Tag Archives: nino’s

Sparty Chicken Dog

Sparty Chicken Dog
A healthy version of a "Hot Dog", my Sparty Dogs can use either ground chicken or turkey. Choose a spinach lavosh or any Flatbread "wrap" for a sandwich you're sure to enjoy.
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Ingredients
  1. 1 ½ lbs. Ground Chicken
  2. To Taste Salt & Pepper
  3. 2 Tbsp. Olive Oil
  4. 1 – 10 oz. Bag Baby Spinach Leaves
  5. ½ cup Sweet Onion, Chopped
  6. 1 Medium Poblano Pepper, Chopped Fine
  7. 1 Tbsp. Fresh Garlic, Minced
  8. 6 oz. Queso Cheese, Shredded
  9. 4 – 8” Spinach Lavosh
  10. 4 cups Baby Forest Greens (Spring Mix)
  11. As Desired Mayonnaise
Instructions
  1. Saute onion, poblano pepper and garlic on medium heat until softened. Cool.
  2. Lay out a sheet of plastic film about the size of a piece of paper.
  3. Divide ground chicken in 4 equal amounts.
  4. Place one portion of the ground chicken in the middle of the plastic film and flatten into a rectangle shape of uniform thickness, approximately 5” x 5”.
  5. Season surface with salt and pepper.
  6. Press all excess juices out of the chilled spinach mixture and divide into 4 equal portions.
  7. Sprinkle / spread 1 portion's worth of the spinach mixture on the chicken leaving a ½” border of NO filling all the way around the perimeter.
  8. Sprinkle approximately ¼ to 1/3 cup of the shredded queso cheese on top of the spinach mixture.
  9. Roll the chicken into a pinwheel roll shape by using the plastic film as a tool to lift the leading edge over the filling and then pulling back the plastic film away from the log as you continue to roll forward (or towards you if you find it more convenient).
  10. Finally, after the entire panel as been rolled into a log, roll the plastic film around it and twist the ends to make a firm, sausage shaped roll.
  11. Chill until ready to cook.
  12. To cook the “Sparty Dogs”, heat a grill or flat, non-stick skillet to medium high, spray with a non-stick vegetable spray and cook approximately 5 minutes on each side or until firm, opaque and cooked through.
  13. To serve, cut spinach lavosh to the size of the length of each dog. Spread surface with mayonnaise then top with a small handful of Forest Greens. Place the cooked Sparty Dog at one end of the lavosh and roll up to create a sandwich-like wrap.
  14. Guacamole or avocado slices may be added if desired.
Notes
  1. Makes 4 Dogs
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/

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!
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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/

Go Blue Potato Salad

Go Blue Potato Salad
Serves 4
Purple (blue fleshed) potatoes, partnered with the maize color of Yukon Gold Potatoes and prepared mustard makes this colorful potato salad a MUST for University of Michigan tailgaters!
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Ingredients
  1. ½ lb. Blue Potatoes
  2. ½ lb. Yukon Gold Potatoes
  3. ¼ cup Celery, Chopped
  4. ½ cup Sweet Onion, Chopped
  5. ½ cup Mayonnaise
  6. 3 Tbsp. Prepared Mustard
  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. Combine all ingredients and season to taste.
Nino Salvaggio https://www.ninosalvaggio.com/

Caramel Apple Cider Cocktail

Caramel Apple Cider Cocktail
Serves 1
The football games have already started, and it’s time to think of cider mills, sweet caramel apples, toasty bonfires and tailgate parties. Apple cocktails are a great way to start the season.
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Ingredients
  1. 2 oz. Smirnoff Kissed Caramel Flavored Vodka
  2. 1 ½ oz. Apple Cider
  3. ¼ oz. Lemon Juice
  4. Caramel sauce for trimming
  5. Apple slices for garnish
Instructions
  1. Combine all ingredients in a shaker with ice.
  2. Shake well and strain into a martini glass.
  3. Shake well again.
  4. Garnish rim with a bead of caramel sauce and a slice of apple.
Nino Salvaggio https://www.ninosalvaggio.com/

Mulled Apple Cider Cocktail

Mulled Apple Cider Cocktail
Serves 4
The football games have already started, and it’s time to think of cider mills, sweet caramel apples, toasty bonfires and tailgate parties. Apple cocktails are a great way to start the season.
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Ingredients
  1. 1 Quart Apple Cider
  2. 3 Cinnamon Sticks
  3. Knob of Fresh Ginger
  4. 3 Whole Cloves
  5. Pinch of Nutmeg
  6. 1 Firm Red Apple (skin on), cut into small cubes
  7. 1 Firm Green Apple (skin on), cut into small cubes
  8. 2 Lemons juiced
  9. ¼ Cup Granulated Sugar
  10. 1 Bottle of Sparkling Wine
Instructions
  1. In a medium pot, over medium heat, add the cider, cinnamon sticks, fresh ginger, cloves and nutmeg. Stir to blend.
  2. Bring to a boil and reduce heat to a simmer. Reduce by half and taste for seasoning. Set aside to cool.
  3. In a large bowl, add apples, lemon juice and sugar. Toss to coat and add to the cider.
  4. Pour the cider and apple pieces in champagne flutes, filling them halfway, and top with sparkling wine.
  5. Stir and serve.
Nino Salvaggio https://www.ninosalvaggio.com/

Fall Cider Sangria

Fall Cider Sangria
Serves 4
The football games have already started, and it’s time to think of cider mills, sweet caramel apples, toasty bonfires and tailgate parties. Apple cocktails are a great way to start the season.
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Ingredients
  1. 1 Sliced Apple
  2. 1 Sliced Pear
  3. 1 Sliced Orange
  4. 8 oz. Apple Brandy
  5. 1 750ml bottle of Santa Rita 120 Sauvignon Blanc
Instructions
  1. Combine all ingredients in a large pitcher.
  2. Chill at least 4 hours.
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/

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.
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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.
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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/