All posts by mohsin

Winter Citrus Fruits and Spring Greens Salad with Maple Teriyaki Dressing

Winter Citrus Fruits and Spring Greens Salad with Maple Teriyaki Dressing
Serves 4
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Ingredients
  1. This recipe may entice you to try a couple of new ways to enjoy Michigan’s "winter-time" citrus fruits (grapefruit, oranges, clementines) other than at breakfast.
  2. 1 pkg. Nino's Spring Mix Greens
  3. 1 cup Citrus fruits, peeled and segmented (save the juices)
  4. ¼ cup Teriyaki Sauce
  5. ¼ cup Pure Michigan Maple Syrup
  6. 2 Tbsp. Sesame Oil
  7. 1 Green Onion, chopped
  8. ¼ cup Red Bell Pepper, cut in 1" matchsticks
  9. 1 Tbsp. Fresh Ginger, finely mashed or pureed
  10. 2 Tbsp. Cilantro leaves, chopped (Optional)
  11. Salt and Black Pepper, to taste
Instructions
  1. Segment the citrus fruits of your choice and reserve the resulting juices separately in a medium size bowl. Hopefully you'll have about a quarter cup of juices to help make your dressing
  2. To the citrus juices, add the teriyaki sauce, sesame oil, maple syrup, green onion, red bell pepper, ginger and cilantro leaves. Whisk together well and season with salt and pepper
  3. In a larger serving bowl, toss together the Spring Greens and the citrus segments then dress with your Maple Teriyaki Dressing
Nino Salvaggio https://www.ninosalvaggio.com/

Arugula, Orange and Fresh Fennel Salad

Arugula, Orange and Fresh Fennel Salad
Serves 6
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Ingredients
  1. 1 Fennel Bulb, shaved fine
  2. 1 Red Onion, medium, sliced fine
  3. 2 cups Orange Segments, fresh
  4. 6 bunches Fresh Arugula, trimmed & torn
  5. ¾ cup Slivered Almonds, toasted
  6. ½ cup Red Bell Pepper, julienned
  7. ¼ cup Red Wine Vinegar
  8. 1 cup Extra Virgin Olive Oil
  9. 1 Tbsp. Dijon Mustard
  10. 1 tsp. Kosher Salt
  11. 1 tsp. Light Brown Sugar
  12. ½ tsp. Ground Black Pepper
Instructions
  1. Trim off stem and bottom ½ inch of fresh fennel bulb, cut in half through the core and shave very finely
  2. Place in a mixing bowl with red onion, orange segments, arugula, almonds and red bell pepper
  3. In a separate bowl, whisk together vinegar, olive oil, mustard, salt, sugar and black pepper and pour this dressing over salad mixture
  4. Toss, chill and serve
Nino Salvaggio https://www.ninosalvaggio.com/

Roasted Brussels Sprouts

Roasted Brussels Sprouts
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Ingredients
  1. 2 Lbs. Brussels Sprouts
  2. ¼ cup Extra Virgin Olive Oil
  3. 2 Tbsp. Balsamic Vinegar
  4. 1 Tbsp. Lt. Brown Sugar
  5. ½ tsp. Chili Powder
  6. 1 tsp. Sea Salt
  7. ½ tsp. Fresh Cracked Black Pepper
Instructions
  1. Preheat oven to roast at 375°F
  2. Peel the outer layers off of the sprouts, trim off the ends and then cut brussels sprouts in half
  3. In a large bowl, toss together ALL of the ingredients
  4. Lightly oil a non-stick sheet pan, then spread out the brussels sprouts, cut side down
  5. Roast in oven for 15 minutes, flip the sprouts to cut side up, then roast for another 10-15 minutes or until gently browned
  6. Serve warm
Nino Salvaggio https://www.ninosalvaggio.com/

