Monday, May 31, 2010

Happy Blogiversary 1 yr for What's Cookin' Italian Style Cuisine!

Happy Blogiversary on May 31st 2010 to What's Cookin' Italian Style Cuisine Blog! What an amazing year of discoveries made through this endeavor, which resulted in wonderful new friends that share the same passion for cooking, and eating. A universal language indeed! With one word FOOD!!!

To celebrate the year, I have gone through all posts to see what my readers viewed as my Top postings and had the most comments on. Here are your TOP 5 picks. Thank you for a wonderful first year of support and new friendships.....Claudia aka Pegasuslegend


Nutella No Name Cupcake No. #1 was a three way tie....

Amaretto Strawberry Cream Tart

Cinnabon Cookie Recipe

Italian Seafood Chowder No. #2

Peanut Butter Pattie Knockoff Cookie No. #3

The 5 P's No. # 4

Broccoli and Sausage Cavatelli No. # 5

In the first year What's Cookin' Italian Style Cuisine Blog posted 342 recipes posted
Over 3000 comments
Twitter has 990 followers
Facebook What's Cookin' Style Italian Cuisine has 553 followers
Foodbuzz over 1298
Cookeatshare for What's Cookin' has four groups with over 170 followers
Network Blogs has 79 followers
A Sincere Thank you to all of you that made my first year a success..

My blogs greatest accomplishment and mission to create this, was to inspire my sons, family members and friends to carry on the traditions of mom's and grandmom's cooking, and I am proud to say, it has been successful to date with my goal carried out, and continues to build the legacy! I never imagined it would have touched so many lives and my readers have inspired me and given me even a greater passion to continue on with my addictive hobby and passion for cooking! Thank you all again for this wonderful first year on this new journey to make this happen, you are all greatly appreciated. I have made so many fabulous extremely talented blogger friends on the blogisphere and am truly grateful to each and every one of them for the support and foodie love~....thank you all again for your continued views and friendship. Claudia Lamascolo AKA Pegasuslegend

Wednesday, May 26, 2010

Grilled Foods With Pizza, Grilled Lemon Pepper Chicken, Grilled Chicken, Grilled Corn

Grilled Deep Dish Chicago Style Pizza


Grilled Lemon Pepper Chicken Over Linguine

Grilled Corn and Flavored Parsley Garlic Butter


Curt's Catalina Grilled Chicken Guest Post


Curt's Grilled Chicken Wing Guest Post


Grilled Italian Herb Orange Beer Can Chicken

Grilled Chicken Terriyaki Kabobs


Grilled Garlic and Lemon Scallops


Sesame Grilled Pineapple Shrimp Kabobs
Grilled Italian Lemon Garlic Shrimp with Pasta Marinara



Filet Mignon Grilled with Portabello Top with Shrimp and Crab

Buffalo Style Grilled Chicken


Tips•Brush the grill rack with vegetable oil or spray with cooking spray before heating the grill to prevent food from sticking and to help with cleanup.
•Keep the heat as even as possible. For more even cooking throughout the grilling time, place thicker foods on the center and smaller pieces on the edges of the grill rack.
•Turn foods with grilling tongs rather than piercing them with a fork to help retain the natural juices in the food and not dry out.
•Let meats rest 5 to 10 minutes after removing them from the grill and before serving to allow the juices to return to the surface for moister and juicier meat.
•Sprinkle dried herbs over the coals just before grilling to add a subtle aroma and flavor to your food.
•Leave 3/4 to 1 inch of space between pieces of food so they will cook more evenly.
•Boost flavor by basting with sauces. Oil, vinegar and citrus-based sauces can be brushed on throughout the grilling time. When you’re using sugar-based sauces, such as barbecue sauce or honey, brush the sauce on during only the last 15 to 20 minutes to avoid burning.
Whether you cook with gas, electric or charcoal, the secret to cooking is in the heat.

