Pork Roast

After three years, I've finally discovered the rotisserie on my grill. Last night I tried a whole chicken. It came out pretty good, but a little salty. Today I tried a pork roast and I really enjoyed the flavor.






2 lb pork roast
olive oil
1/2 Cup Apple/Grape Juice
1/4 Cup White Wine
1/2 Cup Water
Dry Rub
Drip pan for grill

1. Start the grill
2. Prepare the roast
   

• Wash the roast and pat dry.
• Rub roast with olive oil
• Sprinkle dry rub generously on roast. I usually make my own dry rub, but I cheated today...I used DennyMike's "Sublime Swine" dry rub.
• Slide the roast onto the rotisserie split rod
• Place roast in the grill

While the roast is cooking, make the dipping sauce. I also used this to baste the roast. In a small pot bring the wine, juice (I used white grape juice), and water to a boil. Once it boils, take it off the stove and gently pour it over the roast into the drip pan. This can be used to baste the roast every 30 minutes. As the liquid evaporates, it gives the roast added flavor, and it keeps the roast moist. Cook it rotisserie style until an instant read thermometer registers 160. Let the roast stand for 15 minutes before slicing into it. Pour the juice from the drip pan into a small bowl.

Stuffed Veal Chop

2 Good Size Veal Chops
4 Slices of Prosciutto Di Parma
4 Slices of Fontina Cheese
Salt
Black Pepper
Garlic Powder
Oregano
Extra Virgin Olive Oil

Preheat the oven to 400.

Butter fly the chops to make a pocket, but do not cut all the way through. Take 2 slices of prosciutto and fontina cheese, and layer it in the pocket. Close the pocket.

Rub the chop with olive oil, and season both sides, with Salt, pepper, garlic powder, and oregano. Repeat for each chop

Heat an oven proof skillet over moderate heat with olive oil, (enough to coat the skillet). Add the chops and sear each side for about 2-3 minutes per side. Transfer the skillet to the oven and let cook uncovered for 20-30 minutes. (20 minutes will render medium rare)

**Variation**
Sometimes, I'll put roasted red peppers in the pocket along with the prosciutto and cheese.

Braised Chicken with Roasted Peppers

3 Red Peppers
3 Yellow Peppers
3 Orange Peppers
1/4 Cup Extra Virgin Olive Oil
10 Drum Sticks
10 thighs
Salt and Pepper
3 Carrots- Diced
3 Celery Ribs- Diced
6 Garlic Cloves- smashed
3 Thyme Sprigs
2 Large Onions- Sliced
2 Cups of White Wine- Something that you would drink
2 Cups of Chicken Stock
Mixed Olives
Italian Parsley

Roast the peppers on the grill until skin is blistering. Place peppers in a paper bag and fold the bag. When the roasted pepper cool, cut them up into strips.

Season the chicken with salt and pepper. In a large pan, heat some olive oil, (enough to coat the pan) and add the chicken in batches, and brown all over, about 8-12 minutes per batch. Transfer the chicken to a roasting pan. Add a little more olive oil to the pan, and add the cut up carrots, celery, smash garlic, half of the onion and the thyme. Cook until the onion is translucent. Removed the vegetables from the pan, and place it over the chicken.

Place the pan over high heat and add the wine, and bring it to a boil. Scrape the bottom of the pan. Pour the wine and chicken stock over the chicken and cover with foil. Let it cook in the oven for 1 1/2 to an 1 3/4. Once the chicken falls off the bone, it is done.

Set the chicken on a serving platter and cover with foil to keep warm. Heat enough olive oil to coat a skillet/pan and add the onion. Cook until tender, (about 5 minutes) Add the olives, and roasted peppers. Pour the juice from the roasting pan into a skillet and heat over high heat for about 10 minutes. Season with salt and pepper. Pour the juice, peppers, onion and olives over the chicken and garnish with parsley.

Simple Red Pasta Sauce

1 Small Onion Diced
4 Garlic Cloves Chopped
1 (28 ounce) Can Crushed Tomato
2 Bay Leaves
6 Fresh Basil Leaves
2 Tablespoon Extra Virgin Olive Oil

In a sauce pot, saute the olive oil, onion, and garlic over medium heat. Sprinkle with Salt & pepper, and stir. Keep stirring until the onion becomes soft, and add the can of sauce. Add very little water (maybe a 1/4 of cup) and mix. Once sauce boils turn heat to low and add bay leaves, basil, and season with salt and pepper. Simmer on low anywhere from 45 minutes to 2 hours.

