Baked stuffed lobster for a hangover? works for me!

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Does lobster usually get rid of a hangover? if so then why not baked stuffed lobsters!
Get two medium lobsters and split down the middle and clean out.
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Put them in a baking pan split side up.
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Use the stuffing mixture from the last post for the mushrooms, I make a bunch so you can use it for multiple stuffings, preheat ove to 450F.
stuff the body cavity as much as you like and drizzle some olive oil on top, put them in the oven and bake for 30/35 minutes.
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Yum yum yum give me some!


3841732630_72e1918c6a 15113151937 
Today it is Sicilian stuffed mushrooms,fried artichoke hearts and stuffed shrimps, its Italian finger foods!
It is easy because you use the same stuffing for both mushrooms and shrimps.
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You’ll need 2 packs of giant mushrooms for stuffing, bread crumbs, two onions, one head of garlic, oil cured olives, oregano, black pepper, crushed rosemary, red pepper, olive oil, white wine,five pounds of extra-large shrimp, three cans of artichoke hearts,Romano cheese, Parmesan cheese, Asiago cheese,flour.
Chop onions fine and the stems of the mushrooms and cop olives and put them on the side.
In a skillet add 1/4 cup of olive oil and turn up heat.
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Add your onions and mushroom mixture and chopped olives to the skillet until onions turn translucent.
Now add a half of a teaspoon of crushed rosemary and a half of a teaspoon of red pepper flakes.
Turn up the flame higher and add a half of a cup of white wine and add a dash of black pepper and a teaspoon of oregano.
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Now it is time to make the toasted bread crumbs, in a separate pan add a half of a nice swig of olive oil and heat up, add one cup of flavored bread crumbs and mix well, be careful because they can burn very easy!
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Lower heat and stir until brown and add toasted bread crumbs to the onion and mushroom mixture.
Now add 1/4 a cup of each of the cheeses to mixture and turn off flame.
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Put it on the side and let it cool off, when the mixture is cool enough for you to touch take a bunch in your hand and make a little meatball shape by rolling it in your hands and place the ball in each mushroom and press.
Add a dash of olive oil over the mushrooms and cover with plastic wrap and put them in the fridge.
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Now clean your shrimp and flatten them out and put them in a large baking dish.
Add a teaspoon of the stuffing mixture on the shrimp and roll them add a dash of olive oil and put them in the fridge.
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You can use toothpicks after you roll them to help them stay together.
Now drain your artichoke hearts and dry with paper towels.
In a bowl add flour and black pepper and mix well, add your artichoke hearts to the flour and in a separate bowl beat five eggs.
Dip the artichoke hearts in the eggs and then into a bowl of bread crumbs.
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In a frying pan add 1/4 cup of olive oil and heat then add artichoke hearts to the hot oil and brown on both sides.
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Now drain on a couple of paper towels.
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Pre heat oven to 400, bake your mushrooms for a good 30 minutes or until golden brown.
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You bake your shrimps for 15 minutes, so it is best to put mushrooms in first.
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Whoopee I didn’t use toothpicks and the shrimps held together!

Hair dryer blown homestyle Peking duck

Wow, this is like an all day cooking event to make a Peking duck.
Take your whole duck out the package and place on rack to dry out.
You will need corn starch, honey, Chinese five spice powder, white vinegar, ginger powder.
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Get another stock pot and boil two quarts of water.
In the meantime get a skewer and pokes light holes over the whole duck, just piercing the skin and not the flesh.
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When the water boils add the corn starch to cup with cold water to make a slurry.
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To the boiling water add a half of a cup of honey, 5 tablespoons of the Chinese five spice powder and 1/4 cup of the white vinegar and the two teaspoons o ginger powder,  and the cornstarch slurry.
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Pour the boiling water over duck on rack with pan underneath it, big enough for the duck to sit in.
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And turn over duck to the other side and let it sit there for 10 minutes on each side.
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Preheat oven to 350, now go in the bathroom and get your blow dryer
Pat your duck dry with a paper towel front and back, blow dry for 20 minutes if possible, ten minutes on one side and ten on the other.
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Place your duck on a rack with pan underneath , in a tray add two inches of water
6 1/2 pound duck two and a half hours in the oven.
Take your duck out of oven every 30 minutes on rack
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Once duck is done let it sit for ten minutes and in the meantime pour hoisin sauce in little ramekins to dip the duck in once you slice it.
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Just like Chinatown, serve with sushi rice and steamed broccoli.
I serve it with three dipping sauces, hoisin, plum and oyster sauce.

Brava, meatballs

anna_mag  Anna Magnani
My mom’s Italian meatballs recipe, no pork and no beef, what?
I can’t believe my mom would cook meatballs without beef and pork..
They are damned good and you really can’t tell the difference.
You start with one pound of turkey chop meat and one pound of chicken sausages.
Two eggs, salt, pepper, oregano, basil, Romano cheese, Asiago cheese, Parmesan cheese, Italian bread.
Bread crumbs, olive oil.
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Slice the sausages in half and take out of casings and mix with turkey chop meat in a big bowl.
Add the two eggs and two tablespoons of oregano and two tablespoons of dried basil.
A dash of salt and two teaspoons of black pepper.
In another bowl take half of an Italian bread and soak in hot water and drain good.
Now add the bread and a half of a cup of the Asiago and a half of cup of Romano and a half a cup of Parmesan and also 1/4 of a cup of bread crumbs to the chop meat mixture and mix well.
Cover and refrigerate for two hours.
Take your mixture out of the fridge and get another bowl add some bread crumbs.
Roll your meatballs in golf sized balls or bigger if you like.
In a large skillet add a half of a cup olive oil and heat at medium.
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Add your freshly rolled meatballs to the hot oil and do not over crowd the skillet.
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Brown on both sides and make sure they do not burn.
Pay attention because meatballs can easily burn.
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Take out and drain on paper towels and add to your marinara sauce and it’s done.
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Boil a pot of water for your pasta and add some salt.
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Plate and add cheese and Mangia!
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Brava Brava Brava!


