Main Course Dishes

Pan Fried Shrimp

 Pan Fried Shrimp Taking care not to overcook, this recipe uses a light dusting of seasoned flour to create tender, juicy shrimp every time! Paper towelsShallow dish or plateSauté panTongs 1 pound Fresh Frozen Shrimp (defrosted)¼ cup All-purpose Flour1 tablespoon Merola’s Magical Seafood Seasoning¼ cup Olive Oil3 Garlic Cloves1 teaspoon Kosher Salt Dry Shrimp thoroughly with shell on (using paper towels).Remove shell carefully, making sure not leave meat in the shell. (Shells can be boiled for stock if desired).In a shallow dish combine Flour and Merola’s Magical Seafood Seasoning.In a sauté pan heat Olive Oil over medium heat. Smash Garlic Cloves with Kosher Salt. Sauté Garlic on medium heat and remove as it becomes crispy (Garlic Crispies). Be careful not...

Mary’s Marinara with Garden Tomatoes

 Mary’s Marinara with Garden Tomato This Merola family recipe was passed down to Mary by her Italian mother and is sure to please your family as well! Large stock potSharp paring knifeMesh strainerLarge stainless bowl with ice water (ice bath)Cutting boardLarge sauté panChef's knifeMixing bowlsImmersion blender 1/4 cup Olive Oil1 Yellow Pepper (diced)1 large White Onion (finely diced)6 Garlic Cloves (smashed)2 Shallots (minced)Coarse Kosher Salt12-15 Roma Style Tomatoes (San Marzano or Tiren)½ cup Red Wine2 teaspoon Sugar6-8 Basil Leaves (chiffonade cut)¼ cup Flat Italian Parsley (coarsely chopped)Dry Red Pepper Flakes (to taste) Directions to prepare fresh tomatoes:In a large stock pot, heat 8 qt of water, add 1 tablespoon of Kosher Salt and bring to a boil.Wipe...

Pan Seared Salmon

Pan Seared Salmon 1.5 lb. center cut fresh salmon filet with skin2 tsp Seafood Seasoning1 T olive oil1 T grapeseed or canola oil Using paper towels, blot and wipe salmon, removing moisture.Place salmon, skin side up, on cutting board and position with smooth side of scales facing away from you. Using a boning knife at an angle, gently run knife against skin, removing scales. Wipe blade frequently using paper towel. Take care to remove scales without tearing skin. Removing scales will take approximately 5-10 minutes.Continue process until all scales are removed from skin. Wipe skin with paper towel. Run your fingers along filet and check for any small bones. Pull out with fish plyers or...

Pasta Primavera

Pasta Primavera 3 cloves garlic1 shallot3 tbsp olive oil1 zucchini (spiralized)1 carrot (spiralized)1 lb linguini pasta½ tsp red pepper flakes2 tbsp butter1 cup pasta water½ cup freshly grated Parmesan & Romano cheese1 tbsp Salt plus a pinchChopped flat parsley and basil for garnish In a large pot of water add 1 tbs. salt and bring to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain but do not rinse.Smash garlic and add pinch salt to release oils. Finely dice the shallot.Spiralize zucchini & carrot using the thin blade to create strands of vegetables similar in size to the pasta.In large skillet, over low heat, sauté garlic and shallot in olive oil about 2 minutes....

Prime Rib – Merola Style

Prime Rib - Merola Style 6 lb roast-ready bone-in prime rib roast (ribs cut off and tied to roast)1 Tbsp olive oil1 Tbsp Dijon prepared mustard1/4 cup all-purpose flour3/4 tsp freshly ground black pepper3/4 tsp salt3/4 tsp paprika1/4 tsp onion powder1/2 tsp garlic powder1/8 tsp celery seed Pat meat dry with paper towels. If time permits, allow meat to air dry (uncovered in a non-reactive pan) in the fridge for up to 48 hours.Remove from refrigerator and allow the meat to come to room temperature, about 1 hour. Score the fat by dragging a sharp blade through it at about 1/8-inch-deep to allow seasonings better absorption into meat.Preheat oven to 425°F (220°C). Line a roasting pan with aluminum foil, or, I...

