New Recipe Fresh From the Pizza Grill

**PLEASE NOTE**
With the construction on Delaware Ave. in full swing, Cardona's offers off street parking in the rear!

GRILLED PIZZA
(You can now get Cardona's Home Made Pizza Sauce and everything else you will need to make this recipe
(including the pizza dough) right at Cardona's Market!

Grilled Pizza (serves 6)

Ingredients:
2 one lb. balls of Cardona's pizza dough
olive oil
Cardona's sun dried tomato pesto
Cardona's basil pesto
Cardona's sweet sausage
mushrooms
1 large sweet yellow onion
about a pound of mozzarella cheese (sliced or shredded)
grated parmesan

Take pizza dough out of the refrigerator 2-3 hours before you are ready to grill. (Thaw pizza in refrigerator overnight if frozen.)

Prepare all your toppings: fry 3-4 links of sausage; thinly slice onion and saute until caramelized (about 1/2 hour over medium heat with a little butter and olive oil, salt and pepper); saute mushrooms.

About an hour before grilling, cut each ball of dough in half. Work each half of the dough into free form rectangles (about 10 x 6). Lightly brush a cookie sheet with olive oil; place the each half of dough on the cookie sheet; lightly brush with olive oil. Repeat with all the dough. Cover with plastic wrap and let it rest for about an hour.

When ready, pre-heat the grill and then turn it down to medium low. Throw each pizza on the grill (don't worry, it won't go through the grate). Close the grill and let it cook for about 3-4 minutes. Using tongs, check to see if there are golden grill marks on the bottom of the dough, if so, turn the pizzas with the tongs. Close the grill and prepare to put the toppings on the pizza (you should do this ahead of time, so you are ready to go). Spread the sun dried tomato pesto on a couple of pizzas, add the sausage and mushrooms and cheese. Spread pesto on a pizza, sprinkle some freshly-grated parmesan. Place mozzarella on another pizza and top with caramelized onions.

Close the cover of the grill until the toppings are warmed through and the cheese is melted.

Enjoy with a glass of your favorite wine!

(C) Chef Robert Cardona Sphere: Related Content

Ricotta Gnocchi

Ricotta Gnocchi

-1lb Ricotta Cheese
-2 eggs
-2 cups all purpose flour
-2 tbsp pecorino romano cheese
you will also need: 1 fork, additional flour for dusting, slotted spoon for cooking gnocchi

Method:
-In a mixing bowl, combine the ricotta cheese, eggs and pecorino cheese. Mix together until combined.
-Add the flour and begin to bring the mixture together.
-As soon as the mix begins to form into a ball, turn the mix out onto a floured cutting board.
-Continue to knead the dough until the mix is soft to the touch and not sticky.
-Form the completed dough into a ball. At this point, you can wrap the dough in plastic and refridgerate for up to a week...or freeze for up to a month.
-Cut the ball into 6 equal parts.
-Roll out the dough long and thin, working your way from the center of the dough outwards.
-Cut into 1/2 inch pieces
-Using the back of a fork, press down on each piece of dough and pull toward you.
-After the desired amounts of gnocchi are completed you are now ready to cook them.
-Bring a pot of water to a boil. Add the gnocchi to the water and cook for approx. 5 min. the gnocchi are done when they float to the top.
-Use a slotted spoon to remove the gnocchi from the water and serve with your favorite sauce.

(C) Chef Robert Cardona, Cardonas Market

Also, why not stop in and see us at Cardonas Market. We have all the tastes of the summer season, including Southern Style Watermelon Salad with fresh mint and feta cheese! A treat sure to compliment any meal on your table!

Sphere: Related Content

4th of July Weekend

Got a party to go to this long holiday weekend? Chef Rob has a dish that will allow you to become the toast of your get together!

GRILLED CITRUS-TAMARIND CHICKEN

• 4 chicken breasts, skin removed
• 2 cups chicken broth
• 1 cup orange juice
• 1/2 cup olive oil
• 3 cloves garlic, crushed
• 2 tablespoons tamarind paste
• 2 tablespoons brown sugar
• 1 tablespoon dried basil
• 1 teaspoon powdered ginger
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

PREPARATION:
Place chicken in a shallow glass dish or resealable plastic bag. Mix remaining ingredients in a medium mixing bowl. Pour mixture over chicken, seal and allow to marinate in refrigerator for 3-6 hours.

Remove chicken from dish or bag and reserve marinade. Place marinade in a small saucepan and bring to a boil. Reduce heat and allow to simmer for 10-20 minutes. Preheat grill for medium high heat. Place chicken on grill and cook for 6 minutes per side. Remove from heat and serve with tamarind sauce.
(C) Chef Robert Cardona, Cardonas Market

**Due to the holiday weekend, Cardonas Market will be closed on Saturday, July 4th. Have a happy and safe holiday weekend!** Sphere: Related Content

Just a reminder that Chef Rob will be on 13, this Sunday the 28th, at 845 am! Tune in and see what Rob has cooking! http://wnyt.com/index.shtml

And don't forget to stop and see us here at Cardona's Market! Whether you need to pick up a quick dinner or need to find the perfect sauce...we have what you need!

http://www.cardonasmarket.com Sphere: Related Content

Tis the Season for Steak!

June is officially here! That's right....Our days will certainly be warmer now and we will all be spending our free time in our backyards or anywhere outside. So, lets fire up that grill and get busy with some Grilled Flank Steaks!

GRILLED FLANK STEAKS WITH ONIONS:

The onions are marinated with the steak, giving it a fantastic flavor. Grill the onions until they are brown and soft, then serve on top of the steak.

