Giambotta

Giambotta

 

Recipe by - Chef Gino

www.chefdepot.com

Yields 6 servings

 

Ingredients -

 

2 lbs. Chicken Breasts or thighs, Boneless Skinless

1 lb. Smoked Sausage, Sweet Italian or other

1 lb. Thick Cut Pork Chops, Boneless

2 T. Italian Seasoning Blend

1 Cup Sun Dried Tomatoes

1 oz. Worsteshire Sauce

1 oz. Balsamic Vinegar

1/2 tsp. Black Pepper, fresh ground

1/2 Bulb Garlic, Chopped fine

3 Yellow Onions, Medium size

1 lb. Mushrooms

3 Sweet Peppers, green and red

1 C. Fresh Basil, chopped

3 oz. + Olive Oil

12 Red Skin Potatoes

1 T. Chicken Base (or 1 Chicken Bouillion Cube)

4 oz. White Wine

Salt & Pepper, As needed

 

Method -
Use a boning knife to clean the chicken breasts (or thighs) to remove all visible fat, skin and tendons. Place in a bowl and marinate with balsamic vinegar. Clean the pork chops and marinate with worsteshire sauce, balsamic vinegar, ground black pepper and Italian Seasonings. cover and refrigerate both for at least an hour, overnight is best. Wash the potatoes, cut the potatoes into quarters and place them in a bowl, toss with olive oil, salt and pepper and garlic, roast them in a 375 degree oven until light brown,about 20 minutes, let cool until needed. Cut the sausages on a bias. Peel the onions and cut into quarters, separate into pieces. Chop the garlic and the basil and reserve! Drizzle the peppers with olive oil. Start a hot charcoal grill and roast the peppers over hot flames! After they brown, you can burn the skins black too, place them in a bowl and cover with plastic

(let site and steam together for 10 minutes - peel off the charred skins you now have roasted peppers)

Soak the sun dried tomatoes in hot water for a few minutes before using. Grill the meats until light brown, remove and let cool.

Grill the vegetables, reserve.

Finally, it is time to saute the Giambotta together in a hot skillet, add a little olive oil, when it is smoking hot, toss in the garlic and brown slightly, add the white wine, chicken base and sausage, let simmer, add all remaining ingredients. You can also heat some of them in the oven. Place in a bowl and serve!

Chefs Note: This is a perfect dish for cool summer nights. It can be prepared ahead and later saute to order!

 

 


 

 

Ginger Soy Grilled Chicken

Recipe by - Chef Giovanni

 

Yields 6 servings

 

Ingredients -

 

2-3 lbs. Chicken Breasts, Boneless Skinless

2 Tbsp. Ginger, minced (use dry and soak in water for 20 minutes if fresh is not available)

4 oz. Light Soy Sauce

1 T. Garlic, minced

2 oz. Olive Oil

2 oz. Cold Water

2 Tbsp. Peanut Butter

Salt & Pepper, As needed

 

Method -

Use a boning knife to clean the chicken breasts to remove all visible fat and tendons. Slice the fresh ginger and mince it medium fine. If you are using dry, soak it in wate for a few minutes then slice it and mince it. Place all remaining ingredients in a large mixing bowl and beat together with a wire whip. Add chicken breast to the bowl and toss together, cover and refrigerate several hours, preferably overnight. This chicken is excellent cooked on a charcoal grill or you can use a panini press grill inside your kitchen!

 

 

 

Chefs Note: This marinate works great with beef, pork and other meats too. Sometimes we like to serve it over saute spinach and tomatoes.

 


Linguine with Manila Clams, Pancetta and Hot Chiles, chefs, Mario Batali

Linguine with Manila Clams, Pancetta and Hot Chiles

Recipe by: Chef Mario Batali

Yield: 4 servings as a main pasta course

  • 1 pound linguine
  • 1/2 medium red onion, finely minced
  • 1/4 pound pancetta, cut into 1/8th inch dice
  • 4 cloves garlic, peeled and thinly sliced
  • 6 Tablespoons extra virgin olive oil
  • 1 teaspoon crushed red chiles
  • 1 pound Manila clams, scrubbed and rinsed
  • 2 cups dry white wine
  • 4 Tablespoons unsalted butter
  • 1 bunch Italian parsley, finely chopped, to yield 1/4 cup

Bring six quarts of water to boil and add 2 tablespoons salt.

