Tag Archives: Steak

Sweet Corn Chowder ..::.. Episode 13

Made with fresh sweet corn right off the cob, here’s a fantastic way to make a late summer chowder and some tips on buying and storing local corn. Also, make a great chicken speedie for your next cookout, and learn Jim’s top-secret ingredient for great steak on the grill.

Thoughts or suggestions? E-Mail us at healthycooking@fingerlakes1.com.

CORN CHOWDER WITH ITALIAN SAUSAGE

Brown 1/2 pound Italian Sausage out of casing, drain on paper towel, set aside
In a soup pot heat over medium heat 1 diced onion, 2 celery stalks , thinly sliced, and 1 diced red pepper for 5 minutes

Add 5 cups of cooked corn off the cob,1 teaspoon chili powder, 2 cups of chicken broth, peeled and grated baking potato
Simmer 10 minutes

Emulsify 1 cup of half and half and 1 cup ricotta and cook for five minutes
Add cooked sausage and salt and pepper

Serve and garnish with parsley and scallions

* You can also add cooked diced shrimp and old bay seasoning
or chunks of cooked fish fillets

SPIEDIE BINGHAMTON CHICKEN

Marinade

Mix in a blender, 1/2 cup of olive oil, 1/4 cup of white wine vinegar,1 teaspoon kosher salt, 1 teaspoon of black pepper, 1 teaspoon of paprika , 1 diced clove of garlic, 1 diced red onion

Mix with 1 pound of boneless and skinless chicken thighs or breasts cubed
Refrigerate for 48 hours
Skewer chicken and grill 3 minutes per side
Place in a hot dog roll, pull out skewers, top with your favorite slaw recipe and serve

*Thigh meat will stay moister but has higher fat content

DRESSING FOR SUMMER FRUIT AND GREENS SALAD

Mix orange juice, honey,fresh basil (chiffonade), fresh mint, olive oil , white wine vinegar, salt and pepper

Toss with fruit and greens such as
Sliced peaches and arugula
Cantaloupe and bib lettuce
Plums and Escarole

Toss

Smashed Potatoes & Herbs ..::.. Episode 09

Here’s a new way to make delicious potatoes and get some aggression out at the same time. Let Jim and Marilyn Bero walk you through the recipe and share culinary stories from Italy.

SMASHED RED POTATOES

2 pounds of small red potatoes in a pot covered with cold salted water at least 2 inches above the potatoes
Boil for 25 minutes
Drain, let set to dry for 5 minutes
Gently smash the potatoes to expose the potato flesh

In a large non-stick skillet pour garlic oil to cover bottom over medium heat
Add single layer of smashed potatoes
Drizzle tops with garlic oil
Sprinkle with grated parmesan
Cook 7 minutes
Place under broiler until tops are brown

Mix the zest of one lemon with 2 tablespoons of lemon juice
Add 2 tablespoons of parsley 1 teaspoon of dried oregano
Sprinkle over the potatoes and serve immediately

STANLEY TUCCI’S STEAK OREGANTO
from the movie The Big Night

Saute in butter and oil 1 pound flank steak, season with salt and pepper 3 minutes per side
Add 1/2 cup of red wine 1/2 teaspoon dry oregano
Cook 1 minute
Remove from heat, let stand for 10 minutes
Slice on the bias against the grain,thin slices
Serve on a bed of sautéed thin sliced potatoes
Drizzle balsamic vinegar over the dish

SAUTED THIN SLICED POTATOES

Heat oil and butter in a sauté pan
Add thinly sliced potatoes, red, fingerling or yukon
Season with salt and pepper and saute for 10 minutes
Add chopped minced garlic and parsley
Place in over at 450 degrees for 10 minutes

CIOPPINO WITH SAUSAGE, SHRIMP AND BEANS

In a large saucepan heat 1/4 cup of olive oil,
Add one fennel bulb thinly sliced, 4 garlic cloves thinly sliced , 2 minced shallots,1/2 teaspoon of salt and pepper
Cook for 4 minutes
Add 1 pound of spicy Italian turkey sausage,casings removed and cook till brown,5 minutes
Add 2 cups of dry white wine, 1/4 cup tomato paste, 2 cups of chicken broth, 1 bay leaf
Cook over medium low heat for 10 minutes
Add 1 pound of shrimp, 1 can of cannellini beans, drained, 1 cup fresh chopped basil, 1 teaspoon of thyme
Cook 4 minutes
Season with salt and pepper
Serve in soup bowls with crusty bread

