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Chef Nino's Alfreddeaux

Chef Nino's Alfreddeaux

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Chef Nino's Alfreddeaux

Lunghezza:
326 pagine
2 ore
Pubblicato:
Mar 4, 2020
ISBN:
9781618131164
Formato:
Libro

Descrizione

Every recipe that I create is filtered and stepped through two major life events. The first event was growing up in South Louisiana. I mean the heart of the Southern extremities. I had relatives that still hunted and trapped animals for a living. I had my own pirogue paddling deep into the bayous catching crawfish, killing (and eating) Racoons, catching frogs,Soccalet, Garfish, Aligators, Rabbits, Squirells, Blackbirds, climbing trees, making tree houses and eating coovient. Then the recipes are filtered either before or after or simutaneously through the major life experience of living in the Sicilian Countryside alongside the foothills of Mt. Etna (Europes largest active volcano!)This South Louisiana boy is now fully immersed in the thick of Italian lifestyle. No microwaves, no freezers, No Wall mart, No air conditioning, no fast food! Every meal had to be cooked from scratch. Thank God for the generosity of the Italian People. These kind people literally took me by the hand and taught me how to develop from scratch recipes using garlic, olive oil,fresh herbs and ingredients to create the most flavorful, healthy dishes that I have ever tasted. These families literally affected and changed my life forever, and because of their gentle hands and generous heart I am able to bring to you Alfreddeaux. Every new recipe is derived through the inspiration of living in south Louisiana and Italy. This book is intended to be practical, to give you real life experiences as seen through my eyes. What I have seen, heard, smelled and tasted I bring to you. I am a porponet of real people cooking real food. I am not a proponet of cheffy food. I've always thought my mission as a chef-teacher was to teach recipes that are duplicable, even for the beginner cook but interesting enough for the well experienced cook. I don't want to impress you with what I can cook, but rather to give you the knowledge and inspiration.
Pubblicato:
Mar 4, 2020
ISBN:
9781618131164
Formato:
Libro

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Chef Nino's Alfreddeaux - Chef Nino

Chef Nino’s

ALFREDDEAUX

A Collection of

Recipes and Memoirs

Neil Thibodaux

Chef Nino’s

ALFREDDEAUX

© 2013 Neil Thibodaux

ISBN-13: 978-1-61813-096-9

All Rights Reserved Under

International and Pan-American Copyright Conventions.

No part of this book may be used or reproduced in any manner

whatsoever without written permission except in the case of brief

quotations embodied in critical articles or reviews.

Printed in the United States by

Mira Digital Publishing

Chesterfield, Missouri 63005

DEDICATION TO MR. ANTHONY ROUSE SR.

This recipe I affectionately dedicate to the late Mr. Anthony Rouse Sr.

I was called into a meeting at the Rouses’ headquarters in Thibodaux, Louisiana on April 7, 2006 to discuss cooking classes at their 16 stores. During the meeting as we were discussing the ‘nuts and bolts’ of the expectations, an older gentleman dressed in faded blue coveralls and a baseball cap walked into the room. His outfit did not impress me; it led me to believe he was the building maintenance man. His presence engulfed the room. Conversations stopped and a look of awe and respect was chiseled on each of the 12 managers’ faces as they listened to each syllable uttered by this humble-looking gentleman.

(In the beginning he wanted me to meet him at his house, which has many acres of grass and sugarcane. I arrived and this man was on a tractor with a most unusual hat, dripping with sweat from head to toe. I thought was the gardener, but it was Mr. Rouse. His presence commanded respect.)

We were about 15 minutes into the meeting as he casually strolled in. The meeting came to a screeching halt as he said to me in almost a sarcastic, doubtful way, as if to test my sincerity, So you lived in Italy for 13 years, huh?

I said, Yes. He, with a bold voice, said, You must know about Pasta Scollara! At that point all managers looked at me with much anticipation, to see if I could answer correctly. I told them the truth; No!

Wading through a couple of snickers as if I had failed the test, I asked him to list the ingredients in this recipe. He said that many years ago his mother used to make it for him, and since her passing he knew of no one who could duplicate it. As he told me the ingredients, I knew that it was a very common recipe in southern Italy, especially the Islands.

His people were from Sardinia and I had to assume that Pasta Scollara was a local term used in that native dialect. In Sicily they call it Oggio, Aggio and Pudessina. As I explained this, speaking from experience, I regained credibility, especially with him.

