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Ingredients

1 head broccoli, separated into florets
1 pound penne pasta
1 pound fresh tuna steaks
1/4 cup water
2 tablespoons fresh lemon juice
1/4 cup white wine
4 medium tomatoes, quartered
1 pound mozzarella cheese, diced
8 large black olives, sliced
1/2 cup walnut pieces, toasted
4 cloves garlic, minced
2 tablespoons chopped fresh parsley
4 anchovy fillets, rinsed
3/4 cup olive oil

Directions

Put a large pot of salted water on to boil; use this water to blanch the broccoli and cook the pasta. Blanch broccoli in boiling water. When it is al dente, transfer broccoli to a bowl of ice water. Drain thoroughly.

Cook penne in salted, boiling water until al dente. Drain. Rinse under cold running water until completely cooled, and then drain completely.

Meanwhile, place tuna in a skillet with water, white wine, and lemon juice. Cover, and cook until done. Break fish into chunks.

Combine broccoli, penne, fish, tomatoes, cheese, olives, walnuts, garlic, and parsley in a large serving bowl.

Heat olive oil in small pan over low heat. Cut anchovy fillets into small pieces, add to the olive oil, and mash with a fork until they dissolve. Do not let oil get too hot. Pour oil-anchovy mixture over salad. Toss, and serve immediately.

Ingredients

1/4 cup margarine
1 onion, chopped
1 clove garlic, minced
1 carrot, chopped
1 bay leaf
1/2 teaspoon dried thyme
6 lobster tail shells
1 cup white wine
1 cup chopped tomatoes
6 cups chicken stock
1 cup heavy whipping cream
3 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste

Directions

Melt the butter or margarine over medium heat in a large saucepan or stockpot; add the onion, garlic, carrot, bay leaf, and thyme. Cook, stirring occasionally, until the onion softens. Add the lobster bodies, and cook until they turn red.

Add the wine and tomatoes. Bring to a gentle boil, and simmer for about 5 minutes. Add the stock and bring to a boil. Reduce the heat to medium, and simmer for 20 minutes.

Remove the bay leaf. Remove the lobster shells; remove the meat from the shell, and set aside.

Place the soup, in batches if necessary, in a blender or food processor; process until smooth. Return the soup to the pot, and bring to a boil. Add the cream and any lobster meat you may have, and heat through. Check for seasoning. Sprinkle with the parsley, and season with salt and pepper. Serve.

Ingredients

1 1/2 pounds baking potatoes
1 large onion, thinly sliced
1/3 cup Kikkoman Soy Sauce
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, pressed
1 teaspoon dried oregano leaves, crumbled
1 teaspoon dried rosemary, crushed
3/4 teaspoon pepper
1 (4 pound) whole roasting chicken

Directions

Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.

Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.

Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.

Ingredients

2 tablespoons butter
1/4 cup olive oil
8 cloves garlic, minced
1/4 teaspoon cayenne pepper, or to taste
3 pounds peeled and deveined medium shrimp (30-40 per pound)
1/4 cup white wine
salt and black pepper to taste
3 tablespoons sweet paprika

Directions

Melt the butter and olive oil in a large skillet over medium heat. Stir in the garlic and cayenne pepper, and cook until fragrant, about 1 minute. Increase the heat to high, and add the shrimp and white wine. Bring to a boil, and cook until the shrimp are no longer transparent in the center, about 3 minutes. Season with salt, pepper, and sweet paprika before serving.