I Would Love to

I Would Love to
MEAT You
Because let’s be realistic, there is
NOTHING better than a huge bite of
Meat in your plate
29 brand new, extremely simple recipes
that will supply for a month to all your
need of cooking MEAT !!
by
Fabio Viviani & Florentina Lile
For more about the authors:
http://fabioviviani.com
http://ciaoflorentina.com
Table of Contents:
Baked Veal with Prosciutto and Heirloom Tomatoes
Barbeque Baby Back Ribs
Boneless Prime Rib Beef Roast
Braised Short Ribs with Red Wine Gravy
Cashew Pork with Balsamic Lentils
Easy Smoked Rib Eye Steaks
Fabio’s Italian Meatloaf
Flank Steak With Pineapple Salsa
Grilled Lamb Chops and Figs
Lamb Shanks with Red Wine Sauce
Lemon Grass Sirloin Steak
Lemony Veal with Cherry Tomatoes
Melt In Your Mouth Beef Short Ribs
Melt In Your Mouth Beef Brisket
NY Steak with, Pomegranate & Arugula salad with
Garbanzo beans
Orange Cranberry Stuffed Pork Chops
Orange Osso Buco
Oregano Rack of Lamb with Lemon Yogurt Sauce
Pan Seared Beef Tenderloin with Cherry Tomatoes
Pan Seared Veal Chops with Capers
Pineapple Pork Tenderloin
Roasted Garlic Stuffed Leg of Lamb
Roasted Pork Shoulder with Apples
Roasted Pork Tenderloin with Peppers
Roasted Rabbit with Blood Oranges
Spiced Roasted Pork Chops
Spicy Flat iron Steak with Sautéed Spinach
Spicy Veal Hanger Steak
Veal cutlets with Sage Browned Butter
Why BERTOLLI OLIVE OIL ??
When I use Oil I ALWAYS use Bertolli in this eBook and
most of the time in any cooking maneuver I do.
They have 3 varieties, The Extra virgin, The classic and the
Extra Light tasting, this 3 will cover ANY culinary need
you’ll ever have, work with certain brands and product give
me the chance to give you the consistency and quality of the
food I produce, use the same grocery store items that you can
get hold of in your neighbors give me consistency, and will
give you consistency to, always. You should always support
the local community but also have some guarantee of
consistency in taste and flavors by using brand in your pantry
that you like that will guaranteed you great tasty result with
consistency.
1) Extra Virgin Olive Oil is used for maximum Flavor
when not so much cooking on high heat is involved,
better if drizzled at the end, very strong Olive Flavor,
Best for clod uses.
2) Classico Olive Oil, is the everyday oil, Sauces, Pasta
and soups that involve some cooking with the oil but
don’t require the strength of the Olive Flavor, great also
for dressing and marinates
3) Extra Light Olive Oil, is your go to cooking oil for
searing, roasting and high heat cooking. Almost no
flavor of olive, still olive oil is best frying as it
withstand really high temperature. In certain sweet
preparation can replace butter.
For more about the Olive Oil and Vinegar selection
http://www.villabertolli.com/products/1004/extra-virgin.aspx
What COOKWARE I’m USING ??
Bialetti AETERNUM Ceramic is my brand of choice,
the White Ceramic Interior are perfect to see you food
cooking and to make it pop, also the phenomenal NonStick property of Ceramic give you the ultimate cooking
experience while been completely natural and green, no
PFOA nor PTFE or Cadmium will be released while your
cooking. Extremely easy to clean, all you need is a wet
towel and this is a blessing since all of you know how
much I HATE doing the dishes.
For more about the Cookware
http://www.bialetti.com/aeternum-collection/
http://qvc.com
This chapter is in Italian culture and is huge. Meat is all over Italy,
and is a big part of our cuisine, all kinds of meat, beef, pork, lamb,
veal, and all kinds of bird and game, all kind of animal, even horse,
rabbit and elk.
Depend where you are in Italy, you will find a piece of meat that is
going to resemble the tradition of the town where you have your
meal. We don’t have the concept of going to the Mega Store with a
meat section and picking our meat in between 30 different pre-packready-to-go pieces selected by some butcher that not only you never
see but also you never talk to him. When I buy meat in my
hometown, it is always a journey. I hang out with my butcher in
Florence almost every day, we are not only friends, but I call him
when I have some request and he calls me when he has something
special that he want me to try. It is the personal relationship, the
friendship that is missing in this country between who is working
with food, and people that have to buy it.
Unless you find a single owner butcher shop in your town you will
not find any special treatment when you will need that piece of meat
that is going to make it or break it you party with your friend at your
house…
The selection of meat that you find in each of these huge markets is
a good average, almost never dry-aged, but there is way better stuff
out there. You just need to get out of your house or Google it up
and find where you are able to actually talk to a butcher and not pick
out of a supermarket basket.
I can’t help it…I love meat. I will eat meat anywhere, anytime, with
anyone, each single bit gives me the same great emotion, bigger than
any piece of fish, lobster and existing vegetable or food group
available. I can be miserable if on my table in my dinner there is not
a single piece of meat. Even if people tell me that eating too much
meat is dangerous, I don’t care. I’m healthy and I see meat through
rose-colored glasses. I love it too much in order to give myself
another option.
Baked Veal with Prosciutto and
Heirloom Tomatoes
Ingredients:
(Serves 4)
4 veal cutlets thinly pounded
8 slices of prosciutto
¼ c all purpose flour
1 large heirloom tomato –sliced
2 Tbsps. Thyme leaves –chopped
Salt and freshly cracked black pepper to taste
8 basil leaves –thinly sliced
¼ c extra light olive oil
¼ c Pamigiano –reggiano cheese
Directions:
1. In a large cast iron skillet heat up 3
tbsp. of the extra light olive oil.
Season the veal cutlets with a good
pinch of salt and pepper then dredge
in the flour making sure to shake off
any excess.
