Chef's Corner

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Welcome to Chef's Corner

Here you'll find great recipes, discussions on wine and food, and a platform where you're free to roam and discuss topics. Enjoy Chef Peit's blog, and be sure to check out his videos. Need more Chef's Corner? Join us on Facebook and Twitter. too!

About This Blog:

Hi, this is Chef Chris Peitersen, Johnny Carino's Executive Chef. I'm always testing new dishes, trying new foods, looking for the next great dish at Johnny Carino's. I'll be sharing my culinary adventures with you. You'll get a sneak peak about what's on the horizon and the some behind the scenes action for how your favorite new dishes get to your plate.



April 11, 2013

Half-pound Black Angus patty on a soft artisan bun, topped with
mozzarella, parmesan, San Marzano tomatoes and fried pepperoni
 
Ingredients
Hamburger Patty, Black Angus Beef 80/20                         1 each – 8 ounces
Salt and Pepper                                                              seasoned to taste
Hamburger Bun, 4 1/2”                                                   1 each
Garlic Butter, Melted                                                        1 Tbsp
Mozzarella, Sliced                                                           2 slices
Parmesan, Shredded                                                      1 Tbsp
San Marzano Tomatoes, Crushed                                     2 ounces
Pepperoni, Fried                                                            1/4 cup
Parmesan, Shredded                                                      1 tsp
 
1. Work area and utensils should be clean and sanitary.
2. Season the hamburger patty with salt and pepper on both sides.  To a clean, hot
     and oiled grill, add the burger patty and begin to grill.  Cook to medium  
     doneness (135 to 145 Degrees F) or desired temperature while flipping several
     times.
3.  While burger is cooking, brush insides of hamburger bun with garlic butter and
     toast cut sides on the grill.
4.  After final flip of burger, top patty with mozzarella and parmesan to let melt.
5.  Place bottom of bun (cut side up) on plate and top with patty (that already
     includes melted mozzarella and parmesan), San Marzano tomatoes, fried 
     pepperoni and shredded parmesan. 
6.  Cover with top side of bun (slightly off center to show toppings on bun).
 
Preparation Note:       To prepare the pepperoni, cut in half and fry for 20 seconds


February 26, 2013

By Chef Chris Peitersen
 
Spicy Shrimp and Chicken – Serves 4
 
Succulent shrimp and grilled chicken sautéed with mushrooms, sun-dried tomatoes and green onions in a spicy pecorino romano cheese cream sauce with penne pasta – A Carino’s Italian classic
 
Ingredients
Butter, Melted                                                                     2 Tbsp
Shrimp, Tail-Off Peeled and Cleaned                                     20 medium shrimp
Chicken Breast, 8 Ounce                                                       2 each
Mushrooms, Sliced                                                               3 cups
Sun-dried Tomatoes, Hydrated                                              1 cup
Salt and Pepper                                                                   to taste
Green Onions, Sliced                                                            1 cup
Heavy Cream                                                                      2 cups
Pecorino Romano Cheese, Grated                                         1/3 cup
Cayenne Pepper                                                                  to taste
Penne Pasta, Dry                                                                 20 ounces weight
 
1.    Grilled chicken breasts until done.  Cool and slice into ¼ inch thick strips.
2.    Add butter to a large sauté pan at medium heat.  Once butter is heated, add shrimp, sliced chicken, mushrooms, sun-dried tomatoes, green onions and salt and pepper.  Sauté until shrimp and mushrooms are cooked.  
3.    Add heavy cream, pecorino romano cheese and cayenne pepper.  Let cream reduce by 50% while thoroughly combining all ingredients.
4.    Cook penne pasta according to package directions.  Drain excess water and then toss pasta with contents of sauté pan.
5.    Place Spicy Shrimp and Chicken into designated serving plateware, garnish and enjoy!

 


February 08, 2011

It seems like from coast to coast, everyone has experienced the same frigid cold weather and that makes me think of one thing – great homemade soup!  I have been getting a lot of requests for soup recipes so I would like to share my favorite, Bacon and Lentil Soup.  I developed this recipe for our monthly wine dinners, and it has been a hit - enjoy!

 

 

Ingredients:

 

Olive Oil       ¼ cup

Garlic, Fresh Chopped       1 Tbsp

Carrots, Diced ¼”       ½ cup

Yellow Onions, Julienne 1/8”       1 cup

Applewood Smoked Bacon, Diced 1/4” (raw)       1/2 lb

Salt       2 tsp

Black Pepper       1 tsp

Beef Broth       4 cups

Water       6 cups

Lentils, Rinsed       2 cups (1 lb)

Roma Tomatoes, Diced 1/2”       1 cup

Cannellini Beans, Rinsed       3 cups (1-15 oz cans)

Parlsey, Fresh Chopped       2 Tbsp

 

Procedure:

 

1.         Work area and utensils must be clean and sanitary.

 

2.         Place a large stock pot or braising pot on medium heat.  Add seasoned olive oil, garlic, carrots, onions, applewood bacon, salt and pepper to pot.  Sauté until bacon is thoroughly cooked.  Make sure that garlic is not burnt, only golden brown.

 

3.         Add beef broth, water and rinsed lentils to the pot and bring liquid to a boil.  As soon as liquid reaches a boil, lower heat to low and let pot simmer for 40 minutes.  Lentils should be soft and cooked by now.

