Spicy Sangria

"Spicy Sangria" .. "Are you ready to heat up the night?" 

Put on your dancin' shoes, turn up the a/c and get your mouth ready for the most exciting thing all summer .. My “Spicy Sangria” recipe!

Great complement for a evening filled with chips, salsa and your favorite guacamole recipe!

Spicy Sangria

Ingredients 

1 Bottle of red wine (I would consider a Malbec to fit the spicy palate theme!)

1 chili pepper or jalapeno diced (for less heat remove seeds)

1 Lime cut into wedges

1 Lemon cut into wedges

1 Orange cut into wedges

1 Mango diced into cubes

1/2 cup honey or sugar

2 tsp. Cholula hot sauce

1 1/2 ounce of of Rum

2 cups of Citrus flavored cola, (for those who prefer a little less sweet use a bottle of club soda)

Directions 

In a pitcher, pour wine and squeeze the juice wedges from the lime, lemon and orange. Toss in the fruit wedges and add diced mango, honey/sugar, Rum and hot sauce to the mix. Chill overnight. Add citrus cola or club soda just before serving. If you'd like to serve right away, use chilled red wine and serve over lots of ice. Garnish with lime and jalapeno.

This “unique” twist to Sangria will have your guests scrambling for more .. better make double batch!

“Cheers”!

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Thai Red Curry Mussels

"Thai Red Curry Mussels" .. Hot .. Humid .. Stormy .. Yeah it's a day meant for Thai Red Curry Mussels. The heat (which I love hot) melds perfectly on a hot summer day. 

My recipe contains fresh Prince Edward Island Mussels, Thai Red Curry Paste (my own recipe), Lemongrass, Cilantro, Fish sauce, Shallots, Coconut Milk, White Wine and Lime Juice. This dish takes mere minutes to complete. Combine all the ingredients and bring to a boil. Once boiling, add the mussels and return to boil. Cover, shake the pan and cook til the mussels are all open. Don't overcook!

I like to serve this dish with "Ciabatta Toast" to sop up all that delicious broth!

I hope you enjoy this dish .. It can serve equally as well as appetizer or entree!

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Enjoy! 

Cherry Clafoutis

"Cherry Clafoutis" .. Cherries are in season .. so I decided to utilize the ample bounty of these local delights available at many Farmers' Markets around the country. One way was to incorporate them into the classic French dessert "Clafoutis".

"Clafoutis" is basically a thick crepe with the fruit baked into it. Ingredients include AP Flour, Eggs, Milk, White Sugar, Vanilla, Orange or Lemon Zest and Nutmeg. I "jazz" my take on this legendary dessert with Cognac. 

Give this dish a try next time you're looking for a way to use cherries or any other summertime fruit!

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Bon Apetit!

Cheesy Zucchini & Summer Squash Casserole

"Cheesy Zucchini & Summer Squash Casserole" .. Wondering what to do with all those wonderful "Summer Squash" and "Zucchini" you see at your local Farmers' Market? How about turning them into a "Cheesy" Casserole that fits equally as well as a side dish or a main course!

My recipe for this delicious dish includes Fresh Yellow Squash, Fresh Zucchini, Yellow Onion, Light Farmers Cheese, Parmigiano-Reggiano, Butter, Eggs, Flour and Bread Crumbs.

Blanche the vegetables and combine with the remaining ingredients and pour into a buttered baking dish .. that's about a simple a dish as you can get AND a great way to get your daily dose of vegetables!

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Enjoy!

Cherry & Peach Sangria

"Cherry & Peach Sangria" .. Summertime In A Glass!

It's "Thirsty Thursday" and time for another "Summertime Sangria Recipe"! You'll enjoy this week's "Cherry and Peach Sangria" Recipe, which could be called the epitome of summer in a glass. Bright fresh fruit, “summery” flavors and it’s super easy to make. So what's not to love?

Cherry and Peach Sangria

1 bottle (750 ml) semi-dry white wine (Riesling or Vidal Blanc)
¼ cup brown sugar
¼ cup brandy
3 cups pitted Bing or Rainer Cherries
2 peaches sliced
½ cup peach Schnapps or Peach Vodka
2 ½ cups white grape juice
Club soda (to top off or to taste)
Several sprigs of fresh basil (optional)

In a serving pitcher, dissolve sugar in brandy. Add Cherries and Peaches and let steep for at least an hour.

