Chef Nino's Alfreddeaux
By Chef Nino
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Chef Nino's Alfreddeaux - Chef Nino
Chef Nino’s
ALFREDDEAUX
A Collection of
Recipes and Memoirs
Neil Thibodaux
Chef Nino’s
ALFREDDEAUX
© 2013 Neil Thibodaux
ISBN-13: 978-1-61813-096-9
All Rights Reserved Under
International and Pan-American Copyright Conventions.
No part of this book may be used or reproduced in any manner
whatsoever without written permission except in the case of brief
quotations embodied in critical articles or reviews.
Printed in the United States by
Mira Digital Publishing
Chesterfield, Missouri 63005
DEDICATION TO MR. ANTHONY ROUSE SR.
This recipe I affectionately dedicate to the late Mr. Anthony Rouse Sr.
I was called into a meeting at the Rouses’ headquarters in Thibodaux, Louisiana on April 7, 2006 to discuss cooking classes at their 16 stores. During the meeting as we were discussing the ‘nuts and bolts’ of the expectations, an older gentleman dressed in faded blue coveralls and a baseball cap walked into the room. His outfit did not impress me; it led me to believe he was the building maintenance man. His presence engulfed the room. Conversations stopped and a look of awe and respect was chiseled on each of the 12 managers’ faces as they listened to each syllable uttered by this humble-looking gentleman.
(In the beginning he wanted me to meet him at his house, which has many acres of grass and sugarcane. I arrived and this man was on a tractor with a most unusual hat, dripping with sweat from head to toe. I thought was the gardener, but it was Mr. Rouse. His presence commanded respect.)
We were about 15 minutes into the meeting as he casually strolled in. The meeting came to a screeching halt as he said to me in almost a sarcastic, doubtful way, as if to test my sincerity, So you lived in Italy for 13 years, huh?
I said, Yes.
He, with a bold voice, said, You must know about Pasta Scollara!
At that point all managers looked at me with much anticipation, to see if I could answer correctly. I told them the truth; No!
Wading through a couple of snickers as if I had failed the test, I asked him to list the ingredients in this recipe. He said that many years ago his mother used to make it for him, and since her passing he knew of no one who could duplicate it. As he told me the ingredients, I knew that it was a very common recipe in southern Italy, especially the Islands.
His people were from Sardinia and I had to assume that Pasta Scollara was a local term used in that native dialect. In Sicily they call it Oggio, Aggio and Pudessina. As I explained this, speaking from experience, I regained credibility, especially with him.
At that moment a seed germinated with Chef Nino and the Rouse Family. I had the distinct privilege to cook it for him on a few occasions before his passing. The first time he ate it, he said that was the exact taste his Mother used to make for him and it brought back so many thoughts and memories.
It is now 6 years later at the time of this writing, and now the Rouses own 30+ stores at which I have done hundreds of cooking classes and events, proudly representing the heart and soul of a Louisiana legend whose legacy will be enjoyed by millions for centuries to come.
He was so wise in the truest sense of the word. He had so many down-to-earth sayings, like ‘A one-holed rat is a stupid rat,’ meaning have more than one avenue of income. Another was ‘Always take the high road,’ meaning do right no matter what the circumstances.
I remember one afternoon I was at his house in the backyard overlooking the peaceful bright yellow sunset of a tranquil South Louisiana afternoon, the wind gently blowing through the Sugarcane leaves. I told him I was overwhelmed because I was doing about 10 things to make a living and I had heard that you should do only one and really focus on that thing.
He, a man of few words, turned his head and looked at me with a stern look on his face. With a loud voice and raised hands, he said Ten? Do fifty!
At that he walked away into the fading sunset. Basically, he said to me that I was only doing ten things in my life, when I should be doing fifty. Wow…
Why Alfreddeaux?
