Tag Archives: Food

Sushito Integrale

24 Jun

It’s the Final Round of the Marx Foods Integrale Gauntlet! My final entry not only fuses the great Italian Integrale rice with some of the flavors of Mexico, but I also have found a way to add the cuisine of another of my favorite countries, Japan! Yes, that’s right folks, I present to you Mexican Sushi made with Italian Integrale rice! I really wanted to show everyone the versatility of this great product, and I think with the three entries I have made for the Integrale Gauntlet, from a risotto, to a rice pudding, and now sushi, I have really given this Italian short grain

Sushito Integrale

One may ask the question, What is Mexican Sushi? Well, it is not much different from the classic Japanese sushi that we all know and love. It just simply utilizes some Mexican flavors to kick up the volume. We replace the wasabi placed under the nigiri (a slice of raw fish on a thumb sized chunk of rice) with chipotle,  add in a little jalapeno in our futomaki ( or “fat” roll) , some ripe avocado,  toss in a little cilantro and we have our Mexican Sushi!

One of the challenges of making this dish was trying to get the Integrale rice to play the role of the classic Japanese sushi rice. I found that you need to tweek two parts in the process. I found that you needed to soak the rice for a extended period of time before cooking. I also needed to decrease the amount of water used in the preparation of the rice or else the rice becomes too much like dough.

Once I had cooked and seasoned my rice, I wanted to make two different types of rolls for my entry. I wanted to make the classic Futomaki, a seaweed encased sushi roll filled with cucumber, carrot,  jalepeño, and a hint of my chipotle mayo.  I call this the “Chilango” roll, a complete vegan roll inspired by the chic urban youth of Mexico City.  Next on my list was the “Mexicali’ roll. This is a Uramaki, or an inside-out roll. This type of roll is a bit more challenging because you have to flip the nori (the seaweed) over once the rice is spread out. For this roll I wanted to meld the flavors of smoked salmon, green onion, cream cheese, cilantro, and finally some avocado.  Now there was one more roll I wanted to make, but my rice supply was dwindling, so I set to making the Nigiri.

Chilango Futomaki and the Mexicali Uramaki

This is a fairly simple preparation that involves making a thumb-sized oblong portion of rice and slapping a piece of raw fish on top. I wanted to kick it up a bit and I slathered my chipotle mayo over the bottom side of the fish and then placed it on the rice. I had a beautiful portion of sushi-grade Ahi tuna, some smoked salmon (smoked locally in Maine of course!) , and some fresh jumbo shrimp.

The Nigiri

So here we are, two plates of delicious Italian-Mexican-Japanese inspired sushi! Grab an Asahi or some Saki and Kanpai!!!

Integrale Sushi Rice

  • 1 cup of Integrale Rice
  • 1/2 cup of rice vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp organic sugar
  • 2 cups of water
  1. Place the rice in a large glass bowl and rinse the rice with cold water for 10 minutes or until the water become clear and no longer cloudy. You are rinsing all the starch from rice.
  2. Soak the rice in cold water for at least 1 hour.
  3. Dump the rice into a fine mesh sieve and allow to drain for at least 30 minutes.
  4. Place into a rice cooker and add the 2 cups of water.
  5. Set cooker to Cook and let it go!
  6. Once the switch resets to warm, allow the rice to steam for about 15 minutes.
  7. Remove the rice, using a wooden spoon, to a non-reactive bowl to season the rice.
  8. Place the rice vinegar, salt, and sugar in a cup and put in microwave for 15 seconds. We just want to dissolve the salt and sugar to make a solution.
  9. Now season the rice with vinegar solution.
  10. Allow the rice to cool to room temperature.

Chilango Roll

  • 3/4 cup sushi rice.
  • 1 nori sheets
  • Carrot
  • Cucumber
  • Jalepeno
  • Chipotle Mayo
  1. Take a nori sheet. Place it on the mat, with the shiny side facing down.
  2. Grab a handful of prepared sushi rice, and spread it gently over the nori – about 1cm high. There’s no need to press the rice onto the nori, only spread it.
  3. Line up the cucumber, carrot, jalepeño on the roll.
  4. Spread a bit of the chipotle mayo on the vegetables.
  5. Roll.
  6. Cut into 8 equal pieces. For best results first cut in half, then cut each half into two, and then again.
  7. Best served with soy sauce, pickled ginger (gari) and wasabi.

