Chef Chuck's Fried Lemon Tilapia

Fritto Limone Tilapia

Hello my friends, I am back!!  My motto is family, food and friends and  I have been very
busy taking care of my family. Feels good to be back.

Fried Lemon Tilapia

A light and satisfying dish from the beautiful, Amalfi Coast in Italy, where my family is deeply rooted. You can use Tilapia or any white fillet for this recipe.  I soaked the fish in whole milk, then floured and fried in butter, whats not to love!  I served the fish with garlic sauteed brussel sprouts and thinly sliced marinated onions and tomatoes.  The lemons "sfusato" from that area are amazing, so after frying squeeze lemon juice on top of fish and sprinkle fresh chopped parsley.

2 fillets of Tilapia
milk
flour
salt and pepper
4 tablespoons butter
2 lemons
parsley

Wash and place fish in a shallow dish, cover with whole milk  for 30 minutes.  Drench in seasoned flour (salt and pepper) heat butter and fry on each side till golden brown.  On serving platter squeeze lemon juice over fish and sprinkle with chopped parsley.
Ricette by Chef Chuck's Cucina

Chef Chuck's Sausage and Potatoes

Salsiccia e Pollo

A great combination of flavors, hot Italian sausage and tender thighs cooked slowly
in chicken broth and red wine vinegar.  Along with sauteed green peppers,onions, garlic and potatoes and I served it over pasta.  A hearty meal to accompany the cold weather.  Hope you enjoy as much as I did!

Sausage and Potatoes

4 Hot Italian Hot Sausage
4 Chicken Thighs
3 tablespoons Olive Oil
3 tablespoons Butter
1 Onion, sliced
1 Green Pepper, chunks
2 Potatoes, peeled and chunks
2 Garlic Cloves, whole
2 tablespoons Tomato Paste
2 cups Chicken Broth
flour 
salt and pepper
red hot pepper flakes

Wash and dry chicken salt and pepper both sides and coat with flour.  Heat olive oil and butter in a large pan and brown chicken on both sides, remove and set aside.  Cut sausage in one to two inch pieces and brown, remove and set aside.  Saute onions, peppers and potatoes a few minutes add garlic.  In center of pan make a space to cook the paste for a few minutes then add chicken broth, red wine vinegar salt and pepper.  Cook on low for one and half hours stirring occasionally.  Season with
red hot pepper flakes.
Ricette by Chef Chuck's Cucina

Chef Chuck's Salmon Poached in Olive Oil

Salmone Affogato in Olio d Oliva

The salmon was poached in olive oil along with a sachet of fresh picked herbs and garlic.  This process highlighted the richness of the fish.  A recipe any guests would enjoy for this holiday season.

Serve with rice or roasted potatoes and a vegetable and or a green salad.

Salmon Poached in Olive Oil

2 Salmon Fillets

Olive Oil

3 garlic cloves

a few thyme stems

1or 2 rosemary sprigs

a small bundle of  sage leaves

salt and pepper

lemon

Leave salmon out for 1 hour to get to room temperature, wash and dry salmon salt and pepper set aside.   In a small pot large enough to fit your pieces of fish, pour in olive oil, enough to just cover the fish.  Add in a sachet made with cheese cloth of thyme, rosemary, sage and garlic cloves unpeeled and flattened with the back of a knife.  If you don't have cheese cloth put herbs and garlic right in oil.  Heat up to 180 degrees add fish and set timer for 12 minutes.  Remove and serve with lemon slices or wedges, salt and pepper and a drizzle of olive oil.

Ricette by Chef Chuck's Cucina

Chef Chuck's Fig Biscotti

 

Fiche Biscotti

This amazing cookie recipe certainly brings to mind the holiday's, so let the spirit begin after the first bite!  Figs are well known for that unique sweetness and softness that pairs so well with the crunchy 

cookie texture.  It all seems to go so well...

This fig jam is special to me because it is made by my friend Andrea, from Andrini  Marmellate, in Italy. Also his variety of jams can be found in my new food line,              

  ~ Chef Chuck's Cucina ~

As you can see this cookie looks like the famous one we grew up with named, "Fig Newton"

Happy Holidays!!

Fig Cookies

5 tablespoons butter, room temperature

2/3 cup brown sugar

2 tablespoons sour cream

1 teaspoon vanilla

2 eggs, room temperature

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

1 egg white

powdered sugar, optional

fig jam

In a mixer cream together butter and brown sugar then add in sour cream, vanilla and eggs.  Add all dry ingredients, mix till all incorporated.  Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.  Divide into four sections and work with one at a time, roll out on a well floured board, this dough is very sticky.  Roll out about 1/8 inch thick and 3 to 4 inches wide.  Spread jam in middle of dough fold over one side press slightly, egg wash the top and fold over the other side, gently press down again.  Brush off flour and roll over on seam on a silicon mat or greased pan.  Bake at 375 degrees for 15 minutes, cool on pan a few minutes then rest on a rack before cutting.  Cut in one inch squares, sprinkle with powdered sugar.

