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Cooking with Chef Nino

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SHRIMP SALAD-STUFFED CREOLE TOMATOES

INGREDIENTS:

  • 1 pound peeled cooked Louisiana shrimp 21-25 per pound;. tails removed, chopped
  • 1 stalk celery, finely diced
  • 1/4 cup minced fresh basil
  • 10 Kalamata olives, pitted and finely chopped
  • 1 medium shallot, minced
  • 2 green onions finely chopped
  • 1 tablespoon Italian flat leaf parsley finely chopped
  • 2 tablespoons olive oil mayonnaise
  • 1 tablespoon white-wine vinegar
  • 1 teaspoon Louisiana Fish Fry Cajun seasoning
  • 4 large ripe creole tomatoes, cored

INSTRUCTIONS:

1. Combine shrimp and all of the above ingredients with the exception of the tomatoes in a medium bowl.  Mix until all ingredients are combined.

2. Hollow out the inside of each tomato using a melon baller or small spoon. To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.

INGREDIENTS:

 

1 Pound boneless lean lamb, cut into 1 inch cubes

½ cup lemon juice

¼ cup First Cold Pressed Olive oil

1 tablespoon fresh oregano finely cut

1 tablespoon fresh rosemary finely cut

1 large red bell pepper seeded and cut to 1 inch pieces

1 large white onion cut into 1 inch pieces

6 garlic cloves, minced

1 teaspoon Kosher or Sea Salt

 

INSTRUCTIONS:

 

In a mixing bowl, combine the lemon juice, olive oil, oregano, rosemary, garlic and salt! Remove about ¼ cup for basting. Pour remaining marinade into a large reseal able plastic bag and add lamb pieces. Seal the bag and ensure all pieces are completely covered; turning occasionally to ensure mixture is evenly distributed. Refrigerate for at least 8 hours. Skew lamb, peppers and onions alternatively. Grill on medium heat 3-5 minutes on each side and baste with reserved marinade. Grill another 10 minutes or until meat reaches desired doneness.

NEW ORLEANS (WGNO)–Tuesday morning is once again upon us, and Chef Nino’s back with another delicious recipe.  Today he’s sharing his red wine mushroom sauce to give a kick to your steak.

INGREDIENTS:
4 tablespoons (1/2 stick) butter
4 large garlic cloves, chopped
3 large shallots, chopped (about 2/3 cup)

1 large Portabello mushroom cut to ¼ inch dice size
1 teaspoon dried thyme
1 tablespoon all purpose flour
1 cup canned beef broth
1 cup  dry red wine  (Cabernet)
salt and pepper to taste

INSTRUCTIONS:

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add garlic, shallots and thyme; and cut mushrooms, saute until tender, about 5  minutes. Add flour; stir  for 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to less than 1 cup, stirring occasionally, about 12 minutes. Remove from heat and add the extra 2 tablespoons of butter. Stir until incorporated and spoon over sliced beef tenderloin.

SHRIMP SPRING ROLLS

Ingredients

  • 1  lb. Rouses Wild Caught Gulf Coast Shrimp, peeled and deveined 100 count COOKED
  • 1 1/2 cups bean sprouts
  • 4 green onion tops , chopped
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 10  8-inch rice papers
  • 1/2 cup Rice-Wine Vinegar Sauce

Instructions

  1. Cook shrimp in boiling water just until curled and opaque in the center, about 5 minutes. Drain and rinse under cold water, set aside.
  2. Combine the shrimp with sprouts, scallions, mint, fish sauce and lime juice in a bowl. Soak a few of the rice papers in a large bowl of very warm water until they are softened, about 30 seconds. Place them in a single layer on a clean dishtowel. Put a heaping tablespoonful of shrimp filling in the center of each rice paper and fold over all four edges to form a rectangle, slightly flat packet. Repeat with the remaining rice papers and filling. Serve with a small bowl of Rice-Wine Vinegar Sauce for dipping

MAMBO MEATBALLS

INGREDIENTS:

1 ½ pound ground chuck

1 large egg beaten

1/4 cup Italian bread crumbs

1 teaspoon fresh minced garlic, or

¼ cup finely chopped onion

2 teaspoons fresh chopped Italian parsley

1 teaspoon kosher salt, or to taste

½ teaspoon cracked black pepper

¼  teaspoon granulated garlic

3 tablespoons milk

INSTRUCTIONS:

Combine all ingredients in a medium mixing bowl. Mix with hands until all  ingredients are fully incorporated. Form into meat balls approximately the size of a ping pong ball.

Place on greased cookie sheet into a preheated 350 degree oven. Cook in oven for 30 minutes, until internal temperature reaches 155 degrees. When cooked place meatballs into your favorite pasta sauce and simmer for 15-20 minutes. Serve over your favorite pasta noodles.

NEW ORLEANS (WGNO)–Chef Nino’s back with another delicious recipe.  Today he shows off his take on a classic fish dish.

