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Beef Braciole
Another Italian Classic!!!
BEEF BRACIOLE
This recipe is based on 4 Beef Braciole
INGREDIENTS:
4 large pieces of top round beef pounded out thin (approx 1/4 lb. each)
6 oz. cured salt pork (blend it up into a paste)
1 bunch fresh chopped parsley
8 cloves finely minced garlic
1/2 cup finely grated pecorino romano cheese
Cracked black pepper to taste
1/4 cup extra virgin olive oil
Cooking twine
DIRECTIONS:
In a medium size mixing bowl add in the parsley, garlic, grated cheese and black pepper.
Mix well.
Next, fold in the salt pork and mix well until all of the ingredients are blended.
Lay out the beef and evenly spread the mixture onto the beef.
Roll the beef up nice and tight then tie both ends with cooking twine,
Pan fry the braciole in extra virgin olive oil (It will not be fully cooked).
For best taste and tenderness the braciole needs to cook in a sauce for several hours.
Add the braciole to your sauce or Sunday gravy and simmer on low for several hours for best texture, tenderness and taste.
When done remove the twine, slice up and enjoy.
Another Italian Classic! Beef Braciole!
ROASTED PEPPERS
ROASTED PEPPERS!!!!!
ROASTED PEPPERS
INGREDIENTS:
8 Red Peppers
1/2 cup Extra Virgin Olive Oil
1/2 cup Fresh chopped Parsley
4 cloves thinly sliced Garlic
Cracked Black Pepper (to taste)
Sea Salt (to taste)
Red Chili Flakes (to taste)
DIRECTIONS:
Start by washing the peppers.
Add the peppers (keep them whole) to a cookie sheet with parchment paper.
Drizzle them with olive oil and rub it all around the peppers.
Add them into a 400 degree pre heated oven for 30-35 minutes until the outside is charred.
Add the hot peppers into a zip lock bag (this will help the skin separate from the pepper and make them easier to peel).
When the peppers are cool, peel the skin off, cut open and remove the stem and seeds.
Add the peppers to a dish and season to taste with sea salt, cracked black pepper and red chili flakes.
Add in the garlic, parsley and remaining olive oil.
Stir up and enjoy!!!!
ROASTED PEPPERS!!!!!
Italian Sausage Sandwich with Roasted Peppers & Provolone
U had me at Kitchen: Italian American Classics
INGREDIENTS:
Italian Bread
Roasted Peppers
Italian Sausage
Extra Virgin Olive Oil
Sharp Provolone Cheese
DIRECTIONS:
Drizzle the bread with olive oil.
Next, add on the sausage.
Next, add on lots of roasted peppers.
(See roasted pepper recipe in above section)
Next, add on lots of shaved sharp provolone cheese.
ENJOY!
Italian Sausage Sandwich with Roasted Peppers and Sharp Provolone Cheese!
Garlicky Sweet and Spicy Pork Chops!!!
Welcome to U had me at Kitchen Food Blog
BEST PORK CHOP RECIPE
GARLICKY SWEET & SPICY PORK CHOPS
INGREDIENTS:
6- 1 inch Center Cut Bone in Pork Chops
1/3 cup Extra Virgin Olive Oil
10 cloves fresh minced Garlic
1 bunch fresh chopped Parsley
1 cup Chicken Stock
1/2 a bottle of a 750 ml. of Pinot Grigio
6 oz. sweet Pepper strips with juice
6 oz. Sliced Hot Cherry Peppers
(Both based on 12 oz. Jarred peppers so 1/2 of a jar. You can find these peppers in the Italian section of the market or specialty store).
Garlic powder (to taste)
Cracked black pepper (to taste)
Sea salt (to taste)
DIRECTIONS:
Start by washing and drying your pork chops.
Next, season both sides to taste with salt and pepper.
Next, add the olive oil into a hot pan.
Sear the chops on both sides until golden brown.
(They will not be fully cooked, you will finish them in the oven)
Add the seared chops into a deep baking dish.
Add the garlic into the pan drippings from the pork and saute for about 30 seconds.
Add in the wine to deglaze the pan.
Scrape up all of those pan drippings.
Next, season to taste with garlic powder and pepper.
Next, add in the chicken stock.
Season to taste with salt.
Add in some fresh chopped parsley.
Reduce the heat and simmer on low for about 15 minutes.
Remove from heat and pour over the chops.
Cover the dish with foil and pop into the preheated 375 degree oven for about 10 minutes.
Uncover and broil for a couple minutes until golden brown.
Remove and plate up pour the juice all over the chops and add some more parsley!
Enjoy!!!
These are absolutely deliciou!