generous 2 Tbl. extra virgin olive oil
1 small onion, finely diced
4 cloves garlic, roughly chopped
1 green bell pepper, finely chopped
6 oz. firm Spanish chorizo, sliced
3 medium potatoes (new or YukonGold), peeled and cut into 1/2” pieces
1/2 tsp. sweet smoked Spanish paprika
1 bay leaf
handful finely chopped fresh parsley
3 cups cold water
pinch sea salt
dash black pepper
Heat a stock pot over medium heat and add oil. After 2 minutes, add onion, garlic, and bell pepper. Stir until the onion is translucent, then add chorizo and cook for another 2 minutes. Add paprika, quickly mix together, then add in the potatoes and season with salt & black pepper. Mix, then add enough cold water to just cover the ingredients. Add bay leaf and raise to a high heat.
Once the water comes to a boil, cover and lower to a low-medium heat. Cook until the potatoes are tender, about 20 to 25 minutes, then remove a couple of the potatoes, mash them with a fork, add back to the stew. Mix, remove from the heat, and transfer into shallow bowls. Sprinkle with parsley, and serve with a crusty baguette for lunch or as a second course. And a bottle of Rioja!
1/2 cup + 2 Tbl. extra-virgin olive oil
6 garlic cloves, minced
juice of 2 lemons
1 Tbl. ground cumin
1 Tbl. ground cardamom
1 tsp. Aleppo pepper
freshly ground black pepper and kosher salt
One 6- to 7-pound butterflied leg of lamb
3 orange and yellow peppers, cut into 1/4” strips
3 medium red onions, thinly sliced
yogurt-tahini Sauce
pita bread
Start at least one day before the party. Two or even three are better. In a small bowl, mix 1/2 cup of oil with garlic, lemon juice, cumin, cardamom, Aleppo pepper, 1 tsp. black pepper, and 1 1/2 Tbl. salt. Set the lamb on a rimmed baking sheet and coat with the marinade. Cover and refrigerate 1-3 days.
Light a grill. Heat 1 Tbl. oil in a skillet. Add pepper strips, cover, and cook over moderately low heat, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper and transfer to a serving bowl. Heat the remaining 1 Tbl. oil and cook the onions, stirring occasionally, until lightly browned, about 10 minutes. Season with salt and pepper and transfer them to another serving bowl. Grill the butterflied lamb over moderately high heat, turning and shifting often, until an instant-read thermometer inserted into the thickest part of the meat registers 130° for medium-rare, about 25 minutes. Transfer to a carving board and let rest for 10 minutes. Thinly slice the lamb across the grain and serve with the peppers, onions, yogurt-tahini sauce, and pita bread.
1 lb. sweet Italian sausage links
1 1/2 cups Sangiovese wine
2 Tbl. extra virgin olive oil
1 red pepper, cut into chunks
1 green pepper, cut into chunks
3 small onions, peeled and cut into chunks
3 garlic cloves, smashed and peeled
Cut sausage links into 12 equal pieces and place them in a baking dish small enough to hold them snugly. Pour the wine into the baking dish, making sure to completely cover the sausage pieces. Cover baking dish with aluminum foil and refrigerate for 12-24 hours.
Preheat the oven to 400 F. Remove sausage pieces from the marinade, pat them dry, and discard the marinade. Heat a 3-quart baking dish in the oven for three minutes. Add oil, sausages, peppers, onions and garlic. Toss. Roast, turning once, until the sausages are lightly browned, 25-30 minutes. Broil for 2-3 minutes if you want the sausages crisper. Serve with crusty bread and a green salad. Serves 2. Easily doubled.
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1 Tbl. salted butter
2 shallots (about 1/2 cup), minced
1/4 tsp. salt
1 cup red wine (preferably Bordeaux)
1 tsp. dried thyme
1 cup low sodium beef broth
1 Tbl. beef bone marrow
1 lb. T-bone steak
Sauce: heat butter in a large sauté pan. Add shallots and salt. Sauté over medium heat until shallots are soft, 3 minutes. Add the wine. Simmer over medium heat for 5 minutes. Add the thyme and beef broth. Simmer until the sauce has reduced by half, 10-15 minutes. Stir in the marrow (use 1 more Tbl. butter if you can’t find bone marrow). Adjust seasoning. Remove from heat.
Steak: Pat steak dry. Heat a cast iron skillet or grill over high heat. Cook steak to desired doneness (2 1/2 to 5 minutes per side is a general guide). Remove steak from the pan and let rest for 5 minutes before topping with the sauce and serving. Serves 2
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1/2 cup all-purpose flour
salt and freshly ground pepper
4 lb. boneless lamb shoulder, 2” cubes
1/2 cup olive oil
2 cups dry red wine
2 Tbl. Sherry vinegar
4 cups chicken stock
2 Tbl. chopped tarragon
1 lb. baby carrots, peeled
1 lb. baby parsnips, peeled
1 lb. small fingerling potatoes
1/2 lb. baby turnips, halved
8 baby fennel bulbs, trimmed, fronds reserved and chopped
1 large shallot, minced
2 Tbl. minced parsley
Preheat the oven to 350°. Put the flour in a large bowl and season generously with salt and pepper. Add the lamb cubes in 4 batches, tossing to coat thoroughly. In a large enameled cast-iron casserole, heat 2 Tbl. oil until shimmering. Add one-fourth of the lamb cubes and brown over moderately high heat, about 6 minutes; transfer to a plate. Repeat with remaining 3 lamb batches, adding 2 Tbl. oil to the pot per batch. Reduce the heat if the casserole bottom darkens.
Return all of the lamb to the casserole. Add wine and vinegar and bring to a boil. Add stock and tarragon and return to a boil. Season with salt and pepper. Cover casserole and braise the stew in the oven for about 1 hour. Add vegetables, cover, and return casserole to the oven until the meat and vegetables are tender, about 1 hour longer. Adjust seasonings. Stir in the parsley and fennel fronds and serve the stew in deep bowls. Serves 8
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1/4 cup olive oil
2 lb. boneless lamb shoulder, cut into 1” cubes
1 tsp. finely chopped garlic
1 tsp. dried rosemary, crumbled
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbl. flour
1/3 cup red wine vinegar
1 cup chicken stock
2 anchovy fillets, washed, dried, chopped
Preheat oven to 500˚. In a 10- to 12-inch skillet, heat the olive oil over moderately high heat. Add lamb, 4 or 5 chunks at a time, and brown on all sides. Transfer them to a heavy 1 1/2 to 3-quart flameproof casserole. Discard most of the fat from the skillet and set skillet aside.
Season lamb with garlic, rosemary, salt, & pepper. Sprinkle with flour, toss with wooden spoon to coat. Places casserole in upper third of oven and brown lamb uncovered 8-10 minutes, turning 2-3 times. When lamb is lightly crusted, remove casserole from the oven. Reduce heat to 350˚.
Pour vinegar into the skillet and boil briskly over high heat for two minutes, scraping up any browned pits. Add stock, bring to a boil, and pour liquid over the lamb. Cover casserole and place in the middle of the oven. Braise lamb one hour, until tender, adding more stock if necessary. Ladle 2 Tblsp. sauce from casserole into a small bowl and mix in anchovies. Stir mixture into the casserole and cook 2-3 more minutes. Serve lamb directly from the casserole. Serves 4
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3.5 lbs. sirloin tip roast
1 cup white wine
1 cup beer
1 can (5.5oz) tomato paste
2 tsp. salt
2 tsp. paprika
1 tsp. ground allspice
3 bay leaves
1 cinnamon stick
4 cloves garlic minced
1 medium onion diced
1 cup water
6 white potatoes, chopped into large pieces
Start 5 1/2 hours ahead or the night before. Cut the beef into large chunks (double or even triple the size of regular stewing meat). In a large bowl, add the white wine, beer, tomato paste, salt, paprika, and allspice; whisk until well combined. Add the bay leaves and cinnamon stick. Add the meat to the bowl and mix well to cover all the pieces. Cover the bowl with plastic wrap or place the entire contents into a ziplock bag. Store in the fridge for at least two hours or overnight.
Add the meat and marinade to a large pot. Add the onions and garlic and bring to a slow boil for 30 minutes, covered. Add the water, cover again, and simmer for 2 hours. Add the potatoes, mix well, cover, and continue to simmer for 30 min. Remove the cinnamon stick. Serves 6. Simple but yum! (Variation: substitute green beans, cut carrots, etc. for one or two of the potatoes)
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1 large egg
½ cup panko (Japanese breadcrumbs)
½ tsp. ground cumin
¼ tsp. crushed red pepper flakes
¼ tsp. ground turmeric
¼ cup finely chopped parsley, plus 1 cup leaves with tender stems
½ cup + 2 Tbsp. extra-virgin olive oil
1½ tsp. kosher salt, plus more
2 garlic cloves, divided
1 lb. ground lamb
2 cups mint leaves
3 Tbsp. golden raisins
Plain whole-milk Greek yogurt
Place a rack in upper third of oven; preheat to 425°. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 Tbsp. oil, and 1½ tsp. salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and hand mix gently. Roll mixture into 1½” balls. Place on a rimmed baking sheet, spaced evenly. Bake until browned and cooked through, 8–10 minutes.
Meanwhile, purée mint, raisins, parsley leaves with stems, remaining garlic clove, remaining ½ cup oil, and a big pinch of salt in a blender until smooth. Season pesto with more salt if needed. Spread yogurt over plates and divide pesto and meatballs on top.
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2 1/2 lb. beef cheeks, chuck, shoulder, short ribs, brisket, shank, or rump
1 bottle dry red wine
1 bay leaf
1 onion, peeled and cut in half
1 sprig each thyme and parsley
5 peppercorns
vegetable oil
Salt and freshly ground pepper
5 medium shallots, thinly sliced
1 Tbl. cornstarch
3 lbs. carrots, sliced into thin rounds
1/2 lb. button mushrooms, thinly sliced
1/2 lb. slab bacon, cut into 1/4” lardons
Salt and freshly ground pepper
The day before serving, cut beef into 2-inch chunks. Place in a large, non-reactive bowl with wine, bay leaf, onion, thyme, parsley, and peppercorns. Cover and refrigerate overnight.
Drain the meat, reserving the marinade liquid. Pat beef dry with paper towels. In a large heavy saucepan, heat two Tbl. oil on medium high heat. Add the meat. Wait a few minutes, then remove the meat with a skimmer and pour the released juices into the reserved marinade. Return the pan to the heat, add two more Tbl. oil and sear the beef cubes until brown on each side. Season with salt and pepper. Remove the meat again and set aside.
