Gerald Anthony Guidry
July 28, 2009
Florett "Flo" Johnson
July 30, 2009
Neil Thibodaux, aka Chef Nino, knows a thing or two about feeding families. After all, his Friends of Italy catering service has specialized in whipping up Italian fare for parties and gatherings for years.
But today, his focus is on families. With school back in session, Chef Nino’s message is one of hope: Healthy dining is easy and can be ready to serve in as little as 10 minutes.
“In today’s society, everyone’s in a rush,” he said. “It seems as though no one is taking the time to cook at home anymore. That’s why we suggest that parents go for quick-fix meals that save time in the kitchen.”
No excuses, he says. Anyone can cook.
“People tell me all the time that they don’t have the time to cook, and I say, ‘I’m sorry for you,'” Chef Nino said. “There are too many ways to learn how to cook. You have all these television chefs out there talking you through step-by-step recipes and then you have the Internet that breaks it down for you. There is no reason for Americans to say they don’t know how to cook.”
And Chef Nino’s not buying the “no time” excuse. If you have time to eat, you have time to cook, he reasons.
“Get a stopwatch and time anybody as they go from their home to a fast-food restaurant and back,” the chef says. “I guarantee I could have a meal ready that’s healthy and tasty before they return home.”
No one has to live on a strictly meat-and-potatoes diet, either. Given the region’s abundance of fresh produce and seafood, the possibilities are endless.
“Local grocers are carrying ethnic foods now that they didn’t 20 years ago,” Chef Nino said. “It gives you a chance to be creative and still spend less time in the kitchen. Think about it. You save money. You eat healthy. What could be more satisfying than that? Nothing, really.”
One could argue that Chef Nino has an unfair advantage. He learned to cook Italian cuisine at the elbows of experts during his 13-year stint in Italy. But the chef vows anyone can prep a healthy gourmet meal in minutes.
“Cooking in Italy taught me the value of healthy cooking,” he said. “I mean you can sauté some garlic, throw in some chicken, beef or pork, add a few vegetables and some Chef Nino’s low-sodium Adrenaline seasoning, and voila! You literally have a healthy meal that was cooked in 10 minutes.”
The added payoff for home cooking is the cost savings families realize.
“Today, people are worried about the economy and they are trying to hold on to every cent that they have,” Chef Nino said. “Yet, they are still eating out three times a week. That money could be in your pocket if you cooked at home.
“Not to mention, cooking at home is a good family activity,” he added.
Chipotle Shrimp Tacos
Ingredients:
1 pound Rouses Wild Caught Louisiana Shrimp peeled and de-veined, 21 count
2 tablespoons tomato paste
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon minced garlic
1/2 teaspoon chipotle chili powder
1/2 teaspoon fresh cilantro or oregano, chopped
Juice of one lime
1/2 teaspoon kosher or sea salt
Directions:
To make the marinade, whisk together the tomato paste, lime juice and oil in a small bowl. Add garlic, chili powder, salt and chopped herbs. Mix well. Add shrimp and mix until covered with marinade. Refrigerate for one hour. Sauté in a hot skillet or grill using skewers or grill basket until shrimp have an outer crust on them. Serve over rice or tacos.
Chili Braised Beef Tips Wraps
Ingredients:
1 pound of top sirloin or filet cut to 1-inch cubes
1 tablespoon of ground cumin
1 tablespoon of chili powder
1/2 tablespoon granulated garlic
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon cracked black pepper, or to taste
1/2 cup of soy sauce
1/2 cup of olive oil
1 tablespoon of tomato paste
1 teaspoon of light brown sugar
1 lime, juiced
Directions:
Combine all ingredients in a small mixing bowl and mix completely. Place steak cubes into marinade and let marinate for 1 hour, turning occasionally. Sear on hot grill or skillet to desired doneness about 10 minutes, turning occasionally. Serve over rice or wrapped in your favorite wrap.
Cajun Seared Pork Nuggets with Fresh Pineapple Salsa
Ingredients:
1 Swift pork tenderloin (1 pound)
2 tablespoons of Chef Nino’s Adrenaline Seasoning Spice blend
1/4 cup Sal & Judy’s olive oil
Directions:
Prepare tenderloin by removing all fat and silver. Cut tenderloin into 1-inch cubes. Place cubed pork in a medium mixing bowl and sprinkle with Adrenaline Seasoning. Mix thoroughly. In a medium skillet, place oil on medium-high heat until oil starts to sizzle. Place seasoned nuggets into hot oil and turn nuggets occasionally until all sides are seared and no visible pink is in the inside. Internal temperature should be 155 degrees.
Savory Roasted Beet Salad
Ingredients:
1 pound beets, peeled and cut into medium dice
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/4 small clove garlic, minced
1/4 cup canola oil
Salt and pepper to taste
1/4 bunch of chives, thinly sliced
Directions:
Preheat oven to 400 degrees. Coat beets in extra virgin olive oil and season with salt and pepper. Arrange beets on sheet tray then roast in the oven for 20-35 minutes or until the beets are fork tender. Remove from the oven and cool the beets to room temperature.
While the beets are roasting, make the vinaigrette. In a small mixing bowl, combine all the vinaigrette ingredients except the canola oil. Once the main ingredients are incorporated, add the oil in a slow, steady stream while whisking the vinaigrette to create an emulsified dressing.
Season with salt and pepper to taste. Dress the beets and garnish with the sliced chives.
Fresh Pineapple Salsa
Ingredients:
2 cups diced fresh pineapple
1/4 cup chopped cilantro
1/4 cup finely chopped red onion
Juice and zest of one lime
1 tablespoon extra virgin olive oil
Kosher or sea salt to taste
1 serrano pepper, stemmed, seeded and finely chopped
Directions:
Toss all ingredients together in a large bowl. Serve immediately or cover and chill until ready to use. Spread generously over seared pork nuggets.
For more healthy recipes visit Chef Nino’s web site at www.friendsofitaly.com.
