Jan D'Atri

Jan D'Atri > parsley, chopped fine

parsley, chopped fine

Shrimp Burger Sliders with Curry Aioli and Slaw

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Old recipes like the ones featured in this column each week would slowly fade away if not for a new generation of home cooks. So when I heard about C-CAP, the Careers through Culinary Arts Program in Arizona, and when I tasted the award-winning recipe at their competition this year, I had to share both the program and the dish with you. C-Cap is a non-profit organization founded in 1990 by well-known culinary educator and author Richard Grausman to teach youth about the satisfaction and value of home cooking. C-CAP works with public schools in Arizona and across the country to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry. So far, C-CAP has awarded students more than $37 million in scholarships and donated $2.8 million worth of supplies and equipment to classrooms. At C-CAP’s Heavy Metal Culinary Competition in years past, the students brought back a past winner, T-Cook’s at the Royal Palms Executive Chef Lee Hillson to defend his title. Indeed he did, winning again with his Shrimp Burger Sliders with Curry Aioli and Slaw. Chef Hillson’s advice to students this year was “to have a little fun! Make food and cooking exciting and different. Think of foods you like and model a dish on them.” Thank you Chef, for doing all of the above with your sensational Shrimp Burger Sliders!

For more info about C-CAP, visit www.ccapinc.org.

Zucchini Balls with Dipping Sauce

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We are right in the middle of Greek Carnival Season known as Apokries. Greek street foods are, of course, a big part of the celebrations. So this week I wanted to feature one of my favorite Greek appetizers, Kolokithokeftedes. Ok, that may seem Greek to you, but really, they are just delicious deep fried zucchini balls paired here with a fantastic dipping sauce, and pronouncing the word correctly is not part of the recipe, so don’t worry about a thing! (For the record, it’s pronounced Kolo-Keetho- Kef-ted-es.) You’ll love the crunch and the fabulous flavor combination of zucchini, cheese, onion, garlic and a hint of white truffle oil, made even more delicious by dipping them in a zesty red sauce. There’s only one more thing to say about this delightful Mediterranean treat, “Nostimótatos!” ( Delicious!)

Chicken Scaloppine ala Marsalis

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We’re always looking for fool-proof dishes that we can count on for a delicious and memorable meal. Have I got just the dish for you! It’s my Momma’s recipe for a very quick and easy Chicken Scaloppine. This is the dish that put her famous restaurant in Lake Tahoe on the map and once you taste it you’ll see why. At that time, back in 1955, she was preparing this dish with veal, but we have found that slices of chicken breast pounded into tender medallions are as flavorful as the veal. I’m so excited to share Momma’s Scaloppine with you because this is one of the gourmet dishes that you pay a lot of money for at Italian restaurants, and now you can make it at home anytime you want! It really only takes about five minutes to make once you have all of your items prepped, which is an absolute must for this recipe because it will sauté up so quickly. This was the first recipe we chose when creating our first cookbook, Momma & Me & You, and it was the first time Momma ever shared her recipe from D’Atri’s Italian Restaurant in Lake Tahoe. Buon Appetito!

Watch my How To Video for Chicken Scaloppine here!