1 3-4lb chicken, cut into 8 pieces
salt and pepper
4 cloves garlic
1/3 cup finely grated pecorino romano
4 tbsp of olive oil
1 tbs;p ried oregano
1 tsp dried thyme
1 cup red wine vinegar
Heat oven to 500. Season chicken with salt and pepper to taste set aside
Finely chop together garlic along with pecorino, tbsp of the olive oil,oregano, and thyme. Set herb paste aside.
Heat remaining 1 tbsp of olive oil in a 12" cast iron skillet over med-high heat. Add chicken,and cook until golden brown,6-8 minutes. Turn chicken pieces over with thongs. Using a spoon,smear chicken with the herb paste. Transfer skillet to oven and cook until well browned and cooked through, 20-25 minutes.
Remove skillet from oven, pour out the fat. Add vinegar, and spoon over chicken.
You Will Need:
1 Large Frying Pan
1 Casserole Dish
2 Beaten Eggs for Egg Wash
2 Cup of Bread Crumbs
2 Cup of Prepared (seasoned) Gravy/Sauce
2 Pounds of Eggplant
1 Pound Whole Milk Mozzarella Cheese Grated or Sliced Thin. More if you like.
½ Cup Grated Cheese or more if you like
Salt and Pepper
1 Cup Olive Oil or other frying oil
1 Tablespoon Oregano
Skin you Eggplant if you like, some prefer the skin on.
Slice the Eggplant either lengthwise or across in circles about ¼ inch thick
Lay out on paper towel and sprinkle with salt to extract moisture. Let sit about 15 minutes.
Heat oil in your frying pan to normal frying temperature
Pour Bread Crumbs out into a flat dish
Coat Casserole Dish with 1 Teaspoon Oil
Coat your slices of Eggplant in the Egg Wash then the Bread Crumbs and fry until Light Brown on both sides.
Remove Slices and place on Paper Towel
Layer the Slices in your Casserole Dish like this. Eggplant, Sauce, Mozzarella and Grated Cheese and repeat until you done. On the top sprinkle on the Oregano and Pepper
Cover with Aluminum Foil and Bake in a 350 degree Oven for about 30 minutes
Shrimp and Muscles Fra Diavolo
This is a pretty exclusive recipe with many small portions of various ingredients. It may seem to be complicated but in reality it is simple and fairly quick to make. The measurements listed will feed about 4 people. Fra Diavolo means a bit spicy not overly hot so be cautious with the hot red pepper and adjust to your taste.
You Will Need
1 Deep Frying Pan
1 Pasta Boiling Pan
If you have two Pasta Boiling Pots use 1 in place of the Frying Pan
4 Tablespoons Olive Oil
2 Cloves of Fresh Garlic Minced
1 Medium Red Onion but Regular Onion will do chopped very small
½ Teaspoon Dried Italian Oregano
½ Teaspoon Hot Crushed Red Pepper or to your taste
½ Teaspoon Salt
½ Teaspoon Pepper
About 6 Sprigs of Fresh Parsley for garnish (optional)
½ Cup of Red Wine any Regular Red Wine will do
1 Can of 28 ounces Whole Peeled Tomatoes
3 Tablespoons Tomato Paste
1 Pound of Raw Medium Shrimp Peeled and Cleaned
1 ½ Pounds of Fresh Muscles scrubbed ( be sure these are closed when you by them cold and open after you cook them. Discard any that remain closed after you cook them).
1 Pound of Pasta Linguini, Penne is nice as is Spaghetti your choice!
In the Deep Frying Pan or the optional Pasta Pot add the Olive Oil, Garlic, Onion and Hot Crushed Red Pepper, saute on low until soft but not browned!
Now add the Red Wine and cook on medium low for about 6 minutes stirring
Add your Whole Tomatoes crushing each in you hands as you add them to the pan. Add your Tomato Paste, Salt and Pepper. Cook on Medium Heat stirring for about 25 minutes.
Start Boiling your Preferred Pasta
After 25 minutes of Cooking add your Oregano, Shrimp and Muscles and cook until the shrimp and pink and all the muscles are opened. Remember discard any that do not open.
Drain your Pasta and Pour this Shrimp and Muscle sauce over your Pasta and Serve!