White Pesto Pasta

White Pesto Pasta ½ Cup WalnutsKosher salt4 oz Fresh Ricotta1 lemon (zested)1 Garlic Clove (finely grated)2 tsp Oregano (finely chopped)2 oz. Parmesan (finely grated, about 1½ cups, plus more for serving)¼ cup Extra-Virgin Olive Oilblack pepper (Freshly ground )1 lb. Tube- or Rod-shaped Pasta (such as rigatoni or spaghetti) Preheat oven to 350°.Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes.Let cool, then finely chop.Bring a large pot of generously salted water to a boil.Vigorously mix walnuts, ricotta, lemon zest, garlic, oregano, and parmesan in a large bowl until well combined.Add olive oil 1 Tbsp. or so at a time, stirring well after each addition, until all the oil is incorporated.Season pesto with salt and pepper.Cook pasta...

Chicken Tacos with Cabbage Slaw

Shredded Chicken Tacos with Cabbage Slaw For the slaw1/2 cup red onion (very thinly sliced)2 cups red cabbage (thinly sliced )1/4 cup cilantro leaves (coarse chopped )1 fresh lime (rolled and juiced*)1 tbsp olive oil1/2 tsp kosher saltFor the chicken1 lb chicken breast (boneless skinless (about 2 half breasts))1 tbsp Fiesta Taco Seasoning (see recipe)2 cups water1/2 lime (rolled and juiced*)½ tsp sugar1/2 cup cilantro stems (handful)1 tbsp olive oil1 onion (medium, sliced)2 cloves garlic (smashed)12 corn tortillas (hard or soft as you prefer)Mary’s Guacamole (see recipe)Fresh cilantro leaves Combine cabbage, lime juice, olive oil, and salt in a large bowl. Toss and let stand for 10 minutes.Add onion and cilantro, then gently mix prior to serving.Dry chicken with paper...

Royal Chicken Kabobs

Royal Chicken Kabobs Marinade1 cup pineapple juice3 tbsp brown sugar (packed)2 tbsp canola or sesame oil (not toasted)¼ cup soy sauce (use sweet dark if available)¼ cup Ketchup4 cloves garlic (smashed and minced)2 pieces ginger (peeled and grated)¼ tsp salt¼ tsp white pepper (fine ground )Meat & Veggies3 chicken breasts (boneless skinless half-breasts, dried, trimmed and pierced* cut into 1 ½ inch cubes)2 green bell peppers (cut into 1 ½ inch pieces)3 red bell peppers (cut into 1 ½ inch pieces)1 large red onion (cut into 1 ½ inch pieces (only use large pieces))2 cups fresh pineapple ( cut into 1 ½ inch pieces) Mix the first 9 ingredients together and whisk to create the marinade. Set aside.Dry the chicken with...

Potato and Basil Frittata

Potato and Basil Frittata 1 stick unsalted butter (divided)2 cups potatoes (peeled and diced)8 eggs (extra-large )15 ounces ricotta cheese3/4 pound Gruyere cheese (grated)1/2 tsp kosher salt1/2 tsp black pepper (freshly ground)3/4 cup fresh basil leaves (chopped)1/3 cup flour3/4 tsp baking powder Heat the oven to 350 degrees F.Melt 3 tablespoons of butter in a 10-inch ovenproof omelet or shallow frying pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes.Melt the remaining 5 tablespoons of butter in a small dish in the microwave.Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil.Combine the flour and baking powder and stir into the egg mixture.Pour the egg...

Perfect Whole Roasted Chicken

Perfect Whole Roasted Chicken

Perfect Whole Roasted Chicken 4 lb Chicken (whole)1 tbsp kosher salt1 tsp baking powder3 tsp cracked pepper (fresh) Place chicken breast side down and make 4 incisions (2 on each side) of the back bone about 1 inch deep.With the handle of a wooden spoon, separate skin from the meat of the chicken.Using a fine-point paring knife, or metal skewer, punch 6 holes in each breast and thigh (24 holes).Rub chicken thoroughly with salt, baking powder, and pepper mixture.Place in refrigerator, uncovered, for 8 - 12 hours to dry age.Preheat oven to 450 degrees Fahrenheit.In a roasting pan with V-rack, place chicken, breast side down in oven.Roast chicken for 20 – 25 minutes.Remove from oven and turn chicken breast side up, return...

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