Full of Farro love! Farro with Arugula, sweet sausage, and mushrooms

I look for interesting foods to continually please and provoke my palate. I found the ingredient in Trader Joes and was intrigued and now love it. 10 min Farro is great because it cut’s down on the long cooking time.

My love for Farro

I love farro. It’s hearty and wholesome, with an amazing chewy texture and nutty flavor. I enjoy it all year long, but it really becomes one of my kitchen staples in the fall. Its toasty flavor is delicious with all kinds of spices, vegetables and meats.

Here is a simple recipe that combines Farro with Arugula, ground sweet Italian Sausage and oyster mushrooms.

chef tip! even make this a vegetarian dish by leaving out the sausage meat and adding in spinach leaves to make it more filling.

How to Make it

Clean and cut the mushrooms into slices, peel and crush the garlic, remove the skin from the sausages. Heat the extra virgin olive oil in a frying pan or skillet, add the garlic peeled and slightly crushed and fry. Add the chopped sausage meat and brown a little then add the mushrooms previously cleaned and cut into strips and cook through. Add the fresh arugula during the last 5 to 10 minutes of cooking. Season with a pinch salt and Pepper. Add in the cooked farro and combine. Top with grated Parmesan and serve immediately.

Exotic Bluefoot and Chanterelle mushroom cream sauce!

I spotted some unique varieties of special mushroom at specialty grocer in New York one day while grocery shopping a while back. I had never seen them before so of course, I had to swipe them up. I only managed to get two types before my wallet cried at me to please stop the torture. Sigh. After the sticker shock I bought a couple of each and they made one heck of a flavorful sauce was well worth the money.

How to make sauce

Begin by heating a cast iron pan until hot When the pan is hot, add the mushrooms, season with salt, and cook them until they’ve wilted, lighlty browned, and released water. Add the butter to the pan with a little oil, if the pan gets dry, add a little more. Add the shallots, salt, then the tarragon and cook for a minute or two to take the “raw” flavor of them away. Add some light cream at the end and then double check the seasoning for salt, adjust as needed and serve

Bantry Bay Premium Seafood highlight! Mussels with Pasta!

On the package for Bantry Bay ‘s Mussels in a Garlic Butter Sauce it says ” you’re just a few minutes away from a delicious meal” Have to agree with them! When you can’t find and make fresh mussels, this a great alternative. They have many other flavors as well.

This product is great and has wonderful taste even though its pre-packaged I cooked them on the stove top according to the directions to make this great dish. It makes a quick and easy dinner for me and I get leftovers.

I cook my Fettuccine pasta in large pot and once it cooked I added it to the warmed mussels and sauce.

The mussels were chewy but not rubbery, and the flavor was salty and briny but also sweeet. It’s a little messy and awkward to scrape the mussels out of the shell while you’re eating, so keep an extra bowl on the table for the shells and hand out lots of napkins but it’s so worth it!

Give them a try at your local store if you see them. For more information visit their site at http://www.bantrybaypremiumseafoods.com/

Puerto Rican style Pork Chops!

These easy grilled Puerto Rican style pork chops are a favorite and quick dish of mine. Great for party of one or many. They have so much flavor and are still juicy! This cooking method can be done with boneless or bone in chops. Adjust the cooking time as needed. On top I added sauteed sweet yellow spanish onions which sauteed on the side in skillet.

How to prepare the Pork Chops

In a large bowl, season pork chops with, adobo seasoning, garlic powder, Turmeric powder , dried parsley and oregano. Add in olive oil and marinate for a half hour in the fridge before cooking.

Over medium to medium high heat warm your grill pan or outdoor grill.

Add in pork chops. grill pork chops 3-4 minutes per side, and then place on plate and cover with onions and foil until you are ready to serve them.

chef tip : If chops are grilled a tad bit longer, there’s a delicate crunch on the ends that just can not be beat!. Just watch them so they don’t over cook.

And…. Do you need a fantastic indoor grill to BBQ on inside your home? I used one by Calphalon. This 11 in. square grill pan features a ridged sear nonstick surface to add authentic grill flavor to meat and vegetables, plus the Calphalon grill pan browns evenly while locking in juices. A Great purchase!

A Salad inspired by the Greeks!

Sometimes nothing beats a vine tomatoes and Kirby cucumbers with a homemade parsley, dill , extra virgin olive oil and balsamic glaze dressing.

In the salad I only used chopped tomatoes and kirby cucumbers This dressing doesn’t overpower all the fresh ingredients, it combines everything so well. Try this dressing out on all your salads!

This combination in this simple salad is so easy and tasty! Sometimes I replace the glaze with red wine vinegar and add crumbled feta cheese, sliced red onions to make it like a Greek salad. I love salads because they are a blank canvas. This one is one of my favorite dressings I use it on a lot of salads.. Toc cut out some calories and sweetness replace the balsamic glaze with apple cider vinegar or red wine vinegar

Balsamic Glaze Dressing

2 tablespoons Extra Virgin Olive Oil
1 tablespoon of sweet Balsamic glaze
chopped fresh dill
chopped fresh Italian Parsley
Salt and Pepper

OMG Pasta Carbonara!

Ah Pasta Carbonara, tastes so good yet is so bad for you.

Like all classic recipes this is one that I don’t mess with when making a home. It’s a classic for a reason. This recipe is as easy as making the pasta and panchetta or bacon and tossing it together with rich egg yolks, Parmesan cheese and a bit of reserved pasta water to make the creamiest easiest sauce ever. It’s like stepping into Rome, Italy but enjoying it as normal weeknight dinner. True indulgence!

Below is a link to the recipe I followed below by Rachel Ray I used for inspiration
https://www.rachaelray.com/recipes/pasta-carbonara/

Pan Fried Mangrove Snapper with roasted garlic, squash and baby potatoes

Impress your family with this lemon- and herb-stuffed whole fish that’s surprisingly easy to put together. I grew up eating fresh caught whole fish all of my life. Being from Mediterranean origins, since I was young my parents taught how to debone eat a cooked fish whole. My parents say the closest to the head is always the sweetest meat. At home I’m encouraged to grab the head and go at it. So when my dad brings home fresh fish we grill or pan fry it whole to fully enjoy it. My father is a great fisherman.. He fishes from the dock or by spear in the sea.

Yesterday catch of the day were Mangrove snappers so I prepared this wonderful dish with them. Mangrove snapper can be found year-round in Florida. Fishing for mangrove snapper in the summer is often thought of as “snapper season,”

Ingredients

whole Mangrove snappers, gutted, descaled and rinsed or similar fish
1/2 Lemon, sliced this
Minced raw garlic and Italian parsley in olive oil ( this is a staple in our fridge)
dried dill
dried parsley
salt and pepper to taste

Cooking methods for Cooking whole fish I love.

This method is nice if you don’t have outside grill. Just make sure you cover the fish so the oil doesn’t splatter. Cooking the fish in frying pan is also much faster then in an oven and doesn’t heat up you whole house when it’s hot out.

Another method is to cook the fish on the grill just preheat grill to medium-high. Just grill fish for about 5 minutes, until skin releases from grates. Carefully turn and grill until cooked through and underside releases, 5 to minutes longer

How to pan fry the fish

Add slits on both sides of the snapper and insert lemon slices into each slit
Add parsley, garlic and oil mixture into the cavity of the fish and rub all over it. Season with salt and pepper
Pan fry the fish in olive oil on each side for 4-5 minutes
add dried dill and parsley before serving hot

Tonight I served it with grilled yellow squash and roasted garlic and baby potatoes.


Enjoy and watch out for bones!