Chilango Roll and Mexicali Roll

Mexicali Roll

  • 3/4 cup sushi rice.
  • 1 nori sheets
  • Smoked Salmon
  • Green Onion
  • Avocado
  • Cream Cheese
  • Cilantro
  • Black and white sesame seeds
  1. Wrap your bamboo mat with plastic wrap. This is necessary in order to prevent rice from sticking to the mat.
  2. Take a nori sheet, and break it in half. Place one half on the mat, with the shiny side facing down.
  3. Grab a handful of prepared sushi rice, and spread it gently over the nori – about 1cm high. There’s no need to press the rice onto the nori, only spread it.
  4. Sprinkle a spoonful of black and white sesame seeds evenly over the rice.
  5. Flip the nori so that the rice is now facing down.
  6. Line up the green onion, smoked salmon, avocado, cilantro and some cream cheese on the roll.
  7. Roll.
  8. Cut into 8 equal pieces. For best results first cut in half, then cut each half into two, and then again.

Sushito Integrale

Ensalada de Nopales

20 Jun

Watch my video debut with the Taste of The Times where I make Ensalada de Nopales,  MexItaliano style!

Look for another great video for Risotto Milanese Mexicana,  next Wednesday at Taste of The Times!

Ensalada de Nopales

  • 6-8 Cactus Paddles (Nopal)
  • 1/2 Red Onion
  • 6-7 Cherry Tomatoes
  • 1/2 cup cilantro leaves, packed
  • 1-2 Chile Jalapeño or Fresno chiles
  • 1/4 cup Queso cotija or Queso Fresco
  • 2 cups fresh baby arugula
  • 1/2 ripe avocado sliced.
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon White Basalmic Vinegar
  • Salt and pepper to taste

 

  1. Clean the nopal to remove all the needles and nubs on each paddle.
  2. Julienne each nopal into small strips about 2 inches long.
  3. Rinse and then blanch the nopales in boiling, lightly salted water for about 5 minutes.
  4. Rinse the nopal with cold water or shock on ice bath.
  5. Slice the onion, halve the cherry tomatoes, and chop the cilantro. Combine with the nopales in a mixing bowl.
  6. Stem, devein, and remove the seeds from the chiles and dice then add them to the bowl.
  7. Season with salt and pepper. Dress with the olive oil and vinegar and mix well.
  8. Wash and spin the arugula, then place on serving dish or bowl as a bed for the salad.
  9. Empty contents of mixing bowl on top of the arugula. Sprinkle with the crumbled cotija, top with the avocado slices and serve!

Peanut Butter and Jelly “Risotto”

5 Jun Peanut Butter and Jelly "Risotto"

Here we go with Round 2 of the Marx Foods Integrale Gauntlet! In this round, we were challenged in making a sweet dish with the same Integrale Rice supplied by Marx Foods.  This dish was inspired by a friend, Heather Atwood, who once mentioned a Peanut Butter & Jelly Risotto , in jest, during a conversation on Twitter. Now, truth be told, this was pertaining to a savory risotto, which would have been a whole lot more challenging, but the inspiration is still legitimate. Once I heard this, I knew I had to make it!

