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| Chicken Marsala (Photo credit: Sea-Turtle) |
I had another reader email me about this, so I am finally posting them. Enjoy!
CHICKEN MARSALA from JOHNNY CARINO'S
BUILD FOR THE LEMON BUTTER
1 Lb. Margarine
2 Lb. Butter
1/4 Cup Lemon Juice
1/2 Cup White Wine
2 Tsp. Chopped Garlic
Combine these 5 items into a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed. Once combined, keep refrigerated until needed.
BUILD FOR THE CHICKEN MARSALA
1 Oz. Seasoned Oil
1 Cup Sliced Fresh Mushrooms
1/2 Tsp. Pepper, Salt, Garlic Salt
3 Precooked Breaded Chicken Medallions
10 Oz. Precooked Fettuccine Pasta
3 Oz. Marsala Wine
1/2 Cup Lemon Butter
Into a heated saute pan combine oil, mushrooms, spice mixture, and chicken medallions. Saute those ingredients until well heated and mushrooms begin to darken in color. Add Marsala wine and allow to reduce by 3/4s. Them remove from flame and fold in lemon butter. Serve over a bed of precooked fettuccine pasta.
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Johnny Carino's Italian Nachos
7 ounces won-ton wrappers (about 1/3 of a medium package)
Canola oil
2/3 cup Asiago Cream Sauce (recipe follows)
1/3 cup ( 3ounces) ground Italian sausage, fully cooked
2 cups (8 ounces) grated mozzarella cheese, divided
use1/2 cup fresh tomatoes, diced
1/4 cup Kalamata black olives, sliced
1/4 cup scallions, chopped
1/4 cup banana peppers, sliced
ASIAGO CREAM SAUCE:2 Tablespoons cornstarch
2 Tablespoons water
2 cups heavy cream
1/2 teaspoon chicken bouillon granules
1 1/2 cups Asiago cheese, shredded
Separate won-ton wrappers and cut each square in half diagonally to form triangles. Deep-fry wrappers in canola oil until light brown, about 30-45 seconds. Drain on paper towels.
On a large, ovenproof dish, place fried wrappers, curled-side down, in a single layer. Top with Asiago Cream Sauce and cooked sausage. Add half of the mozzarella cheese (1 cup). Layer on the tomatoes, olives, scallions and banana peppers.
Top with remaining mozzarella and broil at 400 to 500 degrees F. until the cheese is melted and lightly browned, about 2-3 minutes.
TO MAKE ASIAGO CREAM SAUCE:In a cup, combine cornstarch and water. Heat cream in a small saucepan over medium-low heat. Stir in bouillon granules and cornstarch-water mixture. Add Asiago cheese and stir until melted and smooth, about 5 minutes. Makes 3 cups.
Note: Won-ton wrappers can be found in the produce or freezer sections of your supermarket. Asiago is an Italian cheese similar to Parmesan but has a smoother texture and mellower flavor. It can be found in most grocery stores. Use any leftover cream sauce to top steamed vegetables or a baked potato.
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5 MEAT ITALIAN PASTA from JOHNNY CARINO'S
1 Oz. Seasoned Oil
1 Tsp. Chopped Fresh Garlic
1/4 Cup Chopped Italian Sausage
1/8 Cup Diced Ham
1/8 Cup Diced Green Peppers
1/8 Cup Diced Yellow Onions
1/8 Cup Quartered Pepperoni
1/4 Tsp. Salt, Garlic Salt, Pepper
4 Oz. Meat Sauce
8 Oz. Cooked Bowtie Pasta
1/8 Cup Asiago Cheese
1 Tbsp. Parmesan Cheese
Into a warm saute pan, combine oil, garlic, sausage, ham, bacon, pepperoni, onions, peppers, saute mixture, saute until onions begin to clear and garlic begins to brown. Add sauce and pasta, toss, and plate. Garnish with parmesan and asiago cheese.
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CHICKEN PENNE GORGONZOLA by JOHNNY CARINO'S
BUILD FOR ALFREDO SAUCE
1 Quart Heavy Whipping Cream
1 Cup Parmesan Cheese
1 Tbsp. Black Pepper
1/4 Cup Whole Milk
Saute heavy cream, milk, and black pepper to a consistent boil. Remove cream mixture from heat and fold in parmesan cheese. Store completed sauce in refrigerator until use.
BUILD FOR CHICKEN PENNE GORGONZOLA
1 Oz. Melted Butter
1 Tsp. Chopped Fresh Garlic
1 Cup Sliced Mushrooms
3 Oz. Chicken
1/2 Tsp. Salt/Pepper/Granulated Garlilc
1 Oz. Heavy Cream
3 Oz. Alfredo Sauce
1/4 Cup Gorgonzola Cheese
10 Oz. Penne Pasta
1/8 Cup Diced Roma Tomatoes
In a heated saute pan, combine butter, garlic, chicken, mushrooms, and spice mixture. Once mushrooms begin to soften and garlic becomes translucent, add heavy cream and gorgonzola cheese. As cheese dissolves into the dish, add Alfredo and penne pasta. Once dish is fully sauteed and combined well, remove from heat and allow to slightly cool to thicken. Top with diced parsley and roma tomatoes.
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Johnny Carino's Shrimp Scampi
1 Cup Sliced Mushrooms
1 teaspoon sliced basil
9 Raw Shrimp
1/2 Cup Lemon Butter
1/4 Cup Diced Roma Tomatoes
1 teaspoon Fresh Chopped Garlic
1/4 teaspoon Salt, Pepper, Garlic Salt
1 ounce White Wine
10 ounces of Cooked Angel Hair Pasta
1 teaspoon Grated Parmesan Cheese
Lemon Butter
1 lb. Margarine
2 lb. Butter
1/4 Cup Lemon Juice
1/2 Cup White Wine
2 teaspoon Chopped Garlic
Combine these 5 items into a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed. Once combined, keep refrigerated until needed.
Into a warm sauce pan melt 1/8th cup of lemon butter. Combine garlic, mushrooms, shrimp, spice mixture, and basil. As shrimp browns on one side turn over and add white wine to reduce. When shrimp has completed cooking and wine has reduced by 2/3rds add lemon butter and stir until butter is completely melted. Toss in pasta, plate and garnish with tomatoes and parmesan cheese.
