Rao’s Homemade Lemon Chicken Recipe
1-2 jars Rao’s Lemon Chicken Marinade
2 lbs. Cut Chicken Pieces
Preheat broiler for at least 15 minutes before using.
Pour 1-2 bottles of Rao’s Chicken Marinade (according to taste) over cut chicken pieces. Toss to coat well. Broil chicken for 15 minutes. Turn each piece and cook an additional 15 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork. Serve with lots for crusty bread to absorb the sauce.
Summer Pasta Recipe With Homemade Italian Peeled Tomatoes
½ cup Rao’s Extra Virgin Olive Oil
½ cup chopped basil
2 garlic cloves, coarsely chopped
1 lb. Rao’s Homemade Fusilli Pasta
9 oz. Diced Fresh Mozzarella
2 28 oz. cans of Rao’s Imported Italian Peeled Tomatoes, drain and reserve juice
Salt and pepper
Parmigiano-Reggiano
Marinate Oil, basil, garlic and the reserved juice from the tomatoes for 30 minutes. Cook fusilli according to package directions. While pasta is cooking, chop tomatoes. In a large pasta bowl, place diced mozzarella, add drained cooked pasta and lightly toss. Add chopped tomatoes, olive oil mixture, salt and pepper to taste and toss again. Sprinkle with freshly grated Parmigiano-Reggiano.
Spaghetti with Tomatoes, Pancetta & Romano Cheese
2 tbsp Rao’s Extra Virgin Olive Oil
1 Small, Chopped onion
8 oz. Pancetta or unsmoked bacon, diced
1 can Rao’s Italian Peeled Tomatoes
1 tbsp Chopped, Fresh thyme
1 bag Rao’s Homemade Spaghetti pasta
1 cup Grated Pecorino Romano Cheese
In a skillet over medium-high heat, heat Olive Oil. Add the onion and pancetta, and sauté until browned. Reduce heat, add Rao’s Italian Peeled Tomatoes, and cook for 5 minutes. Season with salt and pepper. Ass thyme, cook spaghetti according to package directions, until done. Drain. Add to the skillet, add cheese, adjust seasonings, and toss well.
Rao’s Pasta Primavera With Rao’s Tri-Color Pasta and Rao’s Homemade Roasted Pepper with Portobello Mushrooms
1 lb. Rao’s Tri-Color Pasta
¼ cup Rao’s Extra Virgin Olive Oil
1 jar Rao’s Roasted Peppers with Portobello Mushrooms, drained, sliced, reserve juice
½ lb Asparagus, trimmed and cut into 1 inch pieces
1 pint Grape Tomatoes, halved
1/3 cup Pine nuts, lightly toasted
Garlic cloves, coarsely chopped
¼ cup Fresh parsley, finely chopped
½ cup Fresh basil, finely chopped
Salt and Pepper to taste
Parmigiano-Reggiano Cheese.
Cook asparagus in 6 quarts of boiling salted water, uncovered for 3 minutes. Remove and place in bowl of ice water to stop cooking, drain and set aside. In skillet, cook garlic until fragrant, about 2 minute, remove. Add pine nuts and lightly toast. Add tomatoes, salt and pepper to taste, parsley and basil, stir and simmer until tomatoes are softened, 3-4 minutes. Add Roasted Peppers and Portobello Mushrooms, and drained vegetables to pan and cook until warm. Cook pasta according to directions on package, reserving 1 cup pasta water. Return drained pasta to pot, add reserved juice from roasted peppers and toss until pasta is coated. Add tomatoes and vegetables, and toss gently, add reserved pasta as necessary to keep pasta well coated. Sprinkle with grated Parmigiano-Reggiano cheese.
Roasted Red Pepper Bruschetta
1 jar Rao’s Roasted Peppers
Mozzarella Cheese
Fresh Italian Bread or Baguette
Basil
Drain Rao’s Roasted Peppers, reserving the flavored oil for toasting the bread. The oil can also be used at a later time to dress your salads, toss with pasta or sauté fresh vegetables. Dice the roasted pepper and set aside. Slice fresh mozzarella into 1/4” slices. Slice a fresh Italian bread or baguette into ½” slices. Brush sliced bread with the reserved oil and place on a cookie sheet. Broil until lightly toasted. Garnish bread with one slice of the fresh mozzarella, top with Rao’s Homemade “Ready to Serve” Roasted Red Pepper and sprinkle with freshly chopped basil.
