Grilled Sausage Ring with Parsley and Provolone Over Pepperonata

Grilling a ring of sausage has been on my culinary to-do list for years.  Call me silly, but there is just something about a spiraling circle of sausage that is extremely appealing to the eye, or at least my eye.  The issue is that I can't find rings of sausage in any of my local markets.  As far as I know, there are no local Italian delis.  And, as much as I like to cook, I'm just not into the whole "making fresh sausage" thing. 

Lucky for me, on a recent trip to Ohio, we got the chance to go to Cleveland's West Side Market. The West Side Market is such a fabulous market, full of culture and every kind of food item you could long for.  My head spins from the time I walk in until the time I leave.  One of our favorite stalls is Dohar Meats, a Hungarian-based old world butcher shop.  Dohar's reputation is golden in Cleveland.  In fact, many customers swear up and down that Dohar's products are even better than those from the "old country", or their native Hungary.  Dohar's Paprika Bacon and Garlic Sausage fly off the shelves in huge increments.  On the day we arrived, we were buying 4 pounds of Garlic Sausage for ourselves and another 4 pounds for my Dad and his wife.  If you are in the area, or ever get a chance to go to Cleveland's West Side Market, you have to try Dohar's Garlic Sausage.  It is "the best sausage I've ever ate."

A ring of sausage this special deserved a special recipe and this recipe from Carmine's Family-Style Cookbook did not disappoint.  Should you be lucky enough to get your hands on some authentic Italian or Hungarian sausage, then this recipe is as good as gold.  This was a truly wonderful family meal that goes very well with roasted potatoes. 

Grilled Sausage Ring with Parsley and Provolone Over Pepperonata
Adapted from Carmine's Family-Style Cookbook
Serves 4
Ingredients:
3 Cubanelle Peppers or Other Mild Peppers
2 Hot Italian Peppers or Other Hot Peppers
2 Medium or 1 Large Green Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
4 Tablespoons Olive Oil
1 Tablespoon Chopped Garlic
2 Large Spanish Onions, Peeled and Thinly Sliced
20 Cherry Tomatoes
15 Leaves Fresh Oregano, Chopped
1/2 Teaspoon Dried Oregano
1 Large Bay Leaf
Salt and Freshly Ground Black Pepper
1-1/2 to 2-Pound Sausage Ring with Parsley and Provolone or Link Italian Sausage*
*NOTE: Most Italian delis and markets sell sausage rings flavored with provolone and parsley.  These are long ropes of sausage, not divided into links, and about half the diameter of Italian link sausages.  They are called "sausage rings"  or "sausage rolls" because the rope is wrapped into a tight, snail-like roll and held together with large toothpicks.  If you can't find a sausage ring, buy link sausage flavored with provolone and parsley, and if neither one is sold in your local markets, buy the best Italian sausage you can find. 
Directions:
1.  Core the peppers, cut them in half, and cut them into 1/8-inch-thick slices
2. In a large saute pan, heat 2 tablespoons of the olive oil over medium-high heat.  When the oil is hot, add the peppers.  Cook them for 2 minutes without stirring.  Stir them well and cook them for 2 more minutes without stirring.  Repeat this routine 2 to 3 times or until the peppers start to brown and wilt.  Add the garlic and saute the mixture for 2 minutes or until the garlic softens.  With a slotted spoon transfer the peppers to a large bowl.  Set them aside.
3. Add the remaining 2 tablespoons of olive oil to the pan.  When the oil is hot, add the onions.  Saute them for about 3 minutes or until they are lightly browned.  Return the peppers to the pan.  Add the tomatoes, fresh and dried oregano, and bay leaf.  Season the sauce to taste with salt and pepper.  Reduce the heat to medium and cook the sauce, partially covered, stirring occasionally, for 10 to 13 minutes or until the peppers have softened completely.
4. Prepare a charcoal or gas grill so that one side of the coals or heating elements is medium-hot and the other side has a low heat; first, lightly spray the grilling rack with vegetable oil spray to prevent sticking.  Or preheat the broiler.
5. Lightly brush the sausage with olive oil.  Grill it on high heat for 2 to 3 minutes or until it is browned.  Turn it over and grill the other side for 2 to 3 minutes or until it is browned.  Transfer it to the lower heat and grill it for 7 to 8 minutes.  Check for doneness by cutting into the sausage.  Return it to the high heat and grill it for about 1 minute on each side to complete the cooking.
6. Spread the pepperonata on a large platter.  Lay the sausage ring on top.  Serve with crusty bread.