At that moment a seed germinated with Chef Nino and the Rouse Family. I had the distinct privilege to cook it for him on a few occasions before his passing. The first time he ate it, he said that was the exact taste his Mother used to make for him and it brought back so many thoughts and memories.

It is now 6 years later at the time of this writing, and now the Rouses own 30+ stores at which I have done hundreds of cooking classes and events, proudly representing the heart and soul of a Louisiana legend whose legacy will be enjoyed by millions for centuries to come.

He was so wise in the truest sense of the word. He had so many down-to-earth sayings, like ‘A one-holed rat is a stupid rat,’ meaning have more than one avenue of income. Another was ‘Always take the high road,’ meaning do right no matter what the circumstances.

I remember one afternoon I was at his house in the backyard overlooking the peaceful bright yellow sunset of a tranquil South Louisiana afternoon, the wind gently blowing through the Sugarcane leaves. I told him I was overwhelmed because I was doing about 10 things to make a living and I had heard that you should do only one and really focus on that thing.

He, a man of few words, turned his head and looked at me with a stern look on his face. With a loud voice and raised hands, he said Ten? Do fifty! At that he walked away into the fading sunset. Basically, he said to me that I was only doing ten things in my life, when I should be doing fifty. Wow…

Why Alfreddeaux?

Every recipe that I create is filtered and stepped through two major life events. The first event was growing up in South Louisiana. I mean the heart of the Southern extremities. I had relatives that still hunted and trapped animals for a living. I had my own pirogue paddling deep into the bayous catching crawfish, killing (and eating) Raccoons, catching frogs, Soccalet, Garfish, Alligators, Rabbits, Squirrels, Blackbirds, climbing trees, making tree houses and eating coovient.

Then the recipes are filtered either before or after or simultaneously through the major life experience of living in the Sicilian Countryside alongside the foothills of Mt. Etna (Europes largest active volcano!)This South Louisiana boy is now fully immersed in the thick of Italian lifestyle. No microwaves, no freezers, No Walmart, No air conditioning, no fast food! Every meal had to be cooked from scratch. Thank God for the generosity of the Italian people. I am forever indebted with a grateful heart to the Gulina family, the Scuderi family, The Santonocito family, the Nicotra Family, Gilmore, Brower, and Jordan Family (not Italian but were great teachers), the Pistone family, the Solarino family, and the F. Pastura family, and many others who no doubt will resurface in my memory just as soon as this book goes into publication. These kind people literally took me by the hand and taught me how to develop from scratch recipes using garlic, olive oil, fresh herbs and ingredients to create the most flavorful, healthy dishes that I have ever tasted. They also taught me how to conduct myself and my business in Sicily. (Those who conduct themselves properly in Sicily have a long life expectancy!) These families literally affected and changed my life forever, and because of their gentle hands and generous hearts I am able to bring to you Alfreddeaux. Every new recipe is derived through the inspiration of living in south Louisiana and Italy. Ideas violently ferment in my soul which produce various new shades of colors to be painted on my sketch board (my skillet).

This book is intended to be practical, to give you real life experiences as seen through my eyes. What I have seen, heard, smelled and tasted I bring to you. I am a proponent of real people cooking real food. I am not a proponent of cheffy food. I’ve always thought my mission as a chef-teacher was to teach recipes that are duplicable, even for the beginner cook but interesting enough for the well experienced cook. I don’t want to impress you with what I can cook, but rather to give you the knowledge and inspiration so that you can go home and impress your family and friends of what you can do for them. After having taught literally thousands over the last ten years I know the pulse of what folks want. Easy doable gourmet healthy recipes that they can cook and easily fit into their daily busy lifestyles and routines. Be inspired, Be creative, and Be cooking. Make your Author Proud! (Chef NINO)

I ENTHUSIASTICALLY BRING TO YOU ALFREDDEAUX!!!!!!

About the Author

Neil Nino Thibodaux is a native of Franklin, Louisiana and currently resides in Houma, Louisiana.

Nino has a great love of Italy; its unique culture and its people and enjoys not only cooking but teaching. He not only teaches Italian cooking but also the language. Nino has taught the Italian language at Remington College in Lafayette, Louisiana, Nicholls State University in Thibodeaux, Louisiana and at private homes all over Louisiana. Of course, he does not limit his cooking talents to just Italian. Nino enjoys cooking and learning about all cultures, as you will see in this, his first cookbook.

