Fresh Seasonal Fruits on Hearts of Romaine | With Grilled Pound Cake

 


This week we’re going to make an appetizer we serve here on the Papagallo as an accompaniment between courses, you might recognize it from one of previous posts you can find here. It’s simple but is a great accompaniment between courses. This is a great addition to most meals and you can definitely add any other fruits that you think would go well with the meal you are preparing. Here we go…

Ingredients:

Romaine hearts, blackberries, fresh pineapple, strawberries, orange segment, candied pecans, fresh mint, and pound cake slice. You can also add other seasonal fruits to you preference.

Method:

Arrange fruits on romaine and drizzle with vinaigrette mixed with little honey and crushed black peppercorns. Butter slices of pound cake and grill till light brown. Serve on the side.

The pound cake makes a nice accompaniment to the fruit. Garnish with fresh mint.

Very refreshing and enjoyable. Would be great for any dinner party.

Enjoy!

Chef Len

Want a dish that would be a nice accompaniment to this dish? Check out this main course here!

Chef Len’s Famous Sub

I grew up in Claymont, Delaware just 20 miles south of Philadelphia. Long before fast food became popular, subs, meatball and cheese steak sandwiches were the staples of the day. My favorite sub shop, as they were called back then, was “Sharpies” on the Philadelphia Pike. A sub sold for about $1.00.  Add a Tasty Cake, Grape Soda and small bag of Wise Potato Chips and you had a great meal.

After my service in the Army, I moved to Taft to teach food services (ROP) for the Taft and Maricopa school district.  In 1973 my cravings kicked in for a good east coast sub.  I invited eight of my closest friends to the house for a sandwich tasting party with the sub shop favorites I grew up with. My mom shipped a dozen rolls to me from Phili so that the finished sandwiches were as authentic as possible. The party was a huge success with everyone encouraging me to open a shop in Taft.  In August of that year, Gentieu’s Pantry was born and launched my restaurant career.  After an investment of just $7,000 with our opening day sales of $128, we were off and running. The little 800 sq. ft. shop on the corner of North and Third Street serving these east coast delights was an immediate success.  Our six foot sub, delivered on a motorcycle, was the talk of the town.  Two years after opening, we made the world’s longest sandwich listed in the 15th edition of the Guinness Book of World Records. The mammoth sub, 464 feet long weighed in at over 1600 pounds. Watch Video on You Tube: search World’s Longest Sandwich 1975. The rest is history.
                           PREPARATION KEY POINTS FOR THE ABOVE VIDEO
1.  Very important — the roll: Purchase rolls or french bread wrapped in paper or sold loose.  NO cellophane or poly bag packaging. For this demo, I purchased individual Mexican Torte rolls at Albertsons. If using a whole french loaf, scoop out some of the inside after slicing open as it usually is too much bread.
2.  Meats and Cheese: All sliced very thin but not shaved. Provalone cheese, Cotto or Genoa Salami, Capacola and boiled ham. Have the deli person give you a sample slice to determine thickness.
3.  Other ingredients:  Thinly shredded Iceburg lettuce and brown onion. Sliced dill pickle, Pepperoncini, Roma Tomato, Oregano, Olive Oil, dill pickle vinegar and salt and pepper.  NO MAYO OR MUSTARD!  Never used on authentic east coast sub — it would ruin it.
4.  Very important: Cut the roll 3/4ths through hinged at the back. This allows meat and cheese to be placed on both sides with the rest of the ingredients in the center.  It creates better texture and mouth feel when eating. This simple step makes a huge difference compared to what many sub sandwich restaurants do by cutting the roll totally in half. They place the meat and cheese on one half with the rest of the ingredients on the other. When taking your first bite, the layer of meat and cheese don’t mix well with the other ingredients and often times will cling to the roof of your mouth.  The results are not a good texture or good mix of all the flavors in the sandwich.
CHEF’S NOTES:  Prepare your subs as close to serving time as possible. Better yet, set up a prep station with all the ingredients and make a party out of it. Make them to order with your guests. Subs should not be made more than 15 minutes ahead as the bread will begin to get soggy (not a good texture).  If you want to have the best outcome, make them to order then serve.  It’s worth it! Good eating – yumm!

Simple Macaroni and Cheese

Macaroni and cheese is more popular than ever. Early in my career we often made it as a side dish or a hot item on buffet service. It’s preparation began with making a béchamel sauce ( white sauce made with roux and milk) then adding cheddar cheese and seasoning turning it into a cheese sauce to pour over the cooked macaroni. I have simplified the whole preparation and end up with a better end product.

Method:. Cook off the Macaroni in large pot of boiling salted water. During the first few minutes be sure to stir constantly to keep from sticking. After Aprox. 10 minutes of cooking the macaroni should be tender , don’t overcook it will become mushy. Good test is to remove a sample from the pot and bite in half , tender but still holding its shape.Strain off water reserving a cup of the starchy water to add back to the sauce.

Place the cooked Mac In a lightly greased casserole dish big enough to hold it all . Pour in the starchy water and heavy cream to cover the Mac completely, ( heavy cream is a must it adds richness and helps thicken ) Season with salt and pepper or your favorite seasoning blend. Add grated cheeses of your choice. I use the the Costco three blend of Mozzarella, jack , and cheddar . To that I also add a sharp cheddar, Parmesan and 8ozs. of softened  cream cheese. Place a few slices of thin provolone cheese on top . Place in 325 oven until hot and bubbly and browned on top usually half hour.

Chefs note:  any number of other items can be added to this basic recipe. Crisp cooked bacon, shrimp, chicken , lobster are just a few. Get creative and add one of your favorite items. Enjoy. Simple but really tasty!

Chef Len

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Grilled Citrus Salmon

This is one of our most popular dishes served on the Papagallo. We serve it mostly as an appetizer but can easily be prepared as a main course.

Method: Begin with a whole skinless salmon filet or cut the filet into several individual portions , smaller for appetizer serving and 6 to 8 ozs. for single serving. May take two filets depending on number of people being served. I prefer wild caught salmon but farm raised can also be used or better yet if you know someone who returned from fishing in Alaska and talk them out of a couple filets ( that is the best stuff).
Cook the salmon by broiling in the oven (seasoned with a little black pepper , lemon juice and basting with sauce )or if available outside on the BBQ. Don’t overcook flesh should firm up and go from a translucent look to a light pink and still be moist. Also can be cooked on a plank . Not necessary to turn over during cooking as it tends to break the fish up.

Sauce:  should be made ahead and can be used to baste during broiling and ladled on top when serving.

Ingredients: four or five whole jalapeños ( roasted , then seeded and diced )
One cup fresh orange juice
One jar of orange marmalade
Four TBs light brown sugar
1/4 cup maple syrup
Zest from two fresh oranges.
Four TBs rice vinegar
1/4 cup white wine
Cornstarch slurry to thicken as needed.

Place all ingredients in a sauce pan except the orange zest and simmer 5 to 10 min. If to thin after this amount of time add a little cornstarch slurry to thicken( no much and should reach a quick boil then back to a simmer to cook the starch) if needed. Sauce should be shinny and not to thick. Add the orange zest when removing from fire. Use a little sauce for basting while broiling the remaining to spoon over finished salmon.

Hello!

Not a seafood lover? Check out another fav recipe here.

Chef Len