Chef’s Best
All photos in this article by Jim Bush.


chef's best
Littleneck Clams with Pancetta and Cannellini Bean Broth

1 dozen littleneck clams, scrubbed
1 oz. olive oil
1 oz. Pinot Grigio
crushed red pepper
fresh ground black pepper
1 clove garlic, diced
1 scallion, diced
1/4 oz pancetta, diced
1/2 cup diced tomatoes
1/2 cup cooked cannellini beans
1 lemon

Steam clams, olive oil, parsley, red and black pepper, garlic, scallion, pancetta, and tomatoes in a sauce pan for 2-3 minutes. Add wine, beans, 1/2 lemon, and cover until all clams are open. Serve clams, spoon the broth over, and sprinkle with bread crumbs and Romano cheese.

chef's best
Veal Scallopine with Lobster, Shrimp, and Baby Artichokes in a Lemon Caper Sauce

1 lb. veal tenderloin
4 2oz. lobster tails
4 shrimp, peeled
1/2 dozen baby artichokes, peeled and boiled w/salt & lemon
1 tsp. capers
1 lemon, olive oil
1/2 cup seasoned flour
1/4 cup butter
1/4 cup Pinot Grigio
1/4 cup veal or chicken stock
1 small clove garlic

Slice the veal into thin pieces and pound them thin. Dredge the veal in the flour, heat the olive oil in a pan, and saute the veal quickly. Remove the veal from the pan. Preheat oven to 350 degrees and roast lobster tails for 10 minutes. Add juice of 1/2 a lemon, capers, chopped garlic, stock, and wine to the saute pan, heat briefly, then add shrimp, cooking until firm. Add veal, butter, shelled lobster meat, and quartered artichoke hearts, and quickly saute. Arrange everything on a plate. Thicken sauce with 1 tsp flour, and pour sauce over.


chef's best
Spaghetti Parmesan

1 lb. thin spaghetti
6 small pats of butter
8 oz. meat sauce
2 cups soup sauce
1 lb. mozzarella cheese, sliced thin

Bring a large pot of water to a boil. Add the spaghetti and cook until al dente. Drain water and add pasta to a large bowl. Add butter and 4 oz. meat sauce to the pasta and mix. Place pasta on an ovenproof dish and cover with mozzarella. Cook until melted to your personal taste. Serve with sauce on the side.

Boneless Chicken Cacciatora

1 green pepper
4 oz. fresh mushrooms
10 oz boneless chicken, cubed
8 oz. plain red sauce
2 cups soup stock
2 oz. white wine

chef's best
Chop pepper into small strips and place in a frying pan. Wash mushrooms and quarter them. Add mushrooms to chopped peppers. Add soup stock to pan and saute on low heat until tender. Lightly flour chicken. Saute in frying pan with a little oil until golden brown. Add wine to the peppers and mushrooms and then combine chicken, veggies, and stock in a roasting pan. Add sauce and cook for 45 minutes. This can be served with pasta or by itself.


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