Recipes For You
Grilled Lemon Garlic Lamb Chops
Posted on December 19, 2011.
Grilled Pork Chops Marinated in Spiced Coffee
Posted on December 19, 2011.
Grilled Sausage with Onions & Peppers
Posted on December 19, 2011.
Guacamole
Posted on December 19, 2011.
This is a simple dish that we learned from a small family-style Mexican restaurant that prepared this dish table side. The key to a great guacamole is getting the right consistency with the mashed avocados. I prefer to leave them a little lumpy. Also, make sure you drain off all of the tomato juices; otherwise this dish will be too runny. Finally, not all jalapeños are created equal. If you do not like spicy food, start with 1/2 of a jalapeño, mix it in and add more if necessary.
Heirloom Tomatoes with Goat Cheese
Posted on December 19, 2011.
This is a simple appetizer using fresh heirloom tomatoes. Make sure you use organic vine-ripened tomatoes!
Herb Crusted Sea Scallops
Posted on December 19, 2011.
Huevos Rancheros Pizza
Posted on September 8, 2012.
Huevos Rancheros is my favorite breakfast. When we started designing pizzas for a new restaurant concept, I thought it would be fun to create a pizza using the same ingredients. This pizza turned out to be the crowd favorite at our menu tasting event. This recipe brings together sauces and mixes from several of our recipes, including our Refried Bean Sauce, Ranchero Sauce, and Karen´s Pico De Gallo, all of which can be found on our website.
Hummus
Posted on December 19, 2011.
Italian Country Captain
Posted on December 19, 2011.
This is a version of the traditional southern dish call Country Captain. I created an ´Italian´ version by adding tomatoes, red wine and Italian Parsley, and I replaced the bacon with Pancetta.
Italian Meatballs
Posted on December 19, 2011.
Italians traditionally do not serve their meatballs over pasta such as the American version of ´Spaghetti and Meatballs.´ This is a traditional Italian style meatball that is slow cooked in Marinara sauce. You can serve this as either a main course or an appetizer.
Italian Meatloaf with Jalapeno Balsamic Glaze
Posted on December 19, 2011.
This dish is a fusion of my Italian meatballs and a spicy Jalapeño reduction sauce that I created for my wife, Karen, who likes everything spicy. This is also the favorite dish of my daughter- in-law, Nicole, who is a vegetarian. For Nicole´s dish, I replace the ground meat with two cups of well cooked black beans and 1⁄2 cup of rolled oats (not instant). It is another dish that is great for entertaining because you can prep it early and it will keep well in a warming drawer or an oven with ...
Italian Stuffed Onions
Posted on December 19, 2011.
Italian Tomato Pasta Soup
Posted on December 19, 2011.
The most versatile and probably oldest dish in the world is soup. In fact, the very first restaurants in the world were purveyors of soup. The word "restaurant" is a derivative of the French word for "restore" and was initially used to describe a highly concentrated, inexpensive soup, sold by street vendors in the 16th century. In 1765, a Parisian entrepreneur opened a shop specializing in such soups. This prompted the use of the modern word, "restaurant", to describe shops that sold and serv...
Jalapeno Balsamic Wine Reduction
Posted on December 19, 2011.
If anything exemplifies my cooking style, it is combining sweet and spicy elements to a dish to accentuate the true flavors of peppers (not just the heat). Most peppers have a wonderful flavor that can be masked by the fire that hits your tongue when you bite into them. I learned this from a Mexican neighbor of mine when I was very young. My mother used to grow her own jalapeno peppers, and we were in the backyard with our neighbor picking vegetables when he encouraged me to try a raw jalapen...
Jalapeño Honey Glazed Lamb Chops
Posted on September 23, 2012.
This is our favorite lamb chop dish. I start with marinading the lamb chops with minced Jalapeños in a honey-citrus sauce, then use the remaining sauce to make a Jalapeño-Honey reduction. The honey balances the heat of the pepper and creates a very unique flavor. I hope you enjoy this as much as we did.
Jamaican Jerk Marinade
Posted on December 19, 2011.
This is the perfect marinade for grilled chicken and steaks. If you cannot find Scotch Bonnet peppers, you can substitute with their South American cousin - the Habanera pepper. Scotch Bonnets and Habaneras are some of the hottest of all peppers, so you may want to start with a little and add more to achieve your desired flavor. I prefer to marinate meat overnight in a sealed plastic bag.
