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...

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,...

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...

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...

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...

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...

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,...

Rigatoni with Beef and Onion Ragu

Rigatoni with Beef and Onion Ragu 1 to 1 1/4- lb boneless beef chuck eye roast2 oz pancetta (cut into 1/2-inch pieces)2 oz salami (cut into 1/2-inch pieces)1 small carrot (peeled and cut into 1/2-inch pieces)1 small celery rib (cut into 1/2-inch pieces)2 ½ lb onions (halved and cut into 1-inch pieces)2 tbsp tomato paste1 cup dry white wine2 tbsp minced fresh marjoram1 lb rigatoni1 oz Pecorino Romano cheese (grated (1/2 cup), plus extra for serving) Adjust oven rack to lower-middle position and heat oven to 300 degreesCut beef into 4 pieces and trim large pieces of fatSprinkle beef with 1 teaspoon salt and 1/2 teaspoon pepper and set asideProcess pancetta and salami in food processor until ground to paste, about...

New White Pizza

New White Pizza For the dough:1 1/4 cups warm (100 to 110 degrees water)2 pkgs dry yeast1 tbsp honeyolive oil4 cups all-purpose flour (plus extra for kneading)Kosher salt4 cloves garlic (sliced)5 sprigs fresh thyme1/4 tsp red pepper flakes (crushed)For the topping:3 cups Italian fontina cheese (grated)1 1/2 cups mozzarella cheese (grated, fresh)11 ounces creamy goat cheese (such as montrachet, crumbled)For the vinaigrette:1/2 cup olive oil1/4 cup lemon juice (freshly squeezed)black pepper (freshly ground)8 ounces baby arugula1 lemon (sliced) Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on...

Chicken & Sausage Jambalaya

Chicken & Sausage Jambalaya Seasoning mix:2 Bay Leaves (whole)1 1/2 tsp Salt3/4 tsp Cayenne Pepper1 1/2 tsp Oregano Leaves (dried)1 1/4 tsp White Pepper1 tsp Black Pepper3/4 tsp Thyme (dried)Other Ingredients:2 tbsp Unsalted Butter (unsalted)2/3 cup Tasso or Cure 81 ham (chopped)1 cup Andouille or Polish Sausage (chopped)1 1/2 cup Onions (chopped)1 cup Celery (chopped)3/4 cup Green Bell Peppers (chopped)1 cup Chicken (chopped into bite-size pieces)1 1/2 tsp Garlic (minced)14 oz Diced Tomatoes14 oz Tomato Sauce2 cup Chicken Stock2 cup Rice (uncooked) Combine the seasoning mix ingredients in a small bowl and set aside.In a 4-quart saucepan, melt the butter over medium heat.Add the chopped Tasso and chopped andouille and sauté until crisp, about 5-8 minutes, stirring frequently.Add the onions, celery,...

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