Cheryl’s Cuisine: July 2016

By Cheryl Radkiewicz


Cheryl with chef photo

Cheryl Radkiewicz chatted with Chef Kim Canteenwalla of Buddy V’s Ristorante at the Sands Casino in Bethlehem during the recent Lehigh Valley Food and Wine Festival.

The Sands Casino in Bethlehem recently celebrated three great events:  The Annual Lehigh Valley Food and Wine Festival, the opening of Buddy V’s Ristorante, and the opening of Emeril’s Fish House.  There’s so much to tell about all three, so I decided to start with Buddy V’s.

Buddy V’s is named for Buddy Valastro, known as “The Cake Boss”,  who is also sharing his Italian roots through his menu.  Kim Canteenwalla, chef partner of Buddy V’s Ristorante, is the former executive chef of the MGM Grand in Las Vegas and the Beau Rivage in Biloxi, Mississippi.  The Montreal native has helmed restaurants and resorts around the world including Cambodia, Indonesia, Dubai and Thailand.  Chef Kim is renowned as a “visionary artist” in the food and restaurant community.  This most personable gentleman was  a delight for the audience during his food demonstration and thanks to him, I’m able to share the menu from Buddy V’s with my readers.

Antipasto offerings include:  Tomato and Basil Soup topped with Grana Padano Cheese and Focaccia Croutons, Grilled Cheesy Garlic Bread with Melted Mozzarella and Fontina, Macaroni and Cheese Carbonara featuring smoked mozzarella, fontina, egg, pancetta and sweet peas, My Wife’s Eggplant Parm (crispy eggplant, tomato, mozzarella and parmesan), Aunt Nina’s Mozzarella en Carozza (Jersey City style fried mozzarella, crostini, tomato ragu’ and genovese pesto), Calamari Fritti (lemon pinwheels, anaheim peppers, tomato aioli), and Grandma’s Meatballs (beef, veal and pork, marinara, parmesan)  All range from $7-$13.  Also available for table is Buddy’s Salumi & Cheese Board:  Genoa Salami, Spicy Capicola, Prosciutto San Danielle, Gran Padano, Tuscan Pecorino, Gorgonzola Dolce, olives, pickled vegetables, grilled Italian bread.

Salads include Caesar, Panzanella and Buddy’s Caprese and range from $12-15.  Pizzas varieties include Classic Cheese, Margherita, DelRustico, The Forager, Spinach and Artichoke, Classic Clam, Pepperoni and Buddy’s Favorite, a combination of Italian sausage, Grandma’s meatballs, Molinari pepperoni, cherry peppers, ricotta, mozzarella and provolone.  Prices range from $14-16.
buddy-vs-las-vegas-1118427-60Sandwich offerings are : Chicken BLT, Smashed Meatball Sub and Creekstone Farms Angus Burger.   These are accompanied by Tuscan fries.  Prices are $15-16.

Pasta varieties are:  Pomodoro, Bolognese, Meatball, Madeline’s Whole Wheat Penne, My Dad’s Bucatini Carbonara, Lisa V’s Linguine & White Clam Sauce, My Mother-in-Law’s Capellini Shrimp Scampi, Chicken Rigatoni “Alla Vodka”, Orecchiette & Italian Sausage, Cheese Ravioli, Nonna’s Lasagna Al Forno and Valastro Sunday Gravy.  Prices range from $16-25.

There is also a great selection of seafood, chicken, pork, veal and beef dinners beginning with Grilled Salmon with Mediterranean chickpea and artichoke salad, roasted tomato vinaigrette, balsamic for $24 to Surf and Turf, lobster tail, filet of beef with broccolini and garlic butter for $46.

Now, let’s talk dessert…..Buddy’s Lobster Tail, custard cream filled pastry shell with seasonal fresh fruit;  Italian Birthday Cake,  Rosolio liquer sponge cake, cannoli filling, chocolate pastry cream, toasted almonds; Lisa’s Warm Nutella Cake, chocolate sauce, hazelnut praline crunch, salted caramel ice cream; Butterscotch Creme Brulee, vanilla marscapone cream, pecan cocoa nib shortbread; Lemon Raspberry Cheesecake, vanilla cookie crust, lemon cheesecake, raspberry sauce, lemon mousse and vanilla meringue; Cannoli, cinnamon pastry, sweet ricotta cream, cocoa drops and pistachios; Tiramisu, marsala marscapone cream, chocolate espresso cake and lady fingers; and an assortment of homemade ice creams and sorbets.   Most popular of these according to Chef Kim are the  Italian Birthday Cake and the Tiramisu.  Desserts are prepared by Pastry Chef Sarah Polles.

Plans are currently underway to feature a Sunday Brunch at Buddy V’s.

Here are some of Chef Kim’s favorites from the restaurant:

Veal Chop Parmesan: 

cheryl cuisine photo12 oz. pounded veal chop, pounded, breaded
3 oz. Mozzarella/Provolone mix
1 Tbsp. Parmesan cheese, grated
3 oz. Marinara sauce
4 oz. Spaghetti
3 oz. Pomodoro Sauce (recipe follows)
Parsley, chopped

Cook chop in a hot saute’ pan with oil (sunflower or grapeseed, due to high smoking point) until well browned.  Once chop is cooked through, season and top with marinara and cheeses.  Place in broiler until cheese is bubbling and browned.  Follow recipe for Spaghetti Pomodoro.  Then place cooked spaghetti in one corner with the chop leaning against it.  Garnish plate with shredded parmesan and chopped parsley.  Note:  Chef Kim adds that in lieu of veal, one can use chicken or pork.