2. Sear the veal in the hot oil until golden
on both sides then transfer it to a
baking dish arranging it neatly side
by side.
3. Cover each veal cutlet with 2 slices of
prosciutto then top them with 1 or 2
slices of the heirloom tomatoes.
Drizzle them with some of the
remaining olive oil.
4. Sprinkle with the thyme and some
Parmigiano -reggiano on top then
bake at 325 degrees F for about 15
minutes.
5. Serve hot sprinkled with the fresh
basil leaves.
Wine Suggestion:
2006 Terlato Family Vineyards Angels’ Peak, Napa Valley
http://www.uncorked.com/terlato-family-vineyards-angels-peak2006.html
Deep garnet red in color, this smooth and full bodied blend features
aromas of black fruit, tobacco and mocha. Soft round flavors and
subtle tannins are completed by a lush mouth-feel.
Barbeque Baby Back Ribs
Ingredients:
(Serves 4)
4 Lbs. baby back ribs
Marinade:
¼ c extra light olive oil
1 Tbsp. brown sugar
2 Tbsp. red wine vinegar
The leaves from5 thyme sprigs – minced
1 ¼ tsp. salt
1 tsp. garlic powder
1 tsp. smoked paprika
Black pepper- freshly cracked
1/3 c Barbeque sauce –your favorite brand
Directions:
1. Whisk together all of the marinade
ingredients in a measuring cup.
2. Arrange the baby back ribs in a
shallow baking dish and pierce them
all over with a fork the pour the
marinade on top. Use your hands to
rub it into the meat making sure all
the ribs are coated nicely. Cover with
foil and refrigerate for a few hours or
overnight.
3. When ready to cook the ribs preheat
your oven to 275 degrees F. Arrange
the ribs meat side up in one layer in a
shallow roasting pan and brush them
with the barbeque sauce all over.
4. Reserve the marinade from the ribs
and use it to baste them a few times
during the cooking process. Roast
the ribs slowly for about 2 ½ hours
or until the meat falls off the bone
when pierced with a fork.
5. Remove from the oven, cut the ribs
into 4 sections and serve hot.
Wine Suggestion:
2008 The Federalist Zinfandel
http://www.uncorked.com/federalist-zinfandel-2008.html
This fruit-forward Zinfandel is an aromatic sensation: blackberry
and black cherry aromas are paired with spicy notes and pleasant
long finish.
Boneless Prime Rib Beef Roast
Ingredients:
(Serves 8)
2 Tbsps. fresh thyme leaves-minced
1 Tbsp. extra light olive oil
Sea salt and freshly cracked black pepper
5 garlic cloves –minced
1/3 c dry white wine
1 tbsp. butter -cold
Directions:
1. Arrange the roast on a baking sheet
fatty side up and rub all over with the
olive oil then season generously with
sea salt, black pepper, thyme leave
sand minced garlic.
2. Preheat your oven to 500 degrees F
and bake the roast for 25 minutes
then turn the heat down to 325
degrees F and cook for one more
hour or until the internal
temperature has reached 145
degrees F.
3. Transfer the roast to a serving platter,
cover it with aluminum foil and allow
it to rest for 10 minutes.
4. Transfer the pan juice to a measuring
cup, place the pan over medium
flame and deglaze it with the wine
making sure to scrape all the brown
bits from the bottom.
5. Add the pan juice back and reduce the
liquid to ½ c. Whisk in the butter and
serve the sauce over the roast.
Wine Suggestion:
2008 Chimney Rock Cabernet Sauvignon, Stags Leap District
http://www.uncorked.com/chimney-rock-cabernet-sauvignon08.html
Brightness, acidity, liveliness, and elegance are all delivered in full
force by this classic Stags Leap District Cabernet.
Braised Short Ribs with Red Wine
Gravy
Ingredients:
(serves 8)
8 lb. beef short ribs
8-thyme sprigs -fresh
8 oregano sprigs –fresh
3 bay leaves
Sea salt to taste
Black pepper to taste –freshly ground
1 Spanish onion –chopped
8 garlic cloves -smashed & peeled
2 large carrots cut into chunks
2 celery stalks cut into chunks
2-½ qt. beef stock – low sodium
1 bottle good red wine
1 x 28 oz. can diced tomatoes
½ c extra light olive oil
4 tbsp. all purpose flour
4 tbsp. butter
Directions:
1. Heat up the oil in a large Dutch oven.
Sprinkle the beef ribs generously
with salt and pepper then sear in the
hot oil until browned. Work in
batches so you won’t crowd the pot
and transfer to a plate.
2. Add the onion, carrots, celery, and
garlic to the pot, stir to coat in all the
drippings and brown bits and sauté
together for 10 minutes.
3. Pour in the wine and deglaze the pot,
making sure to scrape all the brown
bits from the bottom. Add the diced
tomatoes, bay leaves, thyme and
oregano sprigs and bring to a simmer.
4. Add the beef ribs back to the pot, pour
in the beef stock and simmer together
uncovered on low flame for 30
minutes.
5. Preheat the oven to 350 degrees F.
Cover the Dutch oven with a lid and
transfer into the oven.
Cook for about 3 hours or until the
meat falls off the bone.
6. Remove the ribs from the pot and
keep warm. Strain the cooking liquid
and discard all the solids. Reserve 1
qt. of the liquid and set aside.
7. In a saucepan heat up the butter over
medium flame then whisk in the
flour. Cook for a few minutes until it
starts to get some color then whisk in
1 qt. of the reserved liquid that the
ribs have cooked in. Simmer on low
flame until thickened and adjust
seasonings.
8. Serve the ribs hot with the sauce on
top and a side of mashed potatoes.
Wine Suggestion:
2005 Rutherford Hill Cabernet Sauvignon, Napa Valley
http://www.uncorked.com/rutherford-hill-cabernet-sauvignon2005.html
Boysenberry, vanilla, cayenne, and cedar combine in the aroma of
this beautifully garnet red Cabernet. Smooth, refined tannins with
flavors of blackberries, and spicy notes of pepper delight the palate.
