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    You are in: Home / Marcinho Savant's Public Recipes
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    9 Recipes

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    One of my internet friends and industry colleagues enjoyed the "Pasta Dorinda" I created for her. Some time later, we were chatting and I learned that a family member of hers had passed away. He was a vegetarian and there is a running, family joke that whatever you were making for Gino, "Better have PEAS in it!" I was touched by her love for him and felt inspired to create a dish in his honor, so that he'd always have a spot at the family table! It might even become a holiday staple for when the family comes together "a tavola" for generations to come. And, so, "Festival of Seafood in Memory of Gino". Buon' appetito a TUTTI!

    Recipe #451306

    For my Inter-Web-Friend, Dorinda Duclos!! It is great in ANY season by just making adjustments according to the weather! Created for this 'spicy and delectable' woman who is my Facebook Friend and industry colleague, It was very well received by many on the BOOK! So I name it for her and share it with all of you! Email me for tweak ideas! For SOME reason, the nutritional values per serving are INSANELY overblown! I apologize. If you read the ingredients, you'll see that the calculations are off. Buon Appetiti!

    Recipe #447714

    This is a soup that takes less than an hour to make, it's satisfying, delicious and a crowd pleaser! Whenever it's COLD--- this will soothe the soul! And it's DIFFERENT the next day (once the flavors have melded)! I will post first: The way my Grandmother likes it and then I've added a note about the way I spruce it up for a more gourmet approach and presentation. I'd serve it with a toasted, buttered baguette; Fresh baked Cornbread or with Carr's Water Crackers; A glass of well-chilled, crisp Chardonnay or a Gewürztraminer. This is a "Provincial" soup--- meaning: Not finished in a refined manner, so make sure to have little saucers or bowls to catch your guests bones as they find them. Where there are ranges EG: "1.5 to 2 cups of rice", for example, this is done to accommodate your personal tastes. It is already a quick soup. If you rush it, it will TASTE like it. Bon Appetit! :-)

    Recipe #444152

    If you're like me, you keep a bag or two of shrimp in the freezer, just in case. In this slightly more gourmet approach to a simple shrimp a la Creole, I was able to work an entire day, take a 1/2 hour break and whip this up for my Grandmother for lunch! AND get back to the office!

    Recipe #430496

    When you're cold and damp, this creole stew warms the bones. I took some liberties with her version which was, originally, my Louisiana Great- Grandmother's (circa 1929). I just made some yesterday, chilled it overnight to marry the flavors, and am SO looking forward to tasting it for dinner tonight! You do NOT have to rest it OVERNIGHT. It can be eaten as soon as ready! Enjoy!

    Recipe #394417

    A simple filling comforting one dish beef and pasta stew with a tomato based sauce. Invented it this evening with contents of freezer and pantry. Using some of my favorite ingredients from Brasilian and Italian cuisine.

    Recipe #386364

    Brazil's Famous Bahian Fish Dish (Moqueca de Peixa Baiana: (moo-KAY-ka Jhee PAY-shah) garnished with chopped Cilantro and Hard-Boiled Egg Wedges. Just loving my Brasilian lineage and the foods of my culture, this is an homage to Bahia and to Brasil. Saute and simmer all the other ingredients as long as you like, until tender, but Do NOT ADD the fish until 5-8 minutes before serving depending on the thickness if the fish. That said, you can add a piece or two to the saute for added flavor. I also use two tablespoons of Fish Sauce. This is to be ideally cooked very slowly so that the flavors can blend thoroughly. I'm going to try cooking in a slow cooker on low for 6 hours and then adding the fish JUST prior to serving. Serve over white rice, with lime wedges. Side dishes: sauteed collards or spinach and garlic and also cold orange slices.

    Recipe #382112

    This is a simple, hearty comfort recipe that was based on whatever I had in the pantry last night. It's called 'rough cut' because it is meant to be just a "rustic", simple, easy, hearty, filling dish. There is to be No tedious MINCING!! :-) Just put the ingredients in the cooker. ;-) It's really easy! Just put the ingredients into the cooker in the order listed, ending with the chicken. You don't want to taste it after adding raw meat to it so adjust your seasoning as nearly as you can before the chicken goes in. You can adjust the flavors further after it's finished. Ours came out with a LOT of juice so, if you don't like it that way, consider draining the tomatoes, cutting the stock and using bouillon cubes instead. Or cook as directed and removing excess juices to reach the consistency you prefer. I ladled off about 4 cups of the liquid after all the seasonings married in the cooking process. I served it over rice. I thought about adding ground cayenne or red pepper flakes after cooking for a little added heat. Or just having them in ramekins on the table for those who'd like it. Consider substituting 2 LBS of ground turkey or chicken for the thighs. I'm going to try duck or venison this winter. Bon, Bon Apetit!

    Recipe #381333

    This Easter's main course. Inspired by my love of herbs, onion and wine. It says 3 hours cooking time. This allows for oven temp variations, resting and such. The king is the thermometer reading. Allow time for leisurely preparation.

    Recipe #219951


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