Pan-Roasted Brined Pork Chop

Recipe by Giorgio Celmo

2 servings

Ingredients

 1/2 cup kosher salt

1/2 cup sugar

1 teaspoon juniper berries

1/2 teaspoon whole black peppercorns

1 head of garlic, halved crosswise, plus 2 unpeeled cloves for basting

2 large sprigs thyme

2 thick bone-in pork chop (about 1 lb. ea.)

2 tablespoons grape seed or vegetable oil

3 tablespoons unsalted butter

Flaky or coarse sea salt

Directions

Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic, and 1 thyme sprig; stir to dissolve salt and sugar. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork chop; cover and chill for at least 8 and up to 12 hours.

Preheat oven to 450°. Set a wire rack inside a rimmed baking sheet. Remove chop from brine; pat dry. Heat oil over medium-high heat in a large cast-iron or other oven-proof skillet. Cook chop until beginning to brown, 3-4 minutes. Turn and cook until second side is beginning to brown, about 2 minutes. Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total.

Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°, about 14 minutes. (Chop will continue to cook during basting and resting.)

Carefully drain fat from skillet and place over medium heat. Add butter, 2 unpeeled garlic cloves, and remaining thyme sprig; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes.

Transfer pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes. Cut pork from bones, slice, and sprinkle with sea salt.

Classic Spinach Salad

Giorgio Celmo

Ingredients:

6 slices bacon, cut into 1-inch pieces

2 medium shallots, halved and thinly sliced lengthwise 3/4 cup or Red Onion

1/4 cup olive oil

 6 tablespoons red-wine vinegar

 Scant 1/2 teaspoon salt

 1/4 teaspoon black pepper

 1 lb curly spinach, coarse stems discarded

3 hard-boiled large eggs, chopped

Directions

Cook bacon in a 12-inch skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels or 1*coffee filters to drain. Add shallots and oil to bacon fat in skillet and cook over moderately high heat, stirring occasionally, until softened and browned, about 3 minutes. Remove skillet from heat and add vinegar, stirring and scraping up any brown bits.

Stir in salt and pepper and immediately pour dressing over spinach, tossing to coat. Serve sprinkled with egg and bacon.

1* I use coffee filters to drain most things fried, their cheaper and absorb better than towels. Buy them at the dollar store 

Guilt-free Almond Biscotti

Guilt-free Almond Biscotti

Sweet twice-baked cookies deliver a satisfying crunch without using butter, oil

Giorgio Celmo

The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs. Making the logs as uniform as possible ensures even baking

Ingredients:

• 21/2 cups all-purpose flour (spooned and levelled)

• 1 cup sugar

• 2 teaspoons baking powder

• 1/4 teaspoon fine salt

• 3 large eggs, lightly beaten

• 1 tablespoon pure vanilla extract

• 1 cup slivered almonds, toasted

Directions:

Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.

 Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 21/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, about 20 minutes to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, about 20 minutes.

 With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks. (Store in an airtight container, up to 2 days, or freeze, up to 3 months.)

Makes about 40.

Zeppoli "Italian fried bread dough"

Italian fried bread dough

Giorgio Celmo

Ingredients:

1 package active dry yeast (1/4 ounce)

1 cup water

1 1/2 cups all-purpose flour

1 quart vegetable oil (for frying)

2 tablespoons confectioners' sugar

Directions:

Heat about 3 inches of oil in a saucepan to 375°F

In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes.

Stir the remaining 1/2 cup water into the bowl.

Add flour, beating vigorously until a soft dough forms.

Turn the dough out onto a smooth surface, and knead with greased hands until smooth.

Place dough in a greased bowl, and turn to coat the surface.

Cover with a damp cloth.

Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours.

Fry golf ball sizes of dough in batches until golden brown.

Drain on paper towels.

Parchment Baked Salmon with Lemon and Basil

Parchment Bakes Salmon

Giorgio Celmo

Ingredients:

6 (6-ounce) salmon fillets

Sea salt and fresh ground pepper to taste

6 (15-square inch) pieces parchment paper

1/4 cup chopped basil leaves

Herbs de Province

2 tablespoons extra virgin olive oil

2 lemons, thinly sliced

Kitchen twine

Directions:

 Place a large baking sheet on bottom rack of oven. Preheat oven to 400°F.

Season salmon with salt and pepper and Herbs de Province to taste, Cut two half inch slices into flesh of each piece of salmon; roll basil leaves and stuff into slits in salmon.

Place a salmon fillet in the center of each piece of parchment paper. Drizzle each fillet with 1 teaspoon of the oil, then place lemon slices on top. Gather sides of parchment up over salmon to form a pouch, leaving no openings, and tie tightly with kitchen twine. Place packages directly on hot baking sheet in oven and cook for 20 minutes. Transfer to plates and carefully open packages to release steam before serving.

