Blog

Ingredients

1/4 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper, or to taste
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
1 tablespoon garlic powder
2 tablespoons butter
1 cup heavy cream
1/2 cup milk
1 pound linguine pasta
1 tablespoon olive oil
1/2 cup white wine
4 skinless, boneless chicken breasts
8 ounces shrimp
grated Romano cheese (optional)

Directions

In a small bowl, mix together the poultry seasoning, cayenne pepper, white pepper, onion powder, and garlic powder. Divide spice mixture in half.

In a small skillet, melt butter over low heat. Slowly stir in cream and milk, and 1/2 of spice mixture. Continue cooking over low heat, stirring frequently, until slightly reduced and thickened to desired sauce consistency. Remove from heat, and set aside.

Preheat grill to high heat. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and set aside.

In a large skillet, heat olive oil over medium-high heat. Carefully stir in wine and remaining spice mixture. Place chicken breasts in the skillet, and cook for 16 to 20 minutes, or until no longer pink in center and juices run clear. Remove from heat and set aside.

Lightly oil grill grate. Cook shrimp on preheated grill for 3 to 4 minutes, or until slightly opaque. Serve each chicken breast on a bed of linguine topped with grilled shrimp. Ladle generously with cream sauce. Garnish with Romano cheese, if desired. Enjoy!

Ingredients

1 tablespoon vegetable oil
1 pound cubed pork loin
3 cups shredded cabbage
4 medium potatoes – peeled and cubed
1 green bell pepper, seeded and chopped
2 cups broccoli florets
12 Brussels sprouts
3 green onions, chopped
4 leeks, chopped
3 cloves garlic, minced
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup red wine
2 quarts water
salt and pepper to taste

Directions

Heat oil in a large soup pot over medium-high heat. Add cubed pork, and fry until browned on all sides. Add cabbage, potatoes, green pepper, broccoli, Brussels sprouts, green onions, leeks and garlic. Season with thyme, basil and oregano. Pour in the red wine and water.

Cover, and simmer over low heat for 2 hours, until everything is tender. Season to taste with salt and pepper before serving.

Ingredients

2 medium shallots, minced
2 teaspoons Dijon mustard
3 tablespoons rice wine vinegar
Salt and pepper, to taste
1/2 cup extra-virgin olive oil
4 cups thinly sliced radishes
1 cup Italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed
4 large hard-cooked eggs, in small dice

Directions

Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.)

Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.)

When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve.

Ingredients

1 teaspoon olive oil, or more if needed
1 clove garlic, minced
4 large sweet onions (such as Vidalia(r)), thinly sliced
1 1/2 tablespoons finely chopped green bell pepper (optional)
1 1/2 tablespoons finely chopped red bell pepper (optional)
1/2 cup sliced fresh mushrooms (optional)
salt and black pepper to taste
1/4 cup butter
1 pound calf’s liver, skinned, deveined, and sliced
1/4 cup all-purpose flour
2 cups cold water
2 teaspoons beef bouillon granules
1 tablespoon red wine

Directions

Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, green bell pepper, red bell pepper, and mushrooms; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper. Push onion mixture to the side of the skillet, and place the butter in the center of the skillet. Add calf’s liver, one slice at a time. Cover and cook until lightly browned, flipping liver slices once, 5 to 6 minutes. Cut liver slices in half.

Whisk together flour, water, and beef bouillon in a bowl until combined. Pour mixture into the skillet; cook and stir until gravy thickens, then add red wine. Cook for 2 more minutes. Remove from heat and serve.