div class="adsoptimal-slot" style="width: 300px; height: 250px;"> Skip to content

Category: Inspired Local Guest Chef’s

“Yellow Split Pea Soup with Ham” Casaculinarian.com Signature Soup for Week 4/4/2016


caproni yellow split pea

Our Guest Chef for the week 4/4/2016 is Julie Caproni

Yellow Split Pea Soup with Ham

1 bag of yellow split peas, sorted, and rinsed in cold water ( 2 ¼ cups )

1 Spanish onion cut into medium dice

¼ cup of vegetable or canola oil

2 celery stalks washed cut into small dice

3 carrots, peeled and cut into small dice

2-3 large bay leaves

1 pound of diced ham or 2 smoked ham hocks

Fresh ground black pepper to taste

Kosher salt to taste

8 cups of water

Chicken bouillon 6-8 squares add more to desired taste

Ham bouillon 2 packets ( Goya section in the supermarket )


Heat a soup pot with the oil, add the diced onion and celery, saute for 2-4 minutes, add the split peas, mix to incorporate, add the water, ham, ham/chicken bouillon, bay leaves and bring to boil.

Skim the top when the foam rises to the surface, reduce and let simmer for at least 1 hour, skimming if needed. Add the carrots cook till carrots are tender, season with pepper and kosher salt. If soup seems too thick, thin with a little hot water at a time, or chicken stock. Serve with croutons, garlic toast, or sesame bread sticks.

Thanks Julie Caproni, this looks Fantastic! Jason

Julie C

Guest Chef Julie Caproni and her Wonderful Pizzagaina Recipe



Our Guest Chef Spot for this week… Chef Julie Caproni’s Pizzagaina recipe. Julie and I had worked together for a while. She had Managed the Hard Rock Cafe in NYC. A great student of all music genre… I am looking to add more Guest Chef spots in the future with people I have worked with or know. So if interested send me a recipe, picture, and I will call you.

I had seen Julie’s Pizzagaina on Facebook and was so impressed I asked her to share it. So here it is…


For the Dough using a stand mixer with dough hook or a processor
1 Lb AP  Flour by weight measure, use a kitchen scale
2 Eggs
Pinch of salt
1/2 Lb sweet Butter, cold ( 2 sticks cut into small pieces )
Milk, as much as needed about a ¼ cup a little at a time till dough ball forms don’t over work, its ok to see chunks of butter in the dough, makes a better crust this way. Do not knead, if sticky add a little flour or if too dry add a little milk.
For the Filling:
1 Lb Basket Cheese or Ricotta cheese either one works, Galbani is a good choice ricotta
3 Eggs +1 egg for the egg wash
Cut all the next ingredients to medium dice, you don’t want huge chunks
1/4 Lb Provolone – Sharp
1/4 Lb Mozzarella don’t use fresh in water, use dry like a polly-o
4 Tbs Grated Pecorino cheese
1/4 Lb Prosciutto
1/4 Lb Sopressata or a Genoa salami whichever you prefer, even pepperoni
1/4 Lb Mortadella
Fresh black pepper only!! NO SALT !!

Making the Dough
In a stand mixer, add the flour, salt and the butter cut in cubes.
Let the flour absorb all the butter. Add the eggs and let them mix well.
Add enough milk (about 1/4 + Cups) until you have a firm ball of dough.
Let it rest for at least 30 min, wrapped in plastic wrap

Prepare the Filling:
Cut all the meats and cheeses in small cubes and put in a large bowl.
Add the grated Pecorino and mix.
Add the eggs and mix.
Add the basket cheese and mix well.  Add fresh black pepper as desired. Set aside.
Assemble the Pizzagaina
Preheat the oven at 350F
Butter and flour a 9″ springform pan.
Cut a little less than 1/3 of the dough and set aside to make topping
With a rolling pin, roll the large piece of dough in a thin circle about ¼ inch thick
Place the dough over the springform pan so that it overflows the borders of the pan.
Add the filing and spread it evenly don’t press down just pat down the top or smack the pan on the counter to settle filling
With a sharp knife, cut the excess dough from around the border of the pan.
With the remaining dough, roll it thin and with a ravioli cutter, cut strips to make the criss-cross strips and arrange them on top of the filling egg wash the top of the pie and edges. When the pie is done let cool and remove ring, let rest and refrigerate. Best eaten when cold the next day.
Thanks Chef Julie, this looks Fantastic!!!!
Julie C

Baker Pippi’s Italian Family Meals- Venison Meatballs with Tomato Sauce



Check out all of Baker Pippi’s recipe’s at Lulabelleskitchen.com

Its more thank just a Baking Site…

This is lovely served with fresh baked bread and a robust red wine!


