What better way to spend a day than slurping down some oysters?
JT Cigarro’s Chef Anthony Bachmann shows “Hungry for More” host Jim Manney just how it’s done but takes it a step further and whips up the famous “Oysters Rockefeller.”
With simple ingredients such as olive oil, spinach and a shallot, it doesn’t take much. But a hint of Sambuca is what really sends this dish over the edge.
Sambuca is an anise-flavored Italian liqueur, giving a dish a taste of fennel or black licorice.
Just top with bread crumbs and bake, easy as that.
-Chop shallot and sauté in olive oil. When shallots are translucent, add spinach. Once cooked down, deglaze with Sambuca. Place spinach mixture over oysters and top with bread crumbs. Bake at 350 degrees until bread crumbs are golden brown.
Last week on “Hungry for More,” we brought you Homemade Roasted Garlic Spinach Pasta, and this week we bring you the perfect sauce to go along with it.
Host Jim Manney is back at the Beefsteak Club with Chef Scott Motschenbacher to show us a Bolognese Sauce.
This sauce is made with fresh garlic, red wine, stewed tomatoes and a crowd favorite – bacon.
Chef Motschenbacher also uses a homemade demi-glace, but says beef stock will do the trick as well.
With just 10 minutes max cooking time, paired with the easy-to-make fresh pasta, it’ll be hard to go back to the boxed and jarred stuff.
A little extra effort goes a long way.
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon fresh garlic
¼ cup red wine
4 ounces applewood bacon (diced)
2 cups stewed tomatoes
1 cup demi-glace or beef stock
Sauté garlic in butter and oil just until roasted. Deglaze with red wine. Add bacon. Cook for three to five minutes. Add tomatoes and demi-glace, and reduce by a third. Add fresh pasta and toss; garnish with fresh Parmesan.
Why make your own pasta when you can easily just pour a box of store-bought noodles into a pot of boiling water?
As Chef Scott Motschenbacher shows “Hungry for More” host Jim Manney, the difference between the two leaves no competition.
Plus, you probably have most all the ingredients sitting right in your home.
The only hitch may be the pasta roller, which you can find at any cooking supplies store for a very reasonable price.
Chef Motschenbacher demonstrates how to ramp up your homemade pasta with spinach and roasted garlic.
You can add a little spice to yours too with a variety of different flavors, like sun-dried tomatoes, roasted bell peppers and a variety of spices.
Don’t wait for a special occasion, try this spinach and roasted garlic pasta or add your own twist to blow that box pasta right out of the water.
Spinach and roasted garlic pasta
2 large eggs
2 tablespoons heavy cream
1 tablespoon roasted garlic
1 teaspoon each salt and pepper
2 ounces fresh spinach
2 cups all-purpose flour
-Blend in food processor and knead with extra flour. Set for 1 hour.
-Put through pasta roller until you get to the smallest setting, then put through as whichever pasta you desire.
-Cook in salted boiling water until a minute after floating.
“Hungry for More” host Jim Manney is back with the Lost Italian, Tony Nasello, at Sarello’s this week, where he shows us how to make Sicily chicken the whole family is bound to enjoy.
First, Chef Tony demonstrates how to scaloppine a chicken. And don’t let the name scare you, it’s much easier than it sounds (and kind of fun).
From there, you go right into breading. With hints of rosemary and Parmesan cheese, it’s hard to go wrong.
We also learn a sure-fire way to test if our oil is ready for cooking, and when your chicken is done just right.
Try this recipe one night with the whole family. After you finish it off with a squeeze of lemon, it’s a dish even the kids will love.
Serves: 2 to 4
6 pieces of chicken breast, thinly pounded (scaloppine-style) – use boneless, skinless, split chicken breasts
4 cups Japanese breadcrumbs (panko)
½ cup grated Parmesan cheese
1 tablespoon finely chopped fresh rosemary
Salt and pepper to taste
2 cups flour for dredging
4-6 large eggs
3 ounces milk
3 ounces vegetable oil, or more as needed
1 lemon, cut in half
Pound the chicken into scaloppine cutlets and set aside. Beat the eggs and milk together to make an egg wash. Use three shallow dishes or pie pans to create a dredging station for the flour, egg wash and breadcrumbs.
Dredge the chicken first in flour, then the egg wash, patting off any excess flour and egg before dredging the piece in the breadcrumbs. Pack tightly to completely cover the chicken. Heat the oil over medium-high heat then fry the chicken on both sides until it is golden brown, turning often to avoid burning. Transfer to plate lined with paper towels before serving. Squeeze the fresh lemon over the chicken while still hot and serve.
Tony’s Tip: To turn this recipe into Chicken Parmigiana, lay the fried cutlets on a baking sheet and top each one with mozzarella, provolone, or fontina cheese. Bake in a 350 F oven for 2 to 3 minutes, until cheese is just melted. Transfer the cutlets to serving plates or platter, top with warm tomato sauce, and garnish with grated Parmesan cheese. Serve and enjoy.
