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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!

    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.

    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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    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