Sauce3/4 cup chopped onion2garlic cloves, minced1 tablespoon olive oil1 1/2 cups water (16-ounce) can tomato sauce(12-ounce) can tomato paste1/4cup minced fresh parsley1/2 tablespoon fresh basil1/2 tablespoon dried oregano1/ 2  cup red wine1/2  teaspoon salt1/4 teaspoon pepperVenison Meatballs

1 pound ground venison
1/2 pound ground pork
2eggs, lightly beaten
1 cup  seasoned breadcrumbs
3/4 cup milk
1/4 cup grated Parmesan cheese
1/4 cup  grated Romano cheese
garlic cloves, minced
1   teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil


  1. For the sauce, saute the onion and garlic in the olive oil in a Dutch oven over medium heat.  Add the water, wine, tomato sauce, tomato paste, parsley, basil, oregano, salt and pepper.  Bring to a boil; reduce heat and simmer, covered, for 1 hour.
  2. For the venison meatballs, combine the ground venison, pork, eggs, breadcrumbs, milk, cheese, garlic, salt and pepper in a large bowl and mix well.  Shape into balls.
  3. Heat the olive oil in a large skillet over medium heat.  Brown the meatballs on all sides and add to the sauce.  Simmer for about 1 hour, stirring occasionally.
  4. Serve over Tagliatelle or Fettuccine Pasta with freshly grated Parmesan and Romano, freshly cracked black pepper and fresh basil leaves.

Sautéed Swiss Chard for Appetizer or Side



This is a very Healthy Appetizer or Side. We paired it today with our Friday Cocktail- Peach on the Beach…

swiss chard 1 head red or green. The red is beautiful, rinsed and dried

olive oil 2 tablespoon

garlic 2 raw cleaned bulbs (uncut)

salt and pepper for taste

garlic powder 1/2 teaspoon

Italian bread crumbs 1 and 1/2 tablespoons

grated parmesan cheese 1 teaspoon

In a large sauté pan add olive oil on medium heat. Add garlic bulbs and brown. Add Swiss Chard and seasonings and sauté and lower heat to low. Cover pan with lid to wilt the Swiss Chard. Open lid occasionally and mix around greens and re-cover. Steam for 8- 10 minutes. Serve on a plate and garnish with Parmesan cheese. (optional) This is Baker Pippi’s recipe. Thanks Baker Pippi. Enjoy!


Bloody Mary Slider’s- Chef Power’s Signature Sandwich


bloody mary slicers

Chef Powers Signature Sandwich: Bloody Mary Beef Sliders. Makes 8 sliders.

ground beef 1 pound

salt and pepper for taste

tabasco 1/2 tablespoon

onion diced fine 2 tablespoons

panko bread crumbs

horseradish 1 teaspoon

Bacon 8 slices cooked

Hawaiian slider rolls 8

In a bowl mix chop meat with salt, pepper, tabasco, onions, and horseradish. Form 2 oz. slider burgers. Crust each one with panko bread crumbs and pan fry to your desired temperature.

Roasted Tomatoes:

8 thick slices drizzled with olive oil, salt, pepper, and oregano. Baked for 15 minutes at 350 degrees.

Celery Slaw:

3 sticks of celery cut on the bias. marinated with 1/2 teaspoon lemon pepper, 1/2 teaspoon olive oil, 1/2 teaspoon white vinegar, salt and pepper for taste.

Bloody Vodka Aioli:

In a sauté pan on medium heat add 1 tablespoon of butter and 1/2 teaspoon of chopped garlic. Brown the butter and garlic and deglaze with 2 oz. of vodka. Let the vodka reduce a bit and take off the stove. In a mixing bowl add 1/2 cup of mayonnaise with garlic mixture and 1/2 teaspoon of tabasco. Mix well.

Lets build our Bloody Mary Sliders: Open 8 Hawaiian Rolls and spread both sides with aioli.  Add beef slider to the bun. Top with one slice of bacon broken in two, then the roasted tomato, and last the celery slaw. Enjoy! Thank you Chef Powers.


Baker Pippi’s Easy Irish Soda Bread



Baker Pippi made one early, so everyone can make it for St. Patrick’s Day. Tomorrow we will share the other recipes for St. Patrick’s Day so everyone has time to get there ingredients…

4 cups all purpose flour

5 tablespoons white sugar

1 teaspoon baking soda

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup buttermilk

1 egg

1/4 cup butter, melted

1/4 cup buttermilk

1 cup raisins or currants

Preheat oven to 375 degrees. Lightly grease a large baking sheet. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and butter. Stir in one cup of buttermilk, egg and raisins. Mix gently by hand.  Turn dough onto lightly floured surface and knead gently. In a small bowl, combine melted butter and 1/4 cup buttermilk. Use a knife to cut an X into the top of the loaf and brush loaf with the buttermilk and butter mixture.

