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Chicken Scaloppini with Herbaceous Orzo

Italian Heritage Month is about over, and I’ve got a couple more Italian recipes up the sleeve. This one is similar to Chicken Parmigiana, but a little easier to make in my opinion.
That said, it’s not quite as kid-friendly as capers and olives are little piquant for young palates. Luke and Kate both ate it, but preferred the parm. For me, this was superior and healthier by a longshot.

The Herbaceous Orzo is super simple and open to interpretation. Make it one time, and you’ll be hooked. It works well both warm or cold, and is a real find for people like me who get annoyed by the unwieldy nature of pastas like linguine, fettuncini and spaghettini.

As always, this dish isn’t complete without crusty Italian bread for sopping, and a nice bottle of pinot gris will balance this piquant dish. Sauvignon Blanc will do in a pinch.

Chicken Scaloppini

• 4 boneless, skinless chicken breasts, pounded thin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic or 1 tablespoon of garlic powder
• 1 cup flour
• 1 tablespoon green olives, sliced and drained (pimientos are ok)
• 1 tablespoon capers, drained
• 6-8 sundried tomatoes, julienned
• 2 tablespoons dry white wine
• 1/2 cup chicken stock
• 2 tablespoons pure olive oil

Directions

1.  Between two sheets of wax paper, pound the chicken flat and even, about a 1/2-inch thick.
2. Crush the garlic and mix with salt to make a paste. A mortar and pestle works great. Or you can use the flat side of a knife or meat tenderizer. The garlic should be the consistency of apple sauce.
3. Smear the garlic paste on both sides of the chicken. If using powder season the breasts evenly with the salt, garlic powder and pepper.
4. Heat oil in a wide, heavy pan at medium high heat. You might need to cook them in batches, which is fine.
5. Spread the flour on a bowl or dish with a lip and lightly dredge chicken, dusting off.
6. Fry chicken on both sides, 60 to 90 seconds.
7. Deglaze pan with white wine, stir loosened bits from bottom of the pan.
8. Add stock, mix briefly then stir in capers, olives and sun-dried tomatoes.
9. Reduce heat and simmer another 2 to 4 minutes.
10. Serve over Herbaceous Orzo

Herbaceous Orzo

• One cup orzo pasta
• 1/2 cup frozen peas
• 1/4 cup olive oil
• Juice of half a lemon
• 4-6 green onions, sliced thin
• 2-4 tablespoons finely chopped Italian parsley leaves
• 3 tablespoons fresh basil leaves, julienned 
• Salt and pepper to taste 

Directions

1. Fill a medium-sized pot half way with water and add about a tablespoon of water then bring to a boil
2. Cook  7 to 8 minutes.
3. Add peas, and cook another 60 to 90 seconds.
4. Drain pasta and peas in a colander and rinse with cold water.
5. Transfer to a bowl and mix remaining ingredients thoroughly.

Source: Dave Cathey

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Ready for Spaghetti and Meatballs?

Recipe: Spaghetti with meatballs

Summary: An Italian family favorite.

Ingredients

Directions

1. Prepare the tomato sauce in  a large pot
2.  Mix all ingredients in a large bowl until well incorporated.
3. Optional step: Place the mixture in a food processor and blend to ensure consistent texture.
4. Form the mixure into balls slightly larger golf balls.
5. Heat oil in a heavy pan.
6. Fry the meatballs in batches, making sure you brown all sides. You may also use a deep fryer, dropping the balls into 325-degree oil for 4 minutes.
7. Drain the oil and add to the simmering tomato sauce. Cover and cook on low heat for at least 30 minutes, preferably an hour to an hour and half. Leave the lid slightly ajar for cooking beyond 30 minutes.
8. Boil 4 quarts of salted water, add pasta and cook according to directions on package.
9. Serve meatball sauce over pasta with good crusty bread and a green salad.

Meal type: dinner

Culinary tradition: Italian

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Free Chick-Fil-A Sandy Anyone?

The Chick-fil-A inside Quail Springs Mall, 2501 W. Memorial Rd., turns 10 on on Nov. 4 and to mark the occasion, the store is offering free sandwiches to each customer.
The celebration starts at 10:30 a.m. and ends at 9 p.m. Every customer will receive a free chicken sandwich and the restaurant will host a drawing for 10 winners of free Chick-fil-A for a year.
Throughout the day, the Chick-fil-A “Eat Mor Chikin” Cow will be on-site to pass out balloons and miniature plush “Eat Mor Chikin” Cows to children.

