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Arthur Avenue Italian Deli

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Grilled Calamari

Friday, April 30, 2010 3:21:54 PM America/New_York

Ingredients
1 pound calamari
1 can cannellini beans
2 lemons (juiced)
6 oz. balsamic vinegar
¼ pound mesclun greens
oil
salt & pepper
1 tablespoon sugar (if desired)

 

Directions
Clean calamari or buy it already cleaned from your favorite fish store.
Heat grill on stove top.
Toss calamari in a small mixing bowl with a little oil, salt and pepper.
Drain and wash beans clean.
Add to a mixing bowl with a little salt and pepper and a touch of olive oil, mix well.
Pick through the mesclun making sure no brown pieces are in the mix.
Throw away any wilted or brown greens.
As this mesclun mix comes pre-washed you do not have to wash it.
But you can if you wish, we do.
Wash and drain mesclun, set aside.
When grill is very hot add some of the calamari to the grill.
Add only as much as you know you can work with as you have to flip all the pieces quickly, so as they do not char too much.
Total grill cooking time should be about 2 minutes.
After all of the calamari is grilled, set aside in a bowl.
In a small mixing bowl add the balsamic, juice of 1 of the lemons and add it a little at a time to the balsamic.
Taste the dressing while you are doing this as both the balsamic and the lemon are very acidic.
If you like the dressing this way, leave it, if not add the sugar.
Whisk this in very well to allow the grains to melt into the liquid.
Lay some mesclun on a plate, drizzle with olive oil, salt and pepper.
Add a little of the lemon balsamic dressing to the calamari toss the cannellini beans in, mix well and top the mesclun greens with this mixture.
This will make 6 small servings.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Calamari Fritti

Friday, April 30, 2010 3:18:51 PM America/New_York

Ingredients
1 pound of calamari
4 eggs
bread crumbs
salt & pepper
oil
1 quart Mike's Deli marinara
1 teaspoon crushed red pepper

 

Directions
Clean calamari or buy it already cleaned from your favorite fish store.
Break and whisk eggs into a bowl.
Slice the calamari into rings.
Dip the calamari into the eggs and then into the bread crumbs coating well.
When finished, place the calamari into the refrigerator for 10 minutes to set.
Meanwhile in a large sauce pan heat 1 quart of the oil.
Take the calamari from the refrigerator.
Cook in small batches in the hot oil using a thong to separate the pieces if they are sticking together.
When cooked to a light golden brown, drain the calamari on paper towels.
In a mixing bowl mix the 1 teaspoon to crushed red pepper (flakes) with the marinara if this is not spicy enough add a little more pepper.
Warm the sauce, can be eaten at room temperature, with the calamari hot.
Serves 6-8.
Posted in All Recipes Antipasti - Appetizers By Joseph Cipri

Stuffed Calamari

Friday, April 30, 2010 3:16:54 PM America/New_York

Ingredients
1 large onion
1 red pepper
½ cup chopped carrot
½ cup chopped broccoli
¼ cup chopped parsley
2 cloves chopped garlic
1 cup grated parmesan Reggiano
3 cups cooked rice
2 eggs
3 tablespoons olive oil
salt & pepper
12 large calamari (cleaned)

 

Directions
Preheat oven to 350 degrees.
Peel the onion and deseed the pepper.
Chop them into a medium dice, about ½ by ½ inch pieces.
Peel the carrot and wash broccoli and chop them both into small dice.
In a large mixing bowl, mix all ingredients (except calamari) by hand.
Make sure that everything is well incorporated into the rice.
Set aside and wash your hands.
With a tablespoon stuff the calamari.
Leave a half inch at the top, close the opening with your thumb and index finger and take a skewer or toothpick and poke it through the flesh of the calamari, then go back through it as if you were sewing it shut.
Do not use colored toothpicks.
Line the bottom of a roasting pan with fumet (fish stock) or white wine, ¼ inch is fine.
Place the stuffed, closed calamari in this roasting pan and cover with foil.
Bake for 8-10 minutes, making sure the liquid in the bottom of the pan has not evaporated.
Add more if it has.
Note all ovens are different and cooking times may vary.
Makes 12 large stuffed calamari.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Battered Shrimp

