THE NEW ENGLAND LOBSTER ROLL

             I want to start by saying this recipe is near and dear to my heart. A piece of my childhood is built into this recipe. As a born and raised New Englander, I have so many memories of a cold lobster roll on a hot summer day… Lobster coming straight off the boats… If you have never experienced this, I suggest you place this on your bucket list.

            The lobster roll has become more then what it was originally meant to be; simple, flavorful, and refreshing. Cooks around the globe have done so many things to change this masterpiece that I believe we have kind of forgot what it was originally.

            I took the time to rediscover the memories of my childhood to find the right flavor and ingredient combination for this recipe. After many tests, I give to you…. THE NEW ENGLAND LOBSTER ROLL!!

INGREDIENTS

1 lb. Cooked Lobster Meat (DO NOT CHOP THIS MEAT UP! How ever it comes out of the shell is how you want it. See Picture Below.)

1/3 cup Mayonnaise

2 tsp Fresh Lemon Juice (Do yourself a favor… squeeze the lemon for this)

¼ cup Finely Chopped Celery

1 tsp Chopped Parsley

2 tsp Scallion (Very finely chopped. Use just the very green tops for this)

1/8 tsp Hot Sauce

1 pinch Sea Salt

1 pinch (or a few turns of the grinder) Ground Black Pepper

4 Split Top Hot Dog Rolls (Don’t cheat on these. Find split top rolls, it does make a difference)

¼ cup Melted Butter

INSTRUCTIONS

1.      In a small mixing bowl, place picked lobster meat. Make sure the meat is not dripping with moisture.

2.      In a separate bowl, combine mayonnaise, celery, parsley, scallions, lemon juice, hot sauce, salt, and pepper. Mix till well combined.

3.      Add mixture to bowl containing lobster and gently combine till all lobster pieces are coated.

4.      Place a small saute pan over medium heat. Brush top and bottom of rolls with melted butter and toast in pan till crisp and warm.

5.      Split rolls to allow filling.

6.      Divide lobster mix into four rolls.

7.      Serve and Enjoy!

As a true New Englander would tell you, make sure if you are cooking the lobster yourself to take the rubber bands off the claws to prevent the possibility of it flavoring the water the lobster is cooking in.

If you are buying these cooked and frozen, make sure to drain the meat post thaw. This will prevent the mix from being runny.

This has been one of the most fun posts I have ever had the honor to share with you. I am grateful to all of you and thank you for allowing me this experience.

Chef Tufaro

SMOKED TOMATO MARINARA SAUCE

     

     Marinara sauce is a staple of many Italian dishes. This has been one thing that I refuse to ever buy in a jar and have always had on hand in every kitchen I have ever run. BUT… It was time for an upgrade. Everyone is smoking everything these days and I figured this might be an interesting flavor infusion.

      Deciding to smoke the tomatoes replaces the process of steaming or boiling them to remove the skin. This recipe can be made without the smoking of the tomatoes and it will still be amazing. In complete disclosure, I have always made my marinara sauce rather thick compared to most. I can not stand a sauce that runs of the noodle… It must have sticking power.

      This marinara sauce has been served in four different locations on over 40 different dishes. I hope this smoked form has just as much success. AND NOW I GIVE TO YOU… SMOKED TOMATO MARINARA SAUCE!!!

INGREDIENTS

4 lbs. Roma Tomatoes

½ cup Sliced Garlic

½ cup Diced Sweet Onion

1/8 cup Olive Oil

¼ cup Basil (Picked and Sliced into Thin Strips)

¼ tsp Sea Salt

¼ tsp Black Pepper

¼ tsp Sugar

¼ cup Red Wine

INSTRUCTIONS

1.      Begin by cutting the tops of the Roma tomatoes off and disposing them

2.      Place tomatoes in an aluminum pan cut top up, side by side.

3.      Sprinkle exposed tops with salt and pepper.

4.      Place tomatoes in smoker and smoke till tomatoes are soft and skin splits.

5.      Remove skin from tomatoes and squeeze with hands into pan allowing to mix with flavors from pan.

6.      In a shallow saucepan, over medium heat, place oil and allow to become hot.

7.      Once hot, add garlic and onions and sauté till ingredients become tender but not soft.

8.      Add tomatoes to the saucepan and combine.

9.      Once simmering, add basil, cover, and allow to simmer for about one hour (stirring occasionally) over low heat.

10.  Add red wine and sugar. Allow to simmer (stirring occasionally) till sauce thickens.

11.  Enjoy!

I am thrilled to share this recipe with you. The smoked flavor in the sauce allows this marinara to have a wild side but tame enough to use on just about anything. Enjoy in good health.