Heat one Tbl. oil over medium heat, add the shallots, and sauté them until translucent. Sprinkle the cornstarch over the shallots and stir a few minutes, then add the reserved marinade. When it begins to boil, turn the heat down to a simmer. Add the carrots, mushrooms, lardons, and reserved meat. Cover & simmer at least an hour. Adjust seasonings and serve warm. (Serves 6)
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2-1/4 lbs. beef tenderloin roast
1/4 cup soy sauce
2 tsp. freshly ground black pepper
1 Tblsp. olive oil
aluminum foil
2 cloves garlic, minced
4 shallots, minced
2/3 cup dry red wine
3 Tblsp. Dijon mustard
2 cups beef stock
2/3 cup evaporated skim milk
1 tsp. unsalted butter
Preheat oven to 450°F. Rub soy sauce into beef. Sprinkle with pepper and set aside 20 minutes. Heat oil in a heavy ovenproof skillet over high heat. Sear beef 3 min, turning frequently, until all sides are browned. Transfer skillet to oven and roast 7 min per lb. for medium-rare meat. Transfer to a platter. Tent loosely with foil and set aside. Drain excess drippings from skillet. Sauté garlic and shallots over medium heat 3 min, or until golden. Stir in wine. Increase heat to high and simmer 1 min. Stir in remaining ingredients except butter. Bring to a boil, stirring. Reduce heat to medium. Simmer 6 min or until sauce coats the back of a spoon. Remove from heat. Stir in butter until mixed thoroughly. Cut tenderloin into slices and spoon sauce over meat.
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4 Tbl. brandy
1 lb. beef fillet, trimmed
1 1/2 tsp. coarsely ground green peppercorns
1/4 cup rum
4 Tbl. butter
2 tsp. Worcestershire sauce
1 Tbl. good quality dry Sherry
Up to 1 Tbl. hot sauce
1/2 cup beef or veal demiglace
1/4 cup heavy cream
Heat the brandy in a large skillet. Ignite it and let the alcohol burn off. Pour off the remaining brandy. Season fillet with the peppercorns, pressing with your hand to stick. Add the beef to the hot pan and sear on all sides. Pour the rum over the meat and continue to cook for one minute, turning the meat. Transfer the beef to a dish. Add the butter, Worcestershire sauce, Sherry, hot sauce, and demi-glace to the pan. Bring to a boil over medium-high heat and reduce the sauce by half. Slice the fillet into 4 even pieces. Return pieces to the pan of sauce and turn to coat. Reduce the heat to medium-low. Cook the beef for 5 minute more or to your liking. Transfer to a serving dish. Stir the cream into the pan sauce, whisking thoroughly. Drizzle over the fillets and serve. Serve with steamed or sautéed asparagus or other vegetables of choice. Serves 2
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12 4-oz. baby lamb rib chops
2 Tbl. extra virgin olive oil
2 Tbl. red wine vinegar
1 Tbl. sugar
2 tsp. minced fresh rosemary
2 tsp. chopped dried lavender buds
coarse salt
freshly ground black pepper
Light a grill. Rub the lamb all over with the olive oil and drizzle with the vinegar. In a small bowl, combine the sugar, rosemary, lavender, salt, and pepper. Rub the herb mixture over the lamb and grill over high heat, turning occasionally, until medium-rare. Transfer to a platter, season with additional salt and pepper if desired, and serve. Serves 4
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6 chicken drumsticks or thighs
1 tsp. kosher or sea salt
1/2 tsp. freshly ground black pepper
3 Tbl. olive oil, divided
1 16-oz. package smoked sausage, cut into 3-inch pieces
1 large onion, coarsely chopped
3 garlic cloves, minced
2 19-oz. cans cannelloni or other white beans, rinsed and drained
1 14-oz can diced tomatoes with basil
1/2 cup low sodium chicken broth
1 bay leaf
1/2 tsp. dried thyme
1 cup plain breadcrumbs, divided
fresh thyme sprigs
Preheat oven to 300°. Sprinkle chicken all over with salt and pepper. In a large skillet over medium-high heat, brown meat in 2 Tbl oil, about 5 minutes. Turn and brown other side. Remove from skillet and set aside. Add sausage to skillet and cook until browned, about 5 minutes. Remove and set aside. Add remaining oil to skillet. Add onion and garlic; cook, stirring, until translucent, about 5 minutes. Return chicken and sausage to skillet. Add beans, tomatoes, broth, bay leaf, and thyme. Bring to a boil and sprinkle with 1/2 cup breadcrumbs. Bake, covered, 2 hours. Uncover and sprinkle with remaining breadcrumbs. Bake 20 minutes longer, until cassoulet is golden. Remove bay leaf before serving. Garnish with thyme sprigs.
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2 pork tenderloins
4 cloves garlic, minced
2 Tbl. ground cumin
1 Tbl. coarse salt
1 tsp. ground coriander
1/2 tsp. black pepper
1 tsp. dry mustard
2 Tbl. olive oil
Two or more hours before you plan to grill the pork, combine the garlic, spices, dry mustard, and olive oil. Rub this mixture on both sides of the pork, cover, and refrigerate. Remove the pork from the refrigerator and allow to come to room temperature. Prepare grill to medium high temperature. Grill pork 5-10 minutes on each side, depending on thickness (sear it, but don’t overcook it). Let rest for 10-15 minutes, then slice into one inch rounds. Serve with salsa verde.* Serves six.
*Salsa Verde - In a blender or food processor, combine 2 chopped cloves garlic, 1 seeded and chopped jalapeno, 2 chopped shallots, 9 sprigs cilantro, juice of 1-2 limes, salt, and pepper. Blend until a paste is formed. With machine running, drizzle in 1/4 C olive oil slowly until emulsified. Drizzle over pork.
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3 lb. lean ground beef
1 tsp. coarsely ground black pepper
4 oz. blue cheese, crumbled
1 ½ tsp. salt (or to taste)
½ cup minced fresh chives
1 tsp. dry mustard
¼ tsp. hot pepper sauce
1 tsp. Worcestershire sauce
12 French rolls or hamburger buns
Mix all ingredients (except the bread) in a large bowl. Cover and refrigerate for 2 hours. Preheat grill to high heat. Gently form burger mixture into 12 patties. Oil the grill grate. Grill patties 3-4 minutes per side or to desired doneness. Serve on rolls.
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4 - 4 1/2 lb. pork ribs
salt and pepper to taste
7-8 oz honey
2 Tbl. red wine vinegar
Wash and dry the spare ribs and rub with salt and pepper. Stir the honey and wine vinegar together and brush the mixture evenly over the ribs. Let stand at least three hours in the refrigerator. Lift the ribs out of the marinade and drain, saving the marinade. Cook ribs on a hot charcoal grill or under a pre-heated broiler in the oven for around 30 minutes, turning and basting often with the honey marinade. Divide the cooked ribs into portions along the bones and serve them very hot.
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1 Tbl. extra virgin olive oil
1 lb. hot (or mild) Italian sausage
1 onion, chopped coarsley
1 lb. red potatoes, cut into 1” pieces
1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1+ cup green beans
1 Tbl. chopped fresh rosemary
2 garlic cloves, minced
1 1/2 C cherry tomatoes
3-4 large basil leaves, torn
Warm oil in a large non-stick skillet or seasoned cast iron skillet over medium-high heat. Add sausage and cover. Cook until browned, turning once. Remove sausages once mostly cooked through. Spread onions & potatoes across the same skillet, add salt & pepper, and cook for 7 min., stirring occasionally. Add green beans and cook 3 more minutes. Slice sausage into 1/2” pieces and return to pan. Add rosemary, garlic, and 1/2 of the tomatoes. Cook about 5 minutes or until tomatoes are cooked. Add basil and remaining tomatoes. Stir to combine. Serves 3-4
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1 onion, chopped
2 garlic cloves, chopped
1 bay leaf
4 Tbl. olive oil
1 lb. chicken, beef, or pork cut into small strips
1-2 carrots, sliced
1 chicken broth cube
water
12 oz. pasta of your choice
1 package frozen peas, thawed
salt and pepper to taste
Using a large pan, cook the onion, garlic, and bay leaf in olive oil. When the onion is golden brown, add meat, carrot, chicken broth cube and enough water to keep moist. Cook for 15 minutes. Add enough water to cook the pasta, 5-6 cups. Season lightly with salt and pepper. When it begins to boil, add the pasta. Cook 8 minutes. Add peas and cook another few minutes or until the pasta is cooked to your liking. Adjust water and seasonings.
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2 large beef strip steaks, about 1 1/2 inch thick
1 large onion, cut into thin wedges
8 oz. white button mushrooms, halved
3 Tbl. olive oil
sea salt and freshly ground pepper
1/4 cup unsalted butter, softened
1 large shallot, finely chopped
With the rack in the highest position, preheat the oven’s broiler. Pat the steaks dry with paper towels. On half of a baking sheet, toss onion and mushrooms with oil. Season with salt and pepper. Broil for 5 minutes. Meanwhile, in a bowl, combine butter and shallot. Spread half of butter mixture on meat. Season with salt and pepper. Without completely removing the hot baking sheet from the oven, place meat on the other half of the baking sheet (you want the sheet really hot). Broil 8 - 10 minutes or until desired doneness. Stir mushroom mixture a few times during cooking. Place meat on a plate and let rest for 5 minutes. Slice meat. Dot with remaining butter, and serve with the mushroom mixture.
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3/4 cup red Bordeaux wine
2 medium shallots, finely chopped
1/4 tsp. dried thyme
1 bay leaf
2 cups beef stock
kosher salt to taste
freshly ground black pepper
1 pat cold butter or parchment paper
steak of your choice
In a small saucepan, place the red wine, shallots, thyme, and bay leaf and set over medium heat. Bring to a rolling boil and continue to cook to reduce contents to half of the original volume. Add the beef stock and bring mixture to a boil again. Using a tablespoon, skim and discard any foam on top of the sauce. Continue cooking until reduced by another 50% or until it has thickened enough to coat the back of a spoon. In total, the Bordelaise should have reduced by 75% of its original volume. Pour the sauce through a fine-mesh sieve. Season with salt and pepper to taste. Meanwhile, grill steak as you ordinarily would. Let rest 5 minutes. Slice and pour a modest amount of sauce over the steak. If you will prepare the sauce much in advance, lightly rub 1 pat of cold butter across the hot surface of the sauce to prevent a skin from forming, or lay a piece of grease proof parchment paper cut to size onto the surface of the sauce.
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2 tsp. ground cumin
1 pinch ground cinnamon
1/2 tsp. ground coriander
1 tsp. ground sumac
2 tsp. Aleppo chile flakes
1 pinch cayenne pepper
1 1/2 tsp. kosher salt
1 lb. ground lamb
2 Tbl. cold water
8 bamboo or metal skewers
Combine all spices except the sumac in a small bowl and mix well. Divide into two parts, 1/3 and 2/3. Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with the cold water. Mix by hand until thoroughly combined. Cover with plastic wrap and refrigerate for 1 hour. Place wooden skewers in water to soak for one hour. Roll meat into 8 equal meatballs using slightly damp hands. Skewer each thru the center & shape into an oval, about 3” long. Taper each end. Place on a plate and refrigerate.
When ready to grill, preheat grill to medium-high. Stir sumac into the remaining 1/3 spice blend and sprinkle on top of kabobs. Grill kabobs, turning occasionally, until browned and firm, 10-12 minutes. Serve with rice or potatoes & veggies. A yogurt sauce using Greek yogurt, minced garlic, parsley, lemon juice, and a little water would be nice.
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1/4 cup distilled white vinegar
1 medium onion, thinly sliced
2 tsp. salt & ½ tsp. black pepper
1 Tbl. minced garlic
2 Tbl. olive oil
2 lb. lamb chops
Mix vinegar, onion, salt, pepper, garlic, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate refrigerated for two hours, turning a few times.
