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  • 1 cup red vinegar
  • ½ cup dried prunes
  • 3 1/2lbs. cubed lamb shoulder
  • 1 tbsp salt
  • 1 tbsp pepper
  • 6 tbsp olive oil
  • 2 cups chopped onions
  • 2 garlic cloves minced
  • 14 oz chopped tomatoes
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tsp red vinegar
  • 1 tsp orange zest
  • 1 tsp oregano
  • 1 tsp basil
  • 1tsp thyme
  • ½ cup flour

Soak the prunes in the red wine for 10 minutes. In a large deep sauté pan add the
olive oil. Flour the cubed lamb. Heat up the oil in the sauté pan and add the cubed lamb.
Saute the lamb under medium heat until browned, and remove from the pan. Add more oil to
the pan and add the chopped onions and cook slowly for 5 minutes and then add the garlic
to the onions. When the onions are soft and cooked, add the red wine and simmer for 30
minutes. Add the bay leaves and cinnamon stick to the pan, add salt and pepper, add the
lamb to the mixture and cover the pan. Cook the stew slowly for 60 minutes or until the
lamb is cooked through and tender. Add the prunes, vinegar, orange zest, and parsley to
the mixture and place in a casserole. Sprinkle with grated Romano cheese and serve.





  • 1 cup diced onions
  • ½ cup chopped yellow and red peppers
  • 5 cloves minced garlic
  • ¼ cup olive oil
  • 1 cup white wine
  • 3 cups tomato sauce
  • 1 cup fish stock
  • ½ lemon sliced thin
  • 1 tablespoon Red chili flakes
  • 1 tablespoon oregano
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 2 tablespoons chopped parsley
  • 1 small can V8 juice
  • 1 pound cleaned shrimp
  • ½ pound sliced calamari
  • ½ pound lobster tail cut in pieces
  • 1 pound firm white fish (cod)

In a large deep sauté pan over medium heat, sauté onions, peppers, garlic in olive oil
until soft. Add the wine, fish stock, tomato sauce, lemon, V8 juice, and seasonings and
simmer for ½ hour. Add the white fish and cook for 5 minutes, then add the shrimp,
calamari and lobster and simmer for another 3 minutes. Stir slowly and sprinkle





  • Ingredients
  • 2 -  cloves of garlic minced
  • 1 -  small onion  chopped medium
  • 2 -  medium size carrots thinly sliced
  • 6 -  small zucchini cut into medium chunks
  • ½  teaspoon salt
  • ½  teaspoon pepper
  • 1 -  teaspoon dried mint
  • 1 - teaspoon dried dill
  • juice of ½ lemon
    Place two ounces of olive oil in a 10" sauté pan. Heat the olive oil and place the
    vegetables except the zucchini into the sauté pan and cook for about four minutes.
    Add the zucchini and sauté, stirring until tender. Add the salt and pepper, dried
    mint and dill, stirring until the carrots are cooked. Add the lemon juice to the
    mixture, stir in well and serve. This dish can be served hot as a spectacular
    vegetable with dinner, or as a side on a cold platter. ENJOY!





Serves 6

  • Ingredients
  • 3 Idaho potatoes, peeled and thinly sliced
  • ¼ cup of olive oil
  • 1 Large sweet onion, sliced
  • 6 pork chops ¾" thick
  • 8 oz can stewed tomatoes (crushed)
  • 1 teaspoon of thyme
  • ½ cup of red wine or chicken stock
  • 1 teaspoon of oregano
    Toss the potatoes, tomatoes, and onions and olive oil into a large mixing bowl. (
    one clove of crushed garlic optional) Spread the mixture on the bottom of a 14" to
    16" roasting pan. Sprinkle with sea salt and course ground pepper to taste. Mix the
    oregano and thyme together and sprinkle half over the potatoes and onions. Take the
    pork chops and brush them with olive oil and lay them in the pan. Sprinkle the
    balance of the thyme and oregano over the chops along with kosher salt and course
    ground pepper to taste. Preheat the oven to 375° and convection bake at 375° for 30
    minutes. Then turn the chops over adding the red wine or stock, and bake for an
    additional 30 minutes. Bon appetit!




