Pollo Genovese

Pollo Genovese


INGREDIENTS:


2 pounds chicken breasts, boneless and skinless
4 tablespoons butter (1/2 cube)
4 tablespoons olive oil
All-purpose flour seasoned with salt and pepper for dredging
4 garlic cloves, minced
1 (6-ounce) can pitted olives, drained
1 cup fresh mushrooms, sliced
1 (26-ounce) can stewed tomatoes, with liquid
1/4 cup parsley, chopped
2 tablespoons capers, drained
1 tablespoon dried basil
1 cup white wine


TO PREPARE:

Preheat oven to 350 degrees.

Place chicken breasts between sheets of waxed paper and pound with a mallet until very thin. Cut chicken into bite-sized pieces.

In a large saute pan, heat butter and olive oil. Dredge chicken in flour and saute in small batches until golden brown. Place chicken in greased ovenproof casserole dish.

If necessary, add 1 additional tablespoon olive oil to pan and saute olives, mushrooms and garlic for 4 to 5 minutes. Add tomatoes, parsley, capers, basil and wine and bring to boil. Continue boiling for about 5 minutes to slightly reduce liquid.

Pour sauce over chicken. Bake in a 350-degree oven for 20 to 30 minutes. Serve over pasta.

Stuffed Leg of Lamb

Stuffed Leg of Lamb


INGREDIENTS:

1 (7-8 pound) leg of lamb
3 tablespoons plus 1/4 cup olive oil
1 green bell pepper, chopped
4 medium onions, chopped
2 bunches leeks, trimmed and sliced
1/2 cup pitted Greek olives, chopped
2 cups seasoned dry bread crumbs
Salt and freshly ground pepper, to taste
2 cloves garlic, crushed
Juice of 2 lemons


TO PREPARE:

Have butcher bone leg of lamb and leave shank in place to give meat shape.

In a skillet, heat 3 tablespoons olive oil and saute green pepper, onions and leeks until wilted. Stir in olives and bread crumbs. Remove from heat and set aside.

Sprinkle lamb inside and out with salt and pepper. Spoon 1/3 of green pepper mixture into lamb. Wrap closely in foil or plastic wrap and freeze. Spoon remaining stuffing into a 1-quart baking dish and cover with foil and freeze.

When ready to cook, unwrap lamb and place in a shallow foil-lined baking pan. Combine garlic, lemon juice and 1/4 cup olive oil to brush over lamb every 30 minutes while roasting. Roast in a 350-degree oven for 2-1/2 hours or until meat thermometer registers 150 degrees. Heat covered stuffing baking dish in the oven with lamb during the last hour of cooking.


NOTE: Lamb and stuffing will hold together better when frozen before roasting. If prepared unfrozen, reduce roasting time to 1-1/2 hours.

Rosemary-Smoked Lamb Chops

Rosemary-Smoked Lamb Chops


INGREDIENTS:

6 to 8 sprigs fresh rosemary
________

1/4 cup olive oil
2 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 rib or loin lamb chops, 1 inch thick


TO PREPARE:

Cover rosemary sprigs with water and soak 30 minutes.

Prepare grill. Position rack 4 to 6 inches above coals. Whisk oil, rosemary, salt, and pepper in a small bowl. Rub a small amount of this mixture on each chop. Reserve remainder. Drop a few soaked rosemary sprigs onto the coals. Grill chops, turning occasionally. Brush lightly with remaining rosemary mixture and grill until browned, about 4 minutes. Drop remaining rosemary sprigs on coals. Continue to cook, turning once again and basting with rosemary mixture, another 4 minutes. Serve immediately.

Holiday Meat Loaf

Holiday Meat Loaf


INGREDIENTS:

1 cup bread crumbs
1 cup milk
3 eggs
1 pound lean beef, finely ground
1 pound ham, finely ground
2 ounces salt pork, finely ground
1 pound lean veal, finely ground
3 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon marjoram
1/2 teaspoon thyme
2 medium onions, chopped finely


TO PREPARE:

Soak bread crumbs in milk. Mix all ingredients, including soaked bread crumbs, thoroughly. Shape into a loaf in a flat baking pan. Bake for 2 hours and 15 minutes at 350 degrees. While baking, baste with the following mixture:

3/4 cup brown sugar
2 teaspoons dry mustard
2 tablespoons vinegar
3/4 cup water

Mix basting ingredients and bring to a boil before using to baste. This may be garnished with bits of canned fruit after the first basting. Small amounts of water may be added if necessary.

