Turducken Cooking Instructions November 16 2014

Thawing Instructions:

Thaw 3 hours per 1 pound in your refrigerator.


Dressing the Turducken:
Dress as you would a Turkey. Leave the cooking net on, 8 tablespoons of butter, 4 cups of turkey or chicken broth/stock. Salt, Pepper, Onion Powder, Poultry Seasoning (Italian Rub), Dried Parsley, and a sprinkle of Paprika and you are good to go!

Cooking Instructions:

9-10lb uncovered for 375° for an hour. Cover 350° for 3 hours.

12-13lb uncovered for 375° for an hour. Cover 350° for 4 hours.

15-16lb uncovered for 375° for an hour. Cover 350° for 4 hours and 30 mins.

You should baste your Turducken throughout the baking process, every 20 to 30 minutes is good, not only does it help crisp the exterior, it also allows you to keep an eye it. Your Turducken may take 15 minutes to 30 minutes more or less to cook, depending on your oven and if your Turducken is stuffed or not. Remember- Oven times vary! A meat thermometer is a very good kitchen tool to have for a Turducken, the center should be 165 degrees.

Slicing Instructions:
Before slicing, allow an extra 20-30 minutes ‘resting time’ after removing the Turducken from the oven. This allows the juices to be absorbed into the meat so they don’t run out when you begin to carve. The end result will be easier slicing as well as juicier meat. We recommend using an electric knife, but a good carving knife works well also. First, slice off the wings and drumsticks. Cut the remainder into slices approximately 1/2" to 3/4" thick, slicing from wing to wing, then slice once down the middle.

We want to see your Turducken!!!

Take a picture of your Turducken at any point of your Thanksgiving Feast and post it on our Facebook page, Catullo Prime Meats, or email us the image at

-From our families to yours, Enjoy, and have a Happy Thanksgiving!

Pumpkin Mac and Cheese November 13 2014

What you'll need:


- 3 cups Penne, uncooked

- 2 tbsp Unsalted Butter

- 2 tbsp Flour

- 2 cups 2% Milk

- ¾ cup Fresh Pumpkin Purée

- 1 cup Monterey Jack, shredded

- ½ cup Parmesan, grated

- ¼ tsp Salt

- 1/8 tsp Nutmeg

- 1/8 tsp Black Pepper




  1. Preheat oven to 375 degree. Grease a baking pan.
  2. Cook Pasta in salted water. Drain.
  3. Melt Butter in saucepan, medium heat, until foamy. Whisk in flower and cook 2 minutes. Slowly whisk in milk until there are no lumps. Add pumpkin purée and mix well. Remove from heat. Add cheeses, salt, nutmeg, and pepper.
  4. When cheeses melt, combine with noodles and pour into baking pan.
  5. Bake uncovered 25-30 minutes.


Recipe by John Dunn, Sous Chef, Catullo Prime Meats

Zucchini Sausage Boats August 01 2014


What You'll Need:

2 lbs sausage (Medium Hot Italian Sausage)
2 large zucchini
1 large onion chopped
3 cloves garlic minced
3 large peppers(any type) chopped
Salt/pepper/red pepper seeds to taste
1/4 cup grated parmesan
Shredded cheese to cover (I used Colby Jack)

How to Cook it:

First, brown sausage, onion, and garlic. Add chopped peppers and brown as well. Scoop zucchini to make a boat and chop the zucchini you removed seeds and all and add to skillet. Drain grease and add salt, pepper and parmesan. Stir and scoop into the boats. Cover tightly with foil and bake about 45 min. (Or grill, for about half an hour on medium low). Sprinkle with cheeses and return to oven to melt the cheese. Enjoy.

