Jerk Spiced Grits with Spicy Tomato Shrimp Gravy

Spicy Tomato Shrimp Gravy
Ingredients:
2 tablespoons butter
1/2 cup chopped onion
2 cloves garlic, finely chopped
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 cup seafood broth or stock, or bottled clam juice
One 28-once can whole peeled tomatoes
Drained, liquid reserved, and coarsely chopped
1 teaspoon Old Bay Seasoning
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 pound peeled and deveined shrimp
1 tablespoon chopped fresh parsley

Cowboy Stew

SLSH Enterprises, Inc.

Ingredients:
1 2-pound beef brisket, trimmed and cut into bite-size pieces
1 packet (1.25-ounce) hot taco seasoning mix
2 cups finely chopped red potatoes
1 can (16-ounce) diced tomatoes, Hunts®
1 can (10.75-ounce) condensed cream of celery soup
1 cup frozen corn kernels
1 cup reduced-sodium beef broth
3/4 cup frozen chopped onions
2 teaspoons chopped garlic

Sunday CheeseSteak Sandwiches

Sandwich Ingredients:
6 TBS extra-virgin olive oil
1 each sweet green and red bell peppers, thinly sliced
1 cup thinly sliced mushrooms
1 large yellow onion, cut into paper thin slices

2 TBS chopped fresh oregano

Kosher salt & Freshly ground black pepper
1 ½ lbs. rib-eye steak, about 1-inch thick

4 crusty hoagie rolls
Homemade Provolone Sauce (recipe follows)

Pre-heat the oven to 250 F…

Eggplant and Zucchini Pie

Cheese Mixture

Ingredients:
1½ pounds fresh ricotta cheese
1½ pounds fresh mozzarella cheese
½ pound grated Parmesan cheese
¼ cup chopped fresh parsley
2 eggs, beat the eggs with a fork until blended
Salt and pepper to taste

Click here for the egglant and zucchini pie ingredients and preparation directions.

Penne Gratin “Penne from Heaven”

Ingredients:
1 pound uncooked penne pasta
Salt
1 cup diced prosciutto
3 tablespoons olive oil
½ cup unsalted butter
1 cup heavy cream
4½ cups grated Parmesan cheese
½ cup diced fontina cheese
½ cup diced fresh mozzarella
Freshly grated black pepper

Keep reading…

Penne alla Vodka with Chicken

Ingredients:
½ pound chicken breast, sliced
1 pound uncooked penne pasta
¼ cup extra virgin olive oil
4 garlic cloves, peeled and chopped
1 (16-ounce) can Italian plum tomatoes with liquid
1 teaspoon crushed hot red pepper
¼ cup vodka (optional)
½ cup heavy cream
2 tablespoons unsalted butter
3 tablespoons chopped fresh Italian parsley
¾ cup freshly grated Parmigiano Reggiano
Salt and pepper to taste

Find out how to mix up this famous Scotto dish!

Potato and Zucchini Chips with Gorgonzola Cheese

Ingredients:
1 pound large baking potatoes
½ pound large zucchini
2 tablespoons all purpose flour
2 quarts peanut oil for frying
1 cup Gorgonzola cheese crumbled
Kosher salt to taste

Click here to find out how to prepare this appetizer.

Bomboloni di Nutella

For the Donuts:
2 jars Nutella (13 ounces each)
1 pound ricotta cheese
1 teaspoon salt
1 teaspoon vanilla
4 teaspoons baking powder
2 cups all purpose flour
4 eggs
2 quarts Canola oil
granulated sugar

Directions:
1. To make donuts: In a large mixing bowl, combine 1 jar Nutella, ricotta, salt, vanilla, baking powder, flour and eggs. Mix until smooth to form dough.

2. Drop heaping spoonfuls of dough into hot oil at 375° and cook for 3 to 4 minutes.

3. Remove donuts from hot oil, drain on paper towels for a moment, roll in granulated sugar, and fill with Nutella. Serve immediately.

Serves 6