GODFATHER ITALIAN FEAST

• Tuscan Grilled Veal Chops
• Lamb Loin with Rosemary
• Grilled Squid
• Grilled Pasta
• Panzanella Skewers
• Grilled Endive & Radicchio Salad

TUSCAN GRILLED VEAL CHOPS 6 large center cut veal chops, 1" thick with bone in 1 cup apple cider (250ml) ¼ cup of olive oil (60ml) 20 juniper berries, crushed 2 large garlic cloves 2 teaspoons fresh rosemary, minced (10ml) ½ cup chopped fresh fennel, combination bulb and feathery tops (125ml) Salt and pepper to taste Cut one clove of garlic into slivers and insert a sliver into the meat, near the bone of each chop. Place chops in a large plastic resealable bag. In a bowl combine juniper, rosemary, fennel, apple cider, olive oil and the remaining garlic minced. Season with salt and pepper. Pour the marinade over the chops and coat well. Place in the refrigerator and let marinate for 6 hours up to 24 hours.

Preheat grill to 425ºF.

Bring pork chops to room temperature. Grill chops, until cooked turning once. About 25 minutes.

Yield: 6 servings

LAMB LOIN WITH ROSEMARY

5 tablespoons extra-virgin olive oil (75ml)
¼ cup dry red wine (60ml)
1½ tablespoons chopped fresh rosemary (22.5ml) or 2 teaspoons dried (10ml)
2 large garlic cloves, pressed
2 small shallots
½ teaspoon salt (2.5ml)
½ teaspoon ground black pepper (2.5ml)
4 lamb loin
Fresh rosemary sprigs

Whisk oil, wine, diced shallots, rosemary, garlic, salt and pepper in a bowl. Place lamb loin in a large plastic resealable bag, pour marinade over the meat and coat. Let stand at room temperature for 1 hour or refrigerate for 4-6 hours.

Preheat grill to medium - high heat (375ºF).

Remove lamb from marinade, shaking off excess and pat dry. Season lamb with salt and pepper. Lightly oil grill. Grill lamb to desired doneness, about 4-8 minutes per side (depending on thickness) for medium-rare. Transfer to platter. Garnish with rosemary springs and serve.

Yield: 4 servings

GRILLED SQUID 1 pound fresh squid, cleaned ½ cup olive oil (125ml) 6 to 8 garlic cloves, minced 2 to 3 tablespoons fresh Italian parsley, minced (30ml-45ml) Juice of 1 lemon ½ cup Dijon-style (125ml) ½ teaspoon ground black pepper (2.5ml) ½ teaspoon salt (2.5ml) Mixed green salad

Combine the oil, garlic, parsley, lemon, Dijon, salt and pepper in a mixing bowl and whisk well. Place the squid in a plastic resealable bag pour half of the mixture in the bag, reserving the remaining marinade for salad dressing. Chill squid in the refrigerator for 2 to 3 hours.

Preheat grill to 375ºF.

Remove the squid from the marinade, shake off the excess liquid, and place on the oiled grill. Cook for 2 to 5 minutes on each side, until firm and cooked in the center.

Remove the squid from the grill and place over the lettuce on each plate.

Yield: 4 servings

GRILLED PASTA 6 Italian sausages 1 red pepper 1 yellow pepper 1 pound of mushrooms 1 red onion 10 Roma tomatoes, cored 2 whole bulbs of garlic, roasted 3 tablespoons of fresh oregano (45ml) Salt and pepper to taste 3 tablespoons of balsamic vinegar (45ml) 1 tablespoon of sugar (15ml) 1 cup of basil leaves (optional) (250ml) 1 tablespoon of olive oil (15ml) 450g box of penne pasta

Prepare the roasted garlic by cutting the tops of the bulbs, rubbing with olive oil and seasoning with salt. Bake the garlic at 300ºF/150ºC for 40 minutes. Set aside to cool.

Preheat grill to medium - high heat (375ºF).

Oil peppers and grill until skin is blackened but pepper is still firm (about 10 minutes). Remove from grill and peel, seed and slice.

Oil tomatoes and grill until skin is slightly charred and flesh is tender (about 12 minutes).

Roast mushrooms until golden brown.

Grill red onions until golden char marks appear but onion is still firm.

Grill sausages 5 minutes per side, until cooked through. Remove from grill and slice.

Place tomatoes in blender and add garlic, basil, oregano, salt, pepper, vinegar and sugar.

Cook the pasta, following the manufacturer's cooking instructions on the box.

Slice all the vegetables and mix with tomato sauce, pasta and sausages.

Heat and serve with your favorite pasta and parmesan cheese.

Yield: 6 servings

PANZANELLA SKEWERS 1 pound fresh mozzarella, cut into 1" cubes 1 cup of fresh whole basil leaves (250ml) 12 thin slices of Prosciutto 12 cherry tomatoes 1 loaf of focaccia bread, cut into 1" cubes 12 wood skewers Salt and pepper to taste Insert basil leaf in cheese cube. Slice prosciutto in half and wrap around cheese.

On a soaked wooden skewer place bread, cheese, cherry tomato and repeat finishing with tomato.

Brush skewer with olive oil and season with salt and pepper.

Preheat grill to medium-high heat (375ºF).

Cook skewers, turning once, until prosciutto is golden brown, cheese starts to ooze and bread is golden.

Serve on skewers.

Yield: 6 servings

GRILLED ENDIVE & RADICCHIO SALAD 3 heads of radicchio halved lengthwise 3 heads Belgian endive, halved lengthwise 1 tablespoon of olive oil (15 ml) Salt and pepper to taste Dressing ¼ cup of fresh cilantro (60ml) ¼ cup of fresh parsley (60ml) 10 fresh basil leaves 3 anchovy fillets 3 teaspoons of capers (15ml) 2 tablespoons of caper brine (30ml) 1/3 cup of olive oil (83ml) 4 tablespoons of red wine vinegar (60ml) ¼ cup of chives (60ml)

Prepare the dressing. Place the herbs in the blender and blitz. Continue to blend and gradually add anchovy fillets, capers, brine, and vinegar. Add oil last in a slow stream until you reach the desired thickness.

Place the dressing in the fridge for a minimum of 30 minutes.

Preheat the grill to medium high heat. Brush the radicchio and endive halves with the olive oil. Season well with salt and pepper.

Oil the grill and place the radicchio and endives cut side down on the grill. Grill for 4-6 minutes and flip. Brush with oil and continue to grill for another 4 minutes or until tender.

Bring the dressing back to room temperature before drizzling over the grilled salad.

Yield: 6 servings



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