Herb lamb chops grilled over an open fire pit

Without a doubt the most difficult part of this recipe is cooking over an open fire pit. If for no other reason than it is something we are not accustomed to doing on a regular basis. The idea here is to start the fire naturally and use the hot white coals to cook the meat.  First step take herbs and...

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Beef Wellington Italian style

Large skilletLarge basking panPlastic wrapProbe thermometerFood processorFood brush Take filet out of package and pat dry on a cookie sheet, then sprinkle entire filet with kosher salt and freshly ground pepper leave out at room temp. In the meantime   heat a large skillet, with olive oil and butter, when butter melts add mushrooms and sauté until moisture from mushrooms...

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Calabrian Leg of Lamb by Maria T

A regional favorite wine and food pairing from Calabria Italy.Please note: This is a simple recipe and thus you must use only high quality fresh ingredients. No frozen this or powdered that. No shortcuts. Buy your meat from an experienced local butcher no mega mart. This is the only way to be successful, and the reward is well worth your...

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Cannelloni (homemade pasta recipe) with spinach and ricotta

In an effort to give full disclosure we use a variation of a recipe from Maria Batali with some modifications compliments of a chef friend Elliot who has worked at Vetri and other top restaurants around the east coast dedicated to scratch cooking.   Note:This recipe is for roughly 1 pound of pasta although it is certainly a generous pound...

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Lemon Primavera Linguine with Summer Vegetables

Bring a large pot of salted water to boil. It should taste like sea water. Cook pasta according to package. In the meantime, in a large pan heat 2 tablespoons of extra virgin olive oil and add all the vegetables except for the arugula. Sautee for about 5 minutes or until zucchini is tender. Add the zest of one lemon...

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