Heat a large oven-safe sauté pan over high heat on stove top until hot. Rub both sides of the strip steaks with a little olive oil. Sprinkle 1 side of meat with salt and pepper. When pan is ready, place meat in pan, seasoned side down (do not press down). After 2 ½ minutes, season the top side of the meat with salt and pepper and gently turn meat over. Cook 2 ½ minutes. In a pre-heated oven at 425 degrees F, cook steaks for 8 minutes for medium rare. Longer if well done. Top with the Red Onion Sauce.
For the flank steak, season with olive oil, salt and pepper and grill for 3 minutes on each side. Slice and serve with the Red Onion Sauce.
Red Onion Sauce
5 onions, chopped
celery hearts & leaves – a few
4 red peppers, diced
2 small cloves of garlic, minced
1 small can of tomato sauce
Layer the bottom of a frying pan with oil. Slowly sauté the onions, celery, peppers, garlic and all condiments until tender. Pour in the tomato sauce. Simmer with cover half on and half off, about 20-30 minutes, until moisture dries up a bit.
Grill Lamb, Pork, Veal Chops
6 2 ½ oz single cut lamb chops
1 tbsp olive oil
1 tsp finely minced rosemary
fine sea salt
freshly ground black pepper
if prefer, use oregano instead of the rosemary
Pat dry lamb chops with paper towel. Rub each chop with rosemary (or oregano) on each side. Lightly salt and pepper according to taste. Drizzle with a little olive oil. Grill or sauté for 7 to 10 minutes until the meat reaches 135 degrees. Do not overcook. Serve on hot plates.
2 10 oz pork rib chops
2 tsp olive oil
salt and pepper
Pat dry chops with paper towel. Season each with olive oil, salt and pepper. Grill or pan-roast chops to your wellness.
Pat dry chops with paper towel. Season with salt, pepper and olive oil. Grill or sauté chops, 5 minutes on each side, until veal is nice and white inside.
The Famous Italian Hot Dog
6 hot dogs (your choice of hot dog)
3 red peppers, sliced
3 tbsp tomato paste
½ cup water
¼ tsp pepper
2 lbs potatoes
1 onion, sliced
½ cup oil
1 tbsp garlic salt
½ tsp cayenne pepper
Wash, peel and slice the potatoes into pieces. Heat the oil in a frying pan and add the potatoes. Cook until tender. Fry the onion and peppers and cook until soft. Add the potatoes. Next, add the spices and tomato paste. Simmer all together. Grill the hotdogs. Serve on ½ Italian pizza bread.
Grilled Artichokes with Mint and Chilies
6 large artichokes, preferably with stems
2 lemons, halved
1 bunch mint, chopped, stems and all, plus about ¼ cup fresh mint leaves cut into chiffonade (thin silvers)
6 garlic cloves, thinly sliced
1 cup extra-virgin olive oil
1 cup dry white wine
2 to 4 red jalapenos, diced or thinly sliced
Coarse sea salt
Preparation Fill a large bowl with about 6 cups of water and add juice of 1 ½ of the lemons; add the 3 lemon halves too. Snap off the tough outer leaves from one artichoke until you come to the leaves that are pale yellow toward the bottom. Cut off the top 1 inch of the leaves. As you work, rub the cut surfaces with the remaining lemon half. Trim off the bottom of the stem and, using a paring knife, trim away the tough outer layer from the stem. Trim any dark green parts from the bottom of the arti-choke. Halve the artichoke lengthwise and, using a grapefruit spoon or small sharp spoon, remove the fuzzy choke. Pull out the small purple inner leaves. Put the trimmed artichoke in the bowl of lemon water, and repeat with the remaining arti-chokes. Combine the chopped mint, garlic, olive oil, and wine in a large pot. And the arti-chokes and the lemon water, along with the lemon shells, then ass more water if necessary to cover the artichokes. Put a pan lid on top of the artichokes to keep them submerged and bring to boil over high heat. Reduce the heat, cover, and sim-mer until just tender, 15 to 20 minutes, depending on the size of the artichokes. Drain and allow to cool. Preheat a gas grill or prepare a fire in a charcoal grill. Place the artichokes cut side down over the hottest part of the grill and cook, unmoved, for 3 to 5 minutes, until nicely charred. Turn and cook for 5 minutes or more, or until golden brown on the second side. Place the artichokes on a platter and strew with the remaining mint and jalapenos. Serve with a bowl of coarse salt.
Corn That Italians Love
6 ears corn, shucked
¼ cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 to 1½ cups freshly grated Parmigiano- Reggiano
2 tablespoons chopped fresh mint
hot red pepper flakes
Preparation Pre-heat your grill. Place the corn on the hottest part of the grill and cook for 3 minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for 2 to 3 minutes, then repeat two more times. Meanwhile, mix the oil and vinegar on a large flat plate. Spread the Parmigiano on another flat plate. When the corn is cooked, roll each ear in the olive oil and vinegar mixture, shake off the extra liquid and dredge in the Parmigiano to coat lightly. Place on a platter. Sprinkle with the mint and the pepper flakes and serve immediately
MY FAVORITE THINGS
Easy to find Tin Buckets that can be filled with a vast array of flowers, flagboxes for centerpieces, tin pails for utensils and napkins and a large bucket for beverages.