La Bella Cucina

Cinco de Mayo

What a weekend!  Right after Derby celebrations, we roll right into Cinco de Mayo celebrations.  This day is a great excuse to go Mexicano crazy!  Yum!  I have learned some awesome tricks for cooking up delicious Mexican cocktails… and food, of course, from one of our primo chefs, Alex!  He hails from the country with the other red white and green flag.

I have learned so many authentic Mexican dishes from him!  Some of my favorites are the Ensalada de Nopales (Cactus Salad) and the popular street food, elote (Mexican corn on the cob).  The elote is such a simple preparation, but oh so good. This is a great addition to any summer barbecue. 

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Elote (Mexican Corn on the Cob)

Ingredients:

 4 ears corn, shucked

 1/2 cup melted butter

 1/4 cup mayonnaise, or crema (sour cream)

 1/2 cup grated cotija cheese (if unavailable, you may substitute with Parmigiano Reggiano)

 Ground red chile, to taste

 4 wedges lime

 

Directions:

 Preheat an outdoor grill to medium high heat.

Grill corn until slightly charred all over, approximately 10 minutes, depending on the temperature of the grill. Carefully insert a stick into the wide end of the cob for traditional presentation (optional).

Roll one ear at a time in melted butter.  Next, spread evenly and generously with the mayonnaise.  Sprinkle with the cotija cheese, chile and serve with a lime wedge.

 

Cinco de Mayo pt. II

 

Tequila, tequila… Ole!

 

Tequila Lime Shrimp

Ingredients:

2 lbs. raw shrimp, peeled and deveined, defrosted, if frozen

Juice of 3 limes, reserve 3-4 juiced halves for cooking

2 Tbsp. Extra Virgin Olive Oil, plus more for sautéing

1/4 cup Tequila

2 cloves garlic, chopped

1 Tbsp. soy sauce (substitute low sodium, if desired)

2 Tbsp. honey

1 tsp. red pepper flakes

1 tsp. ground cumin

3-4 sprigs fresh cilantro, leaves only, chopped

 

Directions:

In a large mixing bowl, add all ingredients and stir until combined.   Cover and chill for approximately 15 minutes.  Be sure not to allow mixture to marinate for longer than this time for the acid from the lime will cook the shrimp and the final product will be tough and rubbery.

 

In a large skillet pan, over medium heat, add a bit of the marinade and bring to a simmer.  Add shrimp and reserved lime halves and sauté until pink. 

 

Serve warm with lime wedges.

 

Serving suggestion:

12 6 in. tortilla shells (be sure to remove tails if serving on tortillas.  You may also want to cut shrimp in half if desired)

 

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The perfect compliment to any Mexican themed meal is Pico de Gallo, or as I call it more simply, “pico.”  I love to eat pico on its own with some tasty tortilla chips, but it’s even more awesome when piled atop a freshly made bowl of guacamole.  Try it on top of your favorite enchilada or taco recipe for a fresh burst of flavor.  I’ve even added it atop omelettes in the morning.  The uses are endless!

Pico de Gallo

Ingredients:

6 Plum tomatoes, chopped

1 small onion (or ½ large onion), small dice

5-6 sprigs cilantro, leaves only, chopped

1 Jalapeno, seeded, chopped

2 cloves garlic, chopped

Juice of 2 lime

Salt and pepper, to taste

Tortilla chips, for serving

 

Directions:

Mix all together.  Let sit for at least an hour before serving. 

 

Enjoy!

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Here's a final shot of the day's goodies!

Virgin Mint Julep

Ingredients

1 bunch fresh mint leaves, rinsed

1 liter ginger ale, chilled

Juice of 1 lemon

1/2 cup granulated sugar

1/2 cup water

crushed ice

 

Directions:

In a small saucepan, add lemon juice, sugar and water, stir.

 

Over medium to medium low heat, continue to stir until the sugar has dissolved.

Place mint leaves in a heat resistant bowl or container and pour the acidulated sugar water over the leaves.  Refrigerate and allow to steep for about 30 minutes, or until mixture cools completely.

When ready to assemble and serve, pour chilled lemon mint liquid, ginger ale and ice in a large pitcher.  Stir for about 1 minute.

 

Serve immediately. 

 

Serving suggestion:  For a traditional presentation, serve in a silver or pewter glass to truly wow your Derby guests. 

I like to add colorful striped straws to my signature beverages for a twist on the classic.

Kentucky Hot Brown

Ingredients:

 3 tablespoons butter

3 tablespoons all purpose flour

1 pint heavy cream

4 ounces grated Locatelli cheese (Pecorino Romano- generic, or Parimigiano Reggiano, if desired)

salt and freshly ground black pepper, to taste

4 slices thick sliced white bread, toasted

12 ounces roasted sliced turkey

8 slices thick cut smoked bacon, cooked until crisp

2-3 sprigs Italian flat leaf parsley, leaves only, chopped

Pinch paprika

4 slices large ripe tomato, you may need 2 per slice of bread if smaller tomatoes

 

Directions:

Preheat broiler to high. In the meantime, melt butter in a small saucepan over medium heat. Add flour and whisk to combine. Whisk continuously until golden blonde color in achieved.  Don’t cook beyond this point; about 2 minutes.  Slowly pour in heavy cream while whisking constantly.  Bring sauce to a simmer and immediately remove from heat.  Whisk in grated cheese and season with salt and pepper.

To assemble: Place bread in the bottom of a baking dish and top each slice with 1-2 slices of turkey.

Pour sauce over each sandwich, being sure of completely coating it.

Place under the preheated broiler until brown spots form and it becomes bubbly, about 2 minutes.

Place 2 slices of bacon in a cross on top of each slice and sprinkle with a bit of parsley and paprika.

