Limoncello Tilapia

This very easy recipe delivers a crispy crusted yet tender piece of tilapia that is coated with a citrussy yet sweet glaze that makes you want to just keep eating more and more.

Makes 4 Servings

Ingredients

½ tsp Pepper

½ tsp Kosher Salt

½ C All-Purpose Flour

3 TBS Olive Oil

4 Tilapia Fillets *

2 to 3 TBS Lemon Juice

¼ C Limoncello

Chopped Parsley (optional)

 

Directions

1.    Mix the salt, pepper and flour in a shallow dish.

2.    Heat the olive oil in a large skillet over medium high heat until it shimmers (350°).

3.    Pat the tilapia dry with paper towels.

4.    Dredge the tilapia filets in the flour mixture and place them in the hot skillet.

5.    Fry the tilapia until they are a light golden brown (~160°), about 5 minutes, then remove them to a serving plate.

6.    Add the lemon juice and the limoncello to the hot frying pan, scraping up any brown bits. Boil until it becomes a thick glaze, about 1 minute.

7.    Pour the glaze over the fish, sprinkle with the chopped parsley and serve immediately.

* Pronto Substitutes – Make it your own!

    Tilapia – Any mild white fish (i.e. flounder) can be substituted

 

 To print this recipe click on Limoncello Tilapia

 #Limoncello #tilapia #fish

Pressure Cooker Chicken Stock from Bones

I’m sure you know that old saying “make lemonade from lemons”, well when you finish that roasted chicken from the grocery store do not throw out the bones. Save the carcasses and scraps from trimming chicken breasts to make a deep flavored chicken bone broth with tons of umami and a wonderful mouth feel that you will never get from canned chicken broth.

Ingredients

5 lbs Chicken Bones (see note)

1 Yellow Onion (roughly chopped)

1 Medium Carrot (peeled & cut into 2” pieces)

1 Large Celery Stalk (roughly diced)

2 Cloves Garlic

2 Sprigs Fresh Thyme

1 Sprig Fresh Parsley

2 TBS Tomato Paste

1 TBS White Miso

1 ½ tsp Anchovy Paste

Optional:

2 Cinnamon Sticks

2 Star Anise

 

Directions

1.    Place all ingredients into the pressure cooker and add enough water to bring the level to the pressure cookers maximum fill line. The optional cinnamon stick and star anis give it the flavor of Vietnamese pho broth. Do not exceed this line even if some of the solids are not submerged.

2.    Close the pressure cooker securely and bring up to high pressure – you’ll see steam coming out of the vent. Lower the temperature to medium and cook for 1 ½ hours. Allow the pressure cooker to cool down naturally. Taste for salt.

3.    Open the cooker and drain the stock through a fine-mesh strainer.

4.    Skim off the layer of fat at the top or allow to cool in the refrigerator and remove the solid fat cap.

5.    Portion stock and refrigerate or freeze until needed.

 

Make chicken soup

1.    After you drain the stock, remove the carrots and cut into small pieces and place into a medium saucepan.

2.    Go through the solids and remove any pieces of chicken and shred them into the pot with the carrots.

3.    Add 4 cups of the stock you just made.

4.    Cook ½ lb of noodles (any kind) in salted water until aldente, drain, then add them to the soup and serve with a loaf of nice crusty bread.

Print Recipe: Pressure Cooker Chicken Broth from Bones 

NOTE: Use any combination of chicken carcasses from roasted chickens, scraps from trimming chickens, necks, wings, backs saved from prior meals.

#chickenbroth #pressurecooker #bonebroth

Copyright © 2020 by Nicholas Verna. All Rights Reserved. No part of this recipe may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without written permission from the author.

Roasted Sweet Potato with Oriental BBQ Chicken

The inspiration for this dish came from some leftover rotisserie chicken and a sweet potato. What resulted was a sweet and savory dinner treat that has the salty notes of oriental BBQ, a hint of spiciness and the sweetness of oven roasted sweet potato.

Makes 2 Servings

Ingredients

1 Lg. (~1 lb.) Sweet Potato

1 TBS Extra Virgin Olive Oil

½ tsp Kosher Salt

1 C Leftover Roasted Chicken (cubed)

½ Cup Chinese BBQ Sauce (See below)

½ Cup Shredded Colby Jack Cheese

 

Chinese BBQ Sauce

1 TBS Extra Virgin Olive Oil

2 Cloves Garlic (minced)

¼ C Chicken Broth

¼ C Sweet Chili Sauce

1 TBS Low Sodium Soy Sauce

1 tsp Corn Starch

1 TBS Water

 

Directions

1.    Preheat oven to 425°F

2.    Wash the sweet potato. Cut two steaks out of the sweet potato by cutting off the top and bottom then cutting it in half (see photo). Coat the potato slices with the olive oil then sprinkle with the salt. Place it on aluminum foil on a baking sheet and place it in the preheated oven. Cook for 25 minutes or until fork tender.

