Tag Archives: Michigan Produce

Porcini Mushroom Cous Cous

Porcini Mushroom Cous Cous
Serves 4
Highly prized, Porcini mushrooms (or Cepes in France) are commercially sold fresh in autumn in central and southern Europe but are also dried and distributed worldwide. First described and classified in 1782 by the French botanist Pierre Bulliard, the Porcini (meaning ‘piglets’ in Italian as the young fruiting bodies resemble little piglets) are eaten and enjoyed raw, sauteed with butter, ground into pasta, in risotto, in soups, and in many other dishes. They are also featured in many cuisines, including Provencal, and Viennese & Thai. Porcini mushrooms have a chewy texture and a strong nutty-woodsy, sweet, and meaty taste. The sliced mushrooms are a rich brown color with hints of yellow. The dried Porcini mushroom’s flavors are actually enhanced when the mushrooms are dried in much the same way as sun dried tomato’s flavors are.
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Ingredients
  1. 2 Tbsp. Butter
  2. 1/3 cup Sweet Onion, minced
  3. 2 tsp. Garlic, fresh, minced
  4. 1 stalk Green Onion, chopped
  5. 1/2 pkg. Dried Porcini Mushrooms
  6. 2 cups Chicken Broth
  7. 1 pkg. Near East Brand Cous Cous (Original)
  8. To Taste Salt & Pepper
Instructions
  1. Soak Dried Porcini Mushrooms in warmed chicken stock for 1 hour. Drain and reserve stock and chop the resulting Porcini mushrooms.
  2. In a saucepan with a tight fitting lid, sauté both onions and garlic until softened but not browned.
  3. Add chopped mushrooms and sauté one minute longer.
  4. Add reserved chicken/mushroom broth and bring to a simmer.
  5. Add cous cous, immediately cover and remove from the heat. Allow to stand (covered) for 5 minutes.
  6. Remove cover, lightly fluff with a fork, season with salt and pepper to taste and serve.
Nino Salvaggio https://www.ninosalvaggio.com/

Spartan Potato Salad

Spartan Potato Salad
Serves 4
White Potatoes & lots of Green Beans, Onion & Celery make this Potato Salad perfect for M.S.U. Tailgating!
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Ingredients
  1. 1 lb. Baby White Potatoes
  2. 1 cup Green Beans, Cut in 1” Lengths
  3. ¼ cup Green Onion, Cut ¼” on Bias
  4. ¼ cup Celery, Chopped
  5. ½ cup Mayonnaise
  6. 2 Tbsp. Basil Pesto
  7. To Taste Salt & Pepper
Instructions
  1. Cook potatoes whole until done, chill, then cut in halves or quarters depending on size. (Pieces should be approximately ½” to ¾” in size.
  2. Simmer green beans until tender, rinse in cold water, pat dry.
  3. Combine all ingredients and season to taste.
Nino Salvaggio https://www.ninosalvaggio.com/

