Asian Beef Simmering Ribs
We love Beef Simmering Ribs, skipping the bone and lots of fat! Make a day ahead if you prefer. Serve ribs in pieces or shredded with 2 forks.
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Pork Gyro’s
Gyro’s – an Ancient Greek street food made with pork, were fashioned after Turkish Donair’s, cooked on a vertical spit or a Persian sword, over a fire. True Gyro’s are thinly sliced pieces of meat cut right from the cone. Middle Eastern Shawarma’s, again very …
Rotisserie Prime Rib Roast
Prime Rib Roast was originally known as Standing Rib Roast. It has an abundance of marbling and is ideal for dry roast cooking. Tender and juicy, not to mention pricey, you don’t want to mess this up! A good meat thermometer is essential.
Grilled Lamb Chops
Lamb Chops or cutlets are the most expensive and tender cuts of lamb. When left together and cooked as a whole, that becomes a Rack of Lamb. Tie 2 Tacks together and it becomes a Crown Roast of Lamb.
Lasagna
Lasagna with flat pasta and rich tomato sauce made its debut in Ancient Naples and evolved into the dish we love today. Before that, Ancient Greece laid claim to a casserole with layers of pasta.
Pasta with Clams and Fresh Tomatoes
A simple pasta and salad are perfect pairs on long smoking hot summer days. Canned clams make for a quick meal that’s the right size for 2 of us. Any pasta will do but we do like the smaller shaped one that gather up the …
Italian Meatball Subs
Italian American cuisine is given credit for this delicious sandwich around the turn of the century. Great for summer company and groups of all ages. Serve alongside a simple Lucali Salad.
Lemon Roasted Potatoes
Fresh lemon is bright and adds acidity to the creamer potatoes. We love serving these potatoes with Grilled Lamb Chops and Grilled or Roasted Carrots.
Tomato and Blue Cheese Salad
Truly a summer time salad, when tomatoes are are their peak. A creamy traditional Blue Cheese is perfect.
Roasted Asparagus with Crispy Leeks and Capers
This recipe from The New York Times is a home run! We have historically been fans of thin spears, but thicker works better here. The asparagus roast while the leeks and capers get crispy and more than a little browned.