* From My Kitchen to Yours Compliments of Tommy Grella
I believe you need to chase your passions in life. One of my passions is food, and I am pleased to prepare some of my signature dishes for you and also provide the recipes so you can cook these dishes at home. I look forward to meeting you and hope that you will now consider yourself part of the Grella family. Tommy Grella
Oricchiette e Broccoli Rabe 1 cup extra virgin olive oil 3 lbs. italian sausage (preferably Borrelli s hot sausage) 1 medium white onion sliced 8 cloves garlic diced 2 bunches (1 lb.) broccoli tabe, bottom 2 inches of stems removed 1 tbsp. crushed red pepper flakes 1 cup good white wine 1 lb. oricchiette pasta 4 cups low-sodium chicken broth Juice of ½ lemon 1 cup grated parmigiano reggiano Salt and pepper to taste 1/4 cup high quality olive oil for finishing Put a large pasta pan filled three-quarters full with water on the stove on high heat. This will be the pan to cook the oricchiette. While this is heating, start the sauce in the skillet. When the water comes to boil, add two tbsp. salt. In a large Skillet, fry the sausage links on medium heat until browned on all sides. Remove, the links and set aside for later. Remove the excess fat from the skillet, leaving some in for frying. Increase the heat to medium-high and add the garlic and onion slices. Use a wooden spoon to help pick up the browned bits stuck to the bottom of the pan. Add the broccoli rabe, salt, pepper and red pepper. Toss the rabe to coat evenly with the oil. After frying about three minutes, deglaze with the white wine. After one minute, add the chicken stock and bring to a simmer. Slice the sausage into half-inch thick circles at an angle and add back to the pan. Squeeze in the lemon juice. Cover and reduce to low heat and simmer until the rabes are tender (about 8 minutes). For perfect timing, add the oricchiette to the boiling salted water right after you put the cover on the skillet with the rabe and sausage. The pasta should be cooked al dente at the same time the rabes are done. Drain the oricchiette, shaking the excess water and add to the skillet and with the rabe and sausage. Toss well to coat and cook for 2 minutes; check for seasoning. At the last minute, add parmigiano cheese and finishing olive oil and toss. Serve in a wide bowl a bit soupy, topped with a little extra cheese, and a drizzle of high quality extra virgin olive oil. Yield: 4 servings Prep Time: 5 minutes Cook Time: 30 minutes Ease of preparation: easy
3 full racks baby back ribs 2 cups Grella grill rub 1 bottle Johnny Walker BBQ Sauce (available at Mann Orchards) This is a way to make delicious ribs at home without a smoker. But smoking is always preferred if you have one. First unpack and clean the racks, dry them and rub them generously with the Grella Rub. Then place on a cookie sheet and bake at 250º for 3 hours. Remove ribs and cote with half of the sauce, wrap each rack tightly in tin foil, place back on cookie sheet and continue to bake for 45 minutes. Remove from oven and they can sit in the tin foil for up to an hour until you are ready to eat. Just before eating turn to your outdoor grill and grill the racks whole while basting with remaining sauce. You are looking to caramelize the outside. Great ribs pull off the bone and have a nice glaze, they are not dripping in sauce. Grella Grilling Rub 1 cup brown sugar 2 tbsp. sea salt 2 tbsp. dried paprika 1 tbsp. dried ancho chili powder 1 tbsp. ground white pepper 1 tbsp. ground cayenne pepper 2 teaspoons dried cumin 2 teaspoons granulated garlic powder Slaw 1 head shredded green cabbage 3 large carrots julienned 3 jalapeno peppers seeds removed and diced 1 cup cilantro roughly chopped 1 tbsp. crushed fresh garlic (use a garlic press for this if you have one) 1/2 cup cider vinegar 1/2 cup olive oil 1/2 cup mayonnaise Juice of 1 lemon Salt and pepper to taste In a large bowl combine vinegar, mayo,lemon, garlic 1 teaspoon salt, ½ teaspoon pepper. Wisk together and drizzle oil in slowly wisking in to combine. Add the vegetables and toss liberally just before serving. Most slaw is meant to sit before. I prefer this slaw to be served crisp and fresh. Yield: 4 servings Prep Time: 30 minutes Cook Time: 4.5 hours Ease of preparation: easy
