Coal Fired Limoncello Chicken Wings

Limoncello Chicken Wings, Dym

Courtesy of Mark Dym, Marco’s Coal Fired Pizza, Denver, CO 5 pounds chicken wings For the marinade: 3 whole lemons ½ cup limoncello ¼ ounce fresh thyme 3 ounces fresh rosemary ¾ ounces fresh oregano 2 tablespoons kosher salt Pinch of crushed red pepper 1½ cups extra-virgin olive oil Blend the quartered lemons, limoncello andMore »

Buffalo Chicken Dip

Ingredients 16 ounces of cream cheese, softened 12 ounces of chicken, cooked & cubed 3/4 cup ranch dressing 3/4 cup hot sauce 1/2 cup shredded cheddar cheese 1/4 cup bleu cheese crumbles Tortilla chips Instructions Beat cream cheese, ranch dressing and hot sauce. Fold in chicken. Spread mixture into pie plate prayed with non-stick spray.More »

Spaghetti Squash Stuffed Peppers

Spaghetti Squash, Stuffed Peppers, appetizer

Ingredients 1/4 cup chicken broth 1 cup chopped zucchini 1/2 cup fresh Shiitake mushrooms, chopped 1/4 cup sliced green onion 1 tablespoon fresh chopped basil 1 tablespoon fresh chopped thyme 1 clove minced garlic 1/4 teaspoon pepper 1 1/2 cups spaghetti squash, cooked 4 sweet bell peppers 1/4 cup shredded cheese Instructions In a skillet,More »

Polpette Alla Napoletana

Polpette Napoletana, Goldsmith

Polpette Alla Napoletana By Johnathan Goldsmith Owner — Spacca Napoli, Chicago Illinois 3 cups dried crustless bread, cut into 1-inch cubes, soaked in cold water until soft (mollica) 1 1/4 pounds ground beef, 80 percent lean 2 eggs, beaten to mix well 2 large cloves garlic, minced 1/2 cup grated pecorino cheese 1/4 cup finelyMore »

Italian Sushi

Italian Sushi

Courtesy of Jeffrey Freehof The Garlic Clove, Evans, GA 2 cups of cooked sushi rice 2 pasta sheets 1 cup fresh spinach 3 ounces roasted red pepper strips 4 ounces prosciutto 2 ounces pesto 3 ounces olive tepanade 1 ounce balsamic reduction How-to:

Parmesan Zucchini Sticks

Parmesan Zucchini sticks

Ingredients 1 cup seasoned Italian breadcrumbs 1/2 cup grated Parmesan cheese 1/2 cup all-purpose flour 1 teaspoon salt 3 medium zucchini (about 1-1/2 pounds), cut into strips about 1/2 inch wide and 3 inches long 3 large eggs, lightly beaten Finely chopped parsley Instructions In a large plastic bag, combine well the breadcrumbs, Parmesan cheese,More »

Arancini — Jasper’s Ristorante

arancini Jasper's Ristorante

Recipe courtesy of Jasper J Mirabile Jr., chef/co-owner of Jasper’s Ristorante in Kansas City, Missouri Yield: 12 large, 24 small 21/2 cups Arborio rice 4 eggs 1/2 cup grated Romano cheese Salt and black pepper, to taste 1 medium onion chopped fine 1/2 pounds of ground beef or Italian sausage 1 cup + 2 tablespoonsMore »

Wings with Mild Garlic Sauce

chicken wings with mild garlic sauce

Courtesy of Frato’s Pizza, Schaumburg, Illinois Wings 5 pounds jumbo chicken wings 2 pounds all purpose flour 2 cups corn starch 1/2 cup salt 1/2 cup black pepper 1/2 cup corn flour 6 whole large eggs Enough oil to deep fry Mild Garlic Wing Sauce 2 cups hot sauce 1/4 cup meted butter 1/2 cupMore »

Flavored Bacon

1 pound of thick sliced, smoked bacon (this should be 8 to 9 slices for each marinade below) 1 can of chipotle peppers in adobo sauce (These are usually in 7-ounce cans) or 3 cups maple syrup Place the bacon strips on parchment and cook at 475 F until the bacon has melting fat comingMore »

Roasted Eggplant Eggrolls

Roasted Eggplant Eggrolls

Courtesy of Jeffrey Freehof The Garlic Clove, Evans, GA 1 package egg roll wrappers 1 egg (for eggwash) Filling 1 eggplant 1 roasted red pepper ¼ cup olive oil 3 crushed garlic cloves 1/3 cup marinara ½ cup Parmesan 1/3 cup shredded mozzarella 2 tablespoons pesto salt & pepper, to taste Dice the eggplant andMore »