Peanut Butter and Jelly "Risotto"

Peanut Butter and Jelly “Risotto”

For this dish I simply wanted to create a peanut butter rice pudding and I wanted the jelly to be made from something fresh and in season.  Strawberries are definitely in season here in New England so they seemed to be a perfect fit! To finish it off, I needed to find a way to add that simple Mexican twist that I love. So taking the basic building blocks of a peanut butter rice pudding, a fresh strawberry jelly, and the added twist of grated Mexican chocolate, I present to you The Peanut Butter and Jelly “Risotto”.  I call this a “risotto” because I approached the preparation of the rice pudding in fairly the same manner as I would a risotto, except instead of adding broth, I added milk! You will notice that I use no custard in this recipe. This is because my daughter has a severe food allergy to eggs and she wanted to try this one!  Do you think this is a one way ticket to the next round?Peanut Butter and Jelly "Risotto"

Peanut Butter Rice Pudding

  • 1 cup Integrale Rice
  • 3 cups fat free milk (Horizon Organic)
  • 3/4 cup light brown sugar, packed
  • 1/4 cup organic creamy peanut butter
  • 1/2 teaspoons vanilla
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon grated Mexican Chocolate (Ibarra or Abuelita)
  • Pinch salt
  1. In a medium saucepan over medium high heat, combine the rice, 3 cups of milk, and brown sugar
  2. Cook, stirring, until the mixture just begins to boil (being careful not to scald the milk). Reduce heat to medium-low and continue cooking, stirring frequently, until rice is almost tender and most of the milk is absorbed. This will take about 30 to 35 minutes.
  3. Meanwhile, mix the peanut butter, vanilla, and cinnamon together and then add to the rice mixture. Cook for another 5 minutes, then remove from heat and chill.
  4. Serve in 6 ounce ramekins with the All-Natural Strawberry Jelly and dust with the grated Mexican chocolate!

All-Natural Strawberry Jelly

  • 2 Cups Fresh Stawberries
  • 2 Cups Organic Sugar
  1. Chop the strawberries and heat in a medium saucepan on medium-high heat.
  2. Cook the strawberries down for about 5 minutes then macerate them to a pulp.
  3. Add the sugar and cook for another 5 minutes, stirring continuously.
  4. At this point the fruit should release its natural pectin, so remove from heat, cool, then preserve in your jars or containers.

    Peanut Butter and Jelly "Risotto"

    Peanut Butter and Jelly “Risotto”

Integrale Milanese “Mexicana”

25 May Integrale Milanese "Mexicana"

For those of you who read my blog, you know that one of my all-time favorite ingredients is saffron. This delicious, but expensive, spice has a unique one-two culinary punch. It has a wonderful hay-like, flowery-honey flavor when used correctly, and it brings a very unique yellow color to whatever it’s cooked with.  I use it whenever I get the chance to use it in rice, chicken, or seafood dishes. Shortly after I won the 4thAnnual Marx Foods Morel Blogger Recipe Challenge, I jumped at the chance to enter another Marx Foods challenge, the Marx Foods Integrale Gauntlet. The Gauntlet is a 3 round challenge with the star being Integrale Rice!

Integrale Milanese "Mexicana"

Integrale Milanese “Mexicana”

Integrale rice is an Italian brown rice that is  really not a separate variety of risotto rice, but rather a way of processing the grain so that the rice maintains its raw fiber shell, vitamin B1, B5, B6, proteins and minerals. It is incredibly healthy and only grown and harvested by organic means.

Integrale Rice

Integrale Rice

It has a slightly nutty taste and a firmer texture that enhances the “bite” of your risotto! Since this is a contest sponsored by Marx Foods, they kindly sent out 1 kilo of this amazing Integrale rice to use in my recipe!

When I approached the planning of  my dish for the contest, I knew that I wanted to use saffron, I really thought that it would complement the nutty flavor of the brown rice, but I wanted to add my own twist, using the Mexican flavors that I love as well.  In my mind, I had visions of two different dishes, Risotto Milanese and Paella. Risotto Milanese being a classically rich risotto, made with bone marrow, Parmesan cheese, and of course saffron; and Paella Valencia, the mother of all rice dishes in Spain, made with Spanish Chorizo, seafood, chicken, roasted red peppers, paprika, and finally, of course, the saffron. So, doing a bit of simulation in my head (as all engineers do from time to time), I  would use the basic concept of Risotto Milanese and add tequila in place of the white wine, and mix in a bit of the essence of Paella Valencia, somewhat deconstructed, using fresh Mexican chorizo instead of the Spanish chorizo. So what place does Tequila have in a risotto you may ask? I believe that alcohol  opens up the rice and prepares it to absorb the liquids introduced into the risotto. So why not use Tequila, and using Añejo Tequila would give the risotto another unique dimension of sweet,  “oak-y-ness” flavor once the harsh alcohol cooks off.  I would finish off the risotto with a mantecatura of butter and Manchego cheese. Manchego differs from Parmigiano-Reggiano in that it is made from sheep’s milk rather than cow’s milk. The cheese has a well developed, creamy flavor, with a distinctive, but not t0o overwhelming tangy aftertaste that is characteristic of sheep’s milk. It is the mother of all Spanish cheeses, it just sings “Marry me” to the saffron!

