Philly Cheese Steak on Ciabata

PROVOLONE SAUCE:
1. Melt 1tbsp butter in a medium saucepan over medium heat.
2. Whisk in 1tbsp flour and cook for 1 minute.
3. Slowly whisk in 2 cups of warm whole milk, and cook, whisking constantly until thickened about 4 - 5 minutes.
4. Remove the mixture from the heat and whisk in 1 cup Provolone (grated) and 1/4 cup Parmigiano-Reggiano (grated) until combined;
5. Season with the salt and pepper.

SAUTEED MUSHROOMS:
1. Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large sauté pan over high heat.
2. Add the 1 1/2 lbs mushrooms (I mixed White and Shiitake mushrooms) and cook until the mushrooms are golden brown.
3. Stir in 3 tbsp finely chopped fresh parsley and season with salt and pepper.

CARAMELIZED ONIONS:
1. Heat 2 tbsp butter and 1 tbsp olive oil in a large sauté pan over medium heat.
2. Add 3 large thinly sliced white onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

SAUTEED PEPPERS:
1. Heat the oil in medium sauté pan over high heat.
2. Add 4 crushed garlic and 2 large Red Bell Peppers (cut into strips) and cook until soft.
3. Season with salt and pepper.

STRIP LOIN:
1. Heat griddle or grill pan over high heat.
2. Prepare 2- 2 1/2 lbs of strip loin by having it sliced very thinly.
3. Brush steak slices with oil and butter and season with salt and pepper.
4. Cook for 10 to 12 seconds per side or according to preferred doneness.

To serve, place several slices of the meat on the bottom half of the Ciabata, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers. Place in a sandwich press and serve with a bowl of soup or side salad.

Sausage and Peppers

SAUSAGE:
1. Cut 1 whole sausage (You may use Kielbasa, Hungarian, Cervelat…etc.) into bite size pieces.
2. In a frying pan heat 1 tsp Olive oil and brown the sausage.
3. Set aside the sausage and drain on paper towels to remove excess oil.
4. Set aside the pan to use for the vegetables.

BARBECUE POTATOES WEDGES:
1. Wash and slice into wedges at least 4 large potatoes and leave skin on.
2. In a bowl mix enough of the following to lightly coat your potato wedges: Cayenne, Sweet Paprika, and Garlic Powder.
3. Proportion the mix according to your liking. Add a dash of Nutmeg.
4. In a clean paper bag (or you may make one out of parchment paper) add the coating mixture and potato wedges. Close the bag and toss to make sure that all the wedges are coated entirely.
5. In a deep fryer, heat oil (250’F) and cook potato in small batches for 3 minutes or until potatoes are soft. Drain in a mesh strainer and then on paper towels.
6. Re-fry the potatoes this time at 375’F temp until golden and crispy. Drain in paper towels and season with salt.

PEPPERS:
1. In the pan used to brown the sausage, add 1 tsp butter and sauté 1 large onion (cut into slivers).
2. After onions are translucent add 4 cloves of garlic (cut into slivers).
3. Do not brown the onions and garlic and add 1 large green bell pepper (strips) and 1 large red bell pepper (strips).
4. Season with salt and pepper.
5. Toss in the sausages and heat through.

Arrange the potato wedges on a plate and place in the center the sausage and peppers. Serve with condiments you like (Sweet and Sour Sauce, Tomato Ketchup or Tartar Sauce).

Baked Prawns in Mango-Carrot Coulis

CARROT COULIS:
1. Chop 1 large carrot, 1 small white onion and 1 clove of garlic (crushed).
2. Boil in water and season with salt and pepper. If you can use chicken stock you may disregard the onion and garlic.
3. Once the carrots are fork tender drain and reserve the stock. Puree in a food processor or use an immersion blender together with ½ cup of the stock and set aside. If too thick add an additional ¼ cup of the stock until to your liking and set aside.

MANGO COULIS:
1. In a blender put 1 cup of mango and ¼ cup of water.
2. Add ½ tsp of sugar and puree.
3. Set aside in the ref so as not to dry out but must be at room temperature when about to plate.

