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the Culinary Cast the Culinary Cast a restaurant chefs approach to multi cultural cuisines and ingredients
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Fish alla Milanese
2008-05-29 16:17:00 Crispy Breaded Fish FilletsMilanese is a classic Italian treatment for veal scallopini , pork and chicken but it is also wonderful for fish filets. Sole, Flounder , Tilapia, Cod and even soaked Baccala would all be great for this recipe. There is need need for pounding the fish with a meat tenderizer as with the meat based protein counter-parts. The people of Milan have a long culinary history of cooking these breaded "cutlets" . The Costoletta alla Milanese (breaded veal cutlets) can be traced back to 1134 when a breaded veal cutlet was served. This predates the first documentation of Wiener schnitzel.They can be sauteed in Italian olive oil or butter like the German cousin snitzle, or baked in an oven, sparayed lightly with a non stick cooking spray. They can be pre-breaded and chilled for later cooking making it perfect for a dinner party.4 filets of white fish ( small flat fillets cook the quickest)3 eggs, beaten1 cup breadcrumbs (panko crumbs work extrmely well, see note***)4 T... More About: Alla
Tea Rubbed Maple Scallops
2008-05-27 16:21:00 This spice rub was inspired by Ming Tsai the Boston chef who does creative spins on classic foods using his Asian backround.I found that having a few flavored teas in your pantry"s cabinet not only adds variety to tea timebut it can add depth and variety to your recipes as well.It is amazing how much scallops we sell on the East Coast.A bountiful treat from the Atlantic, these sweet bi-valve mollusks find themselves in many preparations-Chowders, stuffings, appetizers, entrees and pasta dishes are all examples.Try to find diver scallops, these are larger and of better quality.Some scallops are harvested by dragging the bottom of the ocean floor.The dragging process is bad for the botanical growths on the ocean floor and has definitelyred flagged future sustainability concerns.Please make wise choices when it comes to choosing seafood and voice your opnion at restaurantsand markets you frequent.Baby steps like this can help availibility for generations to come.Tea Rub2 tablespoons va... More About: Maple
Blackberry Post
2008-05-26 05:30:00 Trying to test post from the blackberry, - figure this will be a cool new way to update the blogChef Chris Albano a twenty year veteran chef and now food writer shares his global recipes and podcasts for more info go to http://chefalbano.com http://chefalbano.blogspot.com More About: Blackberry , Post
Cervena Vension
2008-05-03 04:55:00 2008 Cervena Plate Winners........I just recently won an award for the best use of Cervena Vension in an Appetizer. I was very happy with this result because The Cervena Company in New Zealand is the largest exporter of farm raised venison in the world. The deer meat is leaner and healthier than beef and has a wonderful gamey almost berry like flavor.The post for the recipe is in the January ArchivesVenison with Crab Apple Demi GlaceChef Chris Albano a twenty year veteran chef and now food writer shares his global recipes and podcasts for more info go to http://chefalbano.com http://chefalbano.blogspot.com
Churrasco Style Beef Skewers
2008-05-03 04:15:00 In Argentina, they are famous for their grilled beef. The keys are quality beef to start with,and a flavorful marinade or salty basting liquid to intensely flavor the grilled meat. Churrasco Beef Skewers with Sweet Potato Croquettes 1 1/2 pounds Flank Steak, cleaned or fat & sinew 1/4 c garlic 1/2 bunch flat-leaf parsley or cilantro 1/2 cup oil 1/8 teaspoon smoked paprika or chipotle chili powder 1 teaspoon oregano 1/2 c Balsamic vinegar 1 tablespoon Kosher Salt ( less if table salt) 1 lime, cut in half For Potato Croquettes 2 each sweet potatoes 2 eggs 2 tablespoons maple syrup 1 teaspoon cumin 1 teaspoon kosher salt flour as needed reserved egg whites, beaten 1 cup Panko or toasted Bread Crumbs wooden skewers, soaked Cut flank steak on the bias (diagonal across grain) and thread on to skewers. Lightly pound with meat tenderized on knife if still thick Combine remaining ingredients for marinade and cover steaks. Preheat grill... More About: Style
Pissaladiere
2008-04-06 03:43:00 A French Onion Pie Introduced By The Italians In The Mid 13th CenturyPissaladiere is a type of pizza or onion tart made in the South of France. It is has said to have been introduced to the region by Roman cooks during the period of the Avignon Papacy[1]. It can be considered a white pizza since no tomatoes or sauce is used. The dough is usually thicker than that of the classic Italian pizza, and the topping consists of: sautéed white onions, olives and anchovies. No cheese is used like the Neapolitan version but in close proximity the Italian town of San Remo cheese tops the pizza. Normally served as an appetizer, it can also accompany roasted meats or seafood.The flavors are an explosion in the mouth. Salt brined olives contrast, sweet caramelized onions, with earthy undertones of thyme and another punch of flavor from anchovies. Some versions use puff pastry which give a softer chew than crisp pizza dough. According to Jacques Médecin, a former Mayor from Nice the layer of on...
