Recipes

Seafood Salad Sandwich

seafood salad sandwich

Ingredients 2 pounds shredded crab 1 pound baby shrimp ¾ cup mayonnaise 2 tablespoons chopped parsley 1 teaspoon granulated garlic 1 tablespoon of salt 1 teaspoon of ground black pepper Shredded lettuce Baguette Instructions Combine all ingredients but lettuce and baguette. Toast baguette and dress with lettuce and seafood salad.

Baked Ziti with Sausage

Baked Ziti with Sausage

Ingredients • 2 tablespoons olive oil • 1/2 cup onion, coarsely chopped • 1 pound sweet Italian sausage, casing removed • 3½ cups tomato puree • 2 teaspoons dried oregano • 2 teaspoons dried basil, crumbled • 8 ounces ricotta • 1 teaspoon salt • ¼ cup chopped flat-leaf parsley • ½ cup grated ParmesanMore »

Ricotta Fritta Pizza

Ricotta Fritta Pizza

Ingredients Dough ball ¾ cup of superfine ricotta 3 eggs ¼ cup Parmesan ½ teaspoon salt ½ teaspoon granular garlic ¼ teaspoon black pepper 3 ounces diced ham 3 ounces diced roasted red pepper 4 ounces chopped cooked spinach 4 ounces shredded or diced mozzarella provolone blend Instructions Stretch the dough onto or into aMore »

Mojito Basilica

basil mojito

2 fresh mint sprigs, chopped 2 fresh basil leaves, chopped 1 tablespoon agave nectar 2 tablespoons Fresh lime juice 1½ ounces (3 tablespoons) light rum Ice Chilled soda water In a tall glass with back of a spoon crush mint and basil with agave and lime juice then stir in rum. Add ice cubes andMore »

Capellini Pomodoro

capellini pomodoro basil

½ cup olive oil 1 cup diced onions 5 cloves chopped garlic 10 plum tomatoes ¼ cup fresh pesto 2 cups vegetable broth Salt and pepper to taste 4 leaves of fresh basil sliced thinly Shaved Parmesan Sauté onions and garlic in the olive oil until translucent. Add tomatoes, pesto and broth and simmer forMore »

Sangria

Sangria

2 bottles red wine (preferably dry) 1 cup brandy 1/2 cup light rum 1/2 cup triple sec 1 cup orange juice 1 cup pomegranate juice 1/2 cup pineapple simple syrup (recipe to follow) 1 orange, sliced 1 lemon, sliced 1 lime, sliced 1 apple, chopped Pineapple cored, sliced Mix all liquids together, add fruit andMore »

Cavoletti Salad

cavoletti salad

Serves 2 servings Ingredients ¼ cup lemon juice ¼ cup preserved lemon, finely chopped 1 tablespoon Dijon mustard 4 tablespoons chopped shallots 2 teaspoons thyme, finely chopped 1½ cups extra virgin olive oil Salt and pepper to taste 12 Brussels sprouts Shaved 1 ounce candied pecans 1 hard-boiled egg, thinly sliced (discard yolk) ¼ cupMore »

Reginelli’s Saltimbocca Pizza

Reginelli’s Saltimbocca Pizza

Courtesy of Darryl Reginelli Reginelli’s Pizza, New Orleans, LA 20 ounces pizza dough Brush of garlic butter sauce 4 ounces fresh spinach 1½  slices of prosciutto 9 ounces diced mozzarella 6 ounces shredded chicken 1 ounce fresh squeezed lemon juice A pinch of Parmesan and Romano Open dough into a disc and spread a layerMore »

Meat Sauce

Meat Sauce

Ingredients ½ cup olive oil 4 pounds ground pork 8 pounds ground chuck 4 large green bell peppers, cored and chopped 2 large onion, chopped ¼ cup fennel seeds ½ cup finely chopped garlic 1 cup dry wine 1 #10 cans ground whole pear tomatoes or tomato puree 2 tablespoons sugar 2 tablespoons ground pepperMore »

Baked Artichoke Hearts

Baked Artichoke, March 2014

5 ounces of quartered artichoke hearts 2 ounces garlic butter 1 ounce Alfredo 1½ ounces seasoned butter breadcrumbs ½ ounce Parmesan cheese Simply melt the garlic butter, add the Alfredo sauce and toss in the artichoke hearts. Put it in an appropriate-sized baking dish and top with the seasoned buttered crumbs and Parmesan. Bake itMore »