Tag Archives: entree

Cioppino, A Delightful Seafood Stew

Cioppino, A Delightful Seafood Stew
Cioppino, A Delightful Seafood Stew

 

Cioppino, A Delightful Seafood Stew
Cioppino, A Delightful Seafood Stew

 

Cioppino, A delightful Seafood Stew

 

Cioppino, A Delighful Seafood Stew

Cioppino is a rich and delightful seafood stew that originated in San Francisco. It’s usually made with the catch of the day, and the addition of Dungeness crabs is very popular in the Bay area.  This Italian-American dish consists of an array of seafood, simmered in a tomato and wine broth. It’s somewhat similar to some regional Italian seafood dishes. This stew is usually served with a piece of toasted bread to sop up all the deliciousness of the broth. I consider this recipe for special occasions as it is on the pricey side. Put on your apron and follow me in the kitchen for my spin on this delectable meal.

Serves: 6-8 Difficulty level: Easy-medium
Time from prepping to finish 30-45 minutes at the most.


Ingredients:

  • ¼ cup extra virgin olive oil + more to drizzle
  • 2 medium shallots, chopped
  • 3 slices (rings) of fresh fennel
  • 6 garlic cloves, chopped
  • 1 tbsp. tomato paste
  • ½ cup of dry white wine
  • 2 cups seafood stock
  • 1 cup chopped tomatoes
  • ¼ tsp. Oregano
  • ¼ tsp. salt
  • Pinch of crushed red pepper
  • Pinch of fennel seeds, optional
  • 18 little neck or middle neck clams
  • ½ lb. of sea scallops
  • ½ lb. large shrimp, peeled and deveined
  • 1 lb. of mussels
  • ¾ lb. cod-fish, cut up in medium size pieces
  • Flat leave parsley for garnish
  • 1 loaf of Italian bread or French baguette, cut-open, toasted
  • olive oil or butter for the bread.

    Preparation:
    1
    ) In a medium-sized pot, on medium-high heat, heat olive oil. Sauté shallots and fennel rings for 2 minutes. Stir occasionally. Add garlic, sauté 1-2 minutes. Add tomato paste, cook for 1 minute. Stir. Deglaze with wine, cook 1 minute.
    2) Add seafood stock, chopped tomatoes, oregano, salt, crushed pepper and fennel seeds. Bring to a boil, add the clams, scallops, shrimp, mussels, and place the fish on top. Cover, lower the flame to low, and simmer for 5-6 minutes, baste the fish with the broth once or twice. Cover and continue cooking for an additional 5-6 minutes, or until the clams and mussels are open.
    3) 5 minutes prior to completion, drizzle some oil or spread some butter on the bread. Broil for about 2-3 minutes. Remove.
    4) Place the seafood stew in a bowl, with a piece of bread to dunk, and drizzle with olive oil. Garnish with fresh parsley.
    Wine pairing suggestions: Explore the world of Italian white wines like a delicious Vermentino, a lovely Verdicchio, or a minerally dry Pinot Grigio from Northern Italy.

    Happy Cooking from My Kitchen to Yours!

    Gina Martino Zarcadoolas, Foodiewinelover
    My Food, Wine & Travel Lifestyles
    World renowned – WSET (Wine, Spirit, Education, Trust)
    Level-2 Certified Wine Connoisseur.
    Culinary Aficionado & Lover of Global Cuisines & Travels

    Photos by Gina Martino Zarcadoolas for Foodiewinelover
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Exotic Moroccan-Style Chicken Tagine

Chicken Tagine
Chicken Tagine
Chicken Tagine marinade
I am so fascinated with global cuisines that I jump from Italian pasta dishes, to Greek deliciousness, Middle Eastern delights, Caribbean flavorful dishes to other exotic cultures. Today, I am taking you on a journey (via my blog) to Morocco for a taste of My Chicken Tagine. A tagine is an earthenware pot in which this dish is traditionally cooked in.  Using preserved lemon is also part of the tradition, however in this recipe,  I used fresh lemon instead. No, I have not been to Morocco but I love the way they use aromatic spices in their dishes. Put on your apron and follow me in the kitchen for this delightful meal.

