Salsa di Parmigiano 

Ingredients 
(Yield: 2+ Cups)
8 ounces Parmesan cheese, broken into 1" chunks
8 ounces Asiago cheese, broken into 1" chunks
1 tablespoon chopped garlic
1 tablespoon freshly ground black pepper
2 tablespoons chopped basil
2 tablespoons chopped scallions
1 tablespoon pepper flakes
1-1/2 cups extra-virgin olive oil 

Directions 

Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to
break the cheese into small granules. (Use a rubber spatula to scrape down and
recombine between every couple of pulses.) 

Transfer the salsa to a sealed container and refrigerate for up to a week. Bring to room
temperature before serving. 

Chefs Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over
fresh sliced tomatoes, the possibilities are endless.. 

~~~~~~~~~~~
Pasta Puttanesca 

Ingredients 
(Yield: 2-1/2 to 3 cups of sauce)
1-1/2 cups marinara sauce
1/4 cup clam juice (preferably unsalted)
2 teaspoons anchovies, chopped and smashed
2 teaspoons salted or canned capers, rinsed and chopped
1/2 cup each Kalamata and Picoline olives, pitted and quartered
1/2 cup peeled, seeded and diced tomatoes (if you don't have any tomatoes on hand, increase the marinara
sauce to 2 cups)
1 tablespoon fresh oregano, finely chopped or 1 1/2 teaspoons dried oregano
2 tablespoons Italian parsley, finely chopped (optional)
1-1/2 teaspoons red wine vinegar
1-1/2 teaspoons Peperoncino Piccante Chili "Paste", finely chopped
2 tablespoons extra virgin olive oil 

Directions 

Whisk the marinara and clam juice together. Add the remaining ingredients. Check and
adjust the seasoning. 

Just before serving, warm the sauce and toss in a pan with some hot pasta. The sauce is
also terrific over grilled fish or on a bruschetta. 

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Strawberries Pazzo 

Ingredients 
(Serves 4)
2 cups Strawberries, stemmed and quartered
6 tablespoons Balsamic vinegar
1/2 cup Superfine sugar
Pinch each Ground Gray Salt and fresh ground black pepper
Or use
1/2 cup NapaStyle Pazzo Marinade
6 Italian-style biscotti, about 6 inches long
4 oz. Mascarpone cheese or vanilla gelato 

Directions 

Combine vinegar, sugar, salt and black pepper. Mix well to incorporate. Let stand for 15
minutes. When ready, stir again to incorporate all the sugar then pour over sliced
strawberries and gently toss until berries are fully coated. (If using Pazzo Marinade, pour
over strawberries; toss until berries are fully coated.) Gently crush biscotti into 4 serving
bowls. Spoon strawberries on top. Stir mascarpone cheese to a smooth consistency then
top each serving with a dollop of mascarpone. Finish with any remaining syrup and serve
immediately. 

Optional serving suggestion: For an elegant presentation, place a single Italian-style
biscotti finger upright in a martini glass. Spoon marinated berries into the glass and top
with frozen yogurt or gelato. 

Plums Pazzo
As an alternative, substitute sweet summer plums for the strawberries. Also try crumbling
Ginger Snaps for the base and devonshire cream for the topping! Plums need not be
completely ripe. In fact, plums that are slightly "crispy" work the best. 

~~~~~~~~~~~~~~~~~~~~
Crab and Crawfish Boil 

Ingredients 
2 pounds kosher salt
3 pounds small red potatoes
6 Lemons, halved
3 oranges, halved
3 Lemons, halved
4 Whole heads of garlic, halved
3 Vidalia onions, halved
6 packets of Zatarain's Crab Boil
1 cut Tabasco sauce
1/2 cup Red pepper flakes
8 Large ears of corn, shucked and halved
3 Dungeness crabs, cracked and quartered
2 pounds Gulf shrimp
25 pounds Louisiana crawfish 

Directions 

Fill a huge pot (fitted with the basket insert) with water, to come about halfway up the
sides of the pot. Add the salt and bring to a boil. Add the potatoes, lemons, oranges,
garlic, onions, Zatarain's, Tabasco sauce, and pepper flakes. Simmer for 30 minutes or
until the potatoes are fork tender. 

Add the corn and bring the water back to a boil. Add the crabs, shrimp and crawfish. Cover
and turn off the heat. Let the seafood steep in the hot liquid for about 6 minutes, or until
it is cooked. 

Meanwhile, cover the serving table with newspapers. Grab a friend and lift the basket
carefully. Let the ingredients drain, then "dump" the boil on the newspaper lined table. 

