried Italian mixed herbs
- 3 cloves garlic, pressed
- 1 tablespoon prepared Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
Whisk all the ingredients together and drizzle olive oil in a little at a time. Yields: ¾ cup
Cooking Times
Always cook all types of meat thoroughly and use an instant-read thermometer inserted into the middle of the thickest part of the meat. Wait a couple of minutes before reading and follow these simple temperature guidelines:
| Cooked meat | Temperatures in degrees F |
| Medium Rare | 145 |
| Medium | 160 |
| Medium Well | 165 |
| Well Done | 170 |
| Ground Meats | 160 |
Italian Flank Steak
Serves 4
Ingredients
- 1 large (1 1/2-pound) grass-fed flank steak
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups lightly packed baby spinach leaves
- 1/2 cup lightly packed basil leaves
- 1/4 pound provolone cheese, thinly sliced
- 2 teaspoons extra-virgin olive oil
Directions
Soak 8 toothpicks in water for at least 20 minutes and prepare the grill for medium heat cooking. Don’t forget to oil the grill grates.
Butterfly steak by slicing it horizontally with a very sharp knife, stopping about 1 inch before you would slice all the way through. Open meat up, like opening a book, and sprinkle all sides with salt and pepper.
Layer opened steak with spinach, basil and provolone slices. Starting on one long side, roll up tightly.
Secure the rolled steak at the seam and ends with the soaked toothpicks.
Brush the outside of the steak with oil and grill, turning frequently, until the steak is deeply browned all over, about 12-15 minutes for medium rare (an instant-read thermometer inserted into the center should register 125-130°F). Don’t overcook or the steak will be dry.
Transfer steak to a cutting board, cover loosely with foil and let stand 10 minutes. Remove toothpicks and thinly slice. Arrange on a serving platter.
Grilled Sausage and Pepper Salad
Serves 4
Ingredients
- 4 fresh pork or turkey Italian sausage links
- 1/2 large white onion, cut into 2 thick slices
- 1 head romaine lettuce, chopped
- 4 ounces feta cheese, crumbled
- 3 jarred roasted red peppers, drained and chopped
- Olive oil for brushing
- Prepared Italian salad dressing
Directions
Oil the grill grates and prepare the grill for medium-high heat cooking. Prepare one side of the grill for indirect heat
Brush the onion slices and sausages with oil.
Grill sausages on the indirect heat side of the grill for 30 minutes turning then after 15 minutes.
Grill onion on the direct heat side of the grill, turning occasionally, until the onion is tender, 8 to 10 minutes
When cool enough to handle, slice sausages thickly on the bias and cut the grilled onion into chunks.
Toss romaine, feta and red peppers in a large salad bowl with a little Italian salad dressing.
Spoon romaine mixture onto serving plates and top with sausages and onion.
GRILLING POULTRY
The mild flavor of poultry makes it ideal for grilling. Whether you choose chicken, duck, turkey or game hen, marinating or using a dry rub will maximize flavor. Once you’ve selected your specific cut of poultry and seasoning method, follow these tips:
Thin pieces of poultry can be cooked over direct heat; larger pieces of chicken should be cooked over indirect heat.
Cook whole and butterflied poultry breast-side down.
Turning poultry pieces every 5 minutes and rotating pieces around the grill can help ensure even cooking.
Place a drip pan under a whole chicken or turkey breast to catch the juices.
Allow turkey to rest 20 minutes before carving. Remember, smoked turkey may appear a little pink even when thoroughly cooked.
Always cook poultry thoroughly. Test with an instant read thermometer (it should reach 165°F).
Insert the thermometer into the middle of the thickest part of the meat, taking care not to touch any bone. Wait a couple of minutes before reading. For whole poultry, insert the thermometer into the thickest part of the thigh.
| Part of the Poultry | Time |
| Whole Chicken | 15-20 minutes per pound, about 1 3/4 hours |
| Butterflied Whole Chicken | About 1 hour |
| Bone-in Breast, Leg & Thigh | 12-15 minutes per side |
| Wing | 2-3 minutes per side |
| Boneless Chicken Breast | 4-6 minutes per side |
| Boneless Turkey Breast (up to 3 pounds) | 1-1 1/2 hours |
| Boneless Turkey Breast (3-9 pounds) | 2-3 hours |
Grilled Chicken and Peppers Over Arugula
Serves 4
Ingredients
- 2 skinless, boneless chicken breast halves (about 1 1/4 pounds total)
- 7 tablespoons prepared Italian salad dressing, divided
- 2 bell peppers (red or green, or 1 of each), quartered
- 1/4 small red onion, thinly sliced
- 6 lightly packed cups arugula leaves
Directions
Split the chicken breasts by placing them on a cutting board and using a sharp knife to slice evenly through them, while applying slight pressure on top with the other hand.
Oil the grill grates and prepare a grill for medium-high heat cooking.
Brush chicken breasts on both sides with 3 tablespoons of the salad dressing.
In a small bowl, toss bell peppers with 2 tablespoons of the dressing.
Place chicken on one side of the grill and the peppers on the other side. Grill chicken and peppers, turning occasionally, until chicken is cooked through and peppers are tender and browned, 6 to 7 minutes.
Toss onion and arugula with the remaining 2 tablespoons of salad dressing and arrange on a platter. Slice chicken and peppers; place them on top of the arugula salad.
Pesto Turkey Burgers with Grilled Onions
Serves 4
Ingredients
- 1 1/2 pounds ground turkey
- 1/3 cup prepared basil pesto
- Olive oil
- 1 sweet onion, peeled, but leave the root ends intact and cut into 4 thick slices
- 6 ounces fresh mozzarella cheese, cut into 4 slices
- 4 hamburger buns
Directions
In a large bowl, combine turkey and pesto. Form the mixture into 4 patties, each about 3/4-inch thick.
Brush the onion slices and burgers with oil.
Oil the grill grates and heat the grill to medium. Grill burgers and onions until browned and cooked through, about 4 to 5 minutes per side.
