Get up to 50% Off! Code: GIFTS Ends: 12/7 Details
Apply
  1. Help

Beach House Recipes

Hello, you either have JavaScript turned off or an old version of Adobe's Flash Player. Get the latest Flash player.

Beach House Recipes - Page Text Content

S: Beach House Recipes By Joe Morrone

FC: Beach House Recipes By Joe Morrone

1: Recipes by Joe Morrone (Because it's all about Joe) Cooking by Jon Lavigne Photography and Editing by Morgan Morrone With the help of Amanda Simas

2: Just the Basics | Basic Tomato Sauce Nani's Ricotta Balls Nani’s Sicilian Meatballs Nani’s Tomato Sauce Salsa Verde Sammy’s Steak Juice

3: Basic Tomato Sauce | Ingredients: 1/4 cup extra virgin olive oil 4 garlic cloves, peeled and thinly sliced 2 (28-ounce) cans peeled whole tomatoes Handful fresh basil leaves Directions: In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until golden brown. Add a few basil leaves and then the tomatoes and bring to a boil, stirring often. Lower the heat and simmer for 30 to 40 minutes until reduced to a thick sauce. Season with salt, pepper and add remaining basil.

4: Nani’s Ricotta Balls | Ingredients: 2 lbs Ricotta cheese 3 cups bread crumbs (4-C. plain) 3/4 cup graded Pecorino Romano Cheese (can add more) 3 eggs 1 tsp salt 1/2 tsp black pepper Parsley and basil finely chopped | Directions: In large bowl, combine all ingredients. Let sit and come to room temperature. Fill cast iron pan 1/4 to 1/2 full with Mazola Corn Oil and heat on high (8). Pour fresh Mazola Corn Oil in small bowl and dip hands in oil. Roll ricotta ball shiny on outside and slightly flat. Place in hot oil, let sit until brown. Flip over and continue to turn until ricotta ball is dark brown and crispy on all sides (~ 15 minutes). If deep frying, place in fryer for 10 minutes. Add ricotta balls and other meats to 1 1/2 batches of Nani’s Sauce and cook for at least 1 hour. When cooked, place in refrigerator overnight. Add 2 cups of water and slowly heat to a simmer. Serve with ziti pasta and Pecorino Romano cheese.

5: Nani’s Sicilian Meatballs | Ingredients: 2 lbs Beef 1/3 lb pork 1/3 lb veal 4 cups bread crumbs (4-C. plain) 1 cup graded Pecorino Romano Cheese (can add more) 4 eggs 1 1/4 tsp salt 2/3 tsp black pepper Parsley and basil finely chopped 2 2/3 cups water Directions: In large bowl, combine all ingredients including water (add additional cup water if needed). Let sit and come to room temperature. Fill cast iron pan 1/4 to 1/2 full with Mazola Corn Oil and heat on high (8). Pour fresh Mazola Corn Oil in small bowl and dip hands in oil. Roll meatball shiny on outside and slightly flat. Place in hot oil, let sit until brown. Flip over and continue to turn until meatball is dark brown and crispy on all sides (~ 15 minutes). If deep frying, place in fryer for 10 minutes. Add meatballs and other meats to 2 batches of Nani’s Sauce and cook for at least 1 hour. When cooked, place in refrigerator overnight. Heat and serve. | Ground Together

6: Nani’s Tomato Sauce | Ingredients: 2 15oz can of Hunts Tomato Sauce 2 18oz can of Cantadina Tomato Paste 6 cloves garlic 1/2 cup sugar (may need more) 2 tsp salt 1 tsp pepper 2 tbsp onion powder 2 tbsp garlic powder 2 handful chopped basil leaves Meatball Oil | Directions: In large porcelain pot, add oil from meatballs (completely coat bottom of pan) and garlic at medium heat and brown (do not burn). Take off burner and remove garlic. Place back on burner at medium heat and brown Tomato Paste for 3 minutes. Add both cans of Tomato Sauce with 2 cans of water (15oz sauce can) and stir at med/high heat until boiling. When boiling, add 4 cans of water (18oz paste can), salt, pepper, garlic and onion powder, sugar and basil leaves. Bring to boil, reduce heat to medium and simmer for 1 1/2 hours. Add water as needed and spices to taste.

7: Salsa Verde | Ingredients: 1 bunch flat parsley, leaves only 1 bunch fresh mint, leaves only 1 bunch fresh basil, leaves only 1/2 cup capers 2 salt-packed anchovy filets 1 tbsp Dijon mustard 1 tsp sugar 2 tbsp black pepper 1 tbsp crushed red pepper flakes 1 clove garlic 1 cup extra-virgin olive oil Directions: Combine all ingredients except for the olive oil in a food processor and pulse to form a course puree. With motor running, slowly drizzle in the olive oil to form a smooth puree. Season with salt and pepper. Refrigerate.

8: Sammy’s Steak Juice | Ingredients: 2 Cloves Garlic – chopped 2 Sprigs Parsley 4 Large Basil Leaves 1/3 c. Olive Oil 1/2 c. Lemon Juice Gravy Master to Color 1/4 c. Water Salt and Pepper 1 Cap-full of Whiskey Directions: Combine all ingredients and let sit overnight.

9: Starters & Sides | Beef Soup Bruschetta with Tomatoes and Peppers Escarole with Roasted Shallots Frank’s Sicilian Stuffed Peppers Garlic Mashed Potatoes Grilled Eggplant with Tomato Chili Paste Hilltop’s Chicken Soup Minestra (String Beans) Oven Roasted Asparagus Oven Roasted Tomatoes Red Onion Pickles Sicilian Pizza Stuffed Peppers

10: Beef Soup | Directions: Put beef in 4 quarts of cold water and bring to boil. Add celery, tomatoes, and onion and cook for 1 hour skimming off fat as needed. Add carrots and bouillon cubes and continue cooking for 1/2 - 1 hour until meat and carrots are cooked. Test with a fork to insure that the meat is cooked through. After meat and carrots are cooked, skim off fat, and refrigerate over night. Skim remaining fat and strain liquid into another pan. Add back shredded meat and carrots. Bring to boil and add pasta. Serve with Pecorino Romano cheese. Fry leftover meat and onion with green bell peppers. | Ingredients: 2 1/2 lb Eye of the Round 2 celery stalks (whole) 1 onion (whole) 3 carrots (whole) 14 oz whole tomatoes Salt and pepper 2 bouillon cubes 1 lb dry spaghetti snapped into 1 inch sections

11: Bruschetta with Tomatoes and Peppers | Ingredients: 8 ripe Roma tomatoes 2 large red peppers 6 clove of garlic 3 tbsp torn fresh basil Aged balsamic vinegar Extra-virgin olive oil Salt and pepper 6 slices sourdough bread, inch thick Directions: Preheat oven to 400 degrees F. Cut the peppers in half then each half in thirds. Remove the seeds and the membranes. Place in oven-proof dish, season with salt and pepper, then roast for 15 minutes. Drizzle with olive oil and a small amount of balsamic vinegar and return to the oven for 15 minutes until the skin is crisp and the peppers are soft. Cut the tomatoes in half lengthwise, squeeze out the seeds, and remove the membrane. Place the tomatoes and garlic in a separate roasting tray and drizzle with olive oil and a small amount of balsamic vinegar. Roast in oven for about 10 minutes until the flesh is soft and the skin has burst. Mix with the tomatoes and garlic with the peppers. Add basil and season to taste. Coat the bread with olive oil and grill on both sides. Spoon on the tomato pepper mixture, drizzle with olive oil and serve immediately.

12: Escarole with Roasted Shallots | Ingredients: 4 shallots trimmed and peeled Olive oil 1 head of escarole, roughly chopped Directions: Preheat the oven to 400 F. Drizzle shallots with oil, season with salt and pepper and place in a small roasting pan. Roast until very soft and golden brown, about 25 minutes. Remove from oven and, when cool, cut in half. Shallots may come apart. In a 12 to 14 inch sauté pan, heat 1/4 cup of olive oil over high heat. Add escarole and shallots and sauté until tender, about 7 minutes. Season again and serve immediately.