Karen´s Carbonara
Posted on December 19, 2011.
Recipes for Carbonara vary, though most use the basic ingredients of cheese, raw egg yolks, cured fatty pork, and black pepper. These ingredients are combined with the heat of the hot pasta to cook the eggs. Be sure to serve this classic meal on preheated dishes to keep it warm longer. Note, however, that many health professionals advise against serving eggs that are not fully cooked to infants, the elderly, or anyone with a compromised immune system. Karen created this particular version...
Karen´s Pico de Gallo
Posted on September 8, 2012.
Leeks Vinaigrette
Posted on December 19, 2011.
Lemon Aioli Sauce
Posted on December 19, 2011.
Lemon Shrimp in Linguine
Posted on December 19, 2011.
Linguine with Clam Sauce
Posted on December 19, 2011.
Lobster Bisque
Posted on December 19, 2011.
Lobster Risotto
Posted on December 19, 2011.
This is my daughter Cara´s favorite recipe. Making risotto can be a bit intimidating for most cooks, but it is actually pretty easy to make. The key is to make sure you give the risotto the most attention while toasting the rice. Once you get an even brown spot at the center of the rice kernels, the rest of the cooking process requires only minimal attention.
Lobster Rolls
Posted on September 8, 2012.
My wife Karen became hooked on Lobster Rolls several years ago when I took her to Boston for the first time. One of her friends had given her a list of the top 10 Restaurants for Lobster Rolls in Boston, and she made it our quest to hit as many of them as possible. The best Lobster Roll we found was James Hook & Co where they serve out of a trailer and you dine on a park bench in a parking lot near the wharf. While this may have been the inspiration for my Lobster Roll, I brought a little of ...
Maple Braised Beef Short Ribs
Posted on December 19, 2011.
This is one of my favorite dishes. I took the classic version of this dish and introduced hot cherry peppers and fresh ginger to balance the sugars of the maple syrup. It is also the perfect dish for entertaining because you can prepare it, place it in the oven, and not have to do too much after your guests arrive.
Marc Forgione´s Chicken Under a Brick
Posted on January 7, 2013.
This is my rendition of my favorite Marc Forgione dish - Chicken Under a Brick. Marc has been gracious enough to share his recipe online, and you can even find a video of his cooking demonstration; however, a few of the steps appear to be left out so I did my best to interpret the work of the Iron Chef master. I prefer to cook meat with the bone in where possible so I don´t completely debone the chicken. I also use a little of the reserved stock in the sauce. This recipe requires a large oven-r...
Marinara Arrabbiata Style
Posted on December 19, 2011.
Arrabbiata is a spicy red sauce that dates back to the era of the Romans. All´arrabbiata is Italian for "angry style", which stems from the heat of the chili peppers. This dish is usually served with pasta and chopped fresh parsley sprinkled on top.
Marinara Sauce
Posted on December 19, 2011.
Marinara (mariner´s) sauce is an Italian tomato sauce usually made with tomatoes, garlic, herbs, and onions. There are several theories as to the origin of this sauce; however, this much we do know: 1) The tomato was introduced to Europe in the the mid-16th century by Spanish explorers, and 2) The original recipe originated in the Italian seaport of Naples. Due to the high acid content of the tomatoes, this recipe resisted spoilage which made it ideal for lengthy sea voyages hundreds of years ...
Marinara Sauce - Soffritto Style
Posted on December 19, 2011.
"Sofritto" is the Italian word for "sub-fried" or "under-fried" that refers to using a small quantity of olive oil to cook diced vegetables that constitute the base of the dish. In Southern Italy, the soffritto is generally prepared with olive oil, chopped onions, and diced garlic. In Northern Italy, the soffritto is made with the ´holy trinity´ of Italian vegetables - minced celery, carrot, and onion. The addition of these ingredients creates a much more robust and flavorful dish.
Marks Cajun BBQ Sauce
Posted on December 19, 2011.
This is the sauce that we used to win the annual Ribfest in Gatlinburg, Tennessee. The secret to this sauce is burning 1/2 of the onions, and I do mean burn them to a crisp until the onions turn into charcoal. When added to the sauce, the burnt onions introduce a nice smoky flavor and an interesting crunch to the bite.
Meat Tacos
Posted on December 19, 2011.
I recommend you try this dish with organic ground chicken.
Mongolian BBQ Ribs
Posted on December 19, 2011.