Place burgers on the buns and top each with a slice of mozzarella and a slice of grilled onion.
Part 2 Tomorrow
Castello Danish Blue
I was chosen to participate in Castello’s Summer of Blue #BluesdayTuesday campaign. Beginning with this month, May, Castello Blue Cheese will be featuring creative blue cheese recipes on Tuesdays, also known as #BluesdayTuesday, until September. Castello has a wide range of wonderful cheeses. Check out Castello’s website for more information and don’t forget to enter the sweepstakes. You can win a season’s worth of blue cheese for your summer entertaining. See the link at the bottom of this post to enter the sweepstakes.
I was sent samples of Castello’s crumbled Danish Blue to use in my recipes for this campaign. That was very exciting in itself, since I am a big fan of blue cheese and love to put it on my salad. However, I wanted this delicious tasting cheese to be a star in a menu I would use for entertaining my guests.
If you are not that familiar with blue cheese, start simply and pair it with different foods to see how they complement each other. Try it alongside sweeter ingredients like figs or pears for a great appetizer. Add blue cheese to spicy recipes to tone down the heat and, then, add it to some of your main dish recipes. Once you start experimenting with blue cheese, you’ll become a fan also.
Now that May is here and the weather has warmed, I look forward to entertaining outdoors. It is also the time I think about grilling. I find it very creative to plan a menu for entertaining and, in thinking about what to serve, I always think it is best to go with seasonal foods because they are going to be flavorful and fresh. This entrée is excellent to serve when you have company because the chicken rolls can be prepared early in the day and refrigerated. I always try to plan a menu where most of the preparation can be done early in the day, leaving me free to spend time with my guests.
Below is my suggested menu for an outdoor dinner party for 4. This menu is easily doubled for additional guests.
Appetizer:
Eggplant Compote, (recipe link)
Main course:
Grilled Chicken Rolls with Danish Blue Cheese Stuffing, recipe below
Lettuce and Green Bean Salad, (recipe link)
Grilled Vegetables, (recipe link)
Dessert:
Almond Panna Cotta with Blueberry Sauce, (recipe link)
Grilled Chicken Rolls with Danish Blue Stuffing
Serves 4
A technique I like to use for cooking fish and chicken on the grill is to coat them in Panko crumbs and grill them on heavy-duty foil over indirect heat. This technique keeps food moist and delicious. The chicken only uses one side of the grill, which leaves the direct side to use for grilling vegetables.
Lemon Sauce
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/4 cup unsalted butter, melted
Danish Blue Stuffing
- 4 oz Castello Crumbled Danish Blue Cheese
- 4 large fresh basil leaves
- 1 teaspoon olive oil
- 4 slices Pancetta, about 4 oz
- 2 garlic cloves, minced
- 4 medium boneless skinless chicken breast halves (about 6 oz each)
- 3/4 cup Panko crumbs
Directions
For the sauce:
In a small bowl combine lemon zest, lemon juice and melted butter. Divide the sauce in half and set one bowl aside. Refrigerate the other bowl until serving time.
For the chicken rolls:
Heat 1 teaspoon of olive oil in a small skillet and saute the pancetta and garlic until the pancetta is crispy. Drain on a paper towel. Set aside.
Butterfly each chicken breast and place each piece between 2 layers of plastic wrap.
Use the flat side of a meat mallet to pound the chicken into rectangles of an even thickness.
Divide the cooked pancetta evenly on each chicken breast.
Add 1 oz of Castello blue cheese to each breast and top with a basil leaf.
Fold in the sides of each chicken breast and roll up.
Dip chicken into one of the dishes with the reserved lemon sauce and then roll in the Panko crumbs, pressing the crumbs into the chicken.
Secure the rolls with skewers and place on a tray lined with heavy duty foil. Refrigerate the chicken rolls until it is time to grill. Discard the lemon sauce used for the coating.
Preheat the grill on high.
Turn off one side of the grill and place chicken with the foil on that side of the grill.
Grill for 10 minutes, turn the chicken rolls over with grill tongs and cook for 10 more minutes or until the chicken registers 160 degrees F on an instant read meat thermometer.
Move the chicken rolls to a serving platter. Let grilled chicken rest 5 minutes.
Reheat the reserved lemon sauce in the microwave while the chicken rests. Drizzle the sauce over the chicken rolls and garnish with basil leaves. Serve.
Roughly 90 percent of U.S. potatoes are planted in the spring and harvested in the fall. The marketing season for fall potatoes begins in August (for areas of early harvest) and may continue through to the following August. Unlike most produce crops, which are perishable, potatoes are well-suited for long-term storage in climate-controlled rooms or containers.
Potatoes harvested in the winter, spring and summer account for less than 10 percent of the U.S. potato production. However, these potatoes meet specific market needs and generally cost more than fall potatoes. For example, some consumers prefer “new” or “freshly dug” potatoes, such as round red, white, yellow and purple varieties that are smaller in size and are normally not stored before sale.
Any variety of potato that is harvested early is considered a new potato. Since they are picked before their sugars have converted to starch, new potatoes are crisp and waxy and high in moisture. They also have thin skins, making them great for cooking and eating unpeeled. New potatoes are in season in spring and early summer and they should be firm, smooth and free of cracks or soft brown spots. Choose potatoes of similar size so they cook evenly.
Store potatoes in a cool, well ventilated place. Temperatures lower than 50 degrees, such as in the refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked. If you do refrigerate, letting the potato warm gradually to room temperature before cooking can reduce the discoloration. Avoid areas that reach high temperatures (beneath the sink or beside large appliances) or receive too much sunlight (on the counter-top).
Perforated plastic bags and paper bags offer the best environment for extending a potato’s shelf-life. Don’t wash potatoes before storing them, as dampness promotes early spoilage.