So I set about making the chorizo fresh on Monday night. I have a standard recipe that I learned some time ago in Mexico. I also prepared my chicken stock on Monday as well.  Having given some time for the chorizo to “cure” a few days to enhance its flavors, it was time to get dirty and get to the challenge! Risotto, once the technique is mastered, is a wonderful way to start a meal, or a stunning side to accompany any protein. Just a sidebar on Integrale rice. It is a slightly different beast, because of the raw grain shell. It takes a bit more stock and a bit more time to cook. I had to use about a cup more stock and I added about 10 minutes of cooking time to get it perfectly al dente. With some constant attention, a bit of pampering, and a shot or two of Don Julio, in about 30 minutes you have a deliciously rich risotto that will be sure to bless any table! Now I call on everyone to support us and go out and vote for this dish on May 30th!

Integrale Milanese "Mexicana"

Integrale Milanese “Mexicana”

 

 

Integrale Milanese “Mexicana”

  • 1 ½ cups of Integrale Rice
  • 1 clove garlic
  • 1/2  medium yellow onion
  • 1/3 cup Tequila Añejo
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra vigin olive oil
  • ½ teaspoon saffon
  • 1 teaspoon salt
  • ½ lb. Mexican Chorizo
  • ¼ cup Manchego Cheese
  • 5 cups Chicken Broth
  1. Place the 5 cups of broth  in a saucepan and bring to a simmer.
  2. Add the saffron to the broth and keep very warm.
  3. Meanwhile, take the chorizo and heat over medium heat and cook for about 10 minutes, breaking it up with a wooden spoon as it cooks.
  4. Place 2 tablespoons of the olive oil in a large sauté pan over medium-high heat.
  5. Once it is hot, add the onion and garlic and cook until translucent, but not browning!
  6. Add the rice and stir with your Girariso to combine.
  7. Add the Tequila and cook until it is completely absorbed.
  8. Start adding the stock about 1 cup at a time and stirring constantly until each cup of stock is completely absorbed before adding the next. After 4 cups of stock have been added, start tasting the rice (or about 20 minutes)
  9. When the rice is al dente, remove from heat and add the remaining 2 tablespoons of butter and the cheese and stir vigorously.
  10. Plate the risotto and sprinkle with the chorizo. Garnish with fresh parsley or fresh oregano.
  11. SERVE IMMEDIATELY!
Integrale Milanese "Mexicana"

Integrale Milanese “Mexicana”

My “Dirty” Little Secret

16 May Dirty Rice

My cooking is often influenced by memory; these memories being the food that my father cooked when I was a child. He used to tell me stories of how he would remember his mother taking various pieces offal and creating wonderfully simple, but delicious dishes. He often recreated these dishes at home, often to the displeasure of my sisters. One of these dishes was rice and chicken livers. I fell in love with this dish, I love the flavor that chicken livers bring to a dish, and it is delicious in a bed of rice. I never knew it until years later, but this dish was the Cajun classic, dirty rice!