Roasted Red Pepper Appetizer
1 jar Rao’s Roasted peppers, drained
Cream Cheese
Lightly spread a bread wrap with cream cheese. Top with Roasted Peppers. Roll wrap and cut diagonally into 2” sections for a quick appetizer.
Sun Dried Pepper Dip
1 jar Rao’s Sun Dried Peppers, chopped, drained, reserve oil
16 oz. Mascarpone Cheese
Combine reserved oil and mascarpone cheese and blend until thoroughly mixed. Season with salt and pepper. Delicious with crackers, cooked potato wedges, chicken fingers, and sandwiches, or serve as a dip.
Rao’s Chocolate Truffles With Rao’s 12 Year Balsamic Vinegar
1 tbsp. Rao’s 12 Year Balsamic Vinegar
1 cup Heavy Cream
7 oz. Bittersweet Chocolate (70% cocoa), Chopped
7 oz. Bittersweet Chocolate (70% cocoa)
Unsweetened Cocoa Powder
Confectioner’s Sugar
Finely Chopped Nuts
Heat cream and bring to a simmer. Set aside. Stir 7 oz. chocolate over saucepan of simmering water until melted. Remove from heat and stir until smooth. Add cream. Mix. Chill 2 hours. Using a small melon baler, scoop chocolate and roll into balls. Chill until firm, about 1 hour. For Truffle Coating: Melt remaining 7 oz. bittersweet chocolate over saucepan of gently simmering water. Coat each chilled truffle with some of the warm, melted chocolate. Roll each truffle in cocoa powder, confectioner’s sugar or chopped nuts. Chill about 1 hour until firm. Make 30 truffles.
Strawberries with Rao’s 12 Year Balsamic Vinegar
1/3 cup Rao’s 12 Year Balsamic Vinegar
2 pints Strawberries, washed and hulled
1 tbsp Brown Sugar
Arrange strawberries in a serving dish. In a small saucepan, combine Rao’s 12 Year Balsamic Vinegar and sugar. Broil over medium heat until it becomes syrupy, about 2-3 minutes. Stir gently. Drizzle over Strawberries.
Also Try Rao’s 12 Year Balsamic Vinegar reduction over peeled, sliced navel oranges or blood oranges.
Rao’s 12 year Balsamic Vinegar Glazed Grilled Fruit with Vanilla Ice Cream
½ cup Rao’s 12 Year Balsamic Vinegar
2 tbsp Brown Sugar
1 tbsp Rao’s Extra Virgin Olive Oil
6 pieces Assorted fresh fruit – plums, peaches, apricots or nectarines
Preheat grill. Slice fruit in half and remove pits. Lightly brush fruit with Rao’s Olive Oil to keep fruit from sticking to grill. Grill 3 minutes on each side. Meanwhile, combine vinegar and sugar in a small pan and bring to a boil. Cook 2-3 minutes. To serve, place hot, grilled fruit on a plate, add 1 scoop of vanilla ice cream, drill Rao’s Balsamic Glaze and sprinkle with confectioner’s sugar.
Rao’s Antipasto Salad with Italian Herb Dressing
1 jar Rao’s Italian Herb Dressing
1 Conatiner Grape Tomatoes
½ lb Cubbed or sliced prosciutto
½ lb Cubbed or sliced salami
½ lb Fresh diced mozzarella
1 jar Artichoke Hearts
1 lb Green or black olives or a combination of both
1 Large, thinly sliced onion
Mix tomatoes, mozzarella, prosciutto, salami, mushrooms artichoke hearts, onion, and green and black olives. Add Rao’s Italian Herb Dressing to taste. Toss Lightly to coat. Cover and marinate the antipasto in the refrigerator to enhance the flavors until read to serve. Prepare a large serving platter with fresh lettuce. Arrange antipasto mixture over lettuce.