Serves: 6-8 Level of difficulty: Intermediate
Allow up to 2.5  hours from start to finish

Ingredients for chicken marinade:

  • 5-6 lbs. chicken thighs and legs, skinless
  • 1 medium onion, sliced
  • 1/2 tsp. ginger, grated
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. turmeric
  • 1 tsp. salt
  • freshly ground black pepper to taste
  • 1/4 tsp. cinnamon
  • 1/2 lemon, juiced + slices of lemon
  • 2 tbsp. olive oil for marinade

  • Remaining ingredients: 
  • 6 -8 tbsp. of olive oil for searing the chicken
  • 4 garlic cloves
  • 1 tsp. tomato paste
  • 1/2 cup dry white wine
  • 1.5 cup low sodium chicken broth
  • 1 cup pimento-stuffed olives
  • 8 oz chickpeas
  • 1 large carrot, sliced
  • 1/2 cup golden raisins

    Preparation:

    1) Marinate the chicken for at least one hour,  with onions, ginger, cumin, paprika, turmeric, salt, pepper, cinnamon, lemon juice, olive oil.  Keep refrigerated for 45 minutes and keep at room temperature for 15 minutes prior to cooking it. Please keep your house cool.
    2) In a large tagine or Dutch-oven, over med-high heat, heat olive oil, and sear the chicken 2-3 minutes on each side. You will do this in batches and use more oil as needed. Remove and set aside.
    3) In the same pan, add the onions from the marinade, sauté for couple minutes, add garlic, sauté for 1 minute, tomato paste, 1-2 minutes till it’s rust in color. Stir constantly to avoid burning. Deglaze with the wine for 1-2 minutes.
    4) Add the chicken, broth, olives, chickpeas, carrots, raisins and lemon slices as seen in picture. Bring to a boil.
    5) Cover and simmer on low flame for 30 minutes. Remove cover, simmer for an additional 45 minutes. Serve with Moroccan couscous. Bon Appetit!

    Gina Martino Zarcadoolas – Foodiewinelover
    My Food, Wine & Travel Lifestyles
    WSET-Level 2 Wine Connoisseur
    Global Cuisines & Cultures Aficionado

Gina’s Exquisite Hungarian Goulash

Hungarian Goulash
Hungarian Goulash
Meat for Hungarian Goulash
Meat for Hungarian Goulash
Seared meat for Hungarian Goulash
Seared meat for Hungarian Goulash
Preparing Hungarian Goulash
Preparing Hungarian Goulash
Hungarian Goulash
Hungarian Goulash
Hungarian Goulash
Hungarian Goulash

 

I must admit, it’s been a long while since I made Hungarian Goulash. I know it has 2 main ingredients: beef and paprika. I searched the internet and came across a multitude of recipes. I was inspired and decided to make one with my spin on it. I am not claiming it’s the most traditional, but I think it’s very close to it. I noticed some recipes called for some veggies, but I wanted the meat to be the main focus without any distractions. So, follow me in the kitchen for my own version of Hungarian Goulash. I usually cook for a crowd and always have leftovers. This recipe can easily be divided in half. This dish starts out on the stove and continues to cook in the oven.  You will need a Dutch Oven or a large pan with a lid that can withstand the heat in the oven.

Serves: 10 -12  Level of difficulty:  Medium –  prep time: about 1 hour including searing the meat. Cooking time: 1.5 hours – Allow a minimum of 2.5 hours from start to finish. This recipe can be done in a slow cooker. I recommend you research this method of cooking on Google.

Ingredients:

  • 5 lbs. beef for stew, cut-up in cubes
  • 6 tbsp. flour for drenching
  • 1 tbsp. sea salt
  • Freshly ground black pepper to taste
  • 1 tsp. + 2 tbsp. Hungarian Paprika
  • 3 tbsp. olive oil + 3 tbsp. vegetable oil
  • 1 tsp. tomato paste
  • 1 container of chopped tomatoes, 26.46 Pomi brand*
  • 32 oz. 50% reduced-sodium beef broth
  • 1 cup chopped onion
  • 4 garlic cloves, chopped
  • 4 bay leaves
  • Sour cream 1/3 less fat for garnish
  • Flat leave parsley for garnish
  • 1.5 lb. egg noodles

    Preparation:1) Pre-heat oven to 350 degree F.2) In a large plastic or stainless-steel bowl, season the meat with sea salt, 1 tsp. paprika, and pepper to taste. Mix well. Add the flour, mix until all the meat is coated. Shake off the excess.
    3) in a Dutch oven on medium-high heat, heat up 3 tbsp. olive oil and 3 tbsp. vegetable oil. Start searing the meat. Make sure you hear that sizzling sound. Do this in batches, three minutes on one side, and two minutes on the other side. Remove, and repeat the process. Set aside in a large clean bowl.
    4) In the same pan, using the same oil, add the onions, saute’ for 2 minutes, add the garlic, 1 minute,  tomato paste, and stir well until it’s caramelized. Deglaze with the beef broth while stirring. Add chopped tomatoes, 2 tbsp. paprika, meat and bay leaves. Bring it to a full boil and the turn the stove off. Cover and place it in the preheated oven. Cook for at least 1.5 or until the meat is fork-tender. While the meat is the oven, cook your egg noodles, as per package directions.
    5) Serve the Goulash over egg noodles, garnish with fresh parsley and a dollop of sour cream.

    Cook’s note: Shake off the excess of flour to avoid a dirty pan.
    At the halfway point, check the meat, give it a good stir.

