This "terra e mare" is perfect for any season . Serve it room temperature with salad for those hot summer days.

For the stuffing: Saute a good grade sausage meat with cut onion till cooked through , season with salt /pepper.Add a good splash of white wine and reduce liquid for 5 minutes .Add some diced olives , some left over "soaked then squeezed" left over bread . Continue to cook stirring occasionally .

Add a good amount of capers and continue to stir.

Add some bread crumb ( not to much so it doesn't become dry).

Taste for seasonings and add lots of fresh chopped parsley.

Butterfly a nice piece of salmon.I'd ask person at fish market to give you a center cut big enough for 4-6 persons ( otherwise do this with individual sized filets). Season fish with some salt pepper .

Place a good amount of sausage stuffing.

Close filet , add some more fresh ground pepper , some butter on top and place in preheated oven at 375 for about 20/25 min . Serve with salad , rice, potato , veggies or simply eat as is.

Look at what you can do with a potato peeler .

Peel and discard the potato skin.

Using the potato peeler continue peeling the "meat of the potato" until potato becomes to small to handle.Be sure to place in a bowl with cold water to prevent browning .Put aside.

Chop some fresh rosemary, oregano and thyme together and season salmon filets on both sides (or other preferred fish) then season both sides with some salt and pepper. 

Drain excess water from potato . Use the pressure of your hands to squeeze out as mush water from the potatoes before using. Place a flat spatula on a work table and place enough potato to cover the base of spatula. Not to thick.Then add the seasoned salmon filet and another layer of potato on top.

Heat a good splash of vegetable oil in a non stick pan and slide the potato encrusted salmon using your hand so the potato on the bottom slide with the fish.You can use the back of a knife to slide the fish/potato also-always leaving the layer of potato on the bottom.

Continue to fry and only flip potato/salmon when the edges of the potato look some what "burnt.” This will insure crispy all around.Don't worry, the center is not burning.

In a separate bowl add some fresh cut ripe tomato. Season with olive oil, parsley , salt / pepper and a good amount of mustard. Mix well and serve as a bed for the fish.

Cut the salmon into large bits and place in a baking dish.Season with olive oil, salt and pepper.Toss well in order to coat all the salmon with oil .

Place in the oven at 350 and gently mix a few times during the cooking period ) about 8-10 min or cook to preferred temperature.Put aside to cool off.

Discard the base of the fennel and slice into thin slices. Immediately squeeze lemon over every few slices during the slicing period . This will keep the fennel pearly white.

Cut up seedless oranges into bite size.

Join the fennel with the oranges in a large bowl. Add a good splash of olive oil, salt, pepper, good splash of white balsamic vinegar, little splash of white vinegar, finely chopped garlic and chopped parsley. Toss this well before adding the salmon. Add the salmon and continue to mix gently to prevent breaking the salmon up too small. Taste for seasonings and serve room temperature.

Chef notes: If you decide to get lazy and want to use smoked salmon , chances are you won't get as many likes - the salad becomes to "smoky-fishy. "

Alternative to salmon - use grilled shrimp instead and be sure to get enough of that chard taste / or simply use cocktail shrimp.

Land and sea combos can be some of the most harmonious combinations - especially when Soppressata is involved! 

Before starting, be sure to dry the scallops with paper towels to remove all excess moisture. Cut a few lemons and put aside.

In a large frying pan, heat a small splash of olive oil and brown some chopped garlic. Immediately add the scallops continuing to cook on high heat.

Add a good sprinkle of paprika and continue to cook turning and rotating the scallop. Season with salt and pepper.

Add a good splash of white wine and continue to cook on high heat. Remove the scallops in order not to overcook and continue to cook the sauce on high heat, add the juice of one or two lemons and reduce the sauce to a nice thickness.

Once the sauce is reduced, pour over the cooked scallops. Put aside. Slice some Soppressata into very thin slices.

Using a non stick pan, heat a splash of olive oil and begin to fry on med to high heat stirring constantly.

Tilt the frying pan and allow all the excess oil to drain and place on paper towels to absorb any remaining oil. Put aside.

In a separate frying pan, add fresh spinach and add a VERY LITTLE amount of balsamic vinegar. You want the heat of the frying pan the wilt the spinach. Season with salt/pepper.

