Back To Top

Kitchen Clambake

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Makes: 6 to 8 Servings

1 1/2 pounds kielbasa
3 cups chopped yellow onions (2 large onions)
2 cups chopped leeks, well cleaned (2 leeks, white parts only)
1/4 cup good olive oil
1 1/2 pounds small potatoes (red or white)
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 dozen littleneck clams, scrubbed
2 dozen steamer clams, scrubbed
2 pounds mussels, cleaned and debearded
1 1/2 pounds large shrimp, in the shell
3 (1 1/2 pound) lobsters
2 cups good dry white wine

Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.

Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine.

Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done.

Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters.

Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.
Back To Top

Lamb Chops

These are so easy to prepare and taste so good.

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 4 Servings

8 (4-ounce) lamb chops
1/4 cup extra-virgin olive oil
2 teaspoons minced garlic
1 tablespoon finely chopped rosemary leaves
1 lemon, halved
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat a hot grill and the oven to 400 degrees F.

Rub the chops with oil, garlic, rosemary, lemon, salt, and pepper. Place on the grill and cook for 4 minutes on each side. Put on a baking sheet and finish in the oven, about 5 minutes, or until desired doneness.
Back To Top

Lamb Kabob With Mint Pesto

Prep Time: 40 minutes
Cook Time: 5 minutes
Makes: 16 Mini Kabobs

1/2 cup extra-virgin olive oil
1/2 cup lemon juice
1/4 cup honey
4 cloves garlic, minced
1/2 small onion, minced
1/4 cup minced mint leaves
1/4 cup minced parsley leaves
1 teaspoon minced rosemary leaves
1 teaspoon minced oregano leaves
2 pounds boneless lamb leg or shoulder, cleaned and cut into 1 1/2 -inch cubes, makes about 32 pieces
16 (8-inch skewers) *see cook's note
16 pear or cherry tomatoes
16 pearl onions, peeled
1 large green pepper, cored, seeded, cut into 1-inch squares (at least 16 pieces)
16 small button mushrooms
Freshly ground black pepper
Mint Pesto, recipe follows

In a non-reactive bowl, combine the olive oil, lemon juice, honey, garlic, onion, mint, parsley, rosemary, and oregano. Add the lamb and toss to coat well. Marinate in the refrigerator for at least 4 hours.

Preheat the grill or a grill pan on high.
On each skewer, thread a tomato, meat, onion, pepper, meat and mushroom. Repeat until you have 16 prepared skewers. Season the skewers with salt and pepper. Grill to desired doneness, about 3 to 5 minutes per side for medium to medium-rare. Serve with the Mint Pesto.

If using wooden skewers, be sure to soak them in water for at least 30 minutes before placing on the grill.

Mint Pesto:
1/2 cup fresh mint leaves
1 tablespoon honey
Pinch kosher salt
2 tablespoons white wine vinegar
Freshly ground black pepper
3/4 cup olive oil

Combine all of the ingredients except for the oil in the blender. Pulse until well pureed. With the blender running on low, slowly drizzle in the olive oil. Taste, and adjust seasonings.

Back To Top


This tasty, aromatic dish can be made ahead of time,
just refrigerate, then bake just before it's time to serve.
Using all the different cheeses makes this dish rich and one of a kind.
If you don't like chunky sauce, put the sauce in a blender.
The sauce also freezes well and also goes great with spaghetti.
For extra flavor use Italian sausage instead of ground beef.
And to cut back on time use the lasagna noodles that you don't have
to boil and a pre-made tomato sauce like Barilla spaghetti sauce.

Prep Time: 45 minutes
Cook Time: 30 minutes
Makes: 8 Servings

2 cups canned, diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup onions, diced
1/2 cup green bell peppers, diced
2 cloves garlic, diced
1/4 cup chopped, fresh parsley leaves
11/2 teaspoons Italian Seasoning
11/2 teaspoons The Lady's House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 bay leaves
1 1/2 pounds ground beef

6 to 9 Long strips lasagna noodles
12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
1 cup Gruyere cheese, grated
1 cup Swiss cheese, grated
2 cups cheddar, grated
1 (8-ounce) package cream cheese
1 cup mozzarella, grated

To Make The Sauce:
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.

Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions (if sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly). Remove bay leaves.

Preheat oven to 350 degrees F.

To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce. This may be covered and refrigerated at this point. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Note: If lasagna has been refrigerated, bake for 40 minutes total.

House Seasoning:

(Makes: 1 1/2 Cups)

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.
Back To Top

Lemon Beurre Blanc Chicken

Prep Time: 30 minutes
Cook Time: 40 minutes
Makes: 6 Servings

Lemon Beurre Blanc Sauce, recipe follows
1 roasted green bell pepper, chopped
1 roasted red bell pepper, chopped
1/2 cup roasted garlic cloves
1 cup feta cheese, crumbled, plus more for garnish
6 (8-ounce) boneless, skinless chicken breasts

In a medium saucepan, combine the Lemon Beurre Blanc, roasted peppers, garlic, and feta cheese and heat over low heat. Keep warm until ready to use, stirring occasionally.

Preheat a grill or grill pan. Place chicken breasts on grill and grill on both sides until completely cooked through. Remove from grill and place on a serving plate. Spoon sauce over the chicken and garnish with crumbled feta cheese.

Lemon Beurre Blanc:

Pinch chopped garlic
Pinch chopped shallots
1/2 pound butter, cut into pieces
1/2 cup Chablis wine
2 lemons, juiced
2 cups heavy cream
Salt and freshly ground pepper

Sweat the shallots and garlic in 1 tablespoon of butter in a medium saucepan over medium-high heat. Add the wine and lemon juice and cook until reduced by half. Add the cream and reduce until it reaches a sauce consistency. Reduce the heat to low and whip in the butter. Season, to taste, with salt and pepper.

Back To Top

Lemon & Garlic Roast Chicken

This moist and flavorful chicken is wonderful and so easy to put together. The bacon strips give it a glorious golden color and absolutely delicious taste and the lemon gives it a full depth of flavor. It's also great for company and makes the house smell heavenly.

Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Makes: 3 to 4 servings

1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme or rosemary
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.

Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.

Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
Back To Top

Lemon & Herb Roasted Chicken With Baby Potatoes

This chicken is tender and
moist with sensational flavor.

(Makes: 6 Servings)

1 (4 to 5 pound) free-range chicken
Kosher salt and freshly
ground black pepper
1 lemon, halved
1 head garlic, halved
1/4 bunch each fresh rosemary,
thyme, and parsley
1/4 cup olive oil
11/2 pounds red new potatoes

Preheat the oven to 400 degrees F.

Rinse the chicken with cool water, inside
and out, then pat it dry with paper towels.
Season the cavity with salt and pepper,
and then stuff the lemon, garlic, and herbs inside.

Place the chicken, breast-side up, in a roasting pan.
Tie the legs of the chicken together with
kitchen twine to help hold its shape.
Toss the potatoes around the chicken.
Season the whole thing with a fair amount of
salt and pepper and drizzle with olive oil.

Roast the chicken and potatoes for 1 to 1 1/2 hours.
Don't forget to baste the chicken with the drippings and rotate
the pan every 20 minutes or so to insure a golden crispy skin.

The chicken is done when an instant-read thermometer says
165 degrees F when inserted into the thickest part of the thigh
(the legs of the chicken should wiggle easily from the sockets too.)

Remove the chicken to a platter and let stand for 10 minutes,
so the juices settle back into the meat before carving.
Serve with the roasted potatoes on the side.
Back To Top

Lemon Chicken

Marinate the chicken for at least four hours
and as long as two days for the best flavor and texture.
A salt rub not only seasons the meat but tenderizes it as well.

(Makes: 4 Servings)

1/3 cup coarse salt
3 tablespoons freshly squeezed lemon juice
1 five-pound roasting chicken
Gremolata (recipe follows)
6 tablespoons unsalted butter, softened
8 fresh, or dried bay leaves
4 lemons, quartered lengthwise,
plus 3 lemons halved (optional)


(Makes: 2/3 Cup)

This mixture, is best used as soon as possible and is traditionally
made with garlic, but in this recipe it is also flavored with shallots.

Zest of 6 lemons, grated or finely chopped
1 small clove garlic, minced
1/4 cup chopped roughly fresh flat-leaf parsley
2 tablespoons chopped shallots
(about 2 medium shallots)

On a cutting board, chop lemon zest, garlic,
parsley, and shallots until well combined.

1. In a small bowl, combine salt and lemon juice. Loosen the skin of the chicken from the flesh. Rub mixture under the skin and in the cavity of the chicken. Place chicken in a large resealable plastic bag; chill at least 4 hours
and up to 48 hours, turning occasionally.

