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    “Why is there a recipe section on a legal website?” you may be wondering.  The answer to this question goes back many years.

    From an early age, Jim Bellanca, Jr. knew how to get what he wanted, even if it was in the form of an after dinner snack.  The story goes that one night, as a young boy, Jim slipped away and snuck in the kitchen.  He prepared himself a cake – from scratch – while his family watched TV.  Upon hearing commotion, his father came to the kitchen.

    “What are you doing in here?” asked the elder Jim.

    “I made a cake,” young Jim answered.

    “Do you think that is a proper thing to do at this hour without asking permission?  Where is it?”

    “I ate it.”

    To this day Jim isn’t sure what disappointed his father more:  The fact that he would be baking in the middle of the night or that there we no leftovers.  Over the years, Jim continued to hone his culinary skills and developed a belief that sharing food with friends and family is one of the best ways to celebrate time together.

    As he continued to flourish in his professional career, Jim also grew a reputation as a chef.  When golf outings and charity picnics would take place, it was always requested that Jim plan and oversee the preparation of the food.   At one point, he was tasked with cooking lunch for more than 350 golfers at annual golf outing.

    It was not long before he was flooded with requests for his recipes, leading to the inclusion of the more popular ones in firm newsletters.  This led to the eventual publication of his cookbook, a compilation of recipes in honor of a milestone birthday.

    The feedback from clients and friends has been overwhelmingly positive.  It’s not unusual for Jim to get a phone call, outside of work hours, from clients and friends looking for words of advice on menu planning and preparation.

    The Bellanca LaBarge recipe collection has grown to include recipes from others as well.  What follows are contributions from all of us.  Keep this page bookmarked as we continue to discover new favorites for you to share with your families and friends!

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    Leg of Lamb Salerno

    by James V. Bellanca, Jr.

    This is a wonderful recipe, ideal for Easter and Sunday family dinners.

    Liberally rub leg of lamb with salt, pepper and onion powder. Take a small knife and stick it into the meaty part of the lamb, avoiding the bone. Insert your index finger or the handle of a wooden spoon into the hole. Pour salt into the hole (1/4 teaspoon approx.). Force garlic, then cheese and finally parsley into the hole. Pinchy the hole closed. Repeat approximately 11 times, more or less, depending on the size of the leg of lamb. Work it in in all over. Don’t forget to get the bottom side of the leg. Let the meat sit until it reaches room temperature.

    Preheat oven to 3500. Roast at 20 minutes per pound, uncovered. Add a cup or two of water to the roasting pan to catch the juices. Let the roast rest for 20 minutes before carving. Make an au jus type gravy by skimming fat from the pan and deglazing the roasting pan on top of the stove with canned chicken broth, scraping up anything stuck to the pan. Strain and serve with the lamb sliced thinly. Mint jelly pairs well, traditionally.

    Serves 8. Preparation time: about 30 minutes.

    Ingredients
    • 1 leg of lamb
    • 6 cloves garlic, sliced lengthwise
    • 12 pieces romano cheese, 1/2-inch cubes
    • 12 small sprigs of parsley
    • 1 tablespoon freshly ground black pepper, or to taste
    • 1 tablespoon onion powder, or to taste
    • salt

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    Pasta alle Vongole

    by James V. Bellanca, Jr.

    This was one of my brother Tony’s favorite recipes. Quick and easy to prepare, pasta alle vongole, pasta with clams, is delicious. It makes a popular dish for families during Lent and also is a good recipe for last-minute meal ideas when entertaining.

    Saute garlic and red pepper until golden in 1/4 to 1/2 cup olive oil. Do not overcook. Add tomatoes and juice from clams. Bring to simmer. Add red pepper and salt to taste and parsley. Simmer 20 to 30 minutes. Add clams when you add pasta to water.

    Boil pasta or linguine in salted water until al dente. Drain completely. Stir 1/2 stick butter or 1/4 cup olive oil to pasta – optional. Add some sauce and reserve some. Sprinkle with chopped fresh parsley. Cheese is not usually served wth fish-based sauces, but do what makes you happy.

    Serves 4. Preparation time: about one hour.