Preheat an outdoor grill for medium-high or turn on oven broiler. Remove lamb from marinade. Leave any onions that stick to the meat, but discard the remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning, Grill to desired doneness, 2-3 minutes per side for medium on an outdoor grill (depending on thickness), 3-5 minutes per side for medium in the oven (depending on thickness). Serves 4
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1 red bell pepper and 1 green bell pepper
1 Tbl. canola oil
4 red potatoes, cut into 1/2” cubes
9 oz. chorizo, cut into 1/2” cubes
1 yellow onion, cut in large chunks
6-8 cloves garlic, chopped
1 tsp. paprika
1/2 tsp. salt
2 cans chickpeas (garbanzo beans)
1/4 cup or more dry sherry
Set oven rack 6” from heat source and preheat the broiler. Line a baking sheet with aluminum foil. Halve peppers from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down on the baking sheet and roast until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
Heat oil in a pot over medium heat. Cook and stir potatoes until browned, about 12 minutes; add chorizo and cook 3 to 4 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture. Cook, stirring a few times, about 10 minutes more. Stir garbanzo beans into the mixture. Pour sherry over everything. Bring mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook until the beans are warm, 8-10 minutes.
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3 Tbl. olive oil (divided)
5 oz. shiitake mushrooms
8 oz. white mushroom
salt and cracked black pepper
4 Tbl. unsalted butter
1 lb. hanger steak
3 cloves garlic, smashed
1 sprig fresh thyme or rosemary
1 cup Cabernet Sauvignon
1 cup chicken stock
Heat 2 Tbl. oil in a large heavy skillet over medium-high heat. Add mushrooms & cook, stirring 7 minutes. Season with salt after they’ve turned golden. Transfer to a bowl; set aside.
Melt 1 1/2 Tbl. of butter with 1 Tbl. oil in same skillet over medium heat. Season steaks with salt and pepper. Add steak, garlic, and thyme to skillet. Cook 4 minutes per side for medium-rare (5 for medium). Transfer to a plate and let rest while preparing sauce.
Discard garlic and thyme. Pour off all but 1 1/2 Tbl. of fat. Add wine, stir up bits, and reduce to 3/4 cup. Strain the reduction and return the liquid to the skillet. Stir in stock and bring to a boil. Simmer until reduced to 3/4 cup, about 5 minutes. Remove from heat; add remaining butter. Add the mushrooms back to the pan and season to taste. Pour over sliced steak.
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chopped mixed fresh herbs
extra-virgin olive oil
8 oz cremini mushrooms, halved
1 lb. asparagus, cut into 2” pieces
2 zucchini, halved lengthwise, sliced into 1/4 to 1/2” thick half moons
1 fennel bulb, cut in thin 1/2” wedges
salt and pepper
12 bratwurst (from a good butcher like Swiss Pork Store in Fair Lawn, Kochers in Ridgefield, or Karl Ehmer in Hillsdale)
Prepare grill for indirect heat: preheat gas grill with all burners on for at least 10 minutes, clean the grates with a grill brush, then turn off one or two of the burners, depending on how many you have, and put a foil pan under the grate on top of the unlit burner(s). A similar setup can be configured for a charcoal grill with piles of coals on either or one side of the foil pan.
Meanwhile, combine herbs, veggies, oil, salt, and pepper in a large bowl. Toss, then place in a grill basket over the hot part of the grill. Place the sausages over the unlit burner(s) or above the section devoid of coals and above the foil pan. Cook sausages and veggies with lid closed for 15 minutes, tossing and flipping the veggie basket occasionally, until vegetables are tender and slightly charred at the edges. Flip sausages and cook another 2-5 minutes until they are browned and 160F. If not, move them over direct heat for 1-2 minutes on each side. Serves 6.
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6 lb. pork baby back ribs
1/4 cup Worcestershire sauce
3 cups ketchup
2 Tbl. Dijon mustard
2 11 oz. bottles Guinness
2 Tbl. chopped chipotle peppers in adobo
2 cups barbecue sauce
4 tsp. ground chipotle pepper
2/3 cups honey
1 tsp. salt & ½ tsp. black pepper
1 small onion, chopped
1 tsp. garlic powder
Heat outdoor grill to medium. Wrap ribs in large pieces of heavy-duty foil. Seal edges. Grill, covered, over indirect heat for 1 1/4 hours or until tender. Meanwhile, in a large saucepan, combine remaining ingredients and bring to a boil. Reduce heat. Simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. Carefully remove ribs from foil. Place over direct heat (medium). Baste with some of the sauce. Cover and grill for about 30 minutes or until browned, turning once and basting occasionally with additional sauce. Serve with remaining sauce.
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3/4 lb pork tenderloin, cut into 1 1/4” slices
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 Tbl. unsalted butter
2 thin slices prosciutto
2 garlic cloves, minced
1 1/2 tsp. minced fresh sage
2 Tbl. aged balsamic vinegar
1/2 cup heavy whipping cream
3/4 cup chopped plum tomatoes
4 fresh basil leaves, thinly sliced
2 tsp. fresh grated Parmesan
Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork in butter to desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and set aside. In the same skillet, sauté prosciutto in drippings until browned. Add garlic and sage; cook 1 minute longer. Add vinegar, stirring to loosen browned bits from pan. Stir in cream; bring to a boil. Reduce heat; cook and stir 1-2 minutes, until slightly thickened. Add tomatoes; cook 1 minute. Add pork; heat through. Sprinkle each serving with basil and cheese. Serves 2
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1 pork tenderloin
salt and pepper to taste
1 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp dried oregano
1 cup or more blackberries
1 cup dry red wine
Heat a skillet to medium high and oven to 350. Rub tenderloin with spices. Add to skillet and sear, two minutes on all four sides. Transfer pork to a roasting pan and pop in oven to finish. Crush berries by hand and add them, their juice, and wine to pan. Reduce, stirring frequently, scraping up meat remnants. When pork is finished (20-25 minutes in the oven), remove, let sit on a serving plate a few minutes, and slice. Pour blackberry pan sauce over top and serve.
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2 large sweet potatoes, peeled & diced
1 Tbl. vegetable oil
1/2 lb. bulk Italian sausage
2 red bell peppers, chopped
1 onion, chopped
2 cloves garlic, minced
1 8 oz jar chunky salsa
1 tsp. ground cumin
salt and pepper, to taste
rice or noodles, cooked
Bring a large pot of salted water to a boil. Cook potatoes until tender but firm, 12-15 min. Drain and set aside. Heat oil in a large skillet over medium heat. Crumble sausage into skillet and cook, stirring frequently, until browned, about 7 min. Remove sausage with slotted spoon and drain on paper towels. Pour off all but 1 tablespoon oil from the skillet. Heat oil over medium heat and add bell peppers, onion, and garlic. Cook until softened, about 7 minutes. Add to the skillet the potatoes, sausage, salsa, and cumin. Stir and cook about 5 minutes to heat through and blend flavors. Season with salt and pepper to taste. Serve over rice or noodles.
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1/2 tsp. cornstarch
1 Tbl. water
2 Tbl. dark brown sugar
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup brandy
1 1/2 Tbl. hoisin sauce
1 1/2 Tbl. toasted sesame oil
1 1/2 Tbl. fresh rosemary
6 small garlic cloves, minced
8 lamb loin chops, 1-inch-thick
In a small bowl, stir together the cornstarch and water until the mixture is the consistency of heavy cream. Combine the brown sugar, vinegar, and soy sauce in a small saucepan and bring to a boil over medium heat, stirring. Stir the cornstarch mixture briefly to recombine, then stir it into the soy-vinegar mixture and simmer over low heat for about 3 minutes, until the sauce thickens enough to coat the back of a spoon. Remove from the heat and let cool completely.
Add brandy, hoisin, sesame oil, rosemary, and garlic to sauce. Mix well. Reserve one-fourth of the marinade for basting. Place chops in a large, shallow dish. Spoon the remaining marinade over the chops and turn to coat evenly. Marinate at room temperature 1 hour. Heat grill for direct heat cooking to medium (350°F to 375°F). Place chops on the grill and cook for 3 min. Brush reserved marinade on both sides of the chops. Cook chops for about 3 minutes longer, until lightly charred on each side. Let rest 4 minutes and serve. Serves 4
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8 rib or loin lamb chops, 1 inch thick (about 2 lbs.)
1/4 cup stone-ground mustard
2 green onions, thinly sliced
2 Tbl. dry white wine
1 Tbl. balsamic or rice vinegar
3 cloves garlic, minced
1 tsp. snipped fresh rosemary
1 tsp. honey
1/2 tsp. sea salt
1/2 tsp. freshly ground pepper
Trim fat from chops. In a small bowl stir together remaining ingredients. Spread mixture evenly over both sides of chops. Place on a large plate and cover loosely with plastic wrap. Chill for 2 to 3 hours.
Grill chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow a total of 9 to 11 minutes for medium-rare (145 degree F) and 12 to 13 minutes for medium doneness (160 degree F). Makes 4 servings.
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2 filet mignon steaks, 6-8 oz. each
1/2 tsp. freshly ground black pepper
salt to taste
1/4 cup balsamic vinegar
1/4 cup dry red wine
Sprinkle freshly ground pepper and salt to taste over both sides of each steak. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover and cook for 4 minutes on each side, basting with sauce when you turn the meat over. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
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2 lb. ground beef chuck
1 lb. bulk Italian sausage
3 (15 oz.) cans chili beans, drained
1 (15 oz.) can chili beans in spicy sauce
2 (28 oz.) cans diced tomatoes with juice
1 (6 oz.) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 Tbl. bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 Tbl. Worcestershire sauce
1 Tbl. minced garlic
1 Tbl. dried oregano
2 tsp. ground cumin
2 tsp. hot pepper sauce
1 tsp. dried basil
1 tsp. ground black pepper
1 tsp. cayenne pepper
1 tsp. white sugar
1 (10 oz.) bag corn chips
1 (8 oz.) package shredded Cheddar cheese
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the pot and cook until evenly browned. Drain off excess grease. Pour in all chili beans, diced tomatoes, and tomato paste. Add onion, celery, bell peppers, chile peppers, bacon bits, bouillon, beer, chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
Taste and adjust pepper and chili powder. Add up to 1 tsp. salt if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate and serve the next day. Ladle into bowls and top with corn chips and shredded Cheddar cheese. Serves many!
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1 bottle (24 oz.) red Bordeaux wine
2 (14 oz.) cans low sodium chicken broth
1 (14 oz.) can beef broth
2 Tbl. unsalted butter, softened
1 Tbl. all-purpose flour
1 Tbl. olive oil
6 (6 oz.) fillets beef tenderloin
salt & freshly ground black pepper
1/4 cup chopped shallots
1 Tbl. chopped garlic
1 tsp. fresh thyme
Combine wine and both broths in a heavy sauce pan over high heat. Bring mixture to a boil. Reduce heat and cook until reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate). Mix butter and flour in a small bowl. Heat olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper. Sauté until medium-rare, about 4 minutes per side. Transfer steaks to a plate. Stir shallots, garlic, and thyme into skillet. Add 2 cups reduced wine mixture. Bring to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, 2-3 minutes. Serves 6
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3/4 tsp. dried rosemary
1/4 tsp. dried basil (or 1 tsp. fresh)
1/2 tsp. dried thyme
1/2 cup olive oil
salt and freshly ground pepper
4 lamb chops, 3/4 inch thick
1 Tbl. olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup low salt chicken broth
1 Tbl. butter
In a small bowl, mix together the rosemary, basil, thyme, salt, and pepper. Rub mixture on both sides of the chops. Place on a plate, cover, and set aside for 15 minutes to absorb the flavors.