Chef Tufaro

CRAB AND CHEESE STUFFED RAVIOLI

           

             Let me start by saying I am a huge ravioli fan (See Molten Chocolate Ravioli…)! But there is something about a ravioli that is made from scratch that makes you just melt. Then of course the sauce… Well, you get the idea.

            This ravioli was inspired by an American Chinese favorite ‘Krab Rangoon’ but with Crab (not Krab) and in more of a traditional Italian form. I am a believer that we must be careful to not over complicate that which is so pure. Flavor can be created by the combination of unique ingredients without all the complex add-ins.

            These raviolis could be served with a butter sauce, a traditional marinara sauce, or something more unique. A very versatile main dish. And now… Please Enjoy… CRAB AND CHEESE STUFFED RAVIOLI

INGREDIENTS

1 Batch Egg Noodle Dough (See https://cheftufaroanonymous.blogspot.com/2019/06/fresh-egg-noodle-pasta.html)

2 cups Snow Crab

1 cup Ricotta

1 Tbl Fresh Chopped Parsley

1 tsp Black Pepper

1 tsp Sea Salt

INSTRUCTIONS

1.      Produce Egg Noodle Dough to recipe and roll to approximately 1/8-inch-thick (Approximately 8 sheets, 4 inches by 12 inch)

2.      In a small mixing bowl, combine snow crab, ricotta, parsley, black pepper, and salt.

3.      Lay one sheet of dough on a flat surface.

4.      Place 12, one tablespoon mixture scoops spaced evenly in two rows of six.

5.      Brush a small amount of water along the edge of noodle and in between each scoop of mixture to ensure sealing between top and bottom noodle layer.

6.      Place another noodle layer over the other noodle and gently press to seal mixture between two noodle layers.

7.      Cut into 12 ravioli pieces.

8.      Repeat steps 3-7 three more times till you have 48 raviolis.

9.      In a sauce pot, heat water till boiling.

10.  Once boiling, place raviolis in water. Cook till floating.

11.  Remove from water and allow to drain.

12.  Serve with your choice of sauces.

13.  Enjoy!

While making these raviolis, I used a tool to assist in the process to simplify the creation process. The recipe is written as if they are being made by hand, but this can simply be adjusted to adapt to your choice of process.

I have stated simplicity is the best form of food creation. Though this is complex to make, the ingredients are very simple and few. These raviolis were amazing, and I would suggest serving these to the pickiest of eaters. 

As always, I am grateful to all of you. Thank You so very much!

Chef Tufaro

BACON WRAPPED JALAPENO SHRIMP

            This is one of those appetizers that you kind of envision but have no idea what to expect. Personally, I have wanted to make these for some time now but never found the proper time or place for a serving like this.

            The traditional Stuffed Jalapeno was due for an upgrade, so we began wrapping it with bacon (which I think we have got to the point we wrap everything in bacon). After wrapping it with bacon, we fried it… then we smoked them… but we have never really added to them for some time UNTIL NOW! The chef in me thinks, “If I add shrimp, the cost of the dish goes up.” The foodie in me thinks, “SHRIMP MAKES EVERYTHING BETTER!” The combination of flavor these have is like something I personally had never found. So… I give to you… BACON WRAPPED JALAPENO SHRIMP.