2. Preheat oven to 425.
Rinse all of the salt off the chicken with cold water;
pat dry with a paper towel. Set aside.

3. In a small bowl, combine gremolata and softened butter. Rub two-thirds of the gremolata mixture under the chicken's skin; rub the rest on the outside. Stuff the cavity with the bay leaves and the quartered lemons.

4. Place chicken in a large roasting pan, breast-side up. Tuck the tips of the wings under the bottom of the bird. Transfer pan to oven. After 40 minutes, baste. If using lemon halves, place in pan, cut side down. Cover chicken with a 14-by-18-inch piece of aluminum foil. Reduce heat to 375.

5. Cook, basting occasionally, until the skin is crisp and golden, 40 to 45 minutes more. The juices should run clear when the chicken is pierced; an instant-read thermometer should register 170 in the deepest part of the thigh when done. Serve warm or at room temperature.
Back To Top

Lemon Chicken With Croutons

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Makes: 3 to 4 Servings

1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes
(1 baguette or round boule)

Preheat the oven to 425 degrees F.

Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)

Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
Back To Top

Lemon Fried Chicken: Pollo Fritto

Prep Time: 20 minutes
Cook Time: 20 minutes
Makes: 4 Servings

1 (3 to 4 pound) chicken, cut into 12 pieces
Kosher salt and freshly ground black pepper
4 tablespoons fresh lemon juice
Peanut or vegetable oil, for frying
2 cups all-purpose flour
3 eggs, beaten
4 sprigs thyme
4 sprigs rosemary
4 cloves garlic, peeled and smashed

Rub the chicken with salt, pepper, and 3 tablespoons lemon juice. Let the chicken season at room temperature for 1 hour.

Fill a large deep pot with enough oil to cover the pieces of chicken (about 3 1/2 inches). Heat the oil to 375 degrees F over medium-high heat (at this temperature a droplet of water will sizzle immediately when it hits the oil).

Season the flour with salt and pepper. Dredge the chicken pieces in the flour and then dip them in the beaten eggs. Working in batches if necessary, put the chicken into the oil, taking care not to over crowd the pan. (If all the chicken will not fit at one time, cook the larger pieces first.)

Fry the chicken at about 350 degrees F (adding the chicken causes the temperature to drop) until the pieces are crisp and golden on 1 side, about 10 minutes. Turn the pieces of chicken and cook until the second-sides are crisp and the juices clear, about 7 minutes more.

Add the garlic and herbs and fry until they too are crisp. Drain the chicken and herbs on a plate lined with paper towels. Season the chicken with salt, pepper, and lemon juice and serve topped with fried herbs and garlic.

Back To Top

Loaf Of Meat

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Makes: 6 Servings

1 egg
1/2 pound ground beef
1/2 pound pork
1/2 pound veal
3/4 cup barbecue sauce
3/4 cup plain bread crumbs
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon MSG, optional
1 teaspoon white table sugar
4 tablespoons sweet paprika
4 tablespoons brown sugar
1 tablespoons garlic powder
1 tablespoons seasoned salt

Preheat oven to 400 degrees F.

Spread a large sheet of aluminum foil on your counter. Crack egg into center of foil and put all meat on top of egg. Work the egg into the meat and the meats together using your hands until well blended. Flatten out meat. Cover mixture with all remaining ingredients.

Work all the ingredients together with your hands until well blended, do not rush. Flatten out resulting mixture into what resembles a very large hamburger patty, making sure that it is fairly uniform, 1 1/2 inches thick at most. Separate coating ingredients into 2 equal parts.

First sprinkle garlic powder, salt, paprika, and sugar over the top of the meat patty/loaf. Flip the loaf over and repeat coating on the other side. Place the loaf on a baker's rack over the top of a casserole dish so the extra fat can drip away from the loaf as it cooks. Put the loaf in the center of the rack and cook for 1 hour. Check by cutting the loaf in half to make sure the center is fully cooked, 1 hour usually does it, but if not then cut out two thick pieces from the center and just put those 2 back into the oven for 10 or 15 more minutes.

Back To Top

Low Carb Beefed-Up Meat Loaf

Tomato Topping:
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/4 cup sugar substitute (recommended: Splenda)
2 teaspoons white vinegar or water

2 pounds ground chuck (may use meat loaf mix with ground pork)
2 eggs
1/2 cup grated Parmesan
1/4 cup red onion, diced small
1/4 cup roasted or fresh red bell peppers, diced
2 tablespoons chopped fresh parsley leaves
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound prosciutto, or any type of ham, thinly sliced
1/4 pound provolone cheese or mozarella cheese, sliced

Preheat oven to 350 degrees F.

In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency.

In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.

Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.

Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.

Nutrition Information:

Nutritional Analysis Per Serving:
Calories: 509
Total Fat: 39 grams
Saturated Fat: 17 grams
Carbohydrates: 7 grams
Net Carbohydrates: 6 grams
Fiber: 1 gram

Back To Top

Low Country Boil

This recipe is easy to make and great for outdoor summer meals on picnic tables spread with newspaper. In Beaufort, South Carolina, the locals refer to this as "Frogmore Stew". You can also add small white onions, some blue crab and crawdads to this recipe for extra flavour. If you can find Zatarains crab boil (powder or concentrate) start with that in the pot. Then throw in a bag of cajun magic to up the ante. good recipe!

Prep Time: 20 minutes
Cook Time: 43 minutes
Makes: 6 Servings

Crab Boil, 2 teaspoons per quart of water
12 red new potatoes
6 (4-inch) smoked sausage link sausage
6 ears corn
3 pounds fresh shrimp, unpeeled

Fill a large pot with enough water to cover all of the ingredients. Add the crab boil and bring to a boil. Adjust the crab boil to suit your taste. When the water boils, add the potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and serve with warm bread.
Back To Top

Macaroni & Cheese My Way

Prep Time: 20 minutes
Cook Time: 40 minutes
Makes: 6 Servings

18 pieces extra-large shell pasta
2 tablespoons extra-virgin olive oil
1 cup tasso ham or bacon
5 large shallots, minced
1 clove garlic, mined
1 1/2 tablespoons all-purpose flour
1 cup white wine
2 cups cream
1 cup grated fontina
1/2 cup grated sharp Cheddar
2 tablespoons grated Parmesan
18 medium to large shrimp, peeled and deveined
2 cups gently packed spinach
Kosher salt and ground white pepper
Hot pepper sauce, to taste (recommended: Tabasco)
1/2 cup bread crumbs
1/4 cup chopped Italian parsley leaves

Preheat broiler.
Bring a large post of water to a rolling boil, add pasta shells and cook al dente, according to package instructions.

Meanwhile, in a large skillet, add the olive oil and tasso or bacon, cook until just crisp, then add shallots and garlic. Cook and stir over moderate heat just until shallots are translucent. Add the flour, cook stirring constantly to blend and toast the flour, about 5 minutes. Add the white wine, reduce until almost dry. Add the cream, bring to a simmer until the sauce coats the back of a spoon, about 5 to 10 minutes. Remove from the heat and stir in the cheeses, shrimp and spinach. Gently stir until cheese is melted, spinach is wilted and shrimp is beginning to turn pink. Season with salt and white pepper, to taste. Season with hot sauce, to taste.

Drain the pasta, making sure to shake all of the water off and out of the shells.

In a large ovenproof baking dish, place drained shells. Add the cheese and shrimp mixture and gently fold into the pasta. Sprinkle with the bread crumbs and chopped parsley. Place under the broiler until the breadcrumbs are toasted about 2 to 3 minutes.
Back To Top


Prep Time: 20 minutes
Cook Time: 1 hour
Makes: 8 Servings

10 chicken wings
10 chicken thighs
Seafood Seasoning
Creole Seasoning
Vegetable oil, for frying
1 tablespoon chopped garlic
1 (16-ounce bottle) beer
1 pound smoked beef sausage, sliced
1 pound, uncooked shrimp, shelled
1 pound crab, legs and claws

Serving Suggestion: rice

Wash the chicken pieces and, while still damp, generously coat each side with seafood seasoning. Next, sparingly sprinkle both sides with Creole seasoning.

In a large skillet, add about 1-inch of oil and heat. Add the chicken pieces and cook for about 5 to 7 minutes on each side, until brown.

Halfway through the cooking of the chicken, add the garlic. Next, add beer, sliced sausage, shrimp, and crab. Bring to a boil, then reduce heat and let simmer for about 20 to 35 minutes, covered.

Serve over rice.