Pour in the Peach Schnapps or Peach Vodka, White Grape Juice and White Wine and stir to combine. Cover and refrigerate for 4 hours.

Right before serving, stir gently and if you wish, add basil leaves. Pour in individual glasses over ice, taste and top with club soda if desired. Garnish with a cherry and serve.

Of all the things to love about this sangria recipe is that you can adjust the strength to your liking .. or should I say loving?Recipe by Jeff Snyder 

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Zucchini & Sun-Dried Tomato Risotto

"Zucchini & Sun-Dried Tomato Risotto" .. Fresh Zucchini and bright Sun-Dried Tomatoes offer up the rich flavor of summer in this surprising hearty dish!

There is nothing in the world like the flavor of farm fresh Zucchini. I love making this dish. The intense flavor of the Sun-Dried Tomatoes pair beautifully with the mild sunniness of the Zucchini. Add to the mix .. Vegetable Stock, Fresh Basil, Fresh Thyme and the Arborio Rice and you end up with a perfect seasonal meal. 

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Good Eating!

Sriracha Shrimp with Tomato Cucumber Gazpacho

"Sriracha Shrimp" with "Tomato Cucumber Gazpacho" .. Perfect for a light dinner on a hot summer evening, especially when paired with a dry white wine.

My Gazpacho begins by melding the flavors a few hours ahead. Pureeing the Cucumbers with Jalapeno, Olive Oil, White Wine Vinegar and season to taste. Cover it and place in the fridge. I hold a bit of cucumber back to serve as garnish.

Next come the Shrimp .. I like to mix together equal parts Sriracha and White Wine, then season with salt and pepper. Again, this is a make ahead marinade. I like to let the shrimp set for at least two fours, but four is better which is the same amount of time I let my Gazpacho rest.

Right before dinner, pull out the shrimp and pat them dry. Don't rinse, just use a paper towel and pat the liquid off. Heat you grill and oil the grates. Place the Shrimp on the Barbie and cook a couple minute on each side. Don't over cook! Next place Cherry and Sungold Tomatoes on the grill as well. Just the time they begin to burst .. pull them off and assemble your dish!

What a great treat for a light summertime dish or as a starter for a larger meal.

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Buen Apetito

Formaggio Souffle Toscana

"Formaggio Souffle Toscana" .. or .. "Tuscan Cheese Souffle"! I kept with my "cheezy" Sunday by whipping up several Cheese Souffles this evening, but I did it with a little Tuscan flair!

The cheeses included in my Northern Italian edition were Ricotta, Smoked Mozzarella and Percorino Toscano. This combination gave my take of this "Classic French" dish a pleasant smokey flavor from the Mozzarella as well as the fresh "bite" of the Tuscany version of the sheep's milk Pecorino. 

Being a light dish, my accompaniment was light as well. A simple salad made up of baby Green Romaine and Red Romaine Lettuce, Butter Lettuce, Red Swiss Chard, Baby Spinach, Arugula, Frisee and Raddichio and a toss of Olive Oil, White Balsamic Vinegar, Salt & Pepper and a grate of Parmigiano Reggiano.

It's been a "Cheezy" kinda day!

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Enjoy! 

Herbed Ricotta Tart

"Herbed Ricotta Tart" .. I love cooking for breakfast, and when breakfast turns into brunch with friends it's even better!

I wanted to 'wow" this morning, but didn't want to spend hours pre-cooking. I decided to make a flavorful and savory "Herbed Riccota Tart".

I began my early morning quest by browning bread crumbs. Then, utilizing one of my favorite kitchen tools .. the Spring Form Pan .. I gently layered the bottom on the pan with the nutty goodness of the crumb. This became the "crust" of the tart.

Next I beat whole eggs into a pale yellow froth. This is a very important step. If the eggs are flat .. your tart will be too. Next, I incorporated Fresh Basil & Parsley, Salt, Pepper, and a touch each of both Cayenne and Nutmeg. I then folded in Ricotta Cheese and of course, Parmigiano Reggiano.

Pop it in the oven and bake until the center just barely jiggles. Cool it a bit and remove from the Spring Form Pan. I like to brown the top of mine , so I return the tart for a brief minute or two just to form a nice lightly browned crust! 