Notes/Results:  This was one incredible meal!  I garnished the sausage ring with the pepper and onion mixture and sprinkled provolone cheese over the top.  We served this sausage with Romano Roasted Potatoes and everyone was swooning in delight.  I do want to note that I used the entire 4 pound ring of sausage in this recipe (the recipe calls for 2 pounds).  Because I was doubling the meat, I also doubled the peppers and onions.  I'll definitely be stocking up on this sausage the next time I'm in Cleveland.

Mmmmmmm...........Delicious!

No Cook Meal: Carmine's Cold Italian Heroes and Spiced Melon Balls

Ever get one of those cravings that just won't go away and you have to satisfy it? Last week I was craving a Cold Italian Hero in the worse way and I simply had to have it. At the store I planned on just buying enough to make one or two sandwiches. Then it hit me....why not buy more fixings? It's the perfect no cook meal! These heroes were so tasty that we had no trouble eating them throughout the week. They were a delicious way to stay cool in the awful heat we were having.

Cold Italian Heroes
Adapted from Carmine's Family-Style Cookbook
Serves 4 very hungry people (could easily serve 8)
4 Crispy Hero Rolls, 6-8 inches long
1/2 cup olive oil
1/4 cup red wine vinegar
2 teaspoons dried oregano
salt and freshly ground black pepper
20 slices genoa salami
12 thin slices prosciutto
24 slices mortadella
16 slices provolone
2 large roasted red peppers, halved
4 cups finely shredded iceberg lettuce
12-16 large slices ripe tomato (about 4 tomatoes)
Slice the rolls in half lengthwise, without cutting all the way through. Press them open with your hands.

In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper to taste.

Spoon the vinaigrette over both halves of each roll.

To assemble each sandwich, layer 5 slices of salami, 3 slices of prosciutto, 6 slices of mortadella, and 4 slices of provolone on one side of the roll. Top with half a roasted pepper, 1 cup of shredded lettuce, and 3-4 slices of tomato. Season the tomatoes with salt and pepper to taste. Fold the other side of the roll over the sandwich ingredients and press to close. Cut sandwich in half and serve.

Notes/Results: This is one serious and delicious sandwich and it certainly satisfied my craving! One half of the sandwich is plenty to satisfy even a hearty appetite. The first time around I followed the recipe and drizzled the dressing directly on the bread. I'm gonna have to say that isn't my favorite method. Not only did it make the bread soggy, but you couldn't really taste the dressing that way. I prefer drizzling the dressing directly on top instead. I definitely recommend this for a great, flavorful, hearty no cook meal!

I am submitting my Cold Italian Heroes to Deb @ Kahakai Kitchen for her weekly Souper Sundays roundup.
As a side dish to our Cold Italian Heroes I also served Mark Bittman's Spiced Melon Balls. Round and juicy pieces of cantaloupe tossed with lime juice and a sprinkling of salt, cayenne pepper and cilantro. A perfectly refreshing side dish with just a touch of heat!

Mark Bittman's Spiced Melon Balls for Raw Foods Week @ I Heart Cooking Clubs!

Naan Pizza Bites

This is my 200th post! While up in Ohio for Christmas I was able to go shopping at a Trader Joe's, which is one of my favorite grocery stores. I really wish I had enough room for a cooler because there were so many things that I wanted to buy and bring home. I stocked up on wine because they have such good deals AND I live in a dry county that doesn't sell any alcohol. I bought some great salami with white wine, some gorgonzola crackers, and I also bought this delicious Naan Bread.I had been wanting to try Naan Bread, but never found it anywhere here in Kentucky. It's really a shame because the bread is thick, soft, fluffy and delicious.
Plus, it has a really cool shape to it and lends itself well to some delicious and speedy pizza.
By the time we got home, 5 hours later, I only had two pieces of naan bread left. I had Nigella's recipe for Naan Pizza in mind when I bought the bread, so I had to get to work right away before it was all gone.

This week over at I Heart Cooking Clubs we are celebrating small plates. When I think of small plates I think of appetizers, or little bites, and these little pizza bites are perfect for grown ups and kiddos.

