Blog Posts by Chow Ciao

  • Fabio's Hot Wings

    You asked for them, you get them: Fabio's secrets to making restaurant wings at home.

    Tips:

    • Trick to crispiest chicken skin: Preparation matters. Wash the chicken the night before, place on a rack on a baking sheet, and refrigerate overnight, allowing them to release excess water.
    • Secret to perfect frying: Make sure your skillet or pot is deep enough to hold as much oil as needed to cover the wings completely without crowding them. Remember if your wings are cold, they will bring down the temperature of the oil.
    • Hot wings too hot? Italian way to cure spicy is to eat bread. Fill your mouth with something that will soak up the spice, water will only saturate your tongue and worsen it.

    Fabio's hot wingsFabio's Hot Wings

    Recipe by Fabio Viviani

    Yield: 12 wings

    Ingredients:

    12 chicken wings, tips cut

    peanut oil, for frying

    2 tsp cayenne pepper

    2 tbsp smoked paprika

    2 tbsp kosher salt, plus more to taste

    1 tbsp ground black pepper

    ½ cup olive oil

    ½ cup

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  • Grandma's Meatloaf

    Delicious mini-meatloaf baked up easy. Great for kids of every age.
      Tips:
    • Secrets to perfectly cooked meatloaf: Meatloaf is easy to flavor and make delicious. The trick is to mix together the flavoring ingredients before adding the meat. Then, you can incorporate everything into the meat without overworking it.
    • Adding cheese and herbs makes this Italian meatloaf a surefire crowd-pleaser.
    • Individual portions mean everyone gets crusts, so no one is upset at their serving.
    Grandma's Meatloaf

    Grandma's Meatloaf

    Recipe by Fabio Viviani

    Yield: 6 individual meatloaves


    Ingredients (Note: All ingredients should be at room temperature for best results):

    1 tbsp. extra-virgin olive oil, plus 1 tablespoon

    1 cup chopped white onion

    4-5 garlic cloves, minced

    ½ cup Parmesan cheese, grated

    1 cup white cheddar cheese, shredded

    ½ cup Provolone, shredded

    ½ cup part-skim Mozzarella, shredded

    1 cup plain breadcrumbs

    ¼ cup roughly chopped fresh flat-leaf parsley

    1 large egg

    1 tbsp. Dijon mustard

    kosher salt and freshly ground

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  • Fabio's Ultimate Chicken Skewers

    Fabio's chicken skewers with orange and chili are a simple, slam-dunk recipe great for an easy family dinner.

    Tips:

    • Secrets to perfectly grilled chicken skewers: The type of skewer you use matters. Metal skewers are best for foods cooking for longer than five minutes…wooden skewers must be soaked and can still burn.
    • Skewers or kebabs can be the perfect vehicle for some really great sauces and marinades.
    • Kebabs are fun for kids - be sure to pick vegetables the kids will like.
    • If meat is marinated, make the leftover marinade into a dipping sauce! Just be sure to boil and reduce the leftover marinade for at least five minutes, in order to reduce the risk of food-borne illness.
    • Cut your chicken into small pieces. Even-sized bites work best. Use veggies about the same size of your chicken cubes, for even cooking.

    Ultimate Chicken Skewers

    Orange Chili Chicken Skewers

    Recipe by Fabio Viviani

    Yield: 4 servings

    Ingredients:

    1/3 cup white wine

    2/3 cup orange juice (or the juice of 2 oranges)

    3 cloves garlic, finely

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  • 15-Minute Easy Pasta: Linguine Arrabiata

    Make a delicious dinner in minutes with easy pasta topped with a super-simple sauce with a kick.

    Tips:

    • Tricks for easy pasta: Use salt in the water when boiling because dry pasta is not seasoned. Boil dry for less time than the box directions. Finish the pasta off in the sauce.
    • Arrabiata is a great, spicy base to make other sauces. By adding capers, peppers and tuna you can make a simple puttanesca sauce, or adding some mushrooms and olives makes an easy cacciatore. Add a touch of cream for a great, easy pink sauce.
    Linguine Arrabiata

    Linguine Arrabiata

    Recipe by Fabio Viviani

    Yield: 4 servings

    Ingredients:

    1-2 tbsp. extra- virgin olive oil, plus more for drizzling

    3 cloves fresh garlic, smashed

    1 tbsp crushed dried red pepper flakes

    kosher salt and freshly ground black pepper, to taste

    1 28-oz. can pureed tomatoes

    10 fresh basil leaves, chopped

    Grated Parmesan cheese, for garnish

    1 lb. dry linguine pasta

    Method:

    Heat 1-2 tablespoons of olive oil in a large saucepan over medium-high heat.

    Add garlic,

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  • Fabio's French Dip Au Jus


    When a sandwich is this good and this easy, you'll never believe it's the result of a leftover roast! Remake your leftovers with style by reheating them in homemade beef stock.

    Tips:
    • Easy secrets to making beef stock: Enrich your life! Your au jus will only be as good as your beef stock, so consider making your own from unused beef bones. Toss them into the freezer until you need them. Unsalted canned broth or consommé is the next best choice, but avoid using salty bouillon cubes.
    • Smart leftover tricks to revitalize your food: How you treat your meat BEFORE it's leftover matters. Refrigerate or slightly freeze smaller chunks of cooked prime rib to portion it out, and use a sharp knife to make thin-slicing a breeze when you reheat it.

    French Dip au JusFrench Dip Au Jus

    Recipe by Fabio Viviani

    Yield: 3 sandwiches

    Ingredients:

    3 sandwich baguettes, sliced in half lengthwise

    6 slices Provolone cheese

    1-1½ lbs. roasted prime rib beef, thinly sliced

    3 cups Fabio's beef broth (recipe below)

    Method:

    Heat a

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  • Easy Secrets to Cooking Eggs: Hard Boiling


    Hardboiled eggs are made easy in Fabio's simple cooking primer.

