Treasure Chest

One-Pot Feast of The Seven+ Fishes (edited) Festa dei sette pesci AKA The Vigil, it is a Catholic Italian-American celebration of the Christmas Eve with several seafood-based dish. Ingredients: 1/2 pound Medium Dry-Packed Scallops 1/2 pound Skinless Salmon fillet 1/2 pound White-fleshed Fish 1 can Small Oysters 1 tablespoon EVOO 1/2 cup White Wine 1/2 cup Water 12 Clams, scrubbed 1 pound Mussels, cleaned 1 ounce/can Canned Anchovy fillets, chopped, oil reserved 1 medium Fennel Bulb, cored and sliced, fronds reserved 4 Garlic cloves, chopped 1 teaspoon Orange Zest 1 (28-oz.) can Tomatoes 1 teaspoon Tomato Paste 1 teaspoon crushed red pepper 1/2 pound Medium Raw Shrimp peeled and deveined  1 loaf Toasted French Bread Method: Let scallops, salmon, and white fish come to room temperature. Heat oil in a 26cm to 30cm LC over medium-high. Seared scallops; cook until they develop a golden-brown crust on one side, about 2 minutes. Remove from pan, and set aside. Optional - Add oil

Spaghetti Aglio e Olio (Garlic infused Olive Oil Spaghetti) Serve 2 Ingredients: Spaghetti serve 2 Garlic thinly sliced 5 gloves Olive oil 1 cup Salt 1tsp + 1Tsp Pepper 1tsp Red pepper flakes 1/2tsp Cilantro 1 bundle Method: Thinly slice 5 cloves of garlic. Pick cilantro and set aside. In a mid or large size frying pan, add 1 cup of olive oil on low heat. Bring a pot of water to a boil and add 1Tsp of salt before adding the spaghetti.  Undercook the spaghetti for one minute per spaghetti package instruction. Add thinly sliced garlic into low heat olive oil to be infused.  Infused until garlic is fragrant. Add 1/2tsp of red pepper flakes into the oil over low heat. Reserve 1 cup of pasta water before draining the spaghetti.  Set aside. Add spaghetti to infused oil over medium heat.  Toss the spaghetti in the pan to incorporate. If desired for more sauce, add the desired pasta water is optional. Add 1tsp of salt and 1tsp of pepper.  Taste to adjust. Turn off th

Penne Rigate with Arugula Almond Pesto from Martha Stewart magazine http://www.marthastewart.com/1104482/penne-rigate-arugula-almond-pesto Serves 6 5oz Baby Arugula (save some for garnish) 3 Tsp blanched Almonds toasted and chopped (2oz) 1 small clove of Garlic chopped 3 Tsp fresh Lemon juice Coarse Salt 1/2 cup EVOO plus more for drizzling 1 lb Penne Rigate Combine arugula, almonds, garlic, lemon juice in bowl of a food processor Season with Salt Pulse until coarsely purred With motor running, slowly ass oil, processing to a paste Bring a large port of water to a boil and all salt Cook pasta until al dente according to package instructions Drain and transfer pasta to a bowl As pesto and toss to coat evenly Drizzle with oil Garnish with arugula leaves Serve immediately

Bruschetta Ingredients: 1/2 baguette or crusty long loaf bread, sliced (12 pieces) 2 large cloves of garlic, cracked away from skin EVOO for drizzling 3 small plum tomatoes, halves and seeded 20 fresh basil leaves Coarse salt Directions: Preheat broiler to high Place bread slices on a broiler pan Char bread on each side under hot broiler Rub toasts with cracked garlic and drizzle with oil Chop seeded tomatoes and place in a small bowl Pile basil leaves on top of one another and roll into a log Thinly slice basil into green confetti and loosely combine with tomatoes Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve

Italian Chicken Ingredients: 2 Tsp of EVOO Salt, Pepper and Chicken Broth Powder to season Chicken Legs 4 Chicken tight (dark meat) 2 strips of chopped Bacon 1/2 sliced Onion 1 can of Tomato with juice 1 Tsp of Tomato Paste 1 box of thick sliced Mushroom 3 cloves of crushed Garlic 1 stock of diced Celery Some Celery Leave for garnish (optional) 2 cups of Dry White Wine ( Pinot Grigio ,  Sauvignon Blanc , and Unoaked Chardonnay) 1 tsp of Sugar 1 tsp of dried Oregano 1 Bay Leaf 1 branch of Rosemary Dashes of Red Pepper Flakes (optional) Instructions: Preheat Oven 350F Season chicken legs with generous salt, pepper and chicken broth powder Drizzle EVOO to coat the chicken legs Preheat a Dutch Oven on medium heat, add EVOO when Dutch Oven is ready Add the chopped bacon in to stir fried Add chicken legs is sear both side for golden color for about 3-4 mins each side Turn heat to medium low heat and garlic, onion, celery, sugar Season with salt and pepper Stir

Basic Pizza Sauce Recipe courtesy Don Pintabona Ingredients : 1 can (28-ounces) whole peeled tomatoes, in juice 1 small white or sweet onion, finely diced and minced 1 clove garlic, peeled and minced 3 to 4 fresh basil leaves 1 teaspoon dried oregano Pinch salt Pinch fresh ground black pepper Pinch sugar, optional 2 tablespoons olive oil, to saute Instructions : Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands,  Leaving them just a little chunky. In a heavy bottom 2-quart sauce pot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. Edition:  Blend the content into pure liquid (optional) Optional:  Add a touch of sugar if

TJ Pizza Dough Homemade Pizza Preheat oven at 450F Set rack on top 1/3 in oven It is important to Grease the pizza pan or lay a foil on pan or pizza stone to avoid pizza dough sticking  to the pan. Apply EVOO on dough and pizza sauce Place desired toppings onto the dough Note:  avoid toppings that yield too much liquid, soggy dough is not good eats Put pizza into oven for 13 mins Brush crust with olive oil and crack egg or put prosciutto onto pizza Bake another 3-5 mins Rest 2 mins before serving Other combo ideas: Tomato Balsamic sauce Chicken n Eggplant  Grilled Mushrooms Onion  n Fontina Smoked Oyster with thin Garlic slices and Pepper Flakes Below Clockwise: Caprese, Salami with grilled tomato  🍅 and Egg, Smoked Oyster with Garlic slices and Pepper Flakes, RepeatSalami and crisscrosses Prosciutto