Grilled Chicken Caesar Salad
1 jar Rao’s Caesar Salad Dressing
1 lb. Chicken Cutlets
2 cups Italian bread, cut in 1/2” cubes
¼ cup Rao’s Extra Virgin Olive Oil
1 head Romaine lettuce, washed
Freshly grated Parmesan cheese
Saute cubed Italian bread in Rao’s Extra Virgin Olive Oil until lightly browned. Season chicken with salt and pepper. Grill 5 minutes on each side or until done. Cool and slice into 1/4” thick slices. Coat chicken well with Rao’s Caesar Salad Dressing. Tear lettuce into bite-sized pieces, combine with chicken, cheese, lettuce and reserved croutons.
Crudite with Rao’s Italian Herb Dressing
1 jar Rao’s Italian Herb Dressing
16 oz. Mascarpone Cheese
1 Red bell pepper, cut into strips
1 Yellow bell pepper, cut into strips
3 Medium carrots, julienned
2 cups Broccoli florets
2 cups Grape tomatoes
3 Celery stalks, cut into strips
Mix Rao’s Italian Herb Dressing with Mascarpone Cheese in blender until smooth. Transfer dip to a bowl. Chill until ready to use. Arrange vegetables on large platter and serve with dip in the center.
Apple and Almond Holiday Stuffing
3 ea. Granny Smith apples, washed, cored and cut in ¾ inch cubes
3 ea. Jonathon apples, washed, cored and cut in ¾ inch cubes
1 Cup Celery, diced ¼ inch
1 Cup Onion, diced ¼ inch
4 TBSP Butter
½ tsp. Sage
¼ tsp. Thyme, ground
1/8 tsp. Black Pepper
1 tsp. Cinnamon
½ tsp. Cardamom
¼ Cup Chicken Stock
1 Cup Golden Raisins, plumped
1 Cup Dried cranberries, plumped
2 Cups Almonds, sliced and toasted
6 Cups Multi-grain bread, cubed ¾ inch and slightly toasted
1 ea. Egg
½ Cup Apple Cider
• Melt butter in large skillet over medium heat, but do no brown. Add apples, celery and onion and sweat 5 minutes, stirring occasionally.
• Remove from heat and add seasonings and chicken stock.
• Combine apple mixture, raisins, cranberries, almonds and bread. Toss lightly.
• Beat egg slightly with apple cider and add to bread mixture. Mix lightly but thoroughly.
• Bake at 350° for 45 – 50 minutes or until an internal temperature of 160°.
Roast Leg of Lamb
Chef Art
4-5 lb. Leg of lamb (boneless)
1 bunch Garlic, peeled and separated into individual bulbs, sliced
2 Tbs. Salad oil
3 Tbs. Rosemary, fresh, chopped
Kosher salt
Black pepper, to taste
2 Tbs. Flour
1 = Cups Beef or chicken stock
Remove the lamb leg from the refrigerator 1 hour before roasting
Preheat oven to 425° .
Place lamb on a rack, fat side up in a shallow roasting pan.
Make several small slits in the top on the leg and insert slivers of garlic into the slits.
Rub leg lightly with oil then season and rub with salt, pepper and rosemary.
Place in the oven and immediately reduce the oven temperature to 325° .
Roast for approximately 15-20 minutes per pound until desired internal temperature.
Rare 135°
Medium rare 140°
Medium 150°
Well done 160°
Remove from the pan to a warmed serving platter and let rest in a warm place for 15-20 minutes. This will allow the leg to retain it's juices and allow for carry over cooking where the meat will rise another 8-10° .
While meat is resting, prepare gravy. Pour off all but 2 Tbs. fat from the roasting pan being careful not to pour off drippings.
Add flour to the fat in the pan and cook over burner 3-4 minutes.
Deglaze pan with stock and bring to boil, stirring constantly until thickened. Strain if necessary.
Adjust seasoning and serve.
