Joey’s Famous Meatballs
INGREDIENTS
2 Pounds Ground Meat (Ground Sirloin Is Best or a Combo of Beef/Pork/Veal)
2 Eggs
A Little Less Than a box of California Raisins
6 Teaspoons Pinnoli Nuts (Pine Nuts)
4 Tablespoons Grated Romano Cheese
4 Chopped Garlic Cloves
Salt & Pepper To Taste
About a Quarter Loaf of Day Old Italian Bread
Put ground meat in a mixing bowl, add the eggs, the raisins, pinnoli nuts, romano cheese, garlic and salt & pepper. Next take about a quarter loaf of Italian bread which is a day or two old and slice off the crust leaving on the white of the inside of the bread. Soak the bread under a faucet with running cold water and then squeeze the water out of the bread. Pick off small pieces of the bread and toss them into the bowl – You Will Not Use All Of The Bread Just Some Of It According To your Taste. Mix all the ingredients together by hand and roll the meatballs. Don’t make them too large. Place them in a baking pan and place them into a preheated (350° F) oven and bake your meatballs until brown. They are great to eat just out of the oven or you can put them in a sauce and serve with pasta.
Honey Dijon Chicken
INGREDIENTS
1 ½ Pounds Chicken Pieces
Salt & Pepper
1 ½ Tablespoons Olive Oil
3 Tablespoons Butter
2 Tablespoons Flour
1 ½ Cups Chicken Stock
1 Tablespoon Worcestershire Sauce
1/4 Cup Dijon Mustard
1/2 Cup Honey
Season chicken with salt and pepper. Heat olive oil and add the chicken. Cook to a light golden color. Add butter and stir. Next add the chicken stock, Worcestershire sauce, Dijon mustard and honey. Let thicken to coat a spoon. Cook until chicken is cook through. Serves 4
Sicilian Meatballs
INGREDIENTS
5 Slices of Torn Bread (soak in the milk)
¾ Cup Milk
1 Tablespoon Olive Oil (plus a little extra for drizzling)
2 Cans (28 ounces) Plum Tomatoes
Salt & Pepper to Taste
2 Pounds Ground Sirloin
4 Cloves Chopped Garlic
½ Cup Chopped Parsley
1 Cup Grated Parmigiano Reggiano Cheese
1 Teaspoon Allspice
Pinch of Red Pepper Flakes
1/3 Cup Toasted & Chopped Pine Nuts
¼ Cup Currants
1 Egg
Grease a roasting pan with olive oil. Pour into the pan two cans of tomatoes and crush them with a potato masher. Season with Salt and freshly ground black pepper and set aside while you prepare the meatballs. In a large bowl, combine the ground sirloin, garlic, parsley, grated Parmigiano Reggiano, allspice, red pepper flakes, pine nuts, currants, the egg and salt & pepper. After soaking the bread in milk, squeeze out the excess milk and add it to the meat mixture. The bread should be loose and in small pieces. Combine the bread with the meat mixture. Form meatballs that are about 2 ½ inches in diameter and place them on top of the mashed tomatoes in the roasting pan. Transfer to the oven and roast until the meatballs are brown and cook through which should be about 30 minutes. Remove meatballs from the oven and serve. Serve 4
Mediterranean Tuna Pasta Bake
INGREDIENTS
1 Tablespoon Olive Oil
5 Minced Garlic Cloves
1 Large Chopped Onion
1 Diced Red Pepper
1 Diced Green Pepper
2 Teaspoons Red Pepper Flakes
2 Cans Italian Tuna Packed In Olive Oil (Drained)
6 Ounces Cooked Pasta of Your Choice
1 Pound Grated Parmesan Cheese
Black Olives (optional)
Preheat oven to 350º F. Heat oil in skillet and sauté garlic until golden. Add onion and continue to cook, stirring, until transparent (for about 2 minutes on medium high heat). Add the red and green peppers and stir for about 4 minutes. Add red pepper flakes. Toss with tuna, pasta and parmesan cheese. Pour into a greased baking dish and bake, covered, for about 45 minutes. Great with a green salad. Serves 6
Linguine With Clam Sauce
INGREDIENTS
8 Ounces of Linguine
3 Tablespoons Butter
1 Tablespoon Flour
10 Ounce Can Clam Juice
1 Tablespoon Dried Parsley
1 Teaspoon Thyme
12 Ounces Minced Clams
Prepare pasta according to directions. Melt butter in a saucepan. Add the flour and mix. Next add the clam juice and stir until smooth. Add the parsley, thyme and cook over low heat for 5 minutes. Add the clam to the mixture and cook another 5 minutes. Serve over pasta. Serves 4
Shepherd’s Pie
INGREDIENTS
1 ½ Pounds Ground Sirloin
1 Chopped Onion
2 Cups Mixed Vegetables (Chopped Carrots, Corn & Peas)
2 Pounds Potatoes
1 Stick Salted Butter
½ Cup Beef Broth
1 Teaspoon Worcestershire Sauce
Salt & Pepper to Taste
Peel and quarter potatoes. Boil in water until tender. While the potatoes are cooking, melt ½ stick of butter in a large frying pan. Saute the onions in butter until tender over medium heat for about 10 minutes. If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas at the end of the cooking of the onions. Add ground sirloin and sauté until no longer pink. Add salt, pepper and Worcestershire sauce. Add half a cup of the beef broth and cook, uncovered, over low heat for about 10 minutes. Add more beef broth as necessary to keep moist. Mash potatoes in a bowl with remainder of the butter. Season with salt & pepper to taste. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. Cook in a preheated 400° F oven about 30 minutes or until bubbling and brown. Broil for last new minutes if necessary to brown.
