Chef Ralph Pagano
Contact Info
What You Are Looking For::.
Tuesday, May 14, 2013
Mahi Mahi Francese Style
4 each 8 oz Mahi Mahi Filet
3 eggs beaten
2 tablespoons grated parmesan
2 tablespoons chopped fresh parsley
Pinch of salt and black pepper
For sauce
6 ozs Castronovo Vineyards PECORINO White Wine
3 tablespoons butter, soft room temp
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
To cook fish
2 ozs blended oil
1 tablespoon room temp butter
Method
1- in a non stick sautee pan heat the blended oil
2- season the fish with salt and pepper and dredge lightly with flour
3- combine the eggs, parm, parsley and dip the fish in and coat
4- dip into the hot oil and cook on medium heat for 3 minutes
5- flip and add the soft butter and cook for 3 more minutes
6- remove from the pan and wipe out the oil and butter you cooked with
7- deglaze with the PECORINO and let simmer for one minute
8- add lemon juice and return fish to pan
9- add the soft butter and parsley, taste the sauce, adjust the seasoning and serve!!
Tuesday, April 30, 2013
Cinco De Mayo And Its Time For Some Flavor!!!
Carne Asada
1 pound NY Strip Steak
2 each Jalapeno, roasted and chopped
1 teaspoon toasted cumin
3 ozs Lime Juice
1 teaspoon Sea salt
Pinch Chipotle pepper powder
For Salsa
1 cup diced pineapple
2 each diced jalapeno
1 cup diced scallions
1 teaspoon chopped fresh garlic
1 tablespoon chopped fresh cilantro
2 ozs Lime juice
3 ozs EVO
Combine all ingredients and let blend for up to five hours
Method
- combine all ingredients and let marinate for up to 5 hours
- grill to Medium Rare on your outdoor grill or you can do it in a pan on your stovetop
- serve with warm flour tortillas, top with pineapple salsa, squeeze of lime, fresh cilantro and sour cream
Tuesday, April 23, 2013
Fried Sea Scallops And Porterhouse Steak
Yield 4 people super happy about supper
8 each Whole Sea Scallops
2 each whipped eggs
2 tablespoons ap flour, seasoned with salt, pepper, granulated garlic and granulated onion
5 tabelspoons ground panko breadcrumbs
2 each 20 oz Porterhouse Steak
4 tablespoons PAUL PRUHOMME Cajun rub
4 tabelspoons butter
Method
- dredge the scallops in flour, then egg, then breadcrumb
- pan fry in vegetable oil, 2/3 the way up on the scallops in a sautee pan just big enough to hold them but not small enough so that the oil goes all over. Cook the scallops till golden brown on all sides and remove and reserve on paper towel to dry off any extra oil
- on a hot grill, rub the steak with the seasoning and cook for 5 minutes per side
- let meat rest and slice and top with the soft butter and flash back on the grill for a minute till the butter melts all over
- season with cracked pepper and seas salt
- serve the scallops with a lemon garlic aioli
- serve the meat with roasted garlic infused ketchup with soy sauce, brown sugar, tabsaco & whisk all together over medium high heat
- good vegetables to go with this are grille zucchini, grilled tomato, grilled lemon and grilled oranges
booom!!! Its all good you will love it..