Tuscan T-bones June 02 2014


1 TBSP chopped fresh rosemary

1 TBSP chopped fresh sage

1 TBSP chopped fresh thyme leaves

2 TBSP kosher salt

2 TBSP freshly ground black pepper


One 2 ½ pound T-bone Steak about 2-2 ½ inches thick (aged 21 days)

5 TBSP extra-virgin olive oil infused with fresh orange

Kosher Salt

Whole peppercorns

1 Orange

Extra Virgin Olive oil for drizzling


In a small bowl, combine the herb mix. Use 1 tablespoon of oil on each side of the steak to help coat the herb mix. The steak should be fully coated with the herb mix when done. Add some whole peppercorns. Placed on a plate, cover it with plastic wrap and let sit for a half to an hour at room temp. Preheat your gas grill or light your charcoal grill to a nice hot heat. Place steak on the grill and cook until the meat is well charred on the first side, 10-12 minutes. Turn and cook for 10-12 minutes on the second side or until the internal temp is 120 degrees. Steak in Tuscany is traditionally served rare; for medium-rare, cook until the center is 125 degrees. Transfer to a cutting board and let rest uncovered for 10-15 minutes. Carve the fillet and strip steak from the bone. Divide the steak among four plates drizzle with olive oil and sprinkle with salt. Add a orange wedge to the plate.

Chicken Siciliano May 15 2014

6 large boneless, skinless chicken breast halves (pounded to even them)

2 red peppers, roasted, peeled and seeded, cut into strips

12 slices 1/2" thick slices of peeled eggplant

Olive oil as needed

1 1/2 cups shredded Mozzarella cheese

6 tbsp. pine nuts
1 cup flour

1-2 cups Panko bread crumbs

2 eggs, beaten with 2 tbsp. water

Kosher salt and coarse black pepper

Canola oil as needed for frying


Preheat oven to 375 degrees. Dip chicken in flour, then eggs, then bread crumbs. Season with salt and pepper on both sides. Place on a cookie sheet in the refrigerator. Place the eggplant slices on another cookie sheet lined with parchment paper or sprayed with non-stick spray. Brush eggplant slices with olive oil on both sides and season with salt and pepper. Place in oven for 12-15 minutes, or until golden brown and softened. Remove from the oven and set aside. In a sauté pan, heat vegetable oil and fry the chicken breasts on both sides, until golden brown and just cooked through. Transfer from the pan back to the cookie sheet. Cover each breast with two slices of eggplant, some red pepper strips, Mozzarella cheese and pine nuts. Bake until the cheese is bubbly. Serve immediately.

Chorizo Gold Baked Potatoes April 24 2014

5# Yukon Gold Potatoes (cut into medium sized pieces)

1# Chorizo Sausage (out of casings)

2 cloves garlic (chopped)

1 large Spanish Red Onion

Fresh ground Pepper                       

Kosher Salt

2 cups White Wine                       

Olive Oil


Preheat the oven to 350. In a baking dish or roaster, put the potatoes in and drizzle a little olive oil. Season heavily with salt and pepper. Cut up the Spanish onion and add it to the dish.Put in the chopped garlic and mix it with your hands. Add the white wine to the bottom of the pan. Cover with foil and put it into the oven. While the potatoes are baking, brown the chorizo sausage on top of the stove. After the potatoes bake for an half an hour, add the chorizo to the dish and mix thoroughly. Cover again and put back in the over at 400 degrees. Let it bake for 20 minutes. Enjoy!

Grilled Italian Style Potato Slices April 24 2014


Olive Oil

Balsamic Vinegar

Parmigiano Reggiano (grated)

Kosher Salt

Granulated Garlic

Freshly ground black pepper


Sliced the potatoes a quarter inch thick. Using a mixture of ½ olive oil and ½ balsamic vinegar, marinade the potatoes for 2-4 hours. Sprinkle the salt, garlic and pepper on each side of the potatoes. Grill on medium low heat till both sides are lighly browned. After done sprinkle with freshly grated Parmigiano and enjoy.

Balsamic Roasted Fingerling Potatoes April 24 2014


Yield: 4 servings


  • 1 1/2-2 lbs. fingerling potatoes
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons chopped fresh chives


  1. Preheat the oven to 400°F.
  2. Halve the fingerling potatoes (if some are especially small, you can leave them whole; you want them all to be about the same size in order to roast evenly).
  3. In a large bowl, toss the potatoes with olive oil, balsamic vinegar, thyme, salt and pepper. Spread the potatoes onto a rimmed baking sheet. Roast 30-40 minutes until cooked through and crispy on the outside, stirring occasionally.
  4. Garnish potatoes with chives before serving.

