Tag Archives: low carb

Ponderosa Lemon Granite (Pink Snow)

Ponderosa Lemon Granite (Pink Snow)
Serves 6
First propagated under the name “American Wonder Lemon”. The Ponderosa Lemon resembles a common lemon except that they are much, much larger. They are grown primarily for their curious size and shape, but also make excellent juice and are great for cooking. The fruits are very juicy and have many seeds. The tree is small, (about 10 feet) and fairly thorny. It is thought to be a natural cross between another type of citrus and a lemon, possibly Citron. The flavor is excellent and fruits can reach the unbelievable size of a football.
Write a review
Print
Ingredients
  1. 1 cup Ponderosa Lemon Juice
  2. 2 cups Water
  3. 1 Egg, Extra Large (in shell)
  4. As Required Granulated Sugar
  5. 1 Tbsp. Grenadine Syrup
  6. 1 Tbsp. Mint, fresh, minced
Instructions
  1. Place lemon juice, ROOM TEMPERATURE water and grenadine in a deep bowl.
  2. Have 1 fresh egg (in the shell) at the ready. It will be used as a flotation device to test the density of the lemon and water solution as you add the sugar to it (there is an air pocket inside each fresh egg).
  3. Slowly whisk in the granulated sugar into water sugar mixture. After 1 cup of sugar, carefully place the egg into the solution (still within the shell). If the egg sinks, remove the egg and keep adding more sugar until the egg floats and until the exposed shell of the egg is the size of a U.S. Quarter.
  4. Add minced mint and place the solution in a shallow pan in your freezer.
  5. After 30 minutes, check the solution and scrape with a fork to create a slush. Repeat every 30 minutes until the mixture is a light pink, snow like, frozen “Pink Snow”.
  6. Serve frozen.
Nino Salvaggio https://www.ninosalvaggio.com/

Pole Bean Salad with Mushrooms

Pole Bean Salad with Mushrooms
Serves 4
Pole Beans are not a specific variety of bean but rather a distinction of growth characteristic in which the bean plant itself grows vertically on trellises or poles rather than in a bush like form. Many different bean varieties can actually be grown as either “Pole Beans” or Bush Beans including many types of snap beans, lima beans and runner type “string beans”. Beans contain fiber and a lot of protein, including the essential amino acid lysine. (Most grains lack lysine; combine them with beans, however, and they form a complete protein.) Pole Beans also provide folacin (folic acid) and some minerals. All together, beans are a healthful vegetable, and they taste delicious.
Write a review
Print
Ingredients
  1. 2 cups Green Pole Beans, cut 2"
  2. 2 Roma Tomatoes, sliced 1/4"
  3. 1/2 Red Onion, cut in thin slivers
  4. 2 cups White Mushrooms, sliced 1/4"
  5. 1/4 cup Extra Virgin Olive Oil
  6. 2 Tbsp. White Vinegar
  7. 1 tsp. Dijon Mustard
  8. 3 cloves Garlic, crushed
  9. 1 Tbsp. Tarragon, fresh, chopped
  10. To Taste Salt & Pepper
Instructions
  1. Blanch beans in boiling salted water for 5 minutes.
  2. Rinse in cold water to stop cooking and preserve color. Drain, chill and place in a bowl with tomatoes, onion and mushrooms.
  3. In a small bowl, place mustard, garlic and tarragon. With a whip, whisk in olive oil and vinegar in a slow drizzle to create an emulsion.
  4. Season dressing with salt and pepper to taste.
  5. Pour dressing over salad, toss and serve.
Nino Salvaggio https://www.ninosalvaggio.com/

