The 5 Minute Chef™

The 5 Minute Chef™2018-09-18T10:25:42+00:00

                              Calamari Trapanese

  • 4 ounces of oil or enough to coat the pan 
  • 1 small onion sliced thin 
  • 4 ounces chopped fennel bulb and fronds
  • 4 ounces of calamari rings and tentacles
  • 1 cup of fresh chopped tomatoes 
  • 1 strand of saffron or saffron powder dissolved in dry white wine or sherry, marsala
  • 1 ounce pine nuts
  • 1 ounce golden raisins 
  • salt to taste
  • pepper taste 
  • 8 ounces fresh fettuccine ( or any cut of fresh or dry pasta)

                               Chicken Penne Pasta

• 6-8oz diced Chicken breast
• 2oz chopped shallots
• 1 cup sliced Leeks
• 2oz sliced and cooked apple wood smoked bacon
• 8oz Champagne cream sauce (or white wine cream sauce)
• 2oz shredded Parmesan cheese
• 2 cups cooked Penne pasta

Salmon Filet with Farro

• 7-8oz Salmon filet,
• 2 cups Farro (pre-boiled, then sauté),
• 2 cups Spaghetti of Vegetables (zucchini, yellow squash, carrots),
• 2 table spoons Chimichurri sauce,
• Garnish with thin slices of Preserved Lemon.

Shrimp & Scallops Risotto

• 4 Shrimp,
• 4 Sea Scallops,
• 2 cups fresh Spinach,
• 3 sliced Sun Dried Tomatoes,
• 3 cups pre cooked risotto ( Arborio rice cooked in light stock)
• Fresh Basil and Shaved Pecorino cheese to garnish

Chicken Pizzaiola

• (2) 6 oz. Chicken Breasts
• 1/4 Cup of White Wine
• Table Spoon of Olive Oil
• Tea Spoon of Fresh Garlic
• Half of a Medium Green Pepper Cut
• Half of a Medium Red Pepper Cut
• 1/4 Onion
• 3 to 4 Large Mushrooms
• 6 oz Marinara sauce of your liking

Shrimp with Fresh Tomatoes and Oil over Linguini

• Table Spoon of Olive Oil
• Tea Spoon of Fresh Garlic
• Medium Shrimp (as many as you like)
• Dash of Salt and Pepper
• Red Pepper or Cyan Pepper
• 1 medium diced Tomato or 1/2 cup
• Serve over fresh Linguini