13: Frank’s Sicilian Stuffed Peppers | Directions: Preheat oven for 350. Carefully cut off the top of each peppers and remove seeds and membranes. Place in boiling water until just soft (about 8 minutes). Place other ingredients excluding tomatoes and oil in a large bowl and mix together. Drizzle in oil constantly stirring creating a mixture that is just barely moist. Add tomatoes and mix thoroughly. Stuff peppers and fry in olive oil turning once (about 5 minutes). Top with Basic Tomato Sauce and bake for 10 minutes. Serve immediately. | Ingredients: 8 Italian long peppers 2 cups plain breadcrumbs 2 cups graded Pecorino Romano cheese 1 tsp pepper 4 garlic cloves, finely chopped 1/2 cup olive oil (do not use extra virgin) Handful fresh basil leaves, chopped 2 cups peeled whole tomatoes, hand crushed w/o can juices 2 cups Basic Tomato Sauce

14: Garlic Mashed Potatoes | Directions: Place the potatoes and garlic in a saucepan, adding enough water to cover them by 1 inch. Bring to a boil, lower the heat, and simmer until potatoes are soft, about 20 minutes. Drain potatoes and return to saucepan. Over very low heat, coarsely mash the potatoes, gradually adding the heavy cream and butter. Stir in the salt and serve immediately. Serves 5 to 6 people. | Ingredients: 2 pounds small red potatoes, quartered, skins on 4 cloves of garlic 1 stick butter 1/2 cup heavy cream 1 tsp salt

15: Grilled Eggplant with Tomato Chili Paste | Ingredients: 2 eggplant, sliced 1/4 inch thick 28 oz can peeled whole tomatoes, drained of juice 2 dried red chilies, crumbled 3 garlic cloves, peeled and thinly sliced 3 tbsp marjoram leaves 1 tbsp dried oregano 2 tbsp red wine vinegar Extra virgin olive oil | Directions: Place the eggplant in a colander and sprinkle with salt. Leave for 30 minutes and then rinse and pat dry. In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until golden brown. Add dried oregano and chilies. Stir to combine. Add the tomatoes, break them with a spoon, season and bring to a boil. Lower the heat and simmer for 45 minutes, stirring often to prevent sticking, until reduced to a thick paste. Remove from pan and spread the paste onto a flat plate the drizzle with olive oil. Coat the eggplant with olive oil and place onto a preheated grill until lightly brown on both sides and tender to the bite. Arrange the eggplant on a large plate and drizzle with red wine vinegar and olive oil. Spread with the tomato paste and scatter with marjoram leaves.

16: Hilltop’s Chicken Soup (Italian Wedding Soup) | Directions: Season chicken breast and bake for 25 minutes at 425F. Let cool and shred meat off bones. Place 7 quarts of cold water into a large sauce pot and bring to boil. Add celery, tomatoes, and seasoning and return to a boil then simmer for 30 minutes. Add chicken base to the pot and simmer for 20 minutes. While pot cooks, roll meatball mix into 3/4 inch balls (about 30). Add carrots and meatballs to pot and continue cooking for 20 minutes or until carrots are tender. Take the soup off the heat and let cool. Cook pasta in salted water to package directions. Run pasta through cold water and add to the soup along with the chicken. Reheat the soup and serve with Pecorino Romano cheese and Italian bread. | Ingredients: 1 Bone-in Chicken Breast 28 oz crushed tomatoes 6 celery stalks cut into 1/4 inch lengths 2 tbsp Minors chicken base 1/2 lb baby carrots cut into 1/4 inch lengths Salt and pepper 1/2 lb meatball mix (see Nani’s Meatballs) 1/2 lb Acini di Pepe pasta

17: Minestra (String Beans) | Ingredients: 1 cup Basic Tomato Sauce 2 lbs String Beans 2 Potatoes 1 inch cube Hormel Salt Pork | Directions: Soak string beans in cold water. Cut potatoes into inch cubes and soak in cold water. Cut salt pork into x x 1 inch strips and brown in the pressure cooker. Take off the heat and add water as per the cooker directions for string beans (1 cup per 6 quart cooker). Rinse the beans and potatoes in a colander and add to cooker along with tomato sauce. Cook on high heat until the pressure regulator rocks. Turn to med/high heat and cook for 6 minutes. Take from the burner and immediately run cold water over the cooker. Open the cooker and check for tenderness of beans and potatoes. Add salt to taste.

18: Oven Roasted Asparagus | Directions: Preheat the oven to 425 F. Trim the asparagus of any woody stalks by gently flexing the base of the stem until it snaps. Wash the remaining stalks, dry and place in a mixing bowl. Toss with enough olive oil to lightly coat each stalk. Season with salt, pepper, garlic and basil, and gently mix. Arrange in an oiled roasting pan, add olives and season again. Roast in the oven for 10 minutes. | Ingredients: 3 pounds asparagus Olive oil 4 garlic cloves, peeled and thinly sliced 1/2 cup pitted Nicoise olives Handful fresh basil leaves, finely chopped

19: Oven Roasted Tomatoes | Ingredients: 1 pound Roma tomatoes 1 teaspoon sugar 1 tablespoon extra-virgin olive oil Salt and pepper | Directions: Preheat oven to 200 degrees F. Cut the tomatoes in half lengthwise, squeeze out the seeds, and remove the membrane. In a small bowl, combine the sugar, oil, salt, and pepper and coat the tomatoes with mixture. Place the tomatoes, cut side down, on a baking sheet lined with parchment paper and place in the oven. Cook for 2 hours, or until the tomatoes are very soft and have lost about half of their liquid.

20: Red Onion Pickles | Ingredients: 1 cup red wine vinegar 1 cup of water 1/2 cup sugar 1/2 cup salt 1/2 cup fresh beet juice 2 red onions, sliced into 1/8 inch rounds, and separated Directions: In a deep bowl, combine all ingredients except the onions. Add onions, cover and refrigerate for at least 24 hours.

21: Sicilian Pizza | Directions: Roll out pizza dough to 1/4 inch thick and place into two 11” x 17” oiled cookie sheets. Add sauce and cheeses and bake at 400 for 20 – 25 minutes. Before removing from the oven, check the bottom of pizza to insure a light brown color. Pizza Sauce Ingredients: 28 oz can Peeled Whole Tomatoes 8 oz can Hunts Tomato Sauce 3 tbsp Sugar 1 clove Garlic (cut in half) 1 tbsp Garlic Powder 4 tbsp Oil Basil and Parsley Salt and Pepper continued on next page... | Pizza Ingredients: 1 pan Pizza Sauce (see below) 1 batch Pizza Dough (see next page) 12 oz grated Supreme Mozzarella Grated Pecorino Romano cheese Other desired toppings (pepperoni, peppers, olives etc.)

22: Sicilian Pizza Continued... | Pizza Sauce Continued Directions: Puree tomatoes in blender. Place the puree in a pot with the sauce, sugar, garlic, garlic powder, oil, basil and parsley and bring to boil at med/high heat. Reduce heat to medium and cook for 1 hour. Salt and pepper to taste. Pizza Dough Ingredients: Ingredients: 6 cups All Purpose Flour, 2 packets Dry Yeast, 1 tsp Salt, 1 tsp Sugar, 2 cups warm water, 2 tbsp Oil Directions: Place flour and salt into a large bowl. Dissolve yeast in warm water and add sugar. Let stand for 5 minutes. Make a well in the flour and pour in the yeast mixture and oil. Mix well adding a small amount of water or flour as needed. Knead in bowl for 5 – 10 minutes and form into a ball. Coat dough in oil and cover with a dishcloth and afghan (optional). After 1 hour, punch down dough and kneed into ball. Cover and let rise for 1 hour.

23: Stuffed Peppers | Ingredients: 1 1/2 lbs Beef 1/4 lb pork Ground together 1/4 lb veal 8 Bell Peppers 3 cups breadcrumbs 3/4 cups graded Pecorino Romano cheese 3 eggs 2 cups water 1 small eggplant 1 tsp salt 1/2 tsp pepper Parsley and basil Basic Tomato Sauce | Directions: Cut peppers lengthwise and clean. Trim flat and save corners. Saute corners in oil and place them to the side. Peel eggplant and cut into 1/2 inch cubes. Saute in oil with salt and a little water and place the eggplant to the side. Saute meat in oil with salt and cook until juices run dry. Add two scoops of Basic Tomato Sauce and cook again until dry. Place to side and let cool. Place meat in bowl and mix well with breadcrumbs, cheese, egg, salt, pepper, parsley, basil, eggplant, pepper corners and water. Stuff peppers and place in oil coated Pyrex. Bake at 350 for 40 minutes. Check bottoms to see if cooked. Put fork into peppers to see if it goes through easily. Add Basic Tomato Sauce to the tops of the peppers and bake for 20 minutes more.

