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Rotini with Grilled Chicken & Steamed Veggies

2/19/2014

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Rotini with Grilled Chicken & Steamed Veggies - Foodidude.com
        Except for a glass of wine every night or so, I try to restrict my food & drink meanderings for weekends. With that mindset, I try to maintain a healthier meal plan during the week, and this dish falls right into that category. Colorful and festive, tasty and delicious, it takes little effort to prepare with much reward!
Ingredients:
  • 2 boneless & skinless chicken breasts
  • 1 lb Rotini pasta
  • 2 cups veggies of your choice, cut small
  • 1/4 cup olive oil
  • Grated Romano or Parmesan cheese (optional)
  • 1 clove garlic, finely minced
Preparation:
1.  Cut 2 cups of vegetables into small cubes. For this dish, I used what I had on hand - broccoli, mushrooms, carrots, red bell pepper, and even a couple of water chestnuts. You also use olives, cauliflower, asparagus tips or whatever else you have on hand. Just make sure they're cut small enough to steam quickly.

2.  If you use a steamer as shown at right, put 1/2" to 1" of water in bottom and let them steam for 20 minutes or so. So veggies will be softer than others, which is good, because it causes a texturally pleasing contrast.
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One of my favorite kitchen pots is my "Asparagus Steamer". I use it for all sorts of steaming applications.
3.  While bringing a pot of water to boil (add salt), season the chicken breasts with salt & pepper and grill until cooked through. Set aside to rest.
4.  Cook Rotini Pasta al dente, approximately 9 minutes.

5. Remove pasta and drain thoroughly.

6. Remove Veggies from steamer.

7. Slice chicken breast on the bias into 1/4" to 1/2" slices.
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8.  Mix pasta, chicken, veggies and minced garlic in a large bowl.

9. 
Add olive oil and mix to coat thoroughly.

10.
Season with salt & pepper to taste.

11.  Garnish with grated Romano or Parmesan cheese (optional) as shown below.
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Rotini with Grilled Chicken & Steamed Veggies - Foodidude.com
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Foodidude's "Mahwah" Clam Chowder

2/18/2014

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Mahwah Clam Chowder - Foodidude.com
        We're all well familiar with New England Clam Chowder and Manhattan Clam Chowder. For those who do not know, the difference between the two is New England style uses a dairy base, while the Manhattan variety utilizes a tomato base.
        However, this is something I like to call "Mahwah" Clam Chowder.  Taking its dairy-based cue from its New England brethren, the main difference in this version is that it utilizes fresh Little Neck Clams as well as clam juice in place of water; both of which quickly bring to mind that bread-sopping clam-flavored goodness found in the broth that sits at the bottom of a bowl of those delicious steamed clams served in countless restaurants in northern New Jersey.
        Not quite as thick as the traditional New England variety, you can easily make it thicker by first whisking a tbsp of flour into the bacon grease, forming a roux before proceeding on to the next steps. This is indeed the manner a traditional New England clam chowder is often made - a roux followed by liquid ingredients followed by solids. However, for as many methods that can be employed to attain the end result, there seems to be just as many opinions on the rights and wrongs of doing so.
        This slightly thinner version that I deem "Mahwah" Clam Chowder, is teeming with whole clams, and keeps the dairy element of New England, while maintaining that bread-sopping "steamed-clam" broth flavor and textural profile of northern New Jersey.

Ingredients:
  • 16 oz. clam meat
  • 1 dozen Little Neck Clams (in shell)
  • 3-4 cups potatoes, peeled & diced into 1/2" cubes
  • 1-1/2 cups clam juice
  • pinch of celery salt
  • 2 tbsp butter
  • 2 stalks celery, finely diced
  • 1-1/2 cups onion, finely chopped
  • 1-1/2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp parsley flakes
  • 4 slices of bacon, diced
  • 2-1/2 cups Half and Half
  • 1-1/2 cups Heavy Cream
  • 1/2 bottle Mondavi Private Selection Chardonnay (1/4 cup or so to de-glaze the stock pot & the rest to drink during preparation)
Preparation:

1. 
chop onions and peel and dice potatoes. Adding more potatoes will of course thicken the final product, so I'll leave that to your discretion - 3 to 4 cups should be ample.

