Weekend Test Kitchen: Spicy Sausage & Cappanelle

Breakaway from the ordinary. That is my goal. Especially on a relaxing Sunday when I can be creative. Yesterday was perfect for catching up on the necessary R&R. When it came to dinner, the heat and humidity prevented any truly exotic cooking. The grill is always good for that but we had a craving for pasta. The heat was my inspiration for this one.

I created a pasta dish with Cappannelle pasta (small cone shapes) that was anything but the usual Italian. I think it bordered on South American with the underlying heat that crept up and got you after you swallowed a huge forkful.

Spicy Sausage & Cappanelle

• Package of 8 Italian sausages-sweet; each link cut into 1/4 chunks
• 1 pound Cappanelle rolled pasta
• 1 tomato-diced
• 1 Jalepeno pepper-diced
• Fresh cilantro leaves
• 1 cup shredded mild cheddar
• 1 cup shredded Monterey Jack cheddar
• Pinch crushed red pepper
• Pinch cayenne pepper powder
• Pinch garlic salt
• Sea salt to taste
• Swiss chard- enough for color and flavoring after reducing
• Olive oil for pan

Boil the pasta as usual. In the meantime, start saute in large, deep pan by starting olive oil, crushed red pepper, tomato, Jalepeno pepper. When hot enough for meat, put in sausage chunks and rest of all seasonings. Saute until the sausages are cooked through. Add swiss chard until reduced to a moist green leaf. When pasta is ready and drained, mix in a large pasta bowl with all contents in pan. Then begin blending in cheese a little at a time. Reserve a bit of cheese to sprinkle on top. Serve and be ready for an incredibly spicy pasta!

My wine pairing recommendation is a Cabernet Franc to complement the spice.

Left over test: This dish is great cold the next day for lunch too. The flavor of the sausage really came through and it still tasted hot when it was chilled.

Defining Delicious

This morning, as I sort through and rinse my freshly cut spinach and swiss chard from our garden, my mind wanders off first to the question of: "What can I make with this and some of the other veggies that I have sitting on my window sill?" Our lettuce greens have grown beautifully and we have more than we can eat daily. I love it! Our other vegetables are coming around but a bit late due to the shade and growing conditions in our planted lot. I look forward to the zucchini, which will be ready in a day or two. I plan on making it the exact same way my grandfather did in his garden years ago. (More to come on that subject.)

The second topic I think of is how absolutely delicious my meal was at Emilio's in Greenport. Yesterday was my cousin Sarah's graduation celebration, hosted at Emilio's Restaurant. We gathered in their dining room, which was set up beautifully for the party. Dining with Emilio and his family at the helm, you always feel like you are visiting a good friend's home. We sat at an "L" shaped table with a wine/beer bar and buffet table across from us. We had the whole room to ourselves. My family has been long-time fans and followers of Emilio Trotta - from St. James to Wading River and now to Greenport. So, of course I absolutely knew we would enjoy our meal. However, I don't think I ever expected our graduation buffet to completely leave me on a Foodie's Cloud 9, speechless with how delicious each dish tasted.

We started with a fresh, crisp salad and then moved on to the choices of a buttery fettuccini, baked stuffed shells and ravioli, chicken francais and veal parmesan. These classic Italian courses are always a favorite of mine. I can state confidently today that these, in particular, were more tender, flavorful and mouth-watering than any other that I have had before. The fettuccini was not too oily and had just the right amount of seasoning and flavor with an al dente style. The chicken was tender and not overloaded with its francais namesake. The tomato sauce on the baked, cheesy dishes possessed the exact nuances of goodness that make us think of a traditional Italian kitchen, where the sauce simmers all day and the aromas fill the house, making sure that everyone is taunted by it. My favorite (hands down) was the melt-in-your-mouth, veal parmesean. I'm stumped on how to describe the combination of the layers of the best veal, cooked to perfection and topped with just the appropriate amount of sauce and cheese.