 

Add a slice of fresh tomato to each portion before serving.  Serve hot!

Enjoy!

 

Kentucky Derby

There’s a lot of horsing around going on around town…

The Kentucky Derby is the first leg of the U.S. Triple Crown, an annual thoroughbred horse race that takes place at Churchill Downs.  It is a great tradition for it has taken place at this exact location since 1875.  That’s pretty cool if you ask me!

The tradition goes beyond the race itself, of course.  The bidders and spectators from all over the country come clad in fancy attire, the most noteworthy piece of the wardrobe being those big fancy hats!  How fun!  The traditional food and drink are most interesting as well: Chocolate Bourbon Pecan Pie (as we are featuring online—CLICK HERE), Kentucky Hot Brown, a traditional dish piled with downhome goodness gulped down with a refreshing Mint Julep.  Mint Juleps are traditionally made with bourbon, water, sugar and fresh mint.  Well, given that the bourbon is out for me this Derby season, I came up with a delicious nonalcoholic version.  I switched out the bourbon with ginger ale.  It turned out quite good!  Be sure to try out some Kentucky traditions at your next Derby Party! 

My money’s on Verrazano this year!

It is steeplechase season in this area as well.  We know spring has arrived when it’s time to cater the private tents as well as attend some of parties for the Radnor Hunt Races located in scenic Malvern, PA.  This race takes place on May 18^th this year.

This area is known for the prestigious Devon Horse Show and Country Fair. This is an Equestrian competition that culminates the best in the country.  We are fortunate to have this right down the road from us in Devon, PA.  This year this event is especially exciting for a member of the Milani family will be showcasing at “The Show.” Good luck, Nicole Ciervo! 

Basket Cheese Drying Update

I just wanted to update everyone on the basket cheese drying process. We are four weeks into the process and they are almost ready to enjoy. I will update everyone once the drying process is complete... stay tuned!

Carlino’s Pomegranate and Triple Citrus Dressing!

Today, I'll be concluding the Salad series with a yummy romaine and raddichio salad that highlights Carlino’s Glazed Walnuts with Rosemary (You can shop for them online HERE) & pickled beets that I pickled last summer.  I tossed it all together with Carlino’s Pomegranate and Triple Citrus Dressing.

Carlino's Tangerine Soy Dressing!

Today I'll be making another delicious crisp romaine salad with red bell pepper strips and my favorite trail mix that includes banana chips, sesame crisps and honey roasted peanuts that goes perfectly with Carlino’s Tangerine Soy Dressing.

Just Arrived at Carlino’s!

Happy Earth Day Everyone!

We are excited to announce that a collection of delicious gourmet salad dressings are now in our markets!

These salad dressings are truly scrumptious.  They are the perfect toppers to any crisp, fresh salad.  I have been going salad crazy lately!

Romaine Salad with Cilantro Lime Ranch Dressing

I made a simple romaine salad with our homemade seasoned croutons and grape tomatoes with our Carlino’s Cilantro Lime Ranch Dressing.  Add grilled chicken or shrimp to amp up the game on this combination.  The dressing sure is the star of the show in this compilation!

Enjoy!

Pop-Pop’s Frittata Sandwich

Ingredients:

6 large eggs

¼ cup low fat milk

½ cup Locatelli cheese, grated

1 Idaho Potato, thinly sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

Salt and pepper, to taste
4 crusty Italian rolls, sliced

 

Directions:

Thinly slice Idaho potato, red bell pepper and green bell pepper.

Crack the eggs into a large mixing bowl and add milk and Locatelli.  Whisk together until well combined.  Set aside. 

In a large sauté pan, over medium heat, drizzle olive oil evenly.  Then, add potatoes and peppers and sauté for 10-15 mintues, or until peppers are tender and potatoes begin to break apart.

Add the eggs and locatelli mix to the pan and cook, stirring the peppers, potatoes and eggs often. Cook until the eggs are no longer watery and begin to firm or set.

Slice Italian rolls, fill with the scramble and serve immediately!  

Twice Stuffed Zucchini Boats

 

Ingredients:

6 medium zucchini, quartered, or halved for larger boats

Extra Virgin Olive Oil, for drizzling

½ medium onion

2 cloves garlic

3 plum tomatoes, chopped

2 links sweet Italian sausage, casings removed

1 link hot Italian sausage, casings removed

4-5 sprigs fresh basil leaves, chopped

1 medium carrot, peeled

½  cup Locatelli cheese, grated

1 cup mozzarella cheese, shredded

 

 

Directions:

Preheat oven to 350°F.  Take each quarter of zucchini and scoop out the flesh and seeds and add right into a large mixing bowl, reserving the zucchini shell.  Spray a baking sheet with nonstick cooking spray and arrange the zucchini shells in it.  Drizzle with extra virgin olive oil and bake for about 8 minutes to soften.

In a small sauté pan, add a teaspoon of olive oil and brown the ground sausage until just cooked through (no longer pink).  Add sausage to the mixing bowl with the zucchini flesh.  Next, carefully shred the onion with a box grater, followed by the garlic and carrots.  Then, chop the tomatoes and add to the bowl.  Add basil leaves, Locatelli and mozzarella and stir all ingredients to combine. 

 

Once the zucchini shells have cooled a bit fill each one with a heaping amount of the filling.  Return to the baking sheet and continue to bake for an additional 15 minutes.  Remove from oven, top with additional Locatelli cheese and bake for 5 minutes longer.

 

When ready to serve, lay a thin layer of prepared and heated marinara sauce to the bottom of a serving platter, and arrange the zucchini boats on top.  Lastly, add a bit of marinara to the tops of the zucchini and serve.

Enjoy!