Ingredients:
2 1½ inch pork chops on the bone
Salt and pepper
3 ½ tablespoons extra virgin olive oil, divided
4 plump cloves garlic, chopped and divided
1 bunch broccoli rabe, leaves and florets stripped from stems, blanched in salted water and chopped
4 slices fresh mozzarella
4 thin slices prosciutto
½ cup All Purpose flour
4 tablespoons butter
2 tablespoons capers
3 cups dry white wine
2-3 tablespoons Instant flour
1/3 cup chicken stock
2 lemons, juiced
Directions:
Preheat oven to 350 degrees F.
Season the pork chops with salt and pepper, set aside. Set a medium skillet over medium heat. Add 1 ½ tablespoons olive oil. When oil is hot, add 2 tablespoons of garlic, cook until fragrant but not browned. Add the broccoli rabe and sauté 2 to 3 minutes. Set aside to cool slightly.
Cut a pocket in each of the pork chops. Insert one piece each mozzarella and two prosciutto slices into pockets of the chops. Stuff sautéed rabe equally into each chop and skewer closed. Dredge the chops lightly in the flour.
Heat a large oven-proof skillet with 2 tablespoon oil and sear the chops about 4 minutes on each side to brown. Remove the chops to a roasting pan. To the skillet add butter, remaining garlic, capers, a pinch of salt and pepper. Deglaze the pan with the wine, scraping up browned bits. Whisk in the instant flour, cooking to thicken slightly. Add lemon juice and chicken stock and stir.
Add the pork chops back to the skillet, cover with sauce. Then place a slice of mozzarella on each chop. Cover the skillet and bake in the oven for about 20 to 30 minutes, or until cooked through and cheese is oozing.
**Pork chops are finished when the internal temperature of the meat reaches 160º.
Sunday, March 25, 2012
Kitchen Boss Shrimp With Farfalle & Zucchini Recipe
Ingredients:
2 tablespoons olive oil
2 cloves of garlic, sliced
2 pounds of baby shrimp
6 zucchinis, cubed
1 teaspoon All Purpose Seasoning Salt (such as McCormick Season All)
1 teaspoon onion powder
1 cup white wine
1 pound Farfalle Pasta
1/2 cup of Parmeggiano Reggiano (grated), plus extra for topping
1/4 cup fresh parsley, chopped
Directions:
Sauté olive oil and garlic in a large pan until golden. Add shrimp and cook until slightly pink. Add zucchini to sauté – season with salt, pepper, seasoning salt and onion powder. Mix all ingredients together for a few minutes. Put lid on the pot so that the zucchini can release all of its natural juices. After about 2 minutes, lift off the lid and add the wine. Toss until all the flavors combine. Cook only halfway – turn off the flame and put the cover back on.
In the meantime, boil water – add salt, cook pasta al dente for about 5 to 6 minutes. Drain pasta and add to the pan with the shrimp and zucchini. Finish cooking all the ingredients together and add freshly grated parmeggiano cheese.
Transfer to serving bowl and garnish with more grated cheese and fresh parsley.
Voila, it's done and ready to eat! It's a simple dish to make which is very colorful and very tasteful. Great for any season!
2 tablespoons olive oil
2 cloves of garlic, sliced
2 pounds of baby shrimp
6 zucchinis, cubed
1 teaspoon All Purpose Seasoning Salt (such as McCormick Season All)
1 teaspoon onion powder
1 cup white wine
1 pound Farfalle Pasta
1/2 cup of Parmeggiano Reggiano (grated), plus extra for topping
1/4 cup fresh parsley, chopped
Directions:
Sauté olive oil and garlic in a large pan until golden. Add shrimp and cook until slightly pink. Add zucchini to sauté – season with salt, pepper, seasoning salt and onion powder. Mix all ingredients together for a few minutes. Put lid on the pot so that the zucchini can release all of its natural juices. After about 2 minutes, lift off the lid and add the wine. Toss until all the flavors combine. Cook only halfway – turn off the flame and put the cover back on.
In the meantime, boil water – add salt, cook pasta al dente for about 5 to 6 minutes. Drain pasta and add to the pan with the shrimp and zucchini. Finish cooking all the ingredients together and add freshly grated parmeggiano cheese.
