Gluten Free Chicken Marsala for Two

YIELD:  2 Servings

WHY THIS RECIPE WORKS

This is a very easy, but delicious dish, and it takes less than 30 minutes to prepare.  I like to serve it with pasta, rice, or potato.  I use Santini Dry Marsala Wine, which is imported from Italy and a bottle costs less than ten dollars.  It’s great to have on hand for a quick dinner.  I make this dish with butter, as I prefer the flavor.  Normally I would use oil for a higher heat point, however, the butter works in this recipe as the chicken is at room temperature and pounded out.  You can substitute olive oil or half of each if you like.

INGREDIENTS:

  • 1 cup of dry Marsala wine
  • 1 cup chicken stock
  • 2 breasts of chicken, pounded out to half to three quarter inch (room temperature)
  • 3 OZ Cremini (baby bella) mushrooms, discard stem and slice
  • 3 OZ Maitake (hen of the woods) mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 T cornstarch
  • 4 T Butter
  • Salt and black pepper

INSTRUCTIONS:

  1. Pound out chicken and sprinkle both sides with salt and pepper
  2. Combine a small amount of chicken stock and the cornstarch to make a slurry and set aside
  3. Melt two tablespoons of butter in a skillet at medium heat
  4. Add chicken when the butter starts to bubble
  5. Cook the chicken until firm, 145 degrees and transfer to a dish
  6. Add an additional two tablespoons of butter to the skillet and add mushrooms
  7. Cook mushrooms until they are golden brown
  8. Add garlic and allow to cook for 30 seconds, allowing the garlic to bloom
  9. Add chicken stock to deglaze the pan
  10. Stir in slurry
  11. Slowly add Marcella wine, stirring to incorporate
  12. Reduce sauce to half and turn off burner
  13. Return chicken to the skillet and spoon the mushroom/wine mixture to coat.  Only allow the chicken to warm, as the chicken is already cooked

Enjoy!

Teriyaki Marinade

We have had more complements with this simple marinade. If you have ever had salmon at our house this is what we always use! Please let us know how it worked for you if you try it. Enjoy!!

WHY THIS RECIPE WORKS: This recipe is a family favorite Dave’s Dad created.  This teriyaki marinade is my go to for salmon, but it can be used for chicken.  Dave’s dad mainly used it when he grilled steaks! 

INGREDIENTS:

  • Three to four cloves garlic, minced
  • 1 T fresh grated ginger
  • ¼ cup hoisin sauce
  • ⅓ cup brown sugar
  • ¼ cup honey
  • 1 t sesame oil
  • 1 cup soy sauce 

INSTRUCTIONS:

  1. Combine all ingredients and whisk until sugar dissolves.  Marinate for at least one hour or overnight for a more intense flavor

Artichoke & Oyster Soup

We perfected this soup last weekend when we celebrated our dear friend Xavi’s birthday. There may be a lot of steps, but we have tell you it is truly amazing. This soup along with a crusty slice of bread can’t be beat, just saying!!!!

YIELD:  10 to 12 Servings

INGREDIENTS:

  •  ¼ cup unsalted butter
  • 1 sweet onion diced
  • ½ cup diced celery
  • 5 cloves garlic diced
  • 2 – 12 OZ bags of artichoke hearts (remove leaves on about half)
  • 1 sprig rosemary
  • 1 t fresh thyme, chopped
  • 1 t kosher salt
  • ½ t black pepper
  • ¼ cayenne pepper
  • 3 T flour
  • ¼ cup white wine
  • 1 32 OZ carton chicken stock
  • 1 12 OZ carton seafood stock
  • ¼ cup dry sherry
  • 1 pint of fresh oysters, chopped.  All liquid as well.  You can add additional oysters if you like.
  • 1 pint heavy cream

INSTRUCTIONS:

  1. Sauté onions and celery in butter until caramelized
  2. Add artichoke.  Cover pan and sauté until tender
  3. Add garlic and sauté for 30 seconds
  4. Gradually add flour stirring until completely combined
  5. Deglaze with wine
  6. Add salt, peppers, and thyme
  7. Gradually add chicken and seafood stock and Worcestershire
  8. Add Rosemary
  9. Cover and allow to simmer for 30 minutes
  10. Remove rosemary and use immersion blender to smooth (be certain allow for some small chunks)
  11. Add oysters, oyster liquid, and sherry and simmer uncovered for 15 minutes
  12. Stir in cream and simmer for another 5 minutes

Optional Topping:

  • In a small bowl combine ½ cup mascarpone cheese, one tablespoon chopped parsley, finely sliced chives, and chopped tarragon leaves and the zest and juice of one lemon.

