Conquering Cuisine with Denis Chiappa
Cooking Classes in Bucks County, Montgomery County

What's Cooking

The latest from Denis Chiappa

Grilling, Rubs and Sauces
with bonus recipe
Event Date: 4/30/2019

Grilled Shrimp with Romesco Sauce

¼ cup diced roasted peppers

¼ cup diced fire-roasted tomatoes, drained

1 garlic clove, minced

¼ cup finely chopped almonds

1 tablespoon sherry vinegar

1 teaspoon honey

½ teaspoon smoked Spanish paprika

3 tablespoons extra virgin olive oil

Salt and pepper

10 to 12 large shrimp, peeled and deveined

1 tablespoon barbecue rub

Crusty bread, sliced

  • Add first eight ingredients to the bowl of a food processor; process until just smooth.
  • Preheat grill to medium heat. Drizzle shrimp lightly with oil; toss with barbecue rub; let stand.
  • Place bread on grill; cook until lightly charred. Remove; transfer to a serving plate.
  • Grill shrimp, turning once, until center is just cooked through. Serve on bread; top with sauce.

Grilled Pork with Pineapple Relish

¼ fresh pineapple, finely diced

¼ red bell pepper, finely diced

½ small onion, minced

½ serrano chile, minced

Lime juice, to taste

Fresh cilantro

Salt and pepper

2 boneless pork loin chops

1 tablespoon olive oil

2 tablespoons Mexican spice rub

  • Stir together the pineapple, pepper, onion and chiles to a mixing bowl.
  • Stir in lime juice and cilantro; season with salt and pepper.
  • Rub pork with olive oil; season with spice rub.
  • Grill, turning once, until center is just cooked through.
  • Remove from grill; let rest five minutes. Serve with salsa.

Grilled Chicken with Salsa Chimichurri and Spicy Mayo

2 chicken breasts, split

½ cup marinade



½ teaspoon garlic, minced

1 scallion, sliced

2 tablespoons cilantro, finely chopped

2 tablespoons parsley leaves, finely chopped

1 tablespoon oregano leaves, finely chopped

1 teaspoon red wine vinegar

½ teaspoon sambal paste

2 tablespoons olive oil


Spicy Mayo

¼ cup mayonnaise

½ teaspoon garlic, minced

¼ lime, juice

1-2 teaspoons sambal paste

Sea salt and freshly ground pepper

  • Add chicken and marinade to a Ziploc bag, seal shut and marinate, refrigerated, 2 hours.
  • Pre-heat a grill or grill-pan over medium heat.
  • Add chicken and cook until lightly charred on first side, about 4-5 minutes.
  • Turn, continue grilling until just cooked through, about 2-3 minutes. Remove from pan; let rest.
  • Combine the mayonnaise, garlic lime juice and sambal; season with salt and pepper.
  • Stir together the garlic, scallions, cilantro, parsley, oregano, vinegar and sambal. Stir in oil; season with salt and pepper.
  • Serve chicken topped with chimichurri; drizzle with spicy mayo.

Challah Pain Perdue with Macerated Apples & Salted Toffee Sauce

Macerated Apples

½ cup apple, diced

1 teaspoon toasted & chopped nuts (almond, pecans, walnuts, etc)

¼ lime, juice & zest

¼ orange, juice

 1 teaspoon mint, chopped

1 teaspoon dark brown sugar

¼ teaspoon cinnamon

Pinch salt

  • Toss all ingredients in a bowl
  • Cover and allow to marinate for at least 10 minutes and up to an hour before serving

Pain Perdue

2 slices challah bread, cut about 1 inch thick

1 egg

2 tablespoons whole milk

½ teaspoon vanilla

Zest of 1 orange

¼ teaspoon cinnamon

1 teaspoon sugar

1 tablespoon oil (for cooking)

1 tablespoon butter (for cooking)

  • Combine all ingredients except bread, butter & oil in a large bowl & whisk to combine
  • Preheat a medium sauté pan over medium heat with butter & oil for about 1 minute
  • While pan is heating, dip bread in mixture and soak on each side 30-60 seconds
  • Add bread to pan & reduce heat to low
  • Sauté bread on each side (turning once) until lightly browned, about 2-3 minutes per side
  • Remove bread, wipe out pan and proceed with toffee sauce (recipe follows)

Toffee Sauce

¼ cup dark brown sugar (packed)

¼ cup heavy cream

1 tablespoon butter

Pinch salt, to taste

  • Combine sugar & cream in a medium sauce pan
  • Cook over medium heat, whisking continuously until thick enough to coat the back of a spoon (about 2-3 minutes)
  • Remove from heat & whisk in butter and salt




Featured Recipe: Salmon Ceviche with Scallions and Mustard Oil Emulsion

Fine Wine and Food of Italy

Food and Wine: French Steakhouse

Feature Recipes: Perfect Sides for your July 4th Burger

Featured Recipes: Foods of Provence

Featured Recipes: Steakhouse at Home

Featured Recipes: Mexican Cuisine

Featured Recipes: A Taste of Spain

Lessons at the Dinner Table: Mesquite Smoked Ribs

Featured Recipe: All Purpose Spice Rub & Memphis Style Sauce

Lessons at the Dinner Table: A Taste of Spain

Watch and Learn with Denis

Featured Recipe: Grilled Skirt Steak Tacos with Pineapple Salsa

Featured Recipes: Food & Wine of Italy

Featured Recipes: Celebrate Mom with a special menu

Featured Recipes: Get Ready for Cinco de Mayo!

Featured Recipe: Pizza Dough or Bread

Featured Recipe of the Week: Risotto alla Primavera

Featured Recipe: Savory Baked Crepes with Roasted Vegetables and Cheese

Featured Recipe: Seared Pork with Dijon Sauce

Featured Recipe: Ricotta Gnocchi with Mushroom, Cream Pancetta Sauce

Featured Recipe: Pad Thai

Featured Recipe: Seared Fish with Caramelized Onions, Raisins and Pine Nuts

Featured Recipe: Sautéed Shrimp with Salsa Verde, Honey-Garlic Aioli and Fried Bread

Featured Recipe of the Week: Herb Coated Pork Tenderloin with Radicchio & White Beans


March 2022
January 2021
August 2020
July 2020
June 2020
May 2020
April 2020
March 2020
February 2020
January 2020
December 2019
November 2019
October 2019
September 2019
August 2019
July 2019
June 2019
May 2019
April 2019
March 2019
February 2019
January 2019
December 2018
November 2018
October 2018
June 2018
December 2017
December 2016
December 2015
November 2015
September 2015


Conquering Cuisine divider
267-625-6900 • 378 North Main Street, Doylestown, PA 18901
Conquering Cuisine on Facebook  Conquering Cuisine on Instagram  Conquering Cuisine on Linked In