Grilled Steak, Roasted Red Potato & Carmelized Onion

What You'll Need:

• Top Round London Broil - size depends on how many you are feeding
• Montreal Grill Seasoning
• 2 Red Onions sliced
• 2lbs or more Red Potato
• 3 cloves fresh garlic, peeled and roughly chopped
• Rosemary (optional)
• Salt
• Pepper
• Extra Virgin Olive Oil
• 1 Tbsp. Butter

What To Do:

Preheat oven to 400 degrees. Take steak and rub with olive oil and steak seasoning. I usually make my own marinades, but in these grill mates spices are really good, expecially the Montreal. Let rest. Scrub potatoes and cut into inch sized pieces. You can peel them if you prefer it without the skins. Put cut potatoes into pot, fill with with water till potatoes are covered completely with water. Cover pot and bring to a boil. Cook till fork tender, about 20 minutes. Drain and put potatoes on a cookie sheet in a single layer. Coat with olive oil, salt, pepper, garlic & rosemary (if desired). Put in oven and cook until golden brown, about 20 minutes. While potatoes are cooking heat grill pan over high heat. While grill pan is heating, heat a smaller pan over medium heat. Add oil and butter. When hot, add sliced onions and cook until browned and soft. When grill pan is good and hot add the steak. Cook about 8-10 minutes on each side. A little longer for more well done. When steak is done, let rest on a cutting board for 3-5 minutes to let juices re-distribute. About this time the onions and potatoes should be done. Slice the steak against the grain on a slant. Serve with onions and roasted potatoes. Buon Appetito!

Spaghetti Bolognese

I made this tonite for dinner, but I forgot to take a picture. Sorry!!

What You'll Need:

• 1 medium sized onion, chopped into small pieces
• 1 carrot, peeled and chopped into small pieces
• 1 celery stalk, chopped into small pieces
• 2-3 garlic cloves, chopped
• 1 pound ground beef ( I like to use the pork, beef, veal mix)
• 1 can crushed tomatoes, 28 or 35 oz can
• Flat leaf Italian parsley, chopped (appx. 3 tablespoons worth, more or less depending on your taste)
• 1-2 Bay leaves (depends on your tastes)
• Fresh Basil, appx. 6-8 leaves, chiffonade
• Salt & Pepper
• Grated cheese
• Extra Virgin Olive Oil
• Spaghetti

What To Do:

Heat the oil in a large pan over medium heat When its good and hot, add the onion, carrots and celery. Cook for about 7-8 minutes. Then add the garlic and cook for 4-5 minutes more or until the veggies are soft. Then raise the heat a little and break the meat with your hands and add to the pan. Stir and break up any big pieces in the pan so that the beef is all broken up into small pieces. Cook until cooked an no longer pink. Lower the heat. Add the tomatoes, bay leaf, parsley and basil. Season with salt and pepper. I add a little grated cheese here too, just because I like it that way. Let simmer for about 30 minutes. While its simmering, cook spaghetti and reserve a ladle full of cooking liquid before straining it. When done put reserved cooking liquid in big shallow bowl, add cooked spaghetti and top with the bolognese (remove the bay leaf first). Serve with grated cheese and bread. Buon Appetito!

Chicken Cordon Bleu

What You'll Need:

• Boneless chicken breasts sliced thin, quantity depends on how many people you are feeding.
• Bread Crumbs
• Eggs, 1 or 2
• Milk, appz 1/4 cup
• Sliced ham, deli is fine
• Sliced swiss cheese, deli is fine
• Extra Virgin Olive Oil, or your preference
• Toothpicks

What To Do:

Preheat oven to 350F. Pour bread crumbs into a shallow dish. Beat eggs and milk together in separate bowl. Take the ham and the swiss and cut into strips about 1 inch thick (so they fit on top of the cutlet but dont hang off the sides). Dredge each cutlet in the egg mixture, then into the bread crumbs until both sides are well coated. Then take 2 slices of each ham and swiss (more or less depends on your tastes) and place on top of the cutlet. Roll each cutlet up and put 2 toothpicks to secure it so they dont open up while they are cooking. Place on cookie sheet. Bake for about 30 minutes, or until nice and golden brown on bottom and all around. Buon Appetito!