You provide the food and I will provide the perspective." – Anton Ego, 2007



Larger items to be used as main courses or stand-alone meals. Feel free to adapt them to your liking and reduce them to use them in other capacities!

(Vegetarian) Chili

Here’s a great recipe for a meatless chili. Check the notes below if you want to add some!

Yields 10 Portions

Chili Paste:

1.5C Tomatoes
2 ea Onion, chopped
1c Sundried tomatoes, reconstituted, save the liquid
4T Cumin
3T Coriander
1t Allspice
1T Hot pepper – optional, and depending on peppers used amount may vary
2T Salt
8 ea Garlic cloves

Remaining Ingredients and Garnishes

1qt Tomato juice or sauce
2# Beans of choice
2# Meat if desired
1# Eggplant
1# Corn
1# Diced tomato


Minced onion, crumbled queso fresco or desired cheese, sour cream, tortilla chips


  1. Cook beans to 80% doneness. While cooking prepare the chili paste by combining all ingedients in the blender until smooth.
  2. Sweat the chili paste in 1/4 C high smoke point oil. You want the oil to be smoking so that it fries the paste.
  3. Cook for 5 minutes stirring occasionally.
  4. Add in the sundried juice, tomato juice or sauce and beans and simmer for 30 minutes. Add in the remaining vegetables and cook for 10 minutes
  5. Serve with minced onion, cheese, sour cream and tortilla chips.


If using meat feel free to saute it in the oil before frying the paste. Leave the brown particulate on the pan and it will infuse the flavor of the meat. If the chili is to thin you can use masa harina or corn starch to thicken it. Add this at the same time you add in the final vegetables.

Whole Wheat Angel Hair

This recipe is hearty. It will stand up well in your favorite tomato sauce or pesto.

Yields 8 Portions


2C all purpose flour

2C whole wheat flour

7ea eggs

Semolina flour for dusting


  1. Mix flours well in a bowl and create a well. Crack eggs into well. Incorporate with a fork by first beating the eggs and then gradually incorporating flour from the inside of well working outwards. This dough will look dry but do not add water.
  2. Turn out onto floured surface and knead until dough is uniform in texture, springy and slightly tacky. Allow to rest for 1 hour.
  3. Roll to 1/4-1/8 of an inch in a square. Cut dough into 2×3 slabs. They should be just about the width of the pasta machine.
  4. Starting on the 1 setting, slowly roll dough through machine. If it rolls out with waves or divots repeat this process. Repeat these steps until you reach setting 5. It is hard to get the dough thinner than this because of the coarseness of typical whole wheat flour.
  5. Using the angel hair attachment slowly crank the dough sheets through. Immediately place noodles on a flour surface, semolina flour is preferred but any flour will do. These can be cooked as is, dried or frozen at your convenience.

If you don’t have access to a pasta machine you can hand roll the dough even further. Follow the above steps for rolling and cutting the sheets then proceed. You are looking for about 1/16 if an inch. This will take considerably longer. Once you have reached your desired thickness lightly flour the dough and gently roll it up across its entire length. Using a sharp knife as quickly slice the dough in 1/16 in strips across your roll. Cooking and storage remains the same. You can also use this dough for your favorite stuffed pasta recipes.

Please note: this is not real pasta, but a variation on a classic dough. These noodles will significantly more texture and flavor. If this is undesired you can change the recipe to 2 pounds of 00 flour (double O) or alternatively all purpose and 8 eggs.

Corn Pudding

Yield 8 Portions

1.5C onion minced
1.5C corn kernels
1.5C cheddar
1.5C ricotta
4ea eggs
.5C milk
3floz whey, or more milk
.5C butter melted more for cooking
.25C brown sugar
2t salt
1/2t pepper
1/4t nutmeg
.5C cornmeal

1. Sweat onions in 1T butter. Once translucent remove from heat.

2. While cooking the onions combine ricotta, eggs, milk and whey with melted butter. In a separate larger bowl mix sugar, salt, pepper, nutmeg and cornmeal.

