Chicken Scarpariello with Sausage and Potatoes

Chicken Scarpariello with Sausage and Potatoes


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Chicken Scarpariello with Sausage and Potatoes
Scarpariello is “shoemaker” in Italian. Shoemaker’s chicken in not an authentic dish, it’s likely an Italian restaurants invention. Regardless of its origins Its delicious and one of my favorite dishes. Balsamic vinegar is also an option. Delete the cherry peppers and their liquid for 1/2 up of balsamic.
Prep Time 30 Minutes
Cook Time 1 1/4 Hour
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 1 1/4 Hour
Servings
People
Ingredients
Instructions
  1. Cut chicken into 14-16 small pieces. Place on a small sheet pan, salt with 3 tablespoons of kosher salt and place in fridge for 4-8 hours. Remove chicken and bring to room temperature.
  2. Preheat oven to 350°F. In a large pot, add the potatoes and some kosher salt, bring to a boil, cook partially covered for 10 minutes. Drain well, cool and cut into 3/4-inch slices. Set aside with the skin on.
  3. Pat chicken dry, pepper both sides and dust with flour. Add 2 tablespoons olive oil to the Dutch oven large enough to fit the potatoes and stick, sauté chicken until well browned, 5-7 minutes per side, (flip and repeat) Remove chicken from pan and set aside.
  4. pour off half the oil in the Dutch oven. Return to burner over medium heat. Cook the sausage on both sides, until browned. Remove sausage from pan, and set aside.
  5. Add the wine to deglaze the pan, scraping the brown bits off the bottom for a minute or two. Add the garlic, bay leaf, rosemary, chicken and sausage and mix. Add the potatoes, white wine cherry peppers & liquid, chicken broth and lemon juice. Mix well and place in oven with top ajar for 45 minutes.
  6. Let rest for 15 minutes prior to serving.

Sautéed Beet Greens

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Sautéed Beet Greens
For years I have made beets but threw the beet greens away. I always suspected I could sautéed them in a little oil with some garlic or ginger. It not only worked, it worked really well.
Prep Time 5-10 Minutes
Cook Time 5-10 Minutes
Servings
People
Ingredients
Prep Time 5-10 Minutes
Cook Time 5-10 Minutes
Servings
People
Ingredients
Instructions
  1. Wash beet greens well, stack 4-5 sheets and roll up into long “cigars.” Slice the “cigars” into 2-3 inch rings.
  2. Heat oil over medium heat in a large skillet. Add the garlic and hot red pepper flakes cook, stirring, until the garlic is fragrant about 60 seconds. Stir in the greens. Stir for a couple of minutes, add raisins(if using)until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, add a squeeze of lemon and serve.

Grilled Chicken Milanese

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Grilled Chicken Milanese
Saturday nights usually include dinning out. When I dine out, it usually forces me out of my comfort zone. Three or four pieces of bread, half an appetizer along with another appetizer as well as tasting everyone else’s food. This Sunday we’re going light and easy.
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
People
Ingredients
Instructions
  1. Squeeze juice from lemon into a small bowl. Whisk in 1.5 tablespoons of extra virgin olive oil in a steady stream. Set aside
  2. Heat grill to medium-high heat. Scrub well with cleaning brush. After 15-20 minutes of pre heating. Add salt and pepper to the chicken breasts and remaining olive oil.
  3. Pour vegetable or canola oil to a small bowl. Using tongs, dip a folded paper towel into the oil and brush the hot grill.
  4. Place chicken breasts on grill, leave lid off. After 3-4 minutes give each a quarter turn to get nice grill marks. After 3 minutes more flip and cook for 4-5 minutes until done, depending on thickness.
  5. Remove from grill, place on a plate.
  6. In a large bowl add arugula, sliced red onion and mix well. Add 1/4-1/2 of the lemon/olive oil and mix. We want everything moist, and not overdressed. If all the elements are not wet/moist add a 1/4 more of the dressing.
  7. Place each cutlet on a plate. Divide salad equally and place on top on cutlets. Add a few sliced tomatoes and the ricotta salata on top and serve.

Grilled Salmon


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Grill Salmon
Nervous the fish will stick to the grill and make a mess? This easy quick salmon recipe will right all past wrongs. A hot clean grill fixes everything. Try this technique and you will gain confidence.
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat gas grill or charcoal grill using hard wood charcoal. Once heated to med-high cover grill with let and let it heat for 15-20 minutes with the grate. Remove grill cover and scrape well.
  2. Wash and dry fish an place on a baking sheet. Sprinkle fish with salt.
  3. Place the fillet skin side down over the hottest part of the grill, cook with the grill top off. Cook until the bottom of the fish starts to change color, about 3-5 minutes.
  4. Add the lemon slices on fish and place grill cover back on, this will cook top of fish. Cool for 3-4 more minutes, it should be medium-rare. For medium, look for 2-3 additional minutes depending on thickness of filet.
  5. Using a spatula slide it under the fish and place in a platter with lemon slices. Serve with our without skin.
Processed with VSCO with av4 preset

Sautéed Calamari

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Sautéed Calamari
Fried calamari is good, grilled calamari is better. Sautéed calamari is the next level. The first time I had sautéed calamari, I ordered two more servings. This is based on Blue Ribbons sautéed calamari.
Prep Time 10 Minutes
Cook Time 4 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 4 Minutes
Servings
People
Ingredients
Instructions
  1. Wash squid with cold water and dry with paper towels.
  2. Place cast iron or carbon steel pan over high heat.
  3. Add oil to pan.
  4. Once oil smokes, carefully add squid in a single layer. Add butter pieces, parsley, garlic, salt and pepper.
  5. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook).
  6. Add more salt and pepper if needed. Serve with lemon wedges.