Use about a teaspoon to garnish the soup when serving

Homemade Aioli / Mayonnaise

Here is a video on how to make your own mayonnaise or if you like aioli.  We filmed this while visiting our dear friends Richard & Xavi in Barcelona in October 2015.  Since Harris and I have not been blogging in so long I almost forgot about posting this video until today.  Richard our dear friend is gravely ill so in his honor I wanted to get this video out there into the universe in his honor.  Enjoy!

Eggplant & Feta with pine nuts and basil appetizer!

Here is a fun appetizer or an amazing amuse-bouche. We served this to our dinner guests recently as a lovely amuse-bouche and we’ve also served trays of them at a cocktail party. This is a true crowd pleaser!  très chic!!!

DSC01757

Give this a try and let us know what you think!

For a quick demonstration of how easy this is to prepare, check out our video of Harris preparing this crowd pleaser.

Eggplant & Feta with Pine Nuts & Basil

Appetizer or Amuse-Bouche

Makes 1 dozen

Ingredients:

  • 1 Italian or 2 Japanese Eggplant(s), cut lengthwise ¼ inch thick slices
  • ¼ cup toasted pine nuts
  • ¼ pound feta cheese, cut into ½ inch cubes
  • 1 dozen tender basil leaves
  • Extra virgin olive oil
  • Kosher salt & pepper

Directions:

  1. Brush slices of eggplant with olive oil and season with salt & pepper.
  2. On high heat, sauté eggplant until golden brown on both sides.
  3. Remove eggplant from pan and set on plate to cool.
  4. On work surface, lay out the eggplant and place cube of feta cheese about 2 inches from the end. Sprinkle with 4 or 5 toasted pine nuts and place one basil leaf on top of the feta cheese.
  5. Roll the eggplant around the cheese, keeping the pine nuts and basil inside the roll-up and skewer with a large decorative tooth pick.
  6. Plate & serve!

Super easy Gluten Free Shrimp Scampi

If you love Shrimp Scampi, you must try this recipe. It’s super easy to make and takes very little time from start to finish! Serve this dish up to your family or guest and they will think you’re a professional chef!

What makes it Gluten Free? Simple, we use no flour to thicken the sauce and we serve it on Gluten Free pasta! Our choice is Barilla but there are many options available.

In this short instructional video, Dave demonstrates just how easy this dish is to make!

We hope you enjoy!!!

Shrimp Scampi

Ingredients:

  • 2 pounds shrimp, peeled and deveined – tails left on
  • Salt and freshly ground black pepper
  • Olive oil
  • 1 small onion, sliced thinly
  • (optional) red pepper flakes for heat
  • 2 tablespoons chopped garlic
  • 1 lemon, juiced
  • ½ cup white wine
  • ½ cup shrimp stock
  • 2 tablespoons cold butter
  • 2 tablespoons chopped parsley leaves
  • Lemon slices, for garnish
  • ¼ to ½ Cups Parmigiano-Reggiano Cheese to taste
  • Spaghetti pasta, as an accompaniment. We prefer Barilla Gluten Free!

Directions:

  1. Season the shrimp thoroughly with salt and pepper.
  2. Heat a large sauté pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly sauté until just starting to turn pink, but not cooked through. Remove from the pan and set aside.
  3. Add the onions and sauté just until they begin to soften, about 3 minutes.
  4. Add the garlic and cook another 30 seconds. If adding red pepper flakes, add them at this time as well.
  5. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes.
  6. Add the shrimp back to the pan and swirl in the butter. Check for seasoning and adjust as necessary.
  7. Serve over al dente pasta. Note: If using Gluten Free pasta, be certain to keep stirring the pasta while boiling to ensure it doesn’t clump and stick together. After you drain the pasta water, we also find it best if you toss the pasta with a little olive oil to also prevent sticking.
  8. After plated, sprinkle with fresh grated Parmigiano-Reggiano cheese and the fresh parsley. Garnish the plate with lemon slices and serve!

Shrimp Scampi Plated

Love this recipe? Follow us and share it with your friends! Let us know how it came out and send us some pictures! Questions? Ask The Dads in the comments or e-mail: HarrisandDave@gmail.com

Enjoy!!!