PRAWNS:
1. Devein 1 kilo prawns by cutting the shell with kitchen shears and slice open with a knife.
2. Also trim of some of the appendages.
3. In a bowl add 1 cup garlic (minced) and 1 cup Flat Leaf Parsley (minced).
4. Melt 3 sticks of butter in a pan and add to the bowl.
5. Season prawns with salt and freshly ground black pepper (don't use salt if using salted butter).
6. In a baking dish (preferably clear Pyrex) arrange the prawns and insert the butter and garlic mix in the cavity and drizzle the remainder over the prawns.
7. Bake in oven at 450’F until prawns have turned pink.

Ladle in a plate the carrot coulis then surround with the mango coulis. Place the prawns in the middle and garnish with Flat Leaf Parsley.

Fish Sticks with Tartar Sauce and Bacon Mash Potatos

BACON MASHED POTATOES:
1. In a pan crisp 250g of Honey Cured Bacon.
2. Drain bacon in paper towels and crush once crisp and set aside.
3. Boil at least 3-4 large potatoes.
4. Once fork tender. Use a ricer or remove skin and mash while still hot.
5. Add 2 tbsp of butter, ½ cup milk, Nutmeg, salt and freshly ground black pepper and set aside.

FISH:
1. Pat dry 3 fillets of white fish (Dory or Sole will do). Cut into ½ thick strips and season with salt.
2. In a food processor add 1 cup Panko bread crumbs, ½ cup Flat Leaf Parsley, 1 tsp freshly ground pepper, 1 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Cayenne pepper and ½ tsp Nutmeg.
3. Beat two eggs and add the fish.
4. Coat the fish in batches in the coating mix.
5. Deep fry in batches until golden brown. Drain and set aside to crisp.

TARTAR SAUCE:
1. In a small bowl mix the following: 1 cup mayonnaise, 1 whole pickle (minced), 1 tbsp lemon juice, 1 tsp sugar and a dash of salt and pepper.
2. You may also add 1 tsp of Dijon mustard, 2 tsp chopped capers and fresh parsley.

Set in a plate with potato sedges and garnish with Flat Leaf Parsley.

Salmon Three Ways

SALMON:
1. Prepare 1 large salmon fillet (with pin bones removed) by seasoning with salt and pepper.
2. Cut into three pieces and grill in a pan searing both sides and place in an oven that has been pre-heated to 350’F.
3. Cook for 10 minutes or until desired doneness.

FIRST WAY: Salmon with Tomato-Mango Salsa on a bed of grilled Asparagus
1. Dice the following: 1 large Roma tomato (remove pulp and seeds), 1 small white onion, 1 ripe mango (make sure the mango is still firm and not too soft)
2. Add some finely chopped cilantro leaves.
3. Drizzle with dressing made from 1 tbsp of red wine vinegar, 2 tsp extra virgin olive oil, ¼ tsp sugar and season with salt and pepper. Set aside.
4. Trim the ends off asparagus spears. Make sure they are still fresh if you can still hear a snap when you bend one.
5. Blanch in salted boiling water until tender but not soft.
6. Drain and coat with olive oil. Grill until desired doneness is achieved.

SECOND WAY: Mediterranean Style Salmon
1. In a roasting pan place 2 cups of halved Cherry Tomatoes, 2 cloves garlic (minced), 1 small white onion (cut into slivers) and 2 tsp capers.
2. Drizzle with olive oil and season with salt and pepper.
3. Roast in a pre-heated oven at 375-400’F for 12-15 minutes until tomatoes are soft.
4. Set aside the vegetables and deglaze the pan with 1 cup stock, reduce and strain.
5. In a pan sauté in oil 1 small white onion (cut into slivers) and 3 cloves garlic (chopped).
6. Once translucent add 1 cup chopped fresh brown mushrooms and 1 tsp dried Rosemary.
7. Add 1½ cups of cooked white rice and toss. Season with salt and pepper and add the reduced stock to further flavor the rice.