You can serve the dish immediately, at room temperature or even cold! I serve mine slightly warm with small greens and a couple halved cherry tomatoes! 

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Good Eating!

Spaghetti al Pesto di Peperoni

"Spaghetti al Pesto di Peperoni" .. or .. "Spaghetti with Pesto and (Red) Peppers"! Have you ever wondered what to do with all those delicious Red Peppers in your garden or the local farmers' market? Red Peppers are sweet, mild and simply delicious .. so why not turn them into a hearty pasta sauce?

I really enjoy the bounty of the summer harvest. My mind swirls with ideas on what I can do with summer Squash, Zucchini, Cucumbers and of course Red Bell Peppers. 

My Red Pepper Sauce begins with roasting the peppers either on the grill or on the stove top. Fire the skins black, then put them in a paper bag to steam. Once their steamed, simply wipe the blackened outer skin off and clean them inside and out. 

For this recipe, I use a rough chop and set them aside. Next I soften several cloves of Garlic in a quality Olive Oil. Next I pull out my food processor and puree roasted Almonds, Fresh Basil, Red Peppers and the Garlic with the Oil. I then add a handful of Pecorino Tuscano and salt and pepper to taste.

This flavorful sauce can be then frozen for future use OR in my case .. eaten right away with my house-made "Spaghetti" or "Capellini".

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"Buono Appetito"

Spaghetti aux Crevettes et Tomate Crémeuse

"Spaghetti aux Crevettes et Tomate Crémeuse" .. or .. "Spaghetti with Shrimp and Creamy Tomato Sauce". This is one of the dishes from my upcoming "Mia Piccola Cucina Cookbook". Over the years it has proved to be extremely popular despite not being 100% authentic Italian, but utilizing more of a Classic French take.

My sauce begins but sauteing the Shrimp in Olive Oil, Garlic, Oregano, Kosher Salt and Black Pepper. After just a brief moment on each side, I remove the shrimp and added Diced Tomatoes and Dry Sherry. After cooking the alcohol out, I add Heavy Cream and reduce until thickened.

Meanwhile, my "house-made" Spaghetti is nearly "al dente" .. I return the Shrimp and the Pasta to the Sauce and finish both.

This creamy rich sauce may turn some heads, but the flavor combination of the Shrimp, Tomatoes and rich Sherried Cream will simply knock your socks off!

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Bon Appetit!

Classic Sangria

"Classic Sangria" .. The Traditional Summertime Sipper!

The last few weeks we've taken you from the rolling hills of Tuscany to your favorite produce market in search of that perfect summertime treat .. Sangria! This week we're sticking to the basics .. Sangria basics that is! 

The beauty of the "Classic Sangria" recipe is that it is as delicious as it is easy, and it only gets better as you spice it up with your own flair and flavors. Start with my simple recipe and add anything you want!

Classic Sangria

One 750 ml bottle of dry red wine. 

1/2 cup brandy 

1/4 cup honey

2 cups ginger ale or club soda

1/2 cup sliced oranges

1/2 cup sliced lemons 

Strawberries for garnish (optional)

Ice cubes

Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sugar and brandy. Chill overnight. Add ginger ale or club soda just before serving. 

Learning the “Classic Sangria” recipe opens the door for crafting any flavor combinations you choose. Add peaches, strawberries, blueberries or even gin to this recipe and make it your own!

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"Cheers"

Ohio Style Shredded Chicken Sandwich with Amish Potato Salad

"Ohio Style Shredded Chicken" Sandwich with "Amish Potato Salad" .. I was torn what to do with so much "leftover" roast chicken, when it hit me. Why not pay homage to my family's restaurants and to my family roots nestled in the "Tri-County" area of NE Ohio .. Stark .. Holmes .. Tuscarawas Counties.

I literally grew up in restaurants .. back in the day, my father started a "mini-chain" of 3 drive-in chicken and burger joints called "Farmlad". It was based on farm fresh produce prepared daily for the "Average Joe" as he put it. There were loads of innovations at our drive-ins .. Fast "Fried Chicken" before Colonel Sanders ever ventured north. Double, Triple and Quad Hamburgers and Cheeseburgers with "the works" in the 60's .. and on and on! 