He thoroughly enjoys sharing his life’s experiences, especially the thirteen years he lived in Italy. His wit and humor make his stories interesting and fun to read as you will soon discover.

Nino has a very well-rounded education. He is a graduate of Franklin High School. He earned his Bachelor of Arts Degree in Theology and Psychology from Trinity Baptist College in Jacksonville, Florida and received his Doctorate in Theology and Psychology from Victory Baptist College in North Augusta, South Carolina. He earned his Associate’s Degree in the Italian Language from Perugia University in Catania Italy. He also has taught at the university level for several years.

Acknowledgement

The cover of this book was painted by my good friend

Elrin Fanguy, Jr. (Peanut) who owns Happy Kajun Art

Studio. He can be reached at (985) 856-3743.

He also has a seasoning line called Happy Kajun Spices…

Get some!!!!!!!!!

Contents

Dedication to Mr. Anthony Rouse Sr

Why Alfreddeaux?

About the Author

Acknowledgement

Recipes

Acapulco Margarita Shrimp

Amatriciana

Andoullie and Sweet Potato Soup

Apple-Pecan Cobbler

Avocado Mango Salsa

Bacon-Wrapped Stuffed Jalapeños

Baked Artichokes with Crab Stuffing

Chef Nino’s Bruschetta

Quick Cabbage Roll Casserole

Like Yo’ Mamma Used to Cook Cajun Stuffed Bell Peppers

Cajun Cornbread Dressing

Chicken Mignon

Chicken Parmesan

Chicken Scallopini

Coconut Creamed Gulf Shrimp over Rotini Pasta

Cucumber Jalapeño Relish

Easy Veal Involtini

Fajita Flank Steak Marinade

Fajita Marinade

Filet Churrasco with Three-Herb Chimichurri Sauce

Florentine White Bean Soup

Fried Soft-Shell Shrimp(or Normal Hardened Shell Shrimp)

Frittata

Creole Tomato Guacamole

Chef Nino’s International Tenderloin Nuggets

Jamaican Jerk Pork Tenderloin

Louisiana Sweet Potato Souffle’

Louisiana Catfish Fillets

Louisiana Yams with a Toasted Pecan Glaze

Low-Fat Shrimp Alfredo

Mexican Beans

Mexican Style Shrimp

N’awlins Muffaletta Pasta Salad

Non-Cuccinato Pasta Sauce

Old World Italian Beef Burgers

Olio, Aglio & Prezzemolo

Oven Creole Shrimp Scampi

Pan-Seared Sea Scallops

Panko Crusted Redfish

Pasta Alfreddeaux

Nino’s Pasta Italianeaux

Pasta Napolitano

Penne Ala Vodka

Basil & Pine Nut Pesto Crusted Gulf Shrimp

Roux Dat Nation Chicken And Sausage Gumbo

How to Make a Roux

Sage Frothed Shrimp

Salsa Verde

Nino’s 10 Minute Sauce

Alfredo Sauce

Basil and Pine Nut Pesto

Olio Aglio & Prezzemolo

Pasta Carbonara

Lite Basil Tomato Sauce

Sauteed Shrimp & Vegetable Medley

Louisiana Catfish Fillets

Bayou Blackened Catfish

Grilled Salmon Diavolo

Acapulco Margarita Shrimp

Easy Shrimp Skillet

Grilled Shrimp & Pineapple Kabobs

Shrimp in a Creamy Tomato Sauce

Shrimp Mold

Shrimp Scampi

Sicilian Diavolo

Silky Chocolate Bread Pudding

Sizzling Shrimp Scampi

Skillet Steaks with Jack Daniels® Butter Sauce

South Louisiana Paella

Spaghetti a’la Bolognese

Stuffed Artichokes Italiano

Tarragon Cream Pork Medalions

Tequila Lime Shrimp

Chef Nino’s Wok It Science 101 & 102 Stir Fry Ginger Pork

4 Classic Stir-Fry Sauces

Lemon Stir-Fry Sauce

Soy-Sesame Stir-Fry Sauce

Fresh Herb Stir-Fry Sauce

Sweet & Sour Stir-Fry Sauce

Glaze For Sauces

Marinara Sauce

Capriese Salad

Garlic Roasted Alfredo Shrimp

Garlic Roasted Alfredo Shrimp (New Orleans Style)

Cajun Potato Salad

Down-Home Oyster Dressing

Crab Quiche

Stories

Bologna Massacre

Treasure Hunt

Where Would We Be Without Italy?

