Gioachino Rossini (1792–1868) was probably the first composer to become a celebrity. The French press reported the Italian composer’s every move on his first official visit to France, in 1822. During his long life after his retirement, stories about his wit, his hospitality, and, of course, his gastronomic excesses continued to circulate. We know about famous toasts he gave, and eyewitnesses have reported his cooking for friends — would that we had that kind of detailed reporting about the creation of his operas!

Rossini,the genius of Italian opera composers, was also a great lover of wonderful Italian food. Here is the cannelloni version named after him, and certainly as delightful an aria on the cannelloni theme as one could find. It involves a tomato sauce, a meat filling, and  bechamel.

Cannelloni Rossini Recipe

Cannelloni Rossini

INGREDIENTS

For the filling:

• two cloves garlic
• three tablespoons olive oil
• one-half onion chopped fine
• six ounces of ground veal
• six ounces of ground pork
• salt and freshly ground pepper
• pinch of freshly ground nutmeg

For the tomato sauce:

• one medium yellow onion, peeled and cut into quarters
• four tablespoons of butter
• one 28-ounce can of imported peeled Italian tomatoes, chopped into small pieces
• salt and freshly ground pepper

Plus:

• béchamel sauce

And also:

• one quarter cup freshly grated parmesan
• two tablespoons of butter, cut into small pieces

PREPARATION:

Prepare the tomato sauce: melt the butter in a saute pan. Add the chopped tomatoes and stir. Add the quartered onion. Add two teaspoons of salt and some freshly ground pepper. Simmer, stirring regularly with a wooden spoon, constantly pressing the tomatoes to pulverize them, for about thirty minutes. The tomatoes should have melded into a fairly thick sauce.

Prepare the Bechamel sauce:

The object is to make a smooth, luxurious and elegant white sauce. As you prepare the béchamel, there are three major givens:

• Do not let the flour become colored (gives it a burnt taste)
• Add the milk to the flour mixture very slowly, off the heat
• Never stop stirring

For the sauce:

• three cups whole milk
• four tablespoons butter
• one-quarter cup flour
• one-quarter teaspoon salt
• touch of white pepper if available, black otherwise
• couple pinches freshly grated nutmeg

Heat the milk in a separate saucepan, almost but not quite to a boil.

Melt the butter in another saucepan, over medium heat. When the butter has melted completely, turn the heat to low, add the flour, stirring, and then whisking until smooth, about two minutes. Remove from the heat.

Add the milk very slowly, a couple of tablespoons at a time at the start, whisking all the while.  When half the milk has been incorporated into the flour, you may add the milk a little more rapidly. Continue to whisk until the sauce is creamy and smooth.

Put the pan on a simmer, add the salt and pepper and nutmeg, and simmer for about ten minutes, stirring all the while, until the sauce is about as dense as whipping cream. The sauce should coat the back of a spoon.

Set aside. If you have to wait a while until you use  the béchamel, you can re-heat it again just before using. But reheat it under an extremely low heat, and just to get it warmed. And stir while you are reheating!

For the filling:

Heat the oil over medium heat in a saute pan. Add the garlic and cook for one minute. Add the onions and cook, stirring regularly, until the onions are soft but not brown — about five minutes. If using the chopped chicken livers, add them now and mash them with the wooden spoon. Add the chicken, veal and pork. Add a teaspoon of salt and some freshly ground pepper. Cook for about ten minutes, until the meat, noting especially the pork, is cooked through. While cooking, stir and smash regularly, getting as fine a texture as possible.

Add one-half cup of the bechamel to the filling and set aside.

Butter the bottom of the dish well. Add about one cup of the tomato sauce on the bottom of the dish, spread evenly.

Put two tablespoons of the filling in each square 5″ x 5″ wrapper of pasta. Roll up. Put in baking dish seamed side down.

Use all the filling; or do all the cannelloni you need to do to fill the baking dish. Cover the cannelloni with the remaining tomato sauce, and then the remaining bechamel sauce. Top with the parmesan and the dots of butter.

Cover loosely with foil, and bake at 375 degrees for twenty minutes to thirty minutes. The cannelloni should start to have a brownish crust on top. Serves 8, serving size is two cannelloni per person. Enjoy!

The post Cannelloni Rossini first appeared on Chef Silverfox.

