Stuffed Flounder Recipe

For all you pescetarian's out there, today I am sharing with you my delicious stuffed flounder recipe. Video found below.

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Serves: 4
Cooking Time: approximately 45 min

Ingredients:
8 flounder fillets, thinly sliced
1 lbs. shrimp, cleaned
1 lbs. scallops, cleaned
1/2 lbs. crab meat, cleaned
4 cloves garlic, minced
1/4 cup of parsley, chopped
10 basil leaves, chopped
3 tablespoons olive oil
3 1/2 tablespoons butter
2 tablespoons breadcrumbs
black pepper to taste
salt to taste

Preheat the oven to 400 degrees. To make the stuffing, begin by crushing and chopping the garlic and add in a frying pan with the olive oil and 1 1/2 tablespoons of butter. Fry over medium heat for about 2-3 minutes. Add the shrimp to the frying pan and stir together. Next, stir in the scallops. Lastly, add the crab meat and stir all the ingredients together. Leave over medium/high heat for 5-7 minutes. After a few minutes, add crushed black pepper and salt and mix. Add the parsley and basil after about 5 minutes and mix. Then add the breadcrumbs and mix everything in the pan together for another 2 minutes. Remove from heat.

Line a baking sheet with aluminum foil. Place four fillets of flounder on the sheet. Add a generous amount of the stuffing on top of each fillet. Cover the stuffing with another flounder fillet as if making a sandwich. Sprinkle breadcrumbs over top of each fillet. Place 1/2 tablespoon of sliced butter over each fillet. Place in the oven at 400 degrees on the middle rack and bake for 15 minutes. Serve while hot. Buon Appetito!

Spaghetti alla Carbonara

I am pleased to share with you my spaghetti a la carbonara recipe. This is one of my favorite dishes, but also one of those dishes you can't eat everyday because it is a bit heavy. It is so delicious and I just had to share it with you all! Video is found below.

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Serves: 4
Ingredients:
Spaghetti
Pancetta / pork belly, cut into cubes
3 cloves of garlic, 2 of which are diced
1/2 medium onion, diced
1 cup of parsley
3 egg yolks
3 Tbsp. of butter
1/4 cup of white wine
1/4 cup parmesan cheese
Freshly grated pecorino cheese
black pepper to taste
salt to taste
olive oil

Begin by cutting the thick skin part off of the pancetta/pork belly. Cut the pancetta in half, lengthwise and then cut into cubes. Add 1 tsp. of olive oil to a frying pan and place on the stove over medium/high heat. Add 1 clove of garlic, sliced in half to the frying pan. Once the oil has started to sizzle and the garlic has a little bit of color to it, add the pancetta to the frying pan. Once the pancetta has begun to brown in color, remove the 2 slices of garlic from the frying pan and add the 2 diced cloves of garlic and the diced onion to the pan. Add ground black pepper to taste and a pinch of salt. After a few minutes, add the wine to the frying pan. Remove from heat once the garlic and onions have turned a nice brown color.
Scramble the 3 egg yolks in a bowl and season with black pepper and salt. Add the parmesan cheese and mix together. Chop the cup of parsley and add half of the amount into the bowl and mix together. Save the rest of the parsley for later.
Add water to a pot that is large enough to boil the spaghetti in and place it over high heat. Add salt to the water in the pot. Once the water starts to boil, place the spaghetti in the pot and boil as long as suggested on the box it came in. Place the butter into another pot and melt over low heat. Once the spaghetti is al dente, drain and put into the pot with the melted butter. Mix the pasta and butter over low heat and then add the fried pancetta and mix. Lastly, add the egg mixture and mix well for about 2-3 minutes. Place the spaghetti a la carbonara onto a serving dish and sprinkle the remaining parsely and freshly grated pecorino cheese on top. Serve while hot and enjoy!