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Category: Dinner

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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Casaculinarian.com Grand Opening this Tuesday @ AC’s Diner in Stroudsburg on Main Street… Dinner Specials for Tuesday 6/28/2016

 

Lasagna Roll

Casaculinarian.com Grand Opening this Tuesday @ AC’s Diner in Stroudsburg on Main Street… Dinner Specials for Tuesday 6/28/2016

We are so excited to bring some quality Italian Food and Homemade Fresh Mozzarella Cheese to the Area… At a Reasonable Price…

Specialty's 6282016 dinner

Casaculinarian.com “Grilled Marinated Filet Mignon”

 

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Casaculinarian.com “Grilled Marinated Filet Mignon”

Dinner for 4

Cleaned Filet Mignon 3-4 pounds

salt and pepper for taste

olive oil 3 tablespoons

fresh rosemary 1 teaspoon

balsamic vinegar 1 teaspoon

soy sauce 1 teaspoon

fresh chopped garlic 1 teaspoon

onion powder 1/2 teaspoon

fresh chopped oregano 1/4 teaspoon

Add all ingredients in a bowl and whisk together. Place Filet Mignon on baking dish and season heavily with salt and pepper on both sides. Let rest for 10 minutes. Then add marinate for 30 minutes turning over every 10 minutes. Place outdoor grill on medium to high heat. Cook meat until preferred temperature. I recommend Medium Rare. Pull off Grill at 120 degrees and let rest for 10 minutes. It will continue to cook while resting. Well done is 165 internal degrees, not recommended for this type of meat. Slice and Enjoy! Jason

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Casaculinarian.com Featured Dinner for 6/21/2016 “Rigatoni with Meat Sauce, Baked with Mozzarella and Parmesan Cheese”

 

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Casaculinarian.com Featured Dinner for 6/21/2016 “Rigatoni with Meat Sauce, Baked with Mozzarella and Parmesan Cheese”

This can be a quick dinner if you have Tomato Basil Sauce already done or you use your favorite jar sauce…

tomato basil sauce or your favorite jarred sauce 24 oz. link below for Casaculinarian.com tomato basil sauce

beef chop meat 80/20 1/2 pound

garlic 1 teaspoon

white wine 2 oz.

shredded mozzarella cheese 1/2 cup

parmesan cheese 2 teaspoons

fresh basil for garnish 3 leave chopped course

rigatoni past 1 pound

salt and pepper for taste

Tomato Basil Sauce

Place your stove top on medium heat and add a large sauté pan. Add a large pot with salted water to cook your pasta, also on medium heat…

Add chop meat to sauté pan and start to brown. Season with salt and pepper for taste. Add garlic and when meat is all cooked and broken up add your white wine. Add 12 oz. of tomato basil sauce and lower heat and simmer.

Cook your pasta al dente. Drain and oil. do not shock with cold water.

In a glass baking pan add 6 oz. of tomato basil sauce to the bottom of the dish. Mix your rigatoni in the meat sauce add to the top of the sauce in the baking dish. Add remainder of sauce, parmesan and mozzarella cheese to the top. Bake at 325 degrees for 15 minutes. Take out and garnish with fresh basil. Enjoy, Jason!

Casaculinarian.com featured Dinner tonight “Grilled Italian Fillet of Cod”

 

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Casaculinarian.com featured Dinner tonight “Grilled Italian Fillet of Cod”

fresh filet of cod 1 pound

lemon 1

fresh basil 3 leaves

fresh oregano 3 leaves

salt and pepper for taste

granulated garlic lightly sprinkled

onion powder lightly sprinkled

fresh chopped garlic 1/4 teaspoon

bread crumbs lightly sprinkled

cooking spray

Place your grill on medium heat. On a sheet of foil, spray with cooking spray. Squeeze half of lemon on the foil. Place fillet of cod on lemon juice. Sprinkle with all seasonings. Squeeze the remainder of the lemon on the top of cod. Place on the grill and cover for ten minutes. With a plastic spatula carefully flip the fish over. Cook for another ten minutes. Fish should be moist and cooked to 165 degrees. Flip over on a nice platter. Take all the Au Jus from the foil and drizzle on top of fish. Garnish with some fresh chopped basil.

Enjoy, Jason!

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Casaculinarian.com Sunday Feast for 6/5/2016 Mini Ziti with Shrimp in a Vodka Cream Sauce

 

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Casaculinarian.com Sunday Feast for 6/5/2016 Mini Ziti with Shrimp in a Vodka Cream Sauce

16-20 peeled and deveined shrimp 6 per person

butter 1 tablespoon

oil 1 tablespoon

vodka 1 oz.

