Monday, April 25, 2016

Capital Grille Prosciutto Wrapped Mozzarella

Capital Grille Prosciutto Wrapped Mozzarella

I have a new found favorite. I made this Sunday for Rick and I, he had what was left last night and then served it to 3 at the restaurant today! Have to give this one 5 thumbs up! Will definitely be making again!!! 

Also find it here...
Capital Grille Prosciutto-Wrapped Mozzarella


■1 pound large fresh mozzarella balls
■15 paper thin slices prosciutto
■10 ounces large or cherry heirloom tomatoes (mix of yellow and red)
■1 teaspoon kosher salt
■1 teaspoon freshly cracked black pepper
■6 slices pain rustique bread, cut in 1/4-inch thick slices on the bias (see note)
■1/4 cup plus 2 tablespoons hot clarified butter (divided)
■1/2 cup finely grated Grana Padano cheese (see note)
■1 tablespoon extra-virgin olive oil
■3/4 ounce chiffonade cut basil leaves plus 3 sprigs fresh basil for
■2 tablespoons 12-year-old balsamic vinegar
■Slice the balls of mozzarella cheese into about 1/2-inch-thick slices weighing about 1 1/4 ounces each.
■Individually wrap the slices of mozzarella with slices of prosciutto, making certain to completely cover the cheese.
■Place the wrapped mozzarella on parchment paper and refrigerate until ready to use.
■Core tomatoes and cut into 1/2-inch dice. Halve or quarter smaller heirlooms tomatoes and place in a mixing bowl. Season with kosher salt and pepper. Let tomatoes rest.
■Brush slices of bread on both sides with the 1/4 cup hot clarified butter and sprinkle both sides liberally with the grated cheese. Press cheese gently into the bread. Toast in a panini press over medium-high heat or in a hot sauté pan that has been coated with clarified butter, turning once, until golden brown and crisp on each side. This will take 1 to 2 minutes per side. If using a skillet, cook slices in batches; do not crowd pan.
■Preheat oven to 450 degrees.
■Place remaining 2 tablespoons clarified butter in a hot skillet. Gently set pieces of wrapped mozzarella in the skillet and sauté 2 minutes per side or until exterior is crisp. Place seared mozzarella balls on a cookie sheet then transfer to oven. Cook until cheese starts to melt and is hot, about 5 minutes.
■Meanwhile toss tomatoes with olive oil, the chiffonade of basil and the balsamic.
■To assemble: Mound a spoonful of the tomato salad in the centers of three large, warmed dinner plates. Arrange the grilled mozzarella, leaning it against the tomato salad, around the front and side edges of the plate. Lean two croutons on the backside of the plates. Place a sprig of basil in the center of the tomatoes and serve immediately.

Notes: Pain rustique has a thick crust similar to Italian bread.
Grana Padano cheese is available specialty food stores.
Parmigiano-Reggiano could be substituted.

Source: Jeff Beale, executive chef, The Capital Grille, Wisconsin

Nana's Alfredo Sauce

Meal Plan Monday #13

Nana's  Alfredo Sauce

For years, this has been a family favorite! With a few revisions,
we also served this at LuVici's...a favorite of many customers...
one lady told me she could just drink a bowl of sauce! haha
There are so many variations that can be used in this combo.
Saute chicken pieces or breast strips...blanched broccoli florets...
use leftovers of chicken & broccoli...Sauteed Chicken Strips & Sundried
Tomatoes or Sauteed Chicken Strips & Sauteed Mushrooms. My children love this
Alfredo Sauce and I have used the same recipe for years!
OH, several years ago I was on Sara's Secrets with Sara Moulton's
live phone call. We were discussing leftovers and this is the recipe
that I was talking about. They aired my picture as Sara was talking
with me. I also told her that my family has always called leftovers,
"re-runs" and many times they were incorporated to a totally
different realm, whether entree, side dish or soup!

Nana's Alfredo Sauce
Paula George Smith
1 stick butter 1/2 cup
1/2 cup flour
1 tsp. salt
1 tsp. fresh ground pepper
1 tbsp. fresh oregano leaves chopped or 1 tsp. dried
2 tbsp. parsley chopped or 2 tsp. dried
1 Tbsp. basil leaves, julienned or 1 tsp. dried
1 tsp. garlic, minced or 1 tsp. garlic powder
1/3 cup finely chopped shallots or 1 tsp. onion powder
2 cups heavy cream
3 cups milk
1 cup shredded Provolone
1 cup shredded Parmesan
Optional: Sauté 2 cups sliced mushrooms in the butter.
(2 Tbsp. McCormick's Mediterranean Spiced Sea Salt can be used in lieu of the herbs & spices)

Melt butter in saucepan. Add flour and whisk until smooth.
Do not brown. Add seasonings, heavy cream & milk.
Heat over med heat until hot, reduce heat to low and whisk in
cheeses until melted. Adding 1/2 of each at a time makes it easier
to melt.
Sauteed Chicken Breast strips and blanched broccoli can be
added to sauce or plated on fettucine pouring the sauce over last.
Garnish with a sprinkling of Shredded Parmesan and Parsley or julienned basil. 

