Chicken, meats, seafood
recipes
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Old World Hunters’ Style Chicken
Hunters’ style recipes use wine and vinegar flavored with rosemary and garlic. I add additional spices to soften the flavor. Venison, rabbit, and fowl are the usual meats used. This recipe uses chicken thighs and legs. A large frying chicken can also be used. It would need to be cut into a minimum of 10 pieces.
Serves 4-6
Preparation Time: About 1 hour and 20 minutes
Ingredients
8 chicken thighs or 4 legs and 4 thighs (to reduce the amount of fat; remove the skin from each piece)
4-5 tablespoons of regular olive oil
6 garlic cloves; chopped
5 tablespoons of chopped scallions
2 teaspoons of paprika
1 and 1/2 teaspoons of dried rosemary or 1 teaspoon of fresh rosemary
1 teaspoon of sea salt
1/2 teaspoon of white or black ground pepper
1/4 teaspoon of marjoram
1/4 cup of red wine vinegar
1/2 cup of red wine
1/2 cup of water
Preparation
In a medium to large pan heat the olive oil on medium heat. Add the chicken pieces when the oil is hot and brown the chicken to a golden brown on both sides. Just before the chicken starts to brown add the chopped garlic, scallions, paprika, rosemary, salt, pepper and marjoram. It will take about 30 minutes from the time the chicken is added to the olive oil until the wine and vinegar are added. When the chicken is golden brown add the wine vinegar and cover the pan. After a few minutes the vinegar will start boiling. Now, with the cover off, add the wine and cook on high heat until the alcohol is boiled off. After the gravy mixture starts to boil add the half cup of water, reduce the heat to low-medium and place the cover back on the pan. Allow the chicken to simmer about 30 minutes or until it is tender and can be easily pierced with a fork. Remove the chicken from the pan and place on a platter in a warm oven until the meal is ready to be served. The oven temperature should be no higher than 200 degrees Fahrenheit or 95 degrees Centigrade.
There will be some bits and pieces of cooked chicken on the pan. Add several tablespoons of water to the pan in order to remove these bits and pieces from the pan and add to the sauce. An easy way to accomplish this is by turning the heat up after the 2 tablespoons of water is added. Use a wooden spoon to scrape off the bits and pieces from the bottom and side edges of the pan.
Pour the sauce over the chicken and serve.
To accompany the chicken serve with roasted potatoes* or rice* and sautéed mushrooms or cooked vegetables. And don’t forget your favorite Italian, hard crusted bread for absorbing the sauce!
* See Sides and Vegetables for roasted potatoes and rice preparation.
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"Tio" Lucinio's Spare Ribs
Here's an easy spare rib marinade that I learned years ago from my "Uncle" Lucinio. He loved pork spare ribs on the barbecue. He was one for simplicity and this recipe is simple!
Ingredients
1 spare rib rack (about 2 pounds), cut into individual ribs
The juice of 2-3 medium lemons
1/4 cup of virgin or regular olive oil
6-8 garlic cloves, finely chopped
1 teaspoon of white or black pepper; or to taste
2 teaspoons of salt
Preparation
Cut the spare rib rack into individual ribs and place in a large bowl. Add the olive oil and lemon juice and mix into the ribs. Add the salt, pepper and garlic. Mix ingredients well and place in the refrigerator for several hours. Barbecue the ribs in medium flame turning the ribs often so they don't char. As the ribs cook, brush any remaining marinade on them. Once the ribs reach a golden brown color; they are ready to serve!
Directions
Drizzle some olive oil (1 tablespoon) in a large pot of boiling water, add 1 tablespoon of salt and the Linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic and sauté for about 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from heat; add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked Linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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Linguine and Shrimp Scampi!