Transfer to serving bowl and garnish with more grated cheese and fresh parsley.
Voila, it's done and ready to eat! It's a simple dish to make which is very colorful and very tasteful. Great for any season!
Kitchen Boss Champagne Mussels & Linguine Recipe
Ingredients:
1 pound linguine
1/4 cup extra virgin olive oil
6 plump cloves garlic, chopped
1 med-large Spanish onion, chopped
Salt and pepper
3 pounds mussels, scrubbed clean and debearded
2 cups sweet sparkling wine or champagne, like Asti Spumante
1/2 cup chopped Italian parsley
Directions:
Cook linguine in a large pot of salted, boiling water until al dente, according to package directions. Drain and set aside.
Set a large, deep skillet over medium-high. Heat the olive oil. When oil shimmers, add the garlic, onion, 1 teaspoon of salt, and a generous pinch of pepper. Reduce heat to medium low, and cook, stirring, until onion is soft and translucent. Add the mussels and stir. Pour in the sparkling wine, and stir. Cover the skillet and cook until the mussels open, shaking every half-minute or so, 5 to 7 minutes total. Taste broth and correct salt and pepper.
Mix the pasta into the mussel mixture, garnish with the chopped parsley, and serve.
1 pound linguine
1/4 cup extra virgin olive oil
6 plump cloves garlic, chopped
1 med-large Spanish onion, chopped
Salt and pepper
3 pounds mussels, scrubbed clean and debearded
2 cups sweet sparkling wine or champagne, like Asti Spumante
1/2 cup chopped Italian parsley
Directions:
Cook linguine in a large pot of salted, boiling water until al dente, according to package directions. Drain and set aside.
Set a large, deep skillet over medium-high. Heat the olive oil. When oil shimmers, add the garlic, onion, 1 teaspoon of salt, and a generous pinch of pepper. Reduce heat to medium low, and cook, stirring, until onion is soft and translucent. Add the mussels and stir. Pour in the sparkling wine, and stir. Cover the skillet and cook until the mussels open, shaking every half-minute or so, 5 to 7 minutes total. Taste broth and correct salt and pepper.
Mix the pasta into the mussel mixture, garnish with the chopped parsley, and serve.
Lisa's Mashed Potatoes With Prosciutto Recipe
Ingredients:
3 pounds potatoes, preferably Yukon Gold, peeled
8 tablespoons butter, divided
Salt and pepper
1 teaspoon grated nutmeg
1 cup milk
2 tablespoons sour cream
4 ounces prosciutto, chopped
¼ cup Buddy's Master Bread Crumbs
½ cup grated Parmesan cheese
Directions:
Cut the potatoes in half if they are small, and in quarters if they are large. In a deep pot of salted water (enough to cover potatoes), cook the potatoes for 15 to 20 minutes or until they are just cooked through. While potatoes cook, slowly warm the milk in a small saucepan.
Preheat oven to 400 degrees.
When potatoes are done, drain them well in a colander. Place the potatoes in a stand mixer's bowl with a paddle attachment, or keep them in the pot if you will be using a masher or hand mixer.
Add 5-6 tablespoons of butter. Turn the mixer on to a low speed and let the butter melt in the hot potatoes. Mix in salt, pepper, and nutmeg. Add in warmed milk, ¼ cup at a time, beating, until smooth. Beat in the sour cream.
Mix chopped prosciutto into potatoes. Transfer to 9" round baking dish. Top with breadcrumbs and dot with remaining butter and sprinkle top with cheese and pepper.
Bake for 15 minutes, then turn the broiler on and broil until top is brown and crispy, about 5 minutes.
3 pounds potatoes, preferably Yukon Gold, peeled
8 tablespoons butter, divided
Salt and pepper
1 teaspoon grated nutmeg
1 cup milk
2 tablespoons sour cream
4 ounces prosciutto, chopped
¼ cup Buddy's Master Bread Crumbs
½ cup grated Parmesan cheese
Directions:
Cut the potatoes in half if they are small, and in quarters if they are large. In a deep pot of salted water (enough to cover potatoes), cook the potatoes for 15 to 20 minutes or until they are just cooked through. While potatoes cook, slowly warm the milk in a small saucepan.
