This was so delicious – exactly the kind of flavors that I grew up with.
Chicken pieces – skinned (enough to lay flat in a pan) – boneless would work, too
3 cloves of garlic, minced
3 T. tomato paste
Dry all the chicken pieces. Heat some oil and butter in a pan. Add the chicken and brown well on all sides, seasoning with salt and pepper.
Pour in a splash of white wine and the tomato paste. Add the garlic and the rosemary. Cover and cook until the chicken is done, turning many times. If the liquid starts to evaporate, add a little water.
This was absolutely delicious and perfect for the pizza oven.
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1/2 onion, sliced
3 cloves garlic, minced
1 pork tenderloin, butterflied and pounded flat
1 1/2 c. spinach leaves
1/3 c. shredded mozzarella
Preheat oven to 350.
Saute the peppers and onions in some olive oil. Add the garlic and cook until the peppers are tender. Season with salt and pepper.
Season the pork tenderloin with salt and pepper on both sides.
Lay the spinach leaves evenly over the pork.
Top with the pepper mixture.
Add the mozzarella cheese.
Roll up the pork tightly. Skewer the roll with toothpicks about 1 1/2 inches apart so the roll will hold its shape.
Slice between the toothpicks to create individual pork rolls.
Heat a pan and place some olive oil. Sear the pork rolls until browned, about 2 minutes per side.
Transfer the skillet to the oven and bake for 10-15 minutes, or until done.
Let the steak rest before removing the toothpicks.
This was great!
1 lb. linguine
1 lb. sliced cremini mushrooms
6 minced garlic cloves
1/2 c. Pecorino cheese, finely grated
2 T. chopped parsley
While the pasta is cooking, melt the butter and oil in a frying pan. Add the mushrooms, seasoning with salt and pepper. Saute until browned and tender. Add the garlic and sauté a bit longer.
When the pasta is done, add the cooked pasta to the mushrooms. Add 3/4 c. of the pasta water too and the cheese. Cook until the water has evaporated. Add the parsley and serve.
A good firm white fish is perfect for this recipe. I seasoned the fish fillets with olive oil, salt and pepper and baked them before topping them with the delicious sauce.
4 firm white fish fillets, baked or grilled
1 oz. drained and chopped anchovies
2 minced garlic cloves
1/4 c. olive oil
1 t. lemon zest
1 1/2 T. lemon juice
2 T. chopped parsley
Cook the fish until done.
In a small saucepan, combine the anchovies, garlic and olive oil. Cook and stir constantly until the anchovies are crushed and cooked into a paste, about 5 minutes.
Remove from the heat and stir in the lemon zest, lemon juice and parsley.
Spoon over the cooked fish and serve.
Simple and tasty!
4 (5 oz) skin on sea bass fillets
1/4 t. pepper
1 t. salt
1 lemon, cut into wedges
3 T. olive oil
2 T. white wine
2 T. butter
2 T. chopped parsley
Score the skin of the fish with a sharp knife (this prevents the fish from curling).
Sprinkle the fillets with salt and pepper and let sit for about 20 minutes.
Heat a large pan. Add the lemons, cut sides down, and cook until lightly charred. Add the olive oil and place the fillets, skin side down, in the skillet. Cook, undisturbed, until the skin begins to brown and the fish is almost fully opaque.
When the fillets appear to be about 90% cooked, turn them over (the fillets should release easily from the pan). Finish cooking. Transfer the fillets and lemon to a place. Wipe the skillet clean.
Reduce the heat to medium-low. Add the wine, some salt, and the butter. Mix continuously to emulsify. Spoon the sauce over the fillets and sprinkle with parsley. Serve with the lemon wedges.
This was so fresh and delicious!
6 oz. ground sirloin
6 ox. ground lamb
1 t. cumin
1 t. paprika
1/2 t. pepper
1/2 t. salt
6 ‘ pita rounds, with top cut off
Red onions, sliced
Combine meats and spices. Form into 4 burgers. Grill until done.
Lightly grill the pita rounds.
Stuff each pita with a burger and desired toppings.
What’s not to like about steak and potatoes?
1 1/2 lb. flank steak, tenderized and sliced against the grain
1 1/2 lb. baby yellow potatoes, quartered
3 T. butter
5 garlic cloves, minced
1 t. each of chopped fresh thyme, rosemary and oregano
Red pepper flakes
Marinade for meat:
1/3 c. soy sauce
1 T. olive oil
1 T. hot chili sauce
Precook the potatoes in boiling salted water for 8 minutes. Remove from water and set aside.
In a large bowl, combine the stead with the marinade. Set aside for awhile.
In a large skillet, mix 1 T. olive oil and 1 T. of butter. When the butter is melted, add the potatoes. Cook for about 4 minutes, stir and cook and additional 5 minutes or until the potatoes are golden and fork tender. Transfer to a plate.
In the same skillet, melt the remaining 2 T. butter. Add the garlic, red pepper flakes, and herbs. Lay the steak strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute, until nicely browned.
Stir in the reserved marinade and cook for one minute. Add back the potatoes and heat thoroughly. Season to taste with salt and pepper.