Meat

Teresa’s Sicilian Steak

March 25, 2021 robiulo Leave a comment

Teresa’s Sicilian Steak

Teresa Giudice is one of the Housewives of New Jersey and she can really cook. She’s published a few cook books and this steak recipe is adapted from Skinny Italian. The light coating adds a lot of flavor and yet doesn’t take away from the taste of the steak.

Ingredients:

1 steak about 1 inch thick
2 tbsp. olive oil
1 minced garlic clove
3 tbsp. breadcrumbs
1 tbsp. grated Parmigiano cheese
½ tsp. dried oregano
Salt and black pepper

Place the oil and garlic in a shallow bowl. Place the steak in the bowl and let it stay at room temperature for 30 minutes, turning it after 15 minutes.

In the meantime, mix the breadcrumbs, cheese, oregano, salt and pepper. Remove the steak from the oil and dip it into the crumb mixture coating it evenly.

Let it stand on the baking rake for 10 minutes for the crumbs to set. Place a rack between 6 and 8 inches below the broiler preheat the oven.

Broil the steak for 3 – 4 minutes – until the crust is browned. Turn it over and do the same to the other side for medium-rare. Ovens may vary so move the rack closer or further away from the heat source so it browns and doesn’t burn. When it’s done let it rest for 5 minutes before slicing across the grain into one inch strips.

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Meat, Poultry

Sausage and Chicken with Vinegar Peppers

March 19, 2021 robiulo 2 Comments

Sausage and Chicken with Vinegar Peppers

I wish this dish had an interesting name. If I said, “Ma, what’s for dinner.” She’d say, “Sausage and chicken with vinegar peppers,” so that’s what I call it.

Ingredients:

Olive oil for frying
½ lb. Italian sausage (about 3) cut into pieces
½ lb. skinless/boneless chicken thighs (about 3) cut into pieces
2 Idaho potatoes cut into half inch half moons
1 onion cut into wedges
1 cup of sliced vinegar peppers (sweet or hot)
¼ cup red wine vinegar
¼ cup liquid from the pepper jar
½ teaspoon thyme
Salt and black pepper to taste.

Bring chicken and sausage to room temperature and season the chicken with salt and black pepper. Fry the meat in olive oil in a large frying pan over medium heat until browned. Don’t crowd the pan or the meat with steam instead of brown. Remove and set aside. Fry the potatoes using more oil if necessary. Season, remove from the pan when almost done and set aside.

Fry meat and potatoes in batches so they brown and don’t steam.

Fry the onions and when they start to brown, add the peppers. Add a half cup of water and deglaze the pan. Return the potatoes and then the sausage and chicken on top. Pour in the vinegar and pepper liquid, sprinkle on the thyme and cover and cook for 10 minutes on medium heat.

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Seafood, Vegetarian

Barramundi

March 10, 2021 robiulo Leave a comment

Barramundi

Barramundi is a flakey white fish with a thin easily editable skin. It’s a new-to-the-market type of sea bass from the South Pacific and our imports come mainly from Australia.

Ingredients:

2 tbsp. butter
1 minced clove of garlic
Salt & black pepper
Juice of 1 lemon
2 tbsp. olive oil
Barramundi fillet

Melt the butter in a small pan on medium heat. Add the garlic, salt and pepper. Sauté for a few minutes and then add the lemon juice. Stir, remove from heat and set aside. (This combination of ingredients works for lots of different types of fish. )

Blot the fillet dry with a paper towel and sprinkle with salt and black pepper.

Heat the oil in a frying pan on medium-high heat. Cook the filet skin side down for 3 minutes to crisp the skin.. Turn it over and cook the other side for 2 minutes.

Place the fish in a serving dish, pour the sauce over it and serve.

Regina Biscotti

March 2, 2021 robiulo 5 Comments

Regina Biscotti

Biscotti and coffee are one of my favorite breakfasts. And Reginas are my favorite biscotti. Their name means Queen’s Cookies. This was my Aunt Vicky’s recipe except for the lemon zest. That was my idea.

