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Category: Dinner

Casaculinarian.com Featured Dinner Recipe for 10/12/2016- Cast Iron Surf and Turf on the stove top…

Casaculinarian.com Featured Dinner Recipe for 10/12/2016- Cast Iron Surf and Turf on the stove top…

Pan Seared Sirloin Steak with Sautéed Shrimp with Linguini in White Clam Sauce…

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Feeds 4-6 people

Sirloin Steak 1.5 ponds

Marinate:

olive oil 2 tablespoons

soy sauce 1 tablespoon

minced fresh garlic 1 teaspoon

salt and pepper heavy for tendering and taste

onion powder 1/4 teaspoon

blended garlic and white pepper grinder 1/4 teaspoon freshly ground

Chopped Parsley and Basil 1/4 teaspoon

Season both sides of the steak and use a fork to tendering the meat. Allow 30 minutes to let meat to rest and marinate. Picture below.

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Fresh Shrimp 3/4 pound 21-25 per pound

peeled and deveined with tail off.

olive oil 2 tablespoons

minced fresh garlic 1 teaspoon

salt and pepper for taste- lite

crushed red pepper flakes 1/2 teaspoon for a bite

(Optional)

Mix and let marinate 30 minutes. Picture below.

marinated-shrimp

Pasta-

thin linguini- 3/4 pound

fresh clams chopped with juice 1 cup

chicken stock 1 cup

salt and pepper for taste

oregano 1/8 teaspoon

fresh chopped basil and parsley 1 tablespoon

olive oil 1/8 cup

fresh chopped shallots 1 teaspoon

fresh chopped garlic 1/2 teaspoon

butter 1 tablespoon

white wine 1/8 cup

In a large sauté pan add oil on medium heat. When pan is starting to lightly smoke add shrimp, butter, shallots, and garlic. Sautee quickly and move ingredients, before butter and garlic browns add white wine to deglaze. Add Chicken stock and bring to a boil. When boil starts simmer for 10 minutes with clams and juice. In a stock pot add water to boil for linguine. Cook till tender. Drain and add to Clam Sauce. Bring back heat to coat the pasta. Serve…

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Add Cast Iron Skillet to stove on Medium to High Heat. When smoke starts sear Steak for 3 minutes on both sides. Finish steak in oven at 425 degrees until steak is cooked to your liking. For Medium Rare should only take 3-4 minutes. Take out at 125 degrees and let sit till it hits 135 degrees. About 5 minutes for rest. Serve with Pasta. Enjoy, Jason!

Casaculinarian.com Braised Boneless Short Ribs

 

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Casaculinarian.com  Braised Boneless Short Ribs

This is a Restaurant Recipe. Made so the final reduction takes place A La Carte in a sauté pan. For home you will have to play a bit…

Beef Ribs- 5 Full Racks

Season Beef Ribs with Salt and Pepper for taste and tenderizing.

Add your favorite Rub- or 1/8 cup paprika, 2 tablespoons brown sugar, salt and pepper for taste, 2 tablespoons onion powder, 2 tablespoons garlic powder, 2 tablespoons chili powder, mix well and  rub  the ribs thoroughly on both sides.

Add to a Smoker for 8 hours on low. Or Place in oven with 1/2 cup of liquid smoke and 1 cup beef broth, cover with foil and bake on 300 degrees for 6 hours.. Add Broth if it dry’s up.

When cooked let cool for 30 minutes. With a boning knife dissect the meat off the bones and place to the side.

Carrots- 2 diced and peeled

Onion- 1 chopped

Fresh Garlic Bulbs- 1/8 cup chopped

Celery- 1/2 stalk chopped

Tomatoes- 2 diced

White Wine- 1/4 cup

Chicken Broth- 1 cup

Demi Glaze- 2 Cups (Look for recipe or buy pre-packaged)

Salt and Pepper for taste

Olive oil 4 tablespoons

Butter 1 tablespoon

On a cutting Board, cut the Beef Meat cleanly off the Bone of the Ribs. Set aside. Add Olive oil to large Sauté Pan on medium heat. When hot add Carrots, Celery, Onions, Tomatoes, and Garlic. Add Salt and Pepper for Taste. Add Butter and continue to sauté till golden. Deglaze with Wine. Add Chicken Broth, Demi Glaze, and cut Ribs. Simmer for 20 minutes. Reduce in sauté pan till sauce is thick. Serve with Starch and Vegetable. Enjoy, Jason.

Casaculinarian.com “Pepper Steak with added Boneless Chicken Breast”

 

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Casaculinarian.com “Pepper Steak with added Boneless Chicken Breasts” Feeds 4

top round steak 1-1/2 pounds sliced super thin

chicken breasts- 8 oz. sliced super thin

salt and pepper for taste

flour for dredging- 1 cup

Slice the chicken and steak super thin and place on flour. Season with salt and pepper for taste. Dredge with flour after seasoned. Example below.

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Place deep fryer on 350 degrees and let it warm up…

medley of different color peppers and onions chopped-1 cup

vegetable oil- 2 tablespoons

chicken broth- 1/2 cup

soy sauce- 3 tablespoons

chopped garlic- 1 tablespoon

Chinese 5 spice- 1/4 teaspoon

onion powder- 1/4 teaspoon

In a large sauté pan add oil and place on medium heat. When hot add peppers, onions, and garlic. Add all seasonings. Now, deep fry your dredged chicken and steak lightly. You should see flour coat lightly browned. Do not over cook. About a minute for both. Deglaze vegetables with soy sauce, and add chicken stock. Add chicken and steak and coat well until everything is coated well and hot. Enjoy, Jason!

