Appetizers

Sweet Pumpkin Arancini

Courtesy of Jay Jerrier Cano Rosso, Dallas, TX For Breading: 2 ounces butter 12 whole eggs 2 tablespoons chopped shallots ½ cup flour 1 tablespoon chopped garlic 4 cups panko 1½ pounds roasted pumpkin 6 ounces white wine 1 sprig rosemary 1 quart half and half 12 ounces water ¼ cup granulated sugar ¾ cupMore »

Portabella Mushrooms

Courtesy of Kelvin Slater Blue Moon Pizza, Atlanta, GA 3 prepared mushroom caps 4 ounces red sauce 2 ounces crumbled goat cheese 4 leaves basil, chopped Place mushrooms with the cap side down on a pizza screen. Fill each mushroom cap with red sauce, then evenly sprinkle goat cheese over the sauce. Bake for 6More »

Stracciatella (Italian egg drop soup)

Stracciatella (Italian egg drop soup)

Ingredients 2 eggs 1/8 teaspoon grated nutmeg 2 teaspoons Italian parsley, finely chopped 1 quart chicken stock 1 cup water2 tablespoons Parmesan cheese, freshly grated 10 ounces fresh spinach Kosher salt & pepper, to taste Instructions In a small bowl, beat eggs. Whisk in nutmeg and parsley. In a 2- or 3-quart pot, bring chickenMore »

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

Ingredients 16 large mushrooms 1 tablespoon olive oil 1 tablespoon unsalted butter 2 cloves garlic 6 ounces bulk pork sausage* 1 tablespoon ground fennel seed 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh parsley Salt & pepper, to taste Shredded mozzarella cheese *Pre-cooked sausage chunks can be substituted. Instructions Remove stems from mushrooms andMore »

Tomato Basil Bruschetta

Tomato Basil Bruschetta

Ingredients ¼ cup olive oil 2 clove garlic, halved 12 plum tomatoes, seeded, chopped 2 teaspoons fresh lemon juice ¼ cup chopped basil 24 slices baguette Instructions 1. Preheat oven to 325 degrees 2. Brush on olive oil on both sides of bread, arrange evenly on baking sheet and bake until golden (about 10 minutes).More »

Ultimate Antipasto Platter

Ultimate Antipasto Platter

Ingredients 1/2 pound sliced Gnoa salami 1/2 pound sliced mortadella 1/4 pound sliced prosciutto 1/4 pound sliced capacollo 1 pound fresh mozzarella, sliced 1 pound provolone, Asiago or fontina (or assortment), cubed 2 cups large black and green olives 2 cups giardiniera, drained 1 cup grilled or roasted artichoke hearts dressed with olive oil andMore »

Ricotta Gnocchi

Ricotta Gnocchi

Ingredients 1 pound ricotta cheese 1 egg ½ cup grated Parmesan cheese ¾ cup flour 1 teaspoon salt Instructions Mix the ingredients together to form a soft dough. If it’s too sticky, add a little more flour — a little at a time — until you can roll the dough out on the counter. RollMore »

Spinach Artichoke Dip

Spinach Artichoke Dip

Ingredients 1/4 cup olive oil 2 tablespoons unsalted butter 3/4 cup diced white or yellow onion 1-1/2 tablespoons minced garlic 1/2 cup all-purpose flour 1-1/2 cups chicken stock 1-1/2 cups eavy cream 3/4 cup freshly grated Parmesan cheese 2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes 1-1/2 tablespoons freshly squeezed lemon juice 1More »

Sausage-Stuffed Portobellos

Sausage-Stuffed Portobellos

Ingredients 6 portobello mushrooms, stemmed, tops brushed clean, set aside 3 tablespoons olive oil 1/2 cup chopped onion 1-1/2 pounds sweet Italian sausage, casing removed 1/4 cup finely chopped green bell pepper 2 cloves garlic, crushed 1/2 cup fresh bread crumbs 1/4 cup flat-leaf parsley 1/2 cup grated Parmesan 6 ounces shredded mozzarella Instructions InMore »

Seafood Salad

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 Instructions Combine Ingredients