Spaghetti Pomodoro:

8 oz. spaghetti pasta
2 Tbsp. Parmesan, grated
12 oz. Marinara sauce
1 can roasted tomatoes
1/2 oz. butter
1 Tbsp. Parmesan, shredded
1 Tbsp. Basil, torn
Salt and pepper, to taste
1 Basil leaf (fried, to garnish)

As you cook pasta in boiling water, heat marinara and roasted tomatoes in saucepan with butter.  Once pasta is heated through, add pasta to sauce  and toss in pan, season to taste. Plate pasta and garnish with parmesan and fried basil leaf.


Buddy V’s Cannoli: 

273076b1ad94ca93812dd627faab23052 Artuso Cannoli Shells
7  oz. Cannoli Cream (see below)
1 Tbsp. toasted pistachios
2 tsp. cocoa drops
1/4 tsp. chocolate drizzle
Powdered sugar (as needed)
1 oz. chocolate caramel sauce

Pipe cream into shells.  Garnish with pistachios and cocoa drops.  Drizzle chocolate and powdered sugar.  Pour sauce in ramekin.

Cannoli Cream:

1 lb. Impastata cheese
1/2 lb. ricotta cheese
1/4 lb. sugar
Cinnamon powder (to taste)
1/8 lb. cocoa drops

Combine Impastata, ricotta, sugar and cinnamon in mixer with paddle attachment.  Once combined fold in cocoa drops.

Cheryl’s Cuisine

By Cheryl Radkiewicz

Raw_Pork_Chops_on_Cutting_Board_SmallHow do you plan your weekly menus for your family?  Every week I’m prompted to plan mine by perusing  grocery store newspaper ads and e-mails.  This week I’m thinking pork chops. Not every night, of course, but maybe two dinners with chops served different ways and a variety of side dishes.

My husband doesn’t care for leftovers, however, I love them, so they become my next-day school lunches.   So this month, I’m presenting some of my favorite ways to serve pork chops.

Drunken Pork Chops:

6-8 pork chops
Salt and pepper, to taste
1 can beer
1/4 cup brown sugar
1/3 cup ketchup

Season pork chops with salt and pepper.   Fry chops until nicely browned on both sides.  Meanwhile, mix beer, ketchup and brown sugar in a bowl.  Pour over browned chops.  Let simmer 30-40 minutes.   Serve with noodles or mashed potatoes on the side. 


Marinated Chops:

6 oz. soy sauce
1 Tbsp. dry mustard
1 Tbsp. sugar
2 cloves garlic, minced
4-1″ thick loin pork chops

Combine soy sauce, mustard, sugar and garlic.  Marinate chops several hours, turning once.  You can either grill over medium-hot coals 7-10 minutes per side or until done or broil until done.


Sour Cream Pork Chops:

4 thick pork chops
2 Tbsp. vegetable oil
1 small onion, sliced
2 cups beef broth
1- 8 oz. can sliced mushrooms, drained
2 tsp. prepared mustard
2 Tbsp. chopped parsley
Salt and pepper, to taste
1 cup sour cream

Brown pork chops in vegetable oil in a large skillet over medium heat; drain.  Separate onion slices into rings and arrange over pork chops.  Mix beef broth, mushrooms, mustard, parsley, salt and pepper in a bowl.  Pour over onions.  Simmer for 1 hour or until pork chops are cooked through.  Stir in sour cream.  Cook for 15 minutes on low heat.  Serve with hot cooked rice of pasta.  Serves 4.


Pork Chops with a Kick:

2 Tbsp. butter, softened
1/4 cup chopped Vidalia onion
3 garlic cloves, minced
cayennepepper1/4 cup prepared mustard
2 Tbsp. cider vinegar
2 Tbsp. light brown sugar
1 tsp. salt
1/4 tsp. cayenne pepper
2 Tbsp. Worcestershire sauce
6-1″ thick pork chops
3/4 cup ketchup
1/2 cup chili sauce
1/3 cup water

Combine butter, onion, garlic, mustard, vinegar, brown sugar, salt and cayenne in a bowl.  Add Worcestershire sauce to make a paste.  Spread over pork chops.  Place in broiler.  Broil for 5 minutes.  Mix ketchup, chili sauce and water in a small bowl.  Pour over pork chops. Bake, covered, at 350 degrees for 1 hour or until chops are tender.  Serves 6.


Baked Pork Chops with Bread Stuffing:

4-6 thin pork chops
2 cups soft bread cubes
3 Tbsp. chopped onion
2 Tbsp. butter
1/2 cup water
1/4 tsp. poultry seasoning or thyme
1 can cream of mushroom soup

Preheat oven to 350.  Melt butter.  Brown chops slowly on both sides.  Place chops in single layer in shallow pan.  Mix bread cubes, onion, poultry seasoning and 2 Tbsp. water.  Top each chop with 1/4 of the mixture.  Combine soup and 1/2 cup water in same pan used for browning chops.  Cook 5 minutes.  Pour over chops and stuffing.   Bake, uncovered, for 1 1/2 hours.


Brandied Apple Pork Chops:

6 center cut pork chops, 1-  1 1/2″ thick
Apple juiceFresh thyme
1/3 cup olive oil
2 apples, cored and sliced
1 onion, sliced
1 Tbsp. flour
1/2 cup apple juice
1/2 cup heavy cream
3 Tbsp. brandy
Salt and pepper, to taste

Heat 1/2 the oil in a large saute’ pan.  Saute’ onions and apples until soft.  Remove from pan and keep warm.  Add remaining oil and heat; place chops on top of thyme sprigs in saute’ pan.  Brown chops until done, about 8-10 minutes per side.  Remove from pan and keep warm.  Add flour to remaining juices in pan, stir over medium heat, slowly add apple juice, stirring constantly. Add remaining ingredients and season to taste.  Remove thyme from chops.  To serve, top each pork chop with apples, onions and sauce.  Serves 6.