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Whole Roasted Rainbow Carrots
Whole Roasted Rainbow Carrots
This is my favorite way to cook carrots; whether they’re rainbow carrots or your regular orange carrots. The carrots need not to be peeled. The peels give them a nice texture and contain a ton of vitamins. Serve the carrots either hot or cold.
Ingredients
- 2 bunches rainbow carrots washed; stems trimmed
- 2 tsp sea salt
Balsamic Glaze
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp dried rosemary
Instructions
- Mix together the glaze ingredients.
- Line a baking pan with parchment paper. Lay out the carrots in a single layer. Drizzle the glaze over the carrots. Season with salt. Place in a preheated 350° oven for 45 minutes.
Sicilian Roast Chicken
Sicilian Roast Chicken
This is a basic Sicilian-style marinade that is used on chickens. Whether you roast it whole or spatchcocked under a brick, the skin turns out nice and crispy while the chicken maintains its moisture. A 4lb. chicken will take about 90 minutes, while a 5lb. will take 1 hour 45 minutes. Let the chicken rest for at least 10 minutes before serving. The internal temperature should read 180° at the thickness part of the thigh.
Ingredients
- 1 whole chicken 4-5lbs
Marinade
- 1/2 cup olive oil
- 1 lemon zested and juiced
- 1 tsp crushed red pepper
- 1 sprig rosemary finely chopped
- 1 sprig sage finely chopped
- 6 garlic cloves minced
- 1 tsp salt
- 1 tsp cracked black pepper
Instructions
- Mix all of the marinade ingredients together.
- Rub the marinade on top and underneath the skin of the chicken; making sure not to tear the skin. Let marinate in the refrigerator for 4 hours. Preheat the oven to 350 degrees when ready to cook.
- A 4lb. chicken will take about 90 minutes to roast. A 5lb. chicken will take about 1 hour 45 minutes. Let rest for 10 minutes before serving.
Hot Dagos
Hot Dagos
Believe it or not, the hot dago is said to have originated from my hometown of Saint Paul, MN in my neighborhood of W. 7th street by Italian/Americans. This was something I ate all the time growing up and really miss. They are easy and cheap to make; plus they are just damn tasty. Some people make the hot dagos all beef; some all Italian sausage; and others with various percentages of the two meats. Once the patties are browned, they’re simmered in a marinara sauce, topped with mozzarella cheese, and served over toasted Italian bread or ciabatta rolls.
Servings: 4
Ingredients
- 1/2 lb 90% lean ground beef
- 1/2 lb pork Italian sausage mild or spicy
- 1/4 cup breadcrumbs
- 1 large egg
- 3 garlic cloves minced
- 1/4 cup yellow onion finely chopped
- 3 tbsp parsley finely chopped
- 2 tbsp olive oil
- 1 cup mozzarella cheese shredded
- 4 ciabatta roll toasted
Marinara Sauce
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1/2 small yellow onion finely chopped
- 1/2 cup cremini mushrooms thinly sliced
- 1 Fresno chili finely chopped
- 1/4 cup parsley finely chopped
- 1/4 cup basil finely chopped
- 1 tbsp oregano
- 1/4 cup tomato paste
- 16 oz canned crushed tomatoes
- 1/2 cup red wine
Instructions
- Mix the hot dago ingredients together in a bowl.
- Form into 4 thin patties.
- Heat up 2 tbsp of olive oil in a sauté pan over medium heat. Add in the patties.
- Cook for 5-6 minutes a side. Remove from the pan.
- Add in another 2 tbsp of olive oil. Sauté the onions, mushrooms, garlic, and Fresno chili for 2 minutes.
- Toss in the parsley, basil, and oregano and cook for another minute.
- Stir in the tomato paste and cook for a minute.
- Pour in the canned tomatoes and red wine. Simmer covered for 5 minutes on low heat.
- Place the hot dagos in the sauce. Cover and continue simmering for 15 minutes.
- Place a 1/4 cup of mozzarella on each of the hot dagos.
- Cook uncovered for another 5 minutes until the cheese has melted.
- Place a patty and sauce on a toasted ciabatta roll.
