Chicken Scarpariello with a side of Stuffed Mushrooms

Tonight was a double special meal since I was hosting my friend Gal.  He's been looking a little skinny and I told him he needed a good home cooked meal.  So being the sensible person I am, I figured he'd enjoy some Pan fried Organic Grenadian Chicken (Pollo Scarpariello), Italian style (also ala Salvatore) and some of Poppa P's Stuffed Mushrooms which go down like hot cakes!

Since this is a double recipe we will go one step at a time.  I first prepared the chicken.  In the future I will post a video on how to quarter a chicken but for now just trust me or get it from your butcher already cut up.  From the quarter I made it into eights in order to get nice bite sized pieces

Once the Chicken is in pieces, now its time to season!  I used some Worcestershire Sauce for the tenderizing and some lemon pepper with of course some Olive Oil and Salt and Pepper.  Then my favorite part which is cover her up (or put them all in a bag) and SHAKE IT A BABY!!!

Here are the Chicken Feet with the Giblets!  Im saving the giblets for another special night for a great Italian pasta with the unique parts of the Chicken.

I was really excited to see Shallots at the supermarket so I thought I'd share one of my favorite culinary treats.  The Shallot is almost a mix of an Onion and the sweet taste of garlic and has a beautiful purple/pink hue

"Paulie" would be happy, I didn't chop it with a razor but almost as good!

 Then I put in enough oil to cover the bottom slightly and made sure the pot was hot!.  I threw in the garlic and shallots then shortly placed in the Chicken.  Here is the important part, make sure you place the chicken down carefully because you don't want to move/disturb it too much.  You want to make sure it gets a good sear on it and almost a burnt crisp on its edges.  This dish is all about extracting the flavor from the pan and caramelizing the sweet parts.  So once you place the chicken down WALK AWAY and start prepping the Mushrooms.

The credit for this recipe goes to my dad, Poppa P.  He would often make this as a quick snack after school or just for fun since it has tremendous flavor and is relatively quick to make.  First you get the holy Quadrivium of stuffing for Italians which is Garlic, Parsley, and Cheese, and the breadcrumbs of course!  I used about a half a cup of breadcrumbs, a handful of cheese, three tablespoons of parsley and 3 cloves.  I chopped them all up and then put them in the frying pan with some Olive Oil.  This is trick for depth of flavor.  You saute the mixture for 5 minutes to get a pre-cooked taste to something that seems baked.  This added dimension is what Poppa P would call the game changer!

Next I cleaned the two packaged of mushrooms and de-stemmed them.  Now if you truly read this blog and want to know how to really make them, this is the real secret.  You actually chop up the mushroom stems and add it to that mixture in the pan.  The little pieces will then be re-stuffed into the mushroom since Italians don't like to waste anything!  That's the secret, and if you have any Mozzarella shred some up and put it in the mixture as well (that was Auntie Anna's secret).

I added the cheese after since I didn't want it to get stringy in the pan.  That's the job for the oven! I then used a spoon to fill those bad boys up.  The real trick with this now is to fill the pan with a little bit of water (and in my case I had extra breadcrumbs, so I sprinkled that on the bottom too!)  If you ask any Italian how to eat stuff mushrooms, he'd tell you that, "you need to get the juice and pour it over the top."  And that's what I planned to do!

Now back to the Chicken.  Here we see its nice and crisp.  We will flip it after about 8-10 minutes or until its sufficiently charred on one side.  Now flip it and do the same making sure not to mess around too much with its placement once its in the pan.  Make sure to adjust for any heat density/hot spots that may need more attention.  Its good to know your equipment and how its tendency lie.

After a little more time, you will end up with this! And boy is it tasty!  You can ask Gal next time you see him how good it tasted to get a first hand testimonial.  

 Now what to do about the pan.  There are all those little bits of flavor still stuck there.  You didn't think I'd let them go to waste did you?  This is where I de-glaze and fortunately I was able to record a video of the de-glazing process down below.

 I poured the juice all over it and voila! There it is.

 In about 10-15 Minutes on 375-400 F these bad boys were ready to go.  Notice the juice on the bottom that was not left to waste.  I hoped you enjoyed this meal, I know Gal and I did!

Orecchiette con salsiccia, pomodori, piselli e carote!

Tonight's dinner is one of my staples here on the island.  The only thing that is really missing from the dish is broccoli rabe (or rappini for others).  But since im on an island and many weeks away from growing my own vegetables since I'm planning on planting this weekend, I concede with what I have, which is what every great chef does.

