Let the oil and garlic steep in a small bowl 30 minutes to 2 hours.
Preheat the oven to 475 degrees F. Shuck the clams reserving the clam juice. Strain the juice through cheesecloth or a very fine sieve into a 13 x 11 inch-inch baking dish. Add the white wine, 1 ½ tablespoons of the parsley, the butter and half of the crushed red pepper.
In a deep bowl, toss the breadcrumbs, grated cheese, tomatoes, 3 tablespoons of the garlic-infused oil, the remaining chopped parsley, the oregano, and the remaining crushed red pepper until thoroughly blended.
Top each clam with about 1 ½ tablespoons of the bread-crumb topping packing it down tight. Set the clams in the prepared baking pan and drizzle the remaining infused oil over them, Bake until the pan juices are bubbling and the breadcrumbs are golden brown, 12 to 15 minutes. Transfer the clams to a warm platter or divide among serving plates.
Serve immediately, garnished with the lemon slices.

Appetizer #2

Arancini di Riso

Rice Balls

Ingredients

5 cups chicken stock

3 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

1 cup finely diced ham (about 3 ounces)

2 cups Arborio rice

1 cup dry white wine

1/2 teaspoon kosher salt, plus more for seasoning

1 cup frozen peas, thawed

1 cup grated Parmigiano-Reggiano

10 basil leaves, chopped

4 ounces fresh mozzarella, cut in cubes (you'll need about 24 cubes)

1 cup all-purpose flour

2 cups fine dried breadcrumbs

2 large eggs

Vegetable oil, for frying

Directions:

Warm the chicken stock in a small pot over low heat. Heat the olive oil in a medium saucepan; when the oil is hot, add the onion and cook until softened, about 3 to 4 minutes. Add the ham or prosciutto and cook a few minutes, until the meat begins to render its fat.

Add the rice and cook to coat the rice in the oil/fat. Pour in the wine, bring to a simmer and cook until the wine is almost reduced away. Add 3 cups hot chicken stock and the salt; cover and simmer until the chicken stock is absorbed by the rice, about 7 to 8 minutes. Add the remaining 2 cups stock and cover, letting the rice cook until al dente, about 6 to 7 minutes more. If any liquid remains, increase heat and cook until all of the liquid is absorbed. Stir in peas towards the end and mix well, then spread the rice on a rimmed sheet pan to cool.
When the rice is cool, put it in a bowl and stir in the grated cheese and chopped basil. Scoop out about 1/3 cup rice, roll into a loose ball, then poke a cube of mozzarella into the center. Pat firmly to form a tight ball around the cheese.
Spread the flour and breadcrumbs on 2 rimmed plates, and beat the eggs in a shallow bowl. Dredge the arancini in the flour, shaking off the excess. Dip them one by one in the beaten egg, letting the excess drip back into the bowl. Roll in the breadcrumbs to coat thoroughly.
Pour an inch of vegetable oil in a large, straight-sided skillet set over medium heat; it is hot enough when the tip of an arancini sizzles on contact. Fry in batches, taking care not to crowd the skillet, turning on all sides, until golden, about 3 minutes per batch. Drain the arancini on paper towels and season with salt while still warm.

Main Dish #1

Chicken Scarpariello

Ingredients:

24 small skinless, boneless chicken thighs (6 pounds)

Salt and freshly ground pepper

All-purpose flour, for dusting

1 1/2 cups extra-virgin olive oil

20 garlic cloves, halved lengthwise and lightly smashed

12 large rosemary sprigs, broken into 2-inch pieces

6 cups chicken stock

6 tablespoons fresh lemon juice

6 tablespoons unsalted butter

1 1/2 cups Peppadew peppers or other jarred pickled red peppers, sliced

Rub

1 tablespoon plus 1 teaspoon kosher salt

1 teaspoon
1/4 teaspoon smoked paprika
1/8 teaspoon ground cinnamon

Brisket

1 4-pound trimmed flat-cut brisket with about 1/3' top layer of fat

2 tablespoons grapeseed oil, divided
3/4 cup chopped onion
3 garlic cloves, smashed
4 cups beef broth
1 12-ounce bottle stout
3/4 cup bourbon
1/4 cup
1/4 cup soy sauce
6 large sprigs thyme
3 celery stalks, chopped
2
1 large carrot, chopped
1 tablespoon balsamic vinegar

Glaze

2 teaspoons bourbon
Kosher salt and freshly ground black pepper

Rub

1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon
1/4 teaspoon smoked paprika
1/8 teaspoon ground cinnamon