For Breakfast or Lunch
Potato and Vegetable Frittata
Ingredients
- 1 lb medium new potatoes
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1 red bell pepper, seeded, and thinly sliced
- 1 small yellow onion, thinly sliced
- Small bag of fresh baby spinach
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons thinly sliced basil
- 1/2 cup grated Parmesan cheese
- 8 eggs, beaten
Directions
Boil potatoes in a saucepan, covered, until tender. Drain and when cool enough, cut into thin slices..
Heat an oven broiler.
Heat oil in an ovenproof 12 inch nonstick skillet over medium-high heat. Cook garlic, red pepper and onion until soft, 3–4 minutes. Add spinach; cook until wilted, about 1 minute. Stir in sliced potatoes, salt and pepper.
Stir in half the basil, the Parmesan cheese and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes. Place the pan under the broiler. Broil until set and golden on top, about 3 minutes. Garnish with remaining basil.
As An Appetizer
Roasted Potatoes with Ricotta
Ingredients
- 1 1/2 pounds small new potatoes
- 1 teaspoon plus 1 tablespoon extra-virgin olive oil
- Coarse salt and ground pepper
- 1/2 cup ricotta
- 2 tablespoons finely grated Parmesan
- Zest from 1/2 lemon, finely grated
Directions
Preheat oven to 450 degrees F. Place potatoes in the center of a 3-foot-long piece of foil. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Bring the long sides of the foil together and fold edges over, then tightly crimp the ends to create a packet. Roast on a baking sheet until cooked through, 35 to 40 minutes.
In a small bowl, combine ricotta, Parmesan and lemon zest; season with salt and pepper. When the potatoes are cool enough to handle, cut a small X on top of each with a paring knife and gently squeeze open. Place 1 teaspoon ricotta mixture into each. Drizzle 1 tablespoon olive oil over the stuffed potatoes on a serving platter
In A Soup
Italian Fish and Potato Soup
Serves 6
Ingredients
- 1 tablespoon olive oil
- 1 onion, small dice
- 3 garlic cloves, minced
- 2 celery stalks, small dice
- 2 new red potatoes, diced
- 2 new white potatoes, diced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- Pinch salt and pepper
- One 28 oz can Italian diced tomatoes
- One 8 oz bottle clam juice
- 4 cups water
- Juice from 1 large lemon
- 1 1/2 lbs fresh or frozen cod-fish (or any other firm white fish), cut in 1 inch pieces
- 1/2 cup roughly chopped Italian green and Kalamata olives
- Additional salt and pepper, to taste
Directions
In a large soup pot, heat oil and add onion, garlic, celery and potatoes. Season with thyme, oregano, salt and pepper. Sauté for about 10 minutes until slightly softened. Add tomatoes, clam juice, lemon juice and water. Bring to a boil and then let simmer for about 20 minutes or until the potatoes are soft.
Add the fish and olives to the soup and gently stir. Continue to cook for another 15-20 minutes until the fish is cooked through. Taste for salt and pepper and adjust accordingly.
In A Salad
Arugula with Roasted Salmon and New Potatoes
4 servings
Ingredients
- 1 pound red or yellow new potatoes, quartered
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 1 pound skinless salmon fillet
- 3 tablespoons white-wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup snipped chives
- 10 ounces baby arugula
Directions
Preheat the oven to 450 degrees F. On a large rimmed baking pan, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes.
Toss potatoes and push to the sides of the baking pan; place salmon in the center and season with salt and pepper.
Roast until potatoes are tender and the salmon is opaque throughout, about 15 minutes. Transfer salmon to a plate; break into large pieces with a fork.
Whisk together vinegar, mustard, chives and remaining 2 tablespoons oil in a large bowl; season with salt and pepper.
Add arugula and potatoes; toss to combine. Top salad with salmon pieces and serve.
In A Pasta
Pasta with Pesto, Potatoes and Green Beans
4-6 servings
Ingredients
- 2 medium new potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon salt, plus more for seasoning
- 8 ounces cavatappi pasta
- 8 ounces green beans, trimmed and halved
- 1/2 cup homemade basil pesto or store-bought
- Fresh ground black pepper
Directions
Place the potatoes in a large pot of water; bring to a boil.
Add salt and cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.
Add green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
Drain reserving ½ cup of the pasta cooking water.
Toss pasta and vegetables with the pesto and thin with some of the pasta cooking water. Garnish with fresh black pepper.
In A Main Course
Roast Beef with New Potatoes and Shallots
Serves 4
Ingredients
- 1 1/2 pounds small red new potatoes (10 to 12), well scrubbed, halved or quartered
- 1 pound shallots (8 to 10), peeled, ends trimmed and halved lengthwise
- 1 teaspoon dried Italian seasoning
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 1 1/2 pounds eye-of-round beef roast, tied
Directions
Preheat the oven to 400 degrees F. On a large rimmed baking pan, toss potatoes and shallots with the oil; sprinkle on the Italian seasoning and add salt and pepper to taste.
Push vegetables to the edges of the baking pan; place roast in the center. Turn roast to coat with oil on the pan and season generously with salt and pepper.
Roast, tossing potatoes and shallots occasionally, until an instant-read thermometer inserted in the center of the meat registers 130 degrees F for medium-rare, 40 to 50 minutes.
Let the beef rest 10 minutes, loosely covered with aluminum foil, before slicing and serving with the potatoes and shallots.
Central States
As immigrants from the different regions of Italy settled throughout the various regions of the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the townspeople and later for Americans nationwide.
Minnesota
The Italian Cultural Center
The ICC (The Italian Cultural Center) was established as a center in Minneapolis for all things Italian and to serve as a beacon for classic and contemporary Italian culture through language, art, music, design, cinema, architecture and technology. The ICC draws Italian-Americans who want to learn more about the culture and connect with their roots.
Discovering modern Italy is a goal for ICC’s students. Some of the students who come to study language here also enjoy learning about what Italy is like now. The Center’s seven university-trained teachers are from Italy and bring their own diverse heritages into the classroom, giving students a glimpse of life in some of the small towns and villages.
Films are a big part of the Italian cultural experience. Since the development of the Italian film industry in the early 1900s, Italian filmmakers and performers have enjoyed great international acclaim and have influenced film movements throughout the world. As of 2015, Italian films have won 14 Academy Awards for Best Foreign Language Film, the most of any country.