24: Pasta | Broccoli Aglio Olio Bucatini All'amatriciana Bucatini with Bottarga and Oven-Roasted Tomatoes Fettuccine in Venetian Chicken Sauce Five Cheese Baked Pasta Lasagna Bolognese Linguini with Classic Ligurian Pesto Morgan’s’ Summer Pasta Salad Pappardelle with Veal Ragu Penne in Pink Vodka Sauce Penne with Porcini, Tomatoes and Cream Penne with Tomato and Balsamic Vinegar Porcini Raviolis in Balsamic Butter Sauce Pumpkin Raviolis in Butter Sage Sauce Rigatoni with Sausage, Peas, Tomatoes and Cream Spaghetti Aglio Olio Spaghetti alla Limone Spaghetti All’amartriciana Spaghetti All’arrabbiata Spaghetti Puttanesca Spaghetti with Calamari and Malvasia Spicy Lemon Pasta Tagliatelle alla Bolognese Tagliatelle with Asparagus Tagliatelle with Ceci Bean Sauce Tagliatelle with Lemon Cream Sauce Tagliatelle with Cherry Tomatoes and Olives Three Cheese Lasagna

25: Broccoli Aglio Olio | Ingredients: 1 bunch broccoli 4 clove garlic thinly sliced 1/4 cup olive oil 1 (2-ounce) tin anchovy fillets Grated Pecorino Romano cheese 1 lb Spaghetti, cooked to al dente | Directions: Boil the broccoli in water until tender. Place aside a 1/4 cup of water from the pan before draining the broccoli. Meanwhile place olive oil, anchovies, and garlic in small Pyrex bowl and put into the oven for 15 minutes at 350F. Remove from oven and break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture. Cook and drain the spaghetti and return to the pan. Pour broccoli, garlic oil mixture and water over the spaghetti and toss. Season with a little coarse salt, to taste and serve with grated Pecorino.

27: Bucatini All'amatriciana | Directions: In a 12 to 14-inch sautÃe pan, combine pancetta, garlic, onion and chili flakes and sautÃe until onion is soft. Season, to taste. Add tomato sauce, reduce heat and simmer for 10 to 15 minutes. Add pasta to simmering sauce. Toss to coat and divide among 4 heated bowls. Serve immediately, topped with freshly grated pecorino cheese. | Ingredients: 3/4 pound pancetta 3 cloves garlic, sliced 1 red onion, cut in half and sliced 1 1/2 teaspoons chili flakes Salt and pepper 2 cups basic tomato sauce 1 pound bucatini Pecorino Romano cheese

28: Bucatini with Bottarga and Oven-Roasted Tomatoes | Ingredients: 2 tablespoons extra-virgin olive oil 1 teaspoon crushed red pepper flakes 3 cloves garlic, thinly sliced 1 cup oven-roasted tomatoes, see recipe 1/4 cup basic tomato sauce 1 pound bucatini 1 "tongue" bottarga (pressed red mullet roe) shaved or finely grated - or substitute any caviar 1/4 cup bread crumbs | Directions: In a 12 to 14-inch saute pan, combine the olive oil, pepper flakes, and garlic and saute until the garlic is almost brown, about 5 minutes. Add the tomatoes and tomato sauce and bring to a simmer. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the pasta according to the package directions, until tender yet al dente, about 6 minutes. Drain the pasta and add it to tomato mixture. Toss over high heat one minute. Divide among 4 heated bowls, shave bottarga over each bowl, sprinkle with bread crumbs, drizzle with extra virgin olive oil and serve immediately.

29: Fettuccine in Venetian Chicken Sauce | Directions: Bring the chicken stock to a boil in a saucepan. Cut the chicken breasts into finger wide lengthwise strips. Drop the strips into the boiling stock and cover to bring back to a boil. Lower the heat and simmer for 4 minutes. Remove the cover and set aside, allowing the chicken to cool in the liquid. When cool, transfer the chicken to a cutting board and re-heat the stock. Cut the chicken into 1/8 inch dice. Meanwhile melt 1 tablespoon of butter in a large saucepan. Stir in garlic over low heat until golden. Add 1 cup of water to prevent the garlic from browning. Stir to combine. Add the carrots and salt and cook over moderate heat, stirring often, until the mixture is nearly dry. Be vigilant to be sure that the carrots do not brown. Add the hot stock and tomato juice. Cover and bring to a boil. Lower the heat, set the cover ajar, and simmer gently for 35 minutes, or until the carrots are very soft. Puree with an immersion blender until smooth. Add chicken to the sauce and simmer gently. Cook fettuccine and transfer to a heated platter. Toss with the remaining butter and fold in enough sauce to coat the noodles generously. Serve immediately, sprinkled with freshly grated Parmigiano-Reggiano. | Ingredients: 8 oz skinned and boned chicken breasts 2 cups homemade chicken stock 1 cup tomato juice, preferably organic 1 cup finely chopped carrots 1 small garlic cloves, finely chopped 6 tbsp unsalted butter 1/4 tsp sea salt 1 pound tagliatelle, dry pasta 1/2 cup freshly grated Parmigiano-Reggiano

30: Five Cheese Baked Pasta | Ingredients: 1 3/4 cup heavy cream 1 cup chopped canned tomatoes in heavy puree 1/2 cup Pecorino Romano cheese, freshly grated 1/2 cup fontina cheese, coarsely shredded 4 tbsp crumbled Gorgonzola cheese 2 tbsp ricotta cheese 2 small fresh mozzarella cheeses, sliced 3/4 tsp salt 6 basil leaves, chopped 1/2stick butter 1 pound shells, dry pasta | Directions: Preheat oven to 500 F In a mixing bowl, combine all the ingredients except for the pasta and butter. Stir well to combine. Parboil pasta in salted water for 3 minutes. Drain and add to mixing bowl, tossing to combine. Place the pasta mixture in a Pyrex pan maintaining a shallow depth (1 1/2 shells). Dot with butter and bake until bubbly and brown on top, 20 to 25 minutes. Serve immediately.

31: Lasagna Bolognese | Lasagna Ingredients: 1 lb Ronzoni Curly Edge Lasagna 1 cup Parmesan cheese Bechamel Sauce, recipe follows Ragu, recipe follows Directions: Mix 2 cups of bechamel sauce with the ragu. Boil pasta in water with salt and 1 tbsp of oil. Place pasta into the water in an overlapping X configuration. Stir occasionally until cooked according to package directions. Drain and rinse in cold water. Coat the bottom of a 9x13 Pyrex pan with bechamel sauce and layer the pasta lengthwise in 4 overlapping strips. To fill in across the end, add a cut piece perpendicular to the 4 original strips. Layer ragu over the top of the pasta and sprinkle parmesan cheese. After completing 3 layers, add a final layer of pasta and coat with remaining bechamel sauce and sprinkled parmesan cheese. Seal with Saran Wrap and Aluminum Foil and refrigerate overnight. Once room temperature, remove Saran Wrap and replace Aluminum Foil. Bake at 350 F for 1 hour. Let sit for 10 minutes and serve. Bechamel Ingredients: 5 tbsp butter 1/4 cup all purpose flour 3 cups whole milk continued on next page...

32: Lasagna Bolognese Continued... | Bechamel Continued Directions: Melt butter in medium saucepan and add flour and whisk smooth. When mixture turns golden brown (6-7 minutes) add heated milk to the butter mixture, 1 cup at a time, whisking continuously until sauce is smooth. Bring to a boil and cook for another 30 seconds, remove from heat and add salt. Ragu Ingredients: 1/4 cup olive oil 1/4 cup butter 2 medium onions, chopped small 4 stalks celery, chopped small 1 carrot, chopped small 1/4 pound pancetta, ground Directions: In a large Dutch oven or saucepan, add olive oil and butter and heat. Add onions, celery and carrots and cook until very soft and beginning to caramelize. Mix together all of the meats. Add the meats to the pan and begin to brown. When the meat begins to change color and release its own liquids, add the milk. Cook until the milk is almost totally evaporated (it should just be moist around the edges of the meat, about 15 minutes). Add the wine thyme, the tomato paste and 1 cup of water and simmer over medium low for 1 1/2 hours. Season with salt and pepper. | 1 pound ground veal 1 pound ground pork 1 cup whole milk 1/2 cup white wine 8 oz tomato paste 1 tsp fresh thyme leaves

33: Linguini with Classic Ligurian Pesto | Directions: One hour before making the pesto, wash basil in cold water and wrap in paper towels and refrigerate. Place the basil, olive oil, garlic and pine nuts into a food processor and puree to a thick paste. Add additional olive oil if necessary. Transfer to a mixing bowl and stir in cheeses. Taste to determine how much salt to add. In another mixing bowl, work the butter with a wooden spoon or rubber spatula until soft and smooth. Fold the butter into the pesto and set aside at room temperature. Meanwhile, generously salt boiling water and drop pasta. Cook and stir often until al dente. Drain pasta (without shaking) and reserve half a cup of pasta water. Transfer pasta to a warm serving bowl and nap in pesto. Toss gently, adding a little pasta water to loosen sauce. Serve immediately. | Ingredients: 5 oz basil leaves only 1/2 cup extra virgin olive oil 1 tsp. minced fresh garlic 3 tbsp pine nuts 1/2 cup freshly grated parmigiano-reggiano 1/4 cup freshly grated pecorino Romano 3 tbsp unsalted butter softened 1 lb dried linguine

