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Sizzlin’ Andouille Burgers with Asiago Cheese

Ingredients (serves 6): 4 oil-packed sun-dried tomatoes, drained 1/2 cup mayonnaise 1 tablespoon dijon mustard 8 ounces of andouille sausages cut into I-inch pieces 2 1/2 lbs. ground beef 2 large shallots, minced 2 teaspoons of salt 2 teaspoons ground black pepper 1...

Scallops with Bacon and Maple Dijon Cream

4 bacon slices 8 sea scallops (Maine diver scallops preferred) 1 tablespoon peanut oil Minced, fresh snipped chive blossoms or fresh chives for garnishMaple Dijon Cream Ingredients 1 teaspoon butter 1 shallot, minced 2 tablespoons brandy 1 cup heavy (whipping) cream 1...

Veal Valdostana

Ingredients: 2 veal cutlets pounded thin 2 slices Prosciutto diParma 4 ounces of Fontina cheese cut into 2 sticks, approximately ½-inch thick and 3 inches long Salt and freshly ground pepper 2 eggs, beaten to blend dry Italian breadcrumbs 1 stick unsalted butter ¼ lb....

Linguine with Garlic and Oil

1 lb. linguine 1 cup olive oil 4 garlic cloves peeled and minced Pinch of dried red pepper flakes 1tablespoon chopped Italian parsley 6 finely chopped anchovie filets packed in oil Salt to taste Locatelli cheese to taste 1. Cook linguine in rapidly boiling salted...

Linguine with Clam Sauce

Serves 4 1 pound dry linguini 3-4 tablespoons extra-virgin olive oil 4-5 garlic cloves, chopped 1/2 cup dry white wine 1 cup canned plum tomatoes (preferably San Marzano), roughly chopped, with juices 1 tablespoon hot red-pepper flakes 1/2 cup finely chopped Italian...

Joe’s Bows

Lawyers have to eat, too – “Joe’s Bows” This rich, creamy, pink sauce is offset by a generous dose of red pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 Ib. sweet Italian sausage (crumbled/casings removed) and a 1/2 teaspoon dried...