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PrintRestaurant recipes for at-home cooking
Try these tasty recipes from local chefs at this year's final Cooking for a Cause.
Prize-winning pizza recipes by the Beefaloni Brothers
Signature pizza: the Muffuletta
Patterned after the famous Italian sandwich most popular in New Orleans.
Medium pizza dough, tossed to medium-thin, approximately 14 inches in diameter.
Olive salad drained, medium chop, 1 1/2 cups spread evenly over pizza. Save reserve oil.
1 layer lean prosciutto ham over entire pizza.
1 layer mortadella over entire pizza.
1 layer premium Swiss cheese.
1 layer premium Provolone cheese.
Bake pizza for approximately 12 minutes at 450 degrees on ceramic pizza stone just until cheese starts to brown. Brush crust with reserve olive oil. Let pizza gather for 5 minutes, slice and serve.
The Girls' fave
Tomato, basil, garlic, Parmesan! Sometimes called the Desert Pizza.
Medium pizza dough, tossed to thin, approximately 14 inches in diameter.
Brush dough with olive salad reserve.
Spread 1 4 ounce jar of chopped garlic over entire pizza.
6 ounces shredded premium Parmesan over garlic.
5-6 Roma or preferred tomatoes sliced thin and evenly layered.
Use pulled, fresh Basil leaves to lightly chop and sprinkle over pizza when done, after slicing.
Bake pizza for approximately 9 minutes at 450 degrees on ceramic pizza stone. Lightly roast tomatoes and until Parmesan starts to brown. Remove from oven and allow 3 to 4 minutes for pizza to gather. Brush perimeter of crust with olive oil reserve. Cut pizza. Lightly chop basil and sprinkle evenly over pizza.
McGill’s pasta and lobster cream sauce
Ingredients
2 tablespoons McGill’s garlic butter
4 ounces fresh lobster meat
1/2 cup sliced mushrooms
1 ounce cooking Madeira
2 cups heavy whipping cream
4 cups cooked pasta
1 tablespoon fresh grated parmesan
Preparation
In medium sauce pan, melt butter and add lobster meat and mushrooms. Sauté over medium heat for five minutes. Add Madeira and whipping cream then reduce by half. Then add pasta and let simmer for 2 to3 minutes. Plate and top with Parmesan cheese.
Polo Grill's grilled dill chicken salad
Ingredients
4 cups Mayonnaise
3 cups sour cream
4 tablespoons dill weed, dry
1 tablespoon salt
1 tablespoon white pepper, fresh ground
3 cups pecans, toasted
2 cups celery, small dices
1 1/2 cups green onions, sliced
3 cups apples, diced 1 inch by 1 inch
Chicken, seasoned with infused oil (strain off excess oil), salt and pepper and grilled until juices run clear
Preparation
Mix all ingredients except chicken. Grill chicken and let rest for 5 minutes. While still warm, dice into 3/4-inch pieces and mix into the base. Cool and let seasonings blend. Adjust to taste.
Local Table's pork tostado with black beans, tomato-corn salsa and chipotle vinaigrette
Slow roast pork
Ingredients
2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary
10 garlic cloves
1 tablespoon fennel seeds
1 1/2 tablespoons coarse salt
1 tablespoon cracked black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
1 (6-pound) boneless pork shoulder Boston roast
Preparation
Preheat oven to 275°F.
Blend together sage, rosemary, garlic, fennel seeds, salt and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well.
If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes.
Tomato-corn salsa
Yield: Makes about 2 cups
Ingredients
1 small red onion, chopped
1/2 teaspoon salt
Juice of 2 limes
4 red or green jalapeño chiles, seeded and finely chopped
4 medium tomatoes, chopped
1 cup fresh or frozen (thawed) corn kernels
1 cup chopped cilantro
Preparation
Place the chopped onion in a bowl, sprinkle with the salt, squeeze the lime juice over, and set aside for 15 to 20 minutes. Add the chopped chiles, tomatoes, corn, and cilantro to the onion mixture, and stir. Serve immediately.
Chipotle vinaigrette
3/4 teaspoon finely grated fresh orange zest
1 cup fresh orange juice
1/4 cup white-wine vinegar
1 1/2 tablespoons canned chipotle chilies in adobo, or to taste
2 1/2 teaspoons salt
1 teaspoon firmly packed brown sugar
1 cup olive oil
2 tablespoons chopped cilantro
In a blender, blend zest, orange juice, vinegar, chipotles in adobo, salt and sugar until chipotles are chopped fine. With motor running add oil in a slow stream. Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered. Bring vinaigrette to room temperature before serving.
The Wild Fork's roasted butternut squash soup with smoked chicken, pine nut goat cheese croutons and chipotle chile coulis
Roasted butternut squash soup
3 pounds butternut squash, cut in half, long ways
Olive oil
1 head fresh garlic, cut in half
1 orange
10 black peppercorns
2 bay leaves
1 large yellow onion, diced
1 teaspoon nutmeg
2 teaspoon ground coriander
1 teaspoon ground cumin
Pinch of cayenne pepper and white pepper
1 quart chicken stock
Salt and cream or half-and-half
Preparation
Preheat oven to 400 degrees. Carefully cut the squash in half, long ways. Place the squash on a sheet pan and drizzle all sides with olive oil. Roast in oven for 40 minutes to an hour or longer, depending on the size of your squash. All areas of the squash should be soft. Place the garlic in with the squash the last 20 to 30 minutes to roast until soft. Remove and cool. Peel the orange with a vegetable peeler and make a bouquet garni in cheese cloth with the orange zest, peppercorns and bay leaves.
Place 3 teaspoons of olive oil in your soup pot, and sauté onion and remaining spices for a couple of minutes. Lower head, add bouquet garni and cover to steam until onions are soft. Add stock and bring to a low boil, stirring occasionally. Scoop seeds from cooled squash with a spoon. Scoop squash out of the peel and squeeze the roasted garlic from the halved head. Remove the bouquet garni from the pot and add the squash and garlic. Bring soup to a simmer and cook, stirring occasionally for about 45 minutes. Remove, cool and puree in food processor.
Coulis
2 chipotle chiles
1 large roasted red bell pepper
1 teaspoon garlic
Olive oil
1 tablespoon concentrated tomato paste
Salt
Sauté all of the above in olive oil and puree in food processor. Add a little stock or tomato juice to get the desired consistency to drizzle.
Smoked chicken
You need some nice pieces of pulled smoked chicken meat. I smoke whole chickens with apple wood and use the small stuff for this soup, saving the nice pieces for other things. Try grilling chicken breast with mesquite for something easier. You can also buy nice smoked chicken since you don’t need much for this dish.
Pine nut goat cheese croutons
Good quality bakery French baguettes, sliced 1/4-inch thick
1/4 cup pine nuts
4 tablespoons butter
Goat cheese, crumbled (how much do you like?)
Preparation
Puree the pine nuts with the soft butter. Spread onto the bread and toast at 400 degrees on a sheet pan for 4 minutes. Turn the pan around and toast for about 4 more minutes or until golden.
Assemble
Heat the amount of soup you are serving, and add a little cream or half-and-half and check seasoning. Ladle into serving bowls, place a crouton in the center, top with chicken, sprinkle with goat cheese and drizzle with coulis.