Every recipe that I create is filtered and stepped through two major life events. The first event was growing up in South Louisiana. I mean the heart of the Southern extremities. I had relatives that still hunted and trapped animals for a living. I had my own pirogue paddling deep into the bayous catching crawfish, killing (and eating) Raccoons, catching frogs, Soccalet, Garfish, Alligators, Rabbits, Squirrels, Blackbirds, climbing trees, making tree houses and eating coovient.
Then the recipes are filtered either before or after or simultaneously through the major life experience of living in the Sicilian Countryside alongside the foothills of Mt. Etna (Europes largest active volcano!)This South Louisiana boy is now fully immersed in the thick of Italian lifestyle. No microwaves, no freezers, No Walmart, No air conditioning, no fast food! Every meal had to be cooked from scratch. Thank God for the generosity of the Italian people. I am forever indebted with a grateful heart to the Gulina family, the Scuderi family, The Santonocito family, the Nicotra Family, Gilmore, Brower, and Jordan Family (not Italian but were great teachers), the Pistone family, the Solarino family, and the F. Pastura family, and many others who no doubt will resurface in my memory just as soon as this book goes into publication. These kind people literally took me by the hand and taught me how to develop from scratch recipes using garlic, olive oil, fresh herbs and ingredients to create the most flavorful, healthy dishes that I have ever tasted. They also taught me how to conduct myself and my business in Sicily. (Those who conduct themselves properly in Sicily have a long life expectancy!) These families literally affected and changed my life forever, and because of their gentle hands and generous hearts I am able to bring to you Alfreddeaux. Every new recipe is derived through the inspiration of living in south Louisiana and Italy. Ideas violently ferment in my soul which produce various new shades of colors to be painted on my sketch board (my skillet).
This book is intended to be practical, to give you real life experiences as seen through my eyes. What I have seen, heard, smelled and tasted I bring to you. I am a proponent of real people cooking real food. I am not a proponent of cheffy food. I’ve always thought my mission as a chef-teacher was to teach recipes that are duplicable, even for the beginner cook but interesting enough for the well experienced cook. I don’t want to impress you with what I can cook, but rather to give you the knowledge and inspiration so that you can go home and impress your family and friends of what you can do for them. After having taught literally thousands over the last ten years I know the pulse of what folks want. Easy doable gourmet healthy recipes that they can cook and easily fit into their daily busy lifestyles and routines. Be inspired, Be creative, and Be cooking. Make your Author Proud! (Chef NINO)
I ENTHUSIASTICALLY BRING TO YOU ALFREDDEAUX!!!!!!
About the Author
Neil Nino
Thibodaux is a native of Franklin, Louisiana and currently resides in Houma, Louisiana.
Nino has a great love of Italy; its unique culture and its people and enjoys not only cooking but teaching. He not only teaches Italian cooking but also the language. Nino has taught the Italian language at Remington College in Lafayette, Louisiana, Nicholls State University in Thibodeaux, Louisiana and at private homes all over Louisiana. Of course, he does not limit his cooking talents to just Italian. Nino enjoys cooking and learning about all cultures, as you will see in this, his first cookbook.
He thoroughly enjoys sharing his life’s experiences, especially the thirteen years he lived in Italy. His wit and humor make his stories interesting and fun to read as you will soon discover.
Nino has a very well-rounded education. He is a graduate of Franklin High School. He earned his Bachelor of Arts Degree in Theology and Psychology from Trinity Baptist College in Jacksonville, Florida and received his Doctorate in Theology and Psychology from Victory Baptist College in North Augusta, South Carolina. He earned his Associate’s Degree in the Italian Language from Perugia University in Catania Italy. He also has taught at the university level for several years.
Acknowledgement
The cover of this book was painted by my good friend
Elrin Fanguy, Jr. (Peanut) who owns Happy Kajun Art
Studio. He can be reached at (985) 856-3743.
He also has a seasoning line called Happy Kajun Spices…
Get some!!!!!!!!!