The post Cannelloni Rossini appeared first on Chef Silverfox.

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Chicken Salad Cups

INGREDIENTS:

• • 1 Whole Chicken – Brined & Roast
  • 8 leaves Romaine Lettuce
  • 1 Cup Mayo
  • 1 Stalk Celery
  • ¼ Cup Red Onion
  • ¼ Cup Green Bell Pepper
  • 1 Tablespoon Dill
  • 1 Tablespoon Parsley
  • 2 Teaspoon Lemon Juice
  • 1 Teaspoon Mustard
  • All Chicken Dripping
  • 2 Cups beef stock
  • ½ Cup onion

DIRECTIONS:

1. Make a saltwater brine by mixing ¼ cup of salt and 4 cups of hot water – let cool.

2. Place a whole chicken in a large freezer bag and add brine. Let it rest for 24 hours in the fridge.

3. Preheat oven to 350 F.

4. Remove chicken from brine and pat skin dry with a paper towel.

5. Rub with skin with salt.

6. Roast in a deep dish pan in the oven for approximately 60 minutes until cooked.

7. Reserve juices, let chicken cool and peel off skin reserving on the side.

8. Shred chicken in a bowl and return skin to oven on a baking sheet until crispy (about 10 mins).

9. Mix mayo, diced celery, red onion, bell pepper, dill, parsley, lemon juice and mustard.

10. Add Salt and Pepper to taste.

11. Refrigerate.

12. In a medium pot, add 1 tablespoon of chicken dripping, onion and cook until browned.

13. Add the rest of the cooking juices and stock. Simmer until thick.

14. Fill lettuce cups with chicken mix, top with chicken skin and gravy.

Nutritional Information: 

Chef Silverfox’s Chicken Salad Cups

Chef Silverfox‘s Chicken Salad Cups

• • Calories: 608.27
  • Carbs: 5.7g (7.04%)
  • Net Carbs: 4g (4.94%)
  • Protein: 19.2g (23.70%)
  • Fat: 56.1g (69.26%)
  • Total Weight: 81g

Did you know?

Chicken salad is packed with lean protein, vitamins, and minerals, and it can certainly be part of a healthy meal and an overall healthy diet. Chicken salad tends to be is relatively low in carbs, fiber, and sugar and higher in protein, calories, and fat.

Just how healthy is chicken salad? That boils down to the ingredients used to make it and the amount you eat at one time.

Certain ingredients, like the type and amount of mayo used, may significantly increase the calorie and saturated fat content of chicken salad, which may ultimately make it less nutritious than it could be.

Just one small 1/2-cup (about 4-ounce) serving of chicken salad often contains 400 calories or more. And despite having “salad” in its name, it’s often served on bread or in a wrap, rather than on a bed of leafy greens.

The role of saturated fat in nutrition remains somewhat controversial, but many experts agree that replacing saturated fat in your diet with polyunsaturated fats — like those found in nuts and seeds — could help reduce your risk of heart attack, stroke, and heart disease

Nevertheless, these are only general estimates of the nutritional value of chicken salad, as the nutrients vary depending on how it’s made. Adding ingredients such as fruits, vegetables, nuts, and seeds or using a lower-calorie binder like yogurt could easily change these values.

The post Chicken Salad Cups Recipe first appeared on Chef Silverfox.

The post Chicken Salad Cups Recipe appeared first on Chef Silverfox.

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Bacon and Egg Bites Recipe

INGREDIENTS:

• • 6 slices of Bacon
  • 6 eggs
  • 1 Sliced Red Pepper
  • 1 Avocado

DIRECTIONS:

• • 1. Preheat the oven to 350 F.
  • 2. Spray a Texas muffin tin with oil – ideally olive or coconut.
  • 3. Lay 3 slices of bacon in each muffin hole so they form a case.
  • 4. Cook in oven for 5 mins.
  • 5. Crack in an egg and top with diced bell pepper.
  • 6. Return to oven until cooked, about 5-10 minutes.
  • 7. Top with smashed avocado

Nutritional Information: 

Chef Silverfox’s Bacon and Egg Bites

Chef Silverfox‘s Bacon and Egg Bites Recipe

• • Calories: 453.40
  • Carbs:   9.7g (8.33%)
  • Net Carbs: 4g (3.43%)
  • Protein: 50.7g (43.52%)
  • Fat:  56.1g (48.15%)
  • Total Weight: 116.5g

Did you know?

