Tuesday, May 31, 2011

Baked Pork Rib Roast with Jack Daniels Barbecue Sauce

This roast fell off the bone and just melted in our mouth, its one of  the most tender pork roast we have ever had! It's a great alternative for those that don't grill for a great barbecue indoors. In our case we had gotten rained out, but it didn't spoil our barbecue, this has all the flavor!






1 medium size pork rib roast 3 or 4 pounds

Marinade:
1/2 teaspoon garlic powder
4 cloves garlic, minced
2 cups ketchup
1/3 cup vinegar
1/2 cup brown sugar, packed firmly
3/4 cup molasses
1/2 teaspoon pepper
1/4 cup tomato paste
2 teaspoons liquid smoke
1/2 teaspoon Tabasco sauce (or to taste) or 1/4 teas of cayenne pepper
 1/2 cup Bourbon (Jack Daniels was my choice)

Directions: Pre heat oven to 325 degree hot oven.

Combine the garlics with the bourbon (start with a small amount... you can always add more to taste) in a large saucepan; cook until translucent. Add remaining ingredients; bring to a boil.

Simmer for 20 minutes. In a large oil sprayed non stick roasting pan, place roast in the pan. Pour half the sauce on the roast, cover with foil loosely. Bake at 325 on a slow oven till browned and crisp on top, around 1/2 hour per pound. This pork ribs are very tender. Goes well with sweet potatoes, green beans with olive oil,  Flatbread garlic pizza...  Use the additional sauce to dip the pork in... enjoy~
 
Sweet Potatoes with Banana and Pecan Topping 
Green Beans with Olive Oil
Italian Flatbread Garlic Pizza

Sunday, May 29, 2011

Fruit Buckwheat Pancakes


          A warm sauce for pancakes made from fresh fruits adds the perfect ending
    Pancake Batter:
  • 2 eggs
  • 1 1/2 cups all-purpose flour, sifted
  • 1/2 cup whole-ground buckwheat flour, sifted
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 1/4 cups buttermilk
  •  (1/2 stick) unsalted butter,( melted 4 tablespooons)
  • 1/2 teaspoon vanilla extract
  •  Cooking spray
  • 2 cups fresh strawberries, cherries,  raspberries, blackberries, blueberries or a mixture of each
  • 1 tablespoon cornstarch
  • 1 teaspoon maple flavoring or vanilla optional
  • 2 teaspoons fresh lemon juice

Directions:

Preheat an oven to 200°F.

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add both flours,  3 tablespoons of the sugar, baking powder, baking soda, salt, buttermilk, butter and vanilla and stir just until smooth.

Heat a griddle over medium-high heat. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser, dispense the batter onto the griddle. Cook until bubbles form on top of the pancakes and the batter is set, 1 to 2 minutes. Flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.

In a saucepan over medium-high heat, combine the fruits or fruits, the remaining 1/4 cup plus 1 tablespoon sugar, and 1/2 cup water and stir to dissolve the sugar. Simmer. Stir in cornstarch one tablespoon water and lemon juice in a small cup or bowl. Add to the fruit of choice and stir until the sauce is thickened, about 5 minutes. Add maple flavoring.  Serve the warm fruit sauce over the pancakes.

Memorial Day Pictures, Graphics, Images, Comments
 Have a Safe Memorial Day

Saturday, May 28, 2011

Buffalo Home Fries


Quick and easy side dish, perfect with breakfast,  wings,  hamburgers anything you like~

Seasoned homefries with buffalo hot sauce



 4 potatoes peeled and thinly sliced par boiled for 10 minutes and drained
1/4 cup of hot sauce or more depending how hot you want them
1/4 teaspoon garlic powder, salt and pepper
extra virgin olive oil

In a large heavy fry pan, add enough olive oil to coat the bottom of the pan,  on medium high heat. When oil is hot add sliced potatoes, brown on one side. Turn, continue browning them on this side.  Add the hot sauce and spices, saute until coated and flavors have seeped into the potatoes evenly. Cook till crispy.
Serve as breakfast potatoes with  side dishes such as eggs or with your favorite meat dish for dinner.

