Marinaded London Broil

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This is absolutely delicious on the grill.  The longer you can marinate the meat, the better it will be.  I like to put steak on a charcoal grill so the taste is rustic and fantastic.
Ingredients
Meat Marinade/Tenderizer
1/3 Cup Olive Oil
2 TBSP Red Wine Vinegar
2 TBSP Lemon Juice
1 ½ TBSP Dijon Mustard
1 TBSP Worcestershire Sauce
1 tsp Rosemary
1 tsp Basil
1 tsp Parsley
2 Garlic Cloves – Crushed
1 tsp Salt
1 tsp Black Pepper
Instructions
Put a 2 lb London Broil in a Ziploc bag with the marinade.  Close the bag letting out all of the air.  Squish the meat and marinade together until the meat is completely covered.  Let sit in the refrigerator for at least 2 hours, but preferably over night.The best way to cook the London Broil is on the grill, but if you are not able to grill the meat, broil it inside.  It will be delicious.I always recommend using a meat thermometer when cooking any type of meat. Here are the readings on my thermometer:
Medium Rare:   145º
Medium:          160º
Well Done:       170º

Pork Chops with Sage and Tomatoes

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Pork Chop with Tomato Sauce 1

These pork chops are easy, quick and delicious.  The other great thing about pork is that it is inexpensive.  At your next party, serve pork chops. Your friends and family will love them.

 

 

Ingredients
 4 Pork Loin Chops
2 TBSP Butter
1 TBSP Olive Oil
8 Fresh Sages Leaves
1 14.5-ounce Can diced tomatoes
Flour for dredging
Salt
Black Pepper
 
Instructions
 In a heavy bottom frying pan, heat the butter an oil.  Add the sage leaves.  Sprinkle the chops with salt and dredge them in flour.  Shake off any excess flour.  Cook the chops in the pan until they are golden brown on both sides.  Take them out and set aside.  Add the tomatoes to the pan and siir, scraping up any leftover bits from the pork chops.  Add Salt and Pepper.  Put the meat back into the pan and simmer for 1 hour covered.  Serve immediately.

Baked Pasta with Almonds

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Pasta with Almonds
This is a dish that my Great-Grandmother on my father’s side created.  We had this on Christmas and it was a very special occasion.  This is really easy and especially delicious. 

Ingredients
2 Cans San Marzano Tomatoes – 28 oz each
2 Cans Tomato Paste – 6 oz each
1Lb Ground Beef
1LB Ground Pork
1LB Ground Veal
1 Yellow Onion
3 Garlic Cloves
1 Cup Fresh Parsley
Salt and Pepper
¼ Cup Olive Oil
1 Cup Dry Red Wine
1 LB Ground Almonds plus more for serving
1 Cup Grating Cheese plus more for serving
1 LB Ditalini Pasta

 

 

Instructions
1.    In heavy bottom Stockpot, heat the olive oil.
2.    Slice the onion and add it to the hot oil.  Let brown.  When the onion is soft and translucent, add the Garlic.  Browning the garlic will only take a minute or two. 
3.    Remove the Garlic and Onion from the pot.
4.    Add the ground beef, pork and veal. Season the meat with salt and pepper and ½ cup fresh chopped parsley.
5.    In a large bowl, crush the tomatoes.  You can do this by hand or with an emulsion blender. 
6.    Once the meat is browned, add the crushed tomatoes to the pot.   Swirl some water in the tomato cans to get any leftover tomatoes out of the can.
7.    Add the tomato paste. Fill each empty tomato paste can with water and add to the sauce.
8.    Add the red wine.
9.    Stir to mix all ingredients together.
10. Add ½ cup chopped parsley
11.   Season with Salt and Pepper.  Don’t forget, this is a lot of tomatoes, so add enough salt.
12.   Let simmer for 1 hour.
13.   Skim off any visible grease from the top of the sauce.
14.   Boil the pasta until al dente.  Drain.
15.   Assemble the pasta in a baking pan by layering sauce, pasta, nuts and cheese.  Continue with the layers until you have filled the baking pan.
16.   Serve with additional sauce, cheese and almonds.

Cold Pasta Salad

by | posted in: Cold Pasta Salad, Pasta | 0
Pasta Salad
Pasta salad is so good.  You can make it ahead of time and it gets better and better the longer it sits. I make this as a side salad for most barbecues, and I have brought it to the beach for lunch.  It’s great.

 

 

Ingredients
1 Lb Rotini Pasta
1 Pint Grape Tomatoes – sliced lengthwise
1 Can Small Black Olives – Pitted
6 oz, Feta Cheese
¼ Lb Sliced Pepperoni
½ Lb Hard Salami
2 – 6oz Jars Marinated Artichoke Hearts
2 TBSP Chopped Basil
2 Cups Broccoli Florets – Optional
1 Bottle (16 oz) Italian Salad Dressing
Salt & Pepper
 
Instructions
Boil Pasta following the package directions.  Cook until al dente.  Drain pasta and season with salt and pepper.  In a large bowl, add the hot pasta and ½ the feta cheese.  Mix well.  Add the grape tomatoes, olives, pepperoni, salami, artichoke hearts and cooked broccoli florets.  Toss to combine all the ingredients.  Add the salad dressing and the chopped basil.  Mix thoroughly.  Sprinkle the rest of the feta cheese on top before serving.

Spaghetti with Garlic and Oil

by | posted in: Pasta, Spaghetti with Garlic and Oil | 0
Spaghetti with Garlic and Oil 1
Spaghetti with Garlic and Oil is a staple in all Italian homes.  This is a great meal when you are in a rush or when you come home late and want something good to eat.

 

Ingredients
1 Lb Spaghetti
2/3 Cup Olive Oil
6 Garlic Cloves – Siced thin
¼ tsp Red Pepper Flakes
1 Cup Parmesan Cheese
½ Cup Parsley – Chopped
Fresh Ground Pepper
Salt

 

Instructions
Boil the pasta following the package directions.  Cook until the pasta is al dente. Reserve 1 ½ – 2 Cups Pasta water.  In a large sauté pan, heat the olive oil and sauté the sliced garlic.  When it is starting to turn brown, add the pasta water and let it reduce by 1/3.  Add the al dente pasta.   Toss with tongs to ensure that all the spaghetti is coated.  Add Salt and pepper to taste.  Toss for 1 minute.Remove from the heat.  Add the cheese and parsley.  Toss and serve immediately.