Tuesday, February 24, 2015

Rosie's Garlic Bread with a Twist

From the Executive Kitchen of Stello Foods

2 cloves Garlic, minced
2 teaspoons Olive Oil
2 tablespoons Fresh Parsley, chopped
2 tablespoons Fresh Thyme, chopped
1/2 teaspoon Paprika
2 tablespoons Parmesan Cheese, grated
1 cup Rosie's Red Pepper Spread (Hot, Mild or Sweet)
2 loaves Italian or French Bread


Preheat oven to 350 degrees.  

In a small bowl, combine the garlic and olive oil.  Mix well.  Set aside.

In another bowl, combine parsley, thyme, and paprika.  Add parmesan cheese and mix well.  

Cut each loaf crosswise into diagonal slices, without cutting all the way through.  Brush crust sides of slices with garlic oil.  Spread Rosie's Red Pepper Spread on sides of slices.  Sprinkle herb mixture between slices.  

Wrap each loaf in foil and place on baking sheet.  Bake until heated through - about 10 to 15 minutes.  

Unwrap the loaves and place them on a breadboard or in a basket.

Serve immediately.

Makes 10 servings

Monday, February 23, 2015

Chef Tony Merola® Bacon Wrapped Shrimp

From the Executive at Stello Foods Chef Tony Merola®

12 pieces bacon
2 pounds jumbo shrimp (peeled and deveined, 12 shrimp per pound) 
4 tablespoons Chef Tony Merola® Tomato Jam
3 tablespoons Pape’s Horseradish with Beets or to taste
Zest of 1 lemon

Preheat the oven to 400 degrees F. Line a sheet tray with foil. Heat the grill to medium-high heat.

Add the bacon to the sheet tray and bake until it's halfway done and not yet crisp, about 8 minutes. Remove the bacon to a paper towel-lined-sheet tray to cool completely and drain.

Add the Tomato Jam and Horseradish with Beets to a small bowl and stir.  Then add lemon zest together until blended. Reserve.

Once the bacon is cool, wrap each shrimp with the half slice of bacon and thread with a skewer. Thread the shrimp through the center of its body and through the bacon, securing it. Thread 3 shrimp per skewer.

Grill the shrimp until the bacon is crisp and the shrimp is opaque and cooked through, 3 to 4 minutes on each side. Brush the shrimp on both sides with the glaze the last 3 minutes of grilling. 

4 to 6 servings 

Thursday, February 19, 2015

Gnocchi with Rosie's Vodka Sauce

From the Executive Kitchen at Stello Foods, Inc.

1-17.5oz DeCecco Potato Gnocchi
4 tbsp grated Pecorino
1 parsley bunch
salt (pinch for boiling water)

Pour the dumplings directly into salted boiling water. 

Strain as soon as they float to the top, season with Rosie’s Vodka sauce and sprinkle with grated Pecorino or Parmesan cheese. Garnish with chopped parsley.

Cooking time, 2 minutes. 

Serves 4

Rosie's Zippy Deviled Eggs

From the Executive Kitchen at Stello Foods

12 eggs
2 tablespoons mayonnaise
Salt and pepper to taste
Paprika, for garnish

Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.

Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl, and mash together with mayonnaise, Rosie’s hot prepared mustard, Rosie’s mild mustard, salt and pepper.  Fill the hollowed egg whites with the egg yolk mixture. Garnish with paprika. 

Chill in the refrigerator until serving.

Rosie's Lemon Peppercorn Marinade on Salmon

From the Executive Kitchen at Stello Foods, Inc

6 to 8 small salmon steaks, each weighing about 6 ounces

Have the fish steaks ready in a baking dish large enough to hold them all in one layer. Marinade fish for 1/2 hour to an hour before cooking. Cover with plastic and set aside.

When you are ready to cook, preheat the oven to 350°F.

Remove the plastic wrap and transfer the fish with their marinade to the oven. Bake for 20 to 30 minutes, or until the fish is done, basting every 5 minutes or so with the marinade.

Serve immediately, spooning a little of the marinade over each serving.

6 servings

Rosie's Best Bloody Mary

From the Executive Kitchen at Stello Foods

1 bottle Rosie's Bloody Mary Mix
8oz  Favorite Vodka
2oz Rosie's Red Hot Sauce to taste
1 tbsp Black Pepper
1/4 tsp Fresh Lime Juice
1 tbsp Worcestershire Sauce
1 Seedless Cucumber - cut quarter lengthwise

Fill a large glass with ice.  Coat the ice with black pepper and hot sauce, then add remaining ingredients.  Pour contents into a shaker and shake well.  Pour back into glass and grind a bit more pepper over the top.  Garnish with pickle, grape tomatoes, wedge of cucumber and cooked bacon.  Serve with a beer chaser.