2. Dice bacon and add it to a large stock pot. Cook until almost crisp over medium-high heat.

3. Use a splash or two of the white wine to de-glaze the flavorful bits of bacon sticking to the bottom of the pot. (At this point, it is the perfect opportunity to pour the chef a glass as well!)


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4.  Once de-glazed, add onions and cook for 5 minutes or so.

5. While the onions cook, it a good opportunity to finely dice two stalks of celery.

6.  As onions begin to soften, add clam juice and stir in potatoes, celery, salt & pepper.

7.  Bring to boil and cook uncovered for 15 minutes.
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8.  While the stock is cooking, you can use the momentary break to scrub the shells of the Little Neck clams thoroughly. Since you'll be putting them directly into the chowder shortly, you'll want them to be as clean as possible.

9.  After stock comes to boil, lower heat and let the rolling boil subside. Stir in butter and allow it to melt completely. Slowly pour Half and Half/heavy cream blend into stock pot and gently stir.
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10.  Season chowder with celery salt, parsley and also, add another pinch or two of salt and pepper according to your taste.

11.  Add the clam meat and let cook at a low simmer for 8 to 10 minutes.

12.  Add the Little Neck clams and continue to cook another 15 minutes or so, or until clam shells open. (One note of caution - DO NOT bring to boil at the temptation to cook more quickly. Doing so will cause milk solids to clump and separate.)
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You can serve this chowder topped with croutons or oyster crackers, your favorite white wine and a loaf of warm, crusty french bread!
Mahwah Clam Chowder - Foodidude.com
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Stuffed Calamari

2/16/2014

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Traditional Italian Stuffed Calamari - Foodidude.com
        Today, when someone mentions "calamari", most people immediately think fried calamari. But once again, referring to my Italian upbringing as a point of reference, although we did enjoy it fried on occasion, most often it was served as I describe in this traditional recipe - stuffed and cooked in tomato sauce and served with pasta.
Ingredients:
  • 12-16 Calamari, cleaned with tentacles removed
  • inside of 1/2 loaf Italian bread
  • 3 cloves garlic, minced
  • 1-1/2 tbsp fresh Italian parsley, minced
  • tbsp or so of milk
  • 1 egg
  • 2 tbsp Locatelli Romano cheese
  • olive oil
  • salt & pepper to taste
  • Tomato Sauce (I prefer homemade, but you can use store bought if desired)
Tip: "Gently stuff each portion and by all means, do not overstuff!"
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Preparation:
1. Before anything else, you need to prepare your sauce and keep it at a nice, hot simmer while you prepare the calamari.

2. Remove the soft inside from approximately 1/2 loaf of Italian bread and place it in a bowl.
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3.  Add just enough milk (a tbsp or two) to moisten bread.

4.  Mince garlic and parsley together and add approximately 1 tsp of olive oil to it while mincing.
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5.  Add 1 egg followed 2 tbsp of Locatelli Romano cheese.
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6. Add garlic & parsley, salt & pepper to taste, and mix thoroughly.
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7. Open each calamari portion and gently stuff with filling. (It is IMPORTANT NOT to over-stuff as it will cause them to tear open while cooking.) Secure open end with toothpicks as shown below.
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8.  Heat a small amount of oil in a cast iron skillet over medium heat and place stuffed portions in pan. Let cook until they begin to swell and brown on one side, then turn.
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9.  When both sides are nicely browned, place in sauce and let it continue to cook while you prepare your pasta.
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10. Remove from sauce and serve with pasta. Mangia!
Traditional Italian Stuffed Calamari - Foodidude.com
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Spaghetti Squash with Ground Turkey & Crushed Tomatoes

2/11/2014

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Spaghetti Squash with Ground Turkey & Crushed Tomatoes • Foodidude.com
        Spaghetti Squash is an oblong, seed-bearing variety of Winter Squash. Also referred to as vegetable spaghetti or noodle squash, its variety of colors can range from a light cream color to yellow to orange, depending on the carotene content of the particular squash.