Every year, the ICC presents a series of outstanding contemporary films in their annual Italian Film Festival. They also offer screenings throughout the year in the CineForum series.
Through the lens of drama, comedies, documentaries and movies, the view of Italy is broadened and offers a fresh perspective on the country and its people. It is a way to take a journey to Italy without leaving Minnesota.
The desire to show Twin Cities’ residents the real Italy has led them to select films by modern Italian directors for the ICC’s annual free film festival, held in collaboration with the Italian Film Festival USA and the Minneapolis College of Art and Design (MCAD). The Italian film series offers a glimpse into award-winning, post-war Italian films and the high fashion industry they launched.
Antipasti Skewers
Serves 8
Inspired by her travels and studies in Tuscany, Carmela Tursi Hobbins created Carmela’s Cucina to teach the art of Italian cooking and entertaining. Her experience blends years as co-owner of a successful catering business and her background as a classroom teacher. She has written two cookbooks, Carmela’s Cucina and Celebrations with Carmela’s Cucina.
Ingredients
- 1 pound package of fresh tri-colored tortellini
- 1 pint grape tomatoes
- 1 bunch of fresh basil
- 1 can quartered artichoke hearts
- 1 pint fresh bocconcini mozzarella balls
- 1 pint pitted olives
- 1/2 pound salami sliced thin
- 2 envelopes Good Seasons Zesty Italian Salad Dressing mix
- Bamboo skewers
Directions
Boil the tortellini for about 6 minutes in salted water. Drain and put the tortellini into a bowl of ice water to stop the cooking. Wash the tomatoes and basil and pat dry.
Thread the tortellini, tomatoes, basil leaves, artichoke hearts, mozzarella, olives and salami (folded into quarters) onto the skewers.
Using one package of the Italian salad dressing mix, make up the dressing following the directions on the package and drizzle the dressing over the prepared skewers.
Sprinkle the contents of the second envelope of dried Italian Salad mix over the skewers and let marinate for several hours.
When ready to serve, assembled skewers can be stuck into a melon or pineapple half or laid on a lettuce lined tray.
Nebraska
Little Italy is a neighborhood in Omaha, Nebraska that, historically, has been the home to the city’s Italian population. Omaha’s first Italian community developed during the 1890s near the intersection of South 24th Street and Poppleton Street. It was formed by immigrants from southern Italy and Italian immigrants who moved there after living in the eastern states. In 1905, Sicilian immigrants settled along South 6th Street in the hills south of downtown. Additional immigrants from Sicily arrived between 1912 and 1913 and following World War I.
Two brothers, Joseph and Sebastiano Salerno, are credited with creating Omaha’s Little Italy, located near the Union Pacific yards in downtown. When Sebastiano took a job as an agent for a steamship company in 1904, he encouraged friends from Sicily to emigrate. Joseph then secured housing and jobs for the immigrants, particularly in the downtown Omaha’s Union Pacific shops that included grocery stores, clothing and shoe stores and the Bank of Sicily, established by the Salerno brothers in 1908.
Today, the Festival of Santa Lucia is still celebrated throughout Little Italy, as it has been since the arrival of the first immigrants. An annual festival called “La Festa” is held to unite the city’s Italian community and celebrate its heritage. Many other remnants of Little Italy endure, making this area distinct within the city.
Little Italy has several landmarks, including St. Francis Cabrini Church, built in 1908 at 1335 South 10th Street. Other landmarks include the Santa Lucia Festival Committee Hall at 725 Pierce Street; Marino’s Italian Grocery at 1716 South 13th Street; Sons Of Italy Hall located at 1238 South 10th Street and Orsi’s Bakery at 621 Pacific Street.
Orsi’s Bakery and Pizzeria is a gold mine for Italian fare. Their Sicilian style pizza, in particular, has been popular since they first opened in 1919. Passed through the Orsi family for over 90 years, the interior and the owners may have changed, but the recipes have stayed the same. Along with pizza, their Italian deli offers a variety of meats, cheeses, olives, peppers and desserts.
Steakhouse Spaghetti
Chefs at Omaha’s Piccolo Pete’s flavor the sauce for their spaghetti with beef steak trimmings and pork and beef bones. In the true sense of Italian American cuisine this recipe combines Italian heritage cooking with Omaha’s love of beef.
Serves 8
Ingredients
- 1/4 cup olive oil
- 1 lb. beef shank bones, trimmed
- 1/4 lb. raw steak trimmings (ask your butcher for this)
- 1 pork neck bone
- 10 cloves garlic, finely chopped
- 1 large yellow onion, finely chopped
- 1/2 cup tomato paste
- 3 1/2 tablespoons sugar
- 2 teaspoons. celery seeds
- 4 sprigs basil
- 3 (28-oz.) cans crushed tomatoes
- 2 bay leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. spaghetti
- Grated Parmesan, for serving
Directions
Heat the oil in an 8-qt. saucepan over medium-high heat. Working in batches, cook bones and steak trimmings until browned, 7–9 minutes. Transfer to a plate.
Add garlic and onion; cook until golden, 6–8 minutes. Add tomato paste; cook until slightly caramelized, about 3 minutes. Add sugar, celery seeds, basil, tomatoes, bay leaves, salt and pepper.
Bring to a boil. Reduce heat to medium-low; add bones and trimmings. Cook, until the sauce is reduced by a third, about 1 hour. Discard bones, trimmings, basil and bay leaves; shred the meat and add it to the sauce.
Bring a large saucepan of salted water to a boil. Cook spaghetti until al dente, about 10 minutes. Drain and divide among serving bowls; ladle with sauce. Sprinkle with Parmesan.
