Happy Blogiversary 1 yr for What's Cookin' Italian Style Cuisine!

Monday, May 31, 2010
Happy Blogiversary on May 31st 2010 to What's Cookin' Italian Style Cuisine Blog! What an amazing year of discoveries made through this endeavor, which resulted in wonderful new friends that share the same passion for cooking, and eating. A universal language indeed! With one word FOOD!!!

To celebrate the year, I have gone through all posts to see what my readers viewed as my Top postings and had the most comments on. Here are your TOP 5 picks. Thank you for a wonderful first year of support and new friendships.....Claudia aka Pegasuslegend


Nutella No Name Cupcake No. #1 was a three way tie....

Amaretto Strawberry Cream Tart

Cinnabon Cookie Recipe

Italian Seafood Chowder No. #2

Peanut Butter Pattie Knockoff Cookie No. #3

The 5 P's No. # 4

Broccoli and Sausage Cavatelli No. # 5

In the first year What's Cookin' Italian Style Cuisine Blog posted 342 recipes posted
Over 3000 comments
Twitter has 990 followers
Facebook What's Cookin' Style Italian Cuisine has 553 followers
Foodbuzz over 1298
Cookeatshare for What's Cookin' has four groups with over 170 followers
Network Blogs has 79 followers
A Sincere Thank you to all of you that made my first year a success..

My blogs greatest accomplishment and mission to create this, was to inspire my sons, family members and friends to carry on the traditions of mom's and grandmom's cooking, and I am proud to say, it has been successful to date with my goal carried out, and continues to build the legacy! I never imagined it would have touched so many lives and my readers have inspired me and given me even a greater passion to continue on with my addictive hobby and passion for cooking! Thank you all again for this wonderful first year on this new journey to make this happen, you are all greatly appreciated. I have made so many fabulous extremely talented blogger friends on the blogisphere and am truly grateful to each and every one of them for the support and foodie love~....thank you all again for your continued views and friendship. Claudia Lamascolo AKA Pegasuslegend
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Grilled Foods

Wednesday, May 26, 2010
Grilled Deep Dish Chicago Style Pizza


Grilled Lemon Pepper Chicken Over Linguine

Grilled Corn and Flavored Parsley Garlic Butter


Curt's Catalina Grilled Chicken Guest Post


Curt's Grilled Chicken Wing Guest Post


Grilled Italian Herb Orange Beer Can Chicken

Grilled Chicken Terriyaki Kabobs


Grilled Garlic and Lemon Scallops


Sesame Grilled Pineapple Shrimp Kabobs
Grilled Italian Lemon Garlic Shrimp with Pasta Marinara



Filet Mignon Grilled with Portabello Top with Shrimp and Crab

Buffalo Style Grilled Chicken


Tips•Brush the grill rack with vegetable oil or spray with cooking spray before heating the grill to prevent food from sticking and to help with cleanup.
•Keep the heat as even as possible. For more even cooking throughout the grilling time, place thicker foods on the center and smaller pieces on the edges of the grill rack.
•Turn foods with grilling tongs rather than piercing them with a fork to help retain the natural juices in the food and not dry out.
•Let meats rest 5 to 10 minutes after removing them from the grill and before serving to allow the juices to return to the surface for moister and juicier meat.
•Sprinkle dried herbs over the coals just before grilling to add a subtle aroma and flavor to your food.
•Leave 3/4 to 1 inch of space between pieces of food so they will cook more evenly.
•Boost flavor by basting with sauces. Oil, vinegar and citrus-based sauces can be brushed on throughout the grilling time. When you’re using sugar-based sauces, such as barbecue sauce or honey, brush the sauce on during only the last 15 to 20 minutes to avoid burning.
Whether you cook with gas, electric or charcoal, the secret to cooking is in the heat.