        When it is raw, it has a solid flesh and looks very similar to the interior of any other raw squash. However, when cooked, its flesh falls away in strands not unlike that of actual spaghetti pasta; hence the name. The similarity between the two is something I find fascinating. And that's not where the similarities end.

        In much the same way as pasta, Spaghetti Squash can be boiled, baked, steamed and even microwaved. It too can be served with or without sauce, included marinara, alfredo or even simpler, olive oil. Its likeness and qualities are so alike, that it is often substituted for pasta as a low calorie/low carb alternative.

        It too, makes a wonderful side dish when mixed with other veggies such as broccoli or cauliflower and tossed with a light vinaigrette or again, a teaspoon or two of olive oil.

        I'd like to say this is a dish where its use as a pasta alternative is demonstrated, however, in this recipe the Spaghetti Squash is indeed the star of the show and stands on its on merit in this filling and healthy low calorie/low carb dish which includes ground turkey and crushed tomatoes.
Ingredients:
  • 1 large spaghetti squash
  • 1 lb ground turkey
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • olive oil
  • Locatelli Romano cheese

  • salt & pepper, to taste
  • 1 tsp garlic powder
  • 1 tbsp Goya Adobo all-purpose seasoning
  • 1/2 tsp fennel seeds
  • 1 cup crushed tomatoes
  • 1/4 cup red wine (Cabernet or Merlot)
The TURKEY Preparation:
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1.  Begin by mincing the garlic and dicing the onion.
2.  Add 1 tsp olive oil to a hot skillet (again, I prefer cast-iron for this application). Add garlic and onions to skillet.
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3.  Although you can implement ground beef, or even ground pork for that matter, the theme of this dish is "healthy" and lean ground turkey is what I am using. However, ground turkey is somewhat bland in flavor due to its low "fat" content which means, you usually should be slightly more heavy-handed with the spices. Add the garlic powder, Adobo seasoning and a sprinkle of salt and pepper to one side of the ground turkey.
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4.  Place the ground turkey spice side down into the skillet with the onions and garlic.
5.  Begin to break up the ground turkey, allowing the flavors of the onions, garlic and spices to coat and work into the meat.
6.  Add the fennel seeds and continue stirring from time to time and continue to cook until turkey is browned.
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7.  When the turkey is nicely browned (as shown above), pour 1/4 cup of a good red wine (I used a quality Cab) into the skillet, stirring thoroughly.
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8.  Add 1 cup of crushed tomatoes to skillet and stir thoroughly.
9.  Remove from heat and keep warm until ready to mix with...
The SPAGHETTI SQUASH Preparation:
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1.  While bringing a large pot of water to boil, cut the ends off the squash. Also, with a paring knife, make approximately a dozen perforations about 1/2" deep into the squash's skin. This will not only make it cook quicker, but more evenly.
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2.  Place squash into water, return to boil and cover tightly. Cook at boil for 45 minutes to an hour depending on the size of the squash. You will be able to tell it is done when a knife can easily be pushed through the squash with minimal pressure as shown in the photo below.
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3.  The squash should easily cut and proceed to split it lengthwise. In doing so, the seeds should be visible as shown below.
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4.  At this point, the seeds can easily be removed quickly with a fork as shown in the above left photo. Once removed, the spaghetti-like squash below will be visible as shown in above right photo.
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5.  With a fork, gently begin to stroke the squash's inner flesh in a downward motion and the spaghetti-like ribbons will begin to fall away. Continue to do both halves and let fall into a bowl.
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6.  When completed, drizzle a couple of teaspoons of extra virgin olive on squash and gently mix to coat evenly. This will prevent sticking, while adding flavor.
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7.  Add browned turkey and crushed tomatoes and mixed thoroughly.
8.  Top with Locatelli Romano Cheese and serve.
Spaghetti Squash with Ground Turkey & Crushed Tomatoes • Foodidude.com
All photos by Len Boccassini • All Rights Reserved • ©2014 Foodidude Productions
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Pepper Steak Stir Fry

