May 2010

How to Grill Italian Meats

Recently Jordon from Ditalia wrote me and brought to my attention a article on his site that may be of interest to you, How to Grill Italian Meats.  Jordon wrote:

Dear Andrew,

I'd like to pass along a useful article that might interest you and your readers. With warm weather upon us, this can only mean one thing, grilling season!  It's about time to smell the rich aroma of grilling meats coming from backyard barbecues or from the comfort of one's own home. We know Italian food is a favorite delicacy to many, but people may not realize the degree to which Italian cooking revolves around the grill.  This article provides a how-to guide to preparing and grilling the perfect cut of meat, and makes it easy for anyone to be a star on their grill.  It's an article from which anyone can benefit.


Check out the article: How to Grill Italian Meats

Raspberry Coulis Recipe

Raspberry Coulis Recipe

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Raspberry Coulis Recipe


This raspberry coulis recipe is easy and great over your homemade gelato or ice cream! 

Combine all ingredients in a blender then puree.  When smooth pass the mix through a strainer to remove the seeds.  Refrigerate after. You may also freeze your raspberry coulis in small amounts for future enjoyment.

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Make Basil Pesto

Make basil pesto
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Make Basil Pesto


I have previously posted a recipe for basil oregano pesto.  Here is the basil only version for the purists who desire just the great flavor of fresh basil.

This is a great way to use all the fresh basil that will come from your garden.  Remember that you can freeze pesto and use it as needed right from the freezer. I suggest freezing it in small portions suitable for a few days of cooking.


Remember that the quality of ingredients going in is very important.


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alla Puttanesca

Alla puttanesca

Alla Puttanesca

Dong some reading as well as what I learned from family, it is pasta "Whores Style".  Ok....I didn't know that prostitutes were known for their cooking.  But check out Wiki for some interesting reading.

I use to think of it as what was in the refrigerator just thrown together.  You know like a bunch of left over stuff sauteed in a pan then tossed with pasta.  After a while it became more standardized with these ingredients.

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