Sicilian Braciole

This rolled up dish is packed full of flavors all wrapped up in a seasoned piece of meat. What better way to enjoy your favorite seasonings and herbs then wrapped up in meat for a flavorful meal. Everyone will like this creative dish.

Ingredients:
             2, 2-pound Beef Flanks, whole
             Salt to taste
             Pepper to taste
             3 Garlic Cloves, fresh, peeled, minced
             1 cup Parmesan Cheese
             1/4 cup Basil Leaves, fresh, chiffonade
             2 teaspoons Red Pepper Flakes, crushed
             20 ounces Spinach leaves, fresh, stems removed, blanched
             Olive Oil as needed
             Flour as needed
             1 Garlic Bulb, whole, not peeled, 1/4 inch of stem cut off
             3/4 cup Red Wine Vinegar
             8 ounces Tomato Paste
             1 quart Chicken Stock
             1 teaspoon Sugar
             3 pounds Tomatoes, whole, canned with juice, pureed

1. Gather all the ingredients and equipment

2. Trim and butterfly the flank steaks lengthwise, "book style" leaving the center 1 inch connected

3. Lightly pound meat between plastic wrap and season with salt and pepper. Uniformly sprinkle each opened flank steak evenly with minced garlic, parmesan cheese, basil and half of the red pepper flakes

4. Completely cover each flank with a single layer of spinach leaves

5. Tightly roll the flank steaks widthwise, forming two long cigar shaped logs. Tie each with butchers string. Season with salt and pepper

6. Heat a large braising pan with olive oil over medium to high heat. Lightly dredge meat in flour, shake off excess

7. Add the garlic bulb, cut side down to the pan, and slowly sear flank steak rolls until well browned on all sides. Do not let garlic burn

8. When searing is complete, deglaze the pot with the red wine vinegar

9. Add the tomato paste, chicken stock, sugar, and the other half of the red pepper flakes, stirring together thoroughly. Bring to a low boil. Taste for seasoning

10. Add tomatoes as you crush them by hand and bring to a full boil. Reduce heat to maintain a slow simmer

11. Place meat back in the pot. Cover and cook in the oven for about an hour and a half or until fork tender

Old Fashioned Beef Stew

This is a simpler style beef stew that brings in a great taste. A simple mirepoix of onions, celery, and carrots with some seasonings and herbs brings in a delicious stew that the whole family can enjoy.

Ingredients:
             Oil as needed
             2 1/2 pounds Beef, chuck, cut into 1 inch pieces
             Salt to taste
             Pepper to taste
             1/2 pound onions
             6 ounces Carrots, washed, peeled, cut parmentier (1/2 x 1/2 x 1/2)
             6 ounces Celery, washed, trimmed, cut parmentier
             1 pint tomatoes, canned, crushed
             5 cups brown sauce (demi-glace)
             Brown Beef Stock as needed
             1/2 teaspoon Thyme Leaves, dried
             1 Bay Leaf
             5 Potatoes, washed, peeled, cut parmentier
             4 ounces Mushrooms, cleaned, sliced
             3 ounces Peas, frozen
             1/3 cup Parsley, fresh, chopped

1. Gather all the ingredients and equipment

2. Heat a thin layer of oil in a braising pan until smoking. Season beef with salt and pepper, and sear the beef until well browned on all sides. Do not crowd the pan

3. Remove the meat and reserve. In same pan, sweat the onions until they are translucent, and then add the carrots and celery. Add the thyme and bay leaf; cook for a minute

4. Add the crushed tomatoes, brown sauce, and brown beef stock. Bring to a boil, and depouilage if necessary

5. Add the meat back to the pan. Then, allow stew to simmer gently until the meat is fork-tender, approximately 1 1/2 hours; depouillage as necessary

6. In the meantime, place the potatoes in a saucepan, and cover with cold, salted water. Bring to a boil, and then turn down to a simmer, and cook until potatoes are almost tender. Strain and shock. When stew is all cooked, add the potatoes and finish cooking them in the stew to allow for flavor absorption

7. Heat an appropriate amount of clarified butter in a sauté pan, and sauté the mushrooms. Add mushrooms to stew

8. Taste and adjust seasoning, if necessary. Just before service sprinkle in parsley

Basic Risotto

This dish is a simple risotto that is both flavorful and simple to follow. It is a good side dish for meats and protein, or as a little appetizer by itself. You choose the stock you want to give it the flavor that you want for your meal, allowing you to alter for different meats.

Ingredients:

              2 quarts Flavorful Stock, hot

              1 to 2 ounces Butter or Olive Oil

              1/2 cup Onions, cut macedoine

              2 cups Arborio Rice

              4 ounces Dry White Wine

              Salt to taste

              Black Pepper to taste

              2 to 4 ounces Parmesan Cheese

              2 ounces Whole Butter, cut into small cubes

1. Gather all ingredients and equipment

2. Heat the stock to a boil. Shut off flame and hold on stove top

3. In a heavy bottomed pan, heat butter over medium-low heat and sweat onions

4. Add rice all at once and stir to coat thoroughly with fat. Cook gently until fragrant, 2 to 3 minutes

5. Add wine. Cook, stirring until most of the liquid has been absorbed

6. Ladle in enough hot stock to cover rice. Cook, stirring constantly, until stock is absorbed. Season with salt and pepper. 

