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If you are a broccoli hater, as I am, you are in for a pleasant surprise. I found this recipe on the back of a box of celentano cavatelli. My wife thought it looked good. I saw the word broccoli and said yuk! Well my wife convinced me to give it a try, as wives can do in their very special way, and I was surprised to find that it tasted great.

That just goes to show that you never know where you will find a great recipe. Thank you to the folks at Celentano, I hoped I spelled that right my spell checker is telling me no but that happens with proper names. So keep your eyes open for those unexpected recipes that you find on the boxes of the foods you buy, sometimes they are real winners. The great thing about this particular recipe is that broccoli haters love it. Besides myself, my daughter also likes it, and the only vegetable she eats is a french fry. I’m not even sure the potato is a vegetable, but you get the point.

As always there are mistakes I make in the video, the most glaring one is that I say I am sauteing garlic, when it is actually onion in the pan. I use those two together so often that I get confused easily.

Enjoy the video and the dish.

Cavatelli con Broccoli

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Have you ever heard the saying “Now we’re cooking with steam” ? Well that’s exactly what you do when you use a pressure cooker.
Many people are afraid of pressure cookers, worried that they may explode. I am not sure where that fear comes from, because they are quite safe and there is no danger of explosion.

The worst that could happen is the the relief valve or zero pressure valve will release all the pressure if it gets too high. In any case it is a great way to speed cooking time and the only way I’ll make the dish I call “Marion’s favorite chicken”.

It got it’s name becauase it was the my wife, Marion’s favorite chicken dish that I made. Since it was just my attempt to duplicate the shredded chicken used in burritos and sometimes tacos, that seemed as good a name as any.

I can’t remember the exact law from physics, I think it was Boyle’s law, that stated that heat increases proportionaly to an increase in pressure. That is the basis of the pressure cooker. I’ll have to Google that later to find out

This dish can be enjoyed in many ways, Burritos, Tacos, Empanadas. I also like to use left overs as a topping for nachos.

Use your imagination and make your own creations. Let me know what you come up with.

Enjoy

I finally found my camera, which has been missing since Christmas. I was cleaning the house for my superbowl party and there it was, right where I left it, in that computer bag. I put it there because I couldn’t find the camera bag. One of those ” I’ll remember where I put is” . Sure!

So I thought it would be appropriate to make a superbowl staple, Chili.

I screwed up on the ingredients when I was taping, so don’t listen to what I say, even though I correct myself, but watch the onscreen instructions. It’s 1/4 cup chili powder and dried chili negros, not 1/2 cup. Yow, that would be hot, but still make a good chili.

I couldn’t find my hairnet so I grabbed the next best thing. Check out the video to find out.

Enjoy

Pablo Maiorino

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Well the holidays are behind us and the mad rushing for gifts and the hectic arrangements to gather family members from near and far, are finally over. I know how difficult these times can be, as well as the satisfaction and joy that comes from sharing your home with family and friends.

In my house a large part of holiday celebrations revolves around food. The abundance of food at these times can be overwhelming. To make it easier, I like to do a lot of prep work and pre-cooking. For example, one of the dishes I was planning was bow-tie pasta with walnut pesto sauce. This is a very easy dish to make in advance. The pesto will keep for several weeks and will be just like fresh the next day, especially if you leave a layer of oil on top! I also ask my guests to bring specific items. This may sound presumptuous, but I think people are happy to know what to bring, rather than have to guess what the perfect item might be, at least I know I do.

I know it has been a while since I posted a video or even posted at all. Although there are many reasons for this there is no excuse and I apologize. To make up for this and in the spirit of the season, I would like to give you all a recipe e-book of Mexican and southwestern recipes. I plan on creating some new videos very soon, so keep checking back. Meanwhile enjoy the recipes in this e-book.
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I hope you all had a wonderful holiday and I wish you all a prosperous New Year

I know some of you viewing the empanadas video are thinking , hey Pablo, I thought traditional recipe for empanadas included raisins. Well like any traditional recipes, there are many variations. Rasins are indeed part of many authentic empanada recipes. I happen to not like that variation as my taste buds revolt when sweet and meats are mixed. If you enjoy this taste sensation, then by all means throw some raisins into the mix. Actually you can fill the empanadas with anything you like. As I mentioned in the video, one of my favorite variations is dulce de leche (caramel). This tasty treat was always included whenever my mom made empanadas. Sugar on the outside right after they come out of the oil adds a nice finish. Of course you had to eat the main course to get the dessert. So use your imagination and make some kitchen magic with your own empanada creations.

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Hello folks! Ready for another thrilling episode of free cooking videos? What will he screw up this time? Continue Reading

When I go on vacation and spend time in a strange kitchen, I often wonder, how I am going to be able to cook anything tasty without my basic spices and the staples I am accustomed to having on hand in my own kitchen.
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Get into that kitchen and rattle some pots and pans. That’s what I do in this video, sorry I’m a noisy cook. Hopefully the subtitles will help.
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One of my favorite Italian classics is Mussels Marinara. Fortunately it is one of my daughter’s favorites as well, she is very picky Continue Reading