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Friday, July 29, 2011

Delicious Eggplant Parmesan


Here is another delicious recipe for utilizing fresh veggies at the produce stand. The stands are loaded with eggplant right now, so it's the perfect time to make it.

This recipe is pretty basic but what makes a real difference is adding Provolone Cheese. For easier preparation, make the marinara sauce ahead of time.

Ingredients:

2 Medium Eggplant, peeled and sliced into 1/2 inch slices
1 Cup all-purpose Flour
4 Tablespoons Milk
Canola or vegetable oil for frying
Salt and pepper to taste
2-3 eggs, beaten
2 Cups or more Italian Style Bread Crumbs
1 Lb Provolone Cheese, shredded
Marinara Sauce

Preheat oven to 350

Directions:

Sprinkle eggplant slices with salt and place in a colander for 1 hour to draw out excess water.

Pat the slices dry with a paper towel. Place in a ziplock bag with flour to coat. Beat eggs and milk with a fork in bowl and season with salt and pepper. In another bowl have the breadcrumbs. Remove the eggplant from flour shaking off excess flour and add to egg/milk mixture then dredge in bread crumbs, patting down bread crumbs. Transfer to a dish and repeat until all eggplant is breaded.

In a large skillet pour in oil to a depth of about 1 inch. Heat oil over medium high heat. When oil is ready the eggplant will sizzle when added to the oil. Fry eggplant slices until golden brown, about 2-3 minutes per side, then drain on apper towel. Repeat until all are fried.

Cover the bottom of 9 X 13 pyrex or oven safe plate with a thin layer of sauce. Place a layer of eggplant on top of the sauce and sprinkle with provolone cheese. Contine to layer eggplant and cheese, not the sauce until all the eggplant is used. Cover the top with a generous protion of sauce, top with remaining cheese and bake for 45 minutes to an hour. If cheese starts to brown too much, cover with foil. Remove from oven and allow to cook for 10 minutes. Cut and serve with favorite pasta.

Wednesday, July 27, 2011

Chimpotta (Eggplant Appetizer)



With all the wonderful, fresh Jersey produce out, it's the perfect time to make this, trust me you won't be sorry. My mother-in-law Jerry prepares this all the time and it's one of my favorites. I love you mom, thanks for everything you do for us!

Serve as a vegetable or an appetizer with fresh semolina bread and watch it disappear!



Ingredients:

4 Jersey Cubinal Pepper, Cut up, Seeds removed
1 Jersey Large Eggplant, Cut into Cubes
3 Jersey Zucchini, Washed and Sliced
1 28 Oz can Italain Style San Marzano Whole Tomatoes in Juice, Mashed
5 Cloves Garlic, Chopped
1 Large Vidalia Onion, Chopped
1 Jersey Red Tomato, Chopped
Mild and Light Olive Oil
Salt and Pepper to taste

Directions:

In a large frying pan over medium high heat add enough olive oil to just cover bottom of pan. When oil is thoroughly heated add the chopped peppers and saute until peppers are tender. Season with salt and pepper. Pour into a large bowl and set aside.

To the frying pan adding more oil if necessary. Add the onion and zucchini and saute until tender again adding salt and pepper to taste. When tender add the zucchini and onions to the bowl with the peppers.

Back to the frying pan again adding more oil if necessary add the eggplant and Jersey tomato adding salt and pepper again to taste and saute until tender. Add to the bowl with other vegetables you set aside.

Wipe out frying pan with paper towel add a small amount of oil, enough to saute the garlic. Add garlic and saute for one minute. Add the can of San Marzano tomatoes, add salt and pepper to taste and simmer for 15 minutes.

Add the bowl of vegetables you set aside to the frying pan and simmer another 15 to 20 minutes, check for seasoning and serve!

Saturday, July 23, 2011

Shrimp with Arugula, Grape Tomatoes & Garlic over Shell Macaroni


Not sure what to do with all those grape tomatoes from your garden? Here is a great recipe with tons of flavor. It's so good you cannot stop eating it. If you cannot find arugula, baby spinach, asparagus or broccoli rabe are great alternatives.



Ingredients:

1 Pound Jumbo Shrimp, Deveined, washed with shells removed leaving the tail shell intact
1 Pound Barilla Large Shells
1 Pint Grape Tomatoes or Cherry Tomatoes, cut in half
6 Cloves of Garlic, sliced thin
1 Large Bunch of Arugula, washed with stems removed or bag of prewashed
1/2 Cup Extra Virgin Olive Oil
2 Small Cans Chicken Broth
1/2 Cup Locotelli Cheese, grated
Salt and Pepper to taste

Directions:

In a large pot boil water on high heat for pasta.

Heat oil in a large frying pan over medium high heat. Add the garlic and saute for one minute. Add the shrimp and season with salt and pepper, allow to cook for about 5 minutes. Remove shrimp from pan and set aside. Add the tomatoes, salt and pepper. Saute for 10 minutes.