Place a nice bed of spinach on each serving dish, some scallops, some broth and top it with the crispy Soppressata (see photo).

For the biscuits

2 1/2 cups flour
4 tablespoons dry butter milk
3 tablespoons of baking powder
1 teaspoon of baking soda
1 teaspoon salt
1 tablespoon sugar
7 tablespoons butter
1 1/2 cup of milk ( if you want to go all the way, mix 50% milk 50% heavy cream

Mix all dry ingredients / add the butter and use your hands to mix till chunky/ dry look. Add the milk and mix till a very soft and somewhat sticky dough- you may need a little more or little less milk.

Preheat over to 450

Butter the base of a baking pan and use your hands to divide the mix into 13/15 portions ( keep natural looking to have rough edges all around - don't roll into balls).

For the sauce

Slice an onion thinly and sauté with a splash of olive oil in a medium sauce pot. Cook till onion is very soft. Add about a two of sausage meat and continue cooking until meat is cooked through. Add about 2-3 cups of heavy cream and season with salt/pepper and a touch of cayenne pepper. Reduce to a somewhat thick sauce and add a splash of worcestershire sauce. Taste for seasonings.

For the poached eggs

Fill a frying pan up with water and some salt . Bring to a low boil . Gently break the eggs in the water not to break the yolk and poach about 4 min. Scoop the eggs using a large plastic spoon with holes.

When serving, break a biscuit in half using your hands, place the bottom part on a serving dish, add the poached egg, a good amount of sausage sauce and top with the top part of the biscuit. See photo.

What's brunch without bread to accompany our eggs? Here's a new way to have it all together.

Quickly sauté some onions with olive oil. Add your favorite sausage or meat and continue to cook. Put aside to cool off.

Pan fry some sliced potatoes in vegetable oil until cooked. Put aside .

In a large bowl, beat some eggs and add your favorite cheeses cut into small cubes or shred. Add the cooked meat and potatoes along with a good pinch of fresh parsley and mix well.

Cut up some left over bread into small cubes.Add enough bread to mixture and toss well.

Use olive oil or butter to line a baking pan and pour mixture . Preheat oven and bake at 350 for about 20/25 minutes or until cooked through.

No need for cocktail sauce for these beauties.. it's all in the marinate .

Peel the shrimp and slice the backs so you can remove the veins. Place in a large bowl and add lots of chopped garlic, lots of chopped ginger, lots of chopped basil, salt/pepper, splash of olive oil , sprinkle of garlic powder and lots of fresh lemon juice. Mix well cover with plastic wrap and allow to marinate for a few hours in the refrigerator.

Heat up a large frying pan dry without anything in it. Be sure not to use a non stick pan. Once the pan is super hot, pour the marinated shrimp including all the juice. Stir continuously until shrimp are cooked. Do not overcook the shrimp , they will cook very fast . Taste for salt and pepper and serve hot or room temperature.

Peel and devein shrimp ( simply slice along the back and butterfly a bit - not too deep).Put aside.

Slice carrots very thin into 1/2 moons. Add a good splash of olive oil in a stainless steel frying pan with lots of crushed garlic cloves. Sauté until golden stirring from time to time.

Add the shrimp stirring occasionally. When the shrimp is almost cooked, add a quick splash of apple or cider vinegar (white vinegar if nothing else is around), a couple tablespoons of honey, the juice of 2 lemon and lots of fresh basil. Quickly reduce the sauce, finishing off the shrimp and taste for seasonings.

Wait till you try Chef Guerrieri's Shrimp and Basil Pesto Cakes! Guaranteed to make you forget the crab meat!

Peel shrimp and remove the vein. Slice a good amount of fresh ginger. Chop the ginger and join it with the same amount as chopped garlic. Put aside.

Cut the shrimp into semi small/med chunks. Put aside.

Break some good quality bread in a bowl and pour milk over it-not to much, just enough to let the bread absorb its maximum potential. Put aside to soak .

Add the chopped ginger and garlic in a frying pan with a good splash of olive oil. Allow to turn golden and immediately add the cut shrimp. Mix constantly and continue to cook on low high heat.

Do not cook all the way, keep the shrimp 50% raw, and remove from heat immediately and place in a large bowl. Put aside.

