All posts by Cathy McLaughlin

S’Mores Cream Pie

S’Mores Cream Pie
Serves 8
Similar to a homemade chocolate pudding, my S’Mores chocolate filling is made with quality ingredients and has the look and taste of the classic campfire S-Mores made of gooey toasted marshmallows, melted chocolate and graham crackers.
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Ingredients
  1. ¾ Cup Granulated Sugar
  2. ¼ Cup Cornstarch
  3. Pinch Salt
  4. 4 Egg Yolks
  5. 2 Cups Half & Half
  6. 2/3 Cup Semi Sweet Chocolate Chips
  7. 2 TBSP Butter
  8. 1tsp Pure Vanilla Extract
  9. 1 Cup Mini Marshmallows
  10. 1 9” or 10” Graham Cracker Crust
  11. *NOTE: *If you choose to make your own crust you will need approximately 1 ¾ cups of crushed graham crackers,1 stick of melted butter and ¼ cup granulated sugar which you will stir together until the consistency of wet sand then line and press into the pie tin. It does not require baking afterwards.
  12. 2 Cups Mini Marshmallows
  13. 2 to 3 Graham Crackers, Broken Into 4 Pieces Each
  14. 1 Hershey Chocolate Bar, Broken in to 1” Pieces
Instructions
  1. Whisk together sugar, cornstarch, salt & yolks until smooth.
  2. Gradually whisk in the half and half.
  3. Place over medium low heat and bring to a simmer while whisking constantly. When the mixture begins to thicken continue to stir until you see a bubble or two then IMMEDIATELY remove from heat and whisk in butter, the chocolate chips and the vanilla.
  4. Place plastic wrap directly on surface and allow to cool for 5 to 10 minutes.
  5. Stir in 1 cup of mini marshmallows and immediately pour the mixture into the graham cracker crust.
  6. Cover the filled pie and refrigerate for 3 hours or until firm.
  7. Remove the plastic film and cover the entire surface with the 2 cups of mini marshmallows then place the pie under an oven broiler until the marshmallows are golden brown (typically 2 to 3 minutes).
  8. Break apart the Hershey chocolate bar and graham crackers and insert pieces randomly across the surface of the pie,
  9. Refrigerate again for a minimum of 30 minutes then cut and serve.
Notes
  1. Depending on whether you purchase a 9” or 10” pie crust the filling will be up to the top crust or slightly below but either size will result in a fabulous pie that your family will absolutely enjoy all summer.
Nino Salvaggio https://www.ninosalvaggio.com/

Pink Guava Salsa

Pink Guava Salsa
As guavas are a “summer” fruit, perhaps there is no better way to showcase these delicious gems than to prepare them in a tropical fruit salsa recipe.
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Ingredients
  1. 2 Cups Pink Guavas, Peeled and diced 3/8”
  2. ¼ Cup Cilantro, Chopped
  3. ¼ Cup Red Onion, Cut in Thin Slices
  4. ¼ Cup Red Bell Pepper, Finely Julienned
  5. ½ tsp Chili Powder
  6. 1 tsp Jalapeno Pepper, Chopped
  7. 1 Lime, Juiced
  8. 2 tsp Honey
Instructions
  1. Combine all ingredients in a non-reactive mixing bowl and toss. Keep chilled.
Notes
  1. Make about 2 ¼ Cups
  2. This salsa is also an excellent garnish on grilled fish, roasted chicken and grilled pork.
Nino Salvaggio https://www.ninosalvaggio.com/

Rhubarb Crisp

Rhubarb Crisp
Serves 4
If you’d like to try rhubarb, now is the perfect time of the year to do so because it’s coming into the peak of its season. Here is a simple recipe to start.
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Ingredients
  1. 3 Cups Michigan Rhubarb; Unpeeled and Diced
  2. 1 TBSP All Purpose Flour
  3. 2/3 Cup Granulated Sugar
  4. 1 tsp Ground Cinnamon
  5. 1/8 tsp Salt
  6. 1 TBSP Water
Crisp Topping
  1. 6 TBSP Salted Butter
  2. 1/3 Cup Unbleached Flour
  3. ½ Cup Brown Sugar, Firmly Packed
  4. ½ Cup Rolled Oats
Instructions
  1. Preheat the oven to 350 Degrees F.
  2. Spray a 10” X 6” X 2” baking dish with non-stick vegetable spray.
  3. In a small bowl, combine and stir together the first 6 ingredients then turn them into the baking dish, spreading evenly.
  4. Cream the butter together with the flour and brown sugar, then stir in the oats to make a crumbly like streusel topping mixture.
  5. Sprinkle the topping mixture evenly over the rhubarb.
  6. Bake for 45 minutes or until the rhubarb is tender and the top is golden brown.
Notes
  1. If you’d like to add fresh strawberries to it you can omit 1 cup of the rhubarb and add 1 cup of halved strawberries in its place.
Nino Salvaggio https://www.ninosalvaggio.com/

