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Recipes
Calamari and Shellfish Sauce
By ldijoe
In a large pot, steam clams and mussels in 12 cup red wine until they open
- 18 fresh cherrystone clams, scrubbed
- 3 pounds mussels, scrubbed and beards removed
- 1 cup red wine
- 1 onion, chopped
- 8-10 garlic cloves, minced
- 1/2 cup olive oil
- 4 28-oz. cans ready-cut, peeled tomatoes
- 3 teaspoons fresh basil
- 3-4 tablespoons fresh parsley
- 1 teaspoon oregano
- pepper to taste
- 2 pounds calamari (squid), cleaned and sliced
- 1 pound large shrimp, cleaned and deveined
- red pepper flakes (optional)
- 2 pounds linguine
Ricotta Cookies
By ldijoe
In a mixing bowl sift together flour, baking powder and salt
- Icing:
- 1/2 lb. butter
- 2 cups sugar
- 1 teaspoon vanilla
- 3 eggs
- 4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 lb. ricotta
- 1 lb. white confectioner's sugar
- 1/4 lb. butter
- 1 egg white
- 1 teaspoon vanilla
- milk
- Decorated Candies of your choice
Oysters Parmesan
By ldijoe
Choose oysters that snap shut when tapped
- 1/4 cup chicken broth
- 2 tablespoons olive oil
- 1 1/2 cups bread crumbs
- 2 teaspoons minced garlic
- 1/4 cup fresh parsley, minced
- 48 oysters, shucked
- 1/3 cup fresh Parmesan cheese, grated
Broiled Fillet of Flounder
By ldijoe
Turn oven to broil. Lightly brush fillets with oil and lemon juice and place in shallow broiler pan
- 1 lb flounder fillet
- Olive Oil
- Lemon Juice
- Seasoning of choice (Cajun, salt/pepper, etc)
Veal Piccata
By ldijoe
In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly
- 1/2 cup all purpose flour
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch
- 1 1/2 tablespoons vegetable oil
- 5 tablespoons butter
- 1 cup dry white wine
- 1/2 cup chicken stock
- 1 garlic clove, chopped
- 1 lemon, juiced, or more to taste, (about 2 tablespoons)
- 2 tablespoon capers, drained
- 1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish
Cafe Martorano Meatballs
By ldijoe
1. Rip Italian Bread into pieces and place into a bowl of room temperature water
- 1 lb. ground beef
- 1 lb. ground pork
- 1 lb. ground veal
- 4 eggs
- 1 lg. bunch of parsley (3 handfuls)
- 1 cup grated Parmigiano-Reggiano or Locatelli (3 handfuls)
- 1 1/2 cup seasoned breadcrumbs (3 handfuls)
- 1 loaf of Italian Bread
- 1/2 cup vegetable
- Kosher Salt (3 handfuls)
- Pepper
- Garlic Powder (3 handfuls)
Pesto and Sun-Dried Tomato Torte
By ldijoe
Make ahead recipe. Tip: To soften the cream cheese, remove the food wrapper and microwave on Medium (50%) for 1...
- 3 packages (8 oz. each) cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, finely chopped
- 1 container (7 oz) refrigerated basil pesto
- 1 jar (8 oz) minced oil-packed sun-dried tomatoes, well drained
- Baguette slices
Mussels with White Wine Garlic Sauce
By ldijoe
Place the mussels in a large colander or strainer in the sink
- Colander
- Large skillet at least 2 inches deep, or medium sized pot
- 1 - 2 lbs fresh or fresh frozen mussels
- 1 Tbs butter
- 1 1/2 cups Chardonnay or other non-sweet white wine
- 1 small onion, diced
- 2 cloves fresh garlic, minced
- A few pinches cayenne pepper, to taste
- Fresh parsley, chopped, for garnish
Grandmom Dolly Italian Filled Biscuits
By ldijoe
Beat eggs and sugar, add vanilla and juice of orange and rind, margarine
- 6 eggs
- 1 cup sugar
- 1/2 lb margarine or butter (melted and cooled)
- 6 teaspoons baking powder
- 1 tablespoon vanilla
- 1 orange juice and rind
- 6 cups flour (Pillsbury)
- 2 jars of plum and prune filling with 1/2 lb. of chopped walnuts
Pasta with Roasted Vegetables
By ldijoe
1. Preheat oven to 425 degrees 2
- 1 large red onion
- 2 small zucchini
- 4 plum tomatoes
- 20 mushrooms, cut in half
- 2 small eggplants
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1/4 cup olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp dried basil
- 1 tsp dried oregano
- 2 garlic cloves, chopped
- 1 lb fusilli, rotini or penne
- 2 tbsp grated Parmesan cheese
- 2 tbsp flat-leaf Italian parsley
- 1/4 tsp red pepper flakes (optional)
- salt and pepper to taste