Cook like a Rockstar, in the Spring, with the Jessee's

"HEY GUYS!" repeated over and over by these three rascals, Henry (the host's kiddo), Eli and Océane, while we ate a delicious spring time meal prepared by Jessee.

Below are the recipes.  They all came from Cook like a Rockstar by Chef Anne Burrell

Peperonata with Goat Cheese Recipe 

Serves: 6 to 8
Time: about 30 minutes

Extra virgin olive oil
2 onions, cut into ½-inch dice
Pinch of crushed red pepper
Kosher salt
2 cloves garlic, smashed
1 red and 1 yellow bell pepper, stemmed, seeded, pith removed, and cut into ½-inch diamonds
¼ cup tomato paste
½ teaspoon pimentón (smoked paprika)
2 tablespoons sherry vinegar
1 8-to 10-ounce log of goat cheese, at room temp
Chopped fresh chives, for garnish (optional)
1 baguette, cut into ½-inch slices, toasted or grilled

1. Coat a large sauté pan with olive oil, add the onions and red pepper, season with salt, and bring to medium heat. Cook the onions until soft and aromatic, 8 to 10 minutes, stirring occasionally to make sure they don’t brown.

2. Add the garlic and cook for another 2 to 3 minutes; it should start to smell really good!

3. Add the peppers and ¼ cup water; season with salt. Continue cooking until the peppers have softened and the water has evaporated, another 8 to 10 minutes.

4. Add the tomato paste, pimentón, and sherry vinegar and stir to combine; taste for salt (it will probably need more). Cook until the mixture comes together and looks tightened up and slightly thickened, 6 to 7 minutes. Remove from the heat and let cool.

5. I like to squish the goat cheese into a serving bowl and nestle the peperonata in the center rather than spooning it over an entire log—it’s more rustic-looking this way. Garnish with chives if you like and serve with baguette slices.

Pork milanese & escarole salad with pickled onions

For the onions:
3/4 cup red wine vinegar
1 tablespoon kosher salt
1 1/2 teaspoons sugar
2 or 3 shots of hot sauce
1 red onion, sliced into very thin rings
For the pork:
1 cup all-purpose flour
2 large eggs, beaten with 1 tablespoon water
1 1/2 cups panko bread crumbs
1/2 cup freshly-grated Parmesan cheese
1 pork tenderloin (about 1-pound), cut into 1 1/2 to 2 inch pieces and pounded very thin
Kosher salt
Extra-virgin olive oil
For the salad:
1/2 cup freshly grated Pecorino
1/2 cup walnuts (or hazelnuts or almonds) - I didn't add these incase anyone was allergic
2 tablespoons fresh Italian parsley, chopped
1 head escarole, cut into bite-size pieces

For the onions: In a medium bowl, combine the vinegar with 1/2 cup cold water. Add the salt, sugar, and hot sauce and stir. Add the sliced onions and let pickle for at least 1 hour. For the pork: 1. Set up your breading stations: one bowl with flour, one with egg/water mixture, and one with panko and grated Parmesan combined. 2. Season pork cutlets with salt and pepper. Dredge each piece pork lightly in flour shaking off excess,  dip in the egg wash, and then into the panko/Parmesan pressing gently so the pork is fully coated. Lay the breaded pork on a baking sheet and refrigerate at least 1 hour. (Note: I had never done this resting step with my milanese before this recipe, but I will from now on. Refrigerating the breaded cutlets allows the coating to set and adhere, which made for a much less messy frying. If you’re short on time though, just let it sit for 10 to 15 minutes in the fridge). 4. Preheat the over to 200 degrees F. 5. Pour 1/4 to 1/2 inch of olive oil into a large sauté pan and bring to medium-high heat. Test to see if oil is hot enough by sprinkling a bit of flour or a few bread crumbs. If it sizzles, you’re good to go. Add the pork to the pan, working in batches so you don’t crowd the cutlets. Cook the first side until golden brown, about 4 minutes; turn and brown the other side, about 3 minutes longer. When the pork is done, lay it on paper towels to drain off excess oil. Sprinkle with salt. Transfer pork to baking shed and keep in the oven while you cook the next batch. For the salad: 1. Put the Pecorino, nuts, and parsley into the food processor and pulse until coarsely chopped. 2. In a large bowl, combine the escarole, nut mix, and some of the pickled red onions; dress the mixture with olive oil and some of the pickling liquid (start with 1 tablespoon; taste and add more if you want. I probably added about 3 or 4 tablespoons, but I like a very vinegary salad). Toss to combine. 3. To serve, place a piece of pork on a plate and top with the salad.

Cannellini Beans with Pancetta & Rosemary

• bay leaves
• cannellini beans
• dried red pepper flakes
• garlic
• onions
• pancetta
• rosemary
• thyme

Saute the Pancetta,until crispy, add in onion carrots, red pepper flakes, garlic, celery - saute until onions are translucent. Add in the remainder of the ingredients including beans (is canned beans make sure you rinse them). Sautes together until fragrant - add in chicken or veggie stock to add moisture - salt and pepper to taste.