Baked, Shrimp Stuffed Redfish with Tarragon Butter Sauce

Baked, Shrimp Stuffed Redfish with Tarragon Butter Sauce
Serves 2
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Ingredients
  1. 2 Redfish Fillets (Boneless, Skinless)
  2. 2 TBSP Salted Butter
  3. 1 TBSP Garlic, Chopped
  4. ¼ Cup Sweet Onions, Chopped
  5. ¼ Cup Celery, Chopped
  6. ¼ Cup Bell Peppers (Colorful), Chopped
  7. 2/3 Cup Shrimp, Peeled, Deveined, Chopped
  8. 1/3 Cup Salvaggio's Italian Bread Crumbs
  9. 2 TBSP Spicy Brown Mustard
  10. To Taste Salt & Pepper
Tarragon Butter Sauce
  1. 1 TBSP Salted Butter
  2. 2 TBSP Shallots, Chopped
  3. ½ Cup White Wine
  4. 1 TBSP Tarragon, Dry
  5. 3/4 Cup Heavy Cream
  6. ½ Stick Salted Butter, Softened
  7. To Taste Salt & Pepper
Instructions
  1. Sauté garlic, onions, celery, bell peppers in butter until tender. Do not brown.
  2. Add shrimp pieces and sauté briefly until fully cooked.
  3. Remove from heat and stir in bread crumbs and mustard then season mixture with salt and pepper.
  4. Set mixture aside to cool.
  5. Place Redfish fillets skin side down and make a 4 inch lengthwise cut down the middle of the fillet, end to end.
  6. Spray a non-stick baking sheet with non-stick vegetable spray.
  7. Divide the stuffing mixture in half and fashion 2 mounded portions of the stuffing mixture then cover each mound with a fillet of Redfish. The slit made in the fillet will allow the stuffing to be exposed in the middle. Continue to “mold” the fish around the stuffing, tucking the sides or ends of the fish under the stuffing if possible.
  8. Season the exterior of the stuffed portions with salt and pepper, spray once again with the vegetable spray and bake in a 375 F oven approximately 20 minutes or until the fish is fully cooked, opaque and flakes easily with a fork.
While the fish is baking, make your Tarragon Butter Sauce as follows
  1. In a small saucepan, sauté the shallots for 1 minute in the 1 TBSP of butter.
  2. Add white wine and tarragon and simmer slowly until the wine is reduced to a syrupy consistency.
  3. Add cream and reduce by half.
  4. Reduce heat to VERY low and slowly add the softened butter in tablespoon size dollops while whisking briskly.
  5. DO NOT SIMMER THE SAUCE.
  6. Remove the sauce from the heat and season with salt & white pepper.
  7. Plate the stuffed fillets and then nap with the finished butter sauce just before serving.
Nino Salvaggio https://www.ninosalvaggio.com/

Cajun Blackened Redfish with Spanish Rice and Peach & Mango Salsa

Cajun Blackened Redfish with Spanish Rice and Peach & Mango Salsa
Serves 2
Cajun Blackening is a technique popularized by the late, Celebrity Chef Paul Prudhomme. The food (usually fish) is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It’s then cooked in a very hot cast-iron skillet. The brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices. The original recipe calls for Redfish, but the same method of preparation can be applied to other types of fish or other foods such as beef steaks or chicken.
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Ingredients
  1. 2 Redfish Fillets (Boneless, Skinless)
  2. ¼ Cup Melted Butter
  3. ½ Cup Nino's Cajun Blackening Seasoning
  4. 1 Cup Spanish Rice
  5. ½ Cup Nino’s Peach & Mango Salsa
Instructions
  1. Paint chilled Redfish fillets on both sides with melted butter.
  2. Apply Cajun seasoning to each buttered side liberally.
  3. In a well ventilated area, heat a thick bottomed skillet on medium high and without adding any oil, place the Redfish fillets in pan and blacken on both sides approximately 3 to 5 minutes.
  4. Depending on thickness of the fillets, complete cooking of fillets in a 350 F oven or microwave oven.
  5. Serve with Spanish Rice and top with Nino’s Peach & Mango Salsa.
Nino Salvaggio https://www.ninosalvaggio.com/