Buffalo Chicken Pasta

I made this dish the first time with Frank’s extra-hot sauce, I didn’t realize I had purchased two types and grabbed the extra hot. I love hot food but I had to add extra cream to cool this recipe down, try it with the regular hot wing sauce which I created this recipe for. This is a large recipe can feed four adults easy.

Giorgio Celmo

Ingredients:

1 box rigatoni pasta or penne (has to have ribs)
1/2 cup Frank’s hot sauce

1/ 2 cup heavy whipping cream
1/4 cup olive oil, plus 1 tablespoon for cooking

1 tablespoon lemon juice
1 clove garlic minced

1/4 cup red onion chopped fine

2 cups chopped precooked chicken thighs or rotisserie chicken;
1 cup crumbled blue cheese (more to taste)
1 cup carrots, chopped
1 cup celery, chopped

Directions:

In a large skillet add 1 tbs. Olive oil and heat to medium high. Add chopped garlic stir frequently for about 10 seconds; add carrots continue cooking for another 3-4 minutes then add celery and red onions, you want this mixture to be cooked just al dente (crunchy and hot) Meanwhile heat a large pot of water to a boil, add at least a tablespoon of salt to water and cook pasta according to box directions.

While pasta is cooking, add lemon juice, hot sauce, and chicken to sauce pan. Cook until heated through; add whipping cream and mix to blend well. Drain pasta (do not rinse) add pasta to large serving bowl and top with buffalo chicken mixture, toss to mix  sprinkle with blue cheese and serve immediately.

Serve on the side:

Extra blue cheese crumbles

Warm crusty bread

Arancini de Riso (Rice Balls)

Giorgio Celmo

Ingredients

2 cups uncooked long grain rice

1 egg, lightly beaten

2 cups (8 ounces) shredded cheddar or Asiago cheese

3 cups seasoned Italian bread crumbs, divided

1/3 cup minced fresh Italian parsley

Oil for deep-fat frying

Marinara sauce optional

Directions

Cook rice according to package directions. While still warm (not hot), place in a bowl. Stir in the egg, cheese, 1 cup bread crumbs and parsley; mix well. Shape into large-size balls.

Roll into remaining bread crumbs until well coated. In a deep-fat fryer, heat oil at 375°. Fry rice balls until golden brown, about 5 minutes. Drain on paper towels. To serve, slice rice balls top with warmed marinara if desired

Lemon Poppyseed Bread

This recipe is one my Mom use to make when I was a kid; I’ve not had the bread in many years. I came upon this recipe in one of my Aunts cookbooks with my Mom’s name written on it. I immediately got the ingredients together and made for my wife and I, what great taste and memories.

Giorgio Celmo

Ingredients:

1-1/2 cups all-purpose flour

2 tablespoons poppy seed

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup granulated sugar

2/3 cup butter, softened

1/3 cup lemon yogurt

2 large eggs

1 tablespoon freshly grated lemon zest

1 teaspoon vanilla

1/2 cup milk

Optional glaze: 2 tablespoons limoncello or 3 tablespoons granulated sugar mixed with 2 tablespoon fresh lemon juice

Directions:

1) Heat oven to 350 degrees F. Grease bottom only of 8x4-inch loaf pan. Set aside.

2) Combine flour, poppy seed, baking powder, baking soda and salt in medium bowl. Set aside.

3) Combine sugar and butter in bowl of a stand mixer. Beat at medium speed, scraping bowl often, until creamy. Add yogurt, eggs, lemon peel and vanilla; mix well. Reduce speed to low. Alternately add flour mixture and milk, beating well after each addition, just until moistened.

4) Spoon batter into prepared pan. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Remove pan to a cooling rack. If desired, brush top of loaf with limoncello or lemon glaze. Cool 10 minutes; remove from pan. Cool completely before serving. Bread ages well and benefits from overnight storage. Yield: 1 loaf or 12 servings.

Nona’s Rustic No-Knead Bread

Giorgio Celmo

This is my Nona’s recipe, she made this bread every day, and I learned how to make it myself as a young boy. Soo good and crusty slap some butter on the warm bread and you’re in heaven, or Nona’s kitchen.

