Eggplant Parmesan

Eggplant

Flour

Grated Parmesan cheese

Fresh Mozzarella cheese (the little balls work best)

Tuscan Tomato Sauce

Vegetable/Sunflower Oil for deep frying

Directions: Slice eggplant thinly. Lightly dust slices in flour and fry in oil until lightly browned. Place on paper towels to remove excess oil. Grease baking dish. Put a light coating of tomato sauce on bottom of baking dish. Layer eggplant, a few tablespoons of tomato sauce, parmesan cheese and mozzarella cheese. Need at least four layers. Try to make each layer equal. Be sparing with tomato sauce. Bake at 375 degrees for 30 minutes until well browned.

Comment: If freezing, freeze before baking. It can be put in the oven frozen.

Tuscany Meatballs

2 pounds meat (prefer meatloaf mix)

Stale bread & milk to soak

2 eggs

Fresh Parmesan Reggiano / Grana Padano

Tuscan Tomato/Spaghetti Sauce

Nutmeg

Lemon zest (1/3 of lemon)

Directions: Tear bread in small pieces...probably 4-5 slices but this is subjective. Soak break in milk. Combine meat, bread mixture, beaten eggs, lemon zest, pinch of nutmeg and few T. spaghetti sauce. Add cheese and additional sauce to appropriate texture.

Make meatballs. Place raw meatballs into simmering spaghetti sauce to cook. Usually takes 15-20 minutes. Meatballs can remain in sauce longer.

Comment: The lemon zest is what makes these so good. Remember that meat mixture will be pretty wet.

Grilled Stuffed Braciole

Braciole:

2 lb. flank steak

1 bunch asparagus, trimmed

1 cup seasoned Italian breadcrumbs

2 onions, sautéed

¼ cup sliced jarred Calabrian chiles

3 T. toasted pine nuts

3 T. olive oil

3 cloves garlic, minced

Kosher salt and freshly ground black pepper

12 slices fresh mozzarella (smoked if available)

Braciole Baste:

¼ cup olive oil

1 tsp. kosher salt

1 tsp. crushed black pepper

4 cloves garlic, smashed

2 sprigs fresh oregano

Braciole Sauce:

1 T. olive oil

2 pints cherry tomatoes

¼ cup fresh basil, chopped

2 T. red wine vinegar

Kosher salt and pepper

Directions:  Put steak in freezer for 20 minutes to firm up for easier slicing.  Butterfly the steak horizontally, opening the top flap like a book until it is one flat piece.  Gently pound with meat mallet to even the thickness.  Season both sides with salt and pepper.  Wrap in plastic wrap and refrigerate for a few hours to help salt tenderize the meat.   

Slice and sauté the onions.

When ready to prepare, bring a pot of water to a boil and prepare an ice water bath.  Blanch the asparagus briefly, then transfer to the ice water to stop the cooking process.  Drain and pat dry.

In a bowl, mix together the breadcrumbs, chiles, pine nuts, olive oil, garlic and sautéed onions.  Season with salt and pepper.

Lay out the steak.  Steak striations and grain should run horizontal at the end.  Layer the cheese over the steak, leaving about a 1” perimeter.  Then add the breadcrumb mixture and spread it within 1” of edge, patting it down evenly.  Next layer the asparagus lengthwise so you can roll the meat.

Starting at the shorter end of the steak, tightly roll the stead into a pinwheel, taking care to make it even.  Using twine, tightly tie the roll in 1-2” increments, then loop around the edge to seal the sides. 

Heat one side of the gas grill on high for indirect cooking. 

Mix together the braciole baste.  Season the exterior of the braciola with salt and pepper.   Brush with the baste and sear on all four sides until properly browned, about 2 minutes per side.  Lower the heat to medium and move the braciola to the cool side of the grill.  Cover and cook, basting every 5 minutes, until the internal temperature hits 120 degrees, around 35-40 minutes.  Tent with foil and let rest for at least 15 minutes.

While meat rests, make the sauce.  Heat a large, cast-iron skillet over medium-high heat on the grill.  Toss the tomatoes in the oil.  Put them in the skillet.  Do not move the tomatoes until they start to char and blister, 3-4 minutes.  Stir and finish charring for about 3 minutes.  Pour into a bowl, toss with the basil and vinegar and season with salt and pepper.   Stir until slightly broken and chunky. 