Friday, April 30, 2010 3:14:47 PM America/New_York

Ingredients
1 pound shrimp
3 eggs
flour for coating shrimp
salt & pepper
oil
1 carrot
1 broccoli
1 red pepper
1 Spanish onion
4 oz. white wine
1 oz. butter

 

Directions
Whisk eggs in a mixing bowl.
In another bowl, place shrimp, add salt and pepper, toss to coat lightly.
Dip them into the egg then into the flour to coat.
Repeat. Let them stand in the refrigerator for 10 minutes to set.
Peel carrot and cut off root and tip then chop into medium dice.
Deseed the red pepper and cut into medium dice.
Cut stem from broccoli and with a paring knife cut broccoli into florets (tiny pieces with tops).
Peel onion and chop into 1 medium dice.
Heat sauté pan and add 1 tablespoon oil to the pan with the onions.
Let these cook for 2-3 minutes.
Meanwhile in another sauté pan, heat 2 tablespoons of oil and sauté the shrimp in batches until lightly brown.
In between doing this add the rest of the rest of the vegetables to the other sauté pan, stir and add the wine, butter and add a little more oil.
Cook over high heat for the next 8-10 minutes until vegetables soften slightly.
Once shrimp is cooked, add them to the vegetables in sauté pan, reduce the heat and gently stir the shrimp into the vegetable mixture, trying not to scrape the batter off of the shrimp.
Allow to cook another 4-5 minutes and plate.
Serves 4-6.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Shrimp Parmigiana

Friday, April 30, 2010 3:12:46 PM America/New_York

Ingredients
1 pound shrimp (cleaned and shelled)
4 eggs
1 pound bread crumbs
1½ quarts Mike's Deli marinara
8 oz. shredded mozzarella
4 oz. parmigiano cheese
oil
parsley for garnish

 

Directions
Wisk the eggs together in a bowl.
Put the bread crumbs into a flat pan big enough to put your whole hand into.
Preheat oven to 350 degrees.
Dip the shrimp a few at a time into the eggs and then lie in the bread crumbs.
Cover both sides gently, then push the ball of your hand into the shrimp against the bottom of the bread crumb filled pan.
Flip and repeat.
If done right, this makes the bread crumbs stick a lot better.
Set shrimp aside as you do them.
Once finished, let them set in the freezer for 5 minutes.
Heat a sauté pan with ¼ inch of oil.
Take the shrimp from the freezer and add them 6-7 at a time to the hot oil.
Fry them until they are a light golden color.
Do not over do it as they will be cooked again.
Drain on paper towels.
Lightly oil a small casserole then add a thin layer of marinara to cover the bottom.
Put a layer of shrimp on top of the marinara, add a little more marinara, some parmigiano cheese, mozzarella and then repeat the process.
Make sure you end up with marinara on top layer.
Cover the casserole with foil and bake for 20-25 minutes.
During the last 5 minutes uncover and add a little of the mozzarella, then the parmigiano cheese to the top of the casserole.
Leave uncovered add allow cheese to brown on top.
Garnish with parsley.
Serves 4.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Shrimp Scampi

Friday, April 30, 2010 3:10:21 PM America/New_York

Ingredients
1 pound shrimp
2-3 tablespoons diced garlic
4 oz. clarified butter
salt & pepper
parsley

 

Directions
Put butter in a small sauce pan and allow to melt over medium low heat.
Once melted the top will have a foam on it skin, skim this foam off with a small ladle.
Discard it.
Your butter is clarified.
Peel and dice the garlic into fine dice.
In large mixing bowl add shrimp, salt and pepper and 2 tablespoons of the clarified butter.
Mix this will to combine.
Heat sauté pan and add 2 tablespoons of the clarified butter to the pan.
Add shrimp to pan and cook for 6-8 minutes.
Look for pinkish orange color and for the shrimp to begin to curl.
The shrimp are then cooked.
2-3 minutes before the shrimp are finished add 2 tablespoons of diced garlic and mix well, sauté and top with parsley and serve.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Grilled Salmon

Friday, April 30, 2010 3:08:30 PM America/New_York

Ingredients
1 side salmon (boned and skinned)
3 Spanish onions
6 oz. amaretto
½ stick butter
1 tablespoon sugar
oil

