Cut most of the stem off of the artichoke leaving 1/8 of in inch. Steam artichokes for 15-20 minutes.
In a saute pan add oil and sauté onions, garlic, and shallots. Add butter before they brown and after butter is dissolved add white wine to deglaze. Add chicken stock and squeeze fresh lemon- bring to a boil. Add all herbs and seasonings. Take half of this mixture and set aside. (this will be used later for the sauce) Add bread crumbs. (start with 3/4 cup and you can add the last 1/4 cup if needed) Chop the white bread in small cubes and add. Add grated cheese and let cool for 10 minutes. Mixture should have more moisture than a traditional stuffing. Mix egg separately in a bowl and add to stuffing and mix well.
Stuff each leaf of all the artichokes. In a sauce pan add remaining liquid delicately place each Artichoke on top. Cover pan and simmer for 20 minutes.
This recipe really cuts the calories from Deep Frying. Cut chicken wings into two parts. Discard of the wing tip. Wash and dry. I use paper towels on both sides. In a mixing bowl add all your seasonings and coat all the chicken wings equally. Let sit for 30 minutes.
While we are waiting we can heat our Franks Red Hot Sauce and add butter. Mix well until the butter is melted and whisked in. This amount is good for about 12-16 wings. Keep Warm.
Time to cook the wings on the grill. With the grill on low, grill all wings till the skin gets crispy but does not burn. This is a slow process and can take up to 40 minutes. Of course you can deep fry, or bake them as well. I find with the grill you can get close to the same crispiness as the deep fryer.
Add wings to pot with the buffalo sauce. Coat well. Enjoy!
Ok, so let’s get started with the wonton wrappers. You will need 1 beaten egg and a pastry brush. Also, a clean working area. Take half the wonton wrappers and lay them out across a work area. Brush each wrapper with egg mixture. Now take the other half of wonton wrappers and lay on top of each egged wrapper. They should be uniform, one on top of the other. Now, take egg mixture and lightly wet 2 sides meeting in a corner. This is so when you fold the wrapper corner to corner it seals.
Now, we will prepare meat mixture. In a mixing bowl add pork chop meat, 1 egg, soy sauce, bread crumbs, garlic, seasoning, and chopped scallion. Use mostly the white part of 2 scallions and leave the green part to garnish later. Now, gently drop a ball roughly the size of a quarter of meat mixture into the middle of the wonton wrapper. Fold wrapper over and seal. Now take a fork and bind your seal with fork marks. Trim clean with pizza cutter.
Steam or boil your Dim Sum in salted water. Strain and rinse with cold water. Lightly drizzle olive oil and toss in a bowl so they do not stick.
Now time to sear the Dim Sum. Heat a saute pan nice and hot with a tablespoon of vegetable oil. Sear each side of Dim Sum leaving nice marks. Serve with 1/4 cup of Soy Sauce garnished with your green onions for dipping sauce. Enjoy!
Add olive oil to large sautee pan. When hot add raw chicken breast, garlic, rice, and seasonings. Sautee before any burning. Chicken should look par cooked. Add Water and Simmer. 30 minutes or less. When rice is cooked dish is finished….
basil, oregano, garlic powder, onion powder, salt, pepper, fresh basil, fresh parsley- 1/2 teaspoon of each
ricotta cheese 1/4 cup
shredded mozzarella 1/4 cup
bread crumbs 1/4 cup
parmesan cheese 1/8 cup
Tomato Basil Sauce
Sweat chop meat until its crumbled and brown. Drain most fat, leaving just enough to sweat onions and garlic. Brown lightly. Add all seasonings. (no cheese) Set aside to cool for 15 minutes. Add mixture to Kitchen Aide using the paddle. Add the rest of the ingredients. Mix until its blended smooth. Cook shells al dente and cool. (drizzle a little olive oil and toss so they don’t stick) Fill shells with meat and cheese mixture. Use previous recipe for tomato basil sauce and coat bottom of a baking glass pan. Fill with shells. Add tomato basil sauce to top layer. Add Shredded Mozzarella. (optional) Cover with plastic wrap and then tin foil. Cook at 350 degrees for 35 minutes. Let set for 15 minutes before serving.
1/4 pound 16-20 shrimp tail off, peeled, and deveined
1/4 pound dry sea scallops
1/4 pound of fresh cleaned mussels
1/4 pound fresh cleaned little neck clams
Add oil to sauce pan and get hot. Sear off shrimp and scallops and take out and let rest. Add chopped shallots and garlic and cleaned mussels and clams. Add red pepper and cayenne pepper with tablespoon of butter. Brown lightly and deglaze with red wine. Add 2-3 cans worth of tomato basil sauce add cooked shrimp, scallops, and lobster and cook low covered for 20-30 minutes.
1.5 pounds Meatloaf Mix. (fresh chop meat 1 part veal, 1 part pork, 1 part beef)
crushed red pepper 1 teaspoon
tomato basil sauce- previous recipe
In a sauce pan brown off chop meat mixture. Drain off excess fat, add chopped onion, carrots, and garlic. Brown off. Add crushed red pepper. Deglaze with half a cup red wine. Add tomato basil sauce. (3 cans worth) Simmer for one hour.
This Recipe will be the Mother Sauce for many other recipes to follow. This is a simple and Sweet Tomato Sauce. It will be used as a base for:
Meatballs, Sausage, and Pork-Sicilian Gravy
Fra diavolo- Spicy Tomato Sauce
Bolognese- Traditional Meat Sauce
1 onion chopped
fresh garlic chopped- 2 tablespoons
olive oil for sautéing
white or red wine for deglazing
4 cans of San Marzano plum tomatoes
oregano 1 tablespoon
fresh basil chopped 1/8 cup
fresh parsley chopped 1/8 cup
onion powder tablespoon
garlic powder tablespoon
In a large sauce pan add olive oil over medium heat. Add chopped onion and garlic. Sautee till browned but not burnt. Deglaze with 1/4 cup wine. Use blender to liquefy plum tomatoes and add to pot. Add one can of water. Add all seasoning. Simmer for 2 hours.