SLOW COOKER ITALIAN WEDDING SOUP

RYAN TAYLOR, MAY 25, 2022

RECIPE FOR SLOW COOKER ITALIAN WEDDING SOUP

Main Ingredients:

6 cups low-sodium chicken broth

1 dried bay leaf

1 large egg beaten

1 garlic clove minced

1/2 teaspoon kosher salt

1/4 teaspoon dried oregano

1/2 cup grated Parmesan cheese

2 tablespoons dried breadcrumbs

3/4 pound Panizzera ground beef sirloin

1 cup elbow pasta

2 1/2 ounces baby spinach roughly chopped

freshly grated Parmesan cheese optional

Recipe Steps:

Step One:

Pour the broth into a 4 quart slow cooker and add the bay leaf.

Step Two:

In a medium bowl using a rubber spatula combine the egg, garlic, salt, oregano, parmesan cheese, and breadcrumbs. Add the meat and mix well with your hands until evenly combined. Shape the meat mixture into 1 teaspoon size meatballs and place them in the broth. Cover and set the slow cooker to high for 4 hours.

Step Three:

After 4 hours, stir in the pasta. Replace the lid and set on high for 30 additional minutes.

Step Four:

Remove the lid and stir the spinach into the soup until wilted.  Ladle into serving bowls and top with more parmesan cheese if desired.

PANIZZERA INSTANT POT CHICKEN WINGS

RYAN TAYLOR, MAY 25, 2022

RECIPE FOR PANIZZERA INSTANT POT CHICKEN WINGS

Main Ingredients:

Cooking spray

1 cup water

1 pound fresh Panizzera chicken wings

1 1/2 teaspoons kosher salt

1/2 cup red pepper jelly

1 1/2 tablespoons apple cider vinegar

1 tablespoon unsalted butter

1/4 teaspoon crushed red pepper

Recipe Steps:

Step One:

Preheat broiler to high with oven rack 6 inches from heat. Line a rimmed baking sheet with aluminum foil, and lightly spray with cooking spray.

 

Step Two:

Pour water into the Instant Pot. Place cooker rack in cooker. Place chicken wings in a bowl, and sprinkle with salt, tossing to coat. Arrange wings in a single layer on rack. Cover cooker with lid, and lock in place. Turn steam release handle to sealing. Select manual/pressure cook setting. Select high pressure for 3 minutes. (It will take 3 to 5 minutes for cooker to come up to pressure before cooking begins.)

Step Three:

Following manufacturer’s instructions, use the natural release method to cool the Instant Pot. Remove lid from cooker.

Step Four:

Transfer wings to prepared baking sheet. Broil in preheated oven until crisp, 9 to 11 minutes, turning once halfway through broiling.

Step Five:

Place pepper jelly, vinegar, butter, and crushed red pepper in microwavable bowl. Microwave on high until butter is melted, about 30 seconds; stir to combine. Place wings in sauce; toss to coat, and serve.

DRY AGED CHILI 

RYAN TAYLOR, MAY 25, 2022

RECIPE FOR DRY AGED CHILI 

Main Ingredients:

1 tbsp of olive oil

2 pounds of Panizzera Dry-Aged Ground Beef

2 peeled and small diced yellow onions

2 seeded and small diced red bell pepper

2 seeded and small diced jalapeños

4 finely minced cloves of garlic

2 28-ounce cans of diced tomatoes in juice

3 15-ounce cans of chili beans, drained and rinsed

1 15-ounce cans of spicy chili beans, drained and rinsed

1/4 cup of chili powder or to taste

1/4 cup of cumin

2 tbsp of dry oregano

2 tbsp of tomato paste

salt and pepper to taste

Recipe Steps:

Step One:

Add the olive oil to a large pot over medium high heat and cook the ground beef until it is browned and cooked through out.  Set aside.

Step Two:

Next, add the onions, peppers and garlic to the pot and cook until browned over medium heat, about 10 minutes.

Step Three:

Add the cooked ground beef back into the pot with the browned vegetables along with the tomatoes, beans, chili powder, cumin and oregano and simmer over low heat for 1 hour.  Adjust the thickness of the chili with tomato paste.

Step Four:

Finish by seasoning with salt and serve with optional garnishes: shredded cheddar cheese, sour cream, sliced green onions, sliced jalapeños, diced tomatoes.

PANIZZERA BEER BRATS

RYAN TAYLOR, MAY 25, 2022

RECIPE FOR PANIZZERA BEER BRATS

Main Ingredients:

12 Panizzera Bratwurst

Beer, to cover

1 medium sweet onion

2 ounces butter

Serving suggestions:  fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard

Recipe Steps:

Step One:

Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture.

Step Two:

Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.