7. Continue adding stock in the same manner until creamy and the rice is slightly al dente, about 20 to 25 minutes. Adjust seasoning, if necessary

8. Instantly after, remove from the heat, stir in the cheese and whole butter. Serve immediately. 

Rice Pilaf

This is a simple rice pilaf dish which is good by itself, or feel free to add any additional ingredients to give it your twist on flavor that you enjoy. Either way it taste good and is a good addition to any meal.

Ingredients:
            1 ounce Clarified Butter
            8 ounces Onions, peeled, diced brunoise
            1 pound Rice, long grain, converted
            1 quart White Chicken Stock, heated to a boil
            Salt to taste
            Pepper to taste

1. Gather all ingredients and equipment

2. Preheat oven to 350 degrees

3. Place the butter in a braising pan and heat to medium

4. Add the onions and sweat until translucent

5. Add the rice, stir to coat all of the grains with butter

6. Add the chicken stock and seasonings, and heat the liquid to a boil. Stir once. Taste liquid for seasonings

7. Remove off the heat, cover the pot with a tight lid or foil, and place in the oven. Steam for about 20 minutes, or until all of the stock is absorbed and the rice is tender

8. When done, mix with a fork and serve immediately
       

Picture from tasteofhome.com

Braised Chicken Legs

This dish uses a basic mirepoix with a few additional herbs and seasonings for the braising liquid which cooks the chicken legs deliciously. Braising the legs cooks them to a tender state that none can resist.

Ingredients:
              5 ounces Vegetable Oil
              10 each Chicken Leg Quarters
              2 cups Flour, seasoned
              2 medium Onions, peeled, chopped
              5 stalks Celery, washed, peeled, chopped
              4 each Garlic Cloves, peeled, chopped
              Parsley and Thyme to taste
              Salt to taste
              Black Pepper to taste
              5 ounces Flour
              10 ounces White Wine

1. Gather all ingredients and equipment

2. Preheat oven to 350

3. Heat the oil in a braising pan. Dredge the chicken in seasoned flour shaking off the excess. Sear the chicken legs in hot oil on both sides until browned. Remove the chicken from the pan and hold

4. Add the onion, celery, carrots, and garlic to the braising pan and sweat the vegetables until translucent

5. Add herbs, salt and pepper. Singer with flour and cook for about 3 minutes

6. Deglaze with the wine and mix until incorporated with the flour and cook for 5 to 10 minutes

7. Add the chicken legs and the stock, bring to a boil, cover and braise in the oven for approximately 35 minutes or until the internal temperature reaches at least 165 degrees. They are best cooked at 180 degree

8. When chicken is done transfer to serving dish and hold covered at 135 degrees

9. Strain the sauce through a chinois into a saucepan. Depouillage if needed, then reduce to desired viscosity and flavor. Adjust the seasoning if needed and serve with the chicken

Picture from recipe.com

Vegetarian Stuffed Grape Leaves

Add the amounts and mix them together. This dish is a great appetizer dish for both vegetarians and meat lovers, despite there being no meat. It has a great taste that you will not be able to resist.

Ingredients:

             Grape Leaves

             1 cup Rice

             Olive Oil

             Onions, finely diced

             Garlic, minced

             Fresh Mint

             Fresh Dill

             Fresh Parsley

             Golden Raisins

             Cinnamon

             Cumin

             Allspice

             Lemon Juice

             Lemon Zest

             Vegetable Stock

             Salt 

             Black Pepper

             *Preheat Oven to 350

1. Place rice in a small pot, cover with water and boil for 10 minutes; then drain

2. Meanwhile, heat oil and sauté onion and garlic for 3-5 minutes, or until soft

3. Combine rice, onion mixture, mint, dill, parsley, raisins, spices, lemon zest, salt, and pepper in bowl

4. Place grape leaf on a cutting board, vein side up and cut off excess stem

5. Add a spoonful of rice filling to center of grape leaf

6. Fold the sides of the leaf over filling, then roll from stem end to tip

7. Set seam side down in hotel pan, and repeat steps with remaining leaves and filling placing leaves close together, making two layers if necessary

8. Cut 3 garlic cloves into large pieces and poke between grape leaves here and there

9. Pour vegetable stock over grape leaves to just cover, add two splashes of olive oil and 1 tsp lemon juice

10. Cover with aluminum foil and bake for 20-25 minutes or until liquid is absorbed

11. Drizzle with more lemon juice and serve

Greek Salad

A healthy change for anyone who wants a salad. Make the recipe your own by adding the amounts you like for this deliciously healthy salad.

Ingredients:
     Dressing:      
             Olive Oil
             Lemon Juice
             Oregano
             Fresh Thyme
             Garlic, minced
             Red Wine Vinegar
             Sugar
             Salt
             Pepper
      Salad:  
             Romaine Lettuce
             Tomatoes
             Cucumber
             Red Onion
             Feta Cheese
             Kalamata Olives

1. Mix together all the ingredients for the dressing in amounts to liking

2. Cut up vegetables in salad to small bite sized pieces and mix with lettuce, feta cheese, and olives

3. Toss salad with dressing or serve dressing on side