Ricette by Chef Chuck's Cucina

Chef Chuck's Turkey Pot Pie

Torta Di Tacchino

A savory recipe for Thanksgiving Day leftovers, turkey pot pie with homemade flaky crust.
I cubed white and dark turkey, sauteed vegetables, and stirred in gravy, broth and even sour cream.  A perfect and comforting dish for after the holiday.

Turkey Pot Pie
 
3 cups turkey, cubed
3 tablespoons olive oil
2 tablespoons butter
3 carrots, diced
3 celery stalks, diced
1 large onion, diced
3 small potatoes, diced
1/4 cup corn, cooked
1/2 cup mushrooms, chopped
1/4 cup sour cream
1/4 cup gravy
3/4 cup chicken broth, warm
1 tablespoon flour
1 teaspoon rosemary, chopped
salt and pepper

Crust

3 cups flour 
1 teaspoon salt
1 teaspoon baking powder
2 sticks cold butter, cubed
8-10 tablespoons ice water
1 egg white

In a large frying pan heat olive oil and butter add carrots, celery, onions, potatoes, salt and pepper  saute for about 5 minutes.  Add mushrooms and corn and cook for another minute or two.  Add in turkey, and broth heat till boiling then stir in sour cream and gravy.  Add 1 tablespoon of flour to thicken the gravy, season with rosemary, salt and pepper.  Cover and cook on low for a few minutes.
Using a food processor combine flour, salt and baking powder combine add cubed butter
a little at a time.  Then add ice water till a ball forms.  Kneed on floured board and wrap
with plastic wrap. Butter your baking dish, cut off a small section of dough and roll out to fit bottom of dish.  I filled 6 individual dishes then put on a top.  Cut slits to allow steam to come out,  brush with egg whites.  Bake at 375 degrees for 35-40 minutes, crust should be golden.
Ricette by Chef Chuck's Cucina

Spicy Shrimp Soup

Gamberi Zuppa Piccante

A shrimp soup with a touch of heat from the red hot pepper flakes added.  I started with browning some bacon, adding lots of vegetables, beans and a hearty broth. This soup is quick and simple and very satisfying. Depending on how spicy you want the soup you can always add more pepper flakes at the table!

Spicy Shrimp Soup

1/2 pound shrimp, peeled and divined

3 strips bacon, cut in small pieces

3 carrots, cut small

3 celery stalks, chopped

3 garlic cloves, minced

6 scallions, chopped

2 tablespoons tomato paste

1/2 can cannellini beans

4 cups vegetable broth

1 tablespoon red wine vinegar

2 tablespoons olive oil

salt and pepper

1 teaspoon red hot pepper flakes

1 tablespoon fresh parsley, chopped

In a large pot heat olive oil and brown bacon then add carrots, celery, garlic and scallions.  Salt and pepper the vegetables and simmer for a few minutes stirring occasionally.  Add tomato paste and brown for a few more minutes.  Pour in hot broth, vinegar, and beans cover and simmer for 30 minutes.  Add in shrimp and cook with lid on an additional 10 minutes.  Serve with chopped scallions, pepper flakes and a drizzle of olive oil.

Ricette by Chef Chuck's Cucina

Chef Chuck's Stuffed Peppers

Peperoni Ripieni

    A satisfying and comforting meal on a fall evening, stuffed peppers.  I purchased
these bell peppers locally at a farm stand, so they were just picked.  I made a mixture of seasoned beef, rice and tomato sauce then I lightly packed the peppers placed the tops on and baked them. 
   

Stuffed Peppers

3 or 4 bell peppers, medium
1 pound ground beef
3 tablespoons olive oil
1 onion, chopped
2 or 3 garlic cloves, minced
1 1/2 cups white rice
1/1/2 cups tomato sauce,
1/4 cup parmigiano cheese, grated
1 tablespoon fresh parsley, chopped
salt and pepper to taste

Wash and slice off tops of peppers, clean out and place peppers and tops in a
 pot large enough to fit your peppers, cover the peppers with water, add salt and bring to boil, for 10-15 minutes. Drain carefully and set aside. You want them to be slightly soft.
 In a large skillet on medium high heat add olive oil and saute onions for about 5 minutes, add beef and brown. Add garlic, parsley, salt, pepper and cheese. Mix in cooked rice and 1 cup of your favorite tomato sauce. Fill and mound peppers place tops on and in a shallow baking dish pour 1/2 cup sauce over peppers. Grate parmigiano on top, cover and bake at 350 degrees for 35 minutes.
Ricette by Chef Chuck's Cucina