Michael Chiarellos Raw Corn Arugula And Pecorino Romano Salad Recipes

Steps:

• Prepare a grill or grill pan. Season both sides of the chicken with spice rub, salt and pepper. Brush the chicken breasts on both sides with olive oil. Grill skin side down, until well-browned and cooked through, about 8 minutes on each side.
• While the chicken is cooking, make the salad. Combine the corn kernels, arugula, and oregano in a bowl. Add desired amount of citrus vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the pecorino onto the salad. Toss lightly.
• Slice chicken into bite size pieces, place on top of salad and serve.
• Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly and add the red pepper flakes, and toss. Immediately turn the spice mixture out onto a plate to cool. Put mixture in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
• Cut off and discard the stem ends of 2 oranges. Cut into quarters, cut out the core, and pull out seeds. Place in a blender or food processor. Squeeze the juice from the remaining orange into the blender and add the red onion, sage, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little warm water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, shake it up in a jar or return it to the blender and blend until smooth again.

Steps:

• Corn goes into the bottom of the bowl, then the arugula and oregano on top of that, salt and pepper over that. You can now wrap with cling wrap and stuff into the 'fridge for quite a few hours without damage.
• Make the dressing: Clean the shallot and the citrus, and cut off the stem ends and any nasty bits.
• Juice one lemon and one orange, and add juice to a blender.
• Chop the other citrus (remove the pits, leave the skin on!) into chunks and toss into blender.
• Chop the shallot, and add that to the blender.
• Pulse to start, then blend to a liquid.
• Remove the top while the blender is running and slowly add the olive oil in a steady stream.
• Dressing will be thick like a mayonnaise. Dressing will keep for several weeks in a jar in the fridge, but may separate. If it does, simply blend again to return to mayonaise-like state.
• When ready to serve, dress the salad with one cup of the dressing and toss it well, then shave the cheese over top with a potato peeler and serve.
• Now, all together, say "YUMMMMMMMMM -- .

Steps:

• Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Arrange the leaves in a serving bowl with their tips up, and intersperse the pizzetta's, if desired. Sprinkle the Parmesan over all.
• Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce into a salad bowl. Blend with whisk and then add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops gets too thick, add the warm water and then continue until all the oil is added. Add the cheese and continue to blend.
• Preheat oven to 375 degrees F.
• Stir the garlic into the tapenade. Separate the ready made/store bought pizza dough into 1 1/2-ounce pieces and roll them out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Sprinkle the thyme on top. Lay the pecorino on top of pizzetta. Season with salt and pepper, to taste.
• Bake the pizza for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve.

Steps:

• Mold the beef, oregano, and onion into tiny meatballs.
• Add to the broth until some rise to the surface.
• Add the orzo.
• Cook until tender.
• Buen Provecho!

Steps:

• Preheat oven to 425 degrees.
• To make brown butter, melt the butter in a small saucepan over medium-low heat.
• Skim off the white foam as it rises to the top.
• Continue cooking until the butter is medium brown and smells like roasted nuts.
• Snap the ends from the asparagus — they'll break at the point of tenderness.
• Or slice the ends off closer to the root end and peel spears with a swivel-bladed vegetable peeler.
• Rinse, then soak for a few minutes in a couple of changes of cold, lightly salted water.
• Agitate lightly to release grit that may be trapped.
• Rinse well again and pat with paper towels.
• Brush a shallow baking dish or jelly-roll pan large enough to hold the asparagus in a single layer with a film of brown butter.
• Spread asparagus in dish and brush with the remaining butter.
• Roast until tender, about 15 minutes.
• Shave or grate the cheese over the asparagus, sprinkle with pepper and serve warm.

Steps:

• Preheat grill to medium heat. Grill steak 7 to 8 minute on each side or until medium doneness (160°F). Cut steak across the grain into thin slices.
• Toss greens with the tomatoes, corn and dressing in large bowl. Place on serving platter.
• Arrange steak strips over greens mixture; sprinkle with the cheese.