 

4.         Next, we will be removing some of the lentils, blending them and then returning them to the soup to help thicken it:  Using a 4 ounce ladle, scoop out 2 full ladles of lentils from the liquid and tilt the ladle against the side of the pot to drain any excess liquid.  There may be some small pieces of carrot, onion or bacon in the lentils and that is fine, just try to scoop out a majority oflentils.  Add the lentils to a blender.  Then add one ladle full of liquid from the pot to the blender.  Blend until smooth and then return to the pot.  The final soup should contain about 50% lentil pieces and 50% blended lentils.

 

5.         After blended lentils have been returned to the pot, add roma tomatoes, cannellini beans and parsley.  Let simmer until soup reaches 165 degrees F and then immediately lower the heat.  It is now ready to serve or cool down to save for later.


December 31, 2010

Lemon Rosemary Chicken - a marinated and grilled chicken breast deglazed with fresh lemon and rosemary.  It is served with fresh Italian green beans and angel hair pasta tossed with fresh Roma tomatoes, spinach and garlic.

 

Ingredients

Chicken, 8 oz Breast       4 each

Italian Vinaigrette Dressing       2 cups

Rosemary, Fresh Chopped 1/8”       2 tsp

Lemon, Fresh      1 each

Salt & Pepper      to taste

Olive Oil, Extra Virgin       4 oz

Garlic, Fresh Chopped       4 tsp

Spinach, Fresh Baby Leaf       3 cups

Roma Tomatoes, Diced ½”       1 cup

Angel Hair Pasta, Dry       10 oz weight

Green Beans, Haricot Vert Style Preferred, Blanched       16 oz

Roasted Red Peppers, Diced Large      1 cup

Parmesan Cheese, Shredded      2 tsp

Rosemary Sprig, 2”      4 each

Lemon Wheels, Thin Sliced      4 each

 

Procedure

1.   Using a sharp knife, lay the chicken breast on its side and place a cut through the center of the breast going from side to side.  Do not cut all the way through, leaving enough of the chicken breast connected so that you can open up the breast to ‘butterfly’ it creating a heart-shaped breast.  Marinate the 4 chicken breasts in 1 cup of the vinaigrette dressing for a few hours before preparing the meal. 

2.   To a heated grill, place all chicken breasts down to form grill marks.  Turn the chicken after 2 to 3 minutes to form diamond grill marks.  Repeat this process to cook both sides of each chicken breast.  Cook the chicken to 165 Degrees Fahrenheit for 15 seconds.

3.   To a medium heated large sauté pan add the remaining 8 oz of vinaigrette dressing, chopped rosemary, juice from one lemon and salt and pepper to taste.  Place the fully cooked chicken breasts in the sauté pan and allow the dressing to slowly glaze over the chicken on medium heat.  There should be no dressing left in the pan, it should be fully glazed onto the chicken breast.

4.   To another heated sauté pan, add 2 ounces of olive oil, 2 tsp of chopped garlic, spinach, diced roma tomatoes, and salt and pepper to taste.  Sauté until spinach is cooked and garlic is heated.  Do not burn the garlic.

5.   Cook angel hair pasta according to package directions.  Drain excess water and then toss pasta with tomatoes and spinach in the sauté pan and reserve for plating. 

6.   To another heated sauté pan add remaining 2 ounces of olive oil, green beans, roasted red peppers and the remaining 2 tsp of chopped garlic and salt and pepper to taste.  Sauté until the green beans are heated and reserve for plating. 

7.   Plate the pasta and green beans on the designated service plate ware and overlap each chicken breast over the side items.  Garnish each glazed chicken breast with a thinly sliced lemon wheel and rosemary sprig and enjoy!


December 14, 2010

Meat Sauce Recipe - This is a very easy home recipe in which you can use a standard tomato sauce from the store as a 'base' for a hearty beef and sausage meat sauce by adding some fresh vegetables and ground meat.  Give this a try over pasta, use it in lasagna or in the recipe for my Five Meat Tuscan Pasta (see video section). 

Ingredients:

Olive Oil     1 ounce (volume)

Ground Beef     1 1/2 lbs

Ground Sausage     1 lb

Yellow Onion, Diced 1/4"     1 cup

Celery, Diced 1/4"     1/2 cup

Carrots, Diced 1/4"     1/2 cup

Black Pepper, Table Grind     2 tsp

Salt     2 tsp

Oregano, Dry Whole Leaves     1 tsp

Basil, Dry Whole Leaves     1 tsp

Garlic, Fresh Chopped     1 Tbsp

Fennel Seed Ground     1 tsp

Tomato Sauce, Prepared     2 quarts (64 oz)

Water     1 cup

Sugar     2 tsp

Beef Broth     1 can (14 oz)

Procedure:

1.  Work area and utensils must be clean and sanitary.

2.  In a large, heated stock pot add the olive oil, ground beef and sausage.  Brown ground beef slightly.

3.  Into the heated pot add the onions, celery, carrots, black pepper, salt, oregano, basil, garlic and fennel.  Saute until meat is thoroughly cooked and all vegeatbles are soft.

4.  Mix the water, sugar and beef broth in a separate container.  Add this mixture and the tomato sauce to the pot.  Bring the sauce to a boil, stirring constantly.  Reduce the heat and simmer for 20 minutes. Stir occasionally.

5.  Serve and enjoy!