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Category: Appetizers

Casaculinarian.com “Pork Fried Rice”

 

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Casaculinarian.com “Pork Fried Rice” feeds Four people

Par boiled rice- 1 and 1/2 cups cooked al dente

boneless country spare ribs diced- 4

Chinese 5 spice- 1/2 teaspoon

vegetable oil 1/4 cup split

egg- 1

small onion chopped- 1/2

sugar- 1 tablespoon

salt and pepper for taste- x two

onion powder 1/4 teaspoon

yellow coloring dry- 1/4 teaspoon

soy sauce 2 tablespoons split

red food coloring 2 drops

In a cast iron pan add half your oil on medium heat and when hot add sugar and diced pork. Sauté till caramelazation of the sugar takes place. Add salt and pepper for taste, half of the soy sauce, and food coloring and brown and take off the stove and let rest… Examples below:

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Add another large saute pan to the stove and place on medium heat. Add chopped onion, and brown. Add cooked Pork and raw egg, mix egg till cooked. Add salt and pepper for taste, onion powder, cooked rice, soy sauce, and yellow dry coloring. Mix well as rice heats back up… Serve and enjoy, Jason.

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Casaculinarian.com feature for 7/12/2016 “Fresh Lump Crab Cakes”

 

crab cakes

Casaculinarian.com feature for 7/12/2016 “Fresh Lump Crab Cakes” served tonight at AC’s Diner, Cafe, and Arcade as an Appetizer. Tomorrow we will feature it as a Sandwich Special on a Brioche Roll with Baby Arugula, Pico De Gallo, and Cajun Tartar Sauce with Steak Fries or Pasta Salad…

fresh lump crab meat 1 can

chopped fresh parsley 1/4 cup

plain bread crumbs 1/8 cup

egg 1

mayonnaise 1 tablespoon

salt and pepper for taste

onion powder 1/4 teaspoon

granulated garlic 1/4 teaspoon

Mix all ingredients together and form appetizer size or larger patties. Place a skillet on 350 degrees, when hot add 1 tablespoon butter. Sear both sides of Crab Cake golden and flatten out. Finish in the oven on 350 degrees for 7 minutes…

Enjoy, Jason

Casaculinarian.com “Sunday Feast” and pix from today at AC’s Diner in Stroudsburg, PA.

 

Casaculinarian.com “Sunday Feast” and pix from today at AC’s Diner in Stroudsburg, PA.

A few pix from today…

JM Chicken Parm

Fresh 10 inch Sub and real Chicken Cutlets… I’m just saying, show me a better Chicken Parm in the Poconos? Most places switched to processed Chicken Fingers or Breasts with Rib Meat…. This is a all natural Chicken Cutlet, Casaculinarian.com Tomato Basil Sauce (Made Fresh Daily) and Whole Milk Mozzarella Cheese. $7.00 for sub and add Steak Fries for $8.00… Coming this Week add Roma Pasta Salad instead of Fries for $1.00….

cavatelli and sausage

Today’s Lunch Pasta Special- Cavatelli with Sweet Italian Sausage, Plum Tomatoes, and Spinach, in a lite Wine Sauce…

Casa wings

The “Sunday Feast” featured a Grilled Nathans Hot Dog, and Casa Hot Wings… Check out the link below…

Bar Wings

Five Pounds of Prince Edwards Fresh Mussels in a Sweet Tomato Basil Sauce

 

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Five Pounds of Prince Edwards Fresh Mussels in a Sweet Tomato Basil Sauce

Having Friends over? Here’s a great inexpensive Appetizer that all Mussel lovers will enjoy. We added our homemade Crusty French Bread for soaking up the sweet sauce…

fresh Prince Edwards Mussels 5 pounds

onion 1 chopped

chopped garlic 2 tablespoons

olive oil 3 tablespoons

white wine 1/2 cup

fresh plum tomato canned 105 oz. #10 can processed in a food processor

sugar 2 tablespoons

salt 2 teaspoon

pepper 1 teaspoon

fresh oregano 1/2 teaspoon chopped

fresh parsley 1/2 teaspoon chopped

fresh basil 1/2 teaspoon chiffonade

dry Italian seasonings 1 teaspoon

granulated garlic 1/2 teaspoon

onion powder 1/2 teaspoon

Clean and rinse all five pounds of mussels, and let sit in a strainer. In a large soup pot add olive oil, garlic, and onions on medium heat. Sauté till translucent and add Mussels. Stir and mix and place cover on for 2 minutes to allow steaming. Take cover off and deglaze with white wine. Add processed tomatoes and all seasonings. Simmer for 35 minutes covered. Serve with Crusty Bread our link will be at the bottom of the page. Enjoy! Jason.

