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Recipes
Michael Symon's Split Pea Soup with Bacon, Ham Hock & Spare Ribs
By Tony_Monteleone
Bacon and peas are truly a match made is heaven
- 4 ounce (1/2 cup) Slab Bacon (Finely Diced)
- 1 Slab of Pork Spare Ribs (Cut Into Individual Pieces - 16 to 20 Ribs)
- 1 Small Carrot (Finely Diced)
- 1 Red Onion (Finely Diced)
- 1 Celery Stalk (Finely Diced)
- 1 tablespoon Kosher Salt (or more to taste)
- 1 pound Split Peas (1 1/3 Cups)
- 1 Garlic Clove (Minced)
- 1 Bay Leaf
- 1 tablespoon Fresh Thyme Leaves
- 1 Smoked Ham Hock
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Freshly Cracked Black Pepper
- Crusty Bread for serving
Daphne Oz's Cannoli Parfait
By Tony_Monteleone
steps ingredients per step instructions 1/2 Cup Almond Cookies broken into pieces (approximately 2 cookies per ser...
- 1/2 Cup Ricotta
- 1/2 Cup Almond Cookiesbroken into pieces (approximately 2 cookies per serving)
- 2 tablespoons Honey or to taste
- Chocolate chips
- 1 teaspoon vanilla
- Slivered Almonds (for garnish)
- Cinnamon (optional)
Portuguese Chourico and Kale Soup
By Tony_Monteleone
Recipe courtesy Rachael Ray
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 3 medium white waxy potatoes, like yukon golds, peeled and diced
- 2 medium onions, chopped
- 4 to 6 cloves garlic, chopped
- 2 bay leaves, fresh or dried
- 1 pound kale, coarsely chopped
- Coarse salt and pepper
- 1 (15-ounce) can garbanzos (chick peas), drained and rinsed
- 1 can diced tomatoes
- 1 pound diced chourico, casing removed
- 1 quart chicken broth
- Warm, crusty bread
Mario Batali's Roasted Pumpkin With Fontina Fonduta
By Tony_Monteleone
steps ingredients per step instructions 3 pound Pumpkin or Hubbard Squash Extra virgin olive oil 2 tablespoon fine...
- 3 pound Pumpkin or Hubbard Squash
- ¼ cup extra virgin olive oil
- 2 tablespoon finely chopped fresh rosemary leaves
- Salt and freshly ground black pepper
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 2 cup whole milk
- ½ teaspoon freshly ground nutmeg
- 4 ounces Fontina Val d’Asota cheese grated
- 4 tablespoon freshly grated Parmigiano-Reggiano
- pumpkin seeds rinsed and dried
- 1 teaspoon cumin
Carla Hall's Fried Green Tomatoes
By Tony_Monteleone
steps ingredients per step instructions 4 ears fresh corn Husk and clean the corn
- 4 large green tomatoes
- 1 cup of flour
- 3/4 cup of course corn meal
- 1/4 cup panko bread crumbs ( ground in a food processor)
- 1 tablespoon of baking soda
- Nice pinch of S&P
- 2 cups of buttermilk
- 1 egg
- Canola oil (to fry)
- 1 tablespoon olive or canola oil
- 4 ears fresh corn (husked and cleaned; reserve the cobs to steep in water for corn broth)
- 1 clove garlic (minced)
- 2 tablespoons jalapeño or serrano peppers (minced)
- 1/2 cup red tomatoes (seeded and finely diced)
- 3 tablespoons red onion (minced)
- 2 tablespoons parsley (roughly chopped)
- 1 teaspoon white vinegar
- 1 teaspoon lime juice
- 1 teaspoon lime zest
- Salt and pepper to taste
Pork Belly
By Tony_Monteleone
Basic pork Belly recipe
- 1 lb pork belly
- salt
- pepper
- thyme
- garlic
- onion
- mushrooms
Zesty Spaghetti a la Puttanesca
By Tony_Monteleone
Cook spaghetti in boiling salted water until it is slightly undercooked, about 1 minute away from being al dente, s...
- 1 pound or 450 g spaghetti
- 1/4 cup extra-virgin olive oil
- Pinch hot chile flakes
- 1 clove garlic, minced
- 6 anchovy fillets, roughly mashed with a fork
- 2 cups ripe cherry tomatoes, halved
- 15 kalamata olives, pitted and coarsely chopped
- 1 heaping tablespoon capers, coarsely chopped
- Large pinch brown sugar
- Pinch sea salt and freshly ground black pepper
Cornbread Stuffed Crown Roast of Pork
By Tony_Monteleone
Recipe courtesy Paula Deen holiday recipe
- 3 tablespoons olive oil
- 4 cloves garlic, chopped
- 2 tablespoons chopped fresh sage
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 (5-pound) crown of pork, rib ends frenched
- 4 tablespoons (1/2 stick) butter
- 1 large green bell pepper, seeded and diced
- 1 medium white onion, diced
- 1 stalk celery, diced
- 1 clove garlic, minced
- 6 cups crumbled cornbread
- 2 eggs, lightly beaten
- 2 cups chicken broth
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon hot sauce (recommended: Paula Deen's Hot Sauce)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Mario Batali's Waxy Potatoes with Red Wine Vinegar
By Tony_Monteleone
Mario's waxy potatoes with red wine vinegar go great with Olivia Newton-John's Lemon Chicken!
- 2 pound Small Waxy Potatoes (such as Yukon Gold or Ruby Crescent)
- 1/2 cup Extra-Virgin Olive Oil
- 1 tablespoon Celery Seeds
- 6 Scallions
- 2 tablespoons Dijon Mustard
- 1/4 cup Red Wine Vinegar
- Kosher Salt and Freshly Ground Black Pepper
Michael Symon's Leg of Lamb with Roasted Potatoes
By Tony_Monteleone
This year treat your family to a delicious leg of lamb for Easter
- For the Leg of Lamb:
- 6 Shallots (minced)
- 4 Garlic Cloves (minced)
- 1/4 cup Fresh Rosemary
- 1/4 cup Fresh Oregano
- 2 tablespoons Sugar
- 2 tablespoons Coriander Seeds (toasted and crushed)
- 1 tablespoon Crushed Red Pepper Flakes
- 1 1/2 tablespoon Kosher Salt
- 1 6-pound Bone-in Leg of Lamb
- For the Roasted Potatoes:
- Nonstick vegetable cooking oil spray
- 4 pounds Unpeeled Fingerling Potatoes (rinsed and halved lengthwise)
- 1/2 cup Olive Oil
- 1 cup Extra Virgin Olive Oil
- 1/2 cup Fresh Lemon Juice
- 6 tablespoons Fresh Chopped Dill
- 4 teaspoons Finely grated Lemon Peel
- 24 Garlic Cloves (sliced)
- Kosher salt and black pepper
- For the Tzatziki Sauce:
- 2 cups Greek Yogurt
- 1 Cucumber
- Kosher Salt
- Juice and Zest of 2 Lemons
- 2 tablespoons Chopped Fresh Mint
- 1 tablespoon Minced Garlic
- 1 tablespoon Minced Shallot
- Freshly Ground Black Pepper