•Charcoal grills, Coals are ready to use when they are about 75 percent ash gray. Standard charcoal briquettes will be ready in 20 to 25 minutes and ready-to-light briquettes in 15 minutes.
•To determine the temperature of the coals, place your hand, palm side down, near but not touching the grill rack. If you can keep your hand there for 2 seconds, the temperature is high; 3 seconds is medium-high; 4 seconds is medium; 5 seconds is low.
The Direct (& Indirect) Route

•Direct-heat grilling is when food is cooked on the grill directly over the heat source. Hamburgers, hot dogs, steaks, fish, pork chops and vegetables are cooked with this method.
•Indirect-heat grilling is when food is cooked away from the heat source. This is preferred for larger, longer-cooking foods such as whole chickens, whole turkeys and roasts.

•Trim visible fat from meats to avoid flare-ups.
•Always marinate foods in the refrigerator, not on the counter.
•Always serve grilled meat on a clean plate. Never serve cooked meat from the same unwashed plate you used to carry raw meat to the grill.
•If you want to reuse a marinade (that has had raw meat in it) as a sauce, heat the marinade to boiling, then boil 1 minute before serving.
•Perishable food should be eaten within 2 hours; 1 hour if the temperature is 90ºF or above.
Cook food to a safe internal temperature to destroy harmful bacteria.
Use a food thermometer to be sure the food has reached a safe internal temperature.
Whole poultry should reach 180°F; breasts, 170°F.
Hamburgers made of ground beef should reach 160°F
Ground poultry, 165°F.
Beef, veal, and lamb steaks, roasts and chops can be cooked to at least 145°F.
All cuts of pork should reach 160°F.
Never partially grill meat or poultry and finish cooking later. Harmful bacteria will grow between the time you start and finish cooking, even if you refrigerate the food in between.
If precooking food partially in the microwave, oven, or stove, make sure the food goes immediately on the preheated grill to complete cooking.

Never partially grill meat or poultry and finish cooking later. Harmful bacteria will grow between the time you start and finish cooking, even if you refrigerate the food in between.
If precooking food partially in the microwave, oven, or stove, make sure the food goes immediately on the preheated grill to complete cooking.
Refrigerate any leftovers promptly in shallow containers.
When reheating fully cooked meats like hot dogs, grill to 165°F or until steaming hot.
Discard any food left out more than two hours (one hour if temperatures are above 90°F).

••Charcoal grilling times will be faster on hot, calm days and slower on chilly, windy ones. Grilling in cold weather requires more charcoal, a longer time to heat the coals and longer grilling times.
•Gas grilling will need slightly longer heating times as well as a higher heat setting to speed the cooking if the weather is cool or windy.

Sources: The U.S. Consumer Product Safety Commission (CPSC); Food Safety and Inspection Service, United States Department of Agriculture; Cooperative Extension of Seminole County, Florida

Monday, May 24, 2010

Grilled Italian Herb Orange Beer Can Chicken Recipe

Just in Time To Grill !!!!


One of our favorite ways to make a great juicy flavorable chicken.. on the grill with BEER~ if you haven't tried this your missing out.


There are several holders you can purchase out there, but the beer and the juices lock in the flavors and make a moist, fall off the bone tender bird.

This one is a called the Mia Grill.... a very good grade of stainless and nice and easy to clean. It all comes apart. The bottom has the liquid in it and oil. Then the chicken sits on the middle tube and the chicken is just coated with herbs and spices. The chicken will fall off the bone in about two hours on high.


You can purchase something similar to my holder to make this beer can chicken on Amazon and other big box stores locally in your area. Follow the instructions with your holder.

