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Cooking with Chef Nino

NINO

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TURKEY BURGERS 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

1 teaspoon Chef Nino’s Adrenaline Seasoning

1 large egg

1/3 cup bread crumbs

3 tablespoons olive oil

INSTRUCTIONS:

Heat skillet with olive oil. In a large mixing bowl, combine turkey and next 6 ingredients

Mix completely. Form mixture into 6 patties. Cook patties 4-5 minutes until there is no pink on the inside.

Ingredients:

2 fish  fillets (or your favorite fish)

2 tablespoons Chef Nino’s Adrenaline Seasoning Spice Blend

½ stick butter divided into two (2 tablespoons Brummel and Brown Spread can be substituted for ½ the fat and calories!)

Instructions:

Sprinkle Chef Nino’s Adrenaline Seasoning Spice on both sides of fish fillets.

In a large sauté pan bring 2 tablespoons butter  to a simmer.

Place filets into skillet and sauté for 2-3 minutes until just starting to brown.

Flip  fillets and cook for another 2-3 minutes until desired doneness is achieved.

With heat off, add the remaining 2 tablespoons of butter and let melt slowly swirling pan from side to side.

Ingredients

  • 1/4 cup dried sweetened cranberries, chopped (or whole golden raisins or currants)
  • 1/3 cup pine nuts (can substitute slivered almonds, or walnuts)
  • 1 pound fresh kale (also called Tuscan Kale), about 2-3 bunches, rinsed and patted dry
  • 1/4 cup balsamic vinegar
  • 3 Tbsp olive oil
  • 1 Tbsp seasoned rice vinegar
  • 1 Tbsp honey
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup grated Parmesan cheese

Method

1 Heat a small skilled on medium high heat. Spread the pine nuts in an even layer on the bottom of the pan, cook, stirring occasionally, until lightly browned, then cool.

2 Use a sharp knife to cut out the tough rib of each kale leaf, and discard. Slice the leaves crosswise into thin, 1/4 inch wide, slices.Place the kale slices into a large bowl.

3 In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper. Toss the kale together with the toasted pine nuts, the dried cranberries, and the dressing, stir in the grated Parmesan cheese.

Cajun Seared Fish Filets

 

Ingredients:

2 fish  filets (or your favorite fish)

2 tablespoons Chef Nino’s Adrenaline Seasoning Spice Blend

½ stick butter divided into two (2 tablespoons Brummel and Brown Spread can be substituted for ½ the fat and calories!)

Instructions:

Sprinkle Chef Nino’s Adrenaline Seasoning Spice on both sides of fish filets. In a large sauté pan bring 2 tablespoons butter  to a simmer. Place filets into skillet and sauté for 2-3 minutes until just starting to brown. Flip  filets and cook for another 2-3 minutes until desired doneness is achieved. With heat off, add the remaining 2 tablespoons of butter and let melt slowly swirling pan from side to side.

Fresh Kale Salad

Ingredients

  • 1/4 cup dried sweetened cranberries, chopped (or whole golden raisins or currants)
  • 1/3 cup pine nuts (can substitute slivered almonds, or walnuts)
  • 1 pound fresh kale (also called Tuscan Kale), about 2-3 bunches, rinsed and patted dry
  • 1/4 cup balsamic vinegar
  • 3 Tbsp olive oil
  • 1 Tbsp seasoned rice vinegar
  • 1 Tbsp honey
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup grated Parmesan cheese

Instructions

1 Heat a small skilled on medium high heat. Spread the pine nuts in an even layer on the bottom of the pan, cook, stirring occasionally, until lightly browned, then cool.

2 Use a sharp knife to cut out the tough rib of each kale leaf, and discard. Slice the leaves crosswise into thin, 1/4 inch wide, slices.Place the kale slices into a large bowl.

3 In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper. Toss the kale together with the toasted pine nuts, the dried cranberries, and the dressing, stir in the grated Parmesan cheese.

Good Morning New Orleans – 7/9/13

 TURKEY OR CHICKEN INVOLTINI

Ingredients:

4 turkey cutlets

4 thin slices low fat smoked ham

4 thin slices low fat provolone or fontina cheese

Kosher Salt to taste

Cracked black pepper to taste

1 small box Best Yet Bread Crumbs Italian Style

4 fresh sage leaves

Instructions:

Place each turkey cutlet between two sheets of plastic warp and pound with a meat mallet until ¼  inch thickness, even smaller is better..  Season lightly with salt and pepper.

Cover each piece of veal with a slice of ham, then a slice of cheese. Lightly dust each cutlet with bread crumbs. Place sage leaf length wise on each involtini.  Roll each turkey slice up tightly and tie in place at each end with kitchen string.  Roll in the bread crumbs to coat. On a greased baking dish place involtini onto it as no touching each other. Bake in a preheated oven on 375 degrees for 40-45 minutes or until internal temperature reaches 165 degrees.

SKILLET STEAKS WITH JACK DANIELS BUTTER SAUCE

  • 2 whole ribeye  steaks about 1.5 to 2 inches thick
  • 2 tablespoons First Cold Pressed Olive Oil
  • 2 tablespoons  Unsalted Butter  orBrummel And Brown Spread
  • 1 tablespoon Worcestershire sauce
  • 2 ounces Jack Daniel’s® Tennessee Whiskey
  • Kosher Salt and Cracked Black Pepper to taste

Heat a large cast-iron skillet over high heat until very hot, about 10 minutes. Generously rub steaks with oil and sprinkle with salt and pepper. Cook steaks one at a time. Sear steak on one side, about 5 minutes. Flip and cook an additional 5 minutes for medium-rare; 6 minutes for medium. Remove the steak from the skillet and keep warm.