Preheat oven to 400 degrees.
When potatoes are done, drain them well in a colander. Place the potatoes in a stand mixer's bowl with a paddle attachment, or keep them in the pot if you will be using a masher or hand mixer.
Add 5-6 tablespoons of butter. Turn the mixer on to a low speed and let the butter melt in the hot potatoes. Mix in salt, pepper, and nutmeg. Add in warmed milk, ¼ cup at a time, beating, until smooth. Beat in the sour cream.
Mix chopped prosciutto into potatoes. Transfer to 9" round baking dish. Top with breadcrumbs and dot with remaining butter and sprinkle top with cheese and pepper.
Bake for 15 minutes, then turn the broiler on and broil until top is brown and crispy, about 5 minutes.
Kitchen Boss Cinnamon Bun Dessert Pizza Recipe
Ingredients:
Pizza Dough, recipe follows
All-purpose flour, for work surface
Corn meal, for sprinkling
4 tablespoons unsalted butter, softened
1/2 cup brown sugar
2 teaspoons ground cinnamon
Cinnamon Bun Dessert Pizza Frosting, recipe follows
Directions:
Place a baking stone on the bottom rack of oven. Preheat oven to 450 degrees F. for at least 30 minutes and preferably 1 hour.
Remove plastic wrap, and punch down dough to deflate. Divide the dough in half. Form into two balls. Cover each ball with plastic wrap and let stand for 10 minutes. Transfer one ball of dough to refrigerator and reserve for another use. The dough may also be well wrapped and frozen for up to 1 month.
Working with remaining ball of dough, flatten it slightly on a floured work surface. Beginning in the center, use your fingertips to press the dough into a 1/2-inch-thick round. Turn and stretch until it will not stretch any further. Let rest for 5 minutes and stretch further, if necessary.
Lightly sprinkle a pizza peel with corn meal. Transfer flattened dough round to the pizza peel. If the dough has lost its shape while transferring, reshape as necessary.
In a small bowl, stir to combine the butter, sugar and cinnamon. Spread evenly over pizza dough.
Sprinkle baking stone lightly with corn meal. Slide pizza from peel to baking stone and bake until crust is golden brown and topping is bubbling, 12 to 14 minutes. Let cool briefly.
Transfer pizza to a serving platter. Let cool 5 minutes. Drizzle with Cinnamon Bun Dessert Frosting.
CINNAMON BUN DESSERT PIZZA FROSTING
Yield: 1 1/2 cups
Ingredients:
1/4 pound cream cheese, room temperature
1/4 pound (1 stick) butter, room temperature
3 tablespoons milk
1 teaspoon vanilla extract
1/2 pound powdered sugar
Directions:
In a small saucepan over medium heat, melt the cream cheese, butter, milk and vanilla. Whisk in the powdered sugar.
Drizzle over pizza to finish.
PIZZA DOUGH
Makes enough for two 10-12 inch pizzas
Ingredients:
1 cup warm water, 105 to 115 degrees F.
1 package (2 1/4-ounce) active-dry yeast
1 teaspoon sugar
2 1/2 cups all-purpose flour
2 teaspoons olive oil, plus more for bowl
2 teaspoons coarse salt
Directions:
Place water in the bowl of an electric mixer; sprinkle over yeast and sugar. Let stand until dissolved, about 5 minutes. Attach bowl to mixer and fit with the paddle attachment. Add flour, olive oil, salt, and sugar. Mix on low speed until combined, about 1 minute. Remove the paddle and attach the dough hook. Knead on low speed until the dough is smooth and elastic, about 2 minutes.
Transfer dough to an oiled bowl. Turn to coat. Cover bowl with plastic wrap. Place in a warm location 75 to 85 degrees F., until dough has doubled in size, about 45 minutes. Uncover, punch down dough and cover; let rise another 30 minutes.
Turn dough out onto a lightly floured work surface. Divide dough into two equal pieces. Let rest 15 minutes before using.