In a large saute pan, sauteed onion, pancetta and garlic over medium heat until onion is very soft and pancetta is translucent, about 10 minutes. Add hot chiles, clams, white wine and butter and bring to a boil. Cook until all clams have opened, and then set aside.

Boil linguine according to package instructions. While softened but still form, drain in colander over sink and toss into plan with clams and stir gently to mix. This should still be a little broth-like. Add chopped parsley, pour into warm serving bowl and serve.

 

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Beef Bourguignon

 

Recipe courtesy of

Chef Giovanni

@ www.chefdepot.net

Phone: (630) 739-5200

 

Yield - 6 servings

 

Ingredients -

 

4 oz. Bacon, Small Dice

2 oz. Olive Oil

2 lb. Beef Chuck, Large Dice

8 oz. Onion, Large Dice

8 oz. Mushrooms, Sliced

6 pc. Garlic Cloves, Minced

4 oz. Tomato Paste

2 C. Beef Stock (OR substitute bouillon + water)

6 Sprigs Thyme, Chopped

1 pc. Bay Leaf

2 C. Red Wine (Cabernet Sauvignon, preferred)

Salt and Pepper, To Taste

Cornstarch and Water, As Needed

 

Method -

 

Cut the beef into a large dice and reserve. Cut the onion into a large dice, reserve. Cut Bacon into a small dice and place in a soup pot, brown over medium heat, add olive oil and beef, cook until light brown, add all seasonings and cook for a minute, add mushrooms, onions and garlic, cook for a minute, add all remaining ingredients and let simmer for 30 minutes or until meat is tender. Strain off the liquid into another pot and

thicken with cornstarch and water. Return sauce to meat, taste and adjust seasonings.

Serve over fettuccini pasta (See Fresh Pasta Dough Recipe).

 

Chefs Note: This recipe is excellent with morel or porcini mushrooms! Click here for mushrooms!

Garnish with fresh thyme sprigs.

 

Recipe courtesy of

Chef Giovanni @ www.chefdepot.net

 

 

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Chicken Coque Au Vin

Chicken Coque Au Vin

 

 

Recipe courtesy of Chef Tony

@ www.chefdepot.net

 

Yield - 4 servings

 

Ingredients -

 

1 Chicken, Large, 3 lbs.

3 oz. Olive Oil

8 oz. Onion, Large Dice

8 oz. Mushrooms, whole

4 pc. Garlic Cloves

3 pc. Celery

4 pc. Carrots

1 C. Water

2 oz. Dry Porcini Mushrooms

1 Tsp. Dried Basil

2 Tsp. Herbes de Province

1 pc. Bay Leaf

1 C. White Wine

Salt and Pepper, To Taste

 

 

Method -

 

Cut the chicken into 8 pieces, sprinkle each piece with salt & pepper and Herbes de Province. Cut the onion into a large dice and reserve. Preheat oven to 325 degrees F. Heat a large frying pan over medium high heat, add olive oil, and brown 4 pc. of the chicken, turn over after a minute and continue to brown them, cook until light brown, add them to the Dutch Oven and add half of the vegetables, repeat until all chicken is in the pot, add all remaining ingredients and put on the cover. Bake in 325 degree oven for about 90 minutes, remove from oven and open the lid, let cool until serving. We usually serve this dish the next day, with roasted red skin potatoes and the natural aujus.

 

Chefs Note: This recipe is excellent in the fall and winter! The oven will help heat your house and the flavors are incredible. If you do not own a Dutch Oven, you have no idea what you are missing!  Click here for mushrooms!

