Here's a dish that super easy to make and full of flavor. When you get home from a long day work, sometimes you just want a nice, easy and hot sandwich to make. And this is all that! I'm not normally a fan of canned food, but canned roast chicken is definitely tasty and it saves you/us a ton of work, and I know I mentioned it's tasty, so why not give it a shot? Combine that with some fresh vegetables and seasoning and you've got a super fast and tasty sandwich.



Ingredients:
4 Slices of Sour Dough Bread (or any non-soft bread)
4 Cans of Chicken (comes in the circular short can)
Pepper-Jack Cheese
2 Garlic Cloves
4 Scallions, Sliced thing, even the white parts
3 Tablespoons Onion, chopped
1 Celery stalk, chopped thin (think cubes)
1 Cup+ Mayo (or light mayo like I used)
Cayenne Pepper to taste
Sea Salt, to taste
Fresh ground black pepper, to taste

Method:
1. Start by toasting the bread in your toaster. When it comes out of the toaster, rub the garlic cloves over every inch of the bread and on both sides. The garlic will melt in your hands.

2. Combine all ingredients except the cheese and bread in a mixing bowl, and using a fork mix well breaking up the chicken. Season with salt and pepper to taste

3. Turn your broiler on to 450 degrees

4. Layout each slice of bread. Top of the chicken mixture, topped with the cheese. Set in oven for about 10 minutes or until the cheese is nicely melted.

5. Remove from oven and combine slices to form a sandwich, and enjoy!

We're back to stuff foods!  And if you've got the tools, this is a super easy and super delicious dish to make! First, you need one of these.  Don't let that scare you.  All you have to do is cut a small end off of a Russet potato, slide that tool in and twist to make a circle.  Then gradually work your way outward.  It's simple!  Stuff the potato with whatever you like, rice, beef, etc., they possibilities are endless with tons of flavor.  Check below for the recipe and instructions.  This also makes a great tomato broth, trust me!  Definitely give this recipe a go.



Ingredients:
4 Large Russet Potatoes
1 Tomato, Quartered
1 Medium Onion, Rough Chopped
1 8oz Can Tomato Paste
2 Cups water (maybe more to almost cover potatoes)
5 Cloves of Garlic, Whole
1lb, Lean Ground Beef
1 -2 Tsp, All Spice (see how much you like)
1 Tsp, Salt
1 Tsp, Fresh Ground Black Pepper
Juice of 1 Lemon
Method:
1. Wash the potatoes.  Cut the tip of the potatoes, and insert the corer into the center and twist the potato with a little wrist action to complete the circle.  Repeat until the potato has a thin wall, about 1/4 to 1/2 inch.  Don't put the corer through the potato.  Keep the insides of the potatoes, and set aside.
2. Mix the ground beef, salt, all spice, pepper, into a mixing bowl well

3. Take a small handful of beef, and roll it to form a cigar shape.  insert into the potato and push it the end.  Fill the potato with the ground beef

4.  Mix the water and tomato paste in a bowl and whisk together.  Add to a pot.

5. Add the potatoes in a single layer, tomatoes, onions and garlic in between the potatoes.  Now add the potato insides on top.  This will keep the potatoes from floating

6. If more water is needed, add it to almost cover the potatoes.  You will need more salt and pepper, so remember to taste the broth every 5-10 minutes.

7. Bring pot to a boil, cover and simmer for about 30 minutes.

"Tango" is a buddy of mine that I met online while playing some online games. He hails from the Chicago area and this boy has got some mean chili that will make a grown man cry, well, unless that grown man has some sort of tolerance for heat! In the chili world, heat is good, and there's fine balance between kick you in the butt heat, tear you up heat, and heat and flavor. Here we've got a dish for those cold fall and winter nights, for a poker party, for any occasion other than a pool party during a hot summer night. This probably wouldn't go over so well! Just look at those peppers floating in a hot bath of chili - oh man do I need another helping! If it's too hot for you then cool it down with less peppers, or add some soothing cheese to the top for added flavor too. Tango was kind enough to provide us with a step by step method to perfect the chili he has mastered over the years. Enjoy!



Ingredients:
2 pounds Hot Italian sausage (sans the casing)
2 pound Stew meat
1 large can crushed or stewed tomatoes
1 large onion
6 jalapeños
6 cloves garlic
2 containers beef stock
1 lg or 2 regular Bass Ale
Worcestershire sauce
2 or 3 large cans dark red kidney beans

Chili Powder:
2 cups dark red chili powder
4 TBS Cumin
2 TBS Chipotle powder (one of my secret ingredients)
2 TBS fresh ground Black pepper
2 TBS Cyan pepper (this is where I play with the heat. This amount makes a pretty warm mix)
1 Tsp garlic powder
1 Tsp onion powder

Note: My big secret in this is the pot I use. I have a cast iron dutch oven that I have had for around 20 yrs now and will not cook chili without it.