Bacon and eggs are a classic old-school breakfast , and for good reason.

Starting your day off with protein helps regulate your blood sugar after your long night’s fast and keeps you full for longer, while the protein helps feed and maintain your lean muscle tissue.

The calories and saturated fat in bacon might give you pause, but indulging in bacon and eggs for breakfast a few times a week can definitely be part of a healthy, hearty diet.

Bacon has a high fat content, but some of the fats are actually the healthy kind, according to Chris Gunnars, BSc. Bacon contains oleic acid, which is the same kind of heart-healthy essential fatty acid found in avocados. It also contains saturated fat and high amounts of sodium, though, so keep your portion sizes to no more than two strips per meal and enjoy it no more than two to three times per week rather than eating bacon every day.

Eggs are high in protein, which helps build and maintain muscle tissue. According to researchers at Tufts University, a diet that includes a breakfast of bacon and eggs and lean sources of protein at lunch and dinner can help prevent the loss of muscle tissue, especially in older people.

The post Bacon and Egg Bites Recipe first appeared on Chef Silverfox.

The post Bacon and Egg Bites Recipe appeared first on Chef Silverfox.

Keto Chef Silverfox at The Movie Studio

International Chef and Photographer Alex Manfredini aka Alex Silverfox aka “The Keto King” Keto ChefSilverfox of Keto Kitchen With Celebrity Chef Silverfox Interviews with Ana Maria Reyes “Sweet Diva” of Dining Divas at the grand-opening soiree at The Movie Studio Inc. Thanks again to the Dining Divas for an amazing event!

About the Event

The Dining Divas TV were celebrating their partnership with the Movie Studio  with a Grand Opening Soiree at Fort Lauderdale, on June 22, 2021.

This private event hosted by Christine Curran, Denise Casale, Lacey Mimms, and Ana Reyes from the Dining Divas tv show, was held at The Movie Studio.  This facility is a 6400 square foot facility located at the Galleria Mall in Fort Lauderdale, 2452 E. Sunrise Blvd., Ft. Lauderdale, Fl, 33304.  Top business executives, celebrities, social media influencers, media outlets, and other VIP guests showed attendance to the event.

The following guest of honor were present at the event:

• Gordon Scott Venters – CEO at the Movie Studio
• Daniel Baldwin – Actor/Producer
• Slim Stunta – Rapper/Youtube star with over 350 million views
• Keto Chef Alex Silverfox – International Food Photographer and TV Host and Chef of Keto Kitchen with Chef Silverfox
• Tito Puente Jr. – Musician, Marlow Rosado (2x Grammy Winner)
• Thomas Harding (Author)
• Edgar Scott (Author of Amazon bestseller)
• Jeff Wallner (Actor/Producer)
• John Askew (Owner – Primetime Basketball League)
• Randal Gindi (Business Tycoon)
• Robert Hite (UM &Miami Heat Alumni)
• Dan Cooper (Music Mogul)

Live entertainment was brought by “Zalsa En Control”, a South Florida 11-piece Salsa orchestra with musicians from Puerto Rico, Cuba, Colombia, Peru, Venezuela, and the USA.  They performed classic Salsa songs from the 1970s-1990s including music from Ray Barreto, Bobby Valentin, and El Gran Combo.  DJ PACE was in the house spinning your favorite music. The event was sponsored by Nuestro Magazine, an online South Florida lifestyle multicultural magazine.

The post Chef Silverfox at The Movie Studio Soiree first appeared on Chef Silverfox.

The post Chef Silverfox at The Movie Studio Soiree appeared first on Chef Silverfox.

Chef Silverfox interview with TV88

The post Chef Silverfox interview with TV88 first appeared on Chef Silverfox.

The post Chef Silverfox interview with TV88 appeared first on Chef Silverfox.

