Friday, October 21, 2011

Pop's Pasta & Seafood

This is one of my favorite and most delicious dishes that my Pop has taught me to make. Real simple to make and can be made in less than 30 minutes or less! If you have a Seafood lover or someone who likes Crab or any Seafood this is the dish for them!!! Remember to use  fresh ingredients and SUO TUTTO MANGIARE!!!

Pop's Pasta & Seafood

This was my Grandma's recipe that she taught my Pop, he said she would mix in anything she could find for flavor, scallops, fish, shrimp or any other seafood that she could get from the local market. So my Pop and I do the same thing. It can be made either White (Butter and E.V.O base) or Red (Tomato base sauce). I enjoy either one and it is nice to change up the flavors too. Both are delicious and easy to make. I will be giving you both recipes and remember if there is something that you like to add its all to eat!!!

Recipe Ingredients:

If making the White:

- 1 lb. of linguine pasta
- 1/2 stick of butter or margerine
- 1/2 cup of E.V.O
- 1 12oz can of Italian style clam-sauce
- Shrimp, Scallops, Crab meat, fish, clams etc.
- 1 whole Onion Chopped
- 4 Large Cloves of Garlic
- Fresh Basil Chopped
- Salt & Pep

If making the Red:

- 1 lb. of linguine pasta
- 2 cans of 8oz tomato paste
- 1/4 cup of E.V.O
- 1 12oz can of Italian style clam-sauce
- 1 whole Onion Chopped
- 4 Large Cloves of Garlic
- Fresh Basil Chopped
- 1/4 Cup of Sugar
- Salt & Pep to taste
- Shrimp, Scallops, Crab meat, fish, clams etc.


For Pop's Seafood & Pasta, I was always use a thicker pasta, fettuccine or linguine. I have also made the White over angel hair pasta and it came out very good, make it your own! For this recipe I used linguine and I found that this is the best to hold the flavor of the dish. Remember with pasta to always add Salt to the boiling water and I like to make my pasta Al dente and finish cooking the pasta in the sauce to infuse both pasta and sauce together for great flavor!

Pop's Seafood Sauce

When making both of these sauces it is best to use a deeper dish saute pan, this allows you to make the sauce and add the pasta afterwords. Also, make sure to start out with your fresh ingredients prepped & cooked for whatever you want to add and make sure they are cooked and ready to go into the sauce, before assembling the sauce. For this sauce we used Crab-meat & Clams to add. Once again make sure you cook all ingredients before adding to sauce.

White: For the base of the White sauce start out with a 1/2 stick of butter and 1/2 cup of E.V.O over medium heat. Once the butter has melted you can add in your Whole Onion, 4 cloves of Garlic & your fresh chopped Basil. Then you can add your can of 12oz Italian Style Clam-sauce. Mix together. Then you can start adding your Crab-meat, I like my Crab-meat to be finer so I chopped it and added it a little at a time all while mixing. Add now your fresh clams or other ingredients, cooked shrimp, fish, scallops or anything else you want. Once you have everything together that you want, you can Salt & Pep to taste. Leave over Medium heat for 10 minutes and then bring down to a simmer for 5-10 minutes.

Red: For the base of the Red sauce start out with some E.V.O and 2 cans of Tomato paste over a medium flame. Then add in your whole chopped Onion, 4 cloves of Garlic, a 1/4 cup of sugar & freshly chopped Basil. Add in your 12oz can of Italian Style Clam-sauce. Mix. Then add in your Ingredients, if they are not cooked make sure you cook them. Once you have everything together than add your Salt & Pep to taste. Leave over Medium heat for 10 minutes and then bring down to a simmer for 5-10 minutes.

Now once your pasta has cooked Al dente, then drain and add to sauce, mix together. Let the pasta finish cooking for 5 minutes in the sauce. Then get ready for a delicious Seafood Dinner! Suo Tutto Mangiare!!!



This dish came out perfectly and I am so glad that my Pop taught me how to make this wonderful dish!!! I hope you all enjoy as much as I did! Let me know what you have added! Hope all is well and remember Suo Tutto Mangiare!!!


-freddy g

Stuffed Shells With Creamy Three Cheese Filling

Stuffed Shells
Hello everyone, I was back at it yesterday, I decided to make Stuffed Shells. Another dish that is simple and delicious if done right. Whenever I think of Stuffed Shells I think of my Pop, Sunday Dinner with my family and taking a nice nap after eating (the nap is crucial to this recipe). These Shells have been a part of my family since my Grandma made this recipe after coming off the boat from Sicily. Like anything I encourage you to take this recipe and make it your own!!! I hope you ENJOY!

Stuffed Shells

To make these Shells you need around a hour or so, from start to the oven. So it may be nice to set a day or time when you are going to make these. Another hint for Stuffed Shells is grab a small spoon for when your filling the shells with your Cheese. It makes it easier and more efficient!