Cashew Pork with Balsamic Lentils
Ingredients:
(Serves 6)
1 cup raw lentils, rinsed
2 cloves of Garlic
2 sprig of rosemary
Salt and Pepper to taste
3 tbsp Extra light olive oil
1 pork tenderloin (1 1/4 lb)
2 tbsp Balsamic vinegar
1 tsp Dijon mustard
2 celery stalk, finely chopped
1 small red onion, chopped
1 cup cashew nuts, toasted
2 tbsp fresh Oregano, chopped
Directions:
1. Heat oven to 400 degrees.
2. Bring 3 cups of water to a boil. Add the
lentils, Garlic, Rosemary and 1 tsp salt;
simmer, stirring occasionally, until tender for
20-25 mins. Drain.
3. Add 1 tbsp of the oil in an ovenproof
skillet over medium-high heat. Season the
pork with salt and pepper and cook, till
brown on all sides, then transfer to the oven
and roast until cooked through, for about 10
minutes, let rest for 5 more.
4. In a large skillet add the remaining 2
tbsp oil, and add celery, carrot, onion,
Cashew and Oregano, and cook till
caramelized.
5. Transfer to a bowl and add the rest of
the ingredient and serve with the pork.
Wine Suggestion:
2006 Chanson Bourgogne Pinot Noir, Burgundy
http://www.uncorked.com/chanson-bourgogne-pinot-noir-2006.html
This Pinot Noir is lively, well-structured and complex. Intense,
fresh aromas of raspberries and red currant excite the tastebuds.
Easy Smoked Rib Eye Steaks
Ingredients:
(Serves 4)
4 rib-eye steaks 2 inches thick
Marinade:
1 Tbsp. smoked Maldon sea salt
1 tsp. smoked paprika
1 tsp. garlic powder
Black pepper –freshly cracked
2 Tbsps. extra light olive oil
Directions:
1. Pierce the steaks all over with a fork
and pour the marinade over them in
a Ziploc bag. Refrigerate overnight.
2. Remove the steaks from the
refrigerator and allow them to sit at
room temperature for at least 30
minutes.
3. Preheat your barbeque to medium
high flame. Grill the steaks for 8-10
minutes on each side to medium rare.
Transfer to a serving platter and
allow to rest for 10 minutes before
slicing and serving.
Wine Suggestion:
2006 Terlato Family Vineyards Cabernet Sauvignon, Stags Leap
District
http://www.uncorked.com/terlato-family-vineyards-cabernetsauvignon-2006.html
Layers of cassis, cocoa, blueberry and hints of vanilla aromas lead
this Cabernet, perfectly balanced with rich flavors of berries
Fabio’s Italian Meatloaf
Ingredients:
(Serves 6-8)
2 Lbs. ground chuck
2 Tbsp. extra light olive oil
1 large carrot –diced
2 celery stalks – diced
10 garlic cloves
1 small yellow onion –diced
3 eggs
¾ c rolled oats
½ c tomato sauce
1/3 c Italian Parsley -minced
1 tsp. salt
Black pepper to taste – freshly cracked
Sauce:
1 c Marinara sauce
1/2 c beef stock
1 Tbsp. brown sugar
2 Tbsp. dark chocolate –chopped
1 splash of heavy cream
Direction:
1. Heat up the olive oil in a cast iron pan
and sear the garlic cloves until golden
on both sides then transfer to a plate
and mash them. Add the onion to the
pot with a pinch f salt and sauté until
translucent. Stir in the carrot and
celery and cook together until
softened. Remove from heat.
2. In a large mixing bowl combine the
ground chuck with the eggs, sautéed
vegetables, roasted garlic, tomato
sauce, parsley and rolled oats.
Season with the salt and pepper and
make sure to combine everything but
not overwork the meat.
3. Transfer the mixture to a baking sheet
and shape it into a loaf. Preheat the
oven to 350 degrees F and bake the
meatloaf uncovered for 1 hour or
until the internal temperature
reaches 160 degrees F.
4. Meanwhile make the sauce by
bringing to a simmer the marinara
sauce, beef stock and brown sugar.
Cook for about 15 minutes until
reduced to a thick consistency. Whisk
in the dark chocolate until melted
then add the cream. Stir to combine
and serve on the side with the
meatloaf.
Wine Suggestion:
2005 Markham Merlot, Napa Valley
http://www.uncorked.com/markham-merlot-2005.html
Aromas of cola, vanilla and cherry jams are prominent, while layers
of toffee, toast and raspberry fruit really create excitement in this
Merlot.
Flank Steak With Pineapple Salsa
Ingredients:
(Serves 4-6)
1 Flank steak trimmed
1 Tbsp. extra light olive oil
1 ½ c pineapple – small diced
1 red bell pepper –diced
6 scallions – sliced
1 Chile pepper –diced
The juice from ½ lime
15 basil –thinly sliced
½ tsp. salt + more to taste
Freshly cracked black pepper to taste
Directions:
1. Turn on your grill to medium high flame.
2. Brush the steak with the olive oil and then
sprinkle it with salt and black pepper on each
side. Grill 6 to 8 minutes per side for medium
rare, remove from flame and allow to rest for
5 minutes.
3. While the steak is resting mix together the
pineapple salsa ingredients: pineapple, bell
pepper, Chile pepper, lime juice, basil leaves
and scallions and season it with a pinch of
salt.
4. Serve the steak with the salsa on top.
Wine Suggestion:
2006 Quickfire Zinfandel, Dry Creek Valley
http://www.uncorked.com/quickfire-zinfandel-2006.html
This fruity Zinfandel is aeromatic and rich. On the nose, brambly
blackberry fruit provides the introduction for the anise, blueberry
and black cherry notes that flow through on the palate.