Naan Pizza Bites - adapted from Nigella Express by Nigella Lawson
1 naan, about 8" long
2 teaspoons tomato puree or other tomato sauce
1/2 cup drained mixed mushroom antipasto from a jar
1/2 cup roughly chopped fontina
3 fresh thyme stalks

Preheat the oven to 425F. Line a baking sheet with foil or parchment.

Top the pizza with toppings of your choice, starting with the tomato sauce, veggies or meat, and cheese. Lay thyme or other seasonings on top.

Bake in oven for 5 minutes or until pizza has reached the desired result.

Notes/Results: We loved it! The naan bread is very similar to pizza crust and makes a very quick pizza. I used Nigella's recipe as a guideline and create a simple cheese pizza for my daughter and a hot and spicy sausage pizza for my husband. I cut them into little pizza bites and they were gone in no time. The only problem was that we wanted more and we had no more naan bread left!! I guess I'm gonna have to learn how to make some naan bread because there is none to be found around here. If naan bread is sold in your local market, definitely whip this recipe up. It is a real keeper that is quick and easy! Even the kids will love it.

Head on over to I Heart Cooking Clubs to check out all the other small plates this week.

Carmine's Chicken Alla Romana -Best Recipe of 2009

Yesterday I declared Carmine's Chicken Alla Romano my very favorite recipe in 2009. It is definitely packed with flavor, especially if everything is made from scratch. There are a few recipes you need in order to make it, and they are listed below. It is a time consuming recipe, but is well worth the effort and results. In fact, I think I might make it today!

Listed below are the recipes you will need for the Chicken Alla Romana. You may want to prepare all but the spinach ahead of time to make the recipe easier.
Carmine's Breadcrumbs:
6 slices white bread, with crusts torn into large pieces (or 1-1/2 - 2 cups of breadcrumbs)
1/2 cup grated Romano cheese
2 tablespoons plus 1 teaspoon finely chopped garlic
2 tablespoons chopped flat-leaf parsley
1 teaspoon dried oregano
salt and freshly ground black pepper
**Makes about 3 cups of breadcrumbs

Pulse bread in a food processor fitted with a metal blade (I use my blender), process the bread until it is coarsely ground. Add the cheese, garlic, parsley and oregano and pulse the mixture until the breadcrumbs are finely ground. Season the breadcrumbs to taste with salt and pepper and pulse the mixture just to mix in the seasonings. Use the breadcrumbs immediately or refrigerate them in an airtight container for 3 to 4 days.

Roasted Red Peppers:
4 large red bell peppers
salt and freshly ground black pepper
1 tablespoon chopped garlic
1/4 cup olive oil
10 fresh basil leaves, thinly sliced
1 tablespoon chopped flat-leaf parsley

Char the peppers over a grill or gas flame or under a broiler until they are blackened on all sides (If broiling, place aluminum foil under the peppers or you will have a giant mess on your pan). Put the peppers in a large bowl, cover it with plastic wrap, and set it aside for about 45 minutes so that the peppers cool. Peel the skins off the peppers; they will slide right off with your fingertips. If you need to, scrape stubborn patches off with a small knife. It is not necessary to get every fleck of charred skin off the peppers.

Cut the peppers lengthwise through one side. Discard the stems, seeds, and ribs. Pat the peppers dry with paper towels. Spread the peppers open on a work surface. Season them lightly with salt and pepper. Rub the chopped garlic into both sides of the peppers. Drizzle them with a little olive oil and then sprinkle the basil and parsley over them. Stack the peppers on top of each other on a dish. Drizzle them with any remaining oil. Cover the dish and refrigerate the peppers overnight or for up to 4 days.

Spinach in Garlic and Oil
1/4 cup olive oil
2 tablespoons coarsely chopped garlic
2 pounds fresh spinach, stems removed
salt and freshly ground black pepper
1 lemon, halved