Mojito Lamb Chops with Cuban Yogurt Sauce March 14 2014


For the Chops:

12 1-inch Lamb Loin Chops

Grated zest of 1 lime

Kosher Salt and Butcher Pepper

1 tablespoon sugar

¼ cup coarsely chopped fresh mint

Olive Oil or Grapeseed Oil


For the Sauce

8 oz goat’s or whole milk yogurt

2 tsp finely chopped fresh cilantro

2 tsp finely chopped fresh mint leaves

1 tsp ground cumin

1 garlic clove minced

Grated zest of 1 lime

Pinch Cayenne Pepper

Kosher Salt and Butcher Pepper


Take the zest of the lime, 1 tsp of the salt and pepper, the sugar and the mint and blend in a food processor till it becomes a coarse spice. Rub the lamb chops with a touch of oil and then generously rub the chops with the spice mixture. Grill the chops on medium high heat for about 5 minutes per side.


Mix the ingredients for the sauce in a small bowl. Serve chilled as a dipping sauce for the lamb.

Lamb Bolognese Sauce March 14 2014


I took an Italian classic and made it bold with the awesome flavor of lamb!


4 tbsp butter

6 tbsp olive oil

3 cloves of garlic, chopped

½ cup chopped carrot

½ cup chopped celery

2 cups chopped onion

1# Ground Lamb

1# Ground Pork

1# Ground Veal

2 cans Italian Peeled Tomatoes (29oz), crushed by hand

1 glass red wine

Salt and Pepper


Melt butter with oil in a heavy large pot over medium heat. Add the garlic, carrot, celery and onion. Sauté until the vegetables are soft but not yet brown. This should take 10-15 minutes. Add the sausage, lamb and veal. Increase the heat to high. Brown the meat into the vegetables, using a wooden spoon to break into small pieces. About 10-15 minutes. Stir in wine, and the Italian peeled tomatoes (making sure the juice goes in too) and reduce the heat to low. Reduce heat to low, simmer until the sauce gets thick to your desired consistency, focusing on the flavors to blend and infuse into the sauce. Season with salt and pepper. Make with Pappardelle noodles or something thick like Fettucine.


Butterflied and Grilled Leg of Lamb March 14 2014


½ or whole Leg of Lamb (butterflied)

Fresh clean and peeled garlic

Salt and Pepper (or Youngstown Butcher Rub - our preference)

Olive Oil



Cut slits into the lamb and place the fresh garlic.

Rub with a tiny amount of olive oil.

Season with salt and pepper (or Youngstown Rub)

Grill on medium heat; 45-50 minutes for half leg,, 1 ½ hours for a whole.

This is a easy and fast way to enjoy Lamb for the Summer!

Steak Au Poivre with Red Wine Pan Sauce February 06 2014

Steak Au Poivre with Red Wine Pan Sauce


3 pounds of Filet Mignon Tips cut into cubes
Salt and fresh cracked pepper
1 tbsp olive oil
1 tbsp butter
½ cup finely chopped shallots
1 clove garlic minced
½ cup dry red wine
1 cup beef stock or broth
1 tbsp tomato paste
1 tbsp cornstarch combined
With 2 tbsp water
2 tbsp chopped Parsley

Sprinkle all sides of the steak cubes with salt and pepper, pressing the pepper into the surface of the meat. Let the steak stand at room temperature for at least 12 minutes and up to 1 hour before cooking. In a large, heavy frying pan over medium-high heat, heat the olive oil. Add the steak and cook to desired doneness. Remove the steak when they are red at the center. Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the pan sauce.

To make the pan sauce, use the same frying pan over medium-high heat, and melt the butter. Add the onion and garlic and sauté until the onion is softened, 3-5 minutes. Add the wine and stock and boil until reduced by half, 4-5 minutes. Reduce the heat to medium, whisk in tomato paste and cornstarch mixture, and simmer, whisking occasionally, until slightly thickened, 3-5 minutes. Add more stock if the sauce seems too thick. Stir in parsley and season to taste with salt and pepper.