34: Morgan’s Summer Pasta Salad | Directions: Preheat oven to 375 F Place the tomatoes, cut side up, on a baking sheet and drizzle with a 1/2 cup of oil. Sprinkle with garlic, salt and pepper and bake for 20 minutes until the tomatoes are very soft and have lost about half of their liquid. In a large bowl, place the remaining oil, vinegar sun-dried tomatoes, sugar and a little salt and pepper. Stir well to mix. Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the pasta according to the package directions, until tender yet al dente. Drain the pasta and add it to the bowl of dressing and toss to mix. Add the roasted tomatoes and mix gently. Before serving add the chopped arugula, toss lightly and taste for seasoning. Serve at room temperature. | Ingredients: 3 lbs shells 4 lbs cherry tomatoes, halved lengthwise 8 cloves garlic, thinly sliced 8 sun-dried tomatoes, finely chopped 1 tsp sugar 3 handfuls of arugula, chopped 8 tbsp balsamic vinegar 1 cup extra-virgin olive oil salt and pepper

35: Pappardelle with Veal Ragu | Ingredients: 1/2 cup olive oil 1/2 cup butter 1 cup onions, chopped small 1/2 cup celery, chopped small 1/4 cup carrots, chopped small 2 pound veal stew meat, cut into 3/4 inch cubes 2 cup Basic Tomato Sauce 6 oz tomato paste 1 cup white wine 1 tbsp red pepper flakes 1 pound pappardelle dry pasta | Directions: In a large Dutch oven or saucepan, add olive oil and butter and heat. Add onions, celery and carrots and cook until very soft and beginning to caramelize. Add the meat, tomato paste, wine, and pepper flakes to the pan and bring to a boil. Reduce heat to low and cook for 1 hours. Shred meat using a wooden spoon and the back of a fork until all pieces are broken. Place sauce into pot and return to a boil before continued cooking at low heat uncovered for 1 hour. Season with salt and pepper. Cook the pasta and add to the sauce. Thin with a little pasta water, if necessary. Toss for 1 minute. Serve immediately.

36: Penne in Pink Vodka Sauce | Directions: In a 12 inch sauté pan melt butter over medium heat, add onions and red pepper flakes and gently cook for 2 minutes. Turn up heat, pour in the vodka and boil until reduced by half. Stir in tomatoes, season and simmer until sauce has reduced by a third (5 to 10 minutes). Add the cream and reduce by a third. Cook pasta, add to sauce and toss. Serve immediately, topped with freshly grated cheese. | Ingredients: 1/2 stick butter 1/4 cup green onions, chopped thin 1 tbsp red pepper flacks 1/2 cup vodka 1 35-ounce can, peeled whole tomatoes, hand crushed 1 cup heavy cream 1 pound penne, dry pasta Parmigiano Reggiano cheese, freshly grated

38: Penne with Porcini, Tomatoes and Cream | Ingredients: 50 grams dried porcini mushrooms 1 28-ounce can, peeled whole tomatoes, drained of juices 100 ml heavy cream 1 stick butter 2 garlic cloves, peeled and thinly sliced 1 dried red chili crumbled 2 tbsp flat parsley, chopped finely 50 grams Parmigiano Reggiano cheese, freshly grated 1 pound penne, dry pasta | Directions: Soak mushrooms in 2 cups of hot water for 15 minutes. Drain the porcini, keeping back the soaking water, and rinse under running water to remove any grit. Strain the soaking liquid through a paper towel and put aside. Melt the butter in a 12- to 14- inch saute pan and add the garlic, chili and parsley. Fry gentle until the garlic is soft, then add the porcini. Stir and cook for 2 minutes, then add the soaking liquid a little at a time – it will absorb very quickly. When all the liquid is absorbed and the porcini are soft and juicy, add the tomatoes, chop them up and cook over medium heat for 30 minutes until the sauce thickens. Season and stir in cream. Turn up heat and boil for 2 minutes to combine flavors. Cook penne until al dente. Drain the pasta and add it to the sauce and toss. Stir in half the Parmigiano and serve with the remainder.

39: Penne with Tomato and Balsamic Vinegar | Ingredients: 1 pound penne, dry pasta 1 stick butter 8 tbsp balsamic vinegar 2 cups basic tomato sauce cup Pecorino Romano cheese, freshly grated Directions: Cook pasta and return to the saucepan. Add butter and allow to melt. Add balsamic vinegar and stir over gentle heat until penne is brown in color. Throw in two handfuls of Pecorino cheese and finally stir in the tomato sauce. Serve immediately, topped with freshly grated pecorino cheese.

40: Porcini Raviolis in Balsamic Butter Sauce | Directions: Melt the butter in a 12- to 14- inch saute pan until it foams and subsides. Add onion and saute until onion is soft. Add the balsamic vinegar and stir with a wooden spoon to incorporate. Cook raviolis until al dente. Drain the pasta and add it to the sauce. Toss gently for 1 minute over medium heat to coat the pasta. Add 2 to 4 tablespoons of the pasta cooking water if necessary to keep the sauce from becoming too tight. Divide the ravioli among four warmed plates, sprinkle with parsley and cheese and serve immediately. | Ingredients: 1 pound porcini raviolis 1 stick butter 1 red onion sliced thin 4 tbsp balsamic vinegar 1 bunch flat parsley, chopped finely 1/2 cup Parmigiano Reggiano cheese, freshly grated

41: Pumpkin Raviolis in Butter Sage Sauce | Directions: Cook raviolis until al dente. While the pasta cooks, melt the butter in a 12- to 14- inch sauté pan until it foams and subsides. Add 2 to 4 tablespoons of the pasta cooking water and whisk to emulsify. Drain the pasta and add it to the butter. Add the sage leaves and toss gently for 1 minute over medium heat to coat the pasta with sauce. Divide the lune among four warmed plates, grate the Parmigiano Reggiano cheese and amaretti over each plate, and serve immediately. | Ingredients: 1 pound pumpkin raviolis 1 stick butter 8 fresh sage leaves 1/2 cup Parmigiano Reggiano cheese, freshly grated 1 large amaretti cookie

42: Rigatoni with Sausage, Peas, Tomatoes and Cream | Ingredients: 1/2 stick butter 2 tbsp olive oil 1 cup frozen peas, thawed 1/2 yellow onion, finely minced 1 link Italian sausage, 2 foot length 3 oz pancetta, finely minced | Directions: In a 12 inch saute pan melt butter and oil together over medium heat. Add onions and gently cook until golden brown, about 6 minutes. Turn up heat, and the sausage and pancetta and cook stirring and breaking up the sausage with the back of a wooden spoon. When sausage is cooked to a golden brown, add wine and stir until all is evaporated. Stir in tomatoes and cream, season and bring to a boil. Reduce heat and simmer until sauce has reduced by a third (13 to 15 minutes). Stir in peas and simmer for another 2 minutes. Cook pasta, add to sauce and toss with a handful of Parmigiano cheese. Serve immediately, topped with remaining cheese. | 1/3 cup dry white wine 1 35-ounce can, peeled whole tomatoes, hand crushed 1/2 cup heavy cream 1 pound rigatoni, dry pasta 1/2 cup Parmigiano Reggiano cheese, freshly grated

43: Spaghetti Aglio Olio (Garlic and Oil) | Directions: Place 1/4 cup extra-virgin olive oil, anchovies, garlic, and pepper flakes in a large sauté pan and at med/high heat. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture. Added pasta water and reduce to about one half. Cook the spaghetti and add to the saucepan along with parsley, tossing gently. Season with a little coarse salt, to taste and serve. | Ingredients: 1/4 cup extra-virgin olive oil 1 (2-ounce) tin anchovy fillets 6 to 8 large cloves garlic, crushed and minced 1/2 teaspoon crushed red pepper flakes 1/4 cup finely chopped flat leaf parsley Coarse salt 1 cup pasta water 1 pound spaghetti, cooked to al dente

44: Spaghetti alla Limone | Ingredients: Zest and juice of 4 lemons 150 ml olive oil 150 grams Parmesan cheese, freshly grated 2 handfuls fresh basil, finely chopped 9 ounces spaghetti, dry pasta | Directions: Beat the lemon with the olive oil, and then stir in the Parmesan until thick and creamy. The Parmesan will melt into the mixture. Season, to taste. Cook the pasta and stir in the lemon mixture. Shake the pan so that each strand is coated. Stir in basil and zest. Serve immediately.

