Frangelico Chocolate Martini

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• 1 ounce vodka
• 1 ounce creme de cacao
• 1 ounce frangelico
• cherries, for garnish

Recipe

• 1 shake ingredients in cocktail shaker with ice.
• 2 strain ingredients into glass and garnish with cherry.

Barcelona Style Lamb Tenderloin With Sherry & Peppers

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 10 ounces lamb tenderloin, trimmed of any fat, cut into 1/2 thick rounds
• 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried rosemary
• 2 teaspoons hungarian paprika, to taste
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon black pepper, to taste
• 2 tablespoons olive oil, as needed
• 1 red bell pepper, seeded and julienned
• 2 fresh garlic cloves, minced
• 2/3 cup dry sherry (not cooking sherry, real stuff only please) or 2/3 cup wine

Recipe

• 1 set out a sheet of wax paper on a hard, flat surface.
• 2 place lamb rounds on the wax papper and cover with another sheet; pound flat using a meat mallet.
• 3 place flattened slices into a large ziptop type plastic bag.
• 4 mix paprika, rosemary,salt, and pepper and add to plastic bag- seal and shake bag to coat lamb evenly with spices.
• 5 heat about 1 tbsp oil in a large skillet over medium-high heat.
• 6 cook lamb slices briefly on both sides- about 1-2 minutes per side, then remove to a covered dish and keep warm.
• 7 add a little more oil if needed and saute pepper and garlic and saute about 2 minutes or until bell pepper starts to get tender.
• 8 add sherry or wine and bring to a boil.
• 9 let boil until reduced by 1/3 (about a minute).
• 10 return lamb to the skillet and cook until heated through, about another minute or two.
• 11 make sure lamb is cooked all the way through, but still moist.
• 12 remove lamb to plates and ladle sauce on top.

Farmers Market-tastings Breading

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 50
• 1 lb seasoned fish coating
• 2 cups seasoned dry bread crumbs
• 1/8 cup flour
• 3 ounces pecorino romano cheese
• 1 ounce minced garlic clove
• 1 1/2 ounces parsley
• 1 ounce basil
• 1/8 ounce salt

Recipe

• 1 mix all ingredients together.
• 2 store in sealed container.

Cannellini Bean Salad With Feta Cheese And Mint

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup baby peas (if frozen,thawed)
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1/2 cup mint leaf, packed fresh chopped
• 1/2 red bell pepper, seeded and chopped
• 1/2 yellow bell pepper, seeded and chopped
• 1 garlic clove, minced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon red wine vinegar
• 1 1/2 teaspoons oregano, fresh, f inely chopped (optional)
• 1/4 cup feta cheese, crumbled
• kosher salt & freshly ground black pepper

Recipe

• 1 in a large serving bowl, combine peas, beans, mint, red and yellow peppers, garlic, oil, vinegar, oregano and feta.
• 2 taste for seasoning and adjust with salt and pepper.
• 3 let the salad stand for 30 minutes.
• 4 toss gently before serving.

Frank Sinatra's Tomato Spaghetti Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1/4 onion, sliced into very thin crescent wedges
• 1 (1 lb) can tomato, peeled
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 teaspoon basil
• 1 pinch oregano
• parsley
• 4 garlic cloves
• 1 lb spaghetti
• parmesan cheese, grated, can use romano

Recipe

• 1 in a frying pan heat olive oil; add onion and the garlic. saute until brown and remove the garlic.
• 2 put the canned tomatoes and the liquid from the can in a blender and mix gently, less than a minute.
• 3 slowly pour the tomatoes into the frying pan. be very careful because the liquid on the oil has a tendency to explode. let this simmer for about 15 minutes. add the seasoning, stirring well.
• 4 in the meantime, put 3 tablespoons of salt into a 4 quart pot of water and bring to a boil. when the sauce is almost ready, put the spaghetti into the boiling water. stir occasionally and when the spaghetti is almost done, pour in a colander and immediately transfer to a heated platter.
• 5 pour the sauce over the the pasta and mix a little with 2 forks. sprinkle with some chopped parsley and serve. sprinkle with cheese,if desired, on top.

Farfalle With Zucchini And Gorgonzola

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 medium zucchini (about 1/2 a pound)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 medium shallot, finely chopped
• 1 large celery rib, finely chopped
• 1 garlic clove, minced
• 1/2 lb farfalle pasta
• salt and pepper
• 1 tablespoon fresh lemon juice
• 4 ounces gorgonzola, cut in pieces
• 2 tablespoons minced parsley
• 2 large sprigs basil, finely julienned

Recipe

• 1 place 4 quarts of water in a large pot, season with salt and bring to a boil.
• 2 wash the zucchini and trim the ends, then grate them on the largest side of a box grater and set aside.
• 3 in a large saucepan, heat the oil and butter and sauté the shallot and celery over medium heat, stirring, until the vegetables soften and begin to turn translucent. add the minced garlic and continue cooking for another minute. add the zucchini to the pan and sauté until the zucchini begins to soften and wilt.
• 4 in the meantime, add the pasta to the boiling water and stir occasionally as the pasta cooks.
• 5 season the vegetables with salt and pepper. when the pasta is almost al dente, add the lemon juice, 1/4 of a cup of the pasta cooking water and the cheese to the pan, stirring to melt the cheese. stir in the parsley and basil and let the mixture simmer gently for a moment or two.
• 6 drain the pasta, reserving some of the cooking water in case it is needed; add the pasta to the pan with the sauce and toss to coat it completely. let the pasta cook in the pan for a minute, adding a splash of the reserved cooking water if the sauce seems too tight. transfer to a warm bowl and serve immediately.

Frank Sinatra's Eggplant Parmigiana

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 medium eggplant, peeled and cut crosswise in 1/2-inch thick slices
• 1 egg, beaten
• 1/4 cup vegetable oil
• 1/2 cup grated parmesan cheese
• 1 (6 ounce) package mozzarella cheese
• tomato sauce (recipe below)
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1 small garlic clove, minced
• 2 tablespoons vegetable oil
• 1 (14 1/2 ounce) can tomatoes, cut up
• 1/3 cup tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon parsley flakes
• 1/2 teaspoon dried oregano, crushed
• 1 bay leaf

Recipe

• 1 for the tomato sauce: saute the onion, celery, and garlic in oil in a saucepan until tender (about 3 minutes).
• 2 add in the tomatoes, tomato paste, salt, pepper, parsley, oregano and the bay leaf.
• 3 simmer uncovered for about 15 minutes, or until it is as thick as you would like. take out the bay leaf, and set aside.
• 4 for the eggplant: combine flour and salt in a bowl.
• 5 dip the eggplant slices in egg, then in the flour mixture.
• 6 saute the slices in a skillet in the oil for 3 minutes on each side (or until brown), adding more oil if needed. drain the eggplant well on paper towels.
• 7 lay 1/2 of the eggplant in a single layer in a 10 x 6 x 2-inch baking dish, cutting the slices to fit if needed.
• 8 sprinkle with 1/2 of the parmesan cheese, 1/2 of the sauce, and also 1/2 of the mozzarella cheese.
• 9 cut the remaining mozzarella into triangles.
• 10 repeat layers.
• 11 bake at 400 degrees for 15 to 20 minutes or until hot, uncovered.