”’…. Italian/Argentinian Celebrity Chef,Alex Silverfox is a man of many talents. He is a Chef, Photographer, Actor, Model, and an Overall Food Artist. Exotic and Eccentric is how we can describe him and no one loves the Culinary Arts as Mr. Alex Silverfox. A man that fabricates beautiful pictures with his artistic food creations has made a huge buzz in the Florida Region and everywhere on the net. Alex Silverfox also known as Alex Manfredini has a love for art like anyone I was intrigued to interview….” Kat Brenda – Journalist

“….IF YOU HAD TO CHOOSE ONLY BETWEEN COOKING AND PHOTOGRAPHY, WHICH WOULD YOU CHOOSE AND WHY? YOU CAN ONLY CHOOSE ONE!

I feel very fortunate to do what I love and love what I do, and you put me in a tough decision. But if I have to choose one, I’ll have to go for my first love of cooking delicious food and my second love with capturing each cooking moment through my lens. We all have two lives.Your second life starts when you realize that you only have one. You can’t go back to start with a new beginning, but you always can decide on a different ending….” Alex Silverfox – Photographer/Chef

Latin-Connection-magazine full Interview

Latin-Connection-Interview-with-Chef-Silverfox

The post Latin Connection Magazine first appeared on Chef Silverfox.

The post Latin Connection Magazine appeared first on Chef Silverfox.

Keto Chef Silverfox of the upcoming TV Show Keto Kitchen With Celebrity Chef Silverfox, attends inaugural BrewBQ festival. Tasting many delicious BBQs while interviewing with Key West Reporter and Radio Personality Ben Solove for Key West channel 88. During the Interview, Ben Solove discussed next year’s BrewBQ-2022 event, where Keto Chef Silverfox will be Celebrity Judge. Click the video link of BrewBQ-2021 with Keto Chef Silverfox!!

About the Florida Keys BrewBQ Annual Competition  

The Annual BrewBQ Festival of the Florida Keys celebrates with craft beer and BBQ. In addition to live music, and fellowship. The annual event is held at Marathon Community Park, in the heart of the Florida Keys. However, the real heroes of this weekend’s Florida Keys Brew BQ are the amateur chefs. They are setting up on Friday at the park for a sleepless night of tending the grill. Ten teams have signed up for bragging rights, a little cash, and a very cool trophy for the best pulled pork, the best brisket, or the best overall.

These selfless grillers put themselves on the line for two days of fun at the inaugural Florida Keys Brew BQ. In all, ten teams have signed up, and every team must cook both dishes, judging by a group of local professionals who burned every single one of their taste buds.

Organizers have been working diligently for months to line up the following: amateur grillmasters willing to put their cooking on the line for a friendly competition, live music, kid’s games, vendors selling cool stuff, and boats. The amateur cooking competition has two categories: pulled pork and brisket. Florida Keys BrewBQ featured 20 craft beers from the Florida keys and vendors selling everything from fishing shirts to art to information booths staffed by local businesses and nonprofit organizations.

The post BrewBQ-2021 with Keto Chef Silverfox first appeared on Chef Silverfox.

The post BrewBQ-2021 with Keto Chef Silverfox appeared first on Chef Silverfox.

Ben Solove of Channel 88 interviewing Chef Silverfox

#ketochefsilverfox #ketokitchenwithchefsilverfox #ketokinginthekitchen #keto #ketodiet #ketolifestyle

The post Interview at BrewBQ 2021 with Channel 88 first appeared on Chef Silverfox.

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Click here to subscribe to Gary Alan’s Mainstreet Show

About Gary Alan

Gary is an ambitious broadcaster who is focused on success and does it with a great respect and love of Radio and an excellent sense of humor. Gary Alan interview people from all walks of life Authors, Celebrities, Entertainers, Politician and Athletes.

Gary Alan is an American Talk Show Host and Journalist who has worked both coasts as a broadcast professional with a background in sports, features and hard news. He has interviewed internationally acclaimed newsmakers of prominence in the literary, music, business, cultural and public affairs arenas. His work is followed by cross section of listeners and podcast viewers in North America, Central America, and Europe as well as in Air bases around the globe. Gary’s multigenerational/ multicultural audience varies from the erudite, academic, and cultivated boomers and gen-xers as well as a new and youthful millennial cult following. Gary is an ardent researcher who exchanges ideas on current events and takes an in- depth look at the lives and endeavor of guests of national eminence. Gary Strives for accuracy and fairness.

The post Interview on Mainstreet with Gary Alan first appeared on Chef Silverfox.

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