Cusimano John - My year in meals ; and, My year in cocktails
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- Book:My year in meals ; and, My year in cocktails
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- Publisher:Atria Books
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- Year:2012
- City:New York
- Rating:3 / 5
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eBookNews.SimonandSchuster.com Rachael Ray is a New York Times bestselling author of more than twenty cookbooks. She is the host of the Food Networks 30 Minute Meals and Rachael vs.
Guy: Celebrity Cook-Off, and the Cooking Channels Week in a Day . She is also the star of the syndicated talk show Rachael Ray; founder and editorial director of her own lifestyle magazine, Every Day with Rachael Ray; and founder of the Yum-o! organization. When John Cusimano is not in the kitchen with Rachael, he serves as CEO of Watch Entertainment, using his extensive legal background and experience to manage all aspects of Rachaels brandfrom television and publishing to consumer products and charitable endeavors. John is also the lead singer in the critically acclaimed rock band The Cringe, whose fourth full-length album, Hiding in Plain Sight , is now available nationwide. View Rachaels exclusive bonus recipes not featured in the book. 
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@AtriaBooks JACKET DESIGN BY JILL ARMUS FRONT JACKET PHOTOGRAPH OF RACHAEL BY JOHN KERNICK; BACK JACKET PHOTOGRAPH OF JOHN BY TIMOTHY WHITE; BACK JACKET PHOTOGRAPH OF RACHAEL AND JOHN BY MELANIE DUNEA/CPi; ALL POLAROID IMAGES BY RACHAEL RAY AND JOHN CUSIMANO COPYRIGHT 2012 SIMON & SCHUSTER 
acknowledgments Thank you, Boxer and Kappy, for formatting a dozen paper notebooks into a keepsake for our family and for those who make the recipes for their families.
Thank you to Jill Armus for designing our gorgeous cover. Thanks to Judith Curr, publisher of Atria Books, and her spectacular team: my editor, Johanna Castillo; Sybil Pincus; Dana Sloan; and every person involved in this project.
BREAKFAST dandelion greens with eggs & potatoes DINNER ultimate Italian pulled pork sammies, Isaboos homemade dog food 
TUESDAY/5 DINNER Moroccan chicken, couscous THURSDAY/7 FRIDAY/8 DINNER pasta with bacon, ramps & ricotta 
DINNER steaks with French onions, sour cream onion rings, creamed spinach 
BREAKFAST smoky huevos rancheros DINNER intense mushroom-barley salad, braised artichokes, bacon-wrapped chicken DINNER Italian tabbouleh, Italian potato cake with roast sausages & crispy kale 
TUESDAY/12 DINNER carbonara Milanese-style with ramps DINNER peperonata for grilled fish 
THURSDAY/14 DINNER ultimate Italian pulled pork sammies, chocolate cupcakes with baconcream cheese frosting BRUNCH croque madame 
DINNER chicken vindaloo, hot curry spice blend DINNER braised artichokes, penne alla Norma with fennel & Fresno chile MONDAY/18 BREAKFAST rolled omelets with cheese and asparagus DINNER spring risotto, Caesar salad with kale BREAKFAST multigrain pecan waffles with berries 
BREAKFAST BLT with eggs and Cheddar cheese on toast DINNER country-style chicken livers LUNCH grilled cheese with spinach, calzone-style 
DINNER Mexican fish fry, oil and vinegar slaw, tartar sauce BREAKFAST ramp and Robiola frittata DINNER Easter meat loaf with 8-minute eggs, feta-walnut dip, green pastitsio BREAKFAST whole-grain spiced waffles, baked eggs in leek nests, baked bacon DINNER ramp pasta with garlic butter bread crumbs, sesame dressing SUNDAY/24 EASTER DINNER asparagus with shallot vinaigrette, arugula and heirloom tomato salad, caponata, artichokes with chile-mint dressing, saffron rice with Marcona almonds, slow-smoked chicken, bulls-eye deviled eggs LUNCH grilled cheese with spinach, calzone-style DINNER linguine puttanesca 
DINNER Mexican-style fried chicken, saffron rice pilaf, lemon-garlic guacamole, pico de gallo, black beans with queso fresco, jalapeo poppers WEDNESDAY/27 DINNER chicken saltimbocca with tagliatelle 
FRIDAY/29 DEVILED EGGS Caesar-stuffed eggs deviled ham & eggs green olive deviled eggs bulls-eye deviled eggs 
SATURDAY/30
APRIL 1/DINNER I made a Sicilian Sauce and served it over Homemade Spinach Garganelli . This sauce can also be made way ahead and frozen. Freeze flat in a gallon-size plastic food storage bag or small sandwich-size bags for smaller servings. Sicilian Sauce 1/4 cup EVOO (extra virgin olive oil) 6 to 8 anchovy fillets 1 red Fresno chile or Italian red cherry pepper, seeded and finely chopped 6 cloves garlic , finely chopped 2 tablespoons chopped fresh oregano 2 tablespoons tomato paste 1 cup red wine 1 (28- or 32-ounce) can San Marzano tomatoes (look for DOP on the label) 8 to 10 torn fresh basil leaves In a large skillet, heat the EVOO (4 turns of the pan) over medium heat.
Add the anchovies, cover the pan with a splatter screen or lid, and shake until the anchovies begin to break up. Reduce the heat a bit, uncover, and stir until the anchovies melt into the oil. Add the chile, garlic, and oregano. Cook for 2 to 3 minutes. Add the tomato paste and let it cook out for a minute before deglazing the pan with the red wine. Add the tomatoes and basil.
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