To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any sauce at the table.

Turkey Instructions November 22 2013

Cooking Instructions
Bake at 325 degrees F until the skin is a golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but will promote even browning.

The only true test for doneness is the temperature of the meat, not the color of the skin. The turkey is done when thigh meat temperature reaches an internal temperature of 165 degrees F

# (lbs.) Roasting Time (Unstuffed) Roasting Time (Stuffed)
10-12 2.75 to 3.25 hours 3.25 to 3.75 hours
12-14 3.25 to 3.75 hours 3.5 to 4 hours
14-16 3.75 to 4.25 hours 4 to 4.5 hours
16-20 4.25 to 4.75 hours 4.5 to 5 hours
20-24 4.75 to 5 hours 5 to 5.5 hours
24-28 5 to 6 hours 5.5 to 7 hours

Turkey Carving Instructions November 22 2013

First things first, and we cannot emphasize this enough, make sure that the carving knife you’re using is SHARP. The vast majority of accidents and injuries that occur with knives happen because of a dull knife. If the knife is dull, more force will be needed to actually make the cut, and over exertion of force is what causes one to lose control of the blade. Keep your knife sharp and keep your fingers.

Okay, on to the actual carving. Place your knife at the base of the wing and cut through to remove. Cut off the tip by finding the joint where the end of the edible portion of the wing meets the tip and cut through carefully. Repeat for the other side.

Next up are the legs. Place your knife where the leg meets the body, making sure to keep a firm hold onto the bird to ensure nothing slips, and make a cut. As you cut through, pull the leg back so you can get a better view of what it is you’re cutting. You’ll see a joint that connects the thigh to the body, and this is where you’re going to want to cut through to remove the leg. Repeat for the other side.

Once the leg is removed, you’ll want to separate the thigh from the drumstick on each leg. There is a joint just at the end of the drumstick that connects it to the thigh, and you can usually feel it with your hand. Align you knife along the joint and cut. This will make your cut much, much easier.

The next piece you’re going to want to remove is the breast itself. Place the base of your knife as close to the breastbone as you possibly can to avoid wasting any delicious breast meat, and cut. The best way to do this is to use the entirety of the knife, from base to tip, as you slowly cut down on the turkey. This should allow you to cut through in one clean slice. If you don’t make it all the way through, however, peel away the breast as you cut so you can see where your blade is within the turkey, and reposition your knife accordingly until reaching the other side.

Cut the breast up (against the grain) into serving sized pieces and enjoy!

Turkey Roll and Turducken Roll Instructions November 22 2013

Dressing the Roll:

Dress the Rolls as you would a turkey. Leave the cooking net on, 4-6 tablespoons of butter, 4 cups of turkey or chicken broth/stock. Salt, Pepper, Poultry Seasoning (Italian Rub), and a sprinkle of Paprika and you are good to go!


Cooking Instructions:

Bake at 325 degrees F until the skin is a golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but will promote even browning. 

The only true test for doneness is the temperature of the meat, not the color of the skin. The roll is done when meat temperature reaches an internal temperature of 165 degrees F inside.

Total Cooking Time:

4 to 6 pounds -- 2 to 2.5 hours

6 to 8 pounds -- 2.5 to 3 hours

8 to 10 pounds -- 3 to 3.5 hours

10 to 12 pounds -- 3.5 to 4 hours

Slicing Instructions:

Before slicing, allow an extra 20-30 minutes 'resting time' after removing the roll from the oven. This allows the juices to be absorbed into the meat so they don't run out when you begin to carve. The end result will be easier slicing as well as juicier meat. We recommend using an electric knife, but a carving knife also works well.


Stuffing Ingredients:

Country Apple Sausage Stuffing: Pork, apples, salt, pepper, brown sugar, butter, onion, celery, sage, thyme.

Italian Bread Stuffing: Butter, onion, celery, salt, pepper, sage, thyme.


We want to see your roll!