Pizza Dough, recipe follows
All-purpose flour, for work surface
Corn meal, for sprinkling
4 tablespoons unsalted butter, softened
1/2 cup brown sugar
2 teaspoons ground cinnamon
Cinnamon Bun Dessert Pizza Frosting, recipe follows
Directions:
Place a baking stone on the bottom rack of oven. Preheat oven to 450 degrees F. for at least 30 minutes and preferably 1 hour.
Remove plastic wrap, and punch down dough to deflate. Divide the dough in half. Form into two balls. Cover each ball with plastic wrap and let stand for 10 minutes. Transfer one ball of dough to refrigerator and reserve for another use. The dough may also be well wrapped and frozen for up to 1 month.
Working with remaining ball of dough, flatten it slightly on a floured work surface. Beginning in the center, use your fingertips to press the dough into a 1/2-inch-thick round. Turn and stretch until it will not stretch any further. Let rest for 5 minutes and stretch further, if necessary.
Lightly sprinkle a pizza peel with corn meal. Transfer flattened dough round to the pizza peel. If the dough has lost its shape while transferring, reshape as necessary.
In a small bowl, stir to combine the butter, sugar and cinnamon. Spread evenly over pizza dough.
Sprinkle baking stone lightly with corn meal. Slide pizza from peel to baking stone and bake until crust is golden brown and topping is bubbling, 12 to 14 minutes. Let cool briefly.
Transfer pizza to a serving platter. Let cool 5 minutes. Drizzle with Cinnamon Bun Dessert Frosting.
CINNAMON BUN DESSERT PIZZA FROSTING
Yield: 1 1/2 cups
Ingredients:
1/4 pound cream cheese, room temperature
1/4 pound (1 stick) butter, room temperature
3 tablespoons milk
1 teaspoon vanilla extract
1/2 pound powdered sugar
Directions:
In a small saucepan over medium heat, melt the cream cheese, butter, milk and vanilla. Whisk in the powdered sugar.
Drizzle over pizza to finish.
PIZZA DOUGH
Makes enough for two 10-12 inch pizzas
Ingredients:
1 cup warm water, 105 to 115 degrees F.
1 package (2 1/4-ounce) active-dry yeast
1 teaspoon sugar
2 1/2 cups all-purpose flour
2 teaspoons olive oil, plus more for bowl
2 teaspoons coarse salt
Directions:
Place water in the bowl of an electric mixer; sprinkle over yeast and sugar. Let stand until dissolved, about 5 minutes. Attach bowl to mixer and fit with the paddle attachment. Add flour, olive oil, salt, and sugar. Mix on low speed until combined, about 1 minute. Remove the paddle and attach the dough hook. Knead on low speed until the dough is smooth and elastic, about 2 minutes.
Transfer dough to an oiled bowl. Turn to coat. Cover bowl with plastic wrap. Place in a warm location 75 to 85 degrees F., until dough has doubled in size, about 45 minutes. Uncover, punch down dough and cover; let rise another 30 minutes.
Turn dough out onto a lightly floured work surface. Divide dough into two equal pieces. Let rest 15 minutes before using.
Wednesday, March 21, 2012
kitchen Boss Zuppa Di Baccalà Recipe
Ingredients:
2 pounds of baccalà
1 cup flour
Olive oil
Salt and pepper
One large Spanish onion, sliced
1 28-ounce can whole peeled tomatoes, slightly crushed
2 tablespoons capers, rinsed and drained
1 cup oil-cured black olives, pitted
¼ cup parsley, chopped
1 dried hot chile, whole
Directions:
2 to 3 days ahead of time: in large bowl, place baccalà with water to cover by 2 inches. Cover and refrigerate, changing water 2 times a day, 1 to 3 days.
Rinse the baccalà in cold water and dry well.
Cut fish into serving portions.
In a shallow dish mix flour, salt and pepper then lightly dredge the fish in the flour mixture.
Set a large skillet over medium heat with ¼ cup of the olive oil.
When the oil is hot, cook fish until golden brown on both side, 2 to 3 minutes per side.
Remove fish and set aside. Add more olive oil to the skillet to approx 3 tablespoons.
Add the onion and sauté until translucent.