Kansas
Heart of America Bridge
The Columbus Park area is Kansas City’s Italian neighborhood. Although ethnic lines are less distinctly drawn than in years past, the unique character of the neighborhood remains. Unlike other Little Italys that blur into other neighborhoods, Columbus Park has established boundaries: the Missouri River on one side and the Heart of America Bridge on the other. As one of Kansas City’s oldest immigrant neighborhoods, it has also had a long history of social infrastructure and culture. By 1920 there were about 10,000 Italians living in the area.
The heart of the community is the Holy Rosary Catholic Church. Built in 1895, the Church was the result of petitioning by the local Italian community for a church. Bells still toll on Sunday mornings and services have continued in the building for more than 100 years.
The main business area is found along 5th street, where there are many Italian restaurants and grocery shops. You will find traditional foods and products at Garazzo’s Ristorante, LaSala’s Deli and LaRocca’s Grocery.
Wish-Bone Salad Dressing originated in Kansas City. In 1945, returning World War II veteran, Phillip Sollomi, opened a family-style chicken restaurant in Kansas City called, The Wish-Bone®. In 1948, Sollomi began serving his mother’s salad dressing made from a recipe she brought with her from her native Sicily. As demand grew, Sollomi began mixing the dressing in a 50-gallon drum and bottling it. The dressing became known as“The Kansas City Wish-Bone® Famous Italian-Style Dressing. Word of this unique salad dressing spread throughout the heartland. In 1957, Sollomi sold the business to Lipton.
Chef Jasper Mirabile grew up in an Italian family. Each year he travels back to Italy and his family’s hometown of Gibellina, Sicily to see family and friends. He also goes to do research on the authenticity of Sicilian cuisine and to learn as much as he can about its rich history.
He writes in The Kansas City Star, “ I like to say my mother is “old school” in her style of cooking. No short cuts, no microwaves, no cheating at all, just respecting traditional recipes and cooking methods. Unlike me, a short order line cook, mama measured everything exactly, never doubling a recipe, never experimenting with different ingredients, just preparing the same tried and true recipes over and over again since she learned to cook as a teenager. Mama learned to prepare her Sunday sauce, meatballs and braciole from her mother, Rosa Cropisi. Grandmother Cropisi brought the recipe over from Corleone, Sicily, never-changing a single ingredient. My mother claims my father only married her for her mother’s meatball recipe.”
Jasper Mirabile’s Recipe for Meatballs
Makes about 20
Ingredients
- 1 lb. Ground Pork
- 1 lb. Ground Beef
- 2 Large Eggs
- 1 cup Freshly Grated Romano
- 1 1/2 tablespoons Parsley, (Chopped)
- 3 Garlic Cloves, (Minced)
- 1/2 cup Onion, (Minced)
- Salt and Pepper, (To taste)
- 2 cups Plain Bread Crumbs
- 1 1/2 cups Water
- 1 cup Olive Oil
Directions
Place pork & beef in a large bowl. Add the eggs, cheese, parsley, minced garlic, onions and salt and pepper to taste. Mix.
Add the bread crumbs and blend into the meat mixture. Slowly add the water until the mixture is moist. Shape the meat mixture into 2 1/2- to 3-inch balls.
Heat the oil in a large skillet. Add the meatballs and fry in batches, being careful not to crowd the pan.
When the bottom half of the meatballs are well browned and slightly crisp, (usually takes about 5 to 6 minutes), turn them over and cook the other side for 5 minutes more.
Remove the meatballs from the heat and drain them on paper towels. Simmer in your favorite sauce.
Chef Jasper J. Mirabile Jr. runs his family’s 59-year-old restaurant, Jasper’s, with his brother. He is the author of The Jasper’s Kitchen Cookbook. Chef Mirabile is a culinary instructor, a founding member of Slow Food Kansas City and a national board member of the American Institute of Wine and Food. He hosts a weekly radio show, “Live! From Jasper’s Kitchen” on KCMO 710 AM and 103.7 FM.
Oklahoma
Krebs began as a small coal-mining camp inhabited by the English, Irish and Italian miners. The commercial exploitation of coal in the Native American Territories began in 1872, with the completion of the Missouri, Kansas and Texas Railway. A few years later, the Osage Coal and Mining Company leased the property on which the town of Krebs emerged. The first mine opened in 1875 and twenty years later, 15 mines were operating in the area.
Krebs, Oklahoma is considered the center of Italian culture in the state of Oklahoma. Most of the immigrants who found their way to Oklahoma settled in the coal-producing communities in Pittsburg County and in the Choctaw Nation. Italian immigrants to Oklahoma were predominantly from northern Italy. They came as families and often established strong ethnic communities. In 1910, there were 2,162 Italians living in Pittsburg, Latimer and Coal counties. Later on the region attracted immigrants from southern Italy.
First-generation Oklahomans learned Italian from their parents. There aren’t many first-generation Italian Americans left in Krebs. The language hasn’t made it down through the generations, but it can still be heard during festivals and community events, especially over a game of bocce ball. The Italian Festival has been running for 40 years and is the community’s biggest single event.
When Kreps’ resident, Joe Prichard, took his family back to the Italian town his grandfather emigrated from, he was surprised by how familiar it felt. “The little village my grandfather left was almost a clone of the village he came to in Oklahoma,” he said. Joe discovered that San Gregorio Magno, in the Campania region, was not only the same size as Krebs, but community life there also centered around the Catholic Church. Even the town’s differences created parallels for him.
Krebs is famous throughout Oklahoma for its many Italian restaurants. Isle of Capri, “Pete’s Place” and Roseanna’s, to name a few, have been there for generations. A specialty of the region is Lamb fries, the name generally given to lamb animelles (testicles) that have been peeled, rolled in cracker meal and fried. Lamb fries are served in many Italian restaurants, particularly in Oklahoma’s “little Italy” and the Cattlemen’s Steakhouse located in the Oklahoma City Stockyards.
Original Pete’s Place
Three years after his arrival, at the age of 11, Pietro began working in the coal mines, changing his name officially to “Pete Prichard.” Through hard work and determination, he managed to make a meager living. However, in 1916, when Pete was 21 years old, a massive cave-in nearly cost him his life. He survived, but the accident crushed his leg in such a way that he couldn’t return to work in the mines.