On this edition, I want to emphasize the importance of cooking a good pasta and the little things that I do that I believe take it to the next level.  These are the little industry secrets used by restaurants and Grandmothers (Nonne) everywhere but you have to see it for yourself to get the hint.  

It starts off pretty basic...Set the pot for the water to boil and make sure you use more than enough water than pasta you have.  One of the biggest misconceptions is that if you put olive oil in your pasta water, it will keep it from sticking.  While this proves nice in theory and a little olive oil anywhere doesn't really hurt, scientifically it is mistaken.  The reason why pasta sticks together is that if you use too little water while boiling it, the starch from the Durham wheat will be extracted (which is why I will advocate the use of another technique a little further down).  This starch, which essentially is a sugar, will make the pasta stick to each other, most notably spaghetti or linguini.  This will diminish the taste of the pasta as you will have to fight to break them apart with each bite, or just be a caffone and eat the whole thing at once!

Over here at the Med Chef, we like to eat our pasta with dignity, which is why I'm going through this a bit exhaustively.  It is also important to find the right pasta to the right dish since every one has a different capacity to deal with the sauce and its environment.  For example in this dish the carrots and peas fit snugly into the orecchiette which is why it made it to my plate tonight!  So on with the recipe:

Orecchiette con salsiccia, pomodori, piselli e carote!

I first took a half of Yellow Onion and diced it fine.  I then threw it in the pan with some olive oil and let it get nice and cozy for about five minutes.  I then added about a half a cup of peas and carrots and let them settle into the part for another five minutes or so.  Then I added the sausage.  Pictured here is Ground Turkey but in the recipe I used ground pork sausage that came in the same type of wrapping.  For good measure, I didn't use the whole thing, unless you're a meat lover.  It's all about balance in a pasta dish and you shouldn't over power it with any one flavor.  I used about 1/8 of that package and I made sure to dice it up well itself.  This particular kind came frozen since there are no Salumeria's in Grenada.  

If you do have access to quality sausage, I prefer to take it out of the casing and have it open and free in its element before cooking it in a dish like this.  I feel that the flavors are hidden in the casing and why should you wait to enjoy the flavor.  So then you throw the sausage in as so and let them get crispy and brown all around.  By this point your water should be at a full and complete hard boil.  This is essential for good pasta making.  Once it is at a hard boil, and I mean when it looks like its a molten lava pit, this is when I like to throw in a healthy pinch of salt, wait for that exothermic reaction of bubbles and throw in la pasta!

Then this is the point where all the work is almost done and you get to relax and have a drink.  Yeah I said it relax and take a sip of your favorite vino bianco.  For my choice here on the island it was Trapiche's Pinot Grigio, which is exactly what I call for in my recipe as well.  The rule of thumb is don't cook with any wine that you wouldn't drink on its own.  So I took un bichiere, and I gave the dish one as well.  About a half a cup of wine went in the dish, and I let the accoutrements simmer nice and long while the pasta came to fruition.

Here is the pasta almost ready as well as the sauce!

I don't see divorce for these two in the future

Finally when the Pasta is Al Dente, and I mean has a little bite to it, we have the most important part.  Get ready because there is a marriage that's about to happen in your kitchen. Just before it is ready to eat normally, you will drain out most of the water, making sure to leave some in the pot and here is Il Matrimonio...Place the rest of the pasta with a little bit of water in the pan making sure to marry the two flavors of the starchiness of the pasta and the sweetness of the sauce.  This is the part that most cooks at home miss out on and lose essentially a lot of flavor they could enjoy every night!

And then for the final step, since I live in a warm climate, I love to enjoy some fresh tomatoes and in this case since it wasn't a tomato based sauce I diced up some plum tomatoes and threw them in on the final step along with a handful of parmigiano reggiano and Freshly cut Parsley.  And there you have it folks, Orecchiette con salsiccia, pomodori, piselli e carote!

Sausage and Peppers....Brooklyn Style

So this post is dedicated to all the people celebrating the Our Lady of Mt. Carmel Feast in Williamsburg, Brooklyn.  This feast is a phenomenal week long event dedicated to the community, the church and the culture that the Italian's brought with them to America that has persisted since 1887!

For more information on the feast visit www.olmcfeast.com

Now on with the Salsiccia!

This is a simple one folks...you take 2 to 3 bell Peppers (I prefer Red and Orange) and you Julienne them into strips.  You do the same thing for 2 Large Vidalia Onions and place them in a pan with 4 tablespoons of Olive Oil, Salt and Pepper.  That's it for the Onions and Peppers.  You let them saute and reduce down for about 15-20 minutes. 

