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Chestnuts Sauteed in Butter with Rosemary
Chestnuts sauteed in butter are savory, salty caramelized treats. The rosemary makes it a perfect holiday snack.
Instructions
Melt butter in a saute pan over medium-low heat. Add chestnuts and toss to coat well. Season with salt and saute until dark golden brown on both sides. Sprinkle in the rosemary, remove from heat, let cool. Chestnuts can be stored in an air tight container in the refrigerator for up to 2 weeks.
Recipe Notes
See "how to" to peel fresh chestnuts. © Galley Chef All Rights Reserved
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Fried Calamari
Fried Calamari that is crispy and tender with just the right amount of spice.
Instructions
One day in advance: Slice the bodies into rings. Put them in a zip lock bag with the tentacles and pour the buttermilk over them. Squeeze the air out of the bag and put it in the refrigerator over night. There are enzymes in the buttermilk that will break down the squid and tenderize it. When you are ready to serve: Heat oil to 350 degrees. Line a sheet pan with parchment paper and set aside. Whisk the flour and spices together in a shallow pan. Drop the squid into the flour mixture. Toss to coat with flour. Set them aside on your lined sheet pan. Repeat with the rest of the squid until it’s all been dredged in flour. Fry the calamari in hot oil Pour about 3 inches of oil into a large, heavy-bottomed pot. Set it on the stove over high heat. While the oil is heating, line a sheet pan with paper towels. Set it aside. The oil is ready when you dip a piece of calamari into the oil and bubbles form around it immediately. Fry the calamari in batches. Don’t overcrowd the pot. Stir them around with a slotted spoon as they fry, turning them over so they cook on both sides. They’ll take about 3 to 5 minutes to fry, depending on size, thickness, etc. When they are beautifully golden brown, remove them from the oil. Drain them well over the pot. Then transfer them to your paper-lined pan. Sprinkle with plenty of kosher salt and chopped parsley. Serve with lemon wedges or a side of tomato basil dipping sauce.
Recipe Notes
* Time saving tip for parties: prepare the calamari in advance and freeze them on a cookie sheet. Once they are frozen, put them in a zip log freezer bag until ready to use. They can go right from freezer to the fryer. © Galley Chef All Rights Reserved
Crunchy, savory little snacks that are perfect for game day or an after-school snack. Make them ahead of time, freeze, and reheat for a quick and easy bite.
Crunchy, savory little snacks that are perfect for game day or an after-school snack. Make them ahead of time, freeze, and reheat for a quick and easy bite.
Instructions
Saute spinach 1 to 2 minutes until wilted. Add mozzarella cheese and basil leaves and stir till cheese is melted. Fill fillo cups with mixture.
Top each cup with a thin slice of tomato .
Add a Pepperoni slice. Bake at 350 degrees for 10 minutes. Garnish with fresh basil leaves.
Recipe Notes
Make these tasty treats in advance and freeze them for a tasty 10 minute pizza snack any time. © Galley Chef All Rights Reserved
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