Baked Pah-sketti..I mean Spaghetti

Thanks to a several nasty viruses, I have not been able to use my computer and spread my sunshine via this blog. Before I get into the recipe I need to let off a little steam. I mean, in this age who has so much time on their hands that they have nothing better to do than create malicious software to screw up your pc. So thanx to some very special person/people I have been without my pc for the last 10 days. And it will only cost me the low price of $200 for malware removal. If you could not tell the quickest way to get a nerd (me) fired up is too mess with his computer or say something offensive about George Lucas (I love you Leia). Deep breath in….. and exhale. Okay I’m good now.

So in my last posting I talked about how great the smell of marinara was…..blah blah blah. This recipe will show you how to use it in one of my favorite childhood dishes. One of the questions I usually get asked when people find out that I am a chef is “what is your favorite food” or “what is your favorite thing to cook”

There really is not a black and white response that I can give to those questions. One of the reasons I fell in love with the Culinary Industry is because it is ever changing. I am constantly finding new “favorite” ingredients and recipes, as well as cooking methods. The past week I made everything from Thai fish cakes to Knishes. The more I cook the more my taste change. Ten years ago I would have thought it was unconscionable to add salt to ice cream, now caramel gelato w/ fleur de sel is one of my signature desserts. However, if I could only eat one thing for the rest of my life it would have to be PASTA!

Pasta is one of the few ingredients that can stand up to just about any method of cooking and be a savory or sweet dish. You can boil it, broil it, bake it, sauté it. There is stir fried pasta and pasta with …sorry I’m starting to sound like Bubba Gump. My love of pasta had very humble beginnings. Like so many children I looked forward to the nights we would have Pah-sketti.

Whether it was my Mom, Grandma or a friends Mother I could not get enough spaghetti. I think I was in the 1st grade when I first had baked spaghetti .“I didn’t know they could do spaghetti like that” I remember telling my friend. All I knew was that it seemed like pizza and spaghetti had gotten together and spawned this delectable entrée. There are a few things that you need to take note of, to ensure you get awesome baked spaghetti.

First off, make sure you do not overcook your noodles. You will be boiling and baking them. Second, make sure you do not add too much sauce, incorporate just enough to bind everything nicely. Most of all make sure that your cheese gets slightly brown on top or on the edges. You are aiming for a slight crust of cheese, the texture of all the components is just as important as the flavor.

If you are living in a dorm with a full kitchen this is a great dish to make while cramming for finals. This is also fantastic for all of us who are crazy busy and want to utilize some leftover fridge & pantry items. Since I already had plenty of Marinara, total cost for everything was only $7.51 Yields 10-12 servings.

Baked Spaghetti
1 pound spaghetti cooked al dente
1 pound ground beef or turkey
½ tsp salt
1 tsp Italian seasoning
3 cups marinara sauce
1/3 cup grated Parmesan cheese
16 oz package shredded cheese

Preheat oven to 350.

In a large skillet, cook beef season w/ salt and Italian seasoning set aside.

In a large bowl combine cooked ground beef, sauce and pasta. Transfer mixture to a 13x9  pan that has been coated with nonstick spray. Sprinkle cheeses in an even layer across the top.

Bake for approximately 30 minutes or until cheese is slightly browned. Remove from oven and let rest for at least 15 minutes before serving.

Notes / Tips: Use any kind of shredded cheese you like. Typically I will use an Italian shredded blend, mild Cheddar or Mozzarella.  feel free to sneak in some finely diced veggies to add more body to this sauce and get rid of any leftover veggies. Since I am going down memory lane (again) I would suggest either red or purple Kool Aid to go along with this. That’s what I always drank with it. However now that I have grown up ( debatable) I would recommend Chianti. If you manage to have any leftovers the flavors maturate and taste even better the next day.

Memory Lane Marinara Sauce

It has been said that there exists a correlation between scent and memory. One of the things that I love the most about cooking is how certain scents can take you back to different places in time. It could be the smell of fresh baked goods that reawaken thoughts of Moms and Grandma’s, or the way a fresh slice of pineapple perfumes the air and transports you back to an island vacation.

For me the smell of a homemade Marinara takes me back to Cleveland. My favorite restaurant in Cleveland was the “New York Spaghetti House”. The smell of their sauce would permeate throughout the overcrowded city street. The food was always incredible. The décor seemed to be something straight out of a Mario Puzzo novel. Slightly dim lights, a ménage of pictures on the wall and an obligatory Moose / Deer Head on the wall (I’m not sure what it was but it scared the daylights out of me as a kid).

