Archive for December, 2006

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Tagliata (Porterhouse) De Fra Diavolo


2006
12.10

Posted in Barbeque, Beef | 1 Comment »

This is one of my favorite things to do with a nice steak with a bit of an Italian twist. I got the original recipe from one of my favorite grilling cook books, Boy Gets Grill, by Bobby Flay but do it a bit differently than what is suggested in the book.

The sauce would probably work well with just about any barbecue. Ribs are especially good with this sauce.

We served this with some rosemary potatoes and a simple garden salad. Mmmmm good!

Tagliata

Ingredients

  • 2 (28 oz.) bone-in porterhouse steaks, about 1 1/2″ thick
  • 3 tbsp olive oil
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tbsp. hot red pepper flakes
  • 3 c. canned plum tomatoes, pureed
  • 1 c. dark brown sugar
  • 2 tbsp. tomato paste
  • 2 tbsp. honey
  • 2 tbsp. chopped fresh Italian parsley leaves
  • 2 tbsp. chopped fresh basil leaves
  • 1 tbsp. chopped fresh oregano leaves
  • Salt and fresh ground pepper

Directions:

Sauce:

  1. Heat the oil in a saucepan over medium-high heat, add the onion, and cook, stirring until soft, about 5 minutes; do not brown.
  2. Add the garlic and pepper flakes and cook for 1 minute.
  3. Add the remaining ingredients (except steak), season to taste with salt and pepper, and simmer until thickened, 35-40 minutes.

Note: The sauce can be made 2 days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before serving.

Steaks:

  1. Heat your grill to high.
  2. Season the steaks with plenty of salt and pepper. Set aside a few tablespoons of sauce for brushing on the cooked steaks and set aside about 1/2 c. of sauce to pass at the table.
  3. Grill the steaks until lightly charred and crusty, 4-5 minutes.
  4. Turn the steaks over, reduce heat to medium or move to a cooler part of the grill, and brush the tops of the steaks with sauce. Close the grill hood and grill for 5 minutes.
  5. Open the grill hood and continue grilling, brushing often with the sauce, until medium-rare, about 5 minutes more.
  6. Remove the meat from the grill and brush with the sauce. Let rest for 5 more minutes, then cut away from the bone and then cut meat into 1″ thick slices.

This dish is great served over a bed of your favorite pasta or alone with a great salad and mashed potatoes!

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Chicken Cordon Bleu


2006
12.09

Posted in Beef, Poultry | No Comments »

We love this dish!! It is served best over a bed of Jasmine rice with a side of broccoli or asparagus. Pour the sauce over the chicken/rice bed and over the vegetables. This is a gourmet dish that the whole family will love!!!

Chicken Cordon Bleu

Ingredients

  • 5 skinless, boneless chicken breast
  • 5 slices of swiss cheese
  • 5-10 slices of ham
  • 3 tbsp all-purpose flour
  • 1 tsp paprika
  • 3 tbsp butter
  • 3 tbsp olive oil
  • 1 cup white wine
  • 3 tsp. chicken bouillon granules
  • 2 tbsp cornstarch
  • 1 tsp. garlic powder
  • 2 c. heavy whipping cream
  • 1/4 c. fresh chopped Oregano
  • 1 tsp. fresh ground pepper

Directions

  1. Pound chicken breasts so they are approximately 1/4 to 1/2 inch thick.
  2. Cut each slice of swiss in half. Now wrap/roll the swiss in the ham like a burrito and place in the center of the chicken breast and roll up. Secure with 3-4 toothpicks.
  3. In a small bowl, mix the flour and paprika.
  4. Heat the butter and olive oil in a large skillet over medium-high heat. Add the chicken breasts and sprinkle with the flour/paprika mixture. Cook until golden brown on all sides.
  5. Add the wine and bouillon. Reduce heat to med. low, cover, and simmer for 30 minutes, turning every 8-10 minutes until chicken is no longer pink and juices run clear.
  6. Remove chicken from pan and remove toothpicks (keep on a warm platter).
  7. Blend the cornstarch with the cream and garlic powder in a small bowl. Add 1/4 cup of fresh chopped Oregano and whisk slowly into the skillet (keeping the leftover juices from the chicken/wine mixture). Stir until thickened and pour over chicken. Serve warm.
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Spaghetti Sauce – Loaded


2006
12.03

Posted in Ethnic, Italian, Salsa Sauces & Marinades | 1 Comment »

This sauce is wonderful served over your favorite pasta or chicken breast! We like to use zucchini, yellow squash, marinated mushrooms and hot Italian sausage in ours. Sometimes we’ll do meatballs rolled in fresh oregano and basil. Ricotta is a must! It can be served as a dollop on top or mixed in the sauce. You can’t go wrong with this recipe!! Freezes well too, so make extra!!!

Spaghetti Sauce Served with Rigatoni

Ingredients:

  • 2 chopped bell peppers
  • 1 red onion, chopped
  • 1 bulb fennel, diced
  • 1/2 head of garlic, diced
  • 1-2 tbsp. fresh oregano, chopped
  • 1-2 tbsp. fresh basil, chopped
  • 1 can stewed tomatoes
  • 1 can tomato sauce
  • 1 can tomato paste
  • 1 can whole tomatoes
  • 2 tbsp. brown sugar
  • 1 1/2 tbsp. olive oil

Optional:

  • Hot Italian Sausage (we always use Hot Italian Turkey Sausage).
  • Rolled basil and oregano meatballs
  • Marinated mushrooms (we like the jarred marinated mushrooms from Costco)
  • Splash of red wine
  • Salt & Pepper
  • Zucchini and Yellow Squash
  • Dallop of Ricotta Cheese

Directions

Fry fennel and peppers in olive oil on high until softened. Place in a bowl and cover with plastic wrap. Add 60% of chopped garlic and all of chopped onions to 2 tbsp. of olive oil and cook on high until they begin to caramelize (do not over cook). In a large pot, crush the whole tomatoes by hand and add the rest of the ingredients (including onions, fennel and peppers) and simmer for 45 minutes to an hour to thicken. Stir occasionally.

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Candy Cane Cookies


2006
12.03

Posted in Cookies, Desserts | No Comments »

INGREDIENTS

  • 1 cup margarine
  • 1/2 cup white sugar
  • 1/2 cup confectioners’ sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon red food coloring
  • 1/2 cup peppermint candy canes, crushed
  • 1/2 cup white sugar for decoration

DIRECTIONS

  1. In a large bowl, cream together the margarine, white sugar and confectioners’ sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
  2. Preheat the oven to 375° F (190° C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.
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Run you little bastard!


2006
12.03

Posted in Commentary | No Comments »

And so a Hungry Bastard was born. Well, actually, the hungry bastard who is writing this was born quite some time ago. The birth refers to this little recipe site.

My wife and I love to cook so this will be our repository for recipes we come across that we would like to keep track of. Perhaps others will like them as well. It’s kind of an online personal recipe book.

Please comment and rate the recipes you try.  Enjoy!

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