Slice steak and serve with sauce.

Comment:  This is sooooo good!  The charred tomatoes add just the right finishing touch.  The hardest part is butterflying the steak.  If you having trouble keeping all the ingredients stuffed, you can grill on aluminum foil. 

Banh Mi

Pickled Veggies:

4 ounces shredded carrots, ½ bag store bought

1 bunch radishes, sliced into thin matchsticks or shredded

1 small red onion, thinly sliced

1 cup rice vinegar

½ cup water

3 T. sugar

1 T salt

Sandwich:

1 pound pork tenderloin, sliced thinly

3 T. soy sauce (plus more to sprinkle on roll)

3 T. brown sugar

2 T. fish sauce

1 T. finely minced lemongrass (or splash of lemon juice)

1 T. grated ginger

1 tsp. garlic (about four cloves minced)

Pinch black pepper

½ cup mayonnaise

1 tsp. Sriracha

1 tsp. vegetable oil

4 medium-size, soft French rolls

Cucumber slices (about 2 Persian cucumbers)

Jalapeño slices, optional

Cilantro leaves, optional

Directions:  Prepare pickled vegetables by adding the carrots, onions, and radishes to a large container; in a mason jar combine the rice vinegar, water, sugar, and salt and shake to dissolve.  Pour the liquid over the veggies and allow to marinate for at least an hour or even overnight. 

Prepare pork by adding the slices to a Ziplock bag, add the rest of the ingredients plus a pinch of pepper.  Toss to coat and marinate for at least an hour or even overnight. 

When ready to prepare, mix the mayonnaise with the Sriracha and set aside. 

Place a coast-iron skillet or grill pan over high heat.  Allow it to become very, very hot; drizzle into the pan about 2 tsp. oil, then working in batches, add in some of the pork in an even layer.  Allow it to sear and caramelize on the first side for about 1 minute.  Flip.  Caramelize on the other side as will.  Want a nice char.  Remove from pan and repeat with the rest of the pork.

To build the sandwiches, cut the French rolls in half lengthwise, spread some of the mayo on both sides and sprinkle with a few drops of soy sauce.  Now add a layer of the pork, followed by a generous amount of the pickled veggies, some cucumber slices, optional jalapeno slices and cilantro.  Serve.

Chicken Marsala

4 skinless chicken breast fillets

3 T. Olive oil                          ½ cup flour

4 T. butter                       2 tsp. minced shallots

1 tsp. minced garlic             12 oz. sliced mushrooms

1 cup Marsala wine (red)    1 cup beef broth

1 tsp. cornstarch (more if needed)

½ cup heavy cream              Chopped parsley garnish 

Chicken Seasoning

1 ¼ tsp. salt                            1 tsp. black pepper

¼ tsp. garlic powder           ¼ tsp. onion powder

½ tsp. dried thyme               ½ tsp. dried parsley

¼ tsp. marjoram 

Mashed potatoes or noodles

Directions:  Place chicken breast flat on a cutting board, with your hand on top to guide, cut the chicken breasts in half horizontally to get two pieces.  Slightly pound/ tenderize.  Sprinkle with chicken seasoning and wrap in plastic.  Let rest 10-15 minutes for spices to absorb.

Place flour on large plate and dredge chicken.  Heat the olive oil and 2 T. butter in a skillet over medium heat. Add chicken breasts and cook for 2-3 minutes on each side.  They should be well-browned and cooked.  Remove them to a plate, cover.

In same skillet, add mushrooms and shallots.  Stir and cook for 5-6 minutes.  Add minced garlic and cook 1 minute.  Pour in wine and beef broth.  Stir and scrape plan.  Cook for 203 minutes, reducing the liquid by half.

In a small bowl, whisk the cornstarch into the cream.  When the sauce has reduced, add the cream mixture.  Let thicken for another 1-2 minutes.  Turn off heat.  Add remaining 2T butter and stir.

Serve chicken over mashed potatoes or noodles.  Add sauce.  Garnish with parsley.

Comment:  Usually make more chicken with same amount of sauce.  Can also grill the seasoned chicken separately and then serve with sauce.