Posts Tagged ‘Joey’s Italian’


This dish was inspired “Joey’s Italian”.  Just LOVE that place and the new book. 

The original recipe was “Shrimp Sambuca” but we only have black Sambuca and I didn’t want a grey sauce.  The idea of shrimp and peaches sounded good to me, so this is what happened.

Shrimp Peach Brandy  Serves 2 – 3

  • 24 Medium to Large Raw Shrimp, peeled and deveined
  • 1 TBS olive oil
  • 1 TBS Smart Balance (or use butter)
  • 1 TBS chopped garlic
  • 2 TBS chopped green onion
  • 1 TBS flour
  • 1 1/2 oz Peach Brandy
  • 1/2 cup Veggie (or chicken stock)
  • 2 TBS heavy cream
  • 1/4 cup diced peaches (I used canned but fresh would be SO MUCH BETTER).
  • 1/2 tsp salt and pepper
  • 1 tsp chopped parsley
  • Serve over rice or pasta…we served it over thin sliced boiled cabbage.

Heat stove top on medium high and place a large saute pan with 1 TBS olive oil on top. When it is hot, add the shrimp and saute 4 minutes.  Stir so they cook evenly. Remove and set aside.

In same pan, heat the SmartBalance (or butter), garlic, onion and cook until garlic and onion are tender, about 2 minutes on medium. Do not brown. Whisk in flour.   Add the brandy. Now is the fun part…. take a long match or long point BQ lighter and lite the Brandy to flambe’. Let the flame go out on its own.


Over medium heat, add the stock, the cream, the peaches, salt, pepper and parsley.  When you add cream, you have to stir constantly.  Increase heat to medium high to bring the mixture to a boil.  Once it boils, reduce the heat to simmer, STILL STIRRING, and let it thicken. Turn off stove top. Plate the shrimp and sides and top with sauce. Serve right away.  

The sauce is sweet and smooth. Ted thought there was a bit too much garlic. I thought it was perfect. 

A wonderful way to enjoy shrimp and … light a fire ;).



Ted also enjoyed the Peach Brandy on its own.

Take care and wake up tomorrow knowing that It’s Friday!

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This is a wonderful Italian recipe made with the freshest of tomatoes.  The vine ripe tomatoes from the local shop were chosen because they looked so red and plump.  They were not refrigerated so the flavors would enhance over the few days before using them in this old fashioned, Italian recipe adapted from “Joey’s Italian”, page 168.

  • 1 lb Swordfish steaks ( 2 steaks, 1 3/4″ to 2″ thick)
  • 3 TBS almond flour
  • 1 tsp Italian spices + pinch of onion and garlic powder
  • 1/4 tsp each salt and pepper
  • 1 TBS olive oil – separated
  • 1 clove minced garlic
  • 1 medium or 2 small vine ripened tomatoes, rough chopped
  • 1 TBS Kalamata olives (sliced)
  • 1 TBS capers
  • 1/2 cup sherry
  • 1/4 cup water
  • 1 tsp butter (or SmartBalance)
  • Juice of a lemon
  • Fresh parsley

Preheat oven to 425 F.  Rinse fish and pat dry.  Mix together the flour, spices (with the pinches of flavor),salt, pepper.  Put the mix onto a flat plate and coat the fish. 

Heat a skillet over medium high heat.  Add the fish and cook about 3 minutes per side. Transfer to an oven safe dish, put into the oven and continue cooking 10 minutes.

In a saucepan, heat 1 TBS olive oil over medium high heat.  Add the garlic and cook 1 minute.  Add tomatoes, olives, capers and lemon juice. In a small cup mix the sherry and water and add to the tomato mix.  Add the butter or SmartBalance.  Let cook for 4 minutes.  Reduce to low and continue at a simmer until fish is cooked. If the sauce is reducing too much, place a lid on it.  

Plate the swordfish and top with the sauce. Garnish with parsley. 

Enjoy all the flavors that come alive in your mouth. The moist delicate experience of the swordfish.  The burst of flavor from capers and olives in a background of lemon.  Wow! Too good.




Tonight will be fairly relaxing. Ted is enjoying his yard work. Shane is a little tired. He was up working out with me at 4 AM this morning as he slept in our room and followed me downstairs for a “Pre Shane Run” workout.  He’s just not used to rising and shining so early. 

As for me, there are icings and decorations to make so I’ll set to it.

As for you… have a great night!

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A Wonderful Treasure

On a mission this morning to exchange the DVD and grocery shop. In the middle of the hub-bub before leaving the house (I’ll get to that in a minute), the ingredients for Thursdays CEimB night was missed.  I decided to stop at Barnes and Noble to take a peak at the recipe, since the book had to be there.  During my stop, I found a true treasure:

dscn0693Being a cook book collector, this one couldn’t be passed up.  “Joey’s Italian. Favorite Recipes from Central New York’s Celebrated Restaurant”.    Look what was detailed on page 76…

Utica Greens by Joey DeCuffa

Utica Greens by Joey DeCuffa

In the beginning of the book, Joey tells his story.  He talks about growing up and working in Utica at another famous area restaurant, Grimaldi’s.   It is a wonderful summary of his life and how he grew to love cooking and finally owning one of the most popular restaurants in Syracuse, New York.   All the local recipes we Central New Yorkers love.  What a treasure!


As for the hub bub… well, Ted discovered the upstairs freezer wasn’t working.  He proceeded to move it and check out the electrical connection. 


Groceries were on hold until we found out if it was a permanent failure or a simple “pause in the action”.  Turned out the circuit breaker had been tripped.  We were working again. Phew!

Then there was the muffin hold up.  Had to wait for muffins to bake.  These were made with SALBA whole grain, which is why you see the sesame seed type texture at the top.  They are just okay in my opinion so I won’t offer any recipe.  My mistake?  Too much salba, not enough fat and not enough flour.  As for healthy, you can’t beat them because they have all the vitamins, minerals, protein… everything a good healthy muffin should have.


Upon cleaning up after muffin making, I studied the sponge wondering if it had seen better days.. WARNING! This is gross so if you have a weak stomach, don’t look at the next shot…

sponge grunge

sponge grunge

I  decided to use a new sponge and to heak with microwaving the old one to kill bacteria.  They really smell nasty if you microwave them. Peee-Yew!

How long do you keep your sponges? Do you do anything to try to extend their life, like microwaving them?

A wrap

I’m off. Tonights dinner post just might be something special and deserving of it’s own page. We will see.

Have a super Saturday night!

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