One of our most popular sammies was one that was born in this German influenced region of NE Ohio .. the "Hot Buttered Shredded Chicken Sandwich". For those who've never heard nor seen one of these .. imagine a "sloppy joe" with shredded chicken and butter sauce instead of ground beef and tomato sauce. Is it tasty? Well .. once you have a good one, you'll toss rocks at sloppy joes!

The "Shredded Chicken" sandwich has been a mainstay of poor people that stretched the protein by utilizing "picked" chicken carcasses and creating a substantial sandwich that is the heartbeat of anyone in the area over 40 years old. 

I coupled my take on "Farmlad's" classic sandwich with my Mom's "Amish Potato Salad" recipe and adding a few twists of my own. 

I hope you enjoy my trip down memory lane .. even if you haven't ever tried this dish!

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Good Cooking!

Herb de Provence Roast Chicken

"Herb de Provence Roast Chicken" .. This is my take on a Classic French recipe Celebrity Chef Thomas Keller has made famous at his legendary restaurant "French Laundry".

After "trussing" the chicken with kitchen string, I dry rub the bird using traditional herbs from Provence region of southern France. Salt, White Pepper, Savory, Marjoram, Rosemary, Thyme and Oregano. I don't oil the bird for this recipe .. instead letting the natural fat render through the skin. This is a classic Chef Keller technique.

I next place the bird on my bed of aromatics including Carrots, Onion and Potatoes. I do, however, toss them in a mixture of olive oil and more of the Herb de Provence seasoning.

I hope you enjoy this brief trip to the south of France! For this and more, visit facebook.com/BaldFoodie

Bon Apetit!

Shrimp & Pasta Shell Salad

"Shrimp & Pasta Shell Salad" .. Want a cool and light summertime treat? Try my version of macaroni salad with "Conchiglie" (Shell Pasta), Chopped Shrimp, Cherry Tomatoes, Fresh Dill, Dijon Mustard, Celery, Worcestershire Sauce, Red Bell Pepper, Cayenne, Lemon Juice and Zest and sprinkled with Smoked Paprika.

A great way to beat the heat with a filling and cool dinner or side dish! See this and more recipe ideas on facebook.com/BaldFoodie

Buon Appetito!

Very Berry Sangria

"Very Berry Sangria" .. July is Berry Month!

Strawberries, raspberries and blueberries are ripe for the picking throughout much of the country. So how about if I bundle them all together in a Sangria that is refreshing, yet not over the top sweet? Also, it will delight your palate with each and every sip with the bonus of little “berry” surprises you get in every couple tastes!

If you liked last week's incredibly fruitful "Strawberry Sangria", this week will blow your mind! 

Very Berry Sangria

One 750 ml bottle of Rose or Blush wine.

1/2 cup raspberry vodka

1/4 cup honey

2 cups ginger ale

1/2 cup sliced fresh strawberries

1/2 cup raspberries

1/2 cup blueberries

Whole strawberries as garnish

Ice cubes

In a pitcher, stir together wine, raspberry vodka, and honey until blended. Add ginger ale, sliced strawberries, raspberries and blueberries. Cover and chill for at least 4 hours. Serve in glasses over ice. If desired, garnish with whole strawberries.

Sangria has always been a toast to summer's bounty. This one is no exception. 

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“Cheers”!

Pork Porterhouse Steak

"Pork Porterhouse Steak" .. One of my favorite "summertime" meals, Pork Chops on the grill is an easy and quick cook. Preparation, however, takes a bit of time.

A lot of people have issues with grilling pork .. mainly they are so afraid of"hyped" issues with the meat, that they literally overcook it so much that shoe leather gets jealous.

The first rule is to buy quality pork. No bargain bin people PLEASE! Next is to get a chop at least 1 inch thick. I usually ask my butcher to cut mine 1 1/2 to 1 3/4 inches thick.

Next step is to brine it! Yes I said brine it! No fooling .. with the advent of the "low fat" craze, most pork has been ruined in my opinion. That super flavor pork fat gives the meat is .. well the best flavor on earth. Now you can but from a independent farmer .. Which I do .. But I also know few people have that ability. So, to add flavor and increase tenderness and moisture .. brine it! My brine tonight consisted of Water, Red Wine Vinegar, Brown Sugar, Red Pepper Flake, Black Pepper, Garlic, Oregano, Basil and of course Kosher Salt. The rule of thumb in my quick brines is 1 hour in the refrigerator for every pound of meat.