2/7/2014

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Pepper Steak Stir Fry - Foodidude.com
        I must say, I really enjoy stir-fried veggies and contrasting interplay of textures of crunch and tender between them. I also enjoy the way the flavors of each component merge together in this easy, and quickly made one-pan meal.
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Ingredients:
  • 1 lb. chuck steaks, top sirloin or Swiss steaks (1/2" thick)
  • 3-4 cloves garlic, minced
  • 1 large bell pepper, sliced into 1/8" thick slices
  • 1 small onion, sliced
  • 1-1/2 cups snow peas
  • 6 oz mushrooms, thinly sliced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • black pepper
Preparation:
  1. Season steaks with salt and pepper. Rub steaks with minced garlic and set aside. I usually do this before slicing my veggies (which takes usually takes about 10 minutes) because it gives the meat time to absorb the flavor of the garlic.
  2. Once the vegetables are prepped, slice steaks into 1/4" wide strips.
  3. Heat a couple of tablespoons of oil (I like canola) in a large skillet over medium-high heat.
  4. When oil is hot, add sliced bell pepper and onions to skillet and cook a few minutes.
  5. Next, add mushrooms and snow peas and season with salt and pepper. If you sliced the mushrooms thin enough, they will turn out softer than the peppers and offer a nice textural contrast to the peppers' crunch.
  6. Add parsley and cook a few more minutes until onions begin to get translucent and the mushrooms begin to soften.
  7. Remove veggies from pan and transfer to a bowl. Keep warm.
  8. Add a couple of more tbsp of oil to the pan and add strips of steak. As beef begins to brown - no more than a couple of minutes - add the vegetables back into the pan.
  9. Add soy sauce and Worcestershire sauce, and stir, cooking no more than a minute or so.
  10. Remove and serve over rice.
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Pepper Steak Stir Fry - Foodidude.com
Pepper Steak Stir Fry - Foodidude.com
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Crispy Hoisin Pork Belly Appetizers

2/6/2014

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Crispy Hoisin Pork Belly Appetizers, foodidude.com
        Pork belly, as the name implies, comes from the belly area of the pig. It may look like bacon, but it cannot be called "bacon" until it is cured, smoked and sliced. Before that takes place, it is simply known as "pork belly". This often overlooked delicacy regularly plays second fiddle to its more famous cousin, but for those who have indulged in its deliciousness, can attest to its rich flavor, that in all actuality, is far more healthy than bacon. This is because the meat has not been cured, and for that reason, has far less salt than bacon, which in turn, makes it a more healthy option (if the belly area of a pig can be considered a healthy option at all). Like bacon, it is sometimes sold in strips, but most often, can be found in slabs from your butcher.

        This recipe offers a succulent and juicy moistness, rich in texture and flavor that will have you soon forgetting all about bacon.
Ingredients:
  • 2 slices pork belly approximately 1" thick
  • 8 oz Hoisin Sauce
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 1/4 tsp cracked black pepper

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reparation:

  1. Lay out Pork Belly strips and score the outer hard layer of skin with a razor blade. Scores should be made 1/8" to 1/4" apart and not go through to the layer of fat that covers the meat. As you can see in the photograph to the right, when you bend it, just the skin should be scored. This allows for the absorption of flavor.
  2. Mix 4-5 ounces Hoisin Sauce, Soy Sauce, garlic and pepper, and cover pork bellies with the mix in a one gallon zip-lock bag.
  3. Refrigerate bag for 6 to 8 hours, turning periodically.
  4. Preheat oven to 300º F.
  5. Put a small rack inside an oven proof plate and removing pork bellies from refrigerator, arrange on rack. Pour one and a half cups of water into pan and cover with foil.
  6. Place in middle rack of oven and cook for one hour.
  7. Remove from oven, uncover and set on cutting board. This next step is the most important of all - LET REST for at LEAST fifteen to twenty minutes!
  8. One they've rested for the appropriate amount of time, cut into sections.
  9. Take sections and in a bowl, coat with remaining Hoisin sauce.
  10. Heat cast iron skillet over medium heat and cook sections until crisp (you'll know because you'll hear them popping!)
  11. Remove and let cool slightly before eating.
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"Inexpensive and delicious, these make wonderful appetizers for a dinner party or Hors d'oeuvres at your next cocktail party."
Crispy Hoisin Pork Belly Appetizers
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