Crusty French Bread

Casaculinarian.com Chicken Pot Stickers

 

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Casaculinarian.com Chicken Pot Stickers

wonton wrappers 48

boneless chicken breast 1

onion 1/4 chopped

chopped garlic 1 tablespoon

Chinese 5 spice seasoning 1 teaspoon

salt and pepper for taste

egg 1

hoisin sauce 1 teaspoon

blended oil 2 tablespoons

Spicy Oregano pinch

Sweet basil cut 1/2 teaspoon

Cut chicken very thin. 1/2 inch strips. Season with Chinese 5 spice, salt, herbs, and pepper. Add Garlic and chopped onion to cutting board. Example below.

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Add blended oil to Sauté pan and place on medium heat. When hot cook chicken, spices, garlic, and onions until cooked. Let cool.

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Time to lay out 24 wonton wrappers. Make egg was with and brush each wrapper with egg wash. Lay the other 24 wrappers over the top of the egg washed wrappers. DSCF1530

Egg wash the top of the second wrapper and then add chicken to the middle of the wonton wrapper.

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Fold over, corner to corner.

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Use a fork to seal the sides down.

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Add a pot of water to the stove and add 2 tablespoons salt. Place on medium heat. When boiling blanch the pot stickers for about 2 minutes. Shock with cold water and add oil so they do not stick.

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In a large saute pan add 3 tablespoons blended oil. Place on medium heat. When hot, pan sear both sides of the Pot sticker. Place on paper towel to drain excess oil. Serve with Soy Sauce for dipping. Yummy, enjoy. Jason.

Casaculinarian.com “Sauce Less Buffalo Wings”

 

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Casaculinarian.com “Sauce Less Buffalo Wings”

Wing Night…

Its been a busy week, we have been out every night… So It’s Wing Night. We made a few different type of Wings but this one has not been on out site…

raw wing segments 12 pieces (6 whole wings cut)

salt and pepper for taste on the raw wings and flour mixture

all-purpose flour 3/4 cup

cayenne pepper 1 teaspoon

creole seasoning 1 tablespoon

paprika 1 teaspoon

onion powder 1/2 teaspoon

granulated garlic 1/2 teaspoon

Cut and rinse your raw wings and let them dry. Season them with salt and pepper for taste. Flour mixture, add flour to a bowl. Add all seasonings and sift flour so all seasonings spread equally. Place your seasoned chicken wings in flour and dredge them. In a Deep Fryer on 365 degrees cook until internal temperature is 165 degrees. This recipe gives you a nice bite without the mess of the sauce. I prefer the mess… Enjoy, Jason.

Casaculinarian.com “International Quesadilla for the week, Meatball Parmigiano”

 

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Casaculinarian.com “International Quesadilla for the week, Meatball Parmigiano”

This one is quick and easy and can me completely homemade or all store-bought. This will go under the quick and easy category, so we will recipe it with store-bought items. If you want to make this homemade all recipe links will be at the bottom of the page.

flour tortilla 7  inch- 2

shredded mozzarella cheese- 6 oz.

tomato sauce- 3 oz.

frozen small Italian meatballs- 8 cut in half

cooking spray

butter 1 teaspoon

Cook meatballs and cut them in half. On the stove warm tomato sauce. On a flat griddle place on 325 degrees. Spray with cooking spray lightly. Melt butter on hot cooking surface, and place both tortilla shells on the griddle. Add Equal parts of cheese first, and then sauce & meatballs on both tortilla shells evenly. After 2 minutes place one on top of the other. Lower griddle to 300 degrees. Use a 6 inch plate for weight and add to the top for one minutes. Then flip quesadillas and repeat. Take it off the griddle and cut it into 4 triangles. Enjoy! Jason.

