LL Slider

Real simple, quick, and tastes unreal. What more can you ask for? There are a few options you can do to this little slider to make it different each time. I'm gonna give ya the quick LL version.

Loving the Chili Garlic Sauce from the makers of the Sriracha Hot Sauce. My old friend Danny turned me on to this and I'm addicted. Von's has it for sure.

This will make enough for the two packs of rolls. They get slammed down pretty quick so make more that you think you will need. You can also cut recipe for less. Another one that goes well with your beverage of choice. I like em real spicy pared with a nice Riesling (08 Leitz Dragonstone).

2  Packs Kings Hawaiian Bread Dinner Rolls

4  Boneless/Skinless Chicken Breast

1  Box organic Chicken Broth

1/2 - Head Purple Cabbage

3/4 cup Ponzu Sauce

1/4 cup Chopped Cilantro

1/2 cup Mayonnaise (low fat - you use a lot!)

7  tbsp Rice Vinegar 

2  tbsp Honey

2  tbsp Chili Sauce Sauce 

1.5  tbsp Sesame Seeds

1/2  tbsp Wasabi 

If you have a Pressure Cooker, cook the chicken in that. If you don't you should think about investing. Keeps all types meat so moist and it cooks so quick.

In Medium pot boil Chicken Breast in Broth till done.You can cut in half to cook quicker

Dice Cabbage into bite size. Toss with Vinegar/honey/Seeds/Cilantro.

Add Chili Paste a little at a time while tossing to get to your desired heat. Don't be chicken you want a little spice on these.

Combine Mayonnaise/Wasabi... see above!!

Cut buns in half and brown center under boiler.

Are you seeing how simple this is?!!?

Once chicken is done drain broth (save it!) and shred apart with a couple of forks in same pot. You want this nicely shredded no big chunks.

Mix in Ponzu Sauce till chicken is well flavored.

Done, seriously how simple it that.

Bun Bottom/a good dollop of mayo/chicken/cabbage mixture/bun top

Good Old Spaghetti & Meatballs

A good old time classic. Did this for Pop's 75th. Great meal for family and friends to spend time around the table. Of course I have to let you know from the start, these are made with turkey. You can use the same recipe and substitute ground beef & pork sausage if you wish. (I wish I could -- love ya honey!!) Make extra 'cause your gonna make a meatball sandwich the next day with out a doubt. We pared this with a 2008 Peterson "IL Granaio" Sangiovese. Went very well. Here's your list...

Sauce

2 28oz cans San Marzano peeled tomatoes DOP if available*

2 cups Crimini Mushrooms (diced fine)

1 cup Red Wine (might as well fill a glass since its out!)

1/3 cup Olive Oil

1 Onion diced

6 cloves Garlic chopped

2.5 tbsp Light Brown Sugar

2 tbsp Butter

2 tbsp Fresh Italian Parsley chopped

2 tbsp Fresh Oregano chopped

6-8 Fresh Basil leaves

S & P

*On both cans remove "stem" end from tomatoes. On one can only, dice tomatoes small.

Meatballs

2.5 lbs ground Turkey (or Beef)

2 lbs Turkey Italian Sausage (or Pork) casing removed

2.5-3 cups Bread Crumbs (Progresso Italian Style)

2/3 cup Red Wine

4 cloves Garlic Chopped

3 tbsp Olive Oil

1 tbsp Butter

1 onion Chopped

2 Eggs

1.5 tbsp each Fresh Parsley, Basil, Oregano chopped

S & P

Let's start the sauce. With med. heat in large pot, warm garlic in the olive oil. We don't want to brown it - just getting some flavor into the oil. Add onions, mushrooms, and butter.S & P and stir till butter is melted. Add wine and continue to simmer for 2 to 3 minutes. Add both cans of prepped tomatoes, fresh chopped herbs and brown sugar. Stir well and reduce heat to low. Hand tear about half of the basil and put in at this time. Use the rest on top of the sauce when you plate. Let simmer stirring occasionally. The reason I leave one can not chopped is to let the tomatoes break down on their own giving your sauce some nice chunks of tomatoes.

Meatball time. In medium saute pan heat oil & butter on med low heat. Add garlic & onion stir to coat S&P. After 2 to 3 minutes add wine. Let simmer to reduce while stirring. When 90% of the liquid is gone your done. In large bowl combine meats, eggs, herbs, and onions. Get your hands in there and mix together. Once combined add bread crumbs 1/2 cup at a time till desired consistency is achieved.

You want the mixture firm and easy to ball up, still sticky to the touch. Careful not to use too much bread crumbs, you don't want to dry them out. Size is up to you. I make mine baseball size. Here's what they look like before cooking. 

