Recipes

Mezzaluna’s Memorial Day Recipe of the Week!

Chef John’s Fancy Seven Layer Salad

Chef John’s Seven Layer Salad

Memorial Day is next Monday, so I wanted to share my recipe for this wonderful staple for a picnic or family gathering, my seven layer salad!

This wonderful salad is easy, as you merely layer the ingredients one on top of another. You can use whatever veggies you like best. Be creative. There really isn’t any need to measure the ingredients, you can add quantities you prefer. This recipe is how I like to do it so it should give you a great start!

Ingredients

6 cups Chopped Romaine lettuce
1-pint Grape or cherry tomatoes, cut in half. (You may also use 8
Roma tomatoes and slice them, as I did in the picture.)
1 large English cucumber, striped and sliced
1 (12-ounce) Package frozen peas, thawed and rinsed
1 Medium red onion, minced
4 each Hard-boiled eggs
2 cups Grated cheddar, swiss, crumbled blue or any cheese you like
10 slices Bacon, cooked until crispy and chopped
2 cups Croutons of your choice

Dressing

1½ cups Mayonnaise
½ cup Sour cream
4-6 each Green onions, sliced finely
1½ Tbspn Sugar
1/2 tsp. black pepper and salt

Procedure

1. In a trifle bowl or large glass bowl, carefully layer the lettuce followed by the grape tomatoes, cucumber, peas, red onion, croutons, and hard-boiled egg.
2. Mix together dressing ingredients
3. Spread on top of the salad.
4. Sprinkle cheese and crumbled bacon on top.
5. Cover with plastic wrap and refrigerate for at least 8 hours before serving. YUMMY!

Serves 8-10

View much more of our award-winning cuisine by visiting our Galleries Page Here! Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “7 Layer Salad” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John

Recipes

Mezzaluna’s Recipe of the Week: Crusty Baked Mac and Cheese!

Chef John’s Crusty Baked Macaroni and Cheese Recipe

Chef John’s Crusty Baked Mac and Cheese

At Mezzaluna, we serve pounds and pounds of our fabulous Crusty Baked Mac and Cheese to our catering clients. I can’t believe I’m doing this, because I vowed I’d NEVER share this recipe, but here you go. Let me know how you like it!

Butter or vegetable oil, for baking dish

INGREDIENTS

16 ounces Penne pasta or elbow macaroni
½ ea Minced onion
½ cup + 1 cup for topping Sharp Cheddar, grated
½ cup Smoked Gruyere Cheese, grated
½ cup Fontina Cheese, grated
½ cup Parmegiano Reggiano grated
½ teaspoon garlic powder, cayenne, and paprika
——- Tabasco or Thai chili oil to taste
1 tsp. Worcestershire sauce
½ cup Flour
½ cup Butter
1 qt. Whole milk

DIRECTIONS

1. Preheat oven to 350 degrees. Butter or oil and 8-inch baking dish; set aside.
2. Bring a large pot of water to a boil over high heat. Cook pasta, according to package directions, for 2 minutes less than recommended on the package. Rinse pasta in cold water; set aside.
3. In a saucepan, melt butter then whisk in flour and cook until it is a pale brown roux approx. 2-3 minutes.
4. Slowly whisk in milk until no lumps appear and mixture thickens and just comes to a simmer.
5. Lightly sweat the minced onion in a little olive oil over medium-low heat, until softened and translucent. Set aside.
6. Turn heat off of roux and gradually add cheeses, spices, and Tabasco, and mix until melted. Add onions.
7. Season with salt and black pepper to taste

At this point it is ready to eat, however, you can sprinkle the mac and cheese with the remaining 1 cup sharp cheddar, then combine 1 cup panko breadcrumbs with a ½ stick of melted butter. Sprinkle over casserole and bake in a 350-degree oven for 30 minutes. Allow to cool for 15 minutes then serve.