In a large saute pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add the spinach and, using a large fork to toss it in the oil, saute it for 2 to 3 minutes or until it starts to wilt. Cover the pan and cook it for 30 seconds. Remove the cover, stir the spinach, and season it to taste with salt and pepper. Stir it again. Transfer the spinach to a large bowl and serve it with the lemon halves as a garnish.
Chicken Alla Romana
5 large red potatoes, cut in half
1 Spanish onion, peeled and thinly sliced
3 tablespoons grated Romano cheese
2 tablespoons unsalted butter, melted
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 teaspoon chopped flat-leaf parsley
salt and pepper
1 cup all-purpose flour
4 large eggs
3 cups Carmine's Breadcrumbs (recipe provided above)
Five 2-ounce chicken cutlets
1/4 cup Dry White Wine (I use Marsala)
1-1/2 cups Chicken Stock (Carmine's has their own recipe here, but you can use your own)
1-1/2 tablespoons capers, rinsed and drained
4 tablespoons unslated butter
2 tablespoons chopped Roasted Red Peppers (recipe provided above)
2 tablespoons fresh lemon juice
1 Recipe Spinach in Garlic and Oil (recipe provided above)
3 to 4 slices Fresh Mozzarella
Preheat the oven to 350F.

In a large bowl, mix together the potatoes, onions, grated cheese, melted butter, rosemary, oregano, and parsley. Season the potatoes with 1 tablespoon of salt and 1/2 teaspoon of pepper. Transfer them to a baking sheet and roast them for about 1-1/4 hours or until they are tender. Stir them occasionally during roasting. Set them aside. (They are the most delicious roasted potatoes on the planet).

Spread the flour on a large plate. Whisk the eggs in a shallow bowl. Spread the breadcrumbs on a baking sheet. One at a time, coat the chicken cutlets with flour, shaking off any excess. Dip them in the egg mixture and let any excess drip off. Coat them with breadcrumbs. Set them aside on a plate. (A great tip is to put the coated chicken back in the fridge for at least 10 minutes so that the coating dries out and ensures a crispier crust).

**Carmine's left out the part of the recipe where I assume they saute the chicken. I put some olive oil in a saute pan and sauteed the chicken until it was cooked through**

In a medium-sized saute pan, bring the wine to a boil over medium-high heat. Cook it for about 1 minute or until the liquid is reduced by half. Add the chicken stock and capers. Bring it to a boil and cook it for 2 minutes. Reduce the heat to a simmer and whisk in 3 tablespoons of the butter. Season the sauce to taste with salt and pepper. Stir in the red peppers and the remaining tablespoon of the butter. Add the lemon juice and season the sauce to taste with salt and pepper. Keep it warm.

Place the sauteed/breaded chicken and roasted potatoes in a shallow baking pan. Spread the spinach in the bottom of another baking pan. Roast both pans for about 2 minutes or until the food is hot. Cover the chicken with the mozzarella and return the pan to the oven for 2-3 minutes or until the cheese melts.

Spread the spinach down the center of a large platter. Put the chicken on top of the spinach. Scatter the potatoes around the chicken. Pour the sauce over the chicken and serve.



CARMINE'S FAMILY-STYLE COOKBOOK VOTED BEST COOKBOOK 2009 BY STIRRING THE POT!!

Chicken Scarpariello

While reading through my Carmine's Family-Style Cookbook, I noticed that this chicken was hailed as the "top-selling" chicken dish. There was no picture and the recipe doesn't boast many ingredients, but it still caught my attention. After all, I have loved all the recipes from my Carmine's book. My picture didn't turn out too well, and the dish doesn't have a lot of color, but this chicken was fabulous, a real family pleaser. We served it over some great pasta called Trofie, that I bought at a specialty shop. Isn't it cool looking? I had a feeling this chicken was going to be delicious and I wanted to serve it with a special treat.
Chicken Scarpariello - adapted from Carmine's Family-Style Cookbook
One 3-1/2 pound chicken, cut into 12 pieces *I used 3 chicken breasts
1 tablespoon kosher salt
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh sage
freshly ground black pepper
3 lemons
1 cup vegetable oil
2 tablespoons unsalted butter
4 tablespoons coarsely chopped garlic - 4 tablespoons of garlic is a ton, but very delicious
1 tablespoon finely chopped shallots
1/4 cup dry white wine
salt
lemon wedges, for garnish

Place the chicken pieces in a large bowl. Add the salt, 1 teaspoon of the rosemary, 1 teaspoon of the oregano, 1 teaspoon of the sage, and 1/2 teaspoon of black pepper. Squeeze the juice of the lemons over the chicken, toss it well. Cover the bowl with plastic wrap, and refrigerate the chicken at least 24 hours.

After chicken has marinated and you are ready to cook, heat oven to 400F. Remove the chicken from the marinade and pat dry with paper towels. Discard the marinade.