The best meals, sometimes, are the unexpected. The Modugno and Appio families have come to know that we can always find the best pizza at Emilio's places. Now, we are sure that we can find the perfect Italian cuisine from his kitchen as well. Thank you, Emil for defining delicious at your hidden treasure in Greenport.

To my local followers, you can find Emilio's Pizza, Cafe and Italian Restaurant at 400 Main Street, Greenport; (631) 477-2828. I promise you one of the best experiences from a world-class Italian kitchen.

Favorite Things of Father's Day

My favorite things...

It all began with a slow Sunday morning on our front porch. I read the latest issue of Edible East End while enjoying not one, not two, but three cups of Newman's Organics, extra bold coffee. Roger sat next to me and researched our vacation plans for Mt. Desert Island, Maine in October. We relaxed and enjoyed each other's company and then did some chores around the house (including gathering vegetables for a fresh salsa).

Later we joined my parents, sister and her family for a Father's Day celebration in Greenport. We dined at Claudio's Restaurant, which was perfect for its classy yet comfortable atmosphere, fabulous food and excellent service.

There were seven of us with my 11-month-old niece and our server made us all feel like we were right at home. The beautifully decorated, nautical-styled dining area of the restaurant was adorned with stained glass, paintings of ships and comfortable cushions on captain's chairs and in the booths. We were so impressed with everything we ordered.

My choices began with a glass of Raphael's 2008 Rose of Merlot and a starter of Country Salad. On this bed of arugula and other mixed greens, was crumbled goat cheese, fresh figs, yellow tomatoes and a dressing of truffle oil vinaigrette. It was absolutely amazing! We also enjoyed the special touch of the seasoned olive oil for dipping with the warm bread varieties in baskets on the table.

For the main course, we ordered a bottle of Jamesport Vineyard's 2007 Sauvignon Blanc Reserve as it paired well with all of our seafood dishes. My selection was Claudio's Seafood Tureen, which consisted of lobster meat, scallops, jumbo shrimp and Chesapeake Blue Claw lump crab meat with a Beurre Blanc sauce over tricolor fettucini.

Claudio's Restaurant was the best choice for our Father's Day and we were all very pleased. I would recommend Claudio's to anyone and everyone!

To conclude my wonderful day, after dinner, we took my niece for her very first carousel ride on the Greenport Village Carousel. We were all smiles and laughs. It was perfect.

...and these are a few of my favorite things.

Breaking the Rules of the Grilled Cheese Sandwich

Who said that a grilled cheese had to be American cheese in between two slices of white bread? Yes, this is a melty, delicious classic but why can't we break the rules of this sandwich once in a while and still call it a grilled cheese? Battling the question of what to make for dinner, coupled with the challenge of creative cuisine, I channeled the file somewhere in my memory for gourmet grilled cheese meals and this is what I came up with for dinner last night...

Havarti & Vegetable Melts on the grill
(How I wish I had taken a picture! This was truly beautiful.)

Ingredients: (Makes 4 sandwiches)
1 green squash, sliced in half and then lengthwise in thin pieces
1 wedge/block (approx. 8 oz) Cream Havarti cheese, wide thin slices
1 tomato, sliced thin
1 small yellow onion, sliced
Chopped garlic, pinch for sautee on squash
Olive oil, brush or spray on for sautee purposes
Fresh cracked pepper
1 pkg. (4) large, sandwich sized English Muffins

1. Toast English Muffins lightly. In the meantime, grill or sautee your squash slices by brushing on olive oil and chopped garlic and placing on the grill (or in a small pan) until browned and softened.
2. Then build your sandwiches by layering from the bottom, up: squash slices, Havarti, slice of tomato, thin rounds of onion slices, fresh pepper.
3. Now, place back on the grill on a tray (or if you prefer- place in a toaster/oven) just long enough to melt the cheese and blend all of the sandwich ingredients into a mouthful of cheesy goodness!

Serve with baked chips or another desired crunch to complement. The wine pairing could truly be anything that you like but my recommendation for this would be to stick with something light and crisp. Since this is a great warm-weather dish, go with a cold, unoaked Chardonnay or Sauvignon Blanc to match the mild cheese.