Chef's note: Look at the size of your pot and the amount of your ingredients. Keep in
mind that when you add the ingredients, the water level will rise substantially and you'll
want to keep all the ingredients covered with water, and all of the food, in the pot! We
like it spicy, but season to your taste. Enjoy! 

~~~~~~~~~~~~~~~
Jans Fish Fry 

Ingredients 
(Serves 8)
Peanut oil, for fryer

8 speckled trout fillets or catfish, skinned and boned
Gray salt and freshly ground black pepper
1 cup buttermilk
1 cup all-purpose flour
1 cup corn flour
1 cup semolina

Directions 

Heat the oil in a deep fryer to 360F. 

Season the fish with salt and pepper. 

Pour the buttermilk into a dish. 

Mix the flours and semolina in another dish. 

Dip the fish fillets into the buttermilk, and dredge in the dry mixture to coat. 

Carefully place in the fryer. Cook about 3 minutes, turning as necessary, until golden
brown and cooked throughout. 

Remove with a slotted metal spoon and serve on a newspaper-lined plate with your
favorite remoulade or tartar sauce. 

~~~~~~~~~~~
Hushpuppies 

Ingredients 
(Yield: About 20)
Peanut oil, for fryer

Dry ingredients:
2 cups corn meal 
1-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon seasoned salt
1/4 teaspoon cayenne pepper 
1/4 teaspoon white pepper
1/4 teaspoon black pepper

Wet Ingredients:
1 onion, finely diced
2 whole eggs
1 cup buttermilk
1 tablespoon molasses
1 tablespoon maple syrup
2 egg whites, beaten to soft peaks 

Directions 

Heat the oil in a deep fryer to 360F. 

In a large bowl, mix all dry ingredients thoroughly and reserve. 

In another bowl, whisk the wet ingredients, except for the egg whites. 

Stir the wet mix into the dry mix, mixing as little as possible. Fold in the beaten egg
whites. 

Carefully drop a 1-1/2 ball of batter into the oil to test the heat (an ice cream scoop
works well for this). Cook the hushpuppies about 3 minutes, turning as necessary, until
golden brown and cooked throughout. 

Remove with a slotted metal spoon and serve in a newspaper-lined bowl. 

~~~~~~~~~~~~~~~~~~
Cappuccino Eggs With Caviar 

Ingredients 
(Serves 4)
8 thin slices of bread from a good, crusty loaf
Extra-virgin olive oil for brushing on bread
Gray salt and freshly ground black pepper
1/2 cup heavy cream
8 extra-large eggs
2 tablespoons finely chopped fresh chives
About 3 tablespoons Californian sturgeon caviar 

Directions 

Preheat the oven to 375F. Lightly brush both sides of the bread slices with olive oil, and
season with salt and pepper. Place on a baking sheet and into the oven for about 12
minutes, or until crispy on the outside and soft within. Keep warm until needed. 

Turn on your espresso machine and build up the pressure. 

In a saucepan, heat the cream over medium heat just until it simmers. Remove from the
heat. 

Break the eggs into a bowl, whisk until blended, and season with salt and pepper. Whisk
in the hot cream and 1 tablespoon of the chives. 

Pour 1/4 of the egg mixture into a heatproof 1-cup measuring cup (a metal pitcher for
steaming milk works well). Plunge the steamer wand deep into the eggs and steam them,
keeping the nozzle deep and rotating the cup to cook the eggs evenly. Don't shake the
cup or the eggs will scramble. You want them to set into a cake, being careful not to
overcook them. You will notice the noise changes as the eggs solidify. Lower the cup and
steam the surface of the eggs. The eggs should remain soft and not be fully set. 

Invert the cup onto a warm plate, top with a spoonful of caviar, and sprinkle with some of
the remaining chives. Serve with 2 slices of the toasted bread. Repeat to make 4
servings. 

~~~~~~~~~~~~~~~~

Cedar-Planked Salmon with Egg Sauce 

Ingredients 
(Serves 4)
1/4 teaspoon dry mustard powder
1 teaspoon Gray salt
1/4 teaspoon freshly ground black pepper
4- 6 ounce salmon fillets, skinned
1 tablespoon unsalted butter, melted
2 untreated cedar shingles or shims (available at 
lumberyards), about 5 inches wide and 12 inches
long, soaked at least 12 hours, or 
overnight, so as not to flame up Olive Oil

To Complete
Egg Sauce
1-1/2 tablespoons fresh chives (optional)
1/4 cup Californian sturgeon caviar (optional)

Directions 

Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets
with the melted butter. Season both sides with the mustard mixture and set aside. 

Place the oven rack 5 inches from the broiler and preheat. Put the soaked shingles under
the hot broiler for about 3 minutes, or until the wood is browned on top. Carefully take
the shingles out of the oven. 

Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets,
skinned side down, on the browned side of each shingle. Return the shingles to the broiler
and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a
platter or serve directly from the shingles. Top with the finished egg sauce, a sprinkling of
chives, and a dollop of caviar. 

