Mu-Mu Magic

JULY 2023

I'm thrilled to inform you that my cookbook is complete and will soon be available! Ordering information will be coming soon for both paperback and hardcover! Keep an eye open on your email inbox and social media!

This book has been a labor of love and is one way to honor my mother and father. After their passing, I continued their legacy by supporting their favorite charity, St. Jude Children's Research Hospital. And now that my cookbook is complete, I will be donating a portion of the proceeds to St. Jude. I hope that by donating in this way, will not only raise funds but also raise awareness about St. Jude’s mission.—Chef Bo

Let's Eat Something Good!

Stocking up on my homemade sausage, dinners, and more is easy. Just go to BestHomeMadeSausage.com to see all my offerings, recipes and more! So, if you are ready for real Italian, make sure Ferrara’s is on your grill and table this summer. Come visit one of the markets too to pick up some real Italian sausage and entrées.

Featured Product

Raisins in Meatballs Au-Mum Magic

Pick up a 8 pack or 12 pack at my next market. You will also find the meatball recipe in my new cookbook.

Why do people love my Sicilian meatballs with raisins?

It is a unique flavor combination: The addition of raisins to my meatballs provides a unique and unexpected flavor profile. The protein in my meatballs is a combination of ground sirloin and my homemade mild pork sausage; the sweetness of the raisins balances out the savory flavors and the heat of the sausage. Sicilian cuisine is known for its rich and diverse flavors and the raisins add just the right sweetness, moisture, and a delightful twist—most love the taste experience. I love it when they tell me that my meatballs are just like mom’s and brings back fond memories.

Let's Pair Something Good

Thinly sliced chicken breasts are floured and dipped in egg before being sautéed with a lemon-butter and white wine sauce.

TO MAKE THE SAUCE

Whip the pan out and add 1 teaspoon of oil and 2 tablespoons of butter. Add the garlic and saute for 30 seconds. Add the wine and chicken stock, bring to a boil, reduce the heat, and let simmer for a few minutes. Add the lemon juice, and adjust the seasoning -lemon, salt, and pepper.

Remove the pan from the heat and add the last 2 tablespoons of butter rolled in flour to help thicken the sauce. Return the chicken to the pan and simmer gently for about 4 minutes. Plate with some chopped parsley and the extra sauce on top.

Note: I like adding flour (optional) to my egg and using a flat to cook the chicken.

FLOUR MIX

¾ cup flour

1 teaspoon salt

¼ teaspoon black pepper

EGG WASH

3 large eggs

2 tablespoons milk

2 tablespoons Parmesan cheese

3 tablespoons parsley

1 teaspoon salt

½ teaspoons black pepper

1 tablespoons flour (option)

Ingredients

3 boneless skinless chicken breasts spit in half lengthwise to make cutlets

Olive oil

6 tablespoons butter (rolled in flour)

¼ cup lemon juice

3 cloves garlic minced

2/3 cup white wine

1/2 cup chicken broth

Mix the flour with salt and pepper in a shallow dish. Beat the eggs with the milk in another shallow dish. Add the cheese, parsley, salt, pepper, and flour (optional) to the egg. Dredge both sides of the chicken cutlets in the seasoned flour. Dip them in the egg wash and coat completely and let excess drop off. Heat the oil and 2 of the tablespoons of butter in a large skillet over medium heat.

Add the chicken carefully to the hot pan and cook for about 3 minutes on each side until golden brown and transfer to a warm plate. Repeat until all the cutlets are cooked; add more oil and butter if needed.

See You at The Market