Chocolate Cobbler aka Brownie Pudding

See it here!
I have been making this for years, always a customer & family favorite. Thought it might be a nice comfort dessert for those that are snowed in! It doesn't have eggs, so is also pretty much basic pantry items & milk.

In 13x9 baking dish, melt 1-1/2 sticks butter.
1-1/2 cups self-rising flour
1-1/4 cups sugar
1 cup cocoa
1 cup milk
2 tsp. vanilla extract
Spread over melted butter.
1/2 cup cocoa
1-1/2 cups sugar
Bring 2-1/4 cups water to boil and combine with sugar/cocoa mixture. Pour over batter mixture in pan. Do not stir. Bake at 350 for 35-40 minutes.
Serve warm, topped with vanilla ice cream.


8x8 pan.

1 cup SR flour
2 Tbsp. Cocoa
1/2 cup milk
2 tbsp. Oil
1 tsp. Vanilla extract
Mix & stir in 3/4 cup chopped walnuts if desired.
Pour into greased pan.
Mix 3/4 cup brown sugar
1/4 cup cocoa 
1-3/4 cup very hot water
Pour over, do not stir. Bake at 350 for 40-45 minutes. 

Layer Yellow Cake with Homemade Fudge Icing

SEE it @ Southern Plate

I'm not much on desserts but this is by far the Very Best Cake and Icing "EVER" known to man. This icing is great on brownies and on top of any homemade ice cream.
Reminds me of childhood days. BTW! I don't have 8-10 (9") cake pans so I bake in 2 batches. 

Layer Yellow cake with Homemade Fudge Icing (lots of layers)
Make the icing first~ What you'll need:*
3 cups sugar
3 1/2 blocks unsweetened baking chocolate
2 5-oz. cans evaporated milk
1/2 cup butter
1 tsp. vanilla
In a large, heavy 'pan' over medium-low heat add the sugar, chocolate, milk, butter, and vanilla all at one time. Cook slowly until the sugar is completely dissolved, stirring frequently. Do not let this boil. It is important to make sure that the sugar is completely dissolved and no texture remains.
For the Cake layers~ What you'll need:
1 cup butter (room temp= unsalted)*
1 1/2 cups sugar
6 eggs (room temp)*
3 1/2 cups self-rising flour, sifted
1 3/4 cups water
1 tsp. vanilla extract
Now let's make and assemble this baby!!
Preheat the oven to 400 degrees. Grease 8-10 9" cake pans with shortening and set aside.
1. Cream together the butter and sugar. Crack all the eggs in a separate bowl and add the eggs all at once and beat until well mixed.
2.Add the flour and water alternately, beginning and ending with flour. *Note: It is normal for the batter to appear curdled. Don't freak out!!*
3. Mix in the vanilla.
Now, pour approximately 3/4 cup batter into each greased prepared pan. Smooth the batter to the edges of the pans. Bake for approximately 10 minutes or until layers are barely golden on top. Remove from oven and turn out onto cooling racks.
If you don't have enough pans, clean the pans, grease them and repeat baking. When next set of layers go into the oven, begin icing the cake.*
Place a still-warm layer on a cardboard round set atop a cooling rack inside a baking sheet. Spread 1/4 cup icing on the layer spreading it gently to the edges. Top with the next layer and repeat.
When all layers have been stacked and iced, spread remaining icing over top and sides of the cake. If the icing becomes thick, return the pan to "very low"heat until it returns to spreading consistency.

Lobster & Crab Pie


During our last trip to the mountains, I talked Rick into lunch at The Wild Plum Tea Room. He had wanted to try their Lobster Pie, of course, they had sold out when we got there! I bought their cookbook and adapted the recipe for us after returning home. Very tasty, but very rich! Kind of like Brylcreem, "A little dab will do you! "

Lobster & Crab Pie
Paula Smith
adapted from Wild Plum Tea Room

4 Tbsp. butter
3 Tbsp. flour
2 shallots sliced thin
1 tsp. cayenne pepper
1 Tbsp. dry mustard
1-1/2 cups heavy cream
1/2 cup half & half
1/2 cup sour cream
1 cup chopped artichoke hearts, not marinated
1/2 cup chopped fresh parsley
1 cup lobster tail meat
1 cup lump crabmeat 
1/2 cup grated pecorino Romano
Puff pastry
1 egg beaten w/ 1 Tbsp. water 

In medium skillet, sauté :butter, shallots, flour, cayenne & dry mustard for 2-3 minutes. Add heavy cream & half & half, bring to a slow boil & cook until thickened. Remove from heat & cool. Combine sour cream, artichokes, parsley, lobster, crabmeat & Romano. Stir in béchamel & spoon into 4 large ramekins. Cut puff pastry to fit top of ramekins, brush with egg wash. Bake in 425 preheated oven for 20-25 minutes until golden. Garnish with shredded cheese & fresh parsley.