SPICY SICILIAN CHICKEN AND SPAGHETTI WITH GARLIC, ONIONS AND GUANCIALE

BECCA'S FRIEND PAIGE HAS BEEN ASKING ME TO MAKE THE SPICY SICILIAN CHICKEN AFTER LENT WAS OVER. I ALSO DECIDED TO MAKE A PASTA DISH TO GO ALONG WITH IT, SPAGHETTI WITH GARLIC, ONIONS AND GUANCIALE. I USED A GOOD QUALITY BACON INSTEAD OF GUANCIALE. GUANCIALE IS HOG JOWLS THAT YOU HAVE TO PREPARE 4 WEEKS AHEAD OF TIME. I DIDN'T THAT WOULD GO OVER TOO WELL WITH MY PRODUCTION MANAGER IF SHE KNEW SHE WAS EATING HOG CHEEK! THE SPAGHETTI TURNED OUT EXCELLENT WITH THE BACON AND EVERYONE AGREED THAT IT IS A DEFINITE DO-OVER.

THE SAUCE FOR THE SPAGHETTI ALSO INCLUDED ONIONS, RED PEPPER FLAKES, GARLIC, PECORINO-ROMANO CHEESE AND PARSLEY FOR GARNISH!

SPAGHETTI LOOKS GOOD!!!!

THE SICILIAN CHICKEN WAS MORE LIKE A STEW. THIS DISH HAD EVERYTHING GOING ON IN IT. THE INGREDIENTS INCLUDED POTATOES, BELL PEPPERS, CELERY, EGGPLANT, CARROTS, PLUM TOMATOES, GREEN OLIVES, CAPERS, CHILE PEPPERS, RED WINE AND MINT AND PARSLEY FROM OUR GARDEN. THE MUSIC FOR TONIGHT VARIED FROM THE SOUNDS OF CHRIS ISAAK TO TOM PETTY AND MY FAVORITE SINGER, DEAN MARTIN!

PORK LOIN IN THE STYLE OF PORCHETTA

THIS PAST SATURDAY KAREN HAD HER GIRLFRIENDS, CONCETTA AND TINA OVER TO CELEBRATE TINA'S BIRTHDAY. I TOLD THEM I WOULD BE HAPPY TO COOK THEM DINNER AND BE A THIRD WHEEL. I MADE THIS PORK LOIN WHICH I ORDER FROM MY BUTCHER AND HAD HIM BUTTERFLY IT FOR ME. THE STUFFING CONSISTED OF ONION, FENNEL, GROUND PORK SHOULDER, ROSEMARY, GARLIC, FRESH BREAD CRUMBS AND EGGS.

THE PORK LOIN WAS PLACED ON TOP OF RED ONIONS AND READY TO ROAST.

PORK LOIN OUT THE OVEN AND RESTING FOR 10 MINUTES BEFORE SLICING!

THE PORK LOIN FILLING LOOKED AND TASTED DELICIOUS. I KEPT TESTING THE PORK WITH MY MEAT THERMOMETER, BUT SOMEHOW IT GOT AWAY FROM ME AND I OVERCOOKED THE PORK. I FELT TERRIBLE!!!!! MY REAL FIRST DISASTER ON MY JOURNEY. ON A LIGHTER NOTE, WHILE I AM COOKING I ALWAYS LISTEN TO MUSIC FROM MY IPOD. TODAY'S MUSICAL CHOICE WAS WEEZER'S NEW CD, RADITUDE.

CHICKEN FROM THE TOWN OF AVELLINO

WITH EASTER OVER, NOW WE CAN GET BACK INTO THE SWING OF THINGS! THIS IS ANOTHER DISH FROM THE REGION OF CAMPANIA. I USED A FREE RANGE CHICKEN, WHICH I HAD THE BUTCHER CUT INTO PIECES FOR ME. I BROWNED THE CHICKEN, THEN REMOVED IT FROM THE PAN AND THEN SAUTEED THE SAUCE IN THE SAME PAN. THE SAUCE CONSISTED OF RED ONION, 10 WHOLE GARLIC CLOVES, BELL PEPPERS, MUSHROOMS, JALAPENO PEPPERS, WHITE WINE, AND BASIL AND PARSLEY FROM OUR GARDEN. THE RECIPE CALLED FOR 8 SMALL JALAPENO PEPPERS. I USED 3 LARGE ONES BECAUSE I THOUGHT THE DISH WOULD BE TO HOT, BUT IT WASN'T. IF I MAKE THIS DISH AGAIN I WOULD USE THE REQUIRED AMOUNT.

THE SAUCE COOKED FOR ABOUT 10 MINUTES UNTIL IT WAS GOLDEN BROWN.

THE CHICKEN WAS RETURNED TO THE PAN WITH THE SAUCE AND COOKED FOR AN ADDITIONAL 30 MINUTES.

POLLO AVELLINO READY TO SERVE!

MY PANEL FOR TONIGHT, PAIGE, BECCA, NICK AND HILLARY. THEY ALL LOVED THE DISH AND SAID THAT IS DEFINITELY A DO-OVER!!!

EASTER GRAIN AND RICOTTA PIE

I MADE THIS PIE FOR EASTER, WHICH IS TRADITIONAL IN THE REGION OF CAMPANIA. THE FILLING CONSISTED OF FARRO GRAIN, WHICH I SOAKED OVERNIGHT, RICOTTA CHEESE, SUGAR, EGGS, LEMON ZEST, CINNAMON, MILK, AND ORANGE FLOWER WATER.

RICOTTA PIE OUT OF THE OVEN AND COOLING.

REQUIRED PHOTO SHOT BY MY PRODUCTION MANAGER!

SIDE SHOT OF PIE!

KAREN ALSO MADE HER TRADITIONAL RUSSIAN CAKE FOR EASTER!

TUNA AND RICOTTA FRITTERS

I MADE THESE LITTLE GUYS THE OTHER NIGHT, TUNA AND RICOTTA FRITTERS. THE RECIPE CALLED FOR ITALIAN CANNED TUNA PACKED IN OLIVE OIL. THE TUNA WAS COMBINED WITH RICOTTA CHEESE AND RUSSET POTATOES WHICH WERE BOILED AND THEN PASSED THROUGH MY POTATO MILL. ALSO IN THE FRITTERS WERE MARJORAM, (FROM OUR GARDEN), EGG YOLKS, AND SALT AND PEPPER TO TASTE. I SHAPED THEM INTO GOLF BALL SIZE AND THEN ROLLED THEM IN FLOUR, THEN EGG WHITES, AND THEN ROLLED THEM IN FRESH BREAD CRUMBS. I THEN FRIED THEM IN OLIVE OIL. THE FRITTERS WERE VERY FLUFFY AND LIGHT FROM THE POTATOES. THEY TASTED BEST WHEN THEY WERE EATEN HOT. I ATE THEM WITH THE BASIC TOMATO SAUCE,(WHICH I MADE AGAIN), ALMOST LIKE TUNA MEATBALLS. I HAD THEM FOR LEFTOVERS TONIGHT, AND JUST REHEATED THEM IN THE OVEN, AND THEN ADDED THEM TO A SMALL POT OF TOMATO SAUCE.