Scallops with Saffron and Corn

SCALLOPS WITH SAFFRON AND CORN


Serves 4-6 peoples.

Scallops with Saffron and Corn

1 cup                              Heavy cream
Pinch                              Saffron
1                                    Carrot,medium, diced
1                                    Onion, large,  diced
1                                    Celery, diced
6 cups (8 ears)               FRESH Corn kernels
                                      (Using a corn stripper)
                                      Coarse salt and pepper
2 tablespoons                 Butter
1-1/2 lb.                         Sea scallops
                                      Parsley, chopped

1. Bring the heavy cream to a boil in a small pot. Remove from the heat, and cover for 10 minutes. Add with the saffron. 
2. Shuck the corn. Slide the corn stripper along the corn ear. Rotate the corn to get every side. 
3. Add the carrots, onions and celery into a 10-inch pan, stir for 5-7 minutes. Stir in the corn, 5 minutes. Pour in the cream mixture. Add the coarse salt and pepper.
4. Add scallops, and let them cook for 2-3 minutes.
5. Every individual soup bow place the scallops into the bowl, then pour the heavy cream and vegetables over top of the scallops. Stir. Add parsley on top. 
6. Serve and enjoy.

I USE ONLY MY LEFT HAND!!!                  

Chicken Broth

CHICKEN BROTH


8 cups                    Water
1 pound                  Chicken parts; wing, backbone
1                             Carrot, peeled and cut in half and then into 2" slices
1                             Bay leaf
2 teaspoons             Dried thyme leaves
1                              Onion, peeled and sliced thick
                                Salt to taste
                                Several sprigs of parsley
1                              Leek, well washed and cut in half and then into 2" slices
12                            Peppercorns, whole
1                              Celery stalk, leaves included, cut into 2" slices

1. Combine all the ingredients in a large pot and bring to a boil. Skim off the surface fat, cover and simmer for about 1-1/2 to 2 hours.
2.  Let cool. Scoop the solid ingredients, the bones, vegetables and peppercorns, into a bag, then put in the garbage. 
3. Use now or put in refrigerator. 
4. Serve and enjoy.

Raw Chicken Broth

Cooked Chicken Broth

I USE ONLY MY LEFT HAND!!!

Pizza with Eggplant and Red Sauce

My neighbors, right next door, I think I never cooked for them. So I decided to make this pizza for them.


Pizza with Eggplant and Red Sauce

Serves 4 people, plus leftovers.

6                                        Pizza dough, divided into 6 even portions 
                                          Red Sauce (see below)
3 small                               Eggplants, sliced into very small lengthwise, 1/16" - 1/8" slices
7 oz.                                  Mozzarella, Buffalo's milk, shredded
8 - 10 leaves                      Fresh basil, chopped
                                          Parmigiano Reggiano, shredded, to taste

1. Place pizza stone inside oven and preheat the oven at 500 deg. for 30 minutes. 
2. Sprinkle corn flour on top of pizza paddle. Put pizza dough on top of the pizza paddle.
3. Evenly divide the red sauce, eggplant, mozzarella, basil and parmigiano reggiano, and add on top of each pizza. Don't use too much of each ingredient. 
4. Place each pizza on the stone and bake in the oven for 5 - 7 minutes, rotating 180 degrees halfway through with the pizza paddle.
5. Take pizzas out of the oven and let rest for approximately 5 minutes before cutting.
6. Serve and enjoy.

Raw Pizza with Eggplant and Red Sauce

Red Sauce

24 oz. jar                          Passata tomato sauce, no seeds, no skins
1 teaspoon                        Oregano, dried
1 teaspoon                        Basil, dried
                                         Course salt and freshly ground black pepper, to taste

1. Add the jar of tomato sauce to a medium saucepan over low heat.  
2. Add oregano, basil, salt and pepper.
3. Simmer for about 30 minutes. Turn it off.
4. Serve and enjoy.

Cooked Pizza with Eggplant and Red Sauce

I USE ONLY MY  LEFT HAND!!!

Minestrone with Cavatelli

I made this for my wife so she can eat it in her half-hour lunch break.


MINESTRONE WITH CAVATELLI

Serves 4 - 6 peoples.

Potatoes, onion, carrots, celery, garlic & pancetta.

                                   Extra virgin olive oil
1                                Pancetta, diced into 1/4 inch X 1/4                                      inch pieces
1 medium                    Red onion, peeled and diced
2                                 Carrots, peeled and diced
3 stalks                       Celery, peeled and diced
3 cloves                      Garlic, peeled and minced
4 small                        White and red potatoes,
1- 28 oz.                     San Marzano whole tomatoes,
                                   peeled
4 cups                         Chicken broth
                                   Parmesan cheese, grated
                                   Coarsely salt and freshly ground                                           black pepper
                                   Italian parsley, fresh, diced
2 cups                         Cavatelli

1. Put the pot on the stove over medium-high heat. Add the olive oil, and then the pancetta. Cook until browned. Turn heat down to low. Add onion, carrots and celery and stir together.  Cook slowly for about 20-30 minutes.
2. Add the garlic, cook for 1-2 minutes.
3. In a separate bowl, add the tomatoes and mash them up by hand until chunky. 
4. Add the potatoes, tomatoes and chicken broth, boil for about 30-40 minutes.
5. Just before serving, add cavatelli and let it cook for about 3-6 minutes.
6. Add the Parmesan cheese, salt and pepper, and parsley.
7. Serve and enjoy. 

Minestrone with Cavatelli

I USE ONLY MY LEFT HAND!!!