Grilled Lamb Chops and Figs
Ingredients:
(Serve 4)
4 Lamb loin chops –trimmed
8 figs – halved
1 Tbsp. meted butter
2 tsps. Brown sugar
1 Tsp. extra light olive oil
Salt and freshly cracked black pepper to taste
1 Tbsp. fresh rosemary –finely minced
1 lemon
The zest from 1 lemon
Directions:
1. Rub the lamb cops with the olive oil
and sprinkle generously with the
rosemary and some salt and pepper
on both sides.
2. Preheat your grill to high heat and
cook the lamb for 6 minutes on each
side or to desired doneness. Transfer
to a platter and allow to rest for a few
minutes.
3. Meanwhile brush the cut side of the
figs with the melted butter and
sprinkle with the brown sugar. Grill
cut side down first for a couple of
minutes until the brown sugar starts
to caramelize.
4. Serve each lamb chop with 4 halves of
the grilled figs on the side, sprinkles
with the lemon zest and a good
squeeze of lemon juice over the top.
Wine Suggestion:
Seven Daughters Merlot
http://www.terlatowines.com/wines/california/seven_daughters/prod
uct.asp?Id=838
This pleasing medium-bodied wine entices the palate with a round
texture and lingering finish, rich in fruit flavors.
Lamb Shanks with Red Wine Sauce
Ingredients:
(Serves 4)
4 lamb shanks
2 c beef or vegetable stock
1 c red wine
1 Tbs. butter -cold
Marinade:
¼ c extra virgin olive oil
5 garlic cloves –peeled and gently smashed
¾ tsp. salt
½ tsp. red pepper flakes
5 thyme sprigs
2 bay leaf
4 whole cloves
1. Combine all of the marinade
ingredients and pour over the lamb
shanks in a Ziploc bag. Refrigerate
for a few hours or overnight.
2. Preheat your oven to 300 degrees F.
Arrange the lamb shanks with all the
herbs in a roasting pan and pour over
the stock and wine. Allow to cook for
about 2 ½ hours or until the meat is
tender when pierced with a fork.
3. Transfer the lamb shanks to a serving
platter and discard all the solids from
the sauce the lamb cooked in.
4. Transfer the sauce to a saucepan,
bring to a simmer and reduce by half.
Remove from heat, whisk in the cold
butter and serve over the lamb
shanks.
Wine Suggestion:
2006 Chimney Rock Elevage Red, Stags Leap District
http://www.uncorked.com/chimney-rock-elevage-red-2006.html
A truly dynamic and elegant wine, this wine features incredible
aromas of mixed berries, highlighted with vanilla, coffee bean &
dark chocolate. A velvety texture makes ways for beautiful tannins
and lasting finish.
Lemon Grass Sirloin Steak
Ingredients:
(Serves 4)
4 Sirloin Steaks
Marinade:
½ c extra light olive oil
½ c soy sauce
½ c lemon grass –chopped
1 Tbsp. brown sugar
1 Tsp. garlic powder
Directions:
1. Mix all of the marinade ingredients
and reserve 2 Tbsps. of it then pour
the rest over the steaks in a Ziploc
bag. Refrigerate for a few hour or
overnight.
2. Bring the steaks to room temperature
about 30 minutes before you are
ready to grill them
3. Preheat your grill to medium high
flame. Remove the steaks from the
marinade and drain on paper towels.
Grill about 6 minutes per side until
medium rare or until the internal
temperature reaches 130 degrees F
4. Allow to rest for a few minutes before
serving drizzled with the 2 tbsp. of
the reserved marinade on top.
Wine Suggestion:
2010 Greystone Chardonnay, California
http://www.terlatowines.com/wines/california/greystone/product.asp
?Id=807
This bright wine features a diverse blend of classic Chardonnay
flavors. Citrus fruit is prominent in the pleasing aromas as well as
the lemony taste. Medium bodied, it finishes with notes of toasty
oak.
Lemony Veal with Cherry Tomatoes
Ingredients:
(Serves 4)
1 Lb. veal scallops –pounded
4 Tbsp. extra light olive oil
2 c beef stock or chicken stock
2 c cherry tomatoes –halved
¼ c Italian Parsley –chopped
Salt and freshly cracked black pepper to taste
The zest from 1 lemon
The juice from 1 lemon
Directions:
1. Season the veal with a pinch of salt
and pepper on each side the coat in
the flour making sure to shake off
any excess.
2. Heat up 2 Tbsp. of the olive oil in a
large heavy bottom pan and sear the
veal cutlets for a couple minutes on
each side then transfer to a plate.
Work in batches not to overcrowd
the pan and add some oil in between
if necessary.
3. Deglaze the pan with the beef stock
making sure to scrape all the brown
bits from the bottom and allow the
sauce to reduce for 10 minutes.
4. Return the veal to the pot together
with the tomatoes and allow
everything to simmer together until
the tomatoes release their juices and
the sauce has reduced, about 20
minutes.
5. Remove from heat in stir in the lemon
zest and lemon juice, adjust
seasonings and serve sprinkled with
the parsley.
Wine Suggestion:
2010 Greystone Chardonnay, California
http://www.terlatowines.com/wines/california/greystone/product.asp
?Id=807
This bright wine features a diverse blend of classic Chardonnay
flavors. Citrus fruit is prominent in the pleasing aromas as well as
the lemony taste. Medium bodied, it finishes with notes of toasty
oak.
Melt In Your Mouth Beef Short Ribs
Ingredients:
(Serves 4-6)
4 Lbs. Beef short ribs –boneless
1 tsp. Garlic powder
1 tsp. onion powder
Salt and freshly cracked black pepper to taste
8 garlic cloves –peeled and gently smashed
with the side of a knife
2 bay leaves
4 thyme sprigs
3 whole cloves
1 Qt. beef stock or vegetable stock
¼ c extra light olive oil
½ c red wine
1 Tbsp. butter
¼ c fresh Italian parsley -minced
Directions:
1. Heat up 2 tbsps. Of the olive oil in a
large Dutch oven and roast the garlic
cloves until golden then transfer to a
plate.
