Arthurlemay's profile page
Recipes
Veal Milanese, Bella Costa's
By arthurlemay
With a meat mallet, pound the veal between two sheets of heavy plastic until thin
- 4 veal cutlets (5-6 oz. ea.)
- Flour, for dredging
- 4 tablespoons butter
- 2 teaspoons, diced garlic
- 1 onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1/4 cup sherry
- 1/2 cup veal or chicken stock
- 3 cups Marinara sauce
Chicken, Broccoli and Ziti, Cannoli Restaurant's
By arthurlemay
Cut the grilled chicken into 1/2 inch strips In a large pot of boiling water, cook the zit according to package di...
- 1/4 cup olive oil
- 4 cloves garlic, diced
- 4 boneless, skinless chicken breasts, grilled
- 1/4 cup white wine
- 2 cups broccoli florets, blanched
- 1/4 cup chicken stock
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 1 pound penne pasta
- salt and pepper to taste
Poultry Seasoning
By arthurlemay
Crush all ingredients in a mortar and pestle, mini food processor or spice grinder
- 1 tablespoon dried rosemary
- 1 table dried sage, crumbled
- 1 tablespoon dried thyme
- 1 tablespoon dried marjoram
- 1 tablespoon celery salt
- 3/4 teaspoon freshly ground black pepper
Lamb Leg, Roasted, With Soy-Balsamic Vinegar Glaze
By arthurlemay
Preheat the oven to 450 degrees
- 6 1/2 pound leg of lamb
- 3 cloves garlic, peeled and thinly sliced
- 1 teaspoon olive oil
- 1/3 cup balsamic vinegar
- 1/4 cup soy sauce
- 3 tablespoons fresh rosemary, or 2 teaspoons dried
- 2 teaspoons fresh thyme, or 1 teaspoon dried
- 24 small red potatoes, scrubbed
- 10 cloves garlic, peeled
- 1 cup white wine
- 1/2 cup water
- pinch of freshly ground black pepper
PASTA WITH HEARTY ITALIAN MEAT SAUCE
By arthurlemay
Classic Italian Sauce From Cooks Illustrated Cookbook
- SAUCE
- 2 Tablespoons Olive oil
- 2 1/4 Pounds baby back ribs, cut into 2 rib sections
- Salt & Pepper to taste
- 1 Pound Hot Italian sausage
- 2 Onions, chopped fine
- 1 1/4 teaspoons dried oregano
- 3 Tablespoons tomato paste
- 4 Garlic cloves, minced
- 2 (28 ounce)Cans crushed tomatoes
- 2/3 Cup beef broth
- 1/4 Cup fresh basil
- MEATBALLS AND PASTA
- 2 Slices heart white sandwich bread, crusts removed and bread torn into small pieces
- 1/2 Cup buttermilk
- 1 Pound meatloaf mix
- 2 Ounces thinly sliced Prosciutto, chopped fine
- 1 Ounce Pecorino Romano cheese, grated (1/2 cup)
- 1/4 Cup Fresh parsley, chopped
- 2 garlic cloves, minced
- 1 large egg yolk
- Salt and Pepper to taste
- 1/4 Teaspoon red pepper flakes
- 1/2 Cup olive oil
- 1 1/2 Pounds spaghetti or linguine
- Grated Parmesan cheese
Lamb, Rack, With Pesto Bread Crumbs
By arthurlemay
Preheat oven to 375 degrees
- 1 1/2 pounds lamb chops, Frenched
- 1/3 cup pesto sauce
- 3/4 cup bread crumbs, from fresh bread
Baby Back Ribs
By arthurlemay
With both a dry rub and a wet mop, these baby back ribs have a lot of good taste
- 2 racks pork ribs, about two pounds each
- Honey
- Dry rib
- Wet mop
- FOR THE DRY RUB
- 4 teaspoons white sugar
- 4 teaspoons brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons celery salt
- 2 teaspoons granulated garlic
- 1 teaspoon paprika
- 1 teaspoon Kosher salt
- 1 teaspoon granulated onion
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- FOR THE WET MOP
- 1/4 cup ketchup
- 3 tablespoons brown sugar
- 1 tablespoon red pepper flakes
- 1 bottle Harpoon summer beer
Beef & Pork Tourtiere (Meat Pie), The Publick House's
By arthurlemay
Preheat oven to 375 degrees TO MAKE THE GRAVY Pour the beef stock into a stockpot
- FOR THE BROWN GRAVY
- 2 quarts beef stock
- 1/2 onion, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 1/2 cup butter
- 1/2 cup flour
- Salt and pepper to taste
- FOR THE FILLING
- 2 pounds lean ground pork
- 2 pounds lean ground beef
- 1 medium onion, diced fine
- 1 teaspoon cinnamon
- 1/2 teaspoon ground clove
- 2 cups brown beef gravy (from recipe above)
- 1 cup bread crumbs
- 1 cup diced, cooked potatoes
- Salt and pepper to taste
- FOR THE TOPPING
- 2 packages prepared pie crusts (for 2 pies)
- 1 egg, beaten with 1 teaspoon water
Barbecue Sauce, Basic
By arthurlemay
This recipe can be used as a marinade and/or barbecues sauce
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14 1/2 ounces) diced tomatoes
- 3/4 cup vinegar
- 1 can (6 ounces) tomato paste
- 1/2 cup white wine
- 1/2 cup red wine
- 1 cup beer
- 2 tablespoons Worcestershire sauce
- 4-8 dashes Tabasco sauce
Fish Chowder, Legal Seafood's
By arthurlemay
Heat the butter in a large saucepan until softened
- 1/2 cup butter
- 3 cups onion, diced
- 1/4 cup carrots, finely grated
- 2 teaspoons garlic, minced
- 1/2 cup King Arthur flour
- 12 cups fish stock, concentrated
- 4 pounds fish filets
- 2 cups light cream
- 1/2 cup monterey jack cheese, finely grated
- salt and pepper to taste