Catelli's Chicken Parmesan

Recently, two of our friends (Deanna and Jan) took a local day trip.  First stop was the Rio Nido Roadhouse near the Russian River.  Traffic was so bad (it was July 4th, 2024), we decided to not go to the Union Hotel Restaurant in Occidental, but rather, we made a u-turn and took off for Geyserville.  Deanna took us to Catelli's (an Italian restaurant).  While I had the Butter Garlic pasta, Deanna had their thin Ravioli with Domenica's meat sauce (to die for). Deanna noted that the restaurant was famous for their Chicken Parmesan.  While I still need to cook it, I wanted to share it on my blog.  So, here goes.  

Ingrediants

Marinade

• 4 boneless, skinless checken breasts
• 1 bunch fresh basil
• 1 bunch fresh Italian parsley
• ½ cup olive oil
• 8 cloves of garlic
• 1 teaspoon salt
• 1 teaspoon pepper

Breading

• Oil for Frying
• 1 cup all-purpose flour
• Salt and Pepper
• 4 Eggs
• 2 cups Panko
• ¼ cup granulated garlic

Polenta (You could substitute Spaghetti)

• 2 cups polenta
• ¼ cup mascarpoe or ricotta
• ¼ cup grated smoked mozzarella
• ½ cup grated Parmesan

Domenica's Sauce

• 4 to 5 cloves garlic, minced
• ½ teaspoon red pepper flakes
• 2 tablespoons EVOO
• 1 28-ounce can crushed tomatoes
• ½ teaspoon salt
• 1 cup Burrata
• 1 cup grated Parmesan, plus additonal for serving

Procedure

1. For the marinade: Pound or butterfly chicken breasts to about ½ inch thick.
2. Blend basil, parsely, olive oil, garlic, slat and pepper in blender.
3. Pour over the chicken in a bowl and let marindate 15 minutes at room temperature, or up to overnight refrigerated.
4. For the breading: bring oil to 350- degrees in a deep fryer or preheat the oven to 450 degrees.
5. Stir together the flour and salt in a shallow bowl, then beat together the eggs and ½ cup water with a little salt and pepper in another shallow bowl. Stir together the panko, granulated garlic and salt in a third shallow bowl.  Dredge the chicken in the flour first, followed by the eggs and then panko.
6. Fry until the chicken floats, about 3 minutes, or bake until cooked, approxmately 10 minutes,
7. For the polenta, Bring 10 cups of water to a boil in a saucepan, then stir in the polenta and lower the heat.  Simmer, stirring regularly until done, about 20 minutes.  Stir in mascarpone, smoked mozzarella and parmesan until the cheese has melted.
8. For Domenica's sauce: Lightly saute the garlic and crushed red pepper in the oilive oil in a saucepan.  Add the tomatores and salt and simmer for 20 to 30 minutes.
9. Preheat oven to 450 degrees.
10. Scoop polenta into an oiled cast-iron skillet or over overproof dish.  Put the chicken on the polenta, then ladle Domenica's sauce over the top.  Scoop on Burrata and Parmesan, then bake until the cheese is melted, about 5 minutes.  Finish with more Parmesan and chopped Parsley.

Three Great Dressings - One for A Reuban Sandwich and the other for a Wedge Salad

Russian Dressing For Reuban Sandwich

Hectors Smoke House

• 1 very finely chopped and smushed shallot
• 
  1 cup mayonnaise i
• 1/4 cup ketchup 
• 1 tablespoon creamy prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sweet relish 
• 1/2 teaspoon paprika 
• 1 teaspoon sriracha (optional)
• Add salt and pepper to taste (optional)
• Mix throughly

Blue Cheese Gressing - Mary Ann Found This Nice Version

This recipe require a block of Blue Cheese that is 6 ounces

• ¾ cup Mayo
• ¾ cup Sour Cream
• 6 ounces crumbled good quality Blue Cheese
• 3 tablespoons Minced Parsley optional)
• 1-½ Tablespoons Lemon Juice (optional, but recommended)
• ½ teaspoon sea salt (fleur de sel recommended)
• ½ teaspoon ground black pepper (white pepper optional)
• Milk, Buttermilk or whipping cream to thin out the dressing (optional)
• Combine all ingredients and thin out if needed.  Make sure you keep some of the blue cheese crumbles in tack to add texture to the dressing.
• Keep in refriderator, tightly covered for one week. 
• Add tomatoes and crisp bacon to taste.

Blue Cheese Dressing For Wedge Salad

Chef John from FoodWishes.com - Makes about 3 1/4 cups Creamy Blue Cheese Dressing - Please note: everything in this recipe is “to taste,” so adjust to your liking!

• 1 cup mayonnaise
• 1 cup sour cream
• 3/4 cup buttermilk
• 1 teaspoon crushed garlic
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon sugar
• 1 teaspoon Worcestershire sauce
• Cayenne to taste
• Combine all of the above ingredients until smooth
• 4 ounces frozen blue cheese, grated
• Before preparing the dressing, put the bluse cheese in the freezer for about 3 minutes or until very firm.  Then; using a manual grate using the mediem grate holes slowly greate the cheese and adding the bits to the dressing.  After addiing about 1@ punce of blue cheese chips, stir the dressing and repeat until the entire block of cheese is gone. 