THIRD WAY: Salmon with Saffron Risotto
1. In ¼ cup of hot water add a pinch of Saffron.
2. Bring to a boil 5 cups vegetable or chicken stock then bring to a simmer.
3. Sauté in a pot 1 tsp olive oil 1 small white onion (minced) and 1 cloves of garlic (minced).
4. When the onions and garlic are translucent, add 1 cup of Arborio rice.
5. Ladle in at least 1 cup of warm stock initially. Keep stirring to keep the rice from burning.
6. Add a ladle of chicken stock while stirring until the rice is cooked.
7. Add the ¼ cup of Saffron water (strain the Saffron strands).
8. When Risotto is halfway done add 1 cup of chopped asparagus.
9. Set aside when risotto is done.

In a large serving plate assemble by placing the seasoned white rice in the middle and top with the middle part of the salmon and roasted Cherry Tomatoes. Spoon on one side the Saffron Risotto and place on top the large part of the fillet and top with chopped Basil leaves. Arrange the grilled asparagus and top with the bottom part of the fillet and cover with the Tomato-Mango Salsa. Serve with lemon slices.

Ossobuco con Gremolata e Polenta (Stewed Beef Shanks with Gremolata and Polenta)

BEEF SHANKS:
1. Season 4 pre-cut osso bucco (beef shank bone-in) with salt and pepper and dredge in flour and shake off excess flour.
2. Using 4 tsp of Olive Oil in a stock pot sear in high heat the beef shanks and brown all sides. Remove the shanks from the pot and place in a plate to cool. (Don't expect the shanks to be cooked; you just need to brown them)
3. In the same stock pot add 4 tbsp butter. Once melted but not burnt add 2 medium carrots (peeled and chopped into ½ inch squares), 2 ribs celery (roughly chopped into ½ inch pieces), 2 medium white onions (roughly chopped into ½ inch pieces), and 3 garlic gloves (crushed).
4. Once vegetables have started to caramelize add 2 tsp dried thyme, 2 tsp dried oregano, 2 pcs bay leaf and 2 tsp dried basil.
5. Place the shanks on top of the vegetables and add 1 can of stewed tomatoes, ¼ cup tomato paste and beef stock to cover the shanks. (You may also add 1 cup of red wine and let it reduce before placing the shanks and the spices)
6. Once the stock comes to a rolling boil reduce the heat to a simmer, cover the stock pot and cook for 4.5 hours to 5 hours or until the shank is very tender.
7. Remove the shanks and set aside.
8. Place one-third of the stock in a blender and puree after which add it back to the remaining stock and return the shanks.
9. Let the stock reduce and use as sauce that can be served to your guests.

GREMOLATA:
1. Using a mortar and pestle crush 1 clove garlic.
2. Add 1 bunch (equal to 2 tbsp when crushed) of Flat Leaf Parsley leaves only.
3. Add the zest from 1 lemon (1 tsp).
4. Add 1 tsp olive oil.
5. Season with ½ tsp salt and ¼ tsp freshly ground black pepper.
6. Keep in the ref for 1 hour to allow the flavors to meld.

POLENTA:
1. In a pot boil 6 cups of water.
2. Season with 3 tsp salt.
3. Add 1½ cup of Yellow Polenta.
4. Add 6 tbsp butter.
5. Add ½ tsp white pepper.

To serve, set the polenta first in your serving dish and once set, place the shanks in the center and ladle in the remainder of the vegetables and some sauce. Sprinkle the gremolata on the shanks and serve with the reduced sauce.

Salmone Bollito con Risotto alla Milanese (Poached Salmon with Saffron Risotto)

SALMON:
1. You may use Salmon fillets or steaks for this dish. I would suggest Salmon fillets with no pin bones.
2. Prepare the poaching liquid by adding in a pot 5 cups water and 2 cups white wine.
3. Bring to a boil for 3 minutes then add 1 carrot (chopped), 1 white onion (chopped), 2 sprigs Dill, ½ lemon, 1 bay leaf, 1 tsp salt, 1 tsp black peppercorns and 1 stalk celery (diced).
4. Bring to a boil for 5 minutes and reduce to simmer.
5. Place salmon steaks in the pot and poach for 8-10 minutes (about 8 minutes per inch thick).
6. Drain salmon and set aside.