Sea salt is great for added flavor

Now, for the Sausage, I had my buddy Chris bring these from home.  Actually, if it wasn't for Chris, this dinner wouldn't of happened since he invited me over and were able to will it into fruition (He also gets credit for making the Salad at the end).  We try to use the best ingredients when possible.  Living on an island, it is hard to get quality that you're use to but this time it was imported in.

Using a grill in Grenada makes me miss home

After about 15 minutes or so, the Peppers and Onions will look like this.  You want to make sure that you get those crispy burnt ends on the peppers in order to tell that they are truly ready.

And there you have it.  Usually we would put these suckers on a beautiful piece of Italian bread but we just dug in right there and then, no hesitation.

The salad was an Andy Boy Romaine Lettuce with Olives, Craisins and Goat Cheese.  Add a little Vinaigrette and we had ourselves a meal! (Just for reference, in some Italian households you eat the salad after your meal if you're wondering why I put it here at the end)

So that's it for this edition.  Just for fun, here is a video of this year's lift of the feast.  I used to be a Paranza (lifter) for the feast but am out of work for the last two years from school.  Buona Festa e che Bella Giglio!  

Don't be shy to Roast a Whole Chicken!

On this installment of the Med Chef I'm preparing a Roasted Chicken marinated in Olive Oil, Paprika, and stuffed with Fuji apples.  

While at the grocery store I did notice some Mascarpone cheese which means that if someone on this island can find me Lady Fingers (or Savoiardi ) I can make my Tiramisu!

Anyways, on with the recipe

Julienne the Onions and chop the potatoes. First sauté the onions until they are nice and crispy brown. Then add the Red potatoes that you have washed and cubed. Before adding them, mix the potatoes with Olive Oil, Paprika, Onion Powder, Salt, Pepper and ROSEMARY! Cut them to the preferred size and shape of your liking.

Let them sit on the stove until they get crispy. But this is a timing problem. You want the Potatoes to be crispy when the Chicken is halfway done cooking (about 10 min in) This way we can marry the two flavors together.

Here is a video to demonstrate How to properly toss during the Saute...

Chop and peel 1 Fuji Apple. Take out the bird and remember to clean her good. You don’t want to get Salmonella or else you’ll be in trouble, especially if you’re far from home. Once the chicken is cleaned and patted dry, peel back some of the excess skin and oil her up.

You then add your bevy of ingredients to the chicken, such as Paprika, salt, pepper, Onion Powder, crushed rosemary, and stuff those apples where the sun never shown for that poultry product. You can/most often add carrots to it as well for more of that sweet flavor.

Have the Oven set to 375°F at first.

Once they have both been cooking for about 10 minutes, get them together in the oven and up the heat to about 400°F. Now is cleaning time or TV time if you have someone helping you out!

Then, in another 15 minutes or so you have your chicken nicely crisped and sweetened by the kiss of the apple!

Buon Appetito!

Tastebook: http://www.tastebook.com/recipes/3353128-Baked-Chicken-with-Fuji-apples-and-Rosemary-Potatoes

Ciao a tutti!  

In this second edition of The Med Chef I bring you a Sicilian inspired dish that literally jumped right out of the cupboard at me...Brown Rice Risotto with Sardines and Green Olives.  

I was wondering what to make, when I opened my cabinet and the can of Sardines fell out towards me.  I took it as a sign from the food gods that it was meant to be eaten.  Also, I'm in the Caribbean and warm weather always pairs well with Sardines as well as a nice bottle of white wine.

To be honest, this isn't technically a risotto since I did not "cream" the rice but then again, one shouldn't be mixing the prized possession of Parmagiano Reggiano with fish anyway!  

I also am aware that not many people like Sardines.  To them I say, "vai fa Sardinia!" (go to Sardinia!) and try it for yourself.  Cooked properly, Sardines do NOT have a fishy taste.  In the recipe you see I cook them down and they pretty much melt on the pan similar to anchovy's (and as you can see from the picture you can barely pick them out of the dish).  If you still don't think you like it, you may substitute with any other small fish, or just take it out.  No worries!

To prepare, first boil about 2-3 quarts of water. When it is getting hot, place the two bouillon cubes in and stir. Maintain the heat and leave on the side on the low burner.