To help pass the time, Pete took an interest in brewing beer. He found a unique recipe brewed by the local Native American tribe, the Choctaw, which made use of the plentiful supply of golden wheat that grew on the Oklahoma plains. Pete experimented and tested until he perfected his own version, which he named choc® beer.
Before long, other immigrant miners began gathering at his house regularly to relax and enjoy a beer during breaks. Then, it only seemed natural to start fixing the men a hearty lunch to go along with the beer. That’s the Italian way! He served “family-style” helpings of homemade Italian specialties like spaghetti, meatballs, ravioli and sausage. In 1925, Pete officially opened a restaurant in his home and, since everyone had always just called it “Pete’s Place®”, the name stuck.
Caciocavallo Cheese
When Mike Lovera’s Grocery first opened in 1946 in Krebs, it was a regular mom-and-pop general store and meat market. But it was the homemade Italian sausage that made Lovera’s store stand out from the competition. A specialty Italian grocery store would find it hard to survive in most towns of 2,000 people. But Krebs has been largely Italian since immigrant coal miners arrived in the 1870s and the town has no problem supporting a grocery store, three Italian restaurants and a Catholic church.
Along with about 40 imported Italian products, Lovera’s is famous for its caciocavallo, a milky cheese covered in wax. Initially, Lovera bought caciocavallo from local Italians who made it at home, but when the supply started to dry up, Lovera learned how to make it.
Sausage and Peppers
Source: News OK, Dave Cathey, Food Editor
Ingredients
- One 16-ounce coil of fresh Lovera’s sausage
- 1 whole garden-fresh green pepper, cut in 1-inch pieces
- 1/2 onion sliced in 1-inch pieces
- 1 jalapeno cut in thick slices, optional
- 2 tablespoon olive oil, divided
- Salt and pepper
Directions
Preheat oven to 400 degrees F.
Brush sausage with 1 tablespoon oil and place in a cast-iron skillet or small roasting pan.
Roast sausages 20 minutes.
While the sausages are roasting, toss onions and peppers with remaining oil, salt and pepper in a mixing bowl.
After 20 minutes in the oven, turn the sausages over and top with the onion-pepper-oil mixture. Roast another 20 minutes and remove the pan from the oven.
Remove the sausages from the pan, let sit five minutes, then cut in slices and toss with the onions and peppers in the pan.
Serve with pasta and Italian tomato sauce or with crusty bread.
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Russian Artist Wassily Kandinsky
The arrival of spring brings out the lighter side in our dining habits, with dishes emphasizing fresh flavors, such as fruit, herbs, tender greens, seafood and more. Mild spring salads with their seasonal ingredients complement the warming weather. A spring salad can be as simple as tender greens tossed with a vinaigrette or you can dress it up by adding seasonal ingredients, like peas, asparagus, radishes and baby artichokes.
Tender greens are best in spring. Leaves should be bright and fresh looking. Choose crisp lettuces that are free of blemishes. Lettuce should be washed and thoroughly dried in a salad spinner to remove any excess moisture. Refrigerate washed-and-dried greens wrapped in dry paper towels in an airtight plastic bag for about five days.
Here are some recipes for spring salads that can be used as a first course, for lunch or as a main dish.
Spinach Salad with Warm Parmigiano-Reggiano Dressing
Serves 6
Ingredients
- 5 ounces baby spinach (about 10 cups)
- 8 ounces mushrooms, sliced
- 1/2 small red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 4 anchovy fillets, minced
- 2 1/2 tablespoons red wine vinegar
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- Freshly ground black pepper
Directions
Place spinach, mushrooms and onion in a large salad bowl.
Heat oil in a small skillet over medium-low heat. Add garlic and cook, stirring frequently, until very fragrant, about 1 minute. Add anchovies and cook, stirring, 30 seconds.
Remove from the heat and stir in vinegar and then cheese. Pour the warm dressing over the salad, toss well and serve with a pepper mill on the table, so that you can top your salad with plenty of freshly ground black pepper.
Bean Salad With Lemon And Herbs
6 servings
Ingredients
- 2 cups fresh cooked beans (such as cannellini) or one 14-oz. can cannellini beans or chickpeas, rinsed
- 6 oz fresh green beans or sugar snap peas, trimmed, cut into 1” pieces
- 1/4 cup fresh parsley leaves
- 1/4 cup olive oil
- 3 tablespoons fresh chives, chopped
- 2 tablespoons capers, chopped
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Aleppo pepper or 1/4 crushed red pepper flakes
- Kosher salt and freshly ground black pepper
Directions
Cook the green beans in boiling salted water for about 4 minutes, just until tender but still firm. Drain.
Mix the beans, green beans, parsley, oil, chives, capers, lemon zest, lemon juice and Aleppo pepper in a large bowl; season with salt and pepper.
Let the salad sit for at least 30 minutes to infuse the flavors.
Radicchio, Fennel and Olive Panzanella
Serves 4
Ingredients
- 6 oz Italian country-style bread, torn into bite-size pieces (about 4 cups)
- 1 tablespoon finely grated lemon zest
- 1/2 cup olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 small shallot, finely chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh oregano
- 1 small head radicchio, torn into bite-size pieces
- 1 small fennel bulb, thinly sliced
- 1 cup fresh flat-leaf parsley leaves with tender stems
- 1/2 cup green olives, pitted, halved
- 3 oz aged sheep’s-milk Pecorino Romano, shaved
- 3 oz hard salami, thinly sliced
Directions
Preheat the oven to 400°F. Mix the bread with lemon zest and ¼ cup oil on a rimmed baking sheet.
Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let cool.
Whisk shallot, lemon juice, vinegar and oregano in a large salad bowl; season with salt and pepper. Whisk in remaining ¼ cup oil.
Add radicchio, fennel, parsley, olives, cheese, salami and toasted bread to the dressing; toss to combine.