Shaken, Stirred or With a Fork?????
2008-04-05 22:29:00 While at a recent ?VODKA TASTING? for Pravda Vodka atTable and Vine in West Springfield, Ma. I was asked by a fellow taster for some savory vodka recipes. Like we discussed at our table I like to use a cheaper Vodka or ?Chili Pepper? infused vodka, the reason being is if you use premium ultra filtered vodka you can?t notice the taste as much. Cheaper vodka?s can show their imperfections and you pick up the grain or potato flavors and that is a good thing for your recipes. That particular night we sampled a rendition of ?PENNE ALLA VODKA?, now I would like to pass along some more ideas on how to how to have your ?VODKA AND EAT IT TOO? OYSTERS WITH VODKA MIGNONETTE There is nothing quite like fresh oysters on the half shell. The first one I like to try ?NAKED? to taste to nuances it has to offer, but after that I like to jazz them up with spicy horseradish and cocktail sauce or another personal favorite a peppered ?MIGNONETTE? sauce. ˝ cup Cheap or Pepper Flavored Vodka˝ ...
Venison with Crab Apple Jus
2008-01-31 00:49:00 I recently returned from British Columbia, and many chefs are fortunate enoughto use sustainable local products from the farmers in the area.For this recipe I had a source for Heirloom crab apples from Pemberton,feel free to use any local apple variety from your area.For 2 Servings8-12 oz close trimmed Venison from the loin or top round2 t oilsalt, pepper and fresh thyme2 oz Red Wine or Cinnamon Schnapps6 oz fresh beef or veal stock2 T crab apple jelly (see note)crispy risotto cakered pepper infused oilPreheat the oven to 375 degreesSeason the Venison with Salt, Fresh Ground Pepper and ThymeMoisten with oil for a "Wet Rub"Heat 1 tablespoon of oil in a skillet over medium high heatSear the seasoned venison on all sides for approximately 2-3 minutesuntil nicely brownedPlace in the oven and cook for about 10-12 minutes for medium rareRemove and let it rest while you make the sauceDump out the oil out of the panDeglaze with red wine or cinnamon schnappsAdd Beef or Veal stock and reduce... More About: Apple , Crab
Salmon Al Forno
2007-11-15 01:32:00 Salmon Al-Forno SERVES 4-6 A mix of New England Baked Salmon with a Dish Damien from Carmelina?s calls ?Salmon Carciofo?. Brushing the Salmon with a mustard-mayonnaise mixture or aioli gives flavor, helps the pistachios stick, and keeps the fish moist during baking. 1 side Salmon, skin and pin bones removed Ľ cup each Dijon & mayonnaise mixed 1 cup pistachios, crumbled ˝ cup bread crumbs 1 cup orange juice a few pats of butter ORANGE PORT WINE SAUCE 1 cup Tawny or Ruby Port Wine 1 cup Orange Juice ˝ teaspoon Vanilla 1 tablespoon Cornstarch mixed with 2 tablespoons water Prepare Salmon by placing on large ovenproof vessel. Spread Mayo mixture over it. Combine pistachios and bread crumbs and sprinkle on top. Place orange juice and butter pats around to keep moist. Cover with foil and bake 20 minutes at 350 degrees. Uncover and finish cooking too your liking. (S...
