For the Beef
8 oz. (1/2 lb.) New York steak, sirloin or chuck
1 tsp. Soy sauce
1 tsp. Shaoxing wine, rice wine or dry sherry
1/2 tsp. Corn starch
1/4 tsp. Baking soda
1/8 tsp. Black or white pepper
For the Brown Sauce
1 Tbs. Soy sauce
1 Tbs. Oyster sauce
1 1/2 tsp. sugar (Add 1/2 tsp. more if you like sweeter side.)
1 Tbs. Shaoxing wine, rice wine or dry sherry
1 tsp. Corn starch
1/8 tsp. Black or white pepper
For Stir Fry
8 oz. (1/2 lb.) Broccolini, broccoli or Chinese broccoli
2 Cloves garlic
1 oz. Fresh ginger (approximately 2 to 3 very thin slices)
2 Tbs. High smoke point cooking oil (Such as peanut, canola, vegetable, sunflower or avocado oil)
1 Green onion
1 tsp. Sesame oil
In a wok or pan add oil to coat bottom.
Add marinated beef and spread out. Let cook 20-30 seconds
Stir and cook beef for 3-4 minutes, remove and set to the
Add more oil to hot wok. Add onions and bell peppers.
Stir and cook for 2 minutes.
Add minced garlic and ginger. Stir constantly and cook
for one minute.
Add beef back into wok with veggies. Stir to combine.
Add sauce and cook for 1 more minute or until the sauce
2 chicken breast – sliced and pound to 1/2″ thickness
1 cup flour with 1/4 tsp. salt & black pepper and 1/2 tsp. each of garlic and onion powder
2 whisked eggs
1 cup fine bread crumbs
olive oil for frying
Cooked spaghetti or pasta of your choice
grated Parmesan cheese
grated Mozzarella cheese
gated Provolone cheese
1 cup finely diced onion
1 cup finely diced bell pepper
salt and black pepper
1 tbsp. of minced garlic
1 tbsp. tomato paste
1 tsp. oregano, basil and Italian seasonings
1/2 cup red wine
1 – 28oz can tomato sauce
1 – 28oz can tomato puree
In a sauce pan on medium add olive oil,
onion, bell pepper and salt and pepper.
Cook for 2-3 minutes.
Add minced garlic and tomato paste,
stir and cook an additional minute.
Add spices and red wine. Cook for
2-3 minutes and then add the tomato
sauce and puree. Stir and cook at a
simmer for 30 minutes.
Prepare chicken to 1/2″ thickness. Season
with olive oil and salt and pepper.
Dredge in seasoned flour (s&p, garlic and onion
powder), then the egg wash and then the
Coat bottom of frying pan with olive oil and
heat to medium high. Fry chicken cutlets
for 3 minutes on each side and remove.
Place a spoonful of sauce and lots of cheese on top.
Bake at 375 degrees for 10 minutes or until
the cheese is melted and browned.
Let rest for 10 minutes and serve.
Serving with spaghetti and a slice of bread.
1 pd. ground beef
1 pkg. coleslaw
1 small diced onion
chopped green onions
2 tbsp. soy sauce
1 tbsp. oyster sauce
2-3 cloves minced garlic
1 tsp. grated ginger
1/4 to 1/2 tsp. sesame oil
Sriracha sauce to taste – optional
salt and black pepper to taste
In a medium heat pan add a little oil and ground
beef. Cook, chop and brown beef and drain any excess
Add diced onion and cook 1 minute.
Add minced garlic and ginger and cook one minute.
Add coleslaw, stir and cook for 2-3 minutes until
Add soy sauce and oyster sauce, stir and cook for
30sec to 1 minute to combine.
Add handful of chopped green onions, sesame oil
and sriracha (optional).
Cook and stir for 1 minute or until combined.
1generous lb. lacón (cured, air-dried pork shank), boned, or cured pork belly or spareribs
14 oz. large dried white beans (fabes)
¾ cup smoked bacon, finely diced
1 onion, chopped
1 clove of garlic, chopped
2 tbsp. olive oil
1 bay leaf
1 pinch saffron threads
½ tsp. sweet paprika
2 Spanish blood sausages (morcilla)
8 oz. chorizo
Salt and pepper to taste
Soak the shank overnight, changing the water once. Soften the beans overnight in cold water.
Sweat the bacon, onion and garlic in a pan containing the olive oil until transparent. Add the meat and beans and just enough water to cover the ingredients. Season with the bay leaf, saffron, paprika and pepper.