An Accident That Benefits Cheese Lovers

Baggage Problems

Changed By A Plan

Dreaming Of Eight Kitchens

French vs. Italian

From Journal To Journey

I Love My Job

It’s Time For A Different Experience

Kill Your Lunch Before It Kills You!

Making Groceries In Italy

Mount Etna

Nino, The Name!

Not All Olive Oil Is Created Equal

Roux Dat Nation

The Origin of the Mafia

Holy Roman Empire

AAAAAAHHHHHHH!!!

Back From Italy

Bloody Slaughter!

La Cucina Povera, Part I

Fishing Fever

From Italy To You

Grillosophy

Inspiration

Italian Cultural Peculiarities

La Cucina Povera, Part II

Mattanza

My First Encounter With Italy

Nino-Itis

Paradise Lost?

San Marzano Tomatoes

The Difference Between A Cook And A Chef

The Spell of Italy

Sicilian Romance Novel

Rome Was Not Built In A Day, Part II

Event Coordinator

The Big Green Egg

Michelangelo

Shell Shocked!

From Vine To Wine

Van Gogh

Rome Was Not Built In A Day!! Part I

Italy’s Tsunami

Cena 174

Euphoria

Horseback Riding In Sicily

Italian People

Destitute To Determined

So Little Time

Gypsies

Photo Index

Recipes

Acapulco Margarita Shrimp


Ingredients:

1 pound wild-caught Louisiana shrimp

1/3 cup tequila

1/2 cup orange liqueur

3/4 cup fresh lime juice

1 teaspoon kosher salt

3 cloves fresh garlic, minced

4 tablespoons first cold pressed extra virgin olive oil

3 medium vine-ripened tomatoes

1 medium red onion, diced finely

1 jalapeño seeded, minced

4 tablespoons cilantro, chopped

1 pinch of white sugar

Cracked black pepper, to taste

Salt to taste


Instructions:

Place shrimp in a shallow baking dish.

In a separate bowl, combine tequila, orange liqueur, lime juice, 1 teaspoon kosher salt, garlic, and olive oil. Whisk until all ingredients are incorporated. Pour mixture over shrimp and mix well. Cover and refrigerate for 1/2 hour, turning shrimp once.

In a separate mixing bowl, mix tomatoes, onion, jalapeño, cilantro, sugar. Season with salt to taste. Set aside.

Pan sear shrimp in a medium skillet until shrimp are just turning pink (approximately 5 minutes). In a medium sauce pan, boil remaining marinade for a few minutes until reduced by half. Spoon salsa over shrimp and drizzle cooked marinade over salsa.

Amatriciana


Ingredients:

1 can San Marzano D.O.P. certified imported Italian tomatoes

1 medium onion, finely chopped

6 slices of pancetta or bacon, cut into small strips

1/4 teaspoon crushed red pepper

2 tablespoons first cold pressed extra virgin olive oil

1 pound cooked and drained bucatini (or pasta of choice)


Instructions:

Heat two tablespoons of olive oil in a frying pan. Add finely chopped onion and cook for 5 minutes over medium-low heat, until soft and golden. Add pancetta or smoked bacon to the onion. Cook until just starting to brown.

Add the tomatoes to the pan along with 1/4 teaspoon of crushed red pepper. Bring to a boil, reduce the heat, and simmer uncovered for 20 minutes, stirring occasionally. Serve on bucatini or your favorite pasta.

Andoullie and Sweet Potato Soup


Ingredients:

1 pound andouille sausage, diced

1 small onion, diced to 1/8 inch squares

2 stalks celery

1 teaspoon dried thyme

3 tablespoons butter

2 pounds peeled Louisiana sweet potatoes, diced to 1-inch squares

2 quarts chicken broth

2 ounces Praline pecan liqueur

Pinch of cinnamon, nutmeg, and cayenne pepper

2 ounces brown sugar

1/4 teaspoon white pepper

Kosher or sea salt to taste

3 ounces heavy cream

1 tablespoon chopped parsley


Instructions:

In a medium stock pot, melt 1 tablespoon butter, add andoullie sausage, and cook for 5 minutes until juices start to render. Add

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