INGREDIENTS

16 Shrimp (Peeled and Deveined, Tail-On, 26/30 size is best)

8 Jalapeno (Halved and Hollowed)

16 Slices Bacon

8oz. Cream Cheese

1/3 cup Cheddar

1 tsp. Chopped Parsley

1 tsp. Black Pepper

INSTRUCTIONS

1.      Preheat oven to 375 degrees F

2.      Cut jalapeno into halves lengthwise and remove seeds and stem

3.      In a small mixing bowl, combine cream cheese, cheddar cheese, parsley, and black pepper. Fold until well combined,

4.      Using a sharp knife, butterfly shrimp open to allow easier assembly

5.      On baking sheet, lay out jalapeno rounded side down.

6.      Place one shrimp in each jalapeno with the tail sticking out the stem side.

7.      Place approximately 1 Tbl cheese mixture on top of shrimp spreading to cover open side of jalapeno.

8.      Cut bacon slices so that each is divided into two pieces (one 1/3 and the other 2/3 the length of the bacon slice)

9.      Wrap short bacon piece over the top side of the jalapeno to seal the top.

10.  Using the longer piece of bacon, wrap around the jalapeno starting at the shrimp tail side and rolling up to cover the cheese.

11.  After completing all 16 shrimp, cover baking sheet with aluminum foil and place in oven for 30 minutes.

12.  Remove foil and return to oven till bacon is crisp but not overcooked.

13.  Plate and Serve.

This is an amazingly elegant starter that can be served at a tailgate party or a dinner party. All these unique flavors come together to create something completely different and unique. I hope you enjoy and am grateful for all your support.

Chef Tufaro

DROPPED CHEDDAR BISCUITS

            I must start by saying that my Great-Grandmother was the first inspiration I had as a cook. I miss her everyday and I dedicate this recipe to her, and the memory of her making dropped biscuits in a wood stove every time I was with her.

            I do not have much to say about these biscuits except YUM! Some things just do not need words, and honestly, I am at a loss for them. It has been a long time since I have really sat and thought about my childhood and all the time I spent with my Great-Grandmother when I was sick.

            I guess what I hope everyone gets out of this recipe is the love and joy that she brought to me. I Love You Great-Grandma Anthony! I hope this recipe makes you proud.

INGREDIENTS

2 cups All-Purpose Flour

1 Tbl Baking Powder

½ tsp Garlic Powder

½ tsp Salt

¼ cup Butter (Room Temperature)

¾ cup Milk

¼ cup Shredded Sharp Cheddar Cheese

INSTRUCTIONS

1.      Preheat oven to 450 degrees F.

2.      Lightly grease a baking sheet.

3.      In a large bowl, mix flour, baking powder, garlic powder, and salt.

4.      Add butter to dry mixture. Using a fork, cut in (mush) butter till clumped but spread into mixture.

5.      Add milk and cheese to mixture and stir until moist. Texture should be about the consistency of cookie dough.

6.      Drop dough, one heaping spoonful at a time, onto baking sheet.

7.      Bake in oven for 12-15 minutes, until golden brown.

      Makes 12

This recipe is simple and to the point, but they are so good! I hope you enjoy as much as I have.

Chef Tufaro

APPLE STUFFED PORK PINWHEEL

            Oh, come on…. You expected me to call this something other than a pinwheel? Baby Tufaro says it is like a pork Swiss roll. I guess I could have called it, “Hypnosis by Apple Pork” but…. Anyway, this pinwheel is a delicate creation that will be fun to plate and serve once completed. It is a rather simple recipe that takes very few ingredients to make and will satisfy every taste demand. The fact that this is sweet, yet still holds the flavors of traditional pork makes this unique.

            I have made this at home many of times as well as in one of the finest restaurants I ever was blessed to be called chef in. My favorite reaction is always the one that is that dumbfounded stair like you have three heads. This recipe will get you those looks but will also get you the YUM at the end. And now I give to you… Apple Stuffed Pork Pinwheel.