I learned at an early age, that the key to a perfect Marinara involves quality products simmered over a low heat for a long period of time. Unfortunately most of us do not have 4-6 hours to simmer a sauce like the guys from the Spaghetti House, but you can still achieve that old world taste in a fraction of the time.

I know that suggesting that you simmer a tomato sauce for under an hour is Culinary Treachery for many. But this method still produces a vibrant and flavorful sauce. Yields about 3 Cups.

Marinara Sauce

2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
28 oz can crushed tomatoes
¼ cup red wine
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Pinch of red pepper flakes

Sauté onion and garlic in olive oil on low heat about 5 minutes.
Add remaining ingredients. Stir to combine well.
Cover pot with lid. Simmer on low heat for at least 30 minutes.

Notes / Tips : Use a quality brand of tomatoes I love Cento, Tuttorosso and Contadina. This sauce will hold up for about 3 – 4 days in the refrigerator or two months in the freezer. When adding the wine, be sure to add something you would actually drink most “cooking wines” are salted and well… gross. I use this sauce in so many dishes. It was used in the Eggs in Purgatory post, and will be featured in an upcoming baked pasta. Mangia Mangia Mangia!

Slacker Chef's Caesar Salad

So this past weekend I attended the Taste Expo. It’s a new Gourmet Festival that I am hoping will return next year. I had a blast at all the seminars, and meeting Guy Fieri, Fabio Viviani, Aaron Macargo jr. and Jacopo Fellini was the icing on the cake (pun intended). Anyway in all the excitement of eating and networking I forgot to do the shopping for this week. Way to go slacker.

Seriously! How does this keep happening to me, I make a living cooking for others but I do not have sense enough to remember to buy food for myself. Once again I come home from a long day at work and the pickins are slim. Looks like I’ll be having a salad….

Of course I will not be making one of those cute little wimpy salads that many restaurants charge an arm and a leg for. Sometimes I’ll order one of those when I’m trying to “behave” whatever that means. The waiter will bring it, and all I can think of is that I have had more food stuck in my teeth than what is on that plate (was that too explicit).

This is my twist on the very popular; often banal, Caesar Salad. This salad was created by a guy in a similar situation to mine. Caesar Cardini came up with this salad using only the few things he had left in his kitchen. At least that is what Wikipedia said. Okie dokie on to the salad.

If you have access to local grown produce then snatch up some romaine or your favorite green from them. I usually make my own dressing, but bottled ones will do just fine. Total cost for everything was $6.28 Yields 6-8 servings

Caesar Pasta Salad

1 head of romaine ( washed and cut)
12 oz box Penne Pasta (cooked and chilled)
1 ½ cups cooked diced Chicken
¼ cup Caesar Dressing
½ cup grated parmesan
Croutons
¼ cup bacon crumbled ( about 3 strips)
Black pepper

In a large bowl toss lettuce, cooked pasta, chicken and Caesar dressing together until salad is evenly coated.
Add more dressing if desired
Plate and garnish with parmesan, croutons, bacon and black pepper

Notes / Tips: Even though it takes a little extra time, cook and crumble the bacon for your garnish. I use maple smoked bacon that is great on this salad. I find bacon bits to be a tad rubbery, to me they look and taste like pieces of pencil eraser. You will also want to buy a quality crouton or make your own.

Too hyped to sleep

It is almost 4am and I have been waking up every hour to make sure I have not missed the alarm. In a few hours I will be having breakfast with one of the people I wanted to meet / cook with for a while. I am going to the Taste Expo and meeting Guy Fieri.

I think I was about 8yrs old the last time I was this anxious about meeting someone. I was going to a meet and greet with the Power Rangers (Insert jokes here). Flash forward over a decade later and I have got the same feeling.

Along with Guy, Fabio Viviani from TOP CHEF and Aaron from Big Daddy’s House will be there. Between them, beer and wine seminars and free food samples it’s like a Foodie’s Disney World.

Alright back to bed, five hours to go.

To see the other Chefs I want to meet  click on my Facebook Badge

Asparagus Jackson Pollock Style

Before we consume food with our mouth, we eat it visually. No doubt you have heard  chefs talk about the importance of presentation. Of course not all of us have the tools or the training as those decorated chefs, but you can still crank out some amazing looking and tasting meals with simple ingredients.