Take a picture of your turkey or turducken roll at any point of your Thanksgiving Feast and post it on the Catullo Prime Meats Facebook page or email us the image at 

Drunken Chili November 09 2013

  • 1 tablespoon vegetable oil
  • 3 pounds of Catullo's Medium Hot Sausage    
  • 2 cups chopped yellow onions    
  • 1 tablespoon minced garlic    
  • 2 tablespoons chili powder    
  • 2 teaspoons ground cumin    
  • 2 (16-ounce) bottle dark lager beer
  • 2 (28-ounce) can whole tomatoes, crushed, and their juices
  • 1 small can tomato paste
  • 1 tablespoon sugar
  • Salt and freshly ground black pepper
  • grated cheddar cheese, for garnish
Add in a mix of fresh hot peppers seeded, or unseeded if you wish. Leaving the seeds will increase the intensity of hot flavor. Wash hands thoroughly with soap after handling hot peppers!

Pork Wellington October 05 2013

  • 1 whole egg
  • 1 tablespoon water
  • 1-ounce dried apple rings
  • 1 whole pork tenderloin, approximately 1 pound
  • 4 1/2 ounces thinly slice prosciutto ham
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon all-purpose flour
  • 1 sheet puff pastry, thawed completely
  • 1 tablespoon whole-grain mustard

Place a rack in the upper third of the oven and heat to 400 degrees F. Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.

Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.

Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal. Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.

Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

Smoked Eggplant, Zucchini and Tomato Triple Layer Bruschetta September 14 2013

1 medium sized eggplant

1 medium sized zucchini

1 Large Tomato

3 cloves garlic
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 onion chopped
french bread (baguette) sliced
Salt and Pepper
Parmesan Cheese grated
Smoke (or bake) the eggplant for 2 hours at 250 degrees or until it becomes soft. Puree the eggplant with the garlic, olive oil, balsamic vinegar and onion until it becomes a chunky paste.  Sautee the zucchini until it becomes soft with a little olive oil, sea salt and cracked black pepper. This will be your second layer. Thinly slice your local tomato for the top layer. Add a touch of grated Parmesan. Enjoy!

Bacon Blue Potato Salad August 09 2013


  • 1 ¼ c. Mayonnaise
  • ¼ c. vinegar
  • ¼ c. Parsley
  • Salt and Pepper
  • 2 tsp. Dijon Mustard
  • 2 oz. Bacon (Chopped)
  • 2 oz. Blue Cheese crumbles
  • 2lb Red Potatoes
  • 1 tsp. Red Onions (thinly Sliced)

Cut the Potatoes to the size you desire. Simmer the potatoes for about 15 minutes. Continuously check so they’re not over cooked. Strain and let cool. Combine the mayonnaise, vinegar, parsley, salt, pepper, Dijon, and ¾ of the bacon, and ¾ of the bacon. After gently toss the potatoes in the mixture. Set in bowl and top with the rest of the bacon then finish with the rest of the blue cheese.

Garlic Basil Sausage and Kale Pasta July 25 2013

  • 1 tb olive oil
  • 2 cloves garlic
  • 1/4 cup onions
  • 1# Loose Garlic Basil Sausage (out of the casing)
  • 1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped
  • 1# your favorite pasta (I use Maestri's Capunto)
  • 2/3 cup chicken broth
  • 1 oz finely grated Pecorino Romano (1/2 cup) plus additional for serving


Heat oil in skillet. Sautee onions and garlic until fragrant. Remove. Brown sausage in same pan. While sausage is cooking, blanch kale in a pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.

While pasta cooks, add onions mixture and kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.

Serve immediately, with additional cheese on the side

Mashed Potatoes with Bacon and Garlic June 12 2013



  • 6 lb. russet potatoes, peeled and cut into 2-inch
  • 2 tsp. salt, plus more, to taste
  • 3/4 lb. bacon, cut into 1/2-inch pieces
  • 3 1/2 cups half-and-half
  • 2 Tbs. roasted garlic puree (Chopped Garlic)
  • Freshly ground pepper, to taste




Put the potatoes and the 2 tsp. salt in a large stockpot and add water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.