Honey & Soy Braised Beef Short Ribs with Red Skin Potatoes & Root Vegetables

Honey & Soy Braised Beef Short Ribs with Red Skin Potatoes & Root Vegetables
Serves approximately 4 persons
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Ingredients
  1. 4 Lbs. Beef, Short Ribs
  2. 2 TBSP Vegetable Oil
  3. 1 cup Sweet Onion, cut 1” dice
  4. ½ cup Carrot, cut 1” dice
  5. ½ cup Celery, cut 1" dice
  6. 1 each Garlic Cloves, chopped
  7. 1 ½ cups Beef Broth
  8. ¼ cup Honey
  9. ½ cup Soy Sauce, low sodium
  10. 2 Tbsp. Kitchen Bouquet® Liquid Seasoning
  11. Pinch Oregano, dry crushed
  12. Pinch Basil, dry
  13. To Taste Salt and pepper
  14. 1 Cup Rutabaga, cut in 1” pieces
  15. 1 Cup Carrots, cut in 1” pieces
  16. 1 Cup Red Skin Potatoes, cut in 1” pieces
  17. Roux (cook together over medium heat approximately 3 to 5 minutes)
  18. 3 Tbsp. Butter
  19. 5 Tbsp. All Purpose Flour
Instructions
  1. Heat oil in skillet then sear the short ribs on all sides until well browned then place the short ribs into a deep, oven safe pot, with a tight fitting lid of the appropriate size to hold all the short ribs
  2. In that same skillet, sauté onions, carrots, celery and garlic cloves for a few moments to soften and then add to the beef
  3. Pour beef stock, honey and soy sauce over beef. The pan size should be selected so that the liquids just cover the meat
  4. Add Kitchen Bouquet® and seasonings to the liquids and cover the pan tightly
  5. Cook in a 325 F oven for three hours or until the largest piece of meat is fork tender being careful NOT to break apart the meat pieces
  6. After meat is tender, carefully remove meat from the cooking liquids being careful not to break apart meat pieces. Carefully trim the meat away from the rib bones and place all the meat pieces in deep sided service dish. Cover and keep warm
  7. Strain the resulting cooking liquids into a saucepot and add vegetable and potatoes. Cover and simmer until vegetable are tender (approximately 20 to 30 minutes)
  8. With a skimmer or slotted spoon, remove vegetable and add them to the reserved beef then skim off ALL the resulting fat from the surface of the remaining liquid and whisk in the prepared roux a little at a time, until the liquid is JUST thickened slightly
  9. Strain sauce once more. Adjust the sauce’s seasonings with salt and pepper and ladle the sauce over the meat and vegetables to coat
  10. Reserve additional sauce for those who would like more sauce
  11. *Additionally, if you love mushrooms, sear large diced white mushrooms and serve over the ribs or stir them into the sauce.
Nino Salvaggio https://www.ninosalvaggio.com/

Savory Cabbage Strudel

Savory Cabbage Strudel
Makes 4 Strudels
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Ingredients
  1. 1 Head Green Cabbage, shredded
  2. 1 Sweet Onion, medium, finely sliced
  3. 1 cup Carrots, julienned
  4. 6 Bacon strips, cut in ¼ pieces
  5. To taste Salt and pepper
  6. 8 Sheets Filo dough (typical sheet size is approximately 10” x 12”
  7. 2 sticks Butter, melted
  8. 2 cups Marinara or Pasta Sauce of Choice
Instructions
  1. In a medium size sauce pot or large skillet, cook bacon pieces until crisp
  2. Add onions to bacon and the resulting grease and continue to cook while stirring until the onions are soft
  3. Add the carrots and cabbage to the mixture and cook while stirring until the cabbage is tender
  4. Turn out the cooked vegetable mixture into a large bowl, season with salt and pepper and allow it to cool
  5. Pre-heat an oven to 400 F
  6. Melt butter
  7. Unfold filo sheets onto a flat working surface
  8. Lightly brush butter on one sheet then place a second sheet on top. Butter the second sheet also
  9. Strain off any excess juices from the cooled cabbage mixture then place ¼ of the cabbage mixture in a tube like shape along the bottom edge of the narrow end of the buttered filo sheets
  10. Fold the bottom edge of the filo dough over the cabbage and roll forward and away from you to create a large egg roll tube-like strudel shape
  11. Repeat for the remaining mixture and strudel dough sheets and place each, seam side down, on a non-stick baking sheet
  12. Brush the tops of each strudel with the remaining melted butter and bake in a 400 F oven until medium brown (approximately 20 minutes).
  13. Serve the strudels with heated marinara or pasta sauce
Nino Salvaggio https://www.ninosalvaggio.com/

Sparty Chicken on a Stick

Sparty Chicken on a Stick
Serves 8
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Ingredients
  1. 2 Lbs Chicken Breast, Sliced Thin on the Bias
  2. 1 Cup Fresh Basil Pesto
  3. 8 Spinach Lavosh
  4. 1 Cup Marinara Sauce
  5. 1 Cup Shaved or Shredded Parmesan Cheese
  6. 8 9 Inch Wood Skewers, Soaked in Water
Instructions
  1. Take the thin strips of chicken and toss with the basil pesto until well coated then fold each strip over itself once or twice and skewer with the point of the wooden skewer. Repeat with additional pieces of chicken until you have approximately 3” to 4” of chicken on the end of the skewer with about ½” of point of the skewer exposed.
  2. Grill or griddle the chicken until fully cooked over medium heat making sure the sticks do not catch on fire,
  3. Serve by rolling the cooked chicken skewers meat inside a spinach lavosh and garnish with Marinara sauce and Parmesan cheese.
  4. In addition, you may also garnish with diced tomato, shredded romaine lettuce and sour cream.
Nino Salvaggio https://www.ninosalvaggio.com/

