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Recipes
Chicken and Steak Southwestern Lettuce Wraps
By CBarile
1 Cut beef into 1" strips 1/8" thick
- .5 lb boneless lean beef (top round, sirloin)
- .5 lb boneless skinless chicken strips
- 2 garlic cloves, minced
- 1 large red bell pepper, cut into strips
- 1 large onion, thinly sliced and separated
- Bella Mushrooms
- Zuchini thinly sliced
- 3 tablespoons lime juice
- 2 tablespoons oil
- 2 teaspoons cumin
- 1/2 teaspoon cornstarch
- bib lettuce cups
- avocado
- fresh salsa
- pepper jack cheese
- Yellow Rice
- Black Beans
Spinach Pasta Carbonara
By CBarile
"This epitomizes the beauty of few-ingredient cooking," says Claire Robinson, host of the Food Network's 5 Ingredie...
- 1/2 pound lean slab bacon, cut into 1/2-inch dice
- 1 pound spinach fettuccine
- 1 cup freshly grated Parmigiano-Reggiano cheese (3 ounces)
- 1 large egg plus 2 large yolks
- 2 teaspoons coarsely ground pepper
- One 5-ounce container baby spinach
- Salt
Caribbean Jerk Pork Chops
By CBarile
Chef Way At Big Bob Gibson Bar-B-Q, Lilly uses a cut called picnic shoulder for his spiced jerk pork, cooking it ov...
- 1 habanero chile, seeded and chopped
- 1 small onion, coarsely chopped
- 1 scallion, thinly sliced
- 1 garlic clove, thinly sliced
- 1 teaspoon ground allspice
- 3/4 teaspoon dried thyme
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cinnamon
- Kosher salt and freshly ground pepper
- 1 tablespoon vegetable oil, plus more for brushing
- 1 cup store-bought Kansas City–style barbecue sauce
- 4 pork rib chops (12 ounces each)
- 1/2 cup hickory, pecan or oak chips
Grilled Chicken Breasts with Sauteed Mushrooms
By CBarile
Before grilling chicken, Francis Mallmann tucks orange zest and just-picked oregano under the skin
- 10 boneless chicken breast halves, with skin
- 40 small, tender oregano sprigs
- 1 tablespoon finely grated orange zest
- Vegetable oil, for rubbing
- Salt and freshly ground pepper
- 1 stick unsalted butter
- 4 garlic cloves, minced
- 3 pounds assorted wild mushrooms, large mushrooms thickly sliced
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons fresh lemon juice
Honey-Glazed Baby Back Ribs with Whiskey Marinade
By CBarile
At Pok Pok, Andy Ricker roasts these meaty, tender ribs for two to three hours over a low fire for a fabulously smo...
- MARINATED RIBS
- 3 racks baby back ribs (about 5 pounds)
- 1/4 cup plus 2 tablespoons soy sauce
- 1/4 cup plus 2 tablespoons whiskey
- 1/4 cup honey
- 2 tablespoons finely grated fresh ginger
- 1 1/2 teaspoons freshly ground white pepper
- 1 teaspoon Asian sesame oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- HONEY GLAZE AND DIPPING SAUCE
- 1/4 cup honey
- 2 tablespoons hot water
- 1/2 cup fresh lime juice
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 1/4 cup red pepper flakes, preferably Korean
- 1/4 cup chopped cilantro
- 2 tablespoons sugar
meatball and provolone subs
By CBarile
Neal's Deli serves tender, oversize pork-and-beef meatballs stuffed into a warm hero roll with melted provolone che...
- TOMATO SAUCE
- 3 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 5 garlic cloves, minced
- 1/4 teaspoon crushed red pepper
- Salt and freshly ground black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 3 small bay leaves
- 1/3 cup dry red wine
- 1/2 teaspoon sugar
- Two 28-ounce cans diced tomatoes with their liquid, 1 can pureed
- SUBS
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 medium onion, finely chopped
- 6 large garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon fennel seeds
- 1/2 teaspoon dried sage
- 1/2 teaspoon crushed red pepper
- 1 cup plain dried bread crumbs
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 large eggs, lightly beaten
- 1/3 cup milk
- 2 teaspoons salt
- 1/4 cup chopped flat-leaf parsley
- 1 1/2 pounds ground pork
- 1 pound ground beef
- 8 hero rolls, split
- 3/4 pound thinly sliced provolone cheese
Roasted Baby Pumpkins
By CBarile
Sweetened with maple syrup, these petite pumpkins make a wonderful accompaniment to the Thanksgiving feast as well ...
- 6 baby pumpkins, each about 1 lb.
- 1/2 cup maple syrup, heated
- 3 Tbs. unsalted butter, at room temperature
- 1/2 tsp. chopped fresh thyme
- Salt and freshly ground pepper, to taste
Meat Ravioli
By CBarile
Our Pairing Suggestion Berry-rich Sangiovese
- 2 teaspoons unsalted butter
- 2 teaspoons extra-virgin olive oil
- 1/2 pound ground pork, veal, turkey or chicken (or a mixture of all four)
- 1/2 small onion, minced
- 1 garlic clove, minced
- Salt and freshly ground pepper
- 1/4 cup dry white wine
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 ounce mortadella, finely chopped
- 1 ounce prosciutto, finely chopped
- Pinch of freshly grated nutmeg
- 1 large egg, lightly beaten
Chicken Piccata
By CBarile
This Italian dish illustrates the cooking technique known as panfrying
- 2 boneless, skinless chicken breast halves, each 8 to 9 oz., cut in half horizontally and pounded 1/4 inch thick
- Salt and freshly ground pepper, to taste
- 1/2 cup all-purpose flour
- 3 Tbs. olive oil
- 3 Tbs. unsalted butter
- 1 Tbs. minced shallot
- 1/4 cup dry white wine
- 3 Tbs. fresh lemon juice
- 1/4 cup chicken broth
- 2 Tbs. capers, drained
- 2 Tbs. minced fresh flat-leaf parsley
Easy Oven Roasted Chicken
By CBarile
1. Preheat oven to 475°F
- 1 (4 lb) roasting chickens
- 1 head garlic
- 8 sprigs fresh rosemary
- 2 fresh lemons
- 2 tablespoons butter or 2 tablespoons olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon fresh ground black pepper