Tuesday, November 13, 2012

Roasted Brussels Sprouts and Grapes with Walnuts

  • 24 ounces brussels sprouts (about 8 cups), halved or quartered if large
  • 24 ounces grapes
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons fresh thyme
  • Coarse salt and freshly ground pepper
  • 2 teaspoons balsamic vinegar
  • 1/2 cup walnuts, toasted and coarsely chopped
  1. Heat oven to 450 degrees. On two rimmed baking sheets, toss brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 minutes.
  2. Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.

Wednesday, August 22, 2012

Flounder Mediterranean

  • 5 roma (plum) tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1/2  onion, chopped
  • 2 cloves garlic, chopped
  • 1 pinch Italian seasoning
  • 1/4 cup white wine
  • 24  olives, pitted and chopped
  • 1 teaspoon fresh lemon juice
  • 6 leaves fresh basil, chopped
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 pound flounder fillets
  • 6 leaves fresh basil, torn
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water, and immediately remove to a medium bowl of ice water. Drain, and remove skins. Chop, and set aside.
  3. Heat olive oil in a skillet over medium heat, and saute onion until tender. Stir in garlic and Italian seasoning. Stir in tomatoes, and cook until tender. Mix in wine, olives, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
  4. Place flounder in a shallow baking dish. Cover with the sauce, and top with remaining basil leaves.
  5. Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

Bacon Wrapped Asparagus


  • 1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips
  • Extra-virgin olive oil, for drizzling
  • A few grinds black pepper
  • 4 slices center cut bacon or pancetta
  • Chopped chives or scallions, optional garnish


Preheat oven, if using, to 400 degrees F.

Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.

To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.

For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

Wednesday, June 20, 2012

Marinate for Beef Kabob

1/2 c. red wine (cooking)
1 tsp. Worcestershire sauce
1 clove garlic
1/2 c.
light tasting vegetable oil
1/2 tsp. salt
2 tbsp. Ketchup
1 tsp. sugar
1 tbsp. vinegar
1/2 tsp. oregano
1/2 tsp. rosemary

Marinate cut up cubes of sirloin or other beef, whole mushrooms,

chunks of green pepper and onion in the above mixture at least 2 hours overnight is best.

Grill to taste over charcoal basting with the marinade during cooking.

Jamison marinade

1 cup soy sauce
1 cup bourbon
½ cup Worcestershire Sauce or hot smoke
4 tablespoons brown sugar
1 teaspoon ground ginger
8 garlic cloves, minced
1 cup water
2.5 pounds of chicken.

Mix all marinade ingredients together, and pour into a zip lock bag, add the chicken. Let sit in the fridge for 24 hours.

Grill over a Charcoal or electric grill and enjoy!

Tuesday, May 22, 2012

Lamb marinade

1 pound of Lamb chunks, (stew)
1 cup of dry red wine
1/4 cup soy sauce
5 small potatoes
1/2 onion
1 tablespoon of mint or peppermint
1 and 1/2 tablespoon of minced garlic
1 tablespoon of rosemary

Mix the wine, soy sauce, mint, garlic and rosemary together in a bowl.
Cut the potatoes into 4 pieces
Dice the 1/2 onion
Add potatoes and onion to marinade
Add Lamb

Let sit for 10 minutes

Preheat oven for 10 minutes at 350
Take lamb and marinade mixture and place into a casserole dish and bake for 45 minutes, place lid or foil over casserole dish.