“We are excited to mark the past 10 years by celebrating with free food for every customer,” said Mac McMurry, franchise Operator of the restaurant. “The Oklahoma City community has been a huge part of our growth and success over the past 10 years, and we thank them for being a part of our Chick-fil-A family.”

During the past 10 years, the Chick-fil-A at Quail Springs Mall has formed several community partnerships, including monthly donations of approximately 100 meals to Habitat for Humanity volunteers. In June, the restaurant donated 400 sandwiches to the Edmond Relay for Life.

To find out how the Chick-fil-A at Quail Springs Mall can contribute to your organization, contact Charlotte Chalakee at (405) 343-9933.

For more information about the birthday celebration, call 755-4762.

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Red River Chili

I like mine on the hot side, so adjust the chile to suit your palate.

Ingredients

• 2 tablespoons olive oil
• 2 pounds sirloin cut in ¼-inch cubes
• 16 oz. chick, beef or veggie broth
• 1 (8-ounce) can Mexican tomato sauce

Batch one:

• 1 tablespoon onion powder
• 2 tablespoons garlic powder
• 1 teaspoon pasilla powder
• 1 tsp. white pepper
• 1/2 teaspoon salt
• 1 tsp teaspoon ground black pepper
• 1 tsp. light chili powder

Batch two:

• 4 tablespoons red chili powder
• 1 teaspoon garlic powder
• 1 teaspoon chimayo pepper
• 2 teaspoons ground cumin
• 1 tbsp paprika
• 1 tsp. black pepper

Batch three:

• 1 teaspoon chimayo pepper (or omit if you think you’re reaching your heat-intake limit)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 teaspoons chili powder
• 1 tsp. dried Mexican oregano (see note)
• 1 1/2 teaspoon ground cumin

Directions

• In a cast iron pot, heat olive oil over medium-high heat.
• Add the beef and cook until browned.
• Season with salt and drain off the excess grease. Add the tomato sauce and broth and simmer for 1 hour.
• Add all of the ingredients from Batch one, stir and simmer for 35 more minutes.
• Add Batch two to the pot and cook for another 20 minutes, stirring often.
• Add Batch three and cook for 10 more minutes.
• Let cool and store in an airtight container in the refrigerator.

Cook’s Notes: For an excellent vegetarian version, substitute the beef with 8 oz. baby bella mushrooms, chopped into ¼-inch cubes and 1-1/2 cups toasted, coarsely crushed pecans. Braise the mushroom in 2-1/2 tablespoons of butter before adding the first batch of ingredients.

Source: Dave Cathey

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Fate and Family

While fate is thick in Italian folklore and family is the background of Italian culture, both had a hand in the story you’re about to read. I assigned our intern Cara Bailey to do a story on Vito’s Ristorante last winter. I thought the place was the most under-rated Italian restaurant in town. So forward Cara went, got the story done, but we had trouble getting photos lined up at the time.

Then I assigned the story to summer intern Daniel Puma. Daniel is Italian but grew up in Tulsa and lives in Norman, so I thought he’d love the assignment. He did. He even shot his own photographs, and took Cara’s story and added a few more details. Alas, we never found a good moment to run the story during the summer, and patiently awaited its turn in publication purgatory.

In September, I determined the time had come. I spiffed up Daniel and Cara’s work then ventured to put the photos where page designers could use them. Turns out the photos had been deleted. The story slumped its nonexistent head and dragged itself back to it’s home on the shelf.

Then October arrived — Italian Heritage Month. I assigned a photograph and made it a point to be there when the photos were taken to talk with owner Cathy Cummings to see if any further details needed addition. The story in my possession depicted how family served as the foundation of Cathy’s restaurant.

I went by to attend the long-awaited photo shoot, and in talking with her, it became apparent her story of growing up in a family that survived by serving food to others was accurate but not so much unique as cultural. So much so, that I decided to write my own story. Sorry Cara and Daniel. Them’s the breaks. You know I appreciate you both.

