Recipes – Page 20

Marinated Flank Steak

Ingredients:

Preparation:

Pierce meat with fork (front and back) or score the surface with 1/4″ deep knife cuts, 1″ apart
Place meat in Ziploc bag
Combine remaining ingredients in a jar with lid and shake to mix
Pour liquid in bag with meat, seal and marinate at least 2 hours or overnight
Cook quickly on high heat on a grill (4-6 min on each side) or a hot cast iron skillet or a preheated 400 degree oven
Remove from heat, cover and let rest for 10 minutes
Slice thinly across the grain

Ingredients

PreparationStock preparation:

Saute all veggies and prosciutto in a large saucepan with olive oil until translucent.
Remove and set aside leaving the oil behind.
Throw in the lobster and add 2 cups of white wine. Remove the lobster after 2 minutes. Lobster meat will be slightly raw.
Immerse in cold water and remove the meat from the shell.
Add the shells and veggies back into the sauce pan. Simmer for 30 minutes to 1 hour until reduced by half.

Sauce preparation:

Heat the olive oil and add the prosciutto. Cook gently for 2 minutes.
Add the shallots & garlic left over after the stock preparation, the tomato paste, and cook 1 minute more.
Bring 1 and 1/2 gallons of water with 1 large tablespoon of coarse sea salt in a large pot to a rolling boil.
Add the pasta and cook 9-11 minutes.
Deglaze the sauce pan with stock and add the peas, fresh cream & saffron. Cook gently until thickened enough to coat the back of a spoon.
Add the half & half, and salt and pepper to taste. Reduce slightly until creamy.
Add the lobster and cook gently.
Add the pasta and serve at once. Add fresh chopped Italian parsley and more stock if sauce too dry.

Courtesy of Italian Harvest (supplier of our wonderful pastas)

Ingredients:

Preparation:

Ingredients

Preparation

Boil 2 cups of water and rehydrate the Porcini in a bowl. Let stand for 15 minutes.
Heat the olive oil and gently saute the sausage for about 3 minutes.
Add the fresh mushrooms first, then the Porcini, followed by the garlic and the bomba calabrese.
Add wine and simmer for about 1 minute. Add the tomatoes and cook for about 1 hour stirring every so often over a low flame.
Cook the pasta separately in abundant salted boiling water for about 8-9 minutes. Save some of the cooking water.
Add the sauce to a pan and toss the pasta in the sauce. Mix vigorously.
Add some of the water from the cooking pasta if the sauce is too dry.
Serve immediately after garnishing with grated parmesan or ricotta. Serves four to six people

Courtesy of Italian Harvest (supplier of our wonderful pastas)

For the Marinade: Mix together the Honey-Ginger white balsamic, brown sugar, minced garlic, sea salt and sesame oil. Coat the ribs with the marinade and allow to marinate in a sealed container or laerge zip lock bag for a minimum of 12 hours or overnight, turning a few times.
For the Glaze: Combine the Honey-Ginger White Balsamic, honey and soy sauce in a small sauce pan over medium heat. Allow to reduce by half and remove from heat. Add one teaspoon of toasted sesame oil to the mixture and stir to combine.
For the Ribs: Prepare the grill and preheat the oven to 275. Over medium heat, grill the ribs for approx. 5 minutes per side. Prepare baking pan(s) large enough to hold the ribs in a single layer. Brush the glze over the ribs and seal each pan well with foil. Bake the ribs for 2 hours or until tender and meat falls off the bone.