Chef Don Gerald, Cippriani's Restaurant
TORTELLINI PASTA IN A GORGONZOLA CHEESE CREAM SAUCE
2 cups heavy whipping cream
2 Tbls. lightly salted butter
3 Tbls. grated parmesan cheese
2 Tbls. gorgonzola cheese
1 cup fresh totellini or tortelloni
¼ lb. lump crab meat
parsley for garnish
Please cream in skillet and bring to a boil. Add butter and both cheeses. Add fresh totellini or tortelloni. Cook on high heat, stirring occasionally until thick, about 7 minutes. Watch so that it does not boil over. Add lump crab meat and stir lightly. Garnish with parsley and serve piping hot.
SHRIMP, MANGO AND AVOCADO SALAD
1 tsp. fresh, grated ginger
½ cup salad oil
2 Tbls. white vinegar
1 tsp. honey
1 tsp. coarsely ground mustard
1 Tbls. fresh squeezed lemon juice
1 Tbls. fresh chopped chives
1 Tbls. fresh chopped dill
1 ½ lbs. peeled and deveined shrimp - medium size
2 mangos (sliced, peeled and diced)
3 medium avocados (cut, peeled, diced - remove seeds)
Whisk together ginger, salad oil, white vinegar, honey, ground mustard, lemon juice, chives, and dill. Set aside. Boil shrimp with favorite recipe and set aside. Lightly toss avocado pieces, mango and shrimp in the dressing.
Place on a bed of your favorite lettuce and you’ll have a great summer salad!
PENNE PASTA WITH ROASTED CHICKEN
1 ½ Tbls. chopped garlic
2 - 3 Tbls. olive oil
2 Tbls. fresh basil
3 Tbls. green onions
2 Tbls. parsley
6 - 10 oz. cooked chicken (roasted, grilled)
¾ cup Roma tomatoes
salt and pepper to taste
3 cups cooked penne pasta
¼ - ½ cup white wine
Sauté lightly garlic in olive oil. Add basil, green onions, parsley and chicken. Add tomatoes and salt and pepper to taste. Sauté and deglaze the pan with white wine. Cook for 3 to 5 minutes. Add cooked warm penne pasta noodles. Toss and continue to heat. Serve hot.
GRILLED PORTABELLA MUSHROOMS
1 cup beef bouillon
1 - 5.5 oz. can of V-8 juice
4 Tbls. unsalted butter
1 Tbls. fresh chopped garlic
½ cup red wine
1 portabella mushroom
black pepper to taste
olive oil (for sprinkle)
1 Tbls. olive oil
Combine beef bouillon and V-8 juice and bring to a boil. Reduce by one-half. Set aside. Sauté butter and garlic, but do not brown. Add red wine and reduce by one-half. Add beef bouillon mixture and bring to a rolling boil, whisking constantly to thicken, about 10 minutes. Set aside. Wash and drain the mushroom; remove the stem. Place mushroom on baking sheet, rib or bottom side up. Sprinkle liberally with some olive oil and black pepper. Place in a 350 degree oven for 7 to 12 minutes. Remove and cool until needed. When ready to serve, place on grill, bottom side down and cook until hot throughout. Turn and mark the top with the grill for only a few minutes.
In a skillet, sauté lightly olive oil and fresh destemed spinach, allowing the spinach to remain sweet. Place the spinach on the plate, then quarter the portabella mushroom and place on top of the spinach and top with the sauce.
