Home-Grown Meal: Chicken Scarpiello

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I spent the last few days in Connecticut with my lovely family cooking, eating, and catching up. It was so much fun and my father wanted to spend some time cooking together. He had seen a Chef on TV make Chicken Scarpiello and he wanted to try it out. My Aunt Nancy makes a delicious Chicken Scarpiello, so rich and so spicy, its incredible! I wanted to make a version that was a little less fatty and eliminate the use of flour. I removed the chicken skin and fat from the dish and used cornstarch to coat the chicken in place of flour. The result was a less greasy dish with a very clean tasting flavor. It was absolutely delicious and spoke for itself. This is bound to be a new family favorite and I hope you try it out! It seems like a lot of work, but it was actually very quick and easy. It was so much fun cooking with my father and eating with the family. (Sorry for such low quality photos! Didn’t think I’d be sharing this post but have had so many people ask for the recipe!!!!) ūüôā

 

Chicken Scarpiello

8-12 skinless, bone-in chicken pieces, thigh, legs, breast

6-8 hot Italian sausage links

Salt and freshly ground pepper

Cornstarch for coating

1/2 cup olive oil

10 garlic cloves, sliced paper thin

Fresh oregano, leaves picked

2 cups chicken stock

2 cups dry white wine

3 red bell peppers, sliced thin lengthwise

2 Spanish onions, sliced paper thin

8 oz hot cherry peppers in liquid

Optional: Sliced cremini mushrooms

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  • Remove all skin from chicken pieces and remove any cartilage and fat
  • Caramelize onions until nice and brown, add peppers and garlic at the end and cook until just softened
  • Cook mushrooms on high separately and cook until browned
  • Roast hot Italian sausages until browned evenly and cooked though
  • Once the sausages are cooked and cooled, slice into pieces
  • Get a saute pan hot, add oil
  • Dip each chicken piece in seasoned cornstarch and coat evenly. Shake off excess
  • Place into hot oil and continue to do so until each piece is coated and browned on both sides
  • Remove chicken pieces and place in baking dishes
  • Remove oil from the pan and add white wine and chicken stock, cook on high for several minutes to cook out raw wine flavor
  • Scatter caramelized onions, garlic, peppers, hot peppers, picked oregano leaves, and mushrooms over chicken
  • Place pieces of sausage throughout the pan evenly
  • Season everything with salt and pepper
  • Pour wine and chicken stock mix over everything evenly
  • Cover pan with foil and bake at 375 degrees for 45 minutes covered
  • Remove foil and bake for another 30 minutes at 400 degrees to brown everything
  • Remove and enjoy!

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You can eat this with rice, spaghetti squash, or roasted potatoes. If you eat pasta you can enjoy it with that as well. ūüôā

 

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Dinner on the table in 20 Minutes

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20 Minute Meal

Sometimes you only have a short amount of time to get a meal together. If I am really in a pinch, I go for a simple pasta dish. There’s nothing better than homemade gnocchi, but when in doubt head out and buy the best quality prepared gnocchi you can. I love to boil the gnocchi and when they are soft, I saut√© then in brown butter. What a difference it makes and elevates a very simple food. I recently topped some brown butter gnocchi with a very rustic ratatouille, made from farm fresh zucchini and summer squash, beautiful tomatoes and eggplant, garlic, onions, peppers, and oregano. Stewed together and finished with fresh grated parmesan and basil. The combination of brown butter and tomato based sauce is out of this world and I would recommend you try it with any pasta dish.

Cheers

30 Minute Meal

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Fettuccine Bolognese

Fettuccine Bolognese

I know how tough it is to come home and cook. I cook all day long! If it’s a work night and I’m cooking dinner, it has to be quick or I don’t really have the motivation. Especially when you live in NYC and you can get any cuisine you can think up delivered to your door in 15-30 minutes.

I have to admit that I am a sucker for comfort food, and my number one is pasta. Of course I love to make fresh pasta, and if I’m feeling really up to it – make delish raviolis filled with all sorts of decadent things.

Nonetheless, at least once a week I make a pasta dish and I have to tell you its oh-so-satisfying and couldn’t be simpler. Last night I made a beefy Bolognese. Beautiful fat laden ground beef browned and stewed with onions, garlic, hot pepper flake, and San Marzano tomatoes.

 

Here’s one for your recipe book – the most simple weeknight dinner.

 

Fettuccine Bolognese

 

Prep time: 5-7 minutes

Cook time: 15-20 minutes

 

1 box fettuccine pasta

1 pound ground beef – (I like 80/20 for the fat content)

1 can San Marzano tomatoes

2 T tomato paste

Splash red wine – (If you have some open)

1 large white onion, finely diced

4 cloves garlic, minced

2 T olive oil

1/2 t hot pepper flake (or 1 T if you like it hot!)