Oyster Rockefeller - Central Grand Oyster Bar's

When Mary Ann and I visited New York City, we found the Oyster Bar in Grand Central Station.  We had their Oyster Rockefellers.  They were perfect.  Below, I found the recipe for their Oysters Rockefeller.  Sandy Ingber, executive chef at the Grand Central Oyster Bar in New York City, decreed the Riyak Nuyagi oyster from K & B Seafood as December's Oyster of the Month.   The "Bishop of Bivalves" suggests the Royals from Vancouver Island for this renowned Oysters Rockefeller recipe, perfect for a holiday appetizer, and one of the signature dishes of this historic seafood restaurant "below sea lever" at Grand Ventral Terminal.  She provided the recipe below.  

Ingredients

• 24 Oysters
• Creamed Spinach

• 1 lb. frozen spinach defrosted
• White Wine
• 1 pinch ground Nutmeg
• 1 pinch kosher salt

• Hollandaise Sauce

• 6 Egg yolks
• 1 TB white wine
• 1-½ cups clarified butter
• 2 TB lemon juice
• 12 dashes Tabasco sauce (or to taste)
• ¼ Teaspoon Kosher Salt

Procedure 

Oysters Preparation Steps

1. Position an oven rack in the top position and heat the broiler. Remove the (Royal Miyagi) oysters from their shells. Oysters should be on the half shell.
2. Arrange the shells on a rimmed baking sheet and spread 1 heaping tablespoon of the creamed spinach into each shell. (You’ll have some spinach left over.)  Set the oysters on top of the spinach.  Broil until the oysters are just starting to ruffle, about 1 minute.  Remove from the broiler and nap each oyster with about 1 tablespoon hollandaise sauce.  Broil until the sauce browns, 1 to 1 1/2 minutes.
3. Using tongs, divide the oysters among 4 dinner plates and serve.

Creamed Spinach Preparation Steps

1. Place the spinach in a clean kitchen towel and squeeze out the excess liquid.
2. Transfer the spinach to a large skillet over medium heat and cook, stirring often, until the spinach is warm. Stir in the vin blanc sauce, then season with nutmeg and salt and stir again. Keep the spinach warm until you serve it.

Hollandaise Sauce Preparation Steps

1. Put the egg yolks and wine in a large stainless steel bowl set over a pot of simmering water. The bowl should not touch the water. Whisk vigorously until the yolks are light and tripled in volume. The consistency will be like a pudding, and the yolks will make a ribbon that sits on the surface for 3 seconds when you lift the whisk. Be careful not to scramble the eggs as you whisk; make sure to whisk along the sides of the bowl, and take the bowl off the heat periodically.
2. Set the bowl on the counter—on a damp kitchen towel to keep it steady—and whisk in the butter in a very slow, steady stream. Don’t add the butter too quickly, or the sauce will break. Once all the butter is added, whisk in the lemon juice, Tabasco, and salt.
3. Keep the sauce warm until you’re ready to serve it.

Nana's Apple Sauce Cookies

I meet William Roof at the VFW in Novato on March 17, 2023.  He had just moved to our town from Seattle.  We were talking about stuff and I mentioned I had this food blog.  So, he has shared his Nana's Apple Sauce Cookie recipe for us to enjoy.  So, here goes.  

Ingredients

• ½ Cup melted butter (original recipe called for Oleo margarine) 
• 1 Cup White Sugar
• 1-½ Cup of warm, unsweetened Apple Sauce
• 2 Teas. Baking Soda
• 2 Cups (scant Flour - don't pack)
• 1 Teas. Cinnamon
• ½ Teas. Cloves
• ½ Teas. Salt
• 1 Cup raisins
• ½ Cup Nuts of choice

Proecdure

• Cream together the sugar& Cleo
• Add Apple Sauce, in which the Baking soda has been dissolved
• Shift flour, spices and salt
• Add raisins and nuts
• Combine but do not over mix
• Drop several inches apart on a baking sheet
• Bake at 325 for about 10 minutes

Oysters Bingo - Buckeye Roadhouse

Nick Patrakis, an acquaintance from Bel Marin Keys, is a big fan of the Oysters Bingo served at the Buckeye Roadhouse in Mill Valley.   Further, he makes this recipe often.  Enjoy as an alternative to Oysters Rockefeller

Ingredients

• 18-24 Oysters
• 1 bunch of Spinach
• Salt and Pepper to taste
• 2 TB Olive Oil or more if needed
• ¾ cup of Best Foods Mayonnaise
• 1 TB chopped Garlic
• 2 TB grated Asiago cheese - Parmesan can be used 
• 1 TB fresh Lemon Juice
• 1 TB Cognac

Procedure

• Stir spinach constantly in hot large pot until all leaves are wilted.
• Drain in mesh strainer, squeezing out as much water as possible with the back of the spoon. Roughly chop and toss with olive oil, salt and pepper.
• Combine the rest of the ingredients in a bowl.
• Shuck oysters into another bowl, reserving the deeper shell halves.
• Line a baking sheet with a "rack" made by pleating a large sheet of aluminum foil to hold the oysters upright (or use rock salt).
• Put a tablespoon of spinach in the bottom of each shell, top with an oyster and a tablespoon of sauce. (A rubber spatula works well to spread the sauce evenly.)
• Bake in a 400 degree oven for 5 minutes; then brown under broiler for about two minutes more.
• Serve hot!

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