Family Style Meatball "Fondue"

Ingredients

Cooking spray

16 ounces ground pork

16 ounces ground beef

1 small onion, finely diced

1 teaspoon dried oregano

½ teaspoon kosher salt
½ teaspoon black pepper

2 large eggs

1 tablespoon olive oil

8 ounces sliced cremini mushrooms

2 garlic cloves, minced

1 jar marinara sauce (Rao’s)

1/4 cup water

8 ounces mozzarella cheese, shredded (about 2 cups)

whole-wheat baguette, cut into 24 thin slices and toasted

Preheat oven to 400°F. Line a baking sheet with aluminum foil; coat with cooking spray.

Stir together beef, pork, turkey, onion, oregano, salt, pepper, and eggs in a bowl. Form 24 meatballs with meat mixture, about 1 tablespoon each; arrange on prepared baking sheet. Bake at 400°F until fully cooked, about 12 minutes.

Meanwhile, heat a large ovenproof skillet over medium-high. Add oil to pan; swirl to coat. Add mushrooms and garlic; cook, stirring occasionally, until mushroom liquid is mostly evaporated, about 5 minutes. Stir in marinara sauce and 1/4 cup water; reduce heat to medium, and simmer 5 minutes. Add meatballs to skillet (leave behind cooked-out proteins); gently stir to coat with sauce. Sprinkle evenly with cheese.

Preheat broiler with oven rack in top position. Broil meatball mixture just until cheese is melted and bubbly, about 2 minutes. Serve with toasted baguette.

Chicken Cacciatore

Ingredients:
1/2 tsp. pepper
1 tsp. garlic
1 tsp. marjoram leaves
1/2 tsp. oregano
1/2 tsp. rosemary
1/2 tsp. thyme
1/4 c. Flour
1 tsp. salt
1 lb. cubed chicken
3 tbsp. olive oil
8 oz. mushrooms
1 onion chopped
1 bell pepper sliced
1 can diced tomatoes, undrained
8 oz. tomato sauce

Directions:
1.  Mix flour, salt, pepper.  Coat chicken.
2.  Heat 2 tbsp. oil in skillet.   Cook chicken.  Remove from skillet.  Heat remaining oil.  Cook mushrooms, onion, and pepper.
3.  Stir in remaining ingredients and spices.  Bring to boil.  Return chicken to pot.  Reduce heat and cook covered, 5 minutes or until chicken is heated through.  Serve over pasta.

Antipasto Squares

Ingredients
2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
1 egg
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, some of the parmesan cheese, and red peppers, on top of the dough.
In a bowl, beat the egg lightly, and stir in the black pepper. Unroll the second package of dough, and place over the top of the peppers. Brush with the egg mixture and sprinkle with the rest of the parmesan cheese. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

Lasagna

Ingredients

• 8 oz lasagna noodles
• 1/2 lb ground beef
• 1/2 lb sausage, casings removed
• 1 chopped onion
• 2 cloves garlic, minced
• 1 can crushed tomatoes
• 1 can tomato paste
• 1 can tomato sauce
• 2 tsp basil
• 1 tsp marjoram leaves
• 2 eggs
• 1 lb cottage cheese
• 3/4 c grated parmesan cheese
• 2 tbsp parsley
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 c shredded cheddar cheese
• 3 c shredded mozzarella cheese

Directions

• cook noodles according to package directions, drain
• cook meats, onion, garlic in large skillet, drain
• add tomatoes, tomato paste, tomato sauce, basil, marjoram. reduce heat to low. cover, simmer 15 minutes.
• preheat oven to 375. beat eggs in large bowl; add cottage cheese, 1/2 c parmesan, parsley, salt and pepper; mix well.
• place half the noodles in the bottom of 13x9 baking pan. spread half cheese mixture over noodles, then half the meat, then half the cheddar and mozzarella cheese. repeat layers. sprinkle top with remaining 1/4 c parmesan cheese.
• bake 40 to 45 minutes or until bubbly. let sit 10 minutes before cutting.