2. Sprinkle the short ribs with the garlic
powder, onion powder and a good
pinch of salt and pepper. Sear on
both sides in the hot oil until nice and
browned at the edges, about 3
minutes. Add the remaining olive oil
to the pot half way through the
browning of the ribs. Transfer the
ribs to the plate with the roasted
garlic and keep warm.
3. Deglaze the pan with the red wine
making sure to scrape all the brown
bits from the bottom and simmer
until reduced by half. Add the stock
to the pot together with the seared
ribs, roasted garlic, bay leaves, cloves
and thyme and bring to a simmer.
4. Meanwhile preheat your oven to 350
degrees F. Cover the Dutch oven with
a lid and transfer into the preheated
oven. Allow to cook for about 1-½
hours or until the meat is falling
apart when pierced with a fork. Turn
off the heat and let it rest in the oven
for 30 more minutes.
5. Transfer the ribs to a serving dish and
discard the bay leaves, thyme sprigs,
whole cloves and garlic. Whisk the
butter into the warm gravy then pour
it over the short ribs. Sprinkle with
the minced parsley and serve hot.
Wine Suggestion:
2008 Jack Nicklaus Cabernet Sauvignon, Napa Valley
http://www.uncorked.com/jack-nicklaus-cabernet-sauvignon2008.html
Intense and layered, this garnet-hued Cabernet features a diverse
aroma of red plum and blackberry with notes of cedar. Intense and
layered, it has a concentrated mid-palate and lingering finish.
Melt In Your Mouth Beef Brisket
Ingredients:
(Serves 5)
8 Lb. Beef brisket
Dry Rub Ingredients:
2 Tbsp. smoked paprika
¼ c chilly powder
2 Tsps. sea salt
1 Tsp. black pepper –freshly ground
3 Tsps. brown sugar
1 Tbsp. dry oregano
1 ½ Tbsps. onion powder
1 ½ Tbsps. garlic powder
1 ½ Tsps. red pepper flakes
1 Tsp. ground nutmeg
1 Qt BBQ sauce – your favorite brand
2 Tbsps. extra light olive oil
Directions:
1. Mix all the dry rub ingredients in a
bowl. Coat the brisket with the 2
Tbsps. of the extra light olive oil then
rub it all over with the dry mixture.
2. Place the brisket into a large roasting
pan, cover and refrigerate overnight.
3. Preheat the oven to 325 degrees F.
4. Remove the brisket from the
refrigerator and bring it to room
temperature while the oven is heating
up.
5. Brush the brisket all over with the
barbeque sauce, pour some water in
the bottom of the pan surrounding the
brisket and cover loosely with tint foil
making sure that it doesn’t touch the
meat.
6. Cook slowly at 325 degrees F for
about 6 hours or until the meat falls
apart. Check the brisket a few times
and baste it with the liquid from the
bottom of the pan. Serve hot out of the
oven.
Wine Suggestion:
2009 Ernie Els Merlot, Stellenbosch
http://www.terlatowines.com/wines/south_africa/ernie_els/product.a
sp?Id=828
This delightful Merlot showcases a gorgeous bright purple color,
while aromas of cherries, plums and raspberries line a lively nose.
Silky tannins and ripe fruit flavors balance this exceptional wine.
NY Steak with, Pomegranate & Arugula
salad with Garbanzo beans
Ingredients:
(Serves 4)
3 tbsp ExtraVirgin Olive oil
4 NY steak (about 8/10 oz each)
Salt and Pepper to taste
1 lbs Garbanzo beans, cooked and rinsed
1 cup pomegranate seeds
1/2 cup green Onions, chopped
2 shallots, sliced
1 tbsp fresh lime juice
4 cups baby arugula
1 cup of shaved Parmesan cheese
Directions:
1. Heat 1 tsp of the oil in a large skillet
over medium-high heat. Season with
Salt and Pepper and cook the steak as
you desire.
2. Set the steak aside and in the same oil
saute the shallots till golden brown, let
cool down
3. In a large bowl, combine Garbanzo,
pomegranate seeds, green Onion,
shallots, lime juice, remaining 2 tbsp oil,
and salt and pepper. Fold in the arugula.
Serve with the steak.
4. Topped with Shaved Parmesan
Wine Suggestion:
2007 Two Hands Gnarly Dudes, Barossa Valley
http://www.uncorked.com/two-hands-wines-gnarly-dudes-shiraz2007.html
Powerful dark fruits explode from the glass revealing dark purple
and black fruits such as plum and black currant alongside complex
aromas of roasted meats, dark chocolates, charcoal and aniseed. The
palate is soft on first approach with great focus.
Orange Cranberry Stuffed Pork
Chops
Ingredients:
(Serves 4)
4 boneless pork chops -2 inch thick
½ c dried cranberries
½ c freshly squeezed orange juice
2 tbsp. sugar
The leaves from 2 thyme sprigs
1 c store bought stuffing
Salt to taste
Black pepper to taste –freshly cracked
3 Tbsps. Extra light olive oil
Directions:
1. In a small saucepan bring the orange
juice, cranberries and sugar to a
simmer and cook until reduced by
half and the cranberries are
rehydrated. Remove from heat and
strain the mixture reserving the
liquid.
2. Mix the stuffing, thyme and
cranberries together in a bowl and
season with a pinch of salt and
pepper. Add enough of the liquid to
moisten the mixture then set aside.
3. Cut a horizontal slit in each pork chop
to create a pocket and stuff a quarter
of the cranberry stuffing in each
pocket then secure the opening with a
toothpick.
4. Sprinkle the pork chops with a pinch
of salt and pepper on each side then
heat up the oil in a cast iron skillet on
medium high heat. Sear the pork
chops for about 6 minutes on each
side or until cooked through. Serve
hot drizzled with the reserved orange
sauce.
