3# London Broil
Touch of Olive Oil
Kosher Salt
Fresh Black Pepper
2 cups beef stock
1 cup red wine
1 onion cut up
Marrow bones
Directions:
Rub the roast with the olive and seasoning. Prop roast onto the marrow bones. Add the stock and wine and put the onion after it is sliced in the liquid. Roast at 300 degrees for 2- 2½ hours lid on the entire time.
2 tablespoons olive oil
1 tablespoon of butter
1 large onion
1/4 cup Marsala wine
8 oz. fresh mushrooms
1/2 cup of chicken stock
Salt and Pepper
2 tablespoons canola oil (or olive oil)
2 fillets of sea bass (approx. 1 lb.) with skin, if possible
1 tablespoon parsley, chopped
Preheat your oven to 450°F. Heat the olive oil in your pan over medium high heat and sauté the chopped onion until it's translucent. Add the Marsala wine. Be careful to remove the pan from the stove when doing this to prevent the wine from igniting in your faceWhen most of the wine is cooked off, add the mushrooms and butter. Reduce the heat to medium and cook until the mushrooms are tender. Add the chicken stock, a little salt and pepper, and let the sauce cook down until it thickens a little. Rule of thumb: when the sauce can coat a spoon, it is the correct thickness. This is something you need to play around with until you learn to get it to the thickness you like.
In an oven proof sauté (fry) pan, heat the canola oil until its so hot it's about to smoke. Be careful around this hot oil! Season the fillets with salt and pepper and add to the hot pan. Cook the fillets skin side down for approximately 5 minutes until the skin was nice and crispy. Flip them over for 30 seconds, transferred them into a 450° oven and roast them for about 3-4 minutes. Dish out the onion-mushroom mixture and top with the pan roasted fillets. Sprinkle a little of the chopped parsley and serve.
Prepare grill for cooking.
Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt.
While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes.
Pat steak dry, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare. Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices.
While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total. Serve steak, onions, cilantro, and salsa all wrapped in tortillas.
Ingredients
6- 1/2 inch pork ribeyes pounded down
3 cloves garlic, minced
1 red pepper
1/2 onion sliced
½ tablespoon dried basil
4oz shredded of each
Fonina, Asiago, Mozzerella
salt and pepper to taste
1.5 cups chicken broth
3/4 cup Cabernet
olive oil
flour
Directions
Preheat oven to 350 degrees
Sautee the pepper(s) and onion in a skillet with a little olive oil and garlic on low heat for 20 minutes. The last 10 add the red wine (don't drink it all!). Dust the pork in the flour and add a pinch of salt and pepper. Brown the pork on top of the stove with a sufficient amount of olive oil. Use a 9x13 and add 1 ½ cups of chicken broth and the vegetables including all the juices from the wine. Place the pork in pan, cover with foil and bake for 15 minutes. Let simmer for 15 minutes while the pork 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 over top of Fettucine using the juices as your sauce.
2 slabs St. Louis or Baby Back Ribs
3 cloves
Salt and Black Peppercorns
Can of Beer
In a large pot above the stove, add 3 cloves of garlic, 2 tbsp of salt and a pinch of whole black peppercorns in water. Bring water to a boil. Add the ribs and turn to medium heat for 10 minutes. Turn off heats and let ribs marinate in the hot seasoned water for 1 ½ hours. Rub generously with Catullo’s KC BBQ Rub. Then bake in the oven or grill at 300 degrees for 1 ½ - 2 hours with can of beer. If you make with sauce add it during the last half an hour, basting it slowly.
3 lb. Pork Roast
2 tablespoons olive oil
2 teaspoons lemon juice
3 cloves garlic, crushed
3 tablespoons fresh sage, minced
1/2 teaspoon black pepper, coarsely ground
2 tablespoons honey
Kosher Salt to taste
Preheat oven to 375°F. Stir together oil, lemon juice, garlic, sage and pepper in small bowl; brush over top and sides of pork roast. Roast pork in a roasting pan for 30 minutes with no lid; brush honey over top and sides of pork. Lower temp to 325 and roast one hour more or until done (internal temp 155°F).