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patrickdulmage

Chicken/ Italian

Chicken Vesuvio

I wanted to do something else with chicken and I found this Italian recipe for chicken thighs – Chicken Vesuvio!

In addition to the chicken, it has potatoes, artichoke hearts, and garlic – SO GOOD!

You can have this dish on your plate within 45 minutes from start to finish. Chicken thighs are easily my favorite part of the chicken. They are so flavorful and it is tough to over cook them. Once you sear the chicken on both sides, pull it from the pot and continue by searing the potatoes. After the potatoes have been seared, add the garlic and cook about another minute.

Next add the wine and scrape up any of those brown bits from the bottom of the pot. Then add the stock, herbs and bring to a boil.

Once it comes to a boil, cut the heat, add the artichoke hearts and put in the oven. After about 20 minutes in the oven, serve and enjoy!

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Chicken Vesuvio

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By Patrick Dulmage – Serves: 4
Prep Time: 5 minutes – Cooking Time: 40 minutes – Total Time: 45 minutes

Chicken Vesuvio

Ingredients

  • 3 tbsp olive oil
  • 4 chicken thighs
  • 1 1/2 lb small potatoes, halved
  • 8 oz artichoke hearts
  • 4 cloves garlic
  • 1 1/2 tsp oregano
  • 1 tsp thyme
  • 3/4 cup white wine
  • 3/4 cup chicken or vegetable stock
  • 2 tbsp butter

Instructions

1

Pre-heat oven to 450 degrees

2

Heat olive oil in a large Dutch oven over high heat

3

Add the chicken thighs, skin side down season with salt and pepper

4

Brown the chicken on each side and transfer to a platter or bowl

5

Add the potatoes and brown them as well

6

Once potatoes are browned, add the garlic, and cook for about a minute

7

Add the wine and scrape up any brown bits from the bottom of the pot

8

Add the broth, oregano and thyme

9

Return the chicken to the pot along with any juices

10

Bring to a boil over medium high heat

11

Once at a boil, cut the heat, add the artichoke hearts, put the lid on the pot and transfer to the oven

12

Set the timer for 20 minutes

13

Remove from the oven, add the butter, and stir to combine

14

Serve immediately

April 11, 2021 By
Italian

Spaghetti alla Carbonara

Last night, I made one of the most delicious and simple meals I have made – Spaghetti alla Carbonara! With a handful of ingredients and about 30 minutes, you can be eating a meal you would pay a LOT more for if you went to an Italian restaurant.

All you need is some pasta, olive oil, garlic, pancetta (or a little bacon), red pepper flakes, Parmigiana Reggiano cheese, and parsley.

This dish goes pretty quickly, so prepare the ingredients ahead of time so all you have to do is reach for it when you need it. Also, since there are so few ingredients, use the best you can get. This is the time to spend the extra money on the good eggs. Good eggs? Yes. If you doubt me, buy the grocery store eggs and also buy the organic, free range eggs (even better, get some farm fresh eggs), crack one of each in a bowl and tell me if you see a difference in the yolks.

In the time it takes to boil the water for the pasta, you can prep the rest of the ingredients. So, the next time you aren’t sure what to have for dinner, try making this simple, quick, and DELICIOUS pasta dish.

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Spaghetti alla Carbonara

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By Patrick Dulmage – Serves: 6-8
Prep Time: 5 minutes – Cooking Time: 20 minutes – Total Time: 20 minutes

Spaghetti alla Carbonara

Ingredients

  • 1 lb spaghetti (angel hair, bucatini, penne, rigatoni... whatever pasta you want)
  • 2 eggs, beaten
  • 4 oz pancetta or bacon, chopped
  • 4 cloves garlic, minced
  • 1 cup Parmigiana Reggiano cheese, grated, plus more for sprinkling
  • 2 tbs olive oil (4-6 if omitting pancetta/bacon)
  • 1-2 tsp red pepper flakes
  • 1/2 cup fresh parsley, finely chopped
  • Kosher salt
  • Freshly ground pepper

Instructions

1

Start a large pot of boiling water

2

While the water is coming to temperature, beat the eggs and mix in the Parmigiana Reggiano and set aside