FISH PLAKI (Greek Style)


Use 3 lbs. baking fish, striped bass, sea bass, blue fish, or 2 lbs Halibut fillet

  • 3 fresh tomatoes sliced
  • ½ cup olive oil
  • Salt & pepper
  • 1 cup parsley
  • 3 scallions, chopped (optional)
  • 2 large onions, sliced rings
  • 1 clove garlic, finely minced
  • oregano, sprinkle
  • butter
  • 1 Cup water
  • lemon slices
  • 20 ritz crackers, finely ground

Place fish in greased pan and top with salt and pepper, oregano and oil. Add tomato slices, onions and parsley. Top with crumbs, dot with butter and decorate with onion rings and lemon slices. Add 1 cup water. Bake 350 degrees for 45 minutes.
Variations - Tomatoes, onion, garlic, parsley, may be sauted in oil and added.




Smoky Shrimp and Cheesy Grits


The steaming hot grits here are mixed with plenty of white cheddar cheese, then topped with shrimp cooked with garlic and smoky slab bacon.

  • 3 cups chicken stock or low-sodium broth
  • ¾ cup quick grits
  • 4 ounces white cheddar cheese, shredded (1 cup)
  • 3 tablespoons unsalted butter
  • Salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • ¾ pound slab bacon, cut into ¼-inch matchsticks
  • 4 garlic cloves. minced
  • 1 pound shelled and de-veined large shrimp
  • 2 tablespoons chopped parsley

1. In a saucepan, bring the chicken stock to a boil. Whisk in the grits and cook over moderately high heat. stirring constantly until the consistency is thick and the grains are tender, about 5 minutes. Add the shredded cheese and butter, season with salt and pepper and whisk just until the cheese is melted. Cover and remove from the heat.

2. In a large, deep skillet. heat the olive oil until shimmering. Add the bacon and cook over moderately high heat. stirring occasionally, until the fat is rendered and the bacon is golden, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.

3. Pour off all but 4 tablespoons of the fat in the skillet. Add the garlic and cook over moderately high heat just until fragrant. Add the shrimp and cook until curled and pink, about 3 minutes. Stir in the parsley and bacon: season with salt and pepper.

4. Spoon the warm, cheesy grits into shallow bowls and top with the shrimp and bacon. Serve right away.

-Bobby Flay
WINE: Ripe, luxurious Chardonnay.




Tomato-Basil Chicken with Spices


The complex flavor of fresh basil appeals to Jerry Traunfeld. chef at The Herbfarm restaurant near Seattle. He makes a chunky fresh-tomato sauce that enhances basil's natural spiciness with cinnamon star anise and ginger. creating a simple but exotic topping for moist chicken breasts.

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, thinly sliced lengthwise
  • 2 large tomatoes, coarsely chopped
  • 2 cinnamon sticks
  • 3 star anise pods
  • 2 teaspoons peeled, minced fresh ginger
  • Kosher salt and freshly ground pepper
  • Four 8-ounce skinless, boneless chicken breast halves
  • 11/z cups basil leaves, coarsely chopped
  • Couscous or orzo, for serving

1. In a large skillet. heat the olive oil until shimmering.Add the sliced onion and cook over high heat. stirring, until the onion is softened and lightly browned. about 5 minutes. Add the tomatoes, the cinnamon sticks, star anise and ginger and season the sauce with salt and pepper. Add the chicken breasts to the skillet and season with salt and pepper. Cover and cook over moderate heat, turning the chicken once until cooked through, about 15 minutes.

2. Transfer the chicken to plates. Stir the basil into the sauce. Spoon the sauce over the chicken and serve with couscous.


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