Wednesday, May 25, 2011

Italian Veggie and Herb Frittata

A healthier version with all fresh veggies, some from our garden. We picked our first fresh peppers, plum tomatoes and fresh basil, the rest of the ingredients porcini mushrooms, zucchini and egg whites some herbs and spice blends made this a light delight~.

plum tomatoes chopped
1 clove minced garlic or onion or both
1 zucchini grated
1/2 cup porcini mushrooms
1 italianelle pepper, cleaned seeded,  sliced julienne style (long strips)
grated long strands of grating cheese or mozzarella
4 egg whites lightly beaten
salt, pepper to taste
a few shakes of parsley
1/2 teaspoon chopped fresh basil
extra virgin olive oil

In a heavy large fry pan add a tablespoon of olive oil, swirling in the pan to coat evenly. Add the grated zucchini, mushrooms, tomatoes,  peppers, garlic and stir fry style for around 3 minutes. Add egg whites on top of veggie mixture sprinkling with all herbs and spices evenly. Flip once. Cook till brown. Top with grating cheese and sliced tomato.





My plum tomatoes in the background (smile) yes I am a proud mama~ buon appetito



Tuesday, May 24, 2011

Mini Chicken, Ham Florentine Appetizers

Just great for any party appetizer, orderve for guests and even a brunch!


1/2 cup frozen chopped spinach, thawed, squeezed to drain
1/3 cup  spreadable cream cheese 
1/4 cup shredded mozzarella cheese
1/4 cup shredded 5-cheese or 6-cheese Italian cheese blend
3 tablespoons freshly grated Pecorino Romano
2 tablespoons finely chopped garlic
1/4 teaspoon garlic powder
1/8 teaspoon salt, if desired
1/8 teaspoon cayenne pepper, if desired
1 cup of finely chopped cooked cubed chicken breast
1 can  refrigerated crescent dinner rolls
 1/2 cup mini cube pieces of ham
In mini muffin pan, spray each with a light coating of oil. In a bowl mix herbs spinach and cheeses together. Add a teaspoon of dough making a well in the center. Top with chicken and ham mixture. Bake on 400 degree oven till brown.

Saturday, May 21, 2011

Napoleon Pastry Dessert




Puff Pastry
Preheat oven to 425 degrees. Line two cookie sheets with parchment paper, set aside.
Unfold puff pastry sheet and trim edges to a 9-inch square. Cut pastry into nine rectangles.  Transfer pastry dough to the prepared baking sheets; prick pastry. Bake in a preheated oven for 18-23 minutes, or until golden. (Or bake according to package directions.) Carefully remove pastries from baking sheet. Cool on a rack.


 Custard Filling:
6 egg yolks beaten

2 cups milk
2 tablespoon of butter melted
1 full piece of orange peel (optional)
3/4 cup sugar
6 tablespoons of flour
1 tablespoon pure vanilla extract
Melt butter in pan add flour stir till smooth no, lumps add milk, beaten egg yolks, sugar, butter, peel if using, vanilla...stir constantly until thick and creamy, if it gets too thick add a little more milk. Remove immediately from pot as it will continue to cook and then pour into a bowl. Cool with a piece of wax paper over the top and a teaspoon of sugar this will keep the skin from forming on top.... cool completely.

Assembly:
Spread about 1 1/2 tablespoons of the pastry cream on the bottom layer and precede as follows:

Top with middle pastry layers. Spread another 1 1/2 tablespoons of the pastry cream on each middle layer. Finally, top with remaining pastry layers. You can stack as many as you like I used six for each pastry.  Spread glaze over top of napoleons, then drizzle with melted chocolate. Chill up to 1 hour before serving.

Topping:
1/2 cup chocolate chips melted (I used a microwave safe dish in the microwave)

2 cups powdered sugar
1 tablespoon butter
2 to 3 tablespoons of hot water
Mix sugar, butter and water till a smooth consistency, frosting should be loose not thick.

After the pastry is layered, slather white thick frosting over the top, drizzle with melted chocolate and swirl with a knife to get the marbled effect.
+claudia lamascolo  Author

Friday, May 20, 2011

Shrimp and Haddock Florentine Linguine

An easy quick dish for all those seafood lovers out there!

1 pound of fresh spinach
2 cloves minced garlic
1/4 teaspoon of each cayenne pepper, garlic powder
salt and pepper to taste
2 tablespoons fresh chopped basil
extra virgin olive oil
white wine (pinot grigio preferred or chablis)
2 large haddock filets
3 cups large shrimp cleaned, deveined, tails off
1/4 cup chicken broth
1lb linguine or favorite pasta
 1/4  cup italian style panko bread crumbs or freshly made crumbs click here
grating cheese

Boil linguine, drain, add two tablespoons of olive oil toss in and set aside keeping warm.
In a large fry pan saute spinach in two tablespoons of olive oil and minced garlic on low heat. Add cayenne pepper, salt, pepper to taste. Slowly add 1/4 cup chicken broth and 1/4 cup white wine. Simmer until spinach is tender around 3 minutes. Add shrimp and fish until fish flakes and shrimp turns pink, around 3 to 4 minutes. If you need more moisture add more chicken broth.
Pour wine sauce over linguine toss in basil, top with grating cheese, bread crumbs and serve.