Gamberetti Grigliato-Grilled Shrimp

1 Pound of Shrimp--Peeled and Deveined
Extra Virgin Olive Oil
A Splash of Red Wine Vinegar
4 or more Cloves of Garlic--Crushed(I used about 10)
Salt and pepper
Fresh Chopped Parsley

Set your grill on high and allow to warm.

Crush the garlic in a small bowl, and cover with extra virgin olive oil. (You can do this ahead of time to give the oil, more garlic flavor.)

Once the grill is hot, place the shrimp, flat on the grill and let cook for about three minutes. Flip the shrimp onto the other side. Grill until shrimp is firm and has an orangish color.

Place cooked shrimp in a bowl, and spoon the garlic and oil mixture over the shrimp. Use all of the garlic, and you can decide how much of the oil you want to use. Add a splash of red wine vinegar. Mix well. Season with salt and pepper, add the chopped parsley and mix well.

Pasta Piselli-Pasta With Peas

1 Medium Onion
2-1/2 Cups of Water
4 Tablespoons of Plain Tomato Sauce
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Garlic Poweder
Salt And Pepper
1 Cup Frozen Peas
Elbow Pasta

In a pot, boil water for your pasta. Once it boils, cook the pasta.

In a sauce pan, Saute the olive oil and onion for 3-5 minutes. Add the Sauce, and water and mix. Add Garlic Powder and stir. When the water boils, add the peas, and let cook. Season with Salt and Pepper, and mix with the pasta.

Gnocchi With Portabella Mushrooms, Asparagus, and Carrots

2 tablespoons extra-virgin Olive
2 tablespoons butter
Portabella Mushrooms Sliced(You decide how many you want)
Asparagus Cut into thirds (You decide how many you want)
2 Carrots Peeled
2 Shallots Minced
1/4 Cup of Dry White Wine( You can use dry Sherry, or Dry Vermouth)
1 Cup Chicken Stock
1/2 Cup Heavy Cream
1 Heaping Tablespoon Marscapone Cheese
3 Tablespoons of Plain Tomato Sauce
1 Teaspoon Chopped Thyme
1/4 pound of Pancetta diced
1-1 1/2 pounds of Gnocchi
1/4 Cup Grated Reggiano Parmesan

In a large pot, boil water for the Gnocchi. Cook the Gnocchi to your liken.

In a small Saute Pan render the Pancetta for about 8 minutes or until most of the fat is rendered.

In a large pan heat the olive oil and the butter over medium heat. Add the Shallots, Asparagus, Mushrooms and Pancetta over high heat and stir often until browned and the Asparagus starts to soften, about 8-10 minutes. Add the wine and cook for about 3 minutes. Add the chicken stock, cream, tomato sauce, and thyme and stir. Season with Salt and Pepper add the Carrots and bring to a boil. Check the asparagus, once it's done shut the sauce off. When the Gnocchi is done, add the Gnocchi, Marscarpone, and cheese and mix well.

Baked Haddock

1 Piece of Haddock Skin off
Salt and Black Pepper
1/2 Cup White Wine(Something you would drink)
1/2 Lemon
1/4 stick butter cut into slices
1 Fresh tyme Sprig

Pre-Heat the oven to 400

In a small oven proof pan/baking dish pour the wine in. Place the Haddock in the pan and add Salt and Pepper to the haddock. Squeeze the lemon over the fish and add the slices of butter on top of the haddock. Put the Tyme in the juice, and place in the oven. Let cook for about 25 minutes.

**Note**Take a knife with a point and gently insert it into the fish. If the knife enters rather easily, the fish is cooked.

**Variations**You can modify this a bit. Put extra virgin olive oil on one side of the fish and add bread crumbs to the side with the olive oil. Follow the rest of the recipe above.