Asian Spiced Winter Squash Bisque
2007-11-07 07:31:00 Winter Squash Bisque While on vacation recently, my long time friend and fellow chef, Kevin Cousinfrom Virtuoso Restaurant asked me to help himout on a busy night when he was short handed.He is a fine chef and a stickler for great ingredients andtechnique. He reminded me it's about that time of theyear to start highlighting some of the Winter Wonderslike Acorn, Hubbarb, or Butternut Squash and Pumpkin.Pick any winter squashes or sugar pumpkin for this recipe,I like to use a vegetable peeler to peel the skin offbut feel free to use a paring knife or your own favoritemethod. Don't throw out the seeds, rinse them clean ofall the pulp and strings and roast them on a cookiesheet in a 350 degree oven for about thirty minuteswith a little olive oil, salt and seasoning like 5 spice,togarashi or cajun seasoningMy recommended garnish for this dish is cinnamon flavored croutonsor "frizzled wontons" and a drizzle of creme fraiche.2 lb or 5 cups of Winter Squash, peeled and chopped3 tablespo... More About: Winter , Asian
Shrimp D'Angelo
2007-11-02 01:49:00 Shrimp D?Angelo SERVES 2 This dish was invented one night at Carmelina?s in Hadley when my friend?s Tony and Tracy Liquori came in for dinner and wanted a shrimp appetizer. It became such a crowd pleaser I also put it on the menu for the grand opening at Café Leone in Springfield as well. 1/2 pound Angel Hair pasta 2 tablespoon Gorgonzola Butter (page 00) 4 each large Shrimp, peeled with the tails on 1/2 tablespoon butter 1 tablespoon roasted garlic cloves, or 1 teaspoon minced 1/8 teaspoon fresh rosemary, chopped 1/4 cup white wine 1/4 cup chicken broth or clam broth 1/4 cup heavy cream 2-3 tablespoons vegetable oil Cook the angel hair pasta in well salted boiling water. Drain, toss with small amount of oil and lay out to cool. (Don?t rinse with water you will lose vital starches) Cut a slit in the back side of the shrimp and place ... More About: Shrimp , Gelo
Edible Sangria????
2007-11-01 08:45:00 Savory Sangria------------------I like to push the envelpoe a bit and inspiration oftern comes from drinks, dining or just walking through a supermarket aisle. Sangria is a great beverage, I love the flavors and thought I could use them in some food applicaions. So today I am offering a few recipes based on the flavors in a classic Red SangriaSangria Salad Dressing If you have some leftover Sangria for some reason you could add a few drops, and definately use the macerated fruit to flavor and give body to the dressing.-------------------------------- ----- 3/4 cup vegetable oil 3/4 cup red wine 3/8 cup honey 3/8 cup orange juice 1/8 each granny Smith apple -- rough chopped 1/3 each shallot -- chopped place shallots, apples, wine , honey and OJ in blender Puree and slowly add oil to emulsify into dressing check seasoning for salt or additional honey for sweetness Makes enough for about 12 individual sized salads Toss with Baby Salad Greens and additional fruit garnishes like apples, g... More About: Edible
Edible Sangria????
2007-10-28 08:01:00 Savory Sangria------------------I like to push the envelpoe a bit and inspiration oftern comes from drinks, dining or just walking through a supermarket aisle. Sangria is a great beverage, I love the flavors and thought I could use them in some food applicaions. So today I am offering a few recipes based on the flavors in a classic Red SangriaSangria Salad DressingIf you have some leftover Sangria for some reason you could add a few drops,and definately use the macerated fruit to flavor and give body to the dressing. -------------------------------------3/4 cup vegetable oil 3/4 cup red wine 3/8 cup honey 3/8 cup orange juice 1/8 each granny Smith apple -- rough chopped 1/3 each shallot -- choppedplace shallots, apples, wine , honey and OJ in blenderPuree and slowly add oil to emulsify into dressingcheck seasoning for salt or additional honey for sweetnessMakes enough for about 12 individual sized saladsToss with Baby Salad Greens and additional fruit garnishes like apples, grapes a... More About: Edible
Charlie Tuna is Smoking!!!!!!
