Lamb

Excellent recipe for the grill or stove top. May use ingredients on all cuts of lamb.

Serves 6

4 lbs Lamb
2 Tbsp Mint
2 Tbsp Rosemary
2 Garlic Cloves
2 tsp salt
1 tsp soy sauce

Create dry rub for lamb by placing fresh mint, rosemary and garlic all together on a cutting board, with a mezzaluna (kitchen tool) rock blade back and forth until all ingredients have been finely shredded . (May use dry herbs as well, no shredding needed, just mince garlic.) Place herbs, salt and drizzle soy sauce onto lamb. Using your hands rub ingredients into lamb. Set aside and allow to rest for 1 hour.

Follow searing methods for all cuts of lamb if using stove top. For smaller pieces of lamb cooking time will be reduced for grill smaller cuts can stay on grill for about 8 minutes per side. For stove top, after braising allow to cook cover for about 7 minutes.

Choose method of cooking Leg of Lamb:

Grill
Start the grill. When grill reaches temperature 400 F (180 C), place lamb onto grill reduce temperature to 350 F (160 C) and allow to grill for 15 minutes, turn lamb and allow to cook for another 15 minutes on the other side. Remove lamb from grill and place into a pan, cover tightly with foil allow to rest for 15 minutes before slicing and serving.
For Charcoal Grill: When coals are hot (80% gray), place lamb onto upper rack and cover with kettle top. Allow lamb to cook 20 minutes per side, until golden, resting time in pan off the fire should be 15 minutes.

Stove Top
Need to sear lamb creating a fine crust on the outside of meat and sealing in the juices of the meat.
Turn stove on to medium-high heat; place an iron skillet onto stove burner and add 2 Tbsp olive oil to iron skillet, allowing oil to heat up for 1 minute. Place lamb into hot pan and allow to braise in pan for 2-3 minutes, searing  is complete when meat lifts from the pan easily with a fork. If meat is sticking to pan, allow for it to cook 1 minute longer in skillet.
Turn meat and repeat process on the other side for 2-3 minutes.
Add 1/2 -3/4 cups Marsala Secco (dry)to meat in pan, reduce cooking temperature to medium low, cover pan allow lamb to simmer for 20 minutes. Turn off heat, allow to rest for 10 minutes before cutting and serving.

Tuna Steak

   Excellent dish that leaves your palate satisfied. May be broken up and placed into a pasta dish or serve on a bed of rucula and green salad dressed in vinaigrette.

2 Tbsp Olive Oil
3 or 4 ounce Tuna Steak
2 tsp salt
1 garlic clove minced
1 tsp parsley
1/8 tsp Red Pepper

Heat skillet on medium high heat for about 3 minutes. Meanwhile, combine all ingredients and rub into tuna on both sides. Add olive oil to hot skillet, then add Tuna. Saute` tuna in skillet for 3 minutes per side. Turn off flame and serve tuna with salad on the side.

Tomato Basil Sauce

A fresh taste of Italy!! Serve over your favorite pasta or Rice!

Pasta with Tomato Sauce and Basil

Tomato Basil Sauce
1 medium onion peeled and coarsely chopped
¼ cup Extra Virgin Olive Oil
One 28 oz cans tomato sauce (1 ½ L)
1/4 cup of water.
1/4 cup milk
Add Salt to taste. 2 tsp. salt
10 leaves fresh Basil (add ONLY in the last 10 minutes of cooking sauce.) Reserve 6 leaves for presentation of dish.
Parmesan Cheese (freshly grated) or Ricotta dura freshly grated.

Add coarsely chopped onion and olive oil. Cover pan and allow to cook for 5 minutes on MEDIUM heat, turning the onions, as to not to burn.
Add tomato sauce, water and milk. Prop lid of pan with wooden spoon and allow to simmer on LOW or Warm heat for 20 minutes turning sauce occasionally (every 20 minutes). Add fresh basil leaves

Chicken or Veal Parmesan

1/4 cup Light Olive or Vegetable Oil  and 2 tsp butter for frying.
Heat Oil and Butter on low heat for 2 minute’s

• 1 cup flour (or bread crumbs only)
• 1/2 cup Semolina (optional)
• 1/2 tsp dried rosemary
• 1/2 tsp sage
• 1/2 tsp oregano
• (12 olives crushed optional)
• 1 garlic clove minced
• 1/4 tsp salt

Combine all above ingredients in a bowl. then add one at a time chicken or veal
4 Chicken breasts or Veal thinly sliced
2-4 slices of provolone cheese or 2 Tbsp Parmesan Cheese

Fry Chicken or Veal in pan for 3-4 minutes per side

Turn chicken or veal into bread crumbs, then add to hot oil and butter. Allow to fry about 3
minutes per side or until golden brown, remove from oil and place onto a paper towel until meat is cool.

Cover Chicken with choice of a “Red Sauce” or Marsala Sauce and place into oven (set at 350 F) for 30 minutes.
Take a slice of Provolone or grated Parmesan onto center of meat.  Place into oven (set at 350 F) for 15 minutes.

Chicken or Veal Parmesan served by itself or with pasta

Napolitano Sauce

• 2 garlic peeled and coarsely chopped
• ¼ cup Extra Virgin Olive Oil
• One 28 oz can tomato sauce (1 ½ L)
• 1/4 cup of water.
• 1/4 cup milk
• Add salt to taste. 1/4 tsp. salt
• 20 leaves fresh parsley or 1 tsp dried parsley (add ONLY in the last 10 minutes of cooking sauce.) Reserve a few leaves for presentation of dish.
• Parmesan Cheese (freshly grated)

Add olive oil and coarsely chopped garlic. Cover pan and allow to cook for 3 minutes on

Napolitano Sauce

MEDIUM heat, turning the garlic, as to not to burn.
Add tomato sauce,1 cup of water and milk. Prop lid of pan with wooden spoon and allow to simmer on LOW or Warm heat for 20 minutes turning sauce occasionally (every 20 minutes). Add fresh parsley leaves

Marsala Sauce for Veal or Chicken

OR Top off with “Marsala Sauce”Marsala Sauce
1/3 cup olive oil
1/2 onion diced
1-2 Portabella Mushrooms
1/2 tsp each: Sage, Pepper and Salt (if needed, add to taste.)
3/4 cup DRY Marsala (Use Sweet or SemiSecco Marsala for baked goods.)
2 Tbsp Fresh Parsley Chopped (or 1/2 Tbsp dried parsley) for presentation

Marsala Sauce
Return pan to medium heat and add olive oil, onions, mushrooms and seasonings. Cover pan and allow to saute for 5 minutes. ( May add heavy whipping cream and allow to simmer together for another 5 minutes.) Top off with chopped parsley for taste, color and presentation. Drizzle on top of the Veal.