Medianoche Sandwiches

The perfect "midnight" snack, it's easy to see how this sandwich became a staple of the Havana late night scene - after an evening of drinking, dancing and music, this is guaranteed to hit the spot. Also, they're pretty darn good just for dinner. Note: This is more or less the recipe from the movie … Continue reading Medianoche Sandwiches

Authentic Pesto Genovese

This is it. The real thing. Made according to the very specific instructions of the Genoese Pesto Societies. Introduction Note: I normally try to avoid lengthy introductions on recipe blogs so I always try to keep my comments short and to the point; however, this one is worth the read. Still, you can skip ahead … Continue reading Authentic Pesto Genovese

Bruschetta

This makes for a great appetizer or even a light dinner. Follow these tips to elevate your brushetta game from great to magnificent. Note: The instructions below recommend that you toast the bread while finishing the bruschetta - this is mostly for efficiency. If you don't feel like you can keep an eye on the … Continue reading Bruschetta

Pasta with Parmesan, Sage and Brown Butter

Pasta. Sage. Brown Butter. Parmesan. That's it. This four ingredient pasta comes together in just a few minutes and is far greater than the sum of its parts. Ingredients: 1. 1 lb tubular pasta (such as penne), cooked just shy of al dente (about one minute less than package directions) 2. Large handful (approximately 1.5 … Continue reading Pasta with Parmesan, Sage and Brown Butter

Classic Chicken Marsala

This classic American-Italian Dish is comfort food at it's best. Crank up the Pavarotti, uncork a bottle of wine, and prepare yourself for a meal that will challenge the best New York Italian hole-in-the-wall joint any day. Best part? Easy: 30 minutes start to finish. Ingredients 2 chicken breasts, butterflied in half lengthwise, pounded to … Continue reading Classic Chicken Marsala

Charred Lemon Vinaigrette over Seared Ahi Tuna

Bright, piquant, light and refreshing; the perfect weeknight summer dinner. Serve with a roasted green vegetable and a glass of dry white wine and you've got yourself a real treat. Believe it or not, frozen fish is often times better than the "fresh" fish you find at the supermarket. More often than not, that "fresh" … Continue reading Charred Lemon Vinaigrette over Seared Ahi Tuna

Mussels and Chorizo in Spicy Garlicky Tomato Sauce

This dish combines the bold flavors of Italy and Spain. Simple to make, hearty and delicious, this will likely make it into your regular rotation. Ingredients 2 tablespoons olive oilApproximately 12oz Spanish Chorizo, sliced into 1/4 inch coins (Note: You want Spanish Chorizo Not Mexican Chorizo. Mexican Chorizo, while delicious, crumbles apart like ground beef. … Continue reading Mussels and Chorizo in Spicy Garlicky Tomato Sauce

BLT with Avocado and Brown Butter Mayo

The addition of Avocado and Brown Butter Mayo elevate the BLT from good to divine. Technically I suppose the addition of Avocado would make this a BLAT - but somehow that doesn't sound as appetizing. Skip the avocado if you like, but the Brown Butter Mayo takes this classic sandwich to a whole new level. … Continue reading BLT with Avocado and Brown Butter Mayo

How to Make Chowder

This post invites you to experiment - it is a blueprint and a technique, not a rigid recipe that must be followed. Use whatever ingredients you have on hand, or whatever you like. There is a lot of fierce debate about what makes a soup a chowder - or if chowder is a type of … Continue reading How to Make Chowder

Pesto with Penne, Roasted Asparagus and Grilled Chicken

Finally, the Pesto Pasta of My Dreams Assembling this pasta has four steps, all of which are super easy. (1) Make Pesto (2) Marinate and Grill Chicken (3) Roast Asparagus (4) Cook Pasta According to Package Directions Serve with Killer Garlic Bread and enjoy. Ingredients 2 cups packed fresh basil leaves (it will take about … Continue reading Pesto with Penne, Roasted Asparagus and Grilled Chicken