Copper River Sockeye Salmon with Spinach & Parmesan Crust

Copper River Sockeye Salmon with Spinach & Parmesan Crust
Serves 2
This recipe has become a very popular addition to our Gourmet to Go case at Nino's. It came about as a result of an opportunity I had to work as a Guest Chef on a cruise line. The guys in the kitchen taught me this one. It's way simple.
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Ingredients
  1. 2 Copper River Salmon Fillets (8 oz.), skinless
  2. ½ Cup Nino's Spinach Dip
  3. 2 tsp Fresh Dill, Chopped
  4. ½ Cup Salvaggio's Italian Bread Crumbs
  5. ¼ Cup Parmesan Cheese, grated or shredded
Instructions
  1. Season salmon fillets with salt & pepper and place (former) skin side down on a non-stick baking pan.
  2. Mix together the spinach dip, chopped dill and Italian bread crumbs.
  3. Spread a 1/2" thick layer of the spinach dip mixture on top of each salmon fillet, edge to edge.
  4. Sprinkle tops of each mixture with the Parmesan cheese.
  5. Bake at 375F approximately 20 minutes or until the salmon is firm, opaque and cooked through.
Nino Salvaggio https://www.ninosalvaggio.com/

Tequila & Watermelon Punch

Tequila & Watermelon Punch
This cool punch will definitely spice things up while you're barbequing in the backyard.
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Ingredients
  1. 3 cups of watermelon puree
  2. 1 cup of silver tequila
  3. ½ cup of lime juice
  4. ½ cup of seltzer
  5. 1 Jalapeno sliced
  6. Pinch of sea salt
  7. Agave nectar (optional)
Instructions
  1. In a large bowl or pitcher, stir together the watermelon puree, tequila, lime juice, and agave to sweeten.
  2. To serve, pour into glasses over ice, and top each glass with seltzer, a pinch of salt, and slices of Jalapeno.
Nino Salvaggio https://www.ninosalvaggio.com/

Frozen Blue Lemonade

Frozen Blue Lemonade
Serves 1
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Ingredients
  1. 1 ½ oz. White Rum
  2. 1 oz. Blue Curacao
  3. 3 oz. Lemonade Sparkling Ice
Instructions
  1. Combine all ingredients with ice in a blender.
  2. Blend on high until it becomes slushy.
  3. Pour into a glass and garnish with blueberries.
Nino Salvaggio https://www.ninosalvaggio.com/

Captain America Shot

Captain America Shot
Serves 1
This delicious shot is a great way to start your party, especially with the movie that just came out. You just layer the ingredients in this order:
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Ingredients
  1. 1/3 Grenadine Syrup
  2. 1/3 Blue Curacao
  3. 1/3 White Creme De Menthe
Instructions
  1. Serve in a shot glass and chug.
Nino Salvaggio https://www.ninosalvaggio.com/

Broiled Indian Brook Trout Spinach Salad with Bacon & Balsamic Dressing

Broiled Indian Brook Trout Spinach Salad with Bacon & Balsamic Dressing
Serves 2
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Ingredients
  1. 6 Strips Nino’s Butcher Shop Maple Bacon
  2. ¼ Cup Extra-Virgin Olive Oil
  3. ¼ Cup White Balsamic Vinegar
  4. 2 TBSP Red Onion, Chopped
  5. ¼ Cup Toasted, Sliced Almonds
  6. ½ of 10 oz Bag Baby Spinach
  7. 1 Cup Colorful Matchstick Vegetables of Choice
  8. 1 – 10 oz Indian Brook Trout
  9. 2 TBSP Vegetable Oil
  10. To Taste Salt & Pepper
Instructions
  1. Cut bacon into ½” pieces then, in a small saucepan, cook bacon until crisp. Reserve bacon for later garnishment and strain the resulting bacon grease into a small mixing bowl.
  2. To the bacon grease add the olive oil, white balsamic vinegar, red onion and whisk together. Season with salt & pepper.
  3. Spray a non-stick baking sheet with non-stick vegetable spray and place the Indian Brook Trout fillets on the pan skin side down.
  4. Paint trout flesh (which is now facing up) with 2 TBSP of vegetable oil and season with salt & pepper.
  5. Preheat your broiler with an oven rack positioned approximately 6” away from the heat source then place your seasoned trout under the broiler. Close the oven door leaving an inch or two open.
  6. The trout will take approximately 8 to 10 minutes to cook through. When done, the flesh will be firm, opaque and flake easily with a fork.
  7. When trout is cooked, remove it from the oven and allow it to cool a few moments.
  8. While trout is cooling, in a medium size mixing bowl, place the spinach leaves, colorful matchstick vegetables, bacon, and the toasted almonds.
  9. Add whatever amount of the prepared balsamic dressing you choose to toss and coat the greens and vegetables well, then divide the dressed salad between 2 salad plates.
  10. Cut the trout fillets in half width-wise and place 2 pieces of the cooked trout on top of each salad.
  11. If you have any additional dressing or reserved garnish you can brush or place it on top of the trout.
  12. NOTE: This dish is improved by offering some freshly cracked black pepper after plating.
Nino Salvaggio https://www.ninosalvaggio.com/