In a large saute pan, heat the vegetable oil over medium heat. When the oil is hot and starting to smoke, add the chicken pieces. Cook the chicken, without moving it for 5 minutes or until it is golden brown. Turn it over and cook the other side, without moving it, for 5 minutes or until it is deep golden brown. Continue to cook for about 10 minutes more, or until it is all evenly browned.

Using tongs, transfer chicken to a shallow roasting pan. Bake the chicken for 12-15 minutes or until it is cooked through. Meanwhile, discard any oil in the saute pan and wipe it clean with paper towels.

Heat 1 tablespoon of the butter in the saute pan over medium heat. When it is melted, add the garlic, shallots, and remaning rosemary, oregano, and sage. Cook the mixture, stirring, for about 2 minutes or until the garlic and shallots start to brown.

Increase the heat and add the wine, stirring the bottom of the pan with a wooden spoon to deglaze it. Cook the sauce for about 2 minutes or until most of the wine has evaporated.

Stir in the remaining 1 tablespoon of butter. Season the sauce to taste with salt and pepper. Squeeze the juice of the remaining lemon into the sauce. It will not thicken.

Transfer the chicken to the saute pan and mix the sauce and chicken well.

Place the chicken on a large platter, pour the sauce over it, and serve it garnished with lemon wedges.

Notes/Results: This chicken is a zesty delight! I think I inhaled mine and would've ate more, if there had been more to go around. The best part is that you can probably create this dish with your normal pantry ingredients on hand. I didn't use a whole chicken like the recipe called for. I used 3 chicken breasts and adjusted my cooking times down. I cooked the breasts on each side about 4 minutes per side and then about 10 minutes or less in the oven. The four tablespoons of chopped garlic is perfect. If you make this recipe, be sure to measure your garlic! You will not want to miss having all that yummy garlic and four tablespoons really is a lot. Definitely the perfect dish for this Halloween season, especially if you're trying to ward off vampires!! I loved how tender this chicken was. Mine was able to marinate for about 36 hours and it was so tender. I happened to have all the fresh herbs on hand, but most of the time I don't. I don't see why you couldn't use dried herbs, but I would reduce the amount since dried herbs are more potent. A fabulous and zesty family chicken dish that is great to serve with pasta. I will be making this again.

Beef Cutlet Milanese with Caper, Roasted Pepper, and Tomato Butter Sauce

It's no secret that I am completely taken with my copy of Carmine's Family-Style Cookbook. I have been cooking a lot of recipes from their book lately. This beef cutlet milanese was interesting to me because I have never butterflied a steak before, nor had I breaded a steak before. Generally speaking, when we have steak it is in the traditional way. We loved all the components in this recipe, so I decided to go for it. I was glad I did. This dish was fun to cook and beautiful to serve. Very colorful on the plate.

Beef Cutlet Milanese with Caper, Roasted Pepper, and Tomato Butter Sauce - adapted from
Carmine's Family-Style Cookbook
Two 8-ounce, thick boneless sirloin steaks, butterflied
1/2 cup all-purpose flour
3 large eggs
2 cups Carmine's breadcrumbs
grated zest of 1 lemon
salt and freshly ground pepper
1/2 cup vegetable oil
6 tablespoons plus 1 teaspoon unsalted butter
1 tablespoon minced shallots
1/4 cup dry white wine
1 cup chicken stock
5 tablespoons Carmine's marinara sauce
2 tablespoons chopped roasted red peppers
2 tablespoons thinly sliced fresh basil
2 teaspoons capers, rinsed and drained
pinch hot red pepper flakes

Using the flat side of a cleaver, a mallet, or a small heavy frying pan, flatten each piece of steak until it is 1/4 inch thick. To make it easier, cover the steak with plastic wrap before flattening it.

Spread the flour on a plate. Whisk the eggs together in a shallow bowl. Combine the bread crumbs and lemon zest in a small bowl and mix them well. Spread the bread crumbs out on a shallow plate.

Lightly season the steaks with salt and pepper.

Coat the steaks on both sides with flour and shake off any excess. Dip the steaks in the egg and let the excess drip off. Coat the steaks completely with the breadcrumbs and press them into the meat to adhere. Set them aside on a tray or large plate.

