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Pickled Hungarian Wax Peppers

Pickled Hungarian Wax Peppers
Serves 4
The Hungarian Yellow Wax Pepper, ‘Capsicum annuum’, is an Old World favorite that is the perfect pick for pickled peppers and pepper jelly. This pepper is also known as the Hot Banana Pepper which it is not but it is closely related. The Hungarian Yellow Wax pepper was developed in Hungary and has a waxy color that resembles bees’ wax. The Wax peppers are actually orange-red when ripe, but are usually pickled while still yellow. Hungarian Yellow Wax peppers have thin walls and the peppers are usually used fresh in salads, pickled, fried, canned or roasted. Hungarian wax peppers are medium hot, with heat scores that range between 5,000 and 15,000 Scoville heat units.
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Ingredients
  1. 4 lbs. Hungarian Wax Peppers
  2. 3 lbs. Red & Green Bell Peppers, mixed
  3. 5 cups Cider Vinegar (5% acidity)
  4. 1 cup Water
  5. 4 tsp. Canning or Pickling Salt (or Kosher)
  6. 3 Tbsp. Granulated Sugar
  7. 2 cloves Garlic, fresh
  8. 1 cup Sweet Onions
Instructions
  1. Wash peppers. If small peppers are left whole, slash two to four slits in each; quarter large peppers.
  2. Blanch in boiling water 1 minute, then shock in ice water and peel off skins. Flatten small peppers.
  3. Fill sterilized jars, leaving a ½ inch headspace.
  4. Combine and heat other ingredients to boiling and simmer 10 minutes.
  5. Remove garlic and onion.
  6. Add hot pickling solution over peppers, leaving ½ inch headspace.
  7. Adjust lids and process pints or half-pints for 10 minutes in a boiling water bath at an altitude of less than 1000 feet or for 15 minutes at an altitude of 1001 to 3000 feet.
Nino Salvaggio https://www.ninosalvaggio.com/

Pear & Horseradish Sauce

Pear & Horseradish Sauce
Cultivated for over 3 thousand years and believed to be native of Central Europe, Horseradish is related to the mustard family, hence its biting flavor and aroma. The “horse” in horseradish refers to the size of the root (up to 6 feet) and its pungency. Thus the name was adopted so as to distinguish it from other radishes. Horseradish has found its way into the Cuisine of many cultures, particularly Jewish, and on the European Continent. Additionally, since real wassabi is very expensive, even in Japan, most Japanese restaurants around the world actually serve a horseradish mixture that’s been dyed green. In fact, the Japanese botanical name for horseradish is seiyōwasabi (セイヨウワサビ, seiyōwasabi?), or “Western wasabi”. Commercial cultivation in America began in the mid 1850’s, when immigrants started horseradish farms in the Midwest. By the late 1890’s, a thriving horseradish industry had developed in an area of fertile soil on the Illinois side of the Mississippi River. Today, approximately 6 million gallons of prepared horseradish are produced annually in the U.S. – enough to generously season sandwiches to reach 12 times around the world.
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Ingredients
  1. 4 Pears, ripe
  2. 1/3 cup Horseradish, fresh, grated
  3. 2 Tbsp. Honey
  4. 1/4 cup Cider Vinegar
  5. 1/3 cup Golden Raisins
  6. 1/4 cup Pecan Pieces, toasted
Instructions
  1. Grate horseradish and immediately mix with the vinegar.
  2. Peel, core and shred pears and add to grated horseradish with honey, golden raisins and toasted pecans.
  3. Serve as a sauce with roasted meats & it goes particularly well with pork.
Notes
  1. Makes approximately 2 1/2 cups.
Nino Salvaggio https://www.ninosalvaggio.com/