Here is what I used to make this recipe:
1 or 2 large naval, honey bell or any other sweet ripe orange sliced thick
1 four pound chicken cleaned
1 can of beer
1 stick if butter, margarine or cooking oil (1/2 cup)
1 beer can grill holder
1 herb rub recipe below

Make a rub with 1 teaspoon each garlic powder, parsley, oregano, kosher salt and pepper. Add 1/2 teaspoon cayenne pepper, rosemary. Stir together... Stuff the cavity with the orange slices and put some butter in the cavity as well, add the the rest of the butter on the outside of the chicken, add the mixture of rub and place all over the chicken. Place on your beer can and holder follow their instructions for cooking and time.
Close the grill lid and cook per manufacturers instructions, you will see the chicken pull away from the bone on the holder to know its done. This chicken comes out like butter, soft, moist and delicious.

Sunday, May 23, 2010

Italian ChickPea Shrimp Soup Diavolo with Orecchiette Pasta Recipe

A very spicy soup, full of flavor. This soup has quite a bite to it when it comes to heat. I even add more red pepper flakes on top, after its cooked, of course you can put as much or as little as you like. The shrimp and orecchiette pasta ("hats" are another name for this pasta that our family refers to when making this pasta homemade) . This a hearty soup and can be a whole meal in itself.


I just love chickpea's, we eat them allot in salads, but this soup is perfect with a salad, garlic bread and a glass of white wine.


Top off with a good grade of cheese like Locatelli or Romano freshly grated in long shreds, just adds the right saltiness it needs.



When you can, try using all fresh ingredients, it makes a big difference in the freshness and taste. Use medium size shrimp ,frozen and cooked without tails on.

Of course while visiting Upstate NY last week I came home with all kinds of foods packed in my suitcase. The hat shaped pasta and that's what they call them in Utica NY. My late Aunt Anna use to make them homemade all the time and they were fabulous homemade (another post sometime). I couldn't wait to come home and make something with them. Hard to find in Florida, I looked everywhere for this here. I usually make them homemade, but these are nice to have dry and on hand for soups.
I love to make my own beans this way, just set your crockpot with the dry beans and water overnight, when you awake, your beans are ready to do whatever you want with them. They freeze well, so get those ziplock bags ready, and don't forget to label and date them.

2 cups cooked shrimp without tails on
4 tablespoons extra virgin olive oil
2 celery stalks cut fine
5 garlic cloves, minced
2 cups water
2 cups chicken broth
1/2 cup white wine
1/4 teaspoon dried rosemary
3/4 teaspoon salt
1/4 teaspoon black pepper and cayenne pepper
crushed red pepper flakes
3 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained or
(fresh dried and cooked chickpea 's as shown in picture above, those are done raw covered with water in a crockpot over night on low).
1 large can diced tomatoes undrained or 1 lb grape tomatoes washed and cut up and a small can of tomato sauce
6 tablespoons (1 1/2 ounces) grated in long shreds of fresh Locatelli or Romano cheese
2 cups cooked orecchiette or ditalini pasta
In a food processor or blender, add garlic, celery, spices a cup of broth and a cup or more of chickpea's depending on how thick of a soup you like,( I like a thinner soup full of the flavor but still chunky ) and pulse till it make a smooth consistency. In a large pot add the puree. Stir in the water , rest of the broth, and tomatoes and bring to a boil. Reduce heat, and simmer 20 minutes.
Stir in the wine and shrimp, bring to a boil. Stir in cooked pasta. You can transfer this and leave in a crock pot on warm till you are ready to serve. The pasta will continue however to get softer. Serve with garlic bread and sprinkle each serving with 1 tablespoon cheese and red pepper flakes.

Saturday, May 22, 2010

Double Fudge Cookies For Chocoholic Lovers ONLY Cookie Recipe

Calling all Chocoholics this is the one for you! Ooey Gooey rich chocolate overload!
Double Chocolate Cookies, my favorite recipe for a chocolate cookie by far...I have tried many and always come back to this one.



Warm right out of the oven, I just love that gooey chocolate


The chocolate and almond flavor are just a perfect pairing~


You can drop or roll these. I roll them, then flatten a little with the palm of my hand.



We love macadamia nuts in these cookies, but you can put any kind of nuts you like or none.





