Dans Gourmet Restoration

So Jereme and I were discussing my "blog-worthy" recipes, and it turns out most of them are Italian dishes.  Go figure.  We moved to Cape Cod about a month ago and while quality beef is lacking here, there is an abundance of incredibly fresh seafood. He asked me to make him linguine with clam sauce, which turned into "how to use random stuff in your fridge".  Very easy, company-quality, and ready in 15 minutes.  Enjoy! Linguine with spicy red clam sauce 1 package fresh linguine (we used Bertoli) 1 lb fresh littleneck clams, in shell 1/2 large red pepper, chopped 1/4 cup chopped fresh parsley 2 tbsp lemon juice 1/4 cup dry white wine 3 tbsp olive oil 1 shallot, chopped 3 large cloves garlic, chopped 3 pickled hot cherry peppers, chopped 4-5 tomatoes on the vine, chopped with juices saved 1/2 tsp red pepper flakes ( to taste - a little goes a long way!) 1/2 tsp rosemary 1/2 tsp oregano Cook pasta according to directions In a large saute pan, heat oil over medium heat....

If you have never tried a “white” BBQ sauce, you haven’t lived yet!  Leave it to the South to mix mayo and vinegar, and cook with it!  This sauce was AMAZING on chicken – and on the leftover pork loin we had the next day.  Simply scrumptious – and simple too!   I originally served it over grilled chicken breasts that I pounded out a bit to thin them down, and simply seasoned with Salt and Pepper.  I brushed some of the sauce on for the last 5 minutes of cooking or so – it will curdle if you put it on from the start….. and I used the rest for a dipping sauce.  No pics – but hey, it’s a SAUCE for goodness sakes! Ingredients: 2 cups Mayo 1 cup Cider Vinegar 2 TBS Lemon Juice 3 TBS fresh ground pepper (sorry about that – your arm will be sore…) ½ TSP Salt ½ TSP Cayenne 2 TSP finely minced FRESH Rosemary – more or less to taste. I clove garlic, finely minced Instructions: Combine all ingredients in a bowl, and whisk thoroughly.   I threw mine in m...

This is a REALLY simple recipe, and you can interchange the ingredients with a variety of things.  For me, the combination of the roasted peppers, prosciutto, and the provolone cheese melting as the meat cooks was just sublime!  I used toothpicks to hold the roll together, it would be MUCH easier to tie it off every 2 inches or so with cotton cooks twine. Ingredients: About 1 lb of flank steak 1 package thin sliced prosciutto About 4 slices jarred roasted red peppers 4 or 5 slices thick cut provolone cheese Several leaves of  fresh basil Handful of spinach leaves Salt, pepper, garlic powder to taste Directions: Lay the flank steak out on a large piece of waxed paper, and fold it over to cover completely.  Hammer steak out with a meat mallet, till it is about ½ inch thick.  Lay out on a plate. Season with fresh kosher salt, fresh ground pepper, and just a sprinkling of garlic powder ( a little of this goes a LONG way) Lay Prosciutto strips out so entire steak is ...