Archive for February, 2013

  • 1 – 2.2 pound bag Fully Cooked Homestyle Meatballs
  • 1 jar or more Robert’s Reserve Raspberry Chipotle Sauce

 

 

 

 

 

 

 

Heat Meatballs in microwave, place in crock pot on warm or in chaffing dish, pour Raspberry Chipotle Sauce over and mix to incorporate.

Advertisements
  • 1 medium Onion, chopped
  • 1 jar Orti di Calaria Arrabbiata Sauce
  • 1 large Sweet Potato, cubed
  • 2 cups Central Market Organics Vegetable Broth
  • 1 can Great Northern Beans
  • 4 tablespoons Adam’s Reserve Garam Masala
  • 1/2 cup Peanut Butter

Chop Onion and Sweet Potato

Place 6 tablespoons Extra Virgin Olive Oil in Dutch oven or heavy pot over medium high heat, saute Onion and Sweet Potato along with Garam Masala for 8 minutes

Add Arrabbiata Sauce, Vegetable Broth and Beans, simmer for 25 minutes

Stir in Peanut Butter and mix well to incorporate

Serve with Flat Bread that has been heated on the griddle with Olive Oil

This Egg Dish is makes a Marvelous Weekend Breakfast or Brunch

The Arrabbiata Sauce is a bit spicy so if you don’t like spicy I suggest the Tomato Basil Sauce

  • 3  to 6 ounces Pancetta
  • 1 jar Orti di Calabria Arrabbiata Sauce
  • 4 – 6 Eggs
  • 1 cup Calamata Olive, coarsely chopped
  • Parmigiano Reggiano Cheese, grated

Fry Pancetta in heavy skillet until begins to crisp, over medium high heat

Add Arrabbiata Sauce to pan and heat until sauce begins to bubble

Make indentation into sauce with wooden spoon and drop egg into opening.

Sprinkle Calamata Olives over all

Cover and cook until Eggs reach desired degree of doneness

Suggestion:  Toast some Asiago Cheese Bread in a pan with Olive Oil

Place Eggs on Serving Plates and garnish with Parmigiano Reggiano Cheese, serve with Asiago Cheese Bread

  • 2 jars Orti di Calabria Pasta Sauce
  • 1 – 16 ounce package Pasta
  • 1 package Italian Sausage
  • Ottavio Extra Virgin Olive Oil
  • Grated Parmesan Cheese

Cook Pasta al dente according to package directions, drain and rinse under cool water, then coat with Olive Oil.

Fry Italian Sausage until done and drain off excess grease, add Pasta Sauce to pan and heat till bubbling.

Place Pasta in a well oiled 13 X 9 inch baking dish and pour Sausage – Pasta Sauce mixture over, use wooden spoon to incorporate Sauce into Pasta.

Top with Grated Parmesan Cheese and place in 350 degree oven and bake until bubbly and cheese is browned.

FOOD  IS  THE  PAPYRUS  ON  WHICH  WE  WRITE  THE  POETRY  OF  OUR  LIVES

Chef Emil

Emil

  • 1 container chopped Celery & Onion or 3-4 ribs Celery and one medium Onion, chopped
  • 1 Carrot, chopped
  • 2 jars Orti di Calabria Tomato Basil Pasta Sauce
  • 1 package ground Italian Sausage
  • 1 – 16 ounce container Rigatoni or Penne Pasta
  • Ottavio Olive Oil
  • Parmesan Cheese, grated
  • Adam’s Reserve Red Pepper Flakes 1/2 teaspoon, optional

Cook Pasta al dente according to package directions

Heat 3 tablespoons Olive Oil in Dutch oven or large pot and brown Italian Sausage until  no longer pink, break apart with wooden spoon.

Add Celery, Onion and Carrot, stir and cook for 15 minutes

Add Pasta Sauce and Red Pepper Flakes, reduce heat and simmer for 20 minutes to incorporate flavors

Place Pasta on Serving Platter and top with Ragu, garnish with Parmesan Cheese and Parsley

The Red Wine & Mushroom Sauce with the Richness of the Bacon Jam added makes the  perfect combination

  • 4 Ribeye Steaks
  • 4 tablespoons Ottavio Olive Oil
  • Adam’s Reserve Rib, Roast and Steak Rub
  • 2 cups Dry Red Wine, such as Billhook Cabernet Sauvignon
  • 1 jar Better Than Good Bacon Jam
  • 2 bags (10 ounces each) Baby Bella Mushrooms, sliced

Rub Steaks with Olive Oil to moisten, then rub with Steak Rub, set aside for 5 to 10 minutes.  Grill or Pan Fry steaks until desired degree of doneness is attained.  Remove to warm holding area.

Place Mushrooms in same pan over high heat, add Bacon Jam and stir to coat well, when hot add Wine and continue to cook on high heat until wine reduces, about 15 to 20 minutes.

Serve Red Wine Mushroom Sauce over Steaks.

 

Perfect with Potatoes Antoinette

  • 3 – 4 pounds Ribs, pork or beef (I like pork best!)
  • 1 jar Texas on the Plate Bodacious Soppin’ Sauce
  • 1/2 jar Adam’s Reserve Asian Spice
  • Adam’s Reserve Red Chile Flakes
  • 1 bunch Green Onions, sliced

In a large bowl, season Ribs with Asian Spice, turning to coat all sides

Pour Soppin’ Sauce over and mix well, let sit for 20 minutes or overnight is fine

Place Ribs on foil covered baking sheet and bake in 50 degree oven for one hour, baste with remaining Sauce Mixture after 30 minutes

Remove from oven and place on serving platter, pour any remaining juices over Ribs.

Sprinkle to taste with Red Chile Flakes and garnish with Green Onion Slices