Gremolata is an Italian garnish of raw, finely chopped garlic, parsley and lemon zest. It is usually sprinkled over slow-cooked braised meats, as in the Italian dish osso bucco, but it also makes a good garnish for grilled fish or chicken. Here, we are adding it to butter to make a compound butter for grilled steaks.
Compound Butter Gremolata
Gremolata is an Italian garnish of raw, finely chopped garlic, parsley and lemon zest.
Mix all the ingredients together in a bowl. Turn it out onto a sheet of plastic wrap and roll into a tube about 1 inch in diameter. Refrigerate until ready to use. When ready to use, slice off 1/2 inch piece and add to hot steaks while resting.
This compound butter can be stored in the refrigerator for up to a month. Use it as needed to add flavor to steaks, fish, pork, chicken, or use it to cook omelettes. © Galley Chef All Rights Reserved
This texas-style chili con carne recipe was adapted from the Arkansas Razor Back chili team and provided to me by Nancy and Wes Fetzer. It is rich and spicy without the beans.
After making your chili con carne, try a “slinger”: two cheeseburger patties, hash browns, and two eggs, all smothered in chili. Other great chili combos: french fries and chili, hot dogs and chili, baked potatoes smothered in chili and cheese
Chili Con Carne
A rich and spicy chili con carne that's perfect for a cold, rainy day or any football game.
Brown the meat in the oil. Add onions and green peppers and sauté until translucent. Add other ingredients and simmer on low, uncovered, for a minimum of 2 hours add more beer if necessary.
For a great party, keep the chili warm on low in a crock pot. Provide some or all of the following accoutrements along side your chili: chopped scallions, shredded cheddar cheese, sour cream, guacamole, corn chips, tortilla chips, chopped cilantro, or corn bread. Let all the guests help themselves and garnish their chili to their liking. © Galley Chef All Rights Reserved
Cacciatore means “hunter” in Italian. “Hunter-style” refers to dishes made with the hunters catch of the day, such as rabbit or chicken, with tomatoes, onions, herbs, bell peppers and sometimes wine. The northern Italian chefs often used white wine in this dish, whereas in southern Italy, red wine is often used.
Chicken Cacciatore with Red Wine and Herbs
This classic Italian dish is perfect on a cold winter night with a good red wine and some crusty bread.
Salt and pepper the chicken on both sides. Sauté in olive oil over medium heat until light brown on each side. Transfer to a plate and set aside.
Add the bell pepper, onion, and garlic, crushed red pepper, and oregano and cook until tender, about 10 minutes. Season with salt and pepper.
Add the tomatoes with their juice, chicken stock, red wine, capers and oregano. Return the chicken to the pan and coat in the sauce. Add the rosemary. Bring the sauce to a simmer over low heat and cook for about 10 minutes. Transfer to a platter, sprinkle with basil and serve.
Serve this with pasta and some good crusty bread to sop up the sauce with. © Galley Chef All Rights Reserved
Eggplant Parmesan is rich, gooey, yummy and nutritious comfort food that can be used as a vegetarian main dish or a side dish to any meal. It is unclear where this dish originated. Both the Southern regions of Campania and Sicily, and the Northern province of Parma claim to have originated eggplant parmesan.
A rich healthy vegetarian dish that can be used as a main course or a side dish.
Saute onion and garlic in 1/4 cup oil till lightly golden. Add tomatoes, sauce, salt and herbs. Cover and simmer 20 minutes, stirring occasionally.
Combine bread crumbs, 1/2 teaspoon salt, and 1/2 cup parmesan cheese. Peel eggplant and cut into 1/2 inch thick slices. Dip each slice into egg then bread crumb mixture. Brown in remaining oil about 2 minutes on each side. Be sure to keep pan clean between additions of eggplant to eliminate burnt bits. Spoon sauce in the bottom of a shallow casserole pan to coat the bottom. Arrange eggplant over the sauce. Top with mozzerella cheese then more sauce. l Sprinkle with parmesan cheese. Bake at 400 degrees for 20 minutes until hot and bubbly.
Recipe Notes The onions add sweetness to the sauce. If you want to skip the onions, add a teaspoon of sugar to balance out the acidity in the tomatoes. To impress guests at a dinner party, purchase round molds and stack the eggplant, cheese and sauce in the individuals molds before baking. © Galley Chef All Rights Reserved
This braised fennel with garlic recipe really packs a punch with more flavor then you can imagine! It’s perfect as an accompaniment with fish.
Fennel Braised with Garlic
The delicate flavor of licorice permeates every bite of this delicious braised fennel with garlic.
Heat oil and garlic in a medium saucepan for 30 seconds. Add fennel bulbs, salt, pepper, and fennel pollen. Cook for 5 minutes then add the water and cover. Cook for 20 minutes over low heat. Remove fennel from pan and set aside. Turn up the heat and reduce broth to about 1/4 cup. Add butter 1 tablespoon at a time. Pour sauce over the fennel and serve.
Fennel seeds that have been finely ground can be substituted for the fennel pollen. © Galley Chef All Rights Reserved