Eats: Chicken and shrimp Menzo

AVANEL Look for the Italian flag and you'll find D'Italia at the end of strip mall in Avenel. Locals know it's where they'll feel like they're part of the Devizio family.

The owners, Joe and Tom, are brothers.

And the customers are so much like family that they have quite a bit of say when it comes to the menu. Customer influence had a great deal to do with the chicken and shrimp menzo. After all, it's named after a customer.

To make it, the chicken and shrimp get a light dusting of flour, and then it's into the saute pan. Garlic, capers and eggplant get added, along with some dried herbs and pepper.

A little white wine deglazes the pan, and then Joe adds some marinara sauce, stock and, eventually, a dash of butter and fresh basil.

It's plated on top of ziti or your favorite pasta. And Mr. Menzo isn't the only customer with an eponymous dish.

Eyewitness News met customers who have donated their names to a salad and a minestrone soup. But even if you don't had a dish with your name on it, you won't feel left out.

You can still enjoy a nice meal and feel like a member of the family.

Recipe for Chicken and Shrimp Menzo

Ingredients:

1 oz. olive oil

1 4-oz. piece of chicken breast

5 jumbo shrimp

1 cup peeled and diced eggplant

1/4 oz. capers

1/2 teaspoon fresh garlic

2 oz. white wine

pinch of black pepper

pinch dried oregano

2 pieces fresh basil

1/2-teaspoon butter

6 oz. mezzi rigatoni or your favorite pasta

6 oz. marinara sauce

3 oz. chicken or vegetable stock

shredded pecorino romano

Preparation:

Slice chicken into four or five strips.

Dredge chicken and shrimp into all-purpose flour.

In hot pan, saute chicken and shrimp in oil on both sides until slightly browned.

Drain oil.

Add garlic, eggplant and dried spices (no salt).

Tan garlic and deglaze with white wine.

Add capers/marinara sauce and stock, let reduce by half.

Add fresh basil and butter to finish.

Serve over pasta.

NEW YORK AND TRI-STATE AREA NEWS

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