Bake for 35-40 minutes or until a toothpick inserted into the center of loaf comes out clean.

Enjoy! Baker Pippi.



Baker Pippi’s Apple Crumb Coffee Cake



Baker Pippi was back in the lulabelleskitchen.com today. (kitchen)We missed her. That’s her site address if your interested checking it out!!! This is a fantastic simple recipe. I was lucky enough to sample it!!!


unsalted butter 1 stick plus 2 tablespoons

light brown sugar packed 1 and 1/2 cups

eggs 2

all-purpose flour 2 cups

baking soda 1 teaspoon

cinnamon 1 and 1/4 teaspoon

salt pinch

sour cream 1 and 1/4 cup

vanilla extract 1 teaspoon

pie filling apples 1 can 21 oz.

Add softened butter to Kitchen Aide or mixing bowl. With the whip cream butter and sugar. Add 1 egg at a time. Mixing on low-speed, add vanilla extract, and sour cream. Add salt, baking soda, and cinnamon. Last slowly add all the flour and blend smooth. Remove bowl from the Kitchen Aid and fold can of Apple pie filling in the mix. Pre-heat oven to 350 degrees. Lightly grease a 13 x 9 glass baking dish with 2 teaspoons of melted butter. Add Mixture. Time to make the Crumble…


light brown sugar 1/2 cup packed

all-purpose flour 1/2 cup

butter softened and cut into small pieces 4 tablespoons

cinnamon 3 tablespoons

Mix well with hands so the butter stays small in crumble pieces. Add to the top of the cake mixture. Bake 35-40 minutes or until cake is cooked. Enjoy and thanks Baker Pippi!



Havana Club Sweet Ribs and Chicken



BBQ Havana Club Rum Sweet BBQ Ribs and Chicken.


2 racks baby back ribs. Cut in half and placed in a roster pan with 4 bud lights, salt and pepper for taste. Cover with Foil and place on the grill on low for 4 hours on low. At the 2 hour mark switch placement of Ribs


Cut a whole chicken in 8 parts. Place in two Zip Lock bags with Havana Club BBQ Sauce.

Havana Club BBQ Sauce:

2 Cups BBQ sauce

1/8 cup Havana Club Rum

ribs florida

Mix BBQ Sauce with Havana Rum. Add 3/4 quarters of mixture to marinate chicken in 2 large zip lock bags. Marinate for 30 minutes.

At the 3 hour mark add Chicken to the top of the Grill. Turn every ten minutes.  The last 15 minutes add the last quarter of BBQ sauce to the Ribs. Coat all 4 half racks and cover back with foil.

Enjoy, and Thanks Chef Ed and Christina!!!

chris and ed


Chef Powers Mongolian Lettuce Wraps with Bang Bang Shrimp

lettuce wraps

Guest Chef’s Powers Signature Sandwich for this weekend!!! Mongolian Lettuce Wraps with Bang Bang Shrimp…

Fresh Cleaned Bibb Lettuce

1 Leaf for a wrap. Serve 2-3 wraps per person.

Bang Bang Shrimp

16-20 Shrimp 1 to 2 per Wrap. Peeled/Deveined/Tail off Shrimp

Salt Pepper and Old bay shrimp lightly

Dredge in Flour

Deep Fry or Pan Fry

Toss in Bang Bang Sauce

Sriracha 2 tablespoons

mayo and 1/2 tablespoon

lime juice 1/2 teaspoon


1.       Combination: Cilantro/Basil/Mint

2.       Hot peppers

3.       Bean Sprouts

4.       Shiitake Mushrooms

5.       Scallions

6.       Blanched Snow Peas

7.       Radishes sliced

Add any of these toppings to your Wraps!!! Enjoy! Thanks Chef Powers.


bib lettuce wraps

Chef Powers Signature Sandwich. Tempered Steak on Pita Bread…


chef powers 2

Chef Powers Signature Sandwich:

Tempered Steak on Pita Bread with Field Greens, Feta Cheese, Olives, and Sliced Tomatoes with Yogurt Sauce:

Sandwich is for two: Although you would never know it by looking at Chef Powers Pictures.

flank steak 8 oz grilled

sliced olives 1/8 cup

yogurt sauce:

1/8 cup plain yogurt

srirracha sauce 2 tablespoons

salt and pepper for taste

onion powder 1/2 teaspoon

field greens 1 cup

sliced tomatoes 4 slices

feta cheese crumbled 1/8 cup

Season meat with salt and pepper and sear or grill. let cool and slice. Make yogurt spread and spread on two sides of two flat pita slices. Add your room temperate Steak, olives, feta cheese, sliced tomatoes, and field greens. Slice in half. Enjoy!!!

Thanks Chef Powers!!!