Back To Top

Marinated Grilled Pork Tenderloin

Prep Time: 20 minutes
Cook Time: 30 minutes
Makes: 6 Servings

3 (3/4 to 1 pound) pork tenderloins
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup honey
1/4 cup rice wine vinegar
1/4 cup vegetable oil
2 tablespoons fresh orange juice
1 1/2 tablespoons minced fresh rosemary
1 tablespoon minced shallots
1 teaspoon minced fresh ginger

Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding.

Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.

Preheat an outdoor grill or indoor grill pan.

Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.

Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened. Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork.
Serve with a tossed salad.
Back To Top

Matzo Ball Soup & Chicken Salad

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes

For The Soup:
1 whole Kosher chicken or 6 double chicken breasts
3 whole carrots
4 celery sticks (stalks and tops)
2 whole onions
1/2 cup parsley
1 parsnip
4 sprigs dill
Salt and pepper

Cut whole chicken into quarters or breasts into 2 pieces. Place the chicken into a stockpot and fill the stockpot with water to cover chicken. Bring the stockpot to a boil. Skim the top of the water. Add the vegetables and seasonings. Turn heat down and let simmer for approximately 1 1/2 hours or until tender.

For The Matzo Balls:
3 large eggs
2 tablespoons chicken fat or oil
1/2 cup matzo meal
1 teaspoon salt
2 tablespoons soup stock (from above) or water

Separate the yolks from the whites and mix the yolks with chicken fat (or oil). Mix matzo meal, salt and soup stock together. Beat egg whites to soft peaks. Mix together the yolk mixture and the matzo meal. Fold the egg whites into the matzo mixture and refrigerate for 40 minutes. Remove from refrigerator and make heaping tablespoon size balls. Boil in salt water for about 40 minutes.

Strain the soup, reserving the chicken (for the chicken salad) and the carrots. Place the matzo balls into the strained soup. Serve the matzo ball soup with the carrots.

For The Chicken Salad:
Boiled Chicken from the soup (whole chicken in pieces)
3 hard boiled eggs
1/2 cup mayonnaise
Garlic powder
Salt and pepper
Toasted slivered almonds, optional

Mix chicken, eggs and mayonnaise together. The amount of mayonnaise may vary depending on the amount of chicken. Season with garlic powder and salt and pepper, to taste. The garlic powder is the trick to making it taste so good. Top with toasted slivered almonds (optional).

Back To Top

Meatball Recipes

Basic Meatballs

1 lb ground beef
1/4 cup onion, chopped
1/4 cup milk
1 egg
1/3 cup bread crumbs
tsp. worcestershire Sauce
3/4 tsp salt
1/4 tsp pepper

Mix all ingredients together. Shape into 1 1/2" to 1 3/4" balls. Place in a lightly greased 9" x 13" baking pan or casserole dish; Bake, uncovered, at 375 for 30 to 35 minutes. Drain off fat before serving.


Baked Beef & Italian Sausage Meatballs

1 lb. ground beef
1 lb sweet italian sausage - removed from casing
1 egg
1 small onion - diced
1/2 tap salt
1/4 tsp pepper
1 cup fine bread crumbs - with Italian seasoning

In a large bowl combine ground beef with italian sausage and mix well. Add beaten egg, onion, salt, pepper and seasoned bread crumbs. Mix together and shape into meatballs - about 1 1/2" to 1 3/4" round. Place in a lightly greased 9" x 13" baking pan or casserole dish; Bake, uncovered, at 375 for 30 to 35 minutes. Drain off fat before serving.
Back To Top

Meatloaf 101

Although many recipes use just beef, you can add veal and pork for a more tender, juicier loaf. Use an ample amount of breadcrumbs, toonot for frugalitys sake, but to give the meat loaf its distinctive texture and prevent it from becoming too dense.

To supplement your meat loaf, add finely chopped vegetables, which will lighten the texture and provide more flavor; try a combination of garlic, onions, carrots, celery, and parsley. Many recipes also call for ketchup, which lends a sweet and tangy taste to the finished meat loaf, while giving the meat a slightly rosy hue.

(Makes: 8 to 10 Servings)

4 slices white bread, torn into pieces
2 1/2 pounds ground beef
1 medium yellow onion, peeled and cut into eighths
2 garlic cloves
2 celery stalks, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/2 cup flat-leaf parsley leaves
1 large egg
1 cup ketchup
3 teaspoons dry mustard
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
2 tablespoons brown sugar

1. Heat oven to 375. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.

2. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.

3. Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.

4. Brush mixture over meat loaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160, about 90 minutes. If top gets too dark, cover with foil, and continue baking.
Back To Top

Meatloaf 221

This meatloaf is moist and flavorful
and also holds up well. I recommend
putting the loaf pan on a cookie sheet
when baking in the oven to prevent
the meatloaf juices overflowing
out of the pan into the oven.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Makes: 12 Servings

3 1/2 pounds hamburger
2 eggs
1 cup oatmeal
1 small onion, diced
1 small green pepper, diced
1/2 cup ketchup
1 1/2 cups beef broth
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder

Preheat the oven to 350 degrees F.

Mix all ingredients well. Place in
a loaf pan and bake for 1 1/2 hours.
Back To Top


1-1/2 lbs. ground beef
1/3 cup breadcrumbs
3 tbsp minced onion
1 tsp pepper
1/3 cup ketchup
1 egg
1 tbsp chopped parsley

Combine the above ingredients and press into loaf pan.
Cover with sauce, ingredients set out below:

1 tbsp brown sugar
1/4 tsp dry mustard
3 tbsp ketchup

Combine sauce ingredients and pour over meat loaf.
Bake at 350 for about 1 hour.
Back To Top

Meatloaf Patties

Prep Time: 10 minutes
Cook Time: 25 minutes
Makes: 4 Servings

Buy tomato paste in the tube, rather than a can; it makes storage of leftover product easier. Tomato paste in the tube is often kept with Italian specialty foods, rather than with the canned tomato products.

1 1/3 pounds ground sirloin, 90 percent lean ground beef
1 slice white bread, spread with softened butter, then cut into small cubes
1/8 cup (a splash) milk
1 egg
2 teaspoons grill seasoning blend, or coarse salt and black pepper combined
1/2 teaspoon ground allspice
1 rounded tablespoon tomato paste
1 medium onion, finely chopped, reserve 1/4 amount
2 pounds small red potatoes
2 tablespoons butter
2 tablespoons sour cream
2 scallions, chopped, whites and greens
1/2 cup milk

3-Condiment Pan Gravy:
2 tablespoons butter
1/4 medium onion, finely chopped, reserved from meatloaf mixture
2 tablespoons (a handful) all-purpose flour
1 to 1 1/2 cups beef stock
1 tablespoon ketchup
1 rounded teaspoon spicy brown mustard
1 tablespoon steak sauce

Serving Suggestions:
Baby Carrots, recipe follows
Dressed Tossed Salad

Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl.

Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan.

Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste.

Slice meatloaf patties and drizzle with gravy. Pile smashed potatoes along side and make a well in the center for sour cream or gravy. Serve meatloaf and smashed potatoes with baby carrots, or with a tossed salad dressed with oil and vinegar.

Baby Carrots:

Very simple to make and they taste great.

Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: 4 Servings

1 1/2 pounds baby carrots
3 tablespoons butter, cut into small pats
1 tablespoon sugar
1 teaspoon coarse salt

Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.
Back To Top

Mediterranean Macaroni & Cheese

(Makes: 4 Servings)

3 cups (12 ounces) elbow macaroni
3 tablespoons butter
1/4 cup white onion, small dice
3 tablespoons flour
2 cups milk, warm
1/2 teaspoon white pepper, ground
1 tablespoon prepared mustard
1 1/2 cups (8 ounces) Fontina, shredded
1 1/2 cups (8 ounces) Provolone, shredded
2 ounces prosciutto, diced
1 tablespoon fresh flat leaf parsley, minced

Preheat oven to 375 F.

Cook macaroni according to package instructions, or until al dente. Drain, rinse, and set aside.

In large saucepan, saut onion in butter for 2 minutes until transparent. Blend in flour, stirring well to incorporate, and cook for an additional minute. Whisk milk into butter and flour mixture. Bring to simmer and cook until sauce thickens.

Reduce to low heat and add pepper and mustard. Stir in 2 1/2 cups of the cheese until blended into the sauce.

Add cooked macaroni and prosciutto to cheese sauce, and mix well. Place macaroni mixture in buttered, oven proof, 9 x 9 dish. Top with remaining 1/2 cup of cheese.

Bake for 30 minutes or until top is golden brown.

