Tag: NYC

Chicken & Shrimp Fra Diavolo over Bow Tie Pasta


Refreshing and Reinventing take home food. We started with left-over Grilled Chicken and made Chicken & Shrimp Fra Diavolo over Bow Tie Pasta. LEFT-OVER: Grilled Chicken Cutlet INGREDIENTS • 1/2 Pound Bow Tie Pasta • 1/2 Cup Fresh Basil • 1 Tbsp Hot Pepper Seeds • 2 Cloves Garlic (Thin Sliced) • 2 Cups Marinara […]

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Doggy Bag featuring Stuffed Eggplant Recipe


The Doggy Bag segment features recipes for refreshing and reinventing take home food.  We started with left-over Sausage & Peppers and made Stuffed Eggplant. Left-Over: SAUSAGE AND PEPPERS Ingredients: 2 Baby Eggplant 1 Teaspoon Oregano 1 Cup Shredder Mozzarella 1 Egg 1/2 Cup Basil 1/2 Cup Seasoned Bread Crumbs 1/4 Cup Olive Oil Preparation: Pre […]

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Doggy Bag featuring Garlic Bread Pizza w/ Fresh Marinara Sauce


The Doggy Bag segment features recipes for refreshing and reinventing take home food. We started with left-over Meatballs and made Garlic Bread Pizza. Ingredients: • 1 16oz. Can Plum Tomatoes • 2 Cups Shredded Mozzarella • 1 Cup Fresh Basil • 1/4 Cup Fresh Garlic (Sliced) • 1 Teaspoon Oregano • 1/4 Cup Olive Oil […]

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RECIPE: Pork Stuffed Mushrooms


The “Doggy Bag Segment” is a cooking feature that shows how to re-prepare food taken home from restaurants, which never taste as good afterwards … until now! The meal you couldn’t finish, can help feed the whole family. LEFT-OVER – Pork Chop INGREDIENTS 10 Large White Mushrooms 1/2 Cup Roasted Peppers 1/2 Cup Shredded Cheddar […]

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How to Make Linguine with White Clam Sauce


Vincent’s Clam Bar Chef AJ Marisi teaches us how to make Burt Young’s favorite dish, Linguine with White Clams Sauce. INGREDIENTS: 3 oz Chopped Garlic 3 Whole Clams 10 oz of Fresh Chopped Clams Crushed Red Pepper Fresh Italian Parsley Clam Juice 2 Tbsp Unsalted Butter Salt Black Pepper Extra Virgin Olive Oil PREPARATION: Heat […]

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