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.

Tuscany Tomato/Spaghetti Sauce

1 large onion, finely chopped

4 heaping T. chopped garlic

1 cup olive oil

3-4 large cans of crushed or finely diced tomatoes

Fresh basil

Salt and Pepper

Directions: Generously coat the bottom of the pan with olive oil. Add onion and sauté until soft. Add chopped garlic and cook until browned. Watch carefully not to burn. Add crushed canned tomatoes. Blend in remaining olive oil. Simmer for minimum of 30 minutes. Stirring frequently. When ready to serve. Add freshly torn basil and salt and pepper to taste and simmer 10 more minutes.

Comment: Sounds like a lot of olive oil, but important to taste and consistency. This sauce also makes a great pizza sauce. Cento brand crushed tomatoes are best!

Aunt Arlene's Sugar Cookies

2 cups granulated sugar

½ cup margarine + ½ cup butter

2 eggs

3 tsp. vanilla

5 cups sifted flour

3 tsp. baking powder

2 tsp. baking soda

½ tsp. salt

1 cup buttermilk

Frosting:

1/2 cup butter

4 tsp. vanilla

2 cups powdered sugar, or so

1/4 tsp. salt

1/4 cup milk

Directions: Mix sugar and butter until smooth. Add eggs. Sift dry ingredients together; add alternately with milk to which vanilla has been added. Drop onto greased cookie sheet. Bake at 350 degrees for 12 minutes.

Frosting: Combine butter, salt, and vanilla and 1/3 of the powdered sugar. Beat. Add milk and remaining sugar.

Comment: A favorite of the children and grandchildren of Arlene Bendele. Add a slpash of almond flavoring for a different twist.

Green Bean Pepitas

3 tsp. kosher salt, or more to taste

3 cups fresh green beans

¼ cup pepitas (pumpkin seeds)

2 T. extra virgin olive oil, divided

6 garlic cloves, thinly sliced or minced

½ tsp. freshly ground black pepper

Directions:  In a large pot, bring water and 2 tsp. salt to boil.  Meanwhile, prepare an ice water bath in a large bowl.  Set aside.

Add the green beans to the boiling water and parboil for 3 minutes.  Immediately remove, drain, and add to the ice-water bath.  Let cool in the ice water for 5 minutes.  Drain and dry.  Set aside.

In a medium sauté pan, over medium heat, add the pepitas.  Stirring constantly, cook until fragrant and slightly changing color, about 3-4 minutes.  Remove immediately and set aside in a bowl.  (Watch carefully because the cook time depends on your nuts.)

Your option:  either keep the pepitas whole or pulse in food process for nutty crumble.

In a medium sauté pan, heat the olive oil over medium heat.  You want the oil hot because you are frying the garlic.  Add the garlic and cook until crispy for about 1 minute.  Remove with slotted spoon.  In the same pan, add the green beans and 1 tsp. salt and the pepper.  Sauté until golden, about 3 minutes.

Remove beans from the pan, toss with garlic and pepitas and serve.

Comment:  A new favorite of Eric and Jacqui’s.  Also works with brussels sprouts or asparagus.  

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.