Wednesday, May 18, 2011

Date Bar Squares Recipe


1 cup  brown sugar
1½ cups  all purpose flour
1½ cups old fashion oatmeal
1 tsp  baking soda
3/4 cup  butter
1/4 tsp  salt

Filling:
1 lb dates
1 cup  water
1 tsp  lemon juice
Prepare the filling first by simmering the dates, water and lemon juice in a saucepan for about five minutes until thickened and evenly smooth, stirring constantly.

Allow to cool.

Heat oven to 350 degrees.

Sift together the flour, baking soda and salt and cut in the butter until the mixture resembles fine crumbs.
Mix in the sugar and oatmeal.
Layer half of the crumb mixture in the bottom of a 9 inch  square, greased baking pan and press down to make a firm layer.
Spread the cooled date mixture evenly over this and top with remaining crumble mixture.
Bake for 35 - 45 minutes until the top just begins to brown. Cool completely, cut into squares.

Mom use to make these for an Italian wedding tray, they are delicious, sweet and I convinced myself with oatmeal and dates they were actually healthy for me... problem is you can't eat the whole pan yourself  (smile) ....

Monday, May 16, 2011

Cheesy Eggplant and Ricotta Casserole





3 garlic cloves, minced
1/3 cup olive oil
2  pounds of plum tomatoes cleaned and put through a food processor or use 2 (28-ounce) cans of whole tomatoes
1/4 cup fresh basil leaves, chopped
seasalt and freshly ground black pepper
1/4 teaspoon cayenne pepper, oregano, parsley
4 cups Italian flavored bread crumbs
 garlic powder
1 tablespoon dried oregano
Salt and freshly ground black pepper
1/4 cup burgundy wine

5 eggs
1 cup all-purpose flour
Extra-virgin olive oil
4 pounds medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices (I take the skins off)
2 pounds whole milk ricotta cheese
1/2 cup chopped fresh basil leaves
1 1/2  cups freshly grated Parmesan or Romano cheese
2 pounds shredded  whole milk mozzarella cheese

Making the sauce first, put  oil in a large saucepan and heat.  Add the garlic and cook 1 minute. Add 1/2 teaspoon garlic powder and the rest of the spices and  herbs and let that cook for 2 minutes, stirring often. Pour in the tomatoes add wine and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.

Combine the bread crumbs, 1/4 cup grating cheese, 1 teaspoon garlic powder, and oregano in a shallow pie plate,  season generously with salt and pepper and mix well set aside.
Beat 3 of the eggs into another pie plate,  season with salt, pepper , beat together with a fork to mix set aside. Place the flour in a large plastic bag.

Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, shake several eggplant slices  in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet  to  fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels.

In a medium size bowl mix the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper.

Preheat the oven to 350 degrees F.
In a large buttered baking dish place spoon some sauce first, a layer eggplant, the ricotta mixture on top, the tomato sauce, some shredded mozzarella cheese and the grated Parmesan. Add another layer of eggplant. Repeat until everything is used.  Sprinkle with remaining Parmesan and top with mozzarella cheese.
Bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting

Sunday, May 15, 2011

Shrimp, Arugula, Tomato Calzone


Fontina cheese, fresh grated parmesan, fresh spinach, tomatoes and shrimp a fantastic combination all tucked inside this homemade dough!
A great blend of flavors, one we make often. If you loves greens use whatever kind you like. We have used escarole, spinach and swiss chard. All worked very good with the fillings. Growing up when we would add many different different ingredients to the filling, it would be called a dirty roll instead of Calzone. There are many different combinations that would also make this a dirty roll my Aunt would call that to a sausage roll that had many other ingredients added to it. I always found that funny to hear, it would be referred to many times when you would go off the normal recipe with different ingredients. So here is the Shrimp version of our dirty roll~

3 tablespoons olive oil
1 clove garlic, minced
1 pound extra-large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3  Roma tomatoes, chopped or grape tomatoes  ( about 1 1/2 cups)
1/4 cup white wine or
1/4 cup low-sodium chicken stock
3 tablespoons chopped fresh tarragon leaves
2 packed cups arugula, chopped spinach or other greens you may like
1/4 teaspoon garlic powder, oregano, basil, parsley and cayenne pepper
tablespoons olive oil
1 cup shredded fontina cheese or mozzarella

