Pork Ossobuco

Pork Shank Ossobuco

Though traditional ossobuco is made with veal shanks, the cooking method lends itself perfectly to pork shanks as well.  If you haven’t tried braised pork shanks, you’re missing out.  Done properly they melt in your mouth and the meat falls from the bone with just a fork.  The other added bonus is they’re cheap; I picked mine up at my Mexican grocer for $1.99/lb.  They normally come as a 6 inch long shank from the front legs of the pig so I had the butcher saw them in half to make the perfect size for braising. Although the addition of … Continue reading

Chicken Parmesan with a twist

Chicken Parmesan with a twist

Chicken parmesan is almost a staple in our house.  It’s one of those meals that I know everyone will devour without the slightest dissent.  But it never hurts to change things up a little.  Such was the case yesterday, when my son came back from a 2 day sleepover at his cousins’ house and informed me his throat was sore.  The cough soon followed and a cold had definitely set in.  So I was a little shocked when I asked him what sounded good for dinner and he responded with veal parmesan.  I imagined him responding with soup, a quesadilla … Continue reading

Creamy Orzo with ham and peas

Creamy Orzo with ham and peas

Some of the best recipes we home cooks come up with is when we’re pressed for time and didn’t make it to the grocery store.  Such was the case the other night as I found myself frantically trying to avoid the call for pizza delivery.  It was 5:30 pm, the phone had been ringing off the hook, kids were getting hungry and I was getting stressed.  Opening the refridgerator door and staring into the cavernous compartments revealed little that inspired.  Before making what seemed like the inevitible call, I decided to delve into my treacherous freezer once again.  Wow-two times in a … Continue reading

Sausage, Onions and Peppers with marsala cream sauce

Sausage, Onions and Peppers with Marsala cream sauce

All too often while juggling my regular job, the kids and updating this site, I lose track of time.  Yesterday was another one of those days.  My wife came home from work and I was typing away as if I had all the time in the world.  “What’s for dinner?” she asked.  “I’m going to sauté some sausage along with some bell pepper and onion and make some kind of sauce with it” I replied.  “Honey?” she asked in a somewhat austere voice, “Do you know what time it is?”  I quickly peered down to the corner of my computer to see … Continue reading

Turkey Meatballs

Turkey Meatballs

Everyone loves a good meatball.  Well, maybe not everyone but most do.  Just think how much better a good plate of spaghetti is with a hearty meatball along for the ride.  My family is no exception to this-they LOVE meatballs.  I’ve made them over the years using beef, sausage and veal in differing amounts, but a couple of years ago I was trying to lose weight and tried them using ground turkey.  I was expecting “yuck dad, what’s wrong with these” but got a completely different response.  They liked them far better with the turkey and from then on I’ve been … Continue reading

My Basic Marinara

My Basic Marinara

This past weekend while I was out of town a lady posted a comment on my Overly Stuffed Shells asking for my marinara sauce recipe.  It occurred to me that I’d never given it out.  I’ve been asked many times over the years, but just never got around to handing it out.  I have many recipes that list it as an ingredient; 1 cup marinara or 20 ounces favorite marinara, etc and not one that lists what’s in it. Well, I decided to change that.  The following is my recipe for a thick rich marinara.  I use imported tomatoes from Italy … Continue reading

Overly Stuffed Shells

Overly Stuffed Shells

Years ago when I was looking for an alternative to lasagne, I went rumaging through the pasta isle at my local grocery store.  I was familiar with the normal spaghetti, penne, lasagna and macaroni product; but when I took a step back and really concentrated on the variety of pasta available I was taken aback.  The variety was HUGE.  When did this happen?  Just the other week it seemed there were merely a few to choose from and now I had to get a pasta dictionary just to figure out what all these were.  Was this some kind of marketing … Continue reading

Ragú My Way

Ragú My Way

I was thinking of making a simple marinara sauce for dinner.  One of my favorites is All’ Amatrciana; the spiciness from the chiles and pepper along with the pancetta and tomato is just fantastic.  But then I started getting in the mood for a heartier sauce.  Maybe a classic Bolognese ragú.  It definitely fits the bill for hearty, but didn’t have the pronounced tomato flavor I was hungering for.  That’s when it hit me-why not combine them.  Duh!!  I set out to create just that and it ended up being exactly what I was hoping for.  Enjoy! I started by mincing 2 … Continue reading