Appetizers

Grilled Portobello Burger with Fontina and Basil

Ingredients 3 tablespoons lemon juice 3 tablespoon olive oil 1 teaspoon garlic, minced ¼ teaspoon salt ¾ teaspoon coarsely ground black pepper 4 medium Portobello mushroom caps 1 cup Fontina cheese, shredded ½ teaspoon dried oregano leaves, crushed 4 split crusty roll 1 tablespoon fresh basil, chopped Instructions 1. Preheat grill or broiler2. In aMore »

Marinated Olives

Marinated Olives

Ingredients ½ pound green olives in brine (Manzanilla, Arbequina or Pincholine) ½ pound black olives (Nicoise, Kalamata or Lugano) 2 cloves garlic 1 tablespoon dried oregano, crushed 2 tablespoon red wine vinegar 1 teaspoon paprika 1 strip fresh zest Olive oil Instructions Put the olives in a large glass jar or glazed crock. Add theMore »

Bruschetta with Filet

Ingredients 1 fresh carrot 1/4 pound fresh mushrooms 2 tablespoons extra virgin olive oil 1 small golden onion, chopped 1 pound of crusty Italian bread, sliced into 1/4-inch to 1/2-inch thick slices 1/4 pound of potatoes 1 celery rib 1/4 cup ripe cherry tomatoes, cubed 1 cup dry white wine 1 pound of filet ofMore »

Pesto Tomatoes with Mozzarella

Ingredients 1 cup prepared pesto (made with basil, pine nuts, cheese, and garlic 4 cups chopped tomatoes 1 cup mozzarella, cut into ½ inch cubes Instructions Combine all of the above in a bowl and let marinate 30-60 minutes before serving.

Calamari Fritti

Ingredients 2 pounds squid rings1 cup all-purpose flour1 teaspoon salt1 teaspoon pepper Instructions Heat the oil in deep fryer to 375 F. In a large bowl, combine the flour, salt and pepper. Toss the squid rings in the flour mixture to coat. Shake to remove ecess flour (putting the squid rings in a sieve orMore »

Fried Stuffed Olives

Fried Stuffed Olives

Ingredients 12 dozen California black olives, large or extra large, pitted* 5 ounces garlic, minced 5 ounces anchovy paste 1 ounce lemon zest, minced 2 teaspoons chopped thyme 4 cups all-purpose flour 8 eggs, beaten 4 cups breadcrumbs Olive oil to taste Instructions Drain the olives; reserve for stuffing. Combine the garlic, anchovy paste, lemonMore »

Toasted Ravioli

Ingredients 2 large eggs ½ cup canned evaporated milk 1 cup Italian-style breadcrumbs Oil for frying 24, small, bite sized meat filled ravioli, thawed if frozen 1 cup grated parmesan 2 cups marinara, warmed Instructions 1. In a small bowl, beat and combine the eggs and milk. Put the breadcrumbs in another small bowl2. HeatMore »

Grilled Vegetable Pizza

Ingredients One 14-inch pizza crust dough 6 ounces Paradise Tomato’s Smoky Tomato Sauce 2 ounces onions sliced and grilled 1-1/2 ounce red pepper, sliced and grilled 1-1/2 ounce yellow pepper, sliced and grilled 1 ounce portabella mushroom, sliced and grilled 7 ounces mozzarella cheese, shredded 1/2 ounce cilantro, chopped Instructions Top pizza dough with ParadiseMore »

Meatballs Mia Madre

Meatballs Mia Madre

Ingredients 10 pounds ground beef 2pounds ground pork ¼ cup finely minced fresh garlic 4 medium finely chopped onions 1 cup grated parmesan cheese 1 cup grated romano cheese 1 ½ cups finely chopped fresh parsley 5 cups bread (torn from day-old Italian bread, soaked in milk and squeezed dry) 8 lightly beaten eggs 4More »

Calamari Fritti (Fried Squid)

Calamari Fritti (Fried Squid)

Ingredients 5 pounds whole squid, cleaned, rinsed, body sac cut into ¼-inch rings, tentacles cut in half 2 ½ cups milk 2 ½ cups semolina flour or Wondra Superfine 5 teaspoons ground pepper 2 ½ teaspoons salt Oil for deep-frying Fresh lemon wedges, for garnish Warm marinara sauce, for dipping Instructions 1. Place the milkMore »