I love chocolate, milk, dark, bitter sweet, have tried them all, and a little bit of each is the best. But you decide what your preference is.



2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup unsweet cocoa powder
1 large bag 12 oz chocolate chips
1/4 teaspoon almond extract
1 teaspoon pure vanilla
1 1/2 cups of granulated sugar
1 cup butter
2 large eggs (at room temperature)
1 cup macadamia nuts, walnuts, pecans, or your favorite kind coarsely chopped optional
Preheat oven to 350
In a large bowl cream butter, sugar, eggs, and extracts. Sift flour, cocoa, baking powder, baking soda and salt. Add to creamed mixture. Stir in chips and nuts. Drop by teaspoonfuls or roll into round balls, flatten a little with the palm of your hand then onto ungreased cookie sheets, sprinkle with sugar crystals or regular sugar. Bake at 350 8 minutes. Cool.

+claudia lamascolo  author

Friday, May 21, 2010

Italian Utica Rome Upstate NY Greens Sauteed Escarole Recipe

Greens, Greens and more Greens. If you haven't visited Utica/Rome area Upstate NY, here's another speciality they are noted for making....wonderful Escarole, healthy, full of vitamins, and oh so good. Of course the locals will tell you where to go to get the best, they are not all the same. Many preferences, and then there are always the authentic versions, so while your up there always ask someone where to get the best greens. Or maybe our readers will be willing to give their opinions.  Check out the video below I updated this post in 2013.










This is the dressed up version, you will find this recipe at the end of the post.


You can add sausage, Italian, peppers, potatoes, mozzarella cheese. You can absolutely go crazy with greens....Everywhere you go in Utica/Rome area they make them different. Obviously some are better than others. I love garlicky flavored greens, not just a hint of flavor, so I put more garlic in. My kids love the above version with sausage, potatoes, prosciutto, peppers, topped with mozzarella melted and bread crumbs.



A great side dish and so healthy for you! Italian Sauteed Escarole...garlicky with extra virgin olive oil and a little heat! ....tender greens you are going to love~ I make three different version here is just one of them. Every restaurant makes these different. Some made with prosciutto, potatoes, peppers, the versions can go on and on. If you make the basic recipe, you can add your hearts desire. I love mine with mozzarella on top and bread crumbs. It's all your preference. Utica/Rome is noted for their Chicken Riggies, Italian Greens, Pusties, Tomato Pie, Half Moon Cookies, Cannoli, just to name a few there is so much more. I could probably write a book just on the fabulous foods of Utica/Rome NY...someday I may just find the time to do that.


Mom used Escarole in soups, with beans, and just plain sauteed....every time we got a plate of these they were gone in no time!



4 lb escarole (about 4 heads), cored and coarsely chopped
1/4 cup extra-virgin olive oil plus additional for drizzling
5 garlic cloves, thinly sliced
1/2 teaspoon dried hot red pepper flakes
Italian Flavored Bread Crumbs
Locatelli cheese grated

Wash escarole well in a sinkful of water, then lift out and drain. Cook escarole in a 7- to 8-quart heavy pot of boiling salted water until tender, about 10 minutes, then drain in a colander.

Heat oil in same pot over moderately high heat until hot but not smoking, then saute garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, uncovered, stirring occasionally, until escarole is tender and most of liquid is evaporated, 8 to 10 minutes. Season lightly with sea salt.

Spoon onto a platter and drizzle with more extra virgin olive oil, Italian flavored bread crumbs and grating cheese to taste.

Printable RecipeSecond Version

(This version found in most Upstate NY Utica/Rome area's)

1 large escarole (or 2 small heads)
4 slices prosciutto thin slices, chopped
2 garlic cloves minced
6 tablespoons extra virgin olive oil
2 long Italian hot peppers, seeded & julienned
1/2 cup Italian flavored breadcrumbs
1/4 cup locatelli or pecorino romano cheese grating cheese
1/2 cup chicken broth

1/4 teaspoon cayenne pepper black pepper and pinch of salt


Follow directions above except saute the garlic, peppers in oil with prosciutto first, add cooked escarole with spices,add broth, top with cheese and bread crumbs at the end.