Using both hands, squeeze all the excess milk from the soaked bread and break it up as much as possible (you don't want condensed bread chunks).

Join the soaked bread, a good amount of basil pesto and a good amount of diced chives to the shrimp. Mix well and season with salt/pepper.

Add about 2 eggs and continue to mix.

Add non-seasoned bread crumbs to help absorb the moisture . Do not add too much, the less the better. We want to make the mix workable in order to make "meatballs".

Continue to roll the mixture into "meatballs" about the size of a golf ball. Wet your hands from time to time for easy rolling.

Press the balls between your palms to create "small burger shapes". Repeat.

Pass the shrimp cakes through "Planco" (Asian stores usually carry this). Repeat.

Place a good splash of vegetable or preferred frying oil in a non stick pan and fry cakes on both sides on medium heat until cooked through.

For the sauce, simply add a good quality mustard to sour cream (or plain yogurt) and mix well. Season with salt/pepper and chives on top when serving. See main photo.

If you're a brussel sprout fan and can't get enough shrimp, this one is for you

Before you begin, place a good handful of parsley leaves ( no stems) juice of 1 1/2  lemons and about 2 tablespoons of fresh ginger in a food processor. Add a splash of oil and purée. Put aside .

Wash the sprouts and allow to drain.Cut the sprouts into 1/4's or 1/2's . Butterfly the remainder of the shrimp ; simply slice the backs using a small sharp knife to remove veins.

In a large frying pan sautée a good amount of garlic till golden. Add the brussel sprouts and cook for a couple of minutes till almost cooked .Keep them a little crunchy. 

dd the shrimp and continue to cook stirring occasionally.

Add the puréed lemon liquid and continue to cook 2 minutes. Taste for seasonings and serve .

Before getting started have these ingredients ready.Slice some garlic, cut up some green tomato into cubes and chop some good quality anchovies and pitted gaeta olives. Break up some walnuts and have some capers on hand.

Just about 2 minutes before spaghetti is ready, sauté garlic till brown and add some hot pepper flakes, olives, walnuts, capers anchovies and green tomatoes.Cook on high heat about 5 minutes stirring from time to time. Shut off fire if the timing is a bit off while waiting for the pasta.

When pasta is just about ready, turn sauce back on high heat and toss the pasta.Add some fresh basil and some more olive oil and top with some whole anchovie before serving.

Gourmet S'mores anyone ? 

Once the marshmallow is ready place on cracker and insert a good piece of chocolate  

Add peanut butter on the top cracker and enjoy !

Sauté a good amount of garlic until golden.

Add a variety of chopped olives, anchovy and a touch of hot pepper flakes. Do not add salt yet, olives and anchovy are naturally salty.

Add a good amount of fresh cut tomato ad cook down about 5 minutes.

Continue cooking until it looks like photo. Add the pasta, toss and serve with fresh parsley and top with more fresh anchovy.

If you like garlic and oil pasta, this is a must try!

Before starting this easy recipe remove leaves from fresh thyme, slice some garlic cloves, cut up one tomato, and have some cayenne pepper flakes and olive oil handy.

Bring a pot of water to boil add salt and begin to cook linguine al dente stirring occasionally.

In the meantime sauté the garlic with a good splash of olive oil. Just before browning add a pinch of cayenne pepper flakes.

Add the drained pasta and VERY little fresh cut tomato (this is mostly for color and to keep the pasta a bit more moist). Add the thyme, season with salt and pepper, toss well and serve. Feel free to add a bit more olive oil after adding the pasta.

Wait till you see what the Guerrieri trio turn the tail end of summer into.

Sauté some onions with a splash of olive oil till  golden.

Add a good amount of cut up crimini mushroom and continue to cook 5 min .Season with salt/pepper.

Add a good amount of ground beef and continue to cook till "all the red" is gone stirring from time to time - add some bread crumbs and chopped parsley. Add a good amount of grated parmigiano to meat mixture-this will act like natural glue, so add enough.Taste for seasoning- allow to cool down.

Clean the zucchini blossoms by removing the stems and the interior pollen.Open the blossoms and lay them flat on a working table. Fill with some stuffing, top with more parmigiano and roll. Repeat /put aside.