Serves 4
Ham Baked In Beer
INGREDIENTS
20 Pound Bone-In Ham
2 Cans Beer
Olive Oil
Preheat oven to 350° F. Grease 18 quart roasting pan with olive oil. Place the ham, with the fattier side up, in the roaster. Pour the beer over the ham. Place lid on roasting pan. Bake 6 to 8 hours or until cooked through. Let sit 15 minutes before slicing.
Stir Fried Rice With Pork
INGREDIENTS
½ Cup Sliced Green Onion
½ Cup Sliced Celery
2 Cups Diced Pork
1 Tablespoon Minced Garlic
2 Tablespoons Sesame Oil
2 Cups Cooked Cold Rice
1 Cup Sliced Water Chestnuts
1/8 Teaspoon Black Pepper
¼ Teaspoon Salt
1 Slightly Beaten Egg
1 Teaspoon Hot Pepper Flakes
2 Tablespoons Soy Sauce
Saute onions, celery and pork in sesame oil until the vegetables are tender. Add rice and water chestnuts. Combine pepper, salt, egg and soy sauce. Stir into rice mixture. Cook, stirring about 3 minutes. Serves 6
Fettuccine With Asparagus
INGREDIENTS
4 Ounces Uncooked Fettuccine
½ Pound Fresh Asparagus (Trimmed & Cut Into 1 Inch Pieces
¼ Cup Chopped Onion
1 Minced Garlic Clove
1 Tablespoon Butter
2 Ounces Cubed Cream Cheese
¼ Cup Half & Half
¼ Cup Shredded Parmesan Cheese
1 ½ Teaspoons Lemon Juice
1 Teaspoon Grated Lemon Peel
¼ Teaspoon Salt
¼ Teaspoon Black Pepper
Cook fettuccine according to directions on package. While fettuccine is cooking, sauté the asparagus, onion & garlic in butter until tender. Add the remaining ingredients. Cook and stir over medium heat for about 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine and toss with asparagus mixture. Quick & Easy. Serves 2
Red Lentil Soup
INGREDIENTS
1 Cup Red Lentils
1 Teaspoon Salt
15 Ounces Diced Tomatoes (canned or fresh)
2 Tablespoons Fresh Minced Ginger
1 Tablespoon Olive Oil
2 Cloves Minced Garlic
15 Ounce Can of Unsweetened Coconut Milk
1 Tablespoon Ground Coriander
1 Tablespoon Ground Cumin
1 Tablespoon Tamarind Paste
1 Teaspoon Turmeric Powder
1 Small Jalapeno (Stemmed, Seeded & Minced)
¼ Cup Chopped Cilantro
Combine lentils, salt and 5 cups of water in a large saucepan. Cover and bring to a boil. Reduce heat and simmer for 25 minutes or until lentils are tender. Puree tomatoes and ginger in a food processor until smooth and set aside. Heat oil in a large pot over medium heat and add garlic. Cook briefly (for about 30 seconds or until just golden). Add tomato mixture, coconut milk, tamarind, coriander, cumin, turmeric and jalapeno. Simmer about 15 minutes, stirring occasionally. Stir in lentils and simmer for about 20 minutes. Season with salt and pepper. Sprinkle with cilantro and serve. Serves 6
