Roast Pork with Broccoli Rabe

Serves 4

The best pork has very fine texture and firm flesh. Very young pork will have almost white flesh and, as it grows older, its flesh becomes progressively pinker. Pork must be cooked until the internal meat temperature reads 150 degrees on a meat thermometer. Some roasts are long and thin, and others are short and fat. Consequently the cooking times will vary depending on the shape of your roast. A meat thermometer is the best way to judge the right amount of cooking time. Broccoli rabe, pronounced broccoli rob, has come a long way. Although it was not a common vegetable in the American markets, lately it's becoming a favorite.

Ingredients

• 3 lb rib or loin pork roast
• 6 sprigs of fresh rosemary or 1 tablespoon dried
• 1 teaspoon powdered sage
• ¼ teaspoon powdered thyme
• ¼ teaspoon powdered bay leaf
• 1 tablespoon of olive oil
• salt & fresh ground pepper to taste
• 1 cup white wine
• 1 cup of brown stock or cube
• Broccoli Rabe
• 1 ½ lb broccoli rabe
• 3 cloves of garlic, sliced
• 2 oz olive oil
• pinch of hot pepper flakes
• salt & fresh ground pepper to taste

Instructions

1. To prepare the Broccoli Rabe: Wash broccoli rabe and remove stems. Cook it in a generous quantity of lightly salted water for about five minutes or until tender and drain it thoroughly. Heat oil and sauté garlic until lightly brown, but do not burn. Add broccoli rabe, salt and fresh ground pepper, sauté until soft, about 10 minutes.
2. For the Roast Pork: In a small bowl place 1 tablespoon of olive oil, add to the oil all the spices [rosemary, sage, thyme, bay leaf, salt & fresh ground pepper] mix together and rub it all over the pork roast. Place fat side up in a shallow open roasting pan in an oven preheated to 450 degrees, cook for about 10 minutes then reset the oven to 325. Continue cooking for about 20 minutes, adding the white wine to the juices in the roasting pan and then basting once in a while. Cook for another 20 minutes or until the internal meat temperature reads 150 degrees on a meat thermometer. When done remove the roast and place on a cutting board; cover with aluminum foil to keep warm. Place the roasting pan over high heat, add the brown stock and de-glaze the pan, reduce the stock by ¼. Cut the pork into neat slices and place into serving dishes and spoon the sauce over the slices. Add the broccoli rabe and serve. Enjoy!

Roast Pork

Serves 6

Ingredients

• 1 3-pound boneless rib or loin roast pork, (Well trimmed)
• 1 teaspoon butter
• 4 large garlic cloves, pressed
• 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
• 1-1/2 teaspoons coarse salt
• 1/2 teaspoon ground black pepper
• 1/2 cup dry white wine
• 1 cup veal stock or cube

Instructions

1. Preheat oven to 325°, rub the roast with salt, pepper, rosemary and garlic. Place it in a shallow roasting pan and cook for about 1 hour and ten minutes or until thermometer inserted into center of pork registers 155° F. After 45 minutes of cooking add the wine and the stock to the juices in the pan, and then baste every 10 minutes.
2. Transfer the pork in a serving platter and keep warm. Place roasting pan over high heat and boil, add the butter and de-glaze the pan by scraping the sides and bottom with a wooden spoon and reduce stock by half. Cut pork into neat slices, transfer to serving dishes and spoon the sauce over the slices.