Serves 4-6
Preparation time 30 minutes
Ingredients
1 tablespoon salt (add to water) plus 1 teaspoons (add to shrimp)
1 pound Linguine
4 tablespoons salted butter
4 - 5 tablespoons olive oil
6 chopped garlic cloves
1 pound large shrimp or medium shrimp, peeled and de-veined
1/2 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 to 1/4 teaspoon hot red pepper flakes
Fettuccini Pasta with Meat and Broccoli
Serving Size 4-6
Preparation time about 45 minutes
Ingredients and Preparation
12 or 14 once bag of fettuccini pasta. For gluten and wheat free, substitute with wheat free, gluten free fettuccini style rice pasta. Break in half and follow cooking instructions on bag. For “Al dente” cook the pasta generally 2-3 minutes less then the time recommended on the package. Add 1/2 teaspoon of salt to the water before it starts to boil. Once the water starts to boil add the pasta. Several times during the cooking period stir the pasta so it doesn’t lump together.
2 heads of broccoli* chopped into half inch pieces (about 6 cups after chopped)
In a separate large sauté pan add the following:
6 tablespoons of olive oil and heat under medium heat then add one medium sized carrot shredded and 1 pound of ground pork*. Mix the ground meat and shredded carrot. Add 1 teaspoon of paprika at this point as the paprika helps with the browning of the meat. Mix into the meal until the meat is browned. Add the following after the meat is browned:
1 teaspoon of salt
1/2 teaspoon of ground white or black pepper
1/4 teaspoon of ground hot red pepper flakes
4 medium garlic cloves, finely chopped
Mix all ingredients and then add 1/2 cup of white wine to the sauté pan and allow the alcohol to boil off. This takes about 2-3 minutes after the wine starts to boil. Now add the chopped broccoli and mix all together. Drizzle 4-5 tablespoons of olive oil over everything and mix all ingredients. At this point, lower the heat to low-medium and sauté for about ten minutes. Ten minutes should be enough time to sauté the broccoli without over-cooking it.
Once the pasta is ready; strain the cooked pasta to remove all the water. To prevent the pasta from sticking add about 3 tablespoons of olive oil to the strained pasta. Transfer the pasta to the broccoli-meat mixture and mix everything together. If needed; drizzle 3-4 tablespoons of olive oil over the entire mixture. You are now ready to serve!
Add some grated Parmesan cheese and ground black pepper and serve with your favorite salad or ante pasta on the side.
Al dente is Italian for pasta that is considered slightly under cooked. English translation: "to the tooth” or "to the bite”, referring to the need to chew the pasta due to its firmness.
* Ground turkey or beef can be substituted for the pork and broccoli-rabe can be substituted forthe broccoli.
A simple but DELICIOUS recipe that everyone will love!
Sausage and Peppers with Onions
This recipe makes a large restaurant style platter for a party of 20 to 25 people. Of course, you'll need to include other dishes. Check out the other recipes for ideas. Type your paragraph here.
Mungo Gumbo
Preparation time – 1 hour
Servings – 4 to 6
Ingredients
3-4 cups of water to cook the mung beans
2 cups cooked Mung beans
3 to 4 medium potatoes, peeled and cut into 1 inch square pieces
4 tablespoons olive oil
4 de-boned chicken thighs cut into about 1 inch pieces
1 small onion (you can substitute the onion with an additional 1/2 cup of chopped scallions)
4 garlic cloves, finely minced
3 medium carrots, chopped to about 1/4 inch round slices
3 celery stalks, chopped to 1/4 inch slices
1 and 1/2 teaspoon salt
1/2 to 1 teaspoon ground white pepper (depending on your taste)
1/2 teaspoon of cayenne pepper (depended on your taste)
2-3 cups vegetable stock
1/2 cup of chopped scallions
Preparation
For mung beans and most other dried beans the dry to cook ratio is: 1 cup of dried beans equals approximately 2 to half cups of cooked beans.
Start with 3 to 4 cups of water in a saucepan. Bring to a boil and add 1 cup of dried mung beans that have been soaked for about 20 minutes. Reduce heat to medium. Cover the saucepan and simmer the mung beans over medium heat for 15 to 20 minutes or until the beans are tender. Drain the beans into a strainer and rinse under cold water and set aside.
