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Cooking with Chef Nino


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1  Pound of Joe Horn’s  Smoked  Sausage cut to ¼ inch pieces

1  Green Bell Pepper cut to ¼ inch squares

1 loaf Rouses Fresh French Bread

4 Tablespoons olive oil

1  Red  Bell Pepper cut to ¼ inch squares

1 Yellow Bell Pepper cut to ¼ inch squares

1 Teaspoon of  dried Oregano

½ Teaspoon cracked black Black Pepper

1 jar  of Sal And Judy’s Marinara Sauce

Place Sausage and Peppers in a 12” sauce pan with the olive oil and cook until sausage starts to render its juices, about 10 minutes on medium high heat. Add black pepper and oregano. Add Marinara sauce and simmer for 5 minutes. You can serve this over pasta or on a French bread.



2 lbs. Rouses Pineapple Chicken Sausage

2 red bell peppers cut to 1/8 inch strips

1 poblano pepper cut to 1/8 inch  strips

1 small red onion cut to 1/8 inch strips

1 large sweet potato par boiled 15 minutes skinned a cut to ½ inch cubes

2 large ripe peaches seeded and cut to ½ inch cubes


In a medium-sized skillet, brown sausage on medium heat for 10 minutes on each side partially cooking the sausage. Remove from heat and cut to ¼ inch slices. In same skillet  add bell pepper, poblano and onion and saute for 15 minutes.  Add cooked sausage, peaches and cooked sweet potato cubes and saute for another 10 minutes, stirring constantly.

Cookin’ with Nino by Rouses Making Green Onion Sausage Po-Boys



1 lb. Ground turkey

1 medium zucchini grated

1 medium yellow squash grated

2 garlic cloves finely chopped

2 tbsp finely minced white onion

1 teaspoon Chef Nino’s Adrenaline Seasoning

1 large egg

1/3 cup bread crumbs


In a large mixing bowl, combine turkey and all ingredients. 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.



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


Sautee 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.



Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375 oven for approximately 1 hour or until flesh is tender. Let stand covered for 5 minutes. Allow squash to cool for about 20 minutes so that it will be easier to handle. Cut in half lengthwise and remove seeds. With a fork “comb” out strands.


Cut squash in ½ lengthwise: remove seeds. Place squash cut sides up in a microwave dish with ¼ cup water. Remove seeds. Cover with plastic wrap and cook on high for 10-12 minutes, depending on size of squash. Let stand covered, for 5 minutes. Allow to cool for about 20 minutes so that it will be easier to handle. With a fork “comb” out strands.


(Serves 6-8 as a side dish or appetizer)

6 cups of spaghetti squash, cooked by your favorite method. And separated into strands

1/3 cup all-purpose flour

½ cup grated parmesan cheese

2 tablespoons of Brummel & Brown Spread

Salt and pepper to taste

Add flour and cheese to the strands of the cooked spaghetti squash. Mix well, using a couple of forks.  Melt butter in non stick skillet over medium-high heat. Spoon ¼ cup squash mixture into prepared skillet. With a fork, press to form an evenly thick cake. Cook for approximately 5 minutes on each side on low heat until browned.



2 Tbsp. Olive oil

4 trimmed skinless boneless chicken thighs

2 tablespoon Adrenaline Chicken Seasoning


Sprinkle both sides of chicken thighs. Place on medium high grill and cook for 10 minutes on each side, or until internal temperature reaches 165 degrees. Or place olive oil in skillet, bring to temperature and place thighs and cook on medium heat for 10 minutes on each side or until internal temp reaches 165 degrees



2 Tbsp. Olive Oil

2 garlic cloves minced fine

½ white onion minced fine

1 cup portabella mushrooms finely cut

1 cup finely cut hard mild choriso

½ cup sun dried tomatoes

½ cup fresh diced tomatoes

½ cup roasted bell peppers

1 tbsp better than bullion  soup base

1 cayenne or jalapeno finely cut with seeds and membrane removed

2 tbsp  fresh cilantro

½ lime juiced

1 tsp ground cumin

2 tbsp finely cut pineapple


In a medium sauce pan place oil and bring it to temperature, add onions and garlic and sautee for 5 minutes. Add choriso, and cayenne  and cook for another 5 minutes, stirring constantly. Add mushrooms, fresh and sundried tomatoes, bell peppers, soup base, lime juice, and cumin and cook for 10 minutes. Add pineapple and cilantro, remove from heat.



  • 1 pound Rouses Wild Caught Louisiana Shrimp
  • 1 tablespoon first cold pressed olive oil
  • 1 tablespoon Unsalted Butter
  • 1 cup sliced fresh mushrooms
  • ½ lb. Of your favorite pasta cooked
  • 1 1/2 cups champagne (does not need to be expensive)
  • 1/4 teaspoon kosher salt
  • ¼ teaspoon granulated garlic
  • ½ red onion chopped finely
  • ½ pack cherry or grape tomatoes, diced
  • 2 fresh garlic cloves chopped finely
  • 1 cup heavy cream
  • 3 tablespoons chopped fresh parsley
  • ¼ cup freshly grated Parmesan cheese


  1.  Combine butter and olive oil over medium heat in a large frying pan add onions and  mushrooms and cook in oil until tender, about 5 minutes. Remove onions and  mushrooms from pan, and set aside.
  2. Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add  tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 5 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce bring to boil and spoon over cooked pasta. Top with parsley and then Parmesan Cheese.

Cookin’ With Nino by Rouses Making Pork Scallopini with Orzo

Cookin’ With Chef Nino by Rouses Making Bloody Mary Marinated Chicken with Mashed Cauliflower

 1 flank steak drowned in this marinade

  • 1/3 cup fresh lime juice
  • 1/4 cup tequila
  • ¼ cup triple sec orange liqueur
  • ¼ cup fresh orange juice
  • ¼ cup olive oil
  • ¼ cup soy sauce
  • 2 large cloves garlic, crushed
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne powder

Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours. Remove from marinade and grill on indirect heat 15 minutes each side basting occasionally with remaining marinade.



1 16 oz. bag Goya Black Beans

1 lb center cut bacon cut to 1 inch pieces

2 cups vine ripened tomatoes finely chopped

1 cup white onion finely chopped

½ Jalapeno

1 cup cilantro

¼ teaspoon kosher or sea salt


In a medium sauce pan cook beans according to instructions on bag until beans mash easily between your fingers.  In a separate skillet, sauté bacon until golden brown, drain excess oil. Add onions, tomatoes, cilantro, jalapeno, and salt. Cook for 15 minutes, stirring constantly. Add skillet contents to cooked beans and cook for another 10 minutes together.