45: Spaghetti All’amatriciana (Local Amatrice, Italy Recipe) | Directions: In a 12 to 14-inch sauté pan, place 2 tbsp of olive oil and cook the guanciale until brown and pillowed. Remove from pan and place in paper towel lined bowl. Add chili flakes to the pan and briefly sauté. Pour in tomatoes, crush with a fork and bring to a boil. Season and reduce heat to simmer for 30 minutes stirring occasionally to break up the tomatoes. Return guanciale to the sauce 2 minutes prior to adding the pasta. Cook pasta and add to simmering sauce. Toss with pecorino cheese in pan and divide among 4 heated bowls. Serve immediately, topped with additional freshly grated pecorino cheese. | Ingredients: 1/2 lb guanciale or pancetta, (1/4 x 3/4 x 1 inch) 1 (28-ounce) can peeled whole tomatoes 2 tbsp chili flakes Olive oil 1/2 cup pecorino cheese, freshly grated 1 pound Spaghetti

46: Spaghetti All’arrabbiata | Ingredients: 1 tbsp extra virgin olive oil 1 chopped onion 4 garlic cloves, peeled and thinly sliced 3/8 cup dry white wine 1 tbsp sugar 1 tbsp fresh basil leaves, chopped 1 tsp dried red pepper flakes 2 tbsp tomato paste 1tbsp lemon juice 1/2 tsp Italian seasoning 1/4 tsp ground black pepper 2 (14.5 ounces) cans peeled whole tomatoes 2 tbsp fresh parsley leaves, chopped 1 pound spaghetti, dry pasta | Directions: In a 12 inch sauté pan, heat the olive oil over medium heat. Add garlic and onions and cook until soft. Stir in remaining ingredients except for the parsley and bring to a boil. Reduce heat to medium and cook, uncovered, for 15 minutes. Season to taste and simmer. Cook spaghetti and add to the saucepan along with parsley, tossing gently. Divide the pasta and sauce in warm plates. Serve immediately.

47: Spaghetti Puttanesca | Directions: In a 12 inch sauté pan, heat the olive oil and garlic over medium heat until golden brown. Add anchovies and mash in pan until melted. Stir in capers and red pepper flakes and cook for a minute. Pour in tinned tomatoes, break them up and bring to a boil. Reduce heat to a simmer and add olives, oregano and season to taste. Cook for 25 to 30 minutes until sauce thickens and the oil separates from the tomatoes. Cook pasta and add to the saucepan, tossing gently. Stir in parsley and transfer to heated plates and serve immediately sprinkled with freshly grated pecorino cheese. | Ingredients: 1 (35-ounce) can peeled whole tomatoes 6 tbsp extra virgin olive oil 3 garlic cloves, peeled and thinly sliced 4 anchovy filets, rinsed 2 tbsp capers, rinsed 1 tbsp red pepper flakes 1/2 cup black olives pitted and halved 3 tsp dried oregano 1/4 cup parsley 1/4 cup Pecorino Romano cheese, freshly grated 1 pound spaghetti, dry pasta

48: Spaghetti with Calamari and Malvasia | Ingredients: 4 tablespoons extra-virgin olive oil 1 medium red onion, thinly sliced Freshly ground black pepper 1 bunch fresh finely chopped Italian parsley 1/2 cup malvasia wine 1 can peeled whole plum tomatoes, about 2 cups 1 pound clean calamari sliced into large rings 1 tablespoon hot red pepper flakes 1 pound dried spaghetti pasta 1/2 cup toasted fresh breadcrumbs Grated pecorino | Directions: In a 12 to 14-inch saucepan, heat olive oil over medium heat until smoking. Add the onion, season with salt and pepper and cook for 3 to 4 minutes. Add the parsley, 1/2 cup wine, tomatoes and cook for another 3 to 4 minutes. Add the calamari and the pepper flakes and season, to taste. Stir through to mix the ingredients for 2 to 3 minutes until the calamari is completely opaque, and remove from heat and let cool. Add cooked pasta to the saucepan with the calamari. Return the pan to the heat and toss until well coated. Pour into a heated serving dish and sprinkle with toasted breadcrumbs, drizzle with extra-virgin olive oil and garnish with parsley and grated pecorino cheese. Serve immediately.

49: Spicy Lemon Pasta | Directions: Heat olive oil in a 12” skillet over medium heat. Add the onion and red pepper flakes and sauté until translucent (10 minutes). Add jalapeños and sauté for 1 minute. Stir in lemon juice and zest and bring to a boil. Reduce heat, stir in butter and season to taste. Toss hot pasta into pan and mix well. Add pecorino and toss quickly. Serve immediately. | Ingredients: 2 tbsp extra-virgin olive oil 1 red onion, thinly sliced 1 tbsp red pepper flakes 3 jalapeños, seeded and cut into thin slivers Zest and juice of 3 lemons 1 stick butter 1 lb tagliatelle pasta 1/2 cup freshly grated Pecorino Romano cheese

50: Tagliatelle alla Bolognese | Ingredients: 1/2 cup olive oil 1/2 cup butter 1 cup onions, chopped small 1/2 cup celery, chopped small 1/4 cup carrots, chopped small 1/4 pound pancetta, ground 1 pound ground veal 1/2 pound ground beef 1 pound ground pork 2 cups whole milk 1 cup white wine 1/2 cup tomato paste 1 pound tagliatelle dry pasta Parmigiano cheese | Directions: In a large Dutch oven or saucepan, add olive oil and butter and heat. Add onions, celery and carrots and cook until very soft and beginning to caramelize. Mix together all of the meats. Add the meats to the pan and begin to brown. When the meat begins to change color and release its own liquids, add the milk. Cook until the milk is almost totally evaporated (it should just be moist around the edges of the meat, about 15 minutes). Add the wine and the tomato paste and stir well. Bring to a simmer. Reduce heat to low and cook for 2 hours. Cook the pasta and add to the Bolognese sauce. Thin with a little pasta water, if necessary. Toss for 1 minute. Immediately serve in warm pasta bowls. Top with freshly grated Parmigiano cheese.

51: Tagliatelle with Asparagus | Directions: Fill a medium saucepan halfway with water and place a metal bowl over it so the bowl does not touch the water. Remove the bowl and bring the water to a boil. Rub the garlic around the bowl. Add creme fraiche, cheese and egg yolks and place the bowl over the saucepan. Heat the mixture stirring constantly and cook for 15 minutes until the sauce thickens. Season with salt and pepper. Remove the tough ends and slice the asparagus diagonally. Cook the tagliatelle and asparagus in boiling salted water until the pasta is al dente. Drain, place in heated bowl and stir in the warm cream sauce. Serve immediately with extra Parmesan cheese. | Ingredients: 400 ml creme fraiche (400 grams) 1 bunch asparagus 1 garlic cloves, peeled and crushed 2 egg yolks 200 grams Parmesan cheese, freshly grated 1 pound tagliatelle dry pasta

52: Tagliatelle with Ceci Bean Sauce | Ingredients: 15oz can of Hunts Tomato Sauce 18oz can of Cantadina Tomato Paste 19oz can of Progresso Chick Peas (Ceci Beans) 3 cloves garlic 1/4 cup sugar (may need more) 1 tsp salt 1 tsp pepper 1 tbsp onion powder 1 tbsp garlic powder 1 handful chopped basil leaves Olive oil | Directions: In large porcelain pot, add oil (completely coat bottom of pan) and garlic at medium heat and brown (do not burn). Take off burner and remove garlic. Place back on burner at medium heat and brown Tomato Paste for 3 minutes. Add can of Tomato Sauce and just the water from the Ceci Bean can. Refill the Ceci Bean can with water and add to sauce. Stir at med/high heat until boiling. When boiling, add 2 cans of water (18oz paste can), salt, pepper, garlic and onion powder, sugar and basil leaves. Return to boil, reduce heat to medium and simmer for 1/2 hour. Add Ceci Beans, additional water if needed and spices to taste and continue to simmer for 1/2 hour or until Ceci Beans are tender. Serve immediately.

53: Tagliatelle in Lemon Cream Sauce | Directions: In a small saucepan, heat cream over medium heat until warm. Add the butter and let melt. When melted, stir in lemon juice and zest and reduce heat. Cook the pasta and stir in the warm cream. Season, to taste. Add half the parsley and toss together. Serve immediately with cheese and parsley. | Ingredients: 300 ml heavy cream 1 stick butter Zest and juice of 4 lemons 1/2 bunch Italian parsley, finely chopped 1/2 cup Parmesan cheese, freshly grated 1 pound tagliatelle dry pasta

54: Tagliatelle with Cherry Tomatoes and Olives | Ingredients: 3 lbs ripe cherry vine tomatoes, halved and seeded 1 (28-ounce) can peeled whole tomatoes 1/4 cup extra virgin olive oil 4 garlic cloves, peeled and thinly sliced Handful fresh basil leaves, torn 1/2 cup black olives pitted and halved 1/2 cup Pecorino Romano cheese, freshly grated 1 pound tagliatelle, dry pasta | Directions: In a 12 inch sauté pan, heat the olive oil and garlic over medium heat until golden brown. Add cherry tomato halves and salt and stir in pan until soft. Add tinned tomatoes and break them up to create the sauce. Cook for 5 to 10 minutes. Add basil and olives and season, to taste. Cook pasta and add to the saucepan, tossing gently. Serve immediately, sprinkled with freshly grated pecorino cheese and some extra virgin olive oil.