Chefs Note: I first saw this great dish cooked by Larry Forgione at his American Place
Restaurant in New York City. 

xxxxxxxxxxxxxxxxxxxxxxxxx

Crushed" Chicken 

Ingredients 
(Serves 4)
4 bone-in chicken breast halves
2 tablespoons *NapaStyle Fennel Spice Rub, or fennel seeds (toasted and ground)
Gray salt
1/4 cup extra virgin olive oil
1/3 cup sliced shallots
1 tablespoon fresh chopped rosemary
2 cups NapaStyle Cabernet grape juice
2 cups chicken stock, or canned low-salt chicken broth
1 cup halved red grapes 

Directions 

Preheat oven to 400F. 

Season the chicken with the fennel spice, or with toasted, ground fennel seeds and gray
salt. 

In a deep-sided oven-proof skillet, heat the olive oil. Add the chicken, skin side down,
and saut for 3 minutes to brown. Turn over and place the pan in oven for about 10
minutes. 

Remove from the oven and turn the chicken over. Baste the pieces with the oil. 

Return to the oven for about 15-20 minutes or until cooked through. Remove the pieces to
a platter. 

Add the shallots to the fat in the pan. Saut for 1 minute. Add fresh rosemary, let sweat
for a minute, then add grape juice. Reduce by half and add the chicken stock. Reduce until
it coats the back of a spoon, about 1 cup. Add the grapes and heat through. 

Spoon the grapes and sauce over the chicken and garnish with a sprig of fresh rosemary. 

 2001 NapaStyle Inc. All rights reserved. 

* My favorite all-purpose spice mixture, this
                blend combines roasted fennel, coriander,
                and white peppercorns  it really boosts
                the flavor of roasted fish, soups, and
                vegetables. 

 xxxxxxxxxxxxxxxxx

Twice Cooked Potatoes with Gremolata

3-lb      Yukon Gold potatoes, small
1/4-cup   Parsley, fresh chopped
1-TLB     Lemon peel, grated
2-tsp     Garlic, fresh minced

Olive Oil, extra Virgin
Sea Salt, coarse
Pepper, fresh cracked coarse

Simmer Yukon gold potatoes in water until 3/4 done. They should have a bit of resistance to the tip of a knife being inserted. 

Allow the potatoes to slightly cool, pat dry. 

With heel of palm press the potatoes flat, but not so thin that they no longer are in one piece. 

Pour 1/2 inch of evo in a saut pan, so the oil comes about half way up the potatoes. 

Pan fry until crisp, turning once. 
Place on paper towels to cool and blot off excess oil. 

Combine Gremolata ingredients. 

Place Twice Cooked potatoes in a wide shallow bowl and toss with Gremolata, drizzle evo, add a bit of coarse salt and fresh cracked pepper. 

Enjoy,
Gary

Adapted from a recipe by Michael Chiarello.

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Roasted Beet, Onion, and Orange Salad 

Ingredients 
(Serves 4)
1 pound beets, preferably very small ones 
20 large pearl onions, about 1/2 pound 
1 tablespoon extra virgin olive oil 
Gray salt and freshly ground pepper
2 tablespoons hazelnuts 
2 tablespoons hazelnut oil 
1 tablespoon coarsely chopped fresh coriander (also known as cilantro) 
1/4 cup freshly squeezed orange juice 
2 oranges 
1 ounce aged crottin or pecorino (optional), grated on medium-sized holes of box grater 

Directions 

Preheat the oven to 400F. Cut the stems and tails off the beets and trim both ends off
the onions. Do not peel. In a baking dish, toss the beets and onions with the olive oil and
season with salt and pepper. Roast until tender, about 30 minutes for small beets, or
about 1-1/2 hours for large beets, and 30 minutes for the onions. 

Arrange the hazelnuts in a small baking dish and place in the oven with the vegetables.
Cook, shaking the pan occasionally, until the nuts are lightly browned and fragrant, about
20 minutes. Fold the nuts into a tea towel and let sit about 5 minutes, then rub them
vigorously with the towel to loosen and remove the skins. Chop the nuts coarsely and
reserve. 

As the vegetables are done, remove them to a plate, let cool, then peel. Depending on
their size, cut the beets in half or into thin slices. Cut the onions in half lengthwise. 

In a medium bowl, combine the hazelnut oil, coriander, and orange juice. Whisk until well
combined and season with salt and pepper. 

Peel and remove the membranes from the oranges with a sharp paring knife. Cut the
oranges in half lengthwise, and then crosswise into thin slices. Seed the slices and add to
the bowl containing the dressing. Add the onions and toss well. Divide the orange slices
and onions among 4 plates. Scatter the beets around the oranges and onions and drizzle
the salads with any juices left in the mixing bowl. Sprinkle some of the grated cheese
over each salad, if desired, and sprinkle with the reserved nuts. Serve immediately. 

 2001 NapaStyle Inc. All rights reserved. 



