Mosca's Chicken (Chicken A La Grande)

 

A New Orleans roadhouse classic from Provino Mosca, a favorite of crime boss Carlos Marcello. 

Ingredients:

3 pound chicken, cut into 8 pieces

1/2 to 3/4 cup olive oil

1 Tablespoon salt

1 Tablespoon freshly ground black pepper

6-10 cloves unpeeled garlic, pounded

1 Tablespoon dried rosemary

1 Tablespoon dried oregano'1/2 cup dry white wine

Fresh rosemary and oregano  for garnish.

 

Directions:

Place chicken pieces in a large cast iron skilled. 

Pour the olive oil over the chicken, making certain the pieces are well coated. 

Season the chicken with the salt and pepper, making certain the seasoning is evenly spread. 

Turn the burner on medium high. Brown the chicken on all sides, turning as needed. This should take about 25 minutes.  

Add the garlic, rosemary and oregano, making sure to distribute them evenly on the chicken.

Remove the chicken from the burner. Pour the white wine over the chicken. 

Return the skillet to the burner, reduce the heat to medium low. Simmer uncovered until the wine is reduced by half, about 15 minutes.

Garnish with fresh oregano and rosemary.

Serve hot with pan juices.  

 

Spice Cake with Brown-Butter Cream Cheese Frosting

 

Ingredients-Cake  

2 cups of all -purpose flour

1 cup sugar

3/4 cup dark brown sugar

1 Tablespoon cinnamon

1 1/2 teaspoons ginger

1/2 teaspoon nutmeg 

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1 1/2 teaspoons baking powder

1 teaspoon baking soda 

1/2 teaspoon fine salt

3/4 cup neutral oil (we use a light olive oil)

1 cup  buttermilk, room temp

1/2 cup unsweetened apple sauce

3 large eggs, room temperature

2 teaspoons vanilla extract

3/4 cup chopped toasted pecans or walnuts

Ingredients-Brown Butter Cream Cheese Frosting 

1/2 cup (1 stick) butter 

8 oz cream cheese, cold and cut into small cubes

3 cups powdered sugar, sifted

1 1/2 teaspoon vanilla extract

1/4 teaspoon fine salt

Cake Directions:  

Heat oven to 350. Grease and line two 8-inch round pans with parchment.

In a large bowl whisk flour, both sugars, spices, baking powder, baking soda, and alt.

In another medium bowl whisk oil. buttermilk, applesauce, eggs and vanilla until smooth.

Add wet ingredients to dry ingredients and stirl until no dry streaks remain. Fold in nuts. The batter will be silk and pourable.

Pour batter into prepared pans and bake 24-28 minutes. A toothpick should come out witha few moise crumbs. Cool in pan and turn out one on cake stand to ice.

Icing Directions:  

In a light colored saucepan, melt butter over medium heat, stirring, until the mild solids turn deep golden and it smells nutty (5-7 minutes). Watch carefully. Immediately pour into a bowl and chill 15-20 minutes until just cool and opaque but still soft.

Beat cooled brown butter with the cream cheese, (go slowly to keep the butter from splashing) until smooth and fluffy (1-2 minutes). Add powdered sugar, vanilla, and salt; beat until creamy. If too thick add milk/cream a teaspoon at a time.

Frost over a cooled cake and garnish with chopped toasted nuts, if desired. 

Frosted cake holds well, covered in the fridge for 3-4 days; bring to room temp before serving.  

 

 

 

Chocolate Sherry Bars

 Chocolate Sherry Bars are an Southern-style dessert bar with three irresistible layers: a deep, fudgy baked chocolate base, a silky sherry-spiked confectioners’ sugar frosting folded with chopped pecans, and a thin glossy chocolate drizzle that sets into a delicate “shell” on top. The sherry doesn’t taste boozy—it adds a gentle warmth and a little something extra that makes these feel party-worthy and a touch nostalgic. Chill well before slicing so the layers stay crisp and clean, then serve in small squares because they are wonderfully rich.

 

Ingredients:

1st Layer

4 oz (squares) unsweetened baking chocolate

2 sticks of butter

4 eggs

2 cups of sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

2nd Layer

1 stick of butter, softened

3 cups of confectioner’s sugar

1/4 cup of sherry

1 cup pecans, chopped

3rd Layer

3 ounces (1/2 cup) semisweet chocolate chips 

1 1/2 tablespoon of water

2 Tablespoons of butter, softened

Directions:

To prepare the first layer:

 Preheat the oven to 325 degrees. Grease a 14x10-inch glass baking dish, dust with flour, and invert to shake out excess flour. In a double boiler, melt the chocolate and butter over hot water.  Cool. In a large bowl with a large whisk, beat the eggs and gradually add the sugar. Stir in the chocolate mixture, flour, salt and vanilla. Mix/stir for 1 minute. Pour into the prepared baking dish. Bake for 25 minutes. Cool in the pan.

To prepare the second layer: 

Combine butter, sugar and sherry. Stir until smooth, fold in the nuts. Spread over the first layer. Chill.

To prepare the third layer:

In a double boiler melt the chocolate with the water and butter. Stir to combine. Drizzle over the layers. Freeze briefly (I refrigerate) before serving. Slice into 2-inch bars.  

Fall Harvest Salad with Apples, Pecans and Maple Dijon Dressing

 Double for a large dinner or Pot Luck.

 

Ingredients for Salad:

1 large box spring mix

2 apples (mix types Granny Smith or Gala)

1/2 -3/4 cup toasted pecans

1/2 cup dried cranberries of chopped dried apricots (or a mix of the two)

1/2-3/4 cup crumbled feta or goat cheese (or a mix of the two)

1/4 or 1/2 of a small red onion, thinly sliced

 

Maple Dijon Dressing (1 1/2 cups)     

1/2 cup olive oil

3 Tablespoons apple cider vinegar or red wine vinegar

2-3 Tablespoons pure maple syrup

1 Tablespoon Dijon mustard

1/2 clove of garlic, minced or pressed

1/2 teaspoon salt

1/4 teaspoon black pepper

Directions:

Whisk or shake all ingredients until smooth. Keeps in refrigerator for 1 week.  

 

Additional items: 

1 cup sliced red grapes and/or Pomegranate arils. 

 

 

Cranberry French 75 (8 servings)

 

 

Ingredients:

1 cup gin

1/2 cup fresh lemon juice 

1/2 cup cranberry simple syrup

1 (750 ml) bottle chilled Champagne or Prosecco

Directions:    

Combine gin, lemon juice, and syrup in a pitcher and chill. Just before serving, pour 3 oz of the mix into each champagne flute or coupe and top with sparkling wine. Garnish each glass with a small sprig of rosemary and 2 or 3 whole cranberries. 

 

Cranberry Simple Syrup:

1/2 to 3/4 cup fresh or frozen cranberries

1/2 cup water

1/2 cup sugar

Combine ingredients in a small saucepan over medium heat. 

Simmer until sugar dissolves and cranberries pop (about 5 minutes).

Cool, strain and store in fridge for up to a week.

Serve in champagne coupes or flutes for a holiday look.