Method:
1. Start by tossing the stew meat in a little Worcestershire sauce and dusting it with about a TBS of your chili powder.



2. Add a little oil to the pot and sear the stew meat in small batches. Remove to a separate bowl when done. Once you finish the stew meat brown up the Italian sausage. You should season this with a TBS of Chili powder also. Make sure to break up all the clumps. You want this to be the base of the chili. When done remove to same bowl as stew meat.



3. There is gonna be all kinds of brown bits at the bottom of the pot which is real good for you! Your gonna need to deglaze that stuff. I do it with the onions. Add your onions and another TSB of chili powder and let them cook down slow. Stir a lot , keep them moving. Once then get pretty brown and soft add the chopped jalapenos and garlic. Cook that out until the peppers and garlic get soft.

4. Once you have your mash done add your can of tomatoes and another TBS of chili powder and let that cook so everything gets gooey. Time to add the beer! Cook that for another 10 mins so it all mixes nice.



5. Dump the meat back in the pool with all the juices that collected at the bottom of the bowel and mix well. Now your gonna add the stock. Add a whole container and 4 TBS of chili powder. Check you mix before you do this for heat. You may want to cut back.



6. Now cook this down for around 3-4 hours - be patient!. Add the beans the last hour. I drain my beans. If you want a little of the bean juice can be used to thicken the pot





Refer to the pics provided to see how it looks in each stage. It’s a pretty simple recipe and I have never heard anything but praise for this.

Picture method:

Here's another Michael Chiarello inspired dish but with fresh navy beans and cabbage, oh, and 2 heads of roasted garlic! "2 heads," you might say, yes, 2 heads! Roasted garlic is sweet and yummy, not hot like un-roasted garlic and it's a great addition to this already wonderful roasted tomato soup. Add some friend onions and chives for garnish and you're rolling! You could even sprinkle a little cheddar cheese for additional flavor. What I like about this dish is that it is filling and super easy to make. The only piece of equipment you need is a blender or a food processor to process the tomatoes, onions and garlic after they have been roasted. Enjoy!



Ingredients:
12 large (about 4 pounds) vine ripened tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
2 heads of Garlic, peeled
Salt, to taste
Freshly Ground Black Pepper, to taste
3 medium yellow onions, 1 chopped, 2 quartered
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
3 chives, chopped
2 cups cold water
1/2 cabbage head, sliced
1 1/2 cup of navy beans

Method:
1. Preheat the oven to 500 degrees F.2. Prepare the tomatoes. In a large bowl, mix the tomatoes, quartered onions, 1/4 cup of the oil, the balsamic vinegar, garlic (reserve 4 cloves), salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.

3. In a pot or Dutch oven over medium heat, combine remaining 1/4 cup oil, the onions, 4 cloves of sliced garlic, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.

4. Add the roasted tomatoes (onions and garlic t00) and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.

5. Add the soup back to the pot, and add the cabbage and navy beans and cook for approximately 15 minutes and serve!

Garnish with torn basil leaves and chopped chives.

I love sandwiches! Any kind! All kinds! Our typical sandwich meat is typically a freshly sliced smoked turkey and/or honey cured ham. How can you go wrong with that? We've kicked this sandwich up a notch on the wow rating and added freshly sliced salami and pepperoni! Then add some fresh provolone, green peppers, red onions, tomatoes, lettuce, some Italian dressing and special garlic mayonnaise and we're sizzling!  Add that all together with my favorite bread, Ciabatta and look out!  What's your favorite bread?  I have two, Ciabatta and San Francisco Sour Dough (which we can't get here in Minnesota).



Ingredients:
1 loaf of fresh Ciabatta
Sliced Turkey
Sliced Ham
Sliced Salami
Sliced Pepperoni
Sliced Provolone
Romaine Lettuce (whole)
1 large firm Tomato, Sliced
1 Green Bell Pepper, Sliced
1 Small Red Onion, Sliced
Italian Dressing
Garlic Mayo (recipe follows)
Salt
Freshly Ground Black Pepper


Method:

1. Split the ciabatta bread.  On the bottom half add the Italian dressing throughout the entire loaf of bread.  Spread the mayo on the top piece of bread.

2. Add a layer as follows (first to last):
Red Onions
Green Peppers
Tomatoes
Ham
Turkey
Salami
Pepperoni
Salami
Provolone
Lettuce

3. Top with the top slice of bread.  Alternate preparation:  once the cheese has been added heat your broiler at 425 degrees and set the sandwich in the oven (without the top) and melt the cheese, about 5-10 minutes.  Then add the lettuce and top half of bread, slice and serve!

