July-August 2011 | ROCKIN' RECIPES

Paul Cullen - Musician, wine purveyor and wiz in the kitchen
Roasted Fennel & Speck Insalata in a White Balsamic Shallot Vinaigrette with Fried Egg paired with Taburno FalanghinaGrandma Tag’s Fast Sauce  paired with Quattro Mani SLT (Speck, Lettuce & Tomato) CrostiniCoastal Style TV Producer Grant L. Gursky with Paul on locationScan with your smart phone to check out Paul's latest CD - Eleven Sundays



Former Bad Company bassist Paul Cullen joins the Coastal Style team as our new food editor

Written By: Paul Cullen | Photographer: Stephen Cherry

Roasted Fennel & Speck Insalata in a White Balsamic Shallot Vinaigrette with Fried Egg paired with Taburno Falanghina

Spring mix/arugula
1 Fennel bulb
1/4 lb speck
(courtesy, A Touch of Italy, Rehoboth)
Alessi White Balsamic Vinegar (courtesy, Harris Teeter)
Extra virgin olive oil
Emeril's Kicked Up Horseradish Mustard (courtesy, Harris Teeter)
Pecorino Romano (courtesy, A Touch of Italy)
1 Shallot
1 Clove garlic
2 Organic eggs

Cut up fennel and speck into bite-size pieces and toss with olive oil and sliced garlic. Place on cookie sheet and roast in oven at 350 for 20 minutes or so.

In the meantime, make vinaigrette by chopping shallot finely, then adding to bowl with 2 tbs. of vinegar, 1 tbs. of mustard, salt and pepper while whisking in the olive oil, 1/4 cup or so. Pour over spring mix and set aside. Check fennel and speck for doneness. Get pan on stove with olive oil and fry eggs to your liking. 

To assemble, plate in the following order: Wet spring mix; fennel speck; egg;
microplane pecorino. Serve with a smile and a glass of Falanghina.

Grandma Tag’s Fast Sauce paired with Quattro Mani

1 box Bucatini (courtesy, A Touch of Italy, Rehoboth)
1 can whole San Marzano tomatoes (courtesy, A Touch of Italy)
1 Clove garlic
¼ lb. Pancetta diced
Chilly flakes
Olive oil
Fresh oregano 

Bring pot of water to boil (feel free to pour yourself a nice glass of Quattro Mani while you wait). With the heat set on medium-high, coat bottom of a large sauté pan with olive oil, add pancetta render then chopped garlic and sauté for 5 minutes while garlic infuses the oil. Add a pinch or so of chilly flakes (to taste of course).

Open can of tomatoes and squeeze or crush the whole tomatoes by hand over pan, pouring in the rest of the juice from the can. Give a good stir and simmer. (Sip wine...)

Drop a 1/2 box of Bucatini in the boiling water and cook until al dente. (I recommend sneaking some fresh oregano into sauce.) Take the pasta directly from water to pan, (letting it get all sexy and stuff). To serve, put into pasta bowl and hit with a good pecorino and serve (along with the rest of the wine, which really goes without saying).

SLT (Speck, Lettuce & Tomato) Crostini

Speck (courtesy, A Touch of Italy)
Rosemary olive oil focaccia (courtesy, Old World Breads, Lewes)
Roasted red-pepper mayo (using 3 tbs. Hellmann’s Olive Oil mayo)
Olive oil
Chopped garlic
Roasted red peppers
Fresh basil leaf

This is my take on the classic BLT, substituting Speck (Italian smoked pancetta) for bacon. Great way to get the night started, along with a glass of Sonata Bianco. So…Put Speck on cookie sheet and roast in oven until crispy. In a small mixing bowl, put mayo, diced red peppers (either ones you’ve roasted or straight out of the jar) and both garlic and horseradish to taste. Mix well and add basil to complete.

In another bowl, add Arugula and drizzle a little bit of olive oil, salt and pepper.

Here's a cool way to do bread: Add some olive oil to a sauté pan, set on medium-high and cook ¼-inch slices of bread until golden on both sides. You can also grill or use Panini maker. To assemble, plate in the following order:  bread, roasted red-pepper mayo, speck, arugula and tomato.

Microplane some parmesano over the top if you’d like.

Slow Food Delmarva
Posted On: 8/11/11 4:34 pm
We have tasted many of Paul's delicous "Slow Food" dishes. Good Stuff!!