Heat olive oil in a large skillet over medium-high heat. Place chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare. Remove from the skillet, and keep warm.
Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat at least 5 minutes, until the sauce has reduced by half. Remove from heat, and stir in the butter. Pour over the lamb chops and serve. Serves 2 (If you double the recipe for four people, the sauce will take longer to reduce.)
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1 lb. pork tenderloin, trimmed
1/2 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
3 Tbl. apricot preserves, divided
4 ripe but firm fresh apricots or nectarines, halved and pitted
2 Tbl. white-wine vinegar
2 Tbl. minced shallot
2 Tbl. canola oil
1 4- to 5-ounce bag watercress or baby arugula (about 8 cups)
Preheat grill to high. Sprinkle pork with 1/4 tsp salt and pepper. Oil the grill rack. Grill the pork, turning occasionally, for 10 minutes. Brush with 2 Tbl. preserves and continue grilling until an instant-read thermometer inserted into the thickest part registers 145°F, 2 to 5 minutes more. Meanwhile grill apricot or nectarine halves on the coolest part of the grill, turning occasionally, until tender and marked. Transfer pork and apricots to a clean cutting board and let rest 5 min.
Meanwhile, whisk remaining 1 Tbl. preserves, vinegar, shallot, oil, and 1/4 tsp. each salt & pepper in a large bowl. Cut the fruit into wedges and add to the dressing along with greens. Toss to coat. Thinly slice the pork. Serve the salad with the sliced pork. Serves 4
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2 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leaves 3 cups chicken stock
2 lbs. lamb shank, cooked and diced
1 lb. cubed ham steak
10 small onions
5 tomatoes, blanched, peeled, and chopped
2 cloves garlic, chopped
2 (15 ounce) cans cannellini beans, drained and rinsed
6 pork sausage links, halved
Cook lamb shanks in two cups of water until falling-off-the-bone tender. Add water as necessary, but end up with about one cup. Dice lamb and reserve liquid. Tie parsley, thyme, and bay leaves together or place them in a cheesecloth and tie closed. Place the herb bundle, lamb, ham, onion, tomato, garlic, poaching liquid, and stock in a large saucepan over medium-high heat. Bring to a boil, reduce heat to low, and simmer for about 1 hour. Stir in the beans and sausage and continue to simmer for about 15 minutes or more for a thicker consistency. Serves 6.
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3/4 cup red wine
1/4 cup water
10 cloves garlic, peeled & chopped
1 Tbl. chili paste
1/4 to 1/2 tsp. white pepper
1/2 tsp. salt
6 (4 oz.) beef tenderloin steaks
1/3 cup vegetable oil
1/2 cup roasted red pepper strips
In a medium bowl, combine red wine, water, garlic, chili paste, white pepper, and salt. Add beef and turn to coat evenly. In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side. Set steaks aside and drain liquids into the red wine mixture. Repeat with remaining beef. Pour oil into the skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Remove steaks; drain and discard the oil. Bring marinade to a boil for 4 minutes or until marinade has reduced slightly. Return steaks to the marinade just to reheat. Serve steaks with marinade poured over and with pepper strips as garnish. Serves 6
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1 cup low-salt beef broth
2 ounces beef bone marrow (from four 2” thick beef crosscut shank bones)
6 Tbl. (3/4 stick) chilled unsalted butter
1 large shallot, finely chopped
1 cup dry red wine
4 1/2” thick New York strip steaks
Fresh parsley, chopped
Simmer broth in a saucepan. Add marrow, reduce heat to low, and poach gently until marrow looks translucent, about 2 minutes. Transfer marrow to a small plate. Refrigerate marrow and poaching liquid. After 1 hour dice marrow finely, cover, and chill. Sauté shallot in 1 Tbl. butter in a skillet over medium heat 3 minutes. Add wine and reduce to scant 1/2 cup, about 5 min.
Melt 2 Tbl. butter in a large skillet over high heat. Sprinkle steaks lightly with salt and pepper. Sear until cooked, about 3 minutes per side for medium-rare. Transfer steaks to plates. Add wine reduction to skillet and bring to boil scraping up browned bits. Reduce heat to medium. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Add 1/4 cup reserved poaching liquid and the diced marrow. Cook until marrow melts and sauce is smooth, whisking constantly, about 2 minutes. Thin sauce with more poaching liquid if desired. Season sauce with salt and pepper. Spoon sauce over steaks. Sprinkle with parsley. Serves 4
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4 pork loin chops, preferably bone-in, at least 1 inch thick
1 Tbl. minced fresh rosemary
salt and freshly ground black pepper
3 Tbl. butter
1 Tbl. minced shallot
1 C cherries, stemmed, pitted and halved
1/2 C fruity red wine
Pat the chops dry and rub them all over with a mixture of the rosemary, 1 tsp. each salt and pepper, and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fire until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover, and cook a few minutes until done (just firm to the touch, juices run just slightly pink, and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop). Transfer them to a platter, cover loosely with aluminum foil, and let rest.
Put 1 Tbl. butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine, and whatever juices have accumulated around the pork chops. Cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 Tbl. butter, a little at a time, until it’s incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops and serve. Serves 4
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3 lbs. beef, rump roast or a similar cut
1 bottle Nebbiolo-based red wine
1-2 large onions
1 large carrot
1 stalk celery
1 bay leaf
whole peppercorns to taste
butcher’s twine
2 Tbl. butter and 2 Tbl. prosciutto fat part only (or all butter)
1/4 cup cognac
salt to taste
Begin the day before you plan to cook the meat. Slice the onion, celery, and carrot into a bowl with the meat, bay leaf, and peppercorns. Pour the wine over the mixture and marinate it in the refrigerator until the next day, turning the meat occasionally.
Remove the meat, reserving the marinade, and pat the meat dry. Strain the marinade, reserving the vegetables. Bring marinade to a boil and reduce by half. Meanwhile tie the meat with string and brown it well on all sides in a pot with the butter and prosciutto fat. Sprinkle the cognac over the meat, take pot off stove, and light it. When the flames go out, season the meat with salt, pour the reduced marinade over it, add the vegetables that were marinated, cover everything, and simmer until the meat is done, about two hours. Remove it to a platter, remove the string, and discard the bay leaf. Remove and blend the vegetables. Degrease the sauce, stir the vegetables back into sauce, pour it over the meat, and serve. The meat should be so tender it could be carved with a spoon. Serve it with mashed potatoes or a steaming polenta.
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6 lb. (2-3 inch pieces) meaty oxtails
1 1/2 tsp. salt & 1 tsp. black pepper
1 1/2 Tbl. extra-virgin olive oil
1/4 lb. mild Spanish chorizo, casing removed and finely processed
1 large onion, coarsely chopped
4 medium carrots, coarsely chopped
4 garlic cloves, chopped
1 Turkish or 1/2 California bay leaf
1/2 tsp. sweet or hot Spanish smoked paprika
1 cup dry white wine
1 28 to 32oz. can whole tomatoes in purée, coarsely processed (including purée)
2 Tbl. chopped fresh flat-leaf parsley
2 Tbl. chopped fresh cilantro
1 Tbl. Sherry vinegar or red-wine vinegar
Preheat oven to 350°F. Pat oxtails dry and sprinkle with salt and pepper. Heat oil in an 8 quart heavy pot over moderately high heat and brown oxtails in batches without crowding, turning occasionally, about 5 minutes per batch. Transfer to a bowl. Pour off all but 1 Tbl. fat from pot.
Cook chorizo, onion, carrots, garlic, and bay leaf in fat in the pot over moderate heat, stirring occasionally until onion is softened, 6 to 7 minutes. Add paprika and cook, stirring, one minute. Add wine and bring to a boil, stirring and scraping up any brown bits. Add oxtails with any juices accumulated in bowl and chopped tomatoes (liquid should come about halfway up sides of meat) and bring to a boil.
Cover pot and braise oxtails in lower third of oven, turning once or twice, until very tender, 3 to 3 1/2 hours. Skim fat from sauce, then stir in parsley, cilantro, vinegar. Adjust seasonings to taste. Serves 6-8. Oxtails improve in flavor if braised two days ahead (add parsley, cilantro, and vinegar just before serving). Cool, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating.
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4 lb. meaty spare ribs in racks
5 oz real maple syrup
1/4 tsp. cayenne pepper
1/2 tsp. each salt and black pepper
2 cloves garlic, crushed
2 Tbl. tomato puree
1 Tbl. Dijon mustard
2 Tbl. lemon juice
Boil ribs in a large saucepan of water with a tsp. of mixed herbs. Meanwhile, put up the grill to medium (or oven to 375). Line a large cooking tray with foil to make cleanup easier. Mix remaining ingredients together in a bowl. Dry the ribs, brush with some of the glaze, and place in tray. BBQ or bake about 15 minutes, turning ribs several times and brushing with more glaze until they are tender and lightly brown. Give them one last coating of glaze so they are nice and sticky. Remove them to a board and cut between the bone into single ribs. Serve with plenty of napkins and finger bowls, but regardless, you will be sucking your fingers. Serves 4-6
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1 1/4 lb. veal tenderloin or top round
salt to taste
3-4 oz. extra virgin olive oil
1 clove garlic
rosemary to taste
sage to taste
1/8 oz. capers
2 anchovies
1 oz. stale bread
3/4 oz. white wine vinegar
1/2 cup white wine
8 oz. oil-packed tuna, drained well
3 hard boiled egg yolks, crumbled
beef broth to taste
Salt the veal and brown in a frying pan with olive oil. Add garlic and herbs, and cook in a 375F oven until the veal is slightly pink. It's best to use an instant read thermometer inserted half way into the thickest part of the meat. Aim for 130F. Meanwhile, rinse the capers and anchovies of their salt and soak the stale bread in vinegar. Remove the veal and deglaze pan with wine to achieve a thin gravy, allowing most of the wine to evaporate. Add the capers, anchovies, bread, and tuna. Stir well and cook for a few minutes. Add crumbled egg yolks and stir. Thin the tuna mixture to desired consistency with beef broth. Slice the veal and serve with the tuna sauce. Serves 6
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3/4 lb. shallots, halved lengthwise and peeled
1 1/2 Tbl. olive oil
salt and pepper to taste
3 cups beef broth
3/4 cup port wine
1 1/2 tsp. tomato paste
2 lbs. beef tenderloin roast, trimmed
1 tsp. dried thyme
3 slices bacon or panceta, diced
3 Tbl. butter at room temperature
1 Tbl. all-purpose flour
4 sprigs watercress for garnish
Preheat oven to 375 F. In a 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown, stirring occasionally, about 30 minutes. Meanwhile combine beef broth and port in a large saucepan. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste, and set aside.