1/2 t dried oregano

2 T grated parmesan

Salt and pepper to taste

 

  • Place a large pot filled with salted water on the back burner and get it to a boil first.
  • Have your onion diced and garlic minced ready to go.
  • Heat a large pot on medium-high heat, add your oil and allow it to get hot.
  • Add your beef and break it up, brown evenly. Remove the grease if you like, or leave it in for more flavor. ūüôā
  • Add your onion and garlic, add the hot pepper flake and dried oregano.
  • Cook your onions until tender. Add the tomato paste and mix it thoroughly. If you have some open red wine – or have a glass while cooking, add in about a 1/4 of a cup now.
  • Let the wine cook out, then add your tomatoes. Turn the heat to medium low – low.
  • Boil your pasta, once cooked, drain and leave in colander.
  • Stir the sauce every 5 minutes to prevent scorching and let cook for 15-20 minutes. If you have longer you can let cook for 30 minutes if desired.
  • Season with salt and pepper to taste – I also like to add in 2 tablespoons of grated parmesan or pecorino at the end.
  • Mix into your fettuccine and serve.

 

Easy weeknight dinner done! I served it with roasted broccoli and garlic, a glass of wine, a hunk of rustic bread, and great company – all in 30 minutes!

 

Enjoy!

 
Sean Patrick Gallagher

 

Sean Gallagher 1

Mother’s Day Brunch

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I’ve always felt blessed to have a mother that was more than just a parent, she’s my best friend.¬†

This mother’s day I wanted more than ever to make her feel special, and what is a better way to do that then make my mother her own brunch!

 

The Menu:

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Brunch for Mama

 

Fresh Pineapple or Orange Mimosas

Turkey Bacon, Breakfast Sausage, Fresh Fruit

Breakfast Potatoes

Lemon Ricotta Pancakes with Blueberry Compote

Leek, Asparagus, Mushroom Frittata with Boursin and Parmesan Cheese

 

All in all it was a delightful afternoon, surrounded by family and delicious food. 

 

 

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Best Breakfast Potatoes (Homefries)

5# Red skin potatoes, washed and diced

1 large vidalia onion, thinly sliced

1 T spanish smoked paprika

1 t granulated garlic

1 t dried oregano

1/2 t cayenne powder

2 T olive oil

2 T butter

 

  • The easiest way to make these delish breakfast potatoes is to boil the onion and potatoes until almost tender.¬†
  • Drain the potatoes and onion. Get a very large skillet extremely hot, add the olive oil and let it get hot.¬†
  • When the oil starts to just smoke add the butter, and immediately follow with the potatoes.¬†
  • Make an even layer and let it sit to make a crust. Every few minutes toss the potatoes to evenly crisp all of them.
  • Add the seasoning and mix thoroughly.
  • Keep cooking until the potatoes are crispy and tender.¬†
  • Season generously with salt and pepper and serve.¬†

Enjoy!

Happy Mother’s Day to all the amazing ladies out there!

 

Cheers!

Sean Patrick Gallagher

 

 

 

 

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Yummy NYC, Vegan Delights

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I know for most of you, there’s NOTHING better than a freshly baked cookie. Hot out of the oven, melted chocolate chips, butter coating your mouth, delicious chew and crumb as you devour the morsel. Yea, nothing better.

For most people, this experience is routine. Nothing out of the ordinary. Just as eating pizza, sandwiches, french toast, or cereal is just a normal rite of passage. All these items contain a wheat product, and because of this they all contain the protein gluten. *For %5 of the population wheat intolerance equates a life with NONE of these foods.

This intolerance is called Celiac’s¬†Disease. Celiac’s Disease¬†is an auto-immune disease, with an intolerance to gluten. Gluten is the protein found in wheat, rye, and barley. Having an allergy to gluten is like being allergic to air, it’s everywhere. It is the building block of most foods we consume and because of this is widely used. Because wheat is such an important ingredient in many foods we consume daily, ¬†living with Celiac’s¬†Disease is incredibly difficult and trying. Also there is a large part of the population who live with the disease without ever being diagnosed.

On the bright side, more research is being done than ever to produce high quality “Celiac friendly” foods.¬†Although Celiac’s Disease is increasingly becoming common knowledge, and there are manufacturers producing gluten-free products; most of them taste like cardboard. (In my opinion)

Now imagine having Celiac’s Disease, and not being able to enjoy that cookie experience…

Recently I ¬†had the pleasure of reconnecting with a friend, Katie Madonna Lee, whom I met several years ago while she was attending film school and I was visiting a friend in New York City. The years have passed, and now she is an accomplished film maker and ¬†I ¬†live with that friend, in New York City. Of all the things to come both our ways, one thing that Katie has come to find is that she has Celiac’s Disease. The diagnosis may seem like a nail in the coffin, but for Katie it was a relief. An answer to years of uncomfortable feelings, pain, and not knowing why she felt this way. Coping with Celiac’s was something she had to learn. She had to adopt a new way of life. When she finally started feeling better, that’s when she realized that there weren’t any “good gluten-free baked goods.” Then and there she decided to change that and get in the kitchen. Through this process she developed Yummy NYC, a line of gluten-free, vegan cookies.