**Fish Variations**You can use Haddock, Scrod, Chilean Sea Bass with this recipe

Chicken with Brocoli, Peas, and Amaretto

2 Tablespoons of extra virgin olive oil
¼ stick of butter
½ cup Amaretto
1 Cup of Chicken stock
4-6 Basil Leaves
Fresh Taragon

Boil or steam the brocoli and peas, to your liken. I like my veggies to have a crunch

Salt and pepper each piece of chicken on both sides. Flour chicken and dust them off

Heat oil, and add chicken. About 3 minutes on each side. Set chicken aside.

Add butter, and once melted, add the veggies. Mix throughouly, and add Amaretto. Let cook on medium for about 2-3 minutes, and add chicken stock and bring to a boil. Once it boils, add chicken, basil, and Taragon. Cover for 2-3 minutes or until Chicken is cooked through. Serve with a side of rice.

Fussilli with Fresh Tomatoes, Mushroom, and Shrimp

This recipe really is simple, but brings out great flavors in each ingredient

Water for Pasta
¼ cup coarse sea salt
1 Pound Fresh Fussili or some other type of pasta
½ cup diced pancetta
3 tablespoons extra virgin olive oil
6 Cloves garlic sliced, chopped, minced or Smashed
1 cup sweet cherry tomatoes, halved
2 big portabello mushrooms, cut into ¼ inch pieces
1peeled skin from a lemon
¾ cup peeled shrimp
Hot red pepper flakes to taste
Salt and black pepper to taste
Italian parsley chopped

Fill a large sauce pot with the water and bring to a boil over high heat. Add the coarse sea salt. Once boiling add the fussilli or whatever Pasta you choose and cook.

Heat a small saute pan over medium heat. Render the pancetta, just until it is crispy and golden brown. Set aside.

Heat a large saute pan over medium heat. Add 1½-tablespoon extra virgin olive oil and saute the garlic. The garlic should stay white and translucent. Add the cherry tomatoes and the mushrooms, season with a pinch of salt and let cook for 45-60 seconds. Next, add ¼ cup pasta water, the lemon peels, and hot red pepper flakes(you decide how spicy) and the rock shrimp. Allow the ingredients in the pan to simmer until the shrimp is cooked.

Add the Pasta to the saute pan and toss together with the pancetta, the parsley and the remaining 1½ tablespoons of extra virgin olive oil. Salt and pepper to taste.

Penne Nicola--Lobster, Clams, and Scallops in a spicy cream sauce

18 Little Neck Clams (shucked and keep the juices)
Lobster Meat (3 tail or 6 claws.)
9 Scallops
6-9 Cloves of Garlic Minced
Extra Virgin Olive Oil
Clam Juice or Water
1/2 cup of White Wine(Something you would drink)
Fresh Chopped Parsley
Crush Red Pepper Flakes (Decide how spicy you want this)
1/2 cup or more Freshly Grated Parmessian Cheese
Salt (Just a pinch)
Black Pepper
1 pound Penne Pasta

Bring a pot of hot water to a boil. Add some salt to the water, add your penne and let cook.

Heat the Olive Oil, Garlic, and Red Pepper Flakes until the Garlic starts to sizzle. Add the Clams with their juices, along with the scallops. Cook for about 3 minutes. Add the lobster meat, Salt, Black Pepper and wine. (if it looks dry you can add some bottled clam juice or some water from the pasta) and cook until Lobster is done. Add the pasta, parsley and grated cheese, and mix well.

Feeds 3-5

Bolognese Sauce

¼ cup extra virgin olive oil
4 carrots diced
3 celeray stalks diced
1 medium onion chopped
7 Garlic cloves shmashed
1 cup dry white wine
1 can whole peeled tomatoes
3/4-1 cup of heavy cream
3/4 pound ground chuck
3/4 pound ground veal
Salt and black pepper
Sprinkle of Fresh Nutmeg
2-3 Bay Leaves(Optional)**
6 or more Basil Leaves(Optional)**

Heat the olive oil over medium heat in a sauce pan. Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent. Add veal, and beef to the vegetables, and sprinkle the nutmeg. Brown over high heat, stirring to keep meat from sticking together for about 15 to 20 minutes. Add the cream and simmer for about 10 minutes or so. Add the tomatoes and simmer 15 minutes. Add the wine, bring to a boil, lower the heat, and simmer for 3 hours, until flavors are developed. Season with salt and pepper to taste, and remove from the heat.
**If you're using the Bay and Basil Leaves, you can add them after the wine and beef broth.**