Homemade Meatballs

Tomato Basil Sauce

Casaculinarian.com Featured Appetizer for our Friday Cocktail, “Mini Pies”

 

kids meals

Casaculinarian.com Featured Appetizer for our Friday Cocktail, “Mini Pies”

We are also pleased to tell you that we are 1 of 5 Featured Blog’s for the Week on the Foodie Blogroll. Very proud of this!!!

What better to pair with Friday Cocktail Hour, enjoying Chianti…

Mini Pies:

dough ball cut in 4

6 inch pizza screen

pizza sauce

Mozzarella cheese

Let your self get creative and make any pie you choose. One dough ball make 4 six-inch pizza’s. Your guests will enjoy your creativity. Cook on a pizza stone in your oven at 450 degrees. Be creative and make your self proud. Nothing better than a rustic gourmet slice of pizza with a great glass of Chianti…

Links below, enjoy Jason.

Pizza Dough for Home

Try and use High Gluten Flour or Bread Flour for best results.

Pizza Sauce

“Cinco De Mayo” Fresh Corn Chips with Homemade Guacamole and Pico De Gallo

 

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“Cinco De Mayo” Fresh Corn Chips with Homemade Guacamole and Pico De Gallo

6 inch corn tortillas 15

Salt for taste

Place your Deep Fryer on 350 degrees. Cut your 15 Corn Tortillas in 6 triangles, like a pizza. Once down the middle and two cross cuts. Place 10-15 chips at a time in the Deep Fryer. Mix around till golden. Place on paper towel and season with salt, let the grease drain. Continue this until all the chips are done. Serve with Homemade Guacamole and Pico De Gallo. Links below. Enjoy, Jason.

“Cinco De Mayo” Guacamole

“Cinco De Mayo” Pico De Gallo

“Cinco De Mayo” Beef Empanadas

 

Super Bowl Empanadas

“Cinco De Mayo” Beef Empanadas, let the Party Begin!!!!

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cinco de mayo

This is a 3 part recipe- the dough, the filling, and finishing… I will use a classic all beef filling. You can fill your Empanada with anything at all. They can be fried or baked. I prefer to fry them.

Dough:

flour 2 1/4 cups all purpose flour (additional will be needed for kneading and rolling)

salt 1 teaspoon

cold butter 1 stick cut in half inch cuts

cold water 1/3 cup

egg 1

white vinegar 1 tablespoon

In a mixing bowl add flour and salt. Sift. Add butter and blend with your hands. You will see lumps. Beat egg in separate bowl with water and vinegar. Add this to flour mixture. Stir with a fork until the mixture comes together. On a clean cooking surface dust with flour. Place dough on top and dust with flour. Knead dough. Refrigerate for 1 hour. After dough is chilled roll dough out and make circle cuts. (you will need to flour surface and rolling pin) See example below.

empanada dough

Time to make the stuffing. For my Family I make a classic beef stuffing. You can sprinkle cheddar cheese on the beef as an option.

Filling:

beef chop meat 3/4 pound

onion 1/2 diced fine

fresh chopped garlic 1 teaspoon

cumin 1 tablespoon

chili powder 1 teaspoon

salt and pepper taste

onion powder 1/2 teaspoon

water 1/8 cup

(egg 1 to seal empanada)

Cook beef in a sauté pan and drain out fat. Add onion and garlic to the beef on low to medium heat. Add all seasonings. Add water and continue to stir until water has reduced and there is very little liquid left. Beef should be moist but not wet. Cool. Time to add the beef to the pasta. See example below.

empanada prep

Egg the outside of the circle with pastry brush. Add the beef. Close the dough so it looks like a half moon. Use a fork to seal dough edges. Use pizza cutter to form a clean seal. Deep Fry on 350 degrees under the basket so both sides brown. Cook until golden brown. I like to serve with a Chipotle BBQ Sauce. Enjoy.