Italian Potato Salad

Giorgio Celmo

1 pound new red potatoes
1/4 cup water
1/2 teaspoon salt
1 small red onion -- thinly sliced
1/3 cup sliced ripe olives
1/2 cup chopped green pepper
1 tomato -- chopped
1/2 cup Italian dressing
2 tablespoons snipped fresh parsley
1 tablespoon parmesan cheese

1. Scrub potatoes; cut crosswise into 1/4 in. slices. Place in 1 1/2 qt. microwave safe casserole. Add water and salt. Cover with lid. Microwave on high for 9-10 minutes or until potatoes are tender; stirring once. Drain and cool.

2. Add onions, olives, green pepper, tomato, dressing and parsley. Mix lightly to coat evenly. Refrigerate until chilled. Stir before serving and sprinkle with cheese.

Beets with Orange Vinaigrette

Giorgio Celmo

Ingredients

3 (15-ounce) cans baby beets, drained
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
2 large seedless oranges, zested

Directions

Segments 2 large seedless oranges

Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature

Cauliflower, Fennel, White Bean, Winter Salad

Giorgio Celmo

Ingredients

1/3 cup olive oil

1 teaspoon minced fresh rosemary

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

2 1/2 teaspoons finely grated lemon peel

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)

1 15-ounce can white beans, any type your choice

1 large bulb of fennel, chop and shave with a mandolin

1 tablespoon chopped fresh chives

2 teaspoons chopped fresh parsley

1/2 cup crumbled feta cheese (about 3 ounces)

Directions

Blanch cauliflower in boiling salted water until just tender but still crunchy, about 3-5 minutes place in a large bowl of ice water to stop cooking. Drain and set aside.

Combine oil and rosemary in small saucepan; stir over medium heat until fragrant, about 1 minute.  Let this cool.

Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.

Combine cauliflower, beans, fennel, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with sea salt and  fresh black pepper to your taste.

Grilled Rib Eye Steak

                

Giorgio Celmo

Ingredients

2 oz. Dry Procini Mushrooms

2/3 cups Sugar

11/2 oz. Red Pepper Flakes

4 Cloves crushed garlic

1tsp. Black Pepper

4- 16 oz. Rib-Eye Steak Boneless

1 cup Olive Oil

Best Quality Olive Oil

Best Quality Balsamic Vinegar – 12 year

Coarse Sea-Salt

Directions

In bowl, combine mushroom (ground), sugar, salt, red pepper flakes, mix well.  Add olive oil, and mix well. Rub onto steaks.  Place in a non-reactive container.  Cover and place in refrigerator overnight.

Cook steak on grill until well charred.10 minutes on one side, 8 minutes on other. Let meat rest for 10 minutes

Drizzle with high quality olive oil and vinegar.  Sprinkle with sea-salt.

Pasta with Chicken and Sun Dried Tomatoes

Giorgio Celmo

Ingredients:
1/4 cup olive oil
3 large boneless chicken breast halves, cut into 1-inch cubes
1 onion, chopped
1 garlic clove, chopped
1/2 teaspoon fennel seeds
1 carrot, peeled, cut into matchstick-size strips
1/4 cup finely chopped drained oil-packed sun-dried tomatoes
12 ounces fettuccine, freshly cooked
1 cup freshly grated Parmigiano Reggiano

Directions:Heat oil in heavy large skillet over medium-high heat.
Add chicken and sauté until brown and cooked through, about 6 minutes.
Using slotted spoon, transfer chicken to large bowl.
Keep warm. Add onion, garlic and fennel seeds to skillet and sauté until onion is tender, about 6 minutes.
Stir in carrot and sun-dried tomatoes and continue cooking until carrot is crisp-tender, stirring occasionally, about 2 minutes.
Transfer mixture to bowl with chicken.
Add pasta and Parmigianno Reggiano and toss well