Vodka Sauce recipe link below

any pasta you prefer

Penne Vodka First Course

Make your Vodka sauce first. Then make your family individually shrimp if they choose. Add oil to a sauté pan on medium heat. When hot add 6 shrimp and butter. Sauté till golden. Deglaze with Vodka. Add 1/2 cup of vodka sauce and cook until shrimp are tender. Add pasta and toss. Serve. Enjoy, Jason.

Casaculinarian.com Grilled Pork Tenderloin

 

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Casaculinarian.com Grilled Pork Tenderloin

pork tenderloin 1 whole

olive oil 2 tablespoons

soy sauce 1 tablespoon

Chinese 5 spice 1 teaspoon

ginger 1/2 teaspoon

salt and pepper for teaspoon

chopped garlic 1 tablespoon

Let marinate for 30 minutes…

Place out door grill on medium heat. When hot place on the grill. Continue to turn and add marinate as cooking. Cook till 165 degrees. Let rest for 15 minutes. Slice and pour Au jus over the top. We served with Noodles, Broccoli, and started with Chicken Pot Stickers. Enjoy, Jason.

Casaculinarian.com “Grilled Teriyaki Pork Chops”

 

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Casaculinarian.com “Grilled Teriyaki Pork Chops”

This is another one of those Quick and Easy recipes for busy nights with the kids…

pork chops 6

olive oil 3 tablespoons

salt and pepper for taste

granulated garlic 1/2 teaspoon

onion powder 1/2 teaspoon

Place your pork chops in a large bowl. Brush both sides with olive oil. Season both sides with seasonings. Let marinate for 30 minutes.

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Teriyaki mixture:

4 tablespoons teriyaki glaze

1 teaspoon low sodium soy sauce

chopped parsley or scallion for garnish 1 tablespoon

Mix teriyaki glaze with soy sauce. Place outdoor grill on medium heat. Grill pork chops turning sides as they cook. Well done pork should be cooked to 165 degrees. When pork reaches 155 degrees start basting pork chops on both sides with sauce. Brown the chops without burning them. Continue to baste and turn till they reach 165 internal degrees. Place on a platter and garnish with parsley or scallion. Enjoy, Jason

Casaculinarian.com “Crispy Chicken Fried Rice”

 

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Casaculinarian.com “Crispy Chicken Fried Rice”

raw chicken breasts 1/2 pound cut into 1 inch slices

corn starch 1 cup

salt and pepper for taste for both chicken and rice

parboiled rice 2 cups

water 4 cups

olive oil 2 tablespoon

egg 1

onion 1/2 chopped

green bell pepper 1/2 chopped

soy sauce 3 tablespoons

Place a small pot on the stove on medium heat. Add rice, water, 1 tablespoon of oil, and salt and pepper. Cook rice and shut off. In a Wok or large sauté pan, add 1 tablespoon of oil, onion, and pepper. Sauté till translucent. Add cracked egg, and scramble all around. Add soy sauce and rice and mix well. Shut off.

Chicken:

Slice the chicken and add salt, pepper, and cornstarch. Cornstarch makes it crispy. Deep fry at 350 degrees until browned and internal temperature reaches 165 degrees. Add to fried rice and mix well. Enjoy, Jason

Casaculinarian.com Signature Sandwich for the week 5/09/16 “Grilled Chicken with Shiitake Mushrooms, Mozzarella, and Roasted Peppers”

 

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Casaculinarian.com Signature Sandwich for the week 5/09/16

“Grilled Chicken with Grilled Shiitake Mushrooms, Mozzarella, and Roasted Peppers”

Great Burger alternative…

Basic Grilled Chicken Recipe, link below:

Basic Grilled or Seared Boneless Chicken Breast

Roasted Peppers from the store or link to make your own:

Homemade Roasted Peppers on Casaculinarian.com

Large Shiitake Mushrooms Grilled with 1/2 teaspoon of olive oil and balsamic vinegar drizzled as the grill

Mozzarella Cheese 3 oz. per sandwich

Grill your mushrooms first on an outdoor Grill. Medium heat. 2 Mushrooms per sandwich. 4 oz. sliced Chicken Breast per sandwich. Marinate your Chicken for 30 minutes. Grill it on an outdoor grill on medium heat. When cooked to 160 degrees add sliced Mushrooms and Mozzarella Cheese and shut off grill while closing cover. Build your sandwich. Toast a Hamburger Bun and add Lettuce, Roasted Peppers, Drizzle a little Balsamic Vinegar on Chicken. Sprinkle Fresh Basil and Parmesan Cheese. Enjoy, Jason.