Carino's: Chef's Corner

As a working parent of a five year daughter in kindergarten, I find it challenging to send my daughter to school with a healthy lunch that she will actually enjoy. It is so easy to get caught up in the typical lunch that contains a peanut butter and jelly sandwich, a bag of chips and a container of pudding. Here are some great ideas that my daughter looks forward to in her lunch.  Parents Magazine recently asked me to include some of these recipes in their September 'Back to School' issue - You can see these recipes and some other great ideas at the Parents.com website:

http://www.parents.com/recipes/tips/celebritychefs/pack-your-lunch-like-a-celebrity-chef/?page=33

SMOKED TURKEY AND PROVOLONE SLIDERS

Slider Bun, Whole Wheat 1 each

Smoked Turkey Breast, Sliced 1/8” 1 ½ oz

Provolone, Sliced 1/8” 1 slice

Roma Tomatoes, Sliced 1/8” 2 slices

Ranch Dressing, Low-Fat 2 tsp

Open bun and place sliced turkey on bottom of bun. Top with provolone and place stacked bun/turkey/provolone into microwave for 10 seconds (this is to be done at home when packing the lunch just to soften the cheese to help it adhere to the turkey). Place dressing on cut side of top of bun. Place tomatoes and top of bun over provolone. Place in container to be packed for lunch.

PIZZA PASTA SALAD

Whole Wheat Penne Pasta, Cooked and Chilled ½ cup

Tomato Sauce 2 oz

Black Olives, Chopped ¼” 1 Tbsp

Pepperoni, Quartered 2 slices

Low Fat Mozzarella, Shredded 1 Tbsp

Toss all ingredients together and place in container to be packed for lunch. Some mozzarella may be sprinkled over the top of the pasta salad if desired.

CREAMY FRUIT MEDLEY

Fresh Strawberries, Quartered 1/8 cup

Blueberries 1/8 cup Red Apples, Diced 1/2 Inch 1/8 cup

Low Fat Yogurt, Cherry 2 Tbsp

Pecans, Chopped 1/4” 1 tsp

Toss all ingredients (except pecans) together and place in container to be packed for lunch. Top with chopped pecans.

Through our www.carinos.com website, I have been receiving multiple recipe requests for our Asiago Smashed Potatoes.  Although this side item is not currently on our menu, it is a great Italian version of mashed potatoes utilizing asiago cheese.  Asiago cheese is an aged cow's milk cheese from Vicenza in Northern Italy.  When it was on the menu a few years back, it was paired with the Prosciutto Wrapped Filet.  Since some of you, our loyal guests, are still asking for it - perhaps it's time we put it back on the menu!  Here is the recipe for those of you that would like to try it at home.  Enjoy! 

Carino's Asiago Smashed Potatoes (Side Item)

Potatoes, Red                                   5 lbs

Olive Oil                                             1/2 cup

Salt                                                     2 tsp

Pepper, Black                                   2 tsp

Rosemary, Fresh Chopped          1 1/2 Tbsp

Heavy Cream                                   3 ounces per portion

Asiago Cheese                                1 Tbsp per portion

First Step - Prepare a batch of roasted rosemary potatoes:

Work area and utensils must be clean and sanitary.  Thoroughly wash potatoes under water.  Cut potatoes into 1-2 inch sized wedges.  Toss all ingredients in a mixing bowl and place potatoes evenly on sheet trays.  Roast in an oven at 350 Degrees F for 30 minutes or until potatoes are tender and have a golden brown color. Make sure to stir the potatoes halfway through the cooking process.  Remove from the oven and set aside.

Second Step - 'Smash' and add sauce to the potatoes (this part of the recipe is for one side portion):

Work area and utensils must be clean and sanitary.  Place 1 cup of the the roasted potatoes into a zip-loc bag.  Smash all of the potatoes in the bag with the heel of your hand to break up all the bigger lumps.  To a heated saute pan, add potatoes and cream.  Make sure that potatoes are fully heated. Fold in asiago cheese. (thickens quickly at this point).  Place Asiago Smashed Potatoes on appropriate service piece, serve and enjoy.

To kick off Sweetheart's Month (February), I made a special 'home version' recipe of my Chicken Marsala for those of you that want to do some cooking for your special someone.  Here is the recipe that I cooked on Good Day Austin (Fox Channel 7) this morning.  Enjoy!

Sweet Chicken Marsala with Garlic Wilted Spinach - Serves 2 - Pan sauteed chicken breast and mushrooms reduced in a sweet marsala wine sauce, served with fresh spinach wilted in hot olive oil and garlic.