Third Version

Utica Greens Dressed Up ( a whole meal in itself!)

Cut and peel 4 potatoes into 1 inch chunks and fry until golden brown and crisp, set aside .
2lbs of link Italian sausage cut in small pieces and fried, set aside.
6 slices of prosciutto, ham or capicola ( Italian hot ham) .
Boil 2 heads of Escarole a little salt water, slowly in a large pot simmer for 1 hour, drain. Drain and do same procedure above to extract water.

In a large frying pan add:
1/4 cup extra virgin olive oil
cooked greens
2 to 3 cloves of minced garlic
1/2 teaspoon of garlic powder
1 jar of roasted or fresh made, sweet or hot long Italian or even cherry peppers – sliced in strips your preference
1/2 cup chicken broth, at the end
optional chopped tomatoes
In a large frying pan add oil saute; peppers and ham, add all spices. Add potatoes, sausage and ham mix greens in stir, add the broth.

Topping :
1 cup shredded blend of provolone and mozzarella
½ cup of seasoned Italian breadcrumbs add 1/4 teaspoon of garlic powder
¼ cup Locatelli or Parmesan grating cheese
salt and pepper to taste
Add topping to greens mixture.
Place in a greased casserole dish and sprinkle with cheeses and flavored bread crumbs on top.Broil until cheese melts.

More UTICA NEW YORK RECIPES?  SEE LINKS BELOW!

Chicken Riggie Fest
Upstate NY Greens
Tomato Pie Upstate NY Style
Italian Lemon Ice
Watermelon Sorbet with Rum
Pizza Fritte Feast Fried Dough
Pusties
Italian Gravy or Sauce the big debate
Feast Upstate NY Style Sausage and Peppers Sandwich
Upstate NY Apple Pie
Pizza Dough
Cafe Almond Paste Cookie
Cannoli Stuffed French Toast
Zeppole St Joseph's Day
Cannoli Homemade
Sicilian Style Pizza
Restaurant in New Hartford NY Dont go!
Upstate ROME New York Great Food Dining
Meatballs Melted Provolone and Roasted Pepper Sandwich
Italian Rainbow Cookies
Italian Cream Cake
Upstate New York Utica/Rome Greens Video
Pusties with Coconut Cream Filling a knockoff from the Florentine
Mushroom Stew
Cucumber Tomato Salad
+claudia lamascolo  Author

Cinnabon Roll Cookie Recipe

A perfect cookie to satisfy your sweet tooth~ Mini Cinnamon Buns rolled into a cookie~!
Taste just like your favorite cinnamon bun flavor


They are pretty addicting



A thin frosting compliments this cookie with a sugary glaze


Rol into cinnamon and sugar then into pinwheel shapes

Mix cinnamon and sugar together to roll the ropes into

Roll into ropes in equals sizes

A very delicious buttery dough

2 cups all-purpose flour
1/4 teaspoon salt
1 cup butter, room temperature
1/2 cup confectionery sugar
1 teaspoon pure vanilla extract
 
 
Cinnamon Mixture :( 2 cups sugar
mixed with 5 3/4 teaspoons cinnamon)

Mix all 5 ingredients in a heavy duty mixing bowl, until a soft ball forms.
On a floured board, roll into short 3 inch ropes, roll the ropes into a mixture of cinnamon and sugar. Roll the rope into rounded circles, bake at 350 degree oven, till brown. Frost them by making a thin frosting.
Frosting
2 cups confectionery sugar
milk to make a thin consistency
1 tablespoon of softened butter
In a bowl mix sugar butter and a little milk beat till smooth, continue adding milk for spreading consistency to be thin. Place cookies on wax paper, spoon a teaspoon of frosting on each cookie. Dry.