WELCOME TO

WELCOME TO
Coast to Coast Aircraft

AKA

Buy~Sell~Broker~Locate~Upgrade~Consult~Renovate

zef's daughter MIKA (can you see the half Italian in her? Her mom is part American Indian so I guess that makes Mika a "Wopaho"!

Okay-okay... I fixed this scrumptious feast the other night, and I wanted you to see how I work the kitchen step by step. I'm worried about running out of website space, so not all recipes will be as photo documented; however, if I ever had a "signature dish" I think that this would be the one. I'll cook.......... you decide!

So, we’re going to start off our monthly savory Italian recipe with “Chicken de la Zephro”.

This easy to prepare dish will make a heroine out of you, one that even you daring guys can try. Serves 3 very hungry people, or 4 regular types.

First off, put on your Dean Martin album on your stereo. Pour yourself a glass of white Zinfandel wine. (You cannot cook good Italian without those two things!)

Fillet in half, three boneless chicken ½ breasts for six very thin pieces. Cover them in wax paper, and beat them near see through thin with a mallet. ................... Before pounding.............Stacked After

In a large skillet, add a cube of real butter, and an equal amount of olive oil. Stir in 4 tablespoons of minced garlic (the jar kind is just fine. Picture was fresh minced). Warm on low heat while you slice a red and a yellow bell pepper. Don’t let the garlic get beyond light gold in color when cooked.

Sauté the peppers until tender, then add 2 cups sliced mushrooms and sauté along with the bell peppers. Add NO SALT or seasonings. This will take on its own flavorful life.

Remove the peppers and mushrooms or stack them in the corner of the pan as I did. Be certain that there remains the olive oil/butter mixture. If not, make more so that you have at least a ¼” of the mixture in the pan.

Take your very thin chicken fillets and drudge each one through flour to thoroughly coat. (use no eggs) Then brown them to a light golden color in the pan.

Once you have completed that, add three cups White Zinfandel or as I used this time; Chardonnay Wine. Only two cups go in the mixture, and the rest goes into your gullet. ;o) You cannot be a successful Italian chef without drinking a glass of wine!...or two....................................hic!

With that, cover and lower your burner to simmer, cover for 7 minutes and let it all meld together. Then turn the chicken and peppers mixture over, and simmer another seven minutes.

The Chicken ala Zef can be served by itself, over rice, or better yet; Pasta as I have done here. A note to my chef audience; Always RINSE your pasta in HOT WATER once cooked, then strain. Who needs all those extra starchy calories and for nothing?! Rinse that glue off! Serve pan juice primed pasta on a plate followed by the chicken, then covering the chicken with the peppers and mushroom mixture.

This combination takes on a magical nutty flavor to die for! Don’t even set the table with knives. You won’t need them!

Or for extra hungry appetites, add a good size side of spaghetti, linguini, or fetucini (cooked al dente of course) covered with the pan mixture sauce, top with pan juice, fresh chopped parsley. Al dente is "to the teeth", which means cooking the pasta only until it is cooked slightly chewy. Never overcook your pasta! Mmmmmmmmm!!!!!!!!!!!!

Pour more Vino, play the already rented or bought movie "Moonstruck" with Nicolas Cage and Cher, eat the food and enter:

Grate some nice fresh Italian cheese, and for an extra taste sensation, sprinkle Pinoli (pine) Nuts! Oh baby! Use pinoli's in salad, soup, and pasta!