3.    While the potato is cooking, make the Chinese BBQ Sauce. Heat the olive oil in a medium pot over medium heat until shimmering. Add the diced garlic and cook for 30 seconds stirring constantly. Immediately add the chicken stock, sweet chili sauce and soy sauce. Bring to a simmer. Mix the cornstarch with the water and add to the BBQ sauce. Stir until thickened.

4.    Add the diced chicken to the BBQ sauce and bring back to a simmer.

5.    Spoon the chicken onto the baked sweet potato steaks and top with the shredded Colby Jack cheese.

6.    Return to the oven and bake until the cheese melts.

7.    Serve immediately.

To print this recipe go to Roasted Sweet Potato with Oriental BBQ Chicken

Copyright © 2020 by Nicholas Verna. All Rights Reserved. No part of this recipe may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without written permission from the author..

Pumpkin Cream Cheese Dip and Spread

If you have ever made a pumpkin recipe that calls for 1 cup of pumpkin then wonder what you are going to do with the rest of the pumpkin in the can, this lightly sweet fall treat is your answer.  It tastes just like a pumpkin pie but is a lot easier to make.  Pair this with some cut up apples or graham crackers as a dip or spread on a bagel or toast for breakfast.

Makes 1 Cup

Ingredients

t  ½ C Canned Pumpkin

t  ½ C Whipped Cream Cheese

t  1 tsp Pumpkin Pie Spice

t  2 TBS Sugar

Directions

In a medium bowl whisk together all ingredients. Refrigerate until ready to use.

To print this recipe go to Pumpkin Cream Cheese Dip and Spread
 
Copyright © 2019 by Nicholas Verna. All Rights Reserved. No part of this recipe may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without written permission from the author.

 

Chopped Italian Style - Naples vs. Bari

My Italian club, Triangle Sons of Italy, held a cooking contest recently that pitted cooks from the Campagnia (Naples) region vs. cooks from Puglia (Bari).  It is always intimidating cooking Italian food for other Italians, it's really nerve racking competing for the best regional food and having to cook for 45 people.  However team Naples came through for me and we won the competition. Here is the winning menu with links to recipes for two of the dishes.

Appetizer: Roasted Zucchini & Fontina Frittata with a side of roasted red peppers.

Entrée: Prawn Cannelloni

Dessert: Baba au Rum with Cannoli Cream

One of our judges was Andrea Weigel, from the News and Observer, and she wrote a nice article about our event http://www.newsobserver.com/living/food-drink/mouthful-blog/article97237652.html. She commented "What wooed me? I would be tasting food that I can’t order at an Italian restaurant and wouldn’t be able to taste unless I traveled to Italy."

Read more here: http://www.newsobserver.com/living/food-drink/mouthful-blog/article97237652.html#storylink=cpy

 

Roasted Zucchini & Fontina Frittata

Frittata’s are Italian omelets without all the fuss.  They are easy to make and extremely versatile for both brunch and dinner.  For this frittata I roasted the zucchini to bring out its deep sweet notes.  This was complemented by the flavorful fontina and the salty Parmesan cheeses. It is just as good hot as it is cold or at room temperature.  I’ll make it and save the leftovers for breakfast or lunch. You can serve it with a salad or an antipasto as pictured here. 

Makes 4-8 servings

Roasted Zucchini

1 Medium Zucchini, (sliced ¾”)

2 Tbs Extra Virgin Olive Oil

¼ tsp Kosher Salt

Black Pepper (to taste)

Frittata

1/8 lb Pancetta (chopped small)

8 Eggs

¼ C Grated Parmesan

4 oz Shredded Fontina Cheese

½ C Milk

¼ tsp Kosher Salt

2 TBS Butter

Italian Bread or Baguette

Preheat the oven to 425F.

NOTE: This recipe requires a large 10”, well-seasoned, cast iron pan.  You will be placing the pan under the broiler.  If the pan is old and scratched the frittata will stick.

Using a mandolin or sharp knife, cut the zucchini ¾” thick.  It’s important that they are all sliced the same thickness.  Place the cut zucchini and sprinkle with ¼ teaspoon of table salt, pepper and 2 tablespoons of oil.  Mix to make sure that the zucchini are well coated. Pour the zucchini into a large sheet pan and place in the preheated oven. Cook for approximately 30 minutes or until the bottom of the zucchini has started to turn a light golden brown.  Immediately remove from the oven and place them in a bowl to cool.

Slice the pancetta very small and fry over medium heat in a small frying pan until crisp.  Remove from the pan with a slotted spoon and drain on paper towels.

While the vegetables are cooking, whisk the eggs in a medium bowl until uniform in color them add the salt, milk, Parmesan, fontina cheese and the cooled zucchini until thoroughly mixed. 