Recipe Ingredients:
-2 lbs of Jumbo Stuffed Shells
-2 Cans of 12oz Tomato Paste
-2 Cans of 8oz Tomato Sauce
-Fresh Basil
-Fresh Parsley
-32oz of Ricotta Chesse
-2 Eggs
-1lb of Shredded Mozzarella Cheese
-8oz of grated Parmigiana Cheese
-1/2 Cup of Chopped Onion
-1 Clove of Garlic

The way I usually prepare this is by making the Three Cheese filling for the shell first...This recipe contains three elements and when put together accent each other and really make a delicious and filling dish.

Creamy Three Cheese Filling
Creamy Three Cheese Filling

For this Creamy Three Cheese Filling, first you need to break two eggs in a mixing dish and slowly add in your Ricotta Cheese. Mixing slowly until both mixture is fluffy, then add into the mixture 1/2 pound of the shredded Mozzarella until. Now add in a 1/2 cup of the grated Parmigiana. After the Parmigiana is added then cut up your fresh parsley as fine as you can and mix in. The Final step is to Salt & Pep to taste and place into the refrigerator until you need it, after the shells are cooked.

Sweet Sauce (Marinara)

Sweet Sauce
It can be made two different ways depending on the time you have. The first way is the old fashioned way, pick 8-10 fresh tomato. After you Pick your tomatoes you need to wash them, De-core them which is basically just removing the vine from the top. Bring a large pot filled with water to a boil, then place the De-cored tomatoes into the boiling water, after 8-10 minutes they should be plumbed and ready to be cooled and peeled. Again use your eye and best judgment, once they are ready, drain the water and split and peel the tomato. Let Cool, and once you can handle, mash with hands until the tomatoes are broken down. Now you can start adding, Fresh Basil, 4 TSP of Sugar, 1/2 cup of fresh chopped onion, 2-3 chopped cloves of garlic and Salt & Pep to taste and throw in some Olive Oil for some taste. Stir Sauce on Medium-High for around 15 minutes. Ounce on Medium-High for at least 15 minutes you can place on low heat and remember the longer you have the sauce and ingredients together the more flavor!!!
Stuffed Shells

The second way  and the way I made it for the Stuffed Shells is much less time consuming and less laboring. Instead of using fresh tomatoes, you can use 2 cans of tomato sauce and 2 cans of tomato paste. Then repeat the last steps and flavor to taste. You can add meat to the sauce for more flavor, I have made this sauce with Italian Sausage and Ground Beef, both are delicious and add great flavor to the dish. Just Saute meat of choice with some olive oil and place in sauce while heating on medium high.

Stuffed Shells

Now we can move onto the Shells. In a large pot bring water to a boil, remember to salt the water. Once Boiling add your 2 lbs of Jumbo Stuffed Shells, Stir occasionally and leave on boil for around 9-10 minutes. Once Shells are done, Pour into a Strainer and place under running cold water. This is an old trick my Pop told me, this allows you to cool the shells down faster and allows you to work with them without burning your hand. (Not a bad idea Pop).
Filling Station

With the shells cooled down you can now grab your Creamy Three Cheese filling from the refrigerator. I found that its best if you can to place both the shells and the filing in the sink or next to each other, this reduces mess and clean up time. Have ready a large oven safe pan ready for the Shells. I always place a layer of sauce down first along with a little bit of olive oil to the pan to keep from sticking. Then take a small spoon and spread the shell open and then place the filling into each shell and repeat for all Shells. Make rows of the shells and place Mozzarella on top of each row and add sauce on top. Repeat this step until all shells and cheese is gone!!!
Step One : Sauce & Olive Oil

Step Two : Mozzarella Cheese

Step Three : Sauce

Step Four : Build & Cheese Repeat!

Once you have the final layer of shells, mozzarella cheese and sauce, you can add the rest of the Parmigiana Cheese on the top. You can place your oven on 375 F and you can let these shells sit for 20-25 minutes, keep an eye on your dish and remember to place in the middle of the oven so that the heat is spread evenly over the dish. Sit back now open a bottle of wine have a pre-dinner glass and get ready for some delicious Stuffed Shells!!!


In the Oven

Fresh Salad
This dish like many others that are more heavy and filling is always great paired with a fresh garden salad and that's exactly what we did hear, some romaine lettuce and fresh baby tomatoes and we are in business! What another great meal and successful night! Everything came out great! After you take out your dish, I always like to let it sit for a few minutes to let the sauce and everything cool and come together. What a great dish and this is guaranteed to be a hit with your family!



Next week is Pizza time! haha Until then be safe, relax and remember ITS ALL TO EAT!!! SUO TUTTO MANGIARE!!!

A preview!!!

-freddy g

Thursday, October 13, 2011

Fettuccine Al-FRED-O Sauce!!!