2007-10-10 03:01:00 Albacore Tuna Muffaletta's----------------------------- -------to protect overfished species, chef's now-a-days are trying to work with local varieties that are plentiful. My discovery up here in British Columbia was their wonderful Wild BC Albacore.I use these slices of smoked Albacore tuna for things like Carpaccio, Tartar and my latest endeavor for our Tapa's Menu; Mini Smoked Albacore Tuna Muffaletta Sandwiches.Creole Olive Salad Yield: about 2-1/2 cups 1 cup pitted brine-cured black olives, such as Kalamata, sliced 1 cup large (queen) pimiento-stuffed olives, sliced 1/2 cup extra-virgin olive oil ½ cup pepperoncini or banana peppers, chopped ¼ cup capers 2 tbsp minced shallots or red onions 2 tbsp finely chopped celery 1 cup tomatoes chopped ¼ cup vinegar 1 teaspoon olive brine ¼ cup roasted red peppers, chopped 2 tbsp minced fresh flat-leaf parsley 2 tsp minced garlic 1-1/2 tsp freshly ground black pepper ----------------------------- 6 small sourd... More About: Smoking , Charlie , Char
Charlie Tuna is Smoking!!!!!!
2007-09-27 03:03:00 Albacore Tuna Muffaletta's----------------------------- -------to protect overfished species, chef's now-a-days are trying to work with local varieties that are plentiful. My discovery up here in British Columbia was their wonderful Wild BC Albacore.I use these slices of smoked Albacore tuna for things like Carpaccio, Tartar and my latest endeavor for our Tapa's Menu; Mini Smoked Albacore Tuna Muffaletta Sandwiches.Creole Olive Salad Yield: about 2-1/2 cups 1 cup pitted brine-cured black olives, such as Kalamata, sliced 1 cup large (queen) pimiento-stuffed olives, sliced 1/2 cup extra-virgin olive oil ˝ cup pepperoncini or banana peppers, chopped Ľ cup capers 2 tbsp minced shallots or red onions 2 tbsp finely chopped celery 1 cup tomatoes chopped Ľ cup vinegar 1 teaspoon olive brine Ľ cup roasted red peppers, chopped 2 tbsp minced fresh flat-leaf parsley 2 tsp minced garlic 1-1/2 tsp freshly ground black pepper ----------------------------- 6 small sourdough... More About: Smoking , Charlie , Char
Polenta
2007-05-28 18:43:00 The literal translation for the Italian word Polenta is "mush". Boiled cornmeal for an edible starch is a found in countless cuisines all over the world. Formerly a peasant food, this is finding upscale ways to hit supermarket shelves and restaurant menus nowadays. What do you know about polenta? If your Italian you probably know about it or have sampled it. It has its roots in many cultures; right here in North America a lot of early American settlers and immigrants when traveling couldn’t bring a lot of livestock or farm animals with them for the diets. So some dried food staples like cornmeal, sugar and flour were used to focus meals around. For breakfast you would add sugar, honey or maple syrup to this cornmeal mush or porridge. For lunch they might have had some savory cornmeal pancakes or “Johnny-cakes” and then the long cooking evening stew was served over or stretched out with this hearty dish........My experience with Polenta in Classical Italian Cooking Methods util... More About: Lent
The Polenta-Cast
2007-05-27 23:03:00 to listen to the audio files of the Polenta-castclick herefor more info & recipeswww.chefalbano.com More About: Cast , Lent
The Polenta-Cast
2007-05-27 23:03:00 to listen to the audio files of the Pole n ta-castclick herefor more info & recipeswww.chefalbano.com More About: Cast , Lent
Saute Cast
2007-05-27 22:44:00 You can Listen to the Italian Saute Podcast and Recipes athttp://www.chefalbano.com/saute_cast.mp 3other podcast info can be found at www.chefalbano.com More About: Cast
The Tandoori-cast
2007-05-27 19:19:00 Click Here to Hear Chef Albano's Audio Tracks for the Salmon Tandoori Podcast More About: Cast
Italian Bread Options