Pour in the chicken broth and bring to a slow boil. Reduce heat to simmer for 10 minutes. Add the pasta to the boiling water. At this point add the arugula and the shrimp back to the pan with the tomatoes. When the pasta is finished so is the sauce.

Drain the shells and place in a warmed serving bowl. Top with the sauce and toss with the grated cheese. Serve immediately.

For a beautiful presentation and added flavor, thinly slice a few cloves of garlic and saute them in extra virgin olive oil until slightly brown and crisp. Remove from the frying pan onto a paper towel covered dish. When the pasta is served top with the crispy garlic, it's sweet and delicious!

Monday, July 18, 2011

Yummy Chicken Marsala


This one is dedicated to my wonderful father-in-law Ray Zorzi!

Dad, you have been so much more then a father-in-law to me, you have been a DAD in every sense of the word. Thank you for being one of my biggest fans. I love you! Dinner is at 6, see you then!

This is one of his favorite meals, when I made this for him the first time he raved over it and would often request I make it for him again. If you want to impress your in-laws or anyone else, make this easy delicious dish.

Ingredients:

1 1/2 Pounds Chicken Cutlet, pounded thin
2 Cups Mushrooms (Button or Shiitake), sliced thin
9 Large Tablespoons Water
6 Large Tablespoons Marsala Wine
2 Cups Flour
1 Chicken Bouillon Cube, Cut in fourths
1/2 Stick Butter, Cut up
2 Tablespoons Fresh Parsley, chopped
Mild and Light Olive Oil
Black Pepper to Taste

Directions:

In a bowl add flour and dredge chicken in the flour. Discard any flour left over.

Heat oil in a large frying pan over medium high heat. Add the cutlets when oil is hot and saute for about 7 minutes on each side or until slightly browned.

Turn off the heat and add the remaining ingredients.

Turn the heat back on over low heat and simmer for 15 minutes or until the mushrooms are tender. Serve in a large warmed serving dish, top with additional parsley.

Thursday, July 14, 2011

Jersey Ripe Tomatoes with Fresh Mozzarella Salad


This is the perfect salad on a warm, summer day! This is my favorite and I could eat it alone as a main meal or it's a perfect addition to grilled meat and seafood dishes. Serve this with crusty French or Semolina bread. It's easy, delicious and beautiful!




Ingredients:

3 Large Vine Ripe Tomatoes, Sliced
3 Large Fresh Mozzarella Balls in Water, sliced
1 Tablespoon fresh Garlic, Chopped
1 Cruet Good Seasons Italian Dressing made with Balsamic Vinegar and Extra Virgin Olive Oil
4 Springs Fresh Basil, Cut up

Directions:

On a large oval serving dish alternate between the sliced tomato and mozzarella around the plate until plate is full. Can leave center of plate open if adding additional items such as roasted red peppers or grilled vegetables.

Season with salt and pepper and top with chopped garlic and basil. Drizzle the dressing over the entire dish, refrigerate and allow to marinate for approximately one hour.

Monday, July 11, 2011

Mouth Watering Linguine with White Clam Sauce


I really love clams and I especially love them over pasta. Search for little neck clams, they are tender and sweet. I love it with lots of garlic, use as much as you like. You won't have any vampires coming to visit you the night you serve this.






Ingredients:

1 Bulb fresh garlic, chopped
24 Fresh Clams, shells washed thoroughly
1/2 Cup extra virgin olive oil
1 Large can minced clams, reserve liquid
1 Jar clam juice
1/2 Can of flat anchovy
1 Can beer
1 lemon, cut in half
Old Bay to taste
Cracked black pepper
1 Bunch fresh Italian parsley, chopped
3 Tablespoons butter
Pinch Crushed red pepper
1 Pound linguine fine preferably Barilla pasta

Put a pot of water to boil for pasta, add salt

In an electric fry pan set at 400 or large deep frying pan on medium high heat, add olive oil and garlic and anchovy. Saute until anchovy melts in. Add the little neck clams and pour in the beer, reserved claim juice and bottle clam juice. Squeeze in the lemon juice and bring to a simmer. Season liberally with Old Bay, add the butter, parsley, black pepper, and red pepper. Stir to incorporate. Cover until the clams open, when the clams open remove them and keep warm. Add the minced claims.

Add pasta to boiling water. When pasta is finished add the pasta to a large pasta bowl. Pour clam sauce over pasta then arrange the clams around the bowl. Top with fresh parsley and grated cheese.

Friday, July 8, 2011

Amazing Grilled Salmon

This is the most delicious way I have ever eaten Salmon and so easy. I've never been a huge fan but since it's so good for you I really wanted to like it. My sister-in-law Kim shared this recipe with me while at her pool celebrating my birthday party. This is one of the dishes she made for me and I have to tell you, it was incredible. My husband who never wants Salmon, tried it and loved it! He said he could eat this all the time. Wow, now that's amazing.