•Charcoal grills, Coals are ready to use when they are about 75 percent ash gray. Standard charcoal briquettes will be ready in 20 to 25 minutes and ready-to-light briquettes in 15 minutes.
•To determine the temperature of the coals, place your hand, palm side down, near but not touching the grill rack. If you can keep your hand there for 2 seconds, the temperature is high; 3 seconds is medium-high; 4 seconds is medium; 5 seconds is low.
The Direct (& Indirect) Route

•Direct-heat grilling is when food is cooked on the grill directly over the heat source. Hamburgers, hot dogs, steaks, fish, pork chops and vegetables are cooked with this method.
•Indirect-heat grilling is when food is cooked away from the heat source. This is preferred for larger, longer-cooking foods such as whole chickens, whole turkeys and roasts.

•Trim visible fat from meats to avoid flare-ups.
•Always marinate foods in the refrigerator, not on the counter.
•Always serve grilled meat on a clean plate. Never serve cooked meat from the same unwashed plate you used to carry raw meat to the grill.
•If you want to reuse a marinade (that has had raw meat in it) as a sauce, heat the marinade to boiling, then boil 1 minute before serving.
•Perishable food should be eaten within 2 hours; 1 hour if the temperature is 90ºF or above.
Cook food to a safe internal temperature to destroy harmful bacteria.
Use a food thermometer to be sure the food has reached a safe internal temperature.
Whole poultry should reach 180°F; breasts, 170°F.
Hamburgers made of ground beef should reach 160°F
Ground poultry, 165°F.
Beef, veal, and lamb steaks, roasts and chops can be cooked to at least 145°F.
All cuts of pork should reach 160°F.
Never partially grill meat or poultry and finish cooking later. Harmful bacteria will grow between the time you start and finish cooking, even if you refrigerate the food in between.
If precooking food partially in the microwave, oven, or stove, make sure the food goes immediately on the preheated grill to complete cooking.

Never partially grill meat or poultry and finish cooking later. Harmful bacteria will grow between the time you start and finish cooking, even if you refrigerate the food in between.
If precooking food partially in the microwave, oven, or stove, make sure the food goes immediately on the preheated grill to complete cooking.
Refrigerate any leftovers promptly in shallow containers.
When reheating fully cooked meats like hot dogs, grill to 165°F or until steaming hot.
Discard any food left out more than two hours (one hour if temperatures are above 90°F).

••Charcoal grilling times will be faster on hot, calm days and slower on chilly, windy ones. Grilling in cold weather requires more charcoal, a longer time to heat the coals and longer grilling times.
•Gas grilling will need slightly longer heating times as well as a higher heat setting to speed the cooking if the weather is cool or windy.

Sources: The U.S. Consumer Product Safety Commission (CPSC); Food Safety and Inspection Service, United States Department of Agriculture; Cooperative Extension of Seminole County, Florida
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Grilled Italian Herb Orange Beer Can Chicken Recipe

Monday, May 24, 2010
Just in Time To Grill !!!!


One of our favorite ways to make a great juicy flavorable chicken.. on the grill with BEER~ if you haven't tried this your missing out.


There are several holders you can purchase out there, but the beer and the juices lock in the flavors and make a moist, fall off the bone tender bird.

This one is a called the Mia Grill.... a very good grade of stainless and nice and easy to clean. It all comes apart. The bottom has the liquid in it and oil. Then the chicken sits on the middle tube and the chicken is just coated with herbs and spices. The chicken will fall off the bone in about two hours on high.


You can purchase something similar to my holder to make this beer can chicken on Amazon and other big box stores locally in your area. Follow the instructions with your holder.

Here is what I used to make this recipe:
1 or 2 large naval, honey bell or any other sweet ripe orange sliced thick
1 four pound chicken cleaned
1 can of beer
1 stick if butter, margarine or cooking oil (1/2 cup)
1 beer can grill holder
1 herb rub recipe below

Make a rub with 1 teaspoon each garlic powder, parsley, oregano, kosher salt and pepper. Add 1/2 teaspoon cayenne pepper, rosemary. Stir together... Stuff the cavity with the orange slices and put some butter in the cavity as well, add the the rest of the butter on the outside of the chicken, add the mixture of rub and place all over the chicken. Place on your beer can and holder follow their instructions for cooking and time.
Close the grill lid and cook per manufacturers instructions, you will see the chicken pull away from the bone on the holder to know its done. This chicken comes out like butter, soft, moist and delicious.