Brisket

2 tablespoons grapeseed oil, divided
3/4 cup chopped onion
3 garlic cloves, smashed
4 cups beef broth
1 12-ounce bottle stout
3/4 cup bourbon
1/4 cup
1/4 cup soy sauce
6 large sprigs thyme
3 celery stalks, chopped
2
1 large carrot, chopped
1 tablespoon balsamic vinegar

Glaze

1/2 cup peach jam or preserves
2 teaspoons bourbon

Rub

1 tablespoon plus 1 teaspoon kosher salt

1 teaspoon
1/4 teaspoon smoked paprika
1/8 teaspoon ground cinnamon

Brisket

2 tablespoons grapeseed oil, divided
3/4 cup chopped onion
3 garlic cloves, smashed
4 cups beef broth
1 12-ounce bottle stout
3/4 cup bourbon
1/4 cup
1/4 cup soy sauce
6 large sprigs thyme
3 celery stalks, chopped
2
1 large carrot, chopped
1 tablespoon balsamic vinegar

Glaze

1/2 cup peach jam or preserves
2 teaspoons bourbon

1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon
1/4 teaspoon smoked paprika
1/8 teaspoon ground cinnamon

Brisket

1 4-pound trimmed flat-cut brisket with about 1/3' top layer of fat
2 tablespoons grapeseed oil, divided
3/4 cup chopped onion
3 garlic cloves, smashed
4 cups beef broth
1 12-ounce bottle stout
3/4 cup bourbon
1/4 cup
1/4 cup soy sauce
6 large sprigs thyme
3 celery stalks, chopped
2
1 large carrot, chopped
1 tablespoon balsamic vinegar

Glaze

1/2 cup peach jam or preserves
2 teaspoons bourbon

Directions:

Season the chicken with salt and pepper and dust with flour. In a large skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes, do this in batches so you don’t over crowd the pan. Add the garlic and rosemary and cook for 3-5 minutes, until the garlic is lightly browned. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.

Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 - 10 minutes. Add the lemon juice and butter and swirl until emulsified. Return the chicken and any accumulated juices to the skillet. Add the peppers and cook, turning the chicken until coated in the sauce, cook for 30 minutes on low. Transfer the chicken and sauce to the platter and serve 2 pieces per person.

Side Dish #1

Zimino di Bietole e Fagioli

Braised Swiss Chard and Cannellini Beans

Ingredients

4 ½ cups canned cannellini, drained and rinsed

3 pounds or more, big unblemished Swiss chard leaves

9 tablespoons extra-virgin olive oil or more to taste

6 garlic cloves, sliced thin

2 tablespoons tomato paste

2 cups canned Italian plum tomatoes, crushed by hand

1 teaspoon hot sauce

2 teaspoons coarse sea salt or kosher salt

Directions:

1 Bring 6-8 quarts of water to the boil in the stock pot. Meanwhile, clean the Swiss chard leaves and cut off the stems at the base of the leafy part. Slice the leaves crosswise every 2-inches or so, into long strips. When the water is boiling, drop in all the sliced chard at once. Bring the water back to the boil and cook the chard, covered, for about 15 minutes until thoroughly tender—check a piece with a thick middle vein to be sure. Drain the cooked chard well in a colander.

Heat 7 tablespoons of the olive oil and the sliced garlic in the skillet over medium-high heat, stirring frequently, until the garlic is sizzling, about 2 minutes then move it to the side of the pan. Drop the tomato paste into a clear spot in the pan, stir and toast it for a minute or two. Pour in the crushed tomatoes and the hot sauce and stir everything together. Bring the tomatoes to a boil and spill in the beans. Stir, season well with salt, and heat the beans rapidly, stirring constantly. When they’re simmering, stir in the chard and bring to a boil over high heat. Cook rapidly for a couple of minutes to reduce the liquid, tossing the beans and greens over and over. As the juices thicken, drizzle the remaining 2 tablespoons olive oil all over, toss it in with the vegetables, and simmer for another 2 or 3 minutes until most of the liquid has evaporated.
Serve right away or set aside the skillet, covered, and reheat later.