This is a unique method of preparing ribs that involves boiling already braised ribs in a sweet and spicy sauce. The key is to cook the ribs until the sauce boils down into a thick caramelized sauce. The thicker the sauce gets, the more you need to stir the ribs to keep them from scorching. You can also finish these ribs over a hot grill to create a crispy crust.
Mushroom Lasagna
Posted on December 19, 2011.
Mussels ala Escargot
Posted on December 19, 2011.
Pad Thai
Posted on December 19, 2011.
Pad Thai is one of Thailand´s national dishes, and consists of stir-fried rice noodles with a variety of fresh vegetables, fish sauce, and tamarind.
Pistachio & Peas Arancini
Posted on December 19, 2011.
The following antipasto recipe is for arancini, which literally means "little oranges." Arancini are fried rice balls stuffed with meat ragu or, my favorite, pistachios and peas. They can be as large as oranges or as small as apricots, round or teardrop-shaped. Every Sicilian cafe serves arancini, and each one has its own version. Traditionally, they are coated in bread crumbs, but my version uses panko, as I prefer the crunchy texture. So fry up a batch and enjoy them with an aperitivo. S...
Pizza Dough
Posted on December 19, 2011.
There are not many dishes that are as fun to make and inspire creativity like making your own pizza. Believe it or not, the easiest part is making the dough. This is a very basic recipe that produces a good thin-crust pizza when rolled out on a hard surface. The best pizzas are made in wood- or charcoal-fired ovens. You can replicate this technique with a good pizza stone placed on your outdoor gas or charcoal grill. Most of the popular kitchenware stores sell them for under $50. Place the...
Poblanos Stuffed with Cipotle Roasted Chicken
Posted on December 19, 2011.
Pork Carnitas with Spicy Tomatillo Sauce
Posted on February 17, 2013.
Carnitas literally means "little meats" in Spanish and is a type of braised or roasted pork in Mexican cuisine. Pork carnitas are traditionally made using the heavily marbled, rich ´boston butt´ or ´picnic ham´ cuts of pork and are usually cut down to a workable size and seasoned heavily before slow braising or deep frying. At this stage, the collagen in the meat has broken down sufficiently to allow it to be pulled apart by hand or fork or chopped with a cleaver. This dish was inspired b...
Port wine reduction
Posted on December 19, 2011.
This is a simple port wine reduction that is great for using with grilled meats.
Pot Stickers
Posted on December 19, 2011.
Pot stickers are Chinese dumplings that consist of a ground meat and/or vegetable filling, wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. They can be steamed, fried, or grilled. Pot Stickers are easy to make and present another great opportunity to flex your creativity. Try different meats and vegetables to create your own version. For the dough, you can usually find good wonton wrappers in the fresh produce section of your l...
Potatoes Lyonnaise
Posted on December 19, 2011.
Poussin Fricassee
Posted on December 19, 2011.
This is a variation of the classic French dish - Chicken Fricassee. I prefer to use a small bird, such as Cornish hens, and substitute the cream with a lighter mixture of half & half.
Rack of Lamb
Posted on December 19, 2011.
Ranchero Sauce
Posted on September 8, 2012.
This sauce is great drizzling sauce for a variety of Mexican dishes.
Raspberry Chiptole Sauce
Posted on December 19, 2011.
I created this sauce for my Garlic Chipotle Pork Rib Roast ala Diablo. ÊMakes about 1/2 cup of sauce.
Refried Bean Sauce
Posted on September 8, 2012.
Refried beans are the Mexican style for cooking pinto beans and are the main ingredient for a variety of Mexican dishes including nachos, burritos, and my favorite Huevos Rancheros. The beans are not actually "Refried". Refritos means "well fried", not "refried" and before "frying" them though you´ll need to cook them in water to soften them. If you are in a hurry, you can shortcut the preparation of the beans by using canned refried beans.
Risotto with Porcini Mushrooms
Posted on December 19, 2011.
Risotto is a uniquely Italian dish of rice cooked in broth to a creamy consistency. The broth may be meat-based, fish-based, or vegetable-based. Most risottos include some type of cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. It is best to use a high-starch, short-grain to make risotto. These rice have the ability to absorb liquids and to release starch and are therefore stickier than long grain varieties. There are several varieties, but I prefer ...
Risotto with Red Wine Sauce
Posted on December 19, 2011.
Roast Beef with Spicy Italian Tomato Sauce
Posted on December 19, 2011.
