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.
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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.
Instructions
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.
Recipe Notes
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.
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Eggplant Parmesan
A rich healthy vegetarian dish that can be used as a main course or a side dish.
Instructions
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
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.
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Fennel Braised with Garlic
The delicate flavor of licorice permeates every bite of this delicious braised fennel with garlic.
Instructions
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.
Recipe Notes
Fennel seeds that have been finely ground can be substituted for the fennel pollen. © Galley Chef All Rights Reserved
Grilled Halibut is delicious because the technique of grilling brings out the sweetness of the fish. It is a highly regarded food fish, which is causing it to rapidly become depleted. The name is derived from haly (holy) and butt (flat fish), for its popularity on Catholic holy days.
Methods of Preparing Halibut
Grilled – Usually marinated first because of it’s low fat content.
Broiled – Usually marinated first because of it’s low fat content.
Seviche – When it’s freshly caught, there’s nothing better then make seviche using lot of fresh lime juice, some sweet and hot peppers and a little onion.
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Grilled Halibut with Mustard Dill Sauce
This Halibut recipes results in a moist, tender and flaky fish with a sauce that is out of this world!
Ingredients
For the Mustard Dill Sauce
Ingredients
For the Mustard Dill Sauce
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Instructions
For the marinade
Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.
For the Mustard Dill Sauce
In a small bowl, combine the yogurt, mayonnaise, dill and mustard; cover and refrigerate. Sprinkle halibut with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.
Recipe Notes
© Galley Chef All Rights Reserved
The rich umami flavor of roasted lamb and mint with creamy, tangy feta cheese and the crunch of pine nuts. Delicious!
Most people don’t realize that lamb is a young sheep under 12 months of age which does not have any permanent incisor teeth in wear. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, in contrast to older meat which is pinkish-red. My preference is, grass-fed from Colorado.
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Leg of lamb stuffed with feta cheese, pine nuts, apricots and mint
The rich umami flavor of roasted lamb and mint with creamy, tangy feta cheese and the crunch of pine nuts. Delicious!
Instructions
Preheat oven to 375 degrees F. Cut six 2-foot lengths of butcher's twine. In a small skillet sauté apricots and shallots in butter 1 minute or until lightly browned. Transfer to a small bowl and mix well with feta cheese, pine nuts and mint; season to taste with salt and pepper.
To butterfly the lamb. Arrange the lamb on work surface, inside facing up. Cut through to the bone. Then around the bone on each side to open it up.
Place a sheet of plastic wrap over lamb and pound with a meat mallet to flatten meat slightly, if needed, until leg is a fairly even thickness. Remove plastic wrap and generously season inside and outside of lamb with salt and pepper.
Mound stuffing mixture lengthwise along one side of lamb; roll up lamb over stuffing, tucking in ends.
Space 5 pieces of twine under lamb roll and tie them firmly, starting at outside and working in. Tie roll lengthwise with remaining piece of twine. In a roasting pan set over 2 burners, heat oil over high heat. Add lamb roll and sear all over, about 6 minutes in all. Transfer lamb to a rack and set down in the roasting pan. Roast until brown and tender and an instant read thermometer reads 140 degrees F for medium rare, about 1 hour to 1 hour and 15 minutes, basting occasionally. Remove from oven and let sit, covered loosely with foil, 10 minutes. To serve, discard strings, slice in 12 pieces and serve
Recipe Notes
© Galley Chef All Rights Reserved
This recipe cam from the little town of Villefranche-sur-Mer on the French Riviera. The beautiful people of this town show their love for tradition and old world style through many of their dishes. Lobster with couscous and brunoise of vegetables salad is one of them.
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Lobster with Couscous and Brunoise Vegetable Salad
Lobster with couscous and brunoise vegetable salad is an impressive dish bursting with color and flavor from the French Riviera.
Ingredients
For the vegetable brunoise
Ingredients
For the vegetable brunoise
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Instructions
For the lobster and couscous
Boil a whole lobster for 15-20 minutes. Drain lobster and allow to come to room temperature. Remove the shells. Slice the tail thinly into medallions Boil chicken stock. Add couscous, cover and let sit for 5 minutes. Fluff with a fork and add the finely dice onion, tarragon, parsley, cilantro and chives and add to couscous in a bowl. . Add the juice of 2 lemons to cereal mixture. Add ½ cup olive oil and salt and pepper to taste.
For the vegetable brunoise
Cut all of the vegetables into 1-2 centimeter squares, all equal in size. Mix all the ingredients in a bowl.
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Thin slices of fennel, floured and fried 1 large tarragon leaf Browned butter
For the presentation
Place a ring mold in the center of a plate. Place the couscous mixture into the ring mold and press gently. (about ½ inch thick) Decorate with thin slices of lobster tail medallions shingle-style. Knuckle meat and claws go in the center with a fried sage leaf. Spread the colorful brunoise around the plate to garnish. Remove the ring mold. Drizzle vegetables with lemon and olive oil.
Recipe Notes
© Galley Chef All Rights Reserved