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Italian ChickPea Shrimp Soup Diavolo with Orecchiette Pasta Recipe

Sunday, May 23, 2010
A very spicy soup, full of flavor. This soup has quite a bite to it when it comes to heat. I even add more red pepper flakes on top, after its cooked, of course you can put as much or as little as you like. The shrimp and orecchiette pasta ("hats" are another name for this pasta that our family refers to when making this pasta homemade) . This a hearty soup and can be a whole meal in itself.


I just love chickpea's, we eat them allot in salads, but this soup is perfect with a salad, garlic bread and a glass of white wine.


Top off with a good grade of cheese like Locatelli or Romano freshly grated in long shreds, just adds the right saltiness it needs.



When you can, try using all fresh ingredients, it makes a big difference in the freshness and taste. Use medium size shrimp ,frozen and cooked without tails on.

Of course while visiting Upstate NY last week I came home with all kinds of foods packed in my suitcase. The hat shaped pasta and that's what they call them in Utica NY. My late Aunt Anna use to make them homemade all the time and they were fabulous homemade (another post sometime). I couldn't wait to come home and make something with them. Hard to find in Florida, I looked everywhere for this here. I usually make them homemade, but these are nice to have dry and on hand for soups.
I love to make my own beans this way, just set your crockpot with the dry beans and water overnight, when you awake, your beans are ready to do whatever you want with them. They freeze well, so get those ziplock bags ready, and don't forget to label and date them.



Italian ChickPea Shrimp Soup Diavolo with Orecchiette Pasta Recipe

2 cups cooked shrimp without tails on
4 tablespoons extra virgin olive oil
2 celery stalks cut fine
5 garlic cloves, minced
2 cups water
2 cups chicken broth
1/2 cup white wine
1/4 teaspoon dried rosemary
3/4 teaspoon salt
1/4 teaspoon black pepper and cayenne pepper
crushed red pepper flakes
3 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained or
(fresh dried and cooked chickpea 's as shown in picture above, those are done raw covered with water in a crockpot over night on low).
1 large can diced tomatoes undrained or 1 lb grape tomatoes washed and cut up and a small can of tomato sauce
6 tablespoons (1 1/2 ounces) grated in long shreds of fresh Locatelli or Romano cheese
2 cups cooked orecchiette or ditalini pasta
In a food processor or blender, add garlic, celery, spices a cup of broth and a cup or more of chickpea's depending on how thick of a soup you like,( I like a thinner soup full of the flavor but still chunky ) and pulse till it make a smooth consistency. In a large pot add the puree. Stir in the water , rest of the broth, and tomatoes and bring to a boil. Reduce heat, and simmer 20 minutes.
Stir in the wine and shrimp, bring to a boil. Stir in cooked pasta. You can transfer this and leave in a crock pot on warm till you are ready to serve. The pasta will continue however to get softer. Serve with garlic bread and sprinkle each serving with 1 tablespoon cheese and red pepper flakes.

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Double Fudge Cookies For Chocoholic Lovers ONLY Cookie Recipe

Saturday, May 22, 2010
Calling all Chocoholics this is the one for you! Ooey Gooey rich chocolate overload!
Double Chocolate Cookies, my favorite recipe for a chocolate cookie by far...I have tried many and always come back to this one.



Warm right out of the oven, I just love that gooey chocolate


The chocolate and almond flavor are just a perfect pairing~


You can drop or roll these. I roll them, then flatten a little with the palm of my hand.



We love macadamia nuts in these cookies, but you can put any kind of nuts you like or none.





I love chocolate, milk, dark, bitter sweet, have tried them all, and a little bit of each is the best. But you decide what your preference is.