Pat beef dry. Sprinkle with thyme, salt, and pepper. Sauté bacon in a large roasting pan over medium heat until golden. Transfer bacon to paper towels. Add beef to pan and brown on all sides, about 7 minutes. Transfer pan to oven until meat thermometer inserted into center registers 125 F for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil, stirring to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 Tbl. butter and the flour in small bowl to form a smooth paste. Whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and chopped, reserved bacon. Season with salt and pepper. Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress. Serves 6
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1/2 lb. ground beef
1/2 lb. ground pork
1 garlic clove, minced
1 large egg
1 cup fresh, coarse bread crumbs
1/4 cup whole milk
2 Tbl. minced Italian parsley
2 Tbl. plus 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. chili flakes
1 Tbl. extra-virgin olive oil
4 cups chopped canned Italian San Marzano tomatoes
1 lb. orecchiette pasta
1/2 lb. fresh or smoked mozzarella, coarsely grated
1/4 cup freshly grated Pecorino Romano
In a bowl, mix the ground beef and pork together with the garlic, egg, bread crumbs, milk, parsley, 1/4 tsp. of the salt, 1/4 tsp. of the pepper, and the chili flakes. Mash vigorously with your hands until smooth, about 3 minutes. Shape the mixture into small balls. Heat the olive oil in a pan large enough to accommodate the addition of the pasta. Add the meatballs, and when they have browned evenly (about 10 minutes), add the tomatoes. Season with 1/4 tsp. of the salt and the remaining 1/4 tsp. of pepper. Simmer for 15 minutes.
Meanwhile, preheat the oven to 425 degrees. Cook the orecchiette in 4 quarts of boiling water with the remaining 2 tablespoons of salt until al dente. Drain, reserving 1 C of the cooking water if needed to dilute the sauce, and fold into the pan with the meatballs. Cook for 2 minutes or until the pasta has absorbed some of the sauce, adding some reserved cooking water if needed. Transfer to a terra-cotta pot; top with the mozzarella and Pecorino. Bake in the preheated oven for 10 to 15 minutes, or until bubbling, and serve hot. Serves 6. This is a classic Sunday dinner dish in Potenza, Basilicata’s capital. Serve it with a good Aglianico.
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3 1/2 lbs. boneless lamb shoulder, cut into 1-inch cubes
3 garlic cloves, minced
1 Tbl. finely grated lemon peel
3 Tbl. olive oil
2 large leeks, well washed & thinly sliced
1 large onion, thinly sliced
3/4 tsp. dried thyme
2 Tbl. honey
2 tsp. paprika
3 C water
salt to taste
Heat oil in heavy large pot over high heat. Coat the lamb pieces with flour. Working in batches, add lamb and cook until well browned on all sides, about 7 minutes per batch. Transfer lamb to a bowl. Reduce heat to medium, and brown the leeks and onions. Add garlic, 1 tsp. paprika, dried thyme, 1/2 Tbl. grated lemon peel, and about 1 Tbl. salt. Return lamb and any accumulated juices to pot. Add enough water to just cover all ingredients. Reduce heat to medium-low. Cover and simmer until lamb is very tender, about 2 hours. Finish with 1 tsp. paprika, remaining lemon peel, and the honey. Adjust seasoning. Serves 6
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8 3-4 inch lamb shanks
Olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 garlic cloves, minced
1 tsp. fresh rosemary, chopped
2 C Tempranillo or other dry red
2 C beef stock
1 package dried cannelini or Great Northern white bean
4 cloves garlic
2 sprigs rosemary
Salt and pepper to taste
For the lamb shanks: Heat two tablespoons olive oil in a large sauté pan. Brown lamb shanks on all sides, then remove to a separate plate. Sauté onion, carrot, celery, and garlic for a few minutes. Add rosemary. Add wine, beef stock, and lamb shanks. Let simmer for two hours or until meat begins to fall off the bone, adding more stock and wine as needed.
For the white beans: Cook beans according to package directions adding garlic, rosemary, and salt and pepper during cooking process. Remove rosemary when beans are cooked through. Serve the lamb shanks over white beans. Serves 4. The lamb shanks can be made the day before and simply reheated.
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1 3/4 lb. lamb, cubed
3/4 lb. to 1 lb. peas (frozen are fine if new peas are not available)
3 cloves of garlic, whole
1 large onion, chopped
scant 1/2 cup white wine
1 cup water
1 handful of parsley and mint, chopped
1 tsp. white wine vinegar
Olive oil
Salt and pepper
In a large casserole dish, heat some olive oil and brown the lamb. Add the onion, and when soft add the white wine. Let the alcohol evaporate, and then add the garlic, water, mint, parsley, and vinegar. Season to taste, cover with a lid, and place in the oven at a low temperature, about 300 degrees. Cook for around 90 minutes checking occasionally to make sure it doesn’t become dry. If it does, add a little more water. Add the peas, stir well, cover again, and return to oven for 15 minutes. Serve with crusty bread or boiled, minted potatoes. Serves 4
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1 cup plain yogurt
Crushed garlic to taste
1 Tbl. honey
1/3 cup chopped fresh mint
2 Tbl. chopped fresh basil
Dried rosemary needles, minced
1/4 tsp. ground cardamom
Salt and pepper to taste
1 rack of lamb
Olive oil
Put up grill to VERY high. Make the yogurt sauce by mixing the first eight ingredients together. Cut the chops into single-bone servings. Pound the eye of the rib so it is a little thinner than it is naturally. French the ribs. Rub the meat with olive oil, then quickly flame grill it on both sides. Take the chops off the heat when the meat is still rare but charred on the outside.
Meanwhile, place a dollop of sauce in the center of each plate. When the chops are so hot that you would scorch your fingers if you grabbed a bone (scottadito translates as “burn your fingers”), arrange the chops around each dollop of sauce in a pinwheel pattern, with the meaty ends over the sauce and the ribs sticking out over the rim of the plate. Wonderful! Serves 3-4
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1 cup extra virgin olive oil
2 sprigs of rosemary, chopped
2 sprigs of rosemary with stiff stems
2 Tbl. white wine vinegar
2 1/2 lbs. boneless, skinless chicken thighs
salt and pepper to taste
8 oz. thinly sliced prosciutto, each slice cut in half
1 1/2 lbs. fresh sausage cut into 2” pieces
60 - 65 fresh sage leaves
On low heat in a small saucepan, heat oil and chopped rosemary. Once the rosemary starts to sizzle, remove pan from heat and cool to room temperature. Whisk 1/4 cup of rosemary oil with vinegar. Marinate chicken in oil 45 – 60 minutes in the refrigerator. Reserve balance of oil.
Remove chicken pieces from marinade and lightly season with salt and pepper. Wrap each piece with a slice of prosciutto. Alternate the chicken and sausage on skewers, placing a sage leaf between them. Cover and refrigerate the kebabs until ready to cook.
Use rosemary sprigs as a brush to coat the kebabs with rosemary oil and to baste as needed during cooking. With a hot grill, create a low heat section and cook skewers over low heat 6-7 minutes on each side, turning frequently to avoid burning. Brush with rosemary oil during cooking. Alternatively, the skewers can be broiled until they are browned. Serves 6
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salt and freshly ground black pepper
2 cloves garlic, peeled and thinly sliced
1 cup red wine
1 cup water
1 cup extra virgin olive oil
1 Tbl. each sweet and hot red paprika
1 tsp. dry oregano
1 bay leaf
1 Tbl. cumin seeds
1 1/2 lb. tender lamb, cut in 1 1/2” cubes
1 red pepper, cut into 1 1/2” pieces
1 green pepper, cut into 1 1/2” pieces
Place the first nine ingredients in a large bowl and mix well. Trim off fat and marinate lamb in bowl, refrigerated, at least four hours or overnight. Remove lamb from bowl, reserving marinade, and dry on paper towels. Start a gas or charcoal grill. Thread lamb and pepper pieces onto skewers (soak wooden ones 20 minutes before using). Grill skewers 3-4 minutes on each side (for medium-rare) brushing with marinating liquid a few times. Serve with rice. Serves 4
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1/4 cup golden raisins
6 dried apricot halves, coarsely chopped
3 medium pitted prunes, coarsely chopped
2 oz. pecan halves
3 cloves garlic, minced
2 Tbl. dry red wine
1-1/4 pound pork tenderloin
1/4 tsp. each salt and ground black pepper
In a small bowl, combine raisins, apricots, prunes, pecans, garlic, and wine. Set aside for 5 minutes. Preheat oven to 350°F. With a long sharp knife, cut a lengthwise slit to within 1/2-inch of bottom of the tenderloin to form a pocket. Stuff with fruit mixture and tie with kitchen string in several places to enclose the filling. Place on a rack and sprinkle with salt and pepper. Roast 25-30 minutes (to 160°F internal temp). Let stand 5 minutes before cutting into 1/2-inch slices.
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4 slices white bread
1 Tbl. each butter and olive oil
4 beef tournedos, 6-8 oz each
salt and freshly ground black pepper
4 slices foie gras, 1/3 inch thick
2 sliced truffles, cepes, or other mushrooms
1 Tbl. butter
2 tsp. Madeira
3 garlic cloves, finely sliced
2 sliced truffles, cepes, or other mushrooms
Sauce: 1 Tbl. Port
2 tsp. brandy
1/2 cup beef stock
This is a French, Médoc-friendly steak dish purportedly created for the composer Giocchino Rossini (The Barber of Seville, William Tell) by his friend and master chef, Antonin Careme. Rossini (1792-1868) was a great lover of fine food and rare wines. His wine cellar was famous.
Remove and discard the crust. Toast the bread slices and cut them to the size of the tournedos. Heat butter and oil in a hot frying pan. Season tournedos with salt and pepper and fry rapidly to seal. Cook 3 minutes per side until crusted on the outside but rare inside. Set aside. Using the same pan, rapidly fry the foie gras until just caramelized. Remove and keep warm, but do not discard the juices. Braise the truffles, cepes, or mushrooms in a separate pan with a little butter, 1 tsp. Madeira, and the garlic. Add juices and simmer for approximately three minutes. Keep hot.
For the sauce, deglaze the pan used for the meat and foie gras with the Port, brandy, and beef stock. Allow to reduce to a demi-glaze. Place each cooked tournedo on a slice of the toast and top with a slice of fois gras. With a slotted spoon lift out the truffles/mushrooms and place round the edges of the tournedos. Cover with sauce. Serve immediately. Serves 4
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4 fresh, not-too-fatty mild sausages
2 slices pancetta
4 potatoes
1 medium onion
1 clove garlic
2 Tbl. unsalted butter
Salt and pepper to taste
Warm broth or water
Peel and dice the potatoes. Slice the onion and mince the garlic and pancetta. Melt the butter in a skillet and add the potatoes and other minced ingredients. Cook, stirring, until the onion begins to brown, then crumble the sausage into the mixture. Add enough broth or water to cover, and simmer until the liquid is evaporated and the potatoes and sausages are done. The total cooking and preparation time will be about an hour. Serves 4. This is real comfort food!