RISOTTO ALLA MILANESE:
1. In ¼ cup of hot water add a pinch of Saffron.
2. Bring to a boil 8 cups vegetable or seafood stock then bring to a simmer.
3. Sauté in a pot 2 tsp olive oil 1 large white onion (minced) and 3 cloves of garlic (minced).
4. When the onions and garlic are translucent, add 2 cups of Arborio rice.
5. When rice becomes a little translucent as well, add ½ cup white wine.
6. Ladle in at least 2 cups of warm stock initially. Keep stirring to keep the rice from burning.
7. Add a ladle of chicken stock while stirring until the rice is cooked.
8. Add the ¼ cup of Saffron water (strain the Saffron strands).

SPINACH-ARTICHOKE DIP:
1. Blanch 1 pack of spinach that would equal 1½ cup if tightly packed.
2. Place in a food processor and add 2 pcs artichoke from can, ½ cup mayonnaise, 2/3 cup freshly grated parmesan cheese, 2 cloves garlic (peeled), 1/3 cup ricotta cheese, 1/3 cup cream cheese and salt and pepper to taste.
3. Pulse until well combined and set aside.

To serve, plate a few buttered vegetables and lay out 3 grilled asparagus spears. Top with saffron risotto and place on top the salmon fillet or steak. Add a dollop of the spinach artichoke dip and serve with a wedge of lemon.

Mista Insalate di Pollo con Salsa di Crema di Aglio (Mixed Greens Chicken Salad with Creamy Garlic Sauce)

CHICKEN:
1. Clean and trim off excess fat and skin from 4 chicken breasts.
2. In a stock pot boil 6 cups of water.
3. Add 1 large carrot (chopped), 2 stalks celery (chopped), 2 medium white onions (chopped), 3 garlic cloves (crushed), 2 tsp salt and 1 tsp black pepper.
4. Once the stock has reached a steady boil, add the chicken breasts.
5. Once cooked drain the chicken breasts and set aside to cool.
6. Keep the stock for use in the garlic cream sauce.
7. Slice the chicken breasts on the bias as thin as you can. Set aside for the salad.

ROASTED GARLIC CREAM SAUCE:
1. In an oven proof bowl place 8 large cloves of garlic (peeled) and coat them in olive oil.
2. Roast in the oven at 200’F until golden brown in color.
3. Place the roasted garlic in a food processor and add 2 tbsp butter, 1 cup cream, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tbsp shallots (minced), 1 tbsp olive oil and 2 tsp sugar. Pulse until fine.
4. In a saucepan simmer 2 cups of chicken broth and add the roasted garlic mixture.
5.Reduce to thicken the sauce and add 2 tsp of cornstarch diluted in 3 tsp of water. Set aside once thick.

VEGETABLES:
1. Wash, dry and segregate 1 head of summer crisp lettuce.
2. Wash, dry and segregate 1 head of red leaf lettuce.
3. Several slices of steak tomatoes.
4. Shallot (minced fine).

To serve, in a plate place several pieces of summer crisp lettuce and red leaf lettuce. Place alternately on top the sliced chicken breasts and 2 slices of steak tomatoes. Sprinkle the finely minced shallots and season with salt and pepper. Drizzle the roasted garlic cream sauce.

Spinaci e Carciofi Tuffo con Bastoni di Verdure (Spinach and Artichoke dip with Vegetable Sticks)

SPINACH-ARTICHOKE DIP:
1. Blanch 1 pack of spinach that would equal 1½ cup if tightly packed.
2. Place in a food processor and add 2 pcs artichoke from can, ½ cup mayonnaise, 2/3 cup freshly grated parmesan cheese, 2 cloves garlic (peeled), 1/3 cup ricotta cheese, 1/3 cup cream cheese and salt and pepper to taste.
3. Pulse until well combined and set aside.

Insalata Caprese su un Bastone (Caprese Salad on a Stick)

This is my cocktail version of a Caprese Salad
1. Choose 20 pcs of ripe Cherry Tomatoes that must be of the same size and cut in half.
2. Drain and cut in half 20 pcs of Fresh Mozzarella Pearls and set aside.
3. Wash and dry 20 leaves of fresh sweet basil and cut in half.
4. Using toothpicks, place in between the Cherry Tomato and Mozzarella Pearl halves a rolled up fresh basil to look like a ball. Chill in the ref before serving.
5. Before serving, season with salt and freshly ground black pepper.
6. Drizzle with Extra Virgin Olive Oil and Balsamic Vinegar.