Butternut Squash Mash with Orange

Butternut Squash Mash with Orange
Makes approximately 4 to 6 servings
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Ingredients
  1. 1 ½ Lbs Butternut Squash, Peeled and Cubed
  2. ½ Cup Milk
  3. To Taste Salt & Pepper
  4. 1 Orange, Juiced and Zested
Instructions
  1. Boil the squash in water until tender (about 15 minutes).
  2. Drain off water and add milk, and orange juice. Mash well.
  3. Season with salt and pepper and garnish with the orange zest.
Nino Salvaggio https://www.ninosalvaggio.com/

Teriyaki Sweet Potato Salad

Teriyaki Sweet Potato Salad
Serves 4
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Ingredients
  1. 4 Medium Sweet Potatoes, Skin On
  2. ½ Cup Bok Choy, Cut in ½” x 1” Pieces
  3. ½ Cup Snow (Flat) Pea Pods, Cut in Half
  4. ½ Cup Bean Sprouts (Fresh)
  5. ¼ Cup Red Onions, Cut in Slivers
  6. ¼ Cup Red Bell Pepper, Cut in Slivers
  7. 2/3 Cup Teriyaki Glaze / Sauce
  8. ¼ Cup Rice Wine Vinegar or Lime Juice
  9. 2 TBSP Honey
  10. 2 TBSP Sesame Oil
  11. 1 tsp Kosher or Sea Salt
  12. ½ tsp Red Pepper Flakes (optional)
  13. 1 TBSP Black Sesame Seeds (optional)
Instructions
  1. Lightly oil the outside skins of the sweet potatoes and roast them in a 375 F oven until tender (About 45 minutes), the chill, peel off the skins and dice into 1” pieces.
  2. Toss the sweet potato pieces with the (raw) vegetables.
  3. Whisk together the teriyaki glaze, rice wine vinegar, honey, sesame oil and optional red pepper flakes.
  4. Pour the dressing over the sweet potato and vegetables mixture and toss.
  5. Sprinkle with black sesame seeds to garnish.
Nino Salvaggio https://www.ninosalvaggio.com/

Ragin’ Cajun Potato Salad

Ragin’ Cajun Potato Salad
Serves 6
If you like spicy, if you’re looking for a potato salad with a “kick!” this potato salad will fit the bill and it’s a perfect for just about ANY barbecue fare.
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Ingredients
  1. 2 Lbs Baby Red Skin Potatoes, cut in half
  2. ¼ Cup Salvaggio’s Cajun Seasoning Blend
  3. 3 to 4 TBSP Vegetable Oil
  4. 4 Strips Bacon, Cut in ½” pieces
  5. 1/3 Cup Sweet Onion, diced ½”
  6. 1 TBSP Garlic, Chopped
  7. 1/3 Cup Colorful Bell Peppers, diced ½”
  8. ¼ Cup Celery, diced ½ “
  9. 2/3 Cup Mayonnaise
  10. 2 TBSP Spicy Brown Mustard
  11. 1 TBSP Salvaggio’s Cajun Seasoning Blend
  12. 1 tsp Tobasco
  13. 2 tsp Kosher or Sea Salt
  14. 2 TBSP Chopped Parsley
Instructions
  1. Toss halved red skin potatoes in Cajun seasonings and vegetable oil and roast in a 375 F oven for approximately 40 minutes or until tender. Chill.
  2. While potatoes are roasting, sauté bacon until crisp then add onions, garlic, bell peppers and celery to the bacon and grease and cook one additional minute only.
  3. Reserve bacon, the cooked vegetables and 2 TBSP of the resulting bacon grease and toss with the cooked potatoes while warm. Allow this mixture to cool.
  4. Toss potato mixture with the mayonnaise, mustard, Tabasco and salt.
  5. Garnish with chopped parsley and serve.
Nino Salvaggio https://www.ninosalvaggio.com/

Italian Potato Salad

Italian Potato Salad
Serves 6
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Ingredients
  1. 2 Lbs Red Skin Potatoes, cut in half
  2. 2 TBSP Olive Oil
  3. 1 tsp Granulated Garlic
  4. 2 Links Italian Sausage, Cooked, Cut in half lengthwise then in ¼” thick half moon slices
  5. ½ Cup Sweet Onions, Cut ½” dice
  6. ½ Cup Colorful Bell Peppers, Small Diced
  7. ½ Cup Grape Tomatoes, Halved
  8. 2 tsp Fresh Oregano Leaves, Chopped
  9. 1 TBSP Fresh Basil Leaves, Chopped
  10. ½ Cup Mayonnaise
  11. ½ Cup Sour Cream
  12. To Taste Salt & Pepper
Instructions
  1. Toss cut potatoes in the olive oil and granulated garlic and roast in a 375 F oven (approximately 45 minutes) or until cooked through and golden brown. Chill.
  2. Combine all remaining ingredients with the potatoes and season to taste.
Nino Salvaggio https://www.ninosalvaggio.com/