Don’t be afraid, “dirty” rice really is not dirty or unclean as the name suggests. Dirty rice is a traditional Cajun dish made from rice cooked with small pieces of chicken liver and/or giblets and like most recipes, there are countless ways to prepare dirty rice, including a few recipes that don’t even call for chicken livers and gizzards, but use sausage or ground beef. Personally, this dish just is not the same without the chicken livers and giblets. I really savor the flavors of the chicken livers and the snap of the giblets, they both add contrasting textures to the rice. I too have made this a couple different ways, I have a version which uses saffron and red beans that is just as delicious. This recipe is a simple, yet an authentically full-flavored version.

I would suggest serving with Halibut Braised in Chipotle or  Pan Seared Bay Scallops ,it is even hearty enough to stand on its own legs. Just be sure to serve it with and a quality Pinot Noir!

This post is the first of a series of rice dishes that will be coming this month as I “train” for the upcoming Marx Foods Integrale Gaunlet. So please come back and find out how I plan to take my second consecutive recipe challenge from Marx Foods!

Dirty Rice

  • ½ lb. Chicken Livers
  • ½ lb. Chicken Giblets (hearts and gizzards)
  • 1 red bell pepper, diced
  • 1 large jalepeno, diced
  • ½ white onion, diced
  • 2 cloves of garlic, minced
  • 2 cups White Rice ( I used Jasmine)
  • 4 cups chicken broth
  • 1 tbsp. Fresh Oregano
  • 1 tsp. Dried Thyme
  • ½ tsp. White Pepper
  • Salt to taste
  1. In colander, rinse rice several times until water runs clear.
  2. Take the chicken livers and soak in milk for about 10 minutes.
  3. Take the giblets rinse well, and pat dry. Place in a food processor and pulse a few times to get a nice dice.
  4. Rinse the livers and chop well.
  5. Take a large sauté pan and heat about 2 tablespoons of olive oil over medium-high heat.
  6. Add the giblets, season with salt and white pepper and sauté, stirring occasionally, about 2 minutes.
  7. Add the livers and the dried thyme, continue to sauté for another 5 minutes
  8. Remove the livers and giblets from the heat and place in a dish and set aside.
  9. Put another tablespoon of olive oil in the sauté pan and put back on the heat.
  10. When the oil shimmers, add the onions, garlic and sauté until the onion just turns translucent.
  11. Add the red pepper and the jalepeno pepper, continue to sauté for another 2 minutes.
  12. Add the rice and continue to sauté for about another 2 minutes, constantly stirring.
  13. Add salt to taste and the fresh oregano.
  14. Take the livers and giblets and add to the rice, mix well.
  15. Add the warm broth and cover.
  16. Reduce the heat to low
  17. Cook for about 20 minutes, or until all the liquid is absorbed.
  18. Serve, garnished with diced scallions.

    Dirty Rice

    Dirty Rice

Vote for The DelGrosso Food Blog!

1 May

You all remember the last post I made regarding my Morel, Ramp, Poblano and Goat Cheese Soufflé. Well this soufflé was my entry in the Marx Foods 4th Annual Blogger Morel Challenge. I humbly ask for all of my subscribers, followers, and casual readers to head on over to their site and please VOTE FOR MY ENTRY! The winner receives 2 lbs. of FRESH Morels, and as an added bonus, the winners friend receives another 2 lbs! So if The DelGrosso Food Blogs entry wins, maybe one of you will win also! Voting starts today 5/1 and ends on 5/3 so please HURRY!

Morel Madness and the Audacious Soufflé

23 Apr Morel, Wild Ramp & Goat Cheese Souffle

This week I have the extraordinary opportunity to be a participant in the Marx Foods 4th Annual Blogger Morel Recipe Challenge.  This is an annual contest open to bloggers like me or, to coin a phrase, “morelnauts”, to help celebrate the Morel mushroom, which comes into season in a few short weeks. I simply offered up my interest, and was dutifully accepted!  So, having received my free sample of dried morels, it was time to suit up.