PANNA COTTA

Mix 1/4 cup heavy cream sprinkled with 13/4 teaspoon gelatin
Heat 1/4 cup of milk, 1/2 teaspoon vanilla
Add 3 tablespoons stevia sweetener,3 tablespoons agave
Add cream mixture
Add 11/2 cup yogurt, greek preferred,
Refrigerate over night
Serve with fresh fruit berries, (strawberry, blueberry raspberry)

Steak Alla Florentine ..::.. Healthy Cooking with your Friendly Italians Episode 07

This week, learn to make a perfectly cooked Steak Alla Florentine, a delicious Venetian Grilled Swordfish, a Ricotta and Coffee dessert, and an easy baked Italian Omelet. Also, hear about how Marilyn was treated at the hospital when she broke her leg in Italy.

STEAK ALLA FLORENTINE
Porterhouse 11/2 ” to 2″ thick
Rub with oil
Sprinkle generously with course grind black pepper
Rest at room temperature for 1/2 hour
Grill on medium hot
About 6 to 8 minutes on each  side
Depending on preference for doneness use finger method to check doneness
Remove from heat
Season with salt
Let rest for 5 minutes
Slice into strips, place on serving platter
Brush steak with mixture of olive oil, chopped rosemary,chopped garlic, chopped parsley and serve
You can also sprinkle the cut steak with fresh grated Parmigiano

VENETIAN GRILLED SWORDFISH
Sauce
Mix 1 tablespoon salt 2 tablespoons lemon juice
Beat with fork to dissolve the salt
Add 1 teaspoon of dried oregano, a few grinds of pepper
Grill a 2 pound swordfish  steak 1/2″ thick 2 minutes per side
Prick fish with fork
Pour sauce over, slice and serve over a bed of arugula
Mix with some of the sauce

EASY VENETIAN DESERT RICOTTA AND COFFEE CREAM
In a food processor mix 11/2 pounds ricotta, 2/3 cup sugar
Add while machine is running 5 tablespoons dark rum,1/2 cup strong expresso
Pour into 6 glass desert dishes
Refrigerate overnight
Garnish with whole  coffee bean and serve with cresspelle wafers

BAKED ITALIAN OMELET
Saute in frying pan,non stick that can go into oven, no rubber handle
Medium heat 1 tablespoon olive oil
Add 1 onion chopped, 1 cup italian turkey sausage removed from casing
Cook till brown
Mix 6 eggs, 1/4  cup milk, salt and pepper
Pour over sausage mixture
Top with 1 cup shredded  gruyere cheese
Bake at 400 degrees for 20 to 25 minutes
Slide onto platter and serve

Episode 34 ..::.. I’m No Big City Astrophysicist

It was a live musical performance in the studio on Monday night this week as Scott Simolo of Seneca Falls, NY performs an original song. Dandy Aaron D is back at the mic after being too ill, Stu had a tasty steak and what would happen if we could travel faster than the speed of light, then look back at earth? Join us for about an hour…
Episode 34 ..::.. I'm No Big City Astrphysicist
Warning: Some Explicit Content
(NSFW-L)
Direct Link To Download:  the-sauce-episode34-2012-0109.mp3 (94.8 mb, 1:05:52) | Listen on Stitcher
*Watch
a recorded video webcast of our latest episode at FingerLakes1.TV.
VIDEO NOTE: The first 6-7 minutes of the recorded webcast have some sudio issues, clear sailing after that.

Links Mentioned in this Episode:
.::. Lupos Marinade (Endicott, NY)  http://www.spiedies.com/64oz-lupos-original…
.::. VOTE for Scotty Simolo (Brown Fox Fabric)  http://www.syracusenewtimes.com/newyork/flex…
.::. Axis of Justice  http://axisofjustice.net/
.::. Great Scott! and the Talls  http://greatscottandthetalls.bandcamp.com/
.::. Australian Bungie Jump Miracle (video)  http://news.nationalpost.com/2012/01/08/video…
.::. Mike & Tom Eat Snacks (podcast)  http://itunes.apple.com/us/podcast/mike-and-tom-eat-sna…
.::. Michael Ian Black (@michaelianblack)  https://twitter.com/michaelianblack
.::. Diary of a Wimpy Kid (IMDb)  http://www.imdb.com/title/tt1196141/
.::. Downton Abbey on PBS  http://www.pbs.org/wgbh/masterpiece/downtonabbey/