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 »



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 »

NY-Style Pizza Dough

Yield: 30 pounds of dough 20 pounds all-purpose flour, 13-14 percent protein content 2 ½ tablespoons dry yeast (instant) 5 ounces salt 4 ounces olive oil 10 ½ pounds water Pour the flour in the mixing bowl, then add the yeast to the flour. Add the salt. Combine the olive oil and water. With theMore »

Panini Calabrese

panini calabrese

Yield: 8 sandwiches (scale up in direct proportion) 8 to 12 ounces (about 16 to 24 slices) thinly sliced soppressata (dry-cured Italian salami) ¼ cup extra-virgin olive oil 8 thin slices prosciutto 8 thin slices fresh mozzarella 8 panini buns or rolls, toasted or grilled 1 cup roasted red bell pepper strips 16 large freshMore »

Luis’s Special Pizza

Luis's Special Pizza

Ingredients 3/4 pound chorizo 3/4 cup crushed tomatoes 1/2 cup thick and chunky medium salsa 1 14-inch pizza shell 10 ounces Monterey Jack cheese (about 2 ½ cups) 1/4 cup loosely packed chopped cilantro Instructions In a saute pan over medium-heat, crumble the chorizo and cook through while breaking up the larger pieces (about 4More »