The Ospidillo Cafe Italian Salad Dressing Recipes

THE OSPIDILLO CAFE ITALIAN SALAD DRESSING

Steps:

• Blend all ingredients in a mixer for 20 minutes. (I use a KitchenAid mixer on speed setting number 2).
• Refrigerate for at least 30 minutes before serving.
• When dressing gets too cold it will solidify somewhat, due to the olive oil, so allow it to set out 1/2 hour or so if this happens.
• Also, I prefer to use Tupelo honey when I have it available which is much higher quality in flavor than regular clover honey.
• For the Italian spices, I use 2 teaspoons of Dee514's Italian Blend Spice Mix Recipe #38293. Here it is:
• 2 tablespoons basil, 2 tablespoons marjoram, 1 tablespoon garlic powder, 1 tablespoon oregano, 1 tablespoon thyme, 1 tablespoon rosemary, 1 tablespoon crushed red pepper flakes.

THE OSPIDILLO CAFE CHICKEN CACCIATORE

Steps:

• In a large skillet, or in a large electric frying pan (my method), brown the chicken parts in the olive oil.
• When the chicken is browned, remove the pieces from the skillet and saute the onions in the oil until tender. Drain the oil (do not scrape the pan!).
• Deglaze the pan with the wine, whisking over medium heat for about a minute. Add the chicken pieces and onions to this sauce, then add in all other ingredients, adding the seasonings and herbs to the top. Cover and allow to cook at a very low boil for one hour and ten minutes, turning the chicken only once. If you want more liquid, add canned chicken stock (about 15 ounces).
• Serve over cooked spaghetti.

ITALIAN SALAD DRESSING

Steps:

• Combine all ingredients in a salad dressing bottle that will hold at least 1 1/2 cups.
• Shake well and enjoy.

ZESTY ITALIAN SALAD DRESSING

Steps:

• Combine all of the ingredients in a blender on low speed for 30 seconds. Pour in a clean jar and chill at least 1 hour to blend all the flavors. Serve over mixed greens or use as a marinade.

OSPIDILLO CAFE SPAGHETTI SAUCE

Steps:

• Combine all ingredients and simmer over a slow boil for three hours. Remove bay leaves before serving.

THE OSPIDILLO CAFE HONEY-MUSTARD DRESSING

Steps:

• Blend all ingredients.
• Refrigerate for at least 1 hour prior to serving.

THE OSPIDILLO CAFE CRAB CHOWDER

Steps:

• Melt the butter in a small sauté pan. Add the onions, stirring constantly over medium heat for 1 minute. Then whisk in the flour and continue stirring until onions begin to brown slightly and remove from heat. Set this roux aside.
• In a cooking pot over medium heat, pour in the chicken stock and add the potatoes. Boil, covered, until tender.
• When the potatoes are tender, mash them in the stock a bit and then add in the cabbage, carrots, parsley, kosher salt, oregano, the jalapeño slice, and seasoned salt. Bring it to a medium boil, covered and cook until carrots are just tender.
• After carrots are tender, add in the butter roux and stir, (The broth will thicken), then add the zucchini, cover, and allow it to cook at a low boil for 3 minutes.
• Next, add the crabmeat, the half and half, and the white pepper. Reduce heat to low, cover and allow it to come to a low boil. Once it begins to boil again, remove the cover and let it simmer for about 5 minutes, stirring frequently so it doesn't scorch on the bottom.
• Serve hot.