Individual Shepherd’s Pies
In this recipe I use lamb. Many people use beef, but the shepherds didn’t watch over their cows at night. Make sure to use quality meat and the mashed potatoes seal the deal.
INGREDIENTS
1/2 Cup Olive Oil
1 Chopped Medium Onion
2 Pounds Ground Lamb
1/2 Cup Water
4 Cups Beef Stock
2 Large Diced Carrots
1/2 Bunch Finely Chopped Thyme
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Pound Mashed Potatoes (Enough to Cover Six Pies)
Preheat your oven to 350° F. In a large skillet heat the olive oil and add the chopped onion. Cook for 4 minutes until the onion is tender. Add the ground lamb and sauté for 3 minutes to break up any large pieces. Add the water and then transfer to a baking sheet and put into the oven and cook for 15 to 20 minutes. The lamb should be golden brown. Remove from the oven and drain off the excess fat. Return to the original skillet and add the beef stock. Bring to a boil over a medium heat. Meanwhile, blanch the diced carrots in salted boiling water until they are soft. You do not want them to be mushy. Drain the carrots and place them in a cold water bath and set aside. Turn the skillet with the lamb down to a low heat and add the chopped time, salt, pepper and carrots. Simmer for 10 minutes and then transfer the meat mixture into individual earthenware pie dishes. Press the meat mixture down so that you will have a smooth surface onto which the mashed potatoes can be piped. Using a piping bag with a large nozzle carefully pipe an even layer of potatoes over the surface of the pie. If you do not have a piping bag don’t worry about it. Just do the best you can to neatly cover the pies. Place the individual pies on a baking sheet and put into the oven for 5 minutes. The potatoes should begin to turn golden brown and the pies should be piping hot in the center. Remove from the oven and serve. Makes 6 individual pies.
Best Ever Grilled Cheese Sandwiches
Forget the stovetop. The trick is the oven!
INGREDIENTS
6 Ounces Shredded Sharp Cheddar Cheese
3 Ounces Shredded Monterey Jack Cheese
6 Tablespoons Melted Butter
8 Slices Nice & Thick White Bread
Preheat your oven to 450° F. Place the oven rack to the middle and place the baking sheet on the rack. You want to heat up the baking sheet. In a large size bowl mix together both cheeses. Brush one side of the bread slices with the butter. Don’t skimp on the butter. On a large plate place the four buttered slices butter side down. Top each slice with a generous amount of the cheese mixture and press down on the cheese lightly. Put the remaining slices on top of the cheese and press down slightly. Butter the tops with the remaining butter. Take the hot baking sheet from the oven and arrange the sandwiches on the hot baking sheet. Place the baking sheet back in the oven on the middle rack. Bake for 4 minutes. Remove from the oven and carefully turn the sandwiches over. Bake for another 4 minutes. Remove from the oven and serve immediately. Makes 4 sandwiches.
Swordfish Salad
Instead of using tuna why not use swordfish. If I have leftover swordfish I like to make my delicious Swordfish Salad. Serve it on bread or over lettuce and tomato. So delish!
INGREDIENTS
1 Large Piece of Cooked Swordfish
1 Chopped Jalapeño Pepper
1 Chopped Dill Pickle Spear
2 Chopped Green Olives
3 Chopped Scallions
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Mayonnaise
1 Tablespoon Dijon Mustard
1 Tablespoon Chopped Parsley
Dice the swordfish into bite size chunks and transfer to a large bowl. Stir in the chopped jalapeño pepper, chopped pickle, chopped olives, chopped scallions, salt, pepper, mayonnaise, mustard and parsley. Refrigerate for 1 hour. Serve on bread of your choice (I like to use a crusty Italian bread) or serve over lettuce and tomato. Serves 4
Carne Asada
INGREDIENTS
1 Pound Skirt Steak
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Bunch Green Onions (Scallions)
1/8 Cup Olive Oil
1 Lime Cut Into Wedges
1 Sliced Avocado
Corn or Flour Tortillas
Season the skirt steak with salt and pepper. Grill and slice. Set aside. Brush the green onions with the olive oil and grill. Serve the steak, green onions and avocado slices in tortillas with the lime juice squeezed over the top. Serves 4
*Note: If you do not have a grill then pop them under the broiler.
Corn & Black Bean Salad
This simple and colorful salad is packed full of flavor. With the combination of sweet corn, tender black beans, cherry tomatoes and zesty cilantro in a vinaigrette dressing what could be better.
INGREDIENTS
2 Cups Fresh or Frozen Corn
1/2 Cup Chopped Red Onion
2 Tablespoons Malt Vinegar
1 Tablespoon Olive Oil
1 Tablespoon Fresh Lime Juice
1/2 Teaspoon Sea Salt
1/2 Teaspoon Freshly Ground Pepper
4 Cups Black Beans
1 Cup Halved Cherry Tomatoes
1/3 Cup Chopped Cilantro
In a medium size pot add water and bring to a boil. Add the fresh corn and cook for 1 minute. Remove from the heat and drain well. Rinse in cold water and drain again. If you are using frozen corn skip the cooking process. Just thaw the corn out. In a large size bowl whisk together the malt vinegar, olive oil, lime juice, salt and pepper to make the dressing. Add the beans, corn, chopped onions and cherry tomato halves. Toss just until all of the ingredients are incorporated. Cover and chill for at least 3 hours. Add the cilantro and toss again before serving. Serves 4
Cream Cheese Pound Cake
This cake is moist, tender, golden brown and very velvety. It has all the richness and pure buttery flavor of classic pound cake, but with a delicate tang.