Posted on December 19, 2011.
Grilled Pork Chops Marinated in Spiced Coffee
Posted on December 19, 2011.
Grilled Sausage with Onions & Peppers
Posted on December 19, 2011.
Guacamole
Posted on December 19, 2011.
This is a simple dish that we learned from a small family-style Mexican restaurant that prepared this dish table side. The key to a great guacamole is getting the right consistency with the mashed avocados. I prefer to leave them a little lumpy. Also, make sure you drain off all of the tomato juices; otherwise this dish will be too runny. Finally, not all jalapeños are created equal. If you do not like spicy food, start with 1/2 of a jalapeño, mix it in and add more if necessary.
Heirloom Tomatoes with Goat Cheese
Posted on December 19, 2011.
This is a simple appetizer using fresh heirloom tomatoes. Make sure you use organic vine-ripened tomatoes!
Herb Crusted Sea Scallops
Posted on December 19, 2011.
Huevos Rancheros Pizza
Posted on September 8, 2012.
Huevos Rancheros is my favorite breakfast. When we started designing pizzas for a new restaurant concept, I thought it would be fun to create a pizza using the same ingredients. This pizza turned out to be the crowd favorite at our menu tasting event. This recipe brings together sauces and mixes from several of our recipes, including our Refried Bean Sauce, Ranchero Sauce, and Karen´s Pico De Gallo, all of which can be found on our website.
Hummus
Posted on December 19, 2011.
Italian Country Captain
Posted on December 19, 2011.
This is a version of the traditional southern dish call Country Captain. I created an ´Italian´ version by adding tomatoes, red wine and Italian Parsley, and I replaced the bacon with Pancetta.
Italian Meatballs
Posted on December 19, 2011.
Italians traditionally do not serve their meatballs over pasta such as the American version of ´Spaghetti and Meatballs.´ This is a traditional Italian style meatball that is slow cooked in Marinara sauce. You can serve this as either a main course or an appetizer.
Italian Meatloaf with Jalapeno Balsamic Glaze
Posted on December 19, 2011.
This dish is a fusion of my Italian meatballs and a spicy Jalapeño reduction sauce that I created for my wife, Karen, who likes everything spicy. This is also the favorite dish of my daughter- in-law, Nicole, who is a vegetarian. For Nicole´s dish, I replace the ground meat with two cups of well cooked black beans and 1⁄2 cup of rolled oats (not instant). It is another dish that is great for entertaining because you can prep it early and it will keep well in a warming drawer or an oven with ...
Italian Stuffed Onions
Posted on December 19, 2011.
Italian Tomato Pasta Soup
Posted on December 19, 2011.
The most versatile and probably oldest dish in the world is soup. In fact, the very first restaurants in the world were purveyors of soup. The word "restaurant" is a derivative of the French word for "restore" and was initially used to describe a highly concentrated, inexpensive soup, sold by street vendors in the 16th century. In 1765, a Parisian entrepreneur opened a shop specializing in such soups. This prompted the use of the modern word, "restaurant", to describe shops that sold and serv...
Jalapeno Balsamic Wine Reduction
Posted on December 19, 2011.
If anything exemplifies my cooking style, it is combining sweet and spicy elements to a dish to accentuate the true flavors of peppers (not just the heat). Most peppers have a wonderful flavor that can be masked by the fire that hits your tongue when you bite into them. I learned this from a Mexican neighbor of mine when I was very young. My mother used to grow her own jalapeno peppers, and we were in the backyard with our neighbor picking vegetables when he encouraged me to try a raw jalapen...
Jalapeño Honey Glazed Lamb Chops
Posted on September 23, 2012.
This is our favorite lamb chop dish. I start with marinading the lamb chops with minced Jalapeños in a honey-citrus sauce, then use the remaining sauce to make a Jalapeño-Honey reduction. The honey balances the heat of the pepper and creates a very unique flavor. I hope you enjoy this as much as we did.
Jamaican Jerk Marinade
Posted on December 19, 2011.
This is the perfect marinade for grilled chicken and steaks. If you cannot find Scotch Bonnet peppers, you can substitute with their South American cousin - the Habanera pepper. Scotch Bonnets and Habaneras are some of the hottest of all peppers, so you may want to start with a little and add more to achieve your desired flavor. I prefer to marinate meat overnight in a sealed plastic bag.