Pre-heat oven to 350. In large saute pan (preferably oven safe) brown meatballs in 2 to 3 tbsp of olive oil. They will actually start to"square up" as you're browning (That lets you know they will be nice and tender). Once browned, sprinkle a little more olive oil and wine on top and place pan in oven. If you don't have an oven safe pan, transfer to an oiled casserole dish. Baking time will be determined by the size you make. Mine takes about 30 minutes. Boil your pasta and you're good to go. **Before dumping your pasta water add a ladle full to your pasta sauce!

Penne a la Vodka & Arugula Artichoke Salad

The weather's cooling down and this is a great dish to warm ya up! Penne a la Vodka is a quick and easy dish. You can also use it as a starter to build on. I added a little Pancetta (ahhh, Italian bacon!!) to mine but I have also done it with shrimp, chicken, scallops, etc. Come up with something and make it your own. I also like it with a little extra spicy kick so a nice Zinfandel is a great paring. The salad is one that we make all the time. Clean, crisp and goes with almost anything. Lets get shopping....

Salad

This is a list only - Apply this to the amount you are cooking for.

Baby Arugula

Artichoke Hearts quartered (packed in water not oil)

Lemons

Parmigiana Reggiano Cheese

Olive Oil

Fresh Ground Salt & Pepper

That's it! 

A good had full of Arugula, 4 to 5 pieces Artichoke Hearts. Garnish with the Parm and dress with Olive Oil, Lemon Juice and S & P to taste. Can it get any easier? Make it and I guarantee you'll make it again.

Pasta 

1 16oz box Penne Pasta

1 28oz can San Marzano DOP Peeled Tomatoes*

5 cloves Garlic peeled

1/2 cup of your favorite brand of Vodka (if you wouldn't drink it don't cook with it!) None of that flavored junk of course.

1/2 cup Grated Parmigiana Reggiano Cheese

1/3 cup Heavy Cream

3 tbsp Olive Oil

2 tbsp Butter

Crushed Red Pepper to taste

8 to 10 pieces crispy Pancetta diced small**

Fresh ground S & P to taste

Fresh Basil to garnish

* I prefer these tomatoes in almost everything I cook. If you can't find them, just get a good quality can whole peeled tomatoes without additional flavoring.

**If everyone you cooking for is pro-pork, cook Pancetta in pan before adding oil for additional flavor. Oh I wish my house was that easy!!

Start as usual and pour a glass of that Zin. If you can find it A. Rafanelli is a personal favorite.

In large pot bring 7 cups salted water to boil. Place tomatoes in a bowl. Crush with hands removing the stem end and discard. Continue to break down with potato masher  till there are no large chunks of tomato left. In large sauce pan heat oil on medium. Flatten garlic cloves by pressing down with side of knife. Add garlic and lightly brown. Carefully add tomatoes and vodka. Bring to simmer for 6 to 8 minutes then start adding the crushed red pepper and S & P. Do a little at a time and let the flavors develop. Continue to simmer to reduce sauce to about 2/3rd's (additional 6 to 8 min). This is when you put your pasta in boiling water. After the sauce has reduced, add butter. Once melted, fish out the garlic cloves and add cream and stir till well mixed. Now you can fine tune your desired heat with additional crushed red pepper if needed. Drain pasta when done and add to sauce. Stir in about half of your parm cheese and you're good to go. Plate and top with additional cheese and pancetta. Garnish with hand torn basil and serve.

Chutney Cheddar Turkey Burger

Well the photo didn't come out too good but the burger did. I actually was starving and couldn't wait to eat so I blew off taking another photo!! After the first bite I made the right decision, soooo good!!!  I'll give ya a quick run down on this. This one actually works best with a turkey burger as opposed to beef. The beef will overpower it. 

Here's what you'll need...

Bun (Soft roll type in the bakery section, no Pretzel Bun on this one) Cut in half and buttered

Turkey Burger seasoned with S&P only

Turkey Bacon (it actually works, but real bacon will too)

Aged White Cheddar Cheese

Mango Chutney

Mayonnaise

Honey

Butter Leaf Lettuce.

Mix honey with the mayo on a 2-to-1 ratio (honey being the 2). You want to end up with a light colored creamy honey. As always use a cast iron pan for cooking everything if you have one and brown the buns in the pan once all is done. I don't really have to explain  how to cook the burger do I?? If so, cook bacon in pan, remove. Cook burger in pan and when done add cheese, cover to melt, remove. Toast bun in pan, remove. There...we all good now?? Coat the underside of the top bun with the chutney (be generous) and assemble!!

Bun/Burger-Cheese/Honey Mayo/Bacon/Butter Leaf/Top Bun.

Leave for the store right now and 25 minutes later you could be eating this - It's that quick and easy. I think the Sweet Potato fries we had with it took longer ....

Ahi Wonton Bites

Another real simple appetizer that will make you the hit of the party. You have to get the good Sushi Grade Ahi for this one. A little pricier then the standard, but so worth it. On quantity you will have to figure out how many you want to make. What I listed made what is in the photos and about 10 extra. Here's your shopping list...