55: Three Cheese Lasagna | Directions: Boil pasta in water with salt and 1 tbsp of oil. Place pasta into the water in an overlapping X configuration. Stir occasionally until cooked according to package directions. Drain and rinse in cold water. Add a light layer of sauce to the bottom of a 9x13 Pyrex pan. Layer the pasta lengthwise in 4 overlapping strips. To fill in across the end, add a cut piece perpendicular to the 4 original strips. Dollop ricotta in a 5x4 pattern onto the pasta, then sprinkle mozzarella and Pecorino over the top. Add sauce over the top and repeat leaving the cut pasta at the same end each time. After completing 3 layers, add a final layer of pasta and coat with sauce and sprinkled Pecorino. Seal with Saran Wrap and Aluminum Foil and refrigerate overnight. Once room temperature, remove Saran Wrap and replace Aluminum Foil. Bake at 350 F for 1 hour. Let sit for 10 minutes and serve. | Ingredients: 1 lb Ronzoni Curly Edge Lasagna 12 oz grated Supreme Mozzarella 32 oz Supreme Ricotta cheese Grated Pecorino Romano cheese 1 batch Basic Tomato Sauce

56: Meat | Beef Tenderloin with Endive Beef Tenderloin Filets with Parsley Pesto Beef Tenderloin Filets with Fanny Sauce Pod’s Veal and Peppers Roasted Sausage and Grapes Tuscan Steak Veal Chop with Barbecue Spice, Charred Onions and Jalapeño Peppers Veal Parmesan Veal and Peas

57: Beef Tenderloin with Endive | Directions: In a casserole, combine the rosemary, thyme, parsley, garlic, and olive oil and stir well to blend. Place the tenderloin in the casserole and coat both sides with the herb mixture. Cover tightly and refrigerate overnight or at least 4 hours. Preheat grill. Remove the tenderloin from the marinade, brush off excess herb mixture and season with salt and pepper. Cook on grill until medium rare. Remove from grill, cover in foil and let sit for 3 minutes. Meanwhile, brush endive with olive oil, season with salt and pepper and place on the grill to char well. Place 2 tablespoons of Salsa Verde in center of plate. Slice tenderloin in inch slices and place on plate, with endive tented over each portion. Top with red onions and sprinkle the plate with paprika. | Ingredients: 1 beef tenderloin 1 cup extra-virgin olive oil 4 cloves garlic, thinly sliced cup fresh rosemary, finely chopped cup fresh thyme, finely chopped cup fresh flat parsley, finely chopped 4 heads Belgian endive, quartered lengthwise Salsa Verde, recipe follows Red onion pickles, recipe follows Paprika for sprinkling

58: Beef Tenderloin Filets with Parsley Pesto | Filet Ingredients: 4 beef tenderloin filets, 2 inches thick Garlic salt Black pepper Directions: Sprinkle each filet on all sides with both the garlic salt and black pepper. Place in a casserole dish, cover tightly and refrigerate overnight or at least 4 hours. Preheat grill. Cook on grill until medium rare. Remove from grill, cover in foil and let sit for 3 minutes. Put 2 tablespoons of parsley pesto in center of plate and place the filet on top. Serve immediately. | Parsley Pesto Ingredients: 2 cups fresh parsley leaves, loosely packed 1/3 cup extra virgin olive oil 1 tbsp water tsp salt tsp black pepper Directions: Put parsley in food processor and chop until fine. Gradually add oil with motor running. Add water and process until blended Add salt and pepper and pulse until combined. Set aside.

60: Beef Tenderloin Filets with Fanny Sauce | Filet Ingredients: 4 beef tenderloin filets, 2 1/2 inches thick Garlic salt Black pepper Fanny Sauce, recipe follows Garlic Mashed Potatoes, see recipe Directions: Sprinkle each filet on all sides with both the garlic salt and black pepper. Place in a casserole dish, cover tightly and refrigerate overnight or at least 4 hours. Preheat grill. Cook on grill until medium rare. Remove from grill, place in oven at 160 F and let sit for 3-5 minutes. Remove from oven and cut the tenderloin into 1/4 inch think slices. To finish, place a mound of Garlic Mash Potatoes on the side of the plate and fan the stripes of steak around it. Pour the Fanny Sauce over the steak and serve immediately. continued on next page...

61: Beef Tenderloin Filets with Fanny Sauce Continued... | Directions: Place sugar into a saucepan and cook over medium heat until caramelized to a rich mahogany brown color (about 6 to 8 minutes). Stir in onions and jalapeño cooking over moderately high heat blending them with the caramel until soft and brown (about 8 to 10 minutes). Add the stock and salt and bring to a boil and reduce by a third (about 10 to 15 minutes). Stir in the sherry, cook for another minute and remove from the heat. Using an Immersion Blender puree the mixture adding the vinegar and green pepper. Refrigerate when cool and reheat as needed. | Fanny Sauce Ingredients: 1 cup sugar 2 lbs minced onions (7 to 8 cups) 1 jalapeño pepper, seeded and finely minced 4 cups chicken stock 1 1/2 tsp kosher salt 1/8 cup medium dry sherry 1/2 cup red wine vinegar 1 green bell pepper, roasted peeled and seeded

62: Pod’s Veal and Peppers | Ingredients: 5 lbs veal stew meat, cut into 1 1/4 inch cubes 5 green bell peppers cut into 1/2 inch strips 5 red bell peppers cut into 1/2 inch strips 28 oz Basic Tomato Sauce 3/4 cup Chardonnay wine 1 tbsp minced garlic 1 stick butter 1 tsp garlic powder 1 tbsp red pepper flakes 1 tsp salt 1 tsp pepper | Directions: Place the veal, wine, minced garlic and butter into a large sauce pot and bring to boil. Reduce to low heat, cover pot and simmer for 2 hours. | Place sauce, spices and peppers into pot and continue cooking covered on low heat until tender (approx. 1 1/2 hour). Serve immediately with grated Pecorino Romano cheese.

63: Roasted Sausage and Grapes | Ingredients: 1 1/2 pounds Italian hot sausage 1 1/2 pounds Italian sweet sausage 1/2 stick butter 6 pounds red and green seedless grapes, stems removed 4 tbsp balsamic vinegar | Directions: Preheat oven to 500 F Melt butter in a large roasting pan, add grapes and toss to coat. Place sausages in roasting pan and push down into grapes. Roast in oven, turning sausages once, until grapes are soft and the sausages have browned, 20 to 25 minutes. With slotted spoon, transfer the sausages and grapes to a heated serving platter. Place the roasting pan on top of the stove over medium high heat and add the balsamic vinegar. Stir to deglaze the pan and allow to reduce until the juices are thick and syrupy. Pour the sauce over the sausages and grapes and serve immediately with mashed potatoes.

64: Tuscan Steak | Ingredients: 3lb Rib Eye Steaks – 1 inch thick bone-in 1 cup extra virgin olive oil 4 branches rosemary 1 bunch sage Salt and pepper Directions: Place steak on a broiler pan and grill set broil for 5 minutes each side. Place on cutting board and trim off the fat. Salt and pepper each side and slice it into 1 inch strips on the bone. Meat should be very rare. Place back onto the broiler grill. Meanwhile heat olive oil in a pan until smoking. As the oil smokes, toss in 4 branches of rosemary and a bunch of sage and allow to brown for 45 seconds. Pour the oil mixture over the steak and let sit for 15 seconds. The meat should transition from rare to medium-rare. Remove from the grill allowing excess oil to drip away and serve immediately.

65: Veal Chop with Barbecue Spice, Charred Onions and Jalapeño Peppers | Ingredients: 4 Loin Veal Chops, 1 inch thick 2 tbsp balsamic vinegar 2 tbsp cider vinegar 2 tbsp olive oil 1/2 cup ketchup Barbeque-spice rub (see below) 2 white onions, peeled and sliced into 1” slices 6 jalapeño peppers 4 small sweet peppers (mixed red and yellow) 1 1/2 tbsp unsalted butter 1 cup chicken stock 2 sprigs fresh thyme Spice Rub: 2 tbsp chili powder 2 tsp garlic powder 1tbsp onion powder 1 tsp Spanish smoked paprika 2 tbsp light brown sugar 2 tsp coarse salt 1 tsp dried oregano. Continued on next page...

66: Veal Chop with Barbecue Spice, Charred Onions and Jalapeño Peppers continued... | Directions: Preheat grill very hot. Combine balsamic vinegar, cider vinegar, olive oil and ketchup in a bowl. Coat veal chops and marinate in a Pyrex pan for 2 hours. Meanwhile, coat the onions and peppers with olive oil and season with salt and pepper. Working in small batches, char vegetables on grill. Return all vegetables to a sauce pan, then add butter, stock and thyme and cook uncovered over medium heat until vegetables are forktender and broth is reduced to a thickened sauce, about 20 minutes. Remove chops from pan and blot excess marinade with a paper towel. Rub both sides with barbeque spice rub and grill until medium rare about 6 minutes per side. Remove from grill, cover in foil and let rest for 5 minutes. Place veal chop on plate and serve topped with charred onions and jalapeños.