1 pound of homemade pizza dough or store bought
Parmesan cheese
Egg wash
1 beat egg with
1 teaspoon water

Preheat the oven to 425 degrees F.
Filling: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the and garlic and cook, stirring frequently, until soft, about 1 minutes. Season the shrimp with herbs and spices, to taste, and add them to the skillet. Cook  aonther minute. Remove the shrimp . Set aside.
In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes or more until most of the liquid has evaporated. Remove the pan from the heat. Add the tarragon, arugula, and shrimp.
Cool, place mixture down the center of the rolled out dough, (12x14) sprinkle shredded fontina cheese sprinkle on top with 2 tablespoons grated parmensan cheese evenly over the shrimp mixture.
Fold over crimp edges with fork tines and seal with egg wash. Bake till golden brown.

Friday, May 13, 2011

Magnum Double Chocolate Ice Cream Bars Deconstructed

 great ice cream to try out!


Magnum Double Chocolate Ice Cream Bars Deconstructed

 We selected to try the Double Chocolate ice cream bars, they had classic, caramel, almond to choose from.


Inside this golden foil I was amazed with my first bite. A rich dense chocolate shell, delicious chocolate ice cream with a wonderful chocolate sauce surrounding the ice cream, all in one bite! This is a very thick bar not easy to bite through but extremely yummy!

Since we are lovers of ice cream confections of  all sorts, I decided to deconstruct one of these wonderful bars and make a double chocolate Magnum banana split! What a great experiment, we all loved it!



Makes 3 separate desserts:
1 box of Magnum Double Chocolate Bars
1 package of chocolate graham crackers
banana's
whipped cream
 hot fudge ice cream topping
 optional:  nuts, cherries, pineapple, chocolate shavings, marshmallow topping, caramel topping
 
In a sundae dish or bowl, start with broken pieces of chocolate graham crackers, add sliced banana, top with cut up pieces of Magnum double chocolate ice cream. Use optional toppings above of choice.



Wednesday, May 11, 2011

Fruit Galette


   
Peach
  
Strawberry


I just love fruit galettes they are so easy, quick and perfect for company... fresh is best with fruits!

 

  • Dough
  • 4 cups all-purpose flour
  • 1 tsp. salt
  • 24 Tbs. (3 sticks) plus 3 Tbs. unsalted butter, cut into cubes
  • 3/4 cup ice water
  •  Fruit Filling
  • 4 cups fresh peaches, strawberries, raspberries,  blackberries, blueberries or a mixture
  • 2 Tbs. fresh lemon juice
  • 1/4 cup sugar or use  jam that matches the  fruit
  • 3 Tbs. flour

Directions:

Mix the dough 
In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.

Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use (see note above).

Roll out the dough
Preheat an oven to 425°F. Line a baking sheet with parchment paper.

Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.

Fill and bake the galette
In a bowl, lightly stir together the fruit, lemon juice, sugar and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.

Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette.

Monday, May 9, 2011

Focaccia with Zucchini Feta Pomodoro Pizza Recipe



Fresh dough topped with herbs, feta cheese, zucchini, plum tomatoes, grating cheese, Italian flavored bread crumbs....drizzled with olive oil and mozzarella cheese


Crust is thick and crunchy, make Pizza Dough recipe first for focaccia crust

Fresh dough is so easy to make in no time you can have a fabulous Focaccia.

I always cook the crust first to make sure its not soggy.... then you can proceed with a simple focaccia bread as shown below without the toppings


After the crust is cooked the herbs go on the pizza with a very good imported olive oil
You will need spread evenly over the top of the crust:

1 fresh pizza dough recipe cooked and ready to prepare or store bought

Feta cheese

Plum tomatoes sliced

Dried oregano, parsley, basil, garlic powder, salt, black pepper about a teaspoon of each

Minced fresh garlic around 2 teaspoons

3 tablespoons olive oil or melted butter (more depending on the size of the pizza crust)

1 tablespoons chopped fresh rosemary leaves

Sliced fresh zucchini


Grating cheese


Add your pre-cooked pizza to a pan and brush the crust with olive oil on the bottom of the pan and to the top first of the crust. Sprinkle herbs evening all over the pizza. Add tomato slices, zucchini, feta evenly over the top. Sprinkle with bread crumbs, add mozzarella, minced garlic and grating cheese, drizzle with more olive oil. Bake in hot oven till cheese melt at 430 degrees.