Add the tomatoes and their juice, capers, pitted black olives, hot pepper, parsley with a pinch of salt and cook for 15 to 20 minutes, breaking up the tomatoes as the sauce simmers.
Add fish back to the pan and simmer an additional 10 minutes.
Correct salt and pepper and serve.
2 pounds of baccalà
1 cup flour
Olive oil
Salt and pepper
One large Spanish onion, sliced
1 28-ounce can whole peeled tomatoes, slightly crushed
2 tablespoons capers, rinsed and drained
1 cup oil-cured black olives, pitted
¼ cup parsley, chopped
1 dried hot chile, whole
Directions:
2 to 3 days ahead of time: in large bowl, place baccalà with water to cover by 2 inches. Cover and refrigerate, changing water 2 times a day, 1 to 3 days.
Rinse the baccalà in cold water and dry well.
Cut fish into serving portions.
In a shallow dish mix flour, salt and pepper then lightly dredge the fish in the flour mixture.
Set a large skillet over medium heat with ¼ cup of the olive oil.
When the oil is hot, cook fish until golden brown on both side, 2 to 3 minutes per side.
Remove fish and set aside. Add more olive oil to the skillet to approx 3 tablespoons.
Add the onion and sauté until translucent.
Add the tomatoes and their juice, capers, pitted black olives, hot pepper, parsley with a pinch of salt and cook for 15 to 20 minutes, breaking up the tomatoes as the sauce simmers.
Add fish back to the pan and simmer an additional 10 minutes.
Correct salt and pepper and serve.
Kitchen Boss Chocolate Crème Brûlée
Ingredients:
For custard:
2 cups heavy cream
3 ounces semisweet chocolate, chopped
1 1/2 teaspoons pure vanilla extract
5 large egg yolks
5 tablespoons granulated sugar
For topping:
2 tablespoons granulated sugar
2 tablespoons firmly packed light-brown sugar
(You can also use raw sugar by itself if you prefer)
Directions:
Preheat oven to 250 degrees F.
Make custard:
Heat cream in a medium saucepan over medium heat. Bring to a simmer and remove from heat. Add chocolate and vanilla and stir until chocolate is melted and mixture is smooth.
In a medium bowl, whisk together egg yolks and sugar. While whisking constantly, slowly add cream mixture into egg yolk mixture. Strain custard through a fine sieve.
Pour custard into four 4-ounce ramekins. Transfer ramekins to a shallow baking pan. Pour enough hot water into baking pan to come halfway up the sides of the ramekins. Bake until custards are just set, about 1 hour to 1 hour 15 minutes. Carefully remove from water. Let cool completely on a rack. Cover and refrigerate overnight.
For topping:
Mix sugars together and sprinkle over custards in an even layer. Using a small kitchen torch held 3 to 4 inches from surface of custard, move flame over until surface is caramelized, 1 to 2 minutes. This can also be done under the broiler. Let cool 5 minutes before serving.
For custard:
2 cups heavy cream
3 ounces semisweet chocolate, chopped
1 1/2 teaspoons pure vanilla extract
5 large egg yolks
5 tablespoons granulated sugar
For topping:
2 tablespoons granulated sugar
2 tablespoons firmly packed light-brown sugar
(You can also use raw sugar by itself if you prefer)
Directions:
Preheat oven to 250 degrees F.
Make custard:
Heat cream in a medium saucepan over medium heat. Bring to a simmer and remove from heat. Add chocolate and vanilla and stir until chocolate is melted and mixture is smooth.
In a medium bowl, whisk together egg yolks and sugar. While whisking constantly, slowly add cream mixture into egg yolk mixture. Strain custard through a fine sieve.
Pour custard into four 4-ounce ramekins. Transfer ramekins to a shallow baking pan. Pour enough hot water into baking pan to come halfway up the sides of the ramekins. Bake until custards are just set, about 1 hour to 1 hour 15 minutes. Carefully remove from water. Let cool completely on a rack. Cover and refrigerate overnight.
For topping:
Mix sugars together and sprinkle over custards in an even layer. Using a small kitchen torch held 3 to 4 inches from surface of custard, move flame over until surface is caramelized, 1 to 2 minutes. This can also be done under the broiler. Let cool 5 minutes before serving.
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