Wine Suggestion:
2007 Terlato Family Vineyards Pinot Noir, Russian River Valley
http://www.uncorked.com/terlato-family-vineyards-pinot-noir2007.html
This Pinot Noir is Burgundian in style with an elusive aroma of
violets, raspberries and strawberries and a light, nicely acidic
balance.
Orange Osso Buco
Ingredients:
(Serves 6)
6 veal shanks, about 2 inches thick tied with
kitchen twine
¼ c extra light olive oil
1 large onion –diced
8-garlic cloves -minced
1 large carrot- diced
1 celery stalk –diced
2 Qt. beef stock
2 strips of orange peel
2 tsp. orange zest –freshly grated mixed with
2 Tbsps. Minced Italian Parsley
1 rosemary sprig
5 thyme sprigs
1 bay leaf
¼ c all-purpose flour.
¼ c tomato paste
Salt and freshly cracked black pepper to taste
Directions:
1. Heat up 2 tbsp. of the olive oil in a
large Dutch oven over medium high
heat. Generously season the veal
shanks with salt and pepper then toss
in the flour making sure to shake off
any excess.
2. Brown the shanks in the hot oil on all
sides then transfer them to a bowl
and keep warm.
3. Add the onion with a pinch of salt to
the hot oil and sauté until translucent,
about 5 minutes. Add the garlic,
carrot, celery, bay leaf, thyme and
rosemary sprigs, toss to coat then
sauté together for about 10 minutes
until softened. Add the tomato paste
and cook 3 more minutes.
4. Return the veal to the pot, add the
orange peels and cover with the
stock. Bring to a simmer, cover with
a tight lid and transfer to a preheated
325 degree F oven. Cook for about 3
hours until the meat is tender when
pierced with a fork.
5. Discard the bay leaf, thyme and
rosemary sprigs and serve the veal
shanks surrounded by the sauce it
cooked in sprinkled with the mixture
of the orange zest and parsley.
Wine Suggestion:
2010 Lucky Country Shiraz, McLaren Vale
http://www.terlatowines.com/wines/australia/luckycountry/product.a
sp?Id=814
Vibrant fruit flavors engage the senses while mocha and warm-earth
characteristics grace this Shiraz with its emblematic bold flavor.
Oregano Rack of Lamb with Lemon
Yogurt Sauce
Ingredients:
(Serves 4)
2 Lemon zested
3 tbsp chopped fresh oregano
Salt and Pepper to taste
2 rack of Lamb ( around 2 lbs total )
1/4 Orange Juice
1/2 cup plain yogurt
2 garlic cloves, minced
¼ tsp sesame paste
2 tbsp chopped green Onion
2 tbsp water
2 tsp extra-virgin olive oil
Directions:
1. Preheat oven to 425 degrees.
Combine lemon zest, oregano, pinch
of salt and pepper in a small bowl.
Rub the Lamb with it
2. Combine sesame, yogurt, orange juice,
garlic, green Onion in a small bowl.
Whisk in enough water to thin the
sauce to desired consistency.
3. Heat oil in a large ovenproof nonstick
skillet over medium-high heat. Cook
the lamb rack in the oil till browned
evenly and Turn them over and
transfer the pan to the oven.
4. Roast for medium-rare, around 10
mins, depending on thickness. Serve
the chops with the yogurt sauce.
Wine Suggestion:
2003 Boutari Grand Reserve, Naoussa
http://www.uncorked.com/boutari-grande-reserve-naoussa2003.html
This deep red Greek wine has a complex symphony of aromas and
flavors, completed by an excellent structure and handsome deep red
hue.
Pan Seared Beef Tenderloin with
Cherry Tomatoes
Ingredients:
(Serves 4)
4 beef tenderloin steaks
Salt and freshly cracked black pepper to taste
2 Tbsp. extra light olive oil
10 basil leaves –thinly sliced
3 c cherry tomatoes
The zest from 1 lemon
The juice from ½ lemon + more to taste
Directions:
1. Heat up an enameled cast iron pan or
heavy bottom stainless steel pan over
medium high heat. Coat the steaks
with a little olive oil on both sides
then season generously with salt and
pepper.
2. Add the steaks to the hot pan and sear
on each side for about 4 minutes or
until desired doneness is achieved.
Transfer to a plate and keep warm.
3. Add the rest of the oil to the pan and
the cherry tomatoes. Allow to cook
until they start to release their juices,
season with a pinch of salt and mix in
the lemon juice and zest.
4. Stir in the basil and remove from heat.
Spoon over the steaks and serve.
Wine Suggestion:
2006 Luck Donald Claret, Napa Valley
http://www.uncorked.com/luke-donald-collection-claret-2006.html
Notes of espresso bean, licorice and wild berry fruit lead the way for
this dapper Claret. Structured tannins are intertwined with vibrant
flavors of black berries and subtle spice notes.
Pan Seared Veal Chops with Capers
Ingredients:
(Serves 4)
4 veal chops 1.5 inches thick
Salt and freshly cracked black pepper to taste
1/2 tsp. garlic powder
½ tsp. onion powder
2 Tbsp. extra light olive oil
½ c beef stock
¼ c capers
1 Tbsp. butter –cold
2 Tbsp. Italian parsley -minced
Directions:
1. Brush the veal chops with 1 tbsp. of
the olive oil all over and generously
season with some salt and pepper,
the garlic and onion powders.
2. Heat up a large cast iron pan over
medium high heat and sear the chops
on each side until golden brown and
the internal temperature has reached
150 degrees F for medium rare.
3. Transfer the chops to a plate and keep
warm.
4. Add the capers to the pan then
deglaze it with the beef stock making
sure to scrape all the brown bits from
the bottom. Whisk in the butter and
serve over the seared veal chops
sprinkled with the parsley.