68: Veal Chop with Roasted Pearl Onions | Ingredients: 4 Veal Chops, 1 1/2 inch thick 1/4 cup balsamic vinegar 1 tbsp fresh rosemary, finely chopped 3 fresh rosemary sprigs 1 1/2 sticks butter 1/2 lemon, juice only 2 lbs pearl onions unpeeled | Directions: Mash 1 stick of butter in a medium bowl. Add lemon juice, rosemary and salt and pepper to taste and mix well. Form into a log, wrap in plastic and freeze. Place onions on parchment paper and toss with the rosemary sprigs, a stick of butter and salt and pepper. Fold the paper and place on a baking sheet and roast for 40 minutes. Open packet and pour juices into a skillet. Peel the onions and place them into skillet with vinegar. Cook over medium heat for a few minutes until heated through. Taste for seasoning. Preheat grill. Salt and pepper the chops and grill until medium rare about 6 minutes per side. Remove from grill, cover in foil and let sit for 5 minutes. Place veal chop on plate with a pat of rosemary butter on top and spoon roasted onions on the side. Garnish with rosemary sprigs and serve immediately.

69: Veal Parmesan | Ingredients: 1/4 inch thick Veal Medallions 3 Eggs 1 batch Basic Tomato Sauce Italian style breadcrumbs Grated Pecorino Romano cheese Grated Supreme Mozzarella 1 tsp Pepper Basil Directions: Preheat oven to 350 F Pound the veal into 1/8 inch thick pieces. In first bowl, beat eggs creating an egg wash. In second bowl place breadcrumbs, chopped basil, pepper and cheese to taste. Coat the veal first with the egg wash and then with the breadcrumb mixture. Fry veal in olive oil until both sides are golden brown. Coat the bottom of a Pyrex pan with basic tomato sauce and place in the veal. Top with graded Mozzarella and Pecorino and cover with sauce. Finish with additional graded Pecorino. Bake for 30 minutes.

70: Veal and Peas | Ingredients: 2 1/2 lbs veal stew meat 1 box frozen peas 1 batch Basic Tomato Sauce 4 tbsp olive oil Directions: Fry the veal in a pan with the oil. Place meat in Basic Sauce and cook until tender (approx. 1 hour). In same pan, sauté the peas until the juices run dry and place to the side until veal has cooked in the sauce. Add peas to the sauce and cook on simmer for hour. Can be served over pasta of your choice.

71: Poultry | Charisse’s Holiday Turkey Chicken al Pimientos Chicken alla Diavola Chicken Piccata Cul De Sac Chicken Grilled Chicken Thighs with Snap Peas Lemon Chicken Spago Chicken with Garlic and Parsley

72: Charisse’s Holiday Turkey | Ingredients: 26 lb turkey 4 sticks butter 3 yellow onions – finely chopped 5 Granny Smith apples – cut into 1/2 inch cubes 5 oranges – cut into 1/2 inch cubes (remove white pith) Zest from 3 oranges 2 cups seedless grapes (red or green) 8 oz dried cranberries 1 cup chicken stock 2 tbsp thyme 2 bags Pepperidge Farm herbed stuffing mix | Directions: Melt butter in a large stock pot over medium heat. Add onions and sauté. When onions are very soft, add apples and zest and sauté for about 2 minutes. Remove the heat, add thyme and then slowly stir in the stuffing mix. Once fully mixed, add the chicken stock to moisten and fold in the oranges, grapes and cranberries. Refrigerate overnight. Rub the bird outside and in with the halves of two oranges (not listed above). Stuff the turkey, place breast side up into a cooking bag and cook at 350F until the meat temperature reaches 165F. While turkey cooks, place the remaining stuffing into a casserole dish with butter pads (not listed above) evenly spaced on top. Cook at 350F for 1 hour. When done, remove turkey from oven and place breast side down covered with foil for 30 minutes. Serve with 8 lbs garlic mashed potatoes.

73: Chicken al Pimientos | Ingredients: 4 boneless chicken breasts 3 tsp finely chopped garlic 1 1/4 cup white wine 20 peppadews 1 1/4 sticks of butter 1/4 cup lemon juice 3 cups chicken stock Olive oil Garlic mashed potatoes (see recipe) Directions: Preheat oven to 450 F Coat the chicken with oil and season with salt and pepper. Place in a hot grill pan and cook on all sides until it just starts to brown and stripe Place in a casserole dish and bake in oven for 20 minutes. In same grill pan, add a teaspoon of oil and garlic and brown. When golden, add the peppadews and sauté for 20 seconds. Pour in the lemon juice and white wine and reduce by 3/4. Add the chicken stock and continue to reduce. Once reduced to 8 ounces, add butter and reserve. Remove the chicken from the oven and add to the sauce turning to coat. Place over a spoonful of garlic mashed potatoes and pour sauce on top.

75: Chicken alla Diavola | Ingredients: 4 boneless chicken breasts with skin 1 1/2 tsp black pepper Coarse salt 1 tsp crushed red pepper flakes 4 sprigs fresh marjoram 6 sprigs fresh thyme 3 tbsp olive oil 8 vinegar peppers 4 tsp tomato paste 1 cup chicken stock Directions: Grind red pepper flakes. Season chicken with salt and pepper and sprinkle flesh side with red pepper. Sprinkle chicken on both sides with marjoram and 4 sprigs of thyme leaves. Place in a casserole dish, cover and refrigerate overnight. Preheat oven to 450 F Heat large skillet over high heat and add olive oil. When oil is hot, add chicken skin side down and let brown about 3 minutes. Place another skillet on top of the chicken and transfer to the oven. Cook until juices run clear about 8 to 10 minutes and turn chicken for about 1 minute more. Remove the chicken from the oven and set aside. Add tomato paste and cook scraping up the browned bits. Pour chicken stock, peppers and 1 cup of the vinegar liquid into pan and reduce by half. Transfer sauce to plates, top with chicken and serve.

76: Chicken Piccata | Ingredients: 2 boneless chicken breasts, butterflied in half 2 cups all purpose flour, for dredging 6 tablespoons unsalted butter 5 tablespoons extra-virgin olive oil 1/3 cup fresh lemon juice 1/2 cup chicken stock 1/4 cup brined capers, rinsed 1/3 cup fresh parsley, chopped Sea salt and freshly ground black pepper | Directions: Season chicken with salt and pepper then dredge in flour and shake off excess. In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When sizzling, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Repeat until all chicken pieces are browned. Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

77: Cul De Sac Chicken | Ingredients: 6 chicken pieces on the bone (breast, thigh, leg wing) 3 cloves garlic, sliced thinly 2 yellow onion, cut in half and sliced 2 red peppers cut in strips Salt and pepper Olive oil Directions: In a 12 to 14-inch sauté pan, heat olive oil until smoking. Add garlic, onion and peppers and sauté until peppers are soft. Drain onions and peppers and set to the side. In the same sauté pan, add olive oil and heat until smoking. Place chicken pieces on the bottom of the pan skin side down. Distribute the onion and peppers over the chicken and cook for 20 minutes. Turn chicken over and cook for another 10 minutes or until the meat is falling of the bone. Season, to taste. Serve the chicken immediately, topped with onions and peppers.

78: Grilled Chicken Thighs with Snap Peas | Ingredients: 12 boneless chicken thighs 2 cups Italian style breadcrumbs 12 garlic cloves 1/2 cup olive oil 4 oil-packed anchovy fillets 1/2 cup parsley, chopped 3 shallots, sliced 1/4 in thick 1/2 tsp anchovy paste 1 lb snap peas, blanched in boiling water and ice bathed | Directions: Preheat gas grill In a food processor, combine olive oil, anchovies, parsley, and breadcrumbs. Puree until smooth. Coat chicken thighs with the breadcrumb mixture and refrigerate for 15 minutes. Grill chicken on low heat turning once until cooked through. Meanwhile, over medium heat, sauté the shallots in olive oil until soft, about 5 minutes. Stir in the anchovy paste and cook for an additional minute. Add the snap peas and cook until heated through. Arrange thighs on top of the snap peas and serve with a drizzle of spicy olive oil.

80: Lemon Chicken | Ingredients: 6 Chicken Breasts Italian style breadcrumbs Olive oil Grated Pecorino Romano cheese Lemon Juice | Directions: Preheat oven to 450 F In first bowl, pour olive oil and 2 tbsp of lemon juice. In second bowl place breadcrumbs and a little cheese. Coat boneless chicken breast first with the oil mixture and then with the breadcrumb mixture. Place in a Pyrex pan and bake for 25 – 30 minutes.