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Four 1- to 1 1/4-lb. T-bone steaks, 1 to 1 1/4 inches thick
Kosher salt or other coarse salt
3 oz. Maytag blue cheese, crumbled, at room temperature
2 large sweet onions
1/4 cup unsalted butter
2 Tbl. vegetable oil
3 Tbl. dry red wine
1/2 tsp. kosher or other coarse salt
Sprinkle steaks lightly with salt. Cover and let sit at room temperature for 30 min. Meanwhile, slice onions in half from end to end. Slice each half into 3/4” to 1” wedges, cutting through the root end so the wedges hold together. Melt butter with the oil in a heavy skillet over medium-low heat. Add onions and gently turn to coat all sides. Cover skillet and let the onions cook 12 to 15 minutes, until they are crisp-tender with some brown edges. Uncover and add wine and salt. Raise the heat to medium-high and continue cooking until the onions color lightly and excess liquid evaporates, frequently scraping up any browned bits from the bottom of the pan. Keep the onions warm. Grill the steaks to your liking, transfer to plates, scatter bleu cheese over each, top with the warm onions, and serve.
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1 large red onion, sliced
1 cup fresh cilantro, minced
1/4 cup white wine vinegar
1/4 cup Key lime juice
3 Tbl. extra virgin olive oil
6 Key limes, halved
1 beef flank steak (1 lb.)
1 tsp. kosher salt
1/8 tsp. freshly ground black pepper
In a small bowl, combine onion, cilantro, vinegar, lime juice, and 2 Tbl. oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
Drain steak, discarding marinade and limes. Pat dry. Place reserved marinade in a food processor and process until chopped. Grill steak, covered, over medium heat or broil 4 inches from heat until meat reaches desired doneness (135° for medium-rare, 140° for medium, 145° for medium-well), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.
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2 tsps. olive oil
2 tsps. unsalted butter
4 boneless sirloin tip steaks, 4-5 oz. each
2 carrots, cooked, peeled, and cut into thin strips
1 leek, cooked, trimmed, cut into thin strips
1 red bell pepper, cooked, seeded, and cut into thin strips
2 cloves garlic, minced
1/4 cup red wine or chicken stock
1 tsp. soy sauce
freshly ground black pepper
Bring steaks to room temperature. Heat oil and butter in a heavy nonstick skillet over medium high heat. Sauté steaks 3 minutes per side for medium rare. Transfer to a platter and keep warm. Add carrots to skillet and sauté over medium heat 1 minute. Add leek, bell pepper, and garlic. Sauté one more minute. Stir in wine, soy sauce, and any juices from platter. Simmer 2 minutes or until vegetables are tender. Season with pepper to taste. Serve vegetables over steaks. Serves 4
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1 rack of lamb
good olive oil
salt and freshly ground pepper
3 Tbl. fresh pesto sauce
Trim rack of excess fat and bring to room temperature. Heat the oven to 450 degrees. Lightly coat rack on all sides with oil and lightly season on all sides with salt and pepper. Place fat side down on a roasting pan. Cover ribs with a small sheet of aluminum foil. Roast lamb for 20 minutes. Turn, reduce heat to 400 degrees, and roast approximately another 7 minutes or to desired doneness. Remove lamb from oven, baste it with the pesto sauce, and let it sit 3-4 minutes before slicing between each rib. Serve with rice and a salad. Serves 3-4. A half rack (4-5 ribs) will work perfectly for two. Just use a little less pesto. Cooking time will be the same.
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One flank steak
1/2 cup dry red wine
1/2 cup low salt soy sauce
juice of one lime
2 Tbl. minced fresh ginger
2 cloves garlic, crushed
1 Tbl. Five Spice powder
1 tsp. fish sauce
up to 1 tsp. red pepper flakes
Combine all ingredients in a ziplock bag. Coat the steak thoroughly with marinade and place in the refrigerator for several hours or overnight. Turn occasionally. Remove from refrigerator and discard marinade. Let sit for 30 minutes. Shake off excess marinade and grill or broil to desired doneness, about 5-7 minutes per side. Serves at least six.
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1/4 cup ketchup
3 Tbl. light molasses
2 Tbl. Worcestershire sauce
1 Tbl. spicy brown mustard
1 Tbl. grated onion, sautéed
2 lbs. boneless round or top sirloin steaks, cut into 2-inch pieces
skewers
6 slices French bread, 1/2 inch thick
1 clove garlic, halved
Soak skewers in water if using wood ones. Prepare grill. Combine first 5 ingredients in a bowl. Season with salt to taste. Add meat and toss to coat well. Thread steak chunks onto long skewers. Grill 8-10 minutes over medium heat for medium rare meat, turning skewers occasionally and brushing with ketchup mixture. Toast the bread and lightly rub one side with cut side of garlic clove. Serves 4.
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1 1/4 lbs. boneless beef sirloin steak, cut into 3/4-inch pieces
1 cup teriyaki sauce*
1 small head green cabbage
1 bunch green onions
4 rings fresh pineapple, seeded and chopped
canola oil
In a ziplock bag, marinate the beef in 1/2 cup of the teriyaki sauce for 30 minutes. Prepare a charcoal fire or heat a gas grill to medium-high. Oil the grates. Meanwhile, thread the beef onto skewers. Discard outer leaves of cabbage, cut in half, remove the core, and cut the halves into quarters. Brush canola oil on cut sides of the cabbage, white parts of the onions, the pineapple slices, and the skewered beef. Grill the beef 2 minutes per side, turning once for medium-rare. Grill the cabbage, onions, and pineapple rings for 3 minutes or until you have visible grill marks. Turn them once with tongs. Bring everything inside. Chop the onions (include some of the green), pineapple, and cabbage. Combine them in a large serving bowl. Whisk 1/2 cup of teriyaki sauce with 1/4 cup of canola oil, pour it over the slaw, and toss it all to blend. Serves 4
* To make a low-salt teriyaki sauce, simmer together 1/2 cup low-salt soy sauce, 1/2 cup mirin, and 2 Tbl. sugar. Let the sauce cool before using.
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2 lb. boneless lamb, cut into 1 1/4” pieces
up to 1/2 cup olive oil
6 potatoes, peeled and sliced
3 large ripe tomatoes, peeled and sliced
1 onion, chopped
1 Tbl. chopped parsley
4 whole cloves garlic, not peeled
2 bay leaves
salt and pepper
1 tsp. paprika
10 oz. white wine
1 green pepper, cut into thin strips
Heat oven to 350 degrees. Pour the oil into a deep roasting pan. Place a layer of half the potatoes on the bottom. Follow with half the onion and then half the tomato slices. Place the meat on top, then cover with the green pepper, garlic cloves, parsley, and bay leaves. Top with another layer of potatoes, onions, and tomatoes. Sprinkle with paprika, salt, and pepper. Pour wine over everything. Cover and cook for 2 hours until the meat is well cooked. Serves 6
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1 Tbl. oil
1 lb. ground round
1 small yellow or white onion, chopped
1 cup + water or broth (chicken or beef)
4 oz. tomato paste
1 clove garlic, minced
1-3 small dried red peppers, crushed
1 tsp. chili powder
1/4 - 1/2 tsp. dry, powdered cumin
unsweetened cooking chocolate, grated
shredded cheese
Heat oil in a large skillet. Add meat and onions and cook until meat is brown. Add water (or broth) and tomato paste to the meat. Stir in garlic, crushed red peppers, chili powder, powdered cumin, and 1 or 2 Tbl. grated chocolate. Heat until boiling. Reduce heat to low and simmer for 3 or more hours. Add water or broth as needed. Skim oil off the top of the chili with a wooden spoon while cooking. Serve over spaghetti or egg noodles with shredded cheese. Serves 4
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2 lbs. stew beef
2 Tbl. vegetable oil
1 Tbl. Worcestershire sauce
1 clove garlic, peeled
2 bay leaves
1 tsp. salt
1 medium onion, sliced
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika
dash ground allspice or cloves
3 large carrots, sliced
3 ribs celery, chopped
2 Tbl. cornstarch
In a large pot over medium heat, brown meat in hot oil. Add 2 cups water, Worcestershire, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes. To thicken gravy, remove 1/4 cup liquid and let cool a few minutes. Mix in cornstarch and stir until smooth. Add as much as necessary to the pot. Stir and cook until bubbly.
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1 marrow bone
5 shallots
3 Tbl. olive oil
4 steaks
1/2 bottle red Bordeaux
1 sprig thyme
1 bay leaf
1 stock cube
2 1/2 Tbl. butter
1 Tbl. flour
salt and pepper
Cook the marrow bone for 15 minutes in boiling salted water; meanwhile, peel the shallots. Heat the oil in a pan, and fry the steaks quickly on each side to desired doneness. Arrange them on a serving dish and keep warm. Remove the marrow bone from the water and leave to cool. Put the shallots into the frying pan used to fry the steaks, stir, add the wine, thyme, and bay leaf. Dissolve the stock cube in a cup of hot water and pour into the pan. Cook for 5 minutes. Remove the marrow from the bone, slice, and add to the sauce. Stir. Remove the thyme and bay leaf. Mix the butter and flour with a fork and add to the pan to thicken the sauce. Heat for a couple of minutes. Season with salt and pepper, and pour the sauce over the steaks. Serves 4
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2 tsps. olive oil
2 tsps. unsalted butter
4 boneless sirloin tip steaks, 4-5 oz. each
2 carrots, cooked, peeled, and cut
into thin strips
1 leek, cooked, trimmed, cut into thin strips
1 red bell pepper, cooked, seeded, and cut into thin strips
2 cloves garlic, minced
1/4 cup red wine or chicken stock
1 tsp. soy sauce
freshly ground black pepper
Bring steaks to room temperature. Heat oil and butter in a heavy nonstick skillet over medium high heat. Sauté steaks 3 minutes per side for medium rare. Transfer to a platter and keep warm. Add carrots to skillet and sauté over medium heat 1 minute. Add leek, bell pepper, and garlic. Sauté one more minute. Stir in wine, soy sauce, and any juices from platter. Simmer 2 minutes or until vegetables are tender. Season with pepper to taste. Serve vegetables over steaks. Serves 4
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Steaks:
3/4 tsp. salt (or a little more to taste)
1 1/4 tsp. cornstarch
4 strip, rib-eye, or tenderloin steaks, about 1 1/4-inch thick
freshly ground black pepper
Classic Steak Sauce:
1/3 cup raisins
1/2 cup boiling water
1/4 cup ketchup
3 Tbl. Worcestershire sauce
2 Tbl. Dijon mustard
2 Tbl. white vinegar
Salt and freshly ground black pepper
Chill the steaks. Combine salt and cornstarch. Pat steaks dry with paper towel and rub with salt mixture. Arrange on a wire rack set inside a rimmed baking dish and freeze 40-50 minutes.
Meanwhile, let raisins sit in a bowl of hot water covered for 5 minutes. Purée raisins, water, ketchup, Worcestershire, mustard, and vinegar in a blender. Season with salt and pepper.