In a large nonstick pan, heat the oil over med-high heat. When the oil is hot, add the steaks and cook them for about 2-3 minutes or until the bottoms are golden brown. Turn the steaks over and cook the other side for about 2-3 minutes or until it is golden brown. Transfer the steaks to paper towels to drain. Transfer them to a baking sheet and set them aside.

Preheat the oven to 400F.

In a small saucepan over medium heat, melt 1 teaspoon of the butter, add the shallots, and saute them for 1-2 minutes or until they are lightly browned. Add the wine and cook the sauce for about 30 seconds. Add the chicken stock, bring it to a boil, and cook it for 1 minute.

Reduce the heat to low. When the sauce is simmering slowly, use a small whisk to whip the remaining 6 tablespoons of butter into the sauce and cook it for about 2 minutes. Add the marinara sauce, roasted peppers, basil, capers, and red pepper flakes. Season the sauce to taste with salt and pepper. Remove it from the heat and set it aside.

Transfer the steaks to the oven and bake them for 3-4 minutes or until they are hot. Ladle the sauce onto a large platter, place the steaks on top of the sauce, and serve.


Notes/Results: This is a flavorful recipe with a lot of components and we really enjoyed it. The tomato butter sauce is robust and beautiful on the plate. This recipe was a learning experience for me and I had a lot of fun cooking something different. This is something that I will serve again, when we are craving steak, but not the "traditional steakhouse dinner".

Pork Chops with Sweet and Hot Vinegar Peppers

I've recently fell in love with my copy of Carmine's Family-Style Cookbook. Each and every recipe I have made from this book has been packed with flavor and absolutely delicious. I was intrigued with this recipe and the combination of flavors. Curious how it would all turn out, I began the brining process for the pork chops. The recipe calls for them to brine for 48 hours. I was tempted to forgo the brining process, but decided to stay true to the recipe for the first go around. I was glad I did.

The end result was a tender and spicy pork chop in a robust garlic sauce. My husband really enjoyed this and said it was his favorite Carmine recipe to date. I served it with Carmine's roasted potatoes, which are out of this world delicious. It was all gobbled up in no time and there were no leftovers. A definite make again recipe!

Pork Chops with Sweet and Hot Vinegar Peppers - Carmine's Family-Style Cookbook

Brine:
3 tablespoons dark brown sugar
3 tablespoons kosher salt
1 cup hot water
2 cups cold water
5 black peppercorns
1 onion, peeled and sliced
1 clove garlic, peeled and crushed
1 whole clove
1 bay leaf
1 tablespoon vegetable oil
1/2 stick cinnamon

Pork Chops:
4 loin pork chops, each 1 inch thick
2 tablespoons olive oil
1 tablespoon coarsely chopped garlic
1 cup chicken stock
10 small whole sweet vinegar peppers, quartered and seeded
10 small whole hot vinegar peppers, quartered and seeded
7 tablespoons sweet vinegar pepper juice from jar
7 tablespoons hot vinegar pepper juice from jar
4 tablespoons unsalted butter
2 tablespoons chopped fresh basil
2 tablespoons chopped flat-leaf parsley

To prepare the brine and brine the pork chops:
Dissolve the sugar and kosher salt in the hot water. Add the cold water and the rest of the brine ingredients. Mix the brine well and transfer it to a large resealable plastic bag. Place the pork chops in the bag, seal it, and gently shake the bag to make sure the chops are covered by the brine. Put the bag in a bowl. Refrigerate them for 2 days, turning the bag from time to time.

To Cook the Pork Chops:
Preheat the oven to 400F. Remove the pork chops from the brine, pat them dry with paper towels, and set them aside. Discard the brine. In a large ovenproof saute pan, heat the olive oil over high heat. When the oil is hot, cook the pork chops for 3-4 minutes or until they are golden brown on one side. Reduce the heat to medium-high and brown the other side of the pork chops for 2-3 minutes. Transfer the pan to the oven and cook the pork chops for 3 minutes or until they are pale pink in the center and the internal temp is 150F. Transfer the chops to a platter, cover them, and keep them warm. Add the garlic to the saute pan and cook it over low heat for about 1 minute or until it is lightly browned. Add the chicken stock, sweet and hot peppers, and pepper juice, a little at a time. Taste the sauce and add only as much hot or sweet pepper juice as you like to make it pleasantly tart. Add the butter, basil, and parsley, increase the heat to medium-high, and boil the sauce for about 2 minutes. Return the chops to the pan and turn them to coat them with the sauce. Put the chops on a platter, spoon the sauce over them, and serve.