The Italian community in Kansas City where Cathy was reared is apparent on every plate at and permeates the air at Vito’s, a simple, traditional Italian cafe. She carries more than 100 wines, all of which are Italian. Sauces are made from scratch and breads are baked in house. The only thing she doesn’t do from scratch is the pasta, which would be a logistical nightmare for someone who sees her job as no different than having folks to her home for dinner each night.

I’ve eaten at Vito’s a dozen times and have never left within 10 blocks of dissatisfied. Cathy makes her sugo from a recipe she learned as a child. That explains why it exudes such confidence for such a simple sauce. I could go through a loaf of bread sopping it up. Wait, maybe I did. The “Italian butter” that comes with the bread is hard to resist even after the loaf disappears. The chicken marsala is rich, succulent and soul-soothing.

Vito’s has been around six years now, and the time has come for it to join the ranks with local Italian favorites like Papa Dio’s, Trattoria il Centro, Victoria’s, and Caffe Pranzo.

Have you been to Vito’s? Let me know what you thought.

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Shrimp Diavolo

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Nonny’s Italian Hot Pot

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Mind your Manners

With the holiday season around the corner, social events and gatherings start to fill the calendar. To prepare, etiquette expert Carey Sue Vega will give tips and advice to help people navigate any social gathering with more confidence and ease. Vega will present at a lunch and learn on Tuesday, Oct. 20 from 11:30 a.m. to 1 p.m. at Nonna’s Euro-American Ristorante in Oklahoma City.

“Preparing for the holidays can be stressful whether you are entertaining at home or attending a social event for your office,” Vega said. “Subtle details like seating arrangements, how to strike up a conversation and understanding the basics of etiquette shows respect and can make everyone feel more comfortable.”

The lunch and learn will offer seating for 40 people in order for Vega to assist and interact with all the individuals attending.

She guides the attendees through dining and party etiquette and secrets for starting and sustaining enjoyable conversation. In addition, she will be taking questions throughout the event.

“I try to give people knowledge and tools to use in a business or home environment,” Vega said. “Paying attention to the smallest details when you are hosting an event helps to relieve anxiety for both the host and guests and helps the event flow more smoothly.”

Registration is $50 and includes the cost of lunch. For more information or to RSVP, visit www.SocialEtiquette.EventBrite.com or www.Facebook.com/EtiquetteExpert.

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Lunch of the Weak: Vivo Italian Restaurant

Whenever I see a restaurant that doesn’t start out offering a buffet add one, it’s a huge red flag.
Then again, a buffet — in my opinion — is never a great sign anyway. Yes, it’s been done well, most notably by Primo’s d’Italia, but it is a red flag.
So when I saw the “now offering a buffet” banner go up at Vivo Italian Restaurant, 12305 N Rockwell Ave., I was concerned.
Partially because in the handful of visits I’ve paid there, the food has been uneven at best. And it certainly doesn’t have the atmosphere — unless you count the louder-and-proud playlist of Neil Sedaka singing pop standards — to deflect from mediocre offerings.
Parked in an old Godfather’s Pizza, ownership cleaned the place up, added a bar and painted the walls white. Really white. Really, really white. It feels a little like a waiting room at a really hip dentist’s office.
The new buffet has a little bit of everything — with the emphasis on a little bit.
There was a single pan of pizza, half sausage the other Canadian bacon. Not a large pizza, not even a medium. Clearly, a small. The remanining entrees were many but, again, small. It’s as if they’re not expecting much of a crowd. That said, I was glad for the wide variety: canneloni, lasagna, sausage and peppers, meatballs in red sauce, chicken alfredo, artichoke chicken and egg rolls.
Yes, egg rolls. There also was stir-fried rice.
The salad bar was simple, offering iceberg lettuce, pasta salad and the typical accoutrements of an understated smorgasbord of this type.
The buffet is only $6.99, but I think I would’ve rather spent that seven bucks on Primo’s Presto lunch or Caffe Pranzo’s Take a Load off We’re Gonna Be Here Awhile Lunch.

