Tommaso’s Sinful Delights

A lot of people do not like curry.  It can be overpowering in a dish, taking away from any other flavors.  The sweetness of the melon in this chicken salad balances the curry out, so if you don’t like curry I think you’ll enjoy this.  It’s savory and sweet, and very refreshing on a hot summer day.

Curry Chicken Salad

4 poached skinless, boneless chicken breasts (cooled)
1 cucumber, peeled and chopped
1 cup cantaloupe, balled or cut into bite-size pieces
1 cup honeydew melon, balled or cut into bite-size pieces
1 cup plain Greek yogurt
1/4c + 2 TBSP low-fat mayonnaise
1 TBSP curry
1/4 cup toasted almonds

To poach chicken, season chicken breasts with salt, pepper and poultry seasoning.  In a sauté pan, cover and simmer in water or chicken stock for 40 minutes.  Chop into bite-sized pieces and allow to cool in refrigerator.

In a large bowl, combine cold chicken, cucumber, melon, cantaloupe, yogurt, mayonnaise and curry.  Stir to combine.  Cover and refrigerate for at least 1 hour (better if overnight to allow flavors to marinate.)

Serve over a bed of lettuce and top with toasted almonds.

This should be a no brainer, but you’d be amazed at how many people think it’s literally, sausage, peppers and onions smothered in store bought sauce or unflavored tomato sauce.   Blah!  It’s a little more time consuming to make this recipe, but still so easy and (sorry to be cliche) it’ll be done in under 30 minutes.

Sausage Peppers and Onions

4 TBSP olive oil
6 italian sausage links
1 large onion, sliced
1 green pepper, sliced
1 red pepper, sliced
5 garlic cloves, minced
3 cups red sauce (in prior post)
3 TBSP tomato paste
1 cup sweet red wine (such as marsala)
1 tsp dried oregano
bunch of fresh basil, chopped (about 1/2 c)
4 hero rolls

Heat 2 TBSP oil in large sauté pan over a medium flame.  Sauté sausages until browned on all sides.  Remove from pan and set aside.

Add remaining 2 TBSP oil  and add the onions, peppers salt, pepper and oregano.  Sauté until soft, about 5 minutes.  Add the garlic and basil and cook for 1 minute longer.

Add the wine and deglaze the pan.  Add the tomato paste and red sauce and stir.  Bring to a simmer.

Cut the sausage into pieces and add to simmering sauce.  Cook for about 20 minutes.

Serve in the roll, topped with parmesan cheese.

Giada DeLaurentiis’ recipe used as base

I’ve found that you either love garlic or hate it.  If you’re anything like me, I could eat it all day long. Every recipe I make must have extra than what it calls for.  So, if you’re a garlic lover, you’re going to love this recipe.  If you don’t, just use less and the flavour of thyme will be the highlight of the dish. 

Garlic Chicken with a Sherry Sauce

4 TBSP olive oil
salt and pepper
1c flour
4 boneless chicken breasts
10 garlic cloves, minced
3/4 c sherry wine
1 1/2 c chicken stock
sprigs of fresh thyme (approx 1 1/2 TBSP) or 1tsp dried thyme
1/4 c your favorite olives, chopped
2 c cooked brown rice

Slice the chicken breasts in half, lengthwise (you’ll have 8 thin slices.)  Preheat sauté pan on medium heat with 2 TBSP olive oil. Season both sides of the chicken breasts with salt and pepper.  In a casserole dish or plate, place the flour and coat each piece of chicken in flour.  Sauté chicken breasts for 5 minutes per side, or until golden brown.  You won’t be able to cook all 8 pieces at once, so place on a plate and cover with aluminum foil after they’re done.  Repeat with remaining chicken breasts and put on plate.

Turn flame to high.  Deglaze the saute pan with the sherry, scraping the browned bits in the pan (this is essential for a flavorful sauce.)  Add the chicken stock, garlic and thyme and reduce (about 3 minutes.)  Add the chicken back to the sauté pan and cook for about 3 more minutes.  Season with salt and pepper if needed.

Serve chicken over rice with garlic-sherry sauce spooned on top and chopped olives.

 Zucchini blossoms are a real delicacy.  They’re only available during the summer, so you grab them whenever possible.  Note that most grocery stores will not carry zucchini blossoms.  You’ll have to go to a specialty food market, farmer’s market or any Italian market (in my case,  I went produce shopping in my parent’s garden.)  Instead of the traditional filling comprised of ricotta, I’ve filled mine with herbed goat cheese (just as I had at Front Street in Provincetown last summer.)

Zucchini Blossoms Stuffed with Herbed Goat Cheese

6 zucchini blossoms (preferably female — with fruit on blossom.)
6 oz goat cheese (at room temperature)
sprigs of fresh thyme (approx. 1 TBSP)
sea salt and pepper
2/3 c flour
1 cup plain seltzer water
48 oz vegetable oil
1 c olive oil
1 c red sauce (recipe in prior post)

Preheat oven to 300°.  Heat oil in a large saucepan and slowly bring to 350°. 

While the oil comes to temperature, gently clean the blossoms and remove the pistil.  Be careful not to break the flower.  Clean zucchini blossoms and cut the fruit into 3 strips. 

In a separate bowl, whisk soda water into flour until blended.  Set aside.

Mix together softened goat cheese, thyme and season with salt and pepper in a bowl.  Stuff each blossom with a heaping tablespoon of the goat cheese mixture.  Twist each top to seal.  

When the oil reaches 350°, gently dip the stuffed blossom into the batter to fully coat and place in oil with a slotted spoon*.   Fry until golden brown and crispy (about 3 minutes.)  Place on a baking sheet lined with paper towels and put in heated oven while you fry the remaining blossoms.  Once all the blossoms are done, sprinkle with sea salt and serve immediately with red sauce for dipping.

*Note: If you don’t have a thermometer, you can test to see if the oil is ready by seeing if the batter sizzles in it.