Baccalao Fritters 1 whole piece dried salt cod 6 large potatoes peeled cooked and mashed 3 cloves garlic crushed ½ cup chopped fresh parsley 3 large eggs 3 scallions chopped finely 1 cup flour 2 tspn salt 1/2 tspn black pepper 1 cup olive oil for frying Prepare the salt cod ahead of time, soak for at least 2 days changing the water 3 or 4 times. Place fish in large pieces in a pot of cold water and bring to a boil. Once boiling reduce to a simmer and let cook for 20 minutes. Remove and let cool. In a large bowl combine the rest of the above ingredients (not oil) and mix well. Flake the now cooled cod fish and fold into potato mixture keeping decent size pieces of fish. Form into uniform cakes, dredge each one in flour and set aside for frying. Preheat olive oil in a frying pan and brown flour coated fish cakes until golden brown. You can serve immediately or put on a sheet pan and warm them later in the oven. Serve with remoulade and lemon wedges. Remoulade Sauce 1/4 cup fresh lemon juice 3/4 mayonaise 1/2 cup chopped shallots 1/2 cup chopped kosher pickles 2 tbsp. chopped garlic 2 tbsp. prepared horseradish 3 tbsp. dijon mustard 3 tbsp. ketchup 3 tbsp. chopped parsley leves 1 teaspoon salt 1/4 teaspoon cayenne pepper In a large bowl mix ingredients together and serve aside baccalao fritters. Yield: 10-12 servings Prep Time: 60 minutes Cook Time: 1 hour
Asian Beef Stew 2lbs. of stew beef in 1-2 inch cubes (sirloin tips or flat meat work best) 1 cup corn starch 5 cups of water. 2 cloves of garlic, minced. 1 1/2 inch worth of ginger, cut up into slivers 1 lb. shitake mushrooms sliced 3 tbsp. of five spice. 1/2 cup of xiaoxing wine (asian cooking wine) Peanut Oil for frying 3 tbsp. of soy sauce. 2 tsp. brown sugar 1 cinnamon stick. 5 star anise. Salt and pepper to taste 3 tbsp. hoisin sauce 5 large white potatoes peeled and cubed 3 diced scallions for garnish Chinese mustard greens (optional) Heat a large sauce pan, season meat with salt and pepper and lightly coat in corn starch. Fry in batches, do not overcrowd the pan. Remove meat as it browns and set aside. When meat is done add garlic, shallots and ginger, sauté quickly without burning, add shitake mushrooms and continue to fry. Deglaze with xiaoxing wine and cook for 30 seconds more. Add beef back in, then the water five spice powder, soy sauce, brown sugar, cinnamon, anise and hoisin. Bring to a boil then reduce to simmer for one and a half hours uncovered. Now add the potatoes and cook until potatoes are tender. If you d like you may add fresh baby spinach or Chinese mustard greens now just until wilted. Garnish with scallions and serve. Yield: 4-6 servings Prep Time: 30 minutes Cook Time: 2.25 hours Ease of preparation: medium
Tiramisu 1 package ladyfinger italian cookies 8 oz. container mascarpone cheese (room temperature) 1 1/4 cups heavy cream 2 eggs separated 3/4 cup sugar 1 envelope unflavored gelatin plumed and cooled 4 tbsp. Kahlua 1 cup very strong coffee 1/4 teaspoon vanilla 2 cups shaved dark chocolate In a stand mixer, whip egg whites to a stiff peak and set aside. Now in the clean mixer bowl add the mascarpone, egg yolks and sugar; mix until fluffy. Gently fold in whipped egg whites. Then fold in plumed gelatin. Set aside while you prepare the lady fingers. Combine the Kahlua and coffee in a small bowl and very quickly dip in the ladyfingers one at the time and lay in a glass baking dish, 8x14 works well. You should repeat this until you have covered the bottom of the dish with dipped ladyfingers and you have the complete bottom of the dish covered. Usually this is 2 rows. If there is any coffee mixture left pour it over the ladyfingers. Now carefully pour over the mascarpone mixture and spread it evenly with a spatula. Finally, sprinkle a layer of the shaved chocolate over the mascarpone mixture, trying to cover the entire top of the dish. Cover with plastic wrap and let it set in the refrigerator, preferably overnight or a minimum of 3 hours. Carefully slice and serve. *For an extra decadent version, add a layer of chocolate mousse and serve individual servings in a clear glass or ramekin. Yield: 8 servings Prep Time: 1 hour Cook Time: none Chill Time: 3 hours+ Ease of preparation: medium
* About Tommy Grella Known for his appearance as a contestant on the Food Network s The Next Food Network Star, Tommy Grella is often mistaken for a professional chef. While cooking is more than just a hobby, his career and number-one passion is helping his friends and neighbors in the Merrimack Valley pursue their financial goals and dreams. Tommy is a CERTIFIED FINANCIAL PLANNERTM with Grella Financial Services, a full-service, family-owned and operated financial advisory firm. He and his father, Tom, mother, JoAnne, and wife, Bridget, provide personal service and do everything they can to understand their clients needs and help them capitalize on long-term planning opportunities. GRELLA Financial Services Real People Who Really Listen. Call Grella Financial Services at (978) 682-5396 at your convenience to schedule a free, no-obligation consultation and discover the experience, expertise and client-centric approach the firm can offer you. GRELLA Financial Services Real People Who Really Listen. 240 Pleasant Street Methuen, MA 01844 (978) 682-5396 www.grellafinancial.com Securities offered through LPL Financial Member FINRA/SIPC