Karen´s Carbonara
Posted on December 19, 2011.
Recipes for Carbonara vary, though most use the basic ingredients of cheese, raw egg yolks, cured fatty pork, and black pepper. These ingredients are combined with the heat of the hot pasta to cook the eggs. Be sure to serve this classic meal on preheated dishes to keep it warm longer. Note, however, that many health professionals advise against serving eggs that are not fully cooked to infants, the elderly, or anyone with a compromised immune system. Karen created this particular version...
Karen´s Pico de Gallo
Posted on September 8, 2012.
Leeks Vinaigrette
Posted on December 19, 2011.
Lemon Aioli Sauce
Posted on December 19, 2011.
Lemon Shrimp in Linguine
Posted on December 19, 2011.
Linguine with Clam Sauce
Posted on December 19, 2011.
Lobster Bisque
Posted on December 19, 2011.
Lobster Risotto
Posted on December 19, 2011.
This is my daughter Cara´s favorite recipe. Making risotto can be a bit intimidating for most cooks, but it is actually pretty easy to make. The key is to make sure you give the risotto the most attention while toasting the rice. Once you get an even brown spot at the center of the rice kernels, the rest of the cooking process requires only minimal attention.
Lobster Rolls
Posted on September 8, 2012.
My wife Karen became hooked on Lobster Rolls several years ago when I took her to Boston for the first time. One of her friends had given her a list of the top 10 Restaurants for Lobster Rolls in Boston, and she made it our quest to hit as many of them as possible. The best Lobster Roll we found was James Hook & Co where they serve out of a trailer and you dine on a park bench in a parking lot near the wharf. While this may have been the inspiration for my Lobster Roll, I brought a little of ...
Maple Braised Beef Short Ribs
Posted on December 19, 2011.
This is one of my favorite dishes. I took the classic version of this dish and introduced hot cherry peppers and fresh ginger to balance the sugars of the maple syrup. It is also the perfect dish for entertaining because you can prepare it, place it in the oven, and not have to do too much after your guests arrive.
Marc Forgione´s Chicken Under a Brick
Posted on January 7, 2013.
This is my rendition of my favorite Marc Forgione dish - Chicken Under a Brick. Marc has been gracious enough to share his recipe online, and you can even find a video of his cooking demonstration; however, a few of the steps appear to be left out so I did my best to interpret the work of the Iron Chef master. I prefer to cook meat with the bone in where possible so I don´t completely debone the chicken. I also use a little of the reserved stock in the sauce. This recipe requires a large oven-r...
Marinara Arrabbiata Style
Posted on December 19, 2011.
Arrabbiata is a spicy red sauce that dates back to the era of the Romans. All´arrabbiata is Italian for "angry style", which stems from the heat of the chili peppers. This dish is usually served with pasta and chopped fresh parsley sprinkled on top.
Marinara Sauce
Posted on December 19, 2011.
Marinara (mariner´s) sauce is an Italian tomato sauce usually made with tomatoes, garlic, herbs, and onions. There are several theories as to the origin of this sauce; however, this much we do know: 1) The tomato was introduced to Europe in the the mid-16th century by Spanish explorers, and 2) The original recipe originated in the Italian seaport of Naples. Due to the high acid content of the tomatoes, this recipe resisted spoilage which made it ideal for lengthy sea voyages hundreds of years ...
Marinara Sauce - Soffritto Style
Posted on December 19, 2011.
"Sofritto" is the Italian word for "sub-fried" or "under-fried" that refers to using a small quantity of olive oil to cook diced vegetables that constitute the base of the dish. In Southern Italy, the soffritto is generally prepared with olive oil, chopped onions, and diced garlic. In Northern Italy, the soffritto is made with the ´holy trinity´ of Italian vegetables - minced celery, carrot, and onion. The addition of these ingredients creates a much more robust and flavorful dish.
Marks Cajun BBQ Sauce
Posted on December 19, 2011.
This is the sauce that we used to win the annual Ribfest in Gatlinburg, Tennessee. The secret to this sauce is burning 1/2 of the onions, and I do mean burn them to a crisp until the onions turn into charcoal. When added to the sauce, the burnt onions introduce a nice smoky flavor and an interesting crunch to the bite.
Meat Tacos
Posted on December 19, 2011.
I recommend you try this dish with organic ground chicken.
Mongolian BBQ Ribs
Posted on December 19, 2011.