Parsley Root Soup

Parsley Root Soup
Serves 4
Parsley the herb needs no introduction; but what might is the version that is grown not for its leaves but for its root, which is used in a culinary sense much like any other root, such as parsnips. Also called Hamburg Parsley and Turnip-Rooted Parsley, this parsley subspecies is grown for its beige, carrot-like root which tastes like a cross between a carrot and celery. It’s used in parts of Europe in soups, stews and simply as a vegetable. The ancestral wild parsley is thought to have arisen on the island of Sardinia. The Greeks and the Romans used parsley leaf much as we still do today. In mythology, parsley was believed to have sprung from a Greek hero, Archemorous, the forerunner of death; the Greeks crowned the winners at the Isthmian games with parsley, and warriors fed parsley leaves to their horses. Parsley, long in common use all around the Mediterranean, was brought to England and apparently first cultivated there in 1548.
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Ingredients
  1. 1 Tbsp. Butter
  2. 1 Tbsp. Garlic, chopped
  3. 1/2 cup Sweet Onions, sliced
  4. 1 cup Yukon Gold Potatoes, peeled & diced 1"
  5. 1 cup Celery Root, peeled & diced 1"
  6. 4 cups Chicken Stock
  7. 1/4 tsp. Dry Thyme
  8. 1 cup Heavy Cream
  9. 2 Tbsp. Fresh Italian Parsley Leaves, chopped
Instructions
  1. Sweat garlic and onion in butter in a medium sauce pan on medium low heat for 5 to 10 minutes.
  2. Add potato, celery root, chicken stock and thyme and simmer approximately 30 minutes or until celery root is tender.
  3. Remove soup from the heat, allow to cool, then puree in blender or food processor until smooth.
  4. Return pureed soup to the sauce pan.
  5. Add cream and simmer 5 minutes.
  6. Season with salt and pepper to taste and serve with a garnishment of fresh chopped parsley.
Nino Salvaggio https://www.ninosalvaggio.com/

Pan Fried Malanga & Yam Cakes

Pan Fried Malanga & Yam Cakes
Serves 4
A tuber that is sometimes confused with Taro because of similar characteristics. Malanga can range anywhere from ½ to 2 pounds in weight. This crunchy, juicy root has a rough brown coat and a crisp, colorful flesh that is beige, yellow or reddish in color. Popular in Cuba and Puerto Rico, Malanga has a taste and texture all its own. Once cooked, this crisp tuber takes on a smooth, nutty flavor. An excellent addition to soups and stews, Malanga can also be shredded and used in a similar manner as a potato. This recipe for Pan Fried Malanga Cakes is a good introduction to this delicious Specialty Produce.
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Ingredients
  1. 1/2 lb. Malanga
  2. 1/2 lb. Yam or Sweet Potato
  3. 1 Egg, whole large
  4. 2 Tbsp. Cilantro, fresh, chopped
  5. 1 tsp. Lemon Juice, fresh
  6. 1/4 cup Crackers, crushed
  7. 3 Tbsp. Green Onion, chopped
  8. 1 tsp. Salt
  9. 1/8 tsp. Black Pepper, ground
  10. 2 Tbsp. Butter, melted
  11. 2 Tbsp. Vegetable Oil
Instructions
  1. Peel Malanga and yam. Set in cold water.
  2. Mix egg, cilantro. lemon juice, crackers, green onion, salt & pepper.
  3. Grate Malanga and yam with large grater, (it should yield 2 cups). Combine with egg mixture and let stand 10 minutes.
  4. Heat 1 tablespoon each, butter and oil in large non-stick skillet.
  5. Stir Malanga mixture.
  6. Portion ½ cup of mixture into pan and press into rounds.
  7. Fry on low heat until both sides are browned, about 5 minutes.
  8. Repeat making 4 more rounds. Serve at once.
Nino Salvaggio https://www.ninosalvaggio.com/

Oyster Mushroom Risotto

Oyster Mushroom Risotto
Serves 6
The Oyster mushroom, or Pleurotus ostreatus, is a common mushroom prized for its edibility. Long cultivated in Asia, it is now cultivated around the world for food. Both the Latin and common name refer to the shape of the mushroom. The Latin pleurotus (sideways) refers to the sideways-growth of the stem with respect to the cap while the Latin ostreatus (and the English common name, oyster) refers to the shape of the cap which resembles the bi-valve of the same name. Many also believe that the name is fitting due to the flavor resemblance to oysters. In Chinese, they are called ping gû (literally “flat mushroom”). Oyster mushrooms are rich in calcium, iron, magnesium, phosphorus, potassium, sodium, selenium, vitamins A and B.
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Ingredients
  1. 4 Tbsp. Butter
  2. 2 cups Oyster Mushrooms
  3. 4 Shallots, peeled & minced
  4. 2/3 cup Cognac
  5. 7 cups Chicken Stock
  6. 1 3/4 cups Arborio Rice
  7. 1/3 cup Parmesan Cheese, grated
  8. 2 Tbsp. Parsley, fresh, chopped
  9. To Taste - Salt & Pepper
Instructions
  1. Melt 2 tablespoons of butter in a medium skillet over medium-high heat.
  2. Add shallots and sauté one minute, then add oyster mushrooms and continue to sauté 2 to 3 more minutes to soften.
  3. Add cognac and ignite.
  4. Continue to cook mixture until flames are extinguished and the liquid mixture is reduced by half.
  5. Add the Arborio rice and ¼ of the chicken stock and continuously stir until nearly all the stock has been absorbed into the rice.
  6. Add the remaining chicken stock in 3 more stages while continuously stirring. The mixture will begin to take on a creamy consistency.
  7. Once the last quarter of the chicken stock has been added and the mixture has the consistency of oatmeal, remove from the heat, season with salt and pepper and stir in the Parmesan cheese.
  8. Serve immediately with a chopped parsley garnish.
Nino Salvaggio https://www.ninosalvaggio.com/

