Tuesday, April 9, 2013

04/09 Chef RIck Tarantino, My Rastelli Direct, Rustic Chicken Arrabbiata

Rick Tarantino or Chef Rick as he is know in the media has a diverse back ground that has helped him build a successful career as a celebrity chef. He attended the University of Massachusetts, Amherst Campus and graduated with a Bachelors' of Science from the School of Food Science and Nutrition. Then began his work experience at the prestigious chain of Sheraton Hotels and Resorts from Los Angles to New York's five star St Regis Hotel, Rick worked his way up the corporate ladder. But that was only the beginning, with years of experience in the family hotel business that he was raised in and now with corporate hospitality business under his belt, he began his entrepreneurial career and started Inn Vision a state of the art in-room movie company in hotels around the country. After successfully selling that venture he went back into his family hotel and restaurant business with his father. Emerald Hotel and Resorts International, owned and operated hotels and restaurants in New England.

Rick then returned to school and received his Masters of Science degree from Johnson & Wales University, the world leading hotel and culinary school. Wanting to give back he began teaching at the school. That lead to an opportunity to develop an alumni and development office for the Chancellor, so when his father retired, they sold the hotel company and Rick began his next career as an educator, author and fundraiser. During the ten year period at Johnson & Wales, Rick met Justin Miller a young inspiring 6 year old who loved to cook. Rick trained Justin to become the Guinness Book of Records Worlds Youngest Chef and the two travelled the world cooking and inspiring others. This launched Rick in to the Television and Media industry.

The pair appeared on almost every national television show venue from Good Morning America, David Letterman, Disney, to the Food Network. Rick also became a research chef for many national brands like Westinghouse, Rival's Crock -Pot, Cattlemen's, BBQ sauce, Kraft Foods, and VacuWare to just name a few. In addition he now appears regularly on HSN ( Home Shopping Channel ) and The Shopping Channel Canada as well as National Infomercials and Tradeshows.

Chef Rick has experience in many media outlets, live appearances, press tours, news shows, morning shows, radio, infomercials, cook books, and currently co-hosts a cable cooking show called You Won't Even Miss it. He worked with Celebrities like the late Julia Child, Emeril Lagasse, Jarred Fogle from Subway and Martin Yen. He is sought after for recipe development by food companies and supermarkets. He develops many of the free recipes you pick up at the grocery store and tours supermarkets regularly teaching customers recipes and how to enhance their meals to get out of the "Food RUT". You can see him at Hannaford's, ACME, Lowes, Sweet Bay and Shaw's. He also endorsees his own line of products called Chef Rick Spices, Chef Rick Seafood , Proware Professional Kitchen Products and Bold Chef. He does product development for companies like All-Clad , Williams Sonoma and Westinghouse.

Rustic Chicken Arrabbiata

Serves 4

1 lb. boneless, skinless chicken thighs
1 Tbsp. Olive Oil
1lb Pancetta or bacon, sliced thin
1 jar (6 oz.) marinated artichoke hearts, drained and chopped
2 Tbsp. chopped Kalamata or oil-cured olives
1 Tbsp. fresh sage
2 Tbsp. chopped fresh basil leaves

Pre heat your grill on medium to about 400F. Lay chicken thigh on wax paper and gently pound thin, about ½ inch thick works best. Then season both sides of the chicken thighs with salt and black pepper. Flip skin side down and place about 1 teaspoon of each onions, artichokes, and olives on to thigh, place a fresh sage leaf down and roll thigh tightly.  (Hold with tooth picks or tie with string is desired.)  Lightly sprinkle with Olive and basil and grill for 3-4 minutes on each side until golden brown and the internal temperature reaches 165 F.  Remove chicken and set aside.

Serve over cooked orzo or rigatoni pasta.

Chef Rick Tip:  Save left over chicken in your refrigerator and serve over a nice salad for a wonderful light lunch or dinner. 


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