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Welcome to the chef's table, a feature here at Commisso's Fresh Foods that will showcase some of the ideas and recipes from our own in-house chef's.
Appetizers
Coconut Shrimp
Nanna Hunter's Coney Fries
Soups, Sauces & Salads
Alfredo Sauce
Arugula, Pear & Walnut Salad
Butternut Squash Soup
Commisso's Chicken Noodle Soup
Commisso's Original Chicken Stock
Commisso's Tomato Sauce
Pesto Sauce
Sides
Balsamic Grilled Vegetables
Entrees
Beef Chili with 3 Beans
Beer Can Chicken
Chicken & Broccoli Stir Fry
Citrus Chicken Under Brick
Commisso's Grilled Pizza
Fresh Pasta, Meatballs & Sauce
Grilled Salmon on Cedar
Harissa Chicken Shish Kebab
Jambalaya
Low & Slow Smoked Ribs
Nana Hunter's Chicken Pot Pie
Scallop Mille Fuille with Raitta
Slow Roasted Lamb Shoulder
Three Mushroom & Cheese Frittata
Desserts
Grilled Peaches with Coconut Gelato
Grilled Pineapple Strawberry Gelato
Mutsu Apple Crisp with Gelato
Beverages
Coco Water Martini
Commisso's Pina Colada
Harvest Squash Sip
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Coconut Shrimp
Serves: 4
150ml Coco Water
50ml Pineapple juice
25ml Lime juice
1/2 Shallot, minced
1 clove Garlic, Minced
1 Small red Chili, minced
1 knuckle Ginger, minced
Salt and Pepper
12 Large Prawns, peeled, deveined
250ml All-purpose flour
2 Eggs, beaten
250ml Unsweetened, shredded Coconut
Salt and Pepper
In a bowl, mix all of the marinade ingredients well. Place the shrimp in the bowl and cover with the marinade. Marinate for 25 minutes up to 1 hour.
Take out the shrimp one by one and dip first into the beaten egg, and then into the coconut. Repeat until all of the shrimp is “breaded”.
These can be breaded up to 3 days in advance and stored in one layer.
In a deep fryer, heat canola oil to 345F.
Fry the shrimp in small batches until golden brown, and cooked all the way through, about 3 min.
Season with salt and pepper right away, eat right away.
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Nanna Hunter's Coney Fries
Serves: 4
10 Large Yukon Gold Potatoes
Enough Vegetable Oil to fill your Deep Fryer or Pot
Salt and Pepper
700g Ground Beef
1 Small White Onion, chopped
4 Cloves Garlic, minced
1 Hot Red Chili, without pith, seeded, minced
1 Can “Heinz” Tomato Soup
1 Soup Can of Beer
Salt and Pepper
Cut the potatoes into the desired French fry shape of your choice. Deep fry once at 300F until just soft, drain, and let cool.
Brown the beef in a medium sized sauce pan over medium high heat, and drain. Add the onions and cook until soft, about 5 minutes. Add the garlic and chili and cook another 3 minutes. Add the tomato soup and beer.
Simmer over low heat for 20 minutes, stirring frequently, season with salt and pepper.
Preheat the deep fryer to 365F. Fry the once cooked fries a second time until they are golden and crispy, drain, season with salt and pepper.
Place a portion of fries on a plate and top with Coney sauce. Enjoy with a beer, they’re spicy!
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Alfredo Sauce
1Stick Butter
1 1/2C 35% Cream
1C or more Parmegiano Reggiano, finely grated
Salt and Pepper
In a heavy bottomed sauce pan over medium heat, melt the butter. Add the cream and reduce it by one third. Using a whisk, slowly add the cheese until the desired consistency is achieved, season with salt and pepper.
- Buy the best cheese and butter you can afford.
- Never let the sauce boil once the cheese has been added, otherwise the sauce will separate.
- Re-heat the sauce very gently.
- Buy cheese in chunks, the pre-grated cheese will lose moisture quickly.
- Parmesan and Romano are NOT interchangeable.
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Arugula, Pear & Walnut Salad
1 Package Arugula, Washed
1 Bosc Pear
½C Walnuts, Whole
1/4C Commisso’s Store Made Balsamic Vinaigrette
¼C Parmagiano Reggiano shavings
Salt and Pepper
Core the pear and slice thinly, (do this right before serving the salad, otherwise the pears will oxidize and turn brown.)
Toast the walnuts in a 350F oven for 10 minutes. (You can do this the day before.)
Buy a whole piece of Parmesan, it stays fresher longer. Use a vegetable peeler to get thin shavings.
In a large bowl, toss all of the ingredients together, and season with salt and pepper.
Top with more Parmesan shavings for garnish.
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