Sprinkle surface with parsley prior to serving.
Back To Top

Mediterranean Pasta In Minutes

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 4 Servings

3 tablespoons olive oil
1 pound skinless boneless chicken breasts, sliced diagonally
1 (8 1/2-ounc) jar sun-dried tomatoes, julienned (1 cup)
2 tablespoons garlic, minced
1 pound fresh angel hair pasta
1/4 cup fresh basil
1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)
1/2 cup kalamata olives, pitted (1/4 pound)
6 ounces feta cheese, crumbled
1/4 cup heavy cream
2 teaspoons dried oregano
Salt and pepper, to taste

Boil water for pasta in a pasta pot, fitted with a strainer.
Heat oil in a skillet over medium heat.
Brown chicken strips until no longer pink -- about 3 minutes each side.
Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes.
In the meantime, add the fresh pasta to boiling water,
cook until al dente, about 5 minutes.

Now add the basil, artichoke hearts, olives and feta cheese to the skillet.
Saute 1 minute then stir in the cream.
Strain the pasta and transfer to a large pasta bowl.
Add the chicken saute to the pasta and toss.
Season with oregano, salt and pepper before serving.

Back To Top


Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Makes: 15 to 20 Servings

8 long narrow eggplants (or 5 to 6 medium size)
Extra olive oil, for greasing pan and brushing eggplant
2 cups chopped onion
1/4 cup water
3 tablespoons olive oil
3 pounds very lean ground beef or ground lamb (twice ground)
1/2 teaspoon salt
Pepper, to taste (ground fresh)
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon sugar
2 tablespoons butter, plus 4 tablespoons, for topping
1 (15-ounce) can tomato sauce
1/2 pound Parmesan or Romano cheese, freshly grated
12 to 14 Royal (or any brand) milk biscuits finely crushed or cracker meal
11 large eggs
1 cup milk
15 by 10-inch deep pan greased (with olive oil)
Jelly roll pan

Peel and slice eggplant into 1/4-inch slices lengthwise. Sprinkle with salt. Place in a colander to drain (about 30 minutes). Rinse and let dry between paper towels.

Preheat oven to 350 degrees. Place eggplant onto well oiled jelly roll pans. Brush with olive oil. Bake 10 to 15 minutes until tender. Set aside. In a large skillet cook onions in 1/4 cup water, 3 tablespoons olive oil and 1/4 teaspoon salt until onions are clear. Remove and set aside. In same skillet brown meat. Add cooked onions, salt, pepper, nutmeg, cinnamon, sugar, tomato sauce and 2 tablespoons of butter.

Cook, stirring well.Reduce sauce until almost dry and set aside. In 15 by 10-inch greased pan sprinkle 1/2 of the cracker crumbs to cover the bottom (the rest will be used for the top). Place a layer of eggplant close together over cracker crumbs. Top with 1/3 of the grated cheese. Add 1/2 of the meat mixture. Spread evenly. Repeat once more and top with eggplant and cracker crumbs. Sprinkle the remaining Parmesan cheese. Beat 11 eggs and 1 cup of milk together well.

Spoon entire mixture on top of mousaka wetting all crumbs and cheese. Drizzle top with 4 tablespoons melted butter. Bake in 350 degree oven for 50 to 60 minutes until golden brown on top and knife inserted in center comes out clean. Cool and cut into diamonds or squares. Serve warm.

This recipe freezes well. Thaw and cut into pieces and heat through.
center>Back To Top

Mussels, Clams & Shrimp In Spicy Broth

This wonderful, rustic dish is easy, elegant and tastes delicious. With it's simple ingredients that flavor the sauce, fresh basil and garlic are a must for this recipe. Don't skip the red pepper as it adds a necessary zing. You can also substitute other kinds of seafood to add variety. And can use canned plum tomatoes instead of diced. Makes a great casual lunch for 4, with warm crusty bread and a green salad. Yum!

Prep Time: 30 minutes
Cook Time: 1 hour
Makes: 6 Servings

1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper
1 cup dry white wine
1 (28-ounce) can diced tomatoes
24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
24 mussels (about 1 1/2 pounds total), debearded
20 large shrimp (about 1 pound), peeled, deveined, butterflied
1/2 cup torn fresh basil leaves
Warm crusty bread

Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.

Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls.
Serve with the warm bread.
Back To Top

Mustard Crusted Rack Of Lamb

Prep Time: 25 minutes
Cook Time: 1 hour
Makes: 1 Rack Of Lamb, Serving 2

1 rack of lamb, trimmed (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan
Fig Chutney, recipe follows, optional

Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.

Preheat the oven to 450 degrees F.

Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.

In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.

Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.

Serve with some of the Fig Chutney, if desired.

Fresh Fig Chutney:

(Makes: About 2 1/2 Pints)

2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved

In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.

Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

Back To Top

Mystery Meat Loaf

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Makes: 6 Servings

3 pounds ground round beef (80 percent lean)
Seasoned salt, to taste
Seasoned pepper, to taste
Garlic salt, to taste
4 to 6 large eggs, hard boiled
1 (16-ounce) can tomato sauce
Chopped parsley

Preheat oven to 350 degrees. In a large bowl mix together ground round, seasoned salt and pepper and garlic salt to taste. In the bottom of a 13 by 9-inch pyrex pan form 1/2 meat mixture into a free form/oval shape.

Place eggs end to end across meat lengthwise. Arrange remaining 1/2 meat covering eggs. With a fork score meat all the way around. Pour tomato sauce over top and around meat loaf. Sprinkle with chopped parsley.

Bake for 1 1/2 hours, cut into slices and serve.
Back To Top

North Carolina Easy Chopped Barbecue

Prep Time: 5 minutes
Cook Time: 7 hours 55 minutes
Makes: 6 Servings

7 pound pork shoulder, bone in
1 pint barbecue sauce, recipe follows

Preheat oven to 325 degrees F. Wrap pork in aluminum foil and place in a broiler pan. Cook for 7 hours, about 1 hour per pound. Remove from oven and let stand for 1 hour.

Wearing heavy rubber gloves, pull skin from the meat and discard. Remove most of the fat and all of the bone. Cut meat into 8-ounce chunks and place in large pan.

Place meat on a charcoal fire and cook, covered, for another 30 to 45 minutes, until well smoked, turning meat over every 10 to 15 minutes. Pour barbecue sauce over meat during the last 10 to 15 minutes of cooking.

Remove meat from the grill and chop into bite size pieces. Serve with additional barbecue sauce if desired.

You should get about a 40-percent return on your original weight
(7 pounds = just under 3 pounds).

Barbecue Sauce:

Makes: 5 Quarts

1 gallon apple cider vinegar
1 (28-ounce) bottle ketchup
22 ounces light brown sugar
1/4 cup garlic powder
1/4 cup salt
1/2 cup crushed red pepper
1 tablespoon ground black pepper
1/2 teaspoon ground cloves

Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.

Back To Top

Orange Rosemary Chicken

Prep Time: 35 Minutes
Cook Time: 50 Minutes
Makes: 4 Servings

1 (3 to 4-pound) chicken, cut into 10 pieces, rinsed and patted dry
Coarse salt and freshly ground white pepper
1 1/2 tablespoons olive oil
16 small cipollini onions, peeled, or white parts of scallions
1/2 teaspoon sugar
1/2 small onion, cut into 1/4-inch dice
3/4 cup freshly squeezed orange juice (about 2 oranges)
1/2 orange, zest finely grated
1/2 lemon, juiced (about 2 tablespoons)
2 medium cloves garlic, very finely chopped
1 1/2 teaspoons chopped fresh rosemary
1/4 teaspoon ground cumin
1/3 cup small pitted green olives (preferably Picholine or nicoise), coarsely chopped
1 tablespoon unsalted butter
Spice-Infused Basmati Rice, recipe follows

Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat until oil just begins to smoke. Add chicken pieces, and cook until brown, 2 to 3 minutes per side. Transfer to a platter or a baking sheet.

Pour off all but 1 tablespoon of fat from Dutch oven. Reduce heat to medium; add cipollini onions and sugar. Cook until onions light golden. Add diced onion. Cook, stirring, until onions are light golden brown, about 5 minutes. Add orange juice, zest, lemon juice, garlic, rosemary, cumin, and chicken. Simmer, covered, for 15 minutes. Add olives, and simmer, covered, until chicken is tender, about 10 minutes more. Remove chicken, and transfer to a serving platter. Swirl butter into the sauce until melted. Pour sauce over chicken. Taste, and adjust for seasoning. Serve with basmati rice.

Spiced Infused Basmati Rice:
1/2 fresh bay leaf
1/2 cinnamon stick
1 clove
1 cup basmati rice
2 cups water
Coarse salt and freshly ground pepper

Tie bay leaf, cinnamon stick,and clove in a small piece of cheesecloth. Set aside.

In a medium saucepan, combine rice and 2 cups water. Add herb sachet, and season with salt and pepper. Bring to a boil over medium-high heat. Cover, and reduce heat to low. Cook until all the water has been absorbed and the rice has cooked, about 20 minutes. Remove sachet, check seasoning, and serve immediately.