Wine Suggestion:
2006 Domaine Terlato Chapoutier Shiraz-Viognier, Victoria
http://www.uncorked.com/domaine-terlato-chapoutier-shirazviognier-2006.html
Round structure, fine tannins and an intense red color make this
wine a special treat. Aromas of red berries are followed by hints of
exotic fruit flavors.
Pineapple Pork Tenderloin
Ingredients:
(Serves 4-6)
1 pork tenderloin cut into 1 inch thick slices
Salt and freshly cracked black pepper to taste
2 c pineapple chunks
3/4 c pineapple juice
The juice from ½ lemon +more to taste
The leaves from 4 thyme sprigs
1 Tbsp. butter –salted
3 Tbsp. extra light olive oil
8 basil leaves –thinly sliced
Directions:
1. Season the pork slices with some salt
and pepper on both sides.
2. Heat up the olive oil on medium high
flame in a large heavy bottom sauté
pan. Sear the tenderloin on each side
until golden brown, transfer to a plate
and keep warm.
3. Add the pineapple chunks to the pan
and cook a few minutes until it starts
to get some color. Stir in the thyme
and pour in the pineapple juice.
Bring to a simmer and return the
pork to the pan. Simmer together for
5 minutes or until the sauce has
reduced by half.
4. Remove from heat, stir in the butter
and lemon juice and serve the
medallions with the pineapple
mixture on top and sprinkled with
some of the fresh basil.
Wine Suggestion:
2010 Sanford Flor De Campo Chardonnay, Santa Barbara
http://www.terlatowines.com/wines/california/sanford/product.asp?I
d=831
Everything you love in a Chardonnay is embodied in this wine. Its
golden straw color holds flavors of citrus and pineapple, with hints
of minerality and bright acidity.
Roasted Garlic Stuffed Leg of Lamb
Ingredients:
(Serves 6)
3 Lb. boneless leg of lamb
15 garlic cloves –peeled
3 Tbsps. extra light olive oil
3 Tbsp. fresh oregano -minced
Salt and freshly cracked black pepper to taste
Directions:
1. Heat up the olive oil in a sauté pan
over medium heat and roast the garlic
cloves until golden all over. Allow to
cool than mash them into a paste. Mix
the paste with the oregano and set
aside.
2. Unroll the lamb and season
generously with salt and pepper on
both sides. Spread one side with the
roasted garlic and oregano paste. Roll
it back up and tie it with kitchen
twine.
3. Place the lamb in a baking dish and
roast it in a preheated 350 degrees F
oven for about one hour or until the
internal temperature reaches 150
degrees F.
4. Allow to rest for 30 minutes before
slicing and serve with your favorite
side of roast potatoes or risotto.
Wine Suggestion:
2009 Chateau Timberlay Bordeaux Superieur Rouge
http://www.terlatowines.com/wines/france/timberlay/product.asp?Id
=863
Complex fruity bouquets of blackberries, black currants, and
strawberry are enhanced with elegant notes of oak and spice. This
well-structured Bordeaux is rich and round, with soft, subtle tannins.
Roasted Pork Shoulder with Apples
Ingredients:
(Serves 6)
4 lb. pork shoulder
Salt and freshly ground black pepper
1 ½ tsp. garlic powder
2 tsps. Ground fennel
½ tsp. ground cloves
3 Tbsps. Extra light olive oil
5 granny smith apples –peeled, cored and
sliced
The juice from ½ lemon
2 whole cloves
3 Tbsps. brown sugar
2 Tbsps. Butter
Directions:
1. Brush the pork shoulder with some of
the olive oil all over, then season it
generously with the salt, pepper,
ground fennel, ground cloves and
garlic powder.
2. Heat up the rest of the olive oil over
medium high heat in a large Dutch
oven and sear the pork shoulder on
all sides until golden brown.
3. Transfer it to a preheated 325 degrees
F oven and cook for about 2 – 21/2
hours or until the meat is tender
when pierced with a fork. Allow to
rest for half an hour before serving.
4. Meanwhile melt the butter in a large
sauté pan and ad the sliced apples
together with the brown sugar and
cloves and sear until golden and
begin to caramelize. Squeeze the
lemon juice over the apples and
discard the cloves.
5. To serve arrange some of the sautéed
apples on a plate and top with a
couple of slices of the pork shoulder.
Wine Suggestion:
2010 Hanna Chardonnay, Russian River Valley
http://www.terlatowines.com/wines/california/hanna/product.asp?Id
=367
Luscious baked pineapple aromas are found in this juicy
Chardonnay. Fresh pear and apple flavors are completed by a
pleasing buttery finish.
Roasted Pork Tenderloin with
Peppers
Ingredients:
(Serves 4)
2 Pork tenderloin, trimmed and cut into 2
inch thick medallions
Salt and Pepper to taste
2 tbsp extra-virgin olive oil
1.5 tsp chopped fresh rosemary
1 tsp fresh chopped sage
3 garlic cloves, minced
2 red bell pepper, cut into 1.5 in. strips
2 yellow bell pepper, cut into 1.5 in. strips
1 Jalapeno diced
Directions:
1. Heat a large skillet over medium-high
heat. Season the Pork with salt and
pepper and cook in the pan with the Oil
2. Reduce heat to medium; turn pork over.
Add rosemary, garlic, and bell peppers
3. Cook for another 5 minutes till the
peppers are tender
Wine Suggestion:
2005 Terlato Family Vineyards Syrah, Dry Creek Valley
http://www.uncorked.com/terlato-family-vineyards-syrah-2005.html
Aromas of toast are intermingled with the scent of smoked meats.
Flavors of black cherry, plum and currants are accented with hints of
violets.
Roasted Rabbit with Blood Oranges
Ingredients:
(Serves 4)
1 rabbit, cleaned dried and cut into pieces
2 rosemary sprigs
10 thyme sprigs
3 bay leaves
Salt and freshly cracked black pepper to taste.