Heat your cast iron skillet over medium high heat on the stove and add the butter.  When the butter melts and is foaming lower the heat to medium and add the egg-vegetable mixture to the pan.  Sprinkle the cooked pancetta over the top.

DO NOT STIR. Cook until the edges have started to set, then place the pan in the preheated oven for 5 minutes or until the middle is set. USING AN OVEN MIT, shake the pan to see if it looks firm.  Change the oven to High Broil.  Keep it under the broiler until the top of the frittata has turned a light golden brown. 

Carefully remove the frittata from the oven—the handle will be hot.  Run a spatula around the edge and slide it out onto a cutting board.  Cut and serve immediately with crusty Italian bread.

LEFTOVER VEGYS

One of the great things about frittatas is that you can use almost any leftover vegetable in them.  One of my family's favorite meals is grilled sausage with peppers and onions.  I will often have leftover peppers and onions and use them in a frittata for dinner the next night.  You can even add cooked, roasted potatoes that have been thinly sliced.  Only your imagination limits this dish.

OPTIONAL INGREDIENTS

• Mozzarella instead of Fontina

• Romano instead of Parmesan

• Bacon instead of Pancetta 

• Bell Peppers

• Asparagus

• Spinach

• Broccoli

• Sausage

• Potatoes 

To print a copy of this recipe go to Roasted Zucchini and Fontina Frittata.

Roasted Zucchini & Fontina Frittata

Frittata’s are Italian omelets without all the fuss.  They are easy to make and extremely versatile for both brunch and dinner.  For this frittata I roasted the zucchini to bring out its deep sweet notes.  This was complemented by the flavorful fontina and the salty Parmesan cheeses. It is just as good hot as it is cold or at room temperature.  I’ll make it and save the leftovers for breakfast or lunch. You can serve it with a salad or an antipasto as pictured here. 

Makes 4-8 servings

Roasted Zucchini

1 Medium Zucchini, (sliced ¾”)

2 Tbs Extra Virgin Olive Oil

¼ tsp Kosher Salt

Black Pepper (to taste)

Frittata

1/8 lb Pancetta (chopped small)

8 Eggs

¼ C Grated Parmesan

4 oz Shredded Fontina Cheese

½ C Milk

¼ tsp Kosher Salt

2 TBS Butter

Italian Bread or Baguette

Preheat the oven to 425F.

NOTE: This recipe requires a large 10”, well-seasoned, cast iron pan.  You will be placing the pan under the broiler.  If the pan is old and scratched the frittata will stick.

Using a mandolin or sharp knife, cut the zucchini ¾” thick.  It’s important that they are all sliced the same thickness.  Place the cut zucchini and sprinkle with ¼ teaspoon of table salt, pepper and 2 tablespoons of oil.  Mix to make sure that the zucchini are well coated. Pour the zucchini into a large sheet pan and place in the preheated oven. Cook for approximately 30 minutes or until the bottom of the zucchini has started to turn a light golden brown.  Immediately remove from the oven and place them in a bowl to cool.

Slice the pancetta very small and fry over medium heat in a small frying pan until crisp.  Remove from the pan with a slotted spoon and drain on paper towels.

While the vegetables are cooking, whisk the eggs in a medium bowl until uniform in color them add the salt, milk, Parmesan, fontina cheese and the cooled zucchini until thoroughly mixed. 

Heat your cast iron skillet over medium high heat on the stove and add the butter.  When the butter melts and is foaming lower the heat to medium and add the egg-vegetable mixture to the pan.  Sprinkle the cooked pancetta over the top.

DO NOT STIR. Cook until the edges have started to set, then place the pan in the preheated oven for 5 minutes or until the middle is set. USING AN OVEN MIT, shake the pan to see if it looks firm.  Change the oven to High Broil.  Keep it under the broiler until the top of the frittata has turned a light golden brown. 

Carefully remove the frittata from the oven—the handle will be hot.  Run a spatula around the edge and slide it out onto a cutting board.  Cut and serve immediately with crusty Italian bread.

LEFTOVER VEGYS

One of the great things about frittatas is that you can use almost any leftover vegetable in them.  One of my family's favorite meals is grilled sausage with peppers and onions.  I will often have leftover peppers and onions and use them in a frittata for dinner the next night.  You can even add cooked, roasted potatoes that have been thinly sliced.  Only your imagination limits this dish.

OPTIONAL INGREDIENTS

• Mozzarella instead of Fontina

• Romano instead of Parmesan

• Bacon instead of Pancetta 

• Bell Peppers

• Asparagus

• Spinach

• Broccoli

• Sausage

• Potatoes 

To print a copy of this recipe go to Roasted Zucchini and Fontina Frittata.

