Monday, March 7, 2011

Chianti Braised Short Ribs

3 lbs boneless beef short ribs*
Salt to taste
Pepper to taste
¼ cup extra virgin olive oil
1 medium yellow onions, chopped
4 large garlic cloves, minced
2 cups Chianti wine
1 32-oz can crushed tomatoes
3 cups beef broth
2 tsp fresh rosemary, chopped
*Your grocery store butcher can cut into individual ribs and de-bone
  1. PAT short ribs dry and season with salt and pepper.
  2. COAT a large, nonstick pan with olive oil. Sear the short rib pieces over medium-high heat for about 2-3 minutes on each side or until brown. Transfer short ribs to a bowl.
  3. ADD onions to pan and cook over medium heat for approximately 3 minutes. Once onions are translucent, add garlic and cook for 1 minute; do not brown. Add Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing liquid to partially evaporate before each addition (about 2 minutes).
  4. RETURN short ribs to pan, including any juices that might have accumulated in the bowl. Cover and let simmer for 3 hours on low heat to complete the braising process. Remove short ribs from pan and boil the liquid until it is reduced by half, about 10 minutes.
  5. RETURN short ribs to pan and heat thoroughly.
  6. SERVE with potatoes or risotto and vegetables.

Wednesday, March 2, 2011

Reb Lobster Biscuits (requested)


 2 ½ cups Bisquick baking mix

 ¾ cup cold whole milk

 4 tablespoons cold butter (1/2 stick)

 ¼ teaspoon garlic powder

 1 heaping cup grated cheddar cheese

Bush on Top:

 2 tablespoons butter, melted

 ¼ teaspoon dried parsley flakes

 ½ teaspoon garlic powder

 pinch salt


1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Minestrone Soup!


3 tablespoons olive oil

1 cup minced white onion (about 1 small onion)

1/2 cup chopped zucchini

1/2 cup frozen cut italian green beans

1/4 cup minced celery (about 1/2 stalk)

4 teaspoons minced garlic (about 4 cloves)

4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)

2 (15 ounce) cans red kidney beans, drained

2 (15 ounce) canssmall white beans or 2 (15 ounce) cans great northern beans, drained

1 (14 ounce) can diced tomatoes

1/2 cup carrot, julienned or shredded

2 tablespoons minced fresh parsley

1 1/2 teaspoons dried oregano

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

3 cups hot water

4 cups fresh baby spinach

1/2 cup small shell pasta


1 Heat three tablespoons of olive oil over medium heat in a large soup pot.

2 Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

3 Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

4 Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

5 Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

6 Makes about eight 1 1/2 cup servings.

Monday, February 28, 2011

Shrimp & Asparagus Risotto

8 cups chicken broth
2 Tbsp extra virgin olive oil
2 cups Carnaroli or Arborio rice
1/2 cup dry white wine
1/2 lb fresh asparagus spears, stemmed and cut into 1-inch pieces
1 ½ lbs large shrimp, shelled and deveined
4 oz butter
1/2 cup Parmesan cheese
Salt and pepper to taste
1 cup chopped tomatoes
Fresh parsley, chopped
1/2 cup yellow onion, diced

  1. SIMMER chicken broth in a large pot on low heat until needed.
  2. HEAT oil in a large nonstick pan over medium heat. Add onions and cook for 3 minutes, or until translucent. Stir in rice and cook for 1 minute, then add white wine. Add ½ cup of broth and stir until completely absorbed. Repeat until half of broth has been added. Stir the risotto frequently to prevent sticking.
  3. ADD asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp are pink. Remove asparagus and shrimp from broth and add them to the risotto mixture. Add remaining broth 1/2 cup at a time until desired creaminess is reached (there may be broth left over).
  4. Once the broth is absorbed, add butter, Parmesan cheese and salt and pepper to taste. Garnish with chopped tomatoes and parsley.

Sunday, February 27, 2011

Penne Romana

Romana Sauce
1/2 cup extra virgin olive oil
3/4 cup yellow onion, chopped in 1/4”pieces
1/2 tsp crushed red pepper
1 Tbsp garlic, minced
2 cups white wine
2 tsp rosemary, chopped (1/2 tsp dry)
1 Tbsp parsley, chopped (1/4 tsp dry)
Salt to taste
2 1/2 Tbsp corn starch
2 cups chicken broth

1 Tbsp extra virgin olive oil
2 cups green beans, blanched
1 cup tomato, diced
4 cups Romana sauce (see above)
4 cups penne pasta, cooked according to package directions
3 Tbsp Romano cheese
3 Tbsp Parmesan cheese

  1. HEAT oil in a small saucepan at medium-high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for one minute. Whisk in wine, rosemary, parsley and salt.
  2. WHISK cornstarch and chicken broth in a separate bowl. Add mixture to sauce and stir well. Bring to a boil and set aside.
  3. HEAT sauté pan over medium high heat. Add green beans and tomato and cook for 1 minute. Add Romana sauce and cooked, drained penne pasta. Add Romano and Parmesan cheeses. Stir well to ensure pasta is completely coated.
  4. SERVE hot.

Tuscan Garlic Chicken

4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated

Pre-heat oven to 350ºF.
  1. MIX 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
  2. HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.
  3. PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F.
  4. HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
  5. COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

Thursday, February 24, 2011

Scampi Sauce

Scampi Sauce

Butter 1 lb
Chopped Garlic 6oz
Roasted Garlic paste 1oz
Chicken Base 3oz
White Wine 32 fl oz
Italian Seasoning 1 tbsp
Black Pepper 1 tsp
Crushed Red Pepper 1 tsp
Parsley 2 fl oz
Water 16 fl oz
Thickener 2 fl oz
Heavy Cream 32 fl oz

1.Melt butter, add garlic, saute for 3 minutes. Do NOT brown.

2.Whisk in chicken base, seasonings and wine. Cook 1 minute.

3.Mix water and thickener, add to pan with cream.