Eggplant Parmesan

Ingredients

6 cups Chef Jeff's Homemade Pasta Sauce

2 cups dried bread crumbs

1 tablespoon garlic powder

1 tablespoon dried oregano

Salt and freshly ground black pepper

5 eggs

1 cup all-purpose flour

Extra-virgin olive oil

2 medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices

1 15oz container (~ 1 pound) whole milk ricotta cheese

1/2 cup chopped fresh basil leaves

1/4 cup chopped fresh oregano leaves

1 1/4 cups freshly grated Parmigiano-Romano

1 pound shredded mozzarella cheese

Directions

Preheat the oven to 350 degrees F.

Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.

Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.

Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil, oregano, remaing 2 eggs, and season with salt and pepper.

Coat a large pan (13x9 would work) with cooking spray.  First spoon a light layer of sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture.  Spoon another layer of tomato sauce over the eggplant and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella.  Sprinkle with the 3/4 cup Parmigiano.

Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.

Sausage, Peppers, and Onions

Ah... one of the best street foods.

Ingredients
1 pound hot Italian sausage
2 bell peppers (any color), sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano

1 15oz can tomato sauce

1 15oz can diced tomatoes, undrained
4 to 6 fresh Italian sandwich rolls

Combine the first 8 ingredients (sausage through diced tomatoes) in a large pot.  Simmer over low heat for 1 hour or until sausage is cooked through and peppers/onions are tender.  Add water if sauce gets too thick.

Cut the sausages in half lengthwise. Add the sausage back to the pan and stir to combine.

Serve in bowls or as a sandwich.

Chicken & Pasta with a Mushroom Marsala Cream Sauce

Ingredients

1 1/2 pounds boneless skinless chicken thighs, cut into strips
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1.5 pounds cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves
12 ounces dried fettuccine or penne

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Return the chicken to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 8-10 minutes. Drain. Toss the pasta with 3 tablespoons of butter and season with salt and pepper.

Plate the pasta, top with chicken mixture, and garnish with parsley. Serve.

Chicken Piccata

Just as good if you substitute pork or veal.

Ingredients
3/4 cup all purpose flour, plus 2 tablespoons, divided
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
6-8 boneless, skinless chicken thighs
1 1/2 tablespoons vegetable oil
3 tablespoons butter
1 cup dry white wine
1 cup chicken stock
1 garlic clove, chopped
1 lemon, juiced, or more to taste, (about 2 tablespoons)
2 tablespoon capers, drained
1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish
3 tablespoons water

In a plate combine 3/4 cup of the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the chicken thighs in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken until golden brown on both sides, about 2 minutes per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes. Whisk in the remaining 1/2 teaspoon of salt, remaining 2 tablespoons of butter and the chopped parsley. Combine the remaining 2 tablespoons of flour with the 3 tablespoons of water in a small bowl, whisk together, and use as a thickening agent if the sauce needs to thicker. Then return the chicken to the pan and cook until heated through, about 1 minute. Garnish with parsley sprigs and serve immediately.

Chef Jeff's Fresh Pasta

Ingredients
3 cups all purpose flour
1.5 teaspoons salt
4 eggs (jumbo eggs work best)
1 tablespoon olive oil

In a small bowl, beat the eggs, salt, and olive oil.

Combine ingredients in a food processor. Pulse on dough setting until mostly combined into a ball. Remove dough from food processor and place on a large surface.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/4 cup increments, if the dough is too sticky. Knead for about 7 minutes. The dough should be elastic and a little sticky. Divide the dough in thirds, roll into a ball, wrap in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

Flour a surface. Roll each dough ball to 1/2 inch thickness. Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta machine. Reduce pasta machine cutter setting by 1, roll pasta dough through pasta machine again. Repeat process until pasta dough is desired thickness (i usually stop at setting 5 ... setting 6 is too thin). Repeat process with other dough balls.

Cut pasta sheets to desired shape. Hang on drying rack for 3-4 hours. Then cook pasta 1-2 minutes in boiling water and toss with your favorite sauce.

