Stephanie’s Wedding
I don’t have any recipes for this post but since we eat with our eyes, the pictures should be enough. Stephanie is a friend of ours who recently got married. Her wedding reception was a spectacular feast.





The Cacciatore you get in American Italian restaurants is usually done with a heavy tomato sauce. This version is much more basic and simple.
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This is more about the sauce than the chicken so if you have your own Southern fried chicken recipe, feel free to use it. If not, try this:
Start with a 3 ½ to 4 lb. chicken. You can simply quarter it or cut it into the standard 8 pieces (wings, thighs, legs and breasts) then cut each breast in 2 or 3 smaller pieces and cut the left over back into 2 pieces.
If you want to brine it, add ½ cup of salt and ½ cup of sugar to 2 quarts of water. Add chicken and refrigerate for 1 hour.
Blot the chicken dry and then dredge it in flour mixed with some salt and pepper. Fry it in about ¾ inch of peanut oil, turning as necessary until golden brown – about 20 – 25 minutes or until internal temperature reached 160o. Keep the cooked chicken in a low oven until you’re ready to serve it.
Just mix this all together and serve it with a pastry brush instead of a spoon. Nashville Hot Fried Chicken is traditionally served on a slice of white bread with pickle slices.
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Mac and Cheese Italian Style is Italian comfort food and a cure-all, from a cold to a queasy stomach. If you’re a big fan of Kraft’s orange mac & cheese, maybe this one isn’t for you.
Preparation:
Bring 5 cups of water and chicken stock (½ & ½) to a boil. Add 2 pats of butter and 4 tbsps. oil. Cook the pasta until almost done. Whisk in a beaten egg and finish cooking. When serving, drizzle with oil and sprinkle with pecorino – as much as you like.
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