- 2 6 ounce skinned monkfish tail fillets
- 8 slices bacon or proscuiutto
- 1 tablespoon parsley
- 1 tablespoon oregano
- 6 tablespoon olive oil
- 6 sage leaves
- 1 shallot
- 1 tablespoon red wine vinegar
- 1 glass red wine
- 1/2 pint vegetable stock
- salt and freshly ground black pepper to taste
1. Finely chop the parsley and oregano, then mix them toegether with the olive oil to make the marinade, adding salt and pepper to taste 2. Place the monkfish in the bowl and cover with marinade for 20 minutes 3. Arrange 4 slices of the bacon or proscuitto side by side on a work surface and place 3 of the sage leaves along the centre. Place one of the marinated monkfish fillets on the bacon; roll up the sides to enclose the fish. Repeat with the other monkfish and the rest of the bacon and place on a baking tray. Bake in an oven at 4000F for 12-15 minutes. 4. To make sauce, finely chop the shallot and fry in a little oil until soft. Add the vinegar and boil until almost dry, then add the red wine and reduce to above one quarter. Add stock and reduce by about half. Strain through a sieve adn season to taste. 5. to serve, slice the cooked monkfish fillet, arrange the slices on the plate and drizzle with the sauce. Serves 2
~ 4 Beef New York Strip Steaks, Cut 1 Inch Thick
~ 1/2 Cup Crabmeat (3 Oz.)
~ 3 Tbsp. Fresh Breadcrumbs
~ 2 Tbsp. Chopped Fresh Parsley
~ 2 Tbsp. Mayonnaise
~ 1 Tbsp. Prepared Horseradish
1. Preheat grill to medium. Combine crabmeat, breadcrumbs, parsley, mayonnaise, and horseradish. Cut a pocket in the side of each steak. Spoon crab mixture into the pockets. Season with salt and pepper. 2. Grill steaks for 8 to 12 minutes for medium rare, turning once halfway through grilling. Serves 4.
~ 4 Delmonico Steaks about 10 to 12 Oz. each
~ 1 Envelope Onion Soup Mix
~ 1 1/4 Cups Water
~ 1 Tbsp. Red Wine Vinegar
~ 1/4 Tsp. Black Pepper
~ 1 Cup of Sliced Mushrooms
1). In a 1 quart saucepan blend all ingredients except the mushrooms. Bring to a boil stirring frequently; reduce heat and simmer. Add the mushrooms and continue to simmer for about 10 minutes. 2). Meanwhile, broil the steaks to your desired doneness, about 2 minutes per side for medium rare. Top your steaks with the savory sauce.
- 2whole bone-in chicken breast, or 4 split breasts, trimmed of excess fat, about 3 pounds total
- 2tablespoons unsalted butter, at room temperature
- Herb or spices for the butter, such as minced garlic or parsley (optional)
- Salt and pepper
- 1tablespoon vegetable oil
1. Heat an oven to 4500F. Line a broiler pan with foil and set a rack on top of it. In a small bowl, combine the butter and 1/2 teaspoon salt. If desired, add herbs and other flavorings to the butter.
2. Season the both sides of the chicken breasts liberally with salt and pepper. Using a finger,
carefully loosen the skin from the meat and slide the butter underneath it. Using the back of a
spoon, carefully spread the butter evenly under the skin of each breast.
3. Rub the skin of each breast with vegetable oil. Place the breast on the rack and roast until the skin is golden brown and the meat is cooked through, 30-35 minutes. Transfer to a cutting board to rest for 5 minutes.
• 6 pounds pork spareribs (2 slabs) cut lengthwise
• 1/2 cup prepared BBQ Sauce
• 1/2 cup apple cider vinegar
• 2 tbsp. seeded & chopped jalapeno peppers
• 2 tsp. garlic powder
• 1/2 cup hot pepper jelly
1. To make sauce: In 1-quart saucepan, combine BBQ sauce, jelly, vinegar, peppers and garlic. Over medium heat, heat untill jelly melts, stirring often. 2. In covered grill, arrange preheated coals around drip pan, test for medium heat above pan. 3. On grill rack, place ribs, fat side up, over pan but not over coals. Grill, covered, 1 1/2 to 2 hours or until well done. Adjust vents and add more charcoal as necessary. Turn and brush often with sauce during the last 30 minutes. Makes 6 servings.
To Roast: Place ribs , fat side up, on rack in roasting pan. Roast, uncovered, at 350 F. 1 1/2 to 2 hours or until well done. Turn and brush often with sauce during the last 30 minutes.
~ 4 To 6 Pound Boned And Butterflied Leg Of Lamb
~ 6 Sprigs Of Fresh Rosemary
~ 1 Small Onion, Finely Chopped
~ 6 Cloves Garlic, Minced
~ 2 Tsp. Dried Rosemary
~ Pared Rind And Juice Of 1 Lemon
~ 1 Cup Red Wine
~ 1 Tsp. Salt
~ 1/2 Cup Olive Oil
Combine marinade ingredients in a non-reactive container, glass, stainless, plastic but not aluminum. Place in the meat coating all sides. Cover and refrigerate for 24 hours or overnight. Turn meat occasionally. Preheat outdoor or indoor broiler. Broil lamb about 4 inches from heat. Broil each side about 20 minutes until a meat thermometer reads 145 degrees (medium rare) or 150 degrees (medium). Brush lamb frequently during broiling, garnish with rosemary. Serve with roasted vegetables and warm garlic bread.