Ingredients:

1 1/2 pounds salmon fillets
Lemon Pepper to taste
Garlic powder to taste
Salt to taste
1/3 Cup Soy sauce
1/3 Cup Brown sugar
1/3 Cup Water
1/4 Cup Olive oil

Directions:

Season salmon with lemon pepper, garlic powder and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and olive oil until sugar is dissolved. Place fish in a large Ziplock plastic bag with soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Wednesday, July 6, 2011

Delectable Fried Soft Shell Crab


Soft-shell crabs are among the most delectable, and the most seasonal, of sea creatures. Maryland Blue crabs molt between mid-May and late September, and for two days the crab's brand-new shell is as tender as a fresh basil leaf. Beside being succulent, soft-shells are clean, they stop eating three days before molting, so their digestive systems are purified when the watermen retrieve them from the floats where they're kept. I do clean them of their gills and cut them in half to clean the centers. Once you take one bite you won't be able to stop. This is my favorite recipe, they are a little expensive but worth every cent. Try them and let me know what you think!

Ingredients:

6 Jumbo Soft Shell Crabs, cleaned and cut in half
1 Cup Flour
2 Cups Corn Meal
1 Bag Good Season Italian Dressing, Dry packet
2 Large lightly beaten eggs
2 Cups of Milk or more
Vegetable or Peanut oil

Marinara Sauce for dipping, see recipe below:
1 32oz can San Marzano whole tomatoes in juice with basil, mashed
Mild and light olive oil
5 cloves garlic chopped
Salt and pepper to taste

Directions:

Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels. In a large bowl add 1 1/2 cups of milk and add the crabs, allow to marinate in the milk at least 15 minutes while preparing ingredients. This will make them plump and juicy.

In a large bowl beat the eggs and add remaining milk, salt and pepper to taste. In another bowl add the flour, cornmeal and dressing packet, mix well. Dip the crabs first in the egg wash and then dredge them in the flour mixture. Place on a plate. Heat the peanut or vegetable oil over medium high heat in a large frying pan. Add enough oil to cover bottom of pan with at least 1/2 inch. Place the crabs in hot oil, one layer only. Cook for five to seven minutes on each side. The browner they are the crispier they will be, careful not to burn. Place on a paper towel covered dish and keep warm while frying remaining crabs.

When all the crabs are finished, sprinkle with a little salt and pepper to taste and serve immediately with marinara sauce for dipping. If you want a side dish, cook up some pasta and pour remaining sauce over. You will have plenty to do this.

Marinara Sauce:
If you happen to have some frozen or if you have red crab sauce frozen this will work great too. If not follow directions below.
In a medium size sauce pot sauté the garlic in heated oil. Sauté for one minute being careful not to burn as this will cause a bitter flavor to the sauce. Add the mashed tomatoes, salt and pepper, simmer for 15 to 20 minutes. If sauce does have a bitter flavor try this little secret, sprinkle a small amount of baking soda and the bitterness will go away.

Monday, July 4, 2011

Succulent Grilled Shrimp Kabobs

Here is another great grill recipe for the holiday! I made these at my brother Ted's 4th of July bash yesterday and they were the hit of the party. Everyone commented on them and most wanted the recipe. My brother and his wife Kim know how to throw a celebration. Many memories are made at their pool parties. There is always plenty of food, drink and fun.


Ingredients:

3 cloves garlic, minced
1/3 Cup Olive Oil
1/4 Cup tomato sauce
2 Tablespoons red wine vinegar
2 Tablespoons chopped fresh basil
1/2 Teaspoon salt
1/4 Teaspoon cayenne pepper
Old Bay to taste
2 Pounds fresh jumbo shrimp (16 to 20 count), cleaned and deveined
Skewers, Soaked in water

Directions:

In a large bowl stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt and cayenne pepper and old bay. Reserve a portion of marinade for basting. Add the shrimp to the bowl and stir until evenly coated. Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Sprinkle with Old Bay Seasoning. Discard marinade.

Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side or until opaque. While cooking baste with reserve marinade.

Saturday, July 2, 2011

Delicious, Juicy, Tender Chicken Kabobs

Happy Fourth of July Weekend!

Here is a perfect addition to Hamburger and hotdogs and I promise everyone will rave over them. They are so easy too.


Ingredients:

1/2 cup Olive Oil
1/2 Cup ranch dressing
3 Tablespoons Worcestershire Sauce
1 Tablespoon fresh or dried rosemary
2 Teaspoons of Salt
1 Teaspoon lemon juice
1 Teaspoon white vinegar
Black pepper to taste
1 Tablespoon sugar or to taste (optional)

Directions:

In a medium bowl, stir together the olive oil, ranch dressing, worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper and sugar. Let stand for 5 minutes. Place chicken in the bowl and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat grill for medium-high heat. Thread chicken onto skewers and discard marinade.

Lightly brush the grill grate. Grill skewers for 8 to 10 minutes or until the chicken is no longer pink in the center and the juices run clear.