3

Chop the parsley, pancetta, and garlic

4

Add the pasta to the boiling water and salt it generously

5

Preheat a large skillet over low heat with the olive oil and add the pancetta and red pepper flakes

6

When the pancetta/bacon is cooked and crispy, add the garlic

7

When the pasta is finished cooking, add it to the skillet and toss to coat all the pasta with the oil in the pan

8

Cut the heat on the skillet, and then carefully start adding in the egg/cheese mixture to the pasta

9

Mix as you add the eggs so they don't turn into scrambled eggs

10

Once thoroughly mixes, generously grind pepper and mix a little more

11

Serve garnished with the parsley

April 4, 2021 By
Beef

Cheeseburger Empanadas with Special Sauce

I decided to make empanadas again, who doesn’t love a fried meat pie? This time, I went with Cheesburger Empanadas with “Special Sauce”. The special sauce is equal parts ketchup, mustard, and mayonnaise. For the meat, I used Impossible burger instead of ground beef, but either will work fine – the cooking technique is the same for both.

While it isn’t too difficult a dish to make, there is some preparation. As always, it’s a good idea to have everything organized before you start – especially with this recipe. Once you start frying the pies, you won’t have a lot of time to do other things. You’ll want to watch the ones you have in the oil so they don’t burn.

I hope you will make these empanadas. They would be perfect for a picnic or party.

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Cheeseburger Empanadas with Special Sauce

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By Patrick Dulmage – Serves: 4-6

Cheeseburger Empanadas with Special Sauce

Ingredients

  • 1/2 cup ketchup
  • 1/2 cup mustard
  • 1/2 cup mayonnaise
  • 1/2 cup chopped pickles
  • 1 lb ground beef or Impossible burger
  • Kosher salt and pepper
  • 1 medium onion, finely diced
  • 8 slices American cheese, chopped
  • 1 egg, beaten
  • 1 pkg empanada wrappers or 1 pkg puff pastry
  • 1 quart oil for frying if using empanada wrappers

Instructions

1

If using puff pastry, pre-heat oven to 425 degrees / if using empanada wrappers, pre-heat the oil to 350 degrees in a dutch oven

2

In a mixing bowl, combine the ketchup, mustard, mayo, and chopped pickles, season with salt and pepper

3

In a large skillet over medium heat, add the onion and cook until translucent, about 3 minutes

4

Add the ground beef or Impossible burger, season with salt and pepper

5

Break apart the meat as it cooks, you want small crumbles

6

Once the meat is lightly browned, transfer to a mixing bowl

7

Let the meat and onions cool, then mix in about a 1/3 of the "special sauce" and the cheese

8

Prepare the empanada wrappers or puff pastry for filling. If using puff pastry, roll out the puff pastry and cut into 4 inch circles. Get a platter ready for the pre-cooked empanadas

9

Fill each wrapper with about 1-2 tablespoons of your meat/onion/cheese filling and a pinch of the chopped pickles

10

Wet the edges of the empanada with the beaten egg and fold over to seal the filling in

11

Try to press out any air near the filling, working your way out to the edges, then seal with a fork

12

Once you have the empanadas prepared, start frying them (or put in the oven if using puff pastry)

13

If frying, gently lower them into the oil with a spider

14

Once they are golden brown, remove to a wire rack or lined platter to drain

April 3, 2021 By
Vegetarian

Grilled Cheese with American and Swiss Cheese

One of my favorite sandwiches is a grilled cheese sandwich. I made this version with a combination of American and Cheddar cheese.

There is nothing complicated about this sandwich, but you do have to pay attention the entire time so you don’t burn your bread. Since there are so few ingredients, use the best quality bread, cheese and butter.

If you haven’t seen the movie Chef with Jon Favreau, check it out. There’s a scene in the movie where he makes grilled cheese sandwiches for him and his son. He shows how making something so simple can be so good.

