Pasta Buttera “Cheaters Edition” August 19, 2009

 

My husband has an addiction and its to Pasta Buttera.  We scour the menus of local and not so local restaurants in search of his beloved Pasta Buttera. Finally one night I decided we were going to make our own version of this dish because we just cannot afford his dining out buttera habit!  I’m sure our favorite restaurants simmer the sauce on the stove-top all day but since I work all day – everyday I decided to come up with a  time-saving “Cheater Edition” and I’ll tell you what….It rivals any others!

 

Here’s what you need:

1 lb. bulk sausage (any variety you like)

1 – small shallot – finely diced

3 – cloves garlic – minced

1 C. – heavy cream

2 – jars your favorite tomato and basil – tomato sauce

½ stick – butter

1 ½ C. frozen peas

1 lb. ziti

Pinch of salt/pepper

Extra Virgin Olive Oil

How to Prepare:

Pre-heat and coat a large skillet with extra virgin olive oil – lightly brown – but cook through sausage – add diced shallot and cook until translucent – add minced garlic and cook for 2-3 minutes – add your 1 ½ jars of sauce and stir in sausage – add salt and pepper to taste – add ½ stick of butter – stir in until melted – add heavy cream and stir in until well combined – add frozen peas to sauce 2 minutes before removing from burner – add cooked ziti to sauce and combine well.  Serve and enjoy immediately.

Ribs in a Time Pinch August 18, 2009

Who doesn’t love baby back ribs?  When cooked properly they totally just fall off the bone bursting with BBQ flavor and goodness.  Traditionally ribs are smoked for most of the day over low heat.  I’ll be totally honest with you – this IS the best method for cooking your ribs.  However, there is a large portion of the population that doesn’t have ALL DAY and I mean ALL DAY to dedicate to the preparation of their ribs.  Here’s an alternate cooking method for you that will still produce tender – soft ribs loaded with plenty of BBQ smoke and flavor.  

In a large pot filled with cold water add:

1 – Small Onion (Quartered)

4 – Cloves Garlic – Rough Chopped

Salt & Pepper to water

However many racks of ribs you plan to cook

Cover ribs with additional water to make sure the ribs are full submerged

Cover pot and bring water to a boil then simmer for 25 minutes

Remove ribs from pot and place on pre-heated grill with the temperature set on medium-low.  At this time you will begin basting your ribs with your favorite BBQ Sauce allowing the ribs to cook for 5 minutes per side before flipping – I like to flip my ribs twice per side to achieve the max BBQ sauce flavor.  If you want to add additional smoky flavor simply create a smoker pouch and incorporate that into the in active side of the grill.  

Please note this time saving cooking method ONLY works with baby back ribs because they have the least amount of fat to start.

The ribs in the photo above were prepared using the above method…Don’t they look delicious!  If you have any rib time saving tips let me know in the comment section below.

Grilled Corn on the Cob August 18, 2009

Piles of fresh local corn scream summer to me.  While husking corn might be a nuisance to some for me its like unwrapping little packages of yumminess.  This time of year I try to incorporate fresh corn into as many recipes as possible.  I love the sweetness and the crunch – not to mention the versatility and price. Although even with all of corn’s versatility my favorite fresh corn recipe is easy and simple. Grilled Corn on the Cob with a special “slather”.  Grilled corn looks amazing and produces a sweetness that just can’t be duplicated!

Here’s how I make it:

Husk the corn making sure to remove all of the silk – brush with olive oil  and place on a preheated grill set to high.  Depending upon your grill rotate the corn for 8-12 minutes or until a slightly charred exterior begins to appear but the cob is still firm (see photo above).  Once the corn comes off of the grill serve immediately with traditional S/P and butter or for a unique Mexican style twist combine sour cream – fresh lime juice and cilantro to taste and “slather” corn with your sour cream blend for a refreshing – creamy bite!

Recipes Are Meant To Be Broken July 21, 2009

 

What's Missing From This Photo?

So many of my friends and clients take a recipe as if it’s gospel.  Words on a paper that are to cook by and never to be tampered with.  I can’t tell you how many times I’ve seen a dish prepared and the cook is scraping off items and pushing them to the side of their dish.  Finally, one day I got brave enough to ask a friend what’s the deal and she simply said – “it was in the recipe”.  All I could think is you’ve got to be KIDDING me!

