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Spaghetti alla Carbonara di Zucchini

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Carbonara is a legendary Roman pasta dish. This version, Spaghetti alla Carbonara di Zucchini,  includes sauteed zucchini and is meatless, but every bit as delicious as the bacon version..

Spaghetti alla carbonara do zucchini
Spaghetti alla carbonara do zucchini

Ingredients;
6 TBLS extra virgin olive oil
1 clove garlic, peeled and crushed
1LB small zucchini, cut into 1/4 ” slices
2 Xlarge eggs at room temperature
3/4 cup grated Parmesan cheese
1 LB spaghetti cooked according to the box directions
6-8 fresh basil leaves, sliced
salt & pepper

Directions;
In a large skillet heat the oil and add the garlic and saute for about 1-2 minutes. Add the zucchini saute for about 15 minutes until soft but not mushy. Remove from the heat and discard the garlic. Set aside. Whisk the eggs with the Parmesan cheese until blended. Drain the pasta serving one cup of the water and combine with egg mixture tossing it to coat. Add the zucchini mixture and half of the basil and toss. Add the served pasta water if too dry. Salt and pepper to taste. Sprinkle with remaining basil and serve.

Maine Style Lobster Bake

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Some of the best tasting lobster is from Maine and the northeastern states. The waters there are so cold even through the summer months that it has a profound effect on the taste of the lobster meat. SOOO sweet and succulent, even without dipping in butter.
Try my Maine Style lobster bake combo but don’t hesitate to put your own together; adding clams, mussels or shrimp into the mix.
In Maine its common to also serve this meal with a big square cut of blueberry cake. See my recipe for Blueberry Muffin/Cake.

Maine style Lobster bake

Maine style Lobster bake

Ingredients;
4 x 1.25-1.5LB Maine style lobsters alive and kicking
1/2 LB unsalted butter
1 lemon, cut into wedges
1 Kielbasa sausage ring, cut into 4 pieces
4 ears of fresh corn
4 baking potatoes
Sour cream & chives for topping the potatoes
4 lobster cracking utensils
4 picks if you have them. The nut cracking sets work well for this too.
4 seafood forks if you have them

Directions;
Wash the potatoes and either wrap them in foil or oil them and dust with kosher salt and bake until tender about 1 to 1.5 hours at 375.
Place the butter in a pot and heat gently then cool it a bit and spoon off the solids, making clarified butter. Don’t worry if you don’t spoon it all off, its still just as good. Keep the pot on warm until you are ready to use the butter.
Peel and clean the corn and place it in a covered microwaveable dish with about 1″ of water. Microwave for about 7-8 minutes when the lobsters are just about half done.
In a large covered pot big enough to fit the lobsters place about 3 ” of water. Bring to a boil and add the kielbasa and top with the lobsters. Cover them and watch the pot because it will foam up and spill over so you’ll have to remove the lid every so often. Boil/steam them for about 12 mins until the lobsters are completely red and the meat inside will turn from translucent to white and firm but not rubbery. DO NOT over cook the lobsters or the meat will be like trying to eat rubber bands. If in doubt better to under cook than over cook. You can test the lobsters by sticking a fork into the under belly at the top of the tail where it meets the body and slightly pull it apart. If the meat is white they are done.
Place a in a large plate or serving platter; a lobster, lemon wedge, ear of corn, baked potato topped with sour cream, chives or whatever you like, a piece of kielbasa and a cup of melted butter.

** make this more health friendly and omit the butter and use fat free sour cream.

Chicken or Veal Cutlets Milanese Style

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This Milanese style recipe is classic Italian in that so much Italian food is just simple tastes. You can make this with chicken or veal. If you choose veal be sure it is top quality and very light pink in color. Veal Cutlets Milanese Style or Chicken Cutlets Milanese Style are served simply with lemon wedges.

Chicken cutlets Milanese
Chicken cutlets Milanese

Ingredients;
1 LB chicken or veal cutlets pounded thin
2 eggs, beaten
1 cup flour
1 cup plain bread crumbs
1 TSP dried basil
1 TSP dried thyme
Salt & pepper
1 cup vegetable oil
6 lemon wedges

Directions;
In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
Season the cutlets with salt and pepper. Working with 1 piece of cutlet at a time, dip it first in the flour, shaking off excess. Next, place the floured cutlet into the beaten eggs, coating completely. Place the cutlet into the bread crumb mixture and gently press crumbs into the cutlet. Set aside on large plate and continue with remaining cutlets.

Preheat your oven on 200. In a large skillet, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded cutlet in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Chicken should be cooked through but the veal can be pink in the center.
Place cooked cutlets on the rack in the oven to keep warm.
Continue with remaining cutlets.

Serve with lemon wedges.

Vanilla Sauce

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This Vanilla Sauce only takes a few minutes to prepare and gives a finishing touch served over bread puddings and other starch or fruit based desserts.

Vanilla sauce
Vanilla sauce

Ingredients;
1/2 cup sugar
1 TBLS corn starch
1 cup boiling water
2 TBLS unsalted butter
2 TBLS heavy cream
1 TSP vanilla extract
dash of salt

Directions;
In a small sauce pan combine the sugar and corn starch. Stir in the boiling water. Simmer for a few minutes until it thickens.
Remove from heat and add butter, cream, vanilla and salt stirring until combined. Serve warm over your favorite dessert.