Back To Top

Old-Fashioned Meat Loaf

This super simple to make, scrumptious meatloaf is moist and flavorful. The glaze is delicious and adds a delightful sweetness to the meat. To save time
mix up the meatloaf a day or two in advance, and just pop in oven when
you're ready to make it. If you find that it does not hold together too
well drain the tomatoes and add just a little extra meat or put
down slices of bread in the bottom of the pan to soak up
all of the excess water - this method works like a charm.

If you don't like oats substitute it with crackers(Ritz) or bread crumbs. To spice it up add a can of diced tomatos with green chilies instead of just plain diced tomatoes. Or diced tomatoes with onions and green peppers for added flavor. Also goes great with green beans, okra & tomatoes, mashed potatoes or cottage potatoes. Try it, its even better the next day on a sandwich

Prep Time: 10 minutes
Cook Time: 1 hour

Makes: 4 Servings

1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats

1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish.
Shape into a loaf.

Mix ingredients for topping and spread on loaf. Bake for 1 hour.
Back To Top

Oven BBQ Sausages

package of pork sausages
1 small tin of tomatoes
3 tsp brown sugar
1/3 tsp dry mustard
dab of ketchup

Fry sausages. Cook sauce ingredients in saucepan.
Pour sauce over sausages in a casserole dish
and bake at 350 for approximately 1/2 hour.
Back To Top

Oven Fried Picnic Chicken

Prep Time: 15 min
Bake Time: 55 min
Makes: 8 Servings

2/3 cup buttermilk
8 chicken breast halves (6 pounds)
1 cup Corn Flakes cereal
1 cup all-purpose flour
2 envelopes (1 ounce each) ranch dressing mix (dry)
Cooking spray

Heat oven to 400F. Cover large cookie sheet with heavy-duty aluminum foil. Pour buttermilk into shallow glass or plastic bowl. Add chicken - turn to coat. Let stand 5 minutes. Place cereal, flour and dressing mix (dry) in blender. Cover and blend on medium speed until mixture becomes a coarse powder. Transfer to resealable plastic bag. Remove chicken from buttermilk - discard buttermilk. Place chicken in cereal mixture. Seal bag - shake to coat.

Place chicken on cookie sheet. Spray with cooking spray. Bake about 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Bake it the night before, then pack it up for a picnic the next day.
Back To Top

Oven Fried Chicken

1/4 cup shortening
1/4 cup margarine
1/2 cup flour
1 to 2 tsp seasoning salt
1 to 2 tsp lemon pepper
1/2 tsp paprika
2 1/2 to 3 lb. broiler chicken, cut up

Heat Oven to 425 F.
In oven, melt shortening and butter
in baking pan, 13X9X2 inches in size.

Mix flour,salt, pepper and paprika.
Coat chicken with this flour mixture.

Arrange chicken skin side down in pan.
Bake, uncovered for 30 minutes.

Turn chicken and bake, uncovered
for another 20 to 30 minutes until done.
Back To Top

Oxtail Stew 1

Prep Time: 20 minutes
Cook Time: 4 hours
Makes: 8 Servings

2 cups flour
Salt and pepper
6 pounds oxtail, cut into chunks
1/4 cup olive oil
4 cloves garlic sliced then mashed in salt to puree consistency
1 red onion chopped
1 cup red wine
3 cups crushed tomatoes with juice
Water, to cover
3 bay leaves
2 pounds carrots peeled and chopped into large chunks
6 pounds potatoes peeled and chopped into large chunks

In a shallow bowl, add the flour. Season well with salt and pepper. Dredge the meat in the flour, shaking off any excess. In a large stock pot or Dutch oven over high heat, add the olive oil and heat. When the oil is hot, add the meat, and brown on all sides, about 3 minutes per side. When all of the meat is browned, remove the meat from the pan and set aside on a plate.

To the pot, add the garlic and red onion and sweat. Add the wine to the pot. Add the browned meat back into the pot and add the crushed tomatoes. Add enough water to cover the meat and add the bay leaves. Bring to a simmer and simmer over low heat for 2 1/2 hours.

Add the carrots and the potatoes and simmer for another 45 minutes. Remove from heat and serve.

Back To Top

Oxtail Stew 2

(Makes: 4-6 Servings)

6 pounds oxtails cut 2 1/2 inches thick pieces
10 slices Bacon cut in 1 inch pieces
1/2 cup Flour seasoned with salt and pepper
1 litre beef stock
1 can Hunt's tomato sauce
1 bay leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, chopped coarsely
20 button mushrooms
1 cup Red Wine
1/2 cup Sherry
1/2 cup cream
2 tablespoons butter
2 tablespoons Olive oil
2 tablespoons crushed garlic

Dry oxtails with paper towel. Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour. Heat butter and olive oil and saute bacon pieces. Remove bacon and brown oxtail in resulting fat, remove and drain. Finely dice 4 of the carrots. Coarsely chop the onions and the leeks. Add the finely diced carrots, leeks, onions and saute until softened. Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry. Bring slowly to a boil and cook slowly for 3 - 4 hours. One hour before serving cut the remaining carrots into 1 inch pieces - add them and mushrooms and continue cooking slowly. Just prior to serving, add cream and stir in.

If you want to thicken the sauce, mix some cornstarch with the cream before adding.
Back To Top


1 medium onion, cut into large pieces
1 chicken, cut into pieces, carcass reserved
Salt and pepper
1/4 cup olive oil
2 cloves garlic, chopped
1 medium onion, chopped
2 cups rice
1/2 pound cod fish fillets
1/2 pound raw, peeled shrimp, shells reserved
1 pound clams
1 pound mussels
1 pound linguica, sliced into 2-inch pieces
1 red bell pepper sliced
2 cups shrimp/chicken stock
1/2 cup white wine
1/2 teaspoon saffron or substitute such as safflower, Sazon or Bijol
1 cup frozen peas
Hot pepper sauce

In a large saucepan combine onion, chicken carcass, shrimp shells and enough water to cover all (at least 3 cups), and simmer for approximately 1 hour. Season to taste with salt and pepper. Reserve 2 cups for Paella.

Rinse chicken pieces and pat dry. Season with salt, pepper. Saute in 1/4 cup olive oil until golden. Remove chicken and saute garlic, onion and rice for a few minutes. Add chicken back to skillet on top of rice, tuck in seafood and sausage. Add shrimp/chicken stock, wine, saffron and bell peppers. Cover and simmer 20 minutes. Sprinkle peas on top, cover again and continue to cook 10 additional minutes. Serve with hot pepper sauce.

Back To Top

Paella Burgers & Spanish Fries
With Pimiento Mayonnaise

Prep Time: 20 minutes
Cook Time: 20 minutes
Makes: 4 Servings

1 package, 16 to 18 ounces,
extra crispy style frozen fries
1 1/2 pounds ground chicken breast
1 cup flat-leaf parsley, divided
3 or 4 handfuls of leaves
7 cloves garlic, finely chopped, divided
4 teaspoons sweet paprika, divided
4 teaspoons hot sauce, divided
2 lemons zested,
1 cut into wedges after zesting
2 1/2 tablespoons grill seasoning
(recommended: Montreal
Steak Seasoning by McCormick), divided
Extra-virgin olive oil, for drizzling
1/2 pound chorizo, peeled from casing,
cut into 4 (3-inch) pieces, butterfly each piece*
1 cup pimiento peppers, jarred or canned, drained well
1 cup mayonnaise
1/4 cup chopped onion
4 jumbo shrimp or prawns, 8 count per pound,
peeled and deveined and butterflied*
3 tablespoons butter
4 Portuguese rolls (slightly sweet
rectangular crusty rolls),
split, any crusty bread or roll of choice
may also be substituted here
2 cups chopped romaine lettuce

Preheat oven to temperature on back of sack of fries and scatter them across a thin nonstick cookie sheet in a single layer. Cook fries according to package directions. Preheat a large griddle or nonstick skillet over medium-high to high heat.

Place chicken in a bowl. Separate out a handful of the parsley leaves and leave them whole. Chop the remaining and take half of the chopped parsley and place it in the bowl with the chicken. Add 3 cloves of the chopped garlic, a little less than half the total amount. Next, add 2 teaspoons or a palm full of paprika, about 2 teaspoon hot sauce and the zest of 1 lemon. Measure out a palm full then half again of the grill seasoning and add that to the chicken. Pour a healthy drizzle of extra-virgin olive oil around the inside of the bowl using a spatula. Mix the chicken and form 4 patties. Wash up and add the patties to the grill. Cook 5 minutes on each side.