 

 

So today’s tip is easy – if you don’t like an ingredient don’t include it.  If you get to the grocery store and the chicken looks like its seen better days switch to a different protein.  If your mid-way through the cooking process and you realize your out of an ingredient try substituting with something else you have in your pantry.  Some of my most amazing culinary discoveries have happened by substituting.  I know at first it might seem a bit rebellious but I promise you the recipe police will not show up at your door and who knows you might just discover a new favorite recipe.

What brought this topic to mind is our Chicken Marsala.  This has become one of my favorite recipes and almost a weekly staple due to its price and ease.  I’ll share the recipe with you another day but today’s point is to ask…What’s missing in this picture.  Give up?  Alright, I’ll tell you…Mushrooms!  My husband detests mushrooms and I love them but I enjoy this dish as much with or without the mushrooms…So for the sake of my family’s enjoyment we leave ‘em out.

So come on…For tonight’s dinner I dare you to think outside of the recipe box and make the recipe your own!

Eggplant Stack Attack September 21, 2008

I know most of you must be thinking what in the world does an Eggplant Stack Attack actually attack…Well I have to be honest you won’t be saving the world from crime or need a cape but they will attack hunger and they are easy as 1-2-3.  This stack makes a great appetizer or it could also double as a side.

Eggplant Stack Attack

1 – Large Eggplant

1 or 2  - Tomatoes similar in width to your eggplant

1 – Ball of Fresh Mozzarella

Bunch of Fresh Basil 

Extra Virgin Olive Oil

Kosher Salt

How to prepare:

Slice your eggplant into rounds and brush both sides with EV Olive Oil and sprinkle with Kosher Salt – Set Aside. Slice the tomato and mozzarella cheese into round.  Place the eggplant rounds on the grill turn once the center beings to become soft or translucent and nice grill marks are formed. Repeat to second side and remove from grill.  Allow eggplant to cool for a few minutes and then begin to create stack.  Start stack with a layer of eggplant – layer of tomato – layer of cheese – Add 10r 2 basil leaves- layer of eggplant. Drizzle with EV olive oil and serve promptly.

I like to leave the skin on the eggplant when making this dish because I feel it helps the eggplant maintain its shape and I really enjoy the flavor of the skin I think it really brings out the eggplant flavor.  This dish can also be made with roasted red peppers and asparagus.  Scrumptious!!

All American Parfait July 2, 2008

I have a bunch of calorie counters attending my annual 4th of July bash this year.  When planning my menu I try to categorizemy guests to ensure that everyone has a great time and leaves the party witha full and happy tummy!! I wanted to go with a red – white – & blue dessert for the healthnuts but wanted it to be light and refreshing.  I came up with a parfait that is quick – easy and adds a touch of whimsy to the day.

Ingredients:

Low-Fat  Lemon Pudding (I would use the slow cook method – not instant)

1 pint – Blueberries

1 pint  – Strawberries

1/4 – Granulated White Sugar

Cool Whip (personally I love it in the new can but whatver you like is fine!)

How to Prepare:

Wash blueberries and strawberries well.  Hull strawberries & place in large mixing bowl – pour sugar over strawberries – cover & refridegeratefor 1 hour – In clear plastic cups (so the layers can easily be seen) add a layer of pudding – layer of blueberries – layer of yogurt – layer of strawberries – repeat process until cup is filled – top with Cool Whip and a few blueberries and strawberry for garnish. Keep refridgerated till serving or enjoy immediately.

 

Toma-Cado Topped Grilled Chicken June 26, 2008

I love grilling chicken it’s so quick – easy and really affordable but let’s be realistic how many days a week can you have a grilled chicken breast before you begin to feel like you’re beginning to grow feathers and a beak!! I found a loop hole though…Toppings!!  Yes, you can really spice up your grilling repertoire by incorporating sauces and toppings into your grilled dishes.  I have made it a point this summer to come up with as many toppings and sauces as I can to provide my family with a wide variety of flavors and I plan to do it all with fresh ingredients. This particular topping is simply a version of a deconstructed guacamole and would also be delicious over steak – burgers – and pork chops.  

Ingredients:

1 pound – Chicken Breasts

1 – Avocado

2 – Medium Vine Ripe Tomatoes

1/2 – Small Red Onion

1 – Clove Garlic

Olive Oil

Salt/Pepper to taste

 

How to Prepare

Cube tomatoes and avocado, finely dice onion, mince garlic and combine into a large mixing bowl – add salt and pepper to taste.  Cover immediately with plastic wrap directly on top of topping to prevent air from turning avocado brown.  On a separate plate lightly rub chicken breasts with olive oil, salt, and pepper and grill.  Top cooked chicken breasts with Toma-Cado topping and serve immediately.  