Serves: 8

View much more of our award-winning cuisine by visiting our Galleries Page Here! Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Baked Mac and Cheese” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John

Recipes

Mezzaluna’s Recipe of the Week

Kentucky Derby Chocolate Pecan Pie

Chef John’s Kentucky Derby Chocolate Pecan Pie

Since this Saturday, May 4, is the running of the Kentucky Derby, I want to give you my recipe for Derby Pie, which I made for a prominent lawyer’s family for many years to have during their Derby Celebration. It’s a delicious Chocolate Pecan Pie you have to try!

You can purchase a ready-made crust or a Pillsbury crust that comes in a box with two rolled crusts that you place in a pie pan and crimp the edges. This is a good crust if you don’t want the trouble of making one from scratch.

Ingredients

1/2 cup butter (1 stick), melted
1/4 cup white sugar
3/4 cup brown sugar, packed
3/4 cup Karo light corn syrup
4 large eggs
1 1/2 teaspoons vanilla
1/4 cup bourbon
3/4 cup dark chocolate chips
1 1/4 cup toasted pecans or walnuts, shelled and chopped in half if desired

Directions

1. Preheat oven to 350 degrees F.
2. Roll out crust in a standard pie plate according to directions above, or use a pre-baked pie crust.
3. In a large mixing bowl, on medium speed with whisk attachment, whip butter, sugars, corn syrup, eggs, vanilla and bourbon together until frothy.
4. Remove bowl from mixer, and fold in chocolate chips and pecans or walnuts. Blend well.
5. Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set.
6. Serve warm or cool completely before serving with whipped cream or a scoop of vanilla ice cream.

Yields: 8 slices

View much more of our award-winning cuisine by visiting our Galleries Page Here! Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Derby Pie” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John

Recipes

Mezzaluna’s Recipe of the Week

Chef John’s Grilled Asparagus, Cherry Tomato, and Gorgonzola Salad

Chef John’s Cherry Tomato Asparagus, Gorgonzola Salad

This is an easy spring or summer salad to make and enjoy. Prepare a few, simple ingredients and the flavors and textures combine beautifully to make a delicious salad for any occasion.

INGREDIENTS

1. 1 lb. asparagus, with the touch ends trimmed off.
2. 1 cup grape or mini pear tomatoes tomatoes
3. 2 tbsp. extra virgin olive oil
4. Divided 1/4 cup crumbled gorgonzola or your favorite blue cheese (1 oz.)
5. 1/4 cup thinly sliced red onion 1
6. 1 garlic clove, minced finely
7. 1 tbsp. balsamic vinegar
8. 1 tbsp. finely chopped fresh basil

DIRECTIONS

• Preheat grill to medium (300°F to 350°F). Thread asparagus onto 2 or 3 parallel wooden or metal skewers to hold them together during grilling.
• Thread tomatoes onto 2 skewers. Brush vegetables with 1 tablespoon of the oil, and season with salt and pepper to taste.
• Place skewers on grill. Grill 5 minutes, turning occasionally. Remove skewers from grill and remove vegetables from skewers.
• Cut asparagus into 2-inch pieces.
• In a medium bowl combine asparagus, tomatoes, blue cheese, onion, and garlic; toss to combine.
• Drizzle with remaining 1 tablespoon oil plus vinegar; toss.
• Season with salt and pepper to taste, sprinkle with basil, and serve.

View much more of our award winning cuisine by visiting our Galleries Page Here! Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Asparagus, Cherry Tomato, Gorgonzola” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John

Recipes

Mezzaluna’s Recipe of the Week: Lemon Bars

Chef John’s Mile-High Lemon Bars

These lemon bars are some of the best. The crust is flaky, and the filling is thick and gooey. The sweet and tart of these bars complement each other perfectly. My partner, Robert, LOVES lemon bars, but rarely eats them since he’s such a health nut. However, I can tempt him now and then and he cannot resist!