Orecchiette with Rapini

Orecchiette with Rapini
Serves 4
Orecchiette are a distinctive pasta shaped like small ears, hence the name orecchio (ear), or orecchiette (little ears). Orecchiette are about ¾ of an inch across, slightly domed, and their centers are thinner than their rims, a characteristic that gives them an interestingly variable texture, soft in the middle and somewhat more chewy outside. Like most pastas, Orecchiette can accommodate a wide range of additional ingredients or, be a simple side dish all of their own. This guide can give you ideas which are designed per one (1) pound of our Orecchiette with Rapini.
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Ingredients
  1. 1 lb. Orecchiette with Rapini (available at Nino's Gourmet to Go counter)
Sausage & Peppers (add these ingredients to Nino's Orecchiette with Rapini)
  1. 1/2 lb. Italian Sausage, cooked & sliced
  2. 1 cup Bell Peppers, julienned
  3. 1/2 cup Onion, sliced
Margharita (add these ingredients to Nino's Orecchiette with Rapini)
  1. 1 cup Roma Tomato, seeded & chopped
  2. 1/2 cup Onion, sliced
  3. 1/4 cup Fresh Basil, chopped
Chicken & Mushrooms (add these ingredients to Nino's Orecchiette with Rapini)
  1. 1/2 lb. Breast of Chicken, sauteed, cut into bite size pieces
  2. 1 cup Baby Bella Mushrooms, cut in half
  3. 1/2 cup Onion, sliced
Chicken Marsala (in addition to the "Chicken & Mushrooms" recipe)
  1. 1/2 cup Marsala Wine, then add
  2. 2 cups Heavy Cream, reduce until thickened into a medium bodied sauce
Instructions
  1. For all recipes, sauté garnishes in each recipe in olive oil first, then add contents of 1 pound package of Orecchiette and cook until tender.
  2. Next, add any liquids (Marsala Wine or Cream) and reduce.
  3. Finally, add cheese or basil last and season with salt and pepper to taste.
Nino Salvaggio https://www.ninosalvaggio.com/

Orange Ginger Marmalade Sauce

Orange Ginger Marmalade Sauce
This sauce goes exceptionally well with coconut crusted chicken or shrimp and makes an excellent dipping sauce for egg rolls.
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Ingredients
  1. 18 oz. Orange Marmalade
  2. 4 tsp. Prepared Horseradish
  3. 4 tsp. Whole Grain Dijon Mustard
  4. 3 Tbsp. Cider Vinegar
  5. 2 tsp. Ginger Root, minced
  6. 1 tsp. Garlic Cloves, minced
  7. 1 tsp. Jalapeno, minced
  8. 4 tsp. Green Onion, minced
  9. 2 tsp. Cilantro, minced
  10. 4 tsp. Red Bell Peppers, minced
  11. 1/4 tsp. Kosher Salt
Instructions
  1. Stir all ingredients into orange marmalade
  2. Cover and chill.
Notes
  1. A great sauce for Nino's Coconut Chicken!
Nino Salvaggio https://www.ninosalvaggio.com/