Jackson Pollock is one of my favorite painters, I love his chaotic style and that is often reflected in my plating style. For this dish I wanted to create something with bold flavors and an even bolder look. The Asparagus and tomatoes are fantastic when they are grilled. The saltiness of the Romano cheese is a great contrast to the sweet pungent flavor of the Balsamic. Perhaps one of the greatest things about plating this is, that no matter how you do it, it’s still going to make you look like a rock star chef. So find your Billy Idol album turn it up full blast while you make this rockin dish. A word of caution though, make sure you don’t get to carried away singing and drizzling the Balsamic. During the chorus of Rebel Yell I got a little too caught up in the moment and accidently flung Balsamic on the kitchen wall. Yields 2 servings

Grilled Asparagus & Tomatoes w/ Balsamic and Romano

1 large Bundle Asparagus (rinsed and woody ends removed)
2 Plum Tomatoes
Salt & Pepper to Taste
Balsamic Vinegar
Shaved Romano Cheese

Preheat Grill, and coat grate w/ olive oil or nonstick spray

Arrange Asparagus in a single row across grill grate, grill about 2-3 minutes per side or until tender

Slice tomatoes into 8 equal slices.Grill Tomatoes just enough to slightly char skin and for sugars to caramelize

Season Asparagus and Tomatoes lightly w/ salt and pepper

Drizzle with Balsamic and top with shaved Romano

Notes/ Tips: This dish is excellent served warm or chilled. I serve this with grilled fish or roast pork. Make sure you use a quality balsamic. The bottle I have is from a gourmet shop and is the consistency of maple syrup

Heads Up 7up....Cake

It was the summer of 99 and I just gotten my first job. I was working for the Crook and Chase television show. Unlike most teens on their first job, it was very difficult to get away with any thing because my entire family worked in different departments. Big brother was literally watching me. The show had all sorts of contest and colorful guest. My favorite contest was the hunt for the best pound cake.

I got to know many of the members of the studio audience because they had purchased season tickets to the show. The majority of them were sweet old ladies (Think Aunt B form Mayberry). Most of the ladies knew each other and looked forward to seeing each other and gabbing about any and everything under the sun. That is ….until the Pound cake contest. It was hilarious to see the women who were making plans to play cards on Tuesday fussing about who’s cake was better on Friday. Forget Tyson vs. Holyfield, our theatre had Gertrude vs. Prudence.

There were so many cakes submitted. Some were delicious, others well, let’s just say they were better suited for Softball practice and not consumption. There were cakes in Bundt pans, cakes in loaf pans, cakes with frostings and cakes with glazes. I’m starting to sound like a Dr. Seuss book “I ate cake in my house, I ate cake with a mouse..”

The winner of the contest made a cake that I had never heard of. Her cake was moist and flavorful and contained 7up. I could not believe that the un-cola could produce a cake this fantastic. I lost the award winner’s recipe, but after much trial and error and some help from me mum, I came up with this recipe that definitely deserves a blue ribbon. You probably have most of the ingredient on hand. Total cost for everything was $ 5.82 Yields 12 servings

7up Cake

3 sticks Butter, softened
3 cups Sugar
5 Eggs
3 cups Flour
2 tsp Vanilla extract
3/4 cup 7UP

Preheat oven to 325
Cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Add flour, lemon extract, and 7UP; mix well.
Pour into greased angel food (or bundt) pan. Bake for 1 hour or until done. Let stand for at least 10 minutes before removing from cake pan.

Notes / Tips: Try using a combination of vanilla and lemon extract in this cake. Jasmine, Almond and Pineapple extracts will also produce a flavorful cake. Normally I would suggest a dessert wine, but this is best with a tall glass of cold milk (with a bendy straw).

Southern Fried Super Fantastic Pork Chops

That’s right fried, I know many bloggers and chefs are against fried anything, but my friends I am the complete opposite. Being a southerner I enjoy my fried food, if I could figure out how to fry water, I would have a chicken fried water recipe. Pork chops are fantastic when fried properly.

These chops have a very light crispy coating, while maintaining their moist flavorful meat. And unlike many fried dishes, these pork chops will not leave your plate or insides looking like the BP Oil Spill. These go really well with just about any vegetable, this time of year I usually serve them along with a simple salad of fresh tomatoes and cucumbers from my garden. To keep this an authentic southern recipe make sure you have a large enough brown paper bag to add your flour and shake your pork chops in. Most southern cooks swear by this method, I’m not sure if the paper imparts some sort of enzyme that tenderizes the meat or if it just distributes the flour evenly over the meat. All I know is, that I am a fifth generation bag shaker and the meat always comes out delicious. Total cost for this was only $5.37 yields 6 servings

Southern Fried Pork Chops

1 cup oil for frying (I use peanut or canola)
6 boneless Pork chops ½ “ thick
1 large egg beaten
1 tsp salt
½ tsp garlic powder
¼ tsp onion powder
¼ tsp black pepper
1 ½ cups self rising flour
¼ tsp salt
¼ tsp pepper

Place oil in frying pan over medium heat.