Broccoli Rabe & Sausage with Chickpeas

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Broccoli Rabe & Sausage with Chickpeas
Broccoli rabe & sausage with white beans are a classic. Traditionally the broccoli rabe and sausage are cooked separately and combined prior to serving. I cook the rabe and sausage together in a hot oven. First the sausage to render a little fat pulling the sausage about half cooked. Add the rabe, give it a good mix with a touch of crushed red pepper. “Dinner: Changing the Game” Melissa Clark’s latest wonderful work includes a recipe featuring chickpeas cooked in the oven with rendered chicken fat. Why not try this with sausage & broccoli rabe and substitute chickpeas for white beans. The results were fantastic.
Prep Time 15 Minutes
Cook Time 35-45 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 35-45 Minutes
Servings
People
Ingredients
Instructions
  1. Heat oven to 450F add a sheet pan or baking dish large enough to hold broccoli rabe and let dish get hot.
  2. Place chickpeas in a bowl add 2 tablespoons of olive oil, paprika and cumin and a good pinch of salt. Mix to combine place aside.
  3. Bring a small saucepan to a boil with water. Add the sliced lemon(or Meyer lemon if possible) boil for 1 minute. Remove with strainer and add to chickpeas.
  4. Remove sausage from casing and make disks the size of a silver dollar. Add sausage to hot pan and return to oven, cook for 3-5 minutes until bottom side is browned. Remove pan and flip sausage, return to oven and cook for another 2-3 minutes. Remove pan from oven put sausage on plate.
  5. Add chickpea mixture to pan, return to oven a cook for 20 minutes until crispy. Remove chickpeas and place in a bowl.
  6. Add the rabe to the roasting pan. The rabe with sizzle, quickly add salt and black/red pepper mix around with tongs and place back in oven. After 5-10 minutes, the leaves on the top and side will be begin to look dried out. Remove pan, stir rabe around add sausage place back in oven for 5-10 minutes until cooked thru.
  7. Place rabe & sausage on a serving platter add the chickpeas and squeeze the remaining half of lemon over top and serve.

Roasted Broccoli

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Roasted Broccoli
My Great Aunts would spend hours sitting around the kitchen table finding humor in everyday life. I recall Aunt Gladys often peeling some vegetable or fruit. Celery, thick asparagus, tomatoes, eggplant, bell peppers and broccoli starks to name a few. Looking back, removing the fibrous strands makes many vegetables much more palatable.
Course Side Dish
Prep Time 10 minutes
Cook Time 15-20 minutes minutes
Servings
people
Ingredients
Course Side Dish
Prep Time 10 minutes
Cook Time 15-20 minutes minutes
Servings
people
Ingredients
Instructions
  1. Place a cast iron roasting pan or rimmed baking dish into the oven. Turn oven to 475F.
  2. In a large bowl, cut broccoli florets into medium pieces. Take stalks, carefully peel off the fibrous skin using a potato peeler and cut into 3-4” pieces.
  3. Place florets and stalks into a bowl, add olive oil salt & pepper and a dash of sugar and toss to coat well.
  4. Once oven is hot, carefully open door slide pan/dish out add brocolli and bake for 15-20 minutes. Half way thru, give broccoli a quick mix. Remove and serve.
Recipe Notes

Add the juice of one lemon or grated cheese if desired. 

Grilled Octopus

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Grilled Octopus
Inspired by a green pea and octopus salad my Uncle Lefaire enjoyed. The division of work on Nuber Ave involved Uncles Lefaire & Johnny Boy making several trips to different markets, some close and others not so close. The not so close journeys would often include me. During these rides I listened to my Uncle(s) speak candidly. Unfortunately as a young child, most was lost but not all. Octopus salad included a ride down to Arthur Ave. in the Belmont section of the Bronx. Arthur Ave. was a great treat, lots of activity with wonderful sights and smells. The bread, fresh pasta, beautiful produce, fresh sausage, meats and the pastries were all second to none. Everyone should experiece Arthur Ave.. If you like food, you'll love Arthur Ave.
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Place the first six ingredients into a large pot(Some folks add a wine cork or three, I have tried both its a six half dozen conversation) fill with cold water.
  2. Bring to a boil under high heat, reduce to a soft simmer for 1 to 1 1/2 hours. Until the octopus it totally tender. A pairing knife slides in with no resistance. Remove octopus from water, cool completely. Can be refrigerated overnight.
  3. To Serve, fire up your charcoal grill or broiler(if using a grill, please use hardwood charcoal, no briquettes). I like to cut the octopus into two or four sections and toss with a little olive oil. Once your coals are hot, place the octopus on the grate and grill for 4-5 minutes per side.
  4. Slice the octopuss into 3” pieces place in a bowl, add the lemon juice, parsley and a bit more olive oil, toss and serve.
Recipe Notes

Bring to room temperature prior to serving, if being used in a salad.