Recipes

Starters

Chicken Wings

Lobster Ceviche Veracruz

Sopes “Boats” for Sopes

Sopes de Frijol (Bean Sopes)

Tlacoyos de Frijol

Soups & Salads

Caldo de Camarón

Chilled Avocado Soup

Dago Red Old #77 Chili

Italian Wedding Soup with Turkey Meatballs

Mole de Olla

Pozole Rojo

Sides

Colcannon

Dirty Rice

Frijoles de Olla

Requesón and Cilantro Ravioli

Risotto Poblano

Risotto Integrale Milanese “Mexicana”

Saffron Rice

Mains

Arroz Con Pollo

Bacalao en Cilantro

Baja Fish Tacos

Barbacoa

Cilantro Pesto Crusted Turkey Tenderloins

Corned Beef (Home Cured)

Halibut Braised in Chipotle

Mixotes de Pollo

Morel, Fresh Ramp, Poblano, and Goat Cheese Soufflé

Pan Seared Bay Scallops

Pan Seared Duck Breast

Roasted Chicken Torta

Salpicón de Rés

Desserts

Peanut Butter and Jelly Risotto

Flan Napolitano

Sauces, Salsas,  Stocks

Chipotle Wing Sauce

Chipotle Mayonaise Sauce

Chicken Stock for Pozole

Cilantro-Lime Tzatziki

Cilantro Pesto

Fresh Light Tomato Sauce

Fresh Light Tomato Sauce with Roasted Chile Poblanos

Mole Rojo

Ragu ai Braciole da Colle Sannita

Salsa Roja

Salsa Verde

Salsa Chile de Árbol

Sriracha Wing Sauce

Sun-Dried Tomato & Chipotle Pesto

Breads

Chocolate and Chile Ancho Bread

French Baguettes

Italian Boules

Pan Talera

Pain sur Poolish

Rosca de Reyes

Shadone

Pasta

Cavatelli da Colle Sannita

Conchiglie con Carciofi

Linguine ai Gamberi

Orecchiette ai Broccoli e Pancetta Tacchino

Sweet Potato Gnocchi

Whole Wheat Chipotle Fettuchine

Rubs, Seasonings, Basics

Chipotle Mayonaise

DelGrosso’s All-Purpose Rub

DelGrosso’s Chili Powder

Pickling Spice

Charcuterie

Chorizo (Fresh Mexican)

2 Responses to “Recipes”

  1. Paul Russo April 1, 2013 at 9:08 pm #

    I was surprised to see this word ‘Shadone’ on the internet let a lone a guy with a recipe to boot. I am an Italian american whose family is from the central mountain region of Italy Provincia di Campo Basso a little town called Carroville. and before your blog I had never heard of any Italian making this dish. Growing up my brother and I were convinced the word was a corrupted Italian word that we were sure we would never find the real root word for it. My mother knew no other name for it. It is obviously a country dish using what was left in the root cellar plus a lamb or goat for an Easter feast. Where is your family from? Ours family recipe is different than yours but the idea is the same. We use a sweet bread with anise and add diced ham along with the pepperoni. I spent a year in Italy in school in the 70’s and no one ever heard of it either. This was interesting when my nephew found it and forwarded it to me. Along the same lines does your family do a Riccotta pie for Easter at the same time? If you feel like replying Iwould enjoy knowing more about it. If not OK too. Thanks for your time. Paul Russo

    • cjdelgrosso April 2, 2013 at 12:31 pm #

      Hi Paul

      Thanks for your comments. My grandfather (DelGrosso) is from Colle Sannita in the Province of Benevento but this recipe originates from my Grandmother (DiMatteo) who was from Chiauci in the Province of Isernia, which is indeed, very close to Campobasso!

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