Succulent Chicken

Succulent Chicken


INGREDIENTS:

4 boneless skinless chicken breast halves
1 bunch green onions, chopped
1/4 red bell pepper, chopped
1/2 cup olive oil
1/2 cup butter or margarine
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
1/2 teaspoon salt
3 ounces sun-dried tomatoes
2 tablespoons fresh minced dillweed
1/4 cup whipping cream
1/4 cup sour cream


TO PREPARE:

* Rinse the chicken and pat dry; cut into thin slices.

* Sauté the green onions and red pepper in the olive oil and butter in a skillet. Remove the vegetables with a slotted spoon to a bowl.

* Add the chicken to the skillet.

* Sauté until the chicken is cooked through; drain. Stir in the basil, tarragon, pepper, salt, sun-dried tomatoes, dillweed and sautéed vegetables. Add the cream and sour cream; mix well.

* Cook over low heat just until heated through; stirring constantly.

* Serve over angel hair pasta or mashed potatoes.

Summer Pork Chops

Summer Pork Chops


INGREDIENTS:

1/2 cup vegetable oil
1 cup soy sauce or teriyaki sauce
3 tablespoons brown sugar
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons cooking sherry
4 pork chops, boneless and 1-inch thick


TO PREPARE:

In a large bowl, whisk together oil, soy sauce, sugar, garlic, ginger and sherry. Transfer marinade to a shallow dish.

Add pork chops and marinate overnight, turning at least once.

Prepare barbecue. Grill chops over hot coals, using indirect grilling method. Cook for 20 minutes per side. (Direct heat will take less time.) Baste meat with marinade while grilling.

Lamb Stew with Rosemary

Lamb Stew with Rosemary



INGREDIENTS:

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound lean stewing lamb, cut into 1-inch cubes
1 tablespoon olive oil
1 can (14 ounces) whole peeled tomatoes, chopped, plus liquid
4 ounces fresh mushrooms, quartered
1 clove garlic, crushed
1 bay leaf
3/4 teaspoon minced fresh rosemary
1 tablespoon plus 1 tablespoon chopped fresh parsley
1/2 cup frozen peas, thawed

2 cups steamed rice

TO PREPARE:

Place flour, salt, and pepper in a large plastic bag. Add lamb, shaking to coat evenly. Heat oil in a large skillet over medium heat. Add lamb, reserving flour. Saute 5 to 10 minutes, or until lamb is browned evenly. Add reserved flour and stir to blend. Add tomatoes, mushrooms, garlic, bay leaf, rosemary, and 1 tablespoon parsley. Bring to a boil. Reduce heat to medium-low. Cover and simmer 30 minutes. Remove bay leaf. Stir in peas. Cover and let rest 5 minutes. Serve over rice and garnish with remaining 1 tablespoon parsley.

Basil Orange Chicken

Basil Orange Chicken


INGREDIENTS:

8 boneless skinless chicken breast halves
1/3 cup orange juice
3 tablespoons canola oil
3 tablespoons honey
2-1/4 teaspoons chopped fresh basil or 3/4 teaspoon dried basil
3 tablespoons vegetable oil


TO PREPARE:

* Rinse the chicken and pat dry. Place in a sealable plastic food storage bag.

* Pour a mixture of the orange juice, canola oil, honey and basil over the chicken, tossing to coat; seal tightly.

* Marinate in the refrigerator for 6 to 8 hours, tossing occasionally. Drain, reserving the marinade.

* Brown the chicken on both sides in the vegetable oil in a skillet; drain. Arrange the chicken in a glass baking dish. Pour the reserved marinade over the chicken.

* Bake at 350 degrees for 25 minutes or until tender. Serve hot or cold.

Burgundy Beef

Burgundy Beef



INGREDIENTS:

1/2 cup olive oil
3 pounds top round, cubed
3 cups full-bodied red wine
2 cups beef broth
1 tablespoon tomato paste
3 garlic cloves, minced
1/2 teaspoon thyme
1 bay leaf
Salt


TO PREPARE:

In a large stockpot, heat oil. Add beef and brown evenly on all sides. Add wine, broth, tomato paste, garlic, thyme, bay leaf and salt. Bring to a boil. Cover and simmer for 2-1/2 to 3 hours, until beef is tender and liquid is thickened.

If broth needs additional thickening, mix 3 tablespoons water with 1 to 2 tablespoons flour and whisk until smooth. Add to stew and stir.