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Recipes
Venison Sausage and Three-bean Chili
By LeeBoruchow
Currently my favorite chili recipe
- 2 tbsp extra-virgin oilve oil
- 2 lbs Broken Venison Smoked Sausage, cut into small rounds
- 1 large onion, cut into 1/2" pieces
- 1 large red bell pepper, cut into 1/2" pieces
- 1 large green bell pepper, cut into 1/2" pieces
- 1 tbsp plus 2 tsp chili powder
- 2 tsp ground cumin
- 1 28-oz. can whole peeled tomatoes and their juices, crushed
- 1 15-oz. can cannellini, drained, rinsed
- 1 15 to 16 oz. can black beans, drained, rinsed
- 1 15-1/2-oz. can kidney beans, drained, rinsed
- 1 tbsp balsamic vinegar
- chilli flakes, to taste
- salt, to taste
- cilantro, finely chopped, for garnish
Black Olive Polenta with Shitakes
By LeeBoruchow
Make the polenta by bringing the water to a boil in a saucepan
- 5 cups water
- 1 cup quick cook polenta
- 1 cup black olive paste
- salt and pepper, to taste
- 1/4 cup exta-virgin olive oil
- 6 cloves garlic, thinly sliced
- 2lbs shitake mushrooms, stems removed, caps cut into 3/4" thick slices
- 1 cup dry white wine
- 1 tbsp chopped fresh rosemary
- 1/4 cup coarsley chopped italian parsley
Paillard di Spada
By LeeBoruchow
Swordfish Paillard with Grapefruit and Leeks
- 12 oz boneless center-cut swordfish, sliced horizontally into 4 thin slices
- 2 pink grapefruits
- 2 large leeks, white and light green parts only, cut into 4" julienne
- 1 tsp dijon mustard
- 2 tsp black mustard seeds
- 6 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
Salsiccie in Cartoccio
By LeeBoruchow
This sausage dish from Sorrento really is great when favas are in season and you just *have* to find new and differ...
- 4 pounds fresh pork shoulder, run through the largest holes of butcher's grinder
- 2 pounds pancetta, run through the same grinder
- 2 tablespoons freshly ground black pepper
- 4 tablespoons kosher salt
- 4 tablespoons fennel seeds
- 1/2 cup dry white wine
- Sheep casings, 8 feet, equalling about 1/2 pound*
- 8 scallions, roots trimmed
- 2 pounds fava beans, shucked and peeled
- 4 hot chilies
- 8 tablespoons extra-virgin olive oil
- 2 egg whites, beaten
- 1 bunch each, parsley, oregano, chives and thyme, chopped and mixed together
- 4 sheets parchment
Ravioli di Spada con Burro di Oliva
By LeeBoruchow
Swordfish Ravioli with Olive Butter
- 1.25 lb cooked swordfish
- basic tomato sauce
- 4 scallions, thinly sliced, plus 2 scallions, thinly sliced
- 10 basil leaves chiffonade
- 1 recipe basic pasta
- 4 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 tablespoons black olive paste
Bruschetta di Tonno
By LeeBoruchow
Tuna Bruschetta
- 4 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 clove garlic, thinly sliced
- 1/2 cup canned tomatoes, crushed
- Salt
- 1/2 bunch parsley, leaves chopped
- 1 3" thick piece of peasant bread, crust removed and torn into pieces
- 2 tablespoons milk
- Pinch chili flakes
- 1 pound fresh tuna, large dice
- 12 slices crusty Italian peasant bread
Brussels Sprouts with Pancetta
By LeeBoruchow
This is my all time favorite vegetable side dish
- 1.5 lb brussels sprouts
- .5 lb pancetta, cut into 1/2" cubes
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh parsley
- salt and pepper, to taste
Involtini di Tonno alla Siciliana
By LeeBoruchow
Preheat the oven to 400 degrees F
- 4 tablespoons extra-virgin olive oil, plus extra for garnish
- 1/2 cup whole Gaeta olives
- 1/4 cup salt-packed capers, rinsed and drained
- 1 tablespoon hot red pepper flakes
- 2 tablespoons pine nuts
- 1/4 cup currants
- 2 cups basic tomato sauce
- 1/2 cup dry white wine
- 1/2 to 1 cup fresh bread crumbs
- 2 oranges, zested
- 1/4 cup fresh flat-leaf parsley, finely chopped
- Kosher salt and freshly ground black pepper
- 1 1/2 pound piece of tuna, cut into 4 (1/3-inch-thick)
- toothpicks
- Fresh oregano leaves, torn
- Fennel fronds, roughly chopped
Polpettone alla Siciliana
By LeeBoruchow
In a large bowl, combine the lamb and the veal, red pepper flakes, cheese, parsley, thyme, garlic, nutmeg, egg, and...
- 1 lb ground lamb
- 1 lb ground veal
- Pinch crushed red pepper flakes
- 1/2 cup freshly grated caciocavallo
- 1/2 bunch Italian parsley, finely chopped
- 4 sprigs thyme leaves, finely chopped
- 2 cloves garlic, finely chopped
- Several fresh gratings of nutmeg
- 1 egg plus 1 yolk, beaten
- 1/2 cup bread crumbs
- Salt and pepper
- All-purpose flour
- 1 cup extra-virgin olive oil
- 1 lemon, segmented and finely chopped
Tagliatelle al Ragu di Cappone
By LeeBoruchow
Tagliatelle with capon ragu: This is classically done with capon, but I think chicken might be a tad more accessib
- 1 whole chicken, 3 1/2 to 4 pounds, giblets and liver set aside for other use
- 4 tablespoons butter
- 1 medium onion, finely diced
- 1 rib celery, finely diced
- 2 cloves garlic, thinly sliced
- 2 cups dry white wine
- 1 cup basic tomato sauce
- 1 cup chicken stock, from first step below
- 1 tablespoon chopped fresh thyme leaves, plus extra
- 1 recipe green pasta dough, cut to tagliatelle
- 1/4 cup finely chopped parsley