    Ingredients
    • 1 Can Whole Peeled Tomatoes, slightly blend/mash
    • 2 Small cans Whole Baby Clams
    • 3 Cloves Garlic, sliced crosswise
    • 1/2 Teaspoon Crushed Red Pepper, or to taste
    • 1 pound Linguine
    • 1/4 pound Butter, optional
    • Chopped Fresh Parsley
    • Salt and Pepper to Taste

     

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    Pork Tenderloin Oriental

    by Priscilla Posselius

    Here’s a delicious recipe that’s great for the holidays. In my experience, though, most everyone who tries it will say they can enjoy the tasty dish year-round. The process and what’s required:

    Marinate pork tenderloin for 2 hours in soy, garlic, fresh ginger and sesame oil.

    Roll in honey, brown sugar and sesame seeds.

    Bake at 400 degrees for 20 to 30 minutes.

    Can be served with white rice, stir-fried rice with vegetables, green salads and other sides.

    Serves 4 Preparation time: 2:30

    Ingredients
    • 1/2 Cup Soy sauce
    • 2 Cloves Garlic, minced
    • 1 Tablespoon Grated fresh ginger
    • 1 Tablespoon Sesame oil
    • 1/4 Cup Honey
    • 2 Tablespoons Brown sugar
    • 4 Tablespoons Sesame seeds
    • 1 whole Pork tenderloin

     

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    Holiday Ham the Perfect Way

    by James V. Bellanca, Jr.

    This is so good, you’ll wonder why you ever paid the price for spiral-sliced. Try it with the Curried Fruit Compote and Potato Casserole a la Diana.

    Preheat oven to 325°F. Place cloves, peppercorns, brown sugar and bay leaves directly on ham, fat side up. Cover with parsley and onions. Use toothpicks to hold onions down. Pour beer all over ham. Cook tightly covered with tin foil or covered roasting pan for 3 hours, basting with juices every 30 minutes. When done, remove and turn oven to 400 F.

    Make glaze: Stir together brown sugar, honey and 2 tablespoons cooking liquid. Hint: If you leave sugar and honey on stove while ham is cooking, it will dissolve easily when you add liquid.

    Remove liquid, bay leaves, parsley and onion from ham. Score ham diagonally 1/4 inch deep and about 1 1/4 inches apart, creating a diamond pattern. Put a clove in the center of each diamond. Brush with glaze and return to oven. Cook for an additional 30 minutes, brushing with glaze every 10 minutes.
    Let rest for 20 minutes before slicing.

    Serves 16. Preparation time: 4 hours.

    Ingredients
    • 12 pounds fully cooked bone-in ham
    • 1 large onion, thickly sliced
    • 3 bay leaf
    • 1/4 cup brown sugar, packed
    • 4 sprigs parsley
    • 8 whole clove
    • 8 whole peppercorns
    • 1 pint beer Ingredients for Glaze
    • 1/2 cup brown sugar, packed
    • 1/4 cup honey
    • 2 tablespoons cooking liquid (no fat)
    • 16 whole cloves

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    Risotto Milanese

    Great with roasted meats and poultry

    by James V. Bellanca, Jr.

    Risotto is an Italian dish of rice, cooked in broth with other ingredients such as meat and vegetables. Here’s a tasty recipe for Risotto Milanese that makes a great first course or accompaniment with roasted meat or chicken. Like most all good things, it requires a bit of work to prepare. When finished it has a creamy consistency. Keep broth hot and risotto at a lively simmer.

    Soak mushrooms in water for 1/2 hour. Bring broth to a simmer. In the meantime, saute onion in olive oil. Do not overcook or use too much oil. When translucent, add rice directly from package. DO NOT wash rice. Coat rice with oil and fry for a moment or two. Add wine at room temperature, until fully absorbed. Add broth at about a cup at a time waiting to add next cup when first is absorbed. Add saffron, then more broth. Stir constantly.

    In the meantime, remove and scrub grit from mushrooms, reserving mushroom liquid. Chop mushrooms finely. Add mushroom liquid after grit has settled in place of broth, then resume with broth. It should take 20 to 30 minutes to absorb liquid. Begin testing for doneness after 20 minutes. Can be eaten al dente according to taste. When done, stir in chopped mushrooms and butter, salt and pepper to taste. Serve with cheese or stir in according to taste. Serve hot.

    Godere!