Ingredients:

9 oz. all-purpose flour (about 2 cups)
½ cup sugar
¼ tsp. salt
4 oz. olive oil
3 eggs (separate yolks & whites)
1 tbsp. honey
2 oz. milk
zest of 1 lemon (optional)
1 cup sesame seeds

Start by mixing the flour, sugar, salt, and oil in a bowl. Add the beaten egg yolks, honey, milk, and zest and mix with your hands until dough forms. You can do this part with a food processor. Roll it into a ball, wrap with Saran, and refrigerate for an hour or more.

Preheat the oven to 350 degrees.

Toast the sesame seeds in a dry pan until they start to darken. Immediately remove them from the hot pan and put aside on a plate.

Beat the 3 egg whites and 3 tablespoons of water in a bowl.

Cut the dough ball into 4 sections and roll each section into a 1-inch-wide log. Cut the log into 1 to 1 ½ inch sections. You should get 5 or 6 pieces from each log.

Dip each piece in the egg white–water mixture. Roll them in the sesame seeds, covering all sides. Arrange them on a parchment lined baking sheet. Bake for 25-30 minutes, until lightly browned.

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REVERIES & RECIPES

Monthly Archives: March 2021

Teresa’s Sicilian Steak

Teresa’s Sicilian Steak

Teresa Giudice is one of the Housewives of New Jersey and she can really cook. She’s published a few cook books and this steak recipe is adapted from Skinny Italian. The light coating adds a lot of flavor and yet doesn’t take away from the taste of the steak.

Ingredients:

Place the oil and garlic in a shallow bowl. Place the steak in the bowl and let it stay at room temperature for 30 minutes, turning it after 15 minutes.

In the meantime, mix the breadcrumbs, cheese, oregano, salt and pepper. Remove the steak from the oil and dip it into the crumb mixture coating it evenly.

Let it stand on the baking rake for 10 minutes for the crumbs to set. Place a rack between 6 and 8 inches below the broiler preheat the oven.

Sausage and Chicken with Vinegar Peppers

Sausage and Chicken with Vinegar Peppers

Ingredients:

Fry the onions and when they start to brown, add the peppers. Add a half cup of water and deglaze the pan. Return the potatoes and then the sausage and chicken on top. Pour in the vinegar and pepper liquid, sprinkle on the thyme and cover and cook for 10 minutes on medium heat.

Barramundi

Barramundi

Barramundi is a flakey white fish with a thin easily editable skin. It’s a new-to-the-market type of sea bass from the South Pacific and our imports come mainly from Australia.

Ingredients:

Melt the butter in a small pan on medium heat. Add the garlic, salt and pepper. Sauté for a few minutes and then add the lemon juice. Stir, remove from heat and set aside. (This combination of ingredients works for lots of different types of fish. )

Blot the fillet dry with a paper towel and sprinkle with salt and black pepper.

Heat the oil in a frying pan on medium-high heat. Cook the filet skin side down for 3 minutes to crisp the skin.. Turn it over and cook the other side for 2 minutes.

Place the fish in a serving dish, pour the sauce over it and serve.

Regina Biscotti

Regina Biscotti

Biscotti and coffee are one of my favorite breakfasts. And Reginas are my favorite biscotti. Their name means Queen’s Cookies. This was my Aunt Vicky’s recipe except for the lemon zest. That was my idea.

Ingredients:

Start by mixing the flour, sugar, salt, and oil in a bowl. Add the beaten egg yolks, honey, milk, and zest and mix with your hands until dough forms. You can do this part with a food processor. Roll it into a ball, wrap with Saran, and refrigerate for an hour or more.

Preheat the oven to 350 degrees.

Toast the sesame seeds in a dry pan until they start to darken. Immediately remove them from the hot pan and put aside on a plate.

Beat the 3 egg whites and 3 tablespoons of water in a bowl.

Cut the dough ball into 4 sections and roll each section into a 1-inch-wide log. Cut the log into 1 to 1 ½ inch sections. You should get 5 or 6 pieces from each log.

Dip each piece in the egg white–water mixture. Roll them in the sesame seeds, covering all sides. Arrange them on a parchment lined baking sheet. Bake for 25-30 minutes, until lightly browned.

Reveries and Recipes