Make yourself a nice cheesy, gooey, grilled cheese sandwich. 🙂

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Grilled Cheese with American and Swiss Cheese

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By Patrick Dulmage – Serves: 1
Prep Time: 1 minute – Cooking Time: 5 minutes – Total Time: 6 minutes

Grilled Cheese with American and Swiss Cheese

Ingredients

  • 2 slices of good Sourdough bread (or your favorite bread)
  • 2 slices of American cheese (yellow or white)
  • 2 slices of Cheddar cheese
  • Butter

Instructions

1

Pre-heat a pan over medium heat

2

Generously coat one side of each piece of bread with butter

3

Put the slices of bread buttered side down in your pan

4

Add cheese to each slice of bread

5

As the bread begins to brown and the cheese begins to melt, combine the slices to make the sandwich (you may need to adjust the heat, you don't want it too hot or the bread will burn before the cheese melts)

6

Periodically flip the sandwich until the bread is browned to your liking

7

Remove from the pan and slice in half

8

Serve immediately

March 22, 2021 By
Vegetarian

Scotch Eggs with Cheddar and Monterey Jack Cheese

Today I was in the mood for Scotch Eggs. I was introduced to Scotch Eggs by my mother-in-law, who made a version where the egg is wrapped in a cheese mixture rather than the traditional sausage. When I looked for recipes to make my own version, I couldn’t find any, not one where they wrapped the egg in cheese. SO, I sincerely hope you will try this recipe and let me know what you think

There aren’t that many ingredients in the dish, but the difficulty is in wrapping the cheese mixture evenly around the egg. Once you get the egg wrapped in its cheese blanket, roll it in panko bread crumbs, and set aside. I put mine in the fridge for about 30 minutes to let things firm up a bit.

While the eggs rest in the fridge, you can heat up the oil – any oil you use to fry with would be fine. I used peanut oil. Heat the oil to 325 degrees. When ready, gently lower the eggs into the oil and fry until golden brown about 3 minutes. After they are cooked, let them rest at least 10 minutes before serving.

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Scotch Eggs with Cheddar and Monterey Jack Cheese

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By Patrick Dulmage – Serves: 4
Prep Time: 40 minutes – Cooking Time: 15 minutes – Total Time: 55 minutes

Scotch Eggs with Cheddar and Monterey Jack Cheese

Ingredients

  • 4 hardboiled eggs
  • 1 egg, beaten
  • 1 tsp Worcestershire sauce
  • 2 Tbsp milk
  • 8 oz Medium Cheddar Cheese, grated
  • 4 oz Monterey Jack Cheese, grated
  • 2 cups panko bread crumbs
  • 1/2 - 3/4 cup Italian bread crumbs
  • Enough oil to cover at least half the egg when it's frying - it will depend on the vessel you're cooking in. (At least a quart or two)

Instructions

1

If you haven't already, prepare the hard boiled eggs.

2

Put the eggs in a pot with enough water to cover them.

3

Bring the water to a boil (about 12 minutes) and as soon as the water comes to a boil cut the heat.

4

Let the eggs sit in the hot water for 12 minutes.

5

While you wait, prepare a bowl of ice water.

6

Drain the eggs and put them in the bowl of ice water to stop them from cooking further.

7

In a large mixing bowl, combine the grated cheese, and flour.

8

Add the Worcestershire sauce, milk, and beaten egg.

9

Now, coat each egg with an even layer of the cheese mixture, then roll in the panko bread crumbs.

10

Once all the eggs are wrapped, put in the fridge for 30 minutes to let them set with the mixture.

11

While the eggs rest in the fridge, get the oil to temperature - 350 degrees.

12

Gently put two eggs in the oil to start frying.

13

After the eggs have been in the oil about a minute, gently turn them so they brown evenly.

14

Once golden brown - about 3 minutes, remove to a plate to rest. (Pro tip, don't use a wire rack. That hot cheese will ooze down and fuse with the rack)

15

Let the eggs rest at least 10 minutes before serving.

March 20, 2021 By
Seafood/ Side Dishes

Sheet Pan Fried Rice with Shrimp

On the menu tonight – Sheet Pan Fried Rice with Shrimp!

We order Chinese food at least once a month, sometimes more, and every time we have leftover rice. I’ve done a bunch of things with that leftover rice, but this definitely my favorite use!

Take the containers of rice, dump them in a large mixing bowl along with the ingredients in the recipe and mix thoroughly. Spread the mixture on a sheet pan and bake for 15 minutes. When the timer goes off, scrape the rice mixture from the sheet pan and mix it up. Pour in the scrambled eggs, mix it all up again, and bake another 5-10 minutes.