Place the chorizo above or alongside burgers. Try to weight the chorizo down to keep it from curling up by topping a plate or small skillet on the sausage and adding something heavy from your pantry like canned goods to weight it down. Cook sausage just 2 or 3 minutes on each side. It is already fully cooked, you're just crisping the edges and heating it through.

Place the pimiento peppers and mayonnaise in a food processor and add the whole parsley leaves, the chopped onion, the zest of a lemon, 2 teaspoons hot sauce and a few pinches of salt. Turn the processor on and grind until the dressing is smooth and even.

Squeeze a little lemon juice over the shrimp or prawns, about 1 tablespoon then season them with a little coarse salt and drizzle them with EVOO. Grill the butterflied shrimp or prawns alongside the burgers, 2 minutes on each side, weighting them as you did the chorizo.

Remove the patties and shrimp and add to the chorizo loosely tenting to keep warm. Drizzle rolls with extra-virgin olive oil and place cut side down on grill. Weight the rolls down and press to toast and char them on both sides.

Melt butter together with remaining 4 cloves chopped garlic and 2 teaspoons sweet paprika over low heat until garlic sizzles in butter. Remove the fries from the oven and place in a large bowl. Add the chopped parsley to the bowl and pour the melted garlic butter over the fries then season with salt to your taste.

Add chopped lettuce to roll bottoms then top with chorizo, chicken patty and shrimp. Slather the bun top with pimiento mayonnaise and set in place. Serve extra mayonnaise with fries for dipping.

* To butterfly the chorizo chunks or shrimp, cut into and across but not all the way through then spread the meat, like wings. For the shrimp, cut along the deveined incision, then spread it open.
Back To Top

Paella Valenciana

Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Makes: 6 Servings

2 cups olive oil
1 red bell pepper, cut in strips
3/4 chicken, cut into pieces
1/2 rabbit, cut into pieces
1/2 teaspoon sweet paprika
1 1/2 pounds green beans, cut into 1-inch pieces
1 1/2 pounds broad beans, shelled
1/2 tomato, chopped
4 1/2 cups water, or fill up the paella pan to the height of the handles 2 times
2 cups snails, cleaned, fresh or frozen
1 1/4 pounds plus 1-ounce rice (3.5 ounces per person) (recommended: Bomba – short grain rice)
Salt and freshly ground pepper
1 pinch saffron, for coloring
Sprigs rosemary, as garnish

Special Equipment: large shallow pan

Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish.

Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Add the paprika half way through to add color to meat.

Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes.

Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.

For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately.

Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.

Note: 1 cup rice to 3 cups water

Back To Top

Pan-Seared Steak

Prep Time: 15 Minutes
Total Time: 15 Minutes
Makes: 4 Servings

2 boneless sirloin steaks, 1-inch-thick
(or four 1-inch-thick strip steaks)
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper

1. With paper towels, dry two 1-inch-thick boneless sirloin steaks or four
1-inch-thick strip steaks.
Rub the meat all over with 1 tablespoon vegetable oil, 1 teaspoon salt,
and 1/2 teaspoon pepper.

2. Heat a cast-iron skillet on medium-high until a drop of water sizzles when it hits the pan.

3. Cook steaks in hot skillet 5 minutes.
Flip; cook until medium rare, 5 minutes more. Cook strip steaks in two batches.
Back To Top

Parmesan Chicken Sticks

This mouth-watering, moist, juicy, flavorful, quick and delicious recipe can be made without using the sticks and chicken tenders can be used instead of chicken breasts. These go great with French Fries, Pasta or Cheesy
Mashed Potatoes & Salad. Instead of using seasoned bread crumbs
use unseasoned, and add Hidden Valley Dry Seasoning Mix to it.

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes: 14 to 16 Sticks

1 1/2 pounds skinless, boneless
chicken breasts (3 to 4)
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 cup seasoned bread crumbs
1/2 cup grated Parmesan
Unsalted butter
Good olive oil
Bamboo skewers
(6 to 10 inches long)
or ice-cream sticks

Lay the chicken breasts on a cutting board and
slice each diagonally into 4 or 5 large strips.

Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.

You can keep the chicken breasts warm for about
15 minutes on a sheet pan in a preheated 200 degree F oven.
Back To Top

Party Eye-Of-Round Steak

This roast has a wonderful flavor! You can serve it rare and make a delicious sauce from the marinade. Boil the marinade, add some beef stock, mushrooms and a small amount of thickener. Can also be served with horseradish.

Prep Time: 10 minutes
Cook Time: 40 minutes
Makes: 8 Servings

1/2 cup vegetable oil
1/2 cup bourbon
1 (0.7 ounce) package Italian salad dressing mix
1 (2 to 3 pound) eye-of-round beef steak
Salt and pepper

Preheat oven to 325 degrees F.

Using a shallow glass dish, combine the oil, bourbon, and salad dressing mix. Place the beef in the dish and coat with the marinade mixture. Cover and refrigerate overnight.

Remove the meat from the marinade and blot it dry using a paper towel. Salt the meat and coat it heavily in black pepper. Place meat in oven and roast until a meat thermometer registers your desired doneness. Allow beef to cool, slice thinly, and serve.
Back To Top

Pasta Frittata

Prep Time: 25 minutes
Cook Time: 40 minutes
Makes: 6 Servings

1/4 cup olive oil
1/4 cup chopped fresh garlic
1 cup diced green peppers
1 cup diced red peppers
2 cups sliced mushrooms
2 teaspoons kosher salt
1 teaspoon white pepper
1 pound fresh spinach leaves
2 cups small diced ham
16 eggs
1/2 quart half-and-half
1 cup grated Parmesan, plus more, for garnish
8 ounces mozzarella, shredded
1/4 cup chopped basil
10 ounces spaghetti, cooked
1/4 cup chopped parsley

In a saute pan and over a high heat, add the olive oil, fresh garlic, red and green peppers, mushrooms, salt, and pepper. Let the mixture cook until vegetables are slightly softened, and then add the spinach and ham and let simmer for 5 minutes. Strain the mixture well and add it to a slightly greased 13 by 9-inch baking pan.

In a separate bowl combine the eggs and half-and-half, and mix well with a wire whisk. Add the combination to the baking pan along with the Parmesan, mozzarella, fresh basil, and spaghetti. Mix all the ingredients together gently.

Preheat the oven to 350 degrees F. Place the baking pan in the middle rack and cook for 25 to 30 minutes. Then remove the pan from the oven and let it stand for 5 minutes. Garnish the pasta frittata with Parmesan and fresh parsley and serve.
Back To Top

Pasta With Clams & Mussels Mariniere

Prep Time: 30 minutes
Cook Time: 10 minutes
Makes: 4 to 6 Servings

1/2 pound mussels
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil,
plus more for pasta water
2 shallots, minced
4 cloves garlic, minced
Pinch dry red pepper flakes
1/2 pound clams
2 sprigs tarragon, leaves stripped
1 sprig thyme, leaves stripped
1 sprig fresh rosemary
1/2 cup dry white wine
12 ounces fresh fettucine
Freshly ground black pepper
1 tablespoon minced fresh parsley
2 teaspoons minced fresh tarragon leaves
1/4 cup grated Parmesan

In a large stock pot, bring salted water to a boil. Debeard mussels. Set aside.

In a large saute pan, over high heat, combine the butter and olive oil. Add the shallots and garlic and cook for 1 to 2 minutes until translucent. Do not brown. Add the chili flakes and stir to combine.

Add the reserved mussels, clams, tarragon, thyme, and rosemary and continue to saute until herbs begin to turn fragrant. Deglaze with white wine and season with salt and pepper. Cover the pan and continue to cook over high heat until the shellfish have opened, about 3 to 4 minutes.

Meanwhile, add a couple tablespoons of salt and a drizzle of olive oil to the boiling water. Add the pasta and cook until al dente. Drain. Remove cover from saucepan containing the shellfish and discard the sprig of rosemary. Taste the sauce and adjust seasoning, if necessary. Add the cooked pasta, chopped parsley and tarragon, and Parmesan. Toss with sauce and shellfish until well blended. Serve immediately.
Back To Top

Pasta With Pumpkin & Sausage

It is incredible how fast this dish comes together.
And even though it may sound a bit strange and different everyone will love it. You can also substitute packaged gnocchi instead of the penne.

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 4 Servings

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread, as an accompaniment
Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.

Spinach Salad With Apple & Red Onion:

Prep Time: 10 minutes
Makes: 4 Servings

1 pound triple-washed spinach, de-stemmed
1 small Golden Delicious apple, quartered, cored, and sliced
1/4 small red onion, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons (a couple of splashes) apple cider vinegar
1 teaspoon grain mustard
1 tablespoon (a good drizzle) honey
Coarse salt and black pepper

Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.
Back To Top

Pasta With Wild Mushroom Sauce

If you LOVE mushrooms, you will think you have died and gone to heaven when you taste this dish! The intense mushroom flavor of the exotic mushrooms cannot be matched using the white button variety,
so if you can get wild mushrooms, use them, it is well worth it!
This meal is visually pleasing and tastes great.