Dried Morels

My first thought, after consulting with my wife, was to make a fresh ramp and morel quiche, but I really wanted to put some sizzle into my entry. So after pondering it for a bit, I thought, “Fortune favors the audacious”, I instantly said, SOUFFLÉ! Problem number 1; I had never made a soufflé before! I had all the flavor affinities in my head, the eggs, the morels, the ramps, the goat cheese. I just needed to learn how to make the vehicle! So on Saturday, I went about my research and even took a test drive and made a Mexican Chocolate Soufflé! I soon learned that a savory soufflé is nothing more than an enriched bechamel sauce with some egg whites folded in! I can make a bechamel with my eyes shut, so this should be fun!

Morels have a unique earthy flavor and a musty aroma that pairs quite well with the pungent, garlicky-onion flavor of the fresh ramps. They are both at their prime in the spring, so why not use them together! I was able to find some fresh ramps at a local purveyor this weekend, and I thought why not deepen that earthy flavor with the deep smoky flavor of the poblano chile and toss in some rich, tangy goat cheese.  Finally I added a bit of freshness with the chopped cilantro plus,  I cannot be too far away from my Mexican flavors!

Fresh Ramps!

Fresh Ramps!

 

Well, here it is, my entry into the Marx Foods 4th Annual Blogger Morel Recipe Challenge! Enjoy…

The lucious Morel Soufflé

The lucious Morel Soufflé

Morel, Wild Ramp, Poblano & Goat Cheese Soufflé

  • 2 oz. dried morels
  • 2 chile poblanos
  • 4 oz. fresh ramps
  • 2 oz. fresh goat cheese
  • 1/4 cup fresh cilantro
  • 1/4 tsp. dried thyme
  • 6 tablespoons unsalted butter
  • 4 tablespoons flour
  • 1 1/4 cups milk
  • 4 egg yolks
  • 4 egg whites
  1. Preheat an oven to 375 degrees.
  2. Take 4 – 8 oz. souflee cups and grease with some butter.
  3. Soak the mushrooms in hot water for about 30 minutes.
  4. After 30 minutes, drain and dry very well with some paper towels.
  5. Roast the Poblanos in the oven, then peel, remove the seeds and de-vein. Chop to a nice dice and set aside.
  6. Wash the fresh ramps and remove the roots and the greens
  7. In a food processor, place the morels and the ramps and pulse several times to a nice coarse chop.
  8. In a medium sautee pan, heat 2 tablespoons of butter over medium-high heat. Then saute the ramps and morels for about 3-4 minutes, ensuring that any liquid is cooked off.
  9. Add the chopped poblanos and the dried thyme and continue to sautee for another 2 minutes to incorporate all the flavors. Then set aside.
  10. For the bechamel, heat 4 tablespoons of unsalted butter in a saucepan over medium heat.
  11. Once the butter is melted, add the flour and whisk until smooth. Continue to cook until the mixture has a slightly golden color and smells a bit nutty, about 3 minutes.
  12. Take the milk and add it a bit at a time, continuously whisking as you add the milk. I usually add it in 1/4 cup portions. Make sure to whisk out any lumps!
  13. Once all the milk is added, add the goat cheese and season the bechamel with white pepper and salt.
  14. Now, incorporate the mushroom, ramp, and poblano sautee, and the chopped cilantro, mix well.
  15. Remove the sauce from the heat.
  16. Separate your yolks and whites, whisk the egg yolks until they are a pale yellow.
  17. Take about a large spoonful of the bechamel and temper the yolks so they do not cook once you add them to the bechamel.
  18. Once they have been tempered, add them to the bechamel and mix well. Cover the pan with some plastic wrap to prevent a skin from forming on the sauce.
  19. Take the egg whites and whisk until the have hard peaks (I take the bowl and invert it over my head, if they do not fall out and hit me, the whites are ready!) TIP: For greater lift make sure you use egg whites that are at ROOM TEMPERATURE!
  20. Now fold the whites into the sauce in 3 different stages. Simply divide the whites into thirds and fold each section separately.
  21. Take your greased souflee cups and spoon the sauce into each one a little more than 3/4 of the way up each one.
  22. Place in the center of your oven and bake for about 20 minutes.
  23. Quick!!! Serve immediately before they deflate!

Morel, Wild Ramp & Goat Cheese Souffle

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