Maize n’ Bleu Burgers

Maize n' Bleu Burgers
Serves 4
My Maize n' Bleu Burgers are stuffed with corn (maize) & Bleu (Blue) cheese which are natural pairings. Stuffed Burgers are always a treat for tailgates. Go Bleu!
Write a review
Print
Ingredients
  1. 2 lbs. Ground Sirloin
  2. 3 Strips Bacon, Chopped
  3. ¼ cup Sweet Onion, Chopped
  4. 1 Tbsp. Garlic, Chopped
  5. 1 cup Fresh Sweet Corn Kernels
  6. 1 cup Bleu Cheese, Crumbled
Instructions
  1. Saute chopped bacon on medium heat until crisp.
  2. Add garlic and onion to the sautéed bacon and continue to cook until softened.
  3. Add corn and sauté 1 minute longer then remove from the heat and allow mixture to fully cool, leaving bacon grease in the mixture. (Unless excessive).
  4. Divide ground sirloin into 4 equal portions.
  5. Pick up one portion of the ground beef in your palm, shape into a tennis ball shape, then press your thumb into the middle and pinch outward towards your index finger to create a large pocket on the middle. When the interior pocket is a little larger than a golf ball size stuff the inside with 2 tbsp. of both the sautéed corn mixture and the crumbled bleu cheese.
  6. Seal the pocket opening by pressing the exterior beef over the hole then gently flatten the ball into a burger patty approximately 1 inch thick.
  7. Repeat for the remaining burger and filling. If you have any remaining filling, you can use it as a topping later.
  8. Cook burgers to desired doneness as you would any burger, either by grilling or pan-frying.
  9. Serve on a bun of your choice with your favorite condiments.
Nino Salvaggio https://www.ninosalvaggio.com/

Classic Gremolata

Classic Gremolata
Pronounced [greh-moh-LAH-tah], gremolata is not actually a dish but rather a topping, generally made from three ingredients: fresh parsley, lemon peel and fresh garlic. Its claim to fame is that it’s the last and finishing touch to the braised veal shank dish known as Osso Buco. However, it is also used in many other dishes, and chefs are now liberating the classic version’s recipe to introduce many other unique ingredients while still keeping its name.
Write a review
Print
Ingredients
  1. 2 Tbsp. Italian (Flat Leaf) Parsley, Minced
  2. 1 Tbsp. Lemon Zest, Freshly Grated
  3. 2 Medium Fresh Garlic Cloves, Minced
Instructions
  1. Mince the parsley and garlic, grate the lemon zest, and toss all together in a small bowl with a fork.
Notes
  1. Makes about a 1/4 cup.
Other Versions
  1. While the classic version is, without a doubt, tried and true, chefs and gourmet cooks have broadened the appeal of gremolata by experimenting (with much success) with other herbs and seasonings, such as
  2. • Substituting completely chopped shallots for the garlic
  3. • Substituting basil, oregano, tarragon, marjoram, cilantro or even mint for the parsley
  4. • Substituting another citrus, such as lime, orange or grapefruit, for the lemon
  5. So, if you wanted to go crazy, you could make
  6. • Minted Orange Shallot Gremolata
  7. • Cilantro Lime Garlic Gremolata (or even substitute chives)
Nino Salvaggio https://www.ninosalvaggio.com/

Strawberry Panna Cotta

Strawberry Panna Cotta
Serves 8
Unlike custards thickened with eggs, or puddings thickened with cornstarch, Panna Cotta desserts are "set" with gelatin. The result is a pure taste which melts in your mouth. Enjoy this strawberry version.
Write a review
Print
Ingredients
  1. 2 cups Heavy Cream
  2. 1 cup Milk
  3. 1 cup Fresh Pureed Strawberries (Strained)
  4. ¼ cup Granulated Sugar
  5. 1 Tbsp. Unflavored Gelatin
  6. ¼ Tsp. Red Food Color (Optional)
  7. Optional Chocolate Shavings, to Garnish
Instructions
  1. Sprinkle gelatin over ½ cup of cold milk and let it stand for about 10 minutes without stirring. This is to soften the gelatin.
  2. In a saucepan, add cream, the remaining ½ cup milk and the sugar then cook on medium heat, stirring constantly to dissolve the sugar. Taste and add more sugar if desired.
  3. When the cream mixture is heated through and starts simmering, turn off the heat. Add the softened gelatin mixture and stir well to combine. Make sure the gelatin is completely dissolved.
  4. Add the pureed strawberries and (optional coloring).
  5. Pour into individual 4 to 6 ounce containers.
  6. Chill in the refrigerator uncovered for about 3 hours or overnight.
  7. Serve with optional chocolate shavings.
Notes
  1. Serves 8 – 4 ounce portions.
Nino Salvaggio https://www.ninosalvaggio.com/

Very Cherry Ice Cubes

Very Cherry Ice Cubes
These decorative ice cubes are a festive addition to any drink, but they’re especially beautiful in beverages that are clear enough to show off the embedded cherries.
Write a review
Print
Ingredients
  1. 1 cup Hot Water
  2. ¼ cup Tart Cherry Juice Concentrate
  3. ¼ cup Granulated Sugar
  4. 1 dozen Sweet Cherries, with Stems
Instructions
  1. Stir together water, cherry juice concentrate and sugar until thoroughly dissolved.
  2. Place a single cherry in each ice cube compartment (stem up) and pour in cherry mixture to cover then freeze.
Nino Salvaggio https://www.ninosalvaggio.com/