Shrimp Monachina

Serves 4

Ingredients

• 16 Jumbo shrimp (under 15 size)
• 1 lb. medium mushrooms, sliced
• 3 Tbs. butter
• 1/2 Cup medium dry sherry
• 1 Cup chicken broth or bouillon
• 1 Cup all-purpose flour
• 3 Eggs well beaten
• 1 Cup plain bread crumbs
• 1/2 Cup vegetable oil
• 8 thin slices mozzarella cheese
• Salt & Pepper to taste

Instructions

1. Peel the shrimp, then make a shallow cut lengthwise down the back and remove the vein. Rinse and pat dry, then coat with flour, eggs and bread crumbs, in that order. Heat oil in a heavy pan over medium heat and cook the shrimp about a minute on each side and remove to absorbent paper. In a separate pan, cook the mushrooms in the butter over medium heat for 2 to 3 minutes, then add the sherry and cook for another minute or two. Add the chicken broth and bring to a boil. Lower the heat, add the shrimp and cook until the sauce thickens, seasoning to taste. Transfer to a baking dish and cover the shrimp with the mozzarella slices. Place under the broiler until the cheese melts, taking care not to burn the cheese. Serve immediately.

Soft Shell Crabs

Serves 4

In the United States, the so-called blue crab is found along the Atlantic coast and particularly in the Chesapeake Bay area. In order for a hard crab to grow, it must periodically shed its old shell through a process known as molting. Following this process, the crab’s new shell is extremely soft. Since the shell is extremely soft, the entire crab can be eaten. Crabs must be cleaned before cooking: 1.Lift the large lateral spines of the shell top and scrape off the feathery gills underneath. 2. Remove eyes and mouth parts by making one slice just behind the eyes. I use scissors; it’s much easier than a knife. 3. Cut away the apron from the underside and rinse well.

Ingredients

• 4 soft shell crabs, cleaned and dried
• 1/4 cup flour seasoned, with salt and pepper
• 1/4 cup olive oil
• 2 eggs beaten
• 2 tbsp capers
• Juice of one lemon
• 1/2 cup white wine
• 1/2 cup fish stock
• 2 tbsp butter

Instructions

1. Heat olive oil in a large frying pan over medium high heat. Dredge crabs in flour mixture, dip in the beaten eggs, and add to the frying pan. Cook uncovered 2 to 3 minutes per side until golden brown. Transfer the crabs to paper towel to drain. (Soft shell crabs contain a lot of moisture and might “spit” while browning, so be careful unless you want burns like some one I know.) Drain the oil, add the butter, capers, white wine, lemon juice, and fish stock. Bring to a boil, add the crabs and simmer on the medium heat until juice is reduced by half, about five minutes.
2. Transfer to a serving platter and serve.

Stuffed Artichoke

Artichoke is one of the most popular vegetables in Italy, especially baby artichokes, because after being trimmed the whole leaf is edible. Before beginning the recipe, wash the artichoke and cut off the top half. Then, remove the little bracts at the stem. Cut the stem off at the point near the bottom so the artichoke can stand. Now from the top with a melon ball scooper and in a circular motion remove the inner core of whitish leaves. Next, boil the artichoke in a large pot with the juice of one lemon until the leaves can easily be pulled off and the bottom easily pierced. When this is complete, strain and cool. Finally, remove the leaves all around the base and trim the bottom into a rounded shape.

Ingredients

• 4 medium artichokes
• 3 cups bread crumbs
• 3 cloves garlic, chopped fine
• 3 anchovy fillets, chopped fine
• 2 oz. grated Parmesan cheese
• 4 oz. olive oil
• 2 Tbsp. non-pariel capers
• 3 Tbsp. pignoli (pine nuts)
• 10 green olives, chopped fine
• 10 black olives, chopped fine
• 2 Tbsp. parsley, chopped fine
• 1 lemon, cut in half
• Salt & pepper to taste

Instructions

1. Using a sharp, stainless steel knife, cut one inch from the top of the artichokes. Pull the center leaves apart and scrape out the “hairy” center with a melon ball tool. Remove the stems, peel and place in the center cavity. Rub the face of the lemon all over the artichokes to prevent them from turning brown. In a small bowl, combine the other ingredients and stuff into the center of the artichokes as well as in the crevices between the leaves. Place the artichokes in a large pot in one inch of water and drizzle a Tbsp. of olive oil over each. Cover and simmer over low heat for about 40 minutes until the leaves pull out easily. Serve immediately.