Variations:
To serve the leg of lamb jus lie, roast the lamb as directed. Pour off all the fat, again taking care to reserve drippings. Deglaze pan with stock (or stock with two tablespoons of red wine). Strain sauce and boil to reduce by 1/3. Thicken with a small amount of cornstarch or arrowroot until the jus barely coats a spoon (nappi).
Either the gravy or the jus lie can be enhanced by adding a few sprigs of fresh mint leaves or 2 tsp. of mint jelly if desired just after boiling.
Roast Prime Rib of Beef au Jus with Yorkshire Pudding
Chef Art
6-8 lb. Bone in Prime rib
= C Rib rub (see below)
1 = C Beef stock
To Roast the Beef:
Preheat oven to 325° .
Place rib roast, fat side up in a shallow roasting pan. Season with rib rub and bake in the oven approximately 15-20 minutes per pound. Check internal temperature for desired doneness
Rare 125°
Medium 135°
Well Done 145°
Remove meat from oven and let rest in a warm place for 25-30 minutes. Carry over cooking during this time will raise the internal temperature another 10°. This rest period will also help the roast retain it's juices and make it easier to carve.
Au Jus:
After removing the meat from the oven drain and reserve accumulated fat and some of the drippings to use in the Yorkshire pudding.
Deglaze roasting pan of remaining drippings with beef stock, boil and reduce by 1/3.
If desired the au jus can be thickened slightly by dissolving approximately 1 = Tablespoons of cornstarch in 2 Tablespoons of cold water and adding to the boiling au jus. Stir constantly and return to a boil.
Adjust seasoning to taste with salt and pepper and serve.
Yorkshire Pudding:
Note: Have the batter ready for the pudding and bake while the roast is in it's resting period.
1 = C All purpose Flour
1 tsp. Salt
< tsp. Nutmeg
4 ea. Eggs
1 = C Milk
To make the batter:
Add salt and nutmeg to the flour and mix well.
Beat eggs thoroughly until they are light and fluffy. Add milk.
Add dry mixture to egg mixture and combine. Do not over mix.
To bake the pudding:
After removing the roast from the oven increase oven temperature to 450°.
Put the reserved fat and drippings in a baking dish and place in oven until very hot but not smoking.
Carefully pour the batter mixture into the baking dish.
Bake 20-25 minutes. Pudding should be puffed and browned.
Serve hot from the baking dish.
Rib rub:
= C Kosher salt
1 = tsp. Black pepper
1 TBS. Leaf Marjoram
2 tsp. Ground rosemary
1 TBS. Leaf thyme
Combine all ingredients.
Roast Goose with Pork Stuffing
Chef Art
10-12 lb. Goose
Pork stuffing (see recipe)
Salt and pepper to taste
3-4 Tbs. Ice water
2 = Tbs. Flour
2 C Chicken or Goose stock
Note: If the neck and gizzards are with the goose, simmer them with a small carrot and onion in about 5 cups of water for 1-1 = hours until reduced to about 2 C of stock.
Preheat oven to 325°
Stuff prepared pork stuffing in the cavity of the goose and sew or skewer it closed.
Place goose breast up on a rack in a roasting pan. Rub the outside of the goose with salt and pepper and prick the skin all over to release the fat as it melts during roasting.
Roast the goose approximately 3-3 = hours until an internal temperature of 180°. Remove fat every 20 minutes with a baster bulb or spoon and reserve (see note).
Spoon ice water over the goose during the last 15 minutes in order to crisp the skin.
Remove the goose to a warm platter and let rest in a warm place 15-20 minutes before carving. This helps the goose to retain it's juices.
Remove all but 2 Tablespoons fat from the roasting pan. Set it over a burner and stir in the flour and brown cook 2-3 minutes over low heat.
Slowly add the stock, stirring constantly, scraping up drippings into the gravy. Bring to a boil, season to taste and serve.
Note:
Rendered goose fat is an excellent cooking ingredient. Strain reserved fat through cheesecloth or a paper coffee filter. Allow it to congeal and the fat will separate out from the liquid (discard any liquid). Remove the reserved fat to a covered jar and keep in the refrigerator until needed. Use for cooking cottage fried potatoes or seasoning fresh cooked vegetables. Goose fat free of liquid and clean of all residues will keep up to two months under refrigeration. Discard if it becomes rancid.
