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Arthur Avenue Italian Deli

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Sicilian Potato Salad

Friday, April 30, 2010 4:02:52 PM America/New_York

Ingredients
4 large Idaho potatoes
2 Spanish onions
crushed red pepper (to taste)
1-2 tablespoons paprika
1 tablespoon diced garlic
salt & pepper
oil

 

Directions
Wash and slice potatoes into ¼ inch thick rounds.
Put a pot of water in the stove add the potatoes and a little salt.
As soon as the water comes to a simmer, drain the potatoes.
This is par cooking.
Also, the peel should not be separated from the potato itself.
Meanwhile, peel the onion, cut it in half and slice it into thin strips.
Heat a sauté pan add 2 tablespoons of olive oil and the onions.
Sauté the onions for 5 minutes, stirring occasionally.
Add the garlic and a pinch or two of the crushed red pepper.
Stir well adding oil as needed.
Drain potatoes well and add them to the onions.
Mix gently, adding paprika, salt and pepper.
Allow potatoes and cook over medium low heat for 20 minutes or until fork tender.
Serves 6-8.
Posted in All Recipes Contorni - Vegetables By Joseph Cipri

Orzo

Friday, April 30, 2010 4:00:51 PM America/New_York

Ingredients
1 pound orzo
½ pound shrimp
¼ pound green beans
½ pound artichoke hearts
1 lemon
1 teaspoon diced garlic
oil
salt & pepper

 

Directions
Boil salted water add orzo and cook al dente 7-9 minutes.
Meanwhile slice shrimp in half lengthwise, de-vein and run under cold water.
Set aside in cold lightly salted water.
Cut the ends off the green beans and then cut them in half.
Drain the orzo and run under cold water to halt cooking.
Quarter the artichokes lengthwise.
Toss the cleaned shrimp in a mixing bowl with a little oil, salt and pepper.
Heat a sauté pan add a little oil and the shrimp.
Sauté 4-6 minutes over high heat.
Look for a pinkish-orange color and for the shrimp to curl.
Pull them from the heat.
In a small sauce pan heat 1 quart of water, add a little salt, the green beans and blanch for 1 minute.
Run under cold water and allow to drain.
In small mixing bowl add the diced garlic, the juice of half the lemon and a pinch of salt and pepper.
Wet a towel, ring it out and set it on a flat surface.
Set the mixing bowl on top of this, so when you whisk the vinaigrette the bowl will not move.
With your left hand slowly drizzle the olive oil into the bowl while whisking the vinaigrette together with your right hand.
When it starts to bind (emulsify) taste and adjust for seasoning.
If the vinaigrette tastes of too much lemon add a little warm water, 1 tablespoon at a time.
You have just made an unstable emulsion.
In a large mixing bowl add all the ingredients and toss with the vinaigrette.
Serves 8-10.
Posted in All Recipes Primi - Soups and Pastas By Joseph Cipri

Farfalle

Friday, April 30, 2010 3:58:54 PM America/New_York

Ingredients
1 pound farfalle
½ pound Mike's Deli fresh smoked mozzarella
½ pound sun-dried tomatoes
fresh basil
6 walnuts
olive oil
1 tablespoon parmesan
1 clove garlic
salt & pepper

 

Directions
Boil salted water, add pasta and cook al dente 8-10 minutes.
Meanwhile to make the pesto, pick ,wash and towel dry 40 basil leaves.
Put the basil, walnuts, garlic clove and a pinch of salt and pepper into blender.
Slowly drizzle olive oil through the top whole of blender until the ingredients become a paste-like consistency.
Your pesto is finished, set aside.
Drain pasta if finished and set aside.
Cut the smoked mozzarella into ½ inch cubes.
Take the sun-dried tomatoes from the oil and chop them into medium dice.
In a large mixing bowl toss pasta with sun-dried tomatoes, smoked mozzarella and 3 to 4 tablespoons of pesto.
Mix well add salt and pepper to taste.
Serves 8-10.
Posted in All Recipes Primi - Soups and Pastas By Joseph Cipri

Penne Cooked

Friday, April 30, 2010 3:57:15 PM America/New_York

Ingredients
1 pound penne
½ pound Mike's Deli fresh ricotta salata
1 pound chunk smoked turkey
¼ pound Gaeta olives
1 red pepper
olive oil
salt & pepper

 

Directions
Boil salted water for pasta.
Add pasta and cook al dente 10-12 minutes.
Meanwhile cut the ricotta and smoked turkey into small ¼ inch cubes.
If pasta is cooked, drain and set under cold water to stop the cooking process.
It should cool in 1-2 minutes.
Drain off water set aside.
Deseed pepper and chop into medium dice.
In a large mixing bowl add pasta, turkey, ricotta salata, diced red pepper, the olives, olive oil and salt and pepper.
Wash hands and mix well.
Mix the salad gently as you do not want the ricotta salata to crumble.
Serves 8-10.
Posted in All Recipes Primi - Soups and Pastas By Joseph Cipri

Poached Salmon

Friday, April 30, 2010 3:55:11 PM America/New_York

Ingredients
1 slice of salmon
1½ quarts water (room temp)
1 quart fish stock (room temp)
1 stalk celery
½ carrot
½ teaspoon black peppercorns

 

Directions
Preheat oven to 350 degrees.
Place a wire grid or rack large enough to hold the salmon.
Chop the celery and carrot into large chunks.
Place salmon in rack and pour liquid in around it.
Add celery and carrot and peppercorns.
Cook salmon for 18-25 minutes.
It will change from a orange red color to a dull pink.
Take from oven and with two spatulas remove salmon onto a large serving plate.
Be careful as the salmon is very fragile at this point.
Surround with greens and rice and serve.
Serves 8.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Smoked Salmon