    Ingredients
    • 1 cup dry white wine
    • 1 ounce dried porcini mushrooms
    • 3 tablespoons of olive oil
    • 1 1/2 cups onions, chopped fine
    • 6 cups chicken broth
    • 2 cups arborio rice
    • 1/4 teaspoon crushed saffron
    • 2 cups boiling water
    • salt and pepper, to taste
    • 1/2 stick unsalted butter
    • Parmesan cheese, for accompaniment

    Prep time: 45 minutes. Serves 8.

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    Breaded Chicken Italiano

    by James V. Bellanca, Jr.

    Here’s a Sunday staple. This entree also is great for parties and groups.

    Dip chicken in extra-virgin olive oil on all sides. Roll well in bread crumbs. Shake off excess crumbs. Place in tinfoil lined pan with chicken pieces touching, but not crowded. Slide whole bay leaves randomly under the chicken pieces.
    Bake at 350° for 45 minutes to one hour. Don’t overcook. Boneless and/or skinless may be substituted. Melted butter can be drizzled on chicken before baking for added richness.

    The base for everything! Much better than store bought!

    Mix everything together. Taste and adjust seasoning, if necessary. Watch the salt. It can be tricky. Some cheese is saltier than others. To each to his own taste with all the spices and cheese.

    Will keep a long time in the refrigerator or freeze forever.

    Ingredients

    • Chicken legs/breasts/thighs with skins and bones
    • Bread Crumbs (see recipe above, can be store-bought)
    • Whole Bay Leaf, as needed

    Bread Crumbs Italian Style Ingredients

    •  4 cups Plain Bread Crumbs (regular or Panko)
    • 2 cups grated Romano Cheese, more or less
    • ½ cup Dried Parsley, more or less
    • 1 tablespoon Garlic Powder, more or less
    • 1 teaspoon Black Pepper, more or less
    • 2 teaspoons Salt, more or less

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    Savory Summer Fare

    by James V. Bellanca, Jr.

    Perfect for a quiet dinner or a summer picnic paired with salad and a glass of white wine, this frittata’s fast, healthy and delicious.

    Steam the potatoes until barely tender, about 5 minutes. Set aside. Steam asparagus until bright green, but still crisp, about 2 minutes. Slice into 1 inch strips. Set aside in a bowl. In a 10-12 inch nonstick skillet, heat 1 1/2 tablespoons of oil over high heat. Add the onions and potatoes and sauté until browned and crisp, about 7 minutes. Season with salt and pepper. Mix into the bowl with the asparagus.

    Wipe out skillet and heat on moderate. Add 1 tablespoon of oil. Beat eggs with heavy cream, or a little water instead, until smooth in a large bowl. Stir in vegetables and pour into skillet. Reduce heat to low and cook until edges begin to set. Lift the sides of the frittata with a rubber spatula, tilting pan to allow the uncooked eggs to seep under. Continue cooking until bottom is set and top is barely runny, about 7 minutes. Place large flat plate over the skillet, invert the frittata onto the plate. Add the remaining 1/2 tablespoon of oil to skillet and slide frittata back in. Cook 3 minutes until bottom is golden. Slide frittata onto a large plate and cut into wedges. Serve warm or at room temperature.

    Variations: Substitute more potatoes and onions for asparagus. Substitute leftover un-sauced spaghetti for potatoes. Or just do asparagus or just do potatoes. Throw in some grated parmesan. Best flavor secret is adding lots of onions (sliced thinly and caramelized are best). For a fluffier version, instead of inverting, finish under the broiler in an oven-proof skillet

    Ingredients
    • 1/2 pound unpeeled red new potatoes, cut into 1/3-inch chunks
    • 1/2 pound asparagus, peeled and cut, in 3/4-inch lenghts
    • 3 tablespoons extra virgin olive oil
    • 1 onion, sliced
    • 1 teaspoon salt
    • 1/3 teaspoon freshly ground pepper
    • 4-6 large eggs
    • 1/4 cup heavy cream

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    Ann’s Texas Chili Recipe for Heating Up Fans & Families

    by James V. Bellanca, Jr.

    There’s nothing better for a casual Sunday afternoon of family, friends and football than chili. Here’s a great recipe our good friend Ann Johnston shared with us several years ago. It is well worth revisiting.

