Ingredients:

1/2 oz (about 1 Tbl) anchovies – minced fine
2 whole eggs
1 Tbl minced garlic
2 Tbl red wine vinegar
2 Tbl fresh lemon juice
1/4 tsp salt
1/2 tsp pepper
3/4 cup pure olive oil

Preparation:

Combine all ingredients except olive oil in blender or food processor with metal blade
Turn machine on and drizzle oil in through the top

Toss romaine leaves with dressing, fresh grated parmesan and croutons. Garnish as desired

Ingredients:

Pasta – your choice really – Spaghetti is a classic but penne and others work well too!
2 oz pancetta (Italian bacon) or 4 slices regular bacon – sliced thinly
3 – 4 Tbl olive oil
4 oz ham in julienne strips( 1/4" by 2") Using prosciutto ham is preferred but you could even substitute Italian sausage as well
2 -3 tsp (or more) of fresh minced garlic
4 scallions – thinly sliced
4 eggs – lightly beaten
1/2 cup half and half (optional)
~ 1/2 cup to 3/4 cup parmesan cheese
salt and pepper to taste ( on this lots of pepper adds a nice component but be careful of the salt as the bacon and cheese both are salty.

Preparation:

This is the easy part. Cook the pasta – meanwhile fry the bacon or pancetta in olive oil in a large fry pan or wok until almost crisp. Add the ham, garlic and any other protein ingredients you like*
Toss ingredients until completely heated through.
Have your other ingredients prepared and ready to go and then drain the pasta and add to the pan ( this is why you need a large pan).
Remove the pan from the heat and pour and sprinkle in the other ingredients and toss with tongs or a large spoon. The idea is to make a sauce with the eggs and the cream hlps in this – but is not absolutely necessary. Do not scramble the eggs but keep them wet.
Plate and top with the extra parmesan and any other garnish ( flat leaf parsley or nice steamed vegetable.
* Variations besides sausage could include grilled chicken, shrimp, or your choice.

Ingredients

Pork Tenderloin

You can substitute chicken or beef tenderloin

Sherry

2-3 Tbl per serving

Cabrales Cheese

alternately, a good quality Gorgonzola or blue-cheese

Shallots or yellow onion

finely chopped

Heavy Cream

Salt & Pepper

To taste

Butter or Canola Oil

A note on variations. the basic ingredients in this can be changed but the traditional dish is with Pork tenderloin, sherry, and Cabrales. If you substitute Chicken or Beef Tenderloin it will still be very tasty. If you substitute Gorgonzola or another blue cheese (stilton, roquefort, etc.) it will still be good but Cabrales does have its own unique characteristics.

Preparation

It is all very simple.

Dredge slices of pork tenderloin or meat of choice in seasoned flour – salt and pepper will do. Fry in butter &/or a little canola oil. when you turn it over after it is lightly browned on one side – add some finely chopped shallots or onion and fry another minute or so.

At this point add the sherry – about 2- 3 Tbl per serving and allow alcohol to cook off. Add Cream and Cabrales and a little salt and pepper to taste.

You can turn the heat down and cover and cooking time depends on thickness of the meat and the meat itself. ( Beef Tenderloin – you might want to just cook medium rare.)

3/4 cup onion, julienned
1 cup – diced butternut squash
4 large links Cooked Italian sausage – cut lengthwise and 1/2 “ slices
1 Apple or Pear (cored and diced)
1/2 cup toasted peeled and broken hazelnuts
1/2 cup chicken stock
Parmesan cheese
fresh sage for garnish

fresh or dried pasta – cooked al dente just before serving

Preparation:

Saute onions in olive oil
Add Butternut Squash pieces, Italian Sausage, garlic-sage butter (see recipe below)
Stir in hazelnuts, Apple (or pear) pieces, chicken stock.
Season with dash of salt & pepper
Toss with pasta, 
garnish with Parmesan cheese & fresh sage

Garlic Sage Butter

4 oz butter, softened
1/4 cup minced garlic
2 Tbl fresh sage minced
1/4 cup dried parsley
1/2 tsp salt
1 tsp lemon juice

Combine in Mixer

Bon Appetit !