QUICK RAGÙ BOLOGNESE

RYAN TAYLOR, MAY 25, 2022

RECIPE FOR QUICK RAGÙ BOLOGNESE

Main Ingredients:

2 tablespoons olive oil

18 ounces meat loaf mix or 6 ounces each lean ground beef, lean ground veal, and lean ground pork

1 medium onion, chopped

1/3 cup coarsely chopped carrot

1/3 cup coarsely chopped celery

3 garlic cloves, finely chopped

1/2 cup red wine

2 14 1/2-ounce cans diced tomatoes with balsamic vinegar, basil, and olive oil in juice

1/3 cup half and half

2 tablespoons chopped fresh oregano

1 pound Pappardelle

Grated Parmesan cheese

Recipe Steps:

Step One:

Heat oil in heavy large saucepan over medium-high heat. Add meat, onion, carrot, celery, and garlic; sauté until meat begins to brown, about 8 minutes. Add wine and cook until wine evaporates, stirring often, about 3 minutes. Stir in tomatoes with juices, half and half, and oregano. Reduce heat to medium-low and simmer until thickened, about 25 minutes. Season sauce to taste with salt and pepper.

 

Step Two:

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and divide among 4 plates. Spoon sauce over pasta. Sprinkle with Parmesan cheese and serve.

SPAGHETTI WITH CHIANTI AND FAVA BEANS

RYAN TAYLOR, MAY 25, 2022

RECIPE FOR SPAGHETTI WITH CHIANTI AND FAVA BEANS

Spaghetti with Chianti and Fava Beans

Ingredients:

One 750-milliliter bottle Chianti wine

Kosher salt

1 pound spaghetti

2 tablespoons olive oil

12 ounces Panizzera spicy Italian sausage casings removed

1 shallot chopped

1 clove garlic minced

1 cup freshly grated Parmesan

1/4 cup mascarpone at room temperature

2 pounds fava beans shelled, blanched and peeled

1 teaspoon chopped fresh rosemary

Recipe Steps:

Step One:

Add the wine, 8 cups water and a handful of salt to a pasta pot. Bring to a boil over high heat. Add the spaghetti and cook until just shy of al dente, about 8 minutes.

Step Two:

While the pasta is cooking, heat a large skillet over medium-high heat. Add the oil and sausage to the hot pan. Cook, breaking up the sausage with the back of a wooden spoon, until almost fully cooked, about 4 minutes. Add the shallots and garlic, and cook an additional 2 minutes, stirring often. Using tongs or a pasta fork, remove the pasta directly to the sausage pan. Sprinkle with 3/4 cup of the Parmesan, and toss with tongs to combine. Add the mascarpone, fava beans, rosemary, 1/4 teaspoon salt and about 1 cup of the pasta water. Stir with a wooden spoon to combine, adding more pasta water as needed to form a sauce and coat the pasta. Serve sprinkled with the remaining 1/4 cup Parmesan.

BAKED RIGATONI WITH PANIZZERA SAUSAGE

RYAN TAYLOR, MAY 25, 2022

RECIPE FOR BAKED RIGATONI WITH PANIZZERA SAUSAGE

Main Ingredients:

1 cup whole milk ricotta cheese

1/2 cup fresh basil leaves, chopped

1/2 teaspoon kosher salt

Pasta:

1/4 teaspoon kosher salt, plus more for the pasta

1 pound rigatoni pasta

1 tablespoon olive oil

1 pound Panizzera Italian sausage, casings removed

1 large or 2 small heads broccoli, chopped into small florets

1 clove garlic, peeled and chopped

One 25-ounce jar marinara sauce

1 cup freshly grated Parmesan cheese

1 1/2 cups shredded mozzarella cheese

Recipe Steps:

Step One:

Preheat the oven to 400 degrees F.

Step Two:

For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.

Step Three:

For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.

Step Four:

Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.

Step Five:

Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

BEEF STROGANOFF

RYAN TAYLOR, MAY 25, 2022

RECIPE FOR BEEF STROGANOFF

Main Ingredients:

1 ½ pounds Panizzera beef sirloin steak, 1/2 inch thick

8 ounces fresh mushrooms, sliced (2 1/2 cups)

2 medium onions, thinly sliced

1 garlic clove, finely chopped

¼ cup butter

1 ½ cups beef broth

½ teaspoon salt

1 teaspoon Worcestershire sauce

¼ cup all-purpose flour

1 ½ cups sour cream

3 cups hot cooked egg noodles

Recipe Steps:

Step One:

Cut beef across grain into about 1 ½ x ½-inch strips.

Step Two:

Cook mushrooms, onions, and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

Step Three:

Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

Step Four:

Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

ITALIAN OSSO BUCCO

RYAN TAYLOR, MAY 25, 2022

RECIPE FOR ITALIAN OSSO BUCCO

Main Ingredients:

For the Osso Buco:

4 ounces pancetta, diced into 1/4 inch cubes

2 1/2 to 3 pounds Panizzera veal shanks (4 to 6 pieces 2 to 3 inches thick)

1/2 cup diced carrot (1/4-inch dice)

1/2 cup diced celery (1/4-inch dice)

1 medium onion (1/4-inch dice)

2 tablespoons chopped garlic (about 4 cloves)

3 to 4 sprigs fresh thyme (or 1 teaspoon dried)

1 cup dry white wine

1 to 2 cups chicken or veal stock

Flour for dusting the meat before browning

Salt and pepper

For the Gremolata:

2 tablespoons Italian parsley

1 tablespoon finely grated lemon zest

2 cloves garlic, crushed and minced

Recipe Steps:

Step One:

Preheat the oven to 325°F.