In this version, I added shrimp. Once finished, chop the shrimp into bite sized pieces. Garnish with scallions and serve with your entree of choice or it can stand alone as a meal. It’s a simple recipe, but one that you’ll want to have in your arsenal.

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Sheet Pan Fried Rice

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By Patrick Dulmage – Serves: 4
Prep Time: 5 minutes – Cooking Time: 20-30 minutes – Total Time: 25-35 minutes

Sheet Pan Fried Rice

Ingredients

  • 3-4 cups cooked rice (Preferably leftover rice)
  • 1 lb medium shrimp
  • 5 scallions, chopped
  • 4 cloves garlic, minced
  • 1 12 oz. bag peas and carrots
  • 3 large eggs, scrambled
  • 1/4 cup soy sauce
  • 1/4 cup vegetable oil (or any neutral oil)
  • 1 inch grated ginger or 1 tbsp powdered ginger
  • 1/4 - 1/2 finely chopped onion
  • 3 Tbsp rice wine vinegar
  • 1 Tbsp Sesame oil
  • Kosher Salt and Pepper to taste

Instructions

1

Pre-heat oven to 475 degrees

2

In a large mixing bowl, add all the ingredients, except for the eggs and scallions, mix until the rice is evenly coated

3

Spread the rice mixture on the sheet pan and put in the oven

4

Bake for 15 minutes

5

When the timer goes off, add the scrambled eggs to the rice and fold in the scrambled eggs into the rice along with half the scallions

6

Bake another 5-10 minutes

7

When you pull the pan from the oven, garnish with the rest of the scallions and serve immediately

Notes

Feel free to add a protein to the rice at the 15 minute mark. Rice, ham, spam... whatever protein you like!

March 7, 2021 By
Beef

Classic Corned Beef and Cabbage

St. My Day is coming up soon. Just in case you don’t have a go-to recipe for Corned Beef and Cabbage, look no further!

Start with a 4-5 pound prepared corned beef from your local market. Make sure you have some Guinness on-hand, you will need one for this recipe. You will also need some potatoes, carrots, and of course – cabbage.

Because this is so easy to make, you also have time to make some Irish Soda Bread to go with it, but that’s another post.

Check out my version of Corned Beef and Cabbage this year. Let me know what you think. Oh, if you want to to something a little different with the leftovers, consider making some Reuben Egg Rolls. If there are any leftovers, that is my plan this year.

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Classic Corned Beef and Cabbage

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By Patrick Dulmage – Serves: 6-8
Prep Time: 15 minutes – Cooking Time: 3-4 hours – Total Time: 4 hours

Classic Corned Beef and Cabbage

Ingredients

  • 4-5 lb prepared corned beef
  • 1 14.9 oz can Guinness
  • 2 Tbsp brown sugar
  • 2 lbs potatoes (Your choice of which type, pretty much any variety small potato is great. If you have bigger potatoes on-hand, just cut them into bite-sized pieces)
  • 1-2 lbs carrots, washed and cut on the bias
  • 1 medium head of green cabbage (I've used other types of cabbage and they have all turned out great)
  • 2 bay leaves
  • 1 spice packet that comes with the corned beef (optional)

Instructions

1

In a 6 quart pot, over low heat, put in the corned beef with the fat side up. Also add the Guinness, enough water to cover the meat, the bay leaves, spice packet, and brown sugar.

2

Set the timer for 3 hours and prep the veggies.

3

When the timer goes off, add the veggies to the pot and reset timer for one hour.

4

If the meat isn't tender enough after four hours, take out the veggies and let the meat cook a little longer.

5

Once finished, let it rest about 10-15 minutes, slice and serve with the veggies and some Irish Soda Bread.

March 6, 2021 By
Italian/ Sauces/ Vegetarian

Impossible Meatball Subs with Mozzarella Cheese and Marina Sauce

Audrey and I were in the mood for meatball subs. The thing is, she doesn’t eat meat and I do. I decided to make the meatballs with Impossible burger – they turned out amazing. I cook my meatballs differently, depending on the application and my mood. This time, I formed the balls and baked them in the oven.

Aside from making the meatball mix, there isn’t too much to this dish. The meatballs, the bread, and the marinara. To used a good jarred sauce this time because I didn’t have any already made and we were ready to eat.

