Ingredients

• 3 pounds grouper fillets
• 1-16oz can of lump Crab meat
• 1# Wild caught gulf shrimp
• 1/3 cup butter
• 1 3/4 cups heavy cream
• 1 teaspoon Creole mustard
• 2 teaspoons Cajun seasoning (recipe follows)
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 lemon, juiced
• 1 teaspoon chopped fresh parsley

Directions

1. Preheat the oven broiler. Cover a medium baking dish with foil.
2. Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Cut shrimp in small pieces.
3. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
4. Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
5. Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.

HOMEMADE CAJUN SEASONING 

 

1 tsp. white pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground red pepper
1 tsp. paprika
1 tsp. black pepper

 

In a small bowl, stir together all the above mixture. Store in an air-tight container, in a cool dry place. Makes 2 tablespoons of Cajun seasoning.

6oz Chicken breast filets

Flour

Olive Oil

1 clove of minced garlic

½ glass of red wine

Italian seasoning

Salt and pepper

Sweet Bell (Yellow or red or both) sliced

Vidallia Onion sliced

Thinly sliced Mozzerella cheese (or any of your fav. Soft cheese)

1 ½  cups Marsala cooking wine

1 ½ cups Chicken broth

Preheat the oven to 350. Sautee the pepper(s) and onion in a skillet with a little olive oil and garlic. Dust the chicken in the flour and add a pinch of salt and pepper. Brown the chicken on top of the stove with a sufficient amount of olive oil. Use a 9x13 and add 1 ½ cups of chicken broth and 1 ½ cups of Marsala cooking wine. Place veal in pan, cover with foil and bake for 15 minutes. While Veal is cooking, add one half glass (about a ½ cup) of whatever red wine you are drinking to the peppers and onions. Let simmer for 15 minutes while the Veal bakes, add the peppers and onions over top the veal. I then add cheese over top the veal and peppers. Bake the remaining 15 minutes with no foil. Serve with Cappellini Al Olio and you will love me forever. (or at least my mama will)

P.S. in case you don’t know how to make Cappellini Al Olio

Put two cups of olive oil in a small sauce pan with 3 cloves of garlic. Simmer at the lowest setting for ½ hour. After cooking the cappellini, use the oil as the sauce making sure you take out the garlic. Quick, easy and so good with this dish.

  

For the Chops:

12- 1 inch Lamb Porterhouse Chops

Grated zest of 1 lime

Kosher Salt and Butcher Pepper

1 tablespoon sugar

¼ cup coarsely chopped fresh mint

Olive Oil or Grapeseed Oil

 

For the Sauce

8 oz goat’s or whole milk yogurt

2 tsp finely chopped fresh cilantro

2 tsp finely chopped fresh mint leaves

1 tsp ground cumin

1 garlic clove minced

Grated zest of 1 lime

Pinch Cayenne Pepper

Kosher Salt and Butcher Pepper

 

Take the zest of the lime, 1 tsp of the salt and pepper, the sugar and the mint and blend in a food processor till it becomes a coarse spice. Rub the lamb chops with a touch of oil and then generously rub the chops with the spice mixture. Grill the chops on medium high heat for about 5 minutes per side.

 

Mix the ingredients for the sauce in a small bowl. Serve chilled as a dipping sauce for the lamb.

 

2 Skirt Steaks (about 1# each)

Charcoal Seasoning

Buckeye Butcher Rub

Olive Oil

Kosher Salt

Lime

 

Rub the steaks with olive oil. Dust them with a  good shake of each of the seasonings. Using a zester, zest the lime on top of the steaks. Clean the grates as good as you can. Rub a little vegetable oil on a rag and brush the grates. This is a good way to prevent things from sticking. Pre heat the grill on the highest setting. Make sure your grill is over 400 degrees (usually takes 10 minutes). Being very careful lay the skirt steaks on the hot grates. When the blood starts to the top, flip the steak. Total grilling time should take no more than 10-15 minutes. Slices into strips and enjoy!

 

1 Loaf of Garlic Baguette sliced or 8 slider Buns

4- 6oz Chicken Breast Filets pounded cut in 1/2

1 cup Flour

1 cup Panko Bread Crumbs

Buckeye Seasoning

Pint of homemade Sauce

Olive Oil

Buttermilk

8 thin slices pancetta

8 thin slices of Canadian sharp cheese

 

Seasoning the flour and bread crumbs with Catullo’s Buckeye Seasoning. In a large frying pan, put pomace olive oil until it covers the pan and heat to medium. Add your homemade sauce to another sautee pan and put to medium low/low. Dip the chicken breast pieces first in the flour, then buttermilk, then bread crumbs.  Brown the chicken pieces on both sides using tongs (be careful) and put into the pan with sauce after. While simmering in the sauce to finish, add the slice of pancetta on top of each chicken piece. Add the cheese. Put on the lid and simmer until cheese melts (about 5 minutes). Put on top of bread or buns. Serve immediately. (Serves 4 adults or 8 as an appetizer)

 

2 ½  pounds of lean natural ground Lamb

6 pieces Pita Bread

Homemade Tzatziki Sauce to Dip (recipe follows)

6 ea. Pepperoncini

6 Tsp. Feta, crumbled

6 ea. Tomatoes, diced

6 Tbl. Scallions, sliced

6 ea. Kalamata olives, quartered

3Tsp. Grape Seed Oil

Salt and Pepper

 

Instructions

Mix the ground lamb with the kosher salt, cracked black pepper, feta cheese and scallions

Preheat Grill to Medium Heat

Grill the pita bread till marked and pliable. Season with kosher salt, cracked black pepper and brush with grape seed oil.

Grill burger until desired tenderness, place on top of pita bread.

Garnish with tomatoes and the kalamata olive quartered. Serve open faced.

Serve with homemade french fries and a side of Tzatziki sauce. Finish with the pepperoncini.

 

Homemade Tzatziki Sauce

 

Ingredients:

8 ounces (1 cup) of thick Greek yogurt

3 cloves of garlic, finely chopped

1/4 cup of diced or grated cucumber (Kirby or "English")

½ tablespoon of olive oil

1 teaspoons of lemon juice

 

Preparation

Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Chill before serving.

4 (6 ounce) fillets salmon

salt and ground black pepper to taste

2 tablespoons olive oil 

1/2 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon lemon juice

1 tablespoon finely grated lemon zest

2 tablespoons chopped fresh tarragon

1/2 teaspoon salt

1/2 teaspoon ground black pepper

 

Prepare a grill for medium- high heat.

Season the salmon fillets with salt and pepper and drizzle with olive oil.

Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.

Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, about 10 minutes. Place on a serving plate and top with the prepared sauce.