This is a unique method of preparing ribs that involves boiling already braised ribs in a sweet and spicy sauce. The key is to cook the ribs until the sauce boils down into a thick caramelized sauce. The thicker the sauce gets, the more you need to stir the ribs to keep them from scorching. You can also finish these ribs over a hot grill to create a crispy crust.
Mushroom Lasagna
Posted on December 19, 2011.
Mussels ala Escargot
Posted on December 19, 2011.
Pad Thai
Posted on December 19, 2011.
Pad Thai is one of Thailand´s national dishes, and consists of stir-fried rice noodles with a variety of fresh vegetables, fish sauce, and tamarind.
Pistachio & Peas Arancini
Posted on December 19, 2011.
The following antipasto recipe is for arancini, which literally means "little oranges." Arancini are fried rice balls stuffed with meat ragu or, my favorite, pistachios and peas. They can be as large as oranges or as small as apricots, round or teardrop-shaped. Every Sicilian cafe serves arancini, and each one has its own version. Traditionally, they are coated in bread crumbs, but my version uses panko, as I prefer the crunchy texture. So fry up a batch and enjoy them with an aperitivo. S...
Pizza Dough
Posted on December 19, 2011.
There are not many dishes that are as fun to make and inspire creativity like making your own pizza. Believe it or not, the easiest part is making the dough. This is a very basic recipe that produces a good thin-crust pizza when rolled out on a hard surface. The best pizzas are made in wood- or charcoal-fired ovens. You can replicate this technique with a good pizza stone placed on your outdoor gas or charcoal grill. Most of the popular kitchenware stores sell them for under $50. Place the...
Poblanos Stuffed with Cipotle Roasted Chicken
Posted on December 19, 2011.
Pork Carnitas with Spicy Tomatillo Sauce
Posted on February 17, 2013.
Carnitas literally means "little meats" in Spanish and is a type of braised or roasted pork in Mexican cuisine. Pork carnitas are traditionally made using the heavily marbled, rich ´boston butt´ or ´picnic ham´ cuts of pork and are usually cut down to a workable size and seasoned heavily before slow braising or deep frying. At this stage, the collagen in the meat has broken down sufficiently to allow it to be pulled apart by hand or fork or chopped with a cleaver. This dish was inspired b...
Port wine reduction
Posted on December 19, 2011.
This is a simple port wine reduction that is great for using with grilled meats.
Pot Stickers
Posted on December 19, 2011.
Pot stickers are Chinese dumplings that consist of a ground meat and/or vegetable filling, wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. They can be steamed, fried, or grilled. Pot Stickers are easy to make and present another great opportunity to flex your creativity. Try different meats and vegetables to create your own version. For the dough, you can usually find good wonton wrappers in the fresh produce section of your l...
Potatoes Lyonnaise
Posted on December 19, 2011.
Poussin Fricassee
Posted on December 19, 2011.
This is a variation of the classic French dish - Chicken Fricassee. I prefer to use a small bird, such as Cornish hens, and substitute the cream with a lighter mixture of half & half.
Rack of Lamb
Posted on December 19, 2011.
Ranchero Sauce
Posted on September 8, 2012.
This sauce is great drizzling sauce for a variety of Mexican dishes.
Raspberry Chiptole Sauce
Posted on December 19, 2011.
I created this sauce for my Garlic Chipotle Pork Rib Roast ala Diablo. ÊMakes about 1/2 cup of sauce.
Refried Bean Sauce
Posted on September 8, 2012.
Refried beans are the Mexican style for cooking pinto beans and are the main ingredient for a variety of Mexican dishes including nachos, burritos, and my favorite Huevos Rancheros. The beans are not actually "Refried". Refritos means "well fried", not "refried" and before "frying" them though you´ll need to cook them in water to soften them. If you are in a hurry, you can shortcut the preparation of the beans by using canned refried beans.
Risotto with Porcini Mushrooms
Posted on December 19, 2011.
Risotto is a uniquely Italian dish of rice cooked in broth to a creamy consistency. The broth may be meat-based, fish-based, or vegetable-based. Most risottos include some type of cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. It is best to use a high-starch, short-grain to make risotto. These rice have the ability to absorb liquids and to release starch and are therefore stickier than long grain varieties. There are several varieties, but I prefer ...
Risotto with Red Wine Sauce
Posted on December 19, 2011.
Roast Beef with Spicy Italian Tomato Sauce
Posted on December 19, 2011.
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