Preheat oven to 400 degrees F (200 degrees C)
Place the peeled and cut potatoes into a saucepan, cover with water, and stir in ½ teaspoon of salt. Bring the potatoes to a boil over medium heat. Cook the potatoes until they begin to soften when pierced with a fork. This takes between 10 and 15 minutes. Drain the water and set aside.
Heat the olive oil in a large skillet over medium heat. Add the de-boned chicken thighs and sauté them over medium heat for about 5 minutes. Add the onions and sauté them with the chicken thighs. When the onions are translucent (this takes about 5 minutes) add the chopped garlic, chopped carrots and celery. Cook and stir the mixture until the vegetables are tender. This takes about 10 minutes at most. Now pour in the chicken stock, remaining salt, the white pepper and cayenne pepper. Let the stock come to a boil and then cook over medium heat for an additional 5 minutes. Now combine this mixture with the cooked potatoes and the mung beans in a casserole dish. Cover the casserole dish with aluminum foil or a casserole lid. Place in the preheated oven until the mixture begins to boil. This takes about 30 minutes. Remove the casserole from the oven and spread the scallions as a garnish.
Serve hot!
Enjoy with some hard crusted bread and some dry red or white wine of your choice!
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Risotto Rice with Meat and Vegetables
This is an easy recipe; however it takes patience and a little time.
Risotto is the classic rice dish cooked in broth to a creamy consistency. It is most popular in Northern Italy. In the Italian North, Risotto is found everywhere in restaurant menus and family dining tables from Milan to Venice and from Turin to Como. Risotto is a simple to prepare, versatile dish that can be made with various ingredients such as meats, cheeses, seafood and vegetables. Risotto is prepared with a short grain, highly glutinous rice (riso in Italian) known as Arborio rice which is grown in the Northern regions of Italy. Arborio rice absorbs a large degree of the flavors from the cooking ingredients.
For a vegetarian Risotto replace the chicken broth with vegetable broth, leave out the meat and add additional vegetables.
Serves 4-6
Preparation Time: About 1 hour and 30 minutes
Ingredients
1 cup uncooked Arborio Rice
1 pound ground pork or ground turkey meat
4-5 tablespoons of regular olive oil
6 garlic cloves; chopped
1 1/2 teaspoon of sea salt
1 teaspoon of white or black ground pepper
2 teaspoons of paprika
1/2 cup of white wine
1 - 6.5 ounce can of shiitake mushrooms
4 cups (1 quart) of chicken broth
2 cups (1/2 quart) of water
2 tablespoons of scallions; chopped
2 cups of chopped asparagus or chopped broccoli
Preparation
In a separate 2 quart sauce pan add the broth and water and bring it to a steady simmer. In a medium to large pan heat the olive oil on medium heat. Add the ground meat when the oil is hot. With a spatula or wooden spoon break up the meat into small half inch pieces. As the meat is browning add the paprika, salt, pepper and garlic. Now add the 1/2 cup of white wine and allow the alcohol to evaporate off. Add the 1 cup of Arborio rice to the meat mixture. Start adding one ladle at a time of the broth-water mixture to the rice-meat mixture. With a wooden spoon stir the broth into the mixtures. Run the wooden spoon across the bottom of the pan to determine when additional broth-water is needed. As the broth-water evaporates add an additional ladle. Repeat this process until the rice is cooked.
The evaporation rate of the broth-water is about every 2 and half minutes. There are about 15 ladles of broth-water; therefore all of the broth-water should be consumed within 40 minutes. In order for the rice to cook properly the heat should be high enough to evaporate each ladle within 2 and half minutes. Taste the risotto often the last 10 minutes to make sure that it is cooking properly and becoming tender and creamy. Add the mushrooms 20 minutes after you start adding the broth-water. If broccoli is being used add it 10 minutes after the mushrooms are added. If asparagus is used add it 15 minutes after the mushrooms are added as this vegetable does not need too much time to cook. Once the broth-water is all added, add the scallions and stir into the risotto. Finished! You should have a great meal for your guests and family!
Serve immediately! And don’t forget the grated Italian cheese and black olives!