Yield: 30 bars

Ingredients

Crust:

2 cups all-purpose flour
1/2 cup sifted powdered sugar
1 cup chilled butter

Filling:

4 eggs
1 1/2 cup granulated sugar
1 teaspoon shredded lemon peel
6 tablespoons lemon juice
4 tablespoons all-purpose flour
1/2 teaspoon baking powder
powdered sugar for dusting

Instructions/Procedure

• Preheat the oven to 350 degrees. Grease an 8×11 pan with cooking spray.
• Add 2 cups flour and 1/2 cup powdered sugar to a food processor and pulse to combine.
• Add chilled butter and pulse until the mixture looks like coarse crumbs.
• Pat into the greased pan and refrigerate for 15 minutes. Bake the crust for 15-20 minutes until golden brown and soft to the touch.
• In a large bowl, whisk together the eggs, granulated sugar, lemon peel, and lemon juice.
• Stir together 4 tablespoons of flour and baking powder and add to egg mixture. Blend just until all is moistened.
• Pour over warm crust. Bake for 30 to 35 minutes or until the filling is set.
• Cool completely on a wire rack. Sift powdered sugar over the top of the bars.

View much more of our award winning cuisine by visiting our Galleries Page Here! Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Mile-High Lemon Bars” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John

Recipes

Mezzaluna’s Recipe of the Week

Chef John’s Spaghetti alla Carbonara

There is ONE dish, Spaghetti alla Carbonara, that I turn to for comfort when I’m feeling down, or just want to eat something comforting and yummy. This recipe is so simple ANYONE can make it. Give it a try!

Ingredients:

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or tick bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Directions:

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and sauté for about 3 minutes, until the bacon is crisp and the fat is rendered.
Toss the garlic into the fat and sauté for less than 1 minute to soften.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat.
Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.)
Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.
Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley.
Pass more cheese around!

Serves: 4-6

View much more of our award winning cuisine by visiting our Galleries Page Here! Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Spaghetti alla Carbonara” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John

Recipes

Mezzaluna’s Recipe of the Week

Aunt Vicky’s Church Potato Casserole

Aunt Vicky’s Potato Casserole

My sister, Vicky, gave me this potato casserole recipe many years ago. She often brought these potatoes to family gatherings. This casserole is so good you just can’t stop eating them. It’s such a great addition to any Easter dinner and it’s easy and goes so well with the Ham! – Chef John

Ingredients

2 bags – 30 ounce frozen diced/cubed potatoes, thawed
1-1/2 tablespoons salt
1 tablespoon pepper
5 tablespoons butter, cut into pieces
8 ounces sour cream
1 can cream of chicken soup
2 cups cheddar cheese, shredded
5 cups (heaping) corn flakes
1/4 cup butter, melted

Instructions/Procedure

1. Preheat oven to 375 degrees.
2. Pour diced potatoes into a 9 x 13 baking dish NOTE: For a 9×13-inch baking dish only use one and a half bags of hash browns.
3. Sprinkle the salt and pepper over potatoes and mix well.
4. Place dots of 5 tablespoons of butter over the top of the potatoes.
5. In a small bowl mix together the sour cream and soup.
6. Spread the sour cream mixture over the top of the potatoes.
7. Sprinkle with the shredded cheese.
8. In a medium bowl melt the 1/4 cup of butter. Add the corn flakes and stir to coat with melted butter. Pour on top of the shredded cheese.
9. Cover with foil and bake 40 minutes or until the casserole is bubbling.
10. Take off foil and continue to bake until the corn flakes are brown. (About 15 minutes.)

View much more of our award winning cuisine by visiting our Galleries Page Here! Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Aunt Vicky’s Casserole” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John

Recipes

Mezzaluna’s Recipe of the Week

Chef John’s Specialty Sugar-Honey Easter Ham

Chef John’s Brown Sugar-Honey Easter Ham

When I was growing up, My mother made ham for our family every Easter, so I grew to love this tradition. I really enjoy a gooey, sticky, sugary glaze slathered all over it. I thought it would be great to share this recipe with all of you – This is my Brown Sugar-Honey Easter Ham – I hope you give this recipe a try and enjoy it as much as I do! MY GOODNESS…This ham is Scrumptious! – Chef John