Summer Salad

Serves 4

A favorite salad which is easy to prepare ahead and keep until the guests arrive. Obviously named Summer Salad, it never fails to cool things down with its clean taste, and it’s perfect for those summer cook-outs and barbeques.

Ingredients

• 6 Jumbo Shrimp
• 1 Bunch Asparagus
• ½ lb String Beans
• 2 Plum Tomatoes, sliced
• 1 Cucumber, peeled & sliced
• ½ Red Onion, sliced very thin
• ¼ cup Virgin Olive Oil
• 3 Tbsp Balsamic Vinegar
• Salt & Pepper to taste

Instructions

1. Boil the shrimp about 5 minutes until just tender. Cook asparagus and string beans al dente. Chill shrimp, asparagus, green beans and tomato in the refrigerator for at least an hour, then place all ingredients in a chilled salad bowl and toss lightly to distribute the oil and vinegar evenly.

Swordfish Pompeii

Serves 4

A member of the sailfish family, swordfish comes from Atlantic and Pacific waters. It is named for its sharp, broad, elongated upper jaw. Swordfish breed as far North as Nova Scotia; they are often seen basking on the water's surface, and their fins are sometimes mistaken for those of sharks. They may reach 15 ft. in length and 1,000 lbs. in weight, however, specimens half this size are considered large. Swordfish were formerly harpooned commercially but now are taken using long lines with multiple baited hooks.

Ingredients

Marinade

Marinate four—4oz. center cut Swordfish steaks for at least 2 hours in the following mixture

• 1/2 cup of Olive Oil
• Juice of 1 lemon
• Salt & pepper

Tomato Salad Dressing

• 4 oz. pureed sun dried tomatoes
• 12 vine ripe tomatoes (quartered)
• 1 Bermuda onion
• 4 roasted garlic cloves (pureed)
• 10 fresh chopped basil leaves
• 1 egg yolk
• 1/4 cup white balsamic vinegar
• 1 cup olive oil
• Salt & pepper to taste
• 4 lemon wedges for garnish

Instructions

1. In a salad bowl combine vinegar, egg yolk, basil, sun dried tomato puree and roasted garlic; slowly whisk in oil until thickens; add salt & pepper to taste. Toss the vine ripe tomatoes and onions with the salad dressing, mix well. Refrigerate.
2. Start a charcoal fire or preheat a gas grill. Remove fish from marinade and grill the swordfish steaks about 4—5 minutes on each side. Do not overcook or they will dry out! (Seafood actually requires less cooking time than most people imagine.) Transfer the fish to a serving platter or individual plates, spoon the tomato mixture on top, garnish with lemon wedges and serve immediately. Enjoy!

Tiramisu Cake

Serves 10

Dessert edition! While not exactly a holiday dish, this special dessert is easily prepared ahead of time, which helps when you are having fussy relatives over.

Ingredients

• 36 lady fingers
• 8 oz. cooled espresso coffee
• 2 Tbs. brandy
• 5 large eggs, separated
• 6 Tbs. granulated sugar
• 1 ½ lb. Mascarpone cheese
• 4 Tbs. cocoa powder

Instructions

1. Beat egg yolks and sugar at high speed for about 4 minutes. Add the Mascarpone and mix on low speed until combined. Beat the egg whites 4 -5 minutes at high speed, until soft peaks form. Fold the egg whites into the Mascarpone mixture until blended and smooth. In a small bowl mix the espresso and brandy. Spread the lady fingers on a large baking sheet and sprinkle them with the brandy and coffee mixture. Spread half the Mascarpone mixture over the cookies, then sprinkle half the cocoa powder on top of that. Repeat, making another layer of lady fingers, Mascarpone mixture and cocoa. Cover with plastic wrap and refrigerate at least three hours. Cut into squares, serve, and enjoy!