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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 Sunday Feast, Chicken Scampi over Linguini

 

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Casaculinarian.com Sunday Feast, Chicken Scampi over Linguini, Dinner for Four…

boneless chicken breast cut, washed, pounded, and seasoned with salt and pepper to 4 oz. portions- 4 breasts

linguini- 3/4 pound cooked al dente

chicken broth- 2 cups

corn starch- 1 teaspoon diluted in 2 teaspoons of warm water

lemon- 2 quarters squeezed for juice

olive oil- 1/4 cup

butter- 2 tablespoons

chopped garlic- 1 tablespoon

white wine- 1/4 cup

fresh chopped parsley- 1/2 teaspoon

fresh chiffonade basil- 1/2 teaspoon

salt and pepper for taste

onion powder 1/4 teaspoon

flour- 1 cup for dredging

Place a large pasta pot on medium heat and add 1 teaspoon of salt. Bring to a boil. Add chicken stock in a small pot and bring to a boil. When boiling add diluted cornstarch to thicken. When this comes to a second boil shut heat off. In a large sauté pan add oil and place on medium heat. Season chicken breasts with salt and pepper and dredge in flour. When oil is hot add dredged chicken breasts. Sear off both sides till flour is lightly browned. Drain oil, and add butter and garlic. Sweat all ingredients and before garlic burns, deglaze with white wine. Add thickend chicken broth, seasonings, and fresh herbs. Add Lemon juice. Reduce for 5-8 minutes on medium heat and turn off. When Linguini is cooked, add to a pasta bowl and add 1 teaspoon of butter or olive oil. Some Fresh chopped basil and parsley. A touch of salt. Mix well. Place pasta portion on plate. Add Chicken Breast and sauce over both chicken and pasta. Continue for 3 more plates. Enjoy! Jason

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 Monday July 11, 2016 Featured Dinner “Low Sodium Chicken and Vegetable Stir-Fry over Lo Mein Noodles”

 

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Casaculinarian.com Monday July 11, 2016 Featured Dinner “Low Sodium Chicken and Vegetable Stir-Fry over Lo Mein Noodles” this is a Quick and Easy Dinner… Feeds 4-6 People

cleaned chicken breasts cut into thin slices- 4 pounds

all-purpose flour- 1 cup

salt and pepper for taste

In a large bowl cut your chicken into thin slices. Season with salt and pepper. Dredge with flour.

oriental steamed vegetables in a bag- frozen department

2 cups chicken stock

2 teaspoons low sodium soy sauce

garlic chopped- 1 teaspoon

olive oil- 1/4 cup

fresh Lo Mein packet- produce department

Cook Lo Mein for 3 minutes on high heat and drain. Rinse with cold water and oil slightly. Place the stove top on medium heat, in a large sauté pan add oil and wait for it to get hot. Add dredged chicken and brown both sides. Discard most of the oil leaving a bit to sauté. Add garlic. Place steamed vegetables in microwave for 1 minute and add to skillet, before garlic burns add soy sauce to

de-glaze. Add chicken stock and lower heat to simmer. Add cooked Lo Mein and mix well. Enjoy your quick and Easy Dinner!!! Jason

Casaculinarian.com Dinner for July 4th, 2016 “Grilled and Baked Rosemary and Lemon Chicken Breast on the Bone”

 

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Casaculinarian.com Dinner for July 4th, 2016 “Grilled and Baked Rosemary and Lemon Chicken Breast on the Bone”

raw chicken breasts rinsed on the bone- 2-4

olive oil- 3 tablespoons

balsamic vinegar- 1 tablespoon

fresh chopped garlic- 1 teaspoon

fresh whole rosemary sprigs pulled from plant- 1 teaspoon

lemon- 1 juice squeezed

kosher salt- 1 teaspoon

black pepper- 1/2 teaspoon

onion powder 1/2 teaspoon

Rinse Chicken Breasts and pat dry with paper towels. Place on a plate. Season well with salt, pepper, garlic, onion powder, and rosemary on both sides. Squeeze fresh lemon juice over the Breasts. Add olive oil and Balsamic Vinegar. Marinate for 30 minutes. Turn Breasts every five minutes to absorb marinate.

Turn your oven on to 350 degrees. Turn your grill on medium heat. When grill is hot sear both sides of chicken. Save the marinate. When both sides are seared with grilled marks, take off grill and place in a glass pan. Pour marinate over the chicken breasts and bake for 30-45 minutes until chicken reaches 165 degrees. Place breasts on a plate and pour Au Jus over them. Serve with your favorite sides. Great Summer dish…

Enjoy, Jason

Casaculinarian.com Grilled Balsamic and Garlic London Broil

 

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Casaculinarian.com Grilled Balsamic and Garlic London Broil

London broil any size

balsamic vinegar 4 tablespoons

olive oil 3 tablespoons

Kosher salt 1 teaspoon sprinkled on both sides

black pepper 1 teaspoon sprinkled on both sides

fresh chopped garlic 1 tablespoon

onion powder 1/4 teaspoon

fresh rosemary 1/2 teaspoon chopped

In a large bowl mix olive oil, balsamic vinegar, garlic, onion powder, and rosemary. Mix well. On a plate add London Broil and season both sides with salt and pepper. Take a fork and punch fork marks on both sides of steak. Let tenderize for 10 minutes. Add Marinate and let sit for 20 minutes. Turn steak over every five minutes.

Turn grill on medium to high heat. When hot add steak and cover. Let cook for 5 minutes and then turn steak over and add the rest of the marinate and cover. Cook steak to 130 degrees for medium rare and take off the grill and let the steak rest for 10 minutes. Well done beef is cooked to 165 internal degrees. Slice meat thin and serve with your favorite sides.

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I like to serve on Garlic Bread with Brown Gravy, Steamed Clams, and Italian Potatoes.

Enjoy, your Sunday Feast! Jason.

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