    This is one of the most soul-warming dishes on a cold winter day. Enjoy!

    Bon Appetit from My Kitchen to Yours!

    Gina Martino Zarcadoolas – Foodiewinelover
    My Food, Wine & Travel Lifestyles
    Culinary Aficionado and WSET-Level 2 certified wine connoisseur

     

My Chicken Piccata

imageIf you are pressed for time,  all you need is about 20 minutes to make Chicken Piccata.  Piccata is a method of cooking. A thin sliced of chicken or veal is coated in flour, pan-fried and served with a sauce.  Veal Piccata originated in Italy but the chicken version is more popular in the United States. Chicken breast is commonly used to make this great dish. This recipe is perfect to add flavors to plain boring chicken breast. Today, I am sharing with you a very simple weeknight meal that is quick and delicious. Follow me in the kitchen.

Serves: 4 –  Degree of difficulty: Easy

Ingredients:

  • 1.½ lb. chicken cutlets (not paper thin)
  • Sea salt to taste
  • Freshly ground pepper to taste
  • ¼ to ½ cup of flour
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • ¼ cup capers
  • ½ lemon, juiced
  • ¾ cup dry white wine (Chardonnay)
  • Parsley for garnish
  • Lemon slices for garnish

    Preparation:
    1) Season chicken with salt and pepper. Drench in flour, and shake off the excess. Set aside.
    2) In a large skillet,  over medium-high heat, heat olive oil and butter. Pan fry the chicken for 3 minutes on one side. Flip the chicken, add capers, lemon, wine. Cover, and simmer for about 7 minutes, or until the chicken is cooked through.
    3) Serve over pasta. Garnish with parsley and lemon slices.Wine Pairing Suggestions: Chardonnay, Sauvignon Blanc, Vernachia, Verdicchio, Vermentino.

     

     

The Ultimate Shrimp Creole

img_1943Shrimp creole is a dish that originated in  Louisiana.  It consists of shrimp, tomatoes, the Holy trinity, some spices and hot pepper sauce. It’s very easy to prepare and packed with flavors. This dinner can be put together in 20 minutes.

Serves: 6 Level of difficulty: Easy

Ingredients:

– 1.5 lb. extra large shrimp, peeled and deveined
– 4 tbsp. olive oil
– 1 onion, diced
– 1 green pepper, diced
– 2 celery ribs, diced
– 3 garlic cloves, chopped
– 8 oz. diced tomatoes, fresh or canned
– 8 oz. tomato sauce, of your choice
-1/2 cup water
– 3/4 tsp. Worcestershire sauce
-1/4 tsp. cayenne pepper, optional
-1/2 tsp. oregano
– Salt to taste
– Louisiana hot sauce, a few dashes
– Flat leave parsley for garnish

Preparation:

1) In a large skillet, over medium-high heat, heat olive oil. Saute onions, peppers, celery for about 3 minutes. Add garlic, sauté for 1 minute. Stir well.

2) Add tomatoes, tomato sauce, water, Worcestershire sauce, cayenne pepper, oregano, salt, hot sauce.  Bring to a boil. Cover,  and simmer on low heat for about 10 minutes.

3) Add shrimp,  cover and cook on low heat for an additional 3-4 minutes or until they become opaque.

Traditionally, this dish is served over white rice. Garnish with parsley.  I suggest you start cooking the rice. Follow the instructions on the package.  While the rice is cooking, prepare the shrimp dish.

Wine pairing suggestions: A chilled Riesling to balance the heat in this dish!

Recipe for Shrimp Creole by Foodiewinelover
Photo by Gina Martino Zarcadoolas for Foodiewinelover

Bon Appetit!

Gina/Foodiewinelover
My Food, Wine & Travel Lifestyles

 

 

 

Short Ribs Braised in Red Wine over Polenta

Beef Short Ribs
Beef Short Ribs
Beef Short Ribs braised in Red Wine
Beef Short Ribs braised in Red Wine
Beef Short Ribs braised in Red Wine over Polenta
Beef Short Ribs braised in Red Wine over Polenta
Enjoying some short ribs
Enjoying some short ribs

Beef Short Ribs braised in Red Wine over Polenta Beef Short Ribs braised in Red Wine over Polenta

After a long absence, I needed to get back in the kitchen and prepare some home cooked meals.  My son PJ suggested that I make Gordon Ramsey’s short ribs. It was a collaborative effort with him and the result was a Grand Slam. Of course, he thought he was Gordon Ramsey and acted like him, but, I had to take control in Gina’s Kitchen. Let’s just say, we were each other’s sous chef! I was feeding 6 hungry people and I came up with the following measurements.  This recipe can easily be divided in half for a smaller crowd.

