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Cooking with Chef Nino

NINO

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SALMON IN A SAC

Ingredients:

  • 1  (6-7 oz.) Fish Filet, of choice, Salmon,Tuna Steak, Halibut, Mahi Mahi, etc.,
  • 1 TBSP Sweet Butter, softened
  • 1 TBSP Dry White Wine
  • 1 TBSP Chopped Thyme
  • 1 TBSP Chopped Dill
  • 1TBSP Lemon Zest
  • 2 TBSP Lemon Juice
  • Salt & White Pepper to taste
  •  PAPER CHEF Culinary Parchment Cooking Bag
  • Smear a little of the softened butter onto the base of each cooking bag, like a little landing pad for the fish filet.
  • Season each filet with salt and pepper. Then sprinkle each filet with and equal amount of the chopped thyme, dill and lemon zest.
  • Place each filet into a buttered cooking bag and top  filet with white wine, and lemon juice.
  • Close the bag by folding three times, crimping to seal.
  • Bake or grill in at 375℉ for 11-15 minutes, depending on the thickness of filets- 1 inch filets, 11 minutes- 2 inch filets, 15 minutes

Preparation Instructions:

  • Smear a little of the softened butter onto the base of each cooking bag, like a little landing pad for the fish filet.
  • Season each filet with salt and pepper. Then sprinkle each filet with and equal amount of the chopped thyme, dill and lemon zest.
  • Place each filet into a buttered cooking bag and top  filet with white wine, and lemon juice.
  • Close the bag by folding three times, crimping to seal.
  • Bake or grill in at 375℉ for 11-15 minutes, depending on the thickness of filets- 1 inch filets, 11 minutes- 2 inch filets, 15 minutes

Mediterranean Vegetable Medley In A Sack

Ingredients:

1 PAPER CHEF PARCHMENT COOKING BAG

  • 1 red or green pepper, cut into 1-inch pieces
  • 1 small eggplant, cut into 1-inch  pieces
  • 1 small zucchini, cut into 1-inch  pieces
  • large tomato, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or PECAN OIL
  • 1 tablespoon tomato paste
  • 1 ½ teaspoons  Italian seasoning
  • ½ teaspoon  sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh basil or parsley
  • Freshly grated Parmesan cheese
  • Preheat oven to 400°F .
  • In a large bowl, combine vegetables. In a small bowl, stir together oil, tomato paste, seasoning (or herbs), salt and pepper. Pour over vegetables and toss gently. Spoon into Culinary Parchment Cooking Bag on rimmed baking sheet.
  • Fold over open edge twice and crimp well. Bake 45 minutes.
  • Open bag and let stand a few minutes. Sprinkle with basil and serve with Parmesan cheese.

Preparation Instructions:

  • Preheat oven to 400°F .
  • In a large bowl, combine vegetables. In a small bowl, stir together oil, tomato paste, seasoning (or herbs), salt and pepper. Pour over vegetables and toss gently. Spoon into Culinary Parchment Cooking Bag on rimmed baking sheet.
  • Fold over open edge twice and crimp well. Bake 45 minutes.
  • Open bag and let stand a few minutes. Sprinkle with basil and serve with Parmesan cheese.

Quinoa and Black Bean Chili

Ingredients

  • 1 cup uncooked quinoa, rinsed
  • 2 cups water
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 (28 ounce) can crushed tomatoes
  • 2 (19 ounce) cans black beans, rinsed and drained
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 1 teaspoon dried oregano
  • salt and ground black pepper to taste
  • 1 cup frozen corn
  • 1/4 cup chopped fresh cilantro

Directions

  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes; set aside.
  2. Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  3. After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.

N’AWLINS MUFFULETTA PASTA SALAD

INGREDIENTS:

1 lb. Shell Macaroni, cooked

1- 12 oz.  Olive Salad (half drained)

¼ pound Genoa Salami, sliced into strips

½ pound Ham, sliced into strips

½ pound Mortadella sliced into strips

½ pound Provolone Cheese Sliced into strips

½ cup shredded Parmiggiano Reggiano Cheese

4 Tbs. of Mayo

¼ cup Red Wine Vinegar

1 tsp. dried Italian Herbs

1 small Red onion, thinly sliced

1 Head of Romaine Lettuce

1 Red Bell Pepper, sliced into strips

INSTRUCTIONS:

Stir together Dressing, Mayo, Red Wine Vinegar, and Italian Herbs in a large glass bowl.

Add pasta, onion and olive salad. Stir well. Add meats and cheese, stirring after each ingredient. Refrigerate overnight. Line serving bowl or platter with lettuce and spoon pasta over it. Garnish with Red Bell Pepper. Sprinkle more dressing on top and serve.

Butternut Squash Apple Andouille Soup

INGREDIENTS

  • 1 medium yellow onion, chopped
  • 1 rib of celery, chopped
  • 1 carrot, chopped
  • 1 clove garlic finely chopped
  • ½ lb andouille sausage finely  chopped
  • 2 Tbsp butter
  • 1 butternut squash, peeled, seeds removed, chopped to ¼ inch squares
  • 1 tart green apple, peeled, cored, chopped finely
  • 3 cups chicken broth
  • 1 cup water
  • Pinches of nutmeg, cinnamon, cayenne, salt and pepper
  • Italian parsley for garnish
  • Chives for garnish

INSTRUCTIONS

1 In a large saucepan over medium-high heat, add  the butter for 1-2 minutes.  Add the onion, celery and carrot and andouille sausage.  Sauté for 5 minutes, stirring constantly

2 Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to  pot.

3 Add salt and spices to taste, and garnish with chives or parsley.

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.

PINEAPPLE CHICKEN SAUSAGE VEGETABLE SAUTE

Ingredients:

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

Instructions:

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

TURKEY MEATBALLS WITH GRATED ZUCCHINI AND YELLOW SQUASH

INGREDIENTS:

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

INSTRUCTIONS:

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.

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:

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.

HOW TO COOK SPAGHETTI SQUASH

BAKE IT:

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.

MICROWAVE IT:

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.

SPAGHETTI SQUASH PANCAKES

(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.

NINO’S ADRENALINE CHICKEN THIGHS

Ingredients:

2 Tbsp. Olive oil

4 trimmed skinless boneless chicken thighs

2 tablespoon Adrenaline Chicken Seasoning

Instructions:

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

NINO’S SABOR TROPICANO

Ingredients:

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

Instructions:

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.

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