Grilled Chicken Salad with Radishes, Cucumbers and Pesto
Serves 4
Ingredients
- 1/4 cup (packed) fresh basil leaves plus 2 teaspoons chopped
- 1/4 cup (packed) fresh Italian parsley leaves
- 4 tablespoons pine nuts, divided
- 5 teaspoons fresh lemon juice, divided
- 2 teaspoons chopped shallots
- 6 tablespoons olive oil, divided, plus additional for brushing
- 4 boneless chicken breast halves
- 4 – 1/2 inch-thick slices country-style Italian bread
- One 5-ounce package mixed baby greens
- 1 cup thinly sliced radishes
- 1 cup thinly sliced cucumbers
Directions
Place the 1/4 cup basil leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice and the shallots in mini processor; chop coarsely.
With machine running, gradually add 3 tablespoons olive oil.
Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if you want a thinner pesto.
Whisk the 2 teaspoons chopped basil, remaining 4 teaspoons lemon juice and 3 tablespoons oil in small bowl. Season dressing with and pepper. Set aside.
Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper.
Grill until grill marks form and chicken is cooked through, 7 to 8 minutes per side. Transfer to a work surface; let rest 5 minutes.
Using a clean brush, brush both sides of the bread slices with oil. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side.
Place greens, radishes and cucumbers in large bowl. Toss with the reserved dressing. Season to taste with salt and pepper. Divide salad among 4 plates.
Cut grilled chicken breasts crosswise into thin slices. Arrange 1 sliced chicken breast on top of each salad.
Spoon pesto over the chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.
Grilled Steak Salad
Ingredients
Dressing
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon cold water
- 2 teaspoons white wine vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1/2 teaspoon minced fresh rosemary
Steak
- 1/2 cup dry red wine
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 2 teaspoons chopped fresh rosemary
- 2 garlic cloves, minced
- 1 1/2 pounds flank steak
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups baby spinach leaves or any tender spring greens
- Crumbled Gorgonzola cheese
- Grilled baguette slices
Directions
For the dressing:
Combine mayonnaise and the next 7 ingredients in a bowl; slowly whisk in olive oil. Stir in rosemary. Store in the refrigerator until serving time.
For the steak:
Combine the wine, mustard, 1 tablespoon olive oil, chopped rosemary and garlic in a large, heavy-duty zip-top plastic bag. Add the steak and the seal bag, turning to coat.
Refrigerate 6 hours or overnight.
Preheat grill to high (450°F to 600°F). Remove steak from the marinade and discard marinade. Pat steak dry with paper towels and sprinkle with salt and pepper.
Grill, on a greased grill rack, 6 minutes on each side (for medium-rare) or to the desired degree of doneness. Let stand 5 minutes before cutting into thin slices.
Brush bread slices with oil and grill 2 to 3 minutes.
Toss spinach with 1/4 cup of the dressing and divide among 4 salad plates.
Place steak slices on top of the greens and sprinkle each with crumbled Gorgonzola cheese.
Serve the salads with grilled baguette slices and pass the remaining dressing.
There are Gulf Shrimp, Farm Raised Shrimp, Tiger Shrimp, Imported Shrimp and Coldwater Shrimp. The flavor and texture of each type of shrimp are influenced by the waters they come from or are raised in, plus from what they eat or are fed. Wild shrimp feed on seaweed and crustaceans which gives them a more enriched flavor and thicker shells. The ability to swim freely also makes the meat firmer.
Shrimp are abundant in America, especially off the Atlantic and Pacific seaboards in inshore waters, wherever the bottom is sandy. Shrimp are in season from May to October and 95% of the shrimp caught come from the warm waters of the South Atlantic and Gulf states.
Fresh shrimp are highly perishable and should be eaten within 24 hours of purchase. Unless you live in the part of the country where you can actually buy “fresh” shrimp, it is best to buy frozen shrimp. All shrimp are frozen soon after they are caught, usually right on the fishing vessel. Those “fresh” shrimp in the store? They are previously frozen and thawed. The shelf life of thawed shrimp is only a couple of days, whereas shrimp stored in the freezer retain their quality for several weeks.
Avoid shrimp that smells of anything other than salt water. If there is any hint of the aroma of ammonia, it’s a sign they are way past their prime. Truly fresh shrimp will have almost translucent flesh. Do not buy shrimp with black spots or rings (unless it’s black tiger shrimp) as this indicates the meat is starting to break down.
In the United States, shrimp are sold by count. This is a rating of the size and weight of the shrimp. The count represents the number of shrimp in a pound for a given size category. If you are grilling or serving the shrimp as a main course, you probably want 21-25 or larger (16-20). If you are stir-frying or adding to a soup or pasta dish, you probably want a smaller shrimp (31-35 or 36-40).
The terms “shrimp” and “prawns” can be confusing. In many restaurants, larger shrimp are referred to as “prawns,” while smaller shrimp are called “shrimp.” However, both shrimp and prawns can come from saltwater or freshwater and there is no absolute standard for measuring their size. Scientists say there are no real differences.
Shrimp is the most consumed seafood in America, with close to 1 1/2 billion pounds sold per year. I know it is my first choice and here are some of my favorite recipes:
As An Appetizer
Shrimp with Garlic and Lemon
Serves 4
Ingredients
- 1 pound large shrimp (16-20 per pound), shelled and deveined
- 1 1/2 tablespoons minced garlic
- 1 tablespoon dried Italian seasoning
- 1 red bell pepper, finely chopped
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon and 1 lemon cut into wedges
- 1/4 cup chopped parsley
Directions
In a bowl, toss the shrimp with the garlic, Italian seasoning and bell pepper.
In a skillet, sauté the shrimp in the oil over moderately high heat, turning the shrimp once, until just barely pink. Add the lemon juice and parsley and toss gently. Garnish with lemon wedges.
