Appetizers

Stuffed Artichokes

Ingredients 4 large artichokes 1/2 cup dry breadcrumbs 1/2 cup grated Parmesan cheese 1 clove garlic, minced 2 tablespoons chopped flat-keaf parsley 1/4 pound prosciutto, finely chopped 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice Instructions Prepare artichokes for stuffing. In a bowl, combine breadcrumbs, Parmesan, garlic, parsley and prosciutto. Add 2 tablespoons ofMore »

Garlic Herb Popovers

Ingredients 3 eggs 1 cup milk 12-15 peeled and minced garlic cloves (a food processor is easiest) 2 teaspoons dried thyme 2 teaspoons fresh parsley 1 cup all purpose flour 1 teaspoon salt ¼ teaspoon baking powder Instructions Preheat oven to 450 degrees. Spray the muffin tins with pan coating. In a standing mixer, beatMore »

Jerk Chicken Wings

Ingredients 24 chicken wings, wing tips cut off, halved at the joint ½ cup chopped onion 2 cloves garlic ½ teaspoon dried thyme 1 teaspoon salt 1 teaspoon ground allspice ½ teaspoon cinnamon ¼ cup minced jalapeno peppers 1 teaspoon black pepper 8 drops Tabasco 3 tablespoons soy sauce ½ cup vegetable oil Instructions 1.More »

Parmesan Chicken Tenders

Ingredients 1 cup buttermilk 1-1/2 boneless, skinless chicken tenders 1 cup panko breadcrumbs 1/2 cup grated Parmesan cheese Salt & pepper to taste Pesto Mayonnaise for dipping* Instructions Place the buttermilk in a large bowl. Add the chicken tenders, turning to coat; let stand for 20 min. Mix the Parmesan, breadcrumbs, salt & pepper inMore »

Roasted Onion Slices

Ingredients 4 pounds red onions, peeled and cut into 1/2 –inch thick rings 2 cups olive oil 1 tablespoon red pepper flakes 2 tablespoon fennel seed 2 tablespoon sugar Salt and pepper to taste Instructions 1. Preheat the oven to 400 degrees2. In a large bowl, toss the onions, olive oil, red pepper flakes, fennelMore »

Drunken Shredded Beef

Ingredients 15 pounds pot roast-chuck or bottom-round 2 pounds onions, peeled and thickly sliced 2 #10 cans ground tomatoes 1 cup garlic, finely chopped ½ cup red wine vinegar ½ cup brown sugar 1 tablespoon cinnamon 1 tablespoon paprika 2 tablespoons salt 1 tablespoon pepper 2-12 ounces cans or bottle of beer at room temperatureMore »

Stuffed Baked Clams

Ingredients 24 littleneck clams, scrubbed clams1 cup water2 tablespoons unsalted butter2 cloves garlic, minced1/4 cup finely chopped parsley1/2 cup panko breadcrumbs Instructions Put the clams in a pot with the water. Put a cover on the pot. Steam the clams open over medium-high heat (just until the shells open; discard any clams that do notMore »

Garlic Shrimp Bruschetta Flatbread

Ingredients 3 cups hot water (110 F) 1-1/2 teaspoons active dry yeast 7 cups flour 1/2 teaspoon kosher salt 1 pound raw shrimp 1/4 cup extra virgin olive oil 1/2 cup fresh chopped garlic 1/4 cup fresh chopped herbs (basil, parsley, sage) 1/4 cup fresh diced red peppers 1//2 cup fresh squeezed lemon juice 1/2More »

Marco’s Toasted Ravioli

Ingredients 1/2 cup cold water 1/2 cup milk 1 egg 8 2-ounce raviolis 1 cup flour 1 cup unseasoned breadcrumbs Vegetable oil, as neededGrated Parmesan and parsley, for garnish 1 cup tomato sauce Instructions In a bowl, combine water, milk and eggs. Whisk. Dredge ravioli in four. Add to milk & egg mixture. Then dredgeMore »

Chicken/Turkey Sausage Master Base Recipe

Ingredients 7 pounds boned chicken and turkey leg and thigh meat. 3 pounds boned chicken breast meat 1 ½ pounds pork fat cut into 1/4 –inch dice, or 1 cup olive oil 1 tablespoon finely chopped garlic 2 tablespoon coarse grind black pepper 3 tablespoons kosher salt 1 ½ cups wine or ¾ spirits andMore »