Opo Squash Soup

Opo Squash Soup
Serves 4
Long and narrow, Opo Squash, also called Lone Melon, Peh Poh, Yugao and Cucuzzi is native to Africa but can be found growing in Southern Europe and Asia. Ranging from yellow to green in color with a firm, whitish flesh, Opo Squash is most commonly used in stir fries, soups and stews. It is available all year round and is a good nutritional source of Calcium and Vitamin C.
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Ingredients
  1. 1 Opo Squash (about 1 3/4 lbs.)
  2. 2 cups Chicken Broth, strong
  3. 1 Tbsp. Butter
  4. 1 tsp. Garlic, fresh, chopped
  5. 1/2 cup Onion, chopped, medium
  6. 2 Tbsp. Lemon Grass, minced
  7. 2 Tbsp. Opal or Thai Basil, fresh
  8. To Taste - Salt & Pepper
  9. 1/4 cup Sour Cream
  10. 1/4 cup Parmesan Cheese, shred
  11. To Garnish - Croutons or Toasted Bread
Instructions
  1. Heat butter in sauce pot over medium-low heat until melted.
  2. Add garlic, lemon grass and onion and sauté until tender, about 2 minutes.
  3. Peel squash and cut into quarters lengthwise. Remove seedy portion. Cut squash into cubes.
  4. Add squash and chicken broth in sauce pot and bring to boil.
  5. Reduce heat, cover and simmer until squash becomes translucent and tender, about 10 minutes.
  6. Puree squash and chicken broth mixture in blender until smooth.
  7. Season with salt and pepper, return soup to the sauce pan and bring to a simmer.
  8. Sprig fresh basil leaves, rinse clean and chop or cut into fine strips.
  9. Portion hot soup and add shredded Parmesan cheese, sour cream, fresh basil and croutons as garnish.
Notes
  1. This soup may also be served cold with the same garnishments.
Nino Salvaggio https://www.ninosalvaggio.com/

Okra Saute with Onions & Peppers

Okra Saute with Onions & Peppers
Serves 8
Okra comes from a large, tall-growing vegetable plant thought to be of African origin, and it was brought to the United States three centuries ago by African slaves. Famous for its use in our Southern Style Gumbo, the word “gumbo” itself is based on the Central Bantu word for okra, “kigombo”, via the Caribbean Spanish “guingambó” and is in the same plant family as hibiscus and cotton. Okra can be served raw, marinated in salads, breaded & deep fried or sautéed (as it goes particularly well with tomatoes, onions, corn, peppers, and eggplant). In addition, whole, fresh okra pods make excellent pickles. Okra’s mild flavor can be compared to eggplant, though its sticky flesh texture makes it somewhat unusual in the vegetable family.
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Ingredients
  1. 1/4 cup Corn Oil
  2. 2 Tbsp. Garlic Cloves, chopped
  3. 2 cups Sweet Onion, diced 1/2"
  4. 1/2 cup Green Onion, cut in 1/2" pieces
  5. 2 Bell Peppers (colorful), diced 1/2"
  6. 1 1/2 lbs. Fresh Okra, cut in 1/2" pieces
  7. 1 lb. Tomatoes, seeded & diced 1/2"
  8. 1 1/2 tsp. Dry Oregano, crushed
  9. 1/4 tsp. Dry Thyme
  10. To Taste - Salt & Pepper
Instructions
  1. Heat oil in sauté pan and sauté onions and garlic one minute on medium heat.
  2. Add peppers and okra and sauté two to three minutes.
  3. Add tomatoes and herbs and sauté one minute longer.
  4. Remove from the heat, add salt and pepper and serve.
Nino Salvaggio https://www.ninosalvaggio.com/

Okinawa Sweet Potato Casserole

Okinawa Sweet Potato Casserole
Serves 6
Soon after it was introduced into Okinawa in 1605, sweet potato became the main staple of the Okinawans. Okinawa Sweet Potatoes are tan in color; similar to a russet potato, but once cut open this variety is very different. The inside of the Okinawa Sweet Potato is a bright magenta color; very surprising, yet pleasing to the eye. The Okinawa Sweet Potatoes are also called Japanese sweet potatoes. Enjoy these potatoes baked, roasted, boiled, steamed, candied, scalloped, or mashed.
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Ingredients
  1. 6 medium Okinawa Sweet Potatoes
  2. 1 stick Butter, salted
  3. 3 Eggs, beaten
  4. 1/2 cup Milk, hot
  5. 1/2 cup Applesauce
  6. 1/2 cup Brown Sugar
  7. 1 pinch Cinnamon, ground
  8. 1 tsp. Pure Vanilla Extract
  9. 1/2 cup Pecan pieces
  10. 6 Pineapple Rings, fresh
  11. 1/4 cup Brown Sugar/Granulated Sugar Mix
Instructions
  1. Preheat your oven to 375º F.
  2. Boil sweet potatoes in water until tender; peel off skins and mash.
  3. Add butter and mash into sweet potatoes.
  4. Add eggs and beat vigorously.
  5. Add milk, applesauce, brown sugar, cinnamon, vanilla and pecans and stir in. Mix well.
  6. Pour the sweet potato mixture into a casserole dish large enough for the mixture to have a 1 ½" depth.
  7. Garnish top with pineapple rings, sprinkle with brown and granulated sugar mix and bake for 25 minutes.
  8. Finished casserole should be firm and a cake tester when inserted, should be clean.
Nino Salvaggio https://www.ninosalvaggio.com/