Contents
Dedication to Mr. Anthony Rouse Sr
Why Alfreddeaux?
About the Author
Acknowledgement
Recipes
Acapulco Margarita Shrimp
Amatriciana
Andoullie and Sweet Potato Soup
Apple-Pecan Cobbler
Avocado Mango Salsa
Bacon-Wrapped Stuffed Jalapeños
Baked Artichokes with Crab Stuffing
Chef Nino’s Bruschetta
Quick Cabbage Roll Casserole
Like Yo’ Mamma Used to Cook Cajun Stuffed Bell Peppers
Cajun Cornbread Dressing
Chicken Mignon
Chicken Parmesan
Chicken Scallopini
Coconut Creamed Gulf Shrimp over Rotini Pasta
Cucumber Jalapeño Relish
Easy Veal Involtini
Fajita Flank Steak Marinade
Fajita Marinade
Filet Churrasco with Three-Herb Chimichurri Sauce
Florentine White Bean Soup
Fried Soft-Shell Shrimp(or Normal Hardened Shell Shrimp)
Frittata
Creole Tomato Guacamole
Chef Nino’s International Tenderloin Nuggets
Jamaican Jerk Pork Tenderloin
Louisiana Sweet Potato Souffle’
Louisiana Catfish Fillets
Louisiana Yams with a Toasted Pecan Glaze
Low-Fat Shrimp Alfredo
Mexican Beans
Mexican Style Shrimp
N’awlins Muffaletta Pasta Salad
Non-Cuccinato Pasta Sauce
Old World Italian Beef Burgers
Olio, Aglio & Prezzemolo
Oven Creole Shrimp Scampi
Pan-Seared Sea Scallops
Panko Crusted Redfish
Pasta Alfreddeaux
Nino’s Pasta Italianeaux
Pasta Napolitano
Penne Ala Vodka
Basil & Pine Nut Pesto Crusted Gulf Shrimp
Roux Dat Nation Chicken And Sausage Gumbo
How to Make a Roux
Sage Frothed Shrimp
Salsa Verde
Nino’s 10 Minute Sauce
Alfredo Sauce
Basil and Pine Nut Pesto
Olio Aglio & Prezzemolo
Pasta Carbonara
Lite Basil Tomato Sauce
Sauteed Shrimp & Vegetable Medley
Louisiana Catfish Fillets
Bayou Blackened Catfish
Grilled Salmon Diavolo
Acapulco Margarita Shrimp
Easy Shrimp Skillet
Grilled Shrimp & Pineapple Kabobs
Shrimp in a Creamy Tomato Sauce
Shrimp Mold
Shrimp Scampi
Sicilian Diavolo
Silky Chocolate Bread Pudding
Sizzling Shrimp Scampi
Skillet Steaks with Jack Daniels® Butter Sauce
South Louisiana Paella
Spaghetti a’la Bolognese
Stuffed Artichokes Italiano
Tarragon Cream Pork Medalions
Tequila Lime Shrimp
Chef Nino’s Wok It Science 101 & 102 Stir Fry Ginger Pork
4 Classic Stir-Fry Sauces
Lemon Stir-Fry Sauce
Soy-Sesame Stir-Fry Sauce
Fresh Herb Stir-Fry Sauce
Sweet & Sour Stir-Fry Sauce
Glaze For Sauces
Marinara Sauce
Capriese Salad
Garlic Roasted Alfredo Shrimp
Garlic Roasted Alfredo Shrimp (New Orleans Style)
Cajun Potato Salad
Down-Home Oyster Dressing
Crab Quiche
Stories
Bologna Massacre
Treasure Hunt
Where Would We Be Without Italy?
An Accident That Benefits Cheese Lovers
Baggage Problems
Changed By A Plan
Dreaming Of Eight Kitchens
French vs. Italian
From Journal To Journey
I Love My Job
It’s Time For A Different Experience
Kill Your Lunch Before It Kills You!