Rice and Black Beans with Chorizo

I went to Tampa Bay with my brother and his wife, we ate this dish without chorizo.  I wanted a stand alone meal so I added Spanish chorizo to make it more filling.  The flavors are influenced by Cuba, Louisiana and Spain.



Rice and Black Beans with Chorizo

Serving 6 - 8 people.


Black Beans

                                           Olive Oil
1 med.                                Mayan Sweet onion, medium dice
1                                         Carrot, medium dice
1 lb.                                    Dry black beans
1 qt.                                    Chicken broth

1. Add olive oil to the sauce pan on low heat. Add onion and carrot and cook until the onion is translucent, about 10 min.
2. Add black beans and chicken broth to the sauce pan and cook on low heat for  2-2 1/2 hours.

Rice (Risotto)

                                          Olive Oil

2 - 4                                   Shallots, medium 

1 qt.                                   Arborio rice
1/2 cup                              White wine

3 cups                                Chicken broth

1 pinch                               Saffron 

1/4 cup                               Parmigiano reggiano, shredded

1. Add a thin layer of olive oil to a 10-inch pan and place on low heat. Add shallots and cook for 2-3 minutes or until softened.
2. Add rice and stir continuously for 1-2 minutes. Add wine on low-medium heat for 2-3 minutes. 
3. In a separate pot, heat chicken broth until it reaches a boil. Turn off heat.
4. Add 3/4 cup of broth to the rice every 6-8 minutes (about 20 minutes in total). Turn off heat.
5. Add saffron and parmigiano reggiano, stir.

Chorizo 

                                            Olive Oil

1/2 lb.                                  Chorizo

1. Add olive oil and chorizo to pan and heat for 6-8 minutes. Turn off heat.
2. Place chorizo on paper towel.                                  

Layer beans, rice and chorizo. Add parmesan cheese to taste. Garnish with parsley. Serve and enjoy!

Rice and Black Beans with Chorizo

I USE ONLY MY LEFT HAND!!!

"French" Chicken

I met a student, Emily, from Buffalo and I'm from Buffalo and she told me this is only made there.



"French" Chicken

Serving 4-6 peoples.

"French" Chicken 

2                                 Chicken, boneless skinless breasts  
1 cup                           Flour
3                                  Eggs, whisked
2 cups                          Panko, white bread crumbs
3 tablespoons               Butter
3 - 4                              Shallots
2 - 3 cloves                  Garlic, finely minced
1 1/2 fl. oz.                   Capers, nonpareil
3                                   Lemons
                                     Salt and white pepper
                                     Canola oil

1. Put boneless chicken in between wax paper and smash the chicken with a meat mallet until 1/4 inch thick. 
2. Prepare three different bowls with flour, eggs, and Panko.  Coat chicken in the flour and shake off the excess, dip into the eggs and then into another bowl with Panko.
3. Melt butter in pan on low heat. Cook shallots until softened. Add garlic and cook for 1 minute. Add capers and the juice of 2 lemons to saucepan and heat until just about to simmer. Turn off heat.
4. Heat 1/2 inch of oil in a non-stick, 20 inch pan until 350 degrees.  Use tongs to drop chicken in oil and cook until golden brown on both sides, about 2 minutes each.  Drain chicken on a plate with paper towel. 
5. Toss chicken in the butter, shallot and caper sauce and serve with lemon wedges and boiled broccoli.
6. Serve and Enjoy.

SINCE A STROKE I USE ONLY MY LEFT HAND!!!

Fried Rice Croquettes

My brother, and me went to Italy store in Rochester and ate Arancine. It was so delicious.



ARANCINE (Fried Rice Croquettes)

Arancine

Serving for 4-6 people.

For Risotto:

5 cups                          Chicken broth
4 tablespoon                Butter
1/4 teaspoon                Saffron, crumbled
1 1/2 cups                    Risotto rice
1 cup                            White wine
1/2 cup                         Parmigiano reggiano, crumbled
                                     Salt
                                     Freshly ground black pepper
3                                   Eggs, whisked

For Arancine:

4 oz.                           Mozzarella, 1/2" dice
4 oz.                           Ham, 1/4" squares, Seven Bridges Farm
2                                 Eggs, hard boiled, 1/8" chopped
3                                 Eggs, whisked until just foamy
3 cups                         Dried bread crumbs, seasoned
3/4 gallon                    Canola oil

1. Melt butter in pan over medium heat. Add risotto and saffron to pan and cook about 2-3 minutes. Add white wine to pan, boil and reduce for 3-4 minutes. Add 1 cup chicken broth at a time and boil until liquid is absorbed about 20 minutes. Add parmigiano reggiano, salt and black pepper.
2. Pour risotto from pan to tray,  spread and let cool. Pour egg mixture on risotto and mix to get tacky.
3. Dampen hand with water to prevent sticking. Gather about 1/3 cup of risotto mixture in your hand and fond into a ball leaving the center open. Place mozzarella, ham and hard boiled egg in the center of the ball. Close up the middle. The ball of risotto should be about 3" wide. Dip the ball of risotto into whisked egg and then roll it in bread crumbs. Refrigerate for about 30 minutes.
4. Pour canola oil into a wide and deep pan until  2" deep and heat to 375 degree over medium heat.  Take out of the refrigerator and place arancine into pot using a ladle strainer and heat 2-3 minutes per side. Take out of oil and place on paper towels to absorb oil.
5. Serve immediately with red sauce.

SINCE A  STROKE I USE ONLY MY LEFT HAND!!!