Prep Time: 25 minutes
Cook Time: 40 minutes
Makes: 4 to 6 Servings

2 tablespoons extra-virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, minced
1 sprig marjoram, plus more for garnish
1/2 pound assorted wild mushrooms
(golden chanterelle, shiitake, cremini,
oyster, porcini, etc.), trimmed and sliced
1 cup mushroom stock, recipe follows
1 cup heavy cream
Freshly ground black pepper
1 pound bucatini
Grated Parmesan

In a large stock pot, bring salted water to a boil.

In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the mushroom stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.

Cook the bucatini pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.

Mushroom Stock:
2 cups chicken stock or vegetable stock
1/2 cup mushroom trimmings, stems, or pieces

Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.
Back To Top

Perfect Paella

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 8 Servings

This recipe is quick and easy to follow and is great for a dinner party or someone special. For extra flavor simmer some shrimp shells
in the broth while putting together the dish.

3 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes
2 cups enriched white rice
1/4 teaspoon saffron threads
1 bay leaf
1 quart chicken broth or stock
4 sprigs fresh thyme
1 1/2 pounds chicken tenders, cut into thirds
Salt and freshly ground black pepper
1 red bell pepper, seeded and chopped
1 medium onion, chopped
3/4 pound chorizo, casing removed and sliced on an angle
or andouille chicken sausage
1 pound peeled and deveined large shrimp, 24 shrimp
18 green lipped mussels, cleaned or clams
1 cup frozen peas
2 lemons zested

1/4 cup chopped flat-leaf parsley
4 scallions, chopped
Lemon wedges
Crusty, bread for passing

In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.

In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.

After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread.
Back To Top

Perfect Roast Chicken 1

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Makes: 8 Servings

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.

Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
Back To Top

Perfect Roast Chicken 2

Prep Time: 15 minutes
Cook Time: 50 minutes
Makes: 1 Roast Chicken, 3 to 4 Servings

3 carrots, peeled and cut into thirds
3 ribs celery, peeled and cut into thirds
3 onions, peeled and cut into quarters
1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
1 1/2 tablespoons kosher salt
2 teaspoons cracked white pepper
1 lemon, halved
2 fresh bay leaves
6 cloves garlic, roughly chopped
4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy
2 tablespoons olive oil
2 tablespoons unsalted butter, at room temperature
1 cup chicken stock
2 tablespoons roasted garlic
1 cup dry white wine

Preheat the oven to 500 degrees F.

In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.

Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.

Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

Serve chicken with gravy on the side.

If you feel that roasting the chicken at this high temperature is a little extreme roast it in a preheated 350 degrees F oven for about 1 to 1 1/2 hours, or until chicken is cooked through.

Back To Top

Perfect Roast Chicken 3

With such flavor and unbeatable juices,
this recipe should not be overlooked.

1 3/4 pound chicken,
preferably freerange organic
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 lemon, cut in half
1 head garlic, halved horizontally
1 bay leaf

Preheat oven to 475 degrees.

Season the inside and outside of the chicken with the salt and pepper. Put the lemon and garlic halves and bay leaf in cavity of chicken. Place chicken on a lightly oiled rack set into a small roasting pan, or on a broaster. Place in oven and roast for one hour, or until done, depending on size of chicken, until instant read thermometer inserted into thickest part of thigh reads 165 degrees, or until thigh joint juices run clear, not pink, when pierced with a knife.

Remove chicken from oven and allow to rest in a warm place 10 minutes
before carving or cutting into serving pieces.
Back To Top

Perfect Roast Turkey

This wonderful roast turkey recipe is perfect for all new cooks out there. It's moist, flavorful and the perfect size for a small group of people. It comes out looking beautiful from the oven and is so easy to make.

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Makes: 8 Servings

1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise

Preheat the oven to 350 degrees F.

Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Slice the turkey and serve.
Back To Top

Pizza With Caramelized Onions & Crispy Bacon

Prep Time: 50 minutes
Cook Time: 25 minutes
Makes: 2 Main Course or 4 Appetizer Servings

1 teaspoon olive oil
3 slices bacon (about 2 ounces), cut into 1/2-inch pieces
1 small onion, peeled, thinly sliced
2 tablespoons mascarpone cheese
1/4 cup farmer's cheese
Freshly grated nutmeg
Freshly ground black pepper
6 ounces Pizza Dough, recipe follows
1/2 cup grated mozzarella
2 tablespoons grated Parmesan
2 tablespoons fresh thyme leaves

Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.

In a medium size saute pan, add olive oil and heat over medium heat. When the oil is hot, add the bacon and cook until the bacon is very crispy and all of the fat is rendered. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat from the pan and discard. Place the pan over high heat. Add the onions to the hot bacon fat and cook until the onions are well browned, about 8 to 10 minutes, stirring often. Remove to a paper towel lined plate.

In a small bowl, combine the mascarpone and farmer's cheeses. Season with nutmeg and black pepper. Reserve.

On a lightly floured surface, stretch or roll the dough as thinly as possible, about 14 to 15-inch circle. Evenly spread the mascarpone mixture over the dough. Sprinkle with the mozzarella and Parmesan cheeses, bacon, thyme, and sauteed onion. Bake until the pizza crust is nicely browned, about 8 to 10 minutes.

Remove pizza from the oven, transfer to a cutting board, cut into slices and serve immediately.

Pizza Dough:

(Makes: Dough For 4 Small Pizzas)

1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

Back To Top

Pork Chops

4 pork chops
2/3 cup chopped onion
3/4 tsp salt
1/4 tsp chili powder
4 tsp vinegar
1-1/2 tsp Worcestershire Sauce
1/2 cup ketchup
1/2 cup water

Brown pork chops and onion in skillet.
In bowl, mix all other ingredients, and add to skillet.
Simmer for about 1/2 hour.
Back To Top

Pork Chops With Mustard Bourbon Sauce

Prep Time: 5 minutes
Cook Time: 15 minutes
Makes: 4 Servings

4 center-cut, bone-in, rib pork chops (about 3 pounds)
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/4 cup bourbon
1/2 cup low-sodium chicken broth
1 tablespoon grainy mustard
3 tablespoons heavy cream

Preheat a large skillet over medium-high heat, for about 1 minute or until the surface of the pan is uniformly hot. Pat the chops dry, and season the chops on one side with salt and pepper. Add the oil and heat until shimmering. Add the chops seasoned side down and cook until the chops are brown, about 3 to 4 minutes. Add the butter and cook for 1 minute more. Season the top side of the chops, and turn the chops over. Continue cooking until firm and an instant-read thermometer registers 140 degrees F, about 4 to 5 minutes more. Transfer the chops to a plate, tent with foil and set aside to rest.

Pour off any fat remaining in the skillet. Pull the pan from the heat and carefully add the bourbon. Return the pan to the heat and tip the pan slightly to ignite the alcohol. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 3 minutes, then whisk in the mustard and the cream. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more. Adjust the seasoning with salt and pepper and serve with the pork chops.
Back To Top

Pork & Sauerkraut

Always serve with a large bowl of mashed potatoes!

4 to 5 lb. pork roast
2 large cans sauerkraut
1/2 cup applesauce
1/4 cup brown sugar

Place pork roast in a dutch oven. Add about 1 cup water plus a small amount of salt and pepper. Cover and cook over very low heat for about 2 hours. Add sauerkraut, applesauce and brown sugar. Cover and simmer about 1 to 1 1/2 hours longer or until roast is falling apart.

This can also be made in the oven in a covered roasting pan. Set oven at 350 for about 2 hours, then lower temperature to around 300 after adding sauerkraut. Roast for an additional 1 1/2 hours.

It's also a good crockpot meal. Just add everything at once and cook for about 6 or 7 hours on low. You can also use sauerkraut that comes in bags instead of canned sauerkraut. It's not quite as salty.

According to the Pennsylvania Dutch, pork and sauerkraut will bring good luck to you and your family in the year ahead if it's your first meal of the new year. Serve it every January 1st!
Back To Top

Pork With Crackling

(Makes: 6 Servings)

1 piece of loin pork with crackling
(the fat around the pork see picture) approx 1.35kg (3lb)
15ml (1 tbsp) olive oil
15ml (1 tbsp) salt
30g (2 tbsp) flour
300ml (1/2pt) dry cider or apple juice
salt and freshly ground black pepper.