If you eat meat, substitute the Impossible burger with 1 pound ground beef, 1/2 pound sweet Italian sausage and 1/2 pound hot Italian sausage.

Check out my meatball recipe below. Let me know how it turns out.

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Impossible Meatball Subs with Mozzarella Cheese

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By Patrick Dulmage – Serves: 8-10
Prep Time: 15 – Cooking Time: 20-25 – Total Time: 35

Impossible Meatball Subs with Mozzarella Cheese

Ingredients

  • 8 Good Sub Rolls
  • 1 lb sliced mozzarella (get the good stuff)
  • Meatballs:
  • 2 lbs Impossible Burger
  • 2 eggs, beaten
  • 1 cup milk
  • 1 cup Italian bread crumbs
  • 1 cup grated Parmesan cheese
  • 1 cup grated Pecorino Romano cheese,
  • pinch of freshly grated nutmeg
  • 1 tsp red pepper flakes
  • 4 cloves garlic, minced
  • Kosher salt
  • Black pepper, freshly ground
  • 1/2-1 cup Fresh Parsley, chopped
  • Extra virgin olive oil
  • Marina Sauce:
  • Either a good jarred sauce or
  • 2 28 oz cans whole San Marzano tomatoes, certified D.O.P. if possible
  • 1 cup water
  • 1 can tomato paste
  • 1 cup Vidalia onion, diced
  • 1 cup baby bella mushrooms, chopped
  • 1/4 cup extra-virgin olive oil
  • 4-7 cloves garlic, minced or finely chopped
  • 1 tbsp Italian Seasoning
  • 1 tsp crushed red pepper flakes
  • 1 tsp black pepper, freshly ground
  • 1 tsp Kosher salt
  • 1/2-1 tsp dried oregano
  • 1 sprig fresh basil, ripped into pieces when ready to use

Instructions

1

Pre-heat oven to 450 degrees

2

Grease a sheet pan with a little olive oil

3

Meatballs:

4

Combine the breadcrumbs, nutmeg and milk in a large mixing bowl

5

Add the Impossible Burger and other ingredients, gently mix to combine - do not overwork the mixture

6

Form the meatballs into golf ball sized rounds and put on the sheet pan

7

Put the sheet pan in the oven and bake for 20-25 minutes - check on them at about 18 minutes to see how close to done they are

8

Marinara Sauce:

9

If using a jarred sauce:

10

Heat to a simmer over medium heat

11

If making your own:

12

Crush the tomatoes in a large mixing bowl with your hands

13

Pour 1 cup water in the cans to get the rest of the tomato juice. Reserve

14

Heat the oil in a large skillet over medium heat

15

When the oil is hot, add the garlic - don't let it burn

16

After about a minute, add the tomatoes, tomato water, red pepper flakes, oregano, and Kosher salt

17

Simmer the sauce until thickened

18

Taste for seasoning and adjust as needed

19

Assembly:

20

Slice the rolls to make a nest for the meatballs

21

Slice the meatballs in half and fill the roll

22

Put a few tablespoons of the marina sauce over the meatballs

23

Top with a couple of slices of mozzarella cheese

24

Broil the subs until the cheese is golden brown and bubbly

25

Serve with marina sauce

March 6, 2021 By
Casserole/ Chicken

Cheesy Chicken and Broccoli Gnocchi with Bacon

Did you say you wanted something cheesy? Look no further than my Cheesy Chicken and Broccoli Gnocchi topped with Bacon!

Inspired by a Mac and Cheese recipe I saw, I decided to use gnocchi instead. This is another great weeknight dinner. Start by pre-heating the broiler to high. While the broiler heats up, cook the bacon and start the water boiling for the gnocchi (or macaroni if you want to go that route).

The rest of the recipe is below. I hope you will make my Cheesy Chicken and Broccoli Gnocchi with Bacon.

