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Pork En Croute  

1 cup mushroom duxelle

1 pork loin veins removed and trimmed

4 tbl extra virgin olive oil

2 eggs

1 package store bought puff pastry sheets

as needed salt and pepper

 
  1. Season pork on all sides.
  2. Heat sauté pan and add oil.
  3. Sear loin on each side about 2-3 minutes
  4. Remove and chill about 20 minutes
  5. Place pastry down on a flat surface.
  6. Place Duxelle in middle of pastry and place filet atop Duxelle.
  7. Egg wash outside of pastry and fold inward.
  8. Egg wash outside of pastry and if so desired decorate other wise bake in 350 degree oven until golden brown.
  9. Serve with sauce and vegetables
   Mushroom Duxelle: 

2 pounds assorted wild mushrooms

1 cup red wine

2 tbl minced shallots

1 tsp shaved garlic

1 tbl cracked black pepper

2 sprigs thyme

2 tbl sweet butter

Sea salt as needed

                                                           

 
  1. Add mushrooms, garlic, shallots, thyme, red wine, and black pepper into a sauce pot and reduce until all liquid is almost evaporated.
  2. When all liquid is almost gone add salt to your taste and finish with whole butter mixing well.
  3. Stir and refrigerate.
       Red Wine Sauce: 

1 cup port wine

1 ounces fresh cranberry

1 stick sweet butter

2 tbl minced shallots

1 tsp cracked black pepper

 
  1. Reduce wine, cranberry, shallots and pepper until almost evaporated.
  2. Slowly whip in butter until sauce is thick enough to coat a plate. Season with salt and serve with pork.
   Cranberry and Orange Relish:    

1 cup cranberry fresh

1 cup fresh orange juice

1 tbl fresh orange peel

½ cup cane sugar

1 tsp rice vinegar

½ tsp minced jalapeno

 
  1. Add all ingredients and simmer till thick. Can be served warm or cold.
  Sautéed Fennel and Spinach 

2 cups sliced fennel

2 cups baby spinach cleaned fresh

1 tsp shaved garlic

3 tbl extra virgin olive oil

2 tbl sweet butter

1 tbl minced shallots

Sea salt and pepper as needed

 
  1. Into sauté pan add oil and butter and heat 30 seconds
  2. Add in garlic and shallots and sauté 1 minute
  3. Add in fennel and spinach and sauté and reduce,
  4. Add sea salt and pepper to your taste
       Grandma Carino’s Cannoli: Growing up the first 5 years of my life in my grandma’s Brooklyn home allowed for many child hood memories. As I grew older and understood things more we would walk the neighborhood buying bread from one bakery and Cannoli shells from another. Grandma would allow me to stand by her and help so these have great child hood memories for me and I hope you to start your own memories. 

1 pound Ricotta cheese

1 pound Cream Cheese
6 ounce Confectioner's Sugar
2 teaspoon Vanilla
¼ teaspoon Cinnamon
1/8 cup candy fruit chopped

⅛ cup Chocolate Chips

4 tbl rum

6 Cannoli shells

  
  1. In a mixer bowl add cream cheese, ricotta, rum, candy fruit, cinnamon, sugar, vanilla, and chips and mix well with a mixer.
  2. Spoon filling into a pastry bag with no tip. Pipe filling into each ice cream cone all the way being careful to fill middle and sides.
  3. Dust with powdered sugar and garnish with mint leaves. Serve.
             Note: This is best eaten by hand due to the firmness of the cone.