    Tips:

    • Tricks to the hard boil: Use your older eggs for hard-cooking, as they release their shells easier.
    • Boil the water with the eggs. Don't place raw eggs into boiling water, or the whites, which quick faster than the yolks, will be overcooked and tough.

    Perfect Hard Boiled Eggs

    PERFECTLY BOILED EGGS

    6 large eggs

    Gently put the eggs in a medium saucepan and cover with cold water by at least one inch. Bring the water to a boil. Once at a boil, turn off the heat and remove from the burner. Cover the saucepan and allow it to sit, undisturbed for six minutes for soft-boiled eggs and up to ten minutes for hard-boiled.

    Remove the eggs from the saucepan and transfer into a bowl of very cold water.

    Peel and eat or store in the refrigerator in an airtight container.

    MANGIA!

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  • Microwave Secrets: Pie Crust

      Microwaves aren't just for the non-cook. Make a delicious pie from scratch in 30 minutes or less.

      Tips
      :
      • A microwave will easily provide great heat to meld sugars together into a perfect pie crust.
      • Use a microwave-safe pie tin and place the crust right in the fridge for a quick and easy dessert.

      Banana Cream Pie

      Banana Cream Pie with Microwave Pie Crust

      Recipe by Fabio Viviani

      Yield: 6 servings

      Ingredients:

      ¼ cup unsalted butter

      2 tbsp granulated sugar

      1 ¼ cups finely ground plain or cinnamon graham cracker crumbs

      2 cups heavy whipping cream

      3 tbsp powdered sugar, sifted

      2 bananas, sliced into ¼-inch thick rounds

      ½ tsp ground cinnamon

      1 tbsp brown sugar

      Method:

      In a medium, microwave-safe bowl, combine butter, granulated sugar and graham cracker crumbs.

      Microwave uncovered, on high for 2 minutes.

      Carefully remove from the microwave and stir to incorporate the melted butter.

      Dump the crumb mixture into a microwave-safe pie dish, pressing the moistened crumbs evenly into the bottom and sides.

      Place the

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    • Fabio's Prime Rib Roast


      Holiday feasts are all about the roast, and this holiday is no exception. With special guest Heather Dubrow to take him over the top, Fabio and his prime rib are here to spoil you.

      Tips:

      • Secrets to buying prime rib: Call your butcher ahead of time!
      • A succulent, tender and flavorful prime rib roast will make your dinner guests feel extra special. There's nothing better than a slow-roasted Prime Rib that is beautifully marbled, hand-trimmed and perfectly aged. Particularly if the Prime Rib Roast is certified USDA Prime.
      • Bigger roasts are better. Larger roasts are more forgiving…and give more leftovers. When considering weight, assume one pound of prime rib (raw) per person.
      • The finish line matters with roasts! Rest it for about 15 minutes, to let flavorful juices redistribute throughout the roast. Cut against the grain to avoid chewy meat.

      Prime Rib

      Prime Rib

      Recipe by Fabio Viviani

      Yield: 8-10 servings

      Ingredients:

      9-10 lb prime standing beef roast

      1 tbsp kosher salt

      1 tbsp fresh ground

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    • Fabio's Apple Cake

      Make a simple cake in less than an hour. This cake's so good, Fabio gave it to the Pope (literally).

      Tips:

      • How to pick the best apple for your recipe: Use ripe apples for maximum sweetness. Firm apples with bold flavors are best for baking because the flesh doesn't break down, get mealy, or melt.
      • Secret ingredient: olive oil. Olive oil draws out the sweeter notes in apples and brings superior character to the ingredients. Besides being a "healthier" fat, olive oil contains natural emulsifiers that lead to a more moist cake with great texture.

      Fabio's Apple CakeFabio's Apple Cake

      Recipe by Fabio Viviani

      Yield: 8-10 servings

      Ingredients:

      3-4 very ripe Red Delicious apples, peeled and cored

      1 cup all-purpose, unbleached flour

      2 tsp baking powder

      2 large eggs, plus one yolk

      ¾ cup granulated sugar

      zest of one orange

      1 tsp pure vanilla extract

      ½ cup extra-virgin olive oil

      2 tbsp golden brown sugar

      powdered sugar, for dusting

      fresh mint sprigs, for garnish (optional)

      Method:

      Preheat the oven to 350 degrees

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    • Fabio's Gooey Cinnamon Buns

      This dessert is so good you'll want it all day long.


      Tips:

      • Secrets to perfect pastries. Making the right dough for the job, creating an easy filling and learning how to glaze are all simpler techniques than you might think.
      • "Proofing" means activating the yeast in the dough. Once it's activated, the yeast should be added to dough containing just enough flour to incorporate it. After mixing and kneading the dough, Fabio double proofs his cinnamon buns in place slightly warmer than room temperature before baking to give them a great size and doughy texture.
      • Perfect cinnamon buns are the result of good dough that's rolled loosely and topped with brown sugar and cinnamon. Yum.

      Gooey Cinnamon BunsGooey Cinnamon Buns

      Recipe by Fabio Viviani

      Yield: 6-8 large buns

      Ingredients:

      Dough:

      1 packet (or 2 1/4 tsp) active dry yeast

      ½ cup warm water

      ½ tsp granulated sugar, plus ¼ cup

      1/3 cup unsalted butter, melted

      ½ cup whole milk

      1 tsp kosher salt

      1 large egg

      4 cups all-purpose flour

      Filling:

      1/3 cup unsalted butter,

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