Tonight I went over to Krista's parents house to cook one of my favorite dishes, Fettuccine Al-Fred-O (clever right), but this meal is simple and has a per plate cost of less than 2$. Most Italian Restaurants will charge you a pretty penny for this dish, when it can be made fresh and taste delicious at home! Well lets get into the ingredients and the recipe.

Fettuccine Al-Fred-O
Fresh Basil!!!

Again, this is a simple recipe and you can add little touches, I have seen green pea's and all sorts of vegetables added to this and it can be used on chicken or pork chops as a sauce. Just remember to make it your own and It's all to eat!!!

"Suo Tutto Mangiare"!!!

Recipe Ingredients
-1 lb. of Fettuccine pasta
-15 oz of Ricotta chesse
(I ussualy use Sorrento, but any will work, also you can use non-fat or skim here too)
-16 oz of Sour Cream
-16 oz of Cream Cheese
- Fresh Basil
- Salt & Pep


It is very important when your cooking any kind of pasta or spaghetti, that you add salt to the boiling water, by adding salt you add flavor to the water which in turn adds flavor to the pasta, and you also raise the boiling point of the water, making your water boil at a higher temperature which lets your pasta cook better. It is a helpful tip and really can make the difference between a good dish and a GREAT dish!

Al-FRED-O Sauce

Adding the basil!
For this sauce make sure you have your Ingredients on hand and ready to go, First set your temperature to medium high, then in a pot place all of your Sour Cream to cote the bottom, then cut your Cream Cheese into 1/4s and add each separately mixing the Cream Cheese until it is melted into each other. After the sauce is melted into each other you can start to add a spoonful at a time of the Ricotta Cheese. Keep Mixing into each other, while mixing you can add your fresh basil and Salt & Pep to taste. Let sit for 5-10 minutes on low before serving and there it is perfect Al-Fred-O sauce ready to be enjoyed with La Famigilia!!!


This meal came out wonderful and we paired it with a fresh romaine salad and some baby tomatoes. Went perfectly together! We had a great meal and best of all, we finished everything!!! A great meal to have with the family, very comforting and delicious! I can not wait for Krista to ask me to make her some more in a few days. haha

I have Pizza, Stromboli s and Penne Alla Vodka coming up real soon and then Thanksgiving is right around the corner! Hope everyone stays safe, keep enjoying, spend some time with loved ones and remember.... SUO TUTTO MANGIARE!!!

-freddy g

Sunday, October 9, 2011

Grilled Cheese & Hot Ham & Cheese!!!

Hot Ham Cheese & Grilled Cheese 

Hey everyone, this is the first post of October, Been busy with getting the house ready for fall and with the change in the leaves comes some change in, good fall food! This time of year is great for being with family and sharing some good times with your friends. Football and some brews on a beautiful Sunday, there ain't nothing like it. This is what inspired me to make this next dish, came home from my brother Latty's house last night and me and Kris had some brews and wanted a late night snack (So did Vincenzo, my pup haha). Looked in the fridge and found some simple things we always have around and through something delicious together for all of us, hope you all enjoy!!!

Sandwich's on the skillet
Recipe Ingredients:
- 4 slices of Swiss Cheese
--4 slices of Italian Bread
-2 tsp of Olive Oil
-1/4 stick of Butter
-Sliced Honey Ham (optional)

Hot Ham Cheese & Grilled Cheese

This is a fast, easy and delicious recipe, it only takes a few minutes to put together. It is delicious and tastes great. All you need is a skillet and a few minutes.
Getting that nice Golden Brown!

As for the actual cooking, this is what you need to do:

Place on a skillet over medium high heat, your 2 tsp of Olive Oil and your 1/4 stick of butter. Once these are mixed and melted, you can start to build your sandwich. Take your Swiss cheese and make your sandwich, if you are making the hot ham & cheese just put your ham in the sandwich. Again like everything I make you can add your own favorites in the sandwich to put your own twist on anything. I recommend it, you can show the growth of food and make everything personal. Place the Sandwich's on the skillet and let sit for around 5 minutes on each side. You will know that they are ready to go when they turn a beautiful golden brown and see the cheese melting on the sides. Wait until both sides are golden brown and plate the other sandwich's.
Looking Good!

These sandwich's are simple and fast and best of all they are delicious. As the weather gets colder I suggest pairing up these sandwich's with some good ole Tomato Soup, or any soup of your liking to make a great 5 dollar meal. Delicious, Simple and Great TASTING!!!


These Sandwich's came out perfectly, Krista, Vincent and I had a great late night snack and slept like Baby's! BELLA!!!!

I have some more recipes planned for October, Including: Alfredo, Pizza, Stromboli & Penne alla Vodka. I will be posting throughout the month, please let me know if you want to see anything or have me make something for you!!!

Thanks as always and I hope your enjoying!

 - freddy g

P.S. Here is Vincent & Kris with some Candid shots! Enjoy!!! haha