True to Harris’ Italian roots ~ Cioppino, Italian Seafood Stew!

Add this amazing recipe to your repertoire and impress your friends; great for a dinner party!!!

This is very similar to the French version, bouillabaisse, only this doesn’t have saffron and the base is tomato. Staying true to Harris’ Italian roots was his goal when creating this dish.

The star ingredient is the calamari!  If you’ve not cooked calamari before now, don’t be afraid.  Most fear cooking calamari any way other than breaded and deep-fried but fear not.  You will be surprised how tender and flavorful it is in this dish.  If you watch our video, you will also see how much liquid is released from the calamari as it simmers.  While I do believe in substitutions, we strongly recommend not replacing the star ingredient; you’re going to love it!!!

We recommend serving with garlic rubbed crostinis or a rustic bread as you’ll definitely want something to soak up the delicious broth while eating the shell fish!

Enjoy!!!

(Sorry, there wasn’t a photo of this dish once plated.  with everyone sitting at the table waiting to be served we got distracted!!)

Here in the video, Harris demonstrates how to cook our very special Cioppino! See below for the recipe!

Cioppino

  (Tomato based Seafood Stew)

This recipe will serve 8 or possibly 10

 Ingredients:

  • ½ cup olive oil
  • 1 large fennel bulb – chopped fine
  • 1 large white onion – chopped fine
  • 3 ribs celery – chopped fine
  • 1 ½ tablespoon dried oregano
  • ¼ or ½ teaspoon red pepper flakes
  • 1 ½ pound fresh squid, tentacles cut in thirds, bodies cut into ½ inch rings
  • 2 cups dry white wine
  • 1 26 ounce carton (Pomi) fresh tomato, strained
  • 2 lemons (zest only) – 1 peeled in strips and 1 finely grated
  • 2 ½ cups water
  • 2 bottles clam juice (2 cups)
  • 2 lbs. fresh mussels
  • 2 lbs. Cherry Stone clams
  • 1 lb. Rock fish, skinned and cut into 2 inch pieces
  • 1 lb. large shrimp, peeled & deveined
  • 2 tablespoon finely chopped flat-leaf parsley
  • Kosher Salt and Pepper to taste

The dish requires a very large Dutch oven or clam pot.

Place fresh clams and mussels in a large bowl of very cold water with ice to flush out any sand in the shells.  Before adding clams and mussels inspect to be certain all are tightly closed.  If any of the shells are open or cracked, discard, as they are dead and not edible.  Also trim beard of mussels if needed.

 Directions:

  1. Place Dutch oven over medium heat and add the olive oil. When oil is hot, add the fennel, onion, celery, oregano, and red pepper flakes.  Season with Kosher salt to sweat the onions.  Cook until translucent, about 15 minutes, stirring occasionally.
  2. Reduce heat to medium-low and add squid. Cook for another 15 minutes, stirring occasionally.  The squid will release their juices, which is amazing and will become very tender.
  3. Raise heat to medium-high and add white wine. Cook until reduced, about 20 minutes.
  4. Reduced heat to low and add tomato and lemon strips and cook until very thick, about 45 minutes. Remove lemon strips, add salt and pepper to taste.
  5. Raise heat to medium-high, add water and clam juice and bring to boil. Add clams, mussels, and shrimp, cover and cook until most of the shells have opened, about 5 minutes.  Add rock fish and cook another 2 minutes until the fish is opaque.
  6. In a small bowl, combine chopped parsley and grated lemon to make Gremolata.
  7. Serve in individual large bowls, placing seafood in the bottom of bowl, ladling over the seafood the broth. Sprinkle with the gremolata and serve.

Knock your socks off Amazing Italian Seafood Stew!
Knock your socks off Amazing Italian Seafood Stew!

Love this recipe? Follow us and share it with your friends! Let us know how it came out and send us some pictures! Questions? Ask The Dads in the comments or e-mail: HarrisandDave@gmail.com

Enjoy!!!

Garlic Rosemary Chicken for a perfect Sunday Dinner

Father’s Day is this Sunday and what better way to show Dad you care than by preparing a family dinner with a traditional Roasted Chicken with a twist. Our Garlic Rosemary Chicken, lovingly stuffed with rosemary and 15 cloves of garlic, is major flavor!  It would be heaven with some roasted vegetables and a simple salad. In fact, check out our recipes for sides and dressing!