Set a very hot grill. Season the steaks with pepper. Grill covered until they are well browned and cooked to the desired doneness, 4-6 minutes per side. Transfer to a plate, tent with foil, and let them rest for 5 minutes. Serves 4
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1 Tbl. plus 1 tsp. olive oil
1-1/2 lbs. boneless sirloin steak, cut into 1/2 inch cubes
1 celery rib, trimmed and chopped
1/4 lb. mushrooms, thinly sliced
1 medium onion, finely chopped
1/2 cup dry red wine
1 cup reduced salt beef stock
1 Tbl. cornstarch
2 Tbl. water
2 Tbl. tomato purée
1 tsp. lemon zest
Heat oil in a nonstick skillet over medium-high heat. Sauté beef only 3-4 minutes. Transfer to a platter and set aside. Sauté celery, mushrooms, and onion 5-7 minutes or until onion is soft. Add wine and stock. Dissolve cornstarch in water and add to sauce. Bring to a boil stirring constantly. Add remaining ingredients. Add salt and pepper to taste. Reduce heat to medium and simmer 10 minutes, stirring occasionally. Add meat and the accumulated juices and simmer 2-3 minutes until hot. Serve over rice or noodles with vegetables and crusty bread. Serves 4
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1 beef flank steak, scored
1/2 cup vegetable oil
1/2 cup reduced salt soy sauce
1/2 cup tomato juice
1/2 cup dark brown sugar, packed
3 cloves garlic, minced
1/2 tsp. black pepper, freshly ground
Place steak in a shallow glass dish. Combine remaining ingredients and pour over steak. Cover and refrigerate overnight. Remove the meat from the marinade and let it come to room temperature. Grill over hot coals or broil 4 inches from the heat until rare (3 minutes per side) or medium rare (4 minutes per side). Allow meat to rest five minutes before carving. Carve crosswise at a slight angle into 1/4-inch thick slices.
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1 lb dried cannellini (white beans), soaked for 3 hours
boiling water
8 Italian link sausages (mild)
1/4 cup olive oil
7-8 leaves of sage
2 cloves garlic, crushed
2 peeled fresh plum tomatoes or a small can of tomatoes
salt and freshly ground black pepper to taste
Drain the beans and boil one hour in lightly salted water. Meanwhile, prick the sausages and simmer in boiling water to cover for 15 minutes. Cut them into bite-sized pieces. Heat the olive oil over a medium flame in a heavy-bottomed clay pot or dutch oven. Add the garlic and the sage (no more than seven or eight leaves). Cook until the sage crackles and the garlic is lightly browned. Add the tomatoes and cook for a few more minutes, then add the beans and enough bean broth to cover. Season with salt and pepper, add the sausages, and simmer everything another 20 minutes, stirring occasionally and adding bean broth as necessary to keep things from drying out. Serve with a tossed green salad including radicchio and arugula. Serves 4.
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2 Spanish onions, chopped
3 medium carrots, chopped
4 celery sticks, chopped
2 bay leaves, preferably fresh
1 - 2 sprigs fresh rosemary
4 - 5 juniper berries
2 1/4 lb. stewing beef, chuck or blade
1 bottle Barolo or other dry Italian red wine
2 oz. unsalted butter
4 Tbl. extra virgin olive oil
1/2 cup dry Marsala
2 Tbl. plain flour
Put all the vegetables and spices in a bowl, add the beef, and cover it with the wine. Cover and let stand in fridge overnight, or at least 10 hours. In a heavy saucepan large enough to hold the beef and wine, melt half the butter with all the oil. Using a slotted spoon, take the beef out of the marinade and brown it on all sides in the hot pan. Similarly, take out all the vegetables from the wine and add them to the beef, stirring them around until they color a bit.
Add the wine to the pan, turn the heat down, and cover with a lid. Cook for about 2 hours, stirring occasionally and turning the beef. Pour the Marsala into the stew and let cook just a few more minutes. Take the beef out of the pan and put it on a carving board.
Put the wine and vegetables in a blender or a food mill, discarding the bay leaves, rosemary, and juniper berries. Blend. Melt remaining butter in the pan. Add the flour and cook on low heat, stirring, for a few minutes, being careful not to brown the mixture. Add the wine and vegetable mix and cook just until the sauce thickens slightly. Slice the meat and put it on a serving plate. Pour the very hot sauce over the meat. Serve with polenta and a green vegetable. Serves 6
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1/4 cup ketchup
3 Tbl. light molasses
2 Tbl. Worcestershire sauce skewers
1 Tbl. spicy brown mustard
1 Tbl. cooked onion, grated
2 lbs. boneless round or top sirloin steaks, cut into 2 inch pieces
6 slices French bread, 1/2 inch thick, toasted
1 clove garlic, halved
Prepare grill. Combine first 5 ingredients in a bowl. Season with salt to taste. Add meat and toss to coat well. Thread steak chunks onto long skewers. Grill 10 minutes over medium heat for medium rare meat or until desired doneness, turning skewers occasionally and brushing with ketchup mixture. Lightly rub one side of hot toast with cut side of garlic clove. Serve warm toast with steak kabobs.
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1/4 cup extra-virgin olive oil
2 pounds boneless, well-marbled pork shoulder, cut into 2-inch cubes
Salt and freshly ground pepper
4 garlic cloves, smashed
1 large onion, cut into 1/2-inch dice
1 tsp. ground fennel
2 Tbl. tomato paste
1 1/2 cups Morellino di Scansano or other hearty Italian red wine
2 cups chicken stock or low-sodium broth
2 medium carrots, sliced 1/4 inch thick
3/4 cup pitted Gaeta olives
4 thyme sprigs
2 bay leaves
2 rosemary sprigs
One 14-ounce can whole plum tomatoes, coarsely chopped, juices reserved
1. In a medium enameled, cast-iron casserole, heat 2 Tbl. of the olive oil until shimmering. Season the pork with salt and pepper. Add half of the pork to the casserole and cook over moderately high heat until browned on 2 sides, about 6 minutes. Transfer the pork to a bowl. Repeat with 1 Tbl. of the olive oil and the remaining pork.
2. Add the remaining 1 Tbl. of olive oil to the casserole. Add the garlic, onion, and ground fennel. Cook over moderate heat, stirring occasionally, until the onion is softened, about 10 min. Add the tomato paste and cook over moderately high heat, stirring until glossy, about 2 min. Add the wine and simmer for 2 minutes. Stir in the stock and bring to a boil. Return the pork to the casserole and add the carrots, olives, thyme, bay leaves, rosemary, and the tomatoes with their juices. Cover tightly and simmer over low heat, stirring a few times, until the pork is tender, about 2 1/2 hours. Discard the herb sprigs and bay leaves. Season the stew with salt and pepper and serve. This can be made up to three days ahead and refrigerated. Reheat gently.
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4 veal steaks
3 eggs, beaten
1/2 tsp. salt or to taste
1/4 tsp. garlic powder
1/4 cup chopped parsley
vegetable oil
bread crumbs for coating
4 thin slices cooked ham
4 slices of cheese, mozzarella or unaged Manchego
4 fried eggs
1 lemon, cut into quarters
Pound steaks with a meat mallet until quite thin. Place the eggs in a wide, shallow dish together with the salt, garlic powder, and chopped parsley, and lightly beat with a fork. Coat the steaks on all sides, first in the egg mixture and then in the bread crumbs. Preheat the grill to medium. Heat the oil in two large frying pans. Add the coated steaks and fry for 2-3 minutes on each side. Drain on kitchen towels and transfer to the grill rack. Place a slice of ham on each steak and top with a slice of cheese. Grill for a few minutes until the cheese melts. Place a fried egg on top of each and serve immediately with lemon quarter. Serves 4.
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2 oz butter
1 C onions, thinly sliced
1 apple, peeled and diced
2 lbs cooked lean ground beef
2 bread slices soaked in milk
2 Tbl. curry powder
1/2 C raisins
2 Tbl. slivered almonds
2 Tbl. fresh lemon juice
2 eggs
1/2 tsp turmeric
6 bay leaves
1/2 C whole milk
Preheat oven to 325 F. Melt the butter in a saucepan. Add the onions and sauté for 5 minutes, then add the apple dice and cook for another minute. Add the beef and mix. Squeeze out the excess milk from the bread slices, then tear up, and add to pot. Add the curry powder, raisins, almonds, lemon juice, one egg, and turmeric. Stir well. Place mixture in a greased 9 x 13 baking dish. Place bay leaves vertically in the casserole. Bake for 40 minutes. Mix together the 2nd egg and milk, then pour it over the Bobotie. Bake 15 more minutes. Remove bay leaves. Serves 4
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Frozen empanada shells (available at latin markets. Get the muy hojaldrosa version.)
1 Tbl. olive oil
1 onion, chopped
2-3 garlic cloves, chopped
1 lb. ground beef
1 Tbl. oregano
1 tsp. paprika
1 tsp. cumin
1/2 C green olives, chopped
1/2 C raisins (optional)
1 hard boiled egg, chopped
salt and white pepper to taste
water or milk
sugar
butter
Defrost the shells. Sauté the onion in oil until golden. Add garlic and sauté 1-2 minutes. Add beef and brown. Drain off the fat. Add spices, olives, raisin, and egg. Mix well. Scoop the meat mixture (about one Tbl.) onto each shell. Fold the shells, forming a semicircle. Close the empanadas by pressing a fork one the merged edge. Brush the tops of the empanadas with a bit of water or milk. Sprinkle lightly with sugar. Dot with butter. Bake in oven at 400 F. until golden. (There are many empanada recipes. Try a ham and cheese filling or a cheese and onion filling.)
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4 lb. pork loin roast, with bone
2 1/2 tsp. salt
1 tsp. fresh ground black pepper
3 cloves garlic
2 Tbl. fresh oregano
1 1/3 Tbl. cider vinegar
2 Tbl. vegetable oil
Preheat oven to 400 degrees. Place pork in a roasting pan and poke holes in the roast with a sharp paring knife. Place remaining ingredients in blender or food processor, and process until it forms a paste. Spread this paste over the roast making sure to rub it into the holes. Bake at 400 degrees for 10 minutes. Lower heat to 350 degrees and bake for 75 minutes, or until internal temperature is 160 degrees. Let stand 15 minutes. Slice and serve.
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1 cup sun-dried sour cherries
2 cups dry red wine
2 Tbl. Chinese five spice powder
2 Tbl. paprika
1 Tbl. salt (less or none if desired)
2 tsp. black pepper
2 racks baby back pork ribs
1/4 cup finely chopped shallots
3 Tbl. olive oil
3/4 cup good quality soy sauce
1 cup vegetable stock
4 Tbl. cold butter
Hydrate cherries in wine until soft, 1-2 hours. (If the cherries are very dry, you may need to gently warm the mixture). Preheat oven to 325º. In a small bowl mix spice powder, paprika, salt, and pepper. Rub rib racks with the spice mixture and place on a sheet pan. Set in center of oven and roast for 2 hours.
Meanwhile, in a heavy pot over medium heat saute shallots in olive oil until beginning to brown, about 10 min. Strain wine from the cherries, reserving both. Add the wine to the shallots and let reduce until the consistency of a thin syrup. Put the cherries and the reduction in a blender. Add the soy sauce and vegetable stock and blend until smooth. Pour back into the pan and let simmer over low heat for at least 10 minutes until the flavors meld. Adjust flavors to taste. Whisk in butter. Baste ribs every 15 minutes for the last hour of cooking. Serves 4
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1/2 large onion, cut into 2-inch pieces
6 garlic cloves, peeled
2 Tbl. fresh mint leaves
2 Tbl. paprika
1 Tbl. salt
1 Tbl. fresh marjoram (or 1 tsp. dried)
2 tsp. ground black pepper
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. hot pepper sauce
1 tsp. turmeric
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/2 cup olive oil
1/3 cup fresh lemon juice
4-5 lb. boneless leg of lamb, butterflied and trimmed
Process the first 13 ingredients using an on/off rhythm in processor until a coarse paste forms. Add oil and lemon juice. Process until well blended. Place lamb in a large plastic bag. Pour spice mixture over lamb and seal. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally. Remove lamb from marinade. Prepare barbecue (medium heat). Grill to desired doneness (125°F to 130°F in thickest part of lamb), about 15 minutes per side for medium-rare. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on a platter and serve.