Serves: 6-8  Level of difficulty: Easy-Medium

Time: Allow a minimum of 3 hours from start to finish

Ingredients:

  • 8 lbs. beef short ribs
  • Olive oil as needed for searing the ribs
  • Salt and pepper to taste
  • 5 oz. of tomato paste
  • 2 heads of garlic, cut in halves (unpeeled)
  • 1 bottle of red wine, Chianti, Pinot Noir or Cabernet
  • 28 oz. of beef broth low-sodium
  • Italian parsley for garnish, optionalSide dish:

    1 cup Polenta for 4 cups of water, salt to taste

    Mushrooms topping: 

  • 8 oz baby Portobello mushrooms, sliced
  • 1 tbsp. salted butter
  • 1 tbsp.  olive oil

    Preparation:

    1) Season the ribs liberally with salt and pepper on both sides. Let it sit at room temperature for 20-30 minutes. ( I keep my house on 75 degrees F.)2)  Pre-heat the oven at 350 degrees F.
    3) In a very large and deep pan, over medium-high heat on the stove top, pour about 1/4 cup of olive oil. Sear the meat on both sides for about 3-4 minutes each side. Rotate the meat in the middle of the pan where the heat is, using a set of tongues.

    4) Place the garlic face-down randomly. Add  tomato paste and stir it in all over the bottom of the pan. Cook until it obtains a rust color. Deglaze with the wine. Cook until it reduces 3-4 minutes.

    5) Add the beef broth, and control the sodium if necessary. Bring to a quick boil. Turn stove top off.  Cover with aluminum foil and place in the oven for 2.5 hours. Just forget about it, figuratively speaking.  (please do not leave oven unattended)

    6)  In a small frying pan, over medium-high heat, melt the butter and the oil, and pan fry the mushrooms until they are golden brown. Set aside.

    7) Prepare the polenta 20 minutes before the ribs are done. If you do it too soon, it will clump up.  Follow cooking  instructions on package.  Keep on the lowest heat until you’re ready to serve.

    8) Remove the ribs out of the oven and place them in a large platter. Take all the garlic out.  Pass them through a sieve and put the garlic paste in the sauce.  Stir well. Now it’s time to serve. Either buffet style or  you can plate it, by placing some polenta on the bottom of a platter, put the ribs on top and garnish with the mushrooms and parsley.
    Wine pairing suggestions: A bold Cab, Chianti or any red wine of your choice.It’s good to be back in the kitchen after a long absence.This blogpost is in Memory of My Beloved Dad, John.  I will always remember him in the kitchen as my potato peeler, my pot scrubber and my right hand daddy’s little girl. I will miss savoring delicious pasta dishes with him, but his legacy will live in my heart forever.

    RIP DAD- 1936-2016

    Disclosure:

    This dish is an adaptation of Gordon Ramsey’s recipe on YouTube. These measurements are mine based on 8 lbs. of ribs.
    Photographed by Gina Martino Zarcadoolas for Foodiewinelover

    Happy Braising!
    Gina Martino Zarcadoolas
    My Food, Wine & Travel Lifestyles

Delicious Field Greens & Strawberry Salad

Field Green Salad, Rotisserie Chicken, Sourdough bread
Field Greens Salad, Rotisserie Chicken, Sourdough bread

imageNo one wants to cook during the hot days of summer. For this reason, I like to create different salads and pair them with a protein. Today, I picked up a rotisserie chicken and some sourdough baguette to go with my delicious salad. It’s easy and takes less than 10 minutes to prepare. Recently, I started using a nice wooden bowl.  I prepare the dressing right in it, and then, I toss the salad. This way, you avoid more cleaning and save time.   Follow me in the kitchen and watch me whip a quick meal.

 

Warning: If you are allergic to nuts  or any type of seeds, omit the pumpkin seeds.

Serves: 4-6 as a side dish
Level of difficulty: Easy

Ingredients:

  • 1  – 5-oz bag of mixed field greens
  •  1 tsp. Dijon mustard
  •  1 tsp. honey
  •  1 tbsp. balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 6 organic strawberries, sliced
  • 1 handful of pumpkin seeds
  • 4.5 oz. garlic and herbs goat cheese, broken into pieces

Preparation:  
In a medium-sized bowl, whisk mustard, honey and balsamic vinegar. Slowly, pour the olive oil and continue whisking until it emulsifies. Drop the greens, strawberries, pumpkin seeds and goat cheese. Toss well.

I served it with 2 store-bought rotisserie chicken, (only 1 in picture)  and some sourdough bread.  My family smeared the goat cheese on the bread and it was divine.

Cook’s note: You can substitute pumpkin seeds for pecans or walnuts.  If you don’t like goat cheese, use another soft cheese of your choice.

Happy Tossing from My Kitchen to Yours!

Gina Martino Zarcadoolas
My Food, Wine & Travel Lifestyles