Conquering Cuisine with Denis Chiappa
Bucks County Bus Trips to New York City
Caterer Doylestown, Bucks County
Denis Chiappa Cookbook
Cooking Classes in Bucks County, Montgomery County

What's Cooking

The latest from Denis Chiappa


MENUS
The Food and Wine of Santa Barbara
Exploring the wines of the Central Coast
Event Date: 5/9/2019

Shrimp, Cabbage and Mushroom Egg Rolls

½ cup sweet chile sauce

1 to 2 tablespoons Sriracha sauce

2 tablespoons olive oil

4 cups shredded green cabbage

1 pound mushrooms, thinly sliced

2 pounds small shrimp, peeled, deveined and chopped

2 tablespoons soy sauce

1 teaspoon sesame oil

¼ cup panko bread crumbs

1 package egg wrappers

Oil, for frying

  • Stir together the chile sauce and Sriracha; set aside.
  • Add oil to a saute pan and bring to medium-high heat. Cook until cabbage is tender. Add the mushrooms; cook until nicely browned.  Add the shrimp; saute until cooked though.  Let cool; stir in breadcrumbs.
  • Working in batches, place 2 to 3 tablespoons of filling on each spring roll wrapper. Fold nearest edge of wrapper over filling; fold left and right corners toward the center.  Brush top corner with water; roll tightly.
  • Heat oil to 360 degrees. Fry spring rolls until golden brown.  Place on paper towels to drain.  Serve with dipping sauce.

Mixed Greens with Tomato and Chardonnay Vinaigrette

1½ cup chardonnay

4 sundried tomatoes

¼ cup water

1 small shallot

2 teaspoons Dijon mustard

1 egg yolk, optional

1 cup olive oil

Sea salt and freshly ground pepper

6 cups spring mix

½ cup croutons

1 small log goat cheese

  • Add wine and tomatoes to a small saucepan to a simmer over medium-low heat. Cook until reduced to ½ cup. 
  • Transfer wine reduction to a blender. Add water and shallot; puree until smooth.
  • Add mustard and egg yolk. With machine running, slowly add the olive oil.  Season with salt and pepper.
  • Add greens and croutons to a large mixing bowl. Toss with enough dressing to coat the leaves.
  • Serve topped with goat cheese.

Pork with Port Wine Sauce

One 3 to 4 pound pork loin roast

1 to 2 tablespoons olive oil

2 to 3 tablespoons Montreal steak seasoning

2 shallots, thinly sliced

¾ cup port wine

2 cups demi-glace

½ cup dried cherries

Sea salt and freshly ground pepper

  • Preheat oven to 325 degrees.
  • Drizzle pork with oil; season with steak seasoning.
  • Roast pork until internal temperature reaches 150 degrees. Remove from oven; let rest.
  • Add 1 tablespoon olive oil to a saucepan.
  • Cook shallots until golden brown. Add port; bring to a simmer and cook until reduced by half.
  • Add demi-glace and cherries; bring back to a simmer and cook until reduce slightly. Season with salt and pepper,
  • Slice pork; serve with sauce.

CATEGORIES

Menus
Videos
News

POSTS

Featured Recipe: Pad Thai

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

Featured Recipe of the Week: Stuffed Pork with Sherry Sauce

Featured Recipes of the Week: Foods of Italy

Featured Recipe of the Week: My Favorite Apple, Sage and Sausage Stuffing

Chamber Chopped

The Food and Wine of Italy

Featured Recipe of the Week: Apple Tart with Almond Filling

Featured Recipe of the Week: Marinara Sauce

Featured Recipe of the Week: Soups for Fall

Featured Recipe of the Week: Ricotta and Grilled Vegetable Crepes with Roasted Red Pepper Sauce

The Many Faces of Zinfandel

Featured Recipe of the Week: Crispy Fish Sandwiches with Tomato, Lettuce and Homemade Tartar Sauce

Featured Recipe of the Week: Herb Rubbed Chicken with Grilled Portobella Mushrooms

Featured Recipe of the Week: Chicken, Cabbage and Vegetable Spring Rolls and More

Featured Recipe of the Week: Seared Ribeye Steaks with Brandy Peppercorn Pan Sauce

Wine Tasting: Beach Bash

Featured Recipe of the Week: Grilled Shrimp with Romesco Sauce

The Food of Italy

Featured Recipe of the Week: Mother's Day Cake

Featured Recipe of the Week: Mother's Day Cake

The Food and Wine of Santa Barbara

ARCHIVE

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

CLICK FOR RECENT POSTS

Cookbook
267-625-6900 • 378 North Main Street, Doylestown, PA 18901
SIGN UP FOR OUR NEWSLETTER
Conquering Cuisine on Facebook  Conquering Cuisine on Instagram  Conquering Cuisine on Linked In