Bring to a boil and simmer on medium heat for around 1 1/2 hours. Stir several times during cooking and add more water if necessary. When the beans are almost soft, add the sausages.
Adjust the seasoning and leave to simmer until the beans are completely soft.
Before serving, remove the meat and sausage from the pan, cut it into pieces and combine with the beans.
1 (4-7 pound) whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom)
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon salt
1 tablespoon ground pepper
1 tablespoon paprika
1/2 cup brown sugar
1/2 cup salt
1/2 cup brown sugar
2 quarts cold water
2 bay leaves
3 tablespoons dry rub mix
For the Dry Rub
1.Mix well and store in an air tight container.
For the Brine Solution
1.Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.
Pork shoulder preparation
1.Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours.
2.Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees.
3.When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily.
1 lb. lean ground beef or mild Italian sausage (I’ve tried both and like either)
2 Tbsp. extra virgin olive oil, divided
1 cup diced carrots (about 2 medium, you can cut them into matchsticks if desired)
1 cup diced celery (about 3 stalks)
3/4 cup chopped yellow onion (about 1/2 of a large)
1 large clove garlic, finely minced
3 (8 oz.) cans tomato sauce
3 – 4 cups beef broth (chicken broth works fine too)
1 cup water
1 (15 oz.) can diced tomatoes, undrained
1 Tbsp. granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper to taste
1 scant cup ditalini pasta, uncooked
1 (15 oz.) can dark red kidney beans, drained and rinsed
1 (15 oz.) can great northern beans, drained and rinsed
Romano cheese (I also like it with parmesan), for serving
Heat 1 Tbsp. olive oil in a large non-stick saucepan over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. Pour beef (along with fat from beef, if you want it to be healthier you can drain the fat) into a bowl, set aside. Heat remaining 1 Tbsp. olive oil in same large saucepan, sauté carrots, celery and onion over medium high heat until tender about 4 minutes, add garlic and sauté 1 minute longer. Reduce heat to a low, add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked beef along, then season with salt and pepper to taste. Cover with lid and allow to simmer 30 minutes, stirring occasionally until veggies are soft. Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.
Add cooked and drained pasta to soup along with kidney beans, great northern beans and an additional 1 cup broth if desired to thin soup, and allow to cook 5 minutes longer. Serve warm with grated Romano cheese if desired.
Note: the longer the soup rests the more liquid the pasta will absorb so you can thin it with additional beef broth if desired.
3 ounces (in weight) Italian or French bread, crusts removed
⅓ cup whole milk
¾ cup finely minced onions
1 ½ tablespoons fresh garlic finely minced
¾ cup freshly grated Parmesan cheese
¼ cup finely chopped fresh Italian flat leaf parsley
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 ½ pounds ground beef
1-pound ground pork (not sausage meat)
½ pound ground veal
¼ cup extra virgin olive oil
1.Soak bread in milk in a large bowl.
2.After the bread soaks for 4-5 minutes, add eggs and beat with the wet bread.
3.Add onions, garlic, Parmesan, parsley, salt and pepper and stir to combine.
4.Add the beef, pork and veal and gently work the mixture to combine the ingredients but do not over mix.
5.Using an ice cream scoop, scoop out meatballs to about 2 ½ ounces each (would roughly fit into a ¼ cup measuring cup). However you can make them any size you want, just adjust cooking times.
6.Wet your hands and roll out the meatballs into a round shape. Place in the refrigerator to firm up if the mixture gets too warm. They will keep their shape better when cooking if not too soft.
7.In a large 12”–14” skillet, heat the olive oil over medium heat.
8.Working in two batches, gently place the meatballs in the pan and cook a few minutes on each side (top, bottom, and all sides), using a few soup spoons to roll the meatballs over as they cook. The meatballs will flatten just a bit and not stay exactly round but as you keep turning and browning, they will form back into a round shape. (strain out oil between batches with a slotted spoon to get rid of any burned bits). Total cooking time for each batch should be about 10-12 minutes. Use a probe thermometer and remove from pan at 150 degrees F.
9.The meatballs are fully cooked and can be used in a variety of recipes. For spaghetti and meatballs, put the meatballs directly into a pot of your favorite tomato sauce and continue to cook in the sauce for another five to ten minutes. Or place them into hot stock for an Italian Meatball soup.
10.These meatballs freeze well. Freeze on a single layer in a dish or pan. Once frozen, place in zip lock bags and place back into the freezer.