Cedar Plank Salmon

Open a bottle of Martin Ulisse Rose and enjoy a glass. Rub 2 6-8 ounce salmon filets with 2 tablespoons of Dijon mustard and sprinkle with salt and pepper. Place on cedar planks. Place planks over a very hot fire in your outdoor grill. Cook with the lid closed – 8 minutes for rare to medium rare 12-15 minutes for more well done. The planks should smoke and may catch on fire. Just sprinkle with a little water to put it out. Pour another glass of Rose and mangia, mangia!

Beef Wellington

Season a 3 pound center cut beef tenderloin with salt and pepper. Sear in a hot skillet until browned on all sides. Cool for 10 minutes. Roll out one sheet of puff pastry until about ¼ inch thick. Spread pate (recipe is on the website) evenly across the pastry. Add duxelle (recipe is on the website) evenly across the pate. Place the tenderloin on the pastry and roll the pastry around the beef. Place it seam side down on a sheet pan and roast at 425* for 30 minutes or until 125* on a meat thermometer.

Duxelle

Place 2 pounds mushrooms in a food processor and until the consistency of rice. Saute in 2 tablespoons butter with ¼ cup chopped shallot until tender and almost dry. Season with salt and pepper to taste.

Chicken Liver Pate

Soak 1 pound chicken livers in 1 cup milk for 2 hours and drain. Saute 1 cup chopped sweet onions in 4 tablespoons butter. Add 2 teaspoons minced garlic for 30 seconds. Add livers, 1 tablespoon green peppercorns, 2 bay leaves, 1 teaspoon thyme, and a pinch of salt and pepper. Cook until livers are a light pink. Add ¼ cup brandy and cook until livers are done and pan is au sec, a fancy term for almost dry. You may have to remove the livers and reduce the sauce. Cool and discard bay leaves. Puree in food processor and pulse in 4 tablespoons butter.

Watermelon Salad

For a delicious springtime treat take 4 cups of cubed watermelon. Add 1 cucumber peeled, seeded, and diced. Add 2 tablespoons mint cut fine. Add the juice of 1 lime and ½ cup crumbled feta. Mix gently and enjoy the flavors of spring. When tomatoes are at the height of their season, substitute 2 tomatoes chopped for the cucumber and basil for the mint, and mangia, mangia!

Eggs Sardou

For the Creamed Spinach melt 2 TBS butter in a sauce pan over low heat. Add ¼ cup flour and mix to make a roux. Whisk in 1 cup whole milk and bring to a simmer. Add 8 ounces fresh spinach, a pinch salt and pepper, and a dash of nutmeg. Simmer for 15 minutes.

Pasta a la Gricia

Cook 1 pound of rigatoni in a colander placed in lightly salted boiling water. Saute 1 package of Italian sausage cut into 1 inch pieces until golden brown. Add 2 cups of the pasta water to the sausage and reduce by half. Add cooked pasta along with 1 package of baby spinach and 2 cups of grated pecorino romano cheese. Season with salt and pepper ( and crushed red pepper if you like it spicy). The pasta water will make a sauce, serve with crusty Italian bread and mangia, mangia!

Rack of Lamb

To prepare the rack of lamb, fold back the “fat cap” exposing the glossy white silverskin. Remove this by slipping your knife under it and cutting it off. This is essential to a tender rack of lamb. Cut the rack in half and marinate in 1 cup olive oil, 6 cloves of garlic sliced, 3 sprigs of fresh rosemary, and a pinch of salt and pepper for at least 2 hours.