Leftover cooked cutlets can be stored in an airtight container or Ziploc bag and refrigerated for 2-3 days.
On “Hungry for More,” we try to bring our viewers to places in the Fargo-Moorhead area and give them a behind-the-scenes view of some of the best restaurants, a glimpse and taste into what the customers normally wouldn’t know or see.
This week, ‘Hungry for More’ host Jim Manney wanted to show a little more of a place that some Forum readers may already be familiar with. Our very own “Lost Italian’s” kitchen, with Tony Nasello of Sarello’s.
Chef Tony shows us his restaurant’s famous Red Curry Scallops.
While the scallops are the “filet mignon of the sea,” as Tony would say, the red curry sauce is really what gives this dish the delicious zing that makes it a fan favorite.
While some of the ingredients may seem foreign to you, they are all available in our area and in our grocery stores. The red curry paste, coconut milk, clam juice and fish sauce may not be used in your everyday cooking, but they really bring out some of the best flavors. It’s really easy to make, with a short cooking time and simple directions. You end up with an amazing dish with a spicy Thai zing you didn’t know this “Lost Italian” could bring to the table.
Red Curry Scallops:
Makes: 4 to 6 appetizer servings
All ingredients for this recipe are available at the Hornbacher’s on 32nd Ave.
Red Curry Sauce:
1 small can or jar of red curry paste
16 ounces coconut milk
2 ounces fish sauce
2 ounces clam juice
1 ounces heavy cream
1 ounces lime juice
¼ cup sugar
Using a medium-sized sauce pan, combine all ingredients over medium-high heat and bring to a simmer. Add a half-cup of the roux (flour and butter mixture for thickening, below), and whisk until the roux is incorporated and the sauce has thickened. Use immediately or store in the refrigerator for up to 2 weeks.
½ cup butter, shortening, lard or vegetable oil (the more flavorful the fat, the better the roux)
½ cup flour
Melt the butter in a medium sauce pan and stir in the flour. Cook for 10-15 minutes, stirring constantly until a light straw color is achieved. Use immediately or store in the refrigerator for up to 2 weeks.
12-15 sea scallops
1 red onion, cut into half-inch thick slices
1 cup shiitake mushrooms, quartered (any mushroom will work)
1 cup carrots, julienne (sliced into thin strips)
1 cup sugar snap peas, whole
2 tablespoons fresh basil, chiffonade (cut into thin strips)
1 tablespoon vegetable oil
Using a large sauté pan over medium heat, pour in the vegetable oil and add the red onions. Cook for two minutes. Add the scallops, and cook for another two minutes. Add the red curry sauce and cook for 3-4 minutes. Finish by adding the vegetables and basil, stirring to ensure all ingredients are hot, and cook for another two minutes. When done, the sauce should be velvety smooth; not as thick as a cream sauce, but thicker than a broth. Pour into serving bowls, serve and enjoy!
Tony’s Tip: To make sure that all the vegetables are crunchy, or al dente, add any vegetables that may take longer to cook, like carrots and onions, first. More delicate ingredients, like mushrooms and sugar snap peas, or shrimp (if using instead of scallops) should be added toward the end because they will cook faster.
Usually, when you think of what to cook for dinner, elk isn’t the first meat to come to mind.
But it should.
Elk meat has a great flavor and texture, and with this recipe, is easy to cook up quick.
“Hungry for More” host Jim Manney takes us to Usher’s House in Moorhead where chef Cary Carr shows us how to pair those elk tips with a savory wild rice and cherry risotto.
Risotto isn’t as scary as it sounds.
As Carr explains, it’s really just a method of cooking where you slowly add liquid throughout the cooking process.
And with the addition of the peppers, cheese, wild rice and dried cherries, it’s one risotto that can’t go wrong.
2 cloves garlic
½ red pepper
½ yellow pepper
2 cups Arborio rice
6 cups vegetable stock
1 cup cream
1 cup Irish farmhouse cheddar
1 cup dried cherries
2 cups cooked wild rice
Salt and pepper to taste
6 ounces elk, beef or venison tips
1 tablespoon garlic and shallot mix
½ cup whiskey
1 tablespoon whole grain mustard
3 teaspoons honey
2 teaspoons butter
Salt and pepper to taste
“Hungry for More” host Jim Manney likes to take us to a lot of the great places in our area to learn a thing or two about how to make a great meal in your own home.
It’s also fun to see a little behind-the-scenes action of the places we like to eat, but we don’t just show these extravagant meals, we want to show our viewers the basics, too.
We’ve gotten numerous emails from readers who want us to bring back one of our most popular videos: how to make the perfect hard-cooked egg.
It’s the small things that can make a meal really great. So back by popular demand, we revisit an earlier video with chef Eric Watson at Mezzaluna to remind us of the easy and perfect way to make a hard-cooked egg.