Meanwhile, in a large saucepan over medium heat, cook the bacon (we recommend our Country Cured Bacon... it's the best!) until crisp and browned, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Pour the bacon fat into a small bowl and reserve, if desired, for adding to the mashed potatoes.

Return your now deliciously bacon seasoned pan to medium heat and pour in the half-and-half. Heat, stirring to scrape up the browned bits, until small bubbles form around the edges of the pan. Remove from the heat.

Return the potatoes to the pot and mash them with a potato masher. Gradually add the half-and-half, stirring constantly with a wooden spoon, until the potatoes are smooth and creamy. Fold in the bacon, the roasted garlic puree and up to 2 Tbs. of the reserved bacon fat, if using (who wouldn't be using it?). Finish up by seasoning with salt and pepper to taste. Serves 12.

Marinaded Flank Steak June 07 2013

¾ cup maple syrup

½ cup soy sauce

¼ cup vinegar

2 tsp dry coleman’s mustard

1 tsp salt

½ tsp pepper

1 clove garlic

1 ½ to 2 pound Flank Steak


Combine all the ingredients together to make a marinade. Marinade the flank steak overnight in a bag or a sealable container. Grill for ½ hour on medium high heat for medium rare. Slice against the grain.

Skirt Steak Spinach Salad June 07 2013


¾ cup balsamic vinegar

¼ cup extra-virgin olive oil

4 sprigs rosemary

4 cloves garlic crushed

1 ½ pounds skirt steak

Fresh Spinach

Locatelli sliced thin

½ Red Onion sliced thin

Feta cheese

Sea Salt and Freshly Grated Black Pepper

Sunflower seeds


In a 9 x 13, combine the vinegar, oil and rosemary- slightly crushing the leaves between your fingers- and garlic to make a marinade for the steak. Let the skirt steak stand in the marinade at room temp. for 45 minutes, turning it twice to make sure it soaks up the juice.


Preheat the grill or skillet to high heat (about 400 degrees). Salt and pepper the steak. Cook 1-2 minutes on each side. Searing in the entire flavor of the meat and marinade. (When using a skillet, you can cut the skirt into several pieces). To serve, in a cold bowl, layer the spinach down first, add onions, then locatelli cheese, and finally the skirt steak. Sprinkle a little feta cheese over top. We add some sunflower seeds to give it great flavor and texture.

Tuscan Chicken Open Face Sandwich June 05 2013


       6 Baby Bell Mushrooms

·         1 pint of spinach

·         5 cloves of garlic

·         2 cups of heavy cream

·         2 sticks of butter

·         Capers ¼ balsamic vinegar

·         ½ cup white wine

·         Olive oil

·         Boneless chicken breast filets

·         ½ cup of flour

·         Loaf of Italian or Ciabatta Bread

Season chicken breast filets with olive oil and Catullo’s garlic peppercorn. Heat the pan with olive oil on high heat. Sear the breast on each side (about a minute on each side).  Set to Side when done.

Sauce- Heat up a half stick of butter on a pan till melted. Saute the mushrooms for 2 minutes. Then add the spinach and sauté for about two minutes. Chop the garlic cloves and sauté them last with the vegetables for about a minutes. Next add the balsamic vinegar and reduce to almost dry. After add the white wine and reduce till almost dry. Have the 2 cups of milk in a separate pot and just warm it up on a low heat. Once the milk is warm pour into the pan with the vegetables in a steady stream. Then let simmer for 15-20 minutes. After the tenth minutes start slowly pouring in the flower while mixing. And keep stirring for two more minutes. Then finish the simmering process.

Have the oven at 350 degrees. Put the seared chicken breast on a cooking sheet and put in the oven for 15 minutes. While the chicken is in the oven get slices of Italian bread and spread the bread with butter. However many chicken filets you have that’s the amount of slices of bread you want to serve with. Place the bread in the oven till toasted.

After the chicken breast is done slice into slices and place on top of toasted bread. Pour the sauce over the chicken. Then chop the capers till fine and place on top of the sauce.