Download Carmine's Celebrates: Classic Italian Recipes for Everyday by Chris Peterson, Glenn Rolnick PDF

By Chris Peterson, Glenn Rolnick

Carmine’s is based at the dual innovations of deliciousness and Italian abbondanza. of their wildly renowned occasions sq. flagship situation and their different eating places in big apple urban, Atlantic urban, Las Vegas, Washington, DC, and Paradise Island, Bahamas, the tables are packed with great platters of pasta, steaks, fowl, greens and extra. and each unmarried diner has a grin on his face. Now that idea comes domestic from the masters. Italian foodstuff is the nation’s hottest nutrition either in eating places and in domestic kitchens. In Carmine’s Celebrates, domestic chefs will find out how to make a couple of hundred dishes in happy-making amounts. not anything is hard to make, serve or shop. each one dish makes use of supermarket components and extracts the easiest style from them so somebody might be an grand cook dinner. there's a precise emphasis on “everyday” vacation trips, reminiscent of weekend family members dinners, and in addition on conventional vacation nutrients for Easter, Thanksgiving and xmas.

Recipes include:
—Crostini with Cannellini Bean Dip
—Sea Scallops Wrapped in Pancetta
—Mussels Fra Diavolo
—Spaghetti Carbonara
—Chicken Cacciatore

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EAN: 9780061438509
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Additional info for Carmine's Celebrates: Classic Italian Recipes for Everyday Feasts

Sample text

Serve alongside 12 WARM CORN TORTILLAS and top with SHREDDED CABBAGE or ROMAINE LETTUCE, MEXICAN TARTAR SAUCE (page 149), and PICO DE GALLO WITH LEMON ZEST (page 127). CHOPPED FRIED-FISH TACOS Tacos de salpicón de pescado Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there’s no need to find perfect-for-presentation fillets, so this is a great way to use those that aren’t flawless, as long as they’re fresh.

Blend the soaked chiles with the ginger, cumin, pepper, salt, and ½ cup of fresh water in a blender until the mixture is very smooth. You’ll probably have to poke and pulse to help it blend. Don’t be tempted to add more water, because you want the puree to be as thick as possible. ★★ Put the chicken in a bowl, add ½ cup of the chile puree (reserving the rest for another purpose), and rub it onto the chicken until the meat is well coated. Cook right away, or even better, marinate for up to a few hours.

I’ve come up with an incredibly easy way to recreate the flavors of true carnitas with the help of my Guanajuato-born friend, Anita Andrade, an incredible cook who works with me at my restaurants. The secret weapon? Coca-Cola. ★★ Preheat the oven to 450°F. ★★ Blend the garlic, onion, oregano, thyme, salt, and ½ cup of water in a blender until fairly smooth. ★★ Combine the pork and bay leaves in a 6-quart Dutch oven or deep baking dish that can hold the pork in no more than 2 layers. Pour the blended mixture and the Coca-Cola over the pork and stir and toss well.

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