• 1 1/4 Pounds of flank steak
• 3 Medium onions, cut into 1/2-inch slices
• 1/4 cup Balsamic vinegar
• 2 tsp Dijon mustard
• 1 tsp Salt
• 1 tsp Rosemary, crumbled
• 1 tsp Olive oil

PREPARATION:

Combine vinegar, mustard, salt, rosemary, and oil in large, shallow, glass dish. Add steak and onions; turn to coat. Let stand 15 minutes. Grill steak and onions 8 to 12 minutes, turning once and brushing with marinade. Slice steak across the grain. Serve with onions.


And there you have it. A simple and quick way to enjoy your grill and enjoy dinner with your family! From our family to yours.
(c) Chef Robert Cardona
http://www.cardonasmarket.com
Sphere: Related Content

Daily Specials For Week of May 11, 2009

• Monday 11.............Balsamic Glazed Chicken
  
• Tuesday 12............Veal Peppers
  
• Wednesday 13.....Stuffed Pork Roast
  
• Thursday 14..........Chicken Caccatori
  
• Friday 15.................Baked Haddock In A Lemon Butter Sauce
  
• Saturday 16............Lemon Rosemary Chicken

Look for these great dish's and much more this week at Cardona's
Call us anytime to find what else is cooking!
(518)-434-4838

Sphere: Related Content

Basil and Tomato Chicken Breasts

Ahhh, spring has sprung finally here in the Capitol District! It was a long winter but we have made it through and are now dreaming of warmer days and cookouts with friends. Got a party to go to? A BBQ maybe? Why not think Chicken first? Chicken is very versatile and allows for a spectrum of different flavors. Why not try our Basil and Tomato Chicken Breasts and wow your friends!

BASIL AND TOMATO CHICKEN BREASTS:

This is a great way to prepare chicken breasts. The combination of tomatoes, basil and balsamic vinegar gives this dish an Italian inspired flavor.

INGREDIENTS:

• 4 Chicken Breasts, skinless and deboned
• 4-6 Tomatoes, quartered
• 1/2 Cup balsamic vinegar
• 1/4 Cup fresh basil, loosely packed
• 2 Tablespoons olive oil
• 2 Cloves garlic, minced
• 1/2 Teaspoon salt
• 1/2 Teaspoon black pepper, ground

PREPARATION:
Combine garlic, tomatoes, vinegar, oil, basil, black pepper and salt in a food processor.

In a large, resealable plastic bag, add chicken and marinade. Make sure Chicken is well coated. Seal bag and allow to marinate for 6-8 hours in refrigerator.

Preheat grill

Place chicken on grill and cook on medium heat for 10-12 minutes, turning once. Remove chicken from heat and garnish with diced tomatoes and chopped basil.

And there you have it! A dish that will make you shine at all your spring get togethers! Enjoy!
(C) Chef Robert Cardona, Cardonas Market Sphere: Related Content

Bistecca Alla Florentine

The weather in Albany has finally started to change for the better....we think, lol. There is no better time than the present to get re-acquainted with your grill! That's right! Step outside and introduce yourself again with some New York strip steak! Here is an easy recipe from chef Rob that is not only simple, but will have your taste buds singing!

Bistecca Alla Florentine

This is a traditional steak recipe. The new york strip is seasoned lightly with salt, pepper and a little lemon. Serve it up with garlic mashed potatoes and you will have a great meal!

• 2 boneless new york strip steaks 1 inch thick
  
• 2 lemons
• 2 TBS olive oil
• salt and pepper to taste

Preparation:

Pour the juice of the lemon in a shallow baking dish. Cut the other lemon into 8 wedges. Place steaks in dish and coat on both sides. Preheat grill to high. Grill steaks to desired doneness, (about 7-8 minutes per side for medium rare).

Remove from grill and let rest for 2 minutes, then slice across the grain into strips about 1/2 inch thick. Place on a serving platter and drizzle with olive oil and the juice from two of the lemon wedges. Salt and pepper and serve with a lemon wedge.
(c) Chef Robert Cardona
Cardonas Market
http://www.cardonasmarket.com


Sphere: Related Content

Got Lent? Enjoy some Fish

MEDITERRANEAN WHITE FISH Serves a Family of Four

• 4 8-10oz Haddock/Cod or any White Fish
• 4oz butter (melted)
• 1oz lemon juice
• 2oz white wine
• 28oz can of San Marzano whole, peeled tomatoes
• ¼ cup dried onions
• Tsp garlic
• Tsp capers
• ½ cup Kalamata olives (pitted and halved)
• ½ lb of Feta Cheese
• Tsp parsley
• Tsp basil
• Tsp olive oil
• 1oz white wine
• Tsp pepper



METHOD:
Spray an 8x10 bakery pan w/non stick spray. Lay pieces of fish in the pan (skin side down if using Haddock).

Melt together butter, white wine and lemon juice and pour over top of fish.

Bake in a 350 degree oven for approx 25 min. Fish should be flakey when done.

While fish is cooking, heat a med/lrg pan over high heat and pour aprox 1-2 tsp of olive oil in pan.

Add onions and sauté until are clear. Add capers and garlic, sauté for another minute, and then add white wine to de-glaze.

In a separate bowl, pour can of tomatoes and use your hands to crush them. Once done, add them to pan of onions and garlic.

Bring to a simmer and cook over low heat for 5 min.

Add olives, parsley and basil (fresh chopped if possible) and the black pepper.

After fish is cooked, remove from oven and pour the pan sauce over the top of the fish.

Finish with crumbled Feta on top

Recipe by Chef Robert Cardona Cardona’s Market, Albany NY http://www.cardonasmarket.com Sphere: Related Content