Prawn Cannelloni

Prawn Cannelloni is an elegant dish that perfectly marries savory shrimp sautéed with pancetta, onions and garlic with creamy ricotta, mozzarella and Romano cheese all wrapped in a delicate crepe and topped with a spicy marinara sauce. It just melts in your mouth with a symphony of flavors that meld into the perfect overture that sings the joys of the Amalfi Coast.

Servings: Approximately 20-25 Cannelloni

Shell Batter

3 Lg Eggs
1 ¾ - 2 C Water (Room Temp)
2 C of Sifted AP Flour
Pinch of Salt
Crisco Shortening for greasing the pans

Filling

1/8 lb Pancetta (diced small)
1 small yellow onion (diced)
2 tsp Minced Garlic
4 tsp Tomato Paste
1/3 C White Wine
1 lb Shrimp (36 count)
1 lb Whole Milk Ricotta
3 Lg Eggs
6 oz shredded mozzarella
¼ C grated Parmesan or Locatelli Romano
1 tsp dried parsley
4 C Marinara Sauce

Preparing the Shells

Beat 3 eggs and 1 ¾ cups of water with a whisk in a large bowl.  Add the flour and salt a little at a time with the beaters on low until completely incorporated.  It should have the consistency of a very thin batter. If it is too thick, add ¼ cup of additional water.

Heat a 6", number 3, greased iron skillet or nonstick pan.  Using a paper towel spread some Crisco on the frying pan to coat, being careful not to touch the pan with your hands.  Place 3 TBS of batter in the center of the frying pan and, using an oven mitt, pick up the frying pan and swirl the batter so that it is spread evenly across the skillet.  Once the batter has stopped bubbling and the edges are dry, flip the shell using a spatula or butter knife.  Cook another 15 seconds or until the shell is a very light cream color.  Stack the shells on a dish until you have completed frying all the batter.  You will end up with 20-24 cannelloni shells.

Prepare the Filling

Peel and devein the shrimp, then cut each shrimp into 4 pieces.

Cut the pancetta very small and sauté on a large skillet over medium heat.  Cook until crispy.  Remove with a slotted spoon into a small bowl. Put the diced onion in the pan with the pancetta grease and cook until translucent. Add the minced garlic and the shrimp.  Cook until the shrimp are barely opaque and pink. Immediately remove the cooked shrimp to a bowl to cool.

In a large bowl, mix the cooled shrimp, ricotta, mozzarella, eggs, parmesan, and parsley until uniform.

Filling and Baking the Cannelloni

Preheat the oven to 325°F.  Take a large roasting pan and cover the bottom with 1 C of marinara sauce.  Take a cooled shell in your hand (see photo) and fill with two tablespoons of filling and fold over like a crepe or tortilla.  Place the cannelloni seam side down in the roasting pan.  Cover the completed cannelloni with tomato sauce. Cover the roasting pan with aluminum foil and bake in a preheated 325°F oven for 30 minutes. Serve immediately with extra marinara and grated Parmesan cheese. 

To print a copy of this recipe go to Prawn Cannelloni.

Strawberry & Mozzarella Garden Salad

It is almost time to pick some vine sweetened strawberries – let’s make a salad with them. This salad will blend sweet strawberries, creamy mozzarella, crisp greens, and crunchy pine nuts, with the sweet tang of balsamic vinaigrette. It’s a bright accompaniment to any meal from pasta to that grilled sirloin steak.

4 servings

 

 

 

 

 

 

 

Ingredients

2 TBS Pine Nuts 
½ Pint (~1 C) Strawberries 
4 oz Fresh Mozzarella
¼ C Balsamic Vinegar 
½ C Extra Virgin Olive Oil
Salt and Pepper
1 bag Mixed Greens

Directions

Place the pine nuts in a dry skillet over medium heat. Keep moving the pan until they start to turn a light golden brown.  Do not walk away or they will burn – they brown quickly.

Wash and hull the strawberries (*) and cut them into quarters.

Dice the mozzarella into ¼ inch pieces.

Place the balsamic vinegar in a bowl and drizzle in the olive oil while whisking. Add salt & pepper to taste and whisk to incorporate.

Just before serving, place the salad greens in a large bowl and pour on some of the balsamic dressing until the greens are coated.  You may not need to use all of the dressing. Top the salad with the strawberries, mozzarella, and pine nuts. Serve immediately.

* Pronto Substitutes

Fresh Strawberries – If you can’t get fresh strawberries and must use grocery store strawberries, sprinkle 2 tablespoons of sugar over the strawberries and let them macerate for at least 30 minutes to sweeten them.
Pine Nuts - Substitute sliced almonds
Balsamic Vinegar – This is a great opportunity to use one of those fruity balsamics that you bought.

To print a copy of this recipe go to Strawberry & Mozzarella Garden Salad.