Tag Archives: Chicken

Chicken Marsala & Mob Recipes .::. Healthy Cooking with your Friendly Italians Episode 31

This week, recipes and stories from the mob. They may have been cold-blooded killers but boy could they cook! Check out these recipes that include Chicken Marsala, Mussels in a Tomato Wine Sauce, Columbo Style Marinara Sauce, Gambino Style Shrimp Scampi, and Northern Italian Chicken Cacciatore. All classic Italian recipes kicked up with unique mobster techniques and stories to go along with them.


1 pound chicken breast, deboned and skinless
Slice in half with a long thin knife ( horizontally)
Place between two sheets of plastic, pound thin
Season with salt and pepper
Dust with semolina flour
Heat in saute pan 1 stick of butter, add pounded breast 1 minute per side, set aside
Add: 1/4 cup of Marsala wine, 1/8 cup of Grand Marnier liqueur
Remove from burner, and ignite
Place back on burner
Saute Mushrooms
Heat 1/2 pound of sliced brown mushrooms in 1 stick of butter
Season with salt and pepper
Add 1/8 sweet vermouth, cook 20 minutes
Add to Marsala wine mixture,add sautéed chicken,juice of one lemon, cook 2 minutes and serve


In a large pot heat 5 pounds mussels, washed and scrubbed , 1/4 stick of butter, 4 dried chili peppers, 1 tablespoon lemon 1/4 teaspoon black pepper
Pour water over the mussels to cover, bring to a boil, cover pot
Remove when mussels open ( about 15 minutes) set aside
Pour cooking liquid through a sieve
In a large frying pan heat 1/4 stick of butter, 2 mashed garlic cloves, cook for 2 minutes
Add: 1/2 cup of white wine, 1 tablespoon sweet vermouth, 1/2 cup diced tomatoes, 2 tablespoon parsley, 1/2 teaspoon dry oregano, 4 bay leaves
Cook for 10 minutes, add mussels , bake at 400 degrees for 5 minutes
Pour some of the strained boiling liquid over and serve with lots of Italian bread


Saute in 1/4 cup extra virgin oil 2 minced garlic cloves, low hear do not burn
Add: 1 28 ounce can roma tomatoes* squeezed or chopped, cook for 5 minutes
Add: 1/2 teaspoon garlic powder, 1/4 teaspoon dry mustard, 1/4 teaspoon black pepper, 2 tablespoons dry basil crushed, 1 cup chicken stock, 1/4 teaspoon salt
Simmer 30 minutes
* San Marizano or Pomi are recommended


2 pounds raw shrimp (16 to 20 count) cleaned deveined and butterflied
Place shrimp in a large flat oven proof pan
Mix and spoon over the shrimp
2 sticks of unsalted butter (softened), 3 minced shallots, 4 minced garlic cloves, 1 tablespoon lemon juice, 2 tablespoons chopped parsley,
1/2 cup bread crumbs ( panko), 1 egg yolk, 2 teaspoon Tabasco sauce
Salt and pepper to taste
Broil till golden brown 3 to 5 minutes


In a large frying pan heat 2 tablespoon oil medium heat
Add 1 3 pound chicken cut into pieces , cook 10 minutes turning to brown on both sides
Add 1 each onion cut into 1/4 inch pieces, 1 pepper cut into 1/4 inch pieces, 3 minced garlic cloves, 2 minced shallots
Cook for 10 minutes
Add: 1/2 cup dry white wine, 11/2 teaspoons red wine vinegar,salt and pepper to taste, 11/2 teaspoon dry basil, 11/2 teaspoon dry oregano
Cover simmer 30 minutes
Serve over polenta and with crusty Italian bread

Four One Nine Point Ninety Nine .::. Episode 133

This week on the Sauce Pod, we discuss Richard Sherman’s post game interview with Erin Andrews after the Seattle Seahawks defeated the San Fransisco 49ers in the NFC Championship Game on Sunday night. Also, the Jerusalem Syndrome, how the Colorado State Highway Department is wasting taxpayer money, and how do you like your chicken?

Send us an e-mail to info@thesaucepod.com and we’ll read it during our next episode.
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The Sauce Pod is LIVE every Monday at 8:05 pm EST on FingerLakes1.tv and YouTube.

Chicken on a Stick ..::.. Episode #10

Chicken on a Stick can be found at street vendor stands across the world but now you can make it right at home. Let Jim and Marilyn Bero show you how. Also, there’s a part of the garlic bulb that you might not be using.


1 pound boneless skinless chicken thighs, cut in half
Thread on a wooden skewer
Marinate 1/2 hour in a mixture of 1/4 cup soy, 1/4 cup of honey, 3 garlic cloves minced

Grill over medium heat 4 minutes a side
Remove thighs from skewers, place on a flour tortilla,sprinkle with lime juice
Cover with broccoli slaw drizzle with sriracha hot chili sauce and Thai sweet chili sauce (Mae Roy Brand)
Fold over each side, roll into a cylinder, grill seam side down, cook for 1 minute, turn over cook 1 minute
garnish with chopped cilantro and serve.


In a large saucepan heat 1/4 cup olive oil,1 fennel bulb( sliced thin), 2 shallots minced 12 teaspoon of salt and pepper
Cook for 4 minutes

Add 1 pound spicy Italian Turkey sausage, casing removed. Cook till brown (5 minutes)
Add 2 cups dry white wine,1/4 cup tomato paste, 3 cups chicken broth, 1 bay leaf
Cook over low heat for 10 minutes
Add 1 pound of shrimp,1 can of cannellini beans, rinsed, 1 cup of fresh chopped basil,1 teaspoon thyme, cook for 4 minutes
Season with salt and pepper
Serve in soup bowls with crusty bread


Blanche for 30 seconds 2 cups of scapes ( first spring growth of garlic bulbs) cut into 1/2 inch lengths
Puree in food processor
Add 2 cups of arugula, 4 cloves of garlic, salt and pepper to taste
Puree adding a stream 1/2 cup of olive oil
Add 4 tablespoons of lightly toasted walnuts or pistachios
Add in a stream 1/2 cup of olive oil
Add parmesan and lemon zest


1 pound asparagus, ends trimmed
Mix with 1 tablespoon of olive oil
1/8 teaspoon salt and pepper
Bake at 450 degrees for 15 minutes
Turn once
Mix 1 tablespoon of olive oil, salt a and pepper,
1 tablespoon lemon zest, 1 tablespoon minced shallots
1/2 teaspoon dijon mustard
Pour over cooked asparagus
Serve on a bed of arugula
Garnish with chopped hard boiled eggs
Sprinkle with parmesan

Bubble & Squeek ..::.. Episode 03

This week Jim and Marilyn talk about the movement away from chicken breasts to the thigh and give a hearty, quick and easy dish called Bubble and Squeek. Also, the real Little Italy in New York City is on Arthur Avenue.