3. Slowly whisk in the wet mix as you pour it into the dry. Fold in corn, onions and 1Cof cheese, reserving some for garnish on top.

4. Bake at 400 for 40 minutes checking after 30 minutes. When done this pudding
should be golden brown on top and slice with a knife leaving no liquid behind.

Gnocchi alla Spezzatino di Anitra

Potato Gnocchi with Duck Ragu
Tuscan Recipe

Yield: 10 portions


2# Russet potatoes
4ea Egg yolks
10-12oz Bread flour
Pinch Salt, white pepper and nutmeg

1. Bake potatoes at 400°F, until soft. Peel, and purée through large holes of food mill while still hot. Spread out on clean plastic wrap lined sheet pan, and cool.
2. Add egg yolks, melted butter, flour, salt, pepper, nutmeg, to the potatoes. Knead quickly, adding more flour if necessary to make a pliable dough.
3. Roll and shape gnocchi by making long ropes of 3/4 inch diameter. Then cut 3/4 inch chunks.

Spezzatino di Anitra
Stewed Duck Sauce

Yield: 10 portions

Olive oil
6ea Duck, legs
1 C Red onion, minced
2oz Celery, minced
2oz Carrots, minced
2oz Pancetta, minced
3 ea Rosemary sprigs
3ea Thyme sprigs
3ea Bay leaf
3tb Parsley leaves, (Italian) chopped
2tb Garlic minced
12ea Juniper berries, crushed
4ea Black peppercorns, crushed
2tb Tomato paste
TT Salt
1/4c Brandy
1/4c White wine
Chicken stock
Grated Parmesan

1. Heat olive oil and butter, when butter is melted add duck pieces, and brown slowly, rendering out excess fat. Add vegetables sauté about 15-20 minutes. Add brandy and cook out.
2. Add broth, to cover by 1-inch, tomato paste, herbs and spices. Taste for seasoning. Braise on stovetop, slowly, for 2 hours or more time as needed. Cool and skim fat.
3. Scrape meat off bone and add to sauce. Sauce should be at a very thin nape’.
4. Monte in small ½ oz. cube of butter per portion. Serve with grated Parmigiano.

Ragu Bolognese

Bolognese Meat Sauce


Yield: 10 portions

2/3c. Pancetta, minced
2c. Onion, minced
1c. Carrot, minced
2/3c. Celery, minced
2T. Butter
2T. Olive oil
1# Beef, lean, ground
1# Pork, lean, ground
1/2c. Chicken livers, cleaned, minced
2c. White wine
6T. Tomato paste
Fine ground black pepper
Nutmeg, fresh grated, added gradually
1qt+ Chicken stock
2c. Cream


1. Render out pancetta GENTLY in oil and butter until golden brown, use low to moderate heat.
2. Add onions, carrots and celery. Cook until lightly browned.
3. Add meat and cook until red color is just gone.
4. Add chicken livers, and cook until just barely done.
5. Add wine and cook out.
6. Add tomato paste, and mix in well, cook for 2 to 3 minutes. Add stock.
7. Bring to simmer. Cover and simmer for 2 hours. Add more broth if necessary.
8. After 2 hours, remove cover. Simmer uncovered if necessary to reduce liquid if too runny.
9. Add cream to finish.

Note: A traditional Ragu Bolognese requires long slow cooking. Each step in the process is important. While every chef in Bologna has his or hers own version, the slow cooking and care given, determines the quality.
Add salt and pepper gradually as necessary. it is important to season gradually, and to build up flavors. Add nutmeg gradually, it should be used carefully.

This recipe can be used over any pasta or even in lasagna.