The next step is to rinse the chops after removing them from the brine and patting them dry and letting them come to room temperature. Yep .. you again heard right. Make sure they are as close to ambient temperature as possible.

Next is to have your grill or cast iron pan screaming hot. Oil the surface well and place on surface without moving it for at least 3 minutes. On the grill, keep flare ups in control with squirt bottle of water. Spin the meat after 3 minutes to get those sexy cross marks on the meat and cook for another couple minutes. Flip then repeat.

The most valuable tool I have in my pork arsenal is my meat thermometer. Check the temperature in the thickest part of the meat without touching the bone and continue grilling until it reaches 140 to 145 degrees. Once it hits that number. Remove from heat and tent with foil. Wait at least 15 minutes and the pork chop will actually increase in temperature to 160 where most people feel safe eating it. We call that period "carry over" cooking.

Pork Chops and Porterhouse cuts are a delicious summertime treat. 

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Enjoy!

Tagliatelle con Ragù di Carni Bianco

"Tagliatelle con Ragù di Carni Bianco" .. or .. "Tagliatelle Pasta with White Meat Sauce"! In an alternative to tomato sauces or Bolognese, White Sauces are equally full of flavor and offer a "change of pace" from better known Italian recipes.

Mia Piccola Cucina's take on this lesser known Italian staple consists of "house made" Tagliatelle Pasta and Sweet Italian Sausage, Ground Beef (a mix of Brisket, Chuck and Sirloin), Beef Stock, Dry White Wine, Pancetta, Rosemary, Basil, Sage, Bay Laurel, Celery, Carrot and Onion.

The key is fully browning the vegetables, pancetta and minced meats. The browning is the foundation of the flavor profile. Slow simmering is the next key as well as evaporation of liquid (Stock at first, then water) and adding more one ladle at a time.

This is a 3 hour cook and I don't recommend hurrying the process, but in the end, the rewards are well worth the effort!

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Mangia mangia!

Uova in Raviolo

"Uova in Raviolo" .. or "Egg in Ravioli" .. Mia Piccola Cucina's homage to Italian extravagance .. this exceptional dish combines both creamy ricotta cheese and dippy egg nestled in a ravioli pasta then sauteed in a "Bacon Sage Brown Butter Sauce".

Ingredients include sheets of my house made Pasta rolled paper thin, Ricotta, Parmigiano Reggiano, Cracked Pepper, Kosher Salt, Pecan Smoked Bacon, Organic Butter, Fresh Sage and of course Organic Free Range Eggs.

This dish IS time consuming, but you can made the ravioli ahead of time and freeze them for up to 3 weeks. Of course, they are much better fresh made and cooked in boiling salted water immediately for 2 to 3 minutes.

The sauce consists of rendering the bacon and discarding most of the bacon fat .. (I save my bacon fat for other uses) .. melting the butter and browning it returning the bacon and adding slivers of sage. 

Pull the ravioli out of the boiling water and saute immediately in the brown butter sauce. Cook for only 2 minutes, just to warm things completely through without cooking the egg (you want it runny).

I made asparagus as a side for my dish tonight .. so I simply blanched the veg, then shocked it in cold water and cooked in the brown butter/bacon/sage sauce! 

It's a beautiful dish and super rich. 

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Enjoy!

Penne Rigate alla Norma

"Penne Rigate alla Norma" .. Mia Piccola Cucina's version of this tasty and colorful dish comes from the Sicilian gastronomic tradition where "Pasta alla Norma" is considered a triumph of Mediterranean flavors and was so called in honor of Vincenzo Bellini's opera "Norma". 

Legend has it in 19th century, Nino Martoglio, a Sicilian writer, poet and theater director, was so impressed when he first tasted this dish that he compared it to “Norma”, Bellini’s masterpiece. 

And the name stuck ever since.

My version features Grilled Eggplant (aubergine), Cento San Marzano Tomatoes, Shallots, Garlic, Peperoncino Flakes, my home grown Italian Basil and my house made Penne Rigate "ridged" pasta topped with "grated" Ricotta Salata".

This one is a winner folks! 

Ciao and Happy July 4th!

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