Side Dish #2

Ripieni all’Antica

Stuffed Vegetables

Ingredients:

For the stuffing

4 cups 1-inch cubes of day-old bread, crusts removed (about 4 thick slices)

1 cup milk

4 ounces button mushrooms, finely chopped

1 cup finely chopped scallions

10 large fresh basil leaves, finely chopped

½ cup freshly grated Parmigiano-Reggiano

2 large eggs, lightly beaten

½ teaspoon kosher salt

For the vegetable assortment

2 or more medium zucchini (6 inches long)

2 or more red or other colorful bell peppers

12 or more large white stuffing mushrooms

3 or more ripe small tomatoes

2 or more large Vidalia or other sweet, flat onions

½ cup extra-virgin olive oil, or as needed

1½ teaspoons kosher salt

butter for the baking dishes

½ cup freshly grated Parmigiano-Reggiano

~ You will need 2 or more large shallow baking dishes or casseroles, such as 4-quart, 15-by- 10- inch ~

Directions:

To make the stuffing: Put the bread cubes in a mixing bowl, and pour the milk over them; toss the cubes, and let them sit for a couple of minutes to absorb the liquid. When softened, gather and press the cubes together, squeezing out any excess milk (discard, or save it for your cat!), and return the moistened bread to the bowl, tearing it into shreds. Scatter the mushrooms, scallions, basil, grated cheese, and salt on top of the torn bread; toss and mix together with your hands. Pour in the beaten eggs, and stir with a wooden spoon or mix with your hands to form a well-blended, fairly dense stuffing.

To prepare zucchini for stuffing: Trim off the ends, and slice the squashes in half lengthwise. Scoop out the central pulp and any seeds with a teaspoon or melon baller, so each half resembles a hollowed boat. Cut the long halves crosswise into serving-sized pieces, about 3 inches long (or shorter if you like).
To prepare bell peppers for stuffing: slice them lengthwise in half, starting at the stem, or in thirds if very large; trim away the stem and all seeds and fibers, forming cuplike pieces.
To prepare the mushrooms for stuffing: Pull out the stems of white mushrooms, leaving the hollow caps for stuffing.
To prepare the tomatoes for stuffing: Cut tomatoes in half crosswise, and squeeze out the seeds to make concavities for stuffing.
Peel the onions, and cut them crosswise into ¾-inch- thick slices.
When all the vegetables are prepped and all but onions are hollowed, put the pieces (except the onion slices) in a large bowl. Toss with the olive oil and ½ teaspoon salt. Brush some of the oil on the onion slices, keeping them whole.
To stuff and bake the vegetables: Butter the baking dishes, arrange a rack (or two, if necessary) in the oven, and heat to 425º. Fill each vegetable piece with a tablespoon of stuffing, more or less. For zucchini, peppers, tomatoes, and mushrooms, fill the cavities with stuffing and arrange all the pieces in a baking dish, with a bit of space between the pieces. Lay flat onion slices right in the dish, and mound a spoonful of stuffing on top of each slice. When the dishes are filled (but not crowded), sprinkle all the vegetable pieces evenly with the grated cheese and remaining teaspoon salt. Scrape any olive oil left in the vegetable bowl over the stuffed pieces, and add ½ cup into the bottom of each baking dish. Cover each dish with a tent of foil, pressing it against the dish sides and making sure it doesn’t touch the stuffing or tops of the vegetables. Bake 30 minutes, until the vegetables have started to soften and release juices, then remove the foil tents and bake until stuffing is crisped and brown, another 30 minutes or so. Serve hot.

Side Dish #3

Insalata Paesana

Country Salad

Ingredients:

2 pounds cauliflower

1 ½ pounds small red potatoes (8 potatoes)

4 smaller firm, crisp apples

16 small radishes (about 12 ounces)

2 cups ¼-inch-diced red onion

16 ounces Asiago cheese, rind removed, cut in ¼-inch cubes

1 cup toasted coarsely chopped walnuts

2 teaspoons kosher salt

½ cup extra-virgin olive oil

6 tablespoons cider vinegar

2 tablespoons chopped fresh Italian parsley

Directions:

You will need a large bowl for dressing, and serving.

Fill a pot or saucepan with 3 quarts water, and heat it to a boil. Tear off any tough leaves at the base of the cauliflower (reserve any small, tender leaves) and cut out the core. Break or cut the large branches into small florets, drop them (and any tender leaves) into the boiling water, and cook until tender, about 5 minutes. Lift from the water, and drain well in a colander. When cool, put the florets in the large bowl. As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes. Cook them at a gentle boil just until a knife blade pierces the center easily—don’t let them get mushy. Drain and briefly cool the potatoes; peel them while still warm, cut into ¼-inch dice, and put them in the serving bowl with the cauliflower. Peel and core the apples, cut into ¼-inch dice, and add to the salad bowl. Trim radishes, quarter them in wedges, and drop into the bowl along with the diced red onion, cubes of Asiago, and toasted walnuts.
Sprinkle the salt over the salad pieces and toss. Drizzle the olive oil and vinegar over salad and toss; sprinkle on the parsley, toss once more, and serve.