2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup unsweet cocoa powder
1 large bag 12 oz chocolate chips
1/4 teaspoon almond extract
1 teaspoon pure vanilla
1 1/2 cups of granulated sugar
1 cup butter
2 large eggs (at room temperature)
1 cup macadamia nuts, walnuts, pecans, or your favorite kind coarsely chopped optional
Preheat oven to 350
In a large bowl cream butter, sugar, eggs, and extracts. Sift flour, cocoa, baking powder, baking soda and salt. Add to creamed mixture. Stir in chips and nuts. Drop by teaspoonfuls or roll into round balls, flatten a little with the palm of your hand then onto ungreased cookie sheets, sprinkle with sugar crystals or regular sugar. Bake at 350 8 minutes. Cool.

+claudia lamascolo  author
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Italian Utica Greens Sauteed Escarole Recipe

Friday, May 21, 2010
Italian Utica, New York Greens are a specialty item on most menus in their local town in Upstate New York. Most Italian household in Utica, New York made them simply sauteed. Then in the 1980's a new way to make them became famous in my hometown by Joe Morelle.



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Cinnabon Roll Cookie Recipe

A perfect cookie to satisfy your sweet tooth~ Mini Cinnamon Buns rolled into a cookie~!
Taste just like your favorite cinnamon bun flavor


They are pretty addicting



A thin frosting compliments this cookie with a sugary glaze


Rol into cinnamon and sugar then into pinwheel shapes

Mix cinnamon and sugar together to roll the ropes into

Roll into ropes in equals sizes

A very delicious buttery dough

2 cups all-purpose flour
1/4 teaspoon salt
1 cup butter, room temperature
1/2 cup confectionery sugar
1 teaspoon pure vanilla extract
 
 
Cinnamon Mixture :( 2 cups sugar
mixed with 5 3/4 teaspoons cinnamon)

Mix all 5 ingredients in a heavy duty mixing bowl, until a soft ball forms.
On a floured board, roll into short 3 inch ropes, roll the ropes into a mixture of cinnamon and sugar. Roll the rope into rounded circles, bake at 350 degree oven, till brown. Frost them by making a thin frosting.
Frosting
2 cups confectionery sugar
milk to make a thin consistency
1 tablespoon of softened butter
In a bowl mix sugar butter and a little milk beat till smooth, continue adding milk for spreading consistency to be thin. Place cookies on wax paper, spoon a teaspoon of frosting on each cookie. Dry.
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Italian Foods in Utica / Rome NY Area Amazing Perch

Thursday, May 20, 2010
I lived in Upstate NY for more that 30 years, can you believe I never had this kind of fish "perch" or no less Fresh Fried Perch? I had no idea what I was missing. Then on this past vacation to Upstate NY, our Uncle Joe and Aunt Linda introduced us to Fresh Fried Perch at Okey Dokey's Restaurant and Owners Craig and Therese Williamson of Floyd NY. We were hooked immediately. (no pun intended). This fish had quite an interesting journey after talking to Craig on how he gets it all year round. There are three Lakes he catches them in, Delta Lake, Oneida Lake, Canadarago Lake. Craig has had perch on the menu for nine years now. He caught 44 perch just today for our awesome dinner tonight. The largest one he has ever caught was 15 1/2 inches long around 2 1/2 lbs. That's quite impressive. He has 50 years experience in fishing and gets them all year long and I can tell you first hand it's one of the best fried fish I have ever eaten ! He has one of the only establishments around that carries fresh perch and people come from Rochester, Buffalo and as far as Ohio. Folks travel from all over to get this and I can see why. Wednesday night is usually perch night. We had made a special request and Craig went out of his way to get us a fresh catch for tonight, since we were flying back to Florida Wednesday evening. A special thank you to you and your lovely wife for this fabulous meal. As you can see below I didn't leave much~ it was so incredibly fantastic.... a mild white fish.

