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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.
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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/

Orange Mint

Orange Mint
Colorful, delicious, refreshing and a wonderful addition to sparkling water or a rum drink.
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Ingredients
  1. 3 Naval Oranges
  2. 2 Tbsp. Granulated Sugar
  3. 3 Tbsp. Chopped Fresh Mint
Instructions
  1. Peel off rind by hand in large panels. Scrape off the interior white pith of the rind and then dice rind into ¼” squares.
  2. Poach orange rind squares in water for 3 minutes, discard water then poach again in new water for 3 minutes. Drain off all water and reserve rind pieces.
  3. Squeeze juice from oranges and stir in sugar until dissolved.
  4. Place approximately ½ teaspoon of fresh mint and a few squares of the orange rind in each ice cube compartment. Top off with the orange juice mixture and freeze.
Nino Salvaggio https://www.ninosalvaggio.com/

Pete’s Chocolate S’More Brulee

Pete's Chocolate S'More Brulee
Serves 4
The recipe I’ll share with you is a pretty elegant one and not too complicated.
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Chocolate Crème Brulee Mixture
  1. 1 cup Heavy Whipping Cream
  2. ½ cup Milk
  3. 1 tsp. Pure Vanilla Extract
  4. 3 Extra-Large Egg Yolks
  5. ¼ cup Granulated Sugar
  6. 1/3 cup Semi-Sweet Chocolate Chips
Graham Cracker Bottom Crust
  1. ¾ cup Graham Cracker Crumbs
  2. 3 Tbsp. Melted Butter
Topping
  1. 2 cups Mini Marshmallows
Instructions
  1. In a small saucepan, bring cream, milk, sugar and vanilla to a scald, and then remove from the heat.
  2. Add chocolate chips and melt in while stirring.
  3. In a separate small bowl, beat egg yolks until smooth.
  4. Drizzle hot chocolate mixture into egg yolks while whisking. Set aside this mixture.
  5. You’ll need four (4 to 6 ounce) brulee dishes or similar ramekins to bake your brulees in.
  6. Stir together the graham cracker crumbs and melted butter to combine. Then divide evenly between each of the four brulee ramekins and tamp down to create a bottom crust for each dish.
  7. Place each of the ramekins in a baking dish and place a small amount of water in the pan to create a shallow water bath around the ramekins.
  8. Carefully fill each ramekin with the chocolate brulee filling and bake in a 275 F oven approximately 45 minutes or until just firm. The batter should appear to set like Jello®.
  9. When fully cooked, remove the baking pan from the oven, carefully remove the ramekins to a sheet pan and place in the refrigerator 2 to 3 hours to fully chill and set.
To Finish
  1. Remove chilled ramekins from the refrigerator and pat the surface of each to remove any water condensate that may have occurred.
  2. Coat the surface of each ramekin with a layer of mini marshmallows one marshmallow deep, with areas here and there of two deep to give the surface some uneven texture.
  3. Set your oven rack at the highest shelf and turn on your broiler. When hot, place the ramekins under the broiler until the marshmallows are medium- to golden-brown, being careful not to burn them.
  4. Place ramekins on a separate service plate and enjoy!
Optional Additions
  1. Float Bailey’s Irish Crème, Godiva Chocolate Liqueur or Meyer’s Rum over surface of the brulees before adding and browning the marshmallows.
  2. Sprinkle the finished brulees with toasted almonds or toasted coconut.
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/

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).
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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/

Chicken with Farfalle & Mascarpone

Chicken with Farfalle & Mascarpone
Serves 4
If you'd like to try mascarpone cheese in a recipe other than a dessert, I'd recommend trying it in a sauce recipe like this one.
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Ingredients
  1. 1 cup Mascarpone Cheese
  2. 2 Tbsp. Fresh Lemon Juice
  3. 1 tsp. Freshly Cracked Black Pepper
  4. 4 cups Raw, Boneless, Skinless Chicken Breast, cut in strips
  5. 1 Tbsp. Extra Virgin Olive Oil
  6. 1 Tbsp. Fresh Garlic, chopped
  7. 1/3 cup Sun-Dried Tomatoes, chopped
  8. 1/4 cup Green Onions, chopped
  9. 1/4 cup Pine Nuts, whole
  10. 1 bag (10 oz.) Baby Spinach
  11. 1 lb. Farfalle (Bow Tie) Pasta
  12. 1/4 cup Shredded Parmesan Cheese
  13. 1/4 cup Buttered Bread Crumbs (optional)
Instructions
  1. Cook farfalle in boiling salted water to al dente. Drain and reserve cooked pasta and 1/2 cup of the cooking water.
  2. Stir together the lemon juice, mascarpone and pepper and set aside.
  3. In a LARGE skillet over medium high heat, saute chicken strips in 1/2 of the olive oil until just cooked and lightly browned. Reserve & keep warm.
  4. In the same skillet now over medium heat, saute the pine nuts until lightly toasted then add the garlic and green onion and saute a moment longer.
  5. To that saute mixture, add back the chicken, the cooked pasta and the 1/2 cup of pasta water and then additionally add the sun-dried tomatoes and the uncooked spinach leaves. Cook this mixture over medium heat while gently stirring and folding the ingredients for 1 minute then add the mascarpone mixture while stirring.
  6. Bring the sauce within the mixture to a simmer and then season with salt and any additional pepper to taste.
  7. Portion for service topped with Parmesan Cheese and/or buttered bread crumbs.
Nino Salvaggio https://www.ninosalvaggio.com/

Peanut Butter & Cream Cheese Dip

Peanut Butter & Cream Cheese Dip
This recipe goes great with crisp apples, pears, ... even celery!
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Ingredients
  1. 1/2 cup Nino's Homemade Peanut Butter
  2. 1/2 cup Cream Cheese, softened
  3. 3 Tbsp. Brown Sugar
  4. 1/2 tsp. Vanilla Extract
  5. Pinch of Cinnamon
Instructions
  1. Place all of the ingredients in a food processor and blend until creamy.
Notes
  1. For a lighter, fluffier dip, just add a bit of milk or water.
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/

Sazerac Cocktail

Sazerac Cocktail
Serves 1
The ultimate classic, this cocktail has come back with a vengeance; many judge a new bar or restaurant on how good their Sazerac is. Here is the official recipe from the Sazerac Company.
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Ingredients
  1. 1 cube Sugar
  2. 1 1/2 oz. Sazerac Rye Whiskey
  3. 1/2 oz. Herbsaint or Absinthe
  4. 3 dashes Peychaud's Bitters
  5. Lemon Peel
Instructions
  1. Pack an Old-Fashioned glass with ice.
  2. In a second Old-Fashioned glass, place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube.
  3. Add the Sazerac Rye Whiskey or Buffalo Trace Bourbon to the second glass containing the Peychaud's Bitters and sugar.
  4. Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint.
  5. Empty the whiskey/bitters,sugar mixture from the second glass into the first glass and garnish with lemon peel.
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/