I HAVE COOKED DINNER FOR ALMOST 13 YRS

[BTH284]

All this sounds delicious everyone. But gotta go easy on all the garlic. It is a good seasoning but on a Friday night dinner for the man's woman. Maybe not such a good idea

[Squidnation]

Make whatever you want for dinner but make sure you head to that NY Deli next to Margaritas. Get some fresh Mozerella, good Olive oil and imported pricutto now go to your best produce stand and pick out the best couple of tomatos you can find. Slice the mozerella and tomoto and arrange one after the other. drizzle the olive oil, sprinkle some green shit (probably parsley) for looks and a little flavor. Make sure to have some seasalt for the tomatos. Roll up 1/4lb of imported pricutto in liitle rolls on the side.

Damn - I know what I am having for lunch today!

[Fiore3]

Marty,

Here is a recipe for a red wine demi-glaze you can substite anisette for the wine if you like but either would go great with the rack of lamb...

1/4 cup butter
1 small onion finely chopped
1/4 cup all-purpose flour
1/2 cup red wine
2 cups veal stock

prepare demi-glace by melting the butter over medium heat in a medium saucepan and sauteing the onion until tender. Whisk in flour with a fork to make a roux, then add red wine and veal stock. Let simmer over medium heat for about 1 hour, until reduced by 1/3, stirring occasionally

As for the Rack of lamb this is a good way to prepare them...

Preheat the oven to 450 degrees F.
Bring the lamb racks to room temperature. Season with salt and pepper.

In an ovenproof skillet sear the lamb over high heat until golden, about 5 minutes. Place the skillet directly in the oven on the middle rack and roast for 10 minutes.

Lower the oven temperature to 350 degrees F. and continue roasting for another 15 minutes. Allow the lamb to rest for 10 minutes before slicing

Drizzel the Demi-glaze over the lamb and enjoy...

[Fiore3]

Or you could do a beaf short rib with the red wine demi glaze if you do not want Lamb....

[joeksr]

1. Get a pork or top round beef roast. Try to get one thats unform in thickness end to end. With a filet knife cut lengthwise 1/2 inch from the top partially thru the roast to 1/2 inch from end leaving intact. Cut the other way and continue to do this until you have a long flat hunk of meat about 1/2 inch thick. make up a stuffing of your choice. You can stuff with crab, shrimp, scallops or vegetables, Seasoning of your choice. Roll the roast up and tie with butchers string.

2. Garlic mashed potatoes.
3. Asparagus (Thin, No thicker than a pencil.)

To cook roast. Preheat oven to 400 deg. Put roast in oven and turn heat down to 250. Cook to your desired doneness. A meat thermometer gets it done just how you like it
.
To cook potatoes. No explanation required.

To cook the asparagus. Set a skillet on the stove and heat to med/high. Drop in the asparagus and add a little salt to taste. Keep the asparagus moving, almost like stir fry. Don't over cook, Asparagus should remain crisp. Takes a few minutes.

to serve, Slice the roast, Looks good with the filling and set in middle of plate. Add a mound of potatoe and circle both with the asparagus.
Chow down.

[dman25]

Originally Posted by Squidnation

Make whatever you want for dinner but make sure you head to that NY Deli next to Margaritas. Get some fresh Mozerella, good Olive oil and imported pricutto now go to your best produce stand and pick out the best couple of tomatos you can find. Slice the mozerella and tomoto and arrange one after the other. drizzle the olive oil, sprinkle some green shit (probably parsley) for looks and a little flavor. Make sure to have some seasalt for the tomatos. Roll up 1/4lb of imported pricutto in liitle rolls on the side.

Damn - I know what I am having for lunch today!

No doubt a good Caprise kicks much ass!!

I modified this a little and make it a toppping for the worlds best tuna burger!