Sausage & Peppers

Sausage & Peppers

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Sausage & Peppers
Roast the sausage, peppers and mushrooms in the oven and you’ll never go back to making them on the stove. This sheet-pan(easy clean up)dinner is ready in an hour. Sausage and peppers on Happensatthebean.com #happensatthebean
Cook Time 1 Hour
Servings
People
Ingredients
Cook Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Preheat over to 400F degrees.
  2. In a roasting pan combine, peppers, onions, garlic and mushrooms. Add salt, pepper and red pepper add oil and mix to combine.
  3. Using a fork or toothpick, prick hole all over the sausage. Place sausage on top of vegetables.
  4. Roast for about an hour, turning occasionally until we’ll browned.
  5. Serve.

Eggplant Parmigiana


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Eggplant Parmigiana
Eggplant is a wonderful vegetable. Eggplant parmigiana when done well is great, bad eggplant is terrible. This oven-fry method creates a crispy Eggplant Parmesan without the mess of salting and frying. Eggplant parmigiana on Happensatthebean.com #happensatthebean
Instructions
  1. Preheat oven to 400 degrees. Spray a rimmed baking sheet with oil, or pour some oil on baking sheet. Season flour with salt and pepper. Dip eggplant slices in flour, then in egg, then in bread crumbs, pressing crumbs down with fingers if needed to cover evenly. Place in a single layer on oiled baking sheet. Bake in preheated oven for 10 minutes then carefully flip each slice and cook an additional 10 minutes, until nicely browned. Remove from oven and reduce oven temperature to 350 degrees.
  2. In a 9x13 inch baking dish spread just enough sauce to cover bottom of dish. Place a layer of eggplant slices in the sauce. Cover with a 3/4 cup of sauce, a slice or two of mozzarella, and then sprinkle with parmesan cheese. Repeat with one more layer. Pour any leftover marinara and around edges of eggplant slices and top with any cheese that is left. Sprinkle basil on top.
  3. Bake, uncovered, in preheated oven for 30 minutes.
  4. Rest 10-15 minutes and serve.

Chickpea Curry with spinach


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Chickpea Curry with spinach
A visit to NYC means over eating. I fully indulged: Ham, egg & cheese on a roll, linguine in white clam sauce, veal parmigiana and several bagels and lox with a schmear to name a few. In an effort to get back on a sensible diet i made a faux Indian meatless dish. The fresh grated ginger makes this dish a keeper, chickpea curry with spinach on Happensatthebean.com #happensatthebean
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. Heat the olive oil in a large, heavy saucepan over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 2 minutes. Add the turmeric , paprika, and cumin and cook until fragrant, about 1 minute.
  2. Add the chickpeas, tomatoes with their juices, and coconut milk and stir to combine. Partially cover the pan, reduce the heat to low, and simmer for 30 minutes. Season with salt and black pepper.
  3. Add spinach and stir to combine, and simmer until the spinach will combined, about 5 minutes. Taste and season with additional salt if needed. Serve.

Boneless leg of lamb


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Boneless leg of lamb
Here’s an easy recipe for smoked boneless leg of lamb. It’s full of flavour, tender and slightly smokey. Boneless leg of lamb on Happensatthebean.com #happensatthebean
Prep Time 15 Minutes
Cook Time 2.5-4 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 2.5-4 Hours
Servings
People
Ingredients
Instructions
  1. Mix all the herbs, spices, mustard and zest in a small bowl. Slowly add the olive oil constantly whisking until a paste forms. Maybe 30 seconds.
  2. Smear paste over lamb and place in the fridge for 4 hours or overnight.
  3. Remove lamb from fridge 1 hour prior to cooking. Bring your smoker or charcoal grill to 225F. If using a grill, cook using indirect heat.
  4. Place on smoker or grill and cook for about 2.5 hours. You want to pull the lamb at 135F(for medium-rare). Pull and lamb rest for at least 30 minutes.
  5. Slice and serve.

Pasta & Peas

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Pasta & Peas
Ed Marinaro’s Mom often made this dish for him as a child. Ed’s son often asks his Dad to make this dish as well. It’s quick and simple and satisfies the soul. Thank you Ed for sharing this family treasure.
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
People
Ingredients
Instructions
  1. Heat a large sauté pan over medium heat.
  2. Add olive oil, onion and prosciutto and sauté for 5-8 minutes.
  3. Add garlic, red pepper cook for 2-3 minutes.
  4. Add chicken broth, bring to a boil. Add Ditalini and canned peas.
  5. Bring back to a boil and cook until pasta is done, about 8 minutes.
  6. Serves with grated Parmesan cheese.