Shrimp, alligator and okra gumbo

Yields 10 Portions


1.5C Dark brown roux
3/4# Onion, minced
3/4# Green bell pepper, minced
3/4# Celery, minced
8 ea Green onions, thinly sliced
2 ea Bay leaves
.5 tsp Ground allspice
.5 tsp Ground mace
.5 tsp Cayenne pepper
1 oz Paprika
8 ea Garlic cloves, minced
1 gal Shrimp stock , listed below
1 cup Tomato puree
1# Andouille sausage, sliced 1 inch thick
1# Okra, sliced ¼-inch slices
2# Tomatoes, unpeeled, medium dice
3 tb Chopped flat-leaf parsley
2 tb Chopped thyme
.25 cup Chopped basil
Salt and black pepper
1.5# Shrimp, shelled and deveined, cut into quarters
2# Alligator, medium dice
1 tb Tabasco sauce
1 tb Worcestershire sauce
3 cup Long-grain white basmati rice, cooked

Begin by putting the stock on the fire to begin reducing.
Cut the onion, bell pepper, celery, and green onion. Measure the allspice, mace, cayenne, paprika, and garlic. Heat the brown roux in a heavy bottomed stockpot. Add the vegetables and spices. Remove the pot from the heat. Stir frequently until the vegetables begin to soften, about 15 minutes.

Whisk in the stock, tomato puree, bay leaves, alligator and sausage. Simmer, partially covered, over low heat for 1 hour. Add the okra and tomato. Skim often.
Ten minutes before the end of the cooking time add the herbs and shrimp. Cook uncovered until the shrimp are just cooked through. Finish with the Tabasco and Worcestershire sauces. Season to taste with salt and peppers.
Cook the rice and hold separate.

Place a small spoonful of rice in a soup cup and ladle in the gumbo.

Shrimp Stock

2oz Oil, vegetable
2# Shrimp shells
1# Mirepoix
4oz Tomato paste
1pt White wine
5qt Water
4 ea Bay leaves
5 ea Thyme sprigs
1tb Peppercorns, black


Heat the oil until smoking, then add the shrimp shells. Cook the shrimp shells for 4 to 5 minutes; until they turn darker red.

Add the mirepoix and tomato paste and cook another 2 to 3 minutes.
Deglaze with the white wine and add 5 quarts of water.
Bring to a simmer and add the bay leaves, thyme, and peppercorns.
Simmer for 1 hour. Strain through a chinois pressing as much stock from the shells as possible.

Txipirones Saltsa Beltzean Recipe

Translated: Baby Squid in Black Ink Sauce
This is one of my favorite classic Spanish dishes. The squid bodies are stuffed and gently braised in a jet black sauce until succulent and tender. The result is absolutely amazing. Please feel free to ask any questions!

Yields 10 Portions


For the stuffing
20 Baby squid
4oz Serrano ham, minced
4oz Olive oil
4oz Spanish onions, minced
4oz Peppers green, minced
2oz Breadcrumbs

For the sauce
8oz Spanish onions, minced
8oz Green peppers, minced
3 Garlic cloves, minced
1c Alsatian riesling or other white wine
4oz Tomato paste
4 Squid ink packs
T.T. Salt

Method for Stuffing
1. Clean the squid, removing the tentacles.
2. Cut the tentacles in small pieces, and sauté on high heat with 2 oz. of olive oil.
3. Remove from the pan with the released juices.
4. Add the onions, peppers and garlic to the pan and cook slowly until caramelized.
5. Add the Serrano ham and cook for 2 minutes.
6. Mix in the reserved tentacles, the breadcrumbs and season with salt if needed.
7. Stuff the squids with this mixture, secure them with a toothpick.
8. Sear the stuff squid evenly, remove and reserve.
9. To the pan, add the onions, peppers, garlic, and sauté until caramelized.
10. Add the tomato purée and make a pincage.
11. Pour the wine and reduce by half.
12. Add the reserve juices from the sautéed tentacles of the filling.
13. Open the squid ink packages and rinse with water, add them to the sauce.
14. Purée in a blender until smooth, season if necessary.
15. Combine the squids with the sauce and simmer at very low heat for about 20 minutes.

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