2007-05-27 17:56:00 Italian Bread making powered by www.chefalbano.comListen to the Bread-Casthttp://chefalbano.com/Culinary_ cast-breadcast.mp3The First Recipe is for a Basic Pizza DoughIngredients1 package of dry yeast or a small yeast cake2 t sugar2 t olive oil1 ¼ c tepid water (between 1000 120 degrees)3-4 cups All Purpose or Bread Flour2 t saltIn a mixing bowl combine the yeast with the sugar, olive oil and wam water and whisk it together .If you have a Kitchen Aid or stand mixer with a dough hook, that’s perfect for this recipe, just let it go at a medium speed for a few minutes to let the yeast activate and start to foam up. If you are making the dough by hand just start with a whisk and move it around fairly quickly to froth up the liquid.Next add the flour and salt at a low speed so the flour doesn’t splatter all over the place. Once the mixture is combined turn the speed of the mixer up and let the gluten develop. The dough should be slightly wet and elastic, not dry and hard. If working b... More About: Italian , Options
Polenta
2007-05-26 09:37:00 The literal translation for the Italian word Pole n ta is "mush". Boiled cornmeal for an edible starch is a found in countless cuisines all over the world. Formerly a peasant food, this is finding upscale ways to hit supermarkWeb-Based Email :: Loginet shelves and restaurant menus nowadays. More About: Lent
Knock, Knock??????
2007-05-19 20:32:00 Who's There???PecanPecan Who???Pecan Work it Out!!!--------Yes, Today We are Going to Work with Pecans!!!To Celebrate National Pecan Month Here are a few Ideas to Run up the Flag Pole Pecan-Panko Crisped Fish Fillet I like to use a white mild fish in this preparation Just about anything will work; sole, tilapia, trout, yellowtail If you can’t find Asian Panko crumbs use regular toasted bread crumbs A butter sauce is pretty traditional, but a Creole Etouffeé sauce would work well, as would an apricot or your favorite fruit glaze 4 (6-8) filets of white fish1 c Milk2 c Panko Crumbs1 c Pecans, chopped1/2 ts Salt1/8 lb (1/2 stick) unsalted butter1/4 c Vegetable oil1 c Chopped parsley1/2 c Freshly squeezed lemon juice 1/4 c White Wine or Apple Cider1 c Chopped parsley2 T Cold Butter Instructions WASH THE FISH FILLETS under cold running water, and place them in a bowl with the milk, Drain the fillets, Mix the Panko & Pecans and Dredge the Filets in the Mixt... More About: Knock , ??????
The Tandoori-cast
2007-05-19 01:52:00 click here to hear the Salmon Tandoori Podcast More About: Cast , Door
Tandoori Salmon
2007-05-18 17:24:00 A quick dry rub or longer marinade(with yogurt or sour cream)will give salmon, lobster tails or chicken a great flavor boostThe Tandoor is a clay radiant convection oven that traces back to as early as 2500 BC.In early Babylon, Turkey and Later India. The Punjab's in India are now known to have made this cooking method famous, as well as the populariy of their "Curries". Tandoori Spice is a combination of spices that can be used as a dry rub, paste or more balanced marinade when yogurt or sour cream and lemon juice are added for a sour acidic counterpoint.TANDOORI SPICE RUB:1 tsp. ground ginger 1 tsp. ground garlic1 tsp. ground cumin1 tsp. ground coriander1 tsp. paprika1 tsp. tumeric or curry1 tsp. salt1 tsp. cayenneThis will work as a dry seasoning rub, if you want to make a marinade add a 1/3 cup of yogurt or sour cream and the juice of a lemon or a few limes.If making the marinade also try and use fresh garlic and ginger mashed into a paste or pulse the mixture in a food pr... More About: Door
Tandoori Salmon
2007-05-18 17:24:00 A quick dry rub or longer marinade(with yogurt or sour cream)will give salmon, lobster tails or chicken a great flavor boostThe Tandoor is a clay radiant convection oven that traces back to as early as 2500 BC.In early Babylon, Turkey and Later India. The Punjab's in India are now known to have made this cooking method famous, as well as the populariy of their "Curries". Tandoori Spice is a combination of spices that can be used as a dry rub, paste or more balanced marinade when yogurt or sour cream and lemon juice are added for a sour acidic counterpoint.TANDOORI SPICE RUB:1 tsp. ground ginger 1 tsp. ground garlic1 tsp. ground cumin1 tsp. ground coriander1 tsp. paprika1 tsp. tumeric or curry1 tsp. salt1 tsp. cayenneThis will work as a dry seasoning rub, if you want to make a marinade add a 1/3 cup of yogurt or sour cream and the juice of a lemon or a few limes.If making the marinade also try and use fresh garlic and ginger mashed into a paste or pulse the mixture in a food pr...