TROPICAL ISLAND MAHI MAHI

Ingredients:

2 Mahi Mahi filets (1/2 inch thick)
Kosher salt and cracked black pepper
2 tablespoons first cold pressed olive oil
½  purple onion cut to thin slivers
½ pound of grape tomatoes cut in two
¼ teaspoon red pepper flakes
2 mangos peeled, seeded, and cut to thin wedges
1 cup blackberries cut in ½
1 jalapeno cut to very small dice size
4 cloves fresh garlic sliced thinly
Juice of 1 lime
4 tablespoons fresh cut cilantro
4 tablespoons slivered almonds

Directions:

Place the Mahi Mahi filets and sprinkled kosher salt and cracked black pepper on both sides.
In a mixing bowl, combine all other ingredients.

In a baking pan place half of that tropical island mixture on the bottom, place Mahi Mahi filets on top of that bed, then cover the fish with the rest of that mixture. Sprinkle more salt and pepper on top.  Bake uncovered for 45 minutes at 325 degrees, or until desired texture is achieved.

1 Quart Heavy Cream

2 (8oz.) Cream Cheese

1 cup powdered sugar divided in two parts

2 (12oz.) bags vanilla wafers

1 bottle Cask&Cream Original Liqueur

1 qt. Chocolate milk

1 bag Ghirardelli powdered coco

1 Ghirardelli chocolate bar shaved

1 sprig fresh mint

1 9X12 pan

Hand or Stand Mixer

 

In a medium mixing bowl pour Heavy Cream and beat with blender until solid, on high for about 4 minutes. Place ½ cup powdered  sugar and ¼ cup Liqueur into frothed cream and beat another 2 minutes until all is blended. Set aside. In another mixing bowl place both cream cheeses and beat until creamy, add ½ cup powdered sugar and ¼ cup Liqueur and blend until all is incorporated. Now blend together the contents of both bowls  and beat together for about  two minutes until all is incorporated. In another mixing bowl pour chocolate milk and quickly place 1 bag vanilla wafers and swirl around in milk and quickly remove and place them in bottom of pan, making sure they dont dissolve in milk.  Spoon ½ of whipped mixture over top of soaked vanilla wafers. Sprinkle evenly coco over top. Now place other bag of vanilla wafers into milk and swirl  and quickly remove and place on top of whipped mixture in pan. Now place remainder of mixture over the vanilla wafers.  Sprinkle with coco evenly over top of Cheater Mi Su. Shave chocolate and  sprinkle evenly over top. Plate with sprig of mint.

SUGAR CANE SKEWED PRAWNS

1 Stalk of Sugar Cane about 1 foot

6 large prawns

First cold pressed olive oil

1 teaspoon crushed red pepper flakes

1 teaspoon sea salt

½ teaspoon cracked black pepper

2 tablespoons parsley finely cut

1 tablespoon fresh minced garlic

½ lemon juiced

INSTRUCTIONS:

With a sharp knife, carefully split bottom of shrimp from head to tail and remove innards. In a mixing bowl place all ingredients except the sugar cane and mix together. Place cleaned prawns into mixture and let marinate for a couple of hours. Remove peelings from sugar cane and cut skewers from the inside of stalk.  Use sugar cane skewers and skew prawns onto the skewers. Grill on medium high heat for 4 minutes on each side, Bake 425 for 20 minutes  or pan sear  on each side for 5 minutes.

10 MINUTE MARINARA SAUCE

 

Ingredients:

1 28 ounce can San Marzano D.O.P. certified  Imported Italian Tomatoes

4 fresh garlic cloves freshly peeled and chopped finely

4 tablespoons First Cold pressed Olive Oil

8 basil leaves rough cut

½ tsp. kosher or sea salt

INSTRUCTIONS:

Saute garlic in oil until garlic starts to turn brown.  Add tomatoes and salt.  Bring to a boil.  Remove from heat and add basil.  Stir and serve over your favorite pasta.

LEFTOVER TURKEY OR CHICKEN SALAD

Ingredients

··2 cups chunked, cooked chicken , leftover chicken or Turkey

..1 teaspoon Chef Nino’s Adrenaline Seasoning

··1/2 cup celery

··1/4 cup green pepper

··1/4 onion

··1/2 cucumber

··1 small diced apple (with peel)

··1/2 cup grapes

··1/4 cup olive oil  mayonnaise

··1/2 cup chopped, toasted walnuts

Instructions:

··Use leftover cooked chicken or turkey , or cook

enough chicken to make 2 cups of

chopped chicken.

··Chop the celergy, green pepper and

apple. Add Adrenaline Seasoning .Peel and chop the onion and

cucumber. Cut the grapes in half.

··Put all the ingredients in a large bowl.

Stir together.

··Serve on lettuce, crackers or bread.

PEACH COBBLER (GOBBLER COBBLER)

Ingredients:

1 Pack Louisiana Cobbler Mix

4 tbsp. butter

1 9X9 baking dish

2/3 cup milk

16 ounce CANNED Peaches

If using fresh fruit, increase milk to ¾ cup

½ gallon Vanilla Ice Cream

Instructions:

Preheat oven to 375 degrees. Melt 4 tbsp. butter in a saucepan. Pour melted butter into baking dish. Combine mix with 2/3 cup of milk and stir until smooth. Pour into baking dish, then top with peaches (including syrup). Bake at 375 degrees for 40-45 minutes or until golden brown. Serve warm. Top with Best yet Vanilla Ice Cream!

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