Repeat with the second steak and keep warm. Melt the butter in the skillet; stir in the Worcestershire sauce and Jack Daniel’s®. Bring to a boil and cook about 2 minutes. Slice steaks, if desired. Pour sauce over steaks and serve immediately.

GARLIC ROASTED SMASHED POTATOES

White potatoes can be used instead of Red Bliss, but their skins lack the rosy color of Red Bliss skins.  Try to get the potatoes of equal size; if that’s not possible, test the larger potatoes for doneness.  If only larger potatoes are available, increase the cooking time by about 10 minutes.  Check for doneness with a paring knife.

Ingredients:  Serves 4 to 6

2 lbs. Red Bliss potatoes (about 2 inches in diameter) unpeeled and scrubbed

Kosher salt

1 bay leaf

4 tablespoons unsalted butter melted and warm

½ c. cream cheese (4 ounces) at room temperature

Ground black pepper to taste

3 tablespoons chopped fresh chives (optional)

1 bulb of garlic with top cut off

2 tablespoons olive oil

  1. Place potatoes in large saucepan and cover with 1 inch cold water.  Add 1 teaspoon salt and bay leaf.  Bring to a boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes.  Reserve ½ cup cooking water, and then drain potatoes.  Return potatoes to pot, discard bay, and allow potatoes to stand in pot uncovered, until surfaces are dry, about 5 minutes.
  2. Cut off top of garlic and drizzle with olive oil and kosher salt. On a greased cookie sheet broil garlic in oven on 550 for about 15 minutes until softened. Remove garlic from peelings by squeezing out garlic, look occasionally to ensure the garlic does not burn.
  3. While potatoes dry, whisk melted butter, softened cream cheese, and garlic paste in medium bowl until smooth and fully incorporated.  Add ¼ cup of reserved cooking water, ½ teaspoon pepper, chives (if using,) and ½ teaspoon salt.  Using rubber spatula or back of wooden spoon, smash potatoes just enough to break the skins.  Fold in butter/cream cheese mixture until most of liquid had been absorbed and chunks of potatoes remain.  Add more cooking water 1 tablespoons at a time as needed; until potatoes are slightly looser than desired (potatoes will thicken slightly while standing.)  Adjust seasoning with salt and pepper.  Serve immediately.

CALCUTTA CHICKEN

INGREDIENTS:

6 skinless boneless chicken thighs

1 large red onion diced finely

Sal & Judy’s olive oil

4 cloves garlic finely chopped

2 tablespoons fresh chopped ginger

1 Serrano or jalapeno seeded and finely chopped

2 tablespoons fresh chopped cilantro

1 teaspoon kosher or sea salt

½ teaspoon turmeric powder

½ teaspoon crushed red pepper

½ teaspoon cracked black pepper

INSTRUCTIONS:

In a mixing bowl, combine turmeric, red pepper, salt, and black pepper mix completely.

Add chicken thighs covering completely with dry spice mix. In a large skillet add 2 tablespoons olive oil, onions, garlic, ginger and Serrano or jalapeno. Sautee for 5 minutes stirring occasionally until onion begins to become translucent. Add chicken thighs and cook about 5-7 minutes on each side until there is no pink on inside.

WILD RICE AND MUSHROOMS

INGREDIENTS:

  • 2 teaspoons butter or reduced fat buttery spread
  • 6 mushrooms, coarsely chopped
  • 1 clove garlic, minced
  • 1 green onion, finely chopped
  • 2 cups chicken broth low sodium
  • 1 cup uncooked wild rice
  • 1/2 teaspoon chopped fresh parsley
  • salt and pepper to taste

DIRECTIONS:

  1. Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 45-60 minutes according to instructions on bag.

SUMMERTIME FRESH CILANTRO PESTO TOMATO PASTA

INGREDIENTS:
1/2 cup almonds (or pine nuts or walnuts)
1 bunch cilantro, roughly chopped (discarding thick stems—about 2 cups)
1 bunch Italian parsley, roughly chopped (discarding thick stems—about 2 cups)
2 cloves garlic, chopped
1/2 teaspoon salt,

¼ teaspoon  freshly ground black pepper
2/3 cup first cold pressed olive oil

1 cup freshly grated Parmiggiano Reggiano Cheese

1/2 teaspoon crushed red pepper
12 ounces linguine or pasta of your choice cooked according to instructions on bag
1 small red onion, sliced extremely thin
2 cups grape or cherry tomatoes, halved
1 cup of crumbled feta

Instructions :

Toast the nuts in a dry, nonstick skillet over medium-low heat, stirring occasionally to avoid scorching, for 3 to 5 minutes.  Transfer to a plate and set aside to cool. Combine cilantro, parsley, garlic, nuts, salt, black pepper and crushed red pepper in the bowl of a food processor. Pulse to chop and blend, scraping down the sides with a spatula if necessary. With processor running, add olive oil in a slow, steady stream. Process until smooth. Stir in cheese.

Mix pesto with pasta! Add tomatoes, onions and feta cheese. Toss slightly.

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