Fred Bollaci Writes “Fearless Chef” Feature on Renowned Bohlsen Restaurant Group of Long Island (Teller’s, Verace, H20, Monsoon, Harbor Club, Pizza Parm, Prime Huntington, NY and Stamford, CT)

 

Long Island native, Fred Bollaci, author of “The Restaurant Diet” has authored the signature “Fearless Chef” Feature on the Bohlsen Restaurant Group, based in Islip, Long Island, NY in summer 2018 Venu Magazine.

 

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Fred Bollaci Authors Venu Magazine Summer 2018 Feature on The Best of Dining, Lodging, Arts, and Recreation in Saratoga Springs, NY

 

Fred Bollaci, a native New Yorker was asked to ink the summer feature story on Saratoga Springs, New York, the legendary destination known for horse racing, its incredible spa culture, recreation, and the arts in upstate New York, to tie in with the debut of the Reveal Art Fair in August, 2018, which Venu Magazine is a media sponsor. The article features the newly renovated Adelphi Hotel, of which Chef David Burke heads up the reimagined restaurants. To read the entire issue of Venu Magazine’s summer 2018 issue, click here.

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Fred Bollaci Authors “Best of Bar Harbor and Mid Coast Maine” Feature in Summer 2018 Venu Magazine

To read the entire issue of Venu Magazine’s summer 2018 issue online, click here.

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Slow Braised Heritage Pork Shank Ossobuco and Risotto alla Parmigiano by Chef Vincenzo Betulla (Osteria Tulia, Naples, FL)

 

Recipe by Vincenzo Betulia, Osteria Tulia, Platinum Palate, Naples, Florida.

Ingredients:
Risotto:

Directions

For the Ossobuco: Preheat the oven to 375 degrees F.

Season the pork shanks liberally with salt and pepper. In an oven-safe large heavy-bottomed pot or Dutch oven, heat the blended oil over medium-high heat to nearly smoking. Sear the shanks on all sides until deeply caramelized and browned, about 10 minutes. Remove to a plate and reserve.

Reduce the heat to medium and carefully remove any excess oil from the pot; only about 1 tablespoon is needed. Cook the carrots, onions, celery, garlic and anchovies over medium heat until the vegetables are translucent and fragrant, about 10 minutes. Stir in the rosemary, sage and thyme. Add the canned tomatoes and allow to cook until the tomatoes are a rust color (this draws the sweetness out of the tomatoes), 12 to 15 minutes.

Bring the chicken broth to a boil in a saucepan, then reduce the heat and keep warm. Bring the wine to a boil in a small saucepan, then reduce the heat and keep warm.

Return the shanks to the pot and nestle them at the bottom. Pour the chicken broth and wine over the shanks and vegetables. Cover with a lid and braise in the oven until fork-tender, about 4 hours.

For the risotto: Bring the chicken broth to a boil in a saucepan, then reduce the heat and keep warm. Bring the wine to a boil in a saucepan, then reduce the heat and keep warm.

Heat the oil and 2 tablespoons butter in a pot over medium heat until the butter melts. Add the onions and cook just until translucent; do not allow the onions to become golden. Using a wooden spoon, add the arborio rice and toast in the butter, oil and onions for a few minutes.

Add the wine and allow the rice to soak it up and release its creamy starch into the pot. When the rice is nearly dry, add enough of the warm chicken broth to cover (about 3/4 cup) and cook, stirring, until the rice soaks it up. Repeat the process of adding broth and stirring as needed until the rice is tender and dry, 20 to 30 minutes.

To finish the risotto, stir in a few pats of cold butter and the Parmigiano. Spoon the risotto into bowls, top with the osso buco and the braising liquid.

Note: you may substitute veal shanks for classic Ossobuco instead of pork. Instead of risotto, you may serve with pasta tossed in the sauce from the cooking of the shanks, farro or couscous.

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Recipe: Greek Saganaki Shrimp by Michael’s on East, Sarasota, Florida

 

Michael’s On East Greek Shrimp “Saganaki”
Tomatoes, Kalamata Olives, Capers, Gremolata Butter & Feta Cheese
Flambé with Ouzo

Created by Michael’s On East Executive Chef Jamil Pineda as part of the Greek Epicurean Adventure in August 2018.

Serves 4

For Gremolata Butter:

Ingredients
1 lb Unsalted Butter, Softened
2 Lemons, Zested
1 Tablespoon Chopped Garlic
½ Bunch of Flat Parsley, Chopped
1 teaspoon Red Crushed Red Pepper
1 Tablespoon Extra Virgin Olive Oil
Juice of 2 Lemons
Pinch of Salt and Black Pepper

Method
Combine all ingredients into the softened butter. Mix thoroughly and set for 2 hours.

For the Shrimp:

Ingredients
12 each U-12 Shrimp, De-shelled and Deveined
1 Medium Tomato, Diced
1 Tablespoon Capers
2 Tablespoon Kalamata Olives
4 oz Gremolata Butter
4 oz Crumble Feta Cheese
3 oz Ouzo Liquor
2 oz Olive Oil
Salt and Black Pepper to Taste

Method
Season the shrimp with salt and black pepper. Heat oil in a large skillet over medium high heat. Add the shrimp and sear on both sides, add the tomatoes, capers, olives and cook until the tomatoes are softened. Add the butter and Ouzo, then emulsify together. (Be careful as the Ouzo will ignite liked a flambé.) Take off the heat once the butter is totally melted and combine with the Ouzo.

To Plate
Place three shrimp on the middle of a pasta bowl and add sauce on top. Finish with feta cheese and serve.

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