by Susie Fishbein Ingredients 5 medium white button mushrooms 1/2 (10-ounce) box frozen chopped spinach, defrosted 3 sprigs fresh rosemary Zest of 1 orange Zest of 1 small lemon 1 (3-pound) veal roast, netted and tied Fine sea salt Freshly ground black pepper 2 tablespoons olive oil 2 tablespoons honey 6 tablespoons apricot preserves 2 […]
Ingredients Stuffed Pork 1 Pork Loin 8oz. Fresh Spinach, Wilted 1 Lg. Red Bell Pepper, Roasted, Skinned, & Julienne 4. oz Roasted Garlic 8 oz. Smoked Mozzarella Salt & Pepper 2 Tbl. Spoon Olive Oil Herb Oil 4 Sprigs Fresh Rosemary ¼ Bulb Fresh Garlic 1 Tsp Crushed Red Pepper 1 Sprig Fresh Oregano 6 […]
Serves 6 I like to serve a meal for a Big Game as if we were in the stands. Try using aluminum containers and wrap your sandwich in wax paper or deli sheet paper, serve with a bag of chips and a whoopie pie. Ingredients Marinade (Mojo): • 1 orange, juiced • 2 limes, juiced […]
Chef Judi Gallagher Ingredients 3 tablespoons extra-virgin olive oil, divided 1 pound fresh mild and hot Italian sausages 3/4 pound large mushrooms, quartered 1 medium onion sliced 8 Roma tomatoes, chopped 1 green pepper, sliced 1 red pepper sliced 1/2 cup dry red wine 3 large garlic cloves, minced 1 teaspoon oregano ½-teaspoon fennel seed […]
From “Cooking the Roman Way” by David Downie, HarperCollins, 2002 Saltimbocca means “jump in the mouth.” These are really typically Roman on nearly every menu and served in homes often as well. Veal Rolls with Parma Ham and Fresh Sage Serves 6 Ingredients 1½ pounds thin veal scallops (12 to 14 scallops) 12 to 14 […]
Ingredients Aioli: 2 garlic cloves, pressed 1 teaspoon Aleppo pepper 1/4 teaspoon coarse kosher salt 1/2 cup mayonnaise 2 tablespoons extra-virgin olive oil 1 teaspoon Sherry wine vinegar Steak: 1 1/2 tablespoons fresh thyme leaves 2 teaspoons Aleppo pepper 1 teaspoon coarse kosher salt 1/4 teaspoon ground black pepper 1 1 1/2-to 2-pounds sirloin steak […]
Ingredients 1 (6-chop) pork rib roast 2 sprigs rosemary leaves, roughly chopped 2 sprigs sage, roughly chopped 2 cloves garlic, smashed 2 leeks, washed well and sliced Pinch crushed red pepper Kosher salt Extra-virgin olive oil 2 large Spanish onions, sliced 2 Tbsp fresh thyme 2 quarts apple cider 1 Tbsp cider vinegar Chunky Applesauce, […]
Thanks to the butcher’s at Fresh Market, these Veal Chops will make you feel as though you are at the finest steakhouse in the country. I love preparing this dish for a holiday when I really want to make a special dinner. Serve with a bottle of Zinfandel. Ingredients 5 tablespoons extra-virgin olive oil 1/4 […]
(Veal Shanks with Saffron Risotto) (Serves 4) Ingredients Veal Shanks 4 ea. veal shanks (16 oz. each) 2 ea. onions, finely chopped 3 ea. carrots, finely chopped 4 ea. celery stalks, finely chopped 4 ea. bay leaves 1/2 cup flour 2/3 cup extra virgin olive oil 1 cup dry white wine 16 oz. vine ripened […]
The key on this recipe is to steam them then broil. You can serve this with sticky rice, or sweet potato fries and some broccoli slaw for a good old feast Ingredients 3 1/2 pounds baby back pork ribs, cut between bones into individual ribs (18-20 ribs) 1 cup soy sauce, divided 9 garlic cloves, […]