Dessert #1

Cannoli Cake

"Our obsession with cannoli began when a close friend challenged us to create a unique recipe without losing the traditional flavors, like orange, ricotta and chocolate. So, we hit the kitchen and this gorgeous four-layer cake was born." — The Casserole Queens

Get the recipe.
Ingredients:

Cake

¾ c. unsalted butter

3 c. all-purpose flour

1 tbsp. baking powder

1 tsp. kosher salt

1½ c. granulated sugar

6 large eggs

1 tsp. Almond Extract

1½ c. half-and-half

1 c. mini chocolate chips

½ c. chopped shelled pistachios

2 large cannoli shells

Frosting

3½ c. whole-milk ricotta

2½ tsp. orange zest

2 tsp. lemon zest

¼ tsp. cinnamon

¼ tsp. kosher salt

¾ c. confectioners’ sugar

¾ c. heavy cream

Directions:

Heat oven to 350 degrees F. Coat two 8-inch round cake pans with butter, then dust with flour; shake out any excess.

In a large bowl, whisk together the flour, baking powder, and salt.
Using an electric mixer, beat the sugar and butter in a large bowl until light and fluffy. Beat in the eggs one at a time, then beat in the almond extract (if using). Reduce the mixer speed to medium and gradually add the flour mixture, alternating with the half-and-half, mixing just until combined; fold in 1/2 cup of the chocolate chips.
Divide the batter between the prepared pans (about 3 1/2 cups each) and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cakes cool in pans for 5 minutes, then invert onto a wire rack to cool completely.
While the cakes cool, make the frosting. Using an electric mixer, beat the ricotta in a large bowl until smooth. Beat in the zests, cinnamon, and salt. Mix in the confectioners' sugar until smooth. Add the heavy cream and, using the whisk attachment, beat on medium-high speed until thick and stiff, 3 to 4 minutes. Refrigerate until ready to use.
Cut the cakes in half horizontally to create 4 layers. Arrange four 3-inch-wide strips of parchment or wax paper in a square around the edge of a serving plate (this will help keep the plate clean) and place 1 cake layer on the plate. Spread 1 cup frosting on top. Sandwich another layer of cake and repeat with the remaining layers, then frost the top and sides of the cake.
Gently press the pistachios, cannoli shells, and remaining 1/2 cup chocolate chips onto the sides of the cake (use the parchment paper to help pat them on). Refrigerate until ready to serve (up to 2 days).

Dessert #2

Bocconotti Calabresi

Small Bites

Ingredients:

Pastry dough

4 cups unbleached all-purpose flour

1 cup sugar

2 teaspoons baking powder

¼ tsp salt

8 ounces butter, chilled, cut into tablespoon-size pieces

2 large eggs

2 large egg yolks

Grated zest of 2 lemons

Filling

1 cup almonds, about 6 ounces

4 tablespoons cocoa powder

4 ounces dark chocolate

1/2 cup sugar

1/2 teaspoon cinnamon

1/8 teaspoon of ground cloves

4 egg whites

1 teaspoon vanilla

Directions:

Make the dough: Put the flour, sugar, baking powder, and salt in a food processor. Pulse several times to blend. Add the butter and pulse four to five times, until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg, egg yolk, and lemon zest. With the food processor running, add the egg mixture through the feed tube. Process just until the dough begins to come together.
Turn the dough out onto a lightly floured surface and knead it gently, just until it comes together into a ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. If refrigerated for more than 1 hour, you will need to soften the dough slightly by removing it from the refrigerator about 30 minutes before you plan to use it.
Preheat the oven to 375° F.
Make the filling: Place all the dry ingredients in a food processor and grind them until you have a fine powder. Beat the egg whites until stiff peaks form. Fold in the dry ingredients in the egg whites, about ¼ at a time. When all the dried ingredients are folded in the egg whites, add the vanilla and stir.

Take a small amount of dough, about the size of a ping pong ball, and using your fingers press it into the tartlet mold up against the edges. Trim excess dough. When all the tartlets are done, place a heaped tablespoon of filling in each tartlet. Take another small amount of dough, about press flat, lay this dough on top of the filling. Place the filled tartlet pan on top of a cookie sheet and bake at 375F for 15 to 18 minutes until the dough is lightly colored.

Cool on a rack. When cool remove the bocconotti from the tartlet forms. Dust with powder sugar.