1 - cold Asahi Beer

1 pack Wonton Wrappers

1/2 cup Vegetable

1/2 lb Sushi Grade Ahi

1/2 cup Mayonnaise

1tbsp (aprox) Roasted Ginger Powder

1tbsp (aprox) Ponzu Sauce

1 Lime

Sriracha Hot Chili Sauce

Fresh Chives

Sesame Seeds

Real simple. First open beer, take a big drink (its so good when it hits your lips!!) and set aside to assist you when needed. 

Heat oil medium in large sauce pan. Cut wonton wrappers into 1/4's and fry until brown. Set on paper towel to dry. Cut ahi into bite size cubes. Divide mayo into two small bowls. This is where you start tasting. Add the ginger in one and the ponzu in the other. Keep tasting and adding till to achieve your perfect flavor. Don't make it too strong. You don't want to overpower the fish, just accent it. You're basically done. Assemble by the numbers...

Wonton/Ahi/Ginger Mayo/Sriracha/Chives

Wonton/Ahi/Ponzu Mayo/Lime Pulp/Sesame Seeds

Go on and get ya some!

Crostini di Prosciutto

Football season is here and the holiday season is approaching. Your going to be heading out to some parties or having people over, so here's a simple quick Crostini that will please 'em all. It looks good and packs a lot of flavor and will pair well with whatever drinks are served.

1 long loaf Italian Bread cut into 1/2 rounds

1 cup White Vinegar 

1/4 cup Water

3 tbsp Turbinado Sugar

4 whole Cloves

Pinch salt

1/2 Red Onion cut into thin rings**

8 to10 slices Imported Prosciutto di Parma

1 Jar Mango Chutney

1/4lb Gruyere Cheese sliced medium

2 Green Apples sliced thin

1 Sprig Italian Parsley to garnish

** For this I like to remove the center of the onion and use both sides. I like the look of the smaller rings.

Alright, in small sauce pan bring vinegar, water, sugar and cloves to a slow boil. Add sliced onions. Reduce to simmer for about 5 minutes then remove from heat and sit till needed. Turn oven on broil.

Place bread on cookie sheet and brown on one side. Watch your bread! I can't get it right, and burn it every time, dead serious. I'm bread-impaired. Once its browned, remove and start the assembly. I'll take the onions out from the vinegar and place on paper towels to dry. Hand break the cheese slices and tear the Parma to give it some character. 

Bread/Chutney/Apple/Gruyere/Parma/Onion/Garnish  

Enjoy!!

Saucy Saute Burger

Saucy, saucy, saucy!! The photo says it all, Its ALL about the Burger, nothing else. The little woman was craving a good juicy burger. This is the burger that nailed it. No need for any special fixings or condiments. You rock this one as is. So nice and juicy it really is "The Saucy One"

We paired this with a nice Zin but an ice cold Stella would work also. Burgers are all about the bun, and this is the bun. Pretzel Buns from Trader Joe's, it gets no better. We add to that Sweet Caramelized Onions and Sauteed Mushrooms. Top the burger with a Stilton blue cheese and a couple strips of crispy bacon and we're done. I don't even complain about the no red meat rule on this one. Alright that's a lie. Were talking bacon here, real bacon! You know how I feel about bacon & blue cheese!! Oh well, here's your list:

Pretzel Buns (Trader Joe's) cut in half and buttered each side.

Ground Turkey (or Beef if you wish)

2 strips  Turkey Bacon (or real) per burger. Ahhhhhh killing me,

1 cup sliced Crimini Mushrooms

1/2 cup sliced Shiitake Mushrooms

1/3 cup Red Wine (might as well make it a Zin and fill a glass. I did)

1 Vidalia Onion sliced thin

8oz Stilton Blue Cheese

4 tbsp Butter

4 tbsp Olive Oil

3 tbsp Turbinado Sugar

2 tbsp Worcestershire Sauce

2 cloves Garlic diced

1 sprig fresh Thyme 

First, make the ground meat into patties and season with S & P (only) on both sides. Divide the oil and butter into two saute' pans. One on low heat the other on medium. In the medium pan add the garlic and saute for 2 or 3 minutes. Then add the mushrooms, wine, worcestershire, and thyme. Bring to simmer, reduce heat to low and stir occasionally till thickened. S & P to taste. In the other pan add the onion, sugar, S & P. Occasionally stir on low heat till onions are semi-soft. I don't like them to cook all the way. Still like a little firmness to them. In another pan (cast iron preferably) cook bacon till done. Do not drain pan (with turkey bacon add a little butter when done) then cook burgers on med heat till desired finish. Obviously with turkey, make sure there in no pink on the inside (about 4 min each side). Top with blue cheese and cover pan to melt. Remove when done and set aside to rest for 2 to 3 minutes. In same pan, brown buns butter-side down. When finished, assemble burgers and get yourself a boatload of napkins. Dig in!

                                              Saucy!!!