Lisa VonBergan, manager at Red’s Place in downtown Seneca Falls talks about some of the great food and amazing history to come out of their business in downtown Seneca Falls over the past 44 years.
Recipes mentioned in this episode:
BAKED AROMATIC SALT RUBBED CHICKEN THIGHS ON A BED OF LEMON SLICES
AROMATIC SALT:
PLACE IN A FOOD PROCESSOR
1 CUP KOSHER SALT, 2 CLOVES GARLIC CHOPPED, ZEST OF 2 LEMONS,11/2 TEASPOONS CHOPPED FRSH ROSEMARY,
1/2 TEASPOON FRESH GROUND PEPPER
PULSE UNTIL SLIGHTLY GROUND, STORE IN A AIRTIGHT CONTAINER BURY IN THE MIXTURE 1 CLOVE OF GARLIC, AND 1 BAY LEAF,
REFRIGERATE: KEEPS FOR 3 MONTHS
RUB 6 CHICKEN THIGHS ( BONE IN SKIN ON) WITH SOME OF AROMATIC SALT, WRAP IN PLASTIC , REFRIGERATE FOR 8 HOURS
IN A NON STICK SKILLET, BROWN THE THIGHS IN OLIVE OIL OVER MEDIUM HIGH HEAT SKIN SIDE DOWN, 6 MINUTES PER SIDE
IN A BAKING DISH PLACE 1 SLICED LEMON ON THE BOTTON, COVER WITH THIGHS
DEGLAZE SKILLET WITH 1/3 CUP OF WATER AND JUICE OF 1 LEMON, COOK 4 MINUTES
POUR OVER THE THIGHS, BAKE 425 DEGREES 20 MINUTE
REMOVE TO SERVING PLATTER, COVER, LET STAND 5 MINUTES AND SERVE
BAKED PENNE WITH MEATBALLS
IN A SAUCE POT COOK OVER LOW HEAT :
3 TABLESPOONS EXTRA VIRGIN OLIVE OIL, 2 CLOVES OF MINCED GARLIC, 1/4 POUND CHOPPED PANCETTA,
2 CANS (14 0Z) DICED TOMATOES, 1/3 CUP CHOPPED PARSLEY ,SIMMER COVERED 20 MINUTES, SEASON WITH SALT AND PEPPER
ADD 16 FROZEN STORE BOUGHT MEATBALLS (IE WEGMAN’S BRAND), SIMMER 10 MINUTES
IN A BAKING DISH ADD 1 POUND COOKED PENNE (AL DENTE), 1 CUP PASTA WATER, 1 CUP RICOTTA
1/3 CUP GRATED FONTINA, ADD MEATBALLS AND SAUCE, MIX
SPRINKLE WITH GRATED PARMESAN, DRIZZLE WITH OLIVE OIL
BAKE 20 MINUTES AT 400 DEGREE AND SERVE
STEAMED CLAM STEW WITH CELERY, BEANS, AND ITALIAN SAUSAGE
IN A LARGE POT OVER LOW HEAT COOK:
1/4 CUP OLIVE OIL, 4 CLOVES MINCED GARLIC, 2 STALKS CHOPPED CELERY (RESERVE LEAVES),1 SLICE HOT CHILI PEPPER,
OR HOT PEPPER FLAKES, 3 POUNDS OF MANILA CLAMS ( OR SIMILAR), 1/4 CUP WATER,
COVER , COOK MEDIUM HIGH HEAT 4 MINUTES OR UNTIL OPEN
ADD: 1/4 CUP CANNED CANNELLI NI BEANS WITH LIQUID THAT HAS BEEN PURED, 1 CUP WHOLE CANNELLIINI BEANS WITH LIQUID,
1/2 POUND ITALIAN SAUSAGE COOKED AND SLICED INTO 1/4 INCH SLICES, 1/3 CUP CHOPPED FRESH PARSLEY,
CHOPPED RESERVED CELERY LEAVES
COVER COOK MEDIUM HEAT, 4 MINUTES
SERVE WITH LEMON WEDGES AND CRUSTY ITALIAN BREAD FOR DUNKING
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