Seafood Sausages

Seafood Sausages
Serves 6
The recipe below allows you to add whatever additional seafood garnishes you wish into the general mixture. Follow the recipe and either use my garnish or choose other seafood in its place (using the same total amount).
Write a review
Print
Ingredients
  1. 1 Cup Fresh Scallops (sea are cheaper), Patted Dry
  2. 1 Cup Raw Shrimp, Patted Dry
  3. 1 Egg White
  4. 1 Cup Heavy Whipping Cream
  5. Pinch Salt
  6. Pinch Ground White Pepper
  7. ½ tsp. Granulated or Powdered Garlic
For Garnish
  1. ½ tsp. Crushed Red Pepper Flakes
  2. 1 Tbsp. Parsley Flakes
  3. ½ Cup Red Bell Pepper, Minced, Patted Dry
  4. ½ Cup Green Onion, Finely Chopped
  5. 1 Cup Raw Shrimp, Chopped Fine
  6. 1 Cup Lobster or Alaskan Crab, Chopped Fine
Instructions
  1. In a food processor, puree scallops and shrimp to a fine paste.
  2. Add the egg white and blend 1 minute.
  3. Add WELL-CHILLED heavy whipping cream in a slow stream while blending. This should take about 1 minute in total.
  4. Add salt, pepper and garlic. Pulse a moment or two to mix in.
  5. Turn mixture out of the food processor into an appropriately sized mixing bowl, and then stir in all of the garnish ingredients until they are evenly distributed.
  6. Place a piece of 12” wide x 15” long (approximately) plastic film on a clean, flat work surface. At one of the narrow ends, portion the mixture about 1” away from the edge to create a broomstick-like diameter of mixture, leaving about 2” of space on both sides with no filling. On a 12” wide film, this would make the filling about 8” long and about 1” in diameter.
  7. Fold the bottom inch over the filling and roll the broomstick forward (keeping the plastic film taught) until you reach the end of the film.
  8. Repeat this procedure until all of the mixture is used.
  9. Next, you will want to gather the excess film at both ends just before the portioned sausage filling begins. Tighten the sausage link by pinching each end closed and then rolling the link along the counter using the friction of the counter to form each sausage link into a firm tube.
  10. Carefully secure each tightened end with a twist tie or rubber band to keep each link firm.
  11. *TIP: If you see air pockets in your links you can improve the final look of your sausages by taking a small needle and puncturing the air pocket with a small prick of the needle.
  12. After all of your links have been made, poach them together in BARELY simmering water approximately 15 minutes or until they are firm. DO NOT OVERCOOK. If you over-poach your links, you will see them puffing up.
  13. Chill links in a bath of ice water for 15 to 20 minutes to firm them up before cutting. You can even prepare these a day ahead of your intended use.
  14. Before cooking your sausages, I recommend you unwrap then cut them into 2” (maximum 3”) pieces at a slight angle.
  15. Lastly, sauté them in butter (or garlic butter) in a non-stick skillet over medium-high heat until re-heated through. You can brown them ever so lightly, but I do not recommend browning them.
Notes
  1. Makes about 6 cups or 6 – 10” x 1” Diameter Sausages
  2. Feeds Approximately 6 Persons with Pasta
Serving Suggestion
  1. I enjoy my seafood sausages over linguine, with my Lobster Sauce recipe, my Mediterranean Style Seafood Marinara Sauce recipe or even a white clam sauce.
Nino Salvaggio https://www.ninosalvaggio.com/

Pineapple & Cilantro Salad

Pineapple & Cilantro Salad
Serves 4
This member of the carrot family is also referred to as Chinese Parsley, Coriander and Dhania (in the Indian subcontinent, and increasingly in Britain) and is actually the leaves (and stems) of the Coriander plant. Cilantro (from the Spanish name for the plant) has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and in fact are related. The leaves, and especially the stems, have a very different taste from the seeds, similar to parsley but “juicier” and with citrus-like overtones. Some people instead perceive a spicy or “soapy” taste. This taste is believed to be a result of an enzyme that changes the way some people’s taste buds perceive the flavor of coriander leaves. Cilantro leaves and stems are best if chopped and added to a dish just before finishing to take full advantage of their unique flavor.
Write a review
Print
Ingredients
  1. 1 Fresh Pineapple, peeled, cored
  2. 1 Red Bell Pepper, julienned
  3. 1/2 Red Onion, sliced 1/4"
  4. 2 Garlic Cloves, chopped
  5. 1/4 cup Cilantro, coarsely chopped
  6. 1 Tbsp. Jalapeno, with seeds, minced
  7. 1 Lime, juiced
  8. 2 Tbsp. Honey
  9. 2 Tbsp. Sesame Oil
  10. 1 tsp. Black Sesame Seeds
  11. To Taste - Salt & Pepper
Instructions
  1. Chop pineapple into small bite size pieces and place in a non-reactive bowl.
  2. Add all remaining ingredients.
  3. Cover and chill.
Nino Salvaggio https://www.ninosalvaggio.com/