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Of course something with lot’s of parmesan Reggiano cheese!
I gotta look in the fridge for something exciting, I found some nice heads of broccoli.
Yes that is it, broccoli and pasta with tons of garlic and hot pepper and tons of parmesan.
Very easy menu and blood thinning good! you will need 4 heads of broccoli and 3 heads of garlic,hot pepper flakes, extra virgin olive oil, chicken stock, pasta and salt.
Cut and wash broccoli.
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Get a meat tenderizer and smash all three heads of garlic, add garlic to your pot with 1/4 cup of extra virgin olive oil.
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Add a teaspoon of hot pepper flakes, saute garlic for 5 minutes
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Then add broccoli and mix well for another 10 minutes and lower flame.
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In the meantime start boiling your water for the pasta and shaving some parmesan cheese.
When the water boils add the pasta and cook till al dente!
Add chicken stock to broccoli and cover once again.
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Drain pasta, shut off gas for broccoli and plate pasta and broccoli and add cheese.
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This dish is easy to make with few ingredients and It is deliciously hot and savory and flavorful all at the same time!


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This is mom’s secret sunday spaghetti sauce recipe. Make sure you have an italian bread handy so when you are making it you can dip the bread in the sauce as it is cooking and before you know it you are out of italian bread. lol

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Three or four large cans of whole plum tomatoes, one 12 ounce bag of sun-dried tomatoes, one head of garlic, one large onion, dried basil, dried oregano, one bottle of red wine (one that you drink) sea salt, coarse black pepper, hot pepper flakes, olive oil,.light brown sugar.
You chop garlic into small pieces and cut up your onion into small pieces as well, add 1/4 cup of extra virgin olive oil to pot and turn up heat to medium.
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Add onions garlic one teaspoon of oregano and one teaspoon of dried basil and one teaspoon of hot pepper flakes and a dash of black pepper, now stir well.

You put tomatoes in a bowl with the sun-dried tomatoes and take yo121912 035ur emulsifier and blend until smooth.

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When onions turn translucent then you add one cup of wine and 2 teaspoons of sugar and a dash of salt lower heat and stir well. (sometimes I am feeling a little nutty and add a half of bottle of wine) lol
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Cover and let simmer for 15 minutes
Add tomatoes and a dash of extra virgin olive oil, lower heat and cook for 45 minutes stirring occasionally.
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Boil a big pot of water with sea salt and add your pasta and cook until al dente.
Add your sauce on top and grate some Parmigiano-Reggiano cheese and you have ma’s secret Sunday sauce and if she finds out that I posted her recipe I’m in big big

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San Gennaro peppers and onions and hot chicken sausages with toasted Italian bread

a1sangen2 a1sangen  a1sangen3

Welcome to the San Gennaro festival where on every corner is a sausage and
pepper stand and the smoke from the peppers and onions fills your nose and eyes.
The crowd is deafening  and pushing you one way and is pushing you another
way as you are trying to order your
The sausages are split and flattened and the bread is warming on the grill.
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This is a simple receipe with few ingredients, you need 5 or 6 nice red, orange or yellow peppers or all three.
Whatever is in season and whatever looks healthy, 4 or 5 sweet onions, 3 heads of garlic, 1/2 cup of chicken stock, 1 package of hot sasauge, 1 italian bread, oregano, sweet basil, olive oil, hot pepper flakes, sea salt.
I use lot’s of garlic so please add or omit as much as you like, I use 3 whole heads peeled, slice peppers long ways take out seeds and white ribs as they are bitter.
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Add olive oil and hot pepper flakes in pot turn up heat, add peppers first, add oregano, dried sweet basil.

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Cook peppers for 10 minutes or when a bit soft, add onions and garlic and salt and turn up heat.
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Stir stir stir, add chicken stock and lower flame for another 10 minutes in the meantime.
Split open your sasauge with a sharp knife and add olive oil to grill, heat until hot.
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Add sasauge split side down on grill, cut italian bread in 4 sandwhich size pieces.
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Stir peppers and lower heat, flip sasauges until crispy done which is usually 12 minutes, 6 minutes on each side.
Use a timer or you will have dry and rubbery sasauges, cooking time for peppers is 20 minutes.
Take sasauges out, add olive oil and heat and add bread white side down and press and flatten with spatula.
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Take the bread and plate it and put peppers and onions on top and add sausages
This meal brings me back to the San Gennaro festival and
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Now it’s time to eat some zeppoli with powdered sugar and hit the hay, zzzzzzzzzzzzzzzzzzzzzzzz!