           

INGREDIENTS

2 ½ to 3 lb. Pork Loin

Stuffing

1 cup Diced Celery

1 cup Diced Sweet Onion

2 cups Diced Gala Apple (Any apple will do; I just like Gala)

8 Tbl Salted Butter

1 cup Sweetened Apple Sauce

3 cups Course Bread Crumb (You want some texture in the breadcrumb, but any will do)

1 Tbl Cinnamon

¼ cup Brown Sugar

Brown Sugar Drizzle

½ cup Brown Sugar

2 Tbl Milk

4 Tbl Salted Butter

INSTRUCTIONS

1.      Preheat oven to 375 degrees F

2.      In a medium saucepan, over medium heat, melt butter for stuffing.

3.      When melted, add onion, celery, and apple. Sautee till celery is soft.

4.      Add applesauce to saucepan stirring till warm.

5.      When mixture is warm, add breadcrumbs and mix till well combined.

6.      Remove from heat and set aside.

7.      Using a knife you trust, slice open the pork loin about ½ inch thick to create a flat piece of pork (see photo).

8.      Once pork loin is flat, sprinkle one side with cinnamon and ¼ cup brown sugar.

9.      Take stuffing mix that was set aside and place on side of pork loin with cinnamon and sugar on it. Spread to cover pork as even as possible.

10.  Starting at the end of the loin that was originally the middle, loosely roll pork loin back to its original shape. This should allow for the stuffing to remain inside the loin as it rolls.

11.  Place now rolled loin on baking sheet open end down so that the loin stays rolled during cooking.

12.  Place in oven and cook till internal temperature of loin reaches a minimum of 145 degrees F (approximately 1 ½ to 2 hours).

13.  Once pork loin is removed from oven, place medium saucepan over medium heat with 4 Tbl butter and milk

14.  Once butter is melted, add ½ cup brown sugar and stir till melted and sauce is runny.

15.  Remove pork loin from baking sheet and slice to desired thickness.

16.  Top with brown sugar drizzle and enjoy!

Thank you again for taking the time to look at and enjoy my creations. I hope they bring you as much excitement as they do myself. As always, I am truly grateful to all my Anonymites. Without you this is just another recipe.

Chef Tufaro

ITALIAN SAUSAGE STUFFED MUSHROOMS

           

            In the early 2000’s, I was the Executive Chef for an Italian restaurant that was truly a mess when I arrived. If there is anything, I can share with those that are not from the hospitality industry, it is that a restaurant that is run with ego outside of the kitchen will fail. This recipe was created in this restaurant and after being served for one evening, its success was removed and never allowed to see a plate again. This angered me, as it would anyone, and because of that I am giving it to the world! This deserves to be seen and tasted everywhere.

            Stuffed mushrooms are a staple for many. The simplicity and elegance of this item is truly understated. My family has made mushrooms stuffed with bread stuffing for most of my life, this is new to them and everyone that tries it. With that being said, I give to you…. ITALIAN SAUSAGE STUFFED MUSHROOMS!!!F

INGREDIENTS

1 lb. White Cap Mushrooms (Size is dependent on your preference, but one pound is universal)

2 Large Cloves Garlic (Diced)

1/8 cup Diced Sweet Onion

1 Tbl Olive Oil

¼ cup Mushroom Stems (Diced)

1 lb. Ground Mild Italian Sausage (Removed from casings)

¼ cup Plain Breadcrumbs

½ cup Pasta Sauce

1/3 lb. Mozzarella Cheese (Sliced into ¼ inch thick pieces)

INSTRUCTIONS

1.      Preheat oven to 425 degrees F

2.      Remove stems from mushrooms and dice (do not discard)

3.      In a medium sized saute pan, add olive oil. Heat over medium heat

4.      When oil is hot, add garlic, onions, and diced stems to pan and heat till sweating.

5.      Once sweating, remove from heat and place contents in a mixing bowl

6.      Add sausage and breadcrumbs to mixing bowl and combine (like mixing a meatball)

7.      Place mushroom caps on a baking sheet and stuff with sausage mixture rounding at top to create a dome shape

8.      Place in oven and cook for 15 minutes

9.      Remove from oven and spoon pasta sauce over each mushroom

10.  Place one piece of mozzarella on top of each mushroom and place back into oven cooking till cheese is fully melted

11.  Remove from oven and enjoy

There are times that one must defy the rules to do what is right. This is the right thing to do by providing everyone with the ability to make what was prevented from seeing the success it should have had. I hope it brings you the joy that others missed.

Gratefully Yours,

Chef Tufaro