Maradol Papaya & Pineapple Relish

Maradol Papaya & Pineapple Relish
Serves 4
Believed to be discovered by Cortez, around 1519, the Maradol Papaya, (actually the fruit of an herbaceaous plant) is believed to have originated in Southeastern Mexico, but is now widely cultivated in just about every tropical and subtropical country in the world. In Australia it is called the “papaw”, in Brazil the “mamao”, in various parts of Europe it is called the “pawpaw” and in France the “papaye”. The Maradol Papaya is delicious, nutritious and distinctively flavored. It contains papain which is a powerful digestive aid and has been used through the ages to sooth stomach disorders. Maradol Papayas, like mangos and other tropical fruits are used in a variety of dishes including fresh fruit salads, vegetable dishes, tropical fruit drinks (smoothies), in sauces, marinades, you can even barbecue it and it makes a terrific Salsa!
Write a review
Print
Ingredients
  1. 2 cups Pineapple, diced 1/2"
  2. 2 cups Maradol Papaya, diced 1/2"
  3. 1/2 cup Red Bell Pepper, diced 1/4"
  4. 1/4 cup Sweet Onions, diced 1/4"
  5. 1/4 cup Green Onion, cut 1/4"
  6. 1 tsp. Garlic, fresh, minced
  7. 1/2 Jalapeno Pepper, minced
  8. 1 Tbsp. Fresh Mint, chopped
  9. 1 Tbsp. Tarragon, fresh, chopped
  10. 1 Lime, juiced
Instructions
  1. Peel, de-seed and dice Maradol Papaya and place in a medium size bowl.
  2. Combine papaya with all ingredients, salt to taste, and let stand at room temperature for about 1 hour.
  3. Serve relish chilled or at room temperature.
Notes
  1. Relish may be made 1 day ahead, covered and chilled.
Nino Salvaggio https://www.ninosalvaggio.com/

Mango Salad with Cashews

Mango Salad with Cashews
Serves 6
This delicious Mango Salad recipe is a great “Summer Picnic” choice. Full of sweet fruit, with just the right suggestion of peppers, onions and crunchy nuts, this salad can be adapted in a number of ways to accommodate your individual tastes. Included among your options are additional tree fruits (Apricot, Peach, Plums or Cherries), a different choice of nut (Toasted Hazelnuts, Almonds or Pecans) and of course, your choice of dressings. Enjoy this unique and sumptuous salad as a refreshing light entrée or as a prelude to your outdoor grilling.
Write a review
Print
Ingredients
  1. 2 Red Mangoes
  2. 1 Lime, juiced
  3. 1 pkg. Nino's European Greens
  4. 1/3 cup Red Onion, slivered 1/4" x 2"
  5. 1/2 cup Nino's Sun Dried Very Berry Mix
  6. 1/4 cup Fresh Cilantro Leaves, coarsely chopped
  7. 1/3 cup Roasted Cashews, coarsely chopped
  8. 2/3 cup Aunt Mid's Tropical Poppy Seed Dressing
Instructions
  1. Peel, de-seed and cut mango into ½” cubes or thin slices.
  2. Squeeze the juice of 1 lime over the mango pieces and toss.
  3. Open the package of Nino’s European Greens and dice the slices of Red and Yellow Bell pepper that lie on top of the greens into ½” pieces.
  4. Add the peppers and the salad greens to the bowl with the mangoes and additionally add the Sun Dried Berries, Cilantro Leaves and Toasted Cashews. Toss.
  5. Add the Tropical Poppy Seed Dressing or dressing of choice and toss to coat.
  6. Add additional dressing as desired.
Notes
  1. Besides the aforementioned optional salad ingredients, this salad can also be garnished with toasted or un-toasted shredded sweet coconut. Enjoy!
Nino Salvaggio https://www.ninosalvaggio.com/