What toppings do you enjoy for summer?  I’d love to hear from you!!

 

Grilled Peaches with Cinnamon Clouds June 25, 2008

Fruit is one of the most overlooked desserts in my opinion.  I’m not really sure why few things are as refreshing as a fruit salad on a piping hot summer day or as comforting as an apple pie when the temperatures drop.  This summer I plan to grill every fruit that I can get my mitts on that can withstand a little heat!  As part of my 4th of July party planning I have decided on serving grilled peaches as one of my desserts.  Rather than serve just simply grilled peaches I have included a cloud of fresh whipped cream infused with cinnamon sugar.  This gives the recipe a little something more than expected without adding to the time or expense.  The recipe is so simple and it is as easy to prepare them for 2 as it is for 50 (well sort of!).  Below is a recipe for 4 peaches which will easily serve 4 good eaters or 8 dessert samplers.

Ingredients:

4 – Large Ripe Peaches (I like Southern Style)

1/2 cup – Granular Sugar

2 Tablespoons – Cinnamon

1 pint – Heavy Cream

 

How to Prepare

Halve peaches and discard pit – In a small mixing bowl combine sugar and cinnamon – mix well and sprinkle over peach face generously – reserve remaining cinnamon sugar mixture – grill peaches till tender – sugar mixture carmelizes and grill marks are formed – remove from grill – combine heavy cream and 1/2 of remaining sugar mixture and begin whipping with electric mixer (a chilled bowl and beaters help cream whip faster) add remaining cinnamon sugar mixture until desired sweetness is achieved.  Place peaches on a serving dish and add a cloud of whipped cream to each.  Instant enjoyment!!  

 

 

Grilled Sweet Corn Salad June 24, 2008

Summer is here and it is salad time at the Koury house.  With the 4th of July just around the corner I have to get my salad game on to ensure my guests leave full – happy and refreshed!!  Every year we have a huge 4th of July party and most of our guests wait all year to try all of our new recipes so I can’t disappoint them!!  With many local farms here in Upstate NY corn is plentiful and relatively inexpensive plus I always feel it is important to support your local farming community.  I have been mastering a new corn salad and thought I would share it with you.

Ingredients:

5 – Corn on The Cob Ears

1/4 pound – Fresh Mozzarella

1/4 pound – Kalamata Olived (Pitted)

3 – Scallions

1 pint – Cherry Tomatoes

1/2 lb. Baby Green Beans

1/4 cup Extra Virgin Olive Oil

3 Tbs. – Balsamic Vinegar

Salt/Pepper to Taste

How to Prepare

Husk corn and grill on high heat till dark grill marks are formed – remove from heat and slice kernels from cob – Remove ends of baby string beans add to boiling water for 2 minutes and strain (after straining add to ice/water bath to preserve color and snap) Dice fresh mozzarella – Halve cherry tomatoes & Kalamata olives – Finely slice scallions – combine above ingredients into a large mixing bowl.  In a smaller mixing bowl whisk olive oil, balsamic vinegar, and salt/pepper together. Pour over mixture and combine well. Transfer to serving bowl and voila your done!

 

Pasta Bruscetta Salad June 21, 2008

I love quick – easy and fresh salads in the summer.  I think they make the perfect accessory to most backyard meals plus they can usually be made ahead of time leaving me more time to spend with my guests.  Last night I created a Pasta Bruscetta Salad and best of all it was refreshing and so easy that I threw it together in under 10 minutes.  Just follow the recipe below and please let me know what you think!!

Ingredients:

1 pound tri-color pasta

1/2 pound fresh mozzarella

1 pint cherry tomatoes

1 good handful fresh basil (if you can get hydroponic go for it)

1/4 cup diced red onion

1 clove garlic

1/2 cup pitted Kalamata olives

1/4 cup extra virgin olive oil

salt/pepper to taste

How To:

Cook pasta and cool – Cube fresh mozzarella – Halve cherry tomatoes & Kalamata olives – Slice basil -Dice red onion – Mince garlic – Add all ingredients to a large mixing bowl – stir in pasta – add olive oil to coat pasta and salt & pepper to taste. Note: the longer this dish set before eating the more intense the flavor