Baked Stuffed Peppers

Baked Stuffed Peppers
Serves 6
Below is the basic recipe for this classic dish and then, below that, check out some of the modern adaptations you might want to try.
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Ingredients
  1. 6 Medium Size Bell Peppers, Any Color
  2. 2 Tbsp. Olive Oil
  3. 1 Medium Sweet Onion, Chopped
  4. 2 Stalks Celery, Chopped
  5. 2 tsp. Garlic, Chopped
  6. 1 Cup Roma Tomato, Diced
  7. 1 – 24 oz. Jar Salvaggio's Marinara Sauce
  8. 1 tsp. Oregano, Dry, Crushed
  9. 2 tsp. Kosher Salt
  10. 1/2 tsp. Ground Black Pepper
  11. 1 Ex. Large Egg, Beaten
  12. 1 ½ Lbs. Ground Beef
  13. 1 ½ Cups Cooked Rice
  14. Optional: 1 Cup Shredded Cheese (Cheddar, Mozzarella or other)
Instructions
  1. Heat the oven to 350° F.
  2. Cut tops off of the bell peppers then remove the seeds and membranes.
  3. Chop edible part of tops and set aside.
  4. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat and simmer for 5 minutes. Drain and set aside. (NOTE: for a stronger pepper flavor, this step can be omitted and you can stuff the peppers while still raw.)
  5. Heat olive oil in skillet over medium heat until hot. Sauté chopped bell pepper (from tops), chopped onion, celery and garlic for about 5 minutes, or until vegetables are tender.
  6. Add the Roma tomatoes, Marinara, oregano, salt, and pepper. Simmer for about 10 minutes.
  7. In a large mixing bowl, combine the egg with the ground beef, cooked rice, and 1 cup of the Marinara mixture. Mix well.
  8. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
  9. Cover the baking dish lightly with tin foil. Bake for approximately 1 hour or until peppers are tender and the meat mixture is fully cooked and firm.
  10. Optional: Top stuffed peppers with a little shredded Cheddar cheese just before they are done; bake or broil until cheese is melted.
Notes
  1. If you’d like to try your hand at some NEW Stuffed Pepper ideas, here are some to try. Without going into individual, lengthy recipes for each one, I think you can quickly see the possibilities.
  2. Cajun Style - Instead of ground beef, substitute: Shrimp, Andouille Sausage, Chicken and add a bit of hot chili powder to both the rice and Marinara sauce.
  3. Mexican Style - Use cooked chicken, or Taco Seasoned Beef, then use Crushed Tortilla Chips instead of the rice and use canned Enchilada Sauce instead of Marinara. Lastly, smother the finished stuffed peppers with a Monterey Jack Cheddar Cheese blend.
  4. Greek Style - Use ½ Ground Beef ½ Ground Lamb and to the rice mixture add chopped Kalamata Olives, roasted Garlic, Oregano, Rosemary, Feta Cheese and use Vodka Sauce instead of Marinara.
  5. Turkey or Chicken - Substitute ground turkey or chicken for the beef.
  6. Stroganoff Style - Use pre-seared, thin strips of beef with sautéed mushrooms in place of the ground beef and wide egg noodles instead of the rice. Cook the stuffed peppers in beef gravy instead of the Marinara then afterwards, stir in a dollop or two of sour cream to the gravy to make it Stroganoff style.
Nino Salvaggio https://www.ninosalvaggio.com/

Fresh Michigan Sweet Corn Custard

Fresh Michigan Sweet Corn Custard
Serves 8
August and early September are THE two best months to enjoy the best sweet corn Michigan farmers have to offer.
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Ingredients
  1. 2 ears Michigan Sweet Corn, Shucked
  2. 1 Qt. Heavy Whipping Cream
  3. ½ cup Granulated Sugar
  4. ½ tsp. Sea or Kosher Salt
  5. 1 tsp. Pure Vanilla Extract (or Paste)
  6. 2 Extra-Large Eggs
  7. 6 Extra-Large Egg Yolks
Instructions
  1. Strip the kernels from the cobs, and while doing so, scrape down any of the cob’s juices with a knife. Cut the cobs in half, and place all into a medium-size saucepan with the cream, sugar and salt. Stir and set aside for a few hours.
  2. After the mixture has rested, place it in a medium-size saucepan, (with the cobs still in) bring it to a boil and then immediately remove it from the heat. Transfer the hot mixture into a separate storage container or bowl, and refrigerate it until cool.
  3. Preheat the oven to 275°F.
  4. In a medium-size bowl, beat together the eggs, the yolks and the vanilla extract.
  5. Discard the corn cobs from the cream mixture and then blend it until smooth with a food processor, immersion stick blender or a traditional blender.
  6. Slowly add the beaten egg mixture to corn mixture while continuing to blend.
  7. Strain this finished mixture through a fine-mesh sieve (or strainer) into a bowl.
  8. Place eight 4-ounce ramekins (or custard cups) in a deep baking dish, and then divide the custard mixture among them.
  9. Add enough water to the baking dish (1 to 2 cups) to create some moisture. Cover loosely with aluminum foil and bake for about 45 minutes, turning the dish around about halfway through the baking time to ensure even heat.
  10. When the corn custard gently springs back to the touch, remove the pan from the oven and the ramekins from the water bath.
  11. Lightly cover the ramekins with plastic film to prevent a skin (like a pudding gets) and refrigerate approximately 3 to 4 hours or until fully chilled.
  12. Enjoy!
Notes
  1. Makes approximately 8 – ½ Cup Custards
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.
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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/

Pink Lady Apple “Skillet Pancakes”