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Cheesy Chicken and Broccoli Gnocchi with Bacon

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By Patrick Dulmage – Serves: 6-8
Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Cheesy Chicken and Broccoli Gnocchi with Bacon

Ingredients

  • 17.5 oz pkg gnocchi (DeCecco preferred)
  • 3 cups chopped broccoli florets
  • 3-6 slices bacon, chopped
  • 12-16 oz boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tsp Kosher salt
  • 2-3 cloves garlic, minced or finely chopped
  • 1/8 tsp turmeric
  • 1 1/4 cups low fat milk
  • 1 cup chicken stock
  • 4 oz Gruyère cheese, grated
  • 4 oz Cheddar cheese, grated

Instructions

1

Pre-heat the broiler to high

2

Cook the gnocchi according to package directions and set aside

3

Cook the broccoli in the same salted water as the gnocchi

4

While the gnocchi and broccoli are cooking, cook the bacon in a large oven-safe skillet over medium heat

5

Once the bacon is cooked, remove with a slotted spoon and leave about 1 1/2 of the drippings to cook the chicken

6

Add the chicken to the pan and cook about 4 minutes. Make sure to flip the pieces so they brown on all sides

7

Add the garlic and turmeric and cook another minute or two

8

Combine the milk and chicken stock, then add to the pan

9

Season with some salt and pepper (if your chicken stock has a lot of salt, you may not need to add any additional)

10

Bring to a boil, add the cheese (reserve some for topping) and broccoli

11

Once the cheese has melted and coated everything, add the gnocchi

12

Give it one last stir, top with remaining cheese and put under the broiler until golden brown and bubbly

13

Top with the chopped bacon and serve

February 28, 2021 By
Beef

Beef Stew, My Favorite

On the menu tonight, My Favorite Beef Stew! As cold as it has been lately, I needed something warm and comforting for dinner. I love it when the meat is so tender, it practically falls apart as you get it on your spoon. The potatoes and carrots have soak up some of that yummy, oniony, beef broth. SO GOOD!

I started with some good quality beef cut into bite size pieces. Brown the meat in batches. If you dump all three pounds in the pot to try to brown it, all you are going to get is grey, sad looking meat. Put enough in the pot to cover the bottom but leaving a little space between the pieces so they can actually get those brown bits you want. As you finish one batch, put it in a large bowl and continue browning the rest.

Make sure you have all your ingredients prepped and ready to go so you don’t forget anything. As much as I prep, I sometimes forget an ingredient – try not to do that.

After the meat has been browned, you’ll deglaze the pot and then start adding the veggies. Check out the recipe below to get the full instructions on making My Favorite Beef Stew.

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Beef Stew, My Favorite

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By Patrick Dulmage – Serves: 10-12
Prep Time: 15 minutes – Cooking Time: 3 hours – Total Time: 3 hours 15 minutes

My Favorite Beef Stew

Ingredients

  • 3 tbs Olive Oil, bacon fat or duck fat
  • 3 lbs Stewing beef - your choice - ground chuck, short ribs, oxtail, bottom sirloin flap, brisket, or cross-cut shanks
  • Kosher salt and black pepper
  • 1/4 cup brandy or cognac
  • 1 cup red wine - a nice wine that you would drink
  • 2 cups Vidalia or Spanish onion, chopped
  • 6-8 cloves garlic, minced
  • 1 can diced tomatoes, (14.5 oz can)
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • 1 lb carrots, scrubbed and cut into 1/2 inch rounds or cut at an angle
  • 2 lbs Yukon Gold potatoes, scrubbed and cut into 1 inch pieces
  • 10 oz frozen peas

Instructions

1

Pre-heat oven to 300 degrees

2

Pre-heat large Dutch oven

3

Season the beef with salt and pepper and brown it in batches. Be sure not to crowd the pan so that each piece gets browned on each side

4

Continue cooking in batches until all the beef is cooked

5

Once the beef is cooked, add the cognac and 1/3 of the wine to deglaze the pot. Scrape the bottom with a wooden spoon to get all those brown bits

6

Simmer over medium heat about a minute, add the onions and cook about 5-6 minutes

7

Add the garlic and cook about a minute

8

Add the tomatoes and tomato paste along with the rest of the wine, beef broth, and the beef (including juices)

9

Season with salt and pepper

10

Bring to a simmer and then bake for 2 hours

11

Add the potatoes and carrots

12

Lower the temperature of the oven to 225 degrees and bake another hour

13

Take the stew out of the oven and stir in the peas

February 28, 2021 By