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Arthur Avenue Italian Deli

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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

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

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

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