Knock, Knock??????
2007-04-20 19:30:00 Who's There???PecanPecan Who???Pecan Work it Out!!!--------Yes, Today We are Going to Work with Pecans!!!To Celebrate National Pecan Month Here are a few Ideas to Run up the Flag Pole Pecan-Panko Crisped Fish Fillet I like to use a white mild fish in this preparation Just about anything will work; sole, tilapia, trout, yellowtail If you can?t find Asian Panko crumbs use regular toasted bread crumbs A butter sauce is pretty traditional, but a Creole Etouffeé sauce would work well, as would an apricot or your favorite fruit glaze 4 (6-8) filets of white fish1 c Milk2 c Panko Crumbs1 c Pecans, chopped1/2 ts Salt1/8 lb (1/2 stick) unsalted butter1/4 c Vegetable oil1 c Chopped parsley1/2 c Freshly squeezed lemon juice 1/4 c White Wine or Apple Cider1 c Chopped parsley2 T Cold Butter Instructions WASH THE FISH FILLETS under cold running water, and place them in a bowl with the milk, Drain the fillets, Mix the Panko & Pecans and Dredge the Filets in the Mixture... More About: Knock , ??????
Vote for my blog
2007-04-19 08:25:00 I do the blog because I love food and cookingbut a little notoriety would be nice as wellplease vote for the culinary cast's food blogclick here More About: Blog , Vote
SauteCooking 101
2007-04-18 01:28:00 HiI am Chef Chris Albano from www.chefalbano.com, I am a cooking and computer enthusiast and I am thrilled to be able to share information over the internet. This is the first in a series of my cooking blogs and audio podcasts, I hope it will help you to become a better cook as well.Sauté Cookin g, Pan Frying, Stir Fries, you try these cooking techniques with little or no experience and there’s a good chance the recipe won’t come out like you expected. No one wants to read an encyclopedia for a recipe right? Here are a few tips to help you succeed like a pro. First of all choose your cooking vessel and look at its make-up, your sauté pan or saucepot; is it just a thin layer of metal or heavy bottomed? A Wok; usually made of thin carbon steel. Cast iron cook wear; very heavy and a good even conductor of heat. Next glimpse through your recipe and ingredients and figure the best process for assembling the dish.Like mentioned before “Mise en Place”, the French system of laying ...
SauteCooking 101
More articles from this author:2007-04-18 01:28:00 HiI am Chef Chris Albano from www.chefalbano.com, I am a cooking and computer enthusiast and I am thrilled to be able to share information over the internet. This is the first in a series of my cooking blogs and audio podcasts, I hope it will help you to become a better cook as well.Sauté Cook ing, Pan Frying, Stir Fries, you try these cooking techniques with little or no experience and there?s a good chance the recipe won?t come out like you expected. No one wants to read an encyclopedia for a recipe right? Here are a few tips to help you succeed like a pro. First of all choose your cooking vessel and look at its make-up, your sauté pan or saucepot; is it just a thin layer of metal or heavy bottomed? A Wok; usually made of thin carbon steel. Cast iron cook wear; very heavy and a good even conductor of heat. Next glimpse through your recipe and ingredients and figure the best process for assembling the dish.Like mentioned before ?Mise en Place?, the French system of laying out your i... More About: King , Cookin 1, 2 |
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