Craig said he uses three spices and flour to make that delicious breading on the outside, and then they are deep fried.The are located on Rte 365 Floyd NY , 5 minutes from Rome,NY and the gateway to the Adirondacks. Don't miss a chance if your any where in the area to try this fabulous establishment, there is something for everyone on the menu.


Just don't make the mistake and text anyone like I did, I am technically challenged with my phone. My niece Alicia was meeting us out for dinner. So I texted her, "Louise in the morning, Okey Dokey night". She thought I was just referring to Okey Dokey night was I was going to bed now oops~ So needless to say, she had no idea where we were eating until I explained that to her, and now after eating at this awesome restaurant she will always remember the name as I hope you will remember this story!!!! ..... (laughing out loud)


The menu is just awesome, homemade cooking and worth the trip, very reasonabley priced.


For the haddock lovers take a look at this gorgeous golden brown fish~ delicious!


The perch is so delicately seasoned with just the right spice

I honestly wished I had more room in my stomach to eat more! The servings are such large portions!

Aunt Linda and Uncle Joe, the familia at the table, Aunt Linda, Lenny her son and daughterinlaw Tara, and the last picture is my motherinlaw Sandy. We all had a great time together.

I had no idea that everywhere we drove I would see a woodchuck, my motherinlaw has one living under her shed. He actually sits there in the driveway and runs underneath the shed when she pulls in the driveway! Every where you drive in Rome you will see woodchucks in the grass area's! Amazing!


So off to the Barge Canal old Erie River system.


I was amazed how pretty everything was this time of the year, hadn't been back in so long to see the lilacs bloom and the wonderful smell after everything thawed out.... the weather was gorgeous for us! So lucky to hit it right since it rains and is cold most of the year round.....


Rome NY Barge Canal, very peaceful. People and kids fishing everywhere here. Uncle Joe and Nemo enjoying the view.

Waterfall off the canal



We can't get this kind of fresh haddock in Florida, absolutely love our fish frys. We had one in Sylvan Beach's Eddies that's the first place we head straight off the plane from Syracuse to eat. We had this one at Packys in Washington Mills below my brother Luke thought he was going to be able to eat this without taking the picture first......



The Turning Stone Casino in Verona Beach NY huge attraction for the area's business and growth> Gorgeous place to visit, eat and gamble...you can see great acts and music shows. I actually did pretty good this time gambling.....I broke even~~~~ !!!!! ha ha

Oh yeah and the piece of resistance baby, half moons from some local bakeries, Hemstroughts, they sell these at a local market in New Hartford NY. They sell them everywhere, Holland Farms, is another favorite.


Just look at this New York Style Pizza, this one came from Franco's in Whitesboro, NY this didn't last long! I saved four pieces to bring home.



I went over the weight limit in my suitcase, I just picked up a few things we can't find in Florida our last day of the trip and my husband was not too happy carrying the bags and still complaining, of course he will have no problem eating it afterwards though!. Bagels, five loaves of bread, cheeses, My T Fine puddings, pasta, hazel nuts, spices, tomato pie, pizza, and some pastries. Not all in the picture, just imagine my carry on that weighed around 15 pounds, and the suitcase weighed 58 lbs before I took out all the food and put it in a carry on! I love to go home to shop for food~ not to mention my kids request things....they have two New York Yankee Shirts waiting for them also.


So a perfect ending for the perfect weeks vacation.. I was introduced to
Freshly Caught Perch. Ate tons of haddock, pizza's, pusties, cannoli's, half moons, tomato pie....oh my~ So if your looking for culture, tradition, fresh caught fish, the best pizza's, and fabulous Italian pastry and every great food that's Italian imaginable, you need to plan a trip to Upstate Utica/Rome one of the best area's for the taste of real Italian homemade authentic foods that I was brought up on....I love Upstate NY!!!!!!!!


Those little town Blues are melting away!!!!!! It's up to you New York.... New Yooorrrrrkkk~~~~~~~~~
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