Aragosta Grigliato--Grilled Lobster Tails

10 Garlic Cloves Crushed
Salt and Pepper
6 Lobster Tails
Freshly Chopped Parsley
Extra Virgin Olive Oil
Red Wine Vinegar

Set the Grill on High and let heat for 15 minutes

Soak the Crushed Garlic in Olive Oil and set aside

Cut the Lobster Tails in half lengthwise and clean the vein

Place the tails on the grill meat side down and let cook for 5 minutes

Flip the tails to the shell side and let cook for 5 minutes

Flip one more time and cook for 2-3 minutes

Place the tails, shell side down on a plate.

Add the Garlic/Olive Oil mix to each tail

Season with Salt and Pepper

Drizzle Red Wine Vinegar

Sprinkle the Parsley over the tails and serve

Mascarpone Artichoke Crab Dip

1 Cup Mascarpone Cheese
1 Cup Grated Parmesan Cheese
½ Cup Green Onions
2 Grated Lemon Peel
Juice from one lemon half
Ground pepper to taste
1 can 14oz artichoke hearts
1 roasted red pepper (You can buy a jar of roasted peppers if you don't want to roast them)
½ pound of Good Crab Meat
¼ cup bread crumb
1 tbsp melted butter

Roast the red peppers until the skin looks burnt/blistery. Place peppers in a small paper bag, and close the bag. (I use my BBQ to roast the peppers, but you can also use your stove top if it is a gas stove)

1. Preheat Oven to 400

2. Butter a Casserole Dish
3. In a bowl blend: (Mix each ingredient as you add each)

a. Mascarpone
b. Cheese
c. Green Onions
d. Lemon Peel
e. Lemon Juice
f. Black Pepper
g. Artichoke Hearts
h. Crab
i. Roasted Pepper

4. Once mixed, transfer to casserole dish.
5. Mix the bread crumb with the melted butter, and sprinkle on top
6. Bake for about 20 minutes, until top is golden to your liken

Polo Marsala--Chicken Marsala

Flour
4 Chicken Breast
Mushrooms
4 Garlic Coves Minced
Salt and Black Pepper
Marsala Wine
1 stick of Butter
1/2 cup chicken stock

Salt and Pepper each piece and each side of the chicken.
Flour each piece of Chicken and dust off

In a pan, Melt a 1/4 stick of butter, and saute` the Garlic

Add the chicken and unril brown then flip

Add the mushrooms, chicken stock, and the Marsala wine(Be very generous with the wine. The wine should almost cover the chicken) Let cook for about 5 minutes.

Flour the remaining butter and add it. Let the butter melt and cook the chicken through.

*Cooking time will vary depending on the thickness of the chicken.**

Quick Marinara Sauce

4-6 Garlic Cloves Minced
1 28 Ounce Can Plain Tomato Sauce(Chunky Style or Kitchen Ready)
2 Table Spoons Extra Virgin Olive Oil
Freshly Chopped Parsley
Salt and Black Pepper to Taste

In a Sauce Pan over medium heat Saute`
1. Olive Oil
2. Garlic

Add:
1. Tomato Sauce
2. Parsley
3. Salt and Pepper

Mix Well, and cook for about 15 minutes

Fussili Con Aragosta, Granchio, e` Gambero--Fusilli with Lobster, Crab, and Shrimp

1/4 Stick Butter
1 Teaspoon Lobster Base
Lobster meat
Crab meat
Shrimp
Water to taste (You'll need to add water to make a little broth to cook the fish in. The Lobster base is salty, so you'll add enough water to get the salty taste out.)
White Wine (Something you would drink)
Black Pepper
Freshly grated Parmigiano Reggiano Cheese
Fusilli(Type of Pasta you can find at an Italian Specialty Store)

Bring a pot of water to a boil and cook the Fusilli.

Melt Butter and lobster base in pan stirring the Lobster Base to disolve it.

Add Water and mix.

Add Lobster Meat, Crab Meat and let cook for about 2 minutes

Add Shrimp, Black Pepper, and Wine. Give the wine 1-1/2 swirls around the pan and cook until fish is done(Less than 10 minutes)

Add Fusili, and Grated Cheese. Mix well, it should be somewhat creamy.

Agnello Con Vino Rosso e` Burro--Lamb Chops With Red Wine And Herb Butter

4 Lamb Chops
2tbsp extra virgin olive oil
1 cup of red wine (Something you would drink)
1 shallot or Onion
1 Garlic Clove smashed
1 1/2 sticks butter
Chopped mixed herbs. (Chives, Parsley, Rosmary, Tarragon, Tyme)
Salt and Pepper½ lemon

In a saucepan bring Shallots, Garlic, and Red Wine to a boil. Turn heat down and simmer until reduced to less than half. Let it cool.

Beat butter in a blender until creamy, and add the red wine mixture and the mixed herbs.

Salt and Pepper both sides of the lamb, and heat the oil over medium heat in a pan. Cook one side of the chop until it browns. Flip the chop and cook for about 7-9 minutes covered. Spoon the butter mixture on each chop. Cover and let melt.