Chef Jeff's Homemade Pasta Sauce

1 pound hot italian sausage
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
1 head (yes, entire head) garlic, finely chopped
2 stalks celery, finely chopped
1 green pepper, seeded, and cut in half
1 tablespoon salt
2 tablespoons oregano
2 tablespoons garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes (optional, with sausage it can make sauce too spicy)
1 (15 ounce) can tomato sauce
1 (28 ounce) cans crushed tomatoes

1 (28 ounce) cans tomato puree
2 dried bay leaves
4 tablespoons butter or sugar to reduce acidity
1/4 cup fresh basil

Directions
In a large pot, heat the oil over a medium-high flame. Add the onions, garlic, celery, and 1/2 teaspoons salt and pepper.  Saute until all the vegetables are soft, about 10 minutes.

Once vegetables are cooked enough, add the tomato sauce, puree, crushed tomatoes, bay leaves, other seasonings, italian sausage, and green pepper halves. Simmer uncovered over low heat as long as you want but at least 2 hours. Remove from heat and discard the bay leaf. Remove italian sausage.

Meanwhile, cook pasta according to package directions.

Season the sauce with more salt and pepper, to taste. Add butter or sugar to taste to reduce gravy's acidity.

Remove green pepper halves before serving.

Serve over fresh pasta.

Osso Buco (Braised Veal Shanks)

2 sprigs fresh rosemary
2 sprigs fresh thyme
2 cloves of garlic
1 dry bay leaf
Cheesecloth
Kitchen twine, for bouquet garni
2 veal shanks (about 1 pound per shank)
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
2 carrots, diced into 1/2-inch cubes
2 stalks celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped

Place the rosemary, thyme, bay leaf and garlic cloves into cheesecloth and secure with twine. This will be your bouquet garni.

For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

In a large Dutch oven pot, heat vegetable oil until smoking. Add veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.

In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

When done, garnish with chopped parsley.

Penne with Fennel, Onions, and Sausage

Ingredients
1 pound penne pasta
Salt
3 tablespoons extra-virgin olive oil, divided
1 pound bulk hot Italian sausage
4 cloves garlic, very thinly sliced
1 bulb fennel, trimmed, quartered and core cut away, very thinly sliced
1 small yellow onion, very thinly sliced
2 cubanelle peppers, seeded and very thinly sliced
Pepper
1 cup dry white wine or stock, eyeball it
1 (28-ounce) can crushed San Marzano (Italian imported) tomatoes
1 cup grated Parmigiano-Reggiano, plus some to pass at table
1 cup basil, 20 leaves, shredded or torn
Crusty bread, for mopping

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon extra-virgin olive oil. Add sausage to the skillet and break up the sausage into small bits. Brown sausage all over then transfer to a paper towel lined plate.

Return pan to heat and add 2 tablespoons extra-virgin olive oil, the garlic, fennel, onions and peppers. Season the vegetables with salt and pepper. Cook, turning frequently, 7 to 8 minutes until tender but do not allow the fennel and onions to brown – reduce heat a bit if they begin to. Add the wine or stock next and reduce 2 minutes. Stir in the tomatoes and the sausage. Reduce heat to a simmer and cook until pasta is done.

Meanwhile, place a large pot of water on to boil for pasta. Salt water and add penne and cook to al dente.

Drain pasta and add to the sauce. Sprinkle the pasta with 1 cup cheese, then toss pasta with thick sauce to combine. Sprinkle basil leaves on top. Serve with extra cheese and pass crusty bread at the table to mop up the plates.

Penne a la Carbonara

Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 yellow onion, minced
4 garlic cloves, minced
8-10 ounces pancetta or prosciutto, diced
1 pound penne pasta
3 large egg yolks, at room temperature
1/2 cup heavy cream, at room temperature
1 cup finely grated Parmigiano-Reggiano, at room temperature, divided
2 teaspoons crushed red pepper
Freshly ground black pepper
Salt
Chopped fresh parsley leaves

Heat oil and butter in a large saute pan over medium heat. Add the onion and pancetta. Cook for 5 minutes. Add garlic. Continue to cook until the onions are translucent and the pancetta is beginning to crisp. Remove from the heat and set aside.

Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Drain pasta in a colander (reserve a small amount of the cooking liquid in a small bowl) and return pasta to the pot. Return the pot to the heat and add the reserved pancetta and onion mixture. Stir over high heat until pasta is coated with the pancetta mixture.