Preheat oven to 200c (400f, Gas 6)
Using a sharp knife deeply score the skin of the pork in a criss-cross pattern.
Use finger tips to rub oil, then salt over the crackling. (this will make it really crisp).
Place in a large shallow roasting tin and roast for 1 1/2 - 2 hrs or until the juices run clear when a skewer is inserted.
Cover pork with foil and leave to stand while making the gravy.
Tip juices and fat from pan and leave to stand. Skim off fat then return the juices and 60ml (4tbsp) fat to the pan. Heat and then add flour cook for 1-2 mins, stirring.
Gradually add the cider or apple juice and season well. Serve gravy with the pork.

If you buy your meat from a butcher then ask him to score the pork crackling for you.
How well the crackling is scored will greatly affect its crispiness.
Do not baste during the cooking period.

A loin of pork is used in this recipe since the meat is tender and it usually makes good crackling.
It can be roasted on or off the bone.
Ask the butcher to chop the loin before you cook it, if it is on the bone.
Most pork joints in supermarkets are ready- prepared.
Pork must always be well cooked and NEVER serve rare.
Back To Top

Pork Cutlets Parmesan

Prep Time: 15 Minutes
Total Time: 20 Minutes
Makes: 4 Servings

12 ounces pork tenderloin
2 large egg whites
1/4 cup plain dried breadcrumbs
1/4 cup grated Parmesan
3 tablespoons all-purpose flour
Coarse salt for seasoning
1 tablespoon olive oil
Lemon wedges and parsley sprigs, for serving

1. Slice pork tenderloin into 12 rounds.
Place rounds between two sheets of plastic wrap; with a meat mallet or small heavy skillet, pound to 1/8 inch thick.

2. In a shallow bowl, beat egg whites with 1 tablespoon water. In another bowl, combine breadcrumbs and Parmesan.
Place all-purpose flour in a third bowl. Season pork with salt.
Dip pork in flour, then in egg mixture. Dredge in breadcrumb mixture; pat it in.

3. In a large nonstick skillet, heat olive oil over medium-high heat.
Saut half the cutlets until golden brown and cooked through, about 1 minute per side.
Repeat with another tablespoon oil and remaining pork.

Serve with lemon wedges and parsley sprigs.
Back To Top

Pork Medallions With Orange Sauce

Prep Time: 30 Minutes
Total Time: 30 Minutes
Makes: 4 Servings

When browning the pork, you may need to add more olive oil to the skillet between batches; reduce the heat to medium if the oil starts to smoke.

1/4 cup all-purpose flour
Coarse salt and ground pepper
1 1/2 pounds pork tenderloin, trimmed, and sliced on the bias into 1/2-inch-thick medallions
1 to 2 tablespoons olive oil
1 small clove garlic, minced
3/4 cup fresh orange juice (about 3 oranges)
1 tablespoon fresh lemon juice
1 tablespoon capers, drained and rinsed (optional)

1. In a shallow dish, whisk together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Place pork slices on a clean work surface, and press with the heel of your hand until each is about 1/3 inch thick.
Lightly dredge pork in flour mixture, turning to coat completely; tap off excess.

2. In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat.
Working in batches so as not to crowd pan, add pork; sear until browned, about 2 minutes per side.
Transfer to a platter. Add more oil to skillet, if needed. Cover with foil.

3. Add garlic; cook, stirring, until fragrant, about 1 minute.
Add capers, if desired, and citrus juices.
Bring to a boil, stirring up any browned bits from bottom of pan.
Cook until sauce is slightly thickened, 2 to 3 minutes.
Season with salt and pepper, as desired. Serve sauce over pork.

Rinsing Capers: Before using capers in any dish, soak them in a bowl of tap water for ten minutes, then drain.
Back To Top

Pork Tenderloin With Polenta Cakes

Prep Time: 10 minutes
Cook Time: 3 hours

2 pounds button mushrooms
6 cups beef broth (not bouillon) You may use canned consomme or beef broth
2 cups French onion soup (may use canned French Onion or homemade)
1 stick unsalted butter
2 cups red wine
1 tablespoon fresh rosemary (optional)

Pick mushrooms that are small and the gills on the underneath side are closed. Gently wash mushrooms and drain. Put all the mushrooms in large Dutch oven and begin cooking on medium heat. Water will be rendered from the mushrooms. If no liquid is rendered from the mushrooms, add 1 cup of broth to begin cooking. When the mushrooms have shriveled, add the broth and the onion soup. Cook slowly for about 2 hours until the mushrooms are darker in color and tender. If more liquid is needed, add water. After 2 hours add the wine and cook 1 hour more. The liquid should be reduced by 2/3 by now. Add the rosemary and butter and keep warm.

Pork Tenderloin:
1 1/2 pounds pork tenderloin
Salt and pepper to taste
1 tablespoon oil or butter
2 to 3 tablespoons red wine
Pat butter
Fresh Rosemary sprigs (one per guest)

Preheat oven to 450 degrees. Flour the tenderloin and shake off excess. Add salt and pepper. In a skillet over medium high heat, heat about 1 tablespoon of oil or a mixture of oil and butter. Saute the tenderloin until seared on all sides. Put in oven in skillet and roast for about 8 to 12 minutes until internal temperature is 170. Remove loin and keep warm. Deglaze the pan with wine, reduce by half and add a pat of butter. Add tenderloin back to pan and keep warm.

Polenta Cakes:
1 package polenta
1 egg beaten
1/2 cup flour
1 tablespoon Parmesan cheese
Salt and pepper to taste

Wrap polenta in cling wrap and refrigerate until firm. Cut polenta into rounds and dip in egg that has been beaten and dredge in flour mixed with Parmesan cheese, salt and pepper. Fry in oil until golden brown. Drain on paper towels. Make 2 per person.

To Serve:
Place 2 polenta cakes on the plate 1 slightly overlapping the other. Slice tenderloin and allow 5 to 6 slices per person. Add drippings from pork loin to mushrooms. Spoon mushrooms with gravy over meat and polenta. Stand a spring of rosemary in center spearing the meat. If you want a fragrant presentation, you can light the rosemary after if has been slightly dried in the microwave.

Green Bean Bundles:
Fresh long green beans about a dozen per person 1 red bell pepper, cut into thin strips same shape as green beans Strips bacon flattened and cut in half

Make bundle with green beans and bell pepper and wrap with bacon. You can either tie bacon or use a toothpick. Place bundles in glass pie plate with another pie plate on top and microwave on high until beans are crisp tender and bacon done. Remove toothpicks and serve.

Back To Top

Pot Roast

This recipe makes an ordinary cut of meat extraordinary!
The meat is so tender and has great flavor.
The cream of mushroom soup gives it a smooth,
even, pleasing taste. Definately a keeper!

Prep Time: 10 minutes
Cook Time: 8 hours
Makes: 6 Servings

1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
OR a package of powdered gravy mix
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
OR roasted garlic cream of mushroom soup
1/2 cup Chardonnay

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a crock pot, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.
Back To Top

Provencal Fish Fillets

Prep Time: 5 minutes
Cook Time: 35 minutes
Makes: 4 Servings

1 tablespoon olive oil
1 medium-size onion, sliced
2 cloves garlic, finely chopped
4 large canned tomatoes, chopped or
1 cup canned diced tomatoes
1/2 teaspoon dried leaf thyme
2 bay leaves
10 oil-cured black olives, pitted, sliced
1 teaspoon capers, mashed
4 (6-ounce) firm white fish fillets, like snapper

Heat oil in saucepan. Add onion and garlic; saute for 5 minutes, or until softened. Add tomatoes, thyme, bay leaves, olives and capers; simmer, uncovered, over medium heat 15 minutes. Remove and discard bay leaves.

Preheat oven to 350 degrees F.

Coat broiler proof baking dish with nonstick cooking spray.
Place fish in single layer in baking dish. Bake for 10 minutes.

Remove dish from oven. Increase oven temperature to broil. Spoon sauce over fish. Broil fish 3 to 4 inches from source of heat for 5 minutes.
Serve immediately.
Back To Top

Pulled Pork Barbecue

This pork is moist and has fantastic flavor and great texture.
The tangy sauce gives it the right amount of kick.
Even though there is a long cook time for this recipe,
the results are well worth the wait.

Prep Time: 20 minutes
Cook Time: 6 hours 15 minutes
Makes: 12 Servings

Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt

1 (5 to 7 pound) pork roast,
preferably shoulder or Boston butt.

Cider-Vinegar Barbecue Sauce:
1 cup cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork

12 hamburger buns
1 recipe Cole Slaw, recipe follows
Pickle spears, for serving

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it. The longer this sauce sits the mellower it becomes.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.

While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce. For an alternative serve the sauce on the side.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.

Cole Slaw:
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

Back To Top