Crostini di Tonno (Tuna Crostini)

1. Drain 1 can of Tuna in water and place in a food processor.
2. Add 1/4 cup of mayonnaise, 1/4 tsp salt, 1/4 tsp freshly ground black pepper, 1/2 tsp sugar and 1 tbsp shallot (minced).
3. Pulse and mix well. Set aside and chill in the refrigerator.
4. Pre-heat oven to 200'F.
5. Slice thinly and on the bias 2 mini baguettes and place in a baking sheet.
6. Bake in the oven until dry and crisp.

To serve, place the tuna spread and crostini in serving tray together with small bits of green and black olives and sweet pickles.

Prosciutto Avvolto Melone (Prosciutto Wrapped Melon)

1. Slice into thin small wedges half of 1 ripe melon.
2. Wrap with Prosciutto sliced in half.
3. If the melon is not that sweet you may add a caramel glaze.
4. Caramel glaze: In a sauce pan add 1/2 cup sugar and add 1/4 cup water.
5. Wait until caramel color has been achieved and drizzle over the Prosciutto wrapped melon.
6. Chill in the ref and serve after glaze has set.

ALMOND CRUSTED DORY and FRESH GNOCCHI with ROASTED CHERRY TOMATOES

DORY:
1. In a food processor place ½ cup Almond slivers (whole almonds will also do), ¼ cup Panko bread crumbs, ½ tsp Garlic Powder, ½ tsp onion powder, 1/8 tsp freshly ground black pepper and ½ tsp salt.
2. Pulse until almost fine in texture and place in a plate for coating the fish.
3. Clean and pat dry 2 Dory fillets and brush lightly with yellow mustard. If you don’t like yellow mustard you can substitute it with butter.
4. Coat the fillet with the coating mixture and pre-heat the oven at 250’F.
5. Pan-fry the fish on a skillet with 2 tsp oil until brown.
6. Place in the oven to continue cooking for 8-10 minutes.

ROASTED GARLIC CREAM SAUCE:
1. In an oven proof bowl place 8 large cloves of garlic (peeled) and coat them in olive oil.
2. Roast in the oven at 200’F until golden brown in color.
3. Place the roasted garlic in a food processor and add 2 tbsp butter, 1 cup cream, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tbsp shallots (minced), 1 tbsp olive oil and 2 tsp sugar. Pulse until fine.
4. In a saucepan simmer 2 cups of chicken broth and add the roasted garlic mixture.
5. Reduce to thicken the sauce and add 2 tsp of cornstarch diluted in 3 tsp of water. Set aside once thick.

FRESH GNOCCHI:
1. Boil 3 large potatoes until fork tender.
2. Press through a ricer and place in a mixing bowl.
3. Add 2 eggs, 2 cups of flour (add in ¼ cup increments if the mixture is still too sticky), 3 tsp salt, 3 tsp nutmeg and 3 tsp white pepper.
4. Roll cut into four parts and dust the counter with flour to keep it from sticking.
5. Roll each part into long thin logs and cut into small pieces. Roll into balls and press with a fork to form ridges.
6. In a big pot boil some water and add salt. Once boiling, add the gnocchi and wait until it floats to the top.
7. Use a strainer and place in a bowl.

CHERRY TOMATOES:
1. Pre-heat oven for 450’F.
2. In a large baking tray, cover it entirely with cherry tomato halves (keep it in a single layer only and sliced side up).
3. Sprinkle on top with minced 1 large white onion, 20 pcs green olives and 20 pcs black olives cut into rings, minced 4 cloves of garlic and ½ tbsp of dried thyme.
4. Drizzle with olive oil and season with salt and freshly ground pepper.
5. Place in the oven and roast for about 20-30 minutes.
6. Transfer to a bowl and drizzle some olive oil in the baking tray and scrap the burnt portions. Add to the cherry tomatoes.
7. Mix with the fresh gnocchi and add ¼ cup freshly chopped flat leaf Parsley and ½ cup freshly grated parmesan cheese.

