Cold Elbow Pasta Antipasto

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Ingredients:

1 lb. elbow pasta (cooked and drained well)

1 lb piece of salami (cut into mini cubes)

1 pepperoni stick (cut into mini cubes)

1 cup of roasted red peppers (cut into thin slices)

1 lb. piece sharp provolone cheese (cut in to mini cubes)

2 tbsp. fresh parsley (chopped)

3 tbsp. olive oil

2 tbsp. red wine vinegar

Directions:

1. In a large bowl, put all ingredients. Mix well.

Refrigerate for at least an hour before serving.

Vegetable Feta Salad

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Ingredients:

3 beefsteak tomatoes (sliced)

1/2 lb. string beans (ends trimmed)

2 carrots (sliced thin)

1 cup corn (drain corn well)

1 cup feta cheese (crumbled)

1 tsp. sea salt

1 tsp. black pepper

2 tbsp. olive oil

2 tbsp. white balsamic vinegar

Directions:

1. In a pot of boiling water, boil string beans and carrots for 5 minutes.  Drain well and let cool.

2. In a large bowl, put string beans, carrots, tomato, corn and feta cheese. Sprinkle with sea salt and black pepper.

3. Refrigerate for at least an hour. (longer is better)

4. When ready to serve,  add olive oil and white balsamic vinegar. Mix well and serve.

 

Veal With Mushrooms and Tomatoes

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Ingredients:

8 slices of veal cutlets

2 cups of mushrooms (sliced)

1 cup cherry tomatoes (sliced)

1/2 cup sundried tomatoes (chopped)

5 pieces of basil (ripped into pieces)

2 cloves of garlic (sliced)

sea salt

olive oil

3 tbsp. butter

Directions

1. In a large skillet put butter. Once melted, add veal cutlets. Season with a pinch of sea salt on each piece. Cook on both sides for about 3-4 minutes each. Remove and set to the side.

2. In the same skillet, add olive oil and garlic. Brown for a minute. Add mushrooms, tomatoes and sundried tomatoes. Cook for abut 10 minutes. Sprinkle with sea salt.

3. When tomatoes are tender, return cutlets to the pan. Raise the heat high for 3 minutes.

Serve on a platter with basil on top.

Lunch With Food Network’s Ted Allen

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It was lunch in the Big Apple today with Food Network star Ted Allen. Ted who hosts “Chopped” was showing off the “Coffee Cake Milkshake” he ordered, which was beyond words in taste. It was nice lunch on a beautiful summer day.

Immortalized At The Palm Restaurant

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It’s kind of strange walking into The Palm Restaurant in Tribeca, New York, and seeing your caricature on the wall, as it was unveiled to me this weekend. A special thanks to everyone at The Palm for a wonderful evening.  And…a big thanks to all of you, who have made “Cooking With Mr. C.” a popular food blog, which is now followed by people all over the world.

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Tomato Onion Penne With Garlic and Basil

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Ingredients:

1 lb. pasta

8 plum tomatoes (chopped)

1 small onion (minced)

2 cloves of garlic (minced)

1 tsp. sea salt

2 tbsp. fresh basil (chopped)

parmesan cheese

3 tbsp. olive oil

Directions:

1. In a large skillet, put 3 tbsp. of olive oil. Add onions and garlic. Sauté for a minute. Add tomatoes and sea salt. Stir. Cook on a medium heat for about 10-12 minutes or until tomatoes are soft.

2. Cook pasta to desired taste. Drain well.

3. Put pasta in a large bowl. Pour some sauce on top. Sprinkle with fresh basil and parmesan cheese.

Grilled Pork Caesar Salad

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Ingredients:

4 romaine lettuce hearts (chopped)

2 cloves of garlic (chopped)

4 boneless pork chops (grilled and sliced)

2 cups plain croutons

3/4 cup parmesan cheese

1/2 cup olive oil

1 lemon juiced

sea salt and black pepper

shaved pieces of parmesan cheese

Directions:

1. In a food processor, mix 2 cloves of garlic, olive oil, lemon juice and parmesan cheese.

2. In a large bowl, add romaine lettuce, croutons and dressing. Mix well.

3. Put lettuce on a serving platter. Place sliced pork on top with shaved parmesan. Sprinkle with a pinch of sea salt and black pepper.

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