Friday, April 30, 2010 3:53:26 PM America/New_York

Ingredients
1 slice of smoked salmon
3 Spanish onions (sliced)
oil
4 ounces amaretto
¼ cup cream
salt & pepper

 

Directions
Heat sauté pan and add 2 tablespoons of oil.
Toss the sliced onions into the sauté pan and cook for 10-12 minutes.
When onions start to break down and caramelize, add the amaretto.
Keep in high heat and allow liquor to reduce by 1/3.
Add the cream, lower the temperature to a simmer and stir well.
Allow the amaretto and cream to reduce a little.
Add salt and pepper to taste and serve on top of the salmon as is or with toasted crostini.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Rack of Lamb

Friday, April 30, 2010 3:51:23 PM America/New_York

Ingredients
2 racks of lamb
salt & pepper
oil

 

Directions
Preheat oven to 350 degrees.
Salt and pepper both sides of the racks and rub them with oil.
Heat a sauté pan and add the rack meat side down.
Sear for 2-3 minutes or until browned.
Flip over onto the bone side and allow to cook for another 2 minutes or so.
Take from sauté pan and place onto sheet pan bone side down.
You have it on the sheet pan correctly if it looks like a mound.
Cook for 12-17 minutes for rare to medium rare, longer for medium well.
When meat is cooked to desired temperature, remove it from the oven.
Cut racks in the middle, this will give you 4 half racks.
Plate and pour pan drippings – natural gravy over the lamb.
Serve with rice or potatoes.
Serves 4.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Filet Mignon with Mushroom Caps

Friday, April 30, 2010 3:48:59 PM America/New_York

Ingredients
2 pounds of filet mignon (tied)
2 portobello mushrooms
3 ripe Roma tomatoes
1½ cup of beef or chicken broth
½ cup good white wine
2 ounces cold water
1 teaspoon corn starch
oil
salt & pepper

 

Directions
Preheat oven to 400 degrees.
Cut stems from mushrooms, discard or use for another purpose.
Scrape gills out of mushrooms & brush clean with paper towel.
Wash tomatoes and cut lengthwise.
Lie flat side of tomatoes on cutting board and cot out core of tomatoes.
Slice twice halved tomatoes into quarters and cut into quarters and cut these into ½ inch chunks.
Set aside in mixing bowl.
Heat sauté pan and add 1 tablespoon oil.
Rub the filet with oil, salt and pepper and put into the hot sauté pan.
Sear filet until browned on all sides then remove the filet placing it on a sheet pan.
Put sheet pan in oven for 17-20 minutes for rare to medium rare.
Longer if you want medium to medium well.
Meanwhile heat sauté pan and add 1 tablespoon oil.
Slice mushrooms into ½ inch strips.
Put into sauté pan and cook for 2-3 minutes.
Add oil as needed.
Slowly add the broth and a little salt & pepper.
Heat thoroughly add wine and allow to cook for 3-4 minutes over high heat.
Add this cold (slurry) corn starch, water mixture to the hot pan.
Stir, this will cause the liquid to thicken.
Cook 2-3 minutes. Add the chopped tomatoes and pull for the heat.
After the filet is cooked cut it into medallions and top with portobello tomato sauce.
Serves 6-8.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Roast Beef

Friday, April 30, 2010 3:44:58 PM America/New_York

Ingredients
5 pound roast beef (cleaned)
salt and pepper
2 tablespoons diced garlic in oil
½ cup water
1 cup beef or chicken stock
1 tablespoon cream
1 tablespoon butter

 

Directions
Preheat oven to 400 degrees
Sprinkle salt and pepper all over the roast.
Rub with garlic then brush with mustard.
We cook our roasts on wire racks set into the sheet pan.
This elevates them so they do not sear on either side.
If you do not have a rack, put the roast right on the sheet pan.
Add the 1 cup of water and cover roast with foil.
If you have a rack you will not have to turn the roast.
If not you should turn the roast at least once during cooking time.
We like our roast rare, so we undercook it.
Cook the roast for 1 hour and 15 minutes covered.
It should still be pink on the inside.
Cook longer if necessary.
Note: all ovens are different your cooking time may vary.
Remove from the oven when finished.
Save the drippings.
The fat (oil) will be floating on top of the pan drippings.
Make sure to remove as much of the fat as possible with a ladle.
Put this in a sauce pan along with the beef broth.
Heat sauce to boiling.
Once boiling lower heat to a simmer and then allow the sauce to reduce (thicken) add the cream, stir.
Add the butter, whisk this in with a little salt and pepper to taste.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Loin Roast of Pork

Friday, April 30, 2010 3:42:13 PM America/New_York

Ingredients
2 loins of pork 3 cloves of garlic 1 sprig of rosemary chopped salt & pepper 1 red delicious apple 2 tablespoons of butter 1 tablespoon of sugar ½ teaspoon of cinnamon

 

Directions
Preheat oven to 350 degrees
Clean the loins of pork, or have your butcher do it for you.
Make sure there is no silver skin on the loin.
Toss in olive oil and rub with the diced garlic and chopped rosemary.
Salt & pepper the loins.
Heat a sauté pan and add a little oil.
Place the pork into the hot sauté pan and sear on each side until a caramelized brown color.
Remove the pork loins and place them on a sheet pan.
Put them in the oven and cook for 12-15 minutes for medium rare, longer for medium well.
Meanwhile peel the apple, core it and cut it into small ¼ inch pieces.
Heat a sauté pan, add the butter and let it melt.
Add the apple, the sugar and let cook for about 3 minutes on medium high heat.
Once apples begin to soften, add the cinnamon and stir.
Take off the heat.
Take the pork from the oven and slice into coins or medallions and top with caramelized apples.
Serves 4 large or 8 small portions.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

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