Ingredients:

3 1/4 c organic all-purpose flour
1 1/2 c warm water
2 tsp. dry yeast
1 1/2 tsp. sea salt
2 tbsp. semolina flour

Directions:

1. Add the all-purpose flour, yeast and sea salt to the bowl of your kitchen aid mixer. Mix in the water and stir on low speed with the paddle attachment until incorporated, about 10 seconds. Cover the bowl loosely with a kitchen towel and let it rest at room temperature for 3 hours. (You may leave it overnight as well but it is not necessary)

2. After 3 hours check the dough and you should notice the surface dotted with bubbles. Turn the dough onto a floured surface and sprinkle it with a little flour then shape it into a round loaf by folding it over on itself a few times.

3. Sprinkle a *pizza peel or a cardboard box with some semolina flour and place the loaf on top. Allow it to rest for 45 minutes while the oven warms up. Using a serrated knife make a few slits on top of the loaf.

4. Heat up the oven for at least half an hour to 450 F degrees with the pizza stone in it. Also place a baking dish with a cup of water in it on the bottom rack to create steam for a crispy crust.

5. Sprinkle the pizza stone with a little bit of the semolina flour then gently slide the bread dough onto it just like you would do with a pizza. Cook for 25 to 30 minutes until golden brown. Transfer to a cooling rack and allow to cool down before cutting into it.

(Makes 1 loaf)

·         Pizza peel is a wooden board with a handle to put pizzas in and out of the oven, I use the top of a pizza box it works just as well.

Spaghetti Cacio e Pepe

Spaghetti with Pepper and Cheese

Giorgio Celmo

This is a classic Roman dish made with very few ingredients is very delicious and simple to make.

Ingredients

1 Lb. Spaghetti

8 Ounces pecorino romano cheese fresh graded 

Fresh ground pepper

Extra peppercorns about 6-8

Olive oil

Directions

Bring a large pot of water to a boil, salt the boiling water well add pasta. In a skillet over medium heat, toast the peppercorns until the oils in the peppercorns has released, discard peppercorns and add olive oil. When pasta is almost aldente, drain pasta and reserve some of the water, about a cup. Add the pasta, ground pepper and cheese to the skillet along with a few spoonful of pasta water, toss to coat, serve piping hot.

Coq au Vin 'Peasant cuisine' at home

No rooster or old chicken here just, just a top notch French dish so hearty for these cold winter nights. Serve with egg noodles and some crusty bread; don’t forget the wine to drink!

Giorgio Celmo

Ingredients:

1 Whole chicken cut into eight pieces (wing tips removed)

1 pound cipolin or pearl onions, whole

4 medium carrots, peeled and cut into 1-inch pieces

5 garlic cloves, peeled, 4 left whole and 1 finely chopped

3 tablespoons fresh thyme leaves, chopped

One 750 Ml. bottle dry red wine

1 bay leaf

1 tablespoon tomato paste

3 tablespoons unsalted butter

2 cups button mushrooms, quartered

1/2 cup chopped fresh parsley leaves

Directions:

1. Place a rack in the middle of the oven and preheat to 325 degrees.

2. In a large ovenproof pot with a tight-fitting lid, cook the bacon, uncovered, on the stove over low heat until mostly crisp on both sides, about 10 minutes. Drain on paper towels, leaving about 2 tablespoons of the bacon fat in the pan; discard the rest. Cut the bacon into 1-inch pieces and reserve

3. Place 1 cup of the flour on a large plate or in a plastic bag, and season liberally with salt and pepper. Coat the chicken pieces on all sides with the seasoned flour.

4. Heat the bacon fat in the pan over moderately high heat and brown the chicken, a few pieces at a time, until golden brown on all sides, about 5 minutes. Remove from the pot, and repeat with the remaining chicken.

5. Use a paper towel to wipe out the bottom of the pot. Add the olive oil and heat over low heat. Add the onions, carrots, whole and chopped garlic and half of the thyme and cook, stirring, for 3 to 4 minutes, or until the onions just begin to turn golden brown. Seasoning with salt and pepper to taste; stir in the remaining 2 tablespoons flour. Cook for 3 minutes, stirring frequently. Raise the heat to high, add the wine, and bring to a boil.

6. Reduce the heat to low, add the bay leaf, and whisk in the tomato paste making sure to incorporate it into the sauce. Add the browned chicken pieces and gently spoon some of the vegetables and wine over the meat. Cover the stew,

7. In a medium saucepan, heat 1 tablespoon of the butter over low heat. When the butter is sizzling, add the mushrooms, and cook for 3 minutes, stirring frequently. Add the remaining thyme and the reserved bacon and cook for 2 more minutes.

8. Add the mushrooms and bacon to the stew, stir gently, and bake for another 20 to 30 minutes, or until the chicken is quite tender; it should be almost falling off the bone.

9. Remove from the oven, season to taste, and stir in the remaining 2 tablespoons butter to finish the sauce. Sprinkle in the parsley and serve hot.