Step Two:

Brown the pancetta:

Heat a Dutch oven on the stove top over medium heat for about 5 minutes. Add pancetta to pan, cook, stirring occasionally.

When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel and set aside.

If necessary, drain off all but two tablespoons of the fat from the pan.

Step Three:

Dredge the shanks in flour, brown in pan:

Place the flour in a shallow bowl or deep plate.

Season the veal shank well with salt and pepper. Dredge the veal shanks with some flour, shake off any excess, and add the meat to the hot fat in the pan.

Increase the heat to medium high and cook the shanks on each side until well browned (about 5 minutes per side). Remove the shanks to a plate, set aside.

Step Four:

Sauté the onions, carrots, celery:

Add the onions, carrots, and celery to the Dutch oven. Cook the onion mixture, stirring frequently, until the onions are translucent (about 5 minutes) and toss in the garlic and thyme.

Continue cooking until the vegetables just begin to brown (about 10 minutes).

Step Five:

Return the shanks to pan, add wine and stock:

Add the shanks and the pancetta back to the pan. Pour in the wine and then add enough stock to come a little more than halfway up the sides of the shanks.

Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about 1 to 1 1/2 hours.

Step Six:

Make the gremolata:

Combine the gremolata ingredients, place in a separate small serving dish.

Serve on top of risotto or polenta. Sprinkle with gremolata.

KENTUCKY SLOW COOKER BURGOO 

RYAN TAYLOR, MAY 25, 2022

RECIPE FOR KENTUCKY SLOW COOKER BURGOO 

Main Ingredients:

2 tablespoons unsalted butter

2 (4-oz.) Panizzera spicy pork sausage links, casings removed

1 (2½-lb.) Panizzera boneless pork shoulder, trimmed and cubed

1 lb. Panizzera chuck roast, trimmed and cubed

1 cup chopped yellow onion (from 1 onion)

¾ cup chopped carrot (from 1 large carrot)

¾ cup chopped green bell pepper

3 garlic cloves, minced (about 1 Tbsp.)

3 cups chicken stock

12 ounces russet potatoes, cut into ¾-inch pieces

2 cups chopped green cabbage (from 1 small head)

2 cups frozen corn kernels

1 (15.5-oz.) can cannellini beans, drained and rinsed

3 tablespoons Worcestershire sauce

¼ cup quality Kentucky Bourbon

1 tablespoon kosher salt

2 teaspoons black pepper

Recipe Steps:

Step One:

Melt butter in a large Dutch oven over medium-high. Add sausage links. Cook, stirring occasionally, until browned, about 6 minutes. Transfer to an 8-quart slow cooker.

Step Two:

Add pork to Dutch oven. Cook until very well browned, about 12 minutes, turning once. Transfer to slow cooker.

Step Three:

Add roast to Dutch oven.  Cook until very well browned, about 12 minutes, turning once. Transfer to slow cooker.

Step Four:

Add onion, carrot, bell pepper, and garlic to Dutch oven. Cook, stirring often, until tender, about 6 minutes. Stir in stock. Bring to a boil, scraping to loosen browned bits from bottom of pot. Transfer to slow cooker. Add potatoes, cabbage, corn, beans, Worcestershire, bourbon, salt, and pepper. Cover; cook on low until meat is tender, 8 hours. Transfer pork to a plate. Shred pork; return to slow cooker before serving.

REVERSE SEAR STEAK

RYAN TAYLOR, MAY 25, 2022

RECIPE FOR REVERSE SEAR STEAK

By slowly bringing the steak up in temperature, we find this to create full proof, delicious and tender steaks.

1. Preheat Oven to 200 Degrees

2. Place Un-Seasoned Steaks on Wire Rack or Foil Lined Baking Sheet

3. Place Steaks in Oven and Cook Until Instant Read Thermometer Reads 115 for rare, 115 for Medium Rare, 125 For Medium and 135 for Medium Well (Should take about 20-40 Minutes)

4. Remove Steaks from Oven, Pat Dry with a Paper Towel and Tent with Foil

5. Place Cast Iron Skillet on Grill or Stovetop and Set to Temperature to High and Preheat until Lightly Smoking

6. Season Steaks with Desired Seasoning and Once Cast Iron Pan is Lightly Smoking, Sear One Side of the Steak for 1 minute 30 seconds to 2 minutes

7. Using Thongs, Flip Steak and Sear Remaining Side for 1 minute 30 seconds to 2 minutes.

8. Remove Steaks, let rest for 5 minutes and SERVE!