Garlic Mayo Recipe:
3/4 Cup of Mayo (Hellman's)
3 Garlic Cloves, Smashed, Crushed into a paste
Pinch of Salt
Pinch of Onion Powder
Mix

Baked pasta! Wow! I love pasta and most of us do, why? Probably because we know our bodies love carbohydrates, no, just joking, but really, I'm a huge pasta easter - my entire family is, and one thing I recently discovered is that whole wheat pasta tastes exactly like traditional pasta. Yes, it's true and it's better for you so why not make the switch? Here we have a classic baked penne over some seriously kickin pasta sauce, or gravy as I'll call it. It's packed with flavor, hearty and an easy dinner to prepare for the family - unlike the gnocchi (which was still fun to prepare).



Pasta Ingredients:
1 lb of Penne Pasta (or any pasta you like)
Mozzarella and Parmegianno Regianno
Sliced Scallions for Garnish
Sea Salt

Sauce (with help from Emeril):
1 Large Onion, chopped
4 Tablespoons extra virgin olive oil
1 Tablespoon Minced Garlic
1/4 cup tomato paste
2 teaspoons salt (to taste as well)
1 Teaspoon Balsamic Vinegar
2 Tablespoons Hot sauce (Think Frank's Red Hot)
1/4 teaspoon Cushed red peppers
1/4 teaspoon Italian seasoning
1/4 Teaspoon Dried basil
2 (28 ounce) cans whole plum tomatoes w/ liquid
5 whole roasted garlic heads

Sauce Method:


1. In a large saucepan, saute the onions in the olive oil over medium-high heat until soft and golden - about 6 minutes.

2. Add the minced garlic and cook stirring for 1 minute. Add the tomato paste, salt balsamic vinegar, hot sauce, crushed red pepper, Italian seasonong, and basil and cook for 1 minute.

3. Add the tomatoes, crushing with your hands as you place them in the pan with their juices. Stir to combine well and bring to a boil.

4. Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.

5. Add the roasted garlic cloves and stir to combine.

6. Continue to simmer for 30-45 mnutes longer until the flavors have come together.

7. Serve over your choice of pasta.

Baked Pasta:

1. Boil some well salted water and then add your pasta. Cook until al dente (with a little bite).

2. Once the pasta is cooked to your liking, drain the water and add bake to the pot it was boiling in. Now add sauce. Typically a few cups works but if you like more, hey, then add more.. Stir well to combine.
3. Transfer to a casserole baking dish, top with as much cheese as you like and set in an oven heated at 350 degrees for about 20 minutes. Serve!

In this case, we're going to bake the pasta, so coat as much of

Who are your favorite chefs? Michael Chiarello is one of my top 5 favorite chefs and probably ranks about a 2 based on the number of his recipes I have tried and based on how good all of them taste. He's got a great personality that really shows through the quality of his food and recipes, and his dishes are simple to prepare, yet flavor packed!

From the moment I saw an episode of Napa Style where he made Potato Gnocchi and I knew this was something I had to try. It's sort of easy, and the reason I say "sort of" is because there's a technique involved with making those little ridges you see on the pasta, wait, it's not pasta, it's gnocchi! It's not flour based, it's potato based. Think of it as an Italian dumpling because that's essentially what it is.

Read on the for the recipe (courtesy of Michael Chiarello).  Note, this is my homemade gravy (I will post the recipe soon), but to save you on time, get your favorite store bought pasta sauce and heat it up.

Ingredients:
(Serves 4)
Kosher salt
1 pound Russet potatoes
3 or 4 large egg yolks
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground pepper
1 cup all-purpose flour, plus more for dusting board and dough

Method:
Preheat the oven to 450-degrees F. Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Chef's Note). Bake until a bit overcooked, about 1 hour. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.

Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. In a large bowl, whisk together 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Add the potatoes and mix well. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together. Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2 inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 to 6 pieces. Roll each piece into a rope about 1/2 inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45-degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster.

As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Cover with a kitchen towel and set aside until ready to cook, up to several hours. If you will not cook the gnocchi until the next day or later, freeze them. Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight. To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot.

When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired (see Serving Suggestion for ideas).

Chef's Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Serving Suggestion:
This is another "master recipe." From here you can go nearly anywhere, from incorporating pureed herbs into the dough, to boiling and then browning the gnocchi, or rolling out the dough and cutting it into circles or squares to make "ravioli."

You can serve gnocchi simply, with nothing more than browned butter, sage, and shavings of pecorino cheese. Or you can add them to salads with frisee, crispy pancetta, goat cheese, and dried cherries, as we do at Tra Vigne. Or the gnocchi can be served with rich savory stews.