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Cooking with Chef Nino


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3 cups cooked garbanzo beans

1 entire garlic bulb roasted and cloves removed

1 cup First Cold Pressed olive oil

½ cup tahini paste

1 teaspoon ground cumin

¼ cup lemon juice fresh

1 tablespoon honey

1 teaspoon kosher or sea salt

½ teaspoon crushed red pepper flakes simmered in 2 tablespoons olive oil



Drain garbanzo beans. In a food processor combine garbanzo beans, garlic, tahini paste, cumin, lemon juice, honey, salt, and red pepper. Puree briefly until all are incorporated. Slowly drizzle olive oil and proceed to puree until desired consistency. .

Summertime Spinach, Berry, and Avocado Salad with Poppyseed Dressing



6 cups fresh baby spinach or mixed greens

1 pint Louisiana Strawberries, hulled and sliced thin

½ pint Louisiana Blueberries

1 large creole tomato

1 ripe avocado

2 oz. Cheese of choice

½ cup toasted pecans, walnuts or almonds

½ red onion thinly sliced




½ cup first cold pressed olive oil

2 tbsp honey

3 tbsp. Apple cider vinegar

2 tbsp. Poppy seeds

1 tsp. Fresh lemon juice

1 pinch dry mustard





1 1b. Rib eye steak cut to ¼ inch strips

½ red onion sliced paper thin

1 red bell pepper cut to ¼ inch strips

1 green bell pepper cut to ¼ inch strips

1 yellow bell pepper cut to ¼ inch strips

1 tablespoon ground cumin

1 tablespoon chili powder

¼ teaspoon cayenne pepper

1 teaspoon kosher salt

1 teaspoon granulated garlic

2 tablespoons butter

4 tortillas



In a mixing bowl combine dry seasonings and salt. Add cut meat and stirr until all sides are completely covered.

In a black iorn skillet melt butter and add all cut vegetables. Cook on high, searing and stirring constantly until desired tenderness, about 5 minutes. Remove vegetables and add seasoned steak strips and cook for another 5 minutes until steak has reached desired doneness. Return vegetables to skillet with steak and cook for another 5 minutes stirring constantly. Serve in tortillas.

Egg Pasta Dough Recipe


To make about 1 pound (5 to 6 servings):

2-1/4 cups Anna Naoletana tipo ’00′ flour
3 eggs
3/4 teaspoon sea salt
1 tablespoon olive oil
1 tablespoon lukewarm water


Place the flour on a large floured surface. Make a well in the center.
Break the eggs into the well. Add the salt, oil, and water. Beat the mixture
in the well with a fork. Using a fork, gently start to work the flour into the liquid.
Continue until the dough becomes sticky and difficult to work with the fork.
Use your hands to form the rough dough into a ball. Transfer the dough to a lightly floured surface.

Knead the dough until it is smooth and elastic, about 10 minutes.

Cover with a bowl or towel and let rest for 10 to 15 minutes.
Proceed with rolling and cutting the pasta according to your recipe





Ingredients: serves 4


1can San Marzano vine ripened tomatoes

1 medium onion finely chopped

6 slices of pancetta or bacon

¼ teaspoon crushed red pepper

2 tablespoons First cold pressed olive oil

1 lb. cooked drain pasta of choice



  1. Heat two tablespoons of olive oil in a large frying pan, add a finely chopped onion and cook for 5 minutes over medium low heat, until soft and golden. Cut 6 thin slices of pancetta or smoked bacon into small strips, and add to the onion. Cook for until just starting to brown.
  2. Add the tomatoes to the pan, along with ¼ teaspoon of crushed red pepper. Bring to a boil, reduce the heat and simmer uncovered for 20 minutes, stirring occasionally. Serve on bucatini, or your favorite spaghetti!



  • 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


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.



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




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.

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


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.



  • 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


  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



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


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.