1/2 cup soy sauce
2 Tbl lime juice
1/2 minced jalapeno pepper (reserve remainder for peanut sauce)
1 1/2 tsp minced ginger
1 1/2 Tbl brown sugar
1 1/2 Tbl minced garlic
1/2 tsp each salt and pepper

Spicy Peanut Sauce

1/4 cup soy sauce
2 Tbl lime juice
1 tbl minced cilantro
remaining half of the minced jalapeno
2 tsp grated ginger
1/4 ccup brown sugar
3/4 cup peanut butter
6 oz coconut milk
1/4 tsp salt and a dash of cayenne

Marinate the chicken breasts for 1/2 hour then grill when ready for Lunch 

Serve on good quality burger bun or bread of choice – spread with mayo or aioli as desired. serve with lettuce, tomato, and onion and Spicy Peanut Sauce.

Bon Appetit !

Ingredients:

4 boneless Chicken Breasts or (8) 4 oz slices of boneless Pork Loin
1/2 cup flour seasoned with 1 tsp each salt and pepper
2 Tbl oil and 2 Tbl butter (for sautéing)
1/2 cup thin julienne shallots or Walla Walla onion
1/4 cup brandy or Calvados
1/3 cup chicken stock
1/3 cup apple cider or juice
1 apple – cored and sliced (Braeburn or Johnny Gold)
1/3 cup heavy cream
salt and pepper to taste

Dredge the Breasts or Pork in the seasoned flour and fry in hot butter and oil in a large fry pan (Use 2 pans if necessary – so as not to crowd the pan.) When the meat is golden brown – turn over and add the brandy (stand back if cooking on gas as it will flame).

Add onions or shallots and sauté for another minute – then add the stock and cider. Cover and lower heat. Cook until breasts or pork are almost cooked through (Cooking time depends on thickness and size)

Remove cover and add apples and cream – Remove meat when ready and top with tender apples. Reduce sauce as necessary and pour over the Chicken/Pork.

Bon Appetit !

Start with:

2 Tbl olive oil

2 cups diced or julienne onion

1 cup diced celery

1 cup diced peppers (red, green, &/or yellow)

Saute onions and when soft add the garlic and other veggies – saute until tender and add all the following :

1 quart diced tomatoes – canned or fresh

1 quart tomato sauce

1 cup red wine

1 cup water

3 cups clam or fish broth

2 Bay leaves

1 Tbl fresh minced oregano

1/2 tsp each: seed, black pepper, rosemary

pinch chili flakes

1 tsp salt or to taste

Combine and simmer for 15 – 20 minutes and either cool for later use – or add seafood at this time.

This recipe makes about 1 gallon of stock – which should be enough for 12 or more large bowl servings.

Enjoy!

You’ll need: (per serving)

6 to 8 oz boneless fish filet (halibut and cod work great)
1 cup all purpose flour combined with 1 tsp each salt, pepper, and cumin
Diced Tomato
1/4 wedge of lemon
dash or 2 of ground cumin

Preparation

Dredge fish in flour mix,  Saute in hot olive oil in fry pan. After a couple of minutes (depends on heat and thickness of fish) turn fish over – should be golden brown. Give it a minute then add the tomato. lemon juice and cumin. 

Lower heat and cover briefly.  Check fish to cook through.

Serve with rice

Enjoy!

1 cup day old bread in small pieces—crust removed
6 oz diced fresh ripe tomatoes
1/4 cup finally diced green pepper
1 tsp minced garlic (about 1 clove)
1/4 tsp each salt and pepper
1 raw egg
1/4 cup extra virgin olive oil
2 Tbl red wine vinegar

Preparation

Soak bread in water for a few minutes then squeeze dry. Blend in Food processor or blender with other ingredients—drizzling in olive oil and vinegar at the end. Serve with crusty French style bread and or vegetables such as celery, peppers, cauliflower, etc.