Pink Lady Apple "Skillet Pancakes"
Serves 2
A natural cross between the Golden Delicious and Lady Williams varieties. Pink Lady Apples have a beautiful pink blush and a refreshing and sweet, champagne-like taste – making them perfect for eating out of hand and excellent for fresh salads, pies, in sauces and overall baking. This puffy pancake, a cousin of the Dutch Baby pancake, is a signature item at many pancake houses. The Pink Lady® Brand Cripps Pink Variety apples keep their shape and texture so you have distinct slices to enjoy with the spicy pancake.
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Ingredients
  1. 3 Tbsp. Butter
  2. 3 Tbsp. Brown Sugar
  3. 1 tsp. Cinnamon
  4. 1 Pink Lady Brand Cripps Pink Variety Apple
  5. 4 Eggs
  6. 1/2 cup All Purpose Flour
  7. 1/2 cup Milk
  8. 1/2 tsp. Salt
Instructions
  1. Preheat oven to 425°F.
  2. Measure butter, brown sugar and cinnamon into 10-inch skillet with ovenproof handle* and heat in oven, stirring occasionally until very hot and bubbly, about 5 to 8 minutes.
  3. Meanwhile, core and slice the apple.
  4. When butter mixture is bubbly, carefully remove pan from oven and arrange apple slices in circle in pan.
  5. Return to oven for 3 to 5 minutes while preparing batter.
  6. In mixing bowl or blender, combine eggs, milk, flour and salt and beat or blend until smooth.
  7. Slowly pour batter over apples in skillet, distributing evenly.
  8. Return to oven until puffy and well-browned, about 20 to 25 minutes.
  9. Invert serving plate on top of skillet, then turn over and lift skillet off to serve hot, apple-side up.
Notes
  1. *To ovenproof skillet handle, wrap well with aluminum foil.
Nino Salvaggio https://www.ninosalvaggio.com/

Grape Tomato Ultimate BLT Salad

Grape Tomato Ultimate BLT Salad
Serves 4
A Grape Tomato is a class of tomatoes originally believed to be of Southeast Asian origin. Shaped similarly to the oblong plum tomatoes but having the small size and sweetness of cherry tomatoes, they produce small and typically oblong fruits. Introduced to the worldwide market in the 1990’s, the Grape Tomato became an overnight sensation with both produce growers and customers alike. Producers benefit from the grape tomato’s hearty skin and high yield per plant, while customers enjoy the enhanced sweetness and convenient size. The most well-known and commercially significant variety, “Santa F1” was introduced into the United States market in 1997 by grower Andrew Chu, who obtained the seeds from Taiwan. This particular hi-bred has now flourished on both U.S. coasts and provides Nino’s with an abundant supply of these delicious tomato morsels year-round.
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Ingredients
  1. 1 head Iceberg Lettuce
  2. 2 cups Grape Tomatoes
  3. 1/2 cup Red Onion, sliced matchstick
  4. 1 lb. Nino's Amish Maple Bacon
  5. 1 1/2 cups Mayonnaise
  6. 1/2 cup Half & Half or Milk
  7. To Taste - Salt & Pepper
  8. To Garnish - Salvaggio's Garlic Croutons
Instructions
  1. Chop lettuce into 1” pieces and place into a medium to large size salad bowl.
  2. Cut bacon into 1” size pieces, cook until crisp, and add to the lettuce.
  3. Cut Grape Tomatoes in half and add to the lettuce mix with the red onions.
  4. In a separate bowl, mix together the mayonnaise with the half & half and season to taste with salt and pepper.
  5. Pour this “dressing” mixture over the salad and toss.
  6. Garnish with Salvaggio's Garlic Croutons
Notes
  1. *Optionally, you may use Nino’s American Ranch Dressing in place of the mayonnaise dressing.
Nino Salvaggio https://www.ninosalvaggio.com/

Fried Green Tomato Fritters

Fried Green Tomato Fritters
Serves 4
Native to Mexico and Central America, it’s not exactly clear how tomatoes came to the United States. Thomas Jefferson grew them in the 1780’s and credited one of his neighbors with their introduction, yet Harriott Pinckney Horry recorded a recipe “To Keep Tomatoes for Winter Use” in 1770? There is another folk legend that they were introduced by African slaves who came to North America by way of the Caribbean and some historians believe that perhaps the Portuguese introduced the tomato from the West Coast of Africa. Other than a few, uncommon “Green” species of tomatoes, Green Tomatoes are simply the un-ripened version of the ripe, red tomato we are all familiar with. Their firm texture, and slightly sour taste (unlike their sweeter, juicier, ripe counterpart) gives the green tomato a special place in recipes all their own. There are plenty of ways to prepare Green Tomatoes. Among them are the popular “Fried Green Tomatoes”, Green Tomato Relish, Chutney, Pie, Salsa and numerous other delicious recipes.
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Ingredients
  1. 2 cups Green Tomatoes, peeled, chopped
  2. 2 cups Sweet Corn Kernels, with juices
  3. 1/4 cup Green Onion, chopped fine
  4. 1/4 cup Red Bell Pepper, chopped fine
  5. 2 Extra Large Eggs
  6. 1 cup Milk
  7. To Taste - Salt & Black Pepper
  8. 1 Tbsp. Granulated Sugar
  9. 1 1/2 cups (about) All Purpose Flour
  10. As Needed - Vegetable Oil (to fry)
Instructions
  1. Combine tomatoes, corn, green onions and red bell pepper in a medium bowl.
  2. Season with sugar, salt and pepper.
  3. Add the beaten eggs, milk, and enough flour to hold the mixture together (about 1 ½ cups).
  4. Drop 1 Tbsp. spoonfuls of the batter into deep hot fat, at about 360° to 370°, and fry until golden brown and cooked through.
  5. Drain on absorbent paper towels, salt and serve warm.
Nino Salvaggio https://www.ninosalvaggio.com/