Making room for the rice in the middle

Next, chop up some Garlic and onions. Next, heat up a good size pan and put some Olive Oil (4 Tablespoons) in the hot pan and throw the garlic/onions in. Wait till they get translucent and throw in the chopped up Sardines. The Sardines will begin to melt and reduce in 5 minutes. Then you add the rice. You must sear the rice on the hot pan in the middle in order to get that risotto flavor so make room in the middle of the pan. After about a minute, stir and make sure the other side of the grain doesn’t get neglected. In another minute this is when you will add the first batch of water.

When you add the water just fill it up to about a quarter inch above the rice line. Wait for it to reduce. After the first reduction, I placed the Olives in but in reality you can do it at any time. Don’t forget to season with some black pepper and I also used some Lemon pepper for added kick. The two pictures to the side and below demonstrate how it should look with some water and after how it looks once it reduces down.  You don't want to burn the rice!

You keep adding more water and letting it reduce until you can taste the rice and it is not too hard. Depending on how you like your risotto, (al dente or mushadd) cook accordingly. At the end of about 30-45 minutes of reduction and adding of the water it should be complete. Turn off the heat and add some fresh chopped parsley and a little Extra Virgin Olive oil for good measure. There you have it!

Taste book: http://www.tastebook.com/recipes/3352013-Brown-Rice-Risotto-with-Sardines-and-Green-Olives

Side note:  The only thing I would have done differently a second time around would be to use some white wine to deglaze and flavor the rice after the first searing of the grain.  Since I did not have any, I unfortunately could not use it or drink it to my dismay.  I always recommend using what you have and also letting the market dictate what you can and will cook.    

Risotto con Sardine e Olive

Ciao and welcome to my first post.  My name is Salvatore and I'm a Medical School student by day and a Chef by night.  I wanted to pass along my knowledge and wisdom to let you know that you can study medicine and still be well fed.  Not only am I eating well, but I also make sure to incorporate healthy components into my meals.  Yeah, sure sometimes you can't avoid devouring that huge chunk of Mozzarella but that's why there are cheat days!  Plus everything should be in moderation.  

3 Wagons filled with stuff shopping for Christmas Eve with My Aunt Nan and Uncle Guy  

Dad and Morgan drooling over Pizza

Eating has always been an integral part of my life.  At home it seems like the whole family revolves around the kitchen and is the magical place that bits of heavenly bites are willed into existence.  Since I have this passion that was passed down to me I feel it only right to pass it down to those who share the same enthusiasm or would like to borrow some from me!

Christmas Eve

Kitchen Dancing...oh yeah

Often time’s people sacrifice quality and taste for a quick bite on the go.  I'm here to tell you that it should not be the case.  Being that I am in Med School and have the time and determination to do this, it should prove less a problem for those of you who say you, "simply don't have the time!"  Time can be accommodated for if the proper preparation is considered.  For instance, in the near future, I will show you how to make homemade pizza from scratch in 45 minutes!

I've got mad dough

All will be explained but for now I want to talk about my first nights dish which is a fresh summer pasta salad with Rotini, Black Olives, Fresh tomatoes, Sundried Tomatoes and New Zealand Cheddar Cheese in a Mango Vinaigrette.  

Over the weekend I was invited to a party out here in Grenada, West Indies, where I go to school.  Since it was a pot luck birthday party I decided a nice cold summer pasta salad would go well with the warm Caribbean weather on a sunny Saturday afternoon. 

So here's how I did it:

First, start the water for the pasta.  Then chop up the Mango and put it in a blender/magic bullet while you add salt pepper and extra virgin olive oil.  Then Dice up your tomoatoes (3), cheddar (about a cup), olives (4-8) and Sundried tomatoes (4) (mine have been marinated "Sott'olio" for about 8 months with red pepper flakes).  Cook the pasta to just about "Al Dente" (a little bit hard) and rinse it with cold water.  At this point you want it to be cold so you may want to even place it in the fridge for a little or put an ice cube in.  Once its cold mix it all together with the vinaigrette and Parsley and a little more Olive oil if needed.  Salt and pepper to taste but don't go overboard!

Eccola! There you have it a simple pasta dish done in under a half hour!

So there is my first post.  I hope you guys enjoy it and many more meals to come! Ci Veddiamo! (See you later!)

P.S I will also post all my recipes up on Tastebook.com for easier access to the proper lay out of recipes.  

http://www.tastebook.com/recipes/3351893-Summer-Pasta-salad-with-Rotini-Black-Olives-Fresh-tomatoes-Sundried-Tomatoes