Whisk together egg and next four spices. Pour mixture over chops and let marinate for at least 10 minutes.

Combine flour salt and pepper in a large brown paper bag fold bag over and shake to distribute salt and pepper.

Place chops in bag two at a time and shake to coat. Shake off any excess flour and place in hot oil. Cook for approximately 2-3 minutes per side. Or until golden and juices run clear.

Notes/ Tips: Drain your pork chops on a cooling rack to ensure crispness. For wine, Rieslings can handle the spice and crispness of the chops, or you can do what I do and just pour a tall glass of sweet iced tea.

Wonton Napoleons

Typically I am a big dessert guy. I’m usually the one that asks to see the dessert cart first at the restaurant and inquire if they have a dessert sampler. I love mile high cakes and sundaes that look like they come served in punch bowls covered in all sorts of candied sugary goodness. However, this time of year a gut full of Fudge Brownie A la Mode and 85 degree weather is not the best combo.

My Wonton Napoleon is great for even hardcore dessert lovers. It has all of my favorite components of a great dessert. The Wontons provide a crisp foundation that pairs well with the rich silkiness of the ricotta cream and the fresh fruit impart a sweet and tart trait. I’m using Mango, Pineapple and strawberry, but his dessert will work well with just about any fruit. This is a great summer dinner party dessert. It is filling, fairly healthy and inexpensive. Do not assemble these too far in advance. The cream and the fruit can cause the wonton skins to get soggy. Yields 6 servings

Wonton Napoleons

18 Square wonton skins
8oz Fat free Ricotta Cheese
1 tsp Vanilla Extract
3 Tbs sugar
½ cup diced strawberries
½ cup diced pineapple
½ cup diced mango

Preheat toaster oven/ oven to 350. Place wonton skins in a single layer on a baking sheet and bake for 5-7 minutes (until skins are golden brown and crisp).

Combine ricotta, sugar and vanilla in a large bowl. Beat until all ingredients are incorporated and mixture is smooth.

Assemble Napoleon by placing baked wonton skin on plate. Top with a generous spoon full of ricotta cream and diced fruit.

Repeat this 2 more times alternating the direction of the wonton skins. Garnish plate with any extra diced fruit.

Notes/ Tips: Wonton skins are widely available at most grocery stores. Look for them in the produce section. As far as wines are concerned you can go in a few directions. Canadian Ice wines or Sauternes are great. Prosecco is also a fantastic option, this wine pairs very well with ricotta based dishes.

PIT-CHOS

Long before the Fusion Cuisine trend took off, I was concoting all sorts of dishes. In retrospect I would have thought twice before eating the White Cheddar and pickled pepper omlette w/ steak sauce, but I was 10 and it sounded good at the time. I still splice more componets together than Dr. Moreau, only these days most of my dishes do not require a trip to the ER. One of my more successful cuisine hybrids is PIT-CHOS.

One of my favorite Mexican snacks crosses over the border to Lebanon to create these Pita Nachos. Loaded w/ grilled chicken, hummus, and fresh diced veggies these nachos are as healthy as they are flavorful. The PIT-CHOS are great as a starter or a light meal. To avoid soggy pitas add hummus right before serving.

Pita Nachos

1 large pita (6-8")

1 Tbs olive oil
1 tsp Italian Seasoning
1/4 cup Hummus
1/2 cup cooked shredded chicken

1/4 cup diced tomatoes

1/4 cup diced onion

1/2 cup shredded lettuce
1/4 cup diced roasted red pepper

1/4 cup finely grated feta cheese

Preheat oven or taster oven to 350. Brush Pita with olive oil on both sides and cut into 8-10 equal edges.

Place pita wedges on sheet pan, sprinkle with seasoning and bake 5- 7 minutes (unitl lightly golden and crisp).

Allow wedges to cool slightly, then arrange on a large enough plate.

Layer next 7 ingredients on top of chips

Devour!!

Notes/Tips: These are a great party food and pair well with both Pinot Grigio and Pinot Noir. I would reccomend a California Pinot Grigio, preferably a Santa Barbara. These wines typically have citrus and faint peppery notes that pair well with the richness of the Hummus.