81: Spago Chicken with Garlic and Parsley | Ingredients: 4 whole chicken legs (drumstick and thigh) 2 garlic heads peeled 1/2 cup parsley leaves 2 tbsp butter 3 lemons 2 tbsp olive oil Directions: In a small sauce pan boil the garlic cloves for 15 minutes. Place garlic and parsley into a food processor and puree. Slowly add the olive oil and the juice of one lemon to the mixture until it forms a thick paste. Reserving a 1/4 of the garlic mixture to the side, stuff the remainder in between the skin and meat of each of the pieces of chicken. Place the chicken on a baking tray, cover with plastic wrap and refrigerate for at least 2 hours. Sprinkle salt on the chicken skin to crisp it. Place the chicken on a grill heated to medium-high and cook for 7 to 10 minutes per side. Do not overcook. Meanwhile, in a small sauté pan melt the butter adding the garlic mixture and the juice of one lemon. Season with salt and pepper. Pour the sauce over the cooked chicken and serve with a wedge of lemon.

82: Seafood | Sea Scallops in Lemon Cream Sauce Seared Marinated Tuna Shrimp Fra Diavolo Spaghetti with Lobster, Chiles and Mint Swordfish in Lemon Garlic Sauce

83: Sea Scallops in Lemon Cream Sauce | Ingredients: 1 cup all-purpose flour, seasoned with salt and pepper 1 1/2 sticks butter 150 ml heavy cream Zest and juice of 2 lemons 1/2 bunch Italian parsley, finely chopped to yield 1/8 cup Directions: Preheat the oven to high broil Dredge the scallops in the seasoned flour. In a 12 to 14- inch sauté pan, heat the stick of butter over high heat until it foams and subsides. Add the scallops, working in batches if necessary, and cook for 2 minutes on 1 side. Carefully turn and cook for 2 minutes on the other side, then remove to a plate until all are cooked. Place the scallops under broiler for 3 to 4 minutes, until they are nicely browned at the edges. Meanwhile, in a small saucepan, heat cream over medium heat until warm. Add the stick of butter and let melt. When melted, stir in lemon juice and zest and reduce heat. Add the parsley and poured the sauce over the scallops to serve.

84: Seared Marinated Tuna | Ingredients: 4 tuna steaks, 1 inch thick 3 garlic cloves, peeled and finely chopped 2 tbsp chopped green fennel herb 1 tbsp fennel seed, ground 2 small dried red chilies, crumbled 2 ml white wine Juice of one lemon, plus 1 lemon cut in quarters Extra virgin olive oil | Directions: Place tuna steaks on a board. Rub half garlic, fennel, fennel seed, chilies and some salt and pepper into the fish. Turn over and do the same on other side. Place steaks side by side in flat container and pour in white wine, lemon juice and 100 ml olive oil. Cover and leave to marinate in cold place for at least 1 hour.Preheat grill to very hot. Dry tuna steaks with a paper towel and sear on the grill for 2 minute on each side. Serve with lemon quarters.

85: Shrimp Fra Diavolo | Directions: In a 12 inch sauté pan, heat the olive oil over medium heat. Add shrimp and cook, turning once, until cooked through, about 3 minutes per side. Add garlic and shallots and cook until soft. Add cherry tomato halves, canned tomatoes, wine, and oregano. Season to taste and simmer. Stir occasionally, reducing heat boiling too rapidly, until cherry tomatoes are soft and sauce has thickened, about 20 minutes. Cook bucatini and add to the saucepan along with parsley, red pepper flakes, shrimp and some pasta water, tossing gently. Divide the pasta and sauce in warm plates, arranging the shrimp in the center of each dish. Serve immediately. | Ingredients: 16 large shrimp, peeled and deveined 3 lbs ripe cherry vine tomatoes, halved 1 cups canned peeled whole tomatoes 1/3 cup extra virgin olive oil 3 shallots, chopped 6 garlic cloves, peeled and thinly sliced 1 sprig fresh oregano leaves, chopped 2 sprigs fresh parsley leaves, chopped 1 2/3 cups dry white wine tsp dried red pepper flakes 1 pound bucatini, dry pasta

86: Spaghetti with Lobster, Chiles and Mint | Ingredients: 1 1/2 pounds of lobster meat (tails and claws) 4 tablespoons extra-virgin olive oil 4 medium sized hot fresh chilies, diced 2 cloves garlic, thinly sliced cup sun dried tomatoes 10 mint leaves (thin diagonally cut strips) 2 cups basic tomato sauce 1 pound spaghetti Directions: In a 12 to 14-inch sauté pan, heat olive oil over medium heat and sauté the lobster until warm about 2 minutes. Remove lobster meat and set aside. Add the garlic and chilies to pan and sauté until soft, about 5 minutes. Drop pasta. Add tomato sauce, sun dried tomatoes, lobster meat and 1 cup on pasta water to the pan and slowly reduce until pasta is done. Drain the pasta and add it to tomato mixture. Toss over high heat one minute. Sprinkle with mint and serve immediately.

87: Swordfish in Lemon Garlic Sauce | Ingredients: 1 1/2 pound swordfish sliced 1/2 inch thick 1 1/2 cup breadcrumbs 1/2 cup olive oil 1/2 stick butter 3 cloves chopped garlic 1/2 bunch Italian parsley, finely chopped Zest and juice of 2 lemons Directions: Dredge the swordfish in the breadcrumbs. Pour oil into a 12 inch skillet and turn heat to high. When oil is hot, add the swordfish, working in batches if necessary, and cook for 1 minutes per side, turning with a slotted spatula. Remove to a plate and set aside. Drain the excess oil from the pan. Place back on medium heat and add the butter and garlic. As soon as the garlic becomes golden brown, add the parsley, stir for a moment, then pour in the lemon juice and zest. Stir quickly, and then lower the heat to simmer. Season with salt and pepper to taste. Slip an individual breaded swordfish slice into the pan, turning it over in the pan juices, repeating for all slices. Transfer slices to plates and pour the remaining sauce over and serve immediately.

88: Sweets | Creme Brulee French Toast Creme Brulee Sprinkled With Chocolate Lemoncello

89: Creme Brulée French Toast | Ingredients: c unsalted butter (1stick) 1 c. packed brown sugar 2 tbsp corn syrup 8”-9” round Loaf Country Style Bread 5 Large Eggs 1 c Half & Half 1 tsp Vanilla 1 tsp Grand Marnier tsp salt Directions: In a small heavy sauce pan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 13x9x2 baking dish. Cut six 1” thick slices from center portion of bread and trim crusts, reserving ends for another use. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half & half, vanilla, grand mariner and salt until combined well and pour evenly over bread. Cover and Chill bread mixture at least 8 hours or up to one day. Preheat over to 350 F and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35-40 min. Serve hot French Toast immediately. Serves 6.

90: Creme Brulée Sprinkled With Chocolate | Ingredients: 2 1/3 cups heavy cream 1/3 cup half-and-half 1/2 vanilla bean, split lengthwise 8 egg yolks 1/2 cup granulated sugar 4 teaspoons shaved bitter or semisweet chocolate 1/2 cup coarse, raw, or demerara sugar Directions: Preheat the oven to 300 degrees. In a medium saucepan, heat the cream, half-and-half and vanilla bean over medium heat just until it comes to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. In a large bowl, whisk the egg yolks with the sugar just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean. Pour the mixture into 4 to 6 ovenproof ramekins and arrange in a hot water bath. Sprinkle the custards with the chocolate shavings. Bake in the center of the oven until almost set but still jiggly in the center, 40 minutes. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours or until ready to serve. When ready, pour sugar onto the top of each custard and fire with a torch. Let cool 1 minute before serving.

91: Lemoncello | Ingredients: 10 Lemons 2 Limes 750ml Grain Alcohol (Everclear) Bag of Sugar Poland Springs Water Mason Jars – Gallon Jars (Lechters) Directions: Zest Lemons and limes. Place in Mason jar with alcohol. Leave for two weeks. Fill empty alcohol bottle with sugar and pour into sauce pan. Fill empty bottle with water pour into sauce pan. Bring to boil stirring until sugar is dissolved. Let cool. Remove zest from alcohol and return alcohol to Mason jar. Add sugar mixture and let sit for two weeks. Bottle and store in freezer.

92: For always keeping our hearts warm and our bellies full.

Sizes: mini|medium|large|massive
Morgan Morrone
  • By: Morgan M.
  • Joined: almost 6 years ago
  • Published Mixbooks: 5
  • Default User
    • By: Amanda S.
    • Contributions: 0 photos , 0 pages

About This Mixbook

  • Title: Beach House Recipes
  • Joe Morrone's Recipe Book
  • Tags: None
  • Published: almost 5 years ago

Get up to 50% off
Your first order

Get up to 50% off
Your first order