Ingredients:

Chicken Breast, 8 Ounce, 'Butterflied'                                  2 each

Butter, Melted                                                                           2 ounces

Flour, All Purpose                                                                     as needed

Mushrooms, Sliced                                                                2 cups

Salt and Pepper                                                                       to taste

Marsala Wine, Sweet                                                              6 ounces

Broth or Demi-Glace, Chicken or Beef                                  4 ounces

Butter, Room Temperature                                                    1/8 cup

Olive Oil                                                                                      2 ounces

Garlic, Fresh Chopped                                                           2 tsp

Spinach, Fresh                                                                      4 cups

Salt and Pepper                                                                     to taste

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

2.     Cut butterflied chicken breasts into half, yielding a total of four chicken breast medllions.  Place on sheet pan and bake for 10 minutes at 350 degrees F.  Chicken medallions should be fully cooked, set aside.

3.     To a heated saute pan, add melted butter.  Dredge chicken medallions in flour, shake off excess flour and add to saute pan.  Add mushrooms, salt and pepper.

4.     Saute chicken and mushrooms until thoroughy heated and golden brown.  Add marsala wine and broth/demi-glace.  Reduce by 50% and then add room temperature butter, let butter reduce into the wine/broth reduction until a thickened sauce forms.

5.     To prepare Wilted Spinach:  Add olive oil and garlic to a heated saute pan.  Once oil is hot and garlic starts to turn golden brown, turn off heat and add spinach slat and pepper.  Toss with olive oil until it becomes warm and starts to wilt.

6.     Place wilted spinach on the side of a plate.  Using tongs, remove the chicken medallions from saute pan nd place next to spinach.  Pour marsala sauce and mushrooms over chicken.  Serve and enjoy!

Italian sausage, ham, bacon, pepperoni, green bell peppers, onions with bowtie pasta in a zesty meat sauce, topped with asiago and parmesan cheeses – A Carino’s Italian classic.

Serves 4.

Ingredients

Olive Oil                                                                                    2 Tbsp

Garlic, Fresh Chopped                                                                 2 tsp

Italian Sausage, Cooked and Sliced 1/4"                                        1/2 cup

Ham, Diced                                                                                1/2 cup

Bacon, Chopped 1/4"                                                                  1/2 cup

Pepperoni, Chopped                                                                    1/4 cup

Green Bell Peppers, Diced 1/2"                                                     1/4 cup

Yellow Onions, Diced 1/2"                                                           1/4 cup

Salt and Pepper                                                                          to taste

Meat Sauce                                                                                20 ounces volume

Bowtie Pasta, Dry                                                                       20 ounces weight

Asiago Cheese, Shredded                                                            1/4 cup

Parmesan Cheese, Shredded                                                        1/4 cup

1. Grill Italian sausage until done.  Cool and slice into 1/4” pieces.
2. Add olive oil to a large sauté pan at medium heat.  Once oil is heated, add garlic, sausage, ham, bacon, pepperoni, green bell peppers, yellow onions, salt and pepper.  Sauté until bacon is cooked, peppers and onions are soft.
3. Add meat sauce to sauté pan.
4. Cook penne pasta according to package directions.  Drain excess water and then toss pasta with contents of sauté pan.
5. Place Five Meat Tuscan Pasta into designated serving plateware, garnish with Asiago and Parmesan cheeses and enjoy!   

Download a printable PDF here. 

Carinos Five Meat Tuscan Pasta.pdf (98.69 kb)

Succulent shrimp, delicious artichoke hearts, fresh roma tomatoes, chopped garlic, tangy capers, fresh basil, black olives and parmesan cheese tossed with angel hair pasta.

Serves 4.

Ingredients

Angel Hair Pasta, Cooked                                                            12 ounces

Olive Oil, Extra Virgin                                                                  3 ounces

Garlic, Fresh Chopped                                                                 1 tsp

Shrimp, 16-20 Count Size                                                            14 each

Artichokes Hearts, Quartered                                                       1 cup           

Roma Tomatoes, Diced                                                               1 cup

Black Olives, Chopped                                                                 1 cup

Capers                                                                                      4 Tbsp

Salt                                                                                           ½ tsp

Pepper                                                                                      ½ tsp

Basil, Fresh Julienne                                                                    ¼ cup

Parmesan, Shredded                                                                   2 Tbsp

Parsley, Fresh Chopped                                                               garnish

1. Cook angel hair according to directions on package, 12 ounces should yield approximately 20 ounces of cooked pasta.
2. To a medium heated sauté pan, add olive oil, garlic, shrimp and artichokes.  Let shrimp cook and let garlic turn a golden color to develop flavor.
3. Add tomatoes, black olives, capers, salt and pepper to sauté pan.  Let ingredients thoroughly heat while mixing.
4. Remove from heat and add toss in fresh basil.
5. Place cooked angel hair in a mound on service plate and top with ingredients from sauté pan.
6. Garnish with parmesan and parsley, enjoy!

Download a printable PDF here.

Carinos Angel Hair Artichokes Shrimp.pdf (67.05 kb)