Chicken Cacciatora

If you smelled it... terrific!


CHICKEN CACCIATORA

Serves 4 people.

6 oz.                                   Medium egg noodles
                                           Olive oil
1 medium                          Onion, cut in half, peeled, slice
1/2                                     Green pepper, slice and then cut the slices in half
1/2                                     Red pepper, slice and then cut the slices in half
6                                        Chicken thighs, boneless, slice into 1/2'' cubes
2                                        Garlic, minced
1-28 oz.                             Peeled tomatoes, San Marzano
1/2 cup                              Parmigiano Reggiano, grated cheese
1 tablespoons                    Basil
1 tablespoons                    Oregano
1/4-1/2 teaspoon               Hot pepper flakes
                                          Kosher salt and pepper
                                          Fresh basil

Cacciatora

1. Boil water in a stock pot strainer. Once it is at a boil, turn it off.
2. While the water is boiling, crush tomatoes using your hands in a bowl.
3. Saute the peppers and onion on slow for 5-8 min. Add chicken, 10 min. Add garlic, 1 min. Add crushed tomatoes, Parmigiano Reggiano, basil, oregano, peppers, salt and pepper. Set 30 min.
4. Turn the water back on, once it is at a rapid boil, cook egg noodles for 6 minutes. Add the pasta to the sauce and mix.
5. Garnish with fresh basil.
6. Eat!

I USE ONLY MY LEFT HAND!!!

Gazpacho

I didn't cook a thing.

GAZPACHO

Serves 25 people.


8 pounds                          Tomato, cored (Cut the white core away from the sides of the tomato)
5 pounds                          Roma tomato, cored
4                                      Cucumber, peeled, halved and seeded
3                                      Green bell pepper, halved, cored and seeded
1                                      Red bell pepper, halved, cored and seeded
4 small                             Red onion, peeled and halved
8                                       Garlic cloves, peeled
4 large                              Long green peppers, stemmed and halved lengthwise
1 1/2 cups                         Extra virgin olive oil
8 tablespoons                    Red wine vinegar
4 tablespoons                    Basil, finely minced
4 tablespoons                    Parsley, finely minced
                                         Kosher salt and ground black pepper
                                         For garnish, chopped chives and Tabasco

All of the Ingredients

1. Roughly chop 6 pounds of tomatoes, 4 Roma tomatoes, 3 pounds cucumbers, 2 pounds green bell pepper, 1/2 pound red bell pepper, 3 small red onion and place in large bowl. Add garlic, long green peppers, and 6 teaspoons salt and toss until well combined. Set aside for 1 hour.
2. Dice remaining tomatoes, Roma tomato, cucumber, green bell pepper, red bell pepper and red onion into 1/4-inch pieces and place in medium bowl. Toss with 2 teaspoons of salt and transfer to strainer set over medium bowl. Set aside for 1 hour. 
3. Roughly chopped mix: Use a Vitamix on the 6-8 speed setting. Pour a 1/4 cup of olive oil SLOWLY into the hole in the lid. Blend until liquified. *The whole mix will not fit into the blender at one time. You will need to pour the liquified mix into a bowl and then add more of the roughly chopped mixture into the Vitamix. Repeat until the whole mixture has been through the Vitamix.
4.  Diced mix: Add red wine vinegar, basil, parsley, kosher salt and ground black pepper.
5. Add the diced mixture into the liquified mixture and stir.
6. Freeze the soup (about 4-5 quarts) if you aren't eating it. If you are eating it, chill and serve cold.
7. Garnish with chopped chives and Tabasco.

Vitamix

Roughly Chopped Mixture before the Vitamix


















I USE ONLY MY LEFT HAND!!!

Diced Mixture

Gazpacho