    In a heavy cast iron or porcelain casserole, brown the pork and beef cubes well in oil. Remove. Add the ground round until somewhat browned. Add the garlic and cook for a few moments. Add the onions until translucent. Return the cubed meat, adding a little salt and pepper at each step. Add the rest of the ingredients and a cup or two of water. Bring to a boil. Reduce to simmer, stirring occasionally. Let simmer covered for at least two hours. Stirring occasionally. Taste and adjust seasoning. Can be served or refrigerated. Certainly it can simmer for much longer. Some people like it soupier. A little more coffee or water can be added, but be careful of the beer because it can dominate. If it is too soupy for your taste, simmer with the top off. The darker, the redder, the better. If there seems to be excess oil, skim it off.

    Serve in bowls with sides of chopped green onion, shredded cheddar cheese, sliced black olives, sour cream and even chopped fresh tomatoes. Put some hot sauce and chopped fresh jalapeños out for those who have a death wish.
    Preparation time: 3 hours. Serves 12.

    Ingredients
    • 1 pound ground round
    • 1 1/2 pounds pork loin, cut in 1/2” cubes
    • 2 medium onions (fist-sized), diced
    • 1 head garlic cloves, chopped fine
    • 1 can chopped tomatoes
    • 1 cup coffee
    • 1/2 bottle beer
    • 1/4 cup chili powder (dark red)
    • 1 can jalapeño, minced
    • 1 can chili beans (Brooks or Bushes starter)
    • salt, white and black pepper, to taste
    • water, to taste
    • 1/4 cup vegetable oil

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    Daube de Boeuf Provençal

    A magnificent stew of beef, cooked in wine

    by James V. Bellanca, Jr.

    Here’ a great meal for family or entertaining. Like most good things, it requires a bit of work but the results are worth it. Daube de Boeuf Provençal is best made early in the day, even better made the day before. Beef and vegetables have to marinate for at least 12 hours, but 24 is best. Dishes from Provence are generally served with rice – basmati is excellent, but use your favorite rice.

    Directions: Put the orange zest, cinnamon stick, thyme, bay leaf, peppercorns, cloves, celery leaves and parsley onto a layer of cheesecloth and tie it up in order to make a bouquet garni. Put it aside. In a large, non-reactive dish put in all at once celery, garlic, beef, onions, carrots, bouquet garni, and bacon. Pour the cognac and wine over the mixture. Put the mixture in refrigerator for marinating for about 24 hours. Preheat oven to an accurate 325 F. Remove beef from vegetables, and place on a kitchen towel to drain. Heat oil in a skillet on medium heat. Put the beef into the pan along with some flour. Cook until it turns brown. Remove the beef and deglaze the skillet with tomato paste and beef stock. Scrape all the browned bits of beef from the pan’s bottom. Mix the pan sauce, salt, olives, beef, and vegetables-wine mixture together in an ovenproof dish. Cover it. Braise the beef for 2 to 3 hours, until it is tender. For a thicker stew, check after 2 hours of cooking and remove the lid for the rest of the time. Prepare the rice and garnish your stew with cooked rice and parsley.

    Bon apetit!

    Ingredients
    • Cinnamon: one 3-inch stick
    • Orange zest: 2 stripes (1.5 by 2.5 inch each)
    • Spring fresh thyme: 2
    • Bay leaf: 1 (dried)
    • Black peppercorns: 1 teaspoon
    • Sprigs fresh parsley: 4
    • Whole cloves: 3
    • Stalk celery: 1 (medium sized, cut into half-inch slices crosswise; reserve the top leaves)
    • Onions: 3 (thinly sliced)
    • Garlic: 3 cloves (crushed and chopped)
    • Carrots: 3 medium-sized (peel them and cut them into half-inch slices crosswise)
    • Beef: 3 lbs (cut into one-and-half-inch cubes)
    • Lean bacon slices: 8 ounces (chopped into one-inch lengths)
    • Red wine: 1 bottle full-bodied
    • Cognac: 1/4 cup
    • Extra virgin olive oil: 1/4 cup
    • All-purpose flour: 1/3 cup
    • Beef stock: 3/4 cup
    • Niçoise olives: 3/4 cup
    • Tomato paste: 1 tablespoon
    • Salt: 1/2 teaspoon
    • Chopped fresh parsley: 1/4 cup
    • Basmati rice: 1 1/2 cup

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     Salmon Poached 2 Ways

    by James V. Bellanca, Jr.

