Steak with Red Wine Sauce
Run a knife around the inside of the marrow bones to loosen the marrow, then push one end of the loosened marrow to remove it from the bone. Dice the marrow into 1/2 inch pieces and set aside. Discard
Pork Chops with Prunes and Port Sauce
Salt and pepper the chops and sprinkle with cumin on both sides. Dust them and brown the chops well over medium heat on each side using a mixture of butter and olive oil. Keep the chop raw in the
Pork Chops with Mustard Sauce
Sprinkle both sides of the pork chops with the salt, pepper and flour, patting off the excess. Heat 2 tablespoons of the olive oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Cook
Gorgonzola Pork chops
For the Apple-Stuffed Pork Chops, melt the butter in a small sauce pan set on medium-high heat until sizzling, about 1-2 minutes. Add the apple and thyme and cook until soft and beginning to brown, about 3 minutes. Transfer
Moroccan Chicken and Almond Pie
To prepare the Almond Layer, preheat the oven 375 F. Toast the almonds on a baking sheet for 5-7 minutes, until golden brown. Cool the almonds and coarsley chop in a food processor or blender. Transfer to a medium
Turkey Scallopini with Curry Sauce
Cut the turkey breasts across the granin (widthwise) into slices about 3/4 inch thick. Lay the slices, cut-side-up, on a cutting board and lightly pound them between 2 pieces of plastic wrap to a thickness of 1/4 inch. Don't
Moroccan Chicken with Olives
Combine the cumin, ginger, cinnamon, salt, pepper and flour. Coat the chicken pieces with the flour mixture, shaking off any excess. Reserve the leftover flour mixture. Heat the olive oil in a large saute pan set on high heat
Pesto Marinated Chicken Breasts
The day before serving, mix the pesto with the lemon juice and salt. Pour into an 8 x 8 inch baking dish or medium bowl. Put the breasts in the marinade and toss to coat completely. Cover and refrigerate
Stuffed Chicken Rolls with Mushroom Sauce
Remove the chicken tenderloin, the thin tapering piece of meat on the lower edge of the breast, from each breast half and freeze for another use. Slice each chicken breast into 3 pieces, widthwise across the grain. Pound the
Chicken Scallopini with Ham and Asparagus
Remove the chicken tenderloin, the thin tapering piece of meat on the lower edge of the breast, from each breast half and freeze for another use. Slice each chicken breast into 3 pieces, widthwise across the grain. Pound the