Note: This recipe really does pack a punch in the heat department. I only added about half of the pepper juices and it was really potent. I love super spicy hot foods, but 14 tablespoons of pepper juice on top of more peppers would've been too much for me.

Carmine's Garlic Butter & Garlic Bread Parmigiana

I know what you're thinking. You're thinking that you already know how to make garlic bread and you already have your own recipe. However, I'm here to tell you that you absolutely have to make this garlic bread. It is downright delicious! This is hands down the very best garlic bread that I have ever ate. In fact, this garlic butter is so good that I'm going to try to keep it on hand as a staple.

Check out the list of ingredients for this garlic butter! It is loaded with tons of good ingredients. This recipe makes 1-1/4 cup garlic butter. You can use it for garlic bread or for many other applications! It stores in the refrigerator for up to one month (but once you taste it, it will never last that long!) I have already made garlic bread twice this past week and the family is begging for it again.
Garlic Butter - Carmine's Family-Style Cookbook
1 cup salted butter, at room temperature (2 sticks)
12 fresh oregano leaves, chopped
2 tablespoons finely chopped garlic (about 8-10 cloves of garlic)
2 tablespoons grated Romano cheese
2 tablespoons garlic powder (this is a lot of garlic powder, but it turns out beautifully)
1 tablespoon olive oil
1 tablespoon dried oregano
1 tablespoon chopped flat-leaf parsley
1 teaspoon onion powder
In a medium-sized bowl, beat the butter, using a rubber spatula or wooden spoon, for about 3 minutes or until it is very soft. Mix in the remaining ingredients until they are well blended. Transfer the garlic butter to a glass dish, cover it, and refrigerate it. It will keep for 1 month. Let butter come to room temperature before using. (Notes: I have mine stored in a mason jar in the refrigerator. I have made two loaves of garlic bread, and have enough left for about 2 more loaves of garlic bread.

Yum- look at those crisp buttery edges filled with juicy butter!

Carmine's Garlic Bread Parmigiana - Carmine's Family-Style Cookbook
1 loaf of rustic country bread, baguette, or french bread
Carmine's garlic butter, how much depends on how much bread you have
2 teaspoons of Romano cheese

Preheat broiler. Slice bread into 1/2" thick slices. Toast the bread under the broiler for 1-2 minutes or until it is golden brown. Turn the bread and toast the other side for about 1 minute or until it is golden brown. Turn off broiler and preheat the oven to 400F. Spread about 1 tablespoon of the butter on one side of each piece of toast, making sure to cover the entire surface. Sprinkle the grated cheese over the bread. Transfer the toasts to a sheet pan. Bake them for about 12 minutes or until they are crispy and lightly browned. (Notes: The 12 minutes cook time depends on the size of your toasts. Mine were very small and crostini sized and they baked in about 8 minutes. The 12 minute baking time would be for a piece of toast the size of regular bread).

Switching gears, I am absolutely IN LOVE with this cookbook, Carmine's Family-Style. Last week I posted the Chicken Alla Romano; Rustic Lentil Soup; and Spice Cookies with Lemon Icing. This week I've already made the Garlic Butter and Garlic Bread Parmigiana; Beef Cutlet Milanese with Caper, Roasted Pepper, and Tomato Butter Sauce; Carmine's Marinara Sauce; and Pork Chops with Sweet and Hot Vinegar Peppers. All of the dishes have been loaded with flavor and big hits! There will be many more future posts from this cookbook :D

Carmine's Family-Style Cookbook: Cookbook Review, Chicken Alla Romana, Rustic Lentil Soup, & Spice Cookies with Lemon Icing