 

Directions
Preheat oven to 350 degrees.
Peel and slice onions, lengthwise into strips.
Heat sauté pan, add 2 tablespoons oil and the onions.
Let cook for 2-3 minutes, then add butter.
Reduce the heat to medium, stirring occasionally.
When the onions begin to caramelize (turn brown) 12-15 minutes, add the sugar and the amaretto.
Stir well and allow to cook for 5-6 minutes.
Meanwhile take the salmon and cut it widthwise into 2 inch pieces.
One side should yield 8-10 pieces.
Lightly salt and pepper each side.
In a large roasting pan or casserole put ¾ of the onions with sauce.
Lie the salmon on top of the onions and then put the rest of the onions on top of the salmon.
Cover with aluminum foil and bake for 12-15 minutes.
Salmon cooks quickly so if you prefer it slightly pink in the middle cook less.
Keep in mind that all ovens are different and cooking times may vary.
Also, this recipe can be cut in half for fewer portions.
This dish is great with any kind of rice.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Grilled Swordfish

Friday, April 30, 2010 3:06:03 PM America/New_York

Ingredients
2 pieces swordfish
1 lemon
1 tablespoon Dijon mustard
thyme sprigs
oil
salt & pepper

 

Directions
Heat sauce pan add 1 tablespoon oil to pan.
Preheat oven to 350 degrees.
In mixing bowl toss swordfish with a little oil, salt and pepper and put into the sauté pan.
Sear fish until lightly browned on each side, about 2 minutes.
Put on a sheet pan and put into the oven for 6-8 minutes.
Meanwhile in a mixing bowl mix the mustard and juice of ½ of the lemon.
If the taste is too lemony add a little water of stake stock.
This will thin the sauce and calm the taste.
When fish is finished cooling, plate and top with the lemon Dijon sauce.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Sausage and Peppers

Friday, April 30, 2010 3:04:26 PM America/New_York

Ingredients
2 pounds sausage
2 large Spanish onions
1 large red pepper
1 large green pepper
oil
salt & pepper

 

Directions
Preheat oven to 350 degrees
Place sausage on a sheet pan with a cup of water.
Place in oven for 18-20 minutes as all ovens are different.
Check at 15 minutes to make sure the water has not evaporated.
If it has add a little more water.
Continue to cook.
Peel and slice onions, deseed and de-stem peppers cut into julienne strips about ½ inch in width.
Heat a large sauté pan and add 2 tablespoons of oil and the onions.
Allow to cook for 2 minutes and then add the peppers.
Add a little salt and pepper.
Cook another 12-15 minutes over medium high heat.
Remove sausage from oven and allow to cool.
Add the sausage to the onions and peppers and reheat it together.
Enjoy as is or on a hero or roll.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

Sweet Sausage Baked with Cabbage

Friday, April 30, 2010 3:02:23 PM America/New_York

Ingredients
4 potatoes
3 pounds of sausage
3 cloves of garlic diced
3 tablespoons of olive oil
salt & pepper
1 head cabbage
2 zucchini
1 red pepper
2 shallots
2 cups Mike's Deli marinara
¼ cup white wine

 

Directions
Preheat oven to 350 degrees.
Wash potatoes and cut them into quarters widthwise.
Toss in oil, salt and pepper.
Set aside.
Remove any bad leaves from the head of the cabbage.
Take the core out and set aside.
Wash the zucchini and pepper.
Cut off ends of zucchini, deseed and de-stem the pepper and chop them both into medium dice.
Cut the cabbage in half and then into quarters.
Slice these quarters into ½ inch strips.
Clean and chop the shallots.
In a large mixing bowl add all of the ingredients (except the potatoes).
Toss gently, making sure the sausages skin does not rupture.
Place all of this in a roasting pan.
Place the potatoes in the oven at the same time, as the sausage, cabbage mixture.
Cook them for 45 minutes or until the potatoes are fork tender.
In pan cut sausage at joints and then cut them in half. Plate with cabbage mixture.
Line plate with potatoes.
Serves 8.
Posted in All Recipes Secondi - Meat and Fish By Joseph Cipri

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