In a large bowl , break about a dozen eggs ( depending on the amount of blossoms) and continue to gradually add some flour during the whipping to thicken the eggs a bit-like tempura. Whip well to remove any flour lumps and season with some fresh chopped rosemary .

Chefs note: flour lumps disappear as it thickens. Don't worry if it gets to thick the beer is used next to make the mixture more thin.

Gradually fold in about 1/2 bottle of beer ( you need to eye this , the batters end result should be a bit thicker than yogurt drinks)

Heat a good splash of veggie oil or corn oil. Pass the stuffed blossoms through the eggs and begin to fry on med heat / all sides till golden .

Chefs note:Try making your favorite stuffing . Modify and make it completely to your tasting. If you can't have eggs use flour and water till batter gets super thick - then add the beer . If alcohol is a no , use carbonated water- might need some extra seasonings.

Slice the squash into large rings about 1/2 inch or so and remove the seeds.

Place in a large bowl, add a good splash of olive oil and season with salt and pepper.Toss well.

Get the grill nice and hot and be sure to clean it before grilling.Grill the rings on both sides till cooked through-repeat and place in a large bowl. Add a good splash of olive oil ,balsamic vinegar salt and pepper. Allow to rest 10 minutes before serving to allow the natural juice to accumulate, mix again and taste for seasonings.

Serve as is or add some parmigiano cheese. If you want to fancy it up a but, place the ring in a nonstick frying pan and preak an egg in the center, cover and cook on low heat.

As Seen on ABC

Lets give the traditional a little awakening.

- 1 1/2 pounds of sausage (remove sausage meat from casing )
- 1 1/2 pounds of chicken breast ( sliced into bite size )
- 2 large onions ( sliced thin)
- 3 large red bell peppers ( sliced thin)
- 4 large tomato ( cut small )
- 4-5 jalapeños ( cut small )
- Good handful of chopped cilantro
- Olive oil
- 1 cup red wine vinegar ( more or less )
- 2 tablespoons of butter(optional)

Chef note: Do not use a non stick pan , you need to "deglaze " ( the pan needs to " lightly burn" on the bottom in the end of sautéing so the vinegar can "clean up" the bottom).

In a large frying pan add a good splash of olive oil and add all ingredients except the tomato, cilantro, butter and vinegar.

Sauté on med heat until all the ingredients are well cooked and allow the liquid of the onions and meats to evaporate completely and continue cooking to brown the bottom of pan).

Keep the flame on high heat and immediately pour the vinegar , allow to evaporate by stirring constantly. Once liquids evaporates shut off the flame add butter and stir. Put aside.

Toast the taco shells and stuff. Top with fresh cut tomato and sliced cilantro.

Delete that frozen packaged version.This easy to make delicacy takes 5 minutes to make.

In a large frying pan , add about 2 tablespoons of butter and a good amount of chopped shallots. Sauté on low heat until shallots are golden . Immediately add the spinach ( leaves should be whole but could also be chopped). Continue to cook stirring non stop until the spinach is completely wilted. Add as much spinach as you like depending on the amount of guests.

Add a splash of heavy cream and preferred cheeses. I like to mix grated parmigiano and asiago. Add as much cheese needed to help thicken while its melting. Add a bit of freshly grated nutmeg.Taste for salt/pepper and serve .

Ever wonder what to do with that overgrown squash you forgot to pick from your garden? 

Simply slice the squash into large rings about 1/2 inch thickness and remove the seeds.

Prepare an egg batter beating some eggs and adding a bit of flour to thicken.Add a good amount of chopped rosemary.

Pass the rings through flour and shake off excess flour then the rings through the egg mixture. Pan fry on both sides until golden brown . Be sure to use a non stick frying pan and a good splash of vegetable oil when frying.

Season with some salt and pepper before serving.

The sweetness of black cherry jam and the creamy texture from the goat cheese takes this ocean and land infusion to another level.

Get a good homemade bakery bread, sliced. Spread a good amount of goat cheese on one slice.

Add a good amount of black cherry jam (leave it lumpy) or other preferred jam.

Place some smoked salmon. Add some chopped onion and chopped parsley. Pour a couple of teaspoons of good quality olive oil and top with another slice. When serving, cut in 1/2 or into 4.

If you're going away for the weekend, impress your friends with a Mediterranean influenced brunch.