Risotto with mushrooms and broccoli added during preparation
Natural Food Recipes
Preparation
In a large frying pan heat the oil and add the chicken pieces. While the chicken is browning add the chopped garlic, salt and pepper. As the chicken is browning add the chopped scallions and the bay leaves. Turn the chicken pieces several times so that they start to brown on all sides. It takes about 20 minutes on medium heat to brown the chicken. Now cover for 5 minutes and then add the white wine. Allow the wine to boil and as soon as the alcohol evaporates add the broth or the water and allow the mixture to come to a boil. Add the rice and stir into the mixture. Reduce the heat to low and cook covered for 20 minutes or until the rice is cooked. Do not allow all the mixture to evaporate. An additional half cup of broth or water should be added if the liquid entirely evaporates before the rice is cooked. Once the rice is cooked, let stand for 3-5 minutes and serve. Garnish with raw chopped scallions and spinach.
Notes:
While any rice will do, I used sushi rice which provided a risotto-like consistency. I also removed the skin of the chicken in order to reduce the amount of fat. Removing the skin also helps for a better browning of the chicken pieces. For color, dice half a medium sweet red pepper into half inch square pieces and add at the same time the chopped scallions are added.
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Entrees
Mung beans are a natural healthy bean that is part of the pea family (legume) and can be served either whole or split. They are commonly used in Indian cuisine, soups or eaten whole. Mung beans are small and oval with a green outer shell. Mung beans are a good source of protein, fiber, iron and many other nutrients. Before cooking mung beans they should be soaked in water.
Simple Chicken and Rice
Preparation Time: - 1 hour
Serves 4-6
Ingredients
4 pound package of chicken thighs or varied chicken pieces. A whole medium size chicken also works great but you will need to cut into about 10 pieces.
6 tablespoons of pure non-virgin olive oil
8 – 10 medium garlic cloves
1 teaspoon black or white ground pepper
1 teaspoon of salt
1 cup of chopped scallions
3 or 4 medium bay leaves
2 cups white wine
2 cups chicken broth or water
1 cup rinsed white rice
You will need to following ingredients:
Ten pounds of sweet Italian sausage
Ten medium onions
Ten to twelve medium to large, sweet, red and green bell peppers
15 garlic cloves, finely minced
150 to 250 milliliters of olive oil
salt and ground pepper to taste
Ten to twelve tablespoons of mild red salsa. Any type will do.
Preparation is as follows:
Peel and cut the onions into 1/4 inch slices and then saute in 50 ML of olive oil. Add 5 pieces of finely minced garlic cloves. As the onions saute, you may need to add a little more olive oil. Once the onions are translucent remove them from the skillet and set aside. Save the juices as it will be mixed in at the end. Add the salt and ground pepper to taste.
Remove the seeds and stem from the peppers. Cut the peppers into 1/4 inch slices and saute in 50 ML.Saute the peppers. Add 5 pieces of finely minced garlic cloves. As the peppers saute, you may need to add a little more olive oil. Add salt and ground pepper to taste. Once the peppers are limp, they are ready to be removed from the skillet and set aside. Do not use the liquid from the peppers as this liquid will add a slightly bitter flavor to the final mixture. Add additional olive oil if necessary.
Now you need to brown the sausage. This takes the longest as the you will need to remove the skin and cut the sausages into 1/2 to 1 inch slices. A simple trick fro removing and cutting the sausage is to place the sausages in the freezer until they are semi-frozen. Remove the sausages from freezer. Remove the skin by making a slit down the center of each sausage using a sharp knife. Start browning the sausage with the remaining olive oil. Add the remaining 5 pieces of garlic cloves, finely minced.
Once all the sausage is browned, now you can mix the onions and peppers with the sausage. You will need to do this in a large pan that fits all of the ingredients. Do not remove any of the juices as this is what adds to the flavor of the dish. If you would like the sausage and peppers spicier, add some hot sauce at this point and stir it right in.
You are done!
To keep the sausage and peppers hot, cover the pan with aluminum foil and place in a hot oven at 250 degrees F.
Learn simple gluten free recipes from old world chef