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