SPINACH-DILL SAUCE:
1. Blanch 1 pack of spinach or would equal 1½ cup tightly packed.
2. Place in a food processor and add 1 tbsp fresh dill, ½ cup mayonnaise, 2/3 cup freshly grated parmesan cheese, 2 cloves garlic (peeled), 1/3 cup ricotta cheese, 1/3 cup cream cheese and salt and pepper to taste.
3. Pulse until well combined.

To serve, place the fresh gnocchi with roasted Cherry Tomatoes on the side and sprinkle some freshly grated parmesan cheese. Place the Dory fillet in the middle and drizzle with the roasted garlic cream sauce and add a dollop of spinach sauce on top and garnish with fresh sprig of dill.

Sushi Cake (3rd Layer)

1. Line the inside of a large round cake pan with plastic wrap to prevent the ingredients from sticking to the pan.
2. Arrange like spokes on a wheel the shrimps. Make sure the shrimps line the edge of the pan and you can no longer see the bottom of the pan.
3. Layer thin mango slivers in an overlapping manner. Make sure the mangoes line the edge of the pan and you can no longer see any shrimps.
4. Add a layer of sushi rice and press down to ensure that shrimps and mango will be compacted. Make sure the sushi rice line the edge of the pan and you can no longer see any mango.
5. Spoon in a thick layer of Ebiko (a.k.a. Tobiko) or fish roe and make sure that it lines the edge of the pan and you can no longer see any rice.
6. Arrange in an overlapping manner the thin Salmon fillets. Make sure the Salmon line the edge of the pan and you can no longer see any fish roe.
7. Add another layer of sushi rice and press down to ensure that the shrimp, mango and Salmon will be compacted. Make sure the sushi rice line the edge of the pan and you can no longer see any Salmon.
8. Press down and close the plastic wrap over the sushi cake. Place in the ref to cool.

SHRIMP:
Wash some large white shrimps the quantity is dependent on how many you plan to make. Cut off the heads for better presentation and run a thin barbecue stick along the legs up to the tail. Do not pierce the tail section. This is to keep the shrimp from curling up when you cook them. Cut off any excess stick leaving at least some to easily remove the stick once the shrimps are cooked.

In a pot, boil some water and add 1 tsp salt, 3 tsp sugar, 1 tbsp Mirin and 2 tsp Mitsukan for every 250g of shrimp. Place the shrimp into the pot and wait for it to cook in about 2 to 2½ minutes. Drain and shock the shrimps in ice water. Remove the sticks and peel off all the skin. Butterfly the shrimps by using a knife by cutting along the bottom of the shrimp making sure not to cut all the way through but just enough to spread out the shrimp.

SALMON:
1. Choose a nice fillet of Salmon and cut into thin slices.
2. Choose fillets that don’t have many membranes in between the Salmon meat.

To serve, remove from mold and from the plastic wrap and place on a platter.

Sushi Cake (2nd Layer)

1. Line the inside of a medium round cake pan with plastic wrap to prevent the ingredients from sticking to the pan.
2. Arrange in an overlapping manner the thin Tuna fillets. Make sure the Tuna line the edge of the pan and you can no longer see the bottom of the pan.
3. Add a very thin layer of either Wasabi or Kewpie Japanese Mayo (I used the Japanese Mayo).
4. Add a layer of sushi rice and press down to ensure that Tuna fillet will be compacted. Make sure the sushi rice line the edge of the pan and you can no longer see any Tuna.
5. Add a layer of Nori.
6. Add a layer of sushi rice that was tossed with SB Sansho Assorted Chili Peppers, Shiitake mushrooms and carrots.
7. Press down and close the plastic wrap over the sushi cake. Place in the ref to cool.

TUNA:
1. Choose a nice fillet of Tuna and cut into thin slices.
2. Choose fillets that don’t have many membranes in between the Tuna meat.

SHIITAKE MUSHROOMS and CARROTS:
In a pot boil some sliced Shiitake mushrooms in 2 cups of the shrimp stock saved earlier. Add 1 tbsp Dashinomoto then add ½ cup carrots (fine julienne). Drain the mushrooms and carrots.

To serve, remove from mold and from the plastic wrap and place on top of the third layer.