Lemony Pesto Verde

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

3 tablespoons fresh basil, chopped fine
1 tablespoons fresh Italian parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh mint, chopped fine
2 teaspoons lemon zest
1 teaspoon fresh red chili, chopped fine (optional)
1 tablespoon champagne vinegar
1 teaspoons wholegrain mustard
½ cup extra virgin olive oil

Directions

In a small bowl whisk together all ingredients and let stand for ten minutes before serving.

Linguica Sausage, Chicken, Lobster & Steamer Clams in Herb Butter & Lemony Pesto

August 10th, 2011 § 0 comments § permalink

Serves 9

Ingredients

Olive oil
2 cloves, garlic, chopped
1 teaspoon red chili pepper, chopped fine
1 medium yellow onion, chopped
1 bunch green onions, sliced
1 pound baby potatoes, whole
1 pound linguica sausage, sliced into 1 inch thick pieces.
3 ears of corn cobs, cut into 1 inch pieces
1 pound chicken breasts, cut into 2 inch strips
1 cup cherry tomatoes, halved
1 dozen littleneck clams, scrubbed
1 dozen steamer clams, scrubber
1 small lobster
2 cups white wine
Salt & pepper
Herb Butter (recipe follows)
Lemony Pesto (recipe follows)

Directions

In a large heavy bottom soup pan heat the oil to medium high and sauté the garlic, chili and onions until semi translucent or about 3 minutes. Turn heat to low and layer all the rest of the items in the pan in the following order: potatoes, sausage, corn, chicken, tomatoes, littlenecks, steamers and then lay the lobster down on top of all of the steamers. Pour about two cups of wine over the mixture and season with salt and pepper. Cover and turn up heat to medium and cook for about 20 minutes. Steam should be trying to escape out the pan. Turn down a bit lower and cook for another 10 minutes or until the potatoes are tender all the way through and all the clams are opened. Take the pan off the heat and place a few large dollops of herb butter in the top of the pan over the lobster. And let stand for a few minutes. Remove the lobster and cut it up. To serve first mix the clambake up after the lobster has been removed and the herb butter placed on top. Spoon the mixture in a large flat shaped bowl and place a bit of lobster on top. Drizzle the lemony pesto on top and serve!

Herb Butter
Makes 1 cup butter

Ingredients

½ cup butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons of each of the following fresh herb leaves, chopped:
Tarragon, parsley, basil, chives, lemon thyme
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Lemony Pesto Verde
Makes 1 cup

Ingredients

3 tablespoons fresh basil, chopped fine
1 tablespoons fresh Italian parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh mint, chopped fine
2 teaspoons lemon zest
1 teaspoon fresh red chili, chopped fine (optional)
1 tablespoon champagne vinegar
1 teaspoons wholegrain mustard
½ cup extra virgin olive oil

Directions

In a small bowl whisk together all ingredients and let stand for ten minutes before serving.

Zucchini, Chili & Mint Panini with Parmesan

August 10th, 2011 § 0 comments § permalink

Makes 4-6 Paninis

Ingredients

2 zucchinis, cut into ribbons (using a mandolin)
½ cup fresh mint leaves, chopped
2 tablespoons olive oil
1 teaspoon lemon zest
1 teaspoon lemon juice
1 clove garlic, chopped superfine
1 teaspoon fresh red chili, deseeded and chopped superfine
2 tablespoons pine nuts, toasted
Salt
12-18 slices parmesan cheese
Ciabatta bread slices

Directions

In a mixing bowl mix together the zucchini, garlic, lemon juice and mint. Drizzle olive oil and lemon juice over it and sprinkle with chilies, pine nuts and salt and mix well. Let the zucchini sit for about 10 minutes. After the zucchini has marinated place some parmesan on each side of the bread slices, layer the zucchini ribbons on the cheese and drizzle a little dressing on. Fold the bread over and cook in a panini press making sure that the outside of the bread is greased or oiled for optimal crispness.

Spicy Roasted Red Pepper Basil Calzone

June 12th, 2011 § 0 comments § permalink

Makes 4-6 calzones

Ingredients

1 Ger-Nis Calzone Dough Recipe
2 red bell peppers, roasted, peeled, deseeded and chopped
Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 fresh red chili pepper, chopped
1 teaspoon red chili flakes
1 teaspoon salt
1 teaspoon dried oregano
1 cup fresh basil leaves
2 cups fresh spinach leaves
2 tablespoons lemon juice
2 tablespoons white wine (or water)
1 cup fresh ricotta cheese

Directions

Preheat oven to 400°F.

In a medium sauté pan heat olive oil to a medium high heat and sauté garlic, onions and fresh chili for about 3-5 minutes or until the onions begin to caramelize and get brownish tips. Add the spices, chili flakes, oregano and salt and sauté for another few seconds. Add the basil and spinach leaves and sauté about 2 minutes. Add the lemon juice and white wine and stir well keeping on a medium high heat and cook until a liquid is absorbed or cooked off. Take off heat and place in a small mixing bowl and add in the fresh ricotta cheese. Mix well.

Roll out the calzone dough into 4 to 6 circles. Place about ¼-½ cup on one side of the circle close to the center. Fold on half over the ricotta making sure that the sides of the dough are touching, forming a half circle. Start from one end and roll the side of the dough closed using a twist motion. Place the calzones on a baking sheet (greased or lined with parchment paper) in the oven for about 12-15 minutes or until golden brown.

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