Strawberry Mixture for Shortcakes

Strawberry Mixture for Shortcakes
Serves 4
Strawberries have been around since early Roman times in Italy in 200's BC. Wild strawberries were around in the United States when the first colonists arrived. The Native Indians made a bread from strawberries mixed with corn meal. Strawberries were so abundant that one wrote "You can't put your foot down without stepping on one". Strawberries became so liked by the mid 1800's that people spoke of strawberry fever. Strawberry plants were not always big berries. Certain strawberry plants have been cross bred to create the large berries that we see today. The origin of the name strawberry is a bit uncertain. Here are some of the popular beliefs. The name may have been derived from the Anglo-Saxon verb to strew (spread) because strawberries spread out when they grow, and the fruit came to be known first as streabergen. Children used to thread the strawberries as they gathered them on a dried straw of wheat. They would even sell these on the roadside. It is thought that perhaps their name may have come from this practice. Lastly, if you saw a farmer's strawberry patch you'd likely see straw mulched around all the berry plants. This is another possible way they could have got their name.
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Ingredients
  1. 1 quart Strawberries, fresh, cut
  2. 1/3 cup Granulated Sugar
  3. 3 Tbsp. Corn Syrup, Clear
  4. 3 Tbsp. Strawberry Syrup
Instructions
  1. Rinse whole strawberries in cold water then drain well.
  2. Begin by cutting the top off the leaf end of the strawberry then cutting the strawberries in halves, or quarters depending on their size.
  3. Place cut strawberries in a medium size bowl and add remaining ingredients.
  4. Allow strawberry mixture to marinate in its juices approximately 1 hour before service.
Notes
  1. Serve mixture over biscuits, cake, crepes, pancakes, ice cream, waffles or just enjoy them on their own.
Nino Salvaggio https://www.ninosalvaggio.com/

Dragon Fruit Sauce with Peaches

Dragon Fruit Sauce with Peaches
Serves 4
Grown on six continents, Dragon Fruit is native to Central and South America where it is known as Pitaya or Pitahaya. The dragon fruit flesh can be white, red, or magenta all to varying degrees dependent upon variety. Despite the Dragon Fruit’s health benefits (the red fleshed varieties contain lycopene which is a natural antioxidant known to fight cancer, heart disease, and lower blood pressure), and its spectacular appearance, the fruit has gone virtually unnoticed for centuries. Today it is the leading fruit export of Vietnam. It has even caught the attention of Snapple, Tropicana and Sobe which are just a few of the major labels that have incorporated dragon fruit into their bottled fruit drinks. The fruit is popular eaten chilled, out of hand, and is also used to flavor drinks and pastries. Unopened flower buds are also cooked and eaten as vegetables.
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Ingredients
  1. 2 Dragon Fruit, peeled and cubed 1"
  2. 2 cups Fresh Raspberries
  3. 1 Lime, juiced
  4. 1/2 cup Water
  5. 1 Tbsp. Arrowroot Powder
  6. 1/2 cup Triple Sec
  7. 1/2 cup Sugar
  8. 2 Tbsp. Honey
  9. 1 stick Cinnamon
  10. 4 Peaches, fresh
Instructions
  1. In a medium size saucepan, combine all ingredients and stir to dissolve arrowroot powder.
  2. Place over medium heat and stir until the mixture comes to a boil.
  3. Reduce to a simmer and cook 5 minutes.
  4. Remove cinnamon stick and allow to cool to room temperature.
  5. Place sauce in a blender and blend 1 minute. Strain and chill.
  6. Remove pit from fresh peaches and slice.
  7. Serve sliced peaches in a shallow bowl with Vanilla Ice Cream (Optional) and ¼ cup of Dragon Fruit Sauce per portion.
Nino Salvaggio https://www.ninosalvaggio.com/