INGREDIENTS
3 Cups Cake Flour
1 Teaspoon Salt
4 Large Room Temperature Eggs
2 Room Temperature Egg Yolks
1/4 Cup Milk
3 Teaspoons Vanilla Extract
3 Cups Sugar
24 Tablespoons Unsalted Butter (3 Sticks)
6 Ounces Softened Cream Cheese
Before you turn on the oven adjust the oven rack to the middle position. Preheat your oven to 300° F. Grease and flour 12 cup nonstick Bundt pan. In a medium size bowl, combine the flour and salt. In a 2 cup liquid measuring cup whisk the eggs, 2 yolks, milk and vanilla. In a separate large size bowl, beat together (by hand or with an electric mixer) the sugar, butter and cream cheese for 3 minutes until fluffy. Reduce the speed to low and very slowly add the egg mixture until incorporated. The batter may look slightly curdled. Add the flour mixture in 3 additions. Scrape down the bowl as needed. Give the batter a final stir by hand. Scrap the batter into a prepared pan and gently tap the pan on the counter to release air bubbles. Bake for 80 to 90 minutes. Rotate the pan halfway through baking. Remove from the oven and cool the cake in the pan on a wire rack for 15 minutes. Remove the cake from the pan and cool completely, for about 2 hours. Serve plain or topped with frosting or fruit. Serves 12
Roman Artichokes
INGREDIENTS
2 Tablespoons Lemon Juice
8 Medium Artichokes
1 1/2 Cups Chopped Mint Leaves
1 Cup Dried Bread Crumbs
1 Cup Fresh Bread Crumbs
1/2 Cup Freshly Grated Pecorino Romano Cheese
3 Tablespoons Extra Virgin Olive Oil
2 Chopped Garlic Cloves
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Fill a large bowl with cold water and 1 tablespoon lemon juice. Trim the artichokes by laying each artichoke on its side and with a serrated knife cut 1 inch off the top. Trim the stem end and cut off the stem level with the bottom of the artichoke. Peel the tough outer layer of the stem with a vegetable peeler. Bend back the dark outer leaves just from around the base of the artichoke. Snap off and throw away. With kitchen shears trim the thorny tips from the remaining leaves. Place the stems and trimmed artichokes in the bowl of lemon water to prevent browning. Repeat with the remaining artichokes. In a large skillet heat 1 inch of water to a boil. Stand the artichokes in the boiling water. Add the stems and heat to boiling. Reduce the heat to medium low. Cover and simmer for 35 minutes. Drain the artichokes. In a medium size bowl combine 1 tablespoon lemon juice, mint, all of the breadcrumbs, Romano cheese, oil, garlic, salt and pepper. This should make about 3 1/2 cups. Preheat the oven to 400° F. When the artichokes are cool enough to handle pull out the prickly center leaves from each artichoke with a teaspoon. Scrape out the fuzzy choke and throw away (without cutting into the heart). Finely chop the stems and stir into the mint mixture. Stand the artichokes on a large baking sheet – stems down. Pull the leaves down to open slightly. Spoon the mint mixture between the leaves and into the center cavities (a little less than 1/2 cup per artichoke). Bake for 25 minutes until the stuffing is golden and the artichokes are heated through. Serve hot. Serves 8
Grilled Pork Medallions
When I picked these pork medallions up from the butcher I wasn’t exactly sure what I was going to do with them. Because pork tends to end up dry I decided to place them in a marinade overnight. These Pork Medallions came out superb! If you don’t have a grill you can put them under the broiler for 4 to 6 minutes per side.
INGREDIENTS
1 1/2 Pounds Pork Medallions
1/4 Cup Olive Oil
3 Tablespoons Lemon Juice
4 Chopped Garlic Cloves
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Oregano
1 Teaspoon Yellow Curry
1 Teaspoon Dried Mustard
1 Sliced Onion
In a flat baking dish put the olive oil, garlic, lemon juice, salt and pepper. Stir to blend. Add the oregano, yellow curry and dried mustard and stir to mix well. Add the pork medallions and sliced onion to the marinade mix. Cover and place in the refrigerator overnight. When you are ready to cook preheat your grill. Cook for 4 to 6 minutes on each side depending on how thick the medallions are. Transfer to a warm serving dish and serve hot. Serves 4
Spaghetti & Meatballs Alla Nana
Don’t forget that food is a celebration to be shared. Gather your loved ones and mangia! You deserve to honor your life with good food, good friends and unhurried living. This is a great dish because it is hearty and can be made with canned tomatoes without sacrificing flavor.
INGREDIENTS
¾ Pound Ground Beef
¾ Pound Ground Pork
1 Egg
1 Crushed Garlic Clove
6 Chopped Flat Italian Parsley Sprigs
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
½ Cup Grated Cheese
1 Cup Italian Bread Cubes
In a large size bowl mix everything together and form into balls of about 2 inches in diameter. In a large skillet brown the meatballs in hot olive oil. Remove from the pan and drain. Add to the sauce as it simmers and let them finish cooking. Serves 4
Chocolate Chip Shorties
This is my go to recipe when I want to make quick cookies, but I don’t want to sacrifice taste.
INGREDIENTS
1 Pound Softened Butter
1 Cup Sugar
5 Cups Unbleached Flour
1 Teaspoon Vanilla Extract
1 Teaspoon Kosher Salt
12 Ounces Chocolate Chips
Preheat your oven to 350° F. In a large size mixing bowl cream together the butter, sugar, vanilla and salt. Gradually add the flour and combine with a wooden spoon. Add the chocolate chips and mix well. As the mixture becomes thick knead it lightly with your fingers until it is firm. Pack the dough into a lightly buttered baking dish. Prick the center with a fork. Bake in the oven for 40 minutes until lightly browned. Remove from the oven and cool for 10 minutes on a wire rack. While in the pan cut into squares. Cool completely and remove from the pan. Transfer to a serving plate. Makes approximately 24 cookies depending on how big you cut them.
