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.
Teresa's Sicilian SteakIngredients:
  • 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.

Teresa's Sicilian Steak

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.
Teresa's Sicilian Steak
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.

Teresa's Sicilian Steak

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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Sausage and Chicken with Vinegar Peppers

Sausage and Chicken with Vinegar Peppers

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.

Sausage and Chicken with Vinegar Peppers

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.

Sausage and Chicken with Vinegar PeppersFry meat and potatoes in batches so they brown and don’t steam.

Sausage and Chicken with Vinegar Peppers
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.Sausage and Chicken with Vinegar Peppers

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Barramundi

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. 
Barramundi
Ingredients:
  • 2 tbsp. butter
  • 1 minced clove of garlic
  • Salt & black pepper
  • Juice of 1 lemon
  • 2 tbsp. olive
  • 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. ) Barramundi

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

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

Barramundi
Barramundi

 

More on Barramundi here.   

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Regina Biscotti

Regina BiscottiRegina 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 seedsRegina Biscotti
Regina Biscotti
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.REGINA BISCOTTI

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.Regina Biscotti
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.
Regina Biscotti
Regina Biscotti

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