When our children were growing up, we always insisted that everyone gather around the table for dinner. With teenagers who were busy and sometimes temperamental, this was not the easiest of tasks some days, but we believed it was important to share our meals as a family. These days, our children have grown and left the house, so family meals are precious. This Father’s Day, we will be celebrating by visiting Leah and Sean at their home for dinner. And who knows, maybe Leah will serve us up our own recipes!

So don’t forget to thank the Dads in your life for all of their hard work, and let them know that you love them this Sunday. And serve up some Garlic Rosemary Chicken, because It isn’t always easy being a Dad. And maybe some pie? Because, us Dads, we’re worth it!

Here in the video, Dave demonstrates how to cook our very special Garlic Rosemary Chicken! See below for the recipe!

Ingredients:

  • ¼ Cup Olive Oil
  • 15 cloves of Garlic
  • 1 tablespoon rosemary leaves, chopped
  • 1 tablespoon Kosher Salt
  • 1 Teaspoon Black pepper
  • 1 four pound Chicken
  • 3 Cups Chicken stock
  • 3 TBS fresh Lemon juice

Directions:

Preheat oven to 375 degrees.

In a food processor, combine the olive oil, garlic, rosemary, kosher salt and black pepper.  Process to the consistence of a pesto/paste.  Rub the garlic mixture under and over the skin of the chicken and in the cavity.  Set chicken on rack in roasting pan and roast for 45 minutes.

Remove the rack with the chicken and discard fat from the pan.  Add the chicken stock and lemon juice to the pan and bring to a boil over moderately high heat, scraping up any brown bits from the bottom of the pan.  Place the rack with the chicken back in pan and roast for 30 to 40 minutes, basting often, until the juices run clear.

Transfer chicken to a carving board and cover lightly with foil to allow the chicken to rest for 10 minutes before carving.

CHX

Love this recipe? Follow us and share it with your friends! Let us know how it came out and send us some pictures! Questions? Ask The Dads in the comments or e-mail: HarrisandDave@gmail.com

Finally… Pasta Carbonara!

One of our favorite followers, Chris from Key West, has asked us to show him how we make our Pasta Carbonara! The thing is… that he actually asked us this a couple of months ago! We feel awful that it took so long to get up here, but truthfully this is not a dish for the diet conscious! So we waited to make it for when we had guests over to share the indulgence!

Here in the video, Harris shows you how to make a perfect Pasta Carbonara! See below for the recipe!

While our recipe calls for Hog Jowl, aka Guanciale at the Italian market, you can use Pancetta or a quality bacon.

Ingredients

(Serves four)

3 – tablespoons Extra-Virgin Olive Oil

8 ounces Guanciale (which is cured pork jowl) or Pancetta or good Bacon

1 pound Spaghetti or pasta of choice

1 ¼ cups freshly grated Parmigiano-Reggiano cheese

4 – Large Eggs (room temperature)

Freshly ground Black Pepper

2 – tablespoons Kosher Salt

Frozen peas (Optional)

Directions

The Dads Tip: Guanciale is our first choice, but it may be difficult to find. Try your local pork butcher. Also, adding half the olive oil at the end adds that fresh olive oil flavor!

Bring 6 quarts of water to boil in a large pot and add 2 Tablespoons salt to the pasta water. Cook the spaghetti/pasta in the boiling water until just al dente.  

Meanwhile, combine half the olive oil and bacon/pancetta in a 12- to 14-inch skillet on medium heat.  Cook until the bacon/pancetta has rendered its fat and is crispy and golden.  Place cooked pork on paper towels to drain, set aside.  Retain about half of the dripping for coating the cooked pasta.

In a bowl, mix together the cheese, eggs, and pepper until smooth.  We like to add just a little bit of the hot pasta water to help temper the egg mixture.  This will prevent the eggs from cooking when added to the hot pasta.

When the pasta is done, reserve a cup of the pasta water.  Drain the pasta and place it in a bowl or back into the pot.  While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time.  The sauce will become very creamy as it coats the pasta.  If you need to loosen it up a bit, you can add some of the reserved pasta water. 

Now add the peas (optional) and crispy bacon to the mixture.  

Serve immediately and sprinkle the top with remaining Parmigiano-Reggiano cheese!

The Dads Pasta Carbonara

Love this recipe? Follow us and share it with your friends! Let us know how it came out and send us some pictures! Questions? Ask The Dads in the comments or e-mail: HarrisandDave@gmail.com