2 tsps. Extra light olive oil
1 small bunch of sage
2-blood oranges -sliced
Directions:
1. Preheat your oven to 375 degrees F.
Rub the rabbit with the olive oil and
generously with salt and pepper.
2. Arrange the orange slices next to each
other on the bottom of a roasting pan
and top with the sage, thyme,
rosemary and bay leaves.
3. Arrange the rabbit pieces on top of
the herbs and roast in the preheated
oven for about 1 hour until the rabbit
is golden brown and cooked through.
Baste the meat once half way through
with the juices from the bottom of
the pan.
Wine Suggestion:
2009 Giarrusso, Dry Creek Valley
http://www.uncorked.com/giarrusso-zinfandel-2009.html
Spicy black pepper, racey blackberry, and deep black plum
dominate the nose of this spirited wine. Its dark purple color is
framed by nice acidity, a dense mid-palate and a long, smooth
finish.
Spiced Roasted Pork Chops
Ingredients:
(Serves 4)
½ tbsp mustard seeds
1 tbsp brown sugar
1 tsp hot smoked paprika
1 tsp Fennel seeds
Salt and Pepper to taste
4 center-cut pork chops (8/10oz each)
1 tbsp extra light olive Oil
Directions:
1. Mix all the dry spices and the sugar and
rub the pork previously brushed with the Oil
till nicely coated
2. Grill the pork over medium fire or in the
oven at 425 till reached the doness that you
looking for, about 15/20 minutes for medium
Wine Suggestion:
Sokol Blosser Evolution Red, Oregon
http://www.terlatowines.com/wines/oregon/sokol_blosser/product.as
p?Id=854
Evolution Red is a complex, Syrah-based blend that reveals aromas
of cherries and red plums, notes of ripe raspberries along with hints
of cinnamon. Its texture is velvety and the finish is long and juicy.
Spicy Flat iron Steak with Sautéed
Spinach
Ingredients:
(Serves 4)
2 lbs. flat iron steak
4 tbsp. extra light olive oil
Salt and freshly cracked black pepper to taste
½ tsp. cayenne pepper
½ tsp. red pepper flakes
1 tsp. garlic powder
1 lemon -quartered
5 garlic cloves –peeled and gently smashed
½ lb. baby spinach
One pinch of freshly grated nutmeg
Directions:
1. Rub the steak well with some of the
olive oil and season generously with
salt, pepper, garlic, cayenne and red
pepper flakes. Let sit at room
temperature for 30 minutes.
2. Heat up the grill to medium-high
flame and grill the steak for 8 to 10
minutes on one side without moving,
flip the steak and cook an additional 5
to 8 minutes until desired doneness is
achieved. Transfer to a plate and let it
rest for 10 minutes.
3. Meanwhile heat up the rest of the
olive oil in a large sautéed pan and
sear the garlic cloves until golden on
both sides. Add the spinach and toss
to coat in the oil. Sautee until wilted,
season with a pinch of salt to taste
and finish with a sprinkling of freshly
grated nutmeg.
4. To serve arrange some of the spinach
on a plate, slice the steak across the
grain into thin slices and squeeze
some of the lemon juice on top.
Wine Suggestion:
2009 Ca’ Marcanda Promis, Toscana I.G.T.
http://www.terlatowines.com/wines/italy/camarcanda/product.asp?Id
=702
Promis - an abbreviation of the Latin word for promise, "promissio"truly lives up to its name. A bright, fruity wine, it combines the
elegance and suppleness of Merlot and Syrah with austerity of
Sangiovese.
Spicy Veal Hanger Steak
Ingredients:
(Serves 6)
2 lbs. veal hanger steaks cut into 1-inch cubes
1 tsp. red pepper flakes
10 basil leaves –thinly sliced
2 tsps. Garlic powder
Salt and freshly cracked black pepper to taste
1 large zucchini –julienned
1 red bell pepper –julienned
½ red onion –julienned
3 Tbsps. extra light olive oil
Directions:
1. Heat up the olive oil in a large sauté
pan over high heat. Season the veal
cubes generously with the garlic
powder, salt and pepper and sear
until golden brown on all sides.
Transfer to a plate and keep warm.
2. Add the red pepper flakes to the oil
then add the bell peppers and cook
until they begin to soften, about 3-4
minutes. Add the red onion and cook
another 3 minutes, stir occasionally
then add the zucchini and cook a
couple of more minutes until they
begin to soften.
3. Return the veal cubes back to the pan,
toss to mix with the vegetables,
adjust seasonings and serve
sprinkled with the basil.
Wine Suggestion:
2010 Marius Rouge, Pays d’Oc
http://www.terlatowines.com/wines/france/marius/product.asp?Id=8
52
A fantastic blend, this red wine is a treat for the senses. The Syrah
endows it with warmth, robustness and a lovely blue-red hue. The
Grenache brings a natural sweetness, balancing the whole.
Veal cutlets with Sage Browned Butter
Ingredients:
(Serves 4)
4 (6-oz) Veal Cutlets
Salt and Pepper to taste
1 tbsp ExtraVirgin Olive Oil
1/2 cup all-purpose flour
3 tbsp butter
10 sage leaf
1 tbsp minced shallots
1 tsp chopped fresh parsley
Directions:
1. Season the Veal with Salt and Pepper
and dust in flour, cook it in the Olive oil
on Medium fire till meat is brown on
both sides and set aside
2. Add butter and sage leaf to pan, cook
over medium heat until butter browns
3. Add shallots and Parsley; Cook for 30
seconds, Serve the veal drizzled with
the sauce.
Wine Suggestion:
2007 Santa Margherita Chardonnay, Alto Adige DOC
http://www.terlatowines.com/wines/italy/santa_margherita/product.a
sp?Id=224
Fresh and lively with a crisp, clean character, this wine is a delight!
Ripe fruit and vanilla aromas harmonize with complex flavors
finishing with a full, velvety mouth feel.
THE END