Main Course

Course: 
  • 2 35-ounce cans Italian plum tomatoes (preferably San Marzano)
  • 1/4 cup extra-virgin olive oil
  • 2 medium yellow onions, diced (about 2 cups)
  • 6 to 8 cloves garlic, peeled and chopped fine
  • 5 to 6 meaty pork neck bones (about ¾ pound)
  • 1 pound ground beef
  • 1 pound ground pork
  • Salt
  • 4 bay leaves
  • 1 ½ teaspoons dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
  • ¾ cup dry white wine
  • ⅓ cup tomato paste
  • 3 to 4 cups hot water

Lidia's Italian-American Pasta Sauce

RECIPE NAME

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Course: 

Filling

  • 2 teaspoons unsalted butter 
  • 2 tablespoons finely chopped yellow onion
  • 1 teaspoon minced garlic 
  • 3/4 pound spinach, stems removed and chopped
  • 3 tablespoons drained and chopped, oil-packed sun-dried tomatoes
  • 2 tablespoons freshly grated good-quality Italian Parmesan cheese Salt and ground white pepper
  • 4 skinless, boneless chicken breast halves, about ¼ pound each
  • 4 thin slices Emmentaler cheese
  • 2 tablespoons canola oil
  • 1/2 cup all-purpose (plain) flour

Mushroom-Wine Sauce

  • 2 teaspoons unsalted butter
  • 1/8 cup thinly sliced yellow onion
  • 1/2 pound fresh white mushrooms, stems removed and thinly sliced
  • 1/4 cup fruity Italian white wine
  • 1/2 cup meat or vegetable stock
  • 1/4 cup heavy (double) cream
  • Salt, ground white pepper and freshly grated nutmeg

Stuffed Chicken Breasts in Mushroom-Wine Sauce

Stuffed Chicken Breasts in Mushroom-Wine Sauce

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Course: 
  • 2 large cloves garlic, finely chopped
  • 3 tablesoons chopped fres parsley
  • 6 tablespoons olive oil
  • 1/2 pound cleaned shrimp, cut into bite-sized pieces
  • salt and pepper to taste
  • 6 cups chicken or fish stock
  • 1 yellow onion, finely chopped
  • 2 cups medium-grain rice 
  • 1/2 cup dry white wine
  • 2 tomatoes, peeled, seeded, and choppet
  • (about 1 cup)
  • 1/2 pound crabmeat, picked over

Risotto with Crab and Shrimp

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Course: 
  • 2 quarts water
    1 cup kosher salt
    1/2 cup brown sugar
    2 tablespoons saltpeter
    1 cinnamon stick, broken into several pieces
    1 teaspoon mustard seeds
    1 teaspoon black peppercorns
    8 whole cloves
    8 whole allspice berries
    12 whole juniper berries
    2 bay leaves, crumbled
    1/2 teaspoon ground ginger
    2 pounds ice
    1 (4 to 5 pound) beef brisket, trimmed
    1 small onion, quartered
    1 large carrot, coarsely chopped
    1 stalk celery, coarsely chopped

    Read more at: http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe.html?o...

Alton Brown's Corned Beef

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Course: 
  • 1 cup mayonnaise
  • 3 tablespoons orange juice
  • 1 tablespoon minced canned chipotle chiles
  • 1 bunch green onions, coarsely  chopped
  • 1 tablespoon chopped fresh thyme
  • 1 habanero chili or 2 medium jalapeño chilis, seeded (optional) and chopped
  • 1 garlic clove
  • 1/2 cup vegetable oil
  • 1/2 cup soy sauce
  • 1 teaspoon ground allspice
  • 2 pounds ground beef (85% lean)
  • 6 hamburger buns
  • tomatoes, lettuce, onion, for garnish

Jamaican Jerk Burgers with Orange-Chipotle Mayonnaise

Jamaican Jerk Burger

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