Katie’s Story:

For Katie heading to film school meant a different diet. Food has been the core of my life since I was child, my father was a Tex-mex chef, my aunt a very popular cake decorator  and I worked in high volume restaurant kitchens and cafes since I was 15 years old. My life with food changed when I went to college and became a filmmaker. The hours were restrictive and I would have limited or no time to cook. Unfortunately, pizza, hamburgers, starchy foods are staples choices on film sets and on campuses. The stress and schedules and lack of raw, whole foods took its toll.

With limited meals options and undiagnosed Celiac’s Disease, Katie started feeling it… quickly.

After years of struggling with rashes, ill-health, I was diagnosed with Celiac Disease, which runs in my family.

Once diagnosed, Katie did her research and found that creating a new diet, her way, would give her the happiness and inspiration she needed.

I was the first in my family to deal with it through maintaining a gluten-free diet and incorporating both elements of veganism and raw food diets as well. I lost a lot of weight and my skin is awesome now! The day I was diagnosed, my doctor said to me, “Your life is going to be rough, there’s nothing you can really eat.” Which was true. That is if you depend on mainstream diets to provide choices for you. I discovered so many more foods, and choices because of Celiac disease.

Katie had a hard time at first, but once she was aware of herself and her limitations she grew comfortable with her Gluten-free lifestyle. In time she decided something was missing, and she was going to figure out how to change that.

Of course, the first three to four months were devastating. I felt that the whole world was saying “No” to me. Especially when I went for my comfort food: cookies. I ate every product out there and I could not find anything that could match what my palate was missing. I knew I would have to dive right into alternatives.

Katie got to work. Using techniques she learned from family members, she started to make her own cookies. Made from all natural ingredients.

The one thing I noticed with gluten-free baked goods is that they go heavy on the sugar to mask the loss of texture and over all bland taste of the Gluten-free Three (that’s what I call the most popular gluten-free flours used in baked goods: Brown Rice Flour, Tapioca Starch, Potato Flour Starch). The main issue is always finding a binding ingredient, which is why I use Flaxseed meal and coconut flour. It gives the cookies that kick and also is fulled with nutrients and solves your binding problem. I used many baking techniques I learned from my aunt and all the knowledge working in kitchens for years, which helps when baking in a commercial kitchen.

All natural ingredients, sourced locally, and prepared day of

Through this process of being diagnosed, and living with Celiac’s Disease, Katie has developed a line of cookies that are gluten-free, contain nothing but all natural, organic ingredients that she sources herself. She ultimately has created a product that is delicious and perfect for people with Celiac’s Disease or anyone for that matter that just wants to enjoy another delicious cookie experience!

Yummy Cookies

Delicious vegan, gluten-free cookies

Katie’s company, Yummy NYC, brings you vegan cookies that taste like COOKIES!

The other day I received samples from Katie. Her instructions were to keep them refrigerated and enjoy. So I stashed them away till after dinner… and then. I popped one in my mouth. It was the Double Chocolate Cherry, and it was out of this world. So complex in flavor.. tangy, subtly sweet, chewy, with great mouth feel. I loved it.

Yummy Cookie packaging

Beautiful packaging by Katie Madonna Lee

Next, I enjoyed the Peanut Butter Poppers, very strong peanut butter flavor, sweet and creamy. A peanut butter lover’s dream.

Then I had the Chips in a Blanket,¬†this cookie had the best “cookie texture.” It was chewy, and had great flavor.

Last but not least was the Banana Bread Chocolate Chip, this one had a strong banana flavor, great crunch, nice texture, and overall delicious cookie.

cookies

Yummy Cookies

All cookies were delicious and tasted authentic. Like real food, and it’s because they are. Katie grinds flaxseed meal fresh daily, buys products from purveyors that hold true to their promises so that she can deliver “the best” to her customers.

This is a great company and I hope you try her cookies, simply amazing!

Where to buy: 
Via online at¬†www.yummyvegan.org. “We bake by order and deliver in the city.¬† We sell glass jars of Yummy Cookies for $5 and a large jar for $20, free shipping for orders over $25 dollars.”

For more information, follow Yummy NYC at

Facebook.com/yummyvegan

Also,

Celiac.org is a site set up to inform the public about the conditions associated with Celiac’s Disease, diagnosing, and living with systems. There is also ways to help their cause through volunteering and donations.

If you are feeling charitable, please make donations at Celiac’s Donations.

[* Statistical information gathered from Living Well]

Thank you for reading. Please email me with questions at

Chef.seangallagher@gmail.com

Best,

Sean Gallagher