Chef On A Shoestring
Chef Nick Stellino
Author, Nick Stellino's Family Kitchen
3 tomatoes cut in slices about one-half inch thick
1 white onion cut in thin slices
salt & pepper to taste (approx. one-quarter teaspoon each)
1 teaspoon dry oregano
4 tablespoons of olive oil
2 tablespoons of vinegar
Marinate the sliced onions in two cups of cold water and one tablespoon of vinegar for 20 minutes. Drain and dry with a paper towel. In a salad bowl, mix all the ingredients well 20 minutes before serving, and then let it sit until ready to serve.
1 pound fresh Italian style sausages
1 white onion chopped
6 cloves of garlic
1 cup tomato sauce
1 cup chicken stock
1 cup fresh corn kernels
4 teaspoons olive oil
Brown the sausages in one teaspoon of olive oil and set aside. Throw away the fat and the juices which have rendered in the pan. Add the remaining olive oil and cook over medium high heat. Add the garlic and cook for two minutes. Add the onion, reduce the heat to medium, and cook for five minutes, remembering to stir well. Add the tomato sauce and the chicken stock. Bring to a boil. Add the sausages and the corn, then reduce the heat to simmer, and cook for an additional 15 to 20 minutes.
1 pound of potatoes
olive oil
salt & pepper to taste
Cut the potatoes in one-quarter inch cubes. Preheat the oven to 350 degrees. In a bowl, mix the potatoes with olive oil and salt and pepper. Place the potatoes in an oven proof dish. Roast the potatoes for 45-55 minutes.
1 pound of strawberries (cut into quarters)
4 tablespoons of sugar
2 tablespoons of balsamic vinegar
In a bowl, mix the strawberries with the sugar and the vinegar. stir well. Chill in the refrigerator for about 1 hour, stirring every 20 minutes. Serve in a bowl with more sugar sprinkled on top if you desire.