Meat & Poultry

Grits vs Polenta

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  Is it grits or is it polenta? They both are dried corn, so what’s the difference? Yes, grits and polenta are both made from corn, but to answer that…

Southern Comfort Brisket

  It’s smart to plan ahead if you’re thinking about making this slightly sweet brisket. Although it takes 2 hours to cook, it basically cooks itself as it makes its…

Sicilian Spezzatino

  Braised, roasted, simmered and stewed, these are the types of dishes that are calling my name. When the weather is cold outside, few things are more comforting than a…

Balsamic Braised Chicken

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  Roasted, poached, grilled and fried, these are just a few of the ways I have prepared poultry this year, but during the fall and winter months, there is nothing…

Cavoli Ripiene (Stuffed Cabbage Rolls)

  Last weekend, my girlfriend and I attended a fundraiser, Taste for Nourish, a non-profit dedicated to providing family and community support for children with feeding challenges. These children are…
Stracoto (Italian Pot Roast)

Stracoto (Italian Pot Roast)

  Each year in late October, when the weather is just about perfect, our neighborhood throws a block party. The streets are partitioned off, tables are set up and it’s…
Balsamic Glazed Meatloaf

Balsamic Glazed Meatloaf

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  As a rule, when I make dinner it’s usually something I have a hunger for, but there are those times when I just don’t feel all that hungry or…

Limoncello Chicken Skewers

  We know that lemon and chicken complement each other but add fresh and fragrant Limoncello to the recipe and your guests will compliment you! Limoncello (lee-mohn-CHEH-loh) is an Italian lemon…

Piccatina di Vitello al Limone

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  Sauteed veal with lemon is fast food … really! Thinly-sliced veal quickly sauteed (don’t even have to dredge it in flour) and a sauce that practically makes itself is…

Polpette con Limone

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  Meatballs with lemon are lighter than my traditional meatballs with red sauce. By making them smaller (about the size of a walnut) they are just the right size to…

Italian Sausage & Peppers

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  The ubiquitous sausage and peppers sandwich prevails at just about every Italian festival I’ve ever attended, including this past weekend’s Sicilian Festival in San Diego. It’s the quintessential street…

Scalloppine alla Panna

  Scalloppine in general terms, simply means scallops of veal (thin slices of top round). I like to cook with this cut of meat because it’s lean, and cooks quickly.…

Saltimbocca Rolls

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  In Italian, saltimbocca means “to jump in the mouth,” implying that the dish is so good that it literally jumps into your mouth. I’ve eaten a few different versions…

Osso Bucco

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  This slowly braised, melts-in-your-mouth tender and falls off the bone with very little persuasion dish, is one of my favorites. The original version was seasoned with cinnamon, allspice and…

Grillades with Grits and Creole Sauce

  Grillades, (pronounced GREE-yads), are thin scallops of veal, beef or pork and are typically served for brunch. It is my understanding that the dish originated when the country butchers…

New Orleans Red Beans and Rice

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  Born in New Orleans in 1901, Louis Armstrong, considered to be the founding father of jazz, loved Red Beans and Rice. He adored this dish so much that he…

Jambalaya

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  The Holy Trinity, in culinary terms, is the trio of aromatics that is the foundation of flavor in many regional cuisines. New Orleans is no exception. Onions, bell peppers…

Braciolone

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  Depending on which part of Italy you’re from, Braciole (bra CHO lay) means different things. In the north it’s generally a cutlet of some kind that is cooked flat.…