Other than the pizza, nothing was terrible. As I walked away from the buffet, I noticed a single cook in the kitchen. The lights were out and he was gazing from his perch in the service window,  his elbows resting where fresh dishes of pasta should’ve been and his hands clasped around his cheeks. This dude looked really, really bored. I took one last look at the food on the buffet and felt like I was standing next to the guy.
In fairness, I have eaten Italian food at a rate over the last two weeks that would’ve made the late Dom Deluise girlishly squeak with pride. Perhaps I need a break. I say that because my second favorite part of the lunch were the egg rolls. My favorite? Neil Sedaka’s understated interpretation of “Mack the Knife.”

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Bijoux diners win whether they root for Sooner or Longhorns

Good restaurants are an extension of the owner’s personality. Great restaurants are a piece of the collective soul.
Scott and Gina Gottlich don’t have the ego to presume that they’re producing some of Dallas’ finest food without the focus and commitment of an entire staff.
Scott told me that when people enter Bijoux, he wants them to feel like they’re in his home.
Scott’s home is a commune. A sophisticated, beautiful, unpretentious commune that celebrates great food and wine.
The former OU wrestler and his sommelier wife have achieved in a short time what some chefs and restaurateurs will work a lifetime to achieve and still fall short.
That’s a result of putting God-given talent together with the skills one has accrued, not taking people for granted and dropping the attitude.
This is a place where you’ll spend anywhere between $60 to $150 per person and feel lucky to have had the opportunity to do so.
I had the good fortune to eat at the Gottlich commune with my 12-year-old son, Luke.
The restaurant serves meals in either 3, 5 or 9 courses. The amount of food you will ingest doesn’t increase greatly with the number of courses chosen.
We opted for the 3-course. Luke ordered Sweet Corn Agnolotti, and I Pan-Seared Prawns.

Luke’s agnolotti was filled with sweet corn and kissed with hazelnut butter and danced with Parmigiann-Reggiano and truffle shavings. My prawns were intwined over caramelized onions, roasted mushrooms and Spanish chorizo. My prawns were rich and spicy, reaching deep into my diaphragm to draw up a slow, smooth, “mmmmm.”

But Luke’s pasta was inspired. He’d never eaten anything remotely close to it, and didn’t stop talking about it for a week, despite the fact that he didn’t know how to pronounce. While his young palate perhaps wasn’t prepared for the wonder of shaved truffle, mine was thankful for it. Hard to imagine that such small morsels are capable of a thermonuclear event of flavor.
We also sampled the Crispy Pork Belly. It came with frisee, tomato fondue and stone ground mustard, but it didn’t really matter. Luke took one bite, and the look on his face was all that was necessary.
“It kind of squirted when I bit into it,” he tried to explain. “And it was sooo good.”

Yeah, we’re talking about a really big hunk of bacon-ness. If flavor were a planet, this dish was one its continents. Australia, maybe.
For the second course, I chose Long Island Duck Breast, Luke chose Roasted Filet of Beef.

The duck was beautifully prepared with carrot, fingerling potato and raspberries. Being breast, it was lean and lacked the punch of the pork belly, so it might’ve been a mistake on my part to choose it to follow. Luke’s filet stood up to the pork belly and, in the manor of the great Calvin Ebby LaLoosh, announced its presence with authority.

The haricots verts were crisp and fresh, the truffled potato puree rich but not as much as the veal jus that surrounded the island.
For dessert, Luke chose the Glazed Chocolate Tart, and I the Ice Cream Sandwich. Luke wasn’t talkative, so I was concerned he was disappointed. When I asked him about it, he told me it was the best chocolate he’d ever tasted.

 And it’s no wonder, considering the thick almost gelatinous layer of chocolate that formed a shell over the tart and the surrounding red berry coulis, pistachio and chocolate ice cream that accompanied it.
While Luke’s dessert might’ve been more decadent and delicious than my dessert, there’s no arguing that mine was more ingenious. A playful take on a kid’s favorite, white chocolate macadamia cookies served as buns for the ice cream and was served with a tiny mug of “root beer float” with amaretto syrup. While I like Luke’s better, I’m thankful I got to see a genius’s interpretation.
If you’re in Dallas for the Red River Rivalry this weekend, you can’t lose by choosing Bijoux for dinner.

The menu changes daily, so you won’t be able to match this meal. However, the interpretation you are in for might just exceed it. Having gotten to know Scott and Gina, I’d be surprised if it didn’t.

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