In a bowl, whisk together the egg yolks and heavy cream and add to the pasta, along with 3/4 cup of the Parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. Season with salt, freshly ground black pepper, and crushed red pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry.

Top with parsley and serve immediately.

Scallops Bonne Femme with Crispy Prosciutto

Ingredients
3 tablespoons extra-virgin olive oil, divided
1 large shallot, finely chopped
8 button mushrooms, thinly sliced
2 tablespoons butter
1 tablespoon all-purpose flour
1/2 cup dry white wine
1/2 cup chicken stock
1 cup cream
Freshly grated nutmeg, to taste
Salt and freshly ground black pepper
1 or 2 dashes hot sauce
4 slices prosciutto
10 large sea scallops, trimmed of any connective tissue and patted dry
1/2 cup plain bread crumbs
Handful parsley leaves, chopped

Preheat broiler.

Heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 tablespoons butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low.

While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools.

Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 tablespoon extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly.

Serve scallops topped with broken pieces of crispy prosciutto. Server steamed vegetables and a salad on the side.

Chicken Marsala

1/2 cup all-purpose flour
1 tablespoon Emeril's Essence
6 boneless, skinless chicken thighs
1 tablespoon olive oil
3 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
1/2 cup diced red onion
3 ounces diced prosciutto
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
Seasonings for chicken, your choice

Season the chicken.  In a shallow plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken thighs in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken thighs until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.

Add the other 2 tablespoons of the butter to the pan and add the mushrooms and onion. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the prosciutto and saute for 1 minute. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.

Lower the heat to medium and return the chicken thighs to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.  If sauce is not thickening, add a little flour/water mixture to thicken.  Add salt and pepper to taste. Garnish with chopped chives and serve immediately.

Cavatappi with Vodka Cream Sauce

16 ounces uncooked cavatappi pasta
2 tablespoons butter
1 1/4 cup finely chopped onion
3 garlic cloves, minced
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 tablespoons all-purpose flour
2 tablespoons water
2 cups half-and-half
2/3 cup vodka
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 (4 ounces) grated fresh Parmesan cheese
6-8 tablespoons finely chopped basil

Preparation
Cook pasta according to package directions. Drain.

Melt butter in a medium saucepan over medium heat. Add onion and garlic; cover and cook 3 minutes or until tender. Add tomato sauce and diced tomatoes; simmer, partially covered, 20 minutes or until thick. Combine flour and water, stirring with a whisk until smooth. Add flour mixture to pan; cook 1 minute. Add half-and-half, vodka, salt, and pepper; bring to a boil. Stir in cheese. Reduce heat to low; cook 3 minutes or until cheese melts, stirring frequently. Add pasta; toss to coat. Sprinkle with basil.

Yields 8 servings.

Pork Piccata

A simple, yet tasty pork piccata dish. Substitute veal or chicken cutlets for the pork, if preferred.

1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
8 thinly sliced pork tendorloin
2 tablespoons vegetable oil
4 tablespoons butter
1 1/4 cup dry white wine
3/4 cup chicken stock
2 garlic cloves, chopped
2-3 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoon capers, drained
2 tablespoons cornstarch
3 tablespoons water
2 tablespoons chopped parsley leaves

Combine flour, 1.5 teaspoons of the salt, and pepper. Coat pork with flour mixture.

Heat the oil in a large skillet over medium-high heat until hot. Melt 2 tablespoons butter in the hot oil. Cook the pork until golden brown on both sides, about 90 seconds per side. Transfer pork to a plate and set aside.

Deglaze the pan with the white wine, scraping to remove browned bits from the bottom of the pan. Bring to a boil. Add the chicken stock, garlic, lemon juice, and capers when the wine has reduced by half. Cook for 5 minutes.

Combine cornstarch and water with a whisk. Slowly add cornstarch to mixture in the pan, stirring frequently, until pan mixture has thickened. You might not use all cornstarch mixture.

Whisk in the remaining 1/2 teaspoon of salt, remaining 2 tablespoons of butter and the chopped parsley. When the butter has melted, return the pork to the pan and cook until heated through, about 1 minute. Garnish with parsley sprigs and serve immediately.