    Impossible to screw up and delicious. Even the kids will eat it.
    • 1 whole salmon filet half
    • 1 medium onion sliced paper thin
    • 2 medium carrots, julienned
    • 2 tablespoons extra virgin olive oil
    • 1/4 stick butter

    or forget the carrots and substitute:
    • 2 tablespoons balsamic vinegar, more or less
    • 2 tablespoons soy sauce, more/less to taste
    • 2 tablespoons fresh ginger, sliced or grated

    Preheat the oven to 350 f. Cut a piece of heavy duty tin foil large enough to make a pouch around the fish. The salmon can be skinned on both sides or skinned on one side- it doesn’t matter.
    Brush with olive oil on both sides. Place skin side down. Cover the fish with onions, then carrots. (zucchini cut into wafers can be substituted for the carrots). Add salt and pepper to taste. Dot the vegetables with the butter. Seal the pouch completely. Place in a pan and bake for about 45 minutes depending on the thickness, probably less. Cut in portion sizes and serve with the vegetables on top.

    OR
    Forget the carrots. Spread the onions over the fish. Mix the soy and vinegar and pour over the fish. Add the ginger which I prefer grated. Dot with the butter, pouch, close and cook the same way.

    Serves 4

    Preparation time: 0:10

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    Amogue

    by James V. Bellanca, Jr.
    The birds will stop singing.
    • 4 medium really ripe tomatoes crushed
    • 3 cloves garlic, or more to taste, pressed
    • 1 tablespoon oregano, to taste
    • 1/3 cup olive oil
    • salt and pepper to taste

    Mix everything together.
    Cook steak on one side. Turn over. Spoon on sauce while the steak cooks on the other side. Also serve as a condiment.

    If you like your meat medium rare, cook it on the first side until the blood begins to show through the bone, then turn it over and cook it for half as long as you did the first side. Never turn the meat more than once.

    Canned whole tomatoes are sometimes better than fresh. Garlic powder is really no substitute for fresh (but works in a pinch). Adjust garlic to taste.

    Serves 6

    Preparation time: 0:15

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    Chimichurri for Grilled Beef

    by Food and Wine

    Argentina’s National Steak Sauce. Also spread on toasted french bread, sprinkled with grated cheese as an appetizer.

    • 1 bunch large flat leaf parsley (about 4 oz), large stems discarded.
    • 10 cloves garlic, coarsely chopped
    • 1 medium carrot, coarsely chopped
    • 1 cup extra virgin olive oil
    • 1/2 cup distilled white vinegar
    • 1/4 cup water
    • 1 teaspoon dried oregano
    • 3/4 teaspoon crushed red pepper
    • kosher salt
    • freshly ground black pepper

    In a food processor, finely chop the parsley and garlic. Add the carrot, olive oil, vinegar, water, oregano, crushed red pepper, 1 teaspoon of salt and 1/2 teaspoon of black pepper and process until blended. Light a grill or preheat the broiler. Generously season the steak with salt and pepper and grill over a fire or broil for about 4 minutes per side for medium rare. Serve the steak with the chimichurri on the side.

    Serves 4

    Preparation time: 1:00

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    Chicken Kebobs Dallo

    by Iptsam Dallo

    Perfect every time! I like to grill vegetables separately.

    • 2 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2 inch pieces.
    • 4 tablespoons bottled Italian Dressing
    • 2 tablespoons prepared mustard

    Combine the chicken breast cubes in a plastic bag with the bottled dressing (Wishbone works wonders) and mustard. Marinate for 2 – 4 hours. Thread on wooden skewers which have been soaking in water for at least an hour. Keep the chicken about 1/8 inch apart. I use two skewers to keep the chicken flat. Barbeque for about 10 – 12 minutes turning so it cooks evenly on all four sides.

    Serves 6

    Preparation time: 0:30

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    Rice Pilaf

    by James V. Bellanca, Jr.
    The San Francisco treat! Great with anything! Adds pizazz.

    • 1/8 pound spaghetti broken into 1 inch pieces
    • 1/8 cup pine nuts
    • 1 tablespoon butter, more or less
    • 1 cup long grain rice
    • 2 cups chicken stock
    • 1/2 cup raisins, optional

    Saute the pasta and pinenuts in the butter until golden brown. Stir in the rice to coat. Add the chicken stock. Bring to a boil. Reduce to simmer, add raisins and cover. Cook for 15 – 20 minutes until liquid is fully absorbed. Fluff and serve.

    Serves 4

    Preparation time: 0:30