Tag Archives: Meat

Braised Lamb Shoulder “Tuscan Style”

SERVES 8 1 each Lamb shoulder boned, trimmed 2 each Oranges zested 2 each Oranges juiced 5 sprigs fresh Rosemary 5 sprigs fresh Thyme 1 cup extra virgin olive oil 6 each garlic cloves To taste kosher Salt & black … Continue reading

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Pan Roasted Veal Chops with Vinegared Peppers

SERVES 6 ½ cup vegetable oil 6 each-1 ½ inch thick veal chops 1 tablespoon kosher salt 1 tablespoon ground black pepper 2 each garlic cloves 3 each sprigs of thyme 2 each sprigs of rosemary 1 cup white wine … Continue reading

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Oven Roasted Salmon with Saffron Braised Fennel & Basil-Pomegranate Vinaigrette

SERVES 4 1 ½ pound Salmon (skin removed) ¼ cup extra virgin olive oil To taste kosher salt To taste freshly ground black pepper 1 each fennel bulb, cut into 8 wedges ¼ cup extra virgin olive oil 1 tablespoon … Continue reading

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Snapper Livornese

A very easy recipe for almost any firm flesh fish fillet like Seabass, Grouper, Flounder or Tilapia. The classic is done with Snapper thou SERVES 4 ¼ cup extra virgin olive oil 1 tablespoon chopped garlic 1 cup calamatta olives … Continue reading

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Braised Beef Short Ribs

The added step in the beginning (marinating the meat) imparts a great flavor add should not be skipped SERVES 6 1 bottle Cabernet Sauvignon 2 tablespoons vegetable oil 6 portions beef short ribs, trimmed and bones removed (10-12 oz per) … Continue reading

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Roasted Chicken “Cooked Under a Brick” with Tuscan Cauliflower

There really are only two secrets to cooking chicken under a brick. The first is preparing the chicken so that it lies flat; the second is simply weighting the chicken so that the skin makes contact with the hot pan … Continue reading

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