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12 baby, red potatoes, halved
12 baby carrots, peeled
12 asparagus spears, tough ends removed
1/2 cup olive oil
salt and freshly ground pepper
4 shallots, chopped
2 Tbl. olive oil
8 lamb loin chops
4 Roma tomatoes, peeled, seeded, and chopped
1/4 cup Cabernet Sauvignon
1 Tbl. balsamic vinegar
1/2 cup chicken stock
Heat the oven to 400 degrees. Season the chops with salt and pepper. Toss the vegetables in separate bowls with the olive oil and season them with salt and pepper. Place the potatoes on a large baking sheet and roast for 15 minutes. Add carrots and asparagus to the potatoes and bake all an additional 15 minutes. Remove vegetables from oven and set aside to reheat later.
Heat the oil in a large sauté pan over medium-high heat. Brown both sides of the lamb in two batches, then place them on a baking sheet pan. Add the Roma tomatoes to the sauté pan used for browning the lamb, add the wine, vinegar, and chicken stock. Cook until reduced by half.
Finish the lamb loins by roasting them in the preheated oven for 8 minutes. Reheat the vegetables by placing them in the oven for about 5 minutes. Serve the lamb chops with the vegetables on the same plate and spoon the sauce over the top of them both. Serves 4
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4 lb Pork Roast with lengthwise pocket
Cotton string
1/2 Cup dried cherries
1/2 Cup dried cranberries
3 Cups Cran-Raspberry juice
Zest of one lemon
1 Cup hazelnuts or almonds, toasted and chopped coarsely
2 Cups flavorful dry red wine
8 black peppercorns
2-inch stick of cinnamon
Trim all fat from the pork roast. In a small pan, mix cherries, cranberries, juice, lemon zest, and nuts. Heat through and set aside for 2 hours. Preheat oven to 350˚ F. Drain fruit through colander, reserving the marinade in a medium pan. Stuff mixture into center of the roast and tie with string every 2 inches. Place in a roasting pan and bake 30 minutes in the center of the oven. Meanwhile, add the wine, peppercorns, and cinnamon to marinade and bring to a boil. Reduce heat to simmer. Remove roast from the oven and pour marinade mixture over it. Cover the roast and return to oven. Baste every 15 minutes for 2 hours. Uncover and bake for 30 minutes to brown, basting every 10 minutes. Cool roast covered with foil for 15 minutes. Slice and serve with sauce on the side. Great with sweet potatoes or carrot-garlic mashed potatoes. Serves 6.
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2 -2 1/2 lb Eye of Round Roast
Marinade:
1/2 cup red wine
2 tsp. beef bouillon
2 cups water
Stuffing:
1 Tbl. butter
2 cloves garlic, minced
1/2 cup onion, minced
8 ounces mushrooms, sliced
1/4 cup fresh parsley, minced
2 slices bread torn into cubes
Have the butcher double butterfly the roast or do the following: make a lengthwise cut down center, leaving 1/2 inch intact on bottom. Open roast and turn over. Repeat procedure making two lengthwise cuts through center of right and left sides. Do not cut through roast. Open and flatten roast using a meat mallet. Place in plastic bag with marinade. Marinate in refrigerator 4 to 6 hours, turning occasionally. In a skillet, saute garlic, onion, mushrooms, and butter. Remove from heat and add parsley and bread crumbs. Pat meat dry and discard the marinade. Spread the stuffing over the meat and roll jelly-roll fashion starting with long side. Tie the roll with string at intervals. Place seam side down on roasting rack, and roast at 325 uncovered for 40 to 50 minutes (20 minutes per pound). Let roast rest 15 minutes before serving. Serves 4
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(With a dish of rice, this substantial tapa could be a main course.)
1 lb. lean, boneless pork loin, cut into 36 cubes
9 dried figs, stemmed and cut in half
18 pitted prunes
1/8 tsp. each ground cinnamon, cloves, salt, and pepper
1 1/2 C apple juice or cider
18 6- to 8-inch skewers
Put all ingredients (except the skewers) in a non-reactive bowl and mix well. Cover and marinate in the refrigerator 3-4 hours or overnight. Remove the pork and fruit, reserving the marinade. Fill each skewer as follows: a piece of pork, a prune, another piece of pork, and fig half.
Boil the marinade in a non-reactive skillet large enough to hold all of the skewers. Add the skewers, cover, reduce heat, and cook for 10 minutes. Remove the cover, and continue to cook, turning the skewers from time to time until the sauce is a sticky syrup. Serve immediately. Serves 4-5.
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2 cups vine-ripened tomatoes, peeled, seeded, and chopped
2 cups red and yellow bell peppers, roasted, peeled, and seeded
1 jalapeño or serrano chili
Gray salt and cracked black pepper
1 flank steak, about 1 pound
1-1/2 tsp. dried oregano
Extra virgin olive oil
4 large slices bread from a good, crusty loaf
1 tsp. balsamic vinegar
Prepare the tomatoes and bell peppers over a bowl to catch all the juices. Cut the peppers into long strips. Strain all the juices into a large saucepan. Add the chili. Bring quickly to a boil, then simmer until reduced to a heavy syrup, about 10 minutes. Scoop out the chili, seed, and mince. Add the peppers and tomatoes to the saucepan and bring to a boil. Lower the heat and simmer for 20 minutes. Stir in the chili, salt, and pepper to taste. Remove from heat.
Prepare the grill. Season the flank steak with salt, pepper, 1 teaspoon of oregano, and brush with 1 tablespoon of olive oil. Grill, turning once, until done, about 10 minutes for rare meat. Transfer to a cutting board, drizzle with another 1 tablespoon olive oil, and crumble the remaining 1/2 teaspoon oregano over the top. Let rest for about 5 minutes. Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside, but still soft within.
Carve the meat on the diagonal into thin slices and arrange on a platter or plates. Top each slice of grilled bread with the roasted peppers in sauce and arrange next to the meat. Gather all the meat juices into a small bowl and whisk in the vinegar and the remaining 1 tablespoon of olive oil. Drizzle over each portion. Serve with the bread. Serves 4.
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1 beef flank steak, scored
1/2 cup vegetable oil
1/2 cup reduced salt soy sauce
1/2 cup tomato juice
1/2 cup dark brown sugar, packed
3 cloves garlic, minced
1/2 tsp. black pepper, freshly ground
Place steak in a shallow glass dish. Combine remaining ingredients and pour over steak. Cover and refrigerate overnight. Remove the meat from the marinade and let it come to room temperature. Grill over hot coals or broil 4 inches from the heat until rare (3 minutes per side) or medium rare (4 minutes per side). Allow meat to rest five minutes before carving. Carve crosswise at a slight angle into 1/4 inch thick slices.
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2 tsp. garlic, minced
1 Tbl. grated rind of navel orange
1/2 cup fresh orange juice, strained
2 tsp. white wine vinegar
1/4 tsp. cayenne pepper
1 tsp. Dijon mustard
1 Tbl fresh mint, minced
1 1/2 lb. flank steak, trimmed
8 sprigs mint for garnish
From Lean Italian Cooking by Anne Casale - In a shallow glass or ceramic dish, combine garlic, orange rind, juice, vinegar, pepper, mustard, and mint. Add steak to marinade; turn once to coat. Cover with plastic wrap and refrigerate at least 4 hours, turning the steak twice in the marinade.
Remove steak, scraping any clinging marinade bits back into the bowl. Transfer marinade to a saucepan. Boil and reserve. Lightly grease grill rack with vegetable cooking spray. Preheat charcoal grill until coals are gray, or preheat gas grill on high heat. Place steak on grill 4 inches from heat source. Sear 1 1/2 minutes on each side. Brush with reserved marinade and continue cooking, covered (with lid down or tented with foil), for approximately 4 minutes, brushing frequently with marinade. Make a little slit in center of the steak to check for doneness. Transfer to carving board, tent with foil, and let rest for 7 minutes. Slice steak diagonally across the grain into very thin slices. Arrange down the center of the platter and garnish with mint. Serves 4-5.
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Rib-eye with Plum Sauce
The steaks: 3 garlic cloves, peeled
2 ripe plums, pitted and cut up
3 Tbl. bottled steak sauce
2 Tbl. olive oil
1/4 cup red vermouth
4 boneless rib-eye steaks, 6 oz each
1 small onion, finely chopped
The compote: 2 Tbl. olive oil
4 ripe plums, pitted and cubed
1 Tbl. lime juice
2 tsp. chopped fresh ginger
1 Tbl. bottled mango chutney
1/4 cup apple juice
2 Tbl. fresh cilantro, chopped
Prepare a charcoal fire. For the steaks, puree the garlic, plums, steak sauce, olive oil, and vermouth in a blender or food processor. Pour over the steaks, cover, and refrigerate for 20 minutes. (The beef can marinate for up to 3 hours.) For the plum compote, cook the onion in the oil in a small saucepan over low heat until softened, 5-6 minutes. Combine the plums, lime juice, ginger, chutney, apple juice, cilantro, and onion mixture in a small mixing bowl; set aside. When the coals are white-hot, grill the marinated steaks for about 5 minutes on each side for medium-rare. Transfer the steaks to a platter, and spoon the fruit compote over each steak. Serves 4
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1 cup hearty red wine
1/4 cup dry sherry
2 Tbs. chile oil
2 Tbs. soy sauce
2 Tbs. sugar
2 bunched green onions, thinly sliced
1/2 bunch cilantro, chopped
5 garlic cloves, minced
2 Tbs. minced fresh ginger
2 tri-tip steaks (also called triangular roast), 3-4 lb. total. Ask your butcher.
Combine the wine, sherry, chile oil, soy sauce, and sugar in a medium shallow bowl or glass baking dish. Add the green onions, cilantro, garlic and ginger. Mix well. Add the steak and marinate at least 2 hours, refrigerated. Turn once or twice.
Heat a grill to medium-high heat. Wipe the steak dry with a paper towel and place on the grill. Cook until the internal temperature reaches 120°F, 15 to 20 minutes, turning once. Serves 4-6.
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1/2 cup sun-dried cherries
1 cup Ch. Laulerie Bergerac
4 strip steaks, 3/4” - 1” thick
2 tsp cracked black pepper
salt to taste
2 Tbsp vegetable oil
1 cup beef stock, preferably home-made
Preheat oven to 400 degrees F. Place cherries in a small saucepan with wine. Bring to a boil over high heat. Remove from the stove and soak for 15 minutes. Season both sides of the steaks with cracked black pepper and salt. Heat a heavy stainless steel skillet over high heat. Add oil and sear both sides of steaks until evenly brown.
Place pan in the oven to finish steaks, about 7 minutes for medium rare. Remove steaks from pan and keep warm. Drain oil from pan, return to high heat on top of the stove and de-glaze with the wine and cherries. Reduce wine until almost dry. Add beef stock and reduce by half to a light sauce. Spoon over steaks and serve. Serves 4
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