When it comes to food, I am easily pleased. However, I am NOT easily impressed. This cookbook, Carmine's Family-Style Cookbook impressed me very much! I read all the ratings on both The Good Cook and Amazon and both sites gave this cookbook five-star reviews. A five-star review could be for many reasons. Maybe the book is simply beautiful, has wonderful pictures, clear instructions, or just awesome recipes. This has the five-stars because it delivers FLAVOR to your table like no one's business. I am in love with this new cookbook! I have never had the pleasure of dining at Carmine's, but I am convinced that this cookbook will deliver all those flavors right in my own home.
The book is laid out in eight chapters: Appetizers, Soups & Salads; Carmine's Hero Sandwiches; Pasta, Fish and Seafood Mains; Meat and Poultry Mains; Side Dishes; Desserts; and Basic Recipes. There is a little story in the beginning of the book detailing the start up of their restaurant and their love for Italian food. There isn't a picture for every recipe, but there are many color pictures throughout the book. There are many Italian favorites in this book, including basic recipes for Carmine's Marinara, Meatballs, Breadcrumbs, All-Purpose Red Sauce, and more.
I'm not sure if I would recommend this book to a beginner cook, mostly because some recipes have recipes within a recipe and are rather involved, In fact, the Chicken Alla Romano had me a little flustered in the kitchen, but the end result was well-worth it. To explain, I had to make/wanted to make everything from scratch. That's what makes it good, right? I made Carmine's breadcrumbs, Carmine's Roasted Red Peppers, 1 Recipe Spinach in Garlic and Oil, and then continued on with the recipe. However, everything I have made from this cookbook is packed with flavor and I have been smacking my lips with delight all week : ) I highly recommend this cookbook. If you like flavor, this will be one of your go-to cookbooks.
The first dish that I made was the Chicken Alla Romano, which is a breaded chicken with a lemony butter sauce. It is everything you need for a family meal on one single platter and it is TO DIE FOR!! I think it is one of the best dishes to ever come out of my kitchen! Needless to say, I was very impressed.
The recipe begins with roasting five large red potatoes, along with onion, melted butter, rosemary, oregano, parsley and Romano cheese in a 350F oven for a little over one hour. It then requires you to make Carmine's breadcrumbs (skip the part where I shattered my brand new $150 Breville blender to pieces). Trust me and make these breadcrumbs, they are delicious and full of more flavor. I breaded the chicken and stuck in the fridge to let the breading dry out (a Tyler tip). While they were "drying out" I made the sauce. The sauce is a mixture of dry white wine, chicken stock, capers, roasted red peppers (which I also made from scratch), butter and lemon juice. When the sauce was finished I made the spinach in garlic and oil and set it aside. I then sauteed the chicken (this step was missed in the cookbook - rather odd). Once the chicken is sauteed, you put the potatoes and spinach into the oven to reheat. You also add a slice of fresh mozzarella to each chicken breast and bake until melted (about 4 minutes). Serve with potatoes on the side and sauce drizzled over the top. You will be smacking your lips, and I'm not kidding.

Next, I made Carmine's Rustic Lentil Soup, for Souper Sundays. It reminds me more of an Italian chili. It was also filled with flavor and was even better the next day when the flavors had a chance to blend a little more. Even my hubby liked it, and he is not a big soup fan! The base begins with bacon and pancetta,how can you go wrong with that? There is a lot of flavor with the bay leaves, fresh thyme, fresh oregano, and hot red pepper flakes. The lentils and veggies cook for about 45 mintues, a russet potato thickens up the soup, and it is topped off with sauteed Italian sausage- very hearty and delicious!


















I wanted to try a dessert from the book. I have really been worn down on chocolate lately (did I really say that?) So, I opted for these Spice Cookies with Lemon Icing. These cookies were a great start to my Fall Baking Series. They were crisp on the outside and cakey in the middle with a light spicy flavor and a wonderful lemony glaze on top. They called for raisins, but I left them out because I like my cookies "unadulterated" (a word borrowed from my blogging friend Julie, The Sporadic Cook). These were the perfect way to cap off the Rustic Lentil Soup.

I have many more recipes bookmarked in my copy of Carmine's. Sometime soon I am going to make the Beef Cutlet Milanese with Caper, Roasted Pepper, and Tomato Butter Sauce. I plan on serving that with the Garlic Bread Parmigiana and maybe the Fontina Potato Croquettes. I am truly looking forward to both cooking and eating those dishes.

Please share if you have either been to Carmine's or cooked anything from their cookbook. I'd love to hear comments either way about your experience!!

I will be happy to share these recipes upon request, I just didn't want to make my post any longer than it already is : )

Congrats to Gaby of What's Gaby Cooking, she has won the Oikos Greek Yogurt giveaway via random.org, which selected number 12. I will be contacting Gaby and providing her information to Kristina at Stonyfield.