In A Sandwich
Oven Fried Shrimp Sandwich
4 sandwiches
Ingredients
- 4 – 6 inch lengths of baguette, split in half
- Olive oil
- 2/3 cup low-fat mayonnaise
- 2 1/2 tablespoons Dijon mustard
- 1/4 teaspoon Tabasco (hot) sauce, more to taste
- 1/2 cup milk
- 1 egg, beaten to mix
- 3/4 cup dry bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/4 teaspoon cayenne
- 1 1/4 pounds large shrimp, shelled
- 1/3 cup flour
- Shredded romaine lettuce
- 1 tomato, cut into thin slices
Directions
Preheat the oven to 400°F.
Put the bread, cut-side up, on a baking pan and brush lightly with olive oil. Set aside.
In a small bowl, combine the mayonnaise, mustard and Tabasco sauce.
To prepare the shrimp:
Oil another baking pan and place the pan in the oven for 10 minutes.
In a medium bowl, combine the milk and the egg. In another bowl, combine the breadcrumbs with the salt, black pepper and cayenne.
Dip the shrimp into the flour, then into the egg mixture and then into the bread crumbs. Place on a plate until all the shrimp are breaded.
Transfer the shrimp to the preheated baking pan Bake the shrimp for 12-15 minutes until nicely browned, turning them over halfway through baking.
Place the bread in the oven with the shrimp after you turn the shrimp over and bake the pieces of baguette until they are lightly crisp, about 5 minutes.
Spread the sauce on both sides of the bread and add lettuce, tomato and shrimp.
In A Salad
Grilled Shrimp Salad
Serves 4
Ingredients
- 6 anchovy fillets
- 2 cloves garlic
- Grated zest of 1/2 lemon
- 1 cup packed fresh mint leaves
- 1/2 cup plus 1 tablespoon olive oil
- 1/4 cup lemon juice (about 1 lemon)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 pound large shrimp, shelled and deveined
- 2 small heads Boston lettuce or any tender lettuce (about 1/2 pound in all), torn into bite-size pieces
Directions
In a blender, combine the anchovies, garlic and lemon zest. Pulse to chop. Add the mint, oil, lemon juice, salt and pepper and blend until smooth.
Heat an outdoor grill or grill pan. Oil the grill or pan. Cook the shrimp until they just turn pink. Large shrimp will need about three minutes per side.
Transfer the shrimp to a medium glass bowl and toss with half the dressing.
Put the lettuce in a large salad bowl and toss with the remaining dressing.
Put the greens on individual serving plates; top with the grilled shrimp.
As A First Course
Spaghettini with Shrimp, Tomatoes and Spicy Crumbs
Serves 6-8 as a first course
Ingredients
- 1 1/4 pounds plum tomatoes, cored and scored on the bottoms with an X
- 1 tablespoon red wine vinegar
- 6 tablespoons extra-virgin olive oil, divided
- Salt
- Freshly ground pepper
- 1 cup coarse bread crumbs (about 2 ounces), made from stale bread
- 1 teaspoon finely grated lemon zest
- Crushed red pepper
- 12 ounces spaghettini
- 1 pound medium shrimp, shelled and deveined
- 2 tablespoons finely shredded basil
- 1/2 pound cherry tomatoes, halved
Directions
Preheat the oven to 450°F.
Put the plum tomatoes in a small baking dish and drizzle with the vinegar and 2 tablespoons of the olive oil.
Roast for about 20 minutes, just until the skins loosen and the tomatoes are barely softened. Let cool slightly, then peel the tomatoes and finely chop or mash them in the baking dish.
Season with salt and pepper. Set aside.
Heat 2 tablespoons of the olive oil in a large skillet. Add the breadcrumbs and cook over moderately low heat, stirring, until golden and crisp, about 5 minutes.
Stir in the lemon zest, a large pinch of crushed red pepper and season with salt. Transfer the crumbs to a bowl.
In the skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the shrimp with salt and a pinch of crushed red pepper and add them to the skillet.
Cook over high heat, tossing once or twice, until pink, about 1 1/2 minutes.
In a large pot of boiling salted water, cook the pasta al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
Return the pasta to the pot and add the shrimp, basil and reserved pasta cooking water and cook, tossing, until the pasta is coated in a light sauce and the shrimp are evenly distributed.
Transfer the pasta to individual serving bowls and scatter the cherry tomatoes all around. Top each with tomato sauce and bread crumbs.
As A Main Course
Stuffed Shrimp Oreganata
Ingredients
- 1 pound extra-large shrimp (16-20 per pound)
- 4 tablespoons butter, melted
- 2 tablespoons olive oil
- 2 teaspoons garlic, minced
- 1/4 cup dry white wine
- 2 cups of fresh breadcrumbs
- 2 tablespoons freshly grated Parmesan cheese
- 1 1/2 tablespoons parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Sauce
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 2 cups chopped tomatoes
- 1 cup white wine
- 1 cup low sodium chicken stock
- 3 tablespoons chopped basil
- 1 lemon, quartered
Directions
Preheat the oven to 375°F.
Peel and devein the shrimp, leaving the tail intact.
To butterfly them: make a slit along the back side, taking care not to slice all the way through the body.
Line a baking pan with aluminum foil, spray with nonstick olive oil spray and arrange the shrimp in a single layer.
Melt the butter over medium heat and add the olive oil. Add garlic and sauté until soft and just beginning to turn golden – do not brown. Add the wine and cook for 2 minutes.
Remove the pan from the heat, add the breadcrumbs, Parmesan cheese, parsley, oregano, crushed red pepper, salt and black pepper. Mix well.
Spoon even portions of the breadcrumb mixture over each of the butterflied shrimp in the baking pan. Using your fingers, gently mold each portion of stuffing around the shrimp.
Bake for 12 to 15 minutes or until the shrimp turn pink.
While the shrimp are cooking, heat the minced garlic and olive oil in a saute pan until the garlic turns light brown, add the chopped tomatoes and cook for about 3 minutes.
Add the white wine and heat until almost dry; add the chicken stock and basil.
Heat the sauce for 3 minutes and place onto the bottom of a large platter. Place Shrimp Oreganata on top of the tomatoes sauce.
Quarter the lemon into 4 pieces and serve with the shrimp.