Pork Dressing for Goose
1 Cup Onion, chopped fine
4 Lbs. Pork, ground
4 Cups Potatoes, peeled, cubed and cooked until tender (leftover boiled, peeled potatoes can be used)
1 Cup Bread crumbs
1 TBS. Salt
1 tsp. Pepper
= tsp. Cinnamon
< tsp. Cardamom
Sweat the onions in a small amount of vegetable oil over medium high heat about 2-3 minutes. Add the ground pork and cook until meat is cooked thru.
Mash the cooked potatoes with a fork and add to the meat mixture along with the bread crumbs and seasonings. If dressing is to soft add more bread crumbs. If it is to dry add a little chicken or veal stock.
Adjust seasoning to taste and bake immediately in a preheated 350° oven for 45-60 minutes or until lightly browned and internal temperature of 160°.
Caution:
- Due to natural presence of salmonella bacteria in poultry the following steps must be observed:
- Always store raw poultry in the lowest portion of refrigerator to avoid raw juices dripping on other food items.
- Immediately clean and sanitize hands, utensils and cooking surfaces after handling raw poultry and before handling other food items.
When stuffing poultry:
- Only stuff the poultry just prior to putting in the preheated oven.
- Bake until stuffing reaches an internal temperature of 160°.
- Never store leftover stuffing in the poultry. Remove from cavity and store separately.
Pork Tenderloin Dijonaisse
Chef Art
2 ½ lb. Pork Tenderloin
1½ tsp. Salad oil
4 Tbs. Maille Dijon Mustard
½ tsp. Ground Thyme
2 C Japanese bread crumbs
1 tsp. Salt
¼ tsp. White pepper
¼ C Hemingway marinade (Key West flavor is recommended)
¼ C Dry Sherry
Clean and pat dry the pork tenderloin.
In a heavy skillet, heat salad oil. Add pork tenderloin and
sear lightly on all sides.
Mix Maille mustard and thyme in a small bowl. Season
breadcrumbs with salt and pepper on a large plate or
platter.
Let meat cool slightly and brush generously with mustard
mixture.
Roll meat in seasoned breadcrumbs to coat completely.
Let meat rest, covered and refrigerated at least two hours
or overnight.
Preheat oven to 375°. Place tenderloin in oven and
immediately reduce the heat to 325° . Roast 20-25 minutes
per pound or until internal temperature of 155° . Remove
from oven and let rest 15 minutes before slicing.
Meanwhile, in a small saucepan combine Hemingway marinade
and sherry. Heat over medium heat and let simmer 5 minutes.
Slice tenderloin and place on a heated serving platter and
drizzle lightly with sauce.
Romaine and Watercress salad with fresh apples
Chef Art
1 head Romaine lettuce
1 bunch Watercress, ½ of stems removed
1 each Red Delicious apple
1 cup Walnut halves, toasted
2 oz. Apple cider vinaigrette
2 oz. Maytag blue cheese
Wash romaine and watercress and dry thoroughly. Tear or cut romaine into serving size pieces.
Toss romaine with the stemmed watercress. Arrange on individual serving plates.
Garnish with remaining watercress. Top with toasted walnuts, four thin slices of apple (slice lengthwise) and toasted walnuts.
Drizzle with apple cider vinaigrette and serve immediately.
Apple Cider Vinaigrette
1/3 Cup Apple cider
2 TBS. Cider vinegar
¼ Cup Walnut oil
1 ea. Shallot, minced
1 ea. Garlic clove, minced
1 TBS Fresh lemon juice
¼ Cup Olive oil
1 Cup Salad oil
Salt & pepper to taste
Whisk together all ingredients.
Chill before serving.
* To toast Walnuts: Place walnut pieces on a baking pan and toast in a moderate (350° ) oven 6-8 minutes until lightly brown. |
Garlic Expressions Recipe
Stonewall Kitchen