   

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Shrimp De Jonge

 

 

 

2 lbs. raw shrimp pieces, thawed

2/3 c. fresh bread crumbs

2 cloves garlic, crushed and chopped

1/8 t. each: tarragon, nutmeg, white pepper

1 t. each: onion powder, garlic powder, paprika

1 t. thyme

2 T. chopped parsley

4 oz. (1 stick) butter, melted

4 shallots, or 1/2 c. red onion, finely chopped

1/3 c. sherry

Parmesan cheese

 

Method: Place shrimp in simmering water to which 2 T. salt has been added. Simmer for 10 minutes, until partially cooked. Drain and run under cold water. Mix all other ingredients together, except parmesan cheese. Toss shrimp with 2/3 of the bread crumb mixture. Place in a buttered casserole or individual ramekins or shells. Sprinkle remaining bread crumb mixture on top. Sprinkle with parmesan cheese. Bake 15 minutes for casserole, 10-15 minutes for individual shells, at 400 degrees F. or until lightly browned. Serve and enjoy.

 

Chef Christine @ www.chefdepot.net

 

 

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Beef Braciole over Egg Noodles

 

 

 

2 lbs. beef rounds, sliced, pounded out thin (ideal size, about 2 in. x 4 in. x 1/4 in thick)

1 lb. Bacon (shop for the leaner slices)

4 Turnips, peeled, each cut into 8 pc. (size of small apples)

32 slices of sweet pickles (trust me, tastes great)

1 t. each: Chopped garlic, Oregano, Basil

1 t. thyme

2 T. chopped parsley

1 large onion, finely chopped

12 oz. Chopped Plum Tomatoes (or a small can)

Parmesan cheese, as needed

 

Method: 1. Cut the meat into strips for pounding. Use a sharp knife! Place each slice of beef between 2 sheets of plastic wrap and pound with a meat mallet until 1/4 inch thick. Lay a slice of pickle on each one and add a wedge of turnip (we steam ours for 5 minutes to soften), then pickle, a dash of grated parmesan cheese, pinch of garlic and parsley. Roll up the slices, tucking in the ends and poke with toothpick or small skewer. 2. Heat a tsp. of olive oil in a large frying pan over medium heat, then place in the pan. Cook until browned on all sides, about 10 minutes, add to Dutch Oven. Repeat. 3. Heat a few more tsp. of olive oil in a large saucepan over medium heat. Add the onion, garlic, carrots, and celery. Cook, stirring until tender and lightly browned, about 10 minutes. Add a bay leaf, and salt & pepper. 4. Add a splash of red wine and a dash of Worsteshire Sauce, a few chopped tomatoes, and 1 cup of water + 1 beef bullion cube ( I actually use homemade demiglace that I keep in my freezer), place Dutch Oven in 300 degree oven and roast for a few hours, until beef is tender 1.5 - 2 hours. Remove Beef and thicken liquid with a little cornstarch and water. Return beef to the sauce. Taste & Adjust Seasonings. Boil a pot of water ,cook egg noodles, remove skewers and serve the beef over the noodles! Add a garnish of fresh parsley or other herbs.
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Chefs Note: I use a Swiss Diamond Frying Pan and a nice Red 6 Qt. Dutch Oven. Why, because I have been cooking a very long time and I have prepared a version of this dish over 10,000 servings, so after a while, it just gets better! This dish is great the next day. Serve over Garlic Mashed Potatoes!
Please share this recipe with your friends!

 

Chef Giovanni @ www.chefdepot.net

 

 

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Shrimp Scampi Saute

 

20 large scampi or shrimp, peeled and deveined

3 T. clarified butter

2 c. medium mushroom caps

1 T. chopped garlic

1/3 c. dry vermouth

3 T. butter, chilled

1/2 c. chopped scallion greens

Cooked rice (plain or pilaf)

 

An effective saute relies on consistent high heat throughout the cooking process, as used in Oriental wok cookery. Have all ingredients prepared as described before beginning.

 

Heat the clarified butter in a large saute pan until almost smoking. Add the mushroom caps and cook for 1 minute, turning constantly. Add the scampi and garlic and saute for 4 minutes until the scampi are beginning to curl and turn opaque. Pour the vermouth into the pan and reduce the pan liquids by half. Remove scampi and mushrooms to hot platter to avoid overcooking. Add the chilled butter 1 T. at a time until the pan juices begin to thicken. Sprinkle in the scallions, saute briefly, pour sauce over scampi. Serve the scampi saute on top of a rice pilaf ring, or in individual scallop shells.

 

 

Chef Christine @ www.chefdepot.net

 

 

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