Total Cooking Time: 1 hr 30 mins

Serves: 10-14 with great leftovers

Ingredients

8-10 lb. bone-in fully cooked ham
1/2 cup water
1/2 cup unsalted butter
1 cup brown sugar
1/2 cup honey
2 tbspn dijon mustard
1/4 tsp ground cinnamon
1/4 tsp ground cloves
4 cloves garlic, smashed

Instructions

1. Preheat the oven to 300°F. Place rack in the lower third.
2. Line a baking tray or dish with several sheets of aluminum foil or parchment paper if you prefer (it will make cleanup a lot easier).
3. Remove the rind or skin of the ham, ensuring you leave the fat on. Using a sharp knife score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham.
4. Place the ham in the baking tray; pour 1/3 cup of water into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 30 minutes.
5. Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the brown sugar, honey, mustard, cinnamon and cloves, stirring to mix together well until the brown sugar has completely dissolved, (about 2 minutes).
6. Reduce heat to low and add in the garlic. Allow it to become fragrant, cooking for a further minute or two until the glaze just begins to simmer, then set it aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
7. After 30 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F.
8. Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
9. Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed, (about 30 minutes total). For added depth of flavor, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing. If your crust is still pink after the suggested baking time, turn on your broiler (or oven grill), and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn’t burn from the sugar.
10. Let the ham rest 10-20 minutes before slicing.

P.S. If your glaze has been over simmered and begins to thicken between each baste, add some of the pan juices to it and heat it up over low heat until it warms through and is the consistency of warmed honey.

View much more of our award winning cuisine by visiting our Galleries Page Here! Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Chef John’s Easter Ham” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John

Recipes

Mezzaluna’s Recipe of the Week

Chef John’s Blueberry Lemon Cornmeal Pound Cake

This tender Blueberry Lemon Cornmeal Pound Cake is so delicious! It can be served in the morning for breakfast or brunch or for a simple dessert after dinner. Give it a try – you will love it! – Chef John

Ingredients

2/3-cup butter, softened
2 2/3 cups sifted powdered sugar
1 tsp. vanilla extract
2 eggs plus 1 egg yolk
1 Tbspn lemon zest
1¼ cup sifted cake flour
1/3-cup cornmeal
1-cup fresh blueberries

Procedure

1. Preheat oven to 325 degrees F.

2. Generously grease and flour an 8 1/2 by 4 1/2 loaf pan and set aside.

3. Place butter and the 2 2/3 cups of powdered sugar in a large bowl. Beat until creamy.

4. Beat in vanilla; then add eggs and egg yolk one at a time, beating well after each addition.

5. Mix the sifted cake flour and zest with the cornmeal, and then add to the egg mixture in three portions, beating well after each addition. Fold in blueberries, gently. Spoon batter into the prepared pan and spread evenly.

6. Bake in 325 F oven for about 1 hour and 15 minutes, or until a pick inserted in center comes out clean and cake springs back when lightly touched in center.

7. Cool cake in pan for 3 minutes, then turn out on a wire rack and sift more powdered sugar over warm cake. Cool completely and cut into thin slices to serve. Is great with fresh fruit, or some crème fraiche.

Serves 8-10

View much more of our award winning cuisine by visiting our Galleries Page Here! Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Blueberry Lemon Cornmeal Pound Cake” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John

Recipes

Mezzaluna’s Recipe of the Week

Chef John’s Strawberry Rhubarb Crunch

I LOVE rhubarb…it’s so wonderful and tart. My Strawberry Rhubarb Crunch is an EASY dessert to make. Anyone can do it. If you’d like, feel free to combine 1 ½ cups toasted chopped nuts and add them for something extra special to the topping. Absolutely Delicious! Chef John

Ingredients

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving it with

For the Filling

Preheat the oven to 350 degrees F.
For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange juice and then mix it into the fruit.
Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the Topping

In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal.
With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles.
Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling, and the topping is golden brown.
Serve warm with vanilla ice cream.

Serves 8

View much more of our award winning cuisine by visiting our Galleries Page Here! Interested in connecting on catering? Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Mezzaluna’s Strawberry Rhubarb Crunch” and tag @chefjohnpaulk.
-Post a picture on Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John

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