Making Groceries In Italy
Mount Etna
Nino, The Name!
Not All Olive Oil Is Created Equal
Roux Dat Nation
The Origin of the Mafia
Holy Roman Empire
AAAAAAHHHHHHH!!!
Back From Italy
Bloody Slaughter!
La Cucina Povera, Part I
Fishing Fever
From Italy To You
Grillosophy
Inspiration
Italian Cultural Peculiarities
La Cucina Povera, Part II
Mattanza
My First Encounter With Italy
Nino-Itis
Paradise Lost?
San Marzano Tomatoes
The Difference Between A Cook And A Chef
The Spell of Italy
Sicilian Romance Novel
Rome Was Not Built In A Day, Part II
Event Coordinator
The Big Green Egg
Michelangelo
Shell Shocked!
From Vine To Wine
Van Gogh
Rome Was Not Built In A Day!! Part I
Italy’s Tsunami
Cena 174
Euphoria
Horseback Riding In Sicily
Italian People
Destitute To Determined
So Little Time
Gypsies
Photo Index
Recipes
Acapulco Margarita Shrimp
Ingredients:
1 pound wild-caught Louisiana shrimp
1/3 cup tequila
1/2 cup orange liqueur
3/4 cup fresh lime juice
1 teaspoon kosher salt
3 cloves fresh garlic, minced
4 tablespoons first cold pressed extra virgin olive oil
3 medium vine-ripened tomatoes
1 medium red onion, diced finely
1 jalapeño seeded, minced
4 tablespoons cilantro, chopped
1 pinch of white sugar
Cracked black pepper, to taste
Salt to taste
Instructions:
Place shrimp in a shallow baking dish.
In a separate bowl, combine tequila, orange liqueur, lime juice, 1 teaspoon kosher salt, garlic, and olive oil. Whisk until all ingredients are incorporated. Pour mixture over shrimp and mix well. Cover and refrigerate for 1/2 hour, turning shrimp once.
In a separate mixing bowl, mix tomatoes, onion, jalapeño, cilantro, sugar. Season with salt to taste. Set aside.
Pan sear shrimp in a medium skillet until shrimp are just turning pink (approximately 5 minutes). In a medium sauce pan, boil remaining marinade for a few minutes until reduced by half. Spoon salsa over shrimp and drizzle cooked marinade over salsa.
Amatriciana
Ingredients:
1 can San Marzano D.O.P. certified imported Italian tomatoes
1 medium onion, finely chopped
6 slices of pancetta or bacon, cut into small strips
1/4 teaspoon crushed red pepper
2 tablespoons first cold pressed extra virgin olive oil
1 pound cooked and drained bucatini (or pasta of choice)
Instructions:
Heat two tablespoons of olive oil in a frying pan. Add finely chopped onion and cook for 5 minutes over medium-low heat, until soft and golden. Add pancetta or smoked bacon to the onion. Cook until just starting to brown.
Add the tomatoes to the pan along with 1/4 teaspoon of crushed red pepper. Bring to a boil, reduce the heat, and simmer uncovered for 20 minutes, stirring occasionally. Serve on bucatini or your favorite pasta.
Andoullie and Sweet Potato Soup
Ingredients:
1 pound andouille sausage, diced
1 small onion, diced to 1/8 inch squares
2 stalks celery
1 teaspoon dried thyme
3 tablespoons butter
2 pounds peeled Louisiana sweet potatoes, diced to 1-inch squares
2 quarts chicken broth
2 ounces Praline pecan liqueur
Pinch of cinnamon, nutmeg, and cayenne pepper
2 ounces brown sugar
1/4 teaspoon white pepper
Kosher or sea salt to taste
3 ounces heavy cream
1 tablespoon chopped parsley
Instructions:
In a medium stock pot, melt 1 tablespoon butter, add andoullie sausage, and cook for 5 minutes until juices start to render. Add