Bolognese

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Bolognese
Marcella Hazan, the cookbook author who changed the way Americans cook Italian food has a great Bolognese recipe. Over the years I have changed a few things. No celery, carrot or onion. I added chicken livers, ground pork and ground veal to the ground beef. I also substituted red wine for white and I finish the sauce with heavy cream and pasta water.
Prep Time 20 minutes
Cook Time 3.5 hours
Passive Time 24 hours
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 3.5 hours
Passive Time 24 hours
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400F.
  2. Heat oil in a large ovenproof casserole over med-high heat. Add garlic and chicken livers. Stirring a bit until pink is not longer present.
  3. Add beef, pork and veal, stir to combine. Cook until meats are no longer pink about 1- minutes. Add rosemary and stir well.
  4. Add red wine and let simmer for 5-8 minutes until reduced. Add tomatoes and water.
  5. Bring to a boil. place in over and cook uncovered for 3 hours. Stir from time to time.
  6. Let cool completely, refrigerate overnight covered.
  7. To serve, remove rosemary from the sauce. Add 8 cups of sauce to a large skillet, over medium heat. Add heavy cream, salt and pepper and bring to a gently simmer.
  8. Cook pasta, according to directions. Add a 1/2 cup of the pasta water to the sauce. Place cooked pasta in skillet with sauce and stir to coat. Serve with grated cheese.
  9. ***To serve 4-6 use 4 cups of meat sauce and 1 cup of heavy cream

Potatoes and Peppers

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Potatoes and Peppers
This easy dinner side is classic Italian. Bell peppers are tossed together in a skillet with slices of potato & onion. The potato picks up extra flavor(crispy crust)after being sautéed in oil and oregano. The perfect side for chicken or fish on a week night.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Pour oil in the bottom of a large frying or carbon steep pan. Add the onion, peppers, potatoes and oregano to a cold pan. Add salt and pepper to taste. Heat the pan over medium heat using a spatula to combine.
  2. Cover and cook for 10 minutes.
  3. Remove cover and cook for another 10 minutes, turning the potatoes from time to time. Adjust the seasonings and serve.
  4. **** if you want it spicy, drop in a few slices vinegar peppers.

Pink Snapper Grilled

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Pink Snapper Grilled
This dish is pretty simple, you need the freshest possible fish and good technique. If you oil the grill grate well and give the fish time to cook through, the skin will not stick.
Prep Time 5 Minutes
Cook Time 14 Minutes
Servings
People
Ingredients
Prep Time 5 Minutes
Cook Time 14 Minutes
Servings
People
Ingredients
Instructions
  1. Light the grill. Rinse the fish; dry the surfaces and cavities well. Cut shallow incisions about 1 inch apart, in each side of both fish. Season each fish cavity with salt and black pepper. Drizzle both sides with half the olive oil.
  2. Once grill is hot, clean grates well. Using a paper towel and tongs, oil grill grates. Place fish on clean grill over moderately high heat for 7 minutes, covered. After about 7 minutes, carefully flip fish and cook, about 7 minutes longer. Remove the fish carefully so it doesn't stick.
  3. Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet. Turn the fish over and repeat. Serves with lemon wedges and a splash of extra virgin olive oil.
Recipe Notes

 

Grilled Tuna Dirty

 

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Grilled Tuna Dirty
Bold and flavorful tuna is a summer stable in our house. After a quick marinate and a few minutes on the grill, dinner is served.
Prep Time 5 Minutes
Cook Time 10-11 Minutes
Servings
People
Ingredients
Prep Time 5 Minutes
Cook Time 10-11 Minutes
Servings
People
Ingredients
Instructions
  1. In a large resealable plastic bag, combine the teriyaki sauce, lemon juice, oil, garlic, ginger and pepper. Place the tuna in the bag. Seal the bag with as little air in it as possible. Give the bag a good shake. Marinate for 30 minutes in the refrigerator.
  2. Light hardwood charcoal using a chimney. Once charcoal is screaming hot, dump on one side of grill. Can also be done on a gas grill. Preheat over high heat, and lightly oil grate the well cleaned grate.
  3. Remove tuna from marinade, and place directly on hardwood charcoal. Using tongs rotate tuna steak after 2 minutes on each side for rare. If using gas grill, follow the same timeline.
  4. Remove from grill, make certain all embers are removed. Let tuna rest 2-3 minutes and slice across the grain and serve.
Recipe Notes

Can serve with sesame seeds and wasabi. 

Chicken Parmesan

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Chicken Parmigiana
About 25 years ago, Lee Wood (my dad) calls me and says, “I played golf with a guy who works at The Palm and he told us to stop in for dinner.” Beyond the great lobsters and steaks, there are some hidden gems on the menu. In the original Palm, the small bar on the first floor was adjacent to the kitchen. Whenever we would have dinner there, I would arrive early, park myself at the end of the bar closest to the kitchen and watch the line cooks work. Standing there, I witnessed magic and one of the most magistical sights was The Palm’s version of Chicken Parmigiana.
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Put the chicken breasts between two pieces of saran wrap or parchment paper. Using the flat side of a kitchen mallet flatten it to 1/4-1/2 inch thickness.
  2. In three shallow bowls, plates or quarter sheet pans add the flour to one, eggs to one (and beat until combined) and the bread crumbs, Parmesan cheese, crushed red pepper and parsley, mix. Salt chicken and dredge in the flour, then the egg and finally press it into the breadcrumb mixture.
  3. Add the olive oil to a med/large sauté pan on medium high heat. Cook the chicken for 3-4 minutes on each side until golden brown.
  4. Cook the cutlets without touching or crowding in the pan.
  5. Remove place on paper towel to drain.
  6. Turn oven to broil, place ran 4-5 inches from heat source.
  7. Place foil over baking sheet. Place cutlets on top of foil. Add about half of warmed red sauce on top of cutlets and cover completely with thin sliced Muenster cheese.
  8. Place under broiler for 2-4 minutes. Keep an eye on the chicken, brown. I like mine a little crispy.
  9. Add remaining red sauce to the side of the plate or platter. Serve.