Cut about 2 small eggplants, 2 med onions and 2 red bell pepper into bite size cubes.Put aside separate.

In a non stick frying pan heat a good splash of olive oil and add the eggplant. Saute on very low heat until eggplant is super soft.Remove from frying pan and put aside leaving any excess oil behind.

Discard excess oil from the frying pan and add a fresh splash of olive oil to saute the peppers and onions till extra soft. Add the cooked eggplant to this mixture and continue to cook for about 5 minutes. Tap dry the frying pan with paper towel to remove excess oil. Season with salt and pepper.

Add about 5-7 cut plum tomatoes and some cut up tofu. Add some capers, black olives and salt/pepper. Cover and cook till you have a beautiful ratatouille with little liquid.Taste for seasonings.

Place this mixture on a non stick baking pan, top with poached eggs and garnish with cut up cooked bacon and fresh chives . Place in oven at high heat ( about 400) for 5-8 minutes so all your guests can eat together.

You can never go wrong with home made tomato sauce.

Chop an onion( or a few garlic gloves) sauté with a good splash of olive oil till golden. Add lots of fresh cut tomatoes( enough to almost fill pot), salt, pepper, basil leaves and cook for 2 hours stirring occasionally.If need be, used a good quality crushed canned tomato.

If you want it to be even more tasty, add your favorite meats after adding tomatoes. This meat will "tomato stew" for a couple of hours and become super soft.

Chef note: When the sauce is ready serve it up many ways and could easily be portioned and frozen; with pasta, make Italian bread pizza, lasagna, add some carrots and cream for a tomato soup, saute some garlic in a separate frying pan and add mussels and seafood add some of this tomato sauce. 

Sauté some cut onion and garlic with a good splash of olive oil until golden.

Season the meat on both sides with salt and pepper and cut into large pieces. Add to onions and brown a bit on all sides stirring occasionally.

Add a nice amount of good quality canned plum tomato to cover meat.Season with some salt and pepper, bay leaf and cover . Stew this for about 2-3 hours on low heat, covered, stirring occasionally. Taste for seasonings.

Chefs note: Make some spaghetti and serve with tomato sauce and parmigiano cheese . Then use the meat as a main course with veggies

Shred the meat bite size and mix with sauce and pasta . Top with cheese

Serve the sliced meat and sauce over toasted Italian bread and serve as a bruschetta.

Saute some sliced onion with olive oil until super soft . Add ground beef and continue to cook until beef is cooked.

Add lots of fresh cut tomatoes. Should be about the same amount of tomatoes as ground beef. Season with salt, pepper, fresh basil and continue to cook on high to medium heat stirring occasionally until sauce reduces enough to your preferred thickness .Taste for seasonings.

Boil tortellini "al dente" in salted water, drain and add to sauce. Toss with fresh chopped parsley and a splash of olive oil.

Saute 1 chopped onion and 2 cut carrots till golden . Add about two cups of lentil and cover with water ( about 4 fingers above solids)

Add some salt and bay leaf ( 3 leaves ). Cover and boil on low heat or about 1hr/ 30 minutes until cooked .

Drain lentil and place on a flat plater to cool down - remove bay leaf.

Add some diced raw celery for some crunch, canned tuna(drained),lots of sliced basil and a good splash of olive oil . The tuna will flavor it up naturally. Experiment by add other preferred spices. Taste for seasonings.Serve over a bed of lettuce or with a tomato salad.

Simply cube sweet potato and regular potato and boil in salted water until cooked. Drain and allow to cool down by running cold water. Put aside .

Shred the red cabbage raw and place in a large bowl.Chop some onion , garlic and fresh parsley .

Add the onions , garlic and parsley to cabbage and mix well.

For the last step, add the potatoes and fold gently while seasoning not to break the potato to much. Best seasoning is a vinaigrette dressing or use one of your preferred vinaigrette base dressings, no need for fatty mayo, especially on a hot summer day. Try adding some fresh chopped rosemary to give it a little more life.

Have these ingredients ready. Canned tuna-strained, cooked chic peas, peeled carrot sliced thin, cut celery and some red onion sliced.

Place all these ingredients in a large bowl and toss with a good olive oil. Be sure to add lots of chopped fresh parsley. Taste for seasonings and serve.