Good luck breaking the law of the grilled cheese. I dare you to be wild with your own creation!

Grilled Juicy Herb Pork Chops

This evening's blog feature is a guest post by Jeremy Martin and Nuthin' Fancy. I'm really looking forward to trying this recipe out. I hope you all get a chance to try it too.

Grilled Juicy Herb Pork Chops

by Nuthin' Fancy Foods

Tonight I was set to grill some Pork Chops. My side was only and simply, Michaelangelo's Eggplant Parmesean. I should tell you, I am one of the original Grillmeister's. I guess that would make me an OG, or an OGM. I used:

• 6 Bone-in chops with a little fat along the edges. About one inch thick
• Salt
• Pepper
• Rosemary
• Thyme
• Garlic powder

I have gotten into the habit of running my pork under some water to rinse it, then pat dry. Although not technically necessary, still pat dry. Season both sides and preheat the grill. Hot heat is important so when things start to heat, add a dozen or so more coals then wait for the 1-2 second heat. The old 1-2 second heat is how long you can hold your hand over the flame. (1 is very hot, 2 is hot, 3 is medium, 4 is warm,5 is cool.)

I have also gotten into the habit of spraying the grill with some nonstick spray. For this I remove the grill and spray off to the side.This makes it easier for any herbs to stay with your meat rather than on the grill itself.

Okay, another secret is to flip often, I know that goes against everyone's thoughts on grilling. But in my experience, and I have been grilling an awful long time, I achieve better results from flipping frequently. Although, I try to let the sides turn a darker color before first flip, it's okay to flip sooner. With pork, the general rule is about the same as chicken, low heat and long cook time, but if you flip a lot and PAY ATTENTION (so you don't burn the food) you can go with a hotter flame. However, I do like to have a cold spot somewhere on the grill, just in case.

So, to sum up what happened here...the herbs added flavor, the fat on the edges added flavor and fire flair-up, and the frequent flipping add the juiciness that I am sure you will love. Also a heads up here, it is okay to have a little pink with your pork, not a raw pink, just a little pink hue. And careful, not to dry it out as it can be an easy thing with pork, hence a wasted dinner, or guest gagging on the other dry white meat.

The eggplant, Michaelangelo's of Cutchogue prepared. Enjoy your chops! This meal was Nuthin' Fancy.

Grilling Up Goodness with Friends

The perfect barbecue. What is it exactly? Does it consist of just the right outdoor fare with just enough char-grilled flavor coupled with warm weather and happy friends? Well, the perfect barbecue could have any of these ingredients if you want it to. It's all up to you. For me, our gathering is a success if 1) My pre-prep goes well enough so I don't have to spend all of my time in the kitchen when my guests arrive and the food turns out as planned; 2) My friends and family are comfortable, happy, full and always have a drink in their hand; 3) The atmosphere is filled with laughter. This is what I look for and although everyone is different, I recommend having a light-hearted, relaxed approach to any summer barbecue. After all, summertime is meant to be a little bit lazy!

My dearest friend and my sister came over yesterday evening with their families, whom I love very much. We had a fabulous time relaxing outdoors in our backyard and we dined on delicious grilled and oven baked dishes that I will share with you.

We began our dinner with a Duck Walk Vineyard's 2009 Rose. It was a perfect match for the fare and was incredibly crisp and refreshing. Our starter course was an appetizer Nicole shared with us: Portobello mushrooms stuffed with turkey sausage, bleu cheese and bread crumbs. The spice of the sausage with the sharp creaminess of the cheese was incredible. Cut up into bite-sized pieces, it made an excellent starter.

After sitting down at our picnic table, the menu consisted of:

• Island Chicken with pineapple rings and a sweet brown sugar sauce. (Recipe in a previous blog post.)
• Marinated sliders, two varieties: 1) Sea salt, ground pepper and garlic seasoned ground beef mixed with onions and yellow peppers sauteed in teriyaki, soy and worschestshire sauce, then topped with American cheese and tomato. 2) Sea salt and cracked pepper seasoned ground beef mixed with barbecue sauce and stuffed with crumbled bleu cheese in the middle.
• Cucumber salad (Mom Martin's recipe with sliced onions, vinegar and sugar.)
• Homemade three-cheese macaroni and cheese (with cheddar, monterey jack and mozzerella) topped with bread crumbs.

Later on after finishing the Duck Walk Rose, we switched to Croteaux Vineyard's 181 Merlot Rose to keep with the fresh summer style. I also recommend trying this one!

The grand finish to the evening was Kristin's contribution of a fresh Briermere peach-cherry pie around the roaring campfire. It was truly a magical evening and I thank the wonderful people in my life as well as our precious house, which has once again been so welcoming for everyone who visits.

This concludes a second Chillin' & Grillin' post. Be sure to test out the burgers. Please write to me if you would like a recipe to anything else posted.

Thank you so much for following What's Cookin'. As always, I hope that some of my ideas may inspire you. Happy grilling!

The Spice of Life

Seasonings and spices. They are much like friends. Each one adds a different flare of flavor to our lives and together, can create something amazing. Sometimes both friends and what they bring to the table (literally) are cause for a truly great time.

Yesterday, my dearest friend Nicole shared a unique taste treat with me while we sipped on a 2008 Malbec. She introduced me to truffle honey on baguette bread with bleu cheese on top. The blend of sweet with the indescribable truffle flavor along with the sharpness of the bleu was extraordinary. I'm actually craving it now as I write and may have to stop by The Village Cheese Shop on Love Lane, Mattituck to pick up my own jar of truffle honey.

Another perfect addition to cuisine this week was from my brother-in-law, Jeremy. While making a steak and shrimp dinner on the grill tonight, he shredded fresh ginger and mixed it in with the shrimp before cooking over a charcoal grill. The zing of the ginger with the unmistakable charcoal cooking was exciting for my palate! As you already know, I'm a sushi nut so ginger is a familiar part of my plate but used creatively to spice up a classic barbecue night deserves some extra attention in my book.

Last but not least, the spotlight on seasonings for this week moves to our beloved herb garden. Oregano and mint both played a big role in two different dinners that I cooked this week. One was a chunked chicken with medium shell whole wheat pasta mixed with fresh oregano, chopped onion and green peas tossed lightly with a butter and parmesan sauce. The other was curry chicken over mediterranean couscous and a fresh garden salad (from our backyard as well). The curry sauce was straight from a jar, which I am not afraid to admit. I can make a mean Italian tomato sauce but Indian seasoning is not something I'm familiar with. However, I did take the thick curry sauce and add fresh mint leaves finely chopped before pouring over the chicken tenderloins. The chicken pieces themselves were seasoned with sea salt and garlic powder then grilled. Both meals were outstanding. I am appreciating the amount of flavor that comes from the fresh herbs. A little really does go a long way.

To conclude this spicy post, I look forward to hosting a barbecue party this coming Saturday with my friends and my sister. All of whom add so much to my life. I hope you recognize the spices in your life and appreciate all of the flavors of each day!

First Pick

Wednesday. Just an ordinary weekday. The highlight of my day was Chef Peggy requiring my taste buds for a Boursin cream polenta she was making. It was the most amazing polenta and really got my appetite going. So, of course I was thrilled when she made tuna salad sandwiches for all of us at lunchtime soon after.

After work, as I was busy prepping a fresh lime and grapefruit salsa for our grilled chicken dinner, my husband showed up in the kitchen with a colander of fresh lettuce from our garden. The first pick of the season! It was so inspiring to finally enjoy some of our own earth's bounty. The lettuce was perfectly crisp, flavorful and delicious with Vidalia onion dressing and fresh cracked